Pumpkin Bread

Pumpkin Bread Loula Natural

Pumpkin Bread

Works best when making mini loafs as they stay moist and not too dense.

4 tbs coconut sugar,

2 tbs coconut nectar

2tbs Olive oil,

2tbs coconut oil

1tbs Kefir (any-optional but makes it lighter)

400g Pureed pumpkin

¼ lemon squeezed

Thumbnail size of grated ginger.

1 cup Almond Flour,

½ cup Quinoa Flour

¼ coconut flour

1 cup All purpose gluten free flour/buckwheat flour.

1tbs poppy seeds

1 ½ tsp cinnamon,

½ tsp grated nutmeg,

1 tsp Xanthum gum (or Chia gel- 1 tsp chia to 3tsp water let it sit for 10-20 mins till gel consistency)

1 ½ tsp baking soda,

½ tsp Salt

Mix all wet ingredients (everything on list till grated ginger) in the Kenwood or with a hand mixer.  Mix dry ingredients together in another bowl. Slowly fold in dry ingredient to wet ingredients. Meanwhile grease some mini loaf tins. When fully mixed, put into loaf tins. Pre-heat oven to 200C and cook for 15-20 mins. Turn out onto cooling rack when finished.

Pumpkin Bread Loula Natural Pin

Rocky Road Coconut Ice-cream

I will never go back to dairy ice cream- coconut ice-cream all the way.

You may have noticed a trend with my recipes! Chocolate. Combine that with coconut ice-cream and I am very happy! I love Chocolate- there’s nothing wrong with it. In the right form and the right amount it’s really good for you- a very good anti- oxidant. Full of healthy fats (when cocoa butter/coconut oil is used), magnesium, vitamins and minerals

I have raw organic cacao powder and I use it in my baking and for hot chocolate and my  2 kids like it way better than the sickly sweet, poor quality, addictive garbage that is generally billed for kids. “That’s not chocolate” she says about the mass produced stuff and reaches for the 85% I always have in the fridge! Guess what, she’s happy with one square.

Anyway, I love ice cream- it doesn’t love me- until now. My husband is a great cook and he too loves his sweet stuff although he has a lot more will power than me- not difficult. He also is not great with dairy and the only stuff we have is kefir and cheese (although mainly goats and Sheeps cheese and only occasionally). So dairy free coconut ice cream has always been something we have tried. Most products out there are either soy (something else we avoid unless it’s fermented) or very sweet and the chocolate flavour is usually lacking. We have developed our own little favourite flavour from checking out some blogs (see below) and have already started to brainstorm other flavours.

Here’s Niall’s winning recipe-

700mls coconut milk (organic preferably)
1 mashed banana
100ml Coconut nectar
100ml Maple syrup
3 tbs Cacao powder (I may have added 1 or 2 more to make it really chocolaty!)

Whisked in the kenwood (without banana). Stirred in banana at end. Then either use an ice cream machine or put in container and in the freezer- use a hand blender to break up the ice crystals at intervals when frozen. Yum yum!!! Seriously like it better than dairy chocolate.

Here is our Rocky Road version;

1 ½ cups of Coconut yoghurt or 1 cup coconut meat

1 cup  Fresh coconut milk (you could also use any nut,oat or dairy milk)

1 Banana (mashed) Optional

1tbs Raw Cacao powder

Pinch of Himalayan Pink Salt

3 drops Vanilla essence

1tbs Honey or Maple syrup (optional)

Rocky bits (marshmallows, chopped nuts, chocolate chips, dried fruit, soaked seeds, toasted coconut…)

Just made it again and added a tablespoon of peanut butter yum yum!

The third adjustment comes from Miranda, I was struggling because it keeps freezing really solid- she suggested a little salt. Have tried it and it has made a difference. It also definitely brings out the taste of the chocolate- just add it slowly and taste along the way- the first time I did it I added too much salt! Thanks Miranda x

Here is a winning chocolate syrup recipe too from A Happy Health Nut- using honey to sweeten, yum!

 

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