crispy skin salmon with a dill, cucumber + celery salad

Serves 2

Poppy cooks…

1. In a bowl combine
   4 tablespoons coconut yoghurt,
   1 tablespoon dill, roughly chopped,
   garlic clove, minced,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon cracked black pepper.
   
   
2. Add
   lebanese cucumber, finely sliced and
   2 celery sticks, finely sliced and toss to combine.
   
3. Place salad in the refrigerator and cook
   2 salmon fillets in a non-stick frying pan, skin side down first.

christmas cake

Serves 10

Despite containing no gluten, dairy, refined sugar or nuts, this Christmas cake tastes even better than traditional Christmas cakes. I made a single cake, but you can use the same recipe to make individual single serves using pudding moulds. Depending on your dietary requirements, you can serve with cream, coconut cream, or for added indulgence, white chocolate sauce with cognac & vanilla bean by "a bit on the side" (a local Denmark brand who make THE BEST sauces and preserves which are all gluten free).

Poppy bakes…

1. Around 12 hours before you plan to bake the cake, soak
   400g currants,
   175g raisins,
   175g sultanas,
   50g dried cherries in 
   4 tablespoons of cognac (you can also use brandy or cherry liquor).
   
   
2. Preheat the oven to 135˚C.
   
   
3. Using an electric mixer with a whisk attachment, cream together
   220g unsalted butter at room temperature and
   220g coconut sugar until light, pale and fluffy (approximately 5 minutes).
   
   
4. Slowly add
   4 lightly beaten eggs whilst using the whisk attachment.
   
   
5. Gently fold in
   200g plain gluten-free flour,
   1/4 teaspoon ground nutmeg and
   1/2 teaspoon ground allspice.
   
   
6. Gently fold in soaked fruits,
   zest of 1 orange,
   zest of 1 lemon and 
   1 tablespoon of molasses.
   
   
7. Pour mixture into cake tin and cover with a circle of baking paper with a small hole cut out of the centre.
   
   
8. Bake towards the bottoms of the oven for 1.5 hours and then cool on a wire rack.
   
   
9. Using a skewer, make small holes in the cake; and once a week (or twice before serving), feed the cake with a drizzle of cognac. Use a basting brush to spread the cognac over the surface for an even colour.

gingerbread cookies

Makes 16

Poppy bakes...

1. Preheat oven to 180˚C.
   
   
2. In a mixing bowl, mix together
   1/2 cup plain gluten-free flour,
   1/3 cup coconut flour,
   2 tablespoons arrowroot powder,
   1 tablespoon ground chia seeds,
   2 tablespoons quick oats,
   1/4 teaspoon celtic sea salt,
   1/2 teaspoon baking soda,
   1/3 cup coconut sugar,
   1 teaspoon ground cinnamon,
   1.25 teaspoon ground ginger and
   1/4 teaspoon ground cloves.
   
   
3. Add
   3 tablespoons coconut oil,
   2 tablespoons manuka honey, 
   2 eggs and combine.
   
   
4. Scoop mixture onto a large sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin until you reach the thickness you want for the cookies.
   
   
5. Use gingerbread men cookie cutters and place unto a baking tray lined with baking paper (or you can roll/press into cookies which are just as yummy).
   
   
6. Bake for 10 minutes and allow to cool (make sure not to leave them in for any longer as they dry up very easily).

vegan tortillas

Serves 12

Poppy cooks...

1. Cook
   1/4 cup red quinoa in
   3/4 cup hot filtered water and set aside.
   
   
2. In a large saucepan cook
   onion, diced and
   sweet potato, diced in
   olive oil until sweet potatoes are tender.
   
   
3. Add
   2 cloves garlic, minced and saute for 30 seconds.
   
   
4. Add cooked quinoa and cook for 5 minutes (don't worry if the quinoa gets crispy).
   
   
5. Add
   3/4 cup hot filtered water,
   410g tin diced tomato,
   1/4 teaspoon chilli powder,
   1 teaspoon smoked paprika,
   1 teaspoon ground cumin,
   1 teaspoon coconut sugar, and
   1/4 teaspoon cayenne pepper bringing to the boil then reducing to a simmer for 5-10 minutes until liquid is absorbed.
   
   
6. Remove from the heat and stir through
   400g tin of black beans, drained and rinsed,
   1/4 cup coriander, chopped and
   juice of 1 lime.
   
   
7. To make the salsa, combine in a mixing bowl
   arils from 1 pomegranate,
   1/2 cup dried cranberries and
   zest and juice of 1 lime.
   
   
8. In a non-stock frying pan, heat up
   12 white corn tortillas as per packet instructions.
   
   
9. To assemble, spoon quinoa mixture down the centre of a tortilla, top with
   avocado, diced and finish with the salsa.

cacao crackles

Serves 12

A great snack for the adults as well as the kids, that tastes even better than the Kellog's version I remember from my childhood.

Poppy makes…

1. Bring a pot of water to the boil.
   
   
2. Place a mixing bowl on top of the pot with
   6 tablespoons coconut oil,
   3 tablespoons coconut butter,
   1/3 cup coconut sugar,
   3.5 tablespoons cacao powder and
   1 teaspoon vanilla extract, and stir until melted together.
   
   
3. Remove mixing bowl from the heat and stir through
   1/2 cup fine desiccated coconut and
   2 cups brown rice puffs.
   
   
4. Spoon into paper patty cases or silicone moulds.
   
   
5. Place in the refrigerator to set.
   

For a more chocolatey indulgent version, increase the proportion of coconut oil and cacao to brown rice puffs. Or for a bit of variety, you can try any puffed grain, such as puffed buckwheat, puffed quinoa or puffed amaranth.

blueberry chutney

This blueberry chutney is so unique, tasty and healthy! We love eating it as a dipping sauce with sweet potato chips or homemade chicken nuggets. For a smoother sauce consistency, simply blitz with a stick blender.

Poppy cooks…

1. In a small saucepan, bring to the boil
   2 cups blueberries,
   4 teaspoons garlic, minced,
   1/4 cup red wine vinegar,
   1/2 teaspoon ground ginger,
   1/4 teaspoon onion powder,
   1/4 teaspoon celtic sea salt,
   2 tablespoons coconut sugar and then reduce to a simmer for 25 minutes.
   
   
2. Chill in the fridge and serve!

asian style salmon

Serves 2

A super easy Asian dish that you can easily multiply depending on how many serves you want to make. 

Poppy cooks…

1. Line a baking dish with foil and place
   2 salmon fillets, skin side down, in the baking dish.
   
   
2. Cover the fish with
   2 spring onions, diagonally sliced,
   1 red chilli, deseeded and finely sliced,
   2 garlic cloves, minced,
   knob of ginger, minced, and
   2 teaspoons sesame seeds.
   
   
3. Pour juice of
   1/4 lime,
   1.5 tablespoons tamari sauce and
   1 tablespoon coconut amino sauce over the ingredients.
   
   
4. Cover and bake in a 180˚C oven for 25 minutes.
   
   
5. While the fish is in the oven cook
   1 cup jasmine rice in a rice cooker, with a bunch of
   asian greens, chopped in the steamer tray.
   
   
6. Plate up rice, followed by greens, place salmon fillet on top, drizzle remaining sauce over the whole dish and garnish with fresh
   coriander.

sausage + roast pumpkin salad

Serves 4

Poppy cooks…

1. Place
   500g pumpkin, cut into chunks, on a roasting tray with
   olive oil,
   celtic sea salt and
   cracked black pepper and roast in a 180˚C oven until it starts to caramelise
   
   
2. Cook
   1 cup of quinoa in
   2 cups of hot filtered water
   
   
3. Cook
   4 gluten free beef sausages in a fry pan or on the barbecue, then slice diagonally
   
   
4. Combine pumpkin, quinoa, sausages and
   2 cups of baby spinach in a bowl
   
   
5. Garnish with
   basil leaves and a drizzle of
   balsamic vinegar

raw coconut treats

Serves 12

Poppy makes…

1. Soak
   10 medjool dates in warm water for at least half an hour.
   
   
2. Pit the dates, then blend with
   2 cups fine desiccated coconut,
   1.5 tablespoons cacao powder and
   2 tablespoons coconut cream until well combined.
   
   
3. You can press the mixture into a lined slice tin or roll into balls before placing in the freezer to set - easy!

vegan nachos

Serves 4

Poppy cooks…

1. Saute
   onion, diced and 
   3 cloves garlic, minced, in
   olive oil until golden.
   
   
2. Add and stir for 5 minutes
   410g tinned diced tomato,
   1/2 cup (160g) organic tomato paste (make sure there is no added sugar),
   2 tablespoons coconut sugar,
   1/4 teaspoon ground chilli (feel free to add more to suit your taste),
   1 teaspoon ground cumin,
   1 teaspoon ground coriander,
   1 teaspoon dried oregano,
   1 teaspoon smoked paprika and
   celtic sea salt, to taste.
   
   
3. Add and stir for 2 minutes 
   2 tins of red kidney beans (make sure there is no added sugar), drained and rinsed.
   
   
4. Serve with 
   organic blue maize tortilla chips ( I love the ones by RW Garcia) or corn chips.
   
   
5. Top with chopped
   avocado or guacamole.

roast sweet potato topped with quinoa, kale + cranberries

Serves 6

Poppy cooks…

1. Cut 
   3 sweet potatoes in half lengthways, lay on a baking tray, drizzle with 
   olive oil, season with 
   celtic sea salt + cracked black pepper and roast in a 180˚ oven for 1 hour
   
   
2. In a medium pot, cook 
   1 cup quinoa (you can use white quinoa, red quinoa, or a mixture of both) in 
   2 cups vegetable stock and set aside
   
   
3. Saute 
   diced onion in 
   olive oil
   
   
4. Add 
   4 cups chopped kale (about half a bunch) and 
   1/4 cup dried cranberries and sauté until kale is soft
   
   
5. Stir through cooked quinoa and scoop mixture onto cooked sweet potato halves