10 June 2024

roast chicken

 Serves 4

  1. Preheat oven to 190C.

  2. In a small bowl, whisk together
    80g melted coconut oil,
    2 tablespoons honey,
    1 teaspoon paprika,
    1 teaspoon onion powder,
    1 tablespoon Italian seasoning,
    Celtic sea salt and pepper.

  3. Place
    1.2kg chicken thigh in a roasting tray, pour oil mixture over top and turn to coat.

  4. Arrange
    2 lemons, quartered,
    1 garlic bulb, halved and 
    4 shallots, peeled and halved around chicken.

  5. Sprinkle
    1 teaspoon dried oregano and
    3 rosemary sprigs over top.

  6. Roast for 25-30 minutes

chocolate-chip cookies

 Makes 12

  1. In a large bowl combine
    70g coconut flour,
    85g tapioca flour,
    1/2 teaspoon Celtic sea salt,
    2 teaspoons cacao powder,
    1 teaspoon bicarbonate of soda and mix well.

  2. Add
    180ml melted coconut oil,
    185ml maple syrup,
    2 teaspoons vanilla extract,
    2 eggs and
    180g dark chocolate pieces.

  3. Preheat oven to 160C.

  4. Cover and place in fridge for 15 minutes to firm up and form a dough.

  5. Divide into 12 pieces and roll into balls, place on baking trays allowing room to spread. Gently press down with a fork and bake for 15 minutes.
NB. Best stored in the fridge.

banana bread

  1.  Line a loaf tin with baking paper.

  2. In a large bowl combine
    80g coconut flour,
    1 teaspoon bicarbonate of soda,
    1 teaspoon ground cinnamon and
    pinch of Celtic sea salt and mix well.

  3. Place
    5 ripe bananas in a bowl to mash.

  4. Preheat oven to 160C.

  5. In another bowl whisk together
    4 eggs,
    1/2 teaspoon vanilla powder,
    90g honey and
    1 tablespoon apple cider vinegar, then stir in mashed banana.

  6. Pour liquid ingredients into dry ingredients and stir with a wooden spoon until combined. Add
    3 tablespoons melted coconut oil and continue to stir until incorporated.

  7. Pour into loaf tin and place
    1 sliced banana on top and bake for 1 hour.

  8. Allow bread to cool in tin for 10 minutes then turn out onto a cooling rack.

  9. Brush extra
    honey over the top and allow to cool for 20-30 minutes.

cough drop gummies

 Makes 40

  1. Place
    190ml water and
    2 lemongrass stems, pale part only, bruised with the back of a knife,
    5cm piece of ginger, sliced,
    1/2 teaspoon ground turmeric and
    pinch of ground cloves in a small saucepan, stir and bring to the boil over medium heat.

  2. Turn off the heat, cover with a lid and stand for 1 hour for flavours to infuse.

  3. To
    200ml water add
    50g powdered gelatine, mix well and stand for 5 minutes.

  4. Bring lemongrass pot to a simmer over medium-low heat, stir through gelatine mixture until dissolved.

  5. Remove from the heat and stir through
    3 tablespoons lemon juice and
    3 tablespoons honey until dissolved.

  6. Pour liquid into moulds and place in a freezer for 15 minutes to set.

  7. Remove from moulds and store in an airtight container in fridge for up to 2 weeks.

salmon cakes

 Serves 5

  1. Preheat oven to 180C.

  2. Line a baking tray with baking paper.

  3. Prick a
    sweet potato with a fork a few times and bake for 60-70 minutes until tender.

  4. Once cooled, peel away skin, and scoop
    190g (1 cup) of sweet potato into a mixing bowl and add
    300g salmon,
    2 eggs,
    zest of 1 lemon,
    2 tablespoons coconut flour,
    1 tablespoon snipped chives,
    1 tablespoon chopped dill,
    Celtic sea salt and pepper to taste.

  5. Divide mixture into 10 and roll into balls, then shape into patties.

  6. Fry in
    coconut oil for 1 minute each side and drain on paper towel.

  7. Serve with
    lettuce,
    avocado,
    cherry tomatoes,
    aioli and
    lemon wedges.

meat patties

 Makes 8

Perfect to put in wraps with some mayo and lettuce.

  1. In a frying pan, saute
    onion, finely diced and
    3 garlic cloves, minced.

  2. Preheat oven to 180C.

  3. In a mixing bowl, combine
    500g beef mince,
    egg,
    carrot, grated,
    1 tablespoon parsley, chopped,
    1 teaspoon dried oregano,
    1/2 teaspoon ground cumin,
    1.5 tablespoons tamari and the onion mixture.

  4. Shape into 8 patties and bake for 15 minutes.

9 June 2024

coconut wraps

 Makes 8


  1. Place
    6 eggs,
    200ml coconut milk,
    1 tablespoon coconut oil and
    2 tablespoons of water in a bowl and whisk until smooth.

  2. Add
    3 tablespoons coconut flour,
    3 tablespoons tapioca flour,
    1/2 teaspoon Celtic sea salt,
    1/4 teaspoon ground turmeric or curry powder and whisk well to combine.

  3. To allow the dry ingredients to absorb the liquid, stand for 5-10 minutes. The batter is ready when it coats the back of a spoon.

  4. Heat
    1 teaspoon coconut oil
    in a frying pan over medium-high heat.

  5. Give the batter a good mix, then pour 1/3 cup of batter into the pan. Tilt and swirl the pan to spread the batter over the base to reach 20cm in diameter.

  6. Cook for 1-2 minutes until golden brown on underside, flip and cook for 30 seconds until lightly golden.