popcorn

Poppy cooks...

1. Heat
   1.5 tablespoons coconut oil in a large pot with a lid on medium heat.
   
   
2. Test whether the oil is hot enough by placing one corn kernel in the oil to see if it pops. If not, wait until it does.
   
   
3. Add
   1/4 cup popping corn and
   1/4 teaspoon celtic sea salt, tossing in pot to coat corn kernels in oil and salt.
   
   
4. Periodically shake pot to keep the corn kernels from burning and leave the lid slightly ajar to allow the steam to escape to prevent chewy popcorn.
   
   
5. Once all the corn has popped, turn off the heat and stir through
   1 tablespoon nuttelex until melted.

oat bliss balls

Makes 20

Poppy bakes...

1. Soak
   8 medjool dates in boiling water for 10 minutes.
   
   
2. In a food processor, blend
   90g rolled oats,
   80g desiccated coconut,
   2 tablespoons cacao powder,
   1 teaspoon ground cinnamon until fine.
   
   
3. Add pitted dates,
   2 tablespoons raw honey,
   1/4 cup coconut oil, melted and blend until combined.
   
   
4. Roll into balls and coat with desiccated coconut.

apple + blueberry crumble

Serves 4-6

Poppy bakes...

1. Preheat oven to 180ºC.
   
2. In a quiche dish, toss together
   3 smaller apples (or 2.5 larger ones), diced,
   1 cup blueberries and
   0.75 teaspoons ground cinnamon.
   
3. In a Thermomix, make custard by cooking
   egg,
   250g rice milk,
   25g raw honey,
   0.5 teaspoons vanilla extract,
   15g corn flour for 6 minutes (try 5 minutes) / 90ºC / speed 4.
   
4. Pour custard over fruit.
   
5. Without washing out Thermomix bowl, add
   65g gluten-free self-raising flour,
   35g gluten free oats,
   20g activated buckwheat,
   20g coconut sugar and
   50g butter and mix for 5 seconds / speed 5.
   
6. Sprinkle crumble over custard and bake for 30 minutes.

honey chicken

Serves 2

Poppy cooks...

1. Preheat oven to 200ºC.
   
   
2. In a freezer bag combine
   1 tablespoon tomato paste / sauce,
   2 tablespoons coconut amino sauce,
   2 teaspoons raw honey,
   clove garlic, minced and
   400g chicken (you can use drumsticks, thighs, tenderloins) and leave to marinade for 20 minutes.
   
   
3. Place in an ovenproof dish and bake for 35 minutes for drumsticks, 30 minutes for tenderloins. I love to serve this with green veggies and coconut brown rice.

Banana, oat + chocolate pancakes

Serves 2

We love this as an afternoon snack, but if you impartial to a sweet breakfast, then go right ahead!

Poppy cooks...

1. In a small mixing bowl combine
   small banana, mashed,
   1/2 teaspoon vanilla extract,
   6 tablespoons rice milk,
   1/4 cup gluten-free flour,
   1/4 cup quick cooking oats,
   1 teaspoon baking powder,
   2 teaspoons coconut sugar,
   1/4 teaspoon reishi,
   1/4 teaspoon celtic sea salt and
   35g (8 squares) dark chocolate.
   
   
2. In a non-stick pan, melt a little
   coconut oil and spoon a quarter of the mixture to form a pancake. Flip once the first side is cooked.
   
   
3. Once the pancakes are all cooked, top with
   coconut yoghurt and
   fresh fruit.