Anzac biscuits

1.  In your Thermomix bowl mix
   160g gluten free plain flour,
   80g coconut sugar,
   100g rolled oats,
   70g desiccated coconut, and
   1/4 teaspoon Celtic sea salt for 10sec/speed 3.
   
   
2. In a small dish mix
   1/2 teaspoon baking soda and
   2 tablespoons boiling water.
   
   
3. Add this and
   130g coconut oil (slightly melted) and
   1 tablespoon honey to the Thermomix bowl and mix 10 sec/speed 3 or until combined.
   
   
4. Preheat oven to 180ºC.
   
   
5. Form mixture into cookies about 5mm thick on a lined baking tray.
   
   
6. Bake for 15-20 minutes then allow to cool on the trays until nice and crisp.

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.

strawberries + cream tart

Serves 12

Poppy bakes…

1. The night before you plan to make this dish, soak
   1.5 cups dates in
   filtered water. If you don't have time to soak the dates, you can steam them for approximately 10 minutes.
   
   
2. At high speed, blend
   1.5 cups desiccated coconut until it forms a paste.
   
   
3. Set aside 1/3 cup of the soaked dates and place the remainder in the blender with the coconut and process until the dates are broken down and combined well with the coconut.
   
   
4. Press mixture into a loose-base tart pan and bake in a 160º oven for 20 minutes. Then set aside and allow to cool.
   
   
5. To make the filling, blend
   1.75 cups coconut milk, remaining 1/3 cup of dates,
   2 tablespoons powdered gelatin,
   1/4 cup arrowroot flour and
   1.5 tablespoons coconut oil then pour on top of crust and place in the fridge while you make the strawberry layer.
   
   
6. For the strawberry layer blend
   2 cups strawberries,
   2 tablespoons coconut oil,
   2 tablespoons powdered gelatin and
   1/4 cup coconut milk then pour on top. You can create a pattern by using a butter knife to drag the strawberry layer through the coconut layer.
   
   
7. Refrigerate for at least 2 hours before serving and garnish with any leftover strawberries you may have and a sprinkling of desiccated coconut.  Any leftovers can be stored in the fridge or the freezer.

quinoa + blueberry slice

Serves 12

This yummy and healthy slice has a hidden ingredient...dōTERRA'S lemon essential oil, which is dōTERRA's top-selling essential oil. Lemon has multiple benefits and uses, being a powerful antioxidant that can help ward off free radicals due to its high limonene content. When ingested, it provides cleansing and digestive benefits, can soothe an irritated throat, and supports healthy respiratory function. Extracted from the lemon rind, a single bottle of dōTERRA lemon essential oil is equal to 45 lemons; with the lemons used in dōTERRA's product sourced in Italy. You can purchase the oil from my online dōTERRA shop at http://www.mydoterra.com/kerryjacobs/

Poppy bakes…

1. Preheat oven to 180º and line a slice tin with baking paper.
   
   
2. In a mixing bowl combine
   2 cups quinoa flakes,
   1/2 cup brown rice flour,
   1/2 cup fine desiccated coconut,
   2 teaspoon ground cinnamon,
   1 teaspoon gluten-free baking powder and
   1/8 teaspoon celtic sea salt.
   
   
3. In a small saucepan on low heat, melt together
   4 tablespoons coconut oil,
   1/2 cup manuka honey and
   1/3 cup coconut sugar, then add to dry ingredients and combine.
   
   
4. Mix through
   2 free-range eggs and
   2 drops dōTERRA lemon essential oil.
   
   
5. Fold through
   1 cup blueberries, then pour mixture into the slice tin and spread evenly.
   
   
6. Bake for 20-25 minutes or until slightly golden. Allow to cool and then slice.
   
   
   I like to store mine in the fridge and heat up in the oven for 5 minutes before eating to make the batch of slices last longer than a few days.
   
   
   

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!

popcorn cacao squares

Makes approximately 12 squares

Ingredients

8 pitted medjool dates

1/2 cup finely desiccated coconut

3/4 cup raw organic cacao powder

3/4 cup coconut oil

2 teaspoons honey

2 cups organic popcorn with salt

Method

1. Finely chop dates and then blend into a smooth paste
2. Over a low heat combine dates, desiccated coconut, cacao powder, coconut oil and honey
3. Take mixture off the heat and stir through popcorn
4. Spread into a slice tin and set in the freezer for 20 minutes
5. Remove from freezer and cut into desired squares

Notes
This sweet snack not only tastes good, but is packed full of flavonoids which act as natural antioxidants!

passionfruit, coconut + chia cake

Serves 8

Wet ingredients

2 eggs

1/4 cup coconut oil, melted

1/2 cup rice milk

1/4 cup honey

1.5 tablespoons nuttelex

1/3 cup passionfruit pulp

1 teaspoons vanilla extract

1/4 teaspoon celtic sea salt

Dry ingredients

1 cups gluten-free self-raising flour

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 cup fine desiccated coconut

1/4 cup ground chia seeds

Method

1. Prepare 18cm round cake tin by greasing with coconut oil
2. Preheat oven to 180°C
3. In a food processor or hand-blender, mix wet ingredients until well combined and smooth at medium-high speed
4. Mix dry ingredients in a medium bowl
5. Add wet ingredients to dry ingredients and mix gently to combine
6. Spoon mixture into a cake tin and bake for 30 minutes, or until a skewer inserted comes out clean
7. Remove and allow to cool for 10 minutes before serving

Notes
You can sprinkle extra desiccated coconut or passionfruit pulp for decoration. It also tastes great served with vanilla coconut ice cream. 

The cake pictured above was baked using double the quantities of ingredients to serve 12 larger pieces. I found that the centre of the cake didn't cook as well being a very moist mixture. That is why this cake recipe is also great for making muffins...

Does Poppy want a passionfruit, coconut + chia muffin? Sleepy face with ears pulled back in confusion.

coconut water

As the weather is very slowly starting to warm up, I thought it was fitting to talk about coconut water. When I feel like I need an energy pick-me-up in the warmer months, or when I have a beach volleyball training session or match, I drink coconut water. Not only does it taste great, it contains 5 key electrolytes and is very hydrating. Here are some handy facts about 100% pure organic coconut water:

1. Coconut water is a liquid naturally present in the centre of a young coconut
2. It is clear and contains no fat or cholesterol unlike coconut milk and coconut cream which is derived from coconut flesh
3. There are no preservatives, no colouring and no additives
4. It is naturally rich in 5 key electrolytes - potassium, calcium, sodium, magnesium and phosphorous
5. Being rich in potassium (more than four bananas), coconut water can help reduce muscle cramping during exercise
6. It is a natural isotonic beverage with the same level of electrolytic balance present in human blood
7. It is more hydrating than water, being a great natural sports drink
8. It has fewer calories, less sodium, and more potassium than a sports drink
9. It boosts your immune system naturally
10. Contains chemicals that counter fatigue
11. Increases metabolism and weight loss
12. Aids in circulation
13. Detoxifies and fights viruses
14. Fights against stress
15. Balances body pH
16. Clears complexion
17. Is a great hangover cure
18. Is best served cold

kaffir lime chicken with cucumber + mango salad

Serves 4

Ingredients

2 cups jasmine rice

16 kaffir lime leaves, centre vein removed, finely chopped

2 garlic cloves, crushed

60ml (1/3 cup) lime juice (or juice from 1 fresh lime)

2 tablespoons olive oil

2 lebanese cucumbers, halved lengthways, thinly sliced diagonally

mango, sliced

1/4 red onion, thinly sliced

1/2 cup coriander

160ml (2/3 cup) coconut cream

500g chicken tenderloins, chopped (or pork)

Preparing the salad

Method

1. Cook rice
2. Combine 16 lime leaves, garlic, lime juice & oil in mixing bowl. Add chicken, coat, cover & place in fridge to marinade for 4-6 hours
3. Place cucumber, mango, onion & coriander in large bowl to make salad & toss
4. Drain chicken and cook in a non-stick frying pan
5. Serve rice, top with salad & chicken, and spoon over coconut cream to serve

The finished product!

Notes
Kaffir lime leaves can be quite hard to cut, so feel free to use kitchen scissors instead!