chia pudding

Poppy makes...

Serves 2

1. In a large measuring jug combine
   2/3 cup filtered water,
   1/3 cup rice milk,
   2.5 tablespoons white chia seeds,
   1/8 teaspoon vanilla bean powder and
   1 teaspoon maple syrup with a fork.
   
   
2. Leave for 10 minutes, stir again then pour into serving bowls, glasses or containers.
   
   
3. Serve with
   seasonal fruit and/or some
   chocolate buckinis.

Feel free to double or triple this recipe to make more serves if you prefer to make a large batch or simply larger serves. 

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.

strawberry muffins

Serves 12

Poppy bakes…

1. Preheat oven to 180ºC and prepare 12 muffin cups.
   
   
2. In a large mixing bowl combine
   1/2 cup sunflower seed flour,
   1/2 cup brown rice flour,
   1/2 cup coconut flour,
   1/2 cup millet flour,
   1/2 cup gluten-free plain flour,
   2 tablespoons coconut sugar,
   1 tablespoon tapioca flour,
   2 teaspoons baking powder,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon ground nutmeg.
   
   
3. Add in
   2 eggs, beaten,
   1/4 cup olive oil,
   1/2 cup maple syrup,
   1 tablespoon vanilla extract and slowly beat to combine.
   
   
4. While beating, slowly add in
   1 cup rice milk.
   
   
5. Fold through
   1 punnet strawberries, diced then spoon mixture into muffin cups and bake for 25-30 minutes.
   
   
   

strawberry + avocado salad

Serves 4

Poppy cooks…

1. To make the dressing, in a small pot combine
   125g strawberries, chopped,
   1/4 teaspoon coconut sugar,
   small pinch of celtic sea salt and
   1/2 teaspoon filtered water on low heat until the strawberries soften and release their juices.
   
2. Use a stick blender to liquify the mixture.
   
   
3. Stir through
   2 teaspoons olive oil,
   1/4 teaspoon balsamic vinegar and
   1/2 teaspoon poppy seeds, and then place in the fridge to cool.
   
   
4. In a salad bowl, add
   bag of mesclun,
   avocado, peeled and cut into chunks and
   125g strawberries, cut into chunks.
   
   
5. When ready to serve, drizzle strawberry dressing over the salad.

strawberry cake

Serves 10

Ingredients

250g fresh strawberries

1/2 cup coconut sugar

1/2 cup EVOO

1 egg

1.5 cups gluten-free self raising flour

1/2 cup rice milk

Method

1. Line a medium loaf tin or cake tin with baking paper
2. Halve enough strawberries to cover tin and set aside. Chop remaining strawberries
3. Beat together sugar, oil and egg on high for 5-8 minutes until thick and creamy
4. Fold in flour and milk
5. Fold in chopped strawberries
6. Pour mixture into tin and top with halved strawberries
7. Bake in a 170˚C oven for 70 minutes or until a skewer comes out clean
8. Stand to cool before serving

Notes
For added texture to this light and fluffy cake, try adding quinoa flakes!