- Claire O'Driscoll
- May 11, 2017
Sorry it's taken so long!.....finally here is how to make the healthy alternative bounty bites
.
....If you like Coconut you're going to Love these!! they are way more filling than the sugar filled shop bought ones so you don't need as much...
So we all know that we need to cut down on our processed sugar intake, but that really doesn't mean that you have to go without delicious sweet treats.. this recipe is really simple and these will keep in the fridge for a few days.
These are also vegan treats! no dairy, no eggs and no gluten!
For the chocolate I have just melted some very strong high cacao content organic shop bought chocolate, but you could try making your own with coconut oil, cocoa butter, cacao powder and maple syrup.
I have included maple syrup or coconut blossom syrup in this recipe, but I personally don't put any in when I make these as I find the coconut sweet enough.
These are really versatile too, in some of these I added some blueberry powder, which was lovely, I've made them with almonds before too which was gorgeous!
its really simple.
you need some unsweetened dried coconut flakes and some coconut cream.
begin with 2 parts dried coconut flakes to 1 part cream and adjust as necessary.
Just pop the coconut flakes into a blender until you have an almost powdery consistency, then simply mix this with your coconut cream, a pinch of Himalayan rock salt (or a good rock salt) and a little maple syrup or coconut blossom syrup.
you should end up with a mouldable mixture, which you can now shape into balls, squares, bars...whatever you fancy!
pop these onto a baking sheet and leave in the fridge for half an hour or so.
You should now have some quite firm coconutty bars, ready to be covered in chocolate, so simply dip, roll, drizzle...use whichever means you prefer to give these beauties a good coating of chocolate, then simply pop them back into the fridge to set - it's advisable to use a baking sheet / greaseproof paper to prevent sticking.
You can scatter with crushed brazil nuts / pumpkin seeds / hazelnuts / cacao nibs - anything you fancy if you want to jazz them up a bit!
Half an hour later you should have your Bounty bites, ready to chomp on and enjoy..
These are fabulous for snacks, desserts or even a breakfast on the go..
share them,..... or scoff them all to yourself!..
I hope you enjoy this recipe, as always any feedback is welcome.
Much Love
Claire
Xx
These little beauties are well worth a try!
punchy thai flavours, with that comforting stodgy fish cake feel without being too heavy.
the gorgeous freshness of the flavours in this, conjured images of fish restaurants in pretty little seaside towns, a nice chilled glass of a cotes de provence blush in hand...
I made do with some lemon water..but you get the gist!
I chopped my fish by hand as I love the bite of big chunks of prawn in this, but if you can't be bothered with that, you can always pop your fish into a blender before you cook it.
I really fancied fish cakes, but didn't fancy the breadcrumbs and I didn't have any eggs, so the fact that these turned out to be egg free & gluten free was kind of a happy accident!
.......(lots of my clients are gluten free, egg free, dairy free).
so here's the low down:
ingredients (makes 4 cakes)
- cooking rings for moulding
- 1 medium sweet potato (precooked - cut in half and roast for 25mins).
- 200g fresh raw king prawns (you could use precooked, defrosted etc.).
- 2 medium salmon fillets (wild caught, not farmed if possible).
- 1 red chilli.
- 1 stick lemongrass.
- 1-2 cloves garlic.
- half a thumb of fresh ginger.
- 2 spring onions - chopped
- large handful fresh coriander - chopped
- salt and pepper
- 1 tbsp. coconut oil
- a couple of good twists of lime
- sesame seeds for crust.
- rice flour - for thickening mixture
- a chia egg (1 spoon chia seeds mixed with 2 spoons water, pop it in the fridge for 20 mins and you get a gloopy gloop which can be used as a binding agent in place of an egg - and you get the added benefit of all the protein, fibre, vitamins and minerals from the chia seeds)
Method:
- pre-heat your oven to a high heat 200 degrees celcius /400 Fahrenheit / gas mark 6.
-heat your oil in a heavy bottomed pan, finely chop your lemongrass, chilli, garlic, ginger and add to the oil to toast for a minute or 2, being careful not to burn.
- once the spices are releasing their fragrances add your chopped fish to the pan, combine with the spices and allow the salmon and prawns to cook through (probably 5-8 minutes).
- once your fish is looking cooked add your chopped cooked sweet potato to the pan, breaking down the chunks and combining with the fish, you can add a spoon of water here if the mixture becomes too dry.
- once your fish and potato are combined, add your seasoning, lime juice, spring onion, coriander and your chia egg.
- at this point if the mixture is wet, you can add rice flour a little at a time to bind, or if your mixture is too dry, add water a few drops at a time - you want it to be mouldable not falling apart, but not too sticky.
once your mixture is ready spoon into the cooking rings and push down to compact them (I would do this directly into your roasting tray / pan) and then add a layer of sesame seeds to the top, push them on gently to stick.
remove the cooking rings and put your fishcakes in your preheated oven for around 20 mins to brown and crust up a little.
et voila!! simple, healthy, no nonsense fish cakes!
I really hope you enjoy this recipe, as usual any feedback is welcomed!
Happy healthy eating to you!!
much love
Claire Xx
These little beauties are well worth a try!!
So last night I was one of the many millions of people around the planet who were out celebrating st.patricks day!
dear friends playing music and dear friends drinking and dancing - the craic was had by all - and i'm sure I wasn't the only one who got a little over excited with the fizzy stuff!
i'm also fairly confident that i'm not alone in finding, that this morning, I seem to be suffering with a mild case of the dreaded 'wine flu'.
yep... I am hungover, I'm dehydrated and have flooded my system with a load of anti-nutrients, which my body is none to impressed about!
I need to refuel....and while the temptation for most of us is to reach for the nearest pile of fried 'whatever', your body in this mildly fragile state is screaming for some nutrient replenishment, replacement of electrolytes and some healing anti-inflammatory goodness!
This smoothie recipe will help you out way more than the junk food you're probably craving, and once your body has received some of the good stuff it needs, you'll probably find the cravings stop.
don't forget to drink plenty of water too!
the superhero in this golden beauty is 'turmeric' - the circumin in this vibrant yellow earthy little root, is actually a seriously potent health aid, it is powerfully anti-inflammatory and antioxidant with some studies suggesting neuro-protective properties....so this body soothing little friend is a welcome addition to your diet whenever you can get it into your system!
it does have a rather earthy flavour, but fear not, the other fresh, sweet flavours in this smoothie knock out any undesirable taste, making a very tasty tonic indeed!
there is pineapple, banana and carrot in here too, adding major levels of much needed vitamins, minerals and anti oxidants, liver cleansing lemon, and coconut water to help replace some of those lost electrolytes!
so lets get on with the recipe, so you can get on with your day! (and feel a little better!)
- 1 banana
- 1 carrot
- 3 tablespoons chopped pineapple (fresh or frozen)
- juice of half a lemon
- 200ml (ish) coconut water
- 1 tbsp. coconut milk yoghurt (or unsweetened naturl or greek yoghurt)
- 1 tbsp. almonds
- 1 finger of fresh turmeric root
- 1 heaped tsp ground turmeric powder.
whizz this lot together and sip away!
*tip* - take your time - always remember to take as long to drink your smoothie as it would take you to eat all of the ingredients separately so you don't overload your system with too much food to process in one go!
I hope you enjoy this recipe..
as always any feedback is welcome :-)
Much love
Claire Xx
