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Recipe: Strawberry and almond bars

Base
1 cup dried dates
1 cup raw almonds
2 tablespoons cacao powder
½  tablespoon coconut oil
¼ cup sliced almonds

Topping
2 cups strawberries (fresh or frozen)
1 tablespoon honey
½ teaspoon cinnamon
½ teaspoon vanilla essence
1 tablespoon coconut oil
1 cup fresh strawberries slices

To Make Base:
In the food processor place the dates, almonds and cacao. Process until fine and crumbly. Add the coconut oil and process further until combined. Add the sliced almonds and mix through and stir through. Line a baking tin or dish with parchment paper and press the mixture into the base of the tin. Place in fridge to set.

To Make Topping:
In a saucepan over a medium heat place the coconut oil and melt. Cut the two cups of strawberries in half and add to the saucepan along with the honey, vanilla and cinnamon. Let simmer over a low heat for five minutes until the mixture looks gooey.

Remove from the heat and let cool. Assemble this dish right before serving by placing the base on a large serving plate, top with the cooled strawberry coulis and then top with the fresh sliced strawberries and a sprinkle of sliced almonds. Cut into bars and serve.

Makes 12

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Apple Pudding Pots

This is the perfect pudding for those nights at home after dinner when you feel like a little something sweet but need it to be quick and easy! Whip them up in no time at all and indulge in some delicious fruity goodness.

INGREDIENTS:

2 apples, peeled
1/2 cup coconut milk
1/4 cup coconut flour
3 eggs
4 tablespoons natural maple syrup
2 tablespoons coconut oil
1 teaspoon cinnamon

Drizzle natural maple syrup, optional

DIRECTIONS:

Pre-heat the oven to 180 degrees celsius and prepare 4 ramekins by greasing the dishes with olive oil. Peel and slice the apples and put aside.  Place all the other ingredients in a large bowl and whisk until combined. Add the apples to the batter, leaving four apple rings for the topping. Mix the apples through the batter. Pour batter into the ramekins, place an apple ring on top and place in the oven for 10 minutes.

Serve the pudding hot with a drizzle of natural maple syrup.

Preparation time 7 minutes
Cooking time 10 minutes
Serves 4

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Chocolate and Peanut Butter Cookies

Chocolate and Peanut Butter Cookie (image supplied)
Chocolate and Peanut Butter Cookie (image supplied)

Have a bit of spare time on your hands? Make these simple and delicious cookies. They are as healthy as cookies get. Enjoy!

INGREDIENTS
1½ cups almond meal or ground almonds
1 cup dried dates
1 cup shredded coconut
2 tablespoons cacao powder
½ teaspoon baking powder
3 tablespoons natural crunchy peanut butter
¼ cup water
Extra peanut butter for garnish (optional)

INSTRUCTIONS

Pre-heat the oven to 180 degrees and line a baking tray with baking paper. In a food processor place the almond meal and the dried dates. Whizz until the dates are a very fine crumble. Add the cacao, shredded coconut and baking powder. Stir until combined. Add the peanut butter and water and mix together until the mixture is moist and all the ingredients are fully combined. Roll the dough into 16 balls and place in a row on the baking try. With a wet fork, press each ball down to form the shape of a cookie. Place the bikkies in the oven for 10 minutes. Remove from the oven and let them cool. Garnish with a small dollop of peanut butter.

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

Recipe: Spiced berry poached pears

INGREDIENTS
3 cups water
2 cups mixed frozen berries
1 teaspoon cinnamon
4 cloves
2 star anise
½ teaspoon nutmeg
1 teaspoon vanilla extract
2 tablespoons honey
4 pears, peeled

INSTRUCTIONS
In a large saucepan over a medium heat, place the water, berries, cinnamon, cloves, star anise, nutmeg, vanilla extract and honey. Gently simmer for 10 minutes. In the meantime peel the pears and remove the core from the bottom by using a corer or melon ball tool. Place the pears in the berry syrup and simmer for 20 minutes or until they are al dente. Serve in four little bowls with syrup and berries in the base of the bowl.

Delicious!

For more great recipes by Gold Coast local Caralee Caldwell, check out her page here.

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