Roast Nut and Goji Berry Chocolate Bark -The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers

Just in time for Easter is this fabulously easy chocolate recipe. Your welcome 🙂


The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,

Published by Macmillan Australia, RRP $34.99,

Photography by Rob Palmer

 

When you have visitors, this is a sweet treat that can be rustled together from pantry items. It takes
no time and can be setting in the fridge waiting to be devoured within a few minutes. I keep a big jar
of nuts and goji berries at home for snacks, so if I have chocolate on hand, it’s a super-quick
sweet solution.” p189

 

 

Makes 16 pieces

200 g good-quality dark chocolate (I like Lindt chocolate)

1½–2 cups roasted mixed nuts, coconut flakes and goji berries

1. Line a baking tray or chopping board with baking paper. Break the chocolate up into a microwave-safe
bowl and melt in the microwave for 30 seconds at a time, stirring in between, until completely melted.

2. Add the nuts, coconut flakes and goji berry mix to the melted chocolate ½ cup at a time and stir until the
mix is completely covered in chocolate. You can make it as chunky as you like. You can keep adding
the nut mix until it’s jam packed or you can keep it lighter – I make mine super chunky with nuts so I
keep adding them until there’s only just enough chocolate to cover everything before laying out to set.

3. Spoon the chocolate mixture onto the lined tray or board, then use the back of a knife, spoon or spatula
to spread it out in an even layer. At this point, I like to sprinkle a couple more handfuls of nut and berry mix
over the top of the chocolate bark for decoration.

4. Place in the fridge for at least an hour to set, then break or cut into pieces and dive in! If there is any
left over, keep it in an airtight container in the fridge

 

#MeatFreeMonday : Healthier Cauliflower Cheese – The 16:8 Intermittent Fasting Lifestyle Plan – Jamie Rose Chambers

 

The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers, Published by Macmillan Australia, RRP $34.99, Photography by Rob Palmer

 

 

“Who doesn’t love caulifower cheese? It’s usually put in the ‘sometimes food’/‘special treat’ category because it’s notorious for being rich and high in calories. My cauli cheese with a healthier twist uses a few easy ingredient swaps to make a delicious alternative, but is still the perfect comforting dinner for when you want something warm and cheesy to snuggle up with.” p 165

 

Serves 4 as a side dish, 2 as a main
1 head of cauliflower
3 eggs
½ cup (130 g) plain Greek-style yoghurt
1 heaped teaspoon dijon mustard
¼ teaspoon ground nutmeg
sea salt and freshly ground black pepper
½ cup (50 g) coarsely grated tasty cheddar


1. Preheat the oven to 200°C. Remove the core of the cauliflower but be careful not to cut too deeply – you
want the head to stay together.

2. Place a steamer tray on top of a large saucepan filled with water and bring to the boil over high heat. Once
boiling, place the cauliflower, stalk side down, in the steamer, and cover with a lid. Allow to steam for
about 5 minutes or until it begins to soften. Turn off the heat, remove the lid to release the steam and
leave the cauliflower to dry off for a few minutes.


3. Place the cauliflower in a small baking dish so it sits quite snugly. In a large bowl or jug, whisk together
the eggs, yoghurt, mustard and nutmeg and season with salt and pepper. Stir through the grated cheese,
then pour this mixture all over the cauliflower and bake for 20–25 minutes, or until golden.


4. This can be enjoyed as a light vegetarian meal but we love having it at home as a side dish with some fish
or a schnitzel (see page 166)

 

 

Four-Ingredient Toppings for Baked Salmon -The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers

This is a fantastic book! It has many helpful suggestions including ways to make the IF lifestyle suit your lifestyle ( there is  even an IF guide for the retired couple), some great quick no fuss recipes and a yummy chocolate bark recipe which I will  share with you later.

 


The 16:8 Intermittent Fasting Lifestyle Plan by Jamie Rose Chambers,

Published by Macmillan Australia, RRP $34.99,

Photography by Rob Palmer

 

Four-ingredient toppings for baked salmon

“One of my favourite quick meals for our family when I’m in a bit of a rush and have defrosted or (am lucky to have) some fresh salmon fillets is one of my go-to four-ingredient salmon toppings. It takes less than a couple of minutes to throw the ingredients into a small bowl, drizzle over the top of the salmon fillets and on they go into a hot oven until golden. p. 136”

1. Preheat the oven to 200°C. Line a baking tray with
baking paper and arrange the salmon fillets on the
tray, leaving space between them.

2. Choose a flavour topping and mix all of the
ingredients in a small bowl.

3. Drizzle or spoon the flavour topping evenly on top of
each salmon fillet. Some toppings will be thick and
sit on top of the salmon, others will be runny and
will pool around the base of the salmon fillet. Both
types will be delicious.

4. Bake in the oven for 20–25 minutes for medium,
or longer if you like your salmon well done.

 

1.Yoghurt and herbs:
150 g Greek-style yoghurt (no-fat, low-fat or full-fat yoghurt will all work here)
2 tablespoons finely chopped chives
1 tablespoon finely chopped dill fronds
juice of ½ small lemon
sea salt

2. Coconut korma:
150 g coconut yoghurt
2 tablespoons korma paste
1 tablespoon lemon juice
1 tablespoon desiccated coconut

 

3.Garlic, mustard and lemon
1 tablespoon minced garlic
zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 teaspoons dijon mustard

4.Soy and sesame:
1 tablespoon soy sauce or tamari
2 teaspoons sesame oil
1 tablespoon lime juice
1 tablespoon sesame seeds

 

 

 

Thai Sweet Potato Soup with Roasted Cashews: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

SERVES 4–6 DF, GF, VG
Sweet potato is beautiful in soups because it has a thick, creamy texture when pureed and carries other
flavours well, particularly spices that balance its natural sweetness. If you love extra heat feel free to
increase the quantity of curry paste in this recipe; I keep mine fairly mild so it’s family friendly.” p 91

 

1 tablespoon coconut oil
1 onion, finely chopped
1 tablespoon finely grated ginger
2 garlic cloves, finely grated
2 tablespoons gluten-free Thai red curry paste
1 kg sweet potatoes, peeled and cut into
3 cm cubes
1 tablespoon gluten-free tamari or coconut aminos
750 ml (3 cups) gluten-free vegetable stock
125 ml (1/2 cup) coconut milk
juice of 1 lime
sea salt flakes and freshly ground black pepper
handful of chopped roasted cashews,

 

to serve

handful of coriander leaves, to serve

 

Melt the coconut oil in a large saucepan over medium heat, add the onion and sauté for 5 minutes or until softened. Add the ginger, garlic and curry paste and sauté for another 2 minutes.

Add the sweet potato, tamari or coconut aminos and stock. Reduce the heat to low and simmer, covered, for 20 minutes or until the potato has softened. Take the soup off the heat and stir in the coconut milk and lime juice.
Blitz with a hand-held blender or in a food processor until smooth and creamy.

Adjust the seasoning to taste. Ladle the soup into bowls and top with cashews and coriander.

NOTE
• Sweet potatoes are a great source of fibre, vitamins and beta-carotene,
a powerful antioxidant that gives orange fruits and vegetables their colour.

 

Simple Chocolate & Hazelnut Cake: Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

 

This cake is so easy to make and so delicious – I think hazelnut meal is my new favourite ingredient. It was our daughters birthday, I made the cake and grandson decorated – with ALL the decorations.  It was delicious.

When I was growing up I loved smearing chocolate hazelnut spread on white bread as an afternoon treat.
Thankfully supermarkets now stock organic dairy-free chocolate hazelnut spreads that are much tastier
and cleaner than the leading brands. Hazelnut meal is fantastic for baking because it has a buttery, nutty
flavour and keeps cakes incredibly moist without the need for added fat. This cake is super quick to whip
up and the two-ingredient chocolate ganache couldn’t be easier.” p258

 

6 eggs
310 g (1 1/3 cups) caster sugar
330 g (3 cups) hazelnut meal (see Note)
2 teaspoons gluten-free baking powder
pinch of sea salt flakes
chopped hazelnuts, to decorate

GANACHE
150 g (¾ cup) dairy-free chocolate
hazelnut spread
60 ml (¼ cup) coconut cream

Preheat the oven to 160°C (fan-forced). Grease and line a 20 cm
round cake tin with baking paper.
Using an electric mixer, beat the eggs and sugar for 3 minutes or until
light and fluffy. Add the hazelnut meal, baking powder and salt and
mix until just combined.
Pour the batter into the prepared tin and bake for 50 minutes or until
a skewer inserted in the centre comes out clean. Cool in the tin for
10 minutes, then turn out onto a wire rack to cool completely.
To make the ganache, place the chocolate hazelnut spread and
coconut cream in a small saucepan over low heat and stir until
smooth and well combined.
Pour the ganache over the cooled cake. Using a spatula, spread it
right to the edge and smooth the surface, allowing a little ganache to
drizzle down the side of the cake. Decorate with chopped hazelnuts,
then cut into slices and serve. Leftover cake will keep in an airtight
container at room temperature for up to 5 days.

NOTE
• You can replace the hazelnut meal with almond meal if you like. It will
have a finer texture and a milder flavour but will be just as delicious.

#FridayFreebie : Easy Gluten Free – Helen Tzouganatos

Easy Gluten Free by Helen Tzouganatos

Published by Plum

RRP $39.99,

Photography by Jeremy Simons

Description:

Discover how easy it is to cook delicious, gluten-free food for the whole family, every night of the week, with Helen Tzouganatos, host of the SBS Food series Loving Gluten Free.

Easy Gluten Free makes cooking for the family simple with more than 100 delicious recipes: enjoy favourites such as pizza, pasta and breads as well as soups, salads, hearty mains and desserts you won’t believe are gluten free!

Inside you’ll also find tips on what to keep in your pantry, on the different gluten-free flours and how to use them, as well as a guide to cooking different grains and seeds.

Recipes include: Easy Bowl & Spoon Gluten-Free Loaf; Leek & Mushroom Tart in Shortcrust Pastry; Cauliflower Pizza 3 Ways; Roasted Miso Pumpkin & Rocket Salad; Greek Horiatiki Salad; Hearty Chicken Drumstick & Vegetable Soup; Smashed Pea & Corn Fritters with Lime Avocado; Slow-cooked Beef Ragu Rigatoni; Best-ever Beef Lasagne; Crispy Salt & Pepper Squid; Sticky Pork Ribs with Tamari Honey Mustard Glaze; Molten Chocolate Puddings; Raw Mango Macadamia Cheesecake and many more.

AUTHOR INFORMATION

Helen Tzouganatos is a television presenter, passionate home cook and recipe developer, specialising in delicious gluten-free food made from scratch. Helen’s gluten-free journey started 12 years ago when she was diagnosed with coeliac disease. She began sharing her passion for simple gluten-free food in 2015 via her blog, http://www.helentzouganatos.com, and today she hosts SBS television show Loving Gluten Free. Helen lives in Sydney with her husband, Spiro, and three children, Vasili, Sofia and Ruby.

 

**I have 5 copies of this amazing cook book to giveaway. To enter, comment  which recipe you would love to make if you had a copy of this book. (Entries open to Australian residents only)  Entries close 4/9/020 winners will be randomly selected **

Easy Bowl and Spoon Gluten Free Loaf: Easy Gluten Free – Helen Tzouganatos

‘Easy Gluten Free by Helen Tzouganatos, Published by Plum, RRP $39.99, Photography by Jeremy Simons’  

 

Gluten Free cooking is my new “everyday”, I love this book!

 

Easy Bowl and Spoon Gluten Free Loaf

MAKES 1 LOAF DF, GF, V
Baking doesn’t get much easier than this. Unlike regular bread, which requires kneading, all you need to
do with this loaf is mix the ingredients in a bowl like a cake batter, then pour into a tin for a light, fluffy
loaf (not dense and heavy, as gluten-free bread can often be). Tapioca is fantastic in gluten-free bread
because it gives it a soft, bouncy texture, and buckwheat injects a nutritious boost of protein, fibre
and antioxidants. Get creative and replace the sesame seeds with chia seeds, poppy seeds, linseeds or
pumpkin seeds, or you could even go seedless. All combinations are delicious.” p29

 

1 teaspoon caster sugar
7 g sachet dried yeast
2 eggs
3 tablespoons extra-virgin olive oil,
plus extra for drizzling
1 teaspoon apple cider vinegar
210 g (1 3/4 cups) tapioca flour, sifted
210 g (1 3/4 cups) buckwheat flour, sifted
2 teaspoons sea salt flakes
1/2 teaspoon xanthan gum
sesame seeds, for sprinkling

Place the sugar, yeast and 300 ml of lukewarm water in a jug and whisk to combine. Leave to stand for 10–15 minutes or until the mixture foams.

Whisk the eggs in a separate bowl, then stir in the olive oil and vinegar.

Combine the flours, salt and xanthan gum in a large bowl and make a well in the centre. Pour the yeast and egg mixtures into the well and mix with a spoon until well combined.

Grease a 20 cm × 10 cm loaf tin with olive oil and sprinkle sesame seeds on the base and sides to create a seeded crust. Spoon the dough into the tin and cover with plastic wrap. Place in a warm place for about 1 hour or until the dough has almost doubled in size.

Meanwhile, preheat the oven to 200°C (fan-forced). Drizzle olive oil over the risen dough and sprinkle with sesame seeds. Bake for 45 minutes or until golden. Remove the tin from the oven and immediately transfer the bread to a wire rack to cool (this will help the crust stay crisp). Leave to cool for a few hours before slicing.

The loaf will keep in an airtight container at room temperature for 3 days or in the fridge for 1 week. Alternatively, slice it and freeze for up to a month. Frozen slices toast well – no thawing required.

TIP
• Don’t slice the bread while it’s still hot as it will be gummy and sticky.
You need to let the steam inside settle for a few hours first.
VARIATION
• Replace the buckwheat flour with tiger nut flour for a slightly sweeter
loaf that is equally nutritious.

#MeatFreeMonday : Smoked JackFruit Tacos – Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

“These tacos combine some of my favourite Mexican and Vietnamese flavours. This recipe was inspired by the eggplant tacos at Leeroy’s Vietnamese restaurant in Canggu, Bali. I fell in love with them and they’re a must-try if you’re in the region! p144

Makes 6
2 teaspoons avocado oil
400 g can young jackfruit, drained and rinsed, roughly chopped
1 teaspoon smoked paprika
1 tablespoon finely diced red onion
2 teaspoons chipotle sauce
2 tablespoons tomato paste
¼ teaspoon five spice powder
6 small soft flour tortillas
75 g (1 cup) finely shredded red cabbage
1 carrot, julienned

Tamari–maple sauce
2 tablespoons tamari or soy sauce
1 tablespoon pure maple syrup
1 teaspoon sriracha chilli sauce

To serve
handful of coriander leaves
2 tablespoons crispy fried shallots
1 teaspoon chilli powder
lime wedges

Heat the oil in a frying pan over medium heat. Add the jackfruit, paprika and red onion and sauté
for 1 minute. Add the chipotle sauce, tomato paste, five spice powder and 3 tablespoons of water and simmer, stirring occasionally, for 8 minutes or until the jackfruit is soft and cooked through. Break up the jackfruit using the back of a fork so that it appears ‘shredded’.

Meanwhile, combine all the tamari–maple sauce ingredients in a small bowl. Set aside.

Fry the tortillas in a dry frying pan over high heat for 15 seconds on each side, then transfer to serving plates.
To assemble the tacos, divide the cabbage, carrot and jackfruit mixture among the tortillas.
Top with a few coriander leaves, crispy fried shallots and a good pinch of chilli powder.

Drizzle over the tamari–maple sauce and serve with lime wedges on the side.

My New Favourite Slice

Yesterday I made my version of The Global Vegan’s Peanut Butter Crackle Slice ( I have an allergy to peanuts so used almond butter/paste). This is my new go to, must have dessert/snack/slice.  Sweet but with only a 5 dates for sweetness, a little salt to balance, cranberries and coconut for contrast in texture and a little more sweetness,  crunch – the puffed rice and the coconut oil or cocoa butter to hold all together and I used 70% cacao dark chocolate to melt and put on top. This is a raw slice so aside from the melting of chocolate and oils no cooking required – just pop in the freezer for an hour or two.  This is divine! Dairy free, gluten free, processed sugar free, it has a good wack of protein and good oils.  Perfect!

#MeatfreeMonday Baked Mac No Cheese: The Global Vegan – Ellie Bullen

The Global Vegan by Ellie Bullen,

Published by Plum

RRP $34.99

Photography by Ellie Bullen

 

 

p150  Mains

“The mac-no-cheese recipe in my first cookbook turned out to be the most popular dish. It was
amazing to hear from so many people who cooked and loved the recipe, whether they made it for
their family, friends or just themselves. It’s a truly delicious meal, so I wanted to share a fun, new
version in this book, inspired by my travels in the United States where mac ‘n’ cheese is on menus
everywhere. I noticed that bacon was often added to the dish, so I’ve added coconut bacon to this
recipe to give it a special twist.” p150

 

Serves 4
250 g macaroni
350 g peeled and deseeded pumpkin, roughly chopped
3 tablespoons nutritional yeast flakes
3 tablespoons soy or almond milk
1 teaspoon freshly ground black pepper
½ teaspoon sea salt
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoons olive oil
3 tablespoons cashews
100 g cauliflower florets
100 g broccoli florets
2 tablespoons Coconut Bakon (see page 289)
2 tablespoons Parmesan Crumble (see page 265)

Preheat the oven to 160°C fan-forced.

Bring a saucepan of salted water to the boil and cook the pasta according to the packet instructions. Drain and rinse under cold running water, then set aside.

Meanwhile, bring another saucepan of water to the boil, add the pumpkin and cook for 8–10 minutes or until tender. Drain and transfer the pumpkin to a blender, along with the nutritional yeast flakes, soy or almond milk,
pepper, salt, onion powder, garlic powder, oil and cashews. Blend on high until smooth.

Refill the saucepan with water and bring to the boil again. Add the cauliflower and cook for
3 minutes, then add the broccoli and cook for a further 2 minutes. Drain and place in a baking dish.
Add the pasta to the baking dish and pour over the pumpkin sauce. Mix well so that the pasta is fully coated.

Sprinkle over the coconut bakon and parmesan crumble and bake for 20 minutes or until golden.
Remove from the oven and allow to cool for 5 minutes before serving.

 

**PARMESAN CRUMBLE**

This simple savoury crumble is wonderful sprinkled over pasta dishes and bakes.

Makes about 1 cup

50 g (1/3 cup) cashews

1/3 cup nutritional yeast flakes

1 tablespoon hemp seeds

1/2 teaspoon sea salt flakes

Place the ingredients in the small bowl of a food processor and pulse 4–5 times or until the cashews have broken down to a rough crumble. Store in an airtight container in the fridge for up to 1 month.