Delicious wholesome garden inspired recipes are added when I have time :) ... 

All dairy, gluten and sugar free so lots of people can enjoy them! x

Banoffee





So I make a million at a time.. well not quite, but my ratios may be out, so just taste everything, look at the consistency and add extra wet-dry ingredients accordingly- I’m guessing this will make about 10…?




Ingredients

Banana Layer

6 Bananas- A mix of Lady Fingers and Cavendish is delish!

2 cups of Cashews

3 T Honey

1 T Coconut Oil


Toffee

200g Medjool Dates- take the pits out

100g Almond Butter (I actually make my own using 100g of almonds- by blending almonds it turns into butter- I cheat sometimes and add water- as I don’t have a very good food processor at the moment)

1 T Cacao

2 T Hazelnut Butter

Water as required


Base and top

50g Sunflower Seed

2 cups Iranian Dates

50g Desiccated Coconut

100g Almonds

NOTE: You could substitute any dry ingredients here for pecans and walnuts too- YUM!

Second NOTE: This ratio is actually totally made up.. I’m so good at writing recipes!??? Just have some ingredients and add a little of each until you have the right consistency…. Good luck!


Dehydrated banana

3 bananas


What to do:

Banana Layer

*Soak cashews for 2-3 hours or overnight if you’re organised! Rinse and strain

*In a food processor or blender whiz up bananas, coconut oil, cashews and honey- add water as required- you want a relatively thick paste- but don’t put any stress on your blender. If you add too much liquid, add more cashews.

*Set aside until you assemble the Banofffeeeeee


Toffee Layer

*Soak medjool dates for 10 minutes in warm water. Then strain.

*If you’re making your own almond butter pop them in the food processor or blender on a low speed, if you have a good appliance, you could make your own butter, otherwise add water after a couple of minutes. It will take 5 minutes to make the butter.

*To your food processor add the dates, honey, cacao, hazelnut butter (You make this the same way as almond butter, or you can buy). Add water if needed. This should also be a thick-ish mix

Base and top- you can make this the same way I do for all of my cakes:

Soak the dates for 10 minutes in warm water, strain. Chuck all the dry ingredients in the food processor until finely ground, then I do it all by hand, re: food processor issues, but you can leave in the food processor to combine the dry ingredients with the dates. The mix should be a pliable consistency, so you can mold with it.  For this one I’ve been making little round towers, but you could make a whole pie. So I press the mix out so it’s 5mm thick and using a cookie cutter cut a circle, place on a tray then dehydrate for 10 minutes. I’ve been using this as the base, and as the top, but you don’t have to. You can use a dehydrator or the oven- with the lowest setting and the door kept a jar. My oven is 40 degrees when I do it this way. . I’ve been using this as the base, and as the top, but you don’t have to- I think it would be nice to have a crumble top- but it’s not practical for me to sell- using cinnamon, coconut, walnuts and pecans, with a sprinkle of coconut sugar YUM!


Dehydrated Banana- slice up some bananas quite thin, and place on a tray, or in your dydrator, this could take a couple of hours, so maybe you should do this first- totally optional by the way, you can also add fresh banana.


So you have your components, and its time to put it together. I like to alternate the banoffee layers, starting with the base of course, then the toffee, banana, dehydrated banana, toffee, banana, place the top on, then another dollop of toffee with dehydrated banana on top- but you can do whatever you like!

Does it work! Yep, maybe this is a guide only! J Happy making! Xxxxxxx BIG GARDEN GRUB. x

Vanilla, Honey and Cinnamon Cheesecakes

Alrighty, here as promised...BUT.. because I make way big batches at a time you may need to adjust ingredients slightly. But I'm giving it a go for you guys to make these yourselves.. It's just a rough guide, so use your intuition for measurements- just to make the right consistency and flavour. Have a read through the recipe and the how to go about making these before starting.. obviously first thing is the nut soaking.. this can be done overnight, so plan ahead!. Have fun grubs!! xxxxBig GRUB. x 







To make 12-ish!!


Ingredients:

For the base:

400g Dates

1 cup Almonds

1/2 cup Brazil Nuts

1 cup Coconut

1/3 cup Sunflower seeds


OR

You can use any nuts/seeds as the dry ingredients, and add any dried fruit for the binding ingredient


For the 'cheesy' filling

2 cups of raw cashews, soaked for 2-3 hours

1 cup of macadamias, soaked for 2-3 hours

1 fresh green coconut- we use the flesh and water

1 Tablespoon of cup raw coconut oil (or add 2 if you don't make coconut butter)

1 Tablespoon of coconut butter- (made by blending 2 Tablespoons of dessiccated coconut for 5 minutes, but you will need to make a larger batch so the blender will pick up the coocnut)

1/4 cup honey (raw and local)

1/2 teaspoon of cinnamon

1/2 vanilla bean


What to do:

For the base-

*Soak the dates in warm-to-hot water for 15 minutes. Strain when soft.

*In a food processor/blender, grind the sunflower seed, almonds and brazil nuts until they reach a meal consistency

*In a bowl add all the base ingredients and with your hands mix squash the dates through the dry ingredients. you want to get a mix that holds together- not too wet and not to crumbly. Add more dry ingredients or water as needed. Or if it needs more binding add more dates.

*To make the molds, use a little tart mold, I picked up this lil heart one for a couple of bucks- or just a lid off a jar. A nescafe coffee lid is what I started off using- repurposing and recycling!! Cut a square of baking paper to cover the mold. I find using gloves prevents the mixture sticking to your hands. Press the mixture into the mold shape and lift out carefully with the sides of the baking paper. Place on a plate or in a container to pop in the freezer later. Repeat this process until you have your required number, or you've used up all the mix. You can save some for next time by popping this in the freezer too. You could put this cases in the fridge to harden a little while you prepare the filling. 


For the filling:

*Soak the cashews and macadamias in water for 2-3 hours or overnight, you can also add half of the coconut water to this too- the nuts will absorb all the benficial nutrients. Add enough water plus a little more to cover the nuts.

*When that time is up, rinse and strain the nuts and pop them in a good blender/ food processor. I've burnt out a number of blenders making my cheesecakes, so make sure you have a good one! Put the nuts in the blender, add the rest of the coconut water, and scoop out the flesh, honey, vanilla bean, coconut oil and coconut butter and cinnamon. You may need to add some water, or you could add more coconut water- but just add a liitle bit at a time. Pulse the ingredients in the blender to combine. And then run the blender/food processor until you reach the right consistency. Try  running for a minute at a time as to not burn out your blender! You're aiming for a smooth paste.

*Scoop the mixture into your little tart bases. You can make some swirls or patterns in the mix using a skewer- by adding a sprinkle of cinnamon and honey. Set in the freezer for an hour or so. You can leave them in there, and just bring them out whenever you feel like having a wholesome treat! Just let them thaw before eating.. YUMMYY!!!!


Black Sapote Chocolate Tarts

I've been experimenting making all different fruit and veg flavoured tarts lately, using whatever there is an abundance of in nature.. at the moment there are Black Sapotes.. otherwise known as the Chocolate Pudding Fruit.. Here is a little recipe for you if you are lucky enough to come across this fruit. however.. the base of this recipe can be used to make all sorts of flavours.. just leave out the cacao. Or if you can't find the sapote, using cacao will still make you a delicious chocolate tart! With this recipe, I've been making: Apricot and Mango, Pumpkin and Rooibos Chai. And when they are in season, I make custard apple and persimmon tarts,  plain old lemon is delicious, strawberry, blueberry, mulberry and passionfuit. Just freeze your excess fruit throughout the year and make a little wholesome tart!


Please note that I make about 80 of these at a time, so my measurements may be slightly out.. but his will give you a good guide for now. xoxo


I've adjusted my measurements to make 12


For the base:

400g Dates

240g Almonds

100g Brazil Nuts

60g Coconut

100g Sunflower seeds

OR

Follow the recipe for the Bliss Balls below


For the Filling:

1 ½ cup of raw cashews, soaked for 2-3 hours

1 cup of macadamias, soaked for 2-3 hours

1 avocado 

1 fresh green coconut- we use the flesh and water

1/4 cup raw coconut oil, melted

1/3 cup honey or agave

2 tablespoons of raw Cacao

1-2 ready to eat Black sapote


What to do:

For the base-

*Soak the dates in warm-to-hot water for 15 minutes. Strain when soft.

*In a blender, grind the sunflower seed, almonds and brazil nuts until they reach a meal consistency

*In a bowl add all the base ingredients and with your hands mix squash the dates through the dry ingredients. you want to get a mix that holds together on it's not- not too soft and not to crumbly. Add more dry ingredients or water as needed.

*To make the molds, use a little tart dish- or just a lid off a jar. A nescafe coffee lid is what I started off using- repurposing and recycling!! Cut a square of baking paper to cover the mold. Press the mixture into this shape and lift out carefully with the sides of the baking paper. Place on a plate or in a container to pop in the freezer later. Repeat this process until you have your required number, or you've used up all the mix. You can save some for next time by popping this in the freezer.


For the filling:

*Soak the cashews and macadamias in water for 2-3 hours, you can also add half of the coconut water to this too- the nuts will absorb all those benficial nutrients. Add enough water to just cover the nuts. 

*Once soaked, strain, but keep the water to the side- you may need this. Put the nuts in the blender, add 1 avocado, honey or agave, black sapote, coconut oil and coconut flesh. You may need to add some more coconut water- but just add a liitle bit at a time. Pulse the ingredients in the blender to combine. 

*Once you've got the required consistency- it shouldn't be runny- it should be paste- like- with all the ingredients combined, add the cacao and blend to combine.

*Scoop the mixture into your little tart bases and set in the freezer for an hour or so. You can leave them in there, and just bring them out whenever you feel like having a wholesome treat! Just let them thaw before eating.. YUMMYY!!!!


I hope this recipe and quantities works out for you! It's so super delicious!! xoxoxoxoxo



This is what the black sapote looks like- and it needs to be super squishy- like a rotten banana, when it's ready to eat.. YUM!

Macadamia Butter and Hazelnut Chocolate Brownies





There is really awesome local organic macadamia farm in my region. And since I'm all about promoting local farmers, showcasing their produce and supporting sustainable agriculture.. here is a little recipe for you!




Ingredients 
*1 cup of Orgran Gluten Free Self Raising Flour, or 1 cup of Orgran Gluten Free plain flour + 1/2 teaspoon of bicarb soda
*1 cup of Hazelnut meal- about 200g added to your blender should be enough
*2 cups of coconut sugar
* 3/4 cup raw cacao powder
*1 cup of rice milk
*3/4 cup of macadamia butter 

Icing
*4 tablespoons of macadamia Butter
*2 Tablespoons of honey or agave
*2 Tablespoons of cacao

What to do:
* Preheat the oven to 180 degrees C
*In a large bowl, stir together the flours, sugar and cacao. Pour in rice milk and add macadamia butter. mix until well combined. 
*Spread evenly in a square pan, one 20cm x 20cm should be big enough
*Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
*Combine the 3 ingredients for the icing in a bowl
*Once cool, spread the icing until the individual brownies.. enjoy!

Bliss Balls

Bliss Balls have been a big hit at the last couple of markets- easy to eat balls of bliss- packed full of goodies, they’re so healthy for you!

You can pretty much put whatever you like in bliss balls, but here is a general guide of what to use:


Crushed nuts (you can use a blender) - Pecans, macadamias, hazelnuts, almonds, brazil nuts, walnuts... whatever you like!

Dried Fruit (soaked in warm water)- (Dates, sultanas, dried apricots...)

Cacao powder (raw cocoa)

Crushed seeds- (Pepitas, sunflower, sesame)

Honey or agave

Desiccated coconut

Tahini

Superfoods


I've even gone to the trouble of measuring everything.. which I don't usually do.. for this delicious recipe for you to try- (but I made about 100, so I have reduced the quantities!!)


To make about 20 or so...

150g Hazelnuts

150g Almonds

60g Coconut (plus a little axtra to roll the balls in)

80g Sunflower Seed

100g Brazil Nuts

50g Cacao (Add more or less, for more or less chocolate flavour)

60g-100g of honey or agave- just add enough for the sweetness you desire

400g dates

200g sultanas

40g Goji Berries

10g Spirulina

10g Maca Root


1. In warm-to-hot water, soak the dates, sultanas and goji berries for 15 minutes or so, so they are soft and easy to work with. Strain when soft.

2. Blend up all the nuts and seeds till they are quite fine- meal consistency, brazil nuts have a very high oil content, and can become a paste at the bottom of the blender- this is ok.

3. In a large bowl, add all the ingredients and with gloves on, mix with your hands to combine. 

4. Roll the mixture into 50- 60g balls and roll in a bowl of coconut to cover

5. Repeat until all the mixture is gone.

Citrus Tart

There is loads of citrus around at the moment, dropping off the trees all around us- here is a recipe where can you use a variety of citrus- that's all good for you!- no refined sugar, dairy, gluten, 100% vegan

Ingredients:

  • 2 cups fresh citrus juice (roughly about 10 pieces of fruit- eg/ 7 lemons and 3 small oranges- you can also add tangelo, mandarin, grapefruit, lime, blood orange, etc).
  • 3/4 cup cold water
  • 1 + 3/4 cup sustainable harvested coconut sugar  
  • 7 tbsp cornstarch
  • zest of the above citrus
  • 3 tbsp Nuttelex
  • 1/4 cup rice or almond milk
  • 5 Lemon myrtle leaves
  • 5 Cardamom pods (crushed)

For the base:
  • 2 cups of 'dry' ingredients'- I use Almonds, Barzil nuts, sunflower seed and dessicated coconut
  • 1 cup of dates

Wash your citrus, then grate the skin- for the zest, then juice the fruit.

Whisk together the lemon juice, water, coconut sugar and cornstarch in a medium saucepan over medium-high heat. Bring the mixture to a boil, stirring all the while. Once boiling, let it sit for a minute without stirring, then add the remaining ingredients and resume stirring. Cook for 2-3 minutes, then set into an ice bath (or pour into a bowl and stick in the fridge if you’re not in a hurry).

While you’re letting the curd cool, preheat the oven to 140 degrees C and make the crust. Pulse the dry ingredients in a blender or food processor and soak the dates in warm water for 10 minutes. Strain the dates and with a pair of gloves on work the dates and dry ingredients together. Use a round pan/dish- with a layer of baking paper of the bottom and press the mixture into the bottom and around the edges. Throw in the oven to slightly toast for about 15 minutes. 

Pour the curd onto the shell and refrigerate for at least 3 hours before serving (even better overnight). 

If the curd seems to soft, add some more corn flour, and too hard, add some more water.

Enjoy Garden Grubs!

Raw Beetroot, Cacao and Hazelnut Cake

This cake has been a huge hit at the markets... so I've got a little recipe for you to share!

Ingredients

Cake Mix

  • 2 1/2  cups of Hazelnuts
  • 3 cups of desiccated coconut
  • 4 medium beetroots
  • ½  cup agave
  • 3/4 cup of dates
  • 1/2 cup raw cacao powder
  • 1/2 cup sultanas

Icing:

  • 1 Avocado or 1 cup cashews
  • ½  cup of agave
  • ½ cup cacao powder

Base

  • 1 cup dates
  • 2 cups of ‘dry ingredients’ a mixture of almonds, brazil nuts, desiccated coconut and sunflower seed.

Method

Soak dates and sultanas in warm water for 15 minutes.

For the base- pulse the dry ingredients in a blender or food processor and soak the dates in warm water for 10 minutes. Strain the dates and with a pair of gloves on work the dates and dry ingredients together. Use a round pan/dish- with a layer of baking paper of the bottom and press the mixture into the bottom.

Grate the beetroot- or I cheat by putting it through my cold- press juicer- not losing any vitamins and minerals along the way!  I put both the juice and the pulp into the mix.

In a bowl add all ingredients. With a pair of gloves on, mix all ingredients together with your hands until a nice consistency- if too wet add more nuts/coconut, if too dry add some water from the date/sultana mix, or water.

Put this mixture on top of the base and chuck in the freezer for ½ hour or so- just so the mix is hard enough to spread the icing on top

For the icing- mix the ingredients together in a bowl with a fork- Instead of using avocado, you could use cashews- or you could have both- add ½ cup of cashew cream- ½ cup of cashews soaked in warm water for 1 hour+ 1/4 cup of water- blend until smooth and creamy consistency.

 Spread on top of the cake mix once done and put back in the freezer- it is easier to cut when it is hard. You can pull a piece out of the freezer to eat whenever you like- the quality of the taste will never change.. YUM!!!!

Enjoy Garden Grubs! Love you!

Pumpkin and Pecan Pie

Coming soon.. the beautiful scrummo Pumpkin Pie recipe...