4 cups desiccated coconut
2/4 cup of melted Coconut oil
2 tbs maple syrup
1 tbs honey
1tsp Vanilla essence
Pinch of salt
2 tbs water
Line a dish in cling wrap. I used a circular cake tin.
Place desiccated coconut in a large mixing and mix in 2 tbs of water (use your hands if you need to).
Over a double broiler melt the coconut oil, maple syrup, honey and vanilla essence and whisk until combined. Don’t over heat it!
Pour over the desiccated coconut and combine until mixed through. Mixture should be wet and stick together under pressure.
Press coconut mixer into the cake tin and place in freezer to set.
Caramel Layer – Dairy free
1 and 3/4 can Coconut cream
2/4 cup Maple syrup
Pinch of Salt
Place coconut cream and maple syrup into a sauce pan and bring to boil whisking occasionally. Once boiling whisk frequently and boil until it thickens a bit and becomes browner in colour. Turn it down to a strong simmer and whisk so that it doesn’t stick until it becomes thickened. It will continue to thicken as it cools.
Pour on top of coconut base and evenly spread. Place in freezer until cooled and set.
Chocolate layer – Dairy free
1/4 cup Coconut oil
1 large tbs Coconut cream (add more if your chocolate taste too bitter)
1 1/2 tbs Raw Cacao powder (Adjust to taste)
1/2 tbs Honey
Maple syrup to taste
1/2 tsp Vanilla essence
Pinch of Salt
Over a double broiler melt the coconut oil, coconut cream, maple syrup and honey whisk until combine. Add cacao, vanilla and salt.
Pour over the caramel layer and freeze until solid about 15 minutes.
Keep in fridge
- 1 large free range or organic chook OR 4 drumsticks and 4 thighs on bone
- 2 onions, roughly chopped
- 3 ribs celery in 1cm chunks
- 1 knob of butter
- 8 baby carrots or 2 large carrots diced
- 2 ears of corn on cob
- 4L water
Salt to taste, about 2 Tbsp
- Place butter and celery in large pot with lid on and sweat while chopping your onions. Place on largest burner on lowest heat.
- Throw onions in and continue to sweat.
- While onions and celery are sweating if you are using a whole chook, chop it up into large pieces with kitchen scissors.
- Once onions are slightly translucent, fill the pot with water and bring to the boil. Once boiling, bring back to moderate simmer and let cook for about 20 minutes.
- Now add your chicken and carrots and salt.
- Cook for another 40 minutes or until the chicken falls off the bone (check every now and again).
- Slice the corn off the cob into the pot and cook for further 10 minutes.
- Now begin removing the bones and carcass from the chicken. Best way is to place a colander over a large bowl to catch any juice that may come off the bones.
- Give everything a stir to mix. Now serve tonights soup into bowls and add a chunk of butter to each one while hot (optional), this will give it a little more body.
- You can add some more boiled water to the pot now to top it up and make it go further. Really nice if you add some roast pumpkin to the soup the next day after you heat it up.
- Chop a pumpkin into large pieces.
- Place into a roasting tray and drizzle with some olive or coconut oil and sprinkle with salt.
- Cook for about 40 minutes at 180 degrees, turning once about half way.
- Keeps well in fridge and tastes good warm or cold.
Our daughter loves this, hopefully all kids and adults alike do as its simple, quick and super healthy. One of the best fat loss soups getting around.
- 4 Large zucchini, halved lengthways and sliced into 1cm pieces
- 3-4 Tbsp butter (preferrably organic)
- tsp salt
- Steam the zucchini until tender. Avoid overcooking where they become really soggy.
- Place into a blender bowl and crush with the back of a large spoon or blender implement. This will release some of the water stored in the zucchini which you can tip into the sink.
- Once some of the water is gone, place the butter and salt into the blender bowl and blend on high until creamy. Taste and add more salt if needed.
- If you like, add a pinch of pepper when served.
Silverside is great because it is cheap and when cooked properly it tastes awesome. It is called corned beef because the salt use to cure it comes as salt corns.
- 1.2kg of corned beef, preferably with a fatty top
- Bunch of baby carrots
- 1 onion
- 8 halved potatoes
- 1/4 cup of vinegar (apple cider is best, though can use any type)
- 2 bay leaves
- 10 black pepper corns (optional)
- Tsp salt
- 1 head cabbage thinly sliced
- Place everything in a pot except cabbage and cover with cold water.
- Either bring to boil on stove top but dont let boil hard and simmer gently for about 2.5 – 3 hours OR place in oven at 100 degrees for 4 hours – just set the timer.
- Take everything out and place in a dish and cover with foil, except pepper corns and bay leaves which you should chuck.
- Add the cabbage to the water left in the pot and boil (you can also steam if you prefer) until tender and cooked.
- Serve with mustard or make a gluten free gravy. Meat keeps well wrapped in foil and all veggies can be fried in butter the next day with some shredded corned beef for a breakfast hash – mmmmm!
Take leftover potatoes, carrots, onion, and some shredded corned beef and fry in a good amount of butter Continually turn and fold the mix until it browns and goes sweet. Kids will devour this!