I refer to this satay sauce quite a lot in my recipes. Satay pies, curries, stir frys, pizzas, burgers and as a dipping sauce for rice paper rolls, spring rolls or meatballs. It is pretty simple to make and a great healthy low fat alternative to the processed sugary sauces you buy from the super market. Just make sure you have your peanut butter tub ready to rock and roll – and sample as you go! It is delish! Continue reading “SATAY SAUCE”
This would have to be my signature and most successful to date raw sugarfree dessert. Firstly if you know me well you will know that I am … how shall i put this… a HUGE fan of (some might say obsessed with) peanut butter. Not only does it taste amazing but it also has amazing health benefits. Peanut butter, and I am talking the natural no added sugar or vegetable oil ones, is chock-full of heart-healthy monounsaturated fat which reduces belly fat, decrease your risk of diabetes, heart disease and other chronic health conditions. The combination of fibre and protein fills you up and keeps you fuller for longer, so you eat less overall. One study published in the Journal of the Medical Association found that consuming about 2 tablespoons a day at least 5 days a week can lower the risk of developing diabetes and belly fat by almost 30%. Hell yes!!!
So get your spooning on!!!
CHOC PEANUT BUTTER SALTED CARAMEL SLICE GF SF DF V* P*
CHOC BROWNIE BASE
1 1/4 C rolled oats
1 C pitted dates (soaked overnight in water)
½ C cacao powder
½ coconut oil / olive oil
2/3 C honey or pure maple syrup
PEANUT BUTTER CARAMEL CENTRE
1.5 C natural peanut butter
1 C pitted dates soaked overnight in water
2/3 C honey or pure maple syrup
4T coconut cream Note: don’t shake the tin – use the thick cream from the top
1tsp sea salt
CHOC GANASH TOPPING
Block of dark chocolate or homemade raw chocolate (see alternative recipe at bottom)
¼ C natural peanut butter
1-2T coconut cream
1tsp sea salt
* Salted crushed peanuts for topping
METHOD
The best part about this recipe is that although it has so many nutritious amazing ingredients- it’s really simple!! It’s a whizz layer freeze style of baking.
It is 100% vital to have a food processor (blenders have been known to break in our house in the attempt of blending dates and peanut butter)
and you will need to soak the dates overnight AND it takes atleast 4 hours or overnight for the final product to set!!!! These times cannot be compromised or substituted. I say this now because there is nothing worse than getting to the end of a recipe and planning to plate up in 5 mins and then reading “set in fridge overnight’ Trust me – been there done that and it is totally worth the wait!
1. Blend the oats in the food processor (FP). Drain the soaked dates and blend with oats until combined – about 30 seconds. Add the oil, honey and cocoa. This should form a thick doughy base. Depending on your FP you might need to add more oats if it’s too soft. You want to have to ‘press’ the base into the tin not pour it.
2. Press into a large brownie tin lined with baking paper and refridgerate. If it looks like you have quite a lot (even once the taste testing is perfected) then press some into small patty pans to make little cupcake size peanut butter treats. I use these cute heart shape mini tart tins which make for a super special sweet treat!
3. Now the caramel centre – get those finger licking skills ready. Place the drained dates into the food processor and blitz until a smooth caramel consistency. Add peanut butter, coconut cream, salt and honey and blend for 1 minute until creamy and lump free. Pour over the chocolate brownie base and refrigerate. Now get those fingers into the food processor and lick the thing clean – once the blades are removed of course! This high protein, good fat and fibre rich layer is to die for… and it means less elbow grease in the kitchen sink cleaning!
4. Melt the dark chocolate in a bowl either over the stove or slowly in a microwave. Once smooth (and not burnt) add the peanut butter, coconut cream and sea salt and stir until it is well combined. Pour over chilled peanutbutter caramel layer and top with crushed peanuts. Place in freezer for 3-4 hours minimum or overnight for best results.
5. When ready to serve simply take out of tin and let it thaw on the bench for 10-15 minutes. Cut into slices and enjoy! You can freeze ready to grab slices for up to 8 weeks. Little tip when slicing – if the chocolate ganash is really hard and proving difficult to chop, cut long ways and then turn the slice on its side and cut the fingers/pieces that way. It is easier to cut on a small ‘edge’ side rather than flat chocolate. Little bit of architecture model making knowledge there :)
Goodluck, have fun, taste/sample regularly and let me know how it goes! Put your photo up on instagram and tag me @katie_kale_kettlebell or hashtag #kaleandthekettlebell nom nom nom
K
*ALTERNATIVE RECIPE OPTIONS
RAW CHOCOLATE
1/3 C coconut oil
1/3 C cacao powder
2-3Tbs honey or maple syrup
Melt coconut oil and combine with honey and cacao powder until smooth. Add in place of the melted dark chocolate for the ganash topping.
PALEO: To make this recipe paleo you can simple replace the 1 1/4 C rolled oats with nuts of choice. Almonds or a mix of ABC – Almond Brazil and Cashew would work perfectly.
VEGAN: To ensure the recipe is totally vegan use Maple syrup in place of the honey
If there is one word in the health and fitness industry that makes people confused and nervous it would have to be CARBS!! Mention the word carbs to a friend or work colleague and you are better get comfy because chances are you are in for an epic convo/essay. Everyone has read some glossy fitspo mag which seems to claim the secret low down on carbs. Only problem is, next months issue will probably be claiming something different. Continue reading “CARB IT UP”
5 WAYS TO PIMP YOUR AVO TOAST
Avocado toast is just one of those ultimate classic dishes right? It is quick, easy, looks gourmet, tastes insane and is super healthy for you – not to mention ON EVERY breakfast menu worth looking at. Hello carbs and healthy fats! Ahhh I have been addicted to avocado toast for quite some while now and it makes the perfect breakfast, morning tea snack, quick lunch, arvo hunger snack or easy lazy dinner. Mmmm you can’t go wrong with natures butter!! Here are 5 new ways that you can pimp your avo toast and make it a little more gourmet or interesting! These combos aren’t for everyone but hopefully one of them tickles your fancy. Otherwise – just stick with the classic.
This Christmas I am in London and will be celebrating my first (not white) UK Christmas but also Christmas Eve dinner as my partner is of Polish heritage. I am on ‘salad and sides’ cooking duties and whipped up these incredibly delicious vegetable salads to go with the meat. We had 5 people at dinner and had lots of left overs for lunch the next day. Would serve up to 8 people happily. Here are my 3 recipes; Continue reading “CHRISTMAS SIDES AND SALADS”
With the Christmas season in full swing it is time to get out the baking tins and wooden spoons for some seriously delicious Christmas baking. Not only will it brighten your day and make the last weeks of work that little bit sweeter – homemade baking makes for wonderful Christmas presents for loved ones and colleagues. After all Christmas is about food… and giving!! Continue reading “NAUGHTY ‘N’ NICE RUMBALLS”
I am sure you have heard of the 80/20 lifestyle consisting of 80% clean and healthy food + 20% indulgent treat food = 100% perfect balance. This is the ‘lifestyle’ (not diet… I hate that word) that I like to follow and live by. It means that I eat healthy and clean foods majority of the time but then let myself indulge in the most naughty of naughty treats without any guilt or regret. When I focus on treating myself 20% of the time it means that I am naturally eating healthy the other 80% without trying. Continue reading “80/20 LIFESTYLE”
Well the answer to that is YES!! ABSOLUTELY!!! Eggs are a very important part of a healthy clean eating lifestyle and one of the most nutritious foods on the planet. They are a great source of healthy fats and protein which keep you feeling full. They are also super easy to cook, relatively inexpensive and easy to transport!! Continue reading “ARE EGGS ALL THAT THEY ARE CRACKED UP TO BE?”
Brunchoga is what every Sunday should involve. What is it? Well it’s just brunch and yoga. Because there is nothing better than a coffee and some smashed avo to go with that post yoga feel. It means you can dine in your activewear too! But with xmas around the corner it is also not the time to be throwing dollar bills around which can mean saying no to brunchoga. Well WRONG! You can do/have brunchoga for free in your own lounge room without leaving the house. Continue reading “BRUNCHOGA”
Granola is an absolute staple when it comes to pantry breakfasts essentials. You can use it to decorate your smoothie jar or bowls, enjoy some with yoghurt and berries, eat it like muesli or even sprinkle some on your muffins (banana date muffin recipe HERE) before they hit the oven. However, not all granolas are created equally or are the ‘healthy’ option when it comes to breakfast. Just because it says gluten free or natural doesn’t mean that it is healthy or clean. Unfortunately!!
But the perfect solution is to make your own granola!! It is literally a toss and mix sort of recipe and you should have most ingredients in your pantry already. You can make different flavours or add what ever you like depending on your taste buds. My favourite would have to be the maple and cinnamon granola. Of course with my mild (ok major) cinnamon addiction you can see why I love this one so much. Especially with xmas only around the corner its the perfect present to jar up and gift to loved ones and therefore I give you – THE CHRISTMAS SPICED GRANOLA!!! Jam packed with maple, cinnamon and apple. What’s not to love?
MAPLE, APPLE AND CINNAMON CHRISTMAS GRANOLA
2 cups rolled oats
1 cup mixed nuts – lightly chopped or crushed
2/3 cup shredded coconut or coconut flakes
1/2 cup chia seeds
1/2 cup pepitas and sunflower seeds
1TBS cinnamon
1tsp nutmeg
2/3 cup pure maple syrup (you can use honey if preferred)
1/2 cup coconut oil
1/2 cup apple sauce
ADD THE FOLLOWING AFTER BAKING
1/2 cup currents or sultanas
2/3 cup chopped dates
1/2 cup goji berries (the red berries looks very festive)
Preheat the oven to 180 degrees Celsius. In a LARGE bowl melt the coconut oil and add the maple, apple sauce and spices. In a separate bowl add all the oats, seeds, nuts and coconut and mix thoroughly – do not add the dried fruit as it will burn in the oven. Slowly pour the ‘wet’ mixture onto the oats and mix with your hands until well combined.
Spread the mixture evenly over 2 lined oven trays and place in the oven for 20-30 minutes. Give it a toss (with tongs) and place it back in the oven for another 20 minutes. Be careful not to burn it. When it looks nice and crunchy take out of the oven and leave to cool. Toss in the chopped dried fruit and simply jar up!! Store in the pantry in a sealed container or jar for up to 4 weeks.
K
KATIE MORGAN 