Clean Eating

Coconut Chia Pudding with Cacao Banana Ice Cream

Our amazing dietician Andrea has delivered another drool-worthy recipe for us this week, with this Coconut Chia Pudding with Cacao Banana Ice Cream. Check out the details below for how you can make this clean treat for your loved ones.. or all for yourself. No judgement from us! 

Ingredients

2 tbsp chia seeds

1 tbsp desiccated coconut

1.5 tsp Natvia Natural sweetener

½ cup coconut milk

2 bananas, chopped and frozen

3 tsp cacao powder

1 tbsp coconut milk

Coconut chips to serve

Method

1. In a bowl, combine chia seeds, coconut, sweetener and coconut milk and stir to combine. Place in the refrigerator for 15-30 minutes until chia seeds have soaked up liquid and pudding has formed.

2. In a blender or food processor, place chopped frozen banana. Blitz bananas until they become a smooth, ice cream-like consistency. This can take 5-10 minutes depending on the powder of your blender. Bananas become a crumb first before becoming smooth.

3. Add in one tablespoon of coconut milk and 3 teaspoons of cacao powder and pulse to combine all ingredients. Scoop ice cream into a bowl and place in the freezer for 10-20 minutes until it has firmed up.

4. To serve, divide chia pudding into two bowls or cups and top with cacao banana ice cream. Sprinkle chia seeds and coconut chips on top.

Clean eating, Dietician, Brisbane, Brisbane Health, Clean dessert

For more delicious recipes from Andrea, check out her website, or book in with Andrea here. 

Raspberry and Coconut Baked Doughnuts with a Lemon Glaze

Who doesn’t love a doughnut? They’re right on trend at the moment, with boutique doughnut shops popping up all over the place. So we were more than excited to see this incredible recipe from our in-house Dietician Andrea Love pop up and we had to share it with all of you!

"While I wouldn’t say no to the odd cinnamon sugar-coated fried pastry, it is not something you’d want to include in your diet too often. So I’ve created a happy medium – baked doughnuts. I’ve made plenty of varieties of baked doughnut before (see here and here), but none with bursts of fruit throughout. I love using berries in desserts as they provide a sweet and tart component to the dish. Berries are also lower in sugar than other fruits, which is a bit of a win win don’t you think!

For this recipe, I used sweetener in place of sugar, and cut down the fat by replacing a large amount of it with Greek yoghurt. For the glaze however, I used regular ol’ icing sugar – this is definitely optional if you’re watching your sugar intake! The lemon glaze just takes them to the next level though, in my opinion."

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 20 doughnuts

Ingredients

Doughnuts

  • Spray oil
  • 1/4 cup coconut oil
  • 3/4 cup Natvia Natural Sweetener
  • 2 eggs
  • 1/2 cup natural Greek yoghurt
  • 3/4 cup milk
  • 1 tsp vanilla extract
  • 2 cups self-raising flour
  • Pinch salt
  • 1 cup shredded coconut
  • 1 cup frozen raspberries

Glaze

  • 1 cup icing sugar
  • 3 tbsp fresh lemon juice
  • 1/2 cup roasted coconut chips

Instructions

  1. Preheat oven to 200ºC. Lightly grease a doughnut baking tray with spray oil. In a bowl, add the coconut oil, sweetener and eggs and whisk to combine. Add yoghurt, milk and vanilla and continue to whisk.

  2. In a separate bowl, combine the flour, salt and shredded coconut. Fold dry ingredients into wet. Add frozen raspberries into batter and stir until just combined.

  3. Scoop batter into each doughnut mould and bake for 15-20 minutes, or until doughnuts are lightly golden on top. Place on a rack and allow to cool completely before glazing.

  4. For the glaze, place icing sugar into a bowl and whisk in lemon juice slowly, adding more or less depending on the consistency of the glaze you’d like. Dip doughnuts into the glaze and on to a wire rack with a tray underneath to catch the excess glaze. Double dip for a thicker icing on top. Sprinkle with roasted coconut chips while the glaze is still wet. Serve with a cup of tea!

Let Andrea see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!

Raw Miso Caramel Slice

This week our Dietician Andrea creates a raw version of an old favourite with a slightly unexpected twist. It's a sure fire way to kick your sugar cravings when the late afternoon sweet tooth rears its head, and is bound to be a crowd pleaser.

"Every man and their dog have their own version of caramel slice, whether it be traditional or raw, and to be honest, they are all delicious. I wouldn't say the raw version is better than the traditional type that you find at your local bakery, but instead it just uses more natural ingredients (and my recipe is vegan-friendly too).

My version would be equally as energy-dense, if not more so, than the old school favourite. Each to their own. Eat both in moderation. I cannot stress this enough. While there's no straight up table sugar or butter in the ingredient list of this recipe, let me tell you this slice is still high in sugars and fats. So I would definitely recommend against having this slice for breakfast, and encourage only a small portion for a dessert or similar. While this recipe makes 6 bars, each bar can serve 3-4 people. It is very decadent!"

rawsaltedcaramelslice.jpg

 

Raw Miso Caramel Slice

Makes 6 bars

Base

¾ cup cashews

½ cup shredded coconut

6 medjool dates, pitted

2 tbsp coconut oil, melted

Filling

12 medjool dates, pitted

1/3 cup tahini

2 tbsp maple syrup

1 tsp vanilla extract

1-2 tsp miso paste, to taste

Topping

1/3 cup sugar free hot chocolate mix

¼ cup coconut oil, melted

  1. For the base: place the cashews, coconut, dates and oil in a food processor for two minutes, or until the mixture resembles a crumbly dough. Press the mixture into 6 silicon bar moulds and place in the freezer to set.
  2. For the filling: place the dates, tahini, maple syrup, vanilla and miso paste in a food processor and blitz for two minutes or until smooth. Spread caramel over the base and place back into the freezer for two hours or overnight.
  3. For the topping: warm the coconut oil in the microwave for 30 seconds before adding sugar free chocolate powder. Whisk vigorously until there are no lumps. Remove bars from the freezer and pour chocolate topping over each bar. Place back into the freezer to harden. 
  4. Pop out bars and serve. Keep in the freezer when storing. 

Notes:

  • If you’re not keep on miso paste, replace it with a pinch of sea salt flakes instead.

Show us your creations by tagging @citycave on Instagram or Facebook so we can see your version of this home made classic.