Salted Caramel, Pecan and Coconut Truffles

Salted Caramel, Pecan and Coconut Truffles

These are the perfect little bite sized treat to have with a cup of tea instead of a bickie or after dinner instead of raiding the chocolate or lollies.  They are so yummy, but very satisfying so it is actually easy to stop at one – which is always a good thing!

Everyone that has tried these has loved them so I thought I’d share the recipe with you guys too – it is super quick and easy!

PS – my kids LOVE them too!!!

PPS – if you like this recipe you will love my new cookbook ‘Healthy Food We Love To Eat’ with over 50 of our favourite gluten-free, refined sugar-free recipes, many which are dairy-free and Thermomix friendly!  You can grab your copy here – use the code MOTHERSDAY for free shipping in Australia (but hurry this code expires at the end of the week!)

Salted Caramel, Pecan and Coconut Truffles

Makes approximately 15 truffles

What you will need:

  • 1 cup pecans (you could also use macadamias, walnuts or almonds)
  • 1 cup medjool dates, pitted
  • 1/2 cup dessicated coconut
  • 1 teaspoon vanilla extract
  • 1 teaspoon sea salt
  • More dessicated coconut to roll balls in

How to pull it together:

Put all ingredients into a food processor and blitz until well combined.  If using a Thermomix (or similar) mix speed 9 for 30 seconds or until you reach your desired consistency.

Take a tablespoon or so at a time and roll into little balls, roll into the coconut until coated to your liking.

Store in the freezer for a quick and delicious bite sized treat!

Enjoy

xx

The Shrinking Hubby’s Healthy Food We Love To Eat – Cookbook Now Available!

The Shrinking Hubby’s Healthy Food We Love To Eat – Cookbook Now Available!

Healthy Food We Love To Eat is my first cookbook and is the result of a decade of countless hours spent in the kitchen experimenting with recipes to support my husband Andrew in losing an enormous 60 kilos (130 pounds). Our whole family has permanently embraced a healthy lifestyle and this cookbook includes over 50 of our favourite recipes.

 

I am so proud of this book which has been beautifully designed and photographed.  It presents in a simple and easy to follow format for both Thermomix and non-Thermomix users alike.

All my recipes are gluten free, refined sugar free and many are dairy free.  The simplicity of the recipes will have you and your family enjoying delicious flavours and some of your favourite foods without feeling deprived – all while enjoying the added energy and vitality that better food choices bring.  Healthy Breakfasts, Vibrant Smoothies, Hearty Soups, My Favourite Salads, Healthy Meals for Lunch and Dinner and Sweet Treats provide something for everyone . . . click here to buy the book now and be inspired to get into the kitchen and start creating delicious meals that are perfect for you and your family!

As a very special offer for a limited time, I am offering free shipping throughout Australia. Just use the code MOTHERSDAY at the checkout.

Happy Cooking!

Love, Alix

XX

 

The Shrinking Hubby’s Chewy Salted Caramel Cookies

The Shrinking Hubby’s Chewy Salted Caramel Cookies

These are a really yummy and healthy treat.  I confess to having a bit of a thing for salted caramel, and these bring those flavours out beautifully.  With only a handful of ingredients, and a few seconds to blend together they are quick and easy to pull together and a great one for the kids to make.  My daughter is excellent at pitting the dates for me and these are her favourite cookies!  Enjoy XX

Chewy Salted Caramel Cookies

Makes approximately 16 cookies

Ingredients:

  • 1 1/2 cups raw macadamia nuts
  • 1 1/2 cups pitted medjool dates
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon sea salt

Method:

Place all ingredients into a food processor and blitz until well combined.

If using a Thermomix (or similar), place all ingredients into the mixing bowl and mix 20 seconds, speed 9.

Roll the mixture into balls about 1 tablespoon each.  Flatten with your palm and bake in a moderate oven (180 degrees Celcius or 350 degrees Fahrenheit) for 12-15 minutes or until cooked to your liking.

Careful as they will burn easily so keep an eye on them and keep in mind that they will continue to cook for a minute or so after you have taken them out of the oven.

Allow to cool and enjoy.

 

 

 

Grain-free, Sugar-free Coconut Granola

Grain-free, Sugar-free Coconut Granola

This is super easy to make and very adaptable depending on your taste.  I’ve converted it to suit my Thermomix but you can easily make it without.  I have included both versions below.

Grain-free, Sugar-free Coconut Granola

What you will need:

  • 3 cups coconut flakes
  • 2 cups of mixed nuts and seeds (think almonds, cashews, walnuts, pepitas, sunflower seeds, brazil nuts, pecans etc).  I used a handful each of whatever I had in the pantry.
  • 2 tablespoons chia seeds
  • 1/2 cup melted coconut oil
  • 3 tablespoons maple syrup.  (You can also use rice malet syrup or raw honey)
  • 1 teaspoon cinnamon
  • 1 teaspoon good quality vanilla extract
  • a generous pinch of sea salt

How to pull it together: (Thermomix version)

Preheat your oven to 120 degrees Celsius (250 degrees Fahrenheit)

Line a large baking tray with baking paper.

Put the coconut flakes into a large bowl.  Set aside.

In the bowl of your Thermomix add the nuts, rice malt syrup (or sweetener), chia seeds, coconut oil, cinnamon, vanilla and sea salt.  Put dial to ‘closed lid’ position and press turbo for a second, 2-3 times (until the texture is to your liking).

Add the nut mix to the coconut flakes in a bowl and stir so it’s well combined.

Lay out the granola mixture on the baking tray – spread it evenly.  Bake for about 20 minutes or until golden brown.  After about 10 minutes give it a good toss.  You’ll need to keep an eye on it – check at 15 minutes, you might need to go 25 minutes to get the colour and crispiness.

Remove from the oven and cool.  Serve with your choice of milk (I love homemade Almond milk), or natural yoghurt and fruit if desired.

Enjoy!

How to pull it together (without a Thermomix):

Preheat your oven to 120 degrees Celsius (250 degrees Fahrenheit)

Line a large baking tray with baking paper.

Put the coconut flakes into a large bowl.

Roughly chop the nuts and seeds and mix into the coconut flakes.  Add the rice malt syrup (or sweetener), chia seeds, coconut oil, cinnamon, vanilla and sea salt and combine well.

Lay out the granola mixture on the baking tray – spread it evenly.  Bake for about 20 minutes or until golden brown.  After about 10 minutes give it a good toss.  You’ll need to keep an eye on it – check at 15 minutes, you might need to go 25 minutes to get the colour and crispiness.  

Remove from the oven and cool.  Serve with your choice of milk, or natural yoghurt and fruit if desired.  I love eating mine with natural yoghurt, prunes and strawberries.

Enjoy!

This recipe is inspired by the Coconutty Granola from Sarah Wilson’s ‘I Quit Sugar’ program.

Healthy Christmas Puddings (Gluten, Dairy, Sugar free)

Healthy Christmas Puddings (Gluten, Dairy, Sugar free)

I love these little puddings around Christmas time.  They have all the delicious flavour of a traditional Christmas pudding but won’t leave you feeling bloated and awful.  I made these in my Thermomix, but they are easy to make without.  I have written up both versions below.

The Shrinking Hubby’s Healthy Christmas Puddings

(makes 8 small puddings)

What you will need:

  • 250 grams (9 ounces) fresh dates (pitted)
  • 1 orange roughly chopped (leave the skin on!)
  • 1 cup water
  • 1 cup sultanas
  • 1 cup dried apricots (chopped)
  • 1/2 cup slivered almonds (extra for garnish – optional)
  • 30 mls (2 tablespoons) brandy – optional (but it is Christmas!!!)
  • 3 organic free-range eggs
  • 200 grams (7 ounces or about 3/4 cup) almond meal
  • 1 teaspoon vanilla extract

Spice mix

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice

How to pull it together (using a Thermomix)

Put the dates and the whole orange (roughly chopped) into the bowl and blitz speed 6 for 5 seconds.  Scrape down bowl.

Add 1 cup of water.  Cook 100 degrees, speed 1 for 15 minutes.

Add 30 mls brandy (if using) and blitz for 30 seconds speed 9.

Add 200 grams almond meal, the dried fruit and almonds, 3 eggs, 1 teaspoon vanilla extract and mix reverse, speed 5 for 15 seconds (or until well combined).

Grease 8 small pudding ramekins with coconut oil (or butter) and sprinkle about a teaspoon of slivered almonds into the bottom of each.  Spoon the mixture evenly into each ramekin.  Place filled ramekins into a large baking dish.  Create a bain-maree by filling the dish with enough boiling water to come half-way up the sides of the ramekins.

Cover all the ramekins with a sheet of baking paper and top with foil pressed tightly around the edges to seal.

Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit)  for 1 hour 15 minutes.

If not eating straight away, they refrigerate beautifully.  When ready to serve steam (or heat up) for about 8 minutes, invert and serve with a dollop of cream or if you prefer some homemade custard.

How to pull it together (without a Thermomix)

Place the dates, whole orange (roughly chopped – keep the skin on!) and 1 cup of water into a saucepan and bring to a boil.  Simmer for 15-20 minutes or until the dates and orange are soft.  Set aside to cool.  Add the brandy and whiz in a food processor until a smooth paste is formed.

In a separate bowl, combine the date paste, almond meal, dried fruit, almonds, eggs and vanilla.  Mix well.

Grease 8 small pudding ramekins with coconut oil (or butter) and sprinkle about a teaspoon of slivered almonds into the bottom of each.  Spoon the mixture evenly into each ramekin.  Place filled ramekins into a large baking dish.  Create a bain-maree by filling the dish with enough boiling water to come half-way up the sides of the ramekins.

Cover all the ramekins with a sheet of baking paper and top with foil pressed tightly around the edges to seal.

Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit)  for 1 hour 15 minutes.

If not eating straight away, they refrigerate beautifully.  When ready to serve steam (or heat up) for about 8 minutes, invert and serve with a dollop of cream or if you prefer some homemade custard.

Enjoy!

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