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Sunday, 19 November 2017

Raspberry & pistachio biscotti


There’s something very indulgent about enjoying biscotti with your coffee.  And a very welcomed treat to serve to your guests at the end of a dinner party.  If you don’t know what biscotti is, it’s a double-baked Italian almond biscuit.  

I decided to make my own biscotti and for my own twist, I decided to add SUPERGOODFRUITS freeze dried raspberries to them.

Start by combining the dry ingredients (almond flour, maca powder, 2/3 of the freeze dried raspberries, baking soda & salt) in a blender until the berries become a powder.


Then add the egg yolk, honey & vanilla extract and blend until the dough comes together.

Add the rest of the freeze dried raspberries & the pistachios.

Blend until you have little chunks of the raspberries & pistachios.


Line a baking tray and then firmly press the dough into a flat shape.


Bake the mixture for 15 minutes at 180’c.



Let it cool for 1 hour and then slice it diagonally to form the classic biscotti shape.


Put it back into the oven for another 15 minutes, but this time at 150’c.


Then let them cool.

Melt your white and dark chocolate (separately using bain marie style).

Next dunk / coat the ends of each biscotti in the melted white chocolate.


Then sprinkle with some spare pistachios & freeze dried raspberries.


To finish, drizzle the melted dark chocolate over the top of it all...


Finally - serve and enjoy!


Ingredients
  • 1/2 cup almond flour
  • 1/4 cup maca powder
  • 1/2 cup SUPERGOODFRUITS freeze dried raspberries
  • pinch of salt
  • pinch of baking powder
  • 1 tsp vanilla extract
  • generous squeeze of honey
  • 1/4 cup pistachio nuts
  • 1 egg yolk
  • 60g white chocolate
  • 30g dark chocolate
  • extra freeze dried raspberries & pistachio nuts for decoration


*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*

Tuesday, 14 November 2017

Bilberry bubbles


Cocktails don’t always need to be a complicated mix of ingredients!  When we were celebrating recently, I added some SUPERGOODFRUITS freeze-dried bilberries to our glasses of prosecco.

 
And the bilberry bubble was born!


As simple, and tasty, as that.


*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*

Monday, 23 October 2017

Raw raspberry & coconut truffles


I couldn’t decide whether to call these ‘truffles’ or energy balls because they’re both!

I guess it doesn’t really matter - you can eat them however you want.

To make them you need a few ingredients…

Start by mixing together the almond butter, honey (I used orange blossom honey from Morocco for extra flavour), coconut oil, water and vanilla until you have a smooth mixture.

In a different bowl add the coconut flour, maca powder (you could use flaxseed powder if you don’t have maca) and some salt.

Then combine the two sets of ingredients, using your hands to really mix the wet & dry ingredients together.

Next choose your toppings. I crumbled some SUPERGOODFRUITS freeze-dried raspberries as one and some desiccated coconut as my second. You could also use cacao powder, for example, or melted chocolate.


Then simply take some of your dough, form a ball & roll in your chosen topping(s).





And you’re done!



Put the truffles in the fridge for at least 20 minutes to help them hold their shape and then serve.

Or get creative and hide them in Lindt ball wrappers for snacks-on-the-go (or to confuse your roommates!)



You can also keep them in the fridge in an airtight container for a week.


Ingredients

  • 1 cup almond butter
  • 1/2 cup honey
  • 1 tablespoon coconut oil (melted)
  • 1 teaspoon water
  • 1 tablespoon vanilla extract
  • 1 cup coconut flour
  • 1/4 cup maca (or flaxseed) powder
  • 1 teaspoon salt
  • Toppings: SUPERGOODFRUITS freeze-dried raspberries & desiccated coconut
*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.*




Friday, 13 October 2017

Fruity grain-free & dairy-free porridge


With winter fast approaching, I need a more hearty breakfast to power me through the day.

I’m a big fan of porridge for exactly that reason.  But I wanted to try an alternative to the typical oats & milk/water combination.

So I decided to make a grain-free AND dairy-free porridge.

To do this I soaked mixed nuts and coconut flakes in water with a pinch of salt. 


I left them overnight to really soften them.


Then after draining and washing them, I blended them up with an egg yolk and half a banana to make a nice thick mixture. 
 

In the meantime I sautéed apple pieces and nutmeg in coconut oil in a pan.  

When the apple had softened, I added some coconut milk, vanilla extract, cinnamon... 



Then add the blended nuts mixture.

Heat through thoroughly, brining to a gentle simmer until it’s the desired textures. 

And serve!


I always make extra so I have a portion cold the next day, topped with extra fruits. 


Ingredients
  • 1 1/2 cup mixed nuts (I used cashews, almonds & walnuts)
  • 1/3 cup unsweetened coconut flakes
  • 1 egg yolk
  • 1/2 banana
  • splash coconut oil
  • 1 apple
  • 1 1/2 - 2 cups coconut milk (depending on how thin/thick you like your porridge)
  • 1/2 cup SUPERGOODFRUITS freeze-dried blackberries
  • sprinkle nutmeg
  • 1/2 tablespoon vanilla extract
  • 1/2 tablespoon cinnamon

*This post was sponsored by SUPERGOODFRUITS. The opinions are completely my own based on my experience.* 


 
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