Tag Archives: Coconut

Healthy Indulgent Mango & Coconut Tea Cake

3 Feb

mango-cake

What can I tell you, its the season for indulging around here!!

Summer! Its the season for indulging our sweet tooths, enjoying the abundance of tropical fruits & long lazy summer days around the pool. This cake recipe is divine its light, fresh, fruity & just plain yum!! This cake barely lasts a day in our household & is often requested because its just so divine. And like most of my recipes its super easy & foolproof (I mean I make it after all!).

Mango & Coconut Summer Tea Cake a’la Mama Going Natural

  • 3/4 c coconut sugar
  • 125gm butter
  • 1/2 c coconut cream
  • 4 eggs
  • 1 c spelt flour
  • 1 t baking powder
  • 1/2 c ground almonds
  • 1 t vanilla extract
  • 2 mango’s peeled & cubed – 1 for the cake & 1 to add to the cream
  • 1 c cream
  • 1 t vanilla extract
  • 1 t coconut sugar

I make this cake in a pot  – because I suffer from a little known illness which makes me allergic to creating & washing dishes! I think the medical term for it is Laziness, but who cares what they call it, who wants to wash dishes all day long – not me! Place the butter & sugar in your pot (if you too have an illness like mine) & gently melt the butter on a low heat. Stir to start your sugar melting. Take off the heat & add the coconut cream & let cool for five to ten minutes. Once your mix has cooled down add the vanilla extract & the eggs one at a time beating them in. Then gently fold in the dry ingredients (be sure not to beat the mix too much) until your batter is smooth. Split your batter between two round cake pans & top each cake with an equal amount of mango bake the cakes at 160 degrees for twenty minutes. Let cool before tipping your cake out of your pans or they will crack. Beat cream, vanilla & 1 t coconut sugar with a whisk until you get stiff peaks. Lay your first cake down on a plate, top with the reserved cubed mango & spoon the cream into the centre – it will get smooshed out (thats a technical cooking term) when you place the other cake on top. Dust with icing sugar if that’s your thing 🙂

Enjoy

Mama-going-natural-signature

Banana, Coconut and Apricot Healthy Cup Cakes

3 Oct

These are not the cup cakes your used to seeing, no airy vanilla cake topped with a pile of super sweet frosting.

But these cup cakes taste just as good, without all of the nasties.

banana-cupcakes

I am not a fan of banana cake, banana loaf or any other way you bake with banana’s. I think that most banana baked goods end up tasting heavy, gluggy & slightly uncooked. These cup cakes do none of that.

They taste like a super moist loaf cake, but with a more crumbly cake like texture. They are delightful & not dense or heavy at all. The little bursts of sweet apricot give these cupcakes that added something extra & the coconut – why that almost makes them tropical 😉

These are so good that if you look at the photo;s closely you will see steam!, I could not leave these to cool on the bench for fear that I would only have crumbs left to photograph.

Banana, coconut & apricot healthy cup cakes a’la Mama Going Natural

You will need:

  • 3 ripe banana’s mashed
  • 1/4 c milk
  • 2/3 c kefir or yoghurt
  • 3 T coconut oil
  • 1 c wholemeal spelt flour
  • 1 c white spelt flour
  • 4 t baking powder
  • 2 sticks stevia
  • 1/2 c coconut sugar
  • 1 t cinnamon
  • 1/2 t himalayan salt
  • 1/4 c chopped dried apricots
  • 1/3 c shredded coconut

Place all of the dry ingredients in a bowl, mix all of the wet ingredients together. Mix the wet ingredients into the dry ingredients gently. Pour into cup cake pans & bake for 30 mins at 175 degrees.

I love making cup cake size versions as they are perfect for small hands, cook fast ( so therefore less electricity) and my favourite of all – portion control. I can’t be trusted with a knife & cake, my pieces look more like I am trying to teach my daughter fractions – naturally starting with 1/2’s & 1/4’s. So cup cakes are much more friendly to my waist line 🙂

Enjoy

Mama-going-natural-signature

Sugar Free Tropical Pancakes

21 Aug

I can go healthy…………..but don’t make me give up my Sunday morning pancakes!!

Pancakes are one of life’s little luxuries.

Breakfast in bed on your birthday – Pancakes.

Late sunday morning brunch – Pancakes.

Pancakes scream celebration to me, a celebration of life, moments & fun.

So here is our healthier, yet still completely decadent version of pancakes for life’s little moments that require pancakes to round out the celebrations.

These pancakes don’t disappoint, they are light, fluffy & taste “oh so tropical”. Close your eyes & you could be eating breakfast on a beach in Fiji. Succulent fresh fruit & coconut you can’t get much more tropical than that.

These pancakes are sugar free, but trust me you won’t miss it, the caramelised banana chunks are sweet enough….

tropical-pancakes

Tropical Pancakes a’la Mama Going Natural

  • 3/4 c spelt flour
  • 1 t baking powder
  • 1 t vanilla extract
  • 1 large egg
  • 1 1/2 T coconut butter
  • 1/2 c kefir or yoghurt
  • 3 T water
  • Strawberries & banana’s or your preferred fruit to top your pancakes

Place all of your ingredients minus the fruit in a blender or food processor & mix to combine well. Slice your banana’s & strawberries up ready to place on your pancakes. Heat a teaspoon of butter in a fry pan & allow it to heat up until the butter bubbles, place your sliced banana in the frypan & pour your pancake batter over the top of your banana slices. Let your pancakes cook until they are starting to form bubbles, then flip them over & let them cook all the way through.

tropical-pancakes-2

Turn your pancake  out onto a plate & top with fresh sliced strawberries & banana’s & some whipped coconut cream or kefir.Go forth & celebrate with pancakesMama-going-natural-signature

Vegan Chocolate Chip Treasure Cookies

7 Aug

cookies-treasure-2

So its official – this is a dessert blog!!

I promise my next post will not be a dessert, but I just brought a Bellini Intelligent Kitchen Machine (a knock off of the Thermomix) & I am on a baking/cooking frenzy.

These cookies are firm & crumbly with a light crisp texture & the added bonus of  hidden treasures!!

Not only do these cookies have a slight vanilla coconut flavour but they are also studded with two different kinds of chocolate chips & chunks of roasted cashew nuts. YUM!!

They are suitable for vegans and can be made sugar free if you substitute the coconut sugar for 1/4 c of honey, maple syrup, agave or your preferred sweetener. If your not that fussed on coconut (we love, love, love it in this household) you can omit the desiccated coconut & swap the coconut oil for butter, but I don’t think they will be as yummy!!

treasure-cookies

Chocolate Chip Treasure Cookie a’la Mama Going Natural

You will need:

  • 4 T coconut oil
  • 2 T coconut milk (can substitute with almond, oat, rice milk etc)
  • 1 c spelt flour
  • 1/2 t baking soda
  • 1 t baking powder
  • 1 t vanilla extract
  • 1/4 c coconut sugar
  • 1/4 c desiccated coconut
  • 1/4 c dark chocolate chips
  • 1/4 c white chocolate chips
  • 1/4 c roasted cashews

Place all ingredients except for the last three in a mixer or food processor & mix till it makes a nice firm cookie dough. Stir through your chocolate chips & rough chopped cashew nuts to mix in.

cookie-dough

Heat your oven to 175 degrees & roll your dough into balls & lightly depress with the back of a fork.

cookie-balls

These cookies do spread a little so be sure to keep them apart on the tray. Cook for 10-15 minutes. This recipe makes approximately 20 cookies.

Go Forth & Bake…..

Mama-going-natural-signature

Healthy Grain & Dairy Free Chocolate Cake

29 Jul

Grain-and-dairy-free-choc-cake-

I know I have joked before but I have been seriously thinking that I may have to change this blog to a dessert blog!!

Nearly all my recipes are desserts, What does that say about me??

I swear we eat more than just cake!. But if I could only eat this scrummy chocolate cake for the rest of my life, I would die a happy woman.

This cake is so moist & delectable, it has a yummy hint of coconut & slight honey taste that is not overpowering at all, I hate cakes that just taste like honey, honey & more honey. This cake tastes like a Ferrero Rocher chocolate that has been rolled in coconut……….mmmmmm

This cake has even passed the toddler test, “little one” ate the whole thing & even declared it yummy!!

She has taken to spitting out Mama’s food & declaring it either “bad” or “real bad” lately, but this cake ticked all of her boxes.

Eat it on its own or top it with the chocolate frosting…….you will love it!

Grain-&-Dairy-Free-choc-cake-2

Healthy Grain & Dairy Free Chocolate Cake a’la Mama Going Natural

You will need:

  • 2/3 c coconut flour
  • 1/2 c arrowroot flour
  • 1/2 c hazelnut meal
  • 1/2 c cacao powder
  • 2 t baking powder
  • 2/3 c honey
  • 6 eggs
  • 2/3 c coconut oil
  • 1 1/3 c almond milk
  • 2 t vanilla

Place the first five ingredients in a bowl & whisk to combine. Add the remaining ingredients & mix well with a blender to combine and make a wet but smooth batter. Pour your batter into greased & floured cake or cupcake pans. Bake at 175 degrees for 15 – 25 minutes depending on the size of cakes you make.

I always make mini cupcakes as I can not trust myself to cut this cake, monster wedges of cake anyone??

Top this cake with coconut frosting or leave it plain, you will love it 🙂

Grain-&-Dairy-Free-choc-cake-3

Chocolate Coconut Frosting ala Mama Going Natural

  • 1 can of coconut cream – refrigerate for several hours or leave it over night to solidify
  • 3 T cacao powder
  • 1 t vanilla extract
  • 2 – 4 T honey or maple syrup

Open your coconut cream & pour off the liquid (save it for another baking session). Pour the solid coconut cream into a bowl, add the remaining ingredients & whip till it makes frosting. If it ends up being too runny refrigerate your mixture & whip again once cold. This frosting keeps well at cool temperatures but needs to be eaten straight out of the refrigerator in the heart of summer or you will be eating chocolate sauce 🙂

Go forth, Be Merry & Eat Cake

Mama-going-natural-signature

Make your own Coconut Butter – save a bucket load of cash

29 Apr

It seems every sugar-free or grain-free dessert recipe I come across these days wants Coconut Butter, which is great. But at close to $20 a jar at our local Health Food Store, we can’t be throwing that stuff around.

Now what if I told you, you can make your very own Coconut Butter for a fraction of the cost &  it’s super easy.

Would you be interested?

Making your own Coconut Butter is easy, it just takes patience, a bag of shredded coconut & some form of Vitamix, Stick Blender, Food Processor or a Thermomix.

You thought Coconut Butter was some magical part of the coconut, right?………me too.

It’s just poor old coconut flesh beaten into submission until it turns into rich dreamy butter, that tastes pretty similar to unsweetened Coconut Ice, remember that from your Sugar consuming days?

Because not everyone is lucky enough to have a Vitamix or Thermomix sitting on their kitchen bench I have included more in-depth instructions for how to make Coconut Butter with a Food Processor or Stick Blender.

My preferred method is actually the stick blender! – I love blending that coconut into butter – what does that say about me? Eeeek……..

coconut-butter

Stick Blender method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Pour about a quarter of your shredded coconut (2 cups) into your blending container & start blending it.I find an up/down movement to be helpful once it starts to look like the image below add another two cupfuls & repeat the process until you have the entire bag in your blending container.

making-coconut-butter-2

This will take 10 minutes or so, so be patient. It will be worth it in the end, I promise.

Keep blending until the coconut starts to warm up & become moist. If this isn’t happening for you then add the coconut oil to help it along. Keep blending until your coconut has turned into a warm paste. Taste to make sure you are happy with the consistency, if it’s too grainy keep blending but if it is buttery & still a little powdery then you have successfully made Coconut Butter. Congratulations!

Now you can jar your butter & make some serious desserts!!

Food Processor method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Ok so this method is a little more time consuming as you have to scrape down the sides of your food processor more often to keep the coconut blending so that it can turn into butter, but it is still completely do-able. I actually have found that sitting one side of the food processor on a stack of books helps to keep it on a lean & keep the coconut in the blades. To make coconut butter this way will take a little longer, but persevere. You will get there in the end.

Vitamix method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut
  • 1 t coconut oil (maybe)

Simply pour the entire bag of coconut into the blender and blend for five minutes at 6. It may need a few additional pulses on high to get a smooth consistency. This is definitely one of the easiest ways to make coconut butter 🙂

Thermomix method for making Coconut Butter a’la Mama Going Natural

You will need

  • Bag of shredded Coconut

Pour your bag of coconut into your Thermomix & set to grind for 3 minutes at 37degrees on speed 8. For a very smooth butter you can turn the Thermomix to speed 9 for an extra 30 seconds.

You may need to stop the Thermomix & remove the lid to push down the coconut off the sides a few times during the three minutes.

Viola you will have smooth, creamy warm butter ready to jar & use at your leisure

Now what are you going to do with all that yummy Coconut Butter?

Chocolate coconut fudge

How about Chocolate Fudge 

signature-2

Sugar Free Chocolate Fudge – pure decadence

29 Apr

As you can probably tell by now – I love my sweets, especially chocolate.

Chocolate like Lipgloss – fixes everything.

Sugar-free chocolate – not so much.

That was the case, until I got onto making this fudge. And once again the balance of power was restored in my life – We have chocolate, and not icky, tasteless, powdery, faux sweet stuff.

The real deal. Creamy, melt in your mouth deliciousness with that slight dark chocolate bite.

And guess what? no sugar, no chemicals, no additives, no nasties.

Just pure Chocolaty goodness –  the kind that can change your life,  put a big smile on your face & make your day……
Cacoa-Fudge-1

Sugar Free Chocolate Fudge a’la Mama Going Natural

You will need:

  • 1 c coconut butter
  • 1/4 t salt
  • 2 1/2 T cacoa
  • 1 ripe large banana
  • 1 t vanilla extract
  • 1/4 t cinnamon
  • 1 stevia stick

Take all ingredients & blend together. It is that simple!

The fudge can be pressed into a tin, or into little candy moulds & then refrigerated for a couple of hours to firm up. Or if you really can’t wait you can always put it in the freezer, so you can dive in & enjoy velvety chocolate goodness sooner.

Healthy Cacoa Fudge

There are endless variations that can be made with this base recipe.

My favourite is Chocolate Peanut Butter Fudge, simply add 4 tablespoons of peanut butter to the above recipe & make as usual, trust me you will love it.

This flavour is the winner in our household.

Oohy Goeey Peanut Butter Chocolate Fudge – You know you want some

Sugar- Free Cacao & peanut butter fudge

Want to try making your own coconut butter & save a bundle – read this post

signature-2

%d bloggers like this: