WELL BEING & OTHER STORIES

Recipes, rituals and other stories to realign the body and mind

DESSERTS

QUINOA CREAMED CHIA SEED PUDDING

Essentials, Snacks, Sugar Free, Summer, Recipe, Gluten free, Dairy Free, Brunch, Breakfastdanielle copperman3 Comments

This is my new favourite. My new favourite several things. My new favourite breakfast. My new favourtite snack. My new favourite chia seed pudding. Hell, it's the best chia seed pudding I've ever made, and it's the best chia seed pudding you'll ever make, and I'm not even nervous to make that promise cos I know I can deliver.

Chia seed pudding comes in many forms. You can soak these tiny but powerful, simple but effective seeds in any liquid at all, and they will gel together to form a pudding within minutes. The simplest recipe would involve water, coconut water, or shop bought / ready made plant milk. Something a little more special would involve handmaking plant milk with less water to make it thicker and creamier, making the gel around the seeds creamier and plumper. And something even more spectacular (and even creamier and even more nutritious), would include making a cream out of cooked quinoa and plant milk. Let me elaborate:

Ingredients

150ml Plant Based Milk (I use oat, almond or cashew)
5g Vanilla Extract, Vanilla Bean Paste, Vanilla Seeds or Vanilla Powder
80g Cooked Quinoa, rinsed and cooled
1 Teaspoon Maca
30g Coconut Milk (the more solid part) (you can also experiment with 15g Avocado Flesh or Banana instead of Coconut Milk)
10g Sunflower Seeds
10g Coconut Syrup, Date Syrup, Honey or other Natural Sweetener of Choice
Pinch Himalayan Pink Salt
25g Chia seeds

Optional
1/2 Teaspoon Cinnamon or Cardamom
10g Cooked Quinoa (to stir through before serving)
Fresh Cherries
Pink Grapefruit
Nut Butter
Tahini

Method

Simply measure out all of the ingredients, apart from the chia seeds, into a blender and blend on the highest speed for 1-2 minutes, until smooth. Add a little more salt or sweetener (and maca and any spices you are using) to suit your taste and blend again to combine. Once smooth, pour the mixture into a bowl, jar or tuppaware and weigh out the chia seeds into the same bowl. Stir or whisk with a fork to fully combine the seeds, and leave to absorb for 5 minutes. Stir again to ensure the seeds are fully coated in order to absorb the liquid evenly, and then set in the fridge for 10-20 minutes. Stir again (at this point, if you want to, add some leftover cooked quinoa if you want to bulk the pudding out a little more) and then leave in the fridge until ready to serve. Leaving overnight will make the seeds the perfect softness and plumpness, but you can enjoy after as little as half an hour.

Top with your choice of fruit, nut butter, tahini, extra spices and superfood powders, granola, qnola, nuts and seeds. Enjoy for breakfast, as a snack, stirred through smoothies, stirred through porridge or served alongside desserts.

COCONUT MACA MACAROONS

Snacks, Sugar Free, Vegan, Vegetarian, Recipe, Gluten free, Dairy Freedanielle coppermanComment

Easter treats for ya! A cross between cornflake crispy cakes, rice crispy cakes, and those cute little easter nests we all used to make in junior school. These are, ofc, gluten, grain, dairy and refined sugar free, and involved highly nutritious ingredients such as golden linseeds, sunflower seeds, flaked almonds, cacao nibs, pure cacao powder and maca.

Hi and bye.

INGREDIENTS
Makes roughly 20-26 macaroon domes / balls, depending on size

50g Cacao Powder
120g Coconut Oil
30g Coconut Nectar, Raw Honey, Date Syrup, Maple or Natural Syrup of choice
50g Cacao nibs
20g Sunflower Seeds
20g Golden Linseeds
200g Desiccated Coconut
30g Flaked Almonds, sliced (can also use coconut flakes)
5g Maca Powder
5g Bee pollen (optional, if you have it)
1 Teaspoon Vanilla Bean Paste, Seeds, Powder or Extract

Optional
Goji Berries or Other Dried Fruit, for a rocky road kind of vibe

METHOD

Start by weighing out and mixing the cacao nibs, sunflower seeds, linseeds, flaked almonds, desiccated coconut, maca and bee pollen, if using, in a medium bowl.

Next, weigh out your cacao powder, coconut oil, natural sweetener of choice and vanilla in a saucepan. Melt over a medium to low heat until the powder combines with the other ingredients and everything is dissolved and smoothly incorporated.

Remove from the heat and pour over the dry ingredients. Use a spatula or a wooden spoon to carefully but quickly stir the mixture, coating all of the dry ingredients completely. Mix for about 2 minutes in order to combine every last nib and every little seed, then place in the fridge for 5 minutes to set briefly. Once the mixture begins to stiffen, it will easier to form into balls. If you want to make bars, you can work with the mixture without having set it, if you have suitable bar molds.

For the balls / domes, take a small handful of the mixture and form it into a small ball in the palm of your hands.

Arrange on a baking tray or a plate, and repeat until all of the mixture is used up. Place in the freezer for at least 20-30 minutes to firm up, and then enjoy.

+ Store in the freezer for as long as you can resist them for.
+ Use or create leftovers on purpose to freeze in clusters to make raw granola. Simply serve with almond milk or on smoothie bowls or yoghurts.

CHERRY JAM AND CASHEW CUSTARD TARTLETS

Snacks, Sugar Free, Summer, Recipe, Gluten freedanielle coppermanComment
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I've been enjoying (term used loosely) a month of 'firsts' this June. The first time I've broken my left arm and, thus, the first time I've been in a cast for 6 weeks. The first time I've lived alone (peaceful but boring). The first time I've lived in West London. And I think (somehow!?), the first time I've ever used cherries in a recipe on here. It's all been wild, but it got even better with the impulsive bake that I got on last weekend. The results of which are detailed below.

It's hard for me to write this recipe. I feel I am selling it short, and that just one filling recipe for these DELICIOUS GLUTEN FREE TARTLETS isn't enough and just do them justice. Instead, I'll call it a suggestion. The rest is up to you.

As you think about all the ways in which you can fill your tartlets (of which there are many), you may also be interested in all the good that they're about to do you. Without any white flour, gluten, wheat, dairy or refined sugar, they are total do-gooders in the world of food/health/wellbeing/loving your bod, but also - above all else and the reason you're really here - flavour. They also embrace the seasonal showstoppers that are cherries. High in antioxidants, juicy but not-too-sweet sources of fibre, vitamins and minerals - it's obvious as to why the expression is 'cherry on top' and as opposed to any other fruit. 

My filling choice was dictated by two things. Seasonal produce, and all I accumulated in a minesweep of my parents kitchen (since waiting over a month to move in to our new apartment which is totally worth the wait, I am now completely the last leg of this couch surfing summer back home in Bath). The pastry was easy and honestly, if you only make part of this recipe, make sure it's the base. You can make it into biscuits for a quick snack, or into empty tartlet cases to enjoy with something as quick and simple as fresh berries. The cashew custard layer is even easier and contains just two simple steps - filling the blender, and operating the blender. And the cherry jam/coulis can be done simultaneously, whilst you work on the other parts of the recipe. 

.  OTHER FILLING SUGGESTIONS  .
Avocado Cacao Ganache
Chia Berry Jam
Salted Caramel
Coconut Cream
Honey & Tamari cover nuts and seeds

INGREDIENTS
(makes 10-12)
50g Coconut Oil
80g Buckwheat Flour
80g Ground Almonds
25g Coconut Palm Sugar
8g Arrowroot
Pinch of Himalayan Pink Salt
35g Cold Water

METHOD
Preheat oven to 160c and lightly grease a muffin tray.
Start by whisking the dry ingredients (flour, ground almonds, coconut palm sugar, arrowroot and salt) together in a medium mixing bowl. Next add the melted coconut oil, stirring in with a wooden spoon. Once combined, gradually add the water. Roll the dough out onto a floured surface or some baking paper, at about 2cm thick. Place in the fridge for 30 minutes to an hour.

When you remove it from the fridge, roll it out onto a freshly floured surface, to become no thicker than 3mm. Cut, using a knife or your own cutters (i used basic round cutters). Place each circle into each hole of your muffin tin. Bake for 15-18 more minutes, checking halfway through. If one side is browning quicker, turn the tray around. 

Leave to cool before filling.

FOR THE CASHEW CUSTARD
(fills 12 - with some leftover to serve on the side)
1 cup cashews, soaked
1/3 cup cold water (or nut milk)
1 teaspoon honey or agave
vanilla
optional – ginger, rose, lemon, orange, mango, lime

METHOD
Simply add all of the ingredients to your blender and blend on a high speed for 2-3 minutes. Add a little more water if it is having difficulty blending, depending on the strength of your blender. Make sure it is as smooth as possible before filling your tartlet bases.

FOR THE CHERRY JAM
(fills 12 tartlets)
250g Fresh Cherries
½ Cup Water
2 Tablespoons Chia Seeds
1/2 Teaspoon Lemon Juice

METHOD
De-seed the cherries and chop or tear with your hands. Place in a saucepan with the lemon juice and water. Bring to the boil and then simmer over a medium heat. As they begin to soften, add the chia seeds and stir to combine. If the chia seeds absorb the water too quickly, add a few extra tablespoons of water. Simmer until entirely soft.

.  TO ASSEMBLE  .
Take your cooked tartlet bases and fill them with the cashew cream. It doesn't matter which order you fill them in, you can start with the jam if you prefer. Repeat for each tartlet. Place in the fridge to keep cool (this will also make the custard thicken and set a little - making it richer), or serve immediately.