WELL BEING & OTHER STORIES

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

Gluten free

Almond & Adaptogen Ananda Mouthfuls

Dairy Free, Gluten free, Recipe, Snacks, Sugar Free, Sweets + Desserts, Vegan, Vegetariandanielle copperman2 Comments
DSCF2680.JPG

I love to make some variation of these simple snacks every few weeks, and they're especially convenient if I am traveling a lot. I love to take them with me for the journey, and if i have the facilities where I am staying abroad, I always make them if I am staying somewhere for a while, as they are super easy to make and provide functional nutrition in an instant. They are high in protein, healthy fats, fibre and essential vitamins and minerals, and are a delicious way to incorporate a dose of your favourite adaptogens and / or tonic herbs if you want other ways to use them. Depending on the adaptogens you use, these mouthfuls have a host of physical and mental health benefits, and the bonus is that they taste like chewy caramels. Enjoy!

Components

50g gluten free oats (or cashews)
50g ground almonds (or whole almonds)
A generous pinch of salt
1 tbs vanilla vegan protein powder (i use The Welle Co or Innermost Health)
1 heaped teaspoon cinnamon
150g medjool or other soft dates (pitted and halved)
1.5 tablespoons coconut oil (soft, or melted)
60g almond butter or cashew butter, or a mixture of both

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)

1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, ground or whole almonds, salt, protein powder, cinnamon and adaptogen powder of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend a final time. The mixture should be smooth, sticky and doughy and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars, (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set) and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Salted Peanut version

Components

50g gluten free oats
80g roasted peanuts
Pinch of salt (don't use if your peanuts are already salted)
1 teaspoon vanilla powder or extract, or vegan or whey protein powder
250g medjool dates
50g peanut butter (could also use other nut butter)
1 tablespoon coconut oil, room temp

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)

1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, peanuts, protein powder and adaptogen powders of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend for a final time. The mixture should be smooth, sticky and doughy, and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set), and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Cacao version

Components

50g gluten free oats
100g walnuts (can also use almonds or cashews, or a mixture)
4 tablespoons raw cacao powder
1 teaspoon vanilla powder or extract or vegan or whey protein powder
Pinch of salt
250g medjool dates
50g almond butter (can use other nut butter too)
2 tbs coconut oil

Optional adaptogens: (use one or several of the following, or add your own preferred adaptogens or tonic herbs)
1/4 teaspoon pearl
1/2 teaspoon ashwaganda
1 tablespoons tocorionels
1 tablespoon cacao
1 teaspoon he shou wu, cordyceps, reishi or chaga

Method

Start by blending the oats, walnuts or other nuts, protein powder and adaptogen powders of choice in a food processor, on the highest speed, until they form a fine, flour-like consistency. 

Next, add the dates and then blend again until the mixture becomes doughy and perhaps even forms a large, sticky ball. 

Next, add the coconut oil and the nut butter and blend for a final time. The mixture should be smooth, sticky and doughy, and may even begin to form a doughy ball. It should not be wet or paste-like. You should be able to handle it with your hands and it should hold together when you press or squeeze it.

Finally, roll the mixture into balls, or form into bars (using individual moulds or pressing into a dish or loaf tin and then slicing into individual bars once they have set), and store in the fridge or freezer. I keep some in the fridge for an instant snack, and some in the freezer as they will keep for much longer, and take just seconds to thaw.

Upside Down Apricot + Almond Cake

Dairy Free, Gluten free, Recipe, Seasonal, Sugar Free, Sweets + Desserts, Summerdanielle coppermanComment
DSCF1796.JPG

Inspired by a cake my mama threw effortlessly together last week in desperation to use up some of the plums from the tree in our front garden, this cake is super simple and seasonally delicious. It is one of the moistest, lightest cakes you have and will ever encounter, I'm sure of it. Most of the flavour comes from the natural juices and essence of the fresh apricots (you can also use peaches, plums, nectarines or other seasonal fruit of choice - it will literally work with anything; berries, banana, citrus fruits etc etc), which goes so well with the creamy, nuttiness of the ground almond batter.

DSCF1686.JPG

This is such a summery recipe and it feels so energising, refreshing and nourishing to eat the vibrant fruits that nature offers up this time of year. I am a firm believer that we truly need exactly what the Earth provides for us in certain seasons / situations. I have been craving juicy, hydrating fruits all summer - probably due to the dry, hot weather - and feel so grateful to have things like peaches, apricots and nectarines thriving in abundance right now. 

This is such a quick and easy recipe and I would seriously recommend it, especially if you have some over-ripe fruits to use up. All the ingredients, as always, are 100% natural and unrefined and thus dairy free, gluten free and refined sugar free.

+ A quick note on sugar: my opinion is that all sugar is sugar, it is received very similarly by the body, however it does make a difference using coconut sugar as it's is higher in fibre and other vitamins and minerals than regular white sugar or other highly processed sweeteners. I also use almost half the sugar required in most similar standard cake recipes, so that's something.

Components

8-10 medium apricots (or a similar amount of other fruits of choice. I'd suggest roughly 5 peaches or nectarines, 8-10 plums, 4-5 oranges or lemons - also feel free to use a combination of several different fruits)
120g  ground almonds
3 eggs (replace with equivalent of flax or chia gel for vegan option, although I haven't tested this)
100g coconut sugar
140g coconut oil
25g water
65g buckwheat flour (can also use self raising gluten free flour or standard self raising flour)
1 teaspoon baking powder
1 teaspoon vanilla extract, paste, powder or fresh vanilla pod seeds
Pinch of salt
+ extra coconut oil and coconut sugar, for greasing

Method

Preheat the oven to 170c.

Line a 9 inch cake tin (I like to use one with a removable bottom, for ease) with baking paper and grease with the coconut oil and sprinkle with coconut sugar (enough to evenly cover the entire base) and a pinch of salt. 

Slice your fruits of choice into flat disks, however possible. I sliced my apricots in half only once, and removed the stone, but for peaches and nectarines you might want to slice four times for thinner layers. Then, lay the fruit - open side facing down and skin side facing up - over the entire base of the tin. Cover as much of the tin as possible and fill any gaps with smaller slices of fruit.

Next, make the batter. Whisk all of the remaining ingredients together in a bowl or combine in a mixer or a food processor. Once smooth, pour the mixture into the tin, covering every inch of the fruit. Smooth to even out with a spatula or back of a spoon.

Bake for 40-45 mins, testing to see if the centre is cooked through by poking a knife or skewer into the middle. If it comes out clean, it is ready, but if it brings a lot of raw looking mixture with it, leave it to bake a little longer. If the top begins to darken too much, cover with foil for the remaining time. 

Once cooked, remove from the oven and leave for a few minutes until cool enough to handle. Remove the cake from the tin and gently flip it upside down onto a large plate or cake stand. Carefully remove the baking paper, pressing it away from you as you peel it away, to avoid any pieces of fruit coming with it.

Leave to cool for a minimum of 30 minutes, then either enjoy warm or leave for longer and enjoy at room temp. 

I enjoyed mine with yoghurt (I like soy, almond, cashew or coconut, but you can also use natural probiotic yoghurt). You could also serve with vegan cream (I like Oatly). I also added a little fresh grated ginger, but it would also be nice with fresh herbs like mint, thyme or lemon verbena, depending on the fruits you've used.

+ Store in an airtight container either at room temperature or in the fridge. I left mine at room temperature and it lasted for 4-5 days.

DSCF1820.JPG

Summery Vegan Lemon Curd Tart ~ Vegan & Gluten Free Ofc

Dairy Free, Gluten free, Summer, Sugar Free, Sweets + Desserts, Vegan, Vegetarian, Recipedanielle copperman3 Comments
DSCF1603.JPG

Ah, this could be just about the dreamiest thing I've ever made. I thought it would be impossible to recreate a favourite of mine (and many's) - The Lemon Tart - using all-natural and vegan ingredients, but it wasn't, and that's why we're where we are today. First off, this post contains around 3 to 4 individual recipes in itself; not only a lemon tart but also a lemon jam, a lemon curd and a biscuity base you can use for all kinds of sweet treats, desserts, freezer granola (I'll explain later) or simply enjoy as a snack. 

DSCF1546.JPG

+ You can make this recipe into one big tart to serve sliced (right), or you can use smaller tart dishes to make individual tartlets (left). You can also make this into more a cheesecake pot if you don't have the right kind of tart dish, by filling small ramekins, small bowls or even glasses with some of the base mixture followed by the filling on top.

The Basic Biscuity Base

You can take inspiration from pretty much any recipe for a raw dessert when looking for a quick and simple base for a conventional dessert; whether you intend to make an entirely raw dessert or not. You can make a basic base for any dessert with pretty much any combination of nuts / seeds, coconut oil or butter and a little natural sweetener. I've given up using recipes as it is so easy to judge by eye how much oil and by taste how much sweetener you need to add to any amount of nuts / seeds for it to work as a base. The magic of a raw base like this is that the hard work is done by the coconut oil / butter and the fridge / freezer. It is so simple, and the result is always perfectly crunchy, creamy and crumbly. I use the same kind of recipes as the bottom layer for dessert pots, the base for cheesecakes and as an easy alternative to pastry shells - as I have done here.

+ You could make this tart on a more conventional pastry shell if you feel so inclined / prefer it / have more time and patience on your hands. The pastry from my recent Savoury Vegan Picnic Tartlets recipe would work amazingly with this filling.

Components

Makes enough for 1 medium to large tart dish, or about 8-10 small individual pots / tart dishes

200g raw cashews
200g raw almonds
4 tablespoons coconut oil, melted
3-4 tablespoons honey, medjool dates or other natural sweetener of choice (I find 3 tablespoons is enough to make the dough stick but add more depending on your taste preferences)

+ You can of course use a combination of any other raw nuts and / or seeds you have on hand. I love using pecans or walnuts, and sunflower seeds for a nut-free option.

Process

Simply add your nuts / seeds of choice to a food processor and blend until ground into a fine, crumbly consistency. With the machine still running, slowly pour in the coconut oil followed closly by the honey or other natural sweetener of choice.

The mixture should begin to clump after 30-60 seconds on a high speed. Add a little more oil if the mixture seems too dry and/or a little more honey or sweetener of choice if the mixture isn't sticking and holding together when you press it with your fingers of the back of a spoon or spatula. You want it to stick and hold a compact shape.

Now, cut a strip of baking paper almost twice the diameter of your tart dish (do the same for each small individual tartlet dishes if using). Lay the baking paper across the tart dish as centrally as possible, with the baking paper flat to the middle of the tart dish, and the ends of the laying long outside of the dish. This will help you to lift the tart out once it is set.

Next, transfer the base mixture into your tart dish or tartlet dishes, and use a spatula and / or your hands to spread the mixture evenly to the edges. Press the mixture down until it is compact, and use small handfuls to press some of the mixture up and around the sides of your dish too. 

The base should be about 1/2 cm - 1 cm thick at the base, probably naturally a little thinner around the edges. Transfer to the freezer to set whilst you make the filling.

+ Leftovers tip: You can use any leftover base to energy balls or bars, either rolling it up or pressing into bar moulds or even tuppaware boxes. You can also crumble it into a small container and leave it in the freezer to enjoy as an instant granola for breakfast.

DSCF1539.JPG

The Lemon Curd Filling

I have previously made an all-natural lemon curd recipe but it contained eggs and quite a bit of coconut milk which made it quite heavy and rich. This new versions is incredible, I'm genuinely smiling just thinking about it. 100% vegan / plant based and 100% natural and unrefined, you won't find the usual eggs, overload of sugar or butter that is traditionally used in conventional recipes / lemon curd products, or any additives, preservatives and weird thickeners or acidity regulators (err, sorry what?).

As mentioned in the intro, you get 3-in-1 with this recipe. The earliest stage of this filling makes the most delicious lemon jam, which can be used on toast, in yoghurt or enjoyed with baked goods. The next stage makes the perfect lemon curd, which can be used as a spread, a dip or a side for fruit salads or other desserts. And the final stage is your lemon curd tart filling, which could also be used as a slightly richer and creamier spread, dip or side for other desserts. The choice is yours.

Components

140g coconut oil, melted
juice of 6 lemons
160-180g honey, coconut sugar or other natural sweetener of choice
6 tablespoons arrowroot powder
6 tablespoons soy yoghurt (can replace with other yoghurt of choice such as coconut, oat or almond yoghurt. Those who eat dairy can also use probiotic dairy yoghurt or double cream)

Process

Measure the lemon juice, oil and honey into a medium saucepan over a medium - high heat. Immediately whisk in the arrowroot. Add 3 tablespoons first then whisk until fully combine, then add the remaining 3 tablespoons and whisk again.

Heat over a medium - high heat until the mixture begins to thicken and bubble. It should become incredibly gloopy. Also, during one of my test runs, a lot of the oil separated and sat on the surface, but if this happens it will all turn out fine, so don't worry.

As the mixture becomes thick and gloopy, remove the pan from the heat and whisk the mixture vigorously for 1-2 minutes (may need longer if your oil has separated slightly). The mixture should calm down and become a smoother more creamy looking texture. Return to a low-medium heat and simmer for about 10 minutes, whisking every so often to avoid any sticking and burning.

When the mixture is thick, smooth and glossy looking, remove from heat and then whisk in the soy yoghurt (or whichever alternative you might be using), one tablespoon at a time, until smooth. This will make the mixture thin a little but don't worry, it will set perfectly.

Pour the mixture into your tart base or tartlet bases, filling it up to come almost level with the edges of the base. This time, place in the fridge for about 1-2 hours to set fully.

+ Leftovers tip: If you have leftover filling mixture once you've filled your tart or tartlet bases, pour the remainder into a jar or container and store in the fridge. You can serve a dollop alongside the tart for anyone who wants extra, or you can use to accompany breakfasts (such as granola and yoghurt, fruit salad, spread on toast or on porridge) or other desserts.

Once set, slice and serve with an extra dollop of soy yoghurt (or you preferred alternative) and a side of fresh, seasonal fruit. Keeps for 1 week in the fridge. To keep for even longer, slice and store in the freezer; it thaws back to perfection in no time.

+ Decoration tip: You could try swirling an extra dollop of soy yogurt into the middle of the filling before setting, to create a marbled effect. You could also garnish with edible flowers, lemon slices or other fresh fruit of choice

Savoury Vegan Picnic Tartlets

Dairy Free, Dinner, Gluten free, Lunch, Recipe, Seasonal, Snacks, Sugar Free, Vegan, Vegetariandanielle coppermanComment
DSCF8280.jpg

Since the sun has finally decided to stay out long enough for the chance of al fresco dining, I've got the perfect recipe to liven up otherwise predictable picnic / barbecue fare. I first tested and shot these recipes in Autumn, hence the roasted grapes, brussels sprouts and chanterelle mushrooms. However, I figured they're still relevant because they're so incredibly customisable. If you've read the introduction of my book you'll know I am all about encouraging people to have a flexible and adaptable approach to cooking. Many people are terrified by this idea, however, I find being open to free-styling in the kitchen is more enjoyable and results in more creative and more personalised dishes.

The gluten free pastry shells in these recipes are the same, and there are two cheesy base options; one made from cashews and the other, a nut-free alternative made with white beans. But the rest of these recipes - the fillings and flavours - are entirely adaptable. Each season, try something new. For now, here are a few summer-inspired suggestions:

Roasted Courgette & Asparagus
Roasted Aubergine & Spinach
Roasted Cabbage & Fennel
Pea & Mint
Roasted Carrot & Garlic
Roasted Tomato & Basil
Or sweet options, with smashed berries, jams / marmalades (ideally homemade / handmade and made with natural ingredients without added sugar or additives) nectarines, figs, apricots and other seasonal fruits.

+ Or for summery alternatives for the below options, simply replace grapes with cherries, brussels with cabbage and chanterelle mushrooms with mushrooms currently in season.

The Basics

Depending on your fillings, I think the easiest way to make these is to start by making the pastry shells and the cream cheese fillings first, setting them aside whilst you prepare your chosen fillings. If roasting your fillings, it may save time to roast the fillings first, whilst you prepare the pastry dough and the cream cheese mixture. If you are not roasting your fillings, I would begin by making the pastry shells first, and preparing your cream cheese mixture and toppings of choice whilst the pastry shells bake.

Makes 1 medium tart, 6 medium - large tartlets, or 10-12 small muffin tin tartlets. The images show medium-large tartlets

The pastry

Components

80g Almond flour
90g buckwheat flour
1/2 tsp Salt
20g coconut oil, room temp (not melted)
1 teaspoon Dried rosemary
5-6 Tbsp Cold water
Sesame or onion seeds - optional

Process

Preheat the oven to 170c.

In a medium mixing bowl, use a spatula to combine all of  the dry ingredients.

Next, add the oil and mash and stir using a fork to form a crumbly texture.

Next, gradually add the water. Add 4 tablespoons first and then 1-2 more tablespoons if the mixture seems too dry or crumbly and isn't forming into a dough easily.

Once doughy, form into a compact ball and then break into sections, depending on how many tart trays you are using and depending on the size of them. Grease the trays lightly with a little coconut oil and then press the mixture down firmly into each tin, spreading evenly along the base and pressing up the sides too. The mixture should be around 5mm thick.

Place the pastry shells into the preheated oven and bake for 10-12 mins, until beginning to brown. Leave to cool before filling.

The Cashew Cream Cheese

Components

120g Soaked Cashews
40ml Water
12g Nutritional yeast
Salt
Pepper
1/2 tsp Apple cider vinegar
1 tsp Lemon juice
5 tablespoons Olive oil

Process

Combine all the cashew cheese ingredients in a high speed blender and blend for 2-3 minutes until smooth. Pour into a bowl or container and set aside or chill in the fridge whilst you prepare the fillings.

The white bean cream cheese

Components

1 tin white beans (200g drained weight)
50ml extra virgin olive oil
1⁄2 teaspoons natural salt
2 tablespoons nutritional yeast
1⁄4 teaspoons lemon juice
1⁄4 teaspoons apple cider vinegar
20g coconut oil (melted) or extra olive oil
2 tablespoons hot water

Simply add all the ingredients to your blender and blend until smooth. Transfer to a bowl or container and set aside or chill in the fridge until needed. 

Assembling the tarts

Roasted grape, brussels and hazelnut with cashew cream cheese

8-10 large brussels sprouts (or chopped cabbage)
200g red grapes, roasted (could also use fresh figs)
A pinch of fresh rosemary - to garnish
Hazelnuts or walnuts - to garnish

Process

Preheat the oven to 200c.

Slice the brussels into quarters, lengthways - so you have a few discs rather than wedges. Pierce the grapes as best you can with the tip of a sharp knife and then place in a baking tray, keeping the grapes and brussels at separate ends if possible. Drizzle with olive oil and salt and then bake for 45 minutes, until they begin to shrink and soften.

Remove from the oven and allow to cool before assembling into the base of your pastry shells and before topping with your cashew or white bean cream cheese mixture.

When ready to assemble, simply place a few teaspoons of the roasted grapes and brussels into the base of your pastry shell, then top with your cashew or white bean cream cheese mixture. Smooth the mixture and then top with extra roasted grapes and / or brussels. 

Serve immediately or allow to cool and store in an airtight container in the fridge until ready to enjoy.

DSCF8263.jpg

Chanterelle & garlic with white bean cream cheese

Components

200g chanterelle mushrooms (or other mushrooms), sliced
4-6 whole or chopped cloves of garlic
2 tablespoons olive or coconut oil
1 tablespoon miso (optional)

Add the oil to a saucepan and once heated, add the garlic. When the garlic begins to brown, add the mushrooms and miso and stir to combine. Sauté over a medium heat for about 10-15 minutes, until the mushrooms begin to soften and the mixture begins to caramelise.

Allow to cool slightly before assembling into your pastry shells and before topping with your cashew or white bean cream cheese mixture.

When ready to assemble, simply place a few teaspoons of the mushroom and garlic mixture into the base of your pastry shell, then top with your cashew or white bean cream cheese mixture. Smooth the mixture and then top with extra sauteed mushrooms and garlic mixture and / or nuts, seeds or herbs of choice. 

Serve immediately or allow to cool and store in an airtight container in the fridge until ready to enjoy.

DSCF8240.jpg

Meat-free Mushroom & Walnut 'Meatballs'

Vegetarian, Vegan, Dinner, Recipe, Gluten freedanielle coppermanComment

I've never been much of a meatball eater, but for some reason I felt drawn to try my hand at a meat-free version of them this week. Although I occasionally eat meat (only really chicken and fish), I love discovering dishes that use innovative plant-based ingredients to replicate meaty or meat-based products. Whilst I don't mind tofu or tempeh, nothing feels as rewarding or tastes as good as using fresh ingredients in their whole form to make something entirely new and innovative from scratch. For this, I turn to mushrooms. Their rich, earthy and meaty flavour and juiciness add a deep flavour to any dish they are used in, and I find they make offer a really flavoursome alternative to meat, unlike tofu and tempeh which don't taste of much at all. 

These mushroom 'meatballs' are full of flavour (with the help of fresh and dried herbs) and cook to the perfect texture; juicy and chewy in the middle, crisp on the outside. I stirred them through an simple homemade basil and tomato pasta sauce and served them with gluten free spaghetti, but you could also use shop-bought sauces, red or green pesto or serve them with your favourite homemade sauce. I've left recipes for homemade passata and sundried tomato pesto from my book, below.

Components

Makes 10-12 'meatballs', serving 2-4 portions

300g chestnut or button mushrooms, sliced (you can use a selection of any kind of mushroom - portobello would also be nice)
50g walnuts (can also use other nuts or seeds such as almonds or pumpkin seeds)
50g gluten free oats
8 tablespoons ground almonds
50g sun dried tomatoes
1 handful fresh spinach
1 egg, whisked (you can omit this for a vegan option; the recipe will still work without it)
1 garlic clove (optional)
About 1 tablespoon fresh rosemary
A few leaves of fresh basil
1/2 teaspoon dried herbs (I like oregano and thyme)
4 tablespoons buckwheat flour (or other gluten free flour)
2 tablespoons ground flaxseeds or ground chia (optional)
1 teaspoon tamari (optional)
Pinch of salt (you could use celery salt if you have it)
2-3 tablespoons coconut or olive oil, for frying and greasing

Elevate it
20g Black or green olives
1/2 teaspoon Reishi powder
1/2 teaspoon Shilajit powder

Method

Preheat the oven to 180c.

Start by slicing the mushrooms a few times lengthways and then cut them in half down the middle. In a frying pan, fry the mushrooms and garlic (if using) in 1-2 tablespoons of your chosen oil. Fry for around 5-10 minutes until the mushrooms soften and begin to brown and caramelise slightly. Meanwhile, start making the base for the 'meatballs'.

Measure the walnuts and oats into a food processor and pulse until they become a flour-like consistency. Add the ground almonds, sun dried tomatoes, spinach, egg, fresh rosemary, fresh basil, dried herbs of choice, tamari (if using), ground flaxseeds or chia (if using) and a pinch of salt and blend again until the mixture forms a thick paste. 

Once the mushrooms are done, transfer just over half of them to the food processor, and reserve the remainder on a chopping board to cool. Blend a final time, for about 30 seconds, until the mushrooms combine into the paste. Scrape the mixture into a medium mixing bowl.

Dice the remaining mushrooms into small chunks and stir them through the pastey mixture. Then add the buckwheat flour (or other gluten free flour) and stir with a spatula or wooden spoon to combine.

Grease a baking tray with a little oil and then form the mixture into small balls, the same size you'd expect from a standard meatball. Place them a little apart on the baking tray.

Place in the preheated oven and bake for 30-35 minutes, until brown and crisp on the outside. 

Add the 'meatballs' to your desired sauce or serve as you wish. They are quite falafel-like, so could also be enjoyed added to salads or served with houmous as a snack.

+ Alternatively, you could flatten these into burger shapes and either bake in the oven or throw on the barbecue. Give it a try and let me know how it goes.

DSCF0948.jpg

Sun Dried Tomato Pesto

Components

80g sun dried tomatoes
60g fresh tomatoes (any size, roughly chopped)
1 handful fresh basil leaves
80ml extra virgin olive oil
50g almonds or cashews
1 tsp lemon juice or 1⁄4 tsp apple cider vinegar
1 crushed garlic clove
2 tbsp nutritional yeast
pinch of salt
pepper

Method

Blend the sundried tomatoes, fresh tomatoes, fresh basil, olive oil, nuts of choice, lemon juice or apple cider vinegar, garlic, nutritional yeast and salt in a high speed blender or food processor until smooth but still slightly chunky. If you'd prefer a smoother consistency, simply blend for longer until you are happy with it. Season further, to taste.

Roasted Red Pepper & Tomato Passata

Serves 2-4

2 red peppers, chopped
4 medium tomatoes, chopped
1⁄2 white onion or shallot, chopped
1–2 garlic cloves, finely chopped
3 tbsp extra virgin olive oil
60ml water or stock (or unsweetened plant- based milk) 
2 tbsp nutritional yeast
handful of fresh basil leaves
1⁄2 red chilli, finely chopped (optional)
Pinch of salt
Ground black pepper

Method

Arrange the red peppers, tomatoes, onion and garlic on a baking tray, drizzle with a little olive oil and sprinkle with a pinch of salt. Roast for 25–30 minutes, until the vegetables become soft and the peppers begin to darken at the edges. Heat 1 tablespoon of the extra virgin olive oil in a saucepan over a medium heat. Once hot, add the chilli, if using, and sauté for 4–5 minutes. Add half the roasted vegetables. Put the remaining vegetables in a blender, add the water or stock and nutritional yeast and blend on a high speed for 20–30 seconds, until smooth. Pour into the pan with the chilli and whole roasted vegetables and heat through. Season to taste. When you are happy with the flavour, either add the cooked pasta to the pan to coat it in the sauce, or divide your pasta among bowls and pour the sauce over the top. Garnish with basil, a drizzle of the remaining extra virgin olive oil and an extra sprinkle of salt and pepper. Add black olives, flaked tuna or anchovies and spinach to the sauce for a puttanesca-style pasta dish.

Updated Raw Tamari + Avocado Brownies

Gluten free, Dairy Free, Recipe, Snacks, Sugar Free, Sweets + Dessertsdanielle coppermanComment
DSCF0830.JPG
DSCF0810.JPG

This was one of the first and most popular recipes I posted back in 2014 when I first started my blog. I don't even know how, since the pictures were awful, the ingredients list quite overcomplicated in parts, and the method really not as straightforward as it could have been. I've simplified the recipe and perfected the method (since now I am familiar with the power of food processors, when back in 2014 I apparently was not and attempted these in my Vitamix - which is also possible but just not the most straightforward or sensible approach IMO. 

These are my favourite things to keep in the freezer as they don't freeze fully but instead stiffen to become the perfect chewiness; sort of caramelly and fudgy. They are super easy to make and are high in fibre, healthy fats, protein and powerful adaptogens like cacao and maca - which enhance energy levels, reduce stress, balance the nervous system and regulate hormones (and moods y'all). I actually prefer these to baked brownies as they're less sickly and are are filling in a less uncomfortable way.

Ingredients

100g nuts or seeds (I tend to use cashews, walnuts, hazelnuts, pecans, sunflower seeds or pumpkin seeds - either just one or a combination of several (you could also use gluten free oats)
1 tablespoon maca
200g Medjool dates (or standard dates, as long as they are soft)
1 teaspoon coconut sugar or natural syrup of choice
1 tablespoon nut butter - preferably smooth (almond, cashew, peanut, hazelnut, pecan or macadamia all work well)
30g coconut oil - at room temperature (could also use cacao butter, melted)
5-6 tablespoons raw cacao powder (use more or less to suit your tastes)
1-2 tablespoons tamari (could also use soy sauce, or replace with a pinch of salt, to taste)
50g avocado flesh (as ripe as possible)

To top

1 tablespoon cacao nibs, crushed nuts or seeds, cacao powder, salt or fresh orange zest.

Method

Start by measuring the nuts or seeds into food processor. Blend on a high speed Blend until it forms a flour-like consistency similar to ground almonds. Next add the remaining ingredients, except for those you plan to use on top and blend for a further 1-2 minutes. The mixture should become crumbly and should eventually form into a smooth, doughy ball. If it remains crumbly, check to see if the mixture sticks together when you press it with the back of a spoon or a spatula, and it will still work.

Transfer into a container, tray or small individual moulds (cake tins work well). Use the back of a teaspoon, tablespoon or small spatula to press the mixture into the base of whatever you decide to use. Ensure the mixture is compact and smooth it down to avoid any gaps. 

Top with toppings of your choice or, like me, leave au naturale. Place in the freezer for a minimum or 1-2 hours, and store them hear until ready to serve. I keep mine in the freezer for weeks and slice mouthful sized pieces off every now and then when I need a little something.
 

Honeyed Miso Puy Lentil, Beetroot + Walnut Salad

Dinner, Gluten free, Recipe, Vegetarian, Winterdanielle coppermanComment

I experimented with this recipe a few weeks ago when I was really feeling for something warm, earthy, grounding and comforting. I'm not always in the mood for pulses as I find lentils, chickpeas and beans quite starchy and rich, but sometimes something within me really craves something within them; perhaps protein, perhaps their many other vitamins or minerals, or perhaps even their association with certain chakras. Lentils (reddish/brown or generally dark in colour, like puy or beluga) are thought to help sooth and support the root chakra, and in some cases (usually depending on their colour) are believed to open up the heart chakra (green lentils) and solar plexus chakra (yellow lentils).

This dish is best served warm but can also be enjoyed cold, as a side or stirred through salads. I made this with friends and, although I don't tend to eat dairy, or animal milk products in general, we made an option with fresh, organic goats cheese. If you are vegan or, like me, avoid animal milk products, of course you can easily leave it out, or replace it with vegan cheese, sauteed tofu or tempeh, grilled or sautéd paprika smoked cauliflower, houmous or a spoonful of coconut milk or coconut yoghurt, or anything else you fancy that adds a similar kind of tangy, saltiness to counter the subtle sweetness of the dish.

COMPONENTS

200g puy lentils, cooked and strained
2 small beetroots
1 teaspoon brown miso paste
2 tablespoons extra virgin olive oil
3 teaspoons organic / raw honey (or other natural sweetener of choice)
1 teaspoon nutritional yeast
2 teaspoons lemon juice
A few drops of apple cider vinegar
1-2 chopped dates (could also use raisins or dried apricots)
Salt + pepper, as desired

To Top (optional)
A handful of raw walnuts
1/2 teaspoon walnut oil
A pinch of fresh lemon thyme, thyme, majoram, rosemary or other fresh herbs - to top

PROCESS

If you've got raw lentils, start by cooking them as per the packet ingredients, for roughly 20-30 minutes (ideally in stock rather than plain water - and even better - if you have time - soak them for a few hours before cooking).

Once the lentils are cooked, or if you are using pre-coked puy lentils, measure them into a medium saucepan with the olive oil and set over a medium heat.

Add the chopped beetroot, nutritional yeast, miso, honey, lemon juice, apple cider vinegar and chopped dates and sauté for 5-10 minutes, until all of the ingredients are combined and everything is coated evenly.

Taste and season by adding more nutritional yeast, miso, honey and / or lemon juice to suit you preferences. Season further with a little salt and pepper as desired.

Transfer to a serving bowl or distribute into individual bowls and top with a drizzle of walnut oil, the chopped walnuts, fresh herbs of choice and goats cheese or other alternative - if using.

Finish with an extra drizzle of extra virgin olive or walnut oil, honey or lemon juice (or for extra flavour, make a double portion of the miso-honey dressing, and drizzle on top or serve on the side).

Enjoy this as a side dish to main meals, or with other vegetables. We enjoyed it with roasted cauliflower and broccoli and baked salmon. You could, of course, eat it alone as it is a filling and nutritionally dense dish as it is.

Pancake Day Edit; 2018

Breakfast, Brunch, Dairy Free, Gluten free, Recipedanielle coppermanComment

Pancake day is upon us and, although I'm not excited to quite the same level as I used to be, I am excited. I'm currently back in my hometown of Bath for a few days, where most of my pancake day memories thus far have been made, and whilst I wont be dousing my former 3-ingredient crepes with maple syrup and nutella, I will be celebrating the occasion with buckwheat flour, almond milk and banana based pancakes, and perhaps a green pancake with a variety of savoury toppings for dinner.

This year's pancake edit includes of a selection of sweet and savoury pancake options, varying from American-style pancakes to crepes. The recipes are made using 100% natural ingredients and are all gluten, dairy and refined sugar free, but are incredibly adaptable, so if you don't have an issue with wheat, gluten, dairy or sugar, you can easily switch any alternative flours and plant-based milks with standard plain or self-raising flours and cows milk.

Sweet

Light + Fluffy Quinoa Crepes

1454890188141.jpeg

Components

100g Cooked White Quinoa
1 Egg (2 will work if you want a higher protein option)
100ml Nut or Plant Based Milk (I like to use pure almond milk)
40g Buckwheat Flour (can also use quinoa flour or any other gluten free flour you have to hand)

Process

Simply measure all of the ingredients out and add them to a blender. We like to add the wet ingredients first so the flour and quinoa don't create a paste around the blade. Blend on a slow to medium speed for 30 seconds, then increase to the highest speed for 1 minute, until the mixture is entirely smooth and creamy and there are no lumps of quinoa. 

Heat about 1/2 teaspoon coconut oil in a frying pan and use a large spoon, ladle or jug to pour the batter onto the pan. Rotate the pan to allow the batter to spread as widely and evenly as possible. If it is too thick, the pancake may not cook through. Cook over a medium flame and carefully slide a spatula around and underneath the edges of the pancake to ensure the mixture doesn't stick to the pan. When the underside feels cooked or when the edges begin to brown, flip the pancake and cook on the other side. You may want to flip several times to ensure the pancakes are good evenly. 

Pancakes_055.jpg

Banana Surprise Pancakes from Well Being Book

Components

220g buckwheat flour
1 tbsp coconut sugar, plus extra to serve
1 tsp baking powder
pinch of salt
1 egg
220ml plant-based milk
2 ripe bananas
3 tbsp coconut oil, melted (or butter / olive oil)

Elevate it:
1⁄2 tsp ground cinnamon or cardamom,
3 tbsp cacao powder (for a chocolatey version)
handful of raw chocolate chips
1 tbsp hemp seeds or golden linseeds

Process

Combine the flour, sugar, baking powder and salt in a bowl. In a separate bowl, whisk the egg and milk until pale and fluffy. In another bowl, mash one banana until almost puréed.

Gradually add the wet mixture to the dry ingredients, whisking constantly. Then add 1 tablespoon melted coconut oil (or butter) and the mashed banana and whisk a final time. If using, add any elevational extras you like, stirring through the mixture to distribute evenly.

Heat about a teaspoon of the remaining oil in a large frying pan over a medium heat. Whilst it heats, slice the second banana into rounds, about 1⁄2cm thick. Place 2–3 banana rounds onto the surface of the frying pan and cover with about 3 tablespoons of the batter. Repeat until you have 3 pancakes in the pan. Cook for about 1–2 minutes or until air bubbles begin to appear, then flip the pancakes over with a spatula and cook the other side. Cook for about 2–3 minutes in total, flipping back and forth a couple of times to ensure they are cooked through and each side is golden.

Slide the pancake onto a large plate and keep warm in the oven on a low heat whilst you use up the rest of the batter, piling each fresh pancake on top of the last, and keeping them all in the oven to keep warm. Serve as a stack or on individual plates with a selection of your favourite toppings.

Savoury

SpinachCourgettePancakes_029.jpg

Spinach and Courgette Crepes

Components

500ml coconut drinking milk or almond milk
3 eggs
220g buckwheat flour
250ml water
1 tbsp melted coconut oil, plus extra for frying
pinch of salt
2 large handfuls of spinach, watercress or other leafy greens
1 tbsp fresh basil leaves
1 large courgette, grated

For the filling
1 fennel bulb, thinly sliced
3 tbsp extra virgin olive oil
400g tinned chickpeas, drained and rinsed
2 tbsp tahini
1 tbsp nutritional yeast
1 avocado, peeled, stoned and sliced

Elevate it
1⁄2 tsp spirulina, wheatgrass or chlorella powder

Process

First, make the fillings. Arrange the fennel slices on a baking tray, drizzle with 1 tablespoon of the olive oil and sprinkle with a little salt. Bake for 45–50 minutes, until juicy and crisp around the edges Put the chickpeas in a bowl, add the tahini, 2 tablespoons of the olive oil, nutritional yeast, a generous pinch of salt and pepper, and stir to combine. To make the pancake batter, put the milk and eggs in a high-speed blender, then add all the remaining ingredients apart from the oil and blend on a high speed for 1–2 minutes, until the mixture is smooth and develops a pale green hue. Leave in the jug of your blender for easy pouring. Heat the coconut oil in a large frying pan over a medium heat and, once melted and hot, pour in a ladleful of batter (about the size of your outstretched hand), rotating the pan to coat the base evenly. Cook for 2–3 minutes on each side. Repeat this process until you have used up the all the batter. Take one pancake at a time and line your fillings down the middle of it, starting with the fennel, then 1–2 tablespoons of the chickpea mixture and finally some slices of ripe avocado. Serve immediately.

These Smooth Sweetcorn Pancakes

 

Serving Suggestions

Enjoy sweet pancakes or crepes with a selection of raw honey or other natural sweeteners of choice, fresh citrus juice (lemon, lime, blood orange), superfood powders, spices, fresh herbs, homemade nutella or chocolate spread, nut butters, whipped coconut or cashew cream and fresh fruits. Bulk up your savoury options with a wholesome combination of avocado, tahini, raw or roasted vegetables, fresh herbs, nutritional yeast, pesto and hummus.

Coconut Milk Chocolate Spread

Components

150g tinned coconut milk (the solid part)
40g cocount milk liquid
60g coconut oil (room temperature/soft)
25g cacao powder
40g medjool dates, pitted
5g coconut nectar or other natural sweetener of choice
5g vanilla essence, paste or powder
pinch of salt
5g maca powder
30g raw macadamia nuts (or other nuts of choice - cashews also work well)

Process

Start by blending the coconut milk and coconut milk liquid with the cacao, dates, vanilla and salt for 1-2 minutes until smooth. Next, add the nuts and blend on the highest speed for a further 1-2 minutes. Finally, add the coconut oil and blend for a final time until smooth.

Or this chocolate avocado spread.

 

 

Not another cookbook - Well Being Book Announcement

Anytime, Gluten free, Dairy Free, Lifestyle, Natural Living, Movement, Rituals, Vegan, Vegetarian, Wellbeing, Well Being Bookdanielle coppermanComment
71aT5bCBvHL.jpg

The time has finally come for me to reveal the release of my debut book, Well Being: a collection of recipes and rituals to realign the body and mind. Below is a brief breakdown of what's to come, and if there's anything else you want to know, leave a question in the comments or ask me via email.

I have been manifesting this book for years and finally started working on it in 2016. I then spent pretty much all of 2017 planning, writing and shooting its contents and, 10 months later, it's a real life book that you can buy and hold and read. Life is crazy.

The book contains natural recipes and rituals inspired by ancient traditions and aimed at realigning the body and mind to restore balance within, both mentally and physically. It contains rituals and other practices aimed at undoing the damage of side effects of modern life - such as stress, depression, low energy, lack of sleep, poor digestion, and much more.

Well Being is a combination of the most valued rituals and recipes I have discovered over the years, since embarking on my journey of eating healthily and living well. Each section contains rituals to help reduce stress, ease digestive issues and encourage a sense of balance, calm and clarity, followed by recipes made with entirely natural ingredients, designed with each stage of the day in mind. Morntime rituals and recipes energise the body and mind, Daytime rituals and recipes enhance productivity, In Between Time rituals and recipes encourage concentration and focus, Evening Time rituals and recipes aim to refuel and Nighttime rituals and recipes aim to encourage relaxation and deep sleep. 

Offering a collection of recipes and rituals to realign the body and mind, inspired by nature, modern-day needs and a variety of age old traditions from wellbeing systems from all over the world, the book combines all-natural, carefully considered recipes with simple rituals, each of which are tailored to specific times of the day, underpinned by the common interest in reducing the stresses of modern day life. Its main intentions are to reduce stress, improve digestion, enhance energy levels, improve sleep, enhance concentration, strengthen immunity, encourage positivity and reverse the effects of illness - all by understanding and utilising the power of natures healing ingredients and the potential of your own body and mind.

With over 200 recipes, 60 rituals and 30 recipes for beauty and home remedies, Well Being is a versatile and easy-to-use handbook for anyone, anytime, anywhere. It will guide you through each stage of the day and provides advice and education to help you to fine-tune the fundamental foundations of wellbeing, to personalise them and to curate an individualised set of guidelines you truly understand and enjoy enough to sustain them. It will guide you through your ever-changing journey with flexible and adaptable information rather than restrictive rules or extreme, quick-fix methods.

MAIN FEATURES

Official release date: January 4th 2018

Over 200 food recipes

Over 60 rituals

Over 30 recipes for beauty remedies and home solutions

The book is divided into five main sections: Morntime, Daytime, In Between Time, Evening Time and Nightime. Each is then subdivided into rituals and recipes

The recipes are mostly plant-based although some contain eggs, and there are suggestions to include meat or other animal products in certain recipes, depending on your dietary choices / requirements. The recipes in the book are adaptable and don't fall under any official label or systems, reinforcing that no single diet works for every one and that the keys to adopting sustainable lifestyle habits is responsibility, understanding, individualisation and flexibility.

The book includes a detailed introduction to the more 'buzzy' ingredients I tend to include in my recipes, such as adaptogens and tonic herbs, and these are always included in an 'elevate it' section of the ingredients list, rather than standing at the forefront of a recipe. The foundations of the recipes in this book are all accessible, easy to come by ingredients. 

How-to recipes for daily goods (including how to make 2 minute almond milk, coconut yoghurt, sauerkraut, buckwheat pasta, almond pasta, bagels, breads, pickles and quickles, chutneys, nut butters and other spreads, stocks and broths from scratch) that guarantee consistent and effortless cooking at your fingertips.

Follow @dcopperman and #WellBeingBook to explore more about the book or to get involved once you have your copy ;)

SIMPLE SWEET POTATO CANAPES

Sides, Snacks, Sugar Free, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dinner, Dips + Spreads, Dairy Freedanielle coppermanComment

This recipe has been in my drafts for over a year now. I first experimented with it last December, and it was one of the first things I made on returning from two months living in New York, and living without much in the way of a kitchen. It was fun.

I love sweet potato. It actually concerns me more when someone says they don't like sweet potato than when someone says they dont like chocolate. There's nothng not to like, and there are so many ways you can use them. Roasted. Made into chips. Blended into desserts, baked good and other puddings. Added to smoothies. Curry. Risotto. You can literally do anything with them and they are pretty low maintenance. This recipe is super easy and is an effortlessly impressive option for a dinner party, a canape spread, a starter, a snack or a simple side.

INGREDIENTS

2 Medium Sweet Potatoes (preferably long and thin) (can also substitute for plain potatoes)
Coconut Oil or Extra Virgin Olive Oil
Himalayan Pink Salt
Fresh Thyme

TOPPINGS OPTIONS
Nut or Seed Butter (almond, cashew, sesame, macadamia, pecan, hazelnut)
White Bean Cream Cheese (Recipe Below
Homemade Cacao Chocolate Sauce
Avocado Cacao Chocolate Spread
Other spreads or condiments of choice

ELEVATE IT

Elevate this recipe with the adition of one or a selection of the following superfood and adaptogen powders:
Reishi
Turmeric
Shilajit
Cacao Powder
Wheatgrass
Beetroot Powder
Cinnamon
Sumac
Ginger
Charcoal

+ Sprinkle on top of the finished individual sweet potato discs and toppings, or blend into your chosen toppings.

METHOD

Preheat the oven to 200c and line 2 baking trays with baking paper.
Start by washing and scrubbing the sweet potatoes, but don't peel them. Slice into thin discs discs (as shown in the photographs) - preferably no thicker than 0.5mm in height. Arrange on the prepared trays, drizzle or brush each one with a very small amount of olive oil, and sprinkle with the thyme and a little salt. Bake for 40-50 minutes - flipping halfway through - until the rounds begin to brown. Whilst they bake, make the white bean cream cheese, or prepare your own other choice of toppings.

WHITE BEAN CREAM CHEESE

INGREDIENTS

1 Tin White Beans (200g drained weight)
1/4 Cup Extra Virgin Olive Oil
1/2 Teaspoon Salt
1-2 Teaspoons Nutritional Yeast
1/4 Teaspoon Lemon Juice
1/2 - 1 Garlic Clove (optional not essential)
A Few Drops Apple Cider Vinegar

METHOD

Simply place all of the cream cheese ingredients into a blender and blend on a high speed. Scrape down the sides and add a little more oil or some water if the mixture is too thick and needs some help blending smoothly. Blend for at least 2 minutes until smooth and creamy.

Once the sweet potato discs begin to brown and crisp up slightly (they will become crispier as they cool) transfer to a cooling rack. If serving warm, top immediately with your choice of toppings, or store in an airtight container in the fridge for up to 3 days before serving.

+ For savoury options using the white bean cream cheese, top with your choice of hemp seeds, linseeds and / or chia seeds, Savoury Qnola, greens (such as kale, spinach or fresh herbs), smoked salmon or flaked fish, shredded meat, chopped raw or roasted nuts and / or seeds, grapes, cranberries or other seasonal fruits, chopped or crumbled chestnuts and anything else you're in the mood for.

+ For sweet options using nut butter, tahini, chocolate spread or other sweet spreads / condiments, top with hemp seeds, linseeds and / or chia seeds, sweet Qnola, granola or other sweet cereals, fresh or dried fruits, desiccated coconut, cacao nibs or raw chocolate chunks, fresh herbs or spices, chopped raw or roasted nuts and / or seeds, chopped or crumbled chesnuts and anything else that suits your tastes.
 

YOU NEED TO KNOW ABOUT THESE CHESTNUT BROWNIES

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

So, although it's practically sunbathing weather compared to most Decembers in the UK, winter is coming, and more importantly, (in the words of Coca Cola) the holidays are coming. Silently, alongside public Christmas light displays, Starbucks' red cups and pumpkins and chestnuts filling my local grocery store, winter is unfolding and I have an underlying suspicion that it's just gonna come out of nowhere and hit me in the face with blue lips, frozen toes (no matter how strong my sock game), and some seasonal illness for good measure. My response will be these seasonal brownie bites, inspired by the abundance of chestnuts this time of year - definitely not one of those ingredients you come across in a recipe that makes you think 'where on earth?!'.

These brownie bites are perfect as a sugar-free snack with full-on chocolate vibes during the winter, and would be well received making an appearance at duvet days, movie nights, cocktail or dinner parties, wrapped as a gift to give or kept in the freezer when the boxes of Celebrations and balls of Chocolate Orange begin to get a bit much.

INGREDIENTS

makes 8- 10 small brownies or 1 dish around 9 x 5 in

FOR THE CHESTNUT BROWNIE LAYER

170g medjool dates
80g chestnuts
90g raw almonds
70g raw walnuts
20-25g raw cacao powder
25g coconut oil - melted
2 Tablespoons chia seeds
1/4 Teaspoons Himalayan pink salt
10g coconut palm sugar or natural sweetener of choice - optional

ELEVATE IT

1/2 Teaspoon of some or all of the following:
He Shou Wu Powder / Maca Powder / Chaga Powder / Reishi / Shilajit / Cordycepts / Mucuna / Ashwaganda

FOR THE CHESTNUT CARAMEL LAYER

100g chestnuts
2 tablespoons almond butter or tahini
25g coconut oil - melted
65g dates
½ teaspoon vanilla
¼ cup plant milk or water
1 teaspoon honey, coconut syrup or other unrefined sweetener of your choice
1 tablespoon maca

FOR THE CHOCOLATE LAYER

250g cacao butter (or coconut oil) (can also use half cacao butter + half coconut oil)
150g raw cacao powder
40ml coconut syrup or other unrefined sweetener of choice
Pinch of Himalayan pink salt

+ Can also use store-bought dark or raw chocolate bars. I like Ombar.

METHOD

Start by making the brownie layer. place the almonds, walnuts and chia seeds into a food processor and blend until they form a flour like consistency, similar to breadcrumbs. next, add the chestnuts and blend again for 30 seconds. then add the dates, cacao powder, coconut oil, himalayan pink salt and coconut sugar, if using. blend for 30 seconds to 1 minute, until the mixture comes together to in a slightly sticky dough-like consistency. make sure the mixture is smooth and that there are no large chunks of nuts involved, as this recipe tastes so much better when the mixture is completely smooth.

Once blended, either place into a cupcake or mini loaf tin tray (i use this one) or into a standard loaf tin or baking tray (around 9 x 5 in). Using trays with individual mini sections will be easier to handle, but you can use a larger tray and simply cut into individual pieces once set. Whichever you use, spread the mixture on the bottom of the tray/tray sections, making it about 1 to 1.5 cm in height. Place in the freezer to set.

Whilst the brownie layer sets, make the chestnut caramel layer. In a cleaned food processor or your blender, pulse the chestnuts for 20 seconds until they begin to break down into small pieces. Add the dates, almond butter or tahini, coconut oil, vanilla, syrup of choice and maca, if using and then continue to blend until smooth - about 1-2 minutes should do it.

Once the bottom layer is beginning to set and firm to touch, spread the chestnut caramel layer on top until the entire base is covered. Smooth evenly to ensure a more level finish to coat with the raw chocolate.

Return to the freezer and set for about 1-2 hours, or overnight. Unfortunately this step is necessary in order to easily coat the brownies in the chocolate layer. If you can't wait, follow the following step for drizzling the melted chocolate over the bars instead of dipping the bars into it.

Once set, start making the chocolate. Leave the brownies in the freezer until you have made the chocolate. bring a small pan of water to the boil and then set a heatproof bowl over the top. Add the cacao powder, cacao butter or coconut oil (or combination of both), salt and sweetener of choice to the bowl and whisk as the mixture melts together. Once combined, remove from the heat but leave the bowl over the water to avoid the chocolate cooling and thickening too quickly.

Remove the brownies from the freezer and remove from the tins carefully with a knife or cake slice. If you used a large dish, slice into desired sizes. Set each individual brownie onto a cooling rack with a layer of baking paper on the surface underneath the rack. One by one, add a brownie to the chocolate mixture and, working quickly, use a fork to turn the brownies through the mixture until fully coated. *You could alternatively keep the brownies on the rack and pour or spread the chocolate mixture over them, but I find this method a little messier. Sprinkle each one with chopped pecans or hazelnuts, Qnola or himalayan pink salt before the chocolate has fully set. You can also experiment with drizzling a second layer of chocolate over the smooth chocolate layer, and if you have leftover chocolate you could double dip, for a thicker, crunchier outer coating.

If the cooling rack fits, place it in your fridge or freezer once each brownie has been coated. If it doesn't fit, wait for the chocolate to set slightly at room temperature, and then transfer the brownies onto smaller plates or to tuppaware.

+ store in the freezer, and remove 5 minutes before serving.

SYRIAN-INSPIRED STUFFED BABY AUBERGINES WITH TWO-WAY QUINOA AND WALNUT CREAM

Seasonal, Sides, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dinner, Dips + Spreads, Dairy Free, Brunchdanielle coppermanComment

This is quite possibly one of my favourite recipes, but I might just be saying that because it is one of my only recipes in the past few months. I know, I know, I'm a shocking excuse for a blogger, but I got other real things to deal with, like running a start up (ongoing), shooting music videos in Ibiza (october) and relocating to Berlin to train for 200 hours non-stop to become a Strala Yoga Guide (current). Never the less, I do have so much content saved up to share with you guys and I'm finally organising ample time to do so - so please bear with me and stay intrigued :) In the meantime, here is another syrian-inspired recipe I created to support my friends at Suitcase Magazine, who are part of Unicef Next Generation's #cookforsyria campaign, running throughout November. To help raise awareness, and ultimately funds, I developed a series of recipes, and it is now time for these Syrian-inspired stuffed aubergines with two-way quinoa, crushed chickpeas, pine nuts, medjool dates and a tahini walnut cream sauce to shine.

INGREDIENTS

Base Ingredients
1 1/2 cups cooked quinoa (cook in vegetable stock, nutritional yeast or plain water)
10-12 baby aubergines or 5-6 large aubergines
1-2 tablespoons olive oil
pinch himalayan pink salt

For the Smokey Muhamara Quinoa
30g tomato puree
4 tablespoons olive oil
30g walnuts
3g paprika
1g turmeric
2g cumin
1g cinnamon
0.5-1g chilli powder
5g raw honey
2 tablespoons tahini
3/4 cup of the cooked quinoa and stir in the
40g pine nuts
20g dates, chopped
large pinch of fresh parsley
40g chickpeas, mashed with a fork

For the Plain Quinoa
3/4 cup cooked quinoa
1 tablespoon olive oil
1g turmeric
20g pine nuts
20g dates, chopped
40g chickpeas, mashed with a fork
large pinch of fresh parsley
1g cinnamon
pinch himalayan pink salt

For the Walnut Cream
100g Walnuts
130ml Water or nut milk
65ml Olive oil
Large pinch Salt
½ teaspoon Lemon juice
1 teaspoon tahini
Optional - garlic

METHOD

Preheat the oven to 180c. Halve your aubergines (slicing lengthways) and if using baby aubergines feel free to leave some of them whole. Brush the sliced sides with olive oil, sprinkle with a pinch of himalayan pink salt and place in the oven for 30 minutes. (The cooking time will depend on the size of your aubergines, but baby aubergines will need no longer than 40 minutes, and larger aubergines should be perfect after 40-50 minutes. Keep an eye on them and remove them from the oven when the inside flesh has become soft and juicy).

Meanwhile, prepare the filling and the walnut cream. If you haven't already cooked your quinoa, cook it now. Use roughly 1/2 cup raw quinoa to 1 cup water or stock, which will make roughyly 1 1/2 cups cooked quinoa.

As your quinoa cooks, make the tomato and walnut muhammara-style paste. In a small herb blender / nut grinder, measure the tomato paste, olive oil, walnuts, paprika, turmeric, cumin, cinnamon, chilli powder, honey and tahini and blend until a smooth paste forms. Set aside until your quinoa is cooked.

Next, make the walnut cream. Simply add all of the ingredients to your blender and blend for 30 seconds on a low speed, and then for 30 seconds on a high speed. Scrape down the sides and continue to blend until the mixture forms into a smooth, thick liquid. The timings will depend on the power of your blender. Once you are happy with the result, pour into a jug or a serving bowl and chill in the fridge until ready to serve.

Once the quinoa has cooked and absorbed all of the liquid, rinse and drain completely. Divide the mixture, placing half in one bowl and half into a separate bowl. Stir the tomato and walnut paste into one bowl using a fork, mixing and mashing to combine. Stir through the pine nuts, dates and mashed chickpeas and set aside. To the other bolw of quinoa add the olive oil, turmeric, pine nuts, dates, chopped, chickpeas, pinch of fresh parsley, cinnamon and salt, mixing and mashing to combine.

Check your aubergines if you haven't already, and remove from the oven once they are cooked through. Use a teaspoon to gently scroop some of the flesh aside to make space for the quinoa. Don't remove the flesh, just push it to the sides of each aubergine half. Now, spoon the separate quinoa mixtures into the aubergines. (If you have mixture left over, offer it on the table or save it for another time).

If you want to serve the aubergines heated through, return to the oven now for 10 minutes. Alternatively, serve as they are (the quinoa will have cooled down completely but the aubergines should still be warm), or place in the fridge if you plan to serve them chilled.

When ready to serve, drizzle a few teaspoons of the walnut cream over each or some of the stuffed aubergines, or alternatively, offer the cream alongside the aubergines for people to help themselves to. Serve these as a side offering to meat or fish, or as a main meal with fresh salad.

+ Store aubergines in an airtight container in the fridge for up to 1 week.
+ Store walnut cream in an airtight container for up to 3 days.

 

 

FERERRO ROCHER SWEET JESUS CAKE

Sugar Free, Vegan, Vegetarian, Recipe, Gluten free, Dairy Freedanielle copperman2 Comments

Sweet Jesus. That's exactly what a friend of my sisters exclaimed during his first encounter of what was then my sisters birthday cake but what is now just a collection of tantilising 2D images on my laptop. I'm reliving the entire thing from the comfort of my Airbnb in Berlin, but Berlin's got nothing much to do with this recipe so I'll save that for another time. The cake is the real reason we're all here, am I right? And the aim is for you all to get a Sweet Jesus exclamation out of as many people as possible, okay? Let's go.

Sometimes you just need a birthday cake, and you need it fast. An example of one of these 'sometimes' was last week when I spent the day with my sister and her friends to celebrate her thirtieth birthday. We were on our way home for a quick freshen up of spa faces (you know?) and a light meal before heading to partytown in the form of our local, when the topic of the cake i'd made our other sister for her birthday came up in conversation. It was really good guys, but I literally threw things at the food processor hoping they would warm to each other and get along. It happened, but it was a miracle, a miracle. I wrote a few notes on my phone as i went along but the measurements were not what mattered here, just the end result, and so the specifics were pretty blurry. It was all about taste and texture and I might as well have been blind, which is all good and pretty clever at the time, but not when you're challenged to recreate it another time. That's when the feeling clever wares off. Never the less, as my sister and her friend reminisced about the cake gone by, I took my 1.5 hours, that same food processor (maybe it remembered?) and whatever I could find in the kitchen and I made it happen. Again. I do work well under pressure, but daaaamn, I didn't know I worked this well.

This time, wrapped up in a frenzy of searching and blending and writing and tasting, I somehow managed to add a frosting to the initial version, and thank god I did because the frosting is what really makes everthing you see going on here happen. It's inspired by the crispy, creamy, nutty, chocolatey vibes of fererro rochers, which may seem impossible to achieve with natural ingredients, but is simply what happens when roasted hazelnut butter meets thick, creamy coconut milk. We're all familiar with the phrase having your cake and eating it, but this recipe goes even further and is all about having your cake and your fererro rocher. It's not, however, going to be like eating a fererro rocher. It's going to be so much better. With a brownie-like cake layer (infused with maca and pure cacao) and a seriously smooth topping, it puts those poxy mouthfuls of wafer to shame if anything. Although, I'm grateful for the inspiratoin of course, otherwise where would we be? So thanks Fererro.

+ You'll notice in the ingredients list that there are a few loose options, as certain ingredients in version one were replaced in version two with whatever I had on hand. I can confirm that all options worked perfectly well without much alteration to the flavour, and no alteration to the texture. So approach this recipe freely and tailor it to your own supplies).

INGREDIENTS

FOR THE CAKE
60g hazelnuts (cashews and walnuts will also work)
60g ground almonds
50g flaked or whole almonds
8 tablespoons coconut syrup (or other natural sweeteners such as date paste or raw honey)
2 tablespoons coconut palm sugar
4g pinch himalayan pink salt (tamari also works nicely)
1 Tablespoon vanilla bean paste powder or extract
80g cacao nibs
45g cacao powder
12g maca powder
10 dates
2 tablespoons coconut oil, melted
2 tablespoons almond butter
50g coconut milk powder (I use this one. Coconut flour will also work if you can't get hold of coconut milk powder, but isn't as flavoursome. You could also use roughly 4 tablespoons of a melted bar of creamed coconut)

ELEVATE IT
1 teaspoon reishi powder
1 teaspoon chaga powder
1 teaspoon shilajit powder
1 teaspoon cordyceps powder
1 teaspoon spirulina powder
1 teaspoon mucuna puriens
1 teaspoon ashwaganda powder

FOR THE FROSTING
120G hazelnuts, roasted
1 tablespoon coconut oil, melted
4 tablespoons coconut milk powder (can replace with 4 tablespoons melted creamed coconut)
1-2 teaspoons coconut nectar or other natural sweetener of choice
Pinch himalayan pink salt
1 teaspoon vanilla extract / paste / powder or fresh seeds
2 tablespoons almond butter
3 tablespoons tinned coconut milk - the thick creamy part + 2 tablespoons of the liquid part

METHOD
Preheat the oven to 150c. Place the hazelnuts from the frosting ingredients list on a baking tray and bake for 10-12 minutes until they begin to brown slightly.

Meanwhile, start pulsing the nuts - including the ground almonds - with the cacao nibs in a food processor. Once the ingredients begin to come to a fine flour-like consistency, add the salt, vanilla, cacao powder, maca and other superfood powders and pulse to combine.

Next, split the dates in half to remove their stones and place them in a small bowl. Cover with freshly boiled hot water and leave to stand for 1-2 minutes.

Add the coconut powder or flour, syrup of choice, almond butter and coconut sugar to the food processor and blend for another minute, first on a low speed, and then on the highest speed for the final 30 seconds.

Next add the dates to your food processor, squeezing each one to remove as much liquid as possible. Blend for another 1-2 minutes on a high speed, scraping down the sides and blending continuously until the mixture is smooth and begins to form a doughy ball.

If you haven't already, check on the roasting nuts and remove from the oven. As they cool, transfer the mixture into you choice of cake tin, dish or even a muffin tin to make smaller individual cakes. I scattered the bottom of my dish with cacao nibs and pressed the brownie mixture onto it which adds a subtly crunchy base layer. You could also add crushed nuts, or nothing at all. Press the dough into your mould/s, making sure it is even and compact.

For the frosting, you can either blend the nuts with their skins or remove the skins by placing the nuts inside a teacloth and rubbing them together for around 1 minute which will encourage the skins to flake away naturally. Whichever you choose, add the nuts to your fresh and cleaned food processor and pulse on a high speed until buttery. This can take up to 10 minutes, and may take some scraping. Add the melted coconut oil and almond butter as the machine is still running. If your mixture still seems dry, these ingredients will help it to loosen up and combine. Now you should have a nut butter consistency. Next add the coconut milk, coconut powder, salt, vanilla and your sweetener of choice. Blend for a further 30 seconds to combine and then spread the mixture over the cake layer. Smooth with a spoon or spatula and if you wish, top with your choice of chopped nuts, superfood powders or cacao nibs. Place in the freezer to set for at least 30 minutes to set - this is what gives it it's chewy, decadent texture. Store here until ready to serve and remove 5 minutes before you plan to enjoy it.

+ If you don't end up making a cake of this recipe, you can break it into two. The cake mixture can be made into bars or balls, and the frosting can be used as a nutella alternative for things like pancakes, crepes, porridge or other desserts.

SYRIAN-INSPIRED ROSE WATER, HONEY, PISTACHIO, COCONUT, LINSEED AND BUCKWHEAT NOLA

Snacks, Sugar Free, Vegan, Vegetarian, Recipe, Paleo, Gluten free, Breakfastdanielle coppermanComment

I'm not the first person to point out that I have a thing or two for breakfast. Not just the act of eating in the morning, but breakfast things. All the breakfast things. So, when I was asked to develop a collection of recipes in support of Unicef Next Generation's #cookforsyria campaign, I thought of coming at it from two angles. The first being a general food angle, which would have been a natural progression for most people, and the second being a breakfast angle, an angle only a breakfast brand owner would generally let lead her decision making. Owning a breakfast brand and running a general food blog, I often come from both angles when making most decisions these days. I wanted to create something new and interesting for my blog here, but also wanted to bring Syrian to a more traditionally Westernised concept. Breakfast, and more specifically, granola. In Syria, breakfast is more commonly a spread of savoury foods such as cold meats, cheeses and spice-rich vegetable sides and dips. They havn't been quite as brainwashed over there as we have in terms of cereals being an essential part of a nourishing breakfast. They keep it simple and they aren't afraid of eating something they'd usually enjoy for dinner first thing the next morning too.

Never the less, cereals are easy, once made, and make for instant and effortless breakfast which I'm aware a lot of us need, a lot of the time. Would be nice to enjoy a Middle Eastern feast before work but that's just not something we can all make time for, so instead... If Syrian Cereal was a thing, I think this would be it. The whole situation is like a fresh, crunchy rose garden in a bowl. Disclaimer: it's less painful and thorny than it sounds, promise. It's safe for everyone, and due to the lack of oats and other stuff, that includes people with paleo, vegan and ceoliac dietary restrictions.

This recipe is sweetened lightly with honey - a popular ingredient in Syrian desserts - and is flavoured naturally with pure, refreshing rose water which is available from most health food stores. Pine nuts feature in a lot of Syrian dishes, most commonly savoury ones, but I wanted to incorporate them for added crunch and for the unique creamy, nutty flavour you just don't get from other nuts. Pistachios are popular in most Middle Eastern recipes, and as well as adding extra bite to this recipe, they make it look pretty good too IMO.

INGREDIENTS

35g honey or other alternative natural sweetener
12g rose water
30g coconut oil
6g vanilla extract / paste / powder or fresh seeds
45g pistachio nuts, sliced in half
50g pine nuts
40g desiccated coconut
60g untoasted coconut flakes
35g sunflower seeds
20g golden linseeds
2 teaspoons chia seeds
20g raw buckwheat
25g flaked almonds
2g himalayan pink salt

ELEVATE IT

1 Teaspoon maca powder
1 Teaspoon chaga powder
1 Teaspoon ground cardamom
1 Teaspoon ground cinnamon

METHOD

Preheat the oven to 150c.

Start by measuring the dry ingredients in a mixing bowl. Stir to combine. Then add the remainging ingredients and stir vigorously to ensure all dry ingredients are coated. The mixture won't clump together like oat granola but if coated properly, it will form subtle clusters once baked. Season to taste and add any herbs or spices to the mixture, but if the using superfoods and adaptogens like maca and chaga, add these after the cooking process to retain the most of their benefits.

Spread out evenly on a baking tray and bake for 20 mins, stirring gently after 10 minutes as the edges tend to cook more quickly.

+ Store at room temperature.


#CookForSyria is a nation-wide fundraising initiative curated by Clerkenwell Boy and SUITCASE Magazine. The month-long campaign focused around Syrian cuisine will encourage everyone from the UK’s top chefs to people at home to cook and raise money in aid of UNICEF’s Syria Relief fund via Next Generation London (UNICEF’s youth branch). This month, we're supporting the cause and raising awareness by developing and promoting a collection of exclusive recipes inspired by traditional Syrian ingredients.

If you make this, be sure to tag us and the organisations involved, and use #cookforsyria in your captions. You can also donate to the cause here.

 

AUTUMN GOOD STUFF + HIGH VIBE HYDRATION WALNUT MILK

Sugar Free, Vegan, Recipe, Gluten free, Drinks, Dairy Freedanielle copperman3 Comments

There really is no valid excuse for my ongoing absence from the blog. I just. couldn't. keep. up. It's sucks but at least it's honest, right? Anyway, I'm getting back into it. I have thousands of recipes and fun topics to share with you, all waiting patiently in the wings (or word docs) eager for the time to come for them to shine. Their time will come, I promise. For now, here's something I've been drinking A LOT lately. Life giving liquids have really been life saving liquids for me lately. I have been travelling a lot, and working a lot more, and meals aren't always an option. Even if they are, I find they can be counteractive if I am stressed, preoccupied or unfocussed. If I'm using up most of my energy on stressing and doing, there isn't enough leftover to allocate to my digestive system. This is no good for anyone. I experience digestive discomfort, my digestive system experiences exhaustion and any food I consume is not properly registered or optimally broken down. It's not appreciated as much as it could be. I could spend time and money on making healthy food, but if I'm eating it whilst stressed or distracted, they benefits will likely go unnoticed.

So, all hail liquid nourishment for times when you want to be nourished, but don't want to stress out your system. Not before some autumnal feeling good stuff that I'm keen on right now though:

G O O D   S T U F F

. Davines Hair Care . Sustainable beauty in the form of all-natural haircare, for all natural needs.

. 1905 Baby Bud's Breath Fragrance Oil . My current scent. An hand made fragrance oil, made from naturally distilled amber oil preserved with baby's breath bud. If you smell me around, come say hi!

. Wellth by Jason Wachob . This book is every thought in my mind put down on paper. For anyone interested in mindful and intuitive eating and keen to step away from even the non-diet diets, this one's for you.

. Glossier The Supers . Your needs are constantly changing, and thankfully, Glossier have created three super potent serums to refill skin’s deficiencies and strengthen it over time. Feeling dry? Use Super Bounce. Feeling stressed? Use Super Pure. Feeling...meh? Use Super Glow.

. Frank Ocean . Everywhere and anywhere.

. Vanilla Chia Qnola . Our most popular limited edition is back in stock y'all. Happy Autumn and enjoy!

. The Naturalista by Xochi Balfour . Good friend Xochi Balfour has combined her heart and soul with plant based recipes and documented the outcome in a book. A really light, honest and open cookbook with special stories and serious recipes.

. Jessica Murnane's One Part Podcast . will change your life.

INGREDIENTS

100g soaked walnuts
600-700ml cold water, depending on how thick you want it (use less if you want to experiment with a cream-like consistency, ideal for accompanying desserts)
pinch himalayan pink salt
1 medjool date (or 1/2 teaspoon natural sweetener of your choice
½ teaspoon fresh vanilla or vanilla powder / extract / paste
½ teaspoon lions mane powder
½ teaspoon he shou wu powder
1 teaspoon maca or red maca powder

METHOD

Simply add the soaked walnuts, water and pinch of salt to a high speed blender. Blend on the highest setting for 1-2 minutes. Use a regular sieve or a nut milk bag if you enjoy the mess, and strain the milk. Rinse the blender, then return the milk to the blender, along with the date, vanilla, lions mane, he shou wu, maca and any other superfood powders you desire. + Note. This recipe functions without the inclusion of the superfood powders, but they are there to inspire you to elevate the recipe if you have them - or other superfood powders - on hand. Now is the time to use them! Blend for a further 1 minute and strain again.

Chill or serve over ice and drink immediately.

Store in the fridge for up to 3 days.

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.

RAW CHOCOLATE GALAXY FUDGE BARS

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

This weekend was almost like any other weekend, although not quite. Breakfast and/or brunch are major parts of most of my weekends, but this week a Juice Cleanse from Raw Press turned up on Friday, and like all genuinely healthy foodstuffs and drinkstuffs, these things go off. It couldn’t wait until monday.

So Saturday was kinda sad. I didn’t brunch, hell i didn’t even eat. But I was full in other ways. Full of nutrients, vitamins and surprising amounts of energy, and full of overplanned ideas about what I’m going to eat first on monday.

Then I was also full of guilt because my sister,  whose birthday happened to fall on day two of my juice cleanse, and whose gluten intolerance is much more serious than mine, was coming over for the evening and i hadn’t made her a cake. With a food blog centered around a hatred for gluten and miraculous ways in which to create things without it, this was the one day of the year that she deserved one of my gf creation the most.

Thankfully, with a pretty well stocked kitchen (rule one, guys), i managed to wing a no-recipe, use-whatevers-in-the-cupboard creation in under 10 minutes because as well as being unprepared i was also late and my sister likes to avoid telling us her ETA until it is about 30 minutes away so i had to act fast.

Proof is in the pudding though (literally) that it is possible to create truly delicious and truly madly deeply nourishing provisions quicker than you can get to the nearest shop to buy standard ones.

I do have a few disclaimers for this recipe though. It contains more natural sweetener than I would usually use, mainly because I had different kinds of guests with different kinds of tastes on this particular evening (inc. a boy with a very boyish diet). My relationship with dates, which never really took off, has almost entirely diminished mainly because of how sickly i find them. I have also been rethinking my relationship with nuts, as, although they have tremendous health giving qualities, i find them quite rich and indulgent and difficult to digest. These foods are healthy, but in a world where fad diets are frowned upon, they have ironically become faddy themselves. Because they are healthy, people assume it’s okay to eat them as if they’re going out of style. But, dates and natural sweeteners, although more nutritious, still have the same affect on our blood sugars, glucose levels and insulin responses as refined sugars. And too many nuts can be tough on the system, especially if they are not prepared properly. So, by all means embrace them and replace the nutritionally void alternatives, but be mindful of quantities and frequency of consumption.

That being said, this is far healthier than artificial, shop bought cakes which, as well as refined sugar, contain a hideous selection of other hideous ingredients like hydrogenated fats, margarine, white flour, colourings, flavourings and preservatives. You can reduce the amount of natural syrups used in this recipe, although I have a feeling the texture might suffer a little.

I’ve done this recipe in grams as I’ve been testing new recipes for Qnola products and I’m just in that frame of mind. When developing recipes for big-scale production, you have to work in grams even with liquids in order to percentagise the recipe, to scale it up or down as painlessly as possible. I’ve also provided ml and tbs, just in case.

INGREDIENTS
Makes 12 Large or 24 Medium

50g Hazelnuts or walnuts
60g Ground almonds
60g Flaked almonds
100-120g (about 8 tablespoons) Coconut Nectar or natural sweetener of choice (to taste)
4g Salt or Tamari
6g (1 tablespoon) Vanilla bean paste powder or extract
100g Cacao nibs
45g Cacao powder
12g Maca
8 Dates (soaked in boiling water for 1 minute)
20g (2 tablespoons) Coconut Oil, melted
30g (2 tablespoons) Almond butter
50g Coconut Milk Powder or Coconut Flour
1 Teaspoon Reishi Powder, optional
1 Teaspoon Chaga Powder, optional
1 Teaspoon Lucuma, optional

METHOD
Start by pulsing the nuts, including the ground almonds, and the cacao nibs in a food processor.

Once the ingredients begin to come to a fine flour consistency, add the salt, vanilla, cacao powder, maca, mushroom powders or other superfood powders if using, coconut flour, syrup of choice and almond butter and blend for another 1-2 minutes, first on a low speed, and then a higher speed for the last 30 seconds.

The mixture should begin to thicken and stick together when you pinch it between two fingers.

Next, add the dates. Remove the pits and place in a small bowl, then cover with about 1-2 inches of boiling water. Soak for just 1 minute and then squeeze gently to remove as much liquid as possible before adding to the food processor.

Blend for another 1-2 minutes on a high speed, scraping down the sides and breaking the mixture up if it forms a tight, doughy ball. In order to get the smoothest consistency, break the ball up a couple of times and blend further until you are happy with it.

To set, choose a baking tin or dish, a muffin tin or something like mini loaf tins. I scattered the bottom of my dish with cacao nibs and pressed the brownie mixture onto it. This adds a subtly crunchy base layer to the brownies. You could also add crushed nuts to make a quick, simple cheesecake variation, or you can leave them au naturale. Press the dough into your mould/s as compactly as possible. You can decorate the top with just about anything. I like using cacao powder, maca and coocnut flour to create a galactic effect, as well as chopped nuts, almond butter drizzle and, of course Qnola.

Once complete, place in the freezer to set for at least 30 minutes. Remove 5 minutes before you plan to serve / enjoy.

+ Store in the freezer for as long as you can resist eating them.

SMOOTH SWEETCORN PANCAKES

Snacks, Sugar Free, Summer, Vegan, Vegetarian, Lunch, Recipe, Gluten free, Dairy Free, Brunch, Breakfastdanielle coppermanComment

I’m incredibly aware that things have become quiet around here during the last couple of months. In fact - I’ll be real - make that the last year. It’s like I’ve been a terribly terribly unprepared parent, neglecting the fairly low maintenance first born in becoming completely tied up and overwhelmed with the bringing up the second. Thankfully, at only 22, I’m talking theoretically and about actual children of mine, but it's a pretty accurate comparison in my opinion. Qnola happened to me completely out of the blue and i was unprepared to say the least. 

Almost 2 years in, i still work through the night, but i now have a help, which means i can finally start dusting off the recipes i’ve been recording since 2014 that never quite made it to the stage of being uploaded. there are some wonderful recipes buried deep inside my computer, along with valuable travel tips from my recent adventures of living in new york and travelling the world whenever i can. to start with though: a recipe just over a month late which i intended to post in time for pancake day, but which got intercepted by general life. in my opinion, and ok, in attempt to justify my lateness, one day is simply not enough time to give pancakes the praise they deserve, so let’s ignore last months hype and have pancakes whenever we want to.

As a child, i excelled in making pancakes and that was more or less the purpose of my life from the age of 8 to i’d say, well, the present day if you ask any of my friends who still demand a pancake party the morning after they stay over. These pancakes, though, are not like those from my childhood. I’m more conscious than i was then and have replaced the gluten, removed the dairy and injected these nourishing pancakes with antioxidants, healthy fats and plant proteins. I also made them as neutral as possible in flavour, meaning they work with both savoury and sweet toppings. Pictured here with savoury chicken salad and homemade nut and seed pesto, but enjoyed the leftovers with fresh lemon juice, thyme and coconut palm sugar.

INGREDIENTS
100g Almond Milk
10g Olive Oil
150g Sweetcorn, cooked
10g Hemp Seeds
Pinch of Himalayan Pink Salt
30g Quinoa, cooked
2 Eggs (can replace with chia seed gel or flax seed gel)
50g Buckwheat Flour
Fresh Herbs - optional 

METHOD
Simply add all of the ingredients to a blender and blend on a high speed. You can add your choice of fresh herbs or even spinach or kale to make these pancakes even healthier and more flavoursome. Once the mixture is completely smooth, heat some coconut oil in a large saucepan until it has melted, then take a large spoonful of the batter and create 3-4 small pancakes - as your frying pan space permits. Fry over a medium heat for about 1-2 minutes and then flip when the underside can be loosened from the pan. Flip and fry on the other side and re-flip if you want a crispier result.

Top with sweet or savoury toppings like coconut palm sugar and fresh citrus, homemade raw cacao spread, honey and coconut yoghurt, or pesto, houmous, raw/cooked vegetables, fish/meat or this dairy free chicken salad.

CHICKEN SALAD

INGREDIENTS
Serves 2-4

200g Shredded Chicken (This works best with tender meat generally from around the bone, but i used sliced chicken breast and it worked perfectly)
2 Egg Yolks
4 Tablespoons Olive Oil
Pinch Himalayan Pink Salt
½ Clove Garlic, sliced
Small Handful Coriander
1 Teaspoon Lemon Juice
1 Teaspoon Orange Juice
1 Teaspoon Lime Zest
1 Teaspoon or Pinch Nutritional Yeast - optional
30g Avocado (or soaked sunflower seeds)
½ Teaspoon Mustard - optional

Optional:
20g grated apple
20g grate kohlrabi
20g grated courgette
chopped basil optional
chopped black or orange apricots

METHOD

Start by blending the egg, oil, salt, garlic, coriander, citrus zest and juice, nutritional yeast and avocado (or soaked sunflower seeds) until smooth. Pour into a medium bowl, and stir through the grated fruit and vegetables (if using), the herbs and finally the chicken. When fully coated, top each pancake or serve as a side. Perfect for salads, sandwiches and picnics.

GRAPE, ORANGE, ALMOND AND WALNUT CRUMBLE

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

I recently discovered that I love red grapes. I don’t eat much fruit, which, before I ate healthily would have been a shameful confession, but which now is more a way of life I am neither proud nor ashamed of, and which is a natural progression of a low sugar diet. 
Although grapes are available all year round thanks to global farming and other agricultural plus's, I feel like at the moment they everywhere. Maybe I’m just noticing them more since I ate almost an entire bag of them on a road trip to upstate New York. Since then, grapes went from being something I never particularly fancied in my lunch box at school, to something I had great plans for.

Before now, grapes were just something I was told to eat by my mother as they were good for me, and as one of few things that fell into this category that I actually enjoyed eating, I obeyed. However, I’ve never found them very exciting, and since making my own grocery store decisions, would always choose berries or other fruits over grapes. As a child, freezing grapes was about as experimental as it got (seriously tho, try it). We never cooked them or added them to meals, rarely added them to baked goods or made desserts with them, and definitely never thought about making them into refreshments. Grapes were grapes. Easy, instant, ready to eat. No hassle. But I’ve completely complicated things since rekindling my love for them. Let me introduce you to, roasted grapes. I’ve been roasting bunches and bunches of em since I returned from New York, and I want the world to know that until you roast a grape, you haven’t given it a proper chance in life. 

And until you make a crumble out of roasted grapes, you haven’t given yourself a proper chance in life.

INGREDIENTS

Topping
½  Cup Buckwheat Flour, Oats or Buckwheat Flakes
1 Cup Ground Almonds
1/4 Cup Desiccated Coconut
½ Cup Walnuts
4-5 Tablespoons Coconut Palm Sugar / Pure Maple Syrup / Dates or natural sweetener of choice
Generous Pinch Himalayan Pink Salt
1 Teaspoon Cinnamon
¼ Teaspoon Ground Cardamom (not essential if you don't have it)
3 Tablespoons Coconut Oil - soft / room temp
½ Cup Flaked Almonds or Chopped Nuts of Choice
1 Tablespoon Chia Seeds / Milled Chia Seeds / Milled Flaxseeds

Fruit Layer
4 Cups Red Grapes
1-2 Oranges
¼ Cup Water
½ Cup Chopped Dates / Apricots - optional
Juice of ½ a Lemon
1 Teaspoon Ground Ginger
1 Teaspoon Vanilla Extract / Paste / Powder / Seeds

Optional
1 Teaspoon Acai Powder
1/2 Teaspoon Beetroot Powder
4 Tablespoons Coconut Milk
2 Tablespoons Almond Butter
1 Tablespoon Cacao Powder or Cacao Nibs to top

METHOD

Start by cooking the fruit. Preheat the oven to 200c. Arrange the grapes, oranges and dried fruit, if using, in an oven proof dish and drizzle with the lemon juice. Pierce and roughly mash the grapes using a fork and then place in the oven for 45 minutes. Stir a couple of times to evenly cook the grapes, and after 30 minutes, drain the juices. Save in a jug as the juice makes an instant and delicious sauce to serve with the crumble (and other desserts).
Whilst the fruits cook and begin to soften, make the topping. Blend the walnuts and desiccated coconut together in a food processor, on the highest speed, until they form a rough flour. Transfer into a medium mixing bowl and add the buckwheat flour (or oats or buckwheat flakes, if using), ground almonds, coconut palm sugar, salt, cinnamon, cardamom and flaked almonds or chopped nuts. (Ground cardamom is sometimes quite hard to find, but this recipe will work perfectly well without the spices - they are just there to add flavour). Stir to combine, then add the coconut oil, breaking it up into small pieces and rubbing it into the dry ingredients with your hands. Massage gently until everything is combined and the mixture resembles dough-like breadcrumbs. Remove the fruit from the oven once it has softened and reduced a little. This is the time to stir in the chia seeds, along with any other superfood powders, coconut milk or almond butter, if using. Then arrange the crumble layer, evenly spreading out spoonfuls of the mixture to cover the fruit completely. Press down gently with the back of a spoon or a spatula to make the crumble compact, as this will encourage it to bind and crisp up nicely. Return to the oven and cook for a further 30 minutes, until the topping is brown and becoming crispy, and the fruit layer is bubbling and jam-like.

Top with extra walnuts, flaked almonds or other nuts and serve with probiotic yoghurt, coconut yoghurt, coconut milk, almond milk, cashew cream, cashew custard, the preserved juices from the grapes, almond butter, tahini, cacao powder, fresh basil, mint or thyme, grated raw chocolate or grated orange zest. Get creative.