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Tahini Fudge Slices

I love tahini, it reminds me of my childhood...breakfast time to be precise. I mixed it with date syrup and spread it on my toast…so yummy! actaully I still do that now. Try it, it's very good.

Tahini is a paste made from ground sesame seeds and it’s one of the best sources of calcium – it truly is a super food.

These tahini fudge slices are a great way to get extra calcium in your diet, if you don’t like eating a teaspoon from the jar, as I do!

Makes 12-16 slices

Note: I keep mine in the freezer and have them when I fancy since it only takes 2/3 mins until its good to eat.

1/2 cup coconut cream (the block cream not runny stuff in the tin)
1/4 cup tahini
1 tbsp organic honey
1 tbsp maca powder (optional)
1/2 tsp vanilla extract
pinch of pink salt
1 tbsp melted coconut oil

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Raw Chocolate Fudge

If you like soft fudge like chocolate, then you will love this. Only 5 ingredients and super easy to make.

I tend to make a large batch and keep them in the freezer. They take 5 mins to de-frost, so an ideal healthy snack that the whole family will love.

Also, the perfect raw chocolate gift!

Makes 14-16 approx

Note: Cacao paste isn’t the easiest of ingredients to find. I order mine from Amazon. Agave and honey will make it sweeter so add more rice syrup if you like it sweet.

What is cacao paste?
it is pure bitter chocolate and it’s produced by grinding the Cacao Nibs to a smooth, liquid state. Cacao Paste is also known as Cacao Liquor.

250g raw cacao paste
75g raw cacao butter
175g Rice syrup (can use agave or raw honey)
Pinch of pink salt

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Courgette & Coconut cake

Courgette & Coconut cake (GF, DF & refined sugar free) I made this up this morning because I had so many courgettes in my garden ready to pick. A light teatime cake that’s not too sweet. Excellent way to use up all those courgettes from the garden!

A light & most cake, with grated courgette and desiccated coconut, makes a great alternative to carrot cake – top with rich cream cheese icing or coconut frosting (recipe to follow).

Really yum!

Note: We don’t have much of a sweet tooth her at Satya yoga but if you do, just up the quantity for the maple syrup by 10-20g and sugar by 20-50g.

100ml olive oil
3 large eggs or 6 medium size eggs
100g coconut palm sugar
65g clear maple syrup or honey
280g gluten free self-raising flour
½ tsp gluten free baking powder
½ tsp gluten free bicarbonate of soda
200g courgette or zucchini, grated & make sure you squeeze access liquid with hands after grating
75g desiccated coconut

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Raw Coconut Macaroons

Raw coconut macaroons that melt in your mouth!

The easiest macaroons you’ll ever make. All you need is a spare 20mins.

They are gluten, sugar, dairy and egg free and kids love them!

This recipe makes about 20 macaroons depending on size.

Note: If you have any problems please do drop me a line or write to say how you got on.

1 1/2 cups unsweetened shredded coconut
1 tbsp. coconut flour
1/4 tsp. pink himalayan salt (Oops forgot to add this in the picture!)
2 tbsp. coconut oil (melted & wait until its cool before adding)
3 tbsp. rice syrup (more if you like it sweeter)
1 tbsp. vanilla extract (don’t be tempted to add more vanilla)

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Raw Chocolate Pistachio & Cranberry Slice

(Sugar, Gluten & Dairy Free)

I will only ever blog about recipes I feel truly passionate about or that friends & family have expressed how superb it is.

OMG, this is definitely one of those recipes……… it is seriously yummy!

It is super healthy; to me that means sugar, dairy and gluten free.

I mixed labneh (see note), melted chocolate, crushed unsalted pistachio nuts & dried cranberries. I am Anglo-Iraqi so experimenting with labneh is very familiar to me.

Baking tin 10in x 5.5in, lightly greased and lined bottom and sides with baking paper. It is important you add the sides so you can lift the slice from the tin.

How to make Labneh I have been straining sheep’s yogurt to make labneh for a long time as it is so easy. I use labneh in recipes as an alternative to cream (single or double). I strain the yogurt with a muslin. The strainer has a fine lining that, allows the liquid whey to flow from the yogurt leaving a thick silky white yogurt cream – perfect for spreading, rolling, and blending. You don’t need any “special” strainer to do this.

90ml labneh (see note)
300g organic good quality 85% dark chocolate, finely chopped
80g shelled unsalted pistachios, finely chopped
75g dried cranberries, finely chopped
Raw coconut oil to grease the baking tin

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Gluten & Dairy Free Chocolate Cake

This has to be the best chocolate cake I have ever made, it is truly divine! it is perfect for anyone with gluten & dairy intolerances and great for the rest of us since it’s the healthiest chocolate cake you’ll ever eat!.

Its rich dark chocolate gives it decadence yet is so simple to make. I really urge you to make it, your friends & family will love you for it, I promise!

Organic ingredients is all I use….well worth the extra cost and better for your health!

250g goats butter (room temperature, I take it out the fridge the night before)
150g coconut palm sugar
180g good quality dark chocolate 85% (Use 70% if that’s all you can find)
100g organic ground almonds (see foot note on how to make your own – so easy!)
6 organic medium eggs
1 tablespoon organic apple cider vinegar

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