It’s moist, sweet and delicious.

It’s best served toasted and warm with a smattering of butter and a side of thick yoghurt or ricotta.

Here’s how you create this wonderfully delicious breakfast loaf.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Baking powder
Sea salt
Rapadura sugar
Vanilla powder
Cinnamon
Almond meal

Print

Gluten-Free Apple and Raspberry Breakfast Loaf

Author Brenda Janschek

Ingredients

• 3 apples peeled, cored and quartered
• 2 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1/4 cup butter softened
• 1/4 cup rapadura sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 2 cups almond meal
• 1 cup raspberries

Instructions

• Preheat oven to 175 degrees celcius and butter a loaf tin and line with baking paper.
• I used my thermomix for this recipe and just popped the apple in for 1 second on speed 5 in order to grate the apple. You can do the same with a food processor or just use a manual grater.
• I then added in the baking powder, salt, eggs, butter, vanilla, sugar and cinnamon and blended on reverse speed, 10 seconds, speed 3. Or you can pop all the ingredients in the food processor or into a bowl and stir until well combined.
• Add the almond meal and mix on reverse speed for 10 seconds on speed 4 or pop into food processor or bowl and mix until just combined.
• Gently stir through the raspberries.
• Pop the batter into the loaf tin and into the oven for 45 - 55 minutes. Check at 25 minutes and rotate.
• Allow to cool for an hour in the tin before serving.

Notes

This loaf is very moist so is best served toasted (I use the grill option in the oven) and is delicious served with a lashing of butter, thick yoghurt or ricotta and some extra berries.

If you know someone who could use some healthy breakfast inspo, please share this recipe with them and while you’re at it feel free to share my FREE breakfast ebook below : – )

And there are more delicious breakfast inso in my ebook Real Food For Hungry Teens.

And if you make my recipes please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek. I get a total kick out of seeing you make my recipes.

Here are a couple other breakfast recipes ideas you might love – Vanilla Apple Chia Pudding and Spiced Quinoa Porridge. 

Or if you’re falling short of your daily does of vegetables, here are 12 Ways To Include More Vegetables at Breakfast. 

Bren x

These truffles are healthy, full of nutrition and oh so good!

If you’re facing a slump in your day, the citrusy orange provides a nice little zesty, zingy uplift to carry you through.

These truffles have been so handy to just grab out of the freezer when we need a little pick me up, and my son has loved having them in his school lunch box too and they make a great nutrient-dense, filling healthy snack for kids.

Enjoy this Vitamin C-packed party in a bliss ball! We’ve always got a batch of bliss balls stashed away in the fridge or freezer like these nut and date-free Raw Cacao Balls,  the Apricot, Orange, and Coconut Bliss balls from my Easy Wholefood Lunchboxes ebook, and these Chocolate Peanut Butter Bliss Balls.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Cacao Powder
Walnuts
Pepitas
Chia Seeds
Medjool Dates
Desiccated Coconut
Cinnamon Powder
Salt 
Maple Syrup 

Print

Chocolate Orange Truffles

Total Time 10 minutes

Author Brenda Janschek

Ingredients

• 2 cups desiccated coconut
• 6 medjool dates seeds removed
• 6 prunes seeds removed (provides a fudge-ier consistency and has less sugar than dates)
• 1/2 cup walnuts you can leave these out to make lunch box friendly
• 1 tablespoon chia seeds
• 2 tablespoon pepitas
• zest of 1 medium orange
• juice of half an orange
• 2 - 3 tablespoons cacao
• 1/2 teaspoon natural vanilla extract
• 1/2 teaspoon cinnamon powder
• pinch sea salt
• 1 tablespoon maple syrup optional

Instructions

• Place the ingredients into your processor and blend at high speed until the mixture is all blended and comes together. Roll the mixture into balls, roll through desiccated coconut and place in the freezer to set

If you make this recipe please do take photos and send them to me.

If you share them on instagram, remember to tag me @brendajanschek. Otherwise feel free to pm me your photos via Facebook. I get a total kick out of seeing you bring my recipes to life. 

If you’re looking for more recipe inspiration, take a look at my new recipe ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

Bren x

Which will keep you full and satisfied all morning long!

I didn’t add any sweetener to the recipe because the combination of coconut milk, vanilla and cinnamon makes it sweet enough. Especially with the addition of fruit when serving.

You can add your preferred milk, other dairy-free milk options include macadamia, hazelnut, almond and rice milk, and by all means try cow’s milk if you’re not dairy-free (always look for good quality though).

This recipe is great for the whole family with omega-3 and omega-6 fatty acids in chia seeds which help lower risk of heart disease, balance hormones, and play a role in breast cancer prevention.

Research has shown that chia seeds can also positively impact insulin resistance, and the essential fatty acids protect the human brain and heart and help improve the function of the thyroid gland.

You’ll be happy to know that all of chia’s properties – from fibre, vitamin Bs to proteins, are essential, and do a mighty job of balancing your hormones naturally.⁠

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chia seeds
Coconut milk
Vanilla powder
Cinnamon

Print

Vanilla Apple Chia Pudding

Perfect make-ahead breakfast and snack.

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 5 minutes

Servings 2

Author Brenda Janschek

Ingredients

• 3 tablespoons chia seeds
• 1 cup coconut milk or half cup coconut milk and half cup filtered water
• 1 teaspoon vanilla extract
• 1 heaped teaspoon cinnamon
• 2 medium green apples sliced or chopped, then stewed in a little water and star anise (optional) for 5 minutes or until soft. Put some stewed apple aside for topping in the morning. Discard the water, and puree by hand or in a food processor

Instructions

• Place the chia seeds in a jar and mix through the coconut milk, vanilla, cinnamon and apple puree
• Pop into the fridge overnight
• Serve in the morning with yoghurt, granola and some reserved stewed apples

Notes

I double this recipe so I have extras for the week, and make up ready- to -go jars for the whole family for breakfast and snacks.

If you know someone who could use some breakfast inspo, please share this recipe with them!

And please take photos and send them to me, or if you share them on instagram, remember to tag me @brendajanschek

Some other breakfast recipes you might like are Layered Rich Chocolate Chia Dessert and Strawberry and Coconut Crumble.

Spicy, succulent and very satisfying,  instantly connecting me with the food of my childhood.

What makes this dish special is the use of the Baharat spices, adding a complexity and depth of flavour that makes this dish so tasty. Baharat can be hard to find unless your can get to a Middle Eastern grocer, otherwise it’s really simple to make your own.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Baharat Spice Mix

2 teaspoons paprika
2 teaspoons ground black pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
½ teaspoon ground cardamom

Mix together and store in a glass jar

Print

Middle Eastern Spiced Chick Pea Rice

Prep Time 15 minutes

Cook Time 25 minutes

Total Time 40 minutes

Servings 8

Author Brenda Janschek

Ingredients

• 1.5 teaspoons Baharat Middle Eastern spice blend
• 1.5 teaspoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon sea salt
• 2 cups basmati rice
• 2 tablespoons olive oil
• 3.5 cups water I do 2 cups homemade chicken stock and 1.5 cups water
• 1 can chickpeas rinsed and drained
• 500 g rump steak
• 1/2 cup slithered almonds pan fried in 1 tablespoon olive oil until golden
• Handful of fresh coriander leaves

Instructions

• In a medium to large saucepan, on medium heat, add olive oil and rice. Pan fry until rice granules are heated through and start to whiten.
• Add salt, one teaspoon Baharat, curry powder and turmeric and stir to coat rice.
• Add water and bring to boil, then reduce temperature to a simmer and cover for approx 12 minutes or until rice has absorbed most of the liquid.
• Stir through the chickpeas and replace lid for a further 5 minutes or until rice has absorbed all the liquid and is cooked.
• While rice is cooking, rub the rump steak with 1 tablespoon of olive oil and remaining half teaspoon of Baharat and sprinkle with sea salt and pepper.
• Heat a frying pan until hot, then pan fry the steak until cooked medium - rare. I did 3 minutes one side and 2 minutes on the other.
• Once cooked, rest the steak for 5-10 minutes, then slice thinly.
• Mix steak and toasted almonds through the cooked rice, sprinkle with coriander and serve with a side salad or greens leaves, plus pickles or fermented vegetables.
• Eat and Enjoy!!!!

Notes

Tips: Soak basmati rice for at least half an hour beforehand to make a fluffier rice.
The rump teak will keep cooking once tossed through the rice, so don't over cook it on the pan.
Cut the recipe in half for 4 servings.

Enjoy!

This makes me laugh because, truth be told, the best way to describe dinner around here is ‘grub’!

Life’s too busy for anything too fancy. It’s all about sausages with mash, butter chicken, beef stroganoff, spicy chicken wings, lentil soup, quesadillas … you get the picture.

Often I’ll just throw things together based on what I have left in the fridge and which may match the tastebuds of my family.

I don’t often blog these recipes, but, as mums we are all in the same boat, so I’ve decided to blog my ‘grub’ …

Creamy cauliflower and bacon bake is what I’m talking about here, and while it probably isn’t something Michelangelo might consider art, it’s tasty as (granted, anything with bacon is almost cheating).

Make enough to feed the family with a serving of leftovers for the next day. Our kids loved it on their leftover spelt pasta (a bit of a carbonara vibe) and side salad. For myself, I ate it straight up with a big side of salad. It would actually be pretty delicious with rice too and it’s a perfect side dish to a main meal.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Cannellini or red kidney beans
Paprika
Chicken stock

Print

Creamy Cauliflower and Bacon Bake

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 5

Author Brenda Janschek

Ingredients

• 1 onion chopped
• 2 cloves garlic finely chopped
• 200 grams bacon chopped
• 1 tin cannellini or red kidney beans
• 1 teaspoon each paprika thyme and oregano
• 1/2 cup homemade chicken or vege stock
• 1/2 head broccoli chopped into small florets
• 1/2 head of cauliflower chopped into small florets
• 1 cup cream
• 1/2 cup parmesan cheese finely grated
• 1/2 cup cheddar cheese finely grated
• extra cheese to sprinkle on top

Instructions

• Heat over to 180 degrees C
• In a large frying pan, fry onion and bacon on medium heat for a few minutes, until onion softens
• Add garlic and cook for a few minutes.
• Add beans, paprika, thyme and oregano and stir for 30 seconds
• Add stock and stir well and take off the heat
• While the onion and bacon are cooking, chop up cauliflower and broccoli and place in baking dish
• Stir through the onion and bacon mix
• In a small bowl whisk together cream and cheese and pour over cauliflower and broccoli and bacon
• Pop in the oven and cook for 30-40 minutes or until cauliflower and broccoli are tender
• Be sure to stir the bake 2-3 times during cooking
• Once cooked, sprinkle the bake with a handful of cheese, and sprinkle with paprika and grill for 5 minutes until golden brown
• Serve on top of pasta, rice, as a side dish or as is with a garden salad

Onion and bacon fry up

Cut up vegetables on pop in baking tray

Stir through onion and bacon mixture

Stir through creamy cheese sauce and pop in the oven

End result – a bubbling,creamy,cheesy,flavoursome home-style dish.Yum!

Bren x

Add fish, sardines or your favourite protein if you like, or keep it as vegetarian.

If you’re still trying convince your kids that cauliflower is as delicious as rice, a great tip is to mix through some cooked basmati rice to get them over the line.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Olive oil
Salt and pepper

I love seeing the pictures of when you make my recipes, so please share them on my Facebook page or Instagram and tag #bjhealthandlifestyle

Berleena has been the wonderful recipe developer helping me create a series of delicious recipes, here’s a bit more about her…

Berleena Eberle — Food Mindset Coach
Berleena specialises in helping her clients develop a healthy relationship with food and their body. Her clients know how to deal with food triggers, let go of guilt, identify cravings and make healthy eating simple again with nutrient-rich, real food. Berleena strips back nutritional confusion to develop an intuitive eating approach.

Coconut flour is high in fibre, healthy fats and protein and has a low GI.

The flour is  made from ground and dried coconut meat and it’s good to remember that it can’t be used as a direct swap for other flours in recipes. That would be a recipe for disaster. So please don’t try to take a traditional recipe and convert to a coconut flour recipe, it just won’t work.

Bascially, when using coconut flour, you will inevitably need less flour and more liquid in the ratios.

Here’s a bunch of recipes from some very talented recipe writers, follow these and you won’t go wrong.

Chocolate Pudding with Gooey Bits by Low Tox Life

Almond, Lemon & Coconut Steamed Pudding by Quirky Cooking 

Berry Mug Cake by Becomingness

Gluten and Nut-Free Apple Bread by Becomingness

Berry and Walnut Crumble Slice by Mummy Made It

Carrot Cake by Natural New Age Mum

Healthy Tiny Teddies by Mummy Made It

Lemon Drizzle Cake by Yummy Inspirations

Paleo Banana Loaf by Dom’s Kitchen

Brownie Cake by Brenda Janschek Health and Lifestyle

And a few savoury recipes…

Carrot and Parsnip Muffins by The Joyful Table

Super-simple Salmon Patties by The Holistic Nutritionist

Gaps Wraps by Quirky Cooking

Enjoy!

On top of all the learnings of how to create, execute and cook a recipe, he’s learnt what’s involved in creating an eBook, as well as business concepts like costs, breaking even, profits and valuing your product. I’d love to think my kids are little entrepeneurs in the making!

So we agreed to share just one more recipe from our eBook, and based on a Facebook poll, the most popular recipe chosen from the options were these totally scrumptious SPICY CHICKEN WINGS.

Orlando pretty much created this recipe on his own and I have such fond memories of sitting together at the kitchen bench, sun streaming through the windows and foraging through the herb and spice box. From there he threw together a few flavours with a couple of other essential marinade ingredients and voila, spicy chicken wings were born!
It took him a couple of tweaks to get the balance right (he was initially a bit heavy handed with the cayenne pepper – ouch!) but the end result is sooooooo good and I’m one heck of a proud mum.

We hope you love this recipe as much as we do.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Chilli powder
Oregano
Cayenne pepper
Paprika
Thyme
Onion powder
Olive oil or coconut oil

Print

Spicy Chicken Wings

Prep Time 5 minutes

Cook Time 55 minutes

Total Time 1 hour

Servings 3

Author Brenda Janschek

Ingredients

• 3 cloves garlic peeled
• 1 teaspoon chilli powder
• 1 teaspoon oregano
• ¼ teaspoon cayenne pepper
• ½ teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon onion powder
• 2 tablespoons olive oil or melted coconut oil
• Juice from half a lemon
• 700 grams chicken wings or around 7 medium sized wings (small drummies are also an option)

Instructions

• Preheat oven to 180 degrees celcius.
• Crush garlic cloves into a large bowl.
• Add all the herbs and spices.
• Add the oil and lemon juice and stir well.
• Pop the chicken wings into the bowl and massage the marinade in thoroughly.
• Place chicken wings onto a baking tray and cook in the oven for approx. 45-55 minutes.
• Serve with lightly steamed and buttered broccoli and green beans, or a side salad and homemade sweet potato and potato chips (these are seriously sooooo good, and also have a special herb and spice mix and can be found in the snack section of Real Food for Hungry Teens.

Real Food for Hungry Teens eBook

Created by certified health coach, Brenda Janschek, and her hungry, foodie son Orlando, this eBook contains a rich variety of over 20 nourishing, real food recipes designed to satisfy the tastebuds and growth requirements of developing teenagers.

Teenage years place a great burden on the body as it transforms into adulthood. These tasty recipes are designed to help our growing kids through this period of physical, emotional and intellectual upheaval with food that actually supports their accelerating growth, without simply resorting to a loaf of bread at each sitting.

I’ve been keen to find ways to use sesame seeds in my recipes because why not always try to add in some tasty nutrition.

Here’s a snapshot of why we want to try to include them:

• they provide a fantastic source of calcium
• they include a high supply of energy
• they offer the liver protection
• sesame seeds helps in healing wounds faster
• they are a great source of antioxidants
• provide a great source of fat for the brain

These biscuits are inspired by my favourite Middle Eastern biscuit my Mum makes called ‘Klecha’ and if you ask my kids, you won’t be one bit sorry you made these! Into the lunchboxes they go!

If you’re looking for more recipe inspiration take a look at my ebook, Easy Wholefood Lunchboxes.

It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved and take the guess work out of what delicious, healthy food to pack your kids for lunch!

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is of amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh, and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Whole Spelt Flour 
Rapadura Sugar
Baking Powder
Salt
Cinnamon
Ground Cardamon
Nutmeg Powder
Cloves
Sesame Seeds
Medjool Dates

Print

CHAI, DATE AND SESAME BISCUITS

Total Time 20 minutes

Servings 15

Ingredients

• 125 grams butter softened
• 1/4 cup rapadura or coconut sugar
• 1 teaspoon vanilla extract
• 1 egg
• 2 cups wholemeal spelt flour (or any plain flour) or buckweat flour for gluten-free
• 1 teaspoon baking powder
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• pinch of ground cloves
• 1/4 teaspoon nutmeg
• 1 teaspoon ground cardamom
• tiny pinch of sea salt
• 3/4 cup Medjool dates, seeded and chopped
• 1/4 cup sesame seeds

Instructions

• Preheat oven to 180 degrees C.
• Line a baking tray with baking paper.
• Using electric beaters, cream the butter, sugar and vanilla in a medium bowl until light and fluffy (around 2-3mins)
• Add egg, beating until just combined.
• Sift in the flour and baking powder and add all the spices and stir until combined.
• Stir through chopped dates.
• Put sesame seeds into a small bowl.
• Shape tablespoons of dough into balls and dip one side into the sesame seeds and place sesame side up on the tray. Continue until all the balls are lined up on the tray.
• Using the back of a fork gently press down on each biscuit to flatten slightly.
• Place in oven for 10 - 15 minutes, turning tray once, or until lightly golden brown.
• Remove from oven and cool on tray for 5 minutes before transferring to a wire rack.

THERMOMIX INSTRUCTIONS

• Place the sugar into mixing bowl and mill 10 sec/speed 9
• Place butter and vanilla into mixing bowl and mix 2 min/speed 3
• Add egg, flour, baking powder, spices and salt and mix 10 seconds S 3.5.
• Add dates and mix 10 sec/reverse speed 3.
• Follow the rest of the instructions above.
• These are a fantastic addition to school lunch boxes.
• Enjoy!

If you make this recipe and share on instagram, remember to tag me @brendajanschek.

Otherwise feel free to pm me your photos via Facebook.

Some other delicious healthy lunchbox friendly treats you might like are these delicious Fig Bars and Raspberry Coconut Squares.

Everybody needs a Naturopath like Naomi Judge, especially if she’s gonna be creating desserts like this! Naomi guest blogs on the site today…over to you Naomi….

I love experimenting with making tasty desserts and snacks but without adding too much sugar. Sometimes it works really well, such as my pumpkin pie recipe, and other times it is a complete fail! This time I nailed it. The creaminess of the coconut, mixed with the strong flavor of cacao balanced up with vanilla works a treat. This dessert isn’t for the faint hearted though, you also need to love raw cocoa and coconut, which isn’t hard to do in my books.

I love using vanilla, not only because it creates a beautiful warm sweet flavor, but because it has so many medicinal qualities. Vanilla is particularly good for the brain; it contains vanilloids, which are the constituents, and which give vanilla its brain and mood boosting abilities. Vanilla has been used for centuries as a calmative and nervous system soother.

You can’t use your bog standard vanilla drops in glycerin though, you’ll need to invest in vanilla beans, powder or pure essential oil to get the real benefits, and trust me, you’ll taste the difference too! If these types of vanilla are hard to find, go for a good quality vanilla extract.

IS MENOPAUSE AND THE HORMONE CHANGES A HUGE STRUGGLE FOR YOU? THERE IS HELP! CHECK OUT THE MASTERING MENOPAUSE BUNDLE, WHICH INCLUDES 28 EBOOKS, ECOURSES, AND PRINTABLES DESIGNED TO HELP YOU BECOME THE BOSS OF YOUR MENOPAUSE USING RESOURCES CREATED BY WOMEN WHO UNDERSTAND THE STRUGGLE. THE BUNDLE IS VALUED AT $1265 BUT FOR 5 DAYS ONLY YOU CAN GRAB IT FOR JUST AUS$50!  LEARN MORE HERE.

Many of the ingredients in this recipe can be sourced from my one-stop-favourite, organic wholefoods online store, The Wholefood Collective. They go to great lengths to ensure everything they source is amazing quality, they stock all my favorite products and I don’t even have to leave the house! Oh and the cherry on the cake is they donate profits to improve food security for vulnerable Aussies.

Here are some of the ingredients you’ll need:

Raw cacao powder
Raw honey or maple syrup
Chia seeds
Coconut milk
Vanilla powder
Coconut oil 
Salt

Print

Rich Chocolate Chia Dessert

Although this recipe is simple with not too many ingredients, it does take a bit of prep time, as you need to let it sit over night.

Servings 4

Author Naomi Judge Naturopath

Ingredients

• 1 ripe avocado
• 2 tablespoons raw cacoa powder
• 2-3 teaspoons raw honey or maple syrup
• ¼ cup chia seeds
• 1 can coconut milk
• 2 cups water
• 2 teaspoons vanilla extract or powder, bean or oil
• 40 gm cacao butter or coconut oil
• pinch sea salt

Instructions

• Blend the avocado with a tablespoon of cacao powder, ½ teaspoon vanilla and a teaspoon of honey or maple syrup. Blend until creamy.
• Next, divide the mix into 4 and pop in the bottom of 4 glasses.
• For the chia layer, place chia seeds in a bowl; mix in 1 ½ cups of coconut milk, 2 cups water and ½ teaspoon vanilla . Leave for 15 minutes to allow the chia seeds to expand and absorb the liquid.
• Split the chia mix equally into 4 serves and place on top of the avocado layer.
• Next make the chocolate topping. Heat the remaining coconut milk in a pan (1 cup), when steam begins to rise add in cacao butter or coconut oil, a tablespoon of cacao powder, teaspoon of vanilla and 1-2 teaspoons of honey or maple plus a pinch of salt. On the lowest heat setting, keep stirring so that the cacao butter or coconut oil melts down. The longer you stir, the thicker and creamier the mix gets.
• Remove the chocolate mix from the heat, allow to cool down for a few minutes, spoon chocolate mix onto the chia layer. The mix should just reach the top of the glass.
• Finally add coconut flakes as the final layer. Place desserts in the fridge; leave them to sit over night to set.
• Other toppings could include cacao nibs, frozen berries or a fruit puree. You may also experiment with other flavours, cinnamon, chilli, salt and caramel.

Notes

When you are ready to serve, remove them from the fridge and enjoy

A big thank you to Naomi for sharing her beautiful recipe. And check out her Facebook page which is full of lots of great information on women’s health and general wellbeing.