Smoky Coconut Flakes w Dukkah

Smokey Coconut Flakes w Dukkah
A quick snack or an awesome sprinkle for so many dishes! No fats, no gluten, no added salt either. You can experiment with the flavours; try different Dukkah's, vary the amounts of both liquid smoke and Dukkah and add different spices :-) If you are longing for a smoky flavour in a sandwich, then this will do very nicely too.
Cuisine: vegan
Recipe type: snack or sprinkle
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of coconut flakes
  • 1 tbsp liquid smoke
  • 1 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic liquid sweetener (coconut nectar, agave syrup, maple etc)
  • 2 tbsp or more of a Dukkah that you like
To do
  1. place flakes in a wide bowl, mix the fluids, pour over the coconut flakes and mix the whole lot
  2. heat the oven to 150C (in the meantime the flakes can soak)
  3. place baking paper/sheet on an oven tray, and spread the flakes on it
  4. bake for 5 minutes, check, stir through and bake for 5 more (once out of the oven, the flakes will crisp up, so no need to leave them in the oven any longer - they will probably burn)
Notes
Keep an eye on the colour, don't walk away to do something else, as these are done in a jiffy!

 

Mango, Mint & Pumpkin Dessert w Coconut Yoghurt

Mango, Mint & Pumpkin Dessert w Coconut Yoghurt
Pumpkin is very versatile, and amongst all the possiblities is raw pumpkin. It is great to make desserts with as it's amazingly sweet and refreshing. In this dish I mixed it with mango and mint, and added a bit of extra sweetness by throwing in 2 dates. The coconut yoghurt goes lovely with the pumpkin purée as it is, but you could flavour it with lemon zest or ginger for instance, if you like (my favourites) :-)
Cuisine: vegan
Recipe type: dessert
Serves: 2
Cook/wait time: 
Total time: 
You need
  • abt 350gr of pumpkin, peeled
  • 1 large ripe mango, peeled and pitted
  • 4 medium leaves of mint (and some extra for decoration, if you like)
  • 2 pitted Medjool dates
  • water
  • 1 cup coconut yoghurt (unsweetened - if you can't get hold of coconut yoghurt, use other dairy free yoghurt)
To do
  1. throw all ingredients, except for the water and coconut yoghurt, in your blender and blend away
  2. add water till you have the consistency you prefer; thicker or thinner
  3. serve one layer on top of the other, or go artistic with many layers, and decorate with some extra mint :-)

 

Pineapple & Avocado Jelly w Orange Coconut Cream

Pineapple & Avocado Jelly w Orange Coconut Cream
Lovely light and natural sweet is this dessert. No added sugar or sweetener except in the Orange Coconut Cream. You could replace this by soaked and blended dates, if you prefer. Use fancy moulds for a more impressive presentation or just for fun. I served this with a raw cookie on the side, just because I could :-)
Cuisine: Vegan
Recipe type: Dessert
Serves: 4-6
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 1 whole medium to large pineapple
  • 1 avocado
  • 1 tsp vanilla bean paste (or essence, but the real stuff)
  • 1 cup of water
  • 3 tsp agar agar powder
for the Orange Coconut Cream:
  • 1 cup coconut yoghurt (as thick as possible)
  • zest of 1 small orange
  • a little bit of orange juice
  • 1 tbsp raw agave nectar (or coconut nectar, maple, etc) If you want to use Stevia, then add to taste
To do
  1. peel the pineapple, and chop up the flesh (including the core, which is full of bromelain)
  2. add to blender, add avocado and blend till all smooth
  3. in a small pan, place water and sprinkle agar agar on top
  4. bring to the boil while stirring or whisking
  5. just when it gets to the point of boiling, switch blender back on and pour in the agar mixture, blend well
  6. pour the contents of the blender into a silicon container or something similar. You can make individual jellies too, by using small containers or moulds
  7. place in fridge and let set for 2 hours (or just check if it's solid)
  8. mix the coconut yogurt with the zest and agave nectar, and add some of the juice of your orange, but don't dilute it too much - unless you prefer a thin sauce, of course
  9. slice the jelly, place on plates, and top with the cream
  10. a few fennel seeds do nicely with this dish too!

 

Ginger Yogurt w Squashed Berries & Vanilla

Ginger Yogurt w Squashed Berries & Vanilla
A delicious raw dessert! Add some buckwheat or nuts and you have a lovely breakfast. It looks great and is very easy to make :-)
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 4
Prep time: 
Total time: 
You need
  • 400gr coconut yogurt (I used plain Co-Yo)
  • 3 tbsp of ginger cordial
  • 1,5 hand of blueberries
  • 1,5 hand of blackberries
  • 1,5 hand of raspberries
  • ¾ tsp vanilla bean paste
  • 1.25 tbsp of raw agave or raw coconut nectar (optional)
To do
  1. stir the ginger cordial through the yogurt - that's part 1 done
  2. place blueberries and blackberries in a medium size bowl and squash them with the back of a spoon
  3. then add the raspberries and vanilla paste and stir through thoroughly
  4. taste, and if you like, add some nectar for sweetness (or you can use Stevia)
  5. layer yogurt and berries in a glass or in a glass bowl for good looks (or just top with one or the other), and done!
Nutritional Information
Serving size: 1 glass Calories: 204 Fat: 5.5gr Saturated fat: 4gr Unsaturated fat: 0.3gr Trans fat: 0gr Sugar: 26gr Sodium: 1mg Fiber: 5mg Protein: 5gr Cholesterol: 0mg

 

Mango w Toasted Coconut & Raw Buckwheat

Mango w Toasted Coconut & Raw Buckwheat
This breakfast covers all your needs for a nice and light but nutritional start of the day. It is also free from gluten, added oils and sugar. And quick to make too, in less than 10 minutes :-)
Prepared by:
Cuisine: vegan, almost raw
Recipe type: breakfast
Serves: 1
Prep time: 
Total time: 
You need
  • flesh of 1 mango (about 200gr)
  • 15gr coconut flakes
  • 15gr raw, activated buckwheat (2 tbsp)
To do
  1. in a small skillet, without oil, toast the coconut flakes
  2. cut up your mango, place in bowl, add buckwheat and top with coconut flakes
Notes
If you want this to be a completely raw breakfast, just don't toast the coconut.
Nutritional Information
Serving size: 1 Calories: 356 Fat: 11 Trans fat: 0 Carbohydrates: 63 Sugar: 47 Sodium: 9 Protein: 6 Cholesterol: 0

 

Lychees w Minted Coconut Yoghurt & Hemp Seeds

Lychees w Minted Coconut Yoghurt & Hemp Seeds
Such a delightful combination of subtle flavours, just beautiful. Serve as dessert or breakfast, or whenever you fancy :-)
Prepared by:
Cuisine: vegan
Recipe type: breakfast, dessert, in-between
Serves: 1
Prep time: 
Total time: 
You need
  • 100 gr coconut yoghurt (I happened to use Pura Veda, which is pre-sweetened. If you have CoYo yoghurt, then fluff up with a bit of water and a few drops of stevia or raw agave nectar)
  • 6 lychees, halved
  • 2 large leaves of mint
  • 1 tsp hemp seeds (or more if you want)
To do
  1. chop up your mint and mix with the yoghurt
  2. place in a bowl, add lychees, and top with hemp seeds
Nutritional Information
Serving size: 1 Calories: 282 Fat: 22 Carbohydrates: 16 Protein: 5

 

Raw Smoky Coconut Flakes (or Raw Vegan Bacon)

Raw Smoky Coconut Flakes (or Raw Vegan Bacon)
This recipe can be made in the oven too (in that case, it'll be ready in 10-15 minutes, the flakes will be a little crispier than the dehydrated version), but of course then it won't be raw. Both versions taste lovely though!
Prepared by:
Cuisine: vegan
Recipe type: snack, vegan alternative
Prep time: 
Total time: 
You need
  • 3 hands of coconut flakes
  • 1 tbsp liquid smoke
  • 2 tbsp Tamari
  • 1 tbsp water
  • 1 tbsp organic agave nectar (or maple syrup)
  • salt to taste
To do
  1. in a bowl, mix the liquids
  2. add in the flakes and mix well
  3. transfer to dehydrator tray
  4. dehydrate at 46C until crisp, at least 8 hours.
  5. add salt to taste
Notes
You can give these flakes any flavour, add spices like curry or chilli :-)

 

Orange & Berry Smoothie

Orange & Berry Smoothie
A beautiful smoothie, to drink and to look at. I only used half a banana, otherwise it will just taste of banana ;-)
Prepared by:
Cuisine: vegan
Recipe type: smoothie
Serves: 1
Prep time: 
Total time: 
You need
  • ½ orange, peeled
  • ¾ cup strawberries
  • ¾ cup blackberries
  • ½ banana
  • ½ cup of coconut cream (or milk)
  • 1 tsp of lavender leafs (optional, I know they can be hard to come by)
To do
  1. Blend the whole lot and drink!

 

Raw Vanilla Coconut Ice Bonbons

Raw Vanilla Coconut Ice Bonbons
These sweets are lighter than ice cream in texture and they're raw and healthy. Great for hot days, or as part of a dessert :-)
Prepared by:
Cuisine: vegan, raw
Recipe type: sweets and dessert
Serves: 20
Prep time: 
Total time: 
You need
  • ½ cup of coconut solids
  • ¼ cup coconut oil, melted
  • ½ cup dessicated coconut
  • 1.5 tsp vanilla paste
  • a small pinch of salt
  • 2 tbsp coconut nectar
To do
  1. mix everything together and press in flexible moulds (you could also just place a tbsp of mixture on a tray), place in freezer and let harden. Pop them out when frozen.
Notes
Keep in freezer.

 

Orange & Vanilla Cookies

Orange & Vanilla Cookies
Urgent Cookie Craving! So I baked these. Plenty to cure cravings for a week, as it makes about 60 small to medium cookies ;-)
Prepared by:
Cuisine: vegan
Recipe type: cookies
Serves: 60
Prep time: 
Cook/wait time: 
Total time: 
You need
  • 2 cups of (spelt) flour
  • ½ cup of melted coconut oil (I used deodorized oil)
  • ¾ coconut palm sugar
  • a pinch of salt
  • zest of 2 oranges
  • 2 tsp vanilla paste
  • 1 tbsp molasses
  • 1 tsp of baking powder (aluminium free)
To do
  1. mix dry ingredients
  2. mix liquid ingredients
  3. slowly add liquid mixture to dry mixture, stirring it in with a wooden spoon
  4. it's quite OK for it to be crumbly as long as it is nicely mixed and you can form balls out of the dough
  5. pre-heat oven to 160-170C and place baking paper on oven tray
  6. take a small hand of dough and press it together, then flatten it and either transfer to baking tray, or use a cookie cutter for nice shapes
  7. place tray in oven and bake for no more than 12 minutes (they will harden up once out of the oven)
  8. after a few minutes, transfer to a rack to cool down further