Raw Cherry Ripe Bites

 

1 cup dried sour cherries 

2 cups shredded coconut 

1/4 cup coconut butter 

2 tbsp coconut oil 

3 tbsp maple syrup 

1/4 cup bare berries (optional but they add a stack of nutrients!) available from bareblends.com.au/store

2 heaped tbsp raw cacao powder 

Pinch pink Himalayan salt

1 tsp vanilla bean extract 

Combine all your ingredients in a food processor and combine until mixture holds together, leaving little chunks of cherries. Scoop it all out and press it down into a rectangular baking tin lined with baking paper (I use a silicone one from Tupperware). Freeze for an hour or two and start on your chocolate.  

To make the Classic Raw Chocolate coating you’ll need:

55g raw cacao butter (available from powersuperfoods.com.au)

55g virgin coconut oil 

1/2 cup raw cacao powder 

1 vanilla bean pod, scraped 

Pinch pink Himalayan salt

2-3 tbsp maple syrup (or to taste) 

Melt cacao butter and coconut oil in a glass bowl atop simmering water (Bain Marie style). When melted, remove bowl from heat + add the scraped seeds of your vanilla pod, salt and cacao powder and whisk until smooth + stir in maple syrup.  

Remove your cherry ripe slice from the freezer and cut into bite size pieces or bars. Using a spoon and a fork, dip each piece of cherry ripe into the chocolate and using the fork, scoop it up and place it on a wire cake rack to set. You can sprinkle each chocolate coated piece with a little coconut or cacao nibs at this point. I like to serve these with a drizzle of cherry syrup (I get amarena cherries in syrup in little jars from Woolworths), but they’re great on their own or with an almond milk hot choc! 

*I choose to use maple syrup in this recipe, technically it isn’t raw so feel free to sub with raw dark agave if you wish 

Erin x

@thegreenpantry

Bare Berry Muffins

(Makes 12)

2/3 cup coconut milk (I use Pure Harvest Coco Quench)
Juice of half a lime
1 tbsp ground flax
1 tsp vanilla bean powder
1/2 cup maple syrup
1 ripe organic banana, mashed
1/4 cup coconut oil
1.5 cups whole spelt flour
2 tsp baking powder
1/2 tsp pink salt
2 tbsp Bare Blends ‘bare berries’ (you can sub with any freeze dried berry powder, this is merely my preference)
1/2 cup frozen organic raspberries

Preheat oven to 180C.

Combine coconut milk, lime juice, flax and vanilla in a bowl and set aside to thicken 5-10 minutes.

Melt coconut oil + maple syrup together and add vanilla, stirring to combine.

Combine flour, baking powder, salt + bare berries in a medium bowl and stir with a balloon whisk, this will help break down any lumps.

Add both wet mixes together and combine in the bowl with flour mixture. Add frozen raspberries + stir to combine, careful not to overwork the mixture.

Spoon mixture between 12 lined muffin pans + top with fresh strawberry slices. Bake for 20 minutes or until a skewer come out clean when inserted into centre of muffin.

Allow to cool before consuming. Keep in an airtight container but they’re best eaten within a day or two!

Perfectly Sweet + Chewy Coconut + Oat Biscuits

*this recipe is adapted from the Thermomix EDC using the same quantities, but more wholesome ingredients without nasty fats from animal products

(Makes 14) 120g virgin coconut oil
100g coconut flower nectar
1 tsp bicarb soda
100g GF rolled oats
150g whole spelt flour
70g coconut sugar
50g dessicated coconut

Preheat oven to 160C. Line two baking trays with baking paper and set aside. Place your dry ingredients in a large mixing bowl and stir to combine. Melt coconut oil and nectar over low heat in a non stick saucepan. When melted, add bicarb soda and stir to combine. Pour this mixture into your dry mixture and stir to combine. Roll tbsp size portions into balls, place on lined baking trays around 5 cm apart and flatten. Place in the oven and bake for around 15 minutes or until truly golden. Remove them from the oven and allow to cool 10 mins before placing them onto wire cooling racks to cool completely. These are delicious served with almond milk sweetens with dates with a dash of cinnamon and vanilla. I also like crumbling them over my Açaí bowls in place of granola! Store these delicious sweets in an airtight container when completely cool. They’re the perfect lunch box treat for kids too.

Flavour options:
Add 2 tbsp chopped pecans or pistachios + 1 tsp grated orange zest to the dry mix

Add 2 tbsp chopped macadamias + 1 tbsp dried cranberries to the dry mix

Add 2 chopped, pitted medjool dates + 1/2 tsp cinnamon to the dry mix

Quinoa, Pomegranate, Cranberry, Almond + Rocket Salad

(Serves 4)

Ingredients:
1 cup cooked quinoa
50g rocket leaves
1 pomegranate
1 cup flaked almonds, skin on
1 spring onion
2 tbsp chopped fresh parsley
3-4 tbsp pomegranate vinaigrette
1/3 cup dried cranberries

Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
1/4 cup extra virgin olive oil
1/4 cup strawberry vinegar (sub w/ white balsamic if you cannot find a good strawberry or raspberry vinegar)
1 tbsp coconut sugar
1 tsp Dijon mustard
Pink salt + black pepper to taste

*you can make your own pomegranate molasses by bringing 1 cup of 100% pomegranate juice to the boil + letting it simmer on low until it reduces to just 1/4 cup. Allow it cool completely. It will thicken even more when it cools.

*to make the vinaigrette, place your ingredients in a glass, air/watertight jam jar and shake until combined.

In a large bowl, combine rocket, parsley, quinoa, cranberries and pomegranate arils from the pomegranate and toss gently. Drizzle a few tbsp’s of the vinaigrette and toss to coat salad. Sprinkle with flaked almonds and spring onion and serve.

Erin xx
@thegreenpantry

Beetroot Hummus

400g tin organic chickpeas, rinsed + drained
2 tbsp tahini
1 small raw, organic beetroot, washed+ trimmed
1/2 tsp garlic powder or 1 clove garlic
1 tsp cumin
1 tsp smoked paprika
Juice of two lemons
2 tbsp apple cider vinegar
Pinch pink Himalayan salt
Water to blend

In an high speed blender, add all of your ingredients except water. Blend the mixture, using the tamper to keep it all moving. Add water to help thin the mixture out. I like it tangy + add more lemon juice or vinegar, plus extra cumin to taste. Always taste for seasoning. To add extra nutrients + depth of flavour, you can add a pinch of turmeric or smoked paprika. Use hummus as a dip with vegetable crudités or as a spread for burgers with lentil patties. Thin it out further + pour over a salad as a dressing or have it with the Lupin Falafels (previous recipe).

Erin xx
Instagram @thegreenpantry

Raw Coconut Caramel Slice

Base
1 cup raw almonds
10 plump, Medjool dates, pitted
1/2 cup dessicated coconut
1/2 tsp vanilla extract

Caramel
20 plump, medjool dates, pitted
1/2 cup Raw C coconut water
1/3 cup coconut cream
1 tbsp lucuma powder
1 tbsp raw almond butter
1 tbsp raw coconut butter
1 tsp vanilla extract

Chocolate
3 tbsp grated, raw cacao butter
3 tbsp raw coconut oil
1.5 tbsp coconut flower nectar
4 tbsp raw cacao powder
Pinch pink Himalayan salt
Pinch organic ground cinnamon

Blend base ingredients in a food processor until crumbly and will hold together when a small amount is squeezed together with your fingers. Squish this into a lined baking dish approximately 15cm x 18cm. Freeze.

To make the caramel you’ll need to soak your pitted sates in the coconut water for around 30 minutes, drain and add to your food processor with remaining ingredients and process until smooth and creamy, this will take a while and you may need to scrape the sides of your food processor to keep it all moving. Pour this over your base and smooth with the back of a spoon and freeze overnight or for at least two hours.

To make your chocolate layer, in a glass bowl over simmering water, place your coconut oil and cacao butter (always using a metal spoon to stir). When melted, add remaining ingredients, take off the heat and stir until smooth. Pour over your frozen slice, dust with almond meal or coconut flour (I’ve used the latter). Place in the freezer to set. Once frozen, allow to thaw for a few minutes before slicing into squares to serve. This is really nice slightly chilled or at room temperature.

Erin xx
Instagram @thegreenpantry

Mediterranean Spaghetti

(Serves 4)

1/2 packet organic spaghetti, cooked according to packet instructions
2 tsp extra virgin olive oil
1/2 a small red onion, thinly sliced
3 cloves garlic, crushed
1/2 cup semi dried tomatoes
1/2 red capsicum sliced
12 green olives, pitted + halved
Small jar marinated artichokes, drained + chopped
2 cups loosely packed baby spinach
1 spring onion, sliced
6 basil leaves, torn

Cook your spaghetti, drain + cover with a tea towel to keep warm. Sautéed onions in a tsp of the oil until soft + add garlic, sauté a minute or so, then add capsicum. Sauté until reasonably soft + add olives + artichoke. Sauté a further minute or two until everything is hot + stir in the spinach. Continue to stir mixture until spinach begins to wilt, throw in the torn basil leaves + add to your spaghetti, mix it gently + top with sliced spring onions. Drizzle with a tsp of EVOO + serve with cracked pepper.

Erin xx
Instagram @thegreenpantry

Baked Lupin Falafels

(Makes 20)
160g (one small) sweet potato, peeled
290g (two medium) white potatoes, peeled
1 tbsp coconut oil
2 tsp turmeric
1/2 tsp garlic powder
1 tsp smoked paprika
1 tsp garam masala
3 cups chopped veggies (I used capsicum, mushroom, spring onion, zucchini)
2 cups lupin flakes
2 tbsp nutritional yeast flakes
Pink salt + black pepper to taste

Preheat oven to 200C. Chop regular + sweet potatoes into chunks and blitz in thermomix, 3 seconds, speed 7. Add the coconut oil and sauté 5 mins, varoma, reverse, speed 1. Add spices and cook a further 3 minutes, varoma, reverse, speed 1. Add your chopped veggies and blitz 10 seconds, speed 7, ensuring all veggies are nicely combined. Transfer mixture to a large bowl + add nutritional yeast, salt and pepper + lupin flakes, stir to combine. Using handfuls at a time, make into patties and place on a lined baking tray. Baked at 200C for around 30 minutes, turn the patties over + cook a further 20 minutes. Serve with hummus on salad wraps, burger buns or with a salad.
*recipe can be adapted to a regular food processor, you’ll just need to do the sautéing in a regular pan on the stovetop.

Erin xx
Instagram @thegreenpantry

Raspberry, Almond + Oat Biscuits

(Makes 14)
1.5 cups organic rolled oats
3/4 cup almond meal
2 tbsp coconut flower nectar
1/4 cup melted coconut oil
1/2 tsp baking powder
Tiny pinch pink salt
1 tsp vanilla extract
2 tbsp crushed frozen raspberries

Preheat oven to 160C and line a baking tray with baking paper. In a medium bowl, combine oats, almond meal, coconut flower nectar + coconut oil. Add salt and baking powder and combine. Add your raspberries and mix until combined. Squeeze handfuls of the mixture into balls and place on lined baking tray. Flatten gently with the back of a fork and bake 12-15 minutes (I flattened them again half way through baking). Allow to cool before transferring them onto a wire rack to cool completely.
Served with raspberry + banana smoothies made with coconut water + coconut cream.

Erin xx
Instagram @thegreenpantry

Passionberry Smoothie

1 frozen banana
1 cup frozen strawberries
1/2 cup frozen diced mango
330mls coconut water
1/2 cup organic coconut milk
1 tsp Amazonia Co raw energy powder
Pulp of 1 passionfruit

Scoop passionfruit into a jar. Blend your smoothie ingredients until smooth in an high speed blender. Pour into jar + top with coconut, activated buckwheat + berries.

*coconut water is loaded with potassium, magnesium, phosphorus and calcium, making it an ideal natural electrolyte replacement after exercise or on hot days. The flavour is subtle and sweet and adds a depth of flavour to your daily smoothie and provides a nutrient hit with naturally occurring sugars in which the body readily uses for energy. Remember to use 100% pure coconut water to avoid unnecessary additives or preservatives.

Erin xx
Instagram @thegreenpantry