Dairy free coconut/chia yoghurt

Makes 500ml- you could double this if you wanted.

Ingredients

270ml can ayam brand coconut cream + water to top up to 500ml of liquid in total. If you wanted all coconut you could top up with more coconut cream or coconut milk, or almond milk.

2 tbsp white chia seeds, ground up you can use a spice grinder or mortar and pestle or similar. It will work if you leave them whole but the texture won’t be as smooth

2 tsp sweetener, I used honey

2-3 dairy-free probiotic capsules. I used ethical nutrients inner health plus, dairy-free, 25 billion per cap.

Method

Sterilize your jar or container in a pot of water, bring to the boil, and then turn off.

Put the coconut cream and water in a pot and heat until it nearly reaches a boil. Take off the heat and let it cool for 10-15 mins until blood temp.

Add your chia seeds and honey and use a stick blender or food processor to blend until thoroughly combined, then open your capsules and sprinkle in your powder. Pulse briefly. Pour into your yoghurt container and put on the lid.

I use an easy yo yoghurt maker that you can buy from most supermarkets, big w, k-mart. Fill your yoghurt maker with hot water and leave for 8-10 hours, then take the water out and fill with hot water again and leave another 8-10 hours. Alternatively you can wrap in a hot wheat bag or 2 and wrap in a towel and leave in a warm place. What ever method you think of it has to remain body temperature. 

When done put in the fridge to set for a few more hours. If you put on at 11pm you refill with water at 7-9 am and then put in fridge at 3-5 pm. If it goes over time it doesn’t matter, I did mine for 22 hours and was great!

Grain free chia, almond and pear porridge with cinnamon & maple syrup

serves 1, hot or cold

Ingredients

2 T chia seeds

2 T slivered almonds, or just chopped (or other nuts)

1 T shredded coconut

1 cup liquid, almond, oat, coconut milk, you can use ½ water if you want

1 tsp cinnamon

 Method

Put ingredients in a bowl or container, leave for 5-10 minutes until thickened, serve with ¼ chopped pear and 1 tsp maple syrup. You can make this the night before and have for breakfast the next day. Half this recipe would be a great snack also. Feel free to use berries or banana etc in place of the pear. You can change maple syrup to honey.

Chia burgers-bunless

Ingredients

500g mince, beef, pork, chicken, lamb

2 T chia seed

A good whack of salt and pepper

Method

 

Mix everything together thoroughly with your hands for a minute, shape into 4 or 6 patties. Serve with all your favorite burger toppings. I like avocado, bacon, cheese, tomato and instead of a bun, briefly dip a wombok leaf in a pan of boiling water until pliable. Place burger down one end then fold the other half of the leaf over it.

Celery with nut butter snack

Celery stuffed with nut butter and chia seeds

Stuffed Medjool dates

Medjool dates
Split a little down the middle and take out the pip.
Fill with cashew nuts, dip in some honey and then dip in chia seeds
Fill with your favorite nut butter and dip in sesame seeds.

Munchable Slice

Make these completely dairy-free with your favourite dairy-free chocolate chip. Makes 16 squares

Ingredients

1 cup  unsweetened almond milk/coconut milk
3 large (50 grams) medjool dates or 50g grams of other dates
2 tbsp  chia seeds
1/2 cup  dried cranberries/craisens                          
1 cup  quinoa flakes/rice flakes
3/4 cup almond flour
1/4 cup coconut palm sugar
1/4 tsp salt
1/4 cup (50 grams) coconut oil, melted
1-2 tbsp  water
1/2 cup dairy free chocolate chips(you can use normal if you want dairy)
1/2 cup toasted, chopped walnuts(or other nuts)

2 tbsp sesame seeds
3/4 cup  shredded coconut

Method

Preheat the oven to 180 degrees C. Lightly grease or line with baking paper a 16 by 16cm cake tin.

Put the milk and dates in a blender and puree. Transfer to a bowl and mix in the chia seeds. Set aside. Put the cranberries in a bowl and cover with warm water. Set aside.

In a small bowl or food processor mix together the quinoa flakes, almond meal, coconut  sugar, xanthan gum( if using), and salt. Mix in the melted coconut oil and 1 tbsp of the water until a crumbly dough forms. You may need to add another tbsp of water. Press the dough into the bottom of the prepared pan.

Put the chocolate chips on top of the crust, followed by the chopped walnuts and sesame seeds. Drain the cranberries and layer them on top of the walnuts/sesame seeds. Pour the milk mixture over the top of the dough and spread evenly with a spatula. Sprinkle the coconut over the top and lightly press it into the almond milk.

Bake for 40 minutes, rotating 180 degrees halfway through, until the coconut is golden brown. Let cool completely before cutting. Cut into 16 squares or bars.  Store at room temperature in an airtight container.

Beef, mushroom and chia meatloaf, with a tomato relish

serves 4

500g beef mince

½ medium onion, finely diced

1 teaspoon garlic powder

250g mushrooms, finely diced

2 Tablespoons of chia seeds

Tomato relish

250g cherry/grape or normal truss tomatoes. Half the cherry/grape tomatoes or 2 cm dice if using the truss tomatoes.

½ medium onion, finely diced

1 Tablespoon balsamic vinegar or similar

½ teaspoon of allspice

1 teaspoon brown sugar or similar

Method for relish

In a small pot cook onion in a little butter for 1-2 minutes, then add tomato, vinegar, allspice and sugar. Simmer for 10 minutes until it has thickened and the tomatoes have broken down.

Method for meatloaf

Preheat oven to 200 C. Line a loaf tin with baking paper. Cook mushrooms and onion in a pan with a little butter, cook for 5 minutes liquid has evaporated. Leave aside to cool.  Mix together with the mince and all the rest of the ingredients, season with salt and pepper. Put all the meatloaf mix into a lined loaf tin, you can use a muffin tin and have individual ones if you want(they will only take 15-20 minutes) Bake for 30 mins.

Serve this with a buttery carrot and parsnip mash and steamed green beans.