Raw banana crepes

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A few weeks ago I had the most divine breakfast at a beautiful cafe in Perth called The little shop of plenty. They had raw banana crepes on the menu and I knew right away i had to taste them! They were nothing like traditional crepes but absolutely delicious in their own way. Since then, I have had them on my mind and when we had some over ripe bananas hanging around I knew the time was perfect. Plus, it was a Saturday night when I started so I couldn’t resist the thought of waking up to a slow Sunday morning with raw banana crepes!

I have flavoured the crepes with a little cinnamon as it always goes so perfectly well with banana and adds another dimension of sweetness. It’s also loaded with antioxidants and anti-innflamatory properties, so win win! We then filled the crepes with beautiful fresh figs and passionfruit from our garden, coconut cream, a little mint and some raw honeycomb my Dad collected from the bees. It was a sensational combination and I urge you to try it! Otherwise the crepes are delicious with whatever seasonal fruit is available or even almond butter and honey. Let you imagination run wild!

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Notes about the recipe 

You will need a dehydrator to make the crepes. I have a large sunbeam one which wasn’t too expensive and does the job well. The time will depend on your dehydrator settings but as stated in the recipe mine took 4.5 hours at 70 degrees celsius.

This isn’t your regular cope so don’t expect anything fluffy and light. Rather these are chewy in texture and really quite filling.

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Raw banana crepes

Serves 3-4  

Ingredients 

  • 4 ripe bananas, peeled
  • 1 tsp ground cinnamon
  • 1 tbs chia sees
  • 1/4 C filtered water
  • To serve: fresh figs, passionfruit, coconut cream, honey comb, mint and edible flowers. Feel free to use any seasonal fruit you have available. 

Method

  1. Place the bananas, cinnamon, chia and water in a high speed blender and pulse until very smooth and creamy.
  2. Pour 1/4 C onto a lined dehydrating tray and move the tray in a circular motion to evenly spread the mixture into a circle. Repeat until all the mixture is used.
  3. Dehydrate at 70 degrees celcius for 4.5 hours, or until dry and not sticky.
  4. Gently peel off the baking paper. The crepes will keep in an airtight container with paper between each one for up to 1 month.
  5. To serve slice the figs and scoop out the passionfruit pulp. Fill the crepes with the figs, passionfruit, a drizzle of coconut cream, a little honeycomb a few mint leave and  edible flowers. Roll up and enjoy the beautiful fresh flavours!

Enjoy! Show me your crepes on Instagram @goodnessgraciouskitchen #goodnessgraciouskitchen

 

My vegan lasagne

I write this after feasting on another lasagne for dinner and I really could not hold this recipe from you anymore. It’s delicious and worthy in every kitchen, whether you’re vegan or not. I am also thinking it would be the perfect addition to a christmas eve dinner, so it’s just in time for you to start your planning!

This past year lasagne has been making a regular appearance on my dinner table. It’s simple to make vegetarian lasagne but I found it a little trickier to make it vegan and still keep all the delicious and comforting flavours. I have made mushroom lasagne, creamy carrot and lentil lasagne, eggplant lasagne with lemony ricotta and the list goes on. But this recipe is my absolute favourite. It’s creamy, hearty, warming and oh so satisfying.

The layers consist of lentil bolognese, which to me is one of the greatest things ever, a vegan béchamel sauce, grilled vegetables, fresh spinach and all topped off with a home-made vegan parmesan. I used some fresh spelt pasta but choose whatever pasta you like although try and make it a healthy choice.

Notes about the recipe

I often make the lentil bolognese as an easy midweek meal over raw zucchini noodles, spelt pasta or quinoa. Please do try this as it is a delicious alternative to the regular spaghetti bolognese.

The lentil bolognese can be adapted with whatever vegetables you have on hand, celery is great and sweet potato too. The mushrooms add a nice richness so if you have them on hand do include. I often just throw in any extra vegetables hiding at the bottom of the fridge.

I like to buy a large jar of charred capsicum from selected supermarkets or gourmet food stores, they taste delicious and are great addition to many dishes.

It may seem like a huge ingredient list and mammoth task but its not too complicated and most parts can be made in advance.

Lentil, eggplant and zucchini  lasagne 

Makes 1 very large lasagne with 8-10 serves

Ingredients for the lentil bolognese 

  • 1.5 C whole green lentils, preferably soaked overnight
  • 2 tbsp cold pressed extra virgin olive oil
  • 1 brown onion, finely chopped
  • 3 cloves garlic, crushed
  • 200g swiss brown mushrooms, finely chopped
  • 1 large carrot, finely diced
  • 1/2 a large red chilli, finely sliced
  • 1 tin crushed tomatoes
  • 4 Tbsp tomato paste
  • 1 C chopped fresh italian herbs, chopped (basil, parsley, oregano, rosemary)
  • 1/4 C chopped and pitted kalamata olives
  • 1/4 C charred capcicum, finely chopped
  • 1/4 C good quality red wine
  • Himalayan salt and freshly cracked pepper, to season

Ingredients for the béchamel sauce

  • 2 Tbsp cold pressed extra virgin olive oil
  • 4 Tbsp chickpea flour
  • 2 C unsweetened plant milk (cashew, almond or soy)
  • 2 Tbsp nutritional yeast
  • 1/4 tsp freshly grated nutmeg
  • Himalayan salt and white pepper, to season

Ingredients for the raw vegan parmesan 

  • 2 Tbsp sunflower seeds
  • 2 Tbsp walnuts
  • 3 Tbsp nutritional yeast
  • Himalayan salt and freshly cracked pepper, to season

To assemble

  • 1 large eggplant (aubergine), sliced
  • 1 medium zucchini, sliced
  • Cold pressed extra virgin olive oil
  • Spelt or gluten free lasagne sheets
  • 2 C fresh spinach or chard leaves

Method 

  1. If soaking the lentils in advance simply place in a large bowl and cover generously with filtered water and a squeeze of lemon.
  2. To cook the lentils drain off the soaking water (if applicable) and place in a saucepan with 2 bay leaves and cover generously with water. Bring to a gentle simmer  before covering and cooking for 20-25 minutes, or until tender. Drain, rinse with cold water and set aside.
  3. To start the bolognese heat the olive oil in a large pan, add the chopped onion and sauté over medium heat for 5 minutes. The onion needs to gently sweat rather than colour. Add in the garlic, mushrooms, carrot and chilli while continuing to cook gently for another 5 or so minutes.
  4. Add in the tin tomatoes, then 2 C of water, followed by the tomato paste, fresh herbs, kalamata olives, charred capsicum and red wine. Bring to a simmer before covering and cooking for 35-45 minutes. Season to taste with salt and pepper. Set aside.
  5. To make the béchamel sauce gently heat the olive oil in a small sauce pan. Add in the chickpea flour and cook for 2-3 minutes. Slowly add the milk a little at a time, whisking constantly. Continue to whisk over a gently heat until it starts to thicken and bubble. Let it cook for another 2 minutes before taking off the heat. Add the nutritional yeast, nutmeg and season to taste. Set aside.
  6. To make the vegan parmesan simply finely chop the sunflower seeds and walnuts and combine in a small bowl with the nutritional yeast and season to taste with salt and pepper.
  7. Lastly, preheat a grill to high. Brush the eggplant and zucchini slices with olive oil before placing in a single layer under the grill. Cook each side for around 5 minutes, or until golden brown.
  8. Finally its time to assemble. Preheat the oven to 180 degrees celcius. In a large baking or lasagne dish (30 x 20 cm) place a spoonful of lentil bolognese. Spread over the base of the dish before following with pasta sheets, lentil bolognese, grilled zuchinni and eggplant, fresh spinach/chard and a drizzle of the béchamel. Continue these layers until all ingredients are used, making sure you save 1/4 of the béchamel for the final top layer. Sprinkle over the raw parmesan and cover with a lid. Bake for 40-45 minutes, before removing the lid and baking for a further 15 minutes.
  9. Leave to sit for 10 minutes before serving. I like to pop a few potatoes in at the same time for delicious whole baked potatoes. I also serve with a fresh green salad.

 

 

 

Banana and dark chocolate cookies

Over the past couple of months I have been making these cookies when I have an overflowing bowl of ripe bananas and a need for something sweet other than banana bread. The bananas add a beautiful sweetness and chewy texture while also making these cookies a great energy boosting snack.

I have trialled these on a car trip, where they travelled well and satisfied all the passengers, even my sister who usually complains that nothing is sweet enough. The cookies also made an appearance on a bicycle ride with me today and they were the perfect halfway snack to keep us satisfied until lunch.

Without the chocolate I would be inclined to say these would also make a fabulous breakfast on the run, seeing as they are made of some of the usual breakfast suspects like oats, almonds, buckwheat, chia and coconut.

Banana and dark chocolate cookies

makes approximately 20 large cookies

Ingredients 

  • 3 ripe bananas, mashed (the riper, the sweeter)
  • 1/2 C cold pressed extra virgin olive oil
  • 1/3 C raw honey or maple syrup
  • 1 tsp vanilla bean extract
  • 1 1/4 C buckwheat flour
  • 2 tsp baking powder
  • 1 C rolled oats (gluten free if necessary)
  • 1 C almond meal
  • 1 C desiccated coconut
  • 2 tbsp chia seeds
  • 1 tsp cinnamon
  • 75g dark chocolate (75% cocoa or more), roughly chopped

Method

  1. Preheat the oven to 180 degrees celsius. Line 2 baking trays with baking paper.
  2. In a small bowl or jug combine the mashed banana, olive oil, honey and vanilla. Whisk with a fork to combine and set aside.
  3. Sift the buckwheat flour and baking powder into a large bowl then stir in the other dry ingredients.
  4. Add the banana mixture and mix to combine. Finally add in the dark chocolate.
  5. Roll large tablespoons of the mixture onto the prepared trays and flatten with your palm (they won’t spread when cooking).
  6. Place into the preheated oven and cook for 20-25 minutes, or until golden brown.
  7. Cool on a wire rack before enjoying with a cup of tea!

Spiced veggie patties

So, university is out for the year and I now have three clear months ahead of me to fill with cooking, yoga, running, swimming and adventuring! Somewhere in there too I will have to find a REAL job to sustain my summer of fun! Anyway to start with I am looking forward to lots of relaxation after a busy few weeks of study and exams. So today you would find me spread out on the couch in the sunny front room of my parents house with a cup of tea and a big appetite to share one of my favourite recipes with you.

Veggie patties are a bit of a staple for me. They are super quick, easy, cheap and can be served in a multitude of ways. I love to wrap them up in a pita with lots of fresh salad in summer or roll them into balls and serve with a rich tomato sauce and pasta in winter. They are just so versatile and always a hit, even with my meat eating friends.

By combining rice and lentils your body receives all 20 essential amino acids, which makes these patties a complete protein source (yes I did lean something this year!). It is very important for vegetarians/vegans to combine different protein sources to ensure they are  consuming complete proteins and these patties make is super easy! With lots of veggies and spices too it makes them an all round winner!

Spiced veggie patties 

Makes approximately 20 patties

Ingredients 

  • 1 C red split lentils, soaked overnight or as long as possible
  • 1 C brown rice, soaked overnight or as long as possible
  • 1 brown onion, finely diced
  • 3 cloves garlic, crushed
  • 1 tsp coriander seeds, ground
  • 1 tsp cumin seeds, ground
  • 1/2 tsp hot chilli powder
  • 1 tsp turmeric powder
  • 1 carrot, grated
  • 1 medium zucchini (courgette) , grated
  • 1/2 C parsley, finely chopped
  • 1 C spinach leaves, chopped
  • 1/4 C currants
  • 1/4 rolled oats
  • 1/4 C extra virgin olive oil

Method

  1. If soaking the lentils and rice, place in separate large bowls and cover completely with filtered water, add a squeeze of lemon and leave.
  2. Drain the lentils and place in a saucepan with 2 C filtered water and a pinch of salt. Bring to the boil, turn down the heat and cook for 20 – 25 minutes or until reduced into a thick paste. Set aside.
  3. Drain the rice and place in a saucepan with 1.5 C filtered water and a pinch of salt. Bring to the boil, turn the heat to very low, cover with a lid and cook for 35 minutes. Do not lift the lid during the cooking process. After 35 minutes the water should be evaporated and the rice fluffy. Set aside.
  4. Pre-heat the oven to 200 degrees fan forced. Line a baking tray with baking paper.
  5. Place the rest of the ingredients into a large bowl and mix to combine. Add the cooked lentils and rice and mix again. The mixture should be sticky and hold together when pressed. If too wet add another 1/4 C rolled oats. Season with salt and pepper to taste.
  6. Roll the mixture into 2 balls and flatten out on the tray. Brush with oil before placing in the preheated oven to cook for 20 minutes before flipping and finish off for another 15 minutes.
  7. Serve with salad, coconut yoghurt, toasted almonds, avocado and pomegranate or wrapped up in a pitta with fresh salad.

Enjoy!

Show me your patties on Instagram #goodnessgraciouskitchen

Almond butter and blueberry smoothies

Right now this is my go-to smoothie combo. If I could, I would have it for breakfast, lunch and dinner. And I just can’t stop raving about it! Apart from telling all my friends various times, I also thought I better not let you beautiful readers down and give you this super quick and luxurious smoothie, so you too can rave about it.

It’s packed with almond butter and chia to make it super thick and creamy while also providing you with a generous dose of good fats and a complete source of protein. Cacao powder adds a rich but subtle chocolate taste while also being a great source of magnesium, calcium, zinc, iron and potassium.  Maca powder is an ancient vegetable that is great for balancing hormones, relieving stress and boosting energy with a delicious malt flavour. It is best to start with a little if you have not had maca before and gradually increase the amount to suit your taste.  These ingredients really make this a super feel good smoothie far any day of the week! Plus blueberries and bananas, could it get any more super?!

Almond butter & Blueberry smoothie

serves 1 hungry soul for breakfast or 2 as a snack

Ingredients

  • 1 C almond milk
  • 3 frozen bananas
  • 1 heaped tbsp almond butter
  • 1 tsp maca powder
  • 1 tsp raw cacao powder
  • 1/2 tsp ground cinnamon
  • 1 tbsp chia seeds
  • 1/2 C fresh blueberries, to serve
  • Dried rose petals, chia, cacao nibs  and almond butter, to serve if desired.

Method

  1. Measure and place all the ingredients, except the blueberries, into the blender in the order listed.
  2. Blend on high for 1 minute or until thick and creamy.
  3. Pour into 1 large bowl or two smaller jars and pop into the freezer for 5 minutes. The chia seeds will gel and make the smoothie extra thick.
  4. Meanwhile wash your blueberries and slice some in half. Prepare any other toppings you wish to include.
  5. Remove the smoothie/s from the freezer and top with the blueberries and (almond butter, chia, rose petals and cacao nibs).
  6. This smoothie needs a spoon!

Enjoy! Show me your smoothies on Instagram #goodnessgraciouskitchen

 

 

 

A nutty fruit cake

This cake has been a lifesaver over the last few months. Every time I’m heading to university I try and have a couple of slices in my bag because I never know how hungry I might get, and this is the perfect snack. Especially compared to what the vending machines have on offer (ew). Taking your own snacks somewhere is always a good idea if you’re trying to live a healthy lifestyle. You know exactly what you’re putting into you’re body, as you’ve made it yourself. And this nutty cake is full of all things good so you’ll feel fabulous eating it. Plus, it travels amazingly unlike many other soft cakes or muffins that always seen to get squished under everything else in your handbag!

This recipe was inspired by My New Roots life changing loaf of bread. Sarah’s recipe for the beautiful nut and seed loaf can be found here. I have simply turned the loaf into a bit more of a cake, with lots of fibre rich dried fruit to make it a sweeter treat. My recipe is completely oil free and  has remained vegan, held together only by psyllium seed husk, which is almost like magic fairy dust. It just binds ingredients together so easily so you can have beautiful egg free cakes and bread.

Nutty fruit bread

Makes one large loaf

Ingredients

150g oats

4 tbsp psyllium seed husk

4 tbsp buckwheat flour

4 tbsp flax seeds

250g raw almonds or pecans

100g sunflower seeds

2 tsp baking powder

100g chopped dried figs

1 tsp cinnamon

200g dried dates

250ml water, plus extra

juice of 2 oranges, zest of one

Method

Pre heat the oven to 180 degrees celsius. Line a loaf tine with baking paper.

Weigh and measure out all the dry ingredients, except the dates, into a large bowl. Add the orange zest and combine well.

Place the dates and the water into a small saucepan. Gentle bring to a simmer and cook for 5 minutes, until the dates and soft. Mash the mixture together with a fork and mix into the dry ingredients. Add in the orange juice and up to 1/2 a cup of water. The mixture should be really thick.

Scoop the mixture into the prepared tin and flatten the top. Place into the preheated oven for 45 minutes. Remove from the oven and carefully take the loaf out of the tin and place on a wire rack. Brush the maple syrup over the top before placing it back in the oven to cook uncovered for another 20 – 30 minutes, or until golden brown all over.

Remove and cool completely before slicing with a sharp knife.

Keeps in an airtight container in the fridge for 1 week. Also perfect frozen in slices and lightly toasted before serving.

Enjoy!

 

Espresso Truffles

I have just returned home after a few weeks with my parents in the beautiful South West where I spent most of my time cooking, reading, walking on the beach and playing in the garden. My parents enjoyed many coffee breaks throughout the day and I became quite the barista. Although I don’t drink coffee I enjoy the taste and smell so I put my skills to good use and whipped up these delicious morsels!

Packed full with beneficial fats and minerals such as iron, magnesium and zinc these make the perfect healthy treat. Brazil nuts can of course be substituted with a different nut but I like the flavour and oily (the good kind) texture the brazil nuts give. Maca is a root vegetable from Peru which is high in many vitamins and minerals as well as being a great energy booster. This makes these treats a REAL pick-me-up for when you’re feeling deflated, which to be honest happens to most of us during winter.

Anyway, tomorrow I’m off to the sunny island of Bali to escape the winter chill and hopefully come back bursting with inspiration for new recipes.

Espresso Truffles

Makes ~20 medium sized balls

Ingredients

1/2 C raw brazil nuts

1/4 C desiccated coconut

1/4 C rolled oats

1 tbsp raw cacao powder

1 tbsp raw maca powder

1/2 tsp ground cinnamon

10 fresh medjool dates, pitted

1 shot of strong espresso

2 tbsp extra virgin coconut oil

Method

In a food processor blend the brazil nuts, desiccated coconut and rolled oats until ground. Add the cacao and cinnamon and give it another quick blitz. Then add the dates, espresso and coconut oil processing until all the ingredients come together.

Roll heaped tablespoons of the mixture into balls and place in a tupperware lined with baking paper. Refrigerate for 2 hours before serving. Keep leftovers stored in the fridge for up to 1 week or freeze for 1 month.

Enjoy!

P.S Don’t gobble too many of these before bed time otherwise you might have a sleepless night like I did!

P.P.S This post was meant to be published before my tropical holiday however I had technical difficulties! I am now back after a week of glorious sunshine and will have some Indonesian inspired recipes for you all very soon. X