Let’s Eat Sweet

Hey eKa Circle,

A revolving theme that keeps presenting for me in conversation with others is the feast and famine. Our bodies actually respond extremely well when we eat less or commit to a fast for various reasons. But let’s not forget to celebrate life and feast well as situations present. Feasting build memories, quality time with loved ones and the creator who provides it all. So much gratitude for these memorable meal times and building positive emotions around it all. TBH if you are eating whole foods it is virtually impossible to overeat as nature packages food with so much fibre that communicates “ok you have had enough.” It is processing that interrupts and switches that communication up.

Here are a few things I have experimented baking for our meditations and events. It is fairly difficult to cut back completely in a baked recipe so I try to focus on either a gluten free, a vegan or an increase in healthy ingredients where possible such as healthy fats, added fruits or fibre, healthy flour substitutes (see the chickpea cookies below), using nut milks and more unrefined sugars. We love nothing more than spoiling our guests at The Healing Room Events. What have you been testing lately?

Happy feasting washed down with a healing herbal tea. eKa Circle herbal teas are available for just Aus $7 per packet or 3 for Aus $20. My favourite at the moment is the rose manifest tea with a splash of lemon and honey.

M + E

 

 

 

 

 

 

 

 

 

Chickpea Choc Chip Cookies

Don’t knock it until you try it! These are delicious and they are vegan.

2 x 400g cans chickpeas, drained and rinsed

1 cup nut butter

1/2 cup raw sugar

1 cup rolled oats

1 1/2 tsp baking soda

1 tsp ground cinnamon

3/4 cup dark chocolate chips

Preheat oven to 180 deg C. Line two large baking trays with baking paper.

Blend the chickpeas in a food processor with the nut butter and sugar until smooth. Add the oats, baking powder, cinnamon and blend until smooth. Add the choc chips and pulse just to combine. Roll tablespoons of the mixture into balls and then flatten slightly on the tray. Continue with the remaining mixture. Bake for 20 minutes or until the cookies begin to brown on the outer edges and begin to firm. Allow to cool on the trays then store in an airtight container.

 

 

 

 

 

 

 

 

 

Coconut Cake

I just tried throwing this together as an experiment? It tastes soooo good.

4 eggs

1/2 cup sugar (palm, brown or white)

1/2 cup gluten free cornflour

1 cup coconut cream

a sprinkle of toasted salted coconut flakes

Preheat oven to 160 deg C. Grease a small slice tray with a little coconut oil. Whisk the eggs and sugar with a balloon whisk. Add the cornflour and coconut cream and whisk until smooth. Pour into the prepared tray and sprinkle with the coconut flakes. Bake for 20-25 minutes or until puffed, golden and firm to the touch. Allow to cool and slice into small squares to serve.

 

 

 

 

 

 

 

 

 

Gluten Free Fruit Muffins

Dense and nourishing. I haven’t baked much with coconut flour before- I am now a fan!

2 large ripe bananas, peeled

2 eggs

1 cup raw sugar

1 cup coconut flour

1/2 cup almond meal

1 1/2 tsp baking powder

1/2 cup coconut oil

1/2 cup coconut milk

some chopped fresh fruit to garnish like pineapple, berries and coconut

Preheat oven to 180 deg C. Line a muffin tray with paper cases. Place all of the ingredients into the bowl of a food processor except for the extra fruit. Pulse until smooth. Spoon into the paper cases and sprinkle with the chopped fruit and a little extra raw sugar if desired.  Bake for 20-25 minutes or until golden brown and cooked through when tested with a skewer.

 

 

 

 

 

 

 

 

 

Olive Oil Banana Cake with Lemon Glaze

A very easy mix and bake cake that is moist. It keeps really well in an airtight container. My biggest regret (beyond eating too much of this) is not photographing the glaze but I shall share my little video that shows the finished cake.

3 large ripe bananas, peeled

1/2 cup olive oil

3 eggs

1 cup brown sugar

1 1/2 cups wholemeal sr flour

1 tsp ground cinnamon

Lemon Glaze

1 Tbsp lemon juice

1/4 cup of sifted icing sugar

 

Preheat oven to 180 deg C. Grease and line a cake pan of your choice ( I used a large loaf pan). Place all of the ingredients into a food processor and pulse until mixture is smooth. Don’t be tempted to overmix. Pour into the prepared pan and bake for 40-45 mins or until golden brown and a skewer comes out clean when tested. Cool slightly before turning out.

Mix the lemon juice and icing sugar together and drizzle over the cool cake.

See my glazed banana cake here https://www.instagram.com/p/CkG9bIPBEf_/

Please give my instagram a follow for more content.

Date Crumble Slice

1 1/2 cup pitted dried dates

1 1/2 cup water

1 tsp ground cinnamon

2 1/2 cups rolled oats

1 1/2 cup sr wholemeal flour

1/2 cup brown sugar

1/3 cup coconut oil

1 cup nut butter

for the topping

1/2 cup rolled oats, extra

Preheat oven to 180 deg C. Lightly grease a slice pan with a little coconut oil. Place the dates, water and cinnamon in a saucepan and simmer until the liquid has almost all been absorbed and the dates have broken down. Set aside to cool.

Place the rolled oats, wholemeal flour, brown sugar coconut oil and nut butter into a food processor and blend until smooth. Press 2/3 of this mixture into the prepared slice tin. Cover with the date mixture.

Crumble the remaining 1/3 of the biscuit base into a bowl with the extra oats and sprinkle on top of the date mixture. Bake for 35- 40 minutes or until golden brown and cooked through. Allow to cool completely before slicing.