Protein Balls

Contrary to popular belief, not everything I make is unhealthy.  These protein balls are super quick to make, use up whatever you have in your pantry, and are a great snack to satisfy your sweet tooth – Scott even mistakes these for rum balls!

I came across the idea, whilst Aiden was in NICU and one of his nurses bought some in for me to try.  I normally don’t measure any of the ingredients I put in, however below is what went into my latest batch. I tried a friends version this week, she adds acai berries and cocoa powder which gave them a great flavour.

protein balls copy

300g pitted dates

1/4 cup LSA mix

2 tablespoons hazlenut meal

1/4 cup coconut + extra for rolling

2 tablespoons  black chia seeds

100g walnuts

50g blanched almonds – toasted

50g brazil nuts

What's rattling around in my pantry this week

What’s rattling around in my pantry this week

* Soak dates in boiling water for 20minutes until soft , then drain excess water

* In a bowl, combine dates, LSA mix, hazlenut meal and coconut. Using a stick blender, blitz until dates reach desired consistency (I like the dates to still have some shape to them, it’s up to you though!)

* Add chia seeds, walnuts, almonds and brazil nuts and blitz until nuts are in smaller pieces – don’t worry, even though it doesn’t look very appealing, they do taste great!

date balls 1 copy

* Roll tablespoon sized balls in coconut and then pop into the fridge to set.

Kerry’s Continental Slice

Whenever I set out to make something new, I usually try and pick something that I’m going to enjoy – I figure, what is the point of going to all that effort and then being disappointed with the result and wasting precious calories on something you don’t really enjoy.

This recipe comes from my Mum’s old book.  I thought it looked interesting, and I had all the ingredients on hand.  Whilst it didn’t taste terrible, there are certainly a lot of other slices I would prefer to make, and I probably won’t try this one again.  I did enjoy the base, I love weet-bix and it also contained my favourite ingredient coconut. If anything, I’d be keen to try a different topping with the same base – please feel free to offer any suggestions! Others who tried it did enjoy it (and they did mean it as they ‘keep it real’ when giving feedback)!

Continental Slice

 

Please click here for conversion table

 

Base

4 oz butter

3/4 cup coconut

1/2 cup castor sugar

1 1/2 tablespoon cocoa

2 cups crushed weet-bix

1 egg

1 teaspoon vanilla essence

 

  • Preheat oven to 180 degrees
  • Cream butter and sugar together, add egg and vanilla essence
  • Mix in coconut, cocoa and crushed weet-bix
  • Press into a greased slice tin and bake for 15 minutes

 

Topping

2 oz butter

2 cups icing sugar

1 tablespoon custard powder

2 tablespoons hot water

1 block of milk chocolate

30g copha

 

  • Beat together butter, icing sugar, custard powder and hot water.
  • Spread mixture onto the base and put into the fridge
  • Melt chocolate and copha in microwave – use 30 second spurts and mix as you go
  • Pour over slice and pop back in the fridge until chocolate has almost set, remove then to cut into slices

Coconut Biscuits

Looking through Mum’s tattered old recipe book, I came across a few recipes I can clearly remember from my childhood.  These biscuits were one of my favourites growing up. Nan would often send some back home with us after we had been up visiting her for the weekend.  Like a lot of Nan’s recipes, there are just a few ingredients and they are super easy.  They are incredibly light and it’s really hard to stop at one!  This batch made around 18 biscuits – and between 6 of us, there are only 3 left.

Tiff and Liam enjoyed the biscuits

Tiff and Liam enjoyed the biscuits

Click here for metric conversion table

4 oz butter

4 oz castor sugar

2 eggs

2 oz coconut

6 oz self raising flour

  • Preheat oven to 190 degrees
  • Cream butter and sugar
  • Add eggs one at a time and beat in
  • Add dry ingredients and beat on low speed until combined
  • Drop dessertspoons of mixture onto trays lined with baking paper (mixture will be quite runny)
  • Bake for 15 minutes or until a golden colour.  Cool on trays for 5 minutes and then transfer to wire racks.
  • Makes approx 18 biscuits
Yummy!

Yummy!

Melt & Mix Chocolate Coconut Cake

Who doesn’t love a one bowl cake?  Especially a chocolate cake!  I love one bowl cakes, they are an ideal go to when you need to quickly put something together and they still look (and taste) impressive.  This is SUPER easy to make, and another great recipe you can make with a little helper.  As you may have noticed I love coconut and I can’t think of many better combinations than chocolate and coconut together.  This is a moist cake and is great served warm with vanilla ice cream.  Previously I’ve also topped it with chocolate fudge icing and a simple chocolate icing.  This time I tried it with sifted icing sugar which also worked well.  This is also from the Donna Hay Simply Essentials Chocolate book, which suggests icing it with a chocolate glaze.  It’s been a crazy few weeks at our place, so I haven’t yet tried some of the more complex recipes from the book – hoping to change that in a the coming weeks!  Enjoy x

 

250g butter melted

3/4 cup cocoa powder sifted

1 1/3 cups caster sugar

4 eggs

1 1/2 cups desiccated coconut

1 1/2 cups self raising flour sifted

1 teaspoon baking powder

3/4 cup milk

1 quantity chocolate glaze

 

  • Preheat oven to 160 degrees.
  • Combine all of the ingredients in a bowl and whisk until smooth
  • Pour into a 20cm square cake tine which has been lined with non stick baking paper
  • Bake for 1 hour or until cooked when tested with a skewer
  • Cool in tin for 10minutes then turn onto wire rack
  • When completely cool, spread with topping of your choice
Chocolate goodness for your monday afternoon

Chocolate goodness for your monday afternoon

 

Lemon Coconut Cake

When I want to bake with Liam, I always want a simple recipe that doesn’t require too much preparation.  Last week when he was in a good mood and I wanted to use up a container of sour cream that was sitting in the fridge,  I turned to my trusty Donna Hay ‘Fast, Fresh and Simple’ book & found a recipe for lemon yoghurt cake which Iooked like it would fit the bill.

My little helper

My little helper

I’ve written out the actual recipe from the book and have added the adjustments I made, due to not have all of the ingredients.

My version turned out lovely and moist.  Instead of using lemon frosting, I made a simple plain icing which worked well.

 

3/4 cup vegetable oil (replaced with 3/4 cup of light virgin olive oil)

2 eggs

1 tablespoons finely grated lemon rind

2 tablespoons lemon juice

1 cup thick natural yoghurt (200g of light sour cream and an extra 2 tablespoons of milk)

1 3/4 cups castor sugar

2 cups self raising flour

I also added 1/4 cup of coconut

 

Lemon Frosting

3/4 cup granulated sugar

1/4 cup lemon juice

 

  • Preheat oven to 180 degrees
  • Place the oil, eggs, rind, lemon juice, yoghurt (sour cream & milk) and sugar in a bowl and whisk to combine.
  • Sift over the flour and add the coconut and stir until smooth
  • Pour the mixture into a greased 24cm fluted ring tin and bake for 35 minutes or until cooked when tested with a skewer
  • While the cake is still hot, remove from the tin and place on plate
  • To make lemon frosting gently stir together the sugar and lemon juice and spoon over cake and allow to set.

 

** You can also just use a plain icing as I did which also works well.

 

Lemony Goodness

Lemony Goodness

Malted Oat, Coconut and Raisin Cookies

This recipe is from one of my favourite cook books – Donna Hay Modern Classics 2.  This is an awesome cookbook, as well as having a lot of old favourites, there are also some great new recipes too.

The original recipe is Malted Oat and Raisin biscuits, I’ve added the coconut as I think it makes everything taste better.  Feel free to leave it out if you prefer.  These are really yummy & you can also freeze the dough.

 

1/2 cup brown sugar

1/4 cup castor sugar

125g butter – softened

1 egg

1/2 cup malted milk powder

1 1/4 cups plain flour

1/4 teaspoons bicarbonate of soda

1/2 cup rolled oats

3/4 cup raisins

1/2 cup desicated coconut

 

  • Preheat oven to 160 degrees
  • Place the sugars, butter and egg into a mixer bowl and beat until pale and creamy
  • Add the milk powder, flour, bicarb soda, rolled oats, raisins and coconut and beat on low speed to combine
  • Roll large dessert spoons of mixture into balls and place on baking trays lined with non stick paper, gently flatten balls (I made around 36).
  • Bake for 18 -20 minutes or until golden
  • Allow to cool on wire racks
Malted Oat, Coconut & Raisin Cookies

Malted Oat, Coconut & Raisin Cookies