Mixed Berry Raw Coconut Cheesecake

photo 1 photo 2So I put my love of raw food to good use this weekend and made a raw cheesecake! I’d done one before but it wasn’t super amazing but this one turned out pretty good. Thanks to Health Yeah for the original recipe.

Although I would never consider myself an expert at raw food there are a couple of things I would do differently next time. I think my base was a little crumbly, boo! I’d either up the amount of medjool dates to 1 cup or combine less almonds. Maybe 1 cup of medjool dates and 1 cup of almonds would be perfect. That way it would stick together a bit better. What I love about raw desserts is that you can’t really go wrong and you can always change the ingredients to your liking. Also, when splitting the coconut filling I’d probably pour a bit more than half out. I found that once I added the berries into the remaining half of the mixture it made much more berry mixture and so my filling wasn’t a nice even blend when doing the zebra thing. Anyway, you’ll know what I mean when you read the original recipe and get around to making it. Let me know if you do!

Enjoy! xx

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Happy Australia Day!

TV515Image via Vintage Venus.

Happy Australia Day my fellow Aussies! We are so blessed and lucky to live in a beautiful country that we can call home. Enjoy today with friends, family and loved ones.

EHVxo

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Gluten, dairy, sugar free, paleo banana bread…

bananabread

After posting this photo on Instagram of our morning coffees and delicious homemade banana bread quite a few of you were interested in the recipe. I have to say, my brother makes a pretty mean banana bread and also happens to be an awesome Kinesiologist.

Anywho, here’s the recipe…

2 cups almond meal
3 eggs
6 very ripe bananas
1 peeled and de-pipped orange
40ml macadamia oil
20ml extra virgin coconut oil
1 teaspoon bicarbonate soda
Cinnamon
Nutmeg
Salt
Vanilla bean
Chia seeds

In a blender mix:
3 bananas
3 eggs
1 peeled and de-pipped orange
40ml macadamia oil
20ml extra virgin coconut oil
Cinnamon
Nutmeg
Salt
Vanilla bean
Chia seeds

In a large bowl, combine almond meal, bicarb and chunks of 2 bananas with the batter from the blender. Mix gently but well.

Line a bread tin or use coconut oil and almond meal on the sides to prevent sticking. Pour batter from mixing bowl in to tin. Slice remaining bananas and place on top.

Bake in oven at 165 for 45-60 minutes, depending on oven.

Enjoy!

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