Raw Choco Flax Jax (No bake)
For an extra 15% discount off our freshly made flax powder, Raw organic Cacao Powder, Raw organic Cacao Butter, Organic Coconut Palm sugar & Bronze & Golden Flax seeds put in this voucher code “flaxjax15” before purchasing at the checkout…..
We freshly make to order our own organic,cold pressed flax oil , simply delicious, you can taste the difference. And so we use our flax powder for this recipe.
So here’s my version of a very satisfying chocolate hit snack attack, when only something really chocolaty, fruity and scrummy will do. High in protein, antioxidants, fibre, B vitamins and great for balancing hormones & your digestive system. You will not regret making these big bad guys I promise…. You can even do what I do ,make them into bite size pieces as they then last a longtime.
2-3 cups ground flax powder
2 tbsp Flax seeds
2 cups of cooked cold quinoa
1/2 cup of raw organic cacao powder
2 tbsp pumpkin seeds 2 tbsp sunflower seeds
1 tsp ground ginger 1 tsp Cinnamon
2 tbsp powdered citrus peel ( optional) See my other recipe
1/2 cup Coconut palm sugar melted with a tbsp of water ( rice malt syrup, Honey etc…)
1/2 – 1 cup of Goji berries ( any favorite dried fruit) Reserve some for the top once in baking tray
Homemade Honey clean Ginger chunks ( optional) See my other recipe, Reserve some for the top once in baking tray
1/2 cup raw organic cacao butter ( melted on low heat )
1/2 cup Coconut oil (melted on low heat)
Add all the dry ingredients into a large bowl and mix well to incorporate all the ingredients well. Meantime melt the cacao butter & coconut oil preferably in a ban marie, melt the coconut sugar for a minute or two separately. Add the wet ingredients into the dry mixture incorporating it all . In a lined deep baking tray, pour out the mix and press down firmly with a metal spoon. Add the reserved dried fruit, ginger, pressing into the mixture on top in the tray. Leave to cool until firm or put in the freezer for 1/2 hour -1 hour until it becomes firm…( remember a little goes a long way as its very filling) it is an awesome alternative protein snack for any occasion.
Fresh crystallize ginger (clean eats)
You can buy organic candied ginger at the store, but most of the time it is not only candied in cane syrup, but it’s also coated in extra sugar. Making your own honey candied Ginger is simple, much cleaner and so much better as a little is great if your feeling sick or have an upset tum. If you love ginger then I’m sure you are going to love making this. After you make the honey candied ginger, you will be left with a delicious ginger syrup….
1 pound Fresh Ginger ( cut in pieces)
1½ cups Honey Raw is better
1½ cups Filtered water
Wash your ginger and peel if desired. I personally don’t peel it. I just scrub it really well. Slice it very thin or chop into small chunks. Place in a small saucepan and cover with the honey and water.
Bring to a simmer and reduce low heat. Cover and let simmer for 30 minutes. Remove lid and let summer on low heat for another 30 minutes or until the ginger is tender when you poke it with a fork. The syrup should also be reduced by about half. Remove from heat and let cool.
Pour the mixture through a strainer and let the syrup completely drip off the ginger pieces. Once drained completely, spread the ginger pieces out in a single layer on a wire rack or baking sheet covered with wax paper. The wire rack works best if you have one.
Let the ginger sit out for at least 12 hours or until it has started to dry. You could also use your dehydrator on low for about 8 hours if you prefer.
Transfer to an airtight container. I store mine in the fridge and it will keep for quite a long time. Enjoy as a healthy little sweet treat, ( you can sprinkle some coconut palm sugar on them to stop them sticking together) i’m sure you can come up with creative ways to incorporate them into your cooking or baking!… And let me know what you think of them…..
Make your own Citrus powder for (Free)
Keep all you peel from oranges, lemons, lime, mandarin and more…Place small pieces broken up onto a baking tray and place in a low oven till dry n crisp. Just blitz them in a blender n store in an airtight jar. Can use a dehydrator. Gives a wonderful flavour to both savoury n sweet dishes. Just use a tablespoon or two.
Amaranth Banana Walnut Bread
This rich, dense, wholesome quickbread is delicious for breakfast and makes a wonderful snack any time of the day. It’s also a great way to use up any leftover cooked amaranth – and those slightly too-ripe bananas!
1 cup cooked organic amaranth
2 cups whole Buckwheat flour
2 tsp. baking powder
1/4 cup chopped walnuts
1 cup mashed ripe bananas (about 3)
1/4 cup liquid honey
3 Tbsp olive oil
1 tsp. vanilla extract
1. Preheat oven to 350°F. Lightly grease a 9-by-5-inch loaf pan.
2. In a bowl, combine flour, baking powder, and walnuts. Mix well. In a separate bowl, beat bananas, honey, eggs,olive oil, and vanilla until blended. Add amaranth and mix well. Pour mixture over dry ingredients and mix until just combined.
3. Pour mixture into prepared pan. Bake in preheated oven until a tester inserted into the center comes out clean, about 1 hour. Let cool in pan on wire rack for 10 minutes. Remove from pan and let cool completely on rack.
Variations: Substitute Swap half of the bananas for 1/2 cup finely chopped soft dates.
Popped Amaranth Crunch
Here is a crunchy topping made by popping amaranth and tossing it with pumpkin seeds and spices. It’s great scattered on stews and green salads. Choose a heavy-bottomed pot about 4 inches deep to prevent the popping amaranth from going AWOL.
3 Tbps. amaranth
3 Tbsp. raw, hulled pumpkin seeds
1 tsp. cumin seeds
1/4 tsp. dried oregano
1/8 stp. chili powder
1/8 tsp. salt
1. Heat a large pot over high heat. When a bead of water dropped on the bottom immediately sizzles, stir in the amaranth. Lower the heat to medium. Stir constantly until the grains turn a shade or two darker and about 20 percent of the amaranth has popped. (The popped grains will look like tiny white beads.) Stir in the pumpkin and cumin seeds and continue stirring for another 30 seconds. Turn off the heat and continue stirring until the amaranth stops popping.
2. Immediately transfer the mixture to a small bowl. Stir in the oregano, chili powder, and salt. Let cool and then store in a jar in a cool place until ready to use or up to 1 month.
Note: If you’d like to double or triple this recipe, make it in batches. It’s difficult to prevent the amaranth from burning when you try to pop more than 3 tablespoons at a time.
How to make Chia Gel
Add 1 tablespoon of Chia seeds to 9 Tablespoons of water (remember it absorbs 9-10 times its weight in water) Stir and leave for 30 minutes then Stir again and leave for a further 15 minutes you now should have Chia gel (looks like Tapioca) to use in your recipes. This will keep perfectly in the refrigerator for up to two weeks, and makes quite a lot.
How to make Chia Fresca
Chia is famous in Mexico for its popular drink Chia Fresca why not have a go at making it and see if you like it. it is refreshing on a hot summers day or any time or day that you wish.
Ingredients for one glass:
- 12 oz cold, fresh drinking water
- 1 large lemon (it should produce about 3 tablespoons of juice)
- 2 teaspoons sugar or sweetener ( We sell stevia liquid)
- one teaspoon fresh chia seed
Ingredients for one pitcher:
- 48 oz cold, fresh drinking water
- 4 large lemons
- 1/4 cup sugar or sweetener ( we sell Stevia Liquid)
- two tablespoons fresh chia seed
Preparing the Limonda (Lemon-Water) Pour the water into a either a glass or a pitcher (depending on how much you are making.) Roll each lemon while pressing firmly, on a sturdy surface such as a counter. Rolling them like this for about ten seconds, will help loosen up the juices inside. Slice the lemon in half and squeeze the juice into the water. You want about three tablespoons of lemon juice for a single 12 oz. glass, but of course add more or less juice to taste. Stir in the sugar or add sweetener to taste.
Sweeteners If using granulated sugar, you may want to dissolve it in boiling water first to make a simple syrup otherwise it will take a while for it to dissolve in the cold water. I find that natural Stevia drops offer the best sweetening power without the extra calories. I use 7-10 drops for a single glass, or one dropper full for a pitcher.
Adding the Chia Once you have achieved the sweetness level you prefer, it’s time to add the chia. Just stir it into the lemon water and let it sit for about 10 minutes. During this time, the seeds will absorb the water and become gelatinous. You can stir it occasionally if the seeds seem to be floating or falling to the bottom. Fresh seeds will float throughout the liquid, while older ones tend to sink to the bottom. If they sink, that is fine, you will just need to stir them up a bit to keep them evenly dispersed.
Serving the Chia Fresca I like to add a slice or wedge of lemon to my glass for garnish. You can also slice a lemon and let the slices float on the Chia Fresca in the pitcher. You can also add ice to it to chill it, or keep it in the refrigerator to keep it cold. A sprig of mint can also be added to each glass, or whole mint leaves can be added to the top of the pitcher. Mint is very strong and can be overpowering, so it’s best to add it just before serving and enjoy.
Mulberry Lucuma Cookies
Naturally sweetened by mulberries and lucuma, these cookies are reminiscent of
oatmeal cookies with a citrus twist. They are an amazing treat that everyone will love.
Mulberries, Lucuma powder, Coconut oil, Shredded Coconut, Himalayan salt ( all available from Beleaf in Nature)
2 cups mulberries
1 cup cashews or almonds, soaked for two hours
2 Tbsp organic lucuma powder
1 Tbsp coconut oil, melted in dehydrator
1 tsp vanilla powder or 1 tsp Vanilla extract
1/2 cup shredded/ Desiccated raw coconut
2 tsp orange zest
1/2 tsp Himalayan Salt
Drain and rinse cashews well after soaking. In food processor, add all ingredients. Process until well incorporated
and sticks together. Roll “dough” into 1 inch balls and set on a plate. Get a dehydrator tray ready with a grease-proof
sheet on top. Place balls onto dehydrator sheet Press balls into flat cookies with a fork. Dehydrate at 120 degrees or Alternatively put in oven on either S setting or 60 degrees overnight or to the consistency you would like . Store in airtight container. Will last for up to one month. Delicious!
Golden and Goji berry Fudge
This fudge is super easy to make and delicious to eat! It is the perfect treat when you need just a bit of something
sweet. Plus, if you need a quick gift, these are perfect for giving!
3/4 cup cacao butter, melted
1 cup coconut palm sugar
1 tsp vanilla powder
½ tsp Himalayan pink salt
2 tsp lucuma powder
1 cup cacao powder
1 cup almond butter
1/2 cup goji berries
1/2 cup golden berries
1. Place all the ingredients in a high power blender – EXCEPT the goji berries and golden berries – in the order
listed. Blend until well combined.
2. Place blended batter in a mixing bowl and add berries. Hand stir all ingredients well.
3. Line an 8×8 glass baking dish with non-stick paper. Evenly spread fudge batter in dish.
4. Place glass dish in the refrigerator for 20 minutes or until batter has hardened.5. Once hardened, remove fudge from dish simply by lifting the edges of the paper. Peel paper away from fudge
and then cut into bite-sized pieces.
6. Will keep in the refrigerator for several weeks, or the freezer for months, in an airtight container
Lucuma Ice Cream
Lucuma is the number one flavor of ice cream in many South American countries, but many people have never
heard of it, let alone tasted its rich, sweet, maple flavor. Once you taste these exotic, raw ice creams, you may be
temped to invent new flavors using our Organic Lucuma Powder.
Maca and raw cacao work great with lucuma also! Try adding a chocolate sauce to the below recipes, made
using raw cacao powder and cacao butter. Even better, cacao nibs add just the right amount of crunch to
complement smooth, luscious ice cream. Enjoy!
Here are two recipes that are amazing!
1/2 Cup Lucuma Powder
1 Cup Cashews
1 Tbsp Vanilla Powder
1/4 Cup Coconut Palm Sugar
1 Cup Pure Water
Pinch Himalayan Salt (optional)
Combine all ingredients and blend until smooth ( High-speed blender is recommended)
Pour into a container and put in the freezer overnight
Scoop into a bowl and enjoy!Recipe #2 (adds Coconut Butter, Honey & Maca Powder)
1 Cup Lucuma Powder
1 Cup Cashews
1 Tbsp Vanilla Powder
1 Cup Coconut Cream, Coconut Meat or Raw Coconut Butter
1 Cup Raw Honey
1 Tbsp Psyllium Hulls (essential for creating a soft ice-cream that can be scooped)
1/4 Cup Agave Nectar
1 Cup Pure Water (or more to allow blending consistency – you can replace with cashew milk made with
cool processed raw cashews)
1/3 Cup Maca Powder or Red Maca Powder
Pinch Himalayan Salt (optional)
Mix all ingredients into a smooth consistency
Pour into a container and freeze until set
Scoop into a bowl and enjoy! (serves 6)