If you are a regular Instagram go-er or food blog follower then you have no doubt heard about the magic of frozen bananas. When blended they produce a creamy and rich ice-cream substitute, thanks to their high pectin content. The humble banana will provide about one quarter of your vitamin C needs, plenty of resistant starch (a food source for friendly gut bacteria), approx. 10% of the average person’s daily potassium requirements AND they are possibly one of the most filling fruits on the market with a low GI ranking of 52. Whizzing one of these up in the food processor makes a delish snack or dessert. I love adding in some peanut butter for a protein boost, which also makes this recipe a good option for a post-workout snack.
A deliciously decadent tart that can be whipped up in under 45 minutes. Please do not let the tofu in this tart put you off, when combined with melted chocolate tofu makes the best textured mousse I have ever tasted. There is not even the slightest hint of tofu flavour in this dessert and I guarantee you will be eating the tofu mousse straight out of the food processor. This tart is very rich, and is best eaten when paired with fresh or preserved berries or stone fruit. You can use whatever nuts you have available at home to make the base. This tart is vegan friendly, just be sure to use dairy-free chocolate chips.
Unlike the traditional panna cotta which is comprised mainly of cream, this version consists mostly of yoghurt. Yoghurt boasts all the nutrients offered in milk, but in condensed form. The average small tub of yoghurt (approx. 200g) contains all the calcium of a 250ml glass of milk. Protein is also utilised to a greater extent when consumed in yoghurt rather than milk, AND yoghurt is a great source of beneficial gut bacteria or probiotics. When selecting your yoghurts make sure you watch out for those containing aBc cultures, which help to restore your gut microflora thereby aiding digestion, immune function and vitamin and mineral synthesis. Our gut microflora can get upset by illness and sometimes lifestyle factors, and we can replenish friendly bacteria by consuming aBc culture-containing yoghurts. This recipe is one delicious way to incorporate more yoghurt into your diet, and it is perfect for dessert on a warm night or even as a healthy breakfast.
Having fallen in love with the banana fritters I wolfed down at the Adelaide Night Noodle Markets, I felt compelled to make a healthy alternative which I could consume on a daily basis at home. I admit I am using the term ‘fritters’ here rather loosely as these bananas are coated in cinnamon and vanilla extract rather than oil, but they still have that delicious cooked-banana texture and taste even better with a drizzle of honey yoghurt.
Last Sunday I brunched with two of my lovely dietitian friends. You may currently be envisioning my friends and I squabbling over a lettuce leaf, but in reality sharing brunch with dietitians is the exact opposite. We love our food, and consequently this brunch saw the table overflowing with cupcakes and dip platters. I bought along these delicious baby date and walnut loaves, which we served warm with cinnamon infused ricotta, although for a vegan option it does taste lovely by itself.
Having grown up in South Australia, I love a good doughnut – preferably from the Port Elliot Bakery, preceded by a pie and a long day at the beach. This recipe (adapted from Delicious magazine) provides a healthier alternative to your typical doughnut. Rather than being deep-fried, they are baked, and contain much less fat as a result. They are also seriously delicious, especially when paired with melted dark chocolate, flaked almonds and a light cinnamon and sugar rub.
Tahini is a calcium-rich paste made from toasted, ground sesame seeds. It has a unique nutty flavour which compliments the orange and cinnamon in these cakes beautifully. They contain minimal amounts of any fat or sugar, making them a light and healthier alternative to many desserts. These traditionally Greek cakes also contain no animal products, making them a great choice for vegans. Although, I find switching out the sugar for honey a delicious option for non-vegans. This recipe was adapted from SBS food from around the world.
I love using ricotta. I use it in salads, for breakfast, on pizzas and it works beautifully in cakes, giving them a lovely moist texture. This cake is adapted from Mark Lebrooy’s recipe of The Blue Ducks cookbook. It is ideally made in winter, when limes are abundant and cheap, and I find it best served warm with greek or honey yoghurt – I use Paris Creek organic and biodynamic bush honey yoghurt (thanks to my Paris Creek connections – aka Mum). My favourite part about this cake is the sweet and slightly crunchy edges that are produced by baking the cake to golden brown. Aaaand it has the added benefit of being gluten free for all those with coeliacs or intolerances!
The name of the cake says it all! It is an apple and pear crumble in cake form and comprises 90% apples and pears. I love making this cake in autumn when these fruits are at the height of their seasonality, but you can make it at any time with any variety of apples and pears available to you. This cake does need to rest in a fridge to allow it to take form as a cake, but if the tantalising smells from the oven are too tempting you can choose to eat it hot, and it does make a great warming dessert on a cold autumn night!
I love taking an ordinary healthy food and turning it into something which surprises and intrigues all those who eat it. The humble kidney bean comes from the legume family, from which none of us ever seem to eat enough. This recipe for kidney bean brownies is deliciously nutty tasting and provides a dessert which I can genuinely vouch for as a great healthy snack or sweet treat. The recipe has gone down a treat among my family and friends and I was even recently asked to bake them for a very dear family friend’s wedding. I hope you all enjoy it as much as my family, friends and I have!