Category: Recipes

All my clean eating recipes are below. Select a category from the dropdown menu if you are looking for a specific meal.

Christmas Chocolate Truffles

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These truffles are one of the quickest and easiest treats to rustle up. I made a batch quickly yesterday for my friend as a congrats for getting a new job (YAY congrats again)! 

I don’t like to admit that I didn’t put much effort in to make these (I mean, it’s always the thought that counts right…?) but they are really really easy to make! All you need is a good food processor (I used my mini food chopped that I usually use for hummus, dips and sauces) and 5 simple ingredients.

Note: If you use a normal sized blender it will just flick the dates mix around the edge of the blender each time you turn it on, it may still work eventually but it will take a lot longer! (Trust me, I tried)! 

screen-shot-2016-12-01-at-21-23-53[Photo credit to @markbatch87 I was in too much of a rush to deliver your truffles I had no time!]

Made in a good processor these will turn out smooth and velvety. Not only are they refined sugar free but they also have no other alternative processed sweetener added! These truffles are balls of pure guilt-free deliciousness 😛 

Other flavour ideas:
-Pecan
-Peanut Butter 
-Hazelnut
-Mint
-Coffee

Experiment! Have fun with it and enjoy tucking in x

Coconut and Orange Christmas Chocolate Truffles
Serves 12
A quick and easy recipe that makes the perfect after dinner snack! (Or after lunch, or even after breakfast..maybe even forrrr breakfast.......)
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Prep Time
20 min
Total Time
20 min
Prep Time
20 min
Total Time
20 min
Ingredients
  1. -25 pitted dates. Roughly 1/2 cup. (soaked in warm water for 1/2 hr)
  2. -1 1/2 tbsp melted coconut oil
  3. -2 tbsp cocoa powder
  4. -Zest of 1 orange
  5. -1 tbsp desiccated coconut
Instructions
  1. Drain the dates (keep the water). Check the dates for stones, and transfer to food processor. Add the melted coconut oil and cocoa powder. If you need more liquid use the date water. It should be at a consistency where you can create balls with your hands.
  2. Divide the mixture into two bowls and add the zest to one, and coconut to the other.
  3. Roll into balls slightly smaller than golf balls. Roll the orange balls in cocoa powder and the coconut balls in desiccated coconut. This recipe should make about 6 of each flavour depending on size.
  4. Pop in the fridge for half an hour to harden slightly. Store in fridge.
https://lydiaslittlekitchen.co.uk/

Christmas Fruit Cake

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Christmas Fruit Cake
Serves 12
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Ingredients
  1. 600g mixed dried fruit - chopped (raisins, prunes, figs, apricot, dates, sultanas)
  2. 1 tsp ground cinnamon
  3. 1 tsp vanilla bean extract
  4. 1/4 tsp nutmeg
  5. Zest and juice from 1 orange
  6. 3 tbsp oil
  7. 3 eggs
  8. 200g ground almonds
  9. 50g walnuts
Instructions
  1. Preheat oven to 150c. Prep cake time with baking paper.
  2. Combine dried fruit, spice, vanilla, orange zest + juice, oil and eggs
  3. Add almonds and walnuts and mix
  4. Spoon mixture into baking tin and bake for 1hr 30mins. Check with skewer to see if it comes out clean. If not bake for a further 20minutes. Cover top if necessary to prevent over-browning
  5. Allow to cool and remove from tin.
  6. Enjoy! At any time of year..☺️
https://lydiaslittlekitchen.co.uk/

Christmas Stollen

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Gluten Free

Dairy Free

Refined Sugar Free

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Christmas Stollen
Serves 8
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Prep Time
30 min
Cook Time
25 min
Total Time
55 min
Prep Time
30 min
Cook Time
25 min
Total Time
55 min
For the dough
  1. •125g gluten free flour blend
  2. •7g active yeast
  3. •3/4 tsp xanthan gum (if your flour blend doesn't include it)
  4. •120g mixed dried fruit - Raisins, currants, sultanas
  5. •20g ground almonds
  6. •2 tsp mixed spice / Or 1 tsp each of nutmeg and cinnamon
  7. •35g honey
  8. •1 medium egg
  9. •25g coconut oil - melted
For the 'marzipan'
  1. •3/4 cup pitted dates, soaked in warm water for 1 hour (save water afterwards)
  2. •1/4 tsp almond extract
  3. •3/4 cup ground almonds
Instructions
  1. Drain the dates and save the water. Sift the flour into a mixing bowl, add all dry ingredients and mix.
  2. Add egg, honey and melted coconut oil. If the mixture is still very dry add 1 tbsp of the date water.
  3. Cover and set aside for half an hour.
  4. In the mean time, make the marzipan. To do this add the drained dates and almond extract in a blender to make a paste. Pour into a bowl and mix in the ground almonds until it makes a thick paste.
  5. Roll the dough out to the length of your loaf tin*, mine is 8"x4.5". Add the marzipan in a line down the middle of your dough. Fold the dough over the marzipan, folding one side over the top of the other. Flip the stollen over so that the fold is at the bottom and place in a lined loaf tin.
  6. Bake at 180'C for 20-25 minutes or until golden brown. ENJOY! ☺️
Notes
  1. *Top tip: if the dough is a bit sticky, roll it between 2 sheets of baking paper!
https://lydiaslittlekitchen.co.uk/

Praline Chocolate Cupcakes

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cupcakes

 

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Praline Chocolate Cupcakes
Serves 10
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
For the cupcakes
  1. •1/2 cup cocoa powder
  2. •1/4 cup coconut flour
  3. •1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1/2 cup raw agave or honey
  5. •3 tbsp almond butter
  6. •3 organic, free range eggs
  7. •5 tbsp melted coconut oil
  8. •1 tbsp tamari
  9. •1 tsp apple cider vinegar ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tsp vanilla extract
  11. •2/3 cup cashew nut butter
  12. •1/2 cup maple syrup ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  13. •2 tsp tamari
For the cupcakes
  1. Preheat oven to 160•C fan. Sift the cocoa powder, coconut flour and baking powder into a mixing bowl. In a separate bowl, beat the agave/honey and the almond butter together. Add the remaining wet ingredients.
  2. Add the wet ingredients to the dry and whisk thoroughly until smooth. Prepare your muffin tray with cupcake liners and fill each one. The cakes will rise! Expect a runny consistency.
  3. Bake for 20 minutes or until a knife comes up clean.
To make the frosting
  1. Mix the nut butter, maple syrup and tamari together with a fork. Smother on the top of each cupcake! ENJOY 😍😍😍
https://lydiaslittlekitchen.co.uk/

Triple nut, apple and apricot stuffing balls

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Triple nut, apple and apricot stuffing balls
Serves 6
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. •1/2 red onion, finely chopped
  2. •150g mixed nuts (I used almonds, hazelnuts and pecans), finely chopped
  3. •240g cooked green lentils ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •30g gf breadcrumbs ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •1 small apple, grated
  6. •1 medium free range egg ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •5 dried apricots, finely chopped
  8. •small bunch of sage, chopped
  9. •1 tsp mixed herbs ⠀
Instructions
  1. Preheat oven to 180•C. Sauté onion in frying pan until slightly soft and browned.
  2. Set 2 tbsp of nuts to one side to use on the outside of the balls.
  3. Put ALL ingredients into a mixing bowl and combine until all stuck together. Line a baking tray with grease proof paper and a little coconut oil.
  4. Scoop out walnut-sized chunks of stuffing, roll into balls, then roll in the plate of chopped nuts to coat. Place on baking tray and cook for 20-25 minutes in the oven. Let them cool for a few minutes before serving to firm up. 👌🏼☺️
Notes
  1. Makes 18 balls. Serves 6.
https://lydiaslittlekitchen.co.uk/

Christmas Day Nut Roast

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Christmas Day Nut Roast
Serves 6
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. •100g almonds
  2. •100g pecans ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •75g cashews
  4. •20g chia seeds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •35g dried cranberries ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •80g uncooked kale ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •50g spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •1 red onion, finely chopped ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •1 carrot, grated
  10. •1 parsnip, grated
  11. •1 can chopped tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  12. •2 medium free range eggs
  13. •1/2 tsp fresh sage, finely chopped
  14. •1 sprig fresh rosemary, finely chopped ⠀
  15. •1 tsp paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  16. •3 garlic cloves, finely chopped ⠀⠀⠀⠀⠀⠀⠀
  17. •coconut oil for greasing ⠀⠀⠀
Instructions
  1. Preheat oven to 180•C. Sauté the chopped onion and garlic until brown. Chop the nuts into small pieces - don't blitz in a food processor too much or they'll turn to powder and you won't get any texture.
  2. Boil water in a pan. Add kale and spinach and blanch for 60 seconds. Drain the veg and chop loosely.
  3. Add ALL ingredients into a large mixing bowl. Mix well with your hands. Grease •2lb loaf tin (7.5" x 5 x 3) with a little coconut oil and then line with grease proof paper.
  4. Place the mixture into the loaf tin. Cover with foil and bake for 10 minutes. Remove the foil and bake for a further 30-35 minutes. Leave to cook for a few minutes after baking and then remove from tin. Enjoy 😛☺️
https://lydiaslittlekitchen.co.uk/

Seedy Chickpea Bread

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Seedy chickpea bread
Serves 14
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Ingredients
  1. (Makes 14 portions) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •7g dried yeast ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •4 tbsp olive oil
  4. •250g gram flour or ground chickpeas⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •100g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •50g linseeds
  7. •100g mixed seeds (chia, sunflower, sesame, pumpkin etc)
  8. •1 sprig fresh rosemary (optional)
  9. •4 large free range eggs ⠀
Instructions
  1. Preheat oven to 190•C. Line a 2lb loaf tin with grease proof paper. Fill a jug with 375ml of lukewarm water, add the yeast and oil, then mix with a fork until combined and leave for 5 mins.
  2. Add the flour, ground almonds and all the seeds and rosemary into a large bowl with a pinch of Himalayan pink salt and make a well in the middle.
  3. Pour the yeast liquid into the floury well and add the beaten eggs also. Stir gently combining all the mixture together.
  4. Pour into your well lined loaf tin, and bake in the oven for 45 minutes! Enjoy!! 😁
https://lydiaslittlekitchen.co.uk/

Blueberry and Orange Cheesecake

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Blueberry and Orange Cheesecake
Serves 16
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Prep Time
25 min
Prep Time
25 min
For the crust
  1. -1 1/2 cups raw nuts (I used a combo of almonds, Brazil and walnuts)
  2. -2/3 cup dates
For orange 'cheese'
  1. -2 cups cashews soaked for an hour
  2. -juice of 1 squeezed orange
  3. -zest of orange
  4. -1/4 cup agave
  5. -1/4 cup melted coconut oil
  6. -juice of one lemon
Blueberry layer
  1. -1 3/4 cup blueberries
  2. -1/4 cup of orange 'cheese' mixture
Instructions
  1. Process nuts and dates in a food processor until mixture sticks together when pressed. Evenly press into loose-bottom cake tin.
  2. Blend all ingredients for cheese layer (expect orange zest) until smooth. Add zest in with spoon. Reserve 1/4 cup of this mixture for topping.
  3. Pour the rest of mixture on top of crust and spread evenly.
  4. Add blueberries and 1/4 cup mixture into blender and blend until creamy. Spread over cheese layer and keep in fridge overnight before serving. Decorate how you wish.
  5. Enjoy! ☺️
https://lydiaslittlekitchen.co.uk/

Gluten-free Pizzas

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pesto-and-tomato-pizzas2

 

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Gluten-free Pizzas
Serves 1
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
For the base
  1. •200g gluten free flour ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1/2 tsp himalayan rock salt
  3. •2 tbsp olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •7g fast action yeast ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •1 tsp ground black pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •125-150ml warm water ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1 tbsp chopped/dried rosemary
👉🏼Pesto toppings
  1. •vegan pesto
  2. •grilled courgette
  3. •steamed brocoli ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •toasted pinenuts
  5. •caramelised onions
🍅Tomato toppings
  1. •tomato pureé
  2. •canned chopped tomatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •caramelised onions
  4. •spinach
  5. •avocado
Instructions
  1. Preheat oven to 200•C. Put all ingredients into a bowl except water, and mix well. Slowly add enough water to make the flour blend soft but not sticky. Knead until the mixture comes together. (For pesto pizza base I also mixed in 1 1/2 tsp pesto and handful of toasted pine nuts also)
  2. Gather the mix into a ball and cover with cling film for 15 minutes. (Start preparing the toppings)! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. Cover a pizza tray in tin foil or baking paper and very lightly oil. Roll out dough to about 1/2cm thick. Place on pizza tray. Cover in tomato purée/pesto and cook for 10 minutes. Add the rest of your toppings and cook for another 5-10 minutes.
  4. Add avocado and enjoy! 😛
Notes
  1. I couldn't decide if I fancied a pesto or tomato base soooo I made both. This recipe will only make 1 large pizza!
https://lydiaslittlekitchen.co.uk/

Chocolate and Hazelnut Cheesecake Bites

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Chocolate and Hazelnut Cheesecake Bites
Serves 8
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Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
For the base
  1. •3/4 cup hazel nuts
  2. •1/4 cup walnuts
  3. •2 1/2 tbsp maple syrup
For the filling
  1. •250g cashews soaked overnight
  2. •3 tbsp maple syrup
  3. •4 tbsp melted coconut oil
  4. •pinch salt
  5. •8 tbsp water
  6. •2 tbsp peanut butter
  7. •2 1/2 tbsp cocoa powder
Instructions
  1. Blitz all of the crust ingredients in a food processor until it all combines together. Push into the base of a square silicone mould (I couldn't find mine and actually used a tupperware box and it worked fine too)! Set to one side.
  2. In a blender or food processor, blend together cashews, maple syrup, water, and salt. Run until completely smooth. Next add the cocoa powder, peanut butter and coconut oil to the mixture and blend together until mixture is completely combined and smooth.
  3. Spoon the mixture on top of the crusts and spread it evenly. Pop in the freezer for a couple of hours until hard. Use a sharp knife to cut into squares. Take out of freezer half an hour before eating and they'll become a little softer and warmer ☺️ ENJOY!
https://lydiaslittlekitchen.co.uk/

Lemon Drizzle Cake

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Lemon Drizzle Cake
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For the cake
  1. •300g dairy-free margarine
  2. •300g gluten-free plain flour
  3. •200g coconut sugar
  4. •4 organic, free-range eggs
  5. •3 lemons
  6. •2 oranges
  7. •2 teaspoons gluten-free baking powder
  8. •½ teaspoon xanthin gum
For the icing
  1. •1 tbsp cashew nut butter
  2. •1 tbsp lemon juice
  3. •1 tbsp maple syrup
Instructions
  1. Preheat the oven to 190ºC. Grease the base and sides of a square cake tin (roughly 20cm) with the margarine, then line the bottom with greaseproof paper.
  2. In a bowl, beat the margarine and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, add the zest from 2 lemons and 1 orange, then mix to combine.
  3. Sieve the flour, baking powder and xanthan gum into the bowl, then fold through. Stir in the juice from 1 lemon and ½ an orange until you have a nice, smooth mixture.
  4. Pour the mixture into the cake tin, then place on the middle shelf of the hot oven for 40 minutes, or until golden and an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
  5. To make the icing whisk together all ingredients. Alter the quantities to suit your taste. Drizzle over the top of the cake and top with extra lemon zest! ENJOY!
Note
  1. This makes 2 mini loaves and 1 7" round cake.
https://lydiaslittlekitchen.co.uk/

Pumpkin Hummus

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Pumpkin Hummus
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. •170g pumpkin, chopped
  2. •1 tbsp tahini
  3. •1/2 tbsp lemon juice
  4. •1/2 tsp chilli powder
  5. •1 small garlic clove •pinch salt
Instructions
  1. Heat the oven to 200•C and roast the pumpkin on a tray with olive oil for about half an hour until soft. I left the skin on mine but if you'd rather then cut it off.
  2. Blend all ingredients in a food processor until smooth.
  3. Transfer to a bowl and drizzle with olive oil, chopped parsley and sesame seeds ☺️🎃
https://lydiaslittlekitchen.co.uk/

Pumpkin and Orange Smoothie

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Pumpkin and Orange Smoothie 🌚🎃👻
Serves 1
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Ingredients
  1. •3/4 cup pumpkin puree ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1/4 cup chopped dates
  3. •Juice from 1 small orange
  4. •small piece of fresh ginger
  5. •1 tsp cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •1 cup almond milk
Instructions
  1. Whizz everything up in a blender and voila! 🎃✖️🌚
https://lydiaslittlekitchen.co.uk/

Carrot Cake

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Carrot Cake
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Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 10 min
For the cake
  1. •350g grated carrot ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. •1 grated eating apple ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •3/4 cup chopped walnuts/pecans
  4. •330g ground almonds ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  5. •6 large free range eggs
  6. •170g honey/agave
  7. •1/2 cup dried fruit ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  8. •zest of 1/2 orange and 1/2 lemon
  9. •2 tsp cinnamon ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  10. •1 tsp baking powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  11. •1/2 tsp bicarb soda
For topping
  1. •1 cup soaked cashews - rinsed and drained
  2. •juice 1/2 orange and 1/2 lemon ⠀⠀⠀⠀⠀⠀⠀⠀
  3. •zest 1/2 orange and 1/2 lemon
  4. •2 tbsp melted coconut oil
  5. •2 tbsp honey/agave
Instructions
  1. Preheat oven to 180•C or 160•C fan. Mix all ingredients in a large mixing bowl. And put into a greased, lined, 9" baking tin. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  2. Cover the top with greaseproof paper and cook for 25mins. Remove from oven, take off the greaseproof paper and bake for another 25mins and allow to brown. Allow to cool before adding topping.
  3. For the topping - blend all ingredients except the zests in a blender until completely smooth. Transfer to a mixing bowl and add the zest of orange and lemon by hand. Spread evenly over the middle and top of the cake. Sprinkle chopped walnuts on top 👌🏼🤗
https://lydiaslittlekitchen.co.uk/

Veg and Bean chilli

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Veg and bean chilli
Serves 4
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. •1/2 tablespoon coconut oil
  2. •1 onion, medium dice
  3. •1 garlic clove, minced
  4. •Pinch of pink himalayan salt
  5. •Freshly ground black pepper
  6. •1 bell pepper, medium dice
  7. •1 courgette, medium dice
  8. •2 tsp dried flaked chillies
  9. •2 tsp turmeric
  10. •2 tsp dried sage
  11. •1 can red kidney beans, drained
  12. •1 can cannelloni beans, drained⠀⠀⠀⠀⠀⠀⠀⠀⠀
  13. •2 cans chopped tomatoes
  14. •2 large handfuls spinach
  15. •3 small sweet potatoes, diced
  16. •Soy mince (optional) I cooked my chilli without.
Instructions
  1. Begin by steaming the sweet potatoes (I left the skin on mine) until soft.
  2. While the potatoes are steaming heat up 1 tsp coconut oil in a large pan on a medium heat. Add chopped onions and garlic and cook for a couple minutes. Add red pepper.
  3. When pepper is soft and onions are brown, add the rest of the coconut oil and the courgette, beans, salt, black pepper, chillies, turmeric, sage, and chopped tomatoes. Pop a lid on and let it bubble for about 8-10 minutes. Add in the washed spinach, sweet potatoes and mince (optional) and leave to simmer for a further few minutes.
  4. Serve with homemade guacamole and hummus 😘👌🏼
https://lydiaslittlekitchen.co.uk/

Courgetti Pasta with creamy Cashew and Lime sauce

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courgetti

 

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Courgetti Pasta with creamy Cashew and Lime sauce
Serves 1
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. •1 courgette
  2. •1 carrot
  3. •1 tomato
  4. •Handful of spinach leaves
For the sauce
  1. •1/2 cup raw cashew nuts
  2. •1/2 tsp Himalayan salt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •Juice of 1 lime
  4. •1 clove of garlic
  5. •1/4 cup water
  6. •4 big basil leaves
Instructions
  1. Spriralise the courgette and carrot and either serve raw or gently steam for a few minutes.
  2. To make the sauce: Bland the cashews until finely ground. Add the rest of the sauce ingredients into the blender or food processor and mix until smooth.
  3. Pop the noodles onto a plate and top with the creamy sauce. Add chopped tomato, spinach and some broken cashews for extra textures! 😛
https://lydiaslittlekitchen.co.uk/

Pineapple Tarts

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Pineapple Tarts
Serves 4
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Prep Time
20 min
Prep Time
20 min
For the crust
  1. •3/4 cup walnuts
  2. •1/3 cup raisins ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  3. •1/2 cup dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •1 tbsp shredded coconut
  5. For the filling: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  6. •1 cup pineapple ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  7. •1/2 cup coconut milk canned (just the thick cream not the water)
  8. •1/2 cup dates ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •1/4 cup shredded coconut ⠀
Instructions
  1. Blend the walnuts, raisins, dates and coconut in a food processor until you get a fine texture. Push the mixture into mini tart cases with loose bases. Place in freezer whilst making filling.
  2. For the filling, blend all ingredients in a blender and blend until smooth and creamy. Pour into the tart crusts and either eat straight away or store in freezer! ENJOY!
https://lydiaslittlekitchen.co.uk/

Coconut Lentil Daal, with Coconut Rice

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Coconut Daal and Coconut Rice
Serves 6
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Coconut lentil daal
  1. •1 tbsp coconut oil
  2. •500g dry lentils
  3. •1 tbsp grated ginger ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  4. •2 cans coconut milk
  5. •2 cups water
  6. •1 tbsp chopped fresh chilli
  7. •1 tsp cumin
  8. •1 tsp turmeric ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  9. •2 white onions
  10. •1 clove garlic
  11. •2 handfuls spinach ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  12. •pinch salt
  13. Coconut Rice
  14. •300g brown basmati rice
  15. •1 cup coconut milk
  16. •300ml water
Instructions
  1. Melt 1 tsp coconut oil in a large pan. Add the tumeric, cumin, ginger, onions and garlic and cook until soft.
  2. Add the remaining coconut oil and the lentils, water and coconut milk. Cook until the lentils have absorbed all the liquid.
  3. Once almost all water has been absorbed add in the spinach and chillies. Viola! 😘👌🏼
  4. For the coconut rice, simply add the rice and both liquids into a saucepan and cook on low heat until the all of the liquid has been absorbed.
https://lydiaslittlekitchen.co.uk/

Peanut Butter Green Smoothie

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Peanut Butter Green Smoothie
Serves 1
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 banana
  2. Large handful spinach
  3. 1/2 Apple
  4. 1/2 tsp cinnamon
  5. 1/2 tbsp peanut butter.
Instructions
  1. Whizz all ingredients in blender expect the peanut butter and blend until smooth.
  2. Add peanut butter. Blend for a couple seconds. Top with more peanut butter and cinnamon
https://lydiaslittlekitchen.co.uk/

Coconut Bacon

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Coconut Bacon
Serves 2
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Ingredients
  1. •2 1/2 cups coconut flakes
  2. •2 tbsp tamari sauce
  3. •1 1/2 tbsp maple syrup
  4. •1 tbsp sesame seed oil
  5. •2 1/2 tbsp liquid smoke
Instructions
  1. Preheat oven to 150•C for fan oven. Add the coconut flakes into mixing bowl. Add all other ingredients and combine.
  2. Transfer to baking tray and cook in oven for 15 minutes. Check on it every 5 minutes as it can burn easily. It will crisp up when it starts to cool down. ENJOY! 😘👌🏼
https://lydiaslittlekitchen.co.uk/