Coconut Apple Bites – a delicious alternative to apple pie!


These are absolutely delicious – quick and easy to make and so much better than a slice of apple pie – but taste just as good – if not better!

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Depending on how large your apples are you may need more or less of the crust – you may just have to adjust. Don’t worry about having to buy oat flour – you can make your own – just pop some porridge oats in to a blender and blend until fine.

Here’s a video showing you exactly how to make them 🙂

You will need:

1 cup Oat flour

2 tsp Cinnamon

1 tsp Nutmeg

1/2 cup Desiccated coconut

4 tbsp Coconut syrup (I use Bali Nutra)

1 – 2 Apples (depending on size. I used Bramley’s)

Warm water – up to 4 tbsp

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Pre-heat the oven to 175 C.

Peel, core and dice your apples – you want chunks about an inch square. If you don’t want them to go brown you can pop them in cold water with some lemon/lime juice in. I don’t really mind if they go a little brown so I don’t bother.

Pop the oats and coconut in a bowl, mix the spices in and stir together. Add the coconut syrup and mix to form a dough. You need a workable but sticky dough so you may find you need to add a little water. I prefer not to add more coconut syrup as it gets too sweet but it’s up to you.

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Take a spoonful of the crust mixture and flatten in your hand. Pop a piece of apple in the middle and cover it in the crust dough.

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Pop on a lined baking tray. Once all the apples are covered pop in the oven for 10 – 15 mins – turning once. You want them to crisp up and go golden brown.

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Eat warm or allow to cool and store in an airtight container for later.

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Cinnamon spiced coconut caramelised nuts


This is a super easy, super quick snack that can be eaten on it’s own or sprinkled on top of your porridge, yoghurt or how about on some n’ice cream (recipe here)!
 Check out my video here:

You will need:

1 tsp Coconut Oil

A good handful of mixed Nuts (I used almonds, pecans and cashews)

A good handful of Coconut flakes

1 tsp Cinnamon

2 tsp Coconut Syrup (I use the Bali Nutra syrup)

Pop the oil in a pan over a medium heat and allow to melt. Throw the cinnamon in and stir. Heat it until you start to smell the aromas of the cinnamon then add the nuts. SautĂ© for about 2 – 3 mins being careful not to let them burn. Add the coconut flakes and stir – keep an eye on these as they tend to burn fast. Drizzle in the sweetener and allow to sizzle for a minute or so.

Pour on to baking paper and leave to cool. Then enjoy just as it is, or use as a topping.

Coconut and Apple Cake – gluten and dairy free


This is a wonderful combination of squidgy, moist and dry and crumbly cake which makes it super moreish. It’s also full of goodness and, if you add the protein, is also full of extra protein too. It can be made completely vegan if you want it to be (see below), or you can use eggs if you’re not fussed.

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This is especially good if served with the topping I’ve whipped up too and even better with a big dollop of Soya yoghurt or ice cream 🙂

I’ve used the Bali Nutra Coconut Syrup in this recipe which I absolutely love – it’s so tasty!

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I’ve recorded a little video of this recipe here too :

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You will need:

1 cup of flour – you can use any flour you like here – spelt, almond, coconut. I used Almond flour

1/2 cup Ground Almonds

1/2  cup Vanilla Protein Powder (I use this one) – or if not then just add more flour

1/2 cup Desiccated Coconut

1 cup Coconut Syrup (from Bali Nutra)

1/2 cup Coconut Oil (melted)

3 eggs (or 3 tbsp Chia seeds soaked in 9 tbsp water)

2 heaped tsp Cinnamon

1/2 tsp ground Cardamom (or 1 drop of cardamom extract)

1/2 tsp Bicarbonate of Soda

1 – 2 Bramley apples (depends how big they are!) (plus lemon juice to squeeze over them once cut if you want)

Optional – if your batter is too dry (it will depend on the flour you use) then you may need to add a small amount of any non-dairy milk (I splashed a bit of coconut milk in mine)

A sprinkle of coconut sugar and some coconut flakes to decorate.

I also made a little topping to go with it for this you will need:

4 tbsp Coconut milk (use the 65 – 70% extract milk and see here for instructions on how to get the thick creamy part)

2 tbsp Coconut oil (melted)

2 – 3 tbsp Coconut syrup (adjust to taste)

2 tsp ground Cinnamon (adjust to taste)

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Preheat the oven to 180 C and grease and line a baking tin (I used a large loaf tin and three small ones as I had some extra batter but you could any tin you like – a 20 – 25cm round tin would work).

Put all the dry ingredients (flours, protein powder, spices etc) into a large mixing bowl and stir well. Peel and dice the apples. Set the apples aside and if you don’t want them to go brown add a squeeze of lemon juice while you wait to add them. Put all the wet ingredients in another bowl and mix well. Add the wet to the dry and combine. The batter will be thick but if you have used coconut flour and the chia seeds then you may find your batter is far too dry. In which case add a little milk to loosen it up. Fold in the apple.

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Spoon the batter in to your tin, sprinkle a little coconut sugar and coconut flakes over the top for decoration if you fancy, and pop in the oven. If like me you have too much batter then make some small cakes too! Depending on the size of your tin it will take 25 – 40 mins to cook but just keep checking it and when a skewer comes out clean it’s done! As it cooks you may find the top starts to brown too much so just pop some foil over it if so.

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This is best eaten warm with a dollop of the topping – combine the topping ingredients together and serve!

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Apple and Coconut Cinnamon Caramel Swirled Loaf – Dairy free, Gluten Free and Vegan


This may be my best loaf recipe yet… This was so good I had to make it twice, in two days.. and it didn’t last long!


I was sent a bottle of this fab Coconut Syrup, which I was already a big fan of, and I’m really enjoying playing around with date caramel at the moment, so I thought why not combine the two in an appley-caramely-coconutty-squidgy loaf! The coconut syrup adds a lovely richness to the loaf which is fab. The syrup is great for drizzling over yoghurt, sweetening smoothies or pouring over your finished slice of loaf too! You can find out more here – Bali Nutra Coconut Syrup.


I’ve even done a little video too! 🙂


You will need:

2 cups Gluten-free flour or spelt flour
1 cup coconut palm (or any unrefined) sugar (plus a little extra to sprinkle on top)
1/4 cup Coconut Syrup
1/4 cup and 2 tbsps almond oil or olive oil
3/4 cup apple purĂ©e (make your own – instructions here)
1/2 cup desiccated coconut (plus a little extra to sprinkle on the top)
1/2 cup date caramel (recipe here)
1 tbsp Cocoa powder
1 small apple – diced
1/4 cup soya milk mixed with 1 tsp apple cider vinegar
1/2 tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp allspice
1/2 tsp himalayan rock salt

Preheat oven to 350 F / 175 C. Line and grease a small loaf tin (approximately 8 inches x 4 inches).

Mix the flour, baking soda, coconut, cinnamon, allspice and salt together in a large bowl. In a separate bowl mix the oil and sugar together until well combined. Add the apple purée and the soya milk (to which vinegar has been added), the coconut syrup and the vanilla extract. Add this mix to the flour mixture and stir well. Add the diced apple and stir well.

Remove about one cup of this batter and put it in a separate bowl. Stir the date caramel in to this mix. Add the cocoa powder and mix well – this adds a lovely richness to the batter and also darkens it to make the swirls more obvious, without giving a Chocolate flavour 🙂

Start by adding a layer of the plain batter in your loaf tin. Drop a few spoonfuls of the caramel batter and use a fork to marble it, then add another layer of plain batter. Continue to layer and marble the batters until you’ve used it up! Sprinkle with a little coconut sugar and desiccated coconut.

 


Place in the oven for an hour, or until a skewer inserted in the middle comes out clean. Once cooked remove from the oven and allow to cool in the tin for 5 mins then transfer to a wire rack to cool.

 

This is absolutely divine when warm and if you have any spare date caramel I highly recommend smearing some on top!

You can easily freeze this too – it keeps brilliantly.