Tropical morning bread

1/2 cup coconut flour
1/2 cup coconut flakes
4 organic eggs
1/4 cup dried currants
Juice of 2 oranges
1 banana
1 TBSP raw honey
Dash of baking soda

1. Mix together in a bowl.
2. Pour in a greased pan (coconut oil) and bake for 40 min at 180C.

Top with fresh coconut oil and homemade jam, fresh avocado and almond cheese, or with homemade Nutella.

Enjoy!!

Banana cream meltaways

Melt in your mouth!

1 banana
1/4 cup dates
2 TBSP coconut oil, melted
1/4 cup large pieces of shredded coconut
Nutmeg

1. Mix ingredients in a blender until smooth.
2. Pour into silicone muffin cups or an ice tray and freeze for 30 minutes or so.

I put ground almonds on the inside of the ice tray- a nice splash of crunch and color.

Enjoy!!

Chocolate chip layer cake with avocado silk

Avocado silk
2 avocados
1/4 cup coconut oil
1 TSP sun warrior greens (or mint extract)
2 TBSP raw honey
Mint leaves (optional)

Chocolate chip cake
1 cup dates
1/2 cup almonds
2 TBSP dates (medjool)
Dash of salt
1 TBSP coconut oil


1. Blend both sets of ingredients separately.
2. Form the jest two layers, starting with the cake and then with the avocado cream. Place in fridge to set for one hour and continue with the next set.
3. Makes 2-4 layers, depending on the size of the cake.

I made a mini cake and therefor had many layers!! Garnish with lemon wedges or mint leaves.

Mint avocado velvet mouse

2 avocados, ripe
1/8 cup coconut oil
1 TSP sun warrior greens (or mint extract)
1 large TBSP raw honey
Mint leaves (optional)


1. Blend in a blender- I used my vitamix and it turned this recipe into edible velvet.

Use in a parfait or as a frosting on cake. If you want a thick frosting increase coconut oil to 1/4 cup.

Raw Blueberry mousse

200g raw cashews
Blueberry tea
1 TBSP raw honey
1/8 cup coconut oil
Lavender


1. Brew two cups of blueberry tea.
2. Soak cashews in 1.5 cups of tea for two hours.
3. Combine all ingredients and about 1/4 cup of tea, more or less and blend till creamy.
4. Place in fridge to set.

Use as a parfait or as a frosting for cake.

Gluten free coconut breakfast bread

1/2 cup coconut flour
4 eggs
1 TBSP honey
1/4 cup dried currants
1 banana
Nutmeg
Himalayan salt

1. Mix together ingredients in a bowl.
2. Pour in a greased baking pan and bake at 180C for 30 minutes.

Top with fresh strawberries and coconut oil.

Travel snacks: blueberry pomegranate butter bites

When I travel I always keep snacks in my room- in order to ensure I am able to find healthy snacks in a world that supports convenience foods.
This was my breakfast:

1 TBSP soaked flax seeds from the evening before (in water)

Raw crackers or gluten free crackers
Fresh blueberries and pomegranate
Sunflower seed spread
Dash of sea salt


Delicious and filling. Gives me iron, protein, healthy data and antioxidants.