18 April 2014

Almond and Coconut Rice Pudding

  'Devotion' Jessie Ware

Rice pudding back home in the midlands was always served with masala potato wedges, puri (deep fried Indian bread) and a glass of ice cold water. The contrasting flavour of sweet and spicy was incredibly delicious. You have to eat this combination cold, one mouthful will send your taste buds into curry craze mode, next thing you know you won't be able to stop!
Once I had rice pudding for school dinners and realised there wasn't a spicy potato in sight! I looked over at my friends and they were adding all sorts of jams, I stood there in delight and spooned a massive dollop of strawberry jam onto my bowl. For about a month I opted for school dinners until a new dinner lady came along and added raisins to the dish. I'm a big fan of raisins but not in my rice pudding Mrs Cotchett!
I love how a dish as simple as this has a different recipe in nearly every country of the world. I know this goes for most dishes, but seriously rice, butter and milk?!
For example...
 In the Caribbean rice pudding is made with crushed pineapple, raisins, rum and vanilla. In South America it's made with coffee, red wine, raisins or coconut milk. I wish I could go on but the list is endlessly full of amazing flavours.
Me being healthy and probably shooting a classic, made rice pudding with almond milk, pumpkin seed butter, desiccated coconut, lavender sugar and nutmeg.
Honestly healthy, honestly tasty.
Serves 10.
500g rice pudding rice
1litre almond milk
1 tbsp dessicated coconut
1 nutmeg, finely grated
1 tsp lavender sugar
1 tsp Manuka honey
1 tsp pumpkin seed butter
In a saucepan add rice with 1litre of water and simmer for 15 minutes.
Once water has dissolved, pour in milk, butter and sugar.
Slowly simmer for another 20 minutes until creamy.
Stir through sugar, honey and nutmeg (keep some nutmeg to one side)
When ready to serve, add a small spoon of cherry jam, fresh strawberries, extra coconut and nutmeg.
Eat warm and take in all that goodness.

14 April 2014

Choco Loco Coco Creme Egg Cups

♬ 'Greatest Hits' Foo Fighters

Easter isn't Easter without a creme egg flying about in the house.
I've seen so many varieties of cupcakes and brownies with this gooey egg submerged in the middle and it's all been done several times, that I'm bored.
With my new love for choco coco loco (coconut oil and melted chocolate) I decided to make a slightly healthier treat with a creme egg.

Ingredients for 6.

200g dark chocolate
200g virgin coconut oil
20g chia seeds
6 Cadburys creme eggs
100g gluten free chocolate cake, crumbled.


Melt coconut oil and chocolate separately then combine and crumble in cake.
Stir through seeds and press equal amounts in a 6 hole muffin tray lined with baking paper.
Pop into the freezer for 5 minutes, they should still be soft to touch.
Press creme egg into each one and put back into the freezer.

After another 5 minutes they will be ready and you can spray them gold to make them look really special.
Bring back up to room temperature and eat one like there's no tomorrow.

Let me know if you try them.



13 April 2014

Maca Paca Power Banana Balls

'Silent Alarm' Bloc Party

These power balls are SO DELICIOUS! I've rolled them in maca and cocoa powder for an extra health kick. You HAVE  to try them, think about it, you are only taking 20 minutes of your time to create tasty healthy treats.
I know they look like small boulders BUT once you take a bite, you will love them.

To make 12 miniature boulders:
100g pitted dates
50g dried figs
100g dark chocolate melted
1 tbsp coconut oil melted
Half a banana mashed
20g pine nuts
On a small plate mix:
20g maca powder
20g Green & Blacks cocoa powder
Once chocolate and coconut oil has melted, combine with nuts and leave to one side.
Blend dates and figs until a nice paste, pour a bit of chocolate in the blender if there are still thick bits of date.
Mix banana, chocolate mix and dried fruit thoroughly in one bowl and start rolling into balls.
Place on a baking tray lined with greaseproof paper and freeze for ten minutes.
Once completely cold roll in maca and cocoa powder.
Share and care for them.

10 April 2014

Pumpkin Butter Scones with Banana, Chia and Yoghurt.

♬  'Love In The Future' John Legend

Love is two scones sandwiched with peanut butter, banana and chia.
Love is a scone made with pumpkin butter instead of the average supermarket stuff.
Love in the future is the love we have now - effortless.

Scones were first introduced into my household when I was about twelve, and I actually bought a pack from Braggs (now Greggs). I remember putting lashings of strawberry jam, extra butter and downing a cup of tea whilst watching CITV. They were so moreish and soft, I kept on going back to Braggs to try every baked good they had in stock, until my mum told me off and commented "too many cakes Mita, will make you look like one!"
Mum always knows best.

What's great about these scones is the pumpkin butter and extra seeds, giving each scone an iron, protein and zinc kick!

RECIPE for 10 scones.


250g Doves gluten and wheat free self raising flour
55g pumpkin seed butter
50g Xylitol
150ml almond milk
Super seed mix (pine nuts, pumpkin seeds, sunflower seeds) or another combination.
1 medium egg, beaten.

1 large banana chopped
Peanut butter
Greek yoghurt
Chia seeds


Preheat oven 180°c
Rub pumpkin butter into flour, sugar and seeds.
Pour milk in small quantities, stir with a wooden spoon until a dry dough is formed.
Roll out lightly on a floured surface, preferably 2cm thick.
 Using a medium pastry cutter, stamp out as many rounds as you can. If you want to make them smaller, go for it.
Place on a lined baking tray, spaced apart and brush with the egg and bake for 15 minutes. 
They should rise and turn gold. Cool on a wire rack.

Serve with peanut butter, chopped banana, chia seeds and a dollop of Greek yoghurt.
Serve with almond butter and strawberry jam.


3 April 2014

Banana & Quinoa, GLUTEN FREE SUPER DELICIOUS Cupcakes.....

♬ 'Get Lifted' by John Legend

 Not any ordinary cupcake...

At last, the rise of another Mita cupcake creation! These taste INCREDIBLE. 

I think it's time you rolled up your sleeves and got baking...and shopping!

Ingredients for 12 cakes:

60g unsalted organic butter
150g coconut palm sugar
1 medium egg
1 tsp almond essence
1 small ripe banana
150g quinoa flour
50g gluten free plain flour
100ml almond milk
1 tbsp white wine vinegar
1 tsp bicarbonate of soda

For Coco Loco Shards:
100g dark chocolate
2 tbsp coconut oil
Chia seeds
Pumpkin seeds
Sunflower seeds
Pine nuts

For finger lickin peanut cream:
3 tbsp organic smooth peanut butter
1 tbsp manuka honey


▶ Preheat oven 180°c

Melt all of the chocolate in a bowl over boiling water, then melt coconut oil in a small saucepan and mix both in the saucepan.
Pour into a 20 x 20cm lined baking tin and put on a level shelf in your freezer for five minutes.
After five minutes sprinkle seeds and put in the fridge to set.

Whisk sugar, butter, egg, banana and essence until a smooth batter is formed.
Fold in flours, milk, vinegar and bicarbonate of soda.
Scoop even amounts into 12 muffin cases and bake for 20 minutes until golden brown.

Let these cool completely.

Melt honey and stir in peanut butter, spread a teaspoon of this finger licking spread on each cold cupcake.

Take coco loco out the fridge, and start snapping into shards by cutting into the block with a small knife.
Stick a shard into each cake and serve with a cup of tea.

Oh yes, this is the power cupcake.