Chocolate Nut Butter Cups

I love it when I find a cookbook that reduces me to recipe overwhelm.

More often than not – when scouring through recipe books I am left with only a one or two post it notes sticking out after I discover that the recipes in the book are mostly too difficult, don’t work out the way they are supposed to or full of  allergy promoting ingredients.

I was given the opportunity to review and get stuck into the recipes in Sarah Wilson’s IQS Chocolate Cookbook.

The book is littered with so many delicious chocolate recipes from breakfast right through to the requisite afternoon treats that I have decided to approach it as I would a literary novel, starting on page one and finishing at the end and working my way through all of the recipes section by section.

From Chocolate Protein balls to Sweet Potato and Macadamia Brownies and a whole chapter on reinventing classics – the emphasis on health means that you won’t need a celebration to cater for in order to enjoy chocolate!

If you like chocolate, and love the idea of inventive chocolate creations using minimal ingredients – then I really do recommend this book.

Filled to the brim with chocolate delights delivered in the typical minimalist fashion and ethos Sarah Wilson so perfectly espouses.

You can own your own copy here…

And if you missed it in the last newsletter here is a yummy Beetroot Red Velvet Cupcake Recipe...

Beetroot Red Velvet Cupcakes

Makes 12

Ingredients:

• 2 large beetroots grated raw (don't bother peeling)
• 2 eggs
• 1/2 teaspoon vanilla powder
• 1 teaspoon of cinnamon
• pinch of sea salt
• 1 1/2 cups of almond meal
• 4 tablespoons raw cacao powder
• 3 tablespoons coconut oil (or olive oil)
• 1/4 rice malt syrup
• 1 teaspoon of baking powder

Method:

Preheat oven to 170C (340 F) and line a cupcake tin with 12 cupcake cases. Blend all ingredients (in a blender or with a stick blender) until it's a smooth batter, then divide between the 12 cases and cook for 40 minutes. Remove from oven and cool. Serve alone or topped with thick Greek yoghurt or cream cheese frosting (with the rind of one lemon added to the mix).

Click here to buy Sarah's new book.

Here’s a recipe from my brand new book Supercharged Food for Kids.

It’s crackle time! You’ve probably all witnessed the unhealthy versions of these hanging around on the table at every kid’s birthday party, loved unconditionally by children and parents alike.  These crunchy, crackles of puffed rice are essentially an old fashioned treat that I have always yearned to recondition for a real food 21st century. 

Using real food will teach your child to appreciate food’s natural flavours and develop and understanding of what real food actually tastes like and this recipe is the perfect example.  If you skip the sugar-filled, artificially flavoured party treats and instead opt for a healthier version it will ensure you are meeting your child’s nutritional needs with a good supply of magnesium and iron from the raw cacao and B vitamins from brown rice puffs.  Coconut oil and butter will add stickiness and sweetness and provide a great all round anti-fungal and anti-bacterial element. (more…)