Happy New Year!
Already 1 month in to 2014 and one of my resolutions was to spend more time on the blog! But alas having baby no. 4 has put me behind! So a catch up is due with 2 recipes that were requested by readers! And 2 healthy ones too!
The No Sugar Summer Roll Bar and the Summer Risotto. I was suprised at how good the Summer Roll bars were considering they had No sugar. The kids loved them soooo much that it got me thinking that maybe another resolution was to experiment more with Sugar Free and Gluten Free recipes!!!! So stay tuned….
Xxx Ms Fat Booty Bakes
Summer Raw Cacao Roll
Adapted from Sarah Wilson
You will need
1 cup of mixed nuts (I used salted)
1/4 cup of shredded coconut (bit more for sprinkling)
1/4 cup coconut oil organic if possible
50grams organic unsalted butter
2 tablespoons raw cacao, or cocoa is fine too
1/4 cup organic rice malt syrup
1/4 cup raw cacao powder
– Blend mixed nuts and coconut in a blender until fine
– add butter and coconut oil and blend till smooth (it’s ok if there are chunky bits!)
– add raw cacao and rice malt syrup, blend again till it all comes together
– Lay a sheet of baking paper in a small loaf tin
– Tip the mixture in tin and spread so it covers evenly
– Pop in the freezer for at least 1 hour
– Take it out of freezer and break it all up into pieces or cut into bars
– Roll in extra coconut if preferred.
-can be kept on fridge up to a week or keep it frozen and pull out when you need a sugar fix!!
Summer Risotto with Tomato, Zucchini, & Basil
This recipe by Leanne De Bertolli was soooo delicious! I didn’t do anything to it! I cooked it as is: http://www.debortoli.com.au/recipes.html#january-2014
Summer Risotto with tomato, zucchini and basil
5 cups of chicken or vegetable stock
2 large tomatoes
1 tbsp butter
1 tbsp olive oil
1 onion, finely diced
1 celery stalk, finely diced
2 cups arborio rice
¾ cup Gulf Station Pinot Grigio
2 zucchini, cut into small chunks
1 tbsp tomato paste
3 tbsp basil
salt and freshly ground black pepper
freshly grated Parmigiano
Pour stock into a small pot, bring to boil on stove and leave it to simmer gently.
Meanwhile, pour boiling water into a bowl and add the tomatoes for 10-15 seconds. Remove tomatoes, peel off skins, cut in half and squeeze out seeds and excess water. Cut into small chunks and set aside.
Melt butter and oil in a heavy-bottomed pot, add onion and celery and cook over low heat. Stir until softened being careful not to burn.
Add rice and stir until well coated and appears “polished”. Add white wine and allow to bubble whilst stirring continuously for a minute or so.
Add ½ cup of hot stock and stir until absorbed by rice. Repeat this process one ladle full at a time until all the stock is added, stirring gently as you go. After about 10 minutes, add zucchini and tomato paste and stir through.
After 15-20 minutes, when rice is almost tender and has absorbed all of the stock, add the fresh tomato and basil and cook for another couple of minutes.
Add salt and pepper to taste. Remove from heat and stir in 2-3 tbsp of Parmigiano. Adding a dollop of butter at this point will lift the flavour.
Cover with lid and leave for a couple of minutes before serving.
Serve risotto topped with torn basil and Parmigiano. For extra flavour you could also top with some pesto.