Summer Recipes for the New Year

Here is the inspiration you have been looking for to enjoy spending more time in the kitchen this new year!

We have teamed up with with our friends from Arnhem Clothing, Two Winds Cabin, Wild Flower Country and Azteca Margarita to bring you a few of our summer favourites to suit any occasion.

The pumpkin loaf recipe from our latest cookbook "Anythings possible" as well as a new cake recipe we have been loving lately.

A little bit about our first cookbook ‘Anything’s Possible’

You will find more than 100 vegetarian Whole Food recipes with the majority vegan, gluten-free and dairy-free, which is a happy by-product of our style. There are simple ideas for changing habits and a lens of mindfulness and sustainability that highlights the opportunity to use food as a vehicle for positive change - for yourself and the Earth. 

It is designed to be easy to use and relevant to the average cook and reader. Not too many ingredients in each recipe but still interesting enough to excite you. At the end of the day, it is really all about getting you the reader excited to experiment and have fun in the kitchen. Because spending more time in the kitchen really is great...trust us :)

Pumpkin, brown rice & seed loaf

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Tash has been in and out of giving up gluten many times for different reasons. While she was searching for a gluten-free and delicious bread to spread avocado on, her beautiful friend Lara inspired her to make her own. These loaf recipes have been a work in progress for many years and we believe they have made it to gluten-free bread heaven. We use the sweet potato, caraway and quinoa loaf at the farmers’ market as our gluten-free option – even the biggest gluten lovers are often converted.

Ingredients 

1⁄4 Jap pumpkin (700g), medium cubes to make 3 cups when cooked

11⁄2 cups brown rice
1 cup rice flour
1⁄2 cup sunflower seeds 

1⁄2 cup pumpkin seeds

2 tbsp coconut sugar

olive oil
salt and pepper

Process 

1. Preheat oven to 180°C fan. Line a baking tray and a 7cm-deep, 22 x 11cm loaf tin with baking paper.

2. In the lined baking tray, add pumpkin, drizzle with olive oil and season with salt and pepper. Cook for 25 minutes or until cooked all the way through. Remove from the oven and set aside.

3. Cook rice (p56 of Anything’s Possible Cookbook)

4. Sift the rice flour into a mixing bowl and add the cooked pumpkin, cooked rice, sunflower seeds, pumpkin seeds, coconut sugar, 3 tablespoons of olive oil, 1 teaspoon of salt and 1/2 a cup of water. Mix until combined.

5. Place the mixture into the lined loaf tin and spread with your hands. It
   is easier to spread if your hands are slightly wet. Press the mixture down so you have a smooth, flat top.

6. Place in the oven to cook for 30 minutes or until brown on top.

7. Leave to cool for 10 minutes in the loaf tin and then transfer to a wire rack to cool completely.

RASPBERRY and cashew ice cream cake

This recipe is inspired by our beautiful friend Rachel. Rachel loves chocolate and she’s believes there is no better combination than raspberry and cacao. Perfect for a hot summers day filled with lots of mother nature’s goodies.

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Ingredients  

Base

1 cup dates, pitted
3⁄4 cup raw macadamias

1⁄2 cup raw cashews
2 tbsp coconut oil, melted 
pinch of salt

Centre
2 cups raw cashews
1 cup raspberries (If using frozen, defrost)
2 tbsp coconut cream, plus extra if it won’t blend 

1⁄4 cup coconut oil, melted
2 tbsp maple syrup
1 tsp lemon zest 
pinch of salt

Icing

2 tbsp cacao butter, melted

1⁄4 cup coconut oil, melted
1⁄4 cup coconut cream
1 1⁄2 tbsp maple syrup
1⁄4 cup cacao powder

Process

Base

1. Line the base of a 7cm deep, 23cm springform cake tin with baking paper. There is no need to line the sides.

2. Put the dates into a small bowl and cover with boiling water. Leave to soak for 10 minutes. Drain the water and check for any pits.

3. In a food processor, add everything except the dates. As the food processor is moving, drop in the dates one at a time, making sure there are no pits. Stop once it has become like a cookie dough.

4. Push the mixture into the lined cake tin. Flatten with the back of a spoon. A smooth, even finish will give you an awesome layering affect.

Centre layer

1. Put cashews into a small bowl and cover with boiling water. Leave to soak for 10 minutes. Rinse well under running water.

2. Add everything into a blender and blend until smooth. You may have to stop every now and then to scrape down the sides and get the blender moving again. If it really isn’t moving, add a small amount more of coconut cream.

3. Pour the mixture on top of the base layer and place it in the freezer until it sets (about 2 hours).

Icing

1. Melt both coconut oil and cacao butter on a low heat in a small pot. Once melted leave to cool, if it is too hot the cacao powder will burn.

2. Add the coconut cream and maple syrup. Sift the cacao powder into the mix. Whisk until everything is combined.

3. Pour the chocolate over the hard raspberry layer. Place in freezer to set for 20 minutes. Take out 10 minutes before serving. To cut, put boiling water in a tall cup, place a sharp knife in the hot water then cut straightaway. This will melt the chocolate and make the cut cleaner. You can keep in the freezer for up to 2 months.