Superfood Deconstructed Apple Crumble

I love weekend breakfasts and so wish I had more time to enjoy them every day of the week but then I hear you say, they wouldn't be so special.
You can make it as a crumble if you have the time or do the deconstructed version if you need your breakfast urgently, as i tend to ;-)

Apple:
3 Organic apples chopped in a pan….. add,
1tsp baobab powder
1tsp Maca (quite strong tasting so 1/2 if you need to)
2 tsp Lucuma Powder
cinnamon to taste and a splash of water to cook

Cumble:
3 tbps coconut oil
2 tbps coconut palm sugar/syrup or healthy sweetener of choice
1 cup of oats
handful each of pumpkin, sunflower and chia seeds
pink of sea salt
I melted oil and sugar together then added dry ingredients
stir well and then cook in the oven for 10 mins at 170' but keep an eye and turn if needed
I also baked some pecan separately.

Finally a large spooning of Coyo.
Really this was my perfect breakfast.

I am adding a Glossary for my wonderful friend Charlie and anyone else who is interested in the super part of food.

Maca: amazing for strength, energy and balancing hormones, oh and it's a cheeky aphrodisiac too
Baobab: High in Vit C and Potasssium, also helps improve the body's efficient use of calories from food to energy!
Lucuma: Provides us with 14 essential trace elements, including a considerable amount of potassium, sodium, calcium, magnesium and phosphorus.
So much goodness !! Be excited !!

Let us Yoga while the cake bakes!

Born out of desperation our Yoga and Baking mornings have got off to a fine beginning. My dear friend Laura had lost all hope in gluten free baking so Peta and I decided we should right this wrong, gather, set a baking mission and of course do some yoga :-) with that our Wild Laurel mornings were initiated.
 We would choose a recipe, make said recipe and while it was in the oven we would Yoga to the delicious nose tingling delights of our baking magic. Let's just say it could not go wrong.

Today's recipe is from Susan Jane White's The Extra Virgin Kitchen

Praline Cupcakes
1/2 cup Cocoa Powder (I used Raw Cacao)
1/4 Coconut Flour
I teaspoon Baking Powder
1/2 cup raw agave/ honey
3 Tablespoons almond butter or Soya Yogurt
3 eggs beaten
5 tablespoons Coconut Oil melted
1 tablespoon Tamari
2 teaspoons apple cider vinegar
1 teaspoon Vanilla extract

Praline Frosting
2/3 cup Cashew Butter
1/2 cup Maple Syrup
2 teaspoons Tamari
taste if you like a little more salt and add tamari accordingly


Preheat oven to 180'/160'fan or 350'F
Sift Cocoa, coconut flour and baking powder into a large mixing bowl.

Beat together, sweetener with Almond butter or soya yogurt with a large balloon whisk and blend in all remaining ingredients.

Add the wet mix to the dry and blend thoroughly with the balloon whisk until silky smooth.

Prepare your muffin trays with cupcake liners or as we did use brilliant star and heart shaped silicon muffin cups.
Mixture will be super runny so trying not to cover everything in this deliciousness, finding any excuse to lick all bowls and spoons repeatedly! Fill each cup about 2.5 cm

Cook for max 20 mins but keep an eye on them as ours cooked pretty quick and our second batch that we cooked less were more delectable. Coconut flour can be a little sticky in the mouth so these cupcakes need to be super moist to enjoy their decedent healthiness.

Mix frosting ingredients and smoother each little star with a heap of paradise.

Tip: The extra virgin chef states not to use maple, barley malt or brown rice syrup as sweetener in the mixture because it "misbehaves" with the coconut flour.
Coconut flour behaves unlike any other flour so don't substitute it with another flour, it won't work!

We baked 30 and devoured rather a lot of them with coyo and fruit.
Amazingness on all accounts……………

Detox with Delicious Soup

I'm not big on Juicing at this time of year but long to feel clear headed and clean again so with some inspiration from Mind Body Green I made this divine vibrant Soup.

4 courgettes
2 sticks of Celery
double handful of green beans
Large handful of Parsley (no stalks)
Salt or Braggs amino acids to taste

Simply chop all veg and fill the saucepan half way up the veg with filtered water and simmer until tender.
Place in the blender with the parsley and some Ghee if wanted and blend until smooth.
I added a little braggs in the blender and then some Mallorcan salt flakes to serve.
The brightest, greenest, healthiest, simplest soup I've ever made
Happy Monday