Homemade bounty bars

I made these bars after craving something sweet and realising I have a ton of coconut products in my house I thought why not make a healthier version of these bars? Also I live in France and I don't remember seeing any actual Bounty bars in the shops. These bad boys are a paleo treat! eat wisely.

I could have made them so they were totally covered in chocolate but that's messy and I like this coconut to chocolate ratio better.

Here's what you need:

3 cups of shredded/ desiccated coconut, unsweetened
3/4 cup coconut oil (I didn't melt the oil first I just packed it into the cup)
1/2 cup coconut butter
1/4 cup plus 1 Tbsp of maple syrup
150g dark chocolate, I used Green & Black's 85%
knob of butter plus a little extra for greasing.

Melt the coconut oil in a pan along with the coconut butter;  once melted stir in the shredded coconut and the 1/4 cup of maple syrup.

Line a Square pan with some cling film, you may need to add a little butter to grease the pan and keep the cling film in place.

Pour in the coconut mixture, flatten and put in the fridge to set for 30 minutes.

Now melt the chocolate in a glass bowl over a pan over boiling water, don't let the glass touch the water! Once melted add the knob of better and the Tbsp of maple syrup and stir through.

Finally take out the coconut slab and pour over your melted chocolate and refrigerate again until it has set.

Slice up your bars and enjoy responsibly!

The life changing loaf of bread

If you know me you will know that I LOVE food! I love cooking it and I love eating it and I was also trying to maintain 2 blogs which is quite hard work, this one and a food blog.  Now I have decided to just have everything here so I will be moving some posts over to this one.

Since giving up wheat in the New Year, I surprisingly haven't missed bread at all, yes I still eat wheat occasionally, I am only human after all! There are times when I fancy a piece of toast with my scrambled eggs and when I do, this is what I eat.

I always keep a loaf of this stashed away in my freezer pre-sliced, that way I can just grab a piece or 2 whenever I want it. Amazing by itself but even better toasted and topped with hummus or paleo friendly jam.

This loaf is adapted from Sarah's recipe from My New Roots, here's my version:

Pre-heat your oven to 175 grad.

Ingredients:

• 1 cup/ 135g seed mix (sunflower, pumpkin etc.)
• 1/2 cup/ 90g flax seeds
• 1/2 cup/ 65g hazelnuts
• 1 1/2 cups/ 145g rolled oats
• 2 Tbsp. chia seeds
• 3 Tbsp. psyllium husk powder
• 1 tsp fine grain salt (I use pink Himalayan)
• 3 Tbsp. melted ghee or coconut oil
• 1 1/2 cups/ 350ml water

Put everything into a bread tin or a flexible silicon bread pan, I use a flexible pan as it is easy to tell when the bread is ready to be baked.  Mix everything up and press down and leave to sit for 2 hours or even overnight.  The bread is ready to be baked when you pull the side of the flexible pan away slightly and the bread holds it's shape.

Bake for 20 minutes and then remove from the pan and place the bread directly on the oven shelf and bake for another 30-40 minutes, it will sound hollow when tapped once done.

Leave to cool then slice up and freeze or eat as you like.