Who doesn’t love brownies? They’re an all time classic sweet treat, so, of course, I had to find a healthy version of them! Using wholemeal flour, these rich sweets will keep you going for the day- so yes, what I am saying is that you could even have them for breakfast. But personally, after dinner is when I crave my sweets. The beauty with these brownies is that you can decorate them and flavour them however you’d like! I chose choc ganache, raspberries and coconut flakes. If you have more of a sweet tooth then I’d definitely urge to put ganache on the top as it gives them an extra flare of sweetness.
Ingredients:
1 cup of wholemeal flour 1/2 of cacao or cocoa 1/2 of rice bran syrup or organic maple syrup 1 teaspoon of baking powder 3/4 milk 1 teaspoon of olive oil 1/3 cup of melted butter 1 cup of Dark Chocolate 1/4 cup milk
METHOD: 1. Heat the oven to 180 degrees. 2. Mix dry ingredients into a mixing bowl until all lumps are gone. 3. Add the rice bran syrup, milk and butter and whisk until smooth. 4. Grease the molds/tray (For the molds, I used cookie cutters but you can just use a regular brownie tray). 5. Bake for 15 minutes. 6. Heat the milk gently until just boiling, pour over chocolate and mix together until it is smooth. 7. Dip the completely cooled brownies and refrigerate until the ganache sets.
Waffles are one of those foods that when you have the craving you need to fix it (and it’s an acceptable breakfast food!). With this recipe, you can indulge while nourishing your body with healthy and tasty ingredients that will make you feel so good. They’re a fantastic source of fibre which will keep you feeling full for longer (and your bowels will love you for it!). The yoghurt is a great source of dairy which aids strong bones and teeth. I like to use Greek yoghurt because it is packed with probiotics* which assist your gut health. To sweeten up this dish, I used berries and organic honey, but you can use any fruit combinations like stewed cinnamon apples or gooey, caramel date and banana. If you aren’t into fruity flavours, try nuts such as walnuts, macadamias or pistachios as a topping. Also, if you don’t have a waffle maker- just make them as pancakes!
Ingredients; makes approx. 4
1 cup of Wholemeal flour or Oat flour 3/4 cup Milk of your choice 3 tbsp Honey or Maple Syrup 3 tbsp Olive Oil 1 Egg 1/4 tsp Baking Powder 1/4 tsp Salt
Method:
1. Combine all ingredients and whisk in a large bowl 2. Prep waffle maker (you can use this batter for pancakes too if you don’t have a waffle maker) and cook for approx 2 mins or until golden and batter isn’t sticking to pan. 3. Serve with toppings of your choice
*Not sure what probiotics are? Probiotics are live mirco-organisms that when consumed, provide multiple healthy-gut benefits. They’re usually bacteria, but certain types of yeasts can also function as probiotics. The most common groups include Lactobacillus and Bifidobacterium. Each group comprises different species, and each species has many strains. Because the gut is full of bacteria, probiotics help to keep it in balance. We’ll find out more in the years to come about the health benefits of probiotics because lot more study needs to be performed.
As I’ve been trialing and testing different raw recipes, I noticed that A LOT of them are no-bake, frozen treats and because it’s winter here in Melbourne, I thought a dessert that won’t add to the coldness could be the way to go. So I decided on a cupcake because not only are they super pretty- they’re delicious too! But I thought, how am I going to make it taste good and be somewhat good for our bodies? Because a lot of raw, baked goods can be really dry or chewy and taste completely WRONG. So, I wanted something that will a) taste delicious, and b) contain real food. No processed or bleached ingredients. Also, the sweet-craving cycle happens to all of us…we feel like chocolate or something sweet, but we’re ‘trying to eat well’, so we make up different ways to avoid that food like having nuts and berries, because that’s sweet and healthy right? or you may have one piece of dark chocolate because at least it’s still chocolate right? (even though you really want proper, indulgent, milk choc) And then after trying to suppress this craving, you cave in and eat an entire block of chocolate, and then the guilt sets in. But not to worry, with these cakes, you will be able to satisfy that chocolate craving while eradicating the guilty feeling because you’ve consumed ingredients that are going to make you feel good. However, these chocolate cakes still contain chocolate. They’re chocolate cupcakes, so yes, I’m adding chocolate to them. Just because they’re “raw”, does not mean I’m removing all the things that make them delicious. Instead, I use a dark chocolate which provides antioxidants and minerals. Also, most regular baking recipes use dark chocolate instead of milk chocolate, so I’m not cheating you by using the “healthy kind”. I use whipped coconut cream for the icing which does contain saturated fat, however, it’s a natural source which means it’s full of vitamins and minerals. If you really don’t want that much energy in one cupcake, then you don’t have to add the icing. But let’s be real- the icing is always the best part. As an extra treat, I added a chewy caramel centre, because why not?
Ingredients:
1 and 1/3 cups (185 g/6.5 oz) wholemeal flour
1/2 cup (50 g/1.7 oz) cocoa or cacao powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Greek yoghurt
1 cup (200 g/7 oz) rice bran syrup or organic maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup (120 ml) whole milk
1/2 cup (120 ml) hot water
3 cans coconut cream* see note
100g dark chocolate (75% or more), melted
7 dates
1/4 cup organic maple syrup or rice bran syrup
1 tsp vanilla essence
1/4 hot water
Method:
In a medium bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
For the caramel centre, combine dates, maple syrup, vanilla and hot water in a food processor until smooth.
Mix maple syrup and yoghurt until combined. Beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined.
Add half of the dry ingredients and mix just until combined. Then mix in milk, followed by the other half of the dry ingredients, mixing until combined. Add hot water and mix just until combined. Do not overmix—the less you mix, the lighter the cake will be. The batter should be liquid.
Divide batter evenly between patty pans in a muffin pan, filling them about 1/2 full. Add a dollop of date caramel then fill another 1/4 with batter. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
Using an electric beater, beat together coconut cream* on medium speed until light and fluffy and then fold in chocolate. Scrape down the sides and bottom of the bowl as necessary.
Pipe onto cupcakes and decorate with whatever you like, I used cocoa powder, pistachios and raspberries.
*Note; for the coconut cream, freeze tins for about 20-30 mins. The coconut cream should settle at the top. Spoon it out into a bowl and until there is only coconut water left. Discard the water or keep in the fridge to drink or other uses.
These are the perfect summer treat (yes, I know it’s Winter here in Melbourne but I like to pretend it’s Summer). They’re tangy, creamy and chewy and they’re vegan, so everyone can enjoy them! To be honest, they don’t really taste like a cheesecake, but the idea is there. Also, when you make a raw version of a dessert, it is never going to taste the same as the real thing, but to me, it still tastes like it’s own kind of dessert. The chewy base and creamy topping replicate a regular cheesecake, but the taste is a lot more refreshing rather than indulgent. You can also use different fruits to make berry/tropical adaptions. Pop them in the freezer and eat them as a frozen treat or let them thaw out for a creamier texture!
Ingredients:
Base;
1/2 cup walnuts
6 dates
Pinch of sea salt
Topping;
1 cup cashews, soaked either overnight or in boiling water for 1 hour
1/2 cup coconut cream
1/4 cup pure maple syrup or rice bran syrup
1/4 cup lime juice or lemon juice
Zest of 1 lime and 1 lemon
Method:
Process the base ingredients in a food processor until it resembles crumbs and sticks together when pressed.
Spoon mixture into a mini muffin pan and press down with the back of a teaspoon (or fingers).
Add the cheesecake ingredients to your food processor and process until smooth (this can take up to 5-8 minutes).
Add to the base and smooth over with the back of a teaspoon and place into the freezer for 2 hours to set.
Top with either grated lime or lemon zest
Keep stored in the freezer in an airtight container
I absolutely love dumplings. It’s one of those foods that you keep eating and you never seem to get full…and they’re so versatile! You can fill them with any filling you could imagine. In this recipe I used pork, prawn, ginger, garlic and chives. But you can use any filling you want to, my personal favourites are prawn and ginger, scallop, and mushrooms if you’re wanting vegetarian options. They can also be made vegan! I cheated with these by using store bought dumpling wrappers, but they can be homemade too. However, they’re quite time consuming and are hard to make. But one day I will attempt to make them and Ill let you guys know how I go! If you’re feeling peckish, try and make these cheap, easy and delicious dumplings.
Ingredients:
500g ground pork
200g green prawn, minced
6 garlic cloves, minced
3tsp ginger, minced
2tbsp soy sauce
3/4 cup shitake mushrooms
1/4 chopped chives
2 packets of dumpling wrappers
Method:
Combine all ingredients in a bowl
Spoon about 1/2 tbsp of mixture onto the dumpling wrapper. Now explaining how to wrap the dumpling is difficult through words so I have attached a video below on different ways to shape your dumplings.
Steam for about 15 minutes or until the middle is fully cooked.
Since beginning my Nutrition degree, I’ve tried creating my favourite dessert recipes but in a healthier version (but don’t get me wrong, I still love to indulge in ‘real desserts’ with sugar). While they still contain loads of kilo-joules, they’re not filled with bleached sugars and instead include a natural form of sugar like organic maple/date/rice bran syrup. These little delights are going to provide you with extra sustenance that your body will LOVE you for. The nuts in the base provide you with omega-6 fatty acids which can help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system. The dates provide the extra sweetness and chewiness to mimic a caramel flavour while both the dates and cacao provide you with antioxidants!
Ingredients: Base; 1/2 cup cashews (or nuts of your choice) 1/4 coconut flakes/desiccated coconut 6-8 Dates Filling; 7-10 Dates 1/2 cup date syrup or honey or raw maple syrup 1tsp vanilla bean paste Pinch of sea salt Chocolate topping; 1/3 cup cacao powder 1/3 cup of coconut oil or cream or milk 2tbsp Date Syrup or honey or raw maple syrup
Method: 1. Blend each section of the slice in a high powered food processor and layer in from base-topping in a mini cupcake tin or tray 2. Freeze overnight 3. Enjoy😋😋😋
Okay, I know you don’t traditionally make pizza in a BBQ but, the BBQ creates the really high heat that is needed to create the perfect (or as close to) pizza without a pizza oven! Put whichever toppings your stomach desires- my personal favourites are prosciutto, burratta, and basil or pear, gorgonzola, walnuts, and rocket.
Ingredients: 500 Pizza/Bread Flour 1 Sachet Yeast 300g luke warm Water 1 tsp Caster Sugar 1 tsp Salt 3 tsp Olive Oil Method: 1. Combine water & sugar in a small bowl. Sprinkle yeast over water and leave for 10 minutes or until foamy. 2. Using a Kitchenaid, add flour and make a well. Pour in water, oil and salt and mix until combined. If you don’t have a Kitchenaid, knead for 10 minutes by hand. 3. Leave to rise in an oiled bowl for 2 hours or doubled in size. 5. Once dough is rolled out, heat BBQ to the highest heat and cook Pizza with the lid closed for approximately 4 minutes.
Thanks for joining me and welcome to Jaz Culinary!
“One cannot think well, love well, sleep well, if one has not dined well.”
Virgina Woolf
My passion for food, cooking and nutrition has sparked this need to share it with the rest of the world. My Instagram account has been growing for nearly a year now and I wanted a platform that I will be able to write about my recipes and food inspiration/aspirations in more depth, so a food blog was the perfect option. I hope you all enjoy the recipes I create and that this can spark food inspo for you too! More to come…
Jaz Culinary 