Mocha pudding (slow cooker)

I bloody love my vintage ’70’s slow cooker (crock cooker). It’s at least 45 years old + never misses a beat. I inherited the orange goddess from my beautiful nan when she passed. I hope that it continues working for another 45 years! They certainly built things to last back in the day.

I must admit, I have used more modern slow cookers, but they tend to cook faster with the different technology. I like to be able to leave mine on all day when cooking a curry or the like. You hearing me?

In this recipe, I cook my pudding for 1.5 hours on a low setting … but, I would check regularly with your pudding if you are using a more modern cooker. You want it slightly firm, yet still gooey. There should be moist crumbs when you insert a toothpick in the centre.

The combination of coffee + chocolate is always a winner in my book. You can really taste the coffee in this dessert. I haven’t been shy with the quantity!

Pop this little number on when you are staring to cook dinner, so it will be ready when you have eaten + are sniffing around for dessert.

x

ingredients

serves 4 

1 cup gluten free all purpose flour
1/2 cup raw organic cacao
1 tbsp coffee ground (I used Yahava Espresso)
pinch sea salt
4 large free range eggs
1/2 cup organic coconut sugar
1/2 cup melted organic butter
1 vanilla bean

method

Combine the dry ingredients in a bowl.

In another bowl, whisk the eggs, sugar, butter and vanilla.

Add the wet ingredients to the dry and stir with a wooden spoon until combined.

Pour pudding mixture into your slow cooker (low setting). Cover + cook.

Serve immediately with ice-cream (I love almond milk/caramel – it’s dairy free), berries or chopped nuts.

 

Natural Health Festive Eats – eBook

Well. Here you have it! My second eBook, just in time for the festive season. My most busiest time in the kitchen all year!

This eBook has given me such pleasure this past month – allowing my creativity to run free and allowed me to really be in the flow.

I absolutely adore the festive season, providing opportunity to cook, spend time with good friends + family, and the weather that ensues it. Sunny, hot days and balmy long nights.

These two elements together provide me with much excitement + joy, and that is something I wanted to share with you.

I hope the plant based recipes in this eBook inspire you to try something new, that you can also enjoy with your loved ones.

Perhaps you’d like to gift it to someone special? A thoughtful, sustainable gift.

Thank you for your continued support + providing me with the opportunity to be of service to you.

Happy holidays + oodles of love,

Kristy x

 


You can purchase by clicking on the link below.

Cover

Natural Health Festive Eats $9.99 AUD

Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!

CHRISTMAS CAKE 2.jpg

ingredients

500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds

method

Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.


I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: naturalhealthconsciousliving@hotmail.com 

Happy holidays!

Kristy x