Use our Seeded Crackers to scoop up this deliciousness along side a glass of chilled.... (insert your favourite drink in here) and enjoy!
All dairy ingredients can be substituted for plant based, but please watch what I call the ‘dollopability’ - this means that some substitutes can be a little more runny/thick so you may need to adjust the more liquid ingredients like white wine vinegar… and if it’s too thick, then a little cream can help thin it down.
If you can’t get fresh herbs then use dried ones.
Let the whipped feta mix sit for at least 1 hour to let the flavours develop.
Again, this is about taste so take the ingredients as your guideline.
Feta Cheese - 200 grams, room temp
Cream cheese - 100 grams, room temp
Yoghurt or Keffir - 100 grams (may need adjustment, depending on how thick your yoghurt is)
Garlic - 4 clove, very finely chopped
Coriander - good handful, finely chopped
Mint - half the volume of Coriander
Dill - half the volume of Coriander
Italian white wine vinegar - a little touch to taste (1-2 teaspoons), but you can leave it out if you prefer
DIRECTIONS
Note: Preferably use a food processor with a blade, but a more rustic style can be gained by using a potato masher or getting your chop on and finely chopping my hand / using a fork.
Into the food processor bowl crumble the feta cheese, add the cream cheese, and about half of the yoghurt/keffir.
Pulse until the feta is nice and small, then put on to puree for 2 mins, remember to scrape down the sides a couple of times.
Add the finely chopped garlic and a splash of the vinegar (if you choose). Continue to puree for another 2-3 mins, again scraping down the sides occasionally.
Taste along the way… at this stage you’ll see the flavour developing with the garlic, and as feta is traditionally salty you shouldn’t require more salt. However, this is the time to add if you think you’d like more.
When the feta mix is nicely whipped up, remove and scrape everything into a bowl.
Add all the herbs, mix and then chill for at least 1 hour if you are in a hurry or it can be made up to a couple of days ahead for full flavour development.
Then you are ready to decorate your board!
Spread on your board and then get creative with the toppings - a lovely summer fresh salsa (shown in pic), or perhaps roasted vine tomatoes, basil and olives, topped over with EVO. Or even go fruity and make a summer fruit salsa with some chilli for heat!
Serve with Seeded Crackers.
OTHER IDEAS FOR THE FETA MIX:
Ingredients:
Whisk together the following in a large bowl
1 cup almond flour
1/4 cup coconut flour
1/4 cup tapioca flour
1.5 tsp baking soda
1 tsp mixed spice
Pinch salt
In a separate bowl mix the following:
4 room temperature eggs
1/2 cup oil (any mild oil like light olive oil or melted coconut oil)
1 tsp vanilla essence
1/2 cup coconut sugar
1 cup feijoa pulp
Add wet mix to the dry ingredients and combine. Pour into a lined cake tin.
Bake at 175C for 25-30 minutes or until a skewer comes out clean and the cake "bounces back" from a light touch.
Allow cake to cool completely.
Icing
1 packet I Am Vital coconut icing sugar
100g softened butter or Nuttlex if dairy free.
1T milk or almond milk
Beat together until light and fluffy. Spread over cooled cake.
Store in the fridge.
Enjoy!
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Using our D.I.Y Cacao Crunch Dry mix makes whipping this up easy and fast.
Instructions
Base
1T cocoa
1T sweetener (I used Natvia, but maple syrup or honey would be fine).
2T Coconut oil, melted.
Combine all ingredients in a bowl and then press evenly into a tart or pie pan.
Filling
2-3 avocados (350g avocado flesh)
50g cocoa powder
150g coconut cream or milk
1 tsp vanilla
1/4 cup melted coconut oil
1 tsp cinnamon
60g sweetener (powdered if dry). Again any type of sweetener is fine.
Pinch of salt
Blend all ingredients in a food processor until smooth. Pour over base.
Chill until set.
Eat and enjoy x
]]>Ingredients:
Method:
For Apple Crumble:
Instructions
Preheat oven to 180C
Filling
4 large or 6 medium apples (don't need to peel them - extra fibre!). Sliced thinly
1/2 tsp cinnamon
Optional 2T sweetener of choice (coconut sugar, honey or Natvia).
Place in an oven proof dish and place in the oven and cook for 20mins, stirring once of twice.
Topping
While the apples are cooking combine the following:
1 cup coconut thread
1/2 cup slivered almonds
45g (3T) melted butter or coconut oil.
1T sweetener of choice
Once apples are soft, sprinkle the crumble mix over the cooked fruit and place back in the oven for another 15mins or until the crumble is lightly browned.
Serve warm from the oven with whipped cream/coconut cream or custard.
]]>Ingredients:
Base:
1 packet Vanilla Bliss DIY dry mix
1 teaspoon nut butter (I used almond butter)
2 tablespoons melted coconut oil
1 teaspoon ground ginger
Topping / icing:
1/2 cup I Am Vital coconut icing sugar, sieved
1 tablespoon ground ginger
1/3 cup (+ 1 teaspoon if not liquid enough) melted coconut oil
Method:
Add all base ingredients to a bowl and stir until fully combined.
Line a small tray with baking paper and press base mix evenly into tray
Place tray into freezer while making icing.
Place all the icing ingredients into a bowl and stir until fully combined.
Take tray with base out of freezer and pour icing on top.
Spread icing out to all the edges
Place tray back in freezer to set icing for 10 mins
Take out and slice (I like to use a warm knife).
Note:
Stores happily in fridge.
Options:
Download recipe here.
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300g carrots, grated
¾ cup coconut sugar.
Stir coconut sugar into the grated carrot and leave to sit for approximately 1 hour at room temp.
Pre-heat oven to 180C
Add to carrot and coconut sugar mix:
1 cup of extra fine desiccated coconut
2 rounded tsp baking powder
2 tsp cinnamon
½ tsp ground cloves
1 tsp baking soda
1 tsp mixed spice
½ tsp Himalayan salt
2 T Psyillium husk
5 eggs
½ cup light olive oil
Pour into a lined round cake pan.
Cook for 35-40 mins or until a skewer comes out cleanly.
Once cool ice with I Am Vital Coconut Icing made up as a butter cream.
Download recipe here.
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1 DIY Cacao Crunch dry mix
4T Coconut oil, melted
1T Maple syrup
Filling
¾ cup smooth Peanut butter
1/3 cup coconut oil, melted
2T maple syrup
Topping
100g dark chocolate
3T coconut oil, melted
Line muffin tin with muffin liners - 8 for standard muffin tin or 15-16 for mini muffin tin
Combine ingredients for the base and press firmly into the bottom of the lined muffin cup, distributing evenly.
Place the filling ingredients in a microwave proof bowl or small pot. Warm gently in the microwave or stove top and stir until all ingredients are smooth and well combined.
Pour on top of base in the muffin cups. Place in the fridge for approximately 20-30 minutes so filling begins to harden.
Gently melt chocolate on lowest power in microwave and stir in coconut oil until well combined and smooth.
Pour over filling, ensuring chocolate goes to the edges.
Chill
One standard muffin sized peanut butter cup may need cutting in half per person (or even into fourths for children) as it is very rich (but delicious!).
Keep chilled and store in a covered container in the fridge.
Download recipe here
]]>Using our D.I.Y Vanilla Bliss Dry mix makes it super easy and quick.
Instructions
Preheat oven to 180C
Shortbread Crust
1 cup of finely ground desiccated coconut
1/4 cup of sweetener of choice (eg coconut sugar, mild honey or for low carb use a natural low sugar replacement).
1/2 tsp salt
40g butter or coconut oil, melted
Mix all ingredients together. Reserve back 1/4 cup and then press the rest into a 20x20cm pan lined with baking paper.
Blueberry layer
2 cups of fresh or frozen blueberries
2T sweetener of choice
1T lemon juice
1T water
1 tsp cornflour or arrowroot
1/4 tsp xanthan gum
1/4 tsp cinnamon
Place blueberries, lemon juice and water in a small pot over a medium heat. Mix dry ingredients together and then stir into the blueberries and continue stirring until thickened. Remove from heat and allow to cool a little.
Crumble topping
1/4 cup reserved shortbread crust
1/2 cup thread coconut
1/3 cup sliced almonds
Mix crumble ingredients together.
To assemble
Pour thickened blueberries mix over shortcake base. Spread over entire base. Then sprinkle crumble topping evenly over top of the blueberries.
Bake 20-30 mins or until golden.
Cool completely before lifting out of the tin. Store in the fridge.
Enjoy x
Download recipe here.
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