The Sweet Life

I used Sarah Wilson's I Quit Sugar book for this recipe (this is like my bible - so if you haven't already got yourself a copy, make sure you do).  This recipe makes 16-24 balls depending on the size. If you make bigger ones you may need to cook them for slightly longer.  Ingredients 2-3 skinless chicken fillets 1 carrot (grated) 2 cloves garlic  1/2 cup shredded coconut (extra for rolling)  1 egg 2 teaspoons curry powder 1/2 teaspoon salt A handful of coriander or flat leaf parsley leaves Coconut oil or olive oil (for frying) Directions 1. Put everything except the oil in the food processor and blend until smooth.  2. Using your hands, form 16-24 balls (the smaller the balls the quicker they cook). If the mixture is too wet and sticky then add more shredded coconut to a plate and roll the balls in the coconut, then roll the balls around in your palms until coconut has mixed in.  3. Heat several tablespoons of oil in a large fryi

You can use any milk (cow, soy, cashew, etc.) for this recipe.  Frozen blueberries may be used instead of fresh. If you do use frozen blueberries then reserve 1 tablespoon of the coconut flour mixture from Step 2, and toss that with the frozen blueberries just before gently folding them into the batter. The baking time may increase by a few minutes. These muffins freeze well, to thaw quickly place individual muffins in the microwave for 30-60 seconds.  Ingredients 1/2 cup + 3 tbsp coconut flour (measured correctly) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 tablespoon poppy seeds 1 tablespoon lemon zest (about one medium lemon) 1 tablespoon coconut oil or unsalted butter (melted and cooled slightly) 1 large egg (room temperature) 1 teaspoon vanilla extract 1/4 cup natural Greek yogurt 1/4 cup pure maple syrup, raw honey or agave  3 tablespoon freshly squeezed lemon juice (about one medium lemon) 1/2 cup unsweeten

 Yet another delicious recipe from Sarah Wilson's I Quit Sugar Book. This courgette cake is super tasty and perfect as a side for dinner (or wow your friends and make it for a dinner party). This recipe serves 8. Ingredients 2 cups (2-3) large courgettes (grated) 1 teaspoon salt 500g ricotta 3/4 cup grated parmesan 2 spring onions (chopped) 2 garlic cloves (chopped) 4 tablespoons dill (chopped) Zest of 1 lemon 2 large eggs (well beaten) 1/3 cup crumbled feta Coconut oil or cooking spray (for greasing) Method 1. Preheat the oven 170 ℃ and grease a medium sized baking dish or cake tin (around 23cm). 2. Grate the courgettes, combine the courgettes with the salt in a colander or sieve and leave to sit for 15 minutes. After 15 minutes use your fingers or spoon to squeeze out as much water as you can. 3. Combine the ricotta, parmesan, spring onions, garlic, dill, and lemon zest, then stir in the eggs and courgettes. 4. Pour the mixture into the dish and bake