Wholefood Love with Chef Cynthia Louise

Growing up in Papua New Guinea, Australian-born Chef Cynthia Louise spent her time eating local plants and learning how to make do with whatever she had. “There was no sugar, no dairy and so these things were never a part of my natural way of cooking.”

Of course, as a chef in Australia they were introduced to her but she prefers using real ingredients like coconut milk and natural sweeteners. “I’m not following a fad, it’s just where I come from, a place of health.” Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a whole foods lifestyle. “Not being good at cooking is often really not knowing how to cook.” Her online cooking classes are designed to take you by the hand, lead you step-by-step to creating wholefood meals – tried and tested delicious recipes that will cover any occasion, from cuisine from many parts of the world. Why not start with Chocolate Brownies and Raspberry Sauce — simply divine!

Raspberry Sauce with Chocolate Brownies

 

Both of the sauces are great to use for breakfast on toast or granola; they’re a perfect condiment for a fresh, chopped fruit salad and are great on ice creams.

For the Chocolate Brownies
1 banana
1 apple
2 eggs
1/2 cup almonds
2 cups water
1 cup coconut oil
2 cups coconut sugar
1 1/2 cups cassava flour or any gluten free flour
1 cup rice flour
1/4 teaspoon cinnamon powder
2 1/2 teaspoons baking powder
200 grams cacao powder
1 teaspoon vanilla seeds
100 grams cacao paste roughly chopped into chocolate chip size pieces (to top the brownies before it goes into the oven)
Salt
Pinch of #ADVENTURE

METHOD
Preheat your oven to 170C.
Blend the banana, apple, eggs, almonds, water, coconut oil, and coconut sugar.
Pulse until smooth and creamy and pour into a large bowl.
In a separate bowl, whisk the cassava flour, rice flour, cinnamon powder, baking powder, and cacao powder until well combined.
Whisk the two mixtures together adding the wet to the dry mixture (do not over blend).
Pour the brownie mixture into a lined slice tray (25x35 cm) and randomly poke in as many chocolate chips as you like. I add heaps LOL
(and I used raw cacao paste).
Bake on 170C for 40 minutes.

For the Berry Sauce
1 cup raspberries
1/2 cup maple syrup
1/4 cup water
1 tablespoon lime juice
a squeeze of #JOY

METHOD

Blend the raspberries, maple syrup and water in a blender until completely smooth.
Transfer into a pot and bring to a simmer.
Leave the mixture to simmer for 5 minutes and then turn off the heat.
Mix in a squeeze of lime and transfer to a bowl. Set aside.

For the Cream
2 cups raw cashews
1 cup water
1/2 cup coconut flesh
3 tablespoons maple syrup
pinch of salt
1 teaspoon #LOVE

METHOD
Add all the ingredients to a blender and blend until completely smooth and creamy.
This is how it will go … The brownie will come out of the oven, and then you grab a spoon to scoop some onto your plate.
Pour the cream glory and berry sauce over and eat, or you can eat it straight away from the tray with some cream and a drizzle of the sauce. YUMMM

 

Check out her website for more delicious recipes!

“Not being good at cooking is often really not knowing how to cook.”
“Not being good at cooking is often really not knowing how to cook.”

Raspberry Sauce with Chocolate Brownies

 

Both of the sauces are great to use for breakfast on toast or granola; they’re a perfect condiment for a fresh, chopped fruit salad and are great on ice creams.

For the Chocolate Brownies
1 banana
1 apple
2 eggs
1/2 cup almonds
2 cups water
1 cup coconut oil
2 cups coconut sugar
1 1/2 cups cassava flour or any gluten free flour
1 cup rice flour
1/4 teaspoon cinnamon powder
2 1/2 teaspoons baking powder
200 grams cacao powder
1 teaspoon vanilla seeds
100 grams cacao paste roughly chopped into chocolate chip size pieces (to top the brownies before it goes into the oven)
Salt
Pinch of #ADVENTURE

METHOD
Preheat your oven to 170C.
Blend the banana, apple, eggs, almonds, water, coconut oil, and coconut sugar.
Pulse until smooth and creamy and pour into a large bowl.
In a separate bowl, whisk the cassava flour, rice flour, cinnamon powder, baking powder, and cacao powder until well combined.
Whisk the two mixtures together adding the wet to the dry mixture (do not over blend).
Pour the brownie mixture into a lined slice tray (25x35 cm) and randomly poke in as many chocolate chips as you like. I add heaps LOL
(and I used raw cacao paste).
Bake on 170C for 40 minutes.

For the Berry Sauce
1 cup raspberries
1/2 cup maple syrup
1/4 cup water
1 tablespoon lime juice
a squeeze of #JOY

METHOD
Blend the raspberries, maple syrup and water in a blender until completely smooth.
Transfer into a pot and bring to a simmer.
Leave the mixture to simmer for 5 minutes and then turn off the heat.
Mix in a squeeze of lime and transfer to a bowl. Set aside.

For the Cream
2 cups raw cashews
1 cup water
1/2 cup coconut flesh
3 tablespoons maple syrup
pinch of salt
1 teaspoon #LOVE

METHOD
Add all the ingredients to a blender and blend until completely smooth and creamy.
This is how it will go … The brownie will come out of the oven, and then you grab a spoon to scoop some onto your plate.
Pour the cream glory and berry sauce over and eat, or you can eat it straight away from the tray with some cream and a drizzle of the sauce. YUMMM

Check out her website for more delicious recipes!