Berry Booster Smoothie

BERRY BOOSTER SMOOTHIE

Ingredients (Serves 1)

Kick start your day with the Berry Booster smoothie to counter inflammation. Inflammation is just as bad for your brain as it is for your body.
Chia seeds are high in omega-3 fatty acids, which experts believe are necessary for transmitting signals between brain cells. Blueberries and raspberries are also known for encouraging healthy connections between the cells of the brain, hence one of our favorite combinations of Coconut Syrup Smoothies.

SERVINGS: 1

1/2 cup blueberries
1/2 cup raspberries
1/2 small banana, peeled and frozen
1/4 cup diced pineapple
2 Tbsp chia seeds
2 tbsp Bali Nutra Coconut Syrup
3 ice cubes
1/2 cup pomegranate juice
1 serving whey protein powder (vanilla)

The Berry Booster Smoothie is easy to make smoothie that provides a nourishing breakfast or perfect afternoon boost.
With the combination of Bali Nutra’s Coconut Syrup, Berry Brain Booster is best enjoyed in the morning or afternoon to have optimum effect of absorbing the most nutrients.

Method:

1. Put all the ingredients except the protein powder in a blender, and blend at high speed until smooth.

2.
ADD the protein powder and lightly blend until incorporated.

 

 

Raspberry and Blueberry Lime Drizzle Cake

Ingredients

225g coconut oil
4 tbsp Bali Nutra Coconut Syrup
4 eggs
250g/9oz self-raising flour, sifted with a pinch of salt
grated zest and juice of 2 limes
25g/1oz ground almonds
100g/4oz each blueberries and raspberries
FOR THE SYRUP
8 tbsp lime juice (about 4 times)
grated zest of 1 lime
2 1/2 tbsp of Bali Nutra Coconut Syrup

 

Overview

Delicious, fruity and moist! A cake worthy for teatime everyday.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Line the base and sides of a 20cm/8in square cake tin and butter the paper

2. Cream the coconut oil and syrup together until light. Gradually beat in the eggs, adding a little of the flour towards the end to prevent curdling. Beat in the lime zest, then fold in the rest of the flour and almonds. Fold in about 3 tablespoons of lime juice, giving a good dropping consistency. Fold in three quarters of the blueberries and raspberries and turn into the prepared tin. Smooth, then scatter the remaining fruit on top. Bake for about 1 hour or until firm

3. Gently heat the lime juice, zest and Bali Nutra coconut syrup in a saucepan, without allowing it to bubble. While the cake is still hot, prick it all over with a skewer then spoon the syrup over it.

Coconut Cake

Ingredients

175g/6oz butter, softened
3 tbl Spoons of BaliNutra’s Coconut Syrup
175g/6oz self-raising flour
1 1/2 tsp baking powder
3 eggs, beaten
50g/2oz desiccated coconut
2 tbsp coconut cream, or single cream
FOR THE BUTTERCREAM FILLING AND TOPPING
4 tbsp of Bali Nutra Coconut Syrup
100g/4oz butter, softened
3 tbsp coconut cream, or single cream
5 tbsp raspberry jam

Overview

Be sure to remind yourself of the great taste of coconut, with this classic favourite bake.

Method

1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Butter two 20cm/8in sandwich tins and line the bases with grease proof paper. Mix the butter, sugar, flour, baking powder and eggs in a food processor for 2-3 minutes until smooth. Gently stir in the coconut and cream

2. Divide the mixture between the tins and smooth the tops. Bake for 25 minutes until evenly golden and firm. Loosen the edges and leave in the tins for 5 minutes, then turn out on to a wire rack to cool. Peel off the lining paper.

3. Make the buttercream: beat together the icing sugar, butter and coconut cream until smooth. Spread one sponge with the jam. Top with just under half the buttercream and sandwich with the other sponge. Swirl the remaining buttercream on the top of the cake

Chickpea Snack

Ingredients

Two 450g cans of chickpeas

 

1 large potato, cubed

 

1 medium onion, diced

 

2 tablespoons tamarind paste

 

1 teaspoon mango powder

 

1 teaspoon garam masala

 

1 teaspoon ground coriander

 

1/2 teaspoon ground ginger

 

2 tablespoons tomato ketchup

 

3 tablespoons Bali Nutra Coconut Syrup

 

salt

 

1 tablespoon chopped fresh mint

 

2 tablespoons fresh coriander

 

4 baby tomatoes, sliced

 

3 baby onions, sliced

 

1 red chilli

 

1 green chilli

 

Overview

This sweet and sour delicacy is one of the most popular snacks across the Indian subcontinent. It may be eaten at any hour of the day, and also acts as a perfect side dish to any meal.

Method

1. Drain the chickpeas well and place them in a large serving bowl.

2. Boil the potato and onion until soft but not mushy. Drain and set aside.

3. In a large bowl, blend together the tamarind, mango powder, garam masala, ground coriander, ginger, chilli powder, tomato ketchup, coconut syrup and slat to taste, with 150ml water. Pour this sweet and sour sauce over the top of the chickpeas. Add the potatoes and onions to this and mix everything together.

4. Mix in half the fresh mint and half the fresh coriander and garnish with the remaining mint and coriander and the tomatoes and onions. Arrange the two chillies crossed on top to serve.

Scrumptious Cookie and Oatmeal

Ingredients

1 cup of butter
1/2 cup of Bali Nutra coconut syrup
2 eggs
1 tsp baking soda
1 tsp baking powder
2 cups of white flour
1 1/2 cups shredder coconut
1 cup chocolate drops
2 cups of oatmeal

 

Method

1. Heat over at 360 degrees. Cream butter and coconut syrup in a mixer till it is fluffy and light.

2. Add eggs, vanilla, baking powder and soda and beat together. Then add flour.
 Grease two large cookie sheets.

3. Stir in oatmeal and the chocolate drops until well mixed together. Put your mixture on the grease sheet with a tablespoon of coconut oil, leaving an inch between each cookie.

4. Bake for 12-15 mins till edges begin to brown. Wait till cool and enjoy.

Pancake

Ingredients (6 people)

1 cup plain flour (135g approx)
1 tsp baking powder
½ tsp salt
3 tbsp coconut syrup
1 Cup of Coconut milk ( Or Rice Or Soya Milk)
1 large egg, lightly beaten
2 tbsp Coconut Oil or olive oil
Suggested Toppings: Strawberries, Blueberries,
Bananas, Grated Coconut

 

Method

1. Mix the flour and baking soda into a large bowl. In a separate bowl or jug, lightly whisk together the milk and egg, then whisk in the melted butter and coconut syrup.

2. Pour the milk mixture into the flour mixture, using a fork beat until the batter becomes smooth. Heat a frying pan over a medium heat and add a spoon of butter. When it’s melted add a dollop of batter. It will seem very thick but this is how it should be, cook until golden brown on both sides.

3. Repeat until all the batter is used up. Serve with lashings of real Bali Coconut Syrup and extra butter if you like.

French Toast

Ingredients

4 eggs
2 cups of coconut milk
250 ml coconut milk
8 thick slices of butter bread
3 tbsp of Bali Nutra Coconut Syrup

 

Method

1. Beat eggs, milk and coconut syrup together. Whisk till well blended.

2. Dip each slice of bread into the egg mixture, making sure that each bread soaks well. Melt some butter (or use coconut oil) over a large skillet on medium high heat. Add as many slices of bread onto the skillet as will fit at a time. Fry until brown on both sides, flipping the bread when necessary.

3. Serve hot with fresh sliced bananas and coconut shavings.

Dadar Gulung

Ingredients

Pancake Filling
250g grated coconut
100g of Bali Nutra Coconut syrup
1-3 inch cinnamon stick


 

Pancake Mix

250ml coconut milk

250g flour
100ml of water
1 egg
1 teaspoon of juice of leaves OR a few drops of Pandan Pandan paste if you have (this one for color)

Method

1. Mix coconut, coconut syrup and cinnamon. Fry the mixture in a dry skillet over medium then add water. Stirring constantly for about 5 minutes until mixture is dry. Set aside, remove cinnamon stick.

2. Blend pandan leaves with 150 ml of water, squeeze the pulp, then sieve the water.

3. To make the pancake mix flour, eggs, pandan paste, coconut milk with the rest. Beat well until a smooth paste, like making pancake mix. When ready, prepare a nonstick skillet (Frying Pan) and pour a tablespoon 3 tablespoons batter into pan. Make sure the pan is covered with dough so that it becomes a fine cake. Fry for a minute, turn the pancake over and fry for a minute.

4. Place 2 tablespoons of coconut filling on the edge of the tortilla. Turn once and then put the left and right sides and fold again, then roll.