A lemon and plum loaf has to be one tasty way to make the most of summer fruits.  If you follow me on instagram you would have seen one of the giant baskets of plums I’ve picked over the past week. As well as eating them, giving plenty away and stewing and freezing some, I thought create a lemon and plum loaf to use up the excess.

This loaf is made mainly with almond flour which is more nutrient dense than plain flour, so this version is healthier than alternatives.    I didn’t have enough almond flour so added a little plain, but you can use all almond flour if you wish and that would also make it gluten free.  I used honey and coconut sugar as sweeteners as I like the flavour, but feel free to use whatever you wish.  Coconut sugar is lower GI than other sugars, but it is still a sugar, so the loaf remains in the treat section of your food.

The lemon and plum loaf was divine, so I thought it would only be fair to share the recipe with you before the end of plum season.  The tangy lemon works well with the sweet plums, and it’s got that melt in your mouth texture that’s always delicious.

This loaf is moist, tangy and delicious and goes perfectly with a big dollop of Greek yoghurt.  Enjoy as a lovely treat.

Lemon and Plum Loaf

3/4 cup almond flour
1/4 cup plain flour (or gluten free flour)
1.5 teaspoons baking powder.
2 tablespoons honey (warm slightly so it is liquid)
1/4 cup coconut sugar
1/4 cup natural yoghurt
2 tablespoons of milk
zest and juice from 1 large lemon or two smaller lemons
2 eggs
100g coconut oil, softened
8-10 plums, cut into quarters and stones removed

Preheat oven to 180 degrees Celcius on fan bake.

Mix together the coconut oil, honey and sugar together. Add the eggs and beat together well.  Add the almond flour, baking powder, lemon zest and juice, yoghurt and milk.  Gently fold together.

Line a loaf tin with non stick baking paper and pour the mixture into the loaf tin. Place the plum pieces into the loaf tin and press slightly into the mixture.

Bake for approximately 25 minutes.  To check if it’s cooked, insert a skewer and it should come out clean.

When cool, dust the top with a little icing sugar and serve with Greek yoghurt.  Store in the fridge.

Getting your five plus a day vegetables and fruit can be a totally delicious experience and this brown rice salad with broccoli, cranberry and almonds fits into that delicious experience category.

On a bed of brown rice, the combination of broccoli, cranberry and almond along with snow peas and avocado creates a mixture of crunch, sweetness and creaminess that is both delicious and nutritious.
Brown rice is a wholegrain carbohydrate that supplies you with a nice slow steady release of energy. The avocado and almonds give you some heart healthy fats whilst the cranberries provide a natural sweetness that really makes this salad a hit.  The citrus dressing has slight Asian flavours thanks to the Chinese five spice powder.

Brown rice salad with broccoli, cranberry and almonds

Serves 4-6

1 cup brown rice
1 head of broccoli
1 cup snow peas, ends trimmed off
1 heaped teaspoon coconut oil
3 cloves of garlic, crushed.
1/3 cup cranberries
70g sliced almonds
1 avocado
Juice and rind from 1 large orange
1.5 teaspoons sesame oil (I used Harvest seasame oil)
1/4 teaspoon Chinese 5 spice powder

Cook brown rice as per instructions on the packet.  Or for a short cut, use the microwave brown rice packets – two would be enough for this recipe.

Chop the broccoli into small florets. Steam the broccoli for approximately 4 minutes, so lightly cooked.  It’s important you don’t overcook it or it will mush up when you pan fry it.

In a cast iron or heavy bottom pan, add the teaspoon of coconut oil and heat over a medium temperature.  Add the crushed garlic, broccoli and snow peas.  Cook for around 3-5 minutes.

Place the cooked brown rice on a serving dish and fluff out with a fork.  Top with the snow peas and broccoli.  Sprinkle over the almonds and cranberries.  Slice the avocado and arrange over the top.

In a small bowl, whisk together the orange juice, rind, oil and Chinese five spice powder. Drizzle over the rice and vegetables.

Serve warm with a serve of protein and extra vegetables for a nourishing, satisfying meal. Leftovers make a great lunch the next day 🙂

For more delicious salad ideas, check out my other recipes here.

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Chewy Snickers Slice

This chewy snickers slice is a bit of a healthier version of the traditional snickers bar.  I haven’t shared a sweet treat recipe for a while, and since it’s a long weekend with bit more time to have a play in the kitchen, I thought you guys might like this.   The combination of dates, peanuts, peanut butter and puffed grains topped with a home made dark chocolate topping is quite delicious.

I love peanut butter and I love chocolate, so for me, it’s a perfect match.  It is also super simple and quick to make which makes it even better!

This was a recipe I slightly modified from the Donna Hay Fresh magazine which recently came out.  This is a fairly new publication which shares healthier recipes compared to some of Donna Hay’s traditional ones.  It’s beautifully photographed and I find myself flicking through for inspiration quite a bit.

It’s only $9.99 and it has some delicious recipes in it so I’d recommend picking it up if you are after some healthy food and healthier sweet treat inspiration.

Here’s the recipe:

Chewy Snickers Slice (a healthier version)

300g fresh dates, pits removed
1/2 cup natural peanut butter
2 teaspoons vanilla essence
1 cup of puffed millet (or brown rice, or puffed quinoa – choice is yours)
1/2 cup raw peanuts, chopped
100g dark chocolate, melted

Place the dates, peanut butter and vanilla in a food processor and blend for 2-4 minutes until the mixture is well blended into a paste.

Place in a large bowl with the puffed millet and peanuts and stir gently to combine.

Line a loaf tin with non-stick baking paper so it comes up over the edges.  Press the mixture into the loaf tin.  Spread over melted chocolate and spread evenly over the base.

Refrigerate until set.  Remove from the tin and slice into thin slices with a hot knife.

Store in the fridge.