Recipes

desserts Delicious

Are no longer off the menu for those looking to eat more cleanly according to TV host, bestselling cookbook author, functional nutritionist, and trainer, Luke Hines. Known as Australia’s Clean Living and Wellness expert, Luke has made it his mission to share his delicious healthy recipes, fitness methods and motivational tips for those wanting to lead a healthier life. Here are a couple of our favourites.

Best ever banana bread

SERVES 1-8 YOU DECIDE

Ingredients

3 large overripe bananas 3 large free-range eggs 1/4 cup coconut oil 1/4 cup Lakanto Maple Flavoured Syrup, plus extra to drizzle during cooking 2/3 cup + 1 tbsp coconut flour 1/4 cup tapioca or arrowroot flour 1 1/2 tsp GF baking powder 1 tsp vanilla bean extract

METHOD

Preheat your oven to 180C and line a small loaf tin with baking paper. In a large bowl, mash 2 of the bananas, add in the eggs and use a whisk to continue to mash and combine them well. Add in the remaining ingredients and use a spoon to mix and incorporate well. Pour the mixture into prepared tin, flatten the top, and slice the third banana lengthways and place on top. Transfer to the oven and bake for 35-45 minutes or until golden brown on the outside and cooked through. TIP: Halfway through cooking a spoon some extra Lakanto Maple Flavoured Syrup and coconut oil on the top to make the bananas extra caramelised.

World’s healthiest chocolate cake

Ingredients

300 g (3 cups) almond meal 125 g (1 cup) arrowroot or tapioca flour 3 tablespoons coconut flour 2 cups Lakanto Baking Blend 185 g (11⁄2 cups) cacao powder 2 teaspoons gluten-free baking powder 1 teaspoon sea salt 4 Flax Eggs 125 ml (1⁄2 cup) melted coconut oil, cooled, plus extra for greasing 375 ml (11⁄2 cups) coconut milk 250 ml (1 cup) filtered water 1 tablespoon apple cider vinegar 1 teaspoon vanilla bean paste or powder

Chocolate frosting

4 cups Lakanto Icing Powder 125 g (1 cup) cacao powder 250 ml (1 cup) coconut oil 250 ml (1 cup) tinned coconut milk 1 teaspoon vanilla bean paste or powder

To decorate (optional)

fresh raspberries Freeze-dried raspberries Shards of Low-Carb Keto chocolate

Method

Preheat the oven to 180°C. Grease the bases and sides of three 20 cm springform cake tins with coconut oil and line the bottoms with baking paper. Add the dry ingredients to a large bowl and mix well to combine. In a separate bowl, whisk together the wet ingredients. Add the wet ingredients to the dry ingredients and whisk well for 1–2 minutes to create your lovely cake batter. Using a spoon, evenly distribute the batter among the three prepared tins, transfer to the oven and bake for 30–35 minutes, or until a skewer inserted in the centre of each sponge comes out clean. Remove from the oven and leave to cool slightly in the tins before turning out onto wire racks to cool completely. For the chocolate frosting, add all ingredients to a stand mixer and mix together on low speed for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for a further 1 minute. Check your consistency at this point and tweak as desired, adding a little more milk to thin it out slightly or a little more Lakanto icing powder if you would prefer it a little thicker. Once the cakes have completely cooled, assemble the birthday cake by stacking the sponges one on top of the other, adding a quarter or so of the chocolate frosting between each layer. Slather the remaining frosting over the top of the cake and decorate with fresh and freeze-dried raspberries and shards of chocolate, if desired.

Salted Peanut Fudge

Ingredients

500 g (2 cups) smooth peanut butter 460 g (2 cups) coconut butter, melted 125 ml (1⁄2 cup) melted coconut oil 1/2 cup Lakanto Maple Flavoured Syrup 1 teaspoon vanilla bean paste or powder 2 tablespoons crushed roasted peanuts pinch of sea salt

Method

Line a 20 cm square cake tin with baking paper. Add the melted coconut butter, peanut butter, coconut oil and Lakanto Maple Flavoured Syrup to a bowl or food processor and mix until well combined. Scrape down the side with a spatula, add the salt and vanilla and mix again briefly, then pour the mixture into the prepared tin and spread it out in an even layer. Sprinkle the crushed peanuts over the mixture, then transfer to the freezer and leave for 20 minutes, or until set firm. Once set, remove the fudge from the freezer and lift it from the tin by pulling on the edges of the baking paper. Using a hot knife, cut it into 18 even diamonds or squares. Enjoy immediately, storing any leftovers in an airtight container in the fridge for up to 10 days or in the freezer for up to 1 month.

Peanut Butter Nicecream

Green bananas are naturally high in resistant starch and lower in sugars, making this a beautiful nicecream without the guilt!

Ingredients:

3 frozen semi-green bananas 1/2-1 cup(s) coconut cream tinned 3 tablespoon(s) peanut butter or tahini 1 tablespoon(s) plant based protein powder 1 tablespoon(s) raw cacao powder 1 tablespoon(s) MCT Keto Tonic or coconut oil 1 teaspoon(s) cinnamon ceylon (not cassia) 1/2 teaspoon(s) vanilla bean powder, seeds or extract 1/2 teaspoon(s) nutmeg optional 1/2 teaspoon(s) green leaf stevia optional

Toppings (or choose your own)

fresh raspberries crushed peanuts or hemp seeds cacao nibs

Method

Simply blend all the ingredients in a strong food processor to combine until smooth and creamy. To serve, top with raspberries, crushed peanuts and cacao nibs Store in the freezer, and when ready for more just allow it to soften slightly before scooping out.