We all miss sweet chilli sauce from time to time….. There was a time when I put this stuff on EVERYTHING!
This sauce is great in stir-fry’s, on salads or served with chicken or fish.
3 Medium Mangoes
2-6 Red Birdseye Chillies
4 Cloves of Garlic
2cm Cube of Fresh Ginger
½ Cup (4 fl oz.) Coconut Nectar Syrup or Honey
2 Tbsp. Coconut Amino Seasoning
½ tsp. Rock or Sea Salt
1. Roughly chop mangoes, chillies, garlic and ginger and place in a saucepan.
2. Juice limes and add to pan along with the remaining ingredients.
3. Simmer over medium heat for 15 minutes, occasionally stirring to stop mixture from sticking.
4. Remove from heat and puree with a stick blender or whizz up in a bench top blender.
5. Pour into an airtight glass jar and refrigerate. Sauce will keep up to 3 weeks.
1 Cup of Flax Seeds
1 Ripe Tomato
10 Fresh Basil Leaves
½ Bunch of Kale
1 tsp. Mammoth Taco Seasoning
¼ tsp. Rock/ Sea Salt
¼ Cup Water
1. Slice onion and carrot and cook in the microwave until they soften.
2. Remove onion and carrot from the microwave and place on a baking tray. Halve the tomato and place on tray also. Roast under the grill element/ broiler until they soften and brown slightly.
3. Slice the kale and place under grill/ broiler for 2 minutes, checking intermittently to make sure they are not burning.
4. Pre-heat oven to 160°C
5. Place roasted veggies into food processor or stick blender jug along with basil leaves, salt, taco seasoning, egg and water, then blend until smooth.
6. Add flax seeds and blend for about 2 minutes.
7. Line a baking tray with baking paper and tear off a second piece the same size.
8. Place the mixture on the lined tray and cover with the second sheet of baking paper. Press mixture flat and smooth out using hands or rolling pin until it is approx. 5mm thick.
9. Remove the top sheet of paper and set to the side (you’ll need it later), and place tray in preheated oven for 30 minutes.
10. Remove from oven and lay the other piece of paper on top of tray and flip the mixture over, removing the top layer of paper.
11. Return to oven for a further 30 minutes.
12. Remove from oven, slice into squares and set aside to cool.
- sliced tomato, basil and tuna
- pesto and roast chicken
This dense rich fruit cake will be loved by all! It’s a bit of work, but it is WELL worth the effort.
The recipe quantities will make 2 medium sized cakes, 1 really huge one of lots and lots of teeny little ones, if you want to give them away as gifts.
4 Cups Sultanas
3 Cups Dates
2 Cups Dried Apricots
3 Cups Macadamia Halves
2 Large Oranges (Zest and Juice)
1 Lemon (Zest Only)
½ Cup Molasses
1 Cup Coconut Nectar or Honey + extra
2 Tbsp. Ground Cinnamon
3 tsps. Ground Ginger
3 tsps. Ground Nutmeg
3 tsps. Ground Cloves
¾ Cup Brandy + extra
¾ Cup Port Wine + extra
3 Cups Natural Almond Meal
¼ Cup Coconut Flour
1 Cup Coconut Oil or Ghee
1 tsp. Bi Carb Soda
½ tsp. Rock or Sea Salt
1. Place the dried fruit, nuts lemon zest, orange juice and zest, cinnamon, nutmeg, ginger, cloves, brandy and port wine in a glass or ceramic bowl, cover and leave overnight to soak.
(Dried fruit & nuts ready for soaking)
2. Place coconut oil/ ghee, molasses, coconut nectar/ honey and eggs into a mixing bowl. Using electric beaters; beat mixture until well combined and creamy.
3. Add almond meal, coconut flour, bi-carb soda and salt and using a wooden spoon; stir until you have a smooth batter with no lumps.
4. Pour batter into the fruit mixture and stir with a big, strong wooden spoon until well combined.
5. Pre-heat oven to 150°C and then grease and line cake tins. **Remember… This mix will make 2, 18- 20cm cakes, one HUGE cake (if you have a tin big enough) or lots of little ones!
(Line the cake tins well)
6. Pour mixture into tin(s) and then bump the tin repeatedly on a hard surface to knock out any air bubbles.
7. Cover the cake with 3 layers of baking paper cut to size and gently pressed on to the top of the cake mixture.
8. Place in the oven and bake for 2 hours. Remove cake from the oven and remove paper and return to the oven for another 1 ½ - 2 hours, checking with a skewer and rotating periodically to ensure that it cooks evenly.
9. Remove from oven and leave to cool in the tin. Once cool, turn out on to flat surface and then spoon a couple of Tablespoons of each the Brandy and Port Wine on the top and leave to soak in.
10. Use halved almonds or dried fruit to decorate and then finish by carefully glazing the top with some extra coconut nectar.
11. Wrap up as gifts or eat as is.
A really yummy fudgey alternative to traditional Christmas Rum-Balls!
1 Mammoth Kitchen Rich Chocolate Cake (or a gluten free chocolate cake)
1 Cup of Frozen Blueberries
1 Cup of Hazelnuts (coarsely ground)
¼ Cup of Coconut Concentrate (or nut butter)
150 grams of Dark Chocolate (plus some extra for dipping)
Cacao Powder (for dusting)
1. Bake chocolate cake as per instructions.
2. Place hot cake in a bowl and then mush it up into crumbs (a little sad, I know!)
3. Place chocolate, coconut concentrate, ground hazelnuts and brandy into the bowl while the cake crumbs are still hot and mix well.
4. Defrost the blueberries and mash them into a paste and mix them into the cake mix.
5. Line a baking tray with baking paper. Roughly roll the yummy chocolaty mush into balls and then chill until firm.
6. Remove from fridge and roll them again to make them nice and smooth before rolling them in cacao powder or dipping them in melted dark chocolate.
Keep refrigerated until you are ready to serve. To avoid the sugar coma, consume responsibly!
Ohhhh WOW!! These things are bad ass! Don't expect any leftovers for lunch tomorrow....
1.5 Kg Meaty Pork Ribs
2 Tbsp. Mammoth Rogan Josh Seasoning (or you could use a BBQ or Cajun dry spice mix)
4 Tbsp. (80ml) Mammoth Coconut Nectar Syrup (or Honey)
1 tsp. Smoked Paprika
1 tsp. Rock or Sea Salt
4 Cloves of Garlic (crushed)
Cayenne Pepper to taste
1. Mix all of the dry spice, salt, garlic and ONLY 2 Tablespoons of the coconut nectar (you'll need the rest later) in a small bowl until well combined.
2. Place ribs in a bowl and pour the yummy sticky BBQish sauce over the top. Rub the marinade into the meat, cover and refrigerate for at least an hour (overnight is best).
3. Once the ribs have had plenty of time to soak up all of the yummy spices, remove from the fridge and set to the side for 10 minutes.
4. Pre-heat oven to 120° Celsius
5. Place a large sheet of foil in the bottom of a baking dish, put the ribs on the foil meaty side down and then place another piece of foil over the top making sure to seal the edges of the foil parcel together.
6. Place in oven for 2.5-3 hours, checking intermittently to re-baste and to make sure they are not drying out.
7. The meat will pull away from the bones when it’s cooked.
8. Place the ribs on a shallow tray meaty side up, pour those yummy pan juices over the top and then drizzle with the leftover coconut nectar. Put them under the grill element (broiler) until the nectar has caramelised.
9. Remove from grill and chop into sections and serve.
I served this up with Raw Cabbage and Kale Salad with Lime, Coconut and Mint Dressing
I guarantee you will ENJOY these!