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Here’s a stunning cake recipe from our recipe journal – Bestow Treats II. Here at Bestow we adore this cake, it embraces New Zealand food with the use of kumara and berries, is easy to make and tastes delicious. Make it for Christmas day just to be different or make it to take to pre Christmas celebrations, it’s also great as a dessert.

Now that berry season is upon us, use fresh berries rather than frozen.

kumara cake gluten free

3 cups of almond meal
Pinch of Himalayan or sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/2 cup of coconut sugar
1/4 cup of macadamia or coconut oil, melted
1 teaspoon of vanilla extract
3 eggs, lightly beaten
3 cups (500g) red kumara (sweet potato), mashed or pureed
1 cup of boysenberries, fresh or frozen

Preheat oven to 150 degrees celsius.

Line the base of a round, springform 23cm (9 inch) cake tin with baking paper.

In a large bowl mix together dry ingredients. Add oil, vanilla, eggs and kumara. Mix well. Fold through boysenberries until colour is just starting to run.

Spoon mixture into cake tin and smooth out. Bake for 1 hour and 20 minutes until top has browned.

Remove from the oven and allow to cool in the tin for 15 minutes. Remove from the tin and allow to cool for a further 15 minutes.

Slice and serve with coconut yoghurt (dairy free) or whipped coconut cream.

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BESTOW TREATS II is a gluten free, dairy free, refined sugar free recipe book available from Bestow stockists (see stockists tab in our menu above).

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  • December 8, 2015

This recipe is a firm favourite from our latest food journal BESTOW TREATS II. And given that it’s also gluten free, dairy free and refined sugar free chocolate it’s also completely guilt free!

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You can mix it up by adding any combination of your favourite dried fruits and nuts and store in the freezer to have an hand whenever required.

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FESTIVE ROCKY ROAD RECIPE

1 cup of cacao butter, melted (or coconut oil)
½ cup of cacao powder
½ cup rice malt syrup or 100% organic maple syrup
1 cup of almond meal
1/2  teaspoon of vanilla extract
½ teaspoon of cinnamon
1 cup of organic popcorn
½ cup of dried goji berries
½ cup of dried apricots, chopped
½ cup of pistachios
Sprinkling of Himalayan or sea salt

Line a baking tray with baking paper.

Combine the melted cacao butter with the cacao, rice malt syrup, almond meal, vanilla and cinnamon to make your chocolate base.

Stir in the popcorn, goji berries, dried apricots and pistachios into the chocolate base. Pour the mixture into the baking tray.

Sprinkle with a good pinch of salt and place in the freezer to set overnight ideally or for 2 hours until firm enough to devour.

Break or cut into chunks and keep it in the fridge.

Optional extras: coconut flakes, seeds, nuts, puffed rice, puffed quinoa or puffed millet.

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BESTOW TREATS II is an 80 page journal of fabulous sweet recipes that will satisfy your cravings while promoting wellness. It’s available from late October 2015 via one of our stockists.

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  • November 3, 2015

It’s our pleasure to bring you ‘Treats II’, another gorgeous little cookbook in the Bestow series, full of deliciously healthy treats. Treats II has come about, not only because of the popularity of our first Treats book, but also to help you enjoy the growing trend towards sweets and desserts that use natural sugars and nutrient- rich, health-giving ingredients.

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We’ve created even more easy-to-make recipes that taste delicious!

Be assured that just because they’re healthy doesn’t mean they aren’t as popular as conventional sweets: the children who happily taste tested for us can attribute to this.

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So next time you have a special occasion to celebrate or are enjoying the company of friends or family, why not offer to bring the ‘treat’ and discover for yourself just how delicious these goodies are.

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Contact a stockist near you to check availability.

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  • November 1, 2015

These are delicious, light tarts that are not too sweet (no refined sugar) and are gluten free. You can also make this as one large tart you just need to cook the crust longer. They smell divine as they cook too!

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Almond Crust

130 grams butter
1/3 cup manuka honey
200 grams ground almonds
1 teaspoon almond extract
2 teaspoons fresh rosemary leaves
pinch of salt

Preheat oven to 180ºC.

Melt the butter and honey together then add in a bowl with all other ingredients, mix well. Using your fingertips, press dough into the bottoms and sides of 8 x 8cm tart pans (buttered or nonstick) ensuring the crust is not too thick. Prick holes with a fork.

Bake in the oven for 10 mins or until golden brown. Leave to cool in the tins, then place in the fridge til cold before you remove them carefully from the tins. I find this step helps with perfect tart shells.

Pear & honey filling

5 ripe pears, thinly sliced (I leave the skin on)
Juice and zest of half a lemon
1 bay leaf
1/2 cup manuka honey
6 small sprigs of rosemary

Combine all ingredients in a saucepan. Bring to the boil. Turn down a little and cook until the pear are soft but not mushy and the mixture is surupy, this takes about 20 – 30 mins. Keep stirring to avoid the mixture from burning.

Remove from heat and allow to cool.

When you’re ready to serve, scoop pear compote into the tart shells. Top each tart with a dollop of thickened cream, greek yoghurt or mascarpone and garnish with rosemary.

  • June 11, 2015

With Anzac day on our doorstep and because this year is the first time that its a long weekend, we decided to celebrate with a gluten free recipe for the famous Anzac biscuits! Traditionally of course the Anzac biscuit is made with rolled oats, in the recipe below we have achieved a very similar taste without the rolled oats.

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ANZAC BISCUITS RECIPE

2 cups almond meal
1 cup slivered almonds
1 cup macadamia nuts, chopped finely
2 cups coconut, desiccated
1 teaspoon vanilla extract
3/4 cup rice malt syrup (or honey)
1/2 cup coconut oil, melted
1 teaspoon baking soda

Preheat oven to 160 degrees celsius and line a large baking tray with baking paper.

Combine almond meal, slivered almonds, macadamia nuts, desiccated coconut and vanilla extract in a bowl and mix well. Place rice malt syrup and coconut oil into small bowl and mix. Add baking soda and stir well until dissolved. Pour liquid into dry ingredients and mix together until well combined.

Shape a tablespoonful of the mixture into a ball. They will be quite sticky so to press them flat, cover the bottom of a jar with gladwrap and press firmly down on to the cookie mixture ball until you have a nice flat shape. Place on the baking tray.

Bake for 10 minutes or until golden – make sure you keep an eye on your cookies as they brown quite quickly. The biscuits will be very soft when they come out of the oven so leave to cool for ten minutes before transferring biscuits to cooling rack to harden.

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The traditional Anzac biscuit was a very common fund raising item during the war which is why it is associated with our ANZACS.

 

 

Sheryl Nicholson from The huia tree and I have combined forces again and are very excited to bring you the BESTOW TREATS COOKBOOK! We celebrate all things delicious, comforting, uplifting and healthy in our third publication.  Of course, we’re not suggesting you can go too crazy with these recipes as they are still treats! They’re something to savour when you’re enjoying the company of friends or family or a perfect pick-me-up when you need it. All the recipes are gluten free, refined sugar free and have dairy free options where relevant.

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Unfortunately, whether homemade or store bought, most treats are packed full of ingredients that undermine our health and wellbeing. This is especially true of refined sugar, which is becoming increasingly recognised as one of the biggest causes of disease in modern diets.

Our recipes have been created with delicious, nutrient-dense ingredients designed to bestow goodness to your health and wellbeing (not to mention your skin). Most of them are very quick and easy to prepare and can be kept in the fridge or freezer for anytime you need to enjoy a little morsel of pleasure in your day.

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The BESTOW TREATS COOKBOOK will be available on December 1st through our stockists. RRP NZ$25.

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Amaranth is a wonderfully nutritious gluten free grain option. It is a good source of protein, minerals and fibre and has a lower carbohydrate level. Makes 30-35 crackers.

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AMARANTH CRACKERS RECIPE

2 cups amaranth flour

2 tablespoons olive oil

1 tablespoon honey (optional)

1 teaspoon baking powder

1 teaspoon salt

1 tablespoon sunflower seeds

1 tablespoon flax seeds

2 teaspoons of rosemary, finely chopped

1/3 cup water

Heat oven to 175°C.

In a processor add amaranth flour, baking powder, salt, honey, olive oil, seeds, rosemary and blend. Slowly add the water until a dough forms without it being sticky.

Roll out on baking paper to a 2-3mm thickness. Cut shapes with a cookie cutter. Prick each cracker a couple of times with a fork and bake for 15 – 20 mins until golden brown. Allow to cool and store in an airtight container.

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ROAST CAULIFLOWER HUMMUS RECIPE

1/2 head of cauliflower cut into florets

1 tablespoon of olive oil
1/3 cup tahini

2 cloves garlic
Juice of 1 lemon

1/2 – 1 teaspoon of cumin

Salt and pepper

Preheat the oven to 180 degrees celsius. Brush the cauliflower florets with the olive oil. Place on a baking tray and roast for 30 minutes until the cauliflower is golden brown on the edges.

Add the roast cauliflower to a processor with the tahini, garlic, lemon and cumin. Process till smooth, season with salt and pepper to taste.

Nutritional notes:
If you compare Amaranth to white rice you can see the amazing benefits it offers our health.

Quantity = 1 cup
Amaranth
Protein – 28.1gm
Magnesium – 519mg
Iron – 15mg
Fibre – 18gm
Carbohydrate – 129gm

White Rice
Protein – 13.1gm
Magnesium – 46mg
Iron – 1.5mg
Fibre – 2.4gm
Carbohydrate – 148gm

The proteins amaranth contain are more digestible than many proteins and are a good source of the amino acid lysine which other grains are short of. Lysine helps prevent you getting cold sores so ideal if you are a sufferer.

Have you ever tried making your own falafels? To be honest I’ve always thought they resided in the land of the bland – this was my first attempt. Amazingly they are a taste sensation and I can imagine all sorts of ingredient options so I will be making them alot more! The traditional way to cook them would be to fry them in oil, this version is much healthier and tastes just as good.

Falafels are made from chickpeas, which are full of fibre, both soluble (draws out toxins and lowers cholesterol) and insoluble (encourages elimination). They have a low GI and support energy production in our cells making them ideal for weight loss.

Chickpeas are also wonderful for women especially from a hormonal perspective. The manganese they contain can help the symptoms of PMS but if you are postmenopausal they contain helpful phytochemicals called saponins. These act as antioxidants and can lower the risk of breast cancer, osteoporosis and minimise hot flushes.

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For the falafels:


1 can of chickpeas, drained
2 cloves garlic
1 small onion, roughly chopped
½ cup parsley
1 tablespoon gluten free flour eg. Amaranth, buckwheat, chickpea
1 teaspoons sea salt
2 teaspoons ground cumin
1 teaspoon ground coriander
Fresh cracked black pepper to taste
2 tablespoons of olive oil
100g of pistachios

Preheat oven to 180 degrees Celsius.

Place all of the ingredients in a food processor and blend for a minute or two – you want the mixture to be manageable but still a little chunky.

With wet hands, roll the mixture into balls and place on a lined baking tray. Bake in the oven, turning every ten minutes, until golden brown – 25 to 30 minutes.

For the tomato salsa:
3 large tomatoes, diced
½ red onion, finely chopped
A good handful of Italian parsley, chopped
Juice of one lemon
Salt and pepper
Mix all together, season to taste.

You could try other fresh herbs in your falafel and salsa mix such as mint, coriander, basil, oregano or a mixture of herbs.

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  • August 1, 2014

snHi there, it’s Sheryl from the huia tree, I’m guest blogging today for Janine of Bestow Beauty. Janine and I work together to bring you recipes and the Bestow Within natural food journals. My journey towards better health and lifestyle started three years ago when I was diagnosed with invasive breast cancer, it knocked the stuffing out of me! Here I was early forties and thinking I could box along at a frantic pace for years to come, surely it wasn’t over yet?

Thankfully it wasn’t, I have learnt more in three years about myself and good health than I have learnt in my 40+ years prior.

I have always loved creating meals, it’s my downtime or de-stress time. I guess that means I get to de-stress alot these days 🙂

I am happiest creating vibrant food that not is not only healthy but of course also looks great when photographed. As I am also a mother of three and work full time, I try to keep it real – recipes that are easy to create and photographs that tell it like it is. Sometimes that doesn’t happen and there are a few disasters – still edible though.

So together with all of that and Janine’s incredible nutritional, wellness and skincare knowledge I think we make a pretty good team! So on that note, this week’s recipe seems fitting – The goddess bowl, full of healing goodness and vibrancy.

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Makes two bowls

Gorgeous green dressing:
1 avocado
1/2 cup spinach leaves
1/2 basil leaves
Juice of one lemon
1 tablespoon of Bestow Beauty Oil
1 tablespoon of apple cider vinegar
Salt and pepper to taste

Blend all together with a stick blender, sweeten a little to taste (optional) with honey, maple, agave syrup or a couple of drops of stevia.

Goddess bowl ingredients:
1/2 buttercup pumpkin
1 tablespoon of olive oil
1 teaspoon of cumin powder
1 teaspoon of fennel seeds
1/2 teaspoon of cinnamon
1 cup of black rice, cooked according to packet directions
1 cup of spinach leaves
1 cup of rocket
1/2 cup of fresh sprouts
1/4 red cabbage, shredded
2 tomatoes, cut in wedges
1/2 cup of pumpkin seeds and sunflower seeds (toasted if preferred)
Microgreens (optional)
Salt and pepper

Method:
Preheat oven to 180 degrees celsius.
Cut your pumpkin into wedges and remove seeds, pulp and skin. Chop into cubes, toss with the olive oil, cumin, cinnamon, fennel and season with salt and pepper. Place in a baking dish lined with baking paper and bake until soft (15 to 20 mins). While that is cooking make up your two goddess bowls with all the other ingredients. Add the pumpkin when it is cooked, scatter with microgreens (optional), serve with your gorgeous green dressing.

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Where possible we choose organic ingredients, these lovely ones above are from Wild Earth Organics in Tauranga, Bay of Plenty.

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Nourishing Notes from Janine:
The Bestow Goddess Bowls are so full of ‘health protecting’ vegetables that it’s hard to know where to start. They are just SO good for you and your skin that I have decided to focus on the avocados, the hero ingredient found in the dressing.

Avocados are not only rich in heart-healthy monounsaturated fat, they are also a great source of both insoluble and soluble fibre, keeping you regular and ensuring your skin remains fresh and clear.

Avocados are a great source of antioxidant carotenoids like beta carotene, zeaxathin and lutein as well as vitamin E. These compounds soak up free radicals before they have time to harm your cells and keep you protected against environmental damage that leads to fine lines and wrinkles.

Many people are surprised to learn that avocado’s contain good levels of vitamin C too. Vitamin C is another important antioxidant that helps your skin make collagen, your anti-wrinkle fibre.

Lastly, avocados contain Omega 9 and monounsaturated oils (oleic acid) to help soften and moisturise your skin from the inside.

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You will see more of this style of eating in the next BESTOW WITHIN journal coming out in early August! With the right ingredients on hand you can have a fresh, healthy meal in no time at all. Janine and I will show you how 🙂

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Blueberries are wonderful skin foods, high in fibre, vitamins A, C and antioxidants. Blueberries are particularly useful for strengthening the fine capillaries under your skin because of the vitamin C and bioflavonoids they contain. They keep your skin smooth and help prevent premature ageing with the antioxidants they provide and the fibre, while not directly effecting your skin, will help keep it looking clear and fresh by encouraging the removal of wastes and toxins from the body.

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RECIPE
4 cups (350 g) almond meal
1/2 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 cup of coconut thread
1/2 cup grape seed oil
1/2 cup organic maple syrup or melted raw honey
Zest of two lemons
3 organic eggs, beaten
1 cup of organic blueberries, fresh or frozen

Pre-heat oven to 170 degrees celsius.

In a large bowl mix together all the dry ingredients. Add the oil and honey or maple syrup. Mix well. Add the beaten eggs and lemon zest, mix to combine. Gently stir in the blueberries.

Bake in the oven for one hour, we covered the top with tin foil after 45 minutes as the cake was golden brown but not quite cooked through.

Remove from the oven and allow to cool in the tin for about 30 minutes before removing.

Serve with natural yoghurt (stir through a spoonful of Bestow Be Cleansed if you have some), and more blueberries.

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We have dusted the cake with a little coconut flour.