Banana Chocolate Fudge

I've decided to post this recipe only because banana-choc recipes seem to be popular on the net, so there must be folk out there who like it, but after trying a few banana-choc recipes, and being disappointed each time, I've decided I'm not a fan of this combo.
That being said, there's nothing really wrong with it, so those who do like the banana-choc combo may well really enjoy this, so here's to y'all . . .

They DO look YUM though, don't they!

160g very ripe banana
1/2 cup desiccated coconut
1/3 cup coconut oil, melted
2 tbs coconut flour
1 1/2 tbs coconut blossom sugar
1/8 tsp himalayan salt
1/4 cup + 2tbs cocoa powder

• place all ingrediets in food processor and blend until well combined 
• grease a glass dish with some coconut oil, press mixture into dish and refrigerate for a few hours until set
• cut into slices and enjoy! Keep refrigerated.

Recipe credit to Chocolate Covered Katie, with some adaptations of my own.

Savoury Chickpea "Bread"

This is the first time I'm using chickpea flour, and it's resulted in an interesting flavour, I think I like it and will try more recipes with it.

1 cup chickpea flour
1/2 tsp salt
1/2 tsp baking soda
1 tbs ground flax
1 tsp apple cider vinegar
1 cup milk (the recipe says not rice milk as it doesn't react well with the vinegar)
1 tbs water

• preheat oven to 200C and grease a glass dish (I used about 8x5 inch)
• combine flax with all wet ingredients and whisk very well
• in a separate bowl combine dry ingredients and mix well, then pour the wet into the dry and mix until well combined
• pour mixture into greased dish and bake for about 10-12 mins
• let cool and cut into squares

This is yummy on it's own as an accompaniment to a dish, or, my fave, served with apricot jam, mmmmm . . . 

Recipe credit to Chocolate Covered Katie

Veggie Lentil Cottage Pie

This is such a good hearty satisfying yummy dish.  And a good source of protein and fiber.
You can make this dish vegan by using a vegan butter and milk substitute in the mashed potatoes.

Filling:
250g brown lentils, cooked, drained & set aside
coconut oil for frying
1 leek, finely chopped
1 celery stalk, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
1 cup steamed butternut (I pre steamed mine for about 15 mins)
1 cup sliced mushrooms (I used button but you can use others)
1 cup peas (not canned)
3 tomatoes, finely chopped
115g container tomato paste (heaped 1/3 cup)
1 tsp veggie stock powder
1 tsp cumin powder
1/2 tsp turmeric powder
2 bay leaves
1 tsp himalayan salt
1/4 tsp powdered pepper

Topping:
4 cups potatoes, steamed until soft (about 30 mins - I steamed them while filling was cooking so that mash is fresh & soft when I spread it on filling)
salt & butter to taste
a little milk to make it "fluffier"

• heat oil and fry onion, leek, salt, pepper, cumin, turmeric & stock powder until onion is translucent, about 5 mins
• add remaining ingredients with 1 1/2 cup water, bring to a boil, cover, reduce heat & simmer 15 mins
• while it's simmering, chop & steam the potatoes - when they're done, mash them with salt, butter & a little bit of milk - add little milk at a time and add more if you see you want the mash to be more fluffy
• remove cover and simmer until most of the liquid has been absorbed (it took me about 20 mins), but leave some moisture left, it mustn't be simmered dry
• place filling into a glass dish (remember to remove bay leaves) & gently spread mash potato over the top
• serve & enjoyyyy