Cocobella Community Top 5 for October

Pineapple Upside Down Cake by @losing_my_vegan_virginity

A lightly sweet and moist cake that’s very easy to make – one bowl only.

Ingredients:

• one 425gm tin sliced pineapple rings
• 210gms Cocobella coconut yoghurt
• Caramelised Pineapple Sauce I used @poppysmacksauce which is perfect for this
• 3x flaxeggs (1 flaxegg is 1 Tbsp ground flaxseed to 2 Tbsp water
• 60gms desiccated coconut
• 120gms brown sugar
• 200gms dairy free spread
• 160gms plain flour
• 1 Tbsp baking powder
• zest of 1/4 of a lime
• 1 tsp ground nutmeg
• 1/2 tsp ginger powder

Method:

1. Preheat oven to 180⁰ celsius
2. Lightly wipe a round springform cake pan with dairy free spread to avoid cake sticking. (Oil wont work the same as a substitute)
3. Cut each ring of pineapple in half and arrange at bottom of pan like the picture
4. Pour a bit of caramelised pineapple sauce on top of pineapple that are in the cake pan
5. In a mixing bowl add all the other ingredients and use an electric mixer to combine to make cake batter
6. The cake batter will be quite sticky so do your best to get it off the beaters and spread over the top of the pineapple in the cake pan
7. Bake for 45 minutes. Check to see if its cooked in the middle using a knife. If it comes out clean you’re good.
8. Flip cake onto a plate and drizzle over more caramelised pineapple sauce and serve with dollops of cocobella coconut yoghurt

Splice Smoothie Recipe by @youknowchlo

Nothing says summer quite like something lime splice.

Ingredients

• 250 mL of coconut water
• 250 mL of vanilla coconut yoghurt
• 1 cup of frozen pineapple
• 1 passionfruit
• 1/2 juice of a lime
• 1 tsp of spirulina
• 1 tsp of matcha powder

Optional enhancements:

• Mint
• Kelp powder
• MCT oil
• Stevia

Method

1. Simply pop it all into a blender and pulse until smooth!
2. Top with extra passionfruit and fresh pineapple

Loaded açai bowls by @theblooming_foodie

Antioxidants for days in these smoothie bowls.

Açai base:

• 4 frozen bananas
• 4 açai packets
• 1 cup Cocobella coconut water

Method:

1. Blend all ingredients until smooth and creamy.
2. Add to a bowl and top with your favourite fruits, granola and nut butter!

Choc Pumpkin Protein Bread by @balancebyelise

This high protein loaf will have you working out and recovering like Elise all summer long.

Ingredients

• 1 cup pumpkin pureed
• 3 eggs
• 1/4 cup almond milk *you may need more depending on the protein you use.
• 1 tsp vanilla extract
• 4 tbsp pure maple syrup
• 2 heaped tbsp coconut yoghurt 
• 2 serves (60g) VEGAN vanilla protein
• 1.25 cups oat flour
• 2 tbsp coconut flour
• 1 tsp baking powder
• Pinch of salt
• 1 tsp ground cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp ginger
• 4 squares dark chocolate, chopped

Method

1. Preheat your oven to 180 degrees, fan-forced.
2. Add all the wet ingredients to a bowl and combine. Then add in the dry ingredients (excluding the chocolate) and mix until well combined.
3. Fold through the chopped chocolate.
4. Transfer into a loaf baking tin and place in the oven to bake for 35-40 minutes, or until golden and an inserted skewer comes out clean.
5. Allow to cool slightly before transferring onto a wire baking rack to cool completely. Then slice and enjoy!

VEGAN OPTION: simply sub the eggs for vegan eggs & make sure you use a vegan chocolate!

Blueberry Overnight Oats by @nourish.flourish.flow

These clean, high fibre overnight oats are perfect for any summer morning.

(Serves 6)

Ingredients

• 2 Cups Wholegrain Rolled Oats
• 1 Cup Frozen Blueberries
• 3 Tbsp LSA
• 1/4 Cup Chia Seeds
• 1/4 Cup Hemp Seeds
• 1 Tsp Vanilla Extract
• 2 Tsp Mixed Spice
• 3 – 4 Cups Coconut water (or enough to cover above ingredients)

Toppings

• Diced Mango
• Raspberries
• Cocobella Vanilla Yoghurt
• Peanut Butter
• Sunflower Seeds
• Pumpkin Seeds

Method

1. Add all ingredients into a large mixing bowl, give it a good stir.
2. Allow to soak overnight (or if you just can’t wait…. at least 2-3 hours).
3. Once the wait is over… serve it on up!