March 22, 2016

nut butter & chocolate slice



 We really love muesli bars in our house so it pays to have a few recipes up my sleeve for my weekly school bake-up. 


nut butter & chocolate slice

10 medijool dates
4 Tb coconut oil
1 cup nut butter
pinch salt
1 tsp vanilla paste (recipe here)
1 cup puffed millet (or quinoa)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds

Topping
1/4 cup coconut oil
1/4 cup pure maple syrup
1/4 cup cacao
pinch Himalayan salt


1. Place dates and coconut oil into thermomix. Cook 1 minute 100 degrees speed 1
2. Add nut butter, salt and vanilla
3. Blitz 30 seconds speed 9
4. Add seeds and millet. Mix reverse speed 3 for 10 seconds.
5. Scrape down sides and repeat if required.
6. Press into a baking tin 20x 30cm lined with baking paper and place into the fridge to set for 1 hour.
7. Melt the coconut oil for the topping if solid and mix in remaining ingredients. Stir til smooth and combined. 
8. Remove slice from the fridge and add melted topping. Even the topping by tilting the tray in various direction. Place back in the fridge for 1/2 hour or til set.
9. Remove and slice into small pieces. Place into a airtight container and store in the fridge. Lasts 2 weeks (good luck with that!) 






February 04, 2016

blueberry pancakes


 I have been working a recipe for pancakes that is both gluten free and approved by my whole household and I am very pleased to say that I have finally perfected my goal!

These pancakes are light & fluffy and are full of protein so you'll find you won't eat as many as normal and they will also keep you feeling full a lot longer than the traditional pancakes.

Pancake breakfasts usually occur on a Saturday morning in our household and they are a tradition that brings much joy to me as I know they are creating memories that my children will take with them for the rest of their lives.


Blueberry Pancakes
(serves 4)

80g coconut(desiccated or shredded)
3/4 cup tapioca flour
3 bananas
6 eggs
pinch salt
1 tsp baking powder
1 cup blueberries (frozen is fine)

flaked coconut, fresh blueberries and honey or maple syrup to serve

METHOD
1. Place coconut in thermomix and blitz 30 seconds speed 9.
2. Place remaining ingredients into the thermomix and mix 5 seconds speed 5. Scrape edges and repeat.
3. Heat a large fry pan over medium heat and melt a small amount of ghee or coconut oil before adding each batch of pancakes to prevent sticking.
4. Add batter and place 6-8 blueberries on each pancake. Cook 3-5 mins on each side until bubbles form and they are slightly brown.
5. Serve with flaked coconut, fresh blueberries and honey or maple syrup.


NOTE
If you don't have a thermomix for the first step simply use desiccated coconut as is, mash banana with a fork and mix together remaining ingredients with a whisk or food processor. 

January 26, 2016

chocolate muesli slice












 I am frequently trying out new recipes for muesli bars as between my husband and kids they are one of the most frequently consumed foods in our household. My middle boy often struggles with textures so I have to take this into consideration when formulating my recipes. This one has proven to be quite successful in our house and I hope it will in yours too!


chocolate muesli slice

1 cup puffed millet
1 cup puffed rice
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/2 coconut chips/shredded coconut
1/3 cup coconut oil
1/3 cup rice malt syrup or honey
1/4 cup cacao
2 Tb peanut butter
1 tsp vanilla bean paste (recipe here)
pinch salt

METHOD
1. Place the millet, puffed rice, sunflower & pumpkin seeds & coconut into a large bowl
2. Melt the remaining ingredients in a medium saucepan over low heat until just melted and combined. 
3. Pour wet ingredients over dry ingredients and mix to combine
4. Line a 30x20cm baking tin with baking paper and press mixure into the tin evenly
5. Bake in the oven at 180 degrees for 15 minutes
6. Remove from the oven and place in the fridge to cool and slice when cold. Store in the fridge in an airtight container. Lasts 2 weeks.


January 11, 2016

raw chocolate


This recipe for raw chocolate doubles as a recipe for healthy ice-magic. It's incredibly versatile & you'll be shocked to see how easy it is! We use it in smoothies, on top of slices & ice cream and set into chocolate molds. I usually have a jar of it made up in the fridge to have on hand at any time. 





This raw chocolate can be used in place or normal chocolate and the benefit is that it's dairy free and nutrient rich. The biggest thing to remember when using it is that it sets at cold temperatures (in the fridge or freezer) and melts at room temperature or when heated. Therefore it mimics the effect of the beloved childhood favorite ice-magic but is much healthier! 


Remember when melting it, do so gently at a low temperature as it can be ruined if melted at a high heat.


Raw Ice-Magic Chocolate
1/2 cup cacao
1/2 cup pure maple syrup
1/2 cup coconut oil
pinch Himalayan salt

Melt the coconut oil if solid over a low heat. Add remaining ingredients and stir til combined. Use as required and store excess in a jar in the fridge.  Bring to room temperature or melt on low heat for 10 seconds in the microwave. Be creative & enjoy!!!

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