Here are some simple snack options without the need for baking…
1. Hommus with carrot and celery sticks
2. Rye Cruskets with Avocado, tomato and spinach
3. Quinoa Corn Thins with natural peanut butter (no added salt or sugar)
4. No Sugar Chobani greek yoghurt served with fresh passionfruit or berries
5. Nuts…..2 thumbs for men, 1 thumb for women
6. A piece of fruit
INGREDIENTS….1 x500g packet of pitted dates,1 x375g packet of unsalted peanuts,2 tablespoons of natural peanut butter, 1/3 cup of coconut oil,100g of melted dark chocolate.
METHOD..Place nuts and dates in food processor and blitz for about 30 seconds. Place coconut oil and peanut butter in microwave safe jug and place in microwave for 1 minute. Add to food processor with nuts and dates and blitz until mixed. Press into a lined slice tray. Top with melted chocolate. Place in freezer for about 30 minutes. Remove and slice into small portions. Return to freezer and enjoy 1 slice per day.
White Chocolate Pistachio and Cranberry Christmas Balls
Soak 1 cup of dates in boiling water. Blitz a packet of raw cashews (from Aldi) in the food processor, add half a cup of pistachios and cranberries, give them a quick blitz but you still want them chunky. Place them in another bow. Then add 1 cup of almond meal. Mix. Blitz the dates (with water) and then add to the mixture and stir. Stir in half a cup of white choc bits. Then half a cup or less of melted coconut oil. Add a little bit of boiling water if it’s not sticky enough to roll into balls.
And some that do require baking…
Raspberry and Choc Muffins
INGREDIENTS (makes 12)
2 cups of Wholemeal Self Raising Flour
2 teaspoons of Baking Powder
2 Tablespoons of Black Chia seeds
1 cup of Plain Greek yoghurt
1/2 to 1 cup of milk
1 handful of dark choc bits
1 cup of frozen raspberries
Drizzle of honey (optional)
METHOD:Preheat fan-forced oven to 160 degrees.
Place flour, baking powder and chia in large mixing bowl and stir. Make a well and add eggs, yoghurt and some of the milk. Mix thoroughly and add more milk if the texture is to dry. Stir in chic bits and then raspberries. Place muffin patty pans, sprayed with olive oil, in muffin tray and distribute mixture evenly. Drizzle a little honey on top of each muffin.
Bake in the oven until cooked through (roughly 15-20 mins).
Goji Berry Fudge
215g (1 1/4 cups) Goji berries
300g fresh dates, pitted, chopped
145g (1/2 cup) almond spread or natural peanut butter
2 Tablespoons of chia seeds
30g (1/4 cup) raw cacao powder
60ml (1/4 cup) melted coconut oil
Pinch of sea salt
1 tablespoon raw cacao nibs
METHOD Grease the base and sides of an 11 x 21cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang. Place 1 cup of the Goji Berries in a heatproof bowl. Cover with boiling water. Stand for 5 minutes. Drain. Keep remaining berries for topping.
Process the dates and soaked Goji berries in a food processor, scraping down sides occasionally, until smooth. Add the almond spread/peanut butter, chia seeds, cacao powder, coconut oil and salt. Process until smooth. Press into the prepared pan and smooth the surface with wet hands (its sticky).
Sprinkle the fudge with the cacao nibs and reserved Goji berries. Use your hands to gently press into the fudge. Place in the fridge for 4 hours or freezer until firm. Use a sharp knife to cut into 18 pieces. Store in fridge or freezer depending on how firm you like your fudge.
Chocolate Raspberry Slice
1/2 cup of rolled oats ( make into a flour in the blender)
1/4 cup of cocoa or cacao
1/2 cup of chia seeds
2 cups of brown rice puffs
2 Tablespoons of peanut butter
120g apple puree
1/2 cup of skim milk
2 Tablespoons of rice malt syrup or honey
150g of firm low fat ricotta ( I used normal ricotta and drained it)
1/2 cup of raspberries
Put all dry ingredients in a bowl apart from almonds. Then blend all the wet ingredients apart from raspberries and ricotta. Mix together and pour into a lined slice tin. Crumble the ricotta over the top followed by raspberries and finally almonds. Bake in the oven at 170 degrees for 25 to 35 minutes. Remove when cooked and leave in tin for 5 minutes. Remove onto wire rack to cool completely then cut and refrigerate. Tastes a bit like crunchy brownies
8 small ripe bananas
2 cups pitted dates
1 cup walnut pieces
2 cups wholemeal SR flour
1 tsp cinnamon
Garnish with extra walnut pieces and cinnamon
Put peeled bananas, dates, and egg into your blender or food processor and blend until smooth.
Transfer contents of blender or food processor into large mixing bowl. Add remaining ingredients to the mixing bowl with the exception of garnishes. Stir until well combined.
Line and grease loaf pan with coconut oil or olive oil spray and pour the batter into the dish spreading it out evenly with the back of a spoon.
Sprinkle the top of the loaf with cinnamon and walnut pieces,
Bake in preheated 160° fan forced oven for 55–60 minutes
2 Tablespoons of cacao powder
2 teaspoons of cinnamon
2 Tablespoons of chia seeds
1 cup of brown rice puffs
1 and half cups of almond meal
1 1/3 cup of dates soaked in boiling water
(enough water to cover dates)
(slice both ends off and discard. Slice orange into 4 and remove seeds)
Shredded coconut or extra cacao for coating (optional)
Place the almond meal, rice puffs, chia, cinnamon and cacao in a large mixing bowl to combine. Place the dates (including the water) and orange pieces (including skin) into food processor and blitz until smooth. Add to dry ingredients and mix well. Roll into golf ball size balls and coat with coconut or cacao. Store in the freezer if you like your balls firm or in the fridge if you like your balls soft.
Protein Packed Orange and Chia Muffins
2 oranges, tops removed, cut into 4, pips removed.
6 organic free range eggs.
1/3 cup rice malt syrup
250 g almond meal.
3 teaspoons baking powder (gluten free, if required).
2 tablespoons chia seeds soaked in coconut milk/water .
Preheat the oven to 160ºC. Soak chia seeds in 1/2 cup of coconut milk or water while you prepare other ingredients. Place the prepared oranges in a microwave container with a little water and microwave on high for 8 minutes. Once cooked puree the whole orange, including peel plus the soaked chia mixture in a food processor, until smooth.
In a large mixing bowl; mix the eggs and rice malt syrup until light and fluffy. Add the almond meal and baking powder. Mix until combined. Stir in the orange puree and soaked chia seeds. Place patty pans in muffin tin and spray with a little olive oil, fill pans with mixture. Bake in the oven for about 25 minutes or until firm, but still moist.
Gluten Free Sweet Potato Cake
A relatively easy recipe that’s a healthy alternative to your old fashioned carrot cake. Sugar free and tasty!
4 eggs, 1 teaspoon of vanilla extract, 1/3 cup of olive oil , 2 cups of almond meal
2 teaspoons of mixed spice
1 teaspoon of baking powder
300g of grated sweet potato
3/4 cup of desiccated coconut
1 cup of currants
1 1/2 cups of chopped dates
Preheat oven to 160
Line and grease a round cake tin. Beat eggs for 8 mins with electric mixer with vanilla. While that’s happening, mix remaining ingredients in a large bowl. Fold through egg and place in cake tin and bake for roughly 45 minutes.
Quinoa Carrot Muffins
1/3 cup of macadamia oil or coconut oil
1 cup of selfraising flour
1 teaspoon of cinamon
1 cup of cooked quinoa (I used a mix of red and white)
1 cup of grated carrot
1/2 chopped walnuts
a handful of sultanas and chopped dates
1 container of apple puree ( I used 1 grated fresh apple)
Honey (optional, as they are sweet enough with the dried fruit and apple)
Olive oil spray to coat muffin patties. Mix everything together with a wooden spoon and pop into patties in your muffin tray. Baked in oven at about 160 degrees for roughly 10 to 15 minutes (keep check as they cook quickly) Makes 10-12
Rind and juice of 1 orange
2 mashed bananas
Wholemeal spelt flour (had this in the pantry and wanted to try it) or wholemeal SR flour
Baking soda (omit if using SR flour) dissolve in boiling water
Macadamia oil or olive oil if you want a NUT FREE version
Rice malt syrup or Honey (optional for sweetness)
Mix all the ingredients and spoon into patty pans sprayed with olive oil in your muffin tray
2-cups wholemeal SR flour
1 tablespoon baking powder
1-tablespoon rice malt syrup or honey
2 tubs of apple puree
1 cup mashed very ripe bananas
Skim milk for the right consistency
1 cup raspberries
1/3 cup of sunflower seeds
1/3 cup of walnuts
Directions: Preheat oven to 180 degrees. Spray muffin tin with non-stick cooking spray or line with paper muffin cups. In a large bowl add all ingredients except berries. Mix well. Fold in berries. Pour into prepared muffin tin and bake for 20 minutes. Serves 12.
Chocolate Muesli Slice
2 cups of rolled oats
1/2 cup of chia seeds
1 Tablespoon of vanilla extract
1/2 cup of dried cranberries or sultanas
3 Tablespoons of cacao powder (you can use cocoa powder)
2 teaspoons of cinnamon
1/3 of a cup of coconut oil (solid form, from the Asian section at Safeway) add more if you omit the peanut butter to make it nut free.
1/3 cup of rice malt syrup or honey
1/3 cup of no added salt or sugar peanut butter (Sanitarium)
Olive oil spray to lined slice tin
Combine oats, dried fruit, cacao, and cinnamon in a mixing bowl and stir well.
Warm the coconut oil, peanut butter, honey and vanilla in a microwave jug or on the stove stop to combine. Pour on to the oats mixture and stir well.
Press firmly into the slice tin and freeze for 2 hours. Remove and cut into bars with a sharp knife. Return to the freezer.
3/4 cup of Walnuts
1tbsp of Sunflower Seeds
1 tbsp of Pepita Seeds
1 Cup of Dates
1/2 cup of Goji berries
2 table spoons of chia seeds
2 tablespoons of coconut flour
150g of almond meal
1 tspoon cinnamon
1 tablespoon of cacao
1 tbsp of Peanut Butter (healthy variety)
1/2 cup of coconut oil
1/4 to 1/2 cup of rice malt syrup (optional)
Desiccated Coconut for coating
Add almond meal, chia, coconut flour cinnamon and cacao to mixing bowl and stir to mix. Put nuts, seeds,dates and berries in the food processor until there are no lumps. Melt remaining ingredients (except coconut) in microwave for 1 minute. Add all ingredients to mixing bowl and stir thoroughly.
Press into balls, add moisture with water if needed. Roll in coconut and store in airtight container for up to 2 weeks.
Ingredients • sweet potato (250g, peeled and grated) • 2 eggs • pure vanilla extract (2 tsps) • rice malt syrup (1⁄2 cup) • extra virgin olive oil (1⁄2 cup) • baking powder (1 tbl) • bicarb soda (1⁄2 tsp) • protein powder-optional (2 tbls) • cacao powder (1/2 cup) • coconut flour (2 tbls), crushed walnuts (optional)
Method …… Preheat oven to 185°C degrees.
Combine grated sweet potato, eggs, vanilla, rice malt syrup and olive oil in a medium bowl and stir together until well mixed. Add baking powder, bicarb and protein powder; stir to combine. Add cacao powder, mix and finally add the coconut flour. Make sure your coconut flour tablespoons are level as adding too much will absorb to much moisture, resulting in drier brownies.
After stirring everything together line a 20cm x 30cm brownie pan with baking paper and pour the mixture in, the ideal thickness of the layer is about 2.5 cm. Too thin and the brownies might overcook and too thick will result in undercooked middle. Sprinkle with walnuts before putting in oven.
Cook for 25-30 minutes. Remove from oven and cool for 5-10 minutes before carefully removing the brownie cake from the pan. Cut into 4cm x 4cm pieces.
Lemon Protein Balls
2 cups dates, 1 cup walnuts, 1/2 cup pumpkin seeds, 1/2 cup sunflower seeds, 1 cup almond meal and 1/2 cup coconut flour. Blitz in food processor with 1 lemon, skin and all but …ends cut off, cut into four, seeds removed. Blitz until smoothish.
Pour into a bowl and add 2 tablespoons of peanut butter and 1/2 cup of coconut oil that has been heated in the microwave together for 1 minute. Add to the mixture and stir to combine add a little boiling water so the mixture sticks well enough to roll into balls and coat with rolled oats or coconut!
Blueberry Banana Bread
I just threw this together without measuring anything with a bunch of ingredients I grabbed from the pantry. The measurements are a guide only, add/take-away to get the right consistency for the perfect mixture…
2 ripe mashed bananas, 2 pots of unsweetened apple puree, 2 eggs, 3/4 cup Chobani greek yoghurt, 3 Tablespoons coconut oil and 2 Tablespoons of rice malt syrup melted in the microwave, 1 1/2 -2 cups of wholemeal SR flour, 1 tspoon of baking powder, 1 cup of crushed walnuts, 1/2 a cup of LOCALLY SOURCED blueberries and a handful of slivered almonds for the top.
Mix all the wet ingredients first then add the flour and baking powder stir until well combined, mix through walnuts and blueberries. Line a slice tin with baking paper and spray with oil, pour in mixture and sprinkle with almonds. Bake at 165 for 30-35 mins.