Thursday, 10 September 2015

Bliss balls 2 ways

Quick fire recipe for you all - no mucking around with idle chit chat today!!!

Kids have been all about the frooze balls lately so we whipped up a couple of versions to satisfy everyone's tastes.

On the left are the sugar free cinnamon vanilla 'cookie dough' bliss balls and on the right the nut free 'peanut butter' balls.

Recipes as follows:







Cinnamon Vanilla Cookie Dough Bliss Balls

gluten-free, grain-free, dairy-free, soy-free, sugar free

Ingredients:
1/2 cup almond butter
1 cup shredded or desiccated coconut
1 tsp cinnamon
1 tsp vanilla extract

Directions (it's as easy as 1-2-3!)
1. Blend all ingredients together in a blender until a thick dough forms.
2. Roll in to balls.
3. Store in the fridge to keep firm.

Nut Free 'Peanut Butter' Bliss Balls

gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

Ingredients:
1/2 cup medjool dates (or dried dates soaked in boiling water for around 15 minutes then drained)
1 cup pumpkin seeds (pepitas)
1 cup desiccated coconut
1 tsp vanilla extract

Directions:
1. Blend all ingredients together in a blender until a thick dough forms.
2. Roll in to balls
3. Store in the fridge to keep firm

Enjoy!

x



Chocolate Muffins

Here's a quick little recipe that the kids and I whipped up this evening - nice and simple for mid week baking. Chocolate Muffins - free of gluten, grains, dairy, nuts, soy, and refined sugar.

Ready in minutes, only a few simple ingredients, and they hold together well for those bumpy rides kids lunchboxes tend to go on!


Chocolate Muffins

Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

Ingredients:
2 ripe bananas
2 eggs
1 tsp vanilla extract
1/4 cup cocoa
1/4 cup coconut flour
1 tsp baking soda
2 drops stevia or 1 tbsp honey, or sweetener of your choice to taste

Directions:
1. Preheat oven to 180C. Line a muffin tin with paper cases, or grease well
2. In a blender, blend together the banana, eggs, vanilla, and sweetener (if you don't have a blender you can just whisk the eggs, mash the banana, and combine all wet ingredients well)
3. In a medium bowl, combine the coconut flour, cocoa powder, and baking soda
Pour the wet ingredients in to the dry and mix well to combine.
4. Spoon the mixture in to the prepared muffin tin.
5. Bake for around 15 minutes until firm to touch.

This recipe makes 4 large muffins. You can use it to make mini muffins, or you can double the mixture to make more

Enjoy!

x

Tuesday, 8 September 2015

Gluten Free Vanilla Shortbread

Ok so here's a recipe that is a little bit naughty, and doesn't exactly tick all the boxes when it comes to healthy eating, but it was so good and went down so well with the kids that I thought I should share it anyway!

The other day the kids wanted to get in the kitchen but couldn't decide what to make so I let them look through our shelves of recipe books and come up with some ideas. They settled on shortbread so we closed the books (never one to take instructions!!!) and came up with a recipe that is so incredibly easy to make and a good option to have in the arsenal for those special occasions such as birthdays or maybe a posh afternoon tea when it calls for something a little bit naughty!

I am sure that these could be made using either almond or coconut flour if you preferred to keep them grain free, and my next mission is to make a grain free one for those of you who prefer, but the rice flour used in the recipe does a good job of keeping the original texture of shortbread.

Gluten Free Vanilla Shortbread

Gluten-free, nut-free, soy-free

Ingredients:
1 cup brown or white rice flour
1/4 cup butter, softened
1/8 cup coconut sugar
2 tsp vanilla extract

Directions:
1. Preheat oven to 180C and line a baking tray with baking paper.
2. Using a hand held mixer, combine the butter and sugar until light and fluffy. Add the vanilla and whizz to combine.
3. Add the flour and mix until all ingredients are well combined, and a soft dough forms.
4. Take portions of the dough (size of your choice) and form in to balls. Press balls down with a fork
5. Bake for about 20 minutes or until lightly golden.

Enjoy!

x


Raw Raspberry Chocolate Layered Slice

Sometimes in life there is just one of those occasions that calls for something delicious for dessert...and a dinner party with fantastic friends is just one of those times.

Last weekend we were invited out for dinner so I decided to make a little something for dessert to take along. After a whole bunch of 'chucking stuff in and crossing fingers' this little beauty was born...a Raw Raspberry Chocolate Layered Slice. The stuff that dreams are made of! One of the ultimate food combinations for me would have to be raspberry and chocolate. I think it's the tart sweetness of the raspberries that pairs so nicely with the earthy rich sweetness of the dark chocolate....my mouth is watering just thinking about it!

The slice is free of gluten, grains, dairy, soy, and refined sugar (with the exception of the melted chocolate on top, but you can choose which chocolate you would like to put on here, or could make your own using natural sugars instead)

The slice consists of 4 layers - a vanilla base, followed by a rich chocolate layer, then a gorgeous tart raspberry layer and all topped off with a grand finale of melted dark chocolate. Even my husband who is not big on desserts rated this one highly! Give it a whirl next time you're trying to impress - you won't be disappointed!

Raw Raspberry Chocolate Layer Slice

Gluten-free, grain-free, soy-free

Ingredients:

Base layer:
1 cup raw cashew nuts
1 cup desiccated coconut
1 cup medjool dates
1 tsp vanilla

Layer 2:
1/2 cup raw cashew nuts
1/2 cup raw almonds
1 cup desiccated coconut
1 cup medjool dates
2 tbsp cocoa or cacao powder

Layer 3:
1/2 cup melted coconut butter (make your own using this link - it's easy!)
1 cup raw cashew nuts (soaked in cold water for at least 15 minutes, then drained)
1 tsp vanilla extract
2 tbsp maple syrup
1/2 cup freeze dried raspberries (or fresh if  you can find or afford them!)

Topping:
1 cup dark chocolate of your choice (or make your own using this recipe)

Directions:
1. In a blender, combine all ingredients for the base layer (cashews, coconut, dates, and vanilla). Blend until ingredients have created a dough - the amount you blend is up to you depending on how nutty in texture you would like it. If it seems to be a bit crumbly, try adding a couple of extra dates or even a little bit of water just to help it all combine. Once blended, press the mixture in to a baking tin of your choice (I used a round cake tin with a removable bottom to make it easier to get out at the end). Place in the fridge to chill.
2. Place all ingredients for layer 2 (cashews, almonds, coconut, dates, cocoa) and follow instructions as above for the base layer. Press the mixture on top of the base layer and put bake in the fridge.
3. Clean your blender so you don't get chocolate mix in your raspberry mix (not essential, it'll just help keep the gorgeous colour of the raspberries a bit better) then add all ingredients for layer three (coconut butter, soaked cashews, vanilla, maple syrup, raspberries) and blend until well combined. This layer you want to blend until fairly smooth...again if it's too crumbly add either a little more maple syrup or a touch of water, or you can add in a little more coconut butter. Press this layer in to the tin on top of the existing 2 layers. Place back in the fridge
4. For the top layer, melt your chocolate in a double boiler, then pour on top of the slice. Chill to set.

Serve with your favourite ice-cream or nice-cream, with gorgeous fresh seasonal fruit, or just on its own...it's so yummy whichever choice you make!

Enjoy!

x



Thursday, 3 September 2015

Blueberry Muffins

Well, it's an oldie, but a goodie...who doesn't love a good old fashioned blueberry muffin?! The kids love eating the frozen berries before they go in the batter too, so we have to be careful to ration so that there are enough left for the recipe....thankfully the blueberry thieves are easily identified by the blue fingers!!

I'll keep this post short and sweet and just get straight to the recipe! These muffins are so so easy to make, and have only a handful of ingredients. They are free of gluten, grains, dairy, soy, nuts, and refined sugar. They're perfect in the mini size like I've made here for putting in little lunchboxes or for a wee afternoon pick-me-up mouthful, or you can make them larger for a bigger appetite! The mixture would even work really well for a cake or loaf...very versatile.



Blueberry Muffins

Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

Ingredients:
1/2 cup coconut flour
1 tsp baking soda
1 tsp baking powder
3 eggs
2 tsp vanilla extract
2 large bananas, mashed well
2 tbsp honey (can be left out if preferred)
1 cup fresh or frozen blueberries

Directions:
1. Preheat oven to 180C. Line or grease a mini muffin tray (or baking tray of your choice)
2. In a medium bowl, combine the coconut flour, baking soda, and baking powder. 
3. Whisk the eggs with the vanilla and honey, then mix in the banana. Blend well. You could also do this step in a blender to get a really nice smooth mix
4. Combine the wet ingredients with the dry. Mix well until all ingredients are evenly distributed. 
5. Add the blueberries and fold in to the batter
6. Spoon the mixture in to the muffin tin.
7. Bake for 15-20 minutes until golden brown. Your baking time will vary depending on the size of your muffins. Just keep an eye on them and adjust your time accordingly

Enjoy!

x