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30 Second Freezer Fudge

30 Second Freezer Fudge

Alexx Stuart | October 6, 2019

Yes, 30 second freezer fudge. 30 seconds work. 15 minutes freeze time. Many moments of subsequent enjoyment. This batch is enough to serve as an after dinner treat for 8 to have a good couple of chunks of, or double for a bigger lunch or celebration. SO easy.

Sub the nuts with seed butter if it needs to be nut free. Tahini also works well, but you would then need to up the sweetness 20g.

I whipped this up as a quick “Oh crap I promised I’d make a chocolate slab” approximation for a big Easter lunch with family and friends on the weekend. Because I hadn’t measured anything, I *unfortunately* had to make it again to measure and write the recipe tonight. My husband was *devastated* to be faced with it again. Best wife ever!

The simple things in life are often the best, right? If you’re feeling inspired, feel free to tag me @lowtoxlife when you make it over on instagram.

Real Treats. Always worth the little effort to avoid those weirdo packets of fakeness and processed ingredients so that when you indulge, you can make the most of the indulgence and enjoy every bite.

 

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Servings: 8 persons

Ingredients

100 g coconut oil
100 g peanut butter (or other nut or seed butter)
40 g cocoa powder (dutch processed or raw cacao)
40 g rice malt syrup or maple / honey
1 tsp vanilla bean powder
Crushed nuts optional for presentation I used toasted cashews and peanuts.

 

Method

1. Melt coconut oil and peanut butter together on stove OR 2 minutes 80C speed 3 in thermomix.

2. Add everything else and simply mix with a spoon until well combined OR blend 5 seconds in a thermomix, speed 5.

3. Pour into a baking paper lined tray and set in freezer 15-20minutes (I used a small deep tray so it was big chunks when I cut it)

4. Lift out and cut into chunks and serve on a chopping board. Scatter peanuts optionally – In my view, it makes it!

Enjoy!

Gluten Free Apple Cinnamon Hazelnut Dessert Cake

Gluten Free Apple Cinnamon Hazelnut Dessert Cake

Alexx Stuart | September 1, 2019

 

I should actually say this is hazelnut cinnamon and apple cake WITH gooey apple caramel bits underneath. True. I had to take dessert to a friend’s for dinner last night. So I did a bit of a mix between an apple and a pear pudding recipe on the blog with the ingredients that I had, and it turns out – this new recipe rocks!

A little moment of genius was when I had sautéd the apples instead of transferring from the pan to the cake tin, I decided to just leave them in the frying pan and pour the cake batter over the top, baking the whole thing in the frying pan in the oven. Pudding with less washing up? Yes, please!

When there wasn’t any more left of this gorgeous cake, our family friends’ youngest was found on the kitchen floor having an “I’m not coping with this news” moment. Honest to god.

I don’t think much more needs to be said, so here’s the recipe. Sorry about the photos – this was too good not to share for the long weekend so time was of the essence rather than ensuring posh pics!

 

Ingredients

The Syrup
100 g butter (coconut oil for dairy free, or ghee for low allergy cassein / lactose free)
⅓ cup rice malt syrup, honey or maple syrup (120g)
⅓ cup water
3 pcs apples, sliced about 4mm thick into slices
1 heaped tsp ground cinnamon* (keep ground cinnamon away from children until it’s mixed in, as the ‘dust’ from it can cause them to cough.)
½ tsp vanilla bean powder or 2 teaspoons vanilla extract

The Cake
80 g butter, melted
⅓ cup rice malt syruphoney or maple syrup (160g)
2 pcs organic, pasture raised eggs
1 cup hazelnut (or almond) meal
¼ cup coconut flour
¼ cup tapioca flour
½ cup whole milk, almond milk or coconut milk (110g)
1 heaped tsp of baking powder
2 tsp ground cinnamon*
1 pc fine chopped apple

 

Instructions

1. Preheat oven to 180C / 350F.

2. Get a standard sized cake tin lined and ready.

3. In a large frying pan, put all syrup ingredients except the apple slices, into a medium heat pan.

4. Add apple slices once the sauce is simmering and cook a further 3-4 minutes on low-medium heat.

5. Then, pour this syrup out into the base of the cake tin and spread the apples out. OR do as I did and just leave it in the pan for the cake mix to go on top afterwards.

For the cake

6. Whisk the eggs first with a hand beater along with the sweet stuff you’re using, until lightened in colour.

7. Then, put all the other ingredients into the mixing bowl and using a hand mixer (or for Thermomix just do it all in one go in there on speed 6, 5 seconds. Pause, reverse speed 6 for 4 seconds) mix all ingredients until combined.

8. Spoon the batter over the syrup / apple base.

9. Bake for 40 minutes, your oven depending. Do a skewer test at 30 minutes if you have a fan forced oven as you might be done! Skewer is clean? Pull them out. Not clean and has batter on it? Pop back in for a few more minutes.

10. Pull out of the oven and rest for 5 minutes before serving. Tip upside down onto a plate and flip in one swift go or just spoon out onto plates.

11. Either serve warm or cool with any syrup leftover, poured on top to serve.

12. Top with a dollop of crème fraiche, coconut yoghurt, cashew cream, sour cream, home made ice cream or coconut cream. Knock yourself out!

 

Allergy notes

Need it to be nut free? Use buckwheat or rice flour instead of the almond meal.
Need it to be dairy free? Use coconut oil instead.

Variations

You can do this with pear slices, berries, banana… Whatever fruit you need to / want to use up and enjoy!
You can replace the hazelnut meal for almond meal for a more economical version
You can replace the tapioca with organic corn flour or arrowroot flour for the same texture as this OR, with rice or buckwheat flours for more of a pudding vibe.
So there you have it. Happy long weekend and enjoy making this recipe if you have a go!

Something tells me by the little guy’s actions, you’ll enjoy eating it even more!

Fast Quinoa Coconut Chocolate Porridge

Fast Quinoa Coconut Chocolate Porridge

Alexx Stuart | August 1, 2019

 

So this morning, there was some leftover quinoa in the fridge after making a savoury quinoa, pesto & caramelised onion dish yesterday (YUM!!!) – enter light bulb moment here & the delicious quinoa coconut chocolate breakfast porridge that followed about 2 minutes later!

This is a fabulous and speedy breakfast for a cold winter’s morning, giving you energy, nourishment and total satiety. Love that!

If you’re new to quinoa, check out my website for an introductory post on how to prepare and cook it and what to use it in! 

This recipe serves 1 big appetite, or two small ones. Double it for 1 parent and 2 kids, or 2 adults.

 

Ingredients

1 cup already cooked quinoa, ready to go! Red or White, no matter – the red quinoa will give you a nuttier taste if that’s something you love.
3 heaped tbsp coconut cream
1 tbsp maple syrup, rice malt syrup or raw honey (use 2-3 drops of stevia if sugar free)
2-3 tsp raw cacao powder or dutch processed cocoa
2 tsp chia seeds (optional) but I love the crunchy little things, and packed with awesomeness
50-80 ml coconut milk or nut milk (optional) if you like a liquidy porridge, it could be nice to pour a little of the milk over the top to finish, once in the bowl
1 tbsp coconut flakes / shredded coconut or a combination of seeds and toasted coconut as I’ve done below
2 pinches ground cinnamon (optional)
2 pinches vanilla bean powder (optional)

 

Method

1. Put the quinoa, coconut cream, maple syrup, cocoa powder and chia seeds in a saucepan and stir together.

2. Put pan over medium heat and stir over the heat for about 2 minutes until well combined and warmed through.

3. Taste and adjust seasonings to suit you, then divide the mixture into 2 bowls.

4. Top with your garnish, et voila! How easy…

 

Find more fantastic low tox recipes and advice on Alexx’s website, Low Tox Life.

 

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