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Zingy Citrus Glow Bars

Zingy Citrus Glow Bars

Jacqueline Alwill | September 22, 2019

Create snacks that are good to GLOW with these heavenly bars!

I made these a couple of weeks ago, ate some, shared some, stashed some (freezer) so now this week I’ll have snacks ready! I love the colour from the turmeric – it’s so pretty, isn’t it?

These are such a great snack mid afternoon (hi there, 3pm…) to keep your appetite at bay until dinner. Make them and keep on hand for mid-morning, afternoon, or after dinner treats. Perfect for when someone pops around for a cuppa!

Ingredients

2 cups raw cashews
1 cup shredded coconut
½ cup fresh squeezed orange juice
1 ½ teaspoons orange zest
¼ teaspoon cinnamon
¼ teaspoon ground turmeric
2 tablespoons honey/maple/brown rice syrup (whichever is in the pantry and you prefer)
Either 3 tablespoons coconut oil or MCT oil

 

Method

1. In a food processor combine raw cashews with coconut and blitz to a crumb.

2. Add orange juice, orange zest, cinnamon, turmeric, honey/maple/rice malt syrup and either oil.

3. Blitz it all together so it’s a sticky raw ‘dough’, then press into a square lined cake or loaf tin and set in the fridge for a few hours.

4. Cut into squares or bar shapes. You could roll them if you like the ball effect but to be honest I can’t be bothered with ball rolling it’s my LEAST favourite job in the kitchen!

Store in the freezer & take out as needed. 

 

Chocolate Blackberry Spelt Muffins

Chocolate Blackberry Spelt Muffins

Kate Parker | September 13, 2019

 

Did you know that September 13 is Roald Dahl Day? This informal holiday is dedicated to and celebrated annually on the birthday of one of the world’s greatest storytellers.

I always LOVED the way that Dhal celebrated food in his books, the most notable of which includes Charlie and the Chocolate Factory, Matilda, and The Fantastic Mr. Fox!

A well-loved book from my childhood was the fabulous Roald Dahl’s Revolting Recipes recipe book, which featured dishes that Dhal cooked up in his imagination like hot ice-cream for cold days, lickable wallpaper, snozzcumbers, and eatable pillows, alongside dishes inspired by Dahl characters, such as Mr Twit’s Beard, made from chips, and The Enormous Crocodile, with illustrations by the fantastic Quentin Blake.

I couldn’t think of a better way to celebrate my love of Dahl today, than sharing a deliciously decadent chocolate recipe on our page, which I think Ms Trunchbull would approve of!

These spelt muffins are made with Dutch processed cocoa for a rich, chocolate flavour, and kept beautifully moist by the addition of blackberries. Top them off with a rich chocolate ganache for an extra treat!

 

Ingredients

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate, finely chopped
⅓ c coconut cream

 

Method

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

Ganache Method 

1. Pop the coconut cream in a pan and heat it until it just boils.

2. Pour over the finely chopped chocolate, and whip with a fork until all the chocolate lumps are gone.

3. Pop into a piping bag or use a spatula to top the muffins.

 

“If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

– Roald Dahl

Chocolate Hemp Protein Brownies

Chocolate Hemp Protein Brownies

Summer Hill Pantry | August 8, 2019

 

A decadent choc treat packed with protein – whether it’s a busy day in the office, classroom or gym these brownies will power you through!

Ingredients

½ cup hemp protein powder or hemp seeds, blended into a flour
400g Summer Hill Pantry Chocolate cake mix
3 eggs
½ coconut oil
¼ cup milk
200g dark chocolate – roughly chopped and softened

Method

1. Preheat the oven to 190 degrees fan forced.

2. Line brownie pan with baking paper.

3. Blend protein powder with cake mix.

4. Whisk eggs, coconut oil and milk. Incorporate two mixtures until well combined. Fold through chocolate pieces.

5. Transfer batter to prepared tin.

6. Bake for 40 minutes.

Spiced Beetroot Hummus is a Delicious Twist On is Fave Dip

Spiced Beetroot Hummus is a Delicious Twist On is Fave Dip

FoodMatters | May 13, 2019

A super-quick and easy-peasy recipe! This spiced, lemony beetroot hummus is heavenly with fresh pitta or veggie sticks!

Ingredients

400 g can chickpeas, drained and rinsed
2 tbsp tahini
1 clove garlic, crushed
Juice of 1 lemon
1 beetroot, roughly chopped
1 tsp ground cumin
½ tsp ground coriander
1 tbsp extra virgin olive oil
1 tsp salt
1 tsp black pepper

To serve

¼ cup Greek yogurt
¼ cup chopped walnuts
Extra virgin olive oil for drizzling
Flat bread & veggie sticks

 

Method

1. Place chickpeas, tahini, garlic, lemon juice, beetroot, cumin, coriander, olive oil, salt and pepper in a food processor and process until smooth.

2. Place in a serving bowl and top with the yogurt and chopped walnuts.

3. Drizzle with oil to serve.

 

 

Super-Healthy Banana and Cinnamon Muffins

Super-Healthy Banana and Cinnamon Muffins

Ellen Babauskis | April 17, 2019

 

This is one of my favourite go-to snack recipes to make when feeling like a healthy and hearty baked treat. These muffins are delicious, satisfying and super quick and easy to make, with minimal contact time but also the ingredients are pantry staples making life easy! Thanks to the flaxseeds and almonds the muffins hold their shape perfectly without needing flour, whilst the coconut oil means you will feel comfortably satisfied. Packed with a delicious cinnamon banana flavour this will soon become your go-to too!

This recipe is gluten-free, dairy-free, grain-free, soy-free, egg-free, vegetarian and vegan and makes 12 delicious muffins!

 

Ingredients

1 cinnamon stick
40g coconut sugar
45g flaxseeds
140g water
300g raw almonds
½ tsp baking powder
80g coconut oil, melted
2 very ripe bananas, peeled and cut into thirds

Method

1. Preheat oven to 180°C

2. Place cinnamon, coconut sugar and flaxseeds in TC bowl, mill for 20 seconds, speed 10. Set aside, add water and mix in. Leave to stand for 10 minutes.

3. Without cleaning TC bowl, add almonds, mill for 20 seconds, speed 8.

4. Add baking powder, oil, bananas and set-aside mixture. Mix for 20 seconds, speed 4.

5. Divide mixture evenly between a lined 12 capacity muffin tin or silicone dariole moulds and bake for 25 minutes, or until cooked through and golden.

6. Allow muffins to cool slightly before removing from tin or moulds.

 

Find more of Ellen’s fantastic vegan Thermomix recipes & vegan advice on Alyce Alexandra Cookbooks.

Share your beautiful baking creations with us on Instagram with #myTWC

 

 

Gluten-Free & Gut Healthy Hot Cross Buns

Gluten-Free & Gut Healthy Hot Cross Buns

Natural Evolution | April 1, 2019

 

Whip up a batch of gluten-free hot cross buns this Easter with this fantastic recipe using gut-healthy green banana flour.

 

Ingredients

1 cup Natural Evolution Green Banana Flour
½ cup coconut sugar
¼ cup coconut oil
1 tsp cinnamon powder
ground clove
1 tsp bicarb soda
1 tsp baking powder
1 cup mixed dried fruit
1 egg
⅔ cup rice milk, or preferred milk
1 tsp xanthum gum

For cross: 1 egg white + 2-3 tbsp rice flour

Method

1. Put all the dry ingredients together in a mixer and mix for 1-2 mins dry to bind them all evenly.

2. Add oil, milk, and egg.

3. Mix for 1-2 mins high speed. You should have a tacky batter, wet and smooth creamy texture. Ensure this, if not, add a splash of milk or water. Remember wetter is better.

4. Add mixed fruit and mix slowly to ensure you don’t damage them.

5. Oil a good size muffin tin and dust with Natural Evolution Green Banana Flour.

6. Add equal amounts to each muffin mould.

7. Smooth tops over with a wet spatula or back of a spoon.

8. Place in a preheated fan forced oven 180 degrees for 20-25min

9. While they bake prepare cross mix. Put one egg white in small bowl and add the rice flour whisk with a fork thoroughly until smooth and white. Place the mix in a pipe bag/similar to give a good application

10. Skewer test until there is a slight amount of mixture left on the skewer.

11. Take out of the oven and add crosses to the ¾ cooked buns place back in the oven for 5 mins to finish.

12. Remove and enjoy!

 

Visit Natural Evolution’s website to learn more about the benefits of green banana flour and Natural Evolution’s journey.

Share your healthy Easter creations with us on Instagram with #myTWC

 

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