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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 Orange Truffles

Chocolate Orange Truffles

Brenda Janschek | September 17, 2019

Who doesn’t love a chocolate orange combo?!

These truffles are healthy, full of nutrition and oh so good!
If you’re facing a slump in your day, the citrusy orange provides a nice little zesty, zingy uplift to carry you through.
These truffles have been so handy to just grab out of the freezer when we need a little pick me up, and my son has loved having them in his school lunch box too and they make a great nutrient-dense, filling healthy snack for kids.
Enjoy these Vitamin C packed party in a bliss ball!
If you’re looking for more recipe inspiration, take a look at my new recipe ebook which is getting rave reviews, Easy Wholefood Lunchboxes.
It’s packed with 40 delicious nut-free, refined sugar free sweet and savoury recipes which have all been kid-tested and approved!

This recipe makes 15 truffles and takes just 10 minutes!

Ingredients

2 cups desiccated coconut
6 medjool dates, seeds removed
6 prunes, seeds removed (provides a fudge-ier consistency and has less sugar than dates)
½ cup walnuts (you can leave these out to make lunch box friendly)
1 tablespoon chia seeds
2 tablespoon pepitas
zest of 1 medium orange
juice of half an orange
2 – 3 tablespoons cacao
½ teaspoon natural vanilla extract
½ teaspoon cinnamon powder
pinch sea salt
1 tablespoon maple syrup (optional)

Method

Place the ingredients into your processor and blend at high speed until the mixture is all blended and comes together.

Roll the mixture into balls, roll through desiccated coconut and place in the freezer to set.

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

Cheesy Vegan Hot Pots

Cheesy Vegan Hot Pots

Ellen Babauskis | August 26, 2019

 

This recipe is designed to be served like any cheese wheel, with your crackers or veggie sticks and with the occasional decadent piece of quince paste. Every ingredient in this recipe contributes to making the perfectly creamy dense ‘cheese’ wheel.

Best served hot straight out of the oven. Use whatever your heart desires on the top, anything from herbs, spices, nuts or dried fruit.

This recipe is vegan, dairy-free, egg-free, sugar-free, gluten-free and serves 2.

Ingredients

120g raw cashews, soaked for a minimum of 6 hours and drained
2 cloves garlic, peeled
2 tbsp arrowroot powder
2 tsp fine salt
2 tsp apple cider vinegar
10g nutritional yeast
130g warm water
Olive oil
2 sprigs rosemary

 

Method

1. Preheat oven to 180°C.

2. Place garlic in TM bowl, chop for 2 seconds, speed 5. Set aside.

3. Without cleaning TM bowl, add cashews, arrowroot powder, salt, apple cider vinegar, nutritional yeast flakes and water, blend for 20 seconds, speed 8. Scrape down sides.

4. Cook for 8 minutes, 100°C, speed 2.5.

5. Line two small 12cm round tins (or 1 larger one) with baking paper.

6. Pour mixture into lined tin. Grab garlic and sprinkle on top, add rosemary sprigs and drizzle olive oil.

7. Bake for 20 minutes, or until top is set.
Serve immediately with fresh crusty bread, vegetable sticks, quince paste or your favourite crackers.

 

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

Tahini Walnut Gluten Free & Vegan Cookies

Tahini Walnut Gluten Free & Vegan Cookies

Jacqueline Alwill | August 25, 2019

Whip up this super simple recipe for your next afternoon tea, to add to a lunchbox or bring a batch to work for morning tea. Everyone will love you.
This recipe is gluten-free, dairy-free, sugar-free and vegan.

 

Ingredients

½ cup tahini
1 cup almond meal
2 tbsp coconut oil, melted or olive oil
1 tsp vanilla
4 tbsp maple syrup
½ teaspoon ground cinnamon
½ teaspoon baking soda
½ cup walnuts, chopped
For top: 1 tablespoon sesame seeds

Method

1. Preheat oven to 160C and line baking tray with greaseproof paper.

2. Mix all ingredients together in a bowl.

3. Roll into 12 balls, place on lined baking tray and press down lightly with back of fork.

4. Cook in middle of oven for 8-10 minutes or until lightly golden.

5. Cool on baking tray and store in airtight container.

 

Jacqueline’s website, The Brown Paper Bag Nutrition, is loaded with healthy, whole food recipes with a focus on plant-based eating as well as fabulous health, nutrition and lifestyle advice.

Omega 3 & High Fibre Raspberry Layered Slice

Omega 3 & High Fibre Raspberry Layered Slice

Food Matters | August 20, 2019

 

Our favourite kind of desserts are the kind that are packed with amazing flavours, not too many ingredients or steps, and low in sugar. Like this coconut, vanilla, raw vegan slice topped with a chia seed, raspberry jam! A simple dessert disguised as a little bit fancy.
Use our new white chia seeds if your family are a little suspect on the black, fish-eggy variety!

 

Ingredients

For The Base
½ cup almonds
½ cup Medjool dates (pitted) Approx. 6 dates
2 tbsp melted coconut oil

For the Vanilla & Coconut Layer
½ cup cashews (soaked in water overnight)
½ cup coconut milk
½ cup desiccated coconut
2 tbsp maple syrup
1 tsp vanilla bean paste or extract

For the Raspberry Chia Seed Layer
4 tbsp chia seeds
1 cup fresh or frozen raspberries or strawberries

 

Method

1. In the food processor, add almonds, pitted dates and coconut oil.

2. Pulse until a sticky crumble forms.

3. Line a 19cm, small slice dish and press base evenly into the dish. Alternatively, you could use a 20cm spring form cake pan.

4. Place into the freezer.

5. For the vanilla and coconut layer, place soaked cashews, coconut milk, desiccated coconut, maple syrup and vanilla bean paste into the food processor and process until smooth and creamy.

6. Spread evenly over base and place back in the freezer for 30 minutes.
While the coconut and vanilla layer sets, blend together chia seeds and raspberries to create a jam layer.

7. Spread raspberry chia seed layer on top and place in the freezer to set for 10-15 minutes.

8. Slice and store in airtight container either in the fridge or freezer.

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