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No-Bake Chocolate Peanut Butter Balls

No-Bake Chocolate Peanut Butter Balls

Brenda Janschek | October 17, 2019

Do those two little words ‘no bake’ get anyone else super excited?!

Don’t get me wrong, I love nothing more than a good old cooking and baking session in the kitchen when time is on my side.
But let’s face it, those times can be few and far between for us working Mamas, so I’m always on the lookout for short cuts in the kitchen.

When you can throw a handful of ingredients into a bowl, mix it around, roll it into balls, and stick it in the fridge, life starts to feel easier.

The inspo for these delicious balls of goodness came because my gal oh so does love ‘licking the bowl’.
Always proclaiming how much more she loves my Anzac Biscuits, before they go into the oven.
So why don’t I knock out an entire cooking step I thought, and do the raw thang using a few of our favourite ingredients?
From this, the No Bake Chocolate Peanut Butter Ball recipe was born. They make a perfect little after-school energy snack or mama afternoon snack and when you’re in the heat of summer and it’s too hot to turn the oven on!

This recipe makes roughly 17 balls & takes just 5 minutes to prep! 


2 cups rolled oats
¼ cup shredded coconut
⅓ cup raw honey
½ cup peanut butter
2 tablespoons coconut oil, melted
¼ cup dark choc chips or chopped 70% dark chocolate
pinch sea salt


1. Mix everything together in a medium bowl.

2. Pop a tablespoon of the mixture into the palm of your hand.

3. Squish it all together

4. Then roll it into ball shape and pop it into a container.

5. Once you have rolled all the mixture store the balls in the fridge

Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | October 15, 2019

Reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4 people, is gluten-free and vegetarian.


For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)
Sea salt and black pepper, to taste

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil



1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).


Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Spiced Apple Cake from Thermo Cooker Fresh Favourites

Spiced Apple Cake from Thermo Cooker Fresh Favourites

Ellen Babauskis | October 13, 2019

You are going to love this cake – not only is it moist and delicious, but it’s wheat free, dairy free, egg free, nut free, vegan and it contains four whole apples! You could even eat it for breakfast. It takes next to no time to whip up the batter as the thermo cooker swiftly takes care of grating all those apples and there’s no separating eggs, sifting flour or creaming butter – my kind of baking.
This recipe is straight from Alyce’s latest cookbook ‘Thermo Cooker Fresh Favourites’.

This recipe is dairy-free, vegan, and serves 12 generous slices. 


20g flaxseeds
75g water
4 apples, quartered and cored (about 650g, see note)
150g raw sugar
100g golden syrup
200g almond milk, soy milk or macadamia milk
150g macadamia oil, coconut oil or light olive oil, plus extra for greasing
300g spelt flour
1 1/2 teaspoons bicarbonate of soda
1 teaspoon baking powder
1 teaspoon mixed spice
1/4 teaspoon fine salt


1. Preheat oven to 175°C. Grease and line a 24cm springform pan with baking paper.

2. Place flaxseeds in TC bowl, mill for 10 seconds, speed 9. Transfer to a small bowl along with water, set aside.

3. Without cleaning TC bowl, add apples, chop for 10 seconds, speed 4.

4. Add sugar, golden syrup, milk, oil, flour, bicarbonate of soda, baking powder, mixed spice, salt and flaxseed mixture, mix for 10 seconds, reverse speed 3. Scrape down sides.

5. Mix for a further 4 seconds, reverse speed 3. Transfer mixture to prepared pan and bake for 1 hour, or until a skewer inserted comes out clean.

Allow to cool before removing from pan. Once cool, liberally ice with friendly frosting.

You can use any apples you like for this cake, but I like to go with a mix of sweet and sour apples such as Pink Ladies or Royal Galas and Granny Smiths. While spelt flour has a much lower gluten content than standard wheat flour, it still does contain a small amount of gluten, so may be a problem for some people.

Roasted Vegetable And Quinoa Salad

Roasted Vegetable And Quinoa Salad

Sharon Selby | October 10, 2019

This recipe is incredibly versatile. It’s perfect to use up any vegetables that need eating up and taste good roasted. I’ll switch things up all the time depending on what I’ve got on hand.

I love eating the colours of the rainbow to ensure my family and I are getting a whole range of different nutrients. I save time by not peeling any of the vegetables and if you need to make this in advance just cook the night before and then store in an airtight container in the fridge. When you are ready to use, just gently reheat in the oven for about 10 minutes.

I bulk up this tray of vegetables with some leftover quinoa and will often serve it with some baked salmon, sausages, fish, or at lunch time with a fried egg on top. So delicious. So nourishing.

Prep Time: 15 minutes
Cook Time: 40 minutes
Serves: 4


1 red onion, chopped
2 carrots, chopped
2 zucchinis, chopped
2 capsicums, any colour, chopped
1 eggplant, chopped
1 sweet potato, chopped
1 bulb of garlic cut in half, skin on
4 tablespoons extra virgin olive oil for drizzling
1 teaspoon of dried mixed herbs
½ teaspoon of sea salt
Freshly cracked pepper
1 – 2 cups of pre-cooked quinoa



1. If you don’t have leftover quinoa cook the desired amount in a pot using the provided instructions.

2. Preheat oven to 245C chop all the vegetables into roughly equal size and pop straight onto a baking tray

3. Drizzle over the olive oil, add the dried herbs and seasoning and mix well on the tray using your hands.

4. Roast in the oven for about 35 – 40 minutes, stirring once or twice in-between to ensure the vegetables are cooking evenly.

5. Once cooked through and vegetables are caramelising around the edges remove from the oven and allow to cool.

6. Top with the cooked quinoa, combine well with a spoon and serve.

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


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.



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!


Thermomix Dairy-Free Spreadable Butter (Without the Nasties!)

Thermomix Dairy-Free Spreadable Butter (Without the Nasties!)

Alyce Alexandra | October 4, 2019

Oh, I am so pleased with the recipe… and so was Ellen when I gave her the jar to try!

Delicious creamy ‘butter’ straight from the fridge, ready to thickly spread on toast! There are a couple of dairy-free butters I used to buy, but they were all either hugely pricey, or contained ingredients I don’t wait to be eating… so in typical me fashion I’ve taken it upon myself to come up with my own recipe, because homemade is always best (and this recipe proves that point entirely!).

A Thermomix or thermo cooker makes this recipe SO easy, pureeing and emulsifying all the ingredients into a perfectly smooth and creamy paste (I really doubt you could get the same consistency without such high-powered blending).

Whether or not you eat dairy, I really think this is a handy and versatile recipe to have up your sleeve… and it’s choc-full of ingredients I actually want to be including in my diet. And creamy and spreadable straight from the fridge? Amazing! You’ve probably got all the ingredients in your pantry already – win! Give it a go and let me know what you think xx

This recipe makes 250mL of dairy-free spread, it’s gluten-free, soy-free, vegan, and sugar free!



60g raw cashews
30g macadamia nuts
100g olive oil
40g Deodorised Coconut Oil
40g water
2 tsp apple cider vinegar
1 tsp fine salt



1. Soak cashew and macadamia nuts in boiling water for 130 minutes. Drain.

2. Place drained nuts in TC bowl, add remaining ingredients. Puree for 1 minute, speed 9. At this point it will be liquid, but don’t stress it will firm up nicely in the fridge. Pour into a glass jar and refrigerate for a minimum of 1 hour before serving.

3. Store in the fridge for up to two weeks – it will stay soft and spreadable straight from the fridge, I love it!

4. Spread thickly on toast with jam or your favourite spread and enjoy 🙂

Want more dairy-free and vegan Thermomix recipes? Visit Alyce Alexandra’s Blog


Vegan Meatballs With Zoodles

Vegan Meatballs With Zoodles

Food Matters | September 30, 2019


You will be amazed by the hearty taste of these meatless meatballs! Approved by the Food Matters Team, these meatless meatballs are packed with flavor, fiber and protein!

A great way to sneak more veggies into the kids diet!


½ cup walnuts
½ cup rolled oats
1 cup grated carrot
½ cup fresh parsley, finely chopped
⅓ cup fresh basil leaves, finely chopped
4 sun-dried tomatoes, roughly chopped
2 garlic cloves, minced
1 can kidney beans, drained and rinsed (14 oz or 400g)
2 tbsp chia seeds & 3 tbsp water, mixed together
½ tbsp olive oil
1 tsp dried oregano
salt & pepper to taste

Pasta Sauce
2 garlic cloves, minced
1 small onion, finely diced
½ tbsp olive oil
1 can organic tomatoes (14 oz or 400g)
¼ cup black olives, pitted
handful of fresh basil, roughly chopped
handful of fresh oregano, roughly chopped
salt & pepper, to taste


1. Preheat oven to 350°F (180°C) and line a large baking sheet with parchment paper.

2. Add the oats, grated carrot, parsley, basil, sun-dried tomatoes, walnuts, olive oil, dried oregano and salt & pepper to the food processor. Process until a crumble forms.

3. Add kidney beans, soaked chia seeds into the food processor and process until everything is combined well.

4. Roll the mixture into 18-20 balls, packing each ball tightly between your hands so it holds together well.

5. Place each ball onto the prepared baking sheet an inch or two apart.

6. Bake for 20 minutes, remove from oven, gently flip and bake for a further 15-20 minutes until nice and golden.

7. While your meatballs are baking, make your pasta sauce by heating oil in medium pan over medium heat, saute onion and garlic until softened. Add tomatoes and simmer for 5 or so minutes. Stir through olives, herbs, salt and pepper.

8. Serve with zucchini pasta and top with homemade pasta sauce.


Thermomix Moreish Mushroom Salt

Thermomix Moreish Mushroom Salt

Alyce Alexandra | September 29, 2019


You know me, I am all about maximum results in minimum time! How can I get the most delicious dish possible, the easiest way possible?

One of my tricks is definitely having ‘flavour makers’ up my sleeve – a sauce or a sprinkle (homemade of course!) that turn a dish from zero to hero, adding an injection of flavour with very little effort. One of my go-tos is my delicious Mushroom Salt – it takes less than a minute to make and will store in the pantry indefinitely, meaning you can always have some on hand to jazz things up, turning a boring meal into something really satisfying.

Add it to literally anything savoury, both while cooking and at the end to season. It also makes a beautiful homemade gift!

But, of course, this isn’t my only secret flavour maker recipe…. I’ve got a whole chapter of them in my cookbook Everyday Thermo Cooking, complete with suggestions of exactly when and how to use them. I am all about making your life easier! So you can cook from scratch, but still have time for all the other wonderful things in life.

This recipe is gluten free, vegetarian, dairy-free, and vegan!
It yields 1 cup of flavourful salt.



100g rock salt
30g dried porcini mushrooms
½ tsp dried chilli



1. Place all ingredients in TM bowl, or food processor bowl, mill for 30 seconds, speed 10.

2. Wait a minute before opening the Thermomix lid – this will allow the fine powdery salt to settle.

3. Transfer to a glass jar or airtight container.


Hazelnut Chocolate Gluten-Free Biscuits

Hazelnut Chocolate Gluten-Free Biscuits

Natural Evolution | September 26, 2019

Your favourite treats can be made gluten-free & gut-friendly by baking with gorgeous green banana flour. Keep a wholefood sweet treat in the house with these DELISH chocolate and hazelnut biscuits!



120g or 1 Cup Natural Evolution Banana Flour
200g hazelnuts, roughly chopped
150g butter, melted
100g raw sugar
1 egg
1 teaspoon of vanilla extract
¾ teaspoon of bi-carb soda
150g of organic dark chocolate roughly chopped
pinch of salt



1. In a bowl, mix ingredients until evenly and well combined. TM users – use back-spin to prevent emulsifying nuts and chocolate.

2. Roll dough into desired size (note cookies will expand to approximately 3 times larger during cooking).

3. Gently press centre with a fork.

4. Cook in 180C oven for 25-30 minutes or until golden.

5. Remove from oven and allow to cool before removing from tray.

6. Enjoy!

Savoury Sweet Potato Slice

Savoury Sweet Potato Slice

Sharon Selby | September 25, 2019


This humble slice is so easy to make and packs in loads of flavour. Every single ingredient in this recipe only serves to nourish you.

Not only are sweet potatoes readily available, inexpensive and delicious, they have many health benefits. Packed with vitamins B6, C and D, thereby improving our immune system, maintaining skin’s youthful elasticity and helping build stronger bones. Thanks to their magnesium levels, sweet potatoes are great in aiding relaxation and reducing stress. They are also an amazing pre-biotic food that your good bacteria in the gut will love.

This recipe is dairy free and gluten free.

Prep Time: 15 minutes
Cook Time: 1 hour
Serves: 8 slices


1 large sweet potato skin on grated, about 500g
2 zucchinis grated
2 cloves of garlic minced
½ cup fresh basil or flat leaf parsley finely chopped
1 cup almond meal
6 eggs
½ cup coconut cream
3 tablespoons tamari
pinch of cayenne pepper
Seasoning to taste



1. Preheat oven to 180C. Line a medium sized spring form cake tin and set aside.

2. Grate the vegetables, mince the garlic and chop the fresh herbs into a large bowl.

3. Add all remaining ingredients into the same bowl and mix well. Season to taste.

4. Tip contents of the bowl into the cake tin and bake in the oven for approximately 1 hour or until the centre of the bake is firm to the touch.

5. Allow to cool in the tin for 5 minutes before sliding out the slice onto a serving dish.

6. Top with freshly chopped herbs to serve. 


Recipe Notes

This recipe was created by my gorgeous and very talented friend Angie Cohen from Love Life & Gluten Free.

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!


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



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!


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)


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.