Recipes

Raspberry and Chia Muffins

Posted by on 5:00 pm in Breakfast, Snacks, Sweet Treats | 0 comments

Raspberry MuffinI love muffins in any form, sweet or savoury, but I always seem to gravitate towards berry muffins. So I’ve come up with a guilt free version that even has the kids’ seal of approval. They are gluten, dairy and refined sugar free so you can enjoy them for breakfast or any time of the day.

Ingredients:

1 cup almond meal
1/2 cup tapioca flour
2 eggs
2 tablespoons chia seeds
1/3 cup coconut sugar (or sweetener of your choice)
1/4 cup coconut oil
3/4 cup raspberries (frozen is fine)
1 teaspoon baking powder
1/2 teaspoon baking soda

Method:

1. Preheat oven to 160ºC.
2. Mix all dry ingredients together.
3. In a separate bowl combine eggs and coconut oil
4. Combine wet and dry mixtures together.
5. Carefully fold through raspberries.
6. Spoon mixture into patty cases and bake for 15-20 minutes

Bacon and Spinach Muffins

Posted by on 5:00 pm in Breakfast, Snacks | 0 comments

Bacon Muffin

Savoury muffins are so versatile and easy to make. I usually make a batch on a Sunday to have on hand for the week, adding whatever veges I have on hand. These gluten free muffins are packed with protein so they are a great option for breakfast. Keep them in the fridge up to 5 days and reheat when you need a satisfying snack. My kids like them too as the spinach is chopped finely and doesn’t offend them too much.

 

 

 

 

 

Bacon and Spinach muffins 

Ingredients

3 eggs beaten

1/3 cup tapioca flour

2 tablespoons ground flaxseeds

1 teaspoon baking powder

½ teaspoon baking soda

1 cup English spinach (finely chopped)

3 rashes diced bacon (or pancetta)

½ diced onion

sea salt and pepper to taste

1 teaspoon butter

pepitas (optional)

 

Method

Preheat oven to 160

Saute bacon in a little butter until crisp. Remove from pan.

Add onion and garlic and sauté on low heat until soft.

Add bacon into onion mixture and stir through spinach until wilted.

Allow to cool.

Whisk eggs with tapioca flour, flaxseeds and baking powder and baking soda.

Stir bacon mixture into eggs.

Add salt and pepper to taste

Spoon into patty cases and top with pepitas.

Bake for 20-25 minutes

Pecan Muffins

Posted by on 5:37 pm in Breakfast, Sweet Treats | 0 comments

photo-13I have been experimenting with coconut flour as a gluten free alternative. Coconut is low in carbohydrates and is loaded with fibre, so it is ideal for low-carb diets. It takes a little getting used to as it absorbs so much moisture. When substituting whole wheat flour for coconut flour you only need about 1/4 of the amount. These pecan muffins are sugar free, dairy free and gluten free. They are especially good warm with butter (if tolerated).

 

 

Ingredients

3 eggs

1/4 cup coconut milk

3/4 teaspoon powdered stevia

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon baking soda

1/2 cup chopped pecans

sprinkle of cinnamon

Directions

Blend together the eggs, coconut milk and vanilla.

Combine coconut flour with baking powder, baking soda, stevia and and salt.

Whisk wet ingredients with dry thoroughly.

Fill patty cases with mixture.

Top with pecans and sprinkle cinnamon on each one.

Bake at 180ºC for 15 minutes.

Makes 6 muffins.

Raspberry Clafoutis

Posted by on 10:20 am in Breakfast, Sweet Treats | 0 comments

photo-11Clafoutis is a French inspired rustic dessert. The texture is a cross between a cake and a pudding. Traditionally, clafoutis is made with cherries, flour and sugar. In this version I have substituted the sugar and flour for almond meal and liquid stevia and used raspberries instead of cherries.

 

 

Ingredients

1 cup raspberries

2 eggs

1 cup almond milk

12 drops liquid stevia (or 1/4 cup raw honey)

1/2 cup almond meal

1/2 cup dessicated coconut

1/2 teaspoon vanilla extract

1/2 teaspoon baking powder

Sprinkle of cinnamon

Directions

Preheat oven to 180ºC.

Place berries into a small pie dish (mine measured 20cmx14cm) and bake for 5 minutes.

Combine all the remaining ingredients and pour over berries.

Sprinkle the cinnamon on top.

Bake for 20 minutes or until mixture is firm.

 

 

 

 

Paleo Choc Bites

Posted by on 1:06 pm in Sweet Treats | 0 comments

photo-13These paleo choc bites certainly hit the spot when you’re looking for a healthy way to satisfy that chocolate craving. Not only are they delicious, but they are also gluten and sugar free. My sweetener of choice is stevia, but they are also great with raw honey and maple syrup. This is a small batch (about 4 pieces) as I have issues with self control. You can double the quantity and store in the freezer to have on hand when the craving strikes.

Ingredients 

1/4 cup coconut oil

1 tablespoon raw cacao

1 tablespoon nut butter of your choice

5 drops liquid stevia (or sweetened to taste)

a few handfuls of chopped activated nuts (walnuts or pecans are my choice)

2 tablespoons shredded coconut

Directions

Gently melt coconut oil over low heat.

Stir through remaining ingredients.

You may end up with clumps of nut butter which gives it a nice texture.

Line a small dish with cling film and pour mixture into it.

Freeze for at least 30 minutes.

Slice into small squares.

Paleo Carrot Cake with Cashew Cream Icing

Posted by on 5:11 pm in Sweet Treats | 0 comments

Photo-15This carrot cake is loosely based on the hummingbird cake with the combination of fruit, nuts and coconut. I’ve used almond meal as a gluten free alternative, as it makes the cake moist and is an excellent source of protein, fibre and healthy fats. It is naturally sweetened with dates and a little raw honey. The cashew cream icing is optional, but it does complement the cake beautifully.

 

Ingredients

1 carrot (grated)

1 large apple (grated)

1 cup dessicated coconut

1/4 cup chopped walnuts

2 dates (roughly chopped)

80g melted butter (or 1/3 cup coconut oil)

4 eggs

1 cup almond meal

1 tablespoon coconut flour

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/2 teaspoon baking soda

2 tablespoons raw honey (or maple syrup)

Cashew Cream

3/4 cup raw cashews (soaked for one hour)

3 tablespoons coconut oil

1 tablespoon raw honey (or maple syrup)

1 teaspoon vanilla extract

1 tablespoon water

Directions

Preheat the oven to 160ºC (fan forced).

Grease and line the base of a 23cm square cake pan.

Beat eggs, melted butter, raw honey and dates.

Whisk together almond meal, coconut flour, baking powder, baking soda and cinnamon.

Combine egg mixture and almond meal mixture.

Stir in grated apple, carrot, coconut, walnuts and vanilla extract until well combined.

Spoon mixture into cake pan and bake for 40 minutes or until skewer comes out clean.

Allow to cool and spread icing on top.

Icing 

Strain cashews and add to a high speed blender with remaining ingredients. (You may need a little more water depending on the texture).

Blend until icing is creamy.

You can double the quantity if you prefer a thick layer on your cake.

Sugar free granola

Posted by on 12:13 pm in Breakfast, Sweet Treats | 0 comments

photo-12This is my go to breakfast when I want a change from eggs. You can use a variety of nuts in this recipe. I always use activated nuts as they are easier to digest and so much crispier. Most of the store bought granola is high in sugar and contains unhealthy oils. When you make it yourself, you know exactly what you’re putting into it.

This granola is so simple to make and one batch will make about six servings. I like to have mine with coconut yoghurt as a dairy free alternative. Any nut milk will work just as well (even a little cashew cream could be delicious).

 

 

Ingredients

2/3 cup pecans (or nuts of your choice)

1/2 cup pepitas

1/2 cup sunflower seeds

1/3 cup chia seeds

1 cup coconut flakes

1/4 cup coconut oil

1 teaspoon cinnamon

6 drops liquid stevia (or sweetener of your choice)

1/4 cup raisins (or goji berries)

Directions

Preheat oven to 160º.

Mix pecans, pepitas, sunflower seeds, chia seeds, cinnamon and coconut flakes together.

Melt coconut oil over gentle heat. Add stevia drops to it.

Pour coconut oil over granola and mix thoroughly.

Tip the granola onto a baking sheet and spread evenly.

Bake for 30 minutes or until golden. (Stir every 10 minutes to prevent burning).

Stir through raisins or goji berries.

Serve with yoghurt or your choice, fresh fruit or nut milk.

Store in an airtight container for up to two weeks.

Makes 6 servings

 

Apple and Cinnamon Muffins

Posted by on 10:18 am in Breakfast, Sweet Treats | 0 comments

photoMy kids love apple and cinnamon muffins, especially the sugar filled ones from the local cafe. They’re my harshest critics and can spot anything that tastes remotely healthy. I’ve managed to trick them with these muffins. They haven’t figured out that they’re sugar and gluten free  (and I’m not about to tell them).

 

 

Ingredients

1 cup almond meal

1/3 cup tapioca flour (also called arrowroot flour)

2 eggs

2 apples (1 grated and 1 diced)

60 g melted butter

2 tablespoons raw honey (or maple syrup)

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon vanilla extract

1/4 cup chopped nuts (optional).

Directions

Preheat oven to 160ºC.

Mix the almond meal, tapioca flour, baking powder, baking soda and cinnamon in a large bowl.

Whisk together the eggs, melted butter, grated apple, vanilla extract and honey until well combined.

Add the egg mixture to the dry mixture and stir with a metal spoon until combined.

Fold in diced apples and nuts (if using).

Spoon the mixture into patty cases.

Top with sliced apple and cinnamon.

Bake for about 20 minutes.

Makes 10 muffins.

 

 

 

Paleo Banana Bread

Posted by on 9:00 pm in Sweet Treats | 0 comments

banana bread photoThis delicious banana bread is perfect for afternoon tea and healthy enough to enjoy for breakfast. I like it with grass fed butter and cinnamon, or a dollop of coconut yoghurt and some activated nuts. I use almond meal as a flour substitute as I like the taste and texture. This is such an easy recipe that takes about ten minutes to prepare.

Bananas are a good source of fibre and vitamin C which helps promote good digestion. They are rich in potassium which helps regulate fluid levels in the body. Butter contains many important nutrients such as vitamin A which is needed for a healthy thyroid and adrenal glands. It also contains selenium, a vital antioxidant. Eggs are rich in many nutrients especially fat soluble vitamins A and D.

This banana bread is a far cry from the traditional refined sugar version. Enjoyment without the guilt!

(Adapted from Teresa Cutter, The Healthy Chef).

Ingredients

2 cups almond meal

1/4 cup LSA (linseed, sunflower and almond)

2 ripe bananas (mashed)

4 eggs

60 g melted butter

2 tablespoons raw honey (or maple syrup)

1 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon vanilla extract

2/3 cup walnuts (optional)

 

Directions

Preheat oven to 180ºC  (160ºC fan forced).

Grease and line a small loaf tin (11cmx21cm).

Beat bananas, eggs, melted butter, honey and vanilla extract until well combined.

Combine dry ingredients together in a separate bowl.

Whisk wet ingredients into dry until combined.

Stir through walnuts (if using).

Pour into the greased loaf tin. Bake for 40 minutes or until a skewer comes out clean.

 

Quinoa Pizza Base

Posted by on 11:31 am in Snacks | 0 comments

photoI’ve been experimenting with gluten free pizza bases for a while now. Many have been ordinary, but finally I have come up with a delicious pizza base that is easy and versatile.

Quinoa has superior nutritional properties. It has a high protein content and contains all the essential amino acids which helps control insulin and maintain healthy hair, skin and nails. Quinoa should be soaked first to make it more digestible.

 

Quinoa Pizza Base

3/4 cup water (for soaking)

1/2 cup quinoa

1/4 cup water

pinch of salt

1 teaspoon dried oregano (or herbs of your choice)

1/2 garlic clove (optional)

Directions

Cover quinoa with water and soak overnight.

Rinse quinoa with cold water until liquid runs clear.

Add quinoa, 1/4 cup water and other ingredients to the blender and blend.

The mixture will resemble batter. Pour the batter into a greased frypan.

When the base starts to set and bubble, flip over. Add your favourite toppings.

Makes two 16cm diameter bases.

You can also cut bases into triangles, grill and serve with your favourite dips.