Chocolate Chia Slice

Chocolate Chia Slice

1 cup nuts
1 cup dates
2 Tbsp Cacao or Cocoa
1 Tbsp Chia Seeds
1 tsp honey
2 Tbsp Coconut Oil

Pop all into high speed blender and blend until a smooth consistency. Press into rectangular tin and freeze.

Advertisements

Oaty Choc Muffins – almost gluten free!

The kids love these muffins and I love that they have no flour in them!  They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

Oatty Chocolate Muffins-6.jpg

Makes 12

Ingredients

  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup greek yoghurt
  • 2 tablespoons honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips (you could also use frozen berries if you prefer)

Directions

  1. Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
  2. Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
  3. Stir in the chocolate chips of berries
  4. Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top

Dairy Free Frozen Yoghurt and Muesli Bites

I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted!  I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc.  So so good and no refined sugars, which is always a bonus!  I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!

Makes about 16, depending on the size of you ice tray.  All you need is:

Using your finger and some coconut oil grease inside of each ice cube tray with oil.  You can use any cooking oil. Combine the muesli and yoghurt and mix well.  If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine.  Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture.  Freeze for at least 2 hours or overnight.  Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.

 

 

Chia & Rosemary Scones

I made these today with some vege soup and they were surprisingly good!  I didn’t actually expect them to work out but they were way better than I imagined.  The whole family came back for seconds so that’s saying something.  I love knowing that I’m secretly putting awesome nutrients into the family without them even knowing…

 

I added some dried rosemary from my garden which I had been hanging up for about a week.   I just took the leaves off the stalk and grinded it all up in my coffee grinder to make a fine powder to put into the scones for a delicious rosemary flavor.

Makes 12

  • 3 cups flour
  • 6 tsp baking powder
  • 1/4 cup LSA or ground linseeds
  • 1/4 cup chia seeds
  • 3/4 cup pumpkin seeds
  • 4 rashers bacon
  • 1 cup cheese
  • 4 eggs
  • 75g soft butter
  • 1/3 cup milk
  • 1 tsp rosemary
  • salt

Preheat oven to 180 degrees.  Combine flour, baking powder, LSA, chia seeds, sunflower seeds, cheese, bacon and rosemary in a bowl and mix well to combine.  In a separate bowl mix together eggs, milk and butter until light and fluffy and pour into dry ingredients and stir well to combine using your hands to make sure it’s well mixed.  Break up into 12 medium sized pieces and place on a baking tray lined with baking paper.  Cook for 15 – 20 mins or until golden brown on top.

 

 

 

Cacao & Nutty Chia Slice – Sugar & Gluten Free!

This is another one I make regularly, the kids love it and it’s so healthy I don’t mind them having loads of it.  And best thing is it’s sugar free!!!  The kids can’t get enough of it which is just fine with me cos it’s a super food snack, full of loads of the good stuff including nuts, chia seeds, coconut oil and cacao.

Sugar and gluten free slice

Sugar and gluten free slice

So I started with my good old faithful, never fail Nutty Chia Slice, but this time I pressed it into a 12 muffin tray:

Base

  • 1 cup of dates
  • 1 cup of mixed nuts – I usually use almonds, cashews or walnuts – whatever I have in the house.
  • 1 Tbsp of Chia Seeds
  • 2 Tbsps of Coconut Oil

Chuck all the ingredients in the food processer and whiz till it’s a fairly consistent texture, no big bits anywhere.  Press into a 12 muffin tray and pop into freezer for about an hour.

Cacao Chocolate Top

  • 2 tablespoons of coconut oil
  • 2 tablespoons of raw cacao powder

Heat the coconut oil in a pot until it’s a liquid then take off the element.  Mix in the cacao powder using a whisk, and keep mixing until dissolved.  Pour on top of the each base, trying to keep the amounts even. Pop back in the freezer to set for about an hour.

It does need to be kept in the freezer, as it gets pretty crumbly when thawed to room temperature.  you could take it out 15 – 20 mins before eating, otherwise my kids love it straight from the freezer!

Green Juice Patties

I had a pretty busy weekend, feeling my age a bit on this Monday morning, so I made myself up a yummy green juice.  It was packed fill of the good stuff like apples, carrots, a load of spinach and a little bit of ginger and parsley.  Then I added an avocado which I whizzed up with my stick blender, which made it super creamy and delicious.

Green Juice Pulp Patties

I never like chucking the pulp out from the juicer, or even putting it in the compost – I would much rather eat it!  So this time I made some vege patties, they were so easy and really tasty.  I ate them with some Annabel Langbein Homemade Tomato Sauce and they were delicious!!

To make the patties I just used:

  • 2.5 – 3 cups of vege juicer pulp
  • 1 onion finely chopped
  • 2 eggs
  • 1 cup of grated cheese
  • 2 tsp buillion (you could use beef or chicken stock)

Turn oven on to 200 C.  Mix all ingredients together and make into patties.  Place patties on olive oiled baking tray (I just pour a drizzle on and spread it around with my fingers.)  Bake for about 30 mins, turning patties halfway.

I then dipped them in the Homemade Tomato Sauce, the kids loved them!!

Green Juice Pulp Patties

Annabel Langbein Homemade Tomato Sauce

  • 3 x 400g cans chopped tomatoes
  • 800g can plums, destoned and coarsely crushed
  • ½ cup sugar
  • ¼ cup worcestershire sauce
  • 1 tsp salt
  • 1 tsp fine black pepper

 

Combine all ingredients in a large pot and simmer for 15 minutes, stirring occasionally. Purée or strain. Store in a sterilised jar in the fridge for up to six weeks.

Homemade Tomato sauce

 

 

Gluten Free Savoury Quinoa Muffins

I love Quinoa!  The gluten free grain is so healthy, with loads more iron, Vitamin E, A and B, calcium and good fats than any other grain.  And have been wanting to try something like these muffins for a while now.  Luckily these were a success first time round, so good in fact that I had 3 in one sitting.  They could totally be called a breakfast muffin, having eggs and bacon in them, an added bonus being the fact that they are gluten free!

They were so easy to make, just make sure to cook the quinoa first – 1/4 of a cup uncooked quinoa equates to about 1 1/2 cups of cooked quinoa – I love Chantal Organics Quinoa and used them in this recipe.

I picked a load of chives from the garden and added them in, giving the muffins a bit of nutrients including Vitamin K, calcium, iron, magnesium, copper, manganese and antioxidants.

Quinoa Muffins

  • 1 1/c cups of cooked quinoa
  • 4 eggs
  • 1 cup of grated cheese
  • 1 clove crushed garlic
  • 2 rashers chopped bacon
  • a bunch of chives
  • 1 tsp paprika

Mix all ingredients together and distribute evenly to muffin trays.  Cook on 170 C for about 15  20 mins.