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RECIPE: HEALTHY ANZAC BISCUITS (PALEO, SUGAR-FREE)

Today is an important day in our history, the 25th April, Australian and New Zealand Army Corps (ANZAC) Day. The day we say thank you to the diggers that give us the world we have now…

Anzac biscuits have been associated with the ANZAC tradition established in World War I. These delicious biscuits have been named this from being sent by wives to soldiers abroad because the ingredients do not spoil easily and the biscuits kept well during naval transportation. Today, Anzac Biscuits can be purchased at supermarkets, but are much better baked on your own with the below recipe for a healthy option. So tasty fresh out of the oven!

Thank you to the diggers across every generation and happy eating of these yummy, healthy ANZAC biscuits.

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INGREDIENTS -:

80 gms (3/4 cup) raw nuts (almonds, cashews) (*can be removed if nut allergy)

120 gms (1/2 cup) pure butter or organic coconut oil

100 gms (5tbsp) raw honey

1 tsp baking soda

1 tsp baking powder

100 gms (1 cup) spelt rolled oats

100 gms (1 cup) spelt flour

80 gms (3/4 cup) desiccated coconut (aluminum-free)

METHOD -:

Pre-heat oven to 160′C and place baking paper on biscuit tray

Crush the nuts into small chunks then set aside

Warm  butter/coconut oil at low heat 60′C. When melted add to a blender

Add all remaining ingredients and nuts and mix together

Place one tablespoon of mixture onto biscuit tray and flatten to approx 6cm in diameter, leaving space between each one for spreading

Bake for 10mins or untl golden brown

Remove from oven and allow to cool on tray for 5 mins

Enjoy :)

hotbuns

RECIPE: Spelt Hot Cross Buns

I get more excited about hot cross buns at Easter time than Chocolate – especially when they are straight out of the oven! Hot Cross Buns don’t last very long in my home. My boys seem to hop around quicker than bunnies trying to get another one as soon as they’ve finished the first!

Thanks to Jo at Quirky Cooking for this great healthy recipe for Hot Cross Buns with spelt flour, dairy free and no processed sugar. Easy to make with a thermomix. This recipe is also delicious as fruit bread – just cook the dough in a loaf tin instead of making rolls.

Happy Easter to all and enjoy this family time together!

Ingredients;

zest of 1 orange

60gm (3 tbsp) raw honey

250ml nut milk (macadamia/coconut/almond)

70g (1/3 cup) macadamia oil or light olive oil)

550g (4  3/4 cups) spelt flour (I used 150g wholemeal, 400g white)

1 tsp salt

2 heaped tsp instant yeast

1 1/2 tsp each ground cinnamon & nutmeg

1/2 tsp ground cloves

100g (2/3 cups) sultanas

70g (1/4 cup) currants

Method:

Whizz the orange zest and honey, on speed 9 in Thermomix, until ground

Add remaining ingredients expect sultanas and currants and mix on speed 6 for 6 seconds.

Add the sultanas and currants and then knead on interval speed for 2 mins

Wrap dough in silicon bread mat and place in cold oven with a tray of boiling water underneath. Leave to rise for 20 minutes.

Punch down and shape into small rolls. Place close together on lined baking tray, and leave to rise for 10-15 mins.

Pipe with crosses made from:

80g white spelt flours
1 tsp light olive oil

pinch salt
100g water

Place rolls in cold oven, again with a pan of boiling water underneath. Turn oven on to 220 degrees (C) and bake for 15-20 mins or until golden.

Brush with syrup while still warm. For syrup, I used 2 tbspns of honey with 2 tbspns warm water

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RECIPE:- Raspberry Cheesecake (Gluten Free, Dairy Free, No Bake)

Raspberries are one of nature’s super fruits, full of goodness for heart health, inflammation, and many other conditions. They are also rich in Vitamin C and high in anti-oxidants.

Raspberries are not only sweet and tasty but are also healthy option for a sprinkle over cereal, add sweetness to porridge or add to a smoothies.

I love this recipe to make a birthday cake for those that don’t like a baked cake or don’t make chocolate their favourite. This is also a great dessert or treat.

THE BASE

INGREDIENTS 

1 cup desiccated coconut
1 cup brazil nuts
10 dates, seeds removed
1 tablespoons cacao or cocoa

THE RASPBERRY LAYER

INGREDIENTS – Step One
2 cups frozen raspberries
8 medjool dates, seeds removed
1 teaspoon vanilla
1 rounded tablespoon honey

INGREDIENTS – Step Two
2 cups raw cashews
1/4 cup milk (you can use any type of milk, water also works. I prefer coconut milk)
3 tablespoons coconut oil, soft
1 teaspoon vanilla extract
squeeze of lemon juice

METHOD

1. Start by placing the cashews into a bowl and covering with hot water, for the raspberry layer. Set aside. (you can do this up to 12 hours before making the cake, I am seldom that organised and typically do it about 10 minutes before making a start).

2. Place all of the ingredients for The Base into your processor and blend until the mixture is well combined and resembles a fine, sticky crumb. Press the mixture firmly into the base of an 18cm spring form cake pan. Set aside.

3. Place all of the ingredients for the Raspberry Layer – Step One into your processor and blend until the mixture is well combined. Spoon the mixture into a bowl and set aside.

4. Strain the cashews and place them into your processor, blend the cashews to form a smooth paste. You can add the milk to assist with achieving the desired consistency.

5. Add the remaining Step Two ingredients and blend until the mixture is smooth and well combined.

6. Add the raspberry mixture and blend until the mixture is well combined.

7. Spread the cheesecake mixture over the base and place in the freezer for approximately six hours to set.

Serve. Eat. Enjoy!

Courtesy of Wholefood Simply 

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RECIPE: Best Chocolate Mousse (Vegan, Keto, Paleo)

Do you love chocolate mousse? Who does hey . . . I do – like I really love it! Over the years I have found it hard to find or make the perfect chocolate mousse that was not full of too much sugar or didn’t taste yummy enough!

Finally, after many different tries, I have found the perfect recipe for my favourite BEST vegan chocolate mousse!

The chia seeds in this mousse make it nice and thick and gives it a nice texture like choc chips.

The avocado and the coconut cream add in some healthy fats – bonus!

I do of course advise eating sweet foods like this, as occasional treats only. Also, I encourage you to cut the sweetener down even more if you can. Less sweet is best and a healthier option but gosh they are good when you do reward yourself :)

Ingredients

  • 1 ripe avocados
  • 400ml can coconut cream, chilled so that it’s firm
  • 1/4 cup raw cacao powder
  • 1/4 cup honey/maple syrup/agave/sweetner (or less) (remove for Keto or change to 1/2 tsp of stevia)
  • 3-4 tablespoon chia seeds
  • 1-2 teaspoon pure vanilla extract
  • cacao nibs, optional.

Place all ingredients in a large mixing bowl and whisk or in a blender/thermomix until all ingredients are well combined and smooth.

Pour into 4-6 serving glasses or cups. Sprinkle with cacao nibs and/or strawberries if you like.

Chill in the fridge for at least 3 hours, or until firm. Then eat and enjoy with a large smile!

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pancakes

Recipe: Spelt Pancakes (Dairy Free, Gluten Free)

Oh Pancakes! How much I love you – do you love pancakes?

One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.

We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.

This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.

Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.

A tip is to be aware of how much sugar, processed or natural, are topped on top :)

INGREDIENTS

2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)

2 cups (250g) spelt flour  (white and/or wholemeal) or can use plain gluten free flour

3 eggs

300ml almond or coconut milk

1/2 fresh lemon juice

1 tbsp baking powder

1/2 tbsp baking soda

1 tbsp (30g) raw honey

METHOD

1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.

2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.

3. Once its melts, pour into 10cm circles of pancake batter.

4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.

5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.

4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.

5. Can be stored in an airtight container for up to 2 days and be reheated.

Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.

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Recipe: Zucchini Chocolate Bread (Keto, Paleo, Gluten Free, Sugar Free)

At the end of summer, we go from no zucchinis to having way too many, especially when friends with vegie gardens drop off more and we struggle with ideas on what to do with them.

That is until this easy simple recipe comes out and I remember – YAY its zucchini chocolate bread time! (or for my young kids we call it Chocolate CAKE – sounds much yummier :) )

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The below recipe of chocolate bread is an easy was to convert zucchini into today’s morning tea break or snacks. Zucchinis are a source of manganese, vitamin C and dietary fibre that will keep your body in good shape for the long run. It also contains vitamin A, magnesium, folate, potassium, copper, and phosphorus .

INGREDIENTS -:

1 1/4 cup (140gms) almond meal/flour

1/4 cup (20gm) cacao powder

1/2 tsp baking soda

1 tsp baking powder

3 eggs

2 tbs (30gms) organic coconut oil

4 tbsp (120gms) raw honey (Keto/Paleo replace with 1/2 tsp stevia)

1 cup grated zucchini

a pinch of salt

METHOD -:

Place all product into food processor and blend until smooth (Thermo stir for 6 seconds at speed 5 )

Transfer batter into a greased loaf pan

Bake at 185`C  for 40 mins

Cool for an hour

Enjoy and share :)

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