Tag Archives: gluten-free

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

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.

lemon1

Recipe: Healthy Lemon Bliss Balls (Gluten Free, Sugar Free)

Have you been looking for a healthy treat that doesn’t include chocolate or cacao and is nut free? A healthy and delicious option is Lemon Bliss Balls.

With flavoured tangy lemon, tropical coconut and a hint of vanilla is a favourite treat of mine.

These are quick and easy to make with only a few ingredients. It’s a great refreshing option for an evening treat too as an alternative to many fruit or nut bases bliss balls, which often include cacao.

Healthy Lemon Bliss Balls

1 x cup raw cashews (150gm) [can replace with sunflower and pumpkin seeds for nut free option]

1 x cup desiccated coconut (90gm)

Zest of 1 lemon

Juice of 1 lemon

1/2 tsp natural vanilla extract

2 x tbsp raw honey

1 x pinch salt extra desiccated coconut for rolling in

Method

1. Place the ingredients into your processor and blend until the mixture resembles a sticky crumble.

2. Use your hands to separate the mixture into balls to the size of your choice.

3. Roll the balls in the extra coconut and place in the fridge to set.

4. Serve. Eat. Enjoy before they disappear!

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Recipe:- Banana Bread (Gluten Free, Dairy Free, Paleo)

Sometimes we can have a treat as a snack that is still healthy and yummy! 

This easy Banana Bread is Gluten Free, Dairy Free and Paleo. It’s delicious served lightly warm and toasted with some butter. 

The best thing is that bananas are an energy food and are a great source of potassium, which is essential for maintaining normal blood pressure and heart function. Their moisture and sweetness means you can reduce the amount of sweetener and oil considerably. In addition, protein-packed almonds are also full of healthy fats that are kind to your arteries and can help lower cholesterol as well as keep blood sugars stable. This makes a nice change from ‘store bought’ banana breads that are generally high in refined white flour, sugar and saturated fats.

Ingredients

  • 300gm (3-4 medium) ripe bananas 
  • 200gm (2 cups) almond meal
  • 25gm (1/4 cups) ground flaxseed (linseed)
  • 50gm raw honey or organic maple syrup 
  • 50gm (1/4 cup) macadamia nut oil
  • free range / organic eggs
  • 1/2 tsp baking soda (bicarb soda)
  • 1 tsp baking powder (alumimun-free)
  • 1 tbs fresh lemon
  • 1 tsp vanilla

Method

  1. Preheat  your oven at 160 C – fan forced
  2. Combine smashed banana, honey, oil, vanilla, eggs, baking soda, baking powder and lemon. Use a blender like a Vitamix or Thermomix or you can do this by hand in a large bowl.
  3. Add the almond meal and flaxseed and mix well.
  4. Spoon batter into a loaf tin. The size I use is 14cm wide x 25cm long.
  5. Bake for 45minutes to 1 hour (a skewer inserted into the centre should come out dry).
  6. Remove from the oven and allow to cool before turning out the loaf.
  7. Keeps in the fridge covered for up to 1 week.

Courtesy to Teresa Cutter from book Purely Delicious. This recipe has been been slightly altered to suit. While this is a very healthy option, I still advise eating these kinds of sweet foods as occasional treats only. Cut the sweetener down even more if you can, to keep things even better for your wellbeing. 

Happy Baking :)

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Recipe: Apricot and Coconut Bliss Balls

Simple easy-to-make bliss balls, perfect for a snack and also great nutrition for the kids (and adults!)

I highly suggest using Organic Australian Apricots – Sulphur Free. These apricots are darker in colour as they have been dried naturally without the use of sulphur dioxide (E220 or 220) that preserve the colour. They are naturally sweet and delicious.

There are health risks of Sulphur Dioxide in our dried fruits, in particular the connection of Sulphur Dioxide and Asthma. So choosing this kind ensure you’re looking after yourself while getting a yummy treat.

close-up-apricot-balls

Apricot and Coconut Bliss Balls

Ingredients:

1/3 cup almonds (50g)  *can opt to use cashews instead or a mixture of both

1 1/2 cup dried apricot (200g)

3 tbsp water (alternative 1 tbsp fresh squeezed orange and 2 tbs water)

3/4 cup desiccated coconut (70g) plus extra for rolling

1-2  tbsp honey

Method (I use a Thermomix, but you can also use a regular blender): 

Blend nuts into meal (20sec/speed 9)

Add apricots and chop (10sec/speed 8)

Add water/orange liquid and mix (5 sec/speed 2)

Allow to soak for 1 minute

Add coconut and honey and mix until well combined (25 sec/speed 7)

Roll mixture into small balls and then dust in extra coconut.

Store for up to a week in an airtight container in the refrigerator

 

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Recipe: Banana Bread

With a very wintery weekend down here this weekend, comes more time inside to bake. My weekend was also filled with the fire going, hot cuppa and some of this delicious Banana Bread. Its a definite favourite in my home.

Easy to make, Dairy Free, Gluten Free, Sugar Free and a favourite for my son’s school lunchbox. The only problem with this bread is that its very more-ish, so it never lasts that long in our home and I am always being asked to bake it again.

INGREDIENTS:

3 medium to large ripe bananas

8 medjool dates, seeds removed

3 tablespoons of nut/seed butter of your choice*

juice of 1/2 a lemon

2 teaspoons cinnamon

1/2 cup coconut flour

1 teaspoon bicarb soda

4 eggs

Preheat your oven to 180 Degrees Celsius

Grease and line your loaf tin.

Blend the bananas and dates together until smooth. Add the remaining ingredients and mix until well combined. Pour mixture into the prepared tin. Bake for 45 minutes or until an inserted skewer comes out cleanly.  Enjoy!

*almond butter and peanut butter both work really well, or if you want nut free you can also use hulled tahini.

 Courtesy of WholeFood Simply