Yummy healthy kale chips
Coat kale chips lightly with olive oil and lots of smoked paprika and some himalayan salt. If you want a cheesy flavour add a good couple of heaped tablespoons of nutritional yeast….or…make up your own spice combo…cumin…dried chilli…
Try not to make them too wet. Spread out in one layer on a baking sheet and put in the oven around 150C and watch carefully so they don’t burn. Turn over once.
They’re ready when they’re crispy. Store in an airtight container if they last that long.
Eat by themselves or add some crunch to your salad.
Easy raw lemon slice
1 cup almonds
1.5 cups dates
1 T vanilla essence
2T lemon zest
1 1/4 cup shredded dried coconut
3/4 tsp sea salt
1/4 cup cashews
1/3 cup lemon juice
2.5 T coconut oil
1T sweetener (honey, stevia, maple syrup)
Place almonds in processor and whizz into a fine powder. Add dates, vanilla, lemon juice and zest and whizz again until mixture starts to stick together. Mix in coconut and salt. Press into tray and refrigerate.
Blend together icing ingredients and spread over base.
I like to cut this into small pieces and freeze for instant treats!
2 x 400g cans chickpeas
10 T of reserved chickpea liquid
5-6 tsp tahini
4-5 cloves garlic
1 tsp crushed seasalt
6 T extra virgin olive oil
5 T lemon juice
Handful of coriander or parsley leaves
Rinse chickpeas in cold water & tip into food processor. Add all ingreds except oil. Blend then add oil in slowly until reaches desired consistency. Add more reserved liquid or oil if required.
Optional : add in steamed pumpkin, kumara or sundried tomato, roasted capsicum for other taste sensations!
Cranberry Oatie cookies
Recipe from the Revive Cafe cookbook (makes 16)
1/2 cup Brazil nuts
1/2 cup rolled oats
1/2 cup shredded coconut
1/4 cup dried cranberries
1/4 cup honey
1/4 tahini (or peanut butter)
1. Process brazil nuts in food processor for 10 seconds until partially blended. There should be a combination of dust and chunks.
2. Combine all ingredients in a bowl & mix well.
3. Form into 1 tablespoon balls. Squish together tightly with fingers and roll into balls. You can add a little water if the mixture is too dry.
(Linseed, Sunflower seed, almonds)
3 cups linseed
2 cups sunflower seeds
1 cup almonds
Mix together and grind in a coffee grinder or a food processor until it resembles a fine powder. Store in a airtight glass jar in the fridge.
Use as a yummy topping on cereal, in baking or sprinkled on pancakes. Great for bowel and intestinal health.
I used a third of the measurements to give me a big 460gm jar.
Chia Seed chocolate pudding
(Makes 2 x 3/4 cup serves)
1/4 cup dates
1/4 cup cashews
3 T carob powder (or cacao)
1 1/4 cups water
1/4 cup chia seeds
Garnish 1/4 cup frozen raspberries
& shredded coconut
1. Put dates, cashews, carob & water in blender and blend till you have a creamy milk.
2. Transfer to a bowl or jug. Add the chia seeds and mix quickly & well.
3. Put in fridge for 1-2 hrs. The seeds will expand & this will thicken the pudding.
4. Stir & serve in glasses with a garnish of frozen or fresh raspberries and a sprinkle of shredded coconut.
1/2 cup buckwheat flour
1/4 cup wholewheat flour
1/2 tsp baking powder
1/2 tsp salt
2/3 cup almond milk
1 tsp vanilla essence
1 tsp agave/maple syrup or sweetener of choice
2 small overripe bananas
1 small flax egg (or 1 egg)
Coconut oil to fry
To make flax egg mix 1 tsp ground flaxseed with 2-3 tsp warm water & set aside.
Add dry ingredients together in bowl.
In blender or food processor combine banana, almond milk & vanilla essence.
Add wet to dry ingredients till just combined. Batter will be thick & gummy.
Almond flour zucchini muffins
2 cups almond flour
1/3 cup sundried tomatoes
These are yummy gluten, sugar and dairy free snacks or breakfast muffins.
Puree all in food processor or blender. Pour into well greased muffin liners. Bake at 180C (350F) for about 15-20 minutes fanbake until golden brown.
Ma’s kids friendly fav’s week!
Modified from My darling lemon thyme. Gluten, egg, dairy and refined sugar free! …and delicious!
2.5 cups (40gm) puffed millet
1/2 cup mix of pumpkin & sunflower seeds
1/4 cup (30gm) apricots (any dried fruit)
1/2 (125ml) brown rice syrup or 1/3 cup (80ml) runny honey
1/2 cup (125ml) tahini
3 T coconut oil
1 tsp vanilla essence
Grease 28x18cm slice tin with coconut oil. Place millet, seeds and apricots in a bowl. Combine syrup or honey, tahini and coconut oil and a good pinch of salt. Heat the wet mixture. When starts to bubble round edges, start stirring to prevent it catching. Simmer 45 seconds. Remove from heat and add vanilla. Add to dry ingredients. Give it a quick stir. Mix well and press firmly into the tin.
Freeze this for instant kidlet snacks! Will store in fridge up to 1 week if it lasts that long.
Ma’s kid friendly fav’s
Coconut chocolate cupcakes
Recipe adapted from My darling lemon thyme
These cupcakes have a soft moist crumb..wickedly delicious but guiltfree!
400ml tin coconut milk
1/2 cup xylitol (blend to fine powder before use) (or coconut or raw sugar)
1/3 cup (80ml) olive oil or melted virgin coconut oil
2 tsp Apple Cider Vinegar
1 tsp vanilla extract
1/2 cup (70 gm) fine brown rice flour
1/3 cup (55gm) potato flour
1/3 cup (40gm) cacao powder
3/4 tsp Baking soda
1/2 tsp gluten & aluminium free Baking powder
1/3 cup (30gm) dessicated coconut
1/4 tsp fine seasalt
Chocolate coconut ganache
1/2 cup (125gm) coconut milk
180gm dark chocolate (approx 1 cup chopped)
Preheat oven to 180C. Line 12 hole muffin tin with cupcake cases. Whisk coconut milk, sugar, oil, ACV and vanilla till smooth. In another bowl sift brown rice flour, potato flour, cacao, baking soda and baking powder. Add coconut and salt and whisk to combine. Make well and pour wet ingredients into it and whisk till smooth batter forms. Spoon into tin and bake 18-20 minutes. Cool for 5 minutes.
Bring coconut milk to boil in a saucepan. Remove from heat and add chocolate. Set aside for 1 minute then stir until melted and smooth. Decorate with fresh coconut.