Very similar to the millet slice recipe, but using rice puffs instead.
2.5 cups organic puffed brown rice
1/2 cup tahini
1/2 cup brown rice syrup
You can just use the above for minimum ingredients.
However for the luxury version I amended to this:
In a pot heat on a low heat:
1/4 cup honey
1/4 cup brown rice syrup
2 T coconut oil
1/2 cup tahini
2.5 cups puffed brown rice
1/4 cup sunflower seeds
1/4 cup chopped pumpkin seeds
Handful of chopped dried cranberries
1 tsp vanilla
Press into a slice tin. Refridgerate for an hour. Slice and keep in the freezer for instant snacks.
Screw it, I’m having pancakes for dinner!
This recipe is based off the buckwheat pancakes I posted a few days ago but in a single portion and its now gluten free, dairy free, refined sugar free, low fructose and NO eggs!! And I prefer them! Yummy! And so easy to make.
1/4 cup rolled oats
1/4 cup milk of your choice (I used ricemilk)
1/4 cup buckwheat flour
1 tsp aluminium free baking powder
Pinch of himalayan salt
1 T coconut oil (melted)
1 chia egg (1 T chia meal in 3 T water..sit for 5 mins in fridge)
1-2 T brown rice syrup
1/2 tsp xanthan gum (optional)
Coconut oil to cook
Pour milk into oats and sit for 10 minutes. Add rest of ingredients except xanthan gum and mix. Sprinkle in xanthan gum and stir a few times quickly. The xanthan gum is optional. This recipe should work without it but haven’t tried it yet.
Cook until golden brown on either side and serve with your choice of berries, syrup and yoghurt. I had mine with maple and brown rice syrup and fresh tart plums from the garden.
Heat coconut oil in pan until hot and make 3 big round pancakes. The mixture will be thick and easy to shape.
3 ingredient Charlie chocolate crackles
Mum used to make these when I was little with kremelta and ricebubbles. Chocolately crispy crunchy deliciously fatty treats…
Heres a healthy way to make ’em.
Puffed millet (or sugarfree puffed rice)
Raw cacao powder
Organic raw coconut oil
Chopped raw nuts
Sweetener of choice
Mix together and put into muffin cases and refrigerate until set.
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!
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.
Ma’s kid friendly snacks
Carrot, apple & ginger muffins
(Recipe adapted from My darling lemon thyme)
Gluten, dairy and refined sugar free and full of fruit & veges. These are gingery, nutty with a yummy bite..soft and delicious!
3/4 cup (105gm) fine brown rice flour
1/2 cup (55gm) ground almonds
1/2 cup (80gm) potato flour
2 tsp gluten free baking powder
1/4 tsp baking soda
1/2 tsp fine seasalt
1 tsp cinnamon
1 tsp ground ginger
1/2 cup (125ml) olive oil
1/4 cup (60ml) runny honey
1 tsp vanilla extract
2 large free range eggs
2 tsp finely grated ginger
1 large carrot
1 apple, skin on, grated
1/2 cup (80gm) pitted dried dates, finely chopped
Preheat oven to 180C (350F). Grease a 10 hole 1/3 cup (80ml) muffin tin or line with muffin cases. Sift dry ingredients into a bowl then use a whisk to mix together thoroughly. In another bowl combine oil, honey, vanilla, eggs and grated ginger and pour into dry ingredients. Add carrot, apple and dates. Stir till combined.
Spoon evenly into tin. Top with sliced almonds. Bake 20-25 minutes or until skewer inserted comes out clean. Best eaten day of baking or store in an airtight container 1-2 days or freeze.