1 cup store bought muesli
1/4 cup finely chopped dried apricot
1/4 cup almonds
1/4 cup coconut flakes
approx 10 pitted dates
1 tablespoon pepita seeds
2 teaspoons sunflowers seeds
1 teaspoon maca powder
1/4 cup melted coconut oil
1/2 cup rice malt syrup
melted dark chocolate to drizzle over the top
Blitz the almonds and dates until they are finely crushed, mix remaining ingredients together with almonds and dates, keeping aside the chocolate.
Line a baking dish with baking paper and press mixture in - bake in oven at 180 degrees for approximately 15 mins - a bit longer if you like it crunchy.
When the slice has cooled pour melted chocolate over and leave to set.
4 cups of puffed rice – the stuff you find in the health food section, not the cereal aisle
¾ cup rice malt syrup
1 cup raw cashews
1/3 cup coconut oil
In a thermomix or food processor blast the cashews until they represent very fine breadcrumbs, pour into bowl.
Melt rice malt syrup and coconut oil if necessary.
Add all ingredients to cashews and mix together with a wooden spoon.
Line a dish with baking paper and pour ingredients out.
Flatten out using the back of a spatula.
Refrigerate for a few hours before slicing into bite sized portions.
1 cup self raising flour
1 cup plain flour
1/4 cup rice malt syrup
1 cup milk - add more as required
Place all the ingredients into a bowl or glass jug and blend together using a stick mixer.
Add more milk as required to reach a thick, glue like consistency.
Heat butter in pan on stove top and when melted drop batter (the size of a biscuit) into the hot pan. When bubbling on top side turn over and cook for a further 30 seconds.
Place on paper towel in order to remove excess fats.
I whipped this up this morning just by grabbing stuff out of my pantry. It's sugar free and again I didn’t measure anything, but I will give the best estimates I can.
Rice Bubble Slice:
4 cups rice bubbles
½ cup dried apricots or mango or both
1 tablespoon of desicated coconut
½ cup rice malt syrup - melted
½ cup coconut oil – melted
½ cup cocao powder
Mix all ingredients together and set in a large slice tin.
Refrigerate for at least 2 hours.
Cut into squares when ready to serve – perfect for lunchboxes.
For the base use anything you like including almond meal, linseeds, coconut, LSA, dry sweet biscuits and then mix with coconut oil and pop in the freezer to set.
500g cream cheese - at room temperature
3 teaspoons gelatine
1/3 cup boiling water
½ cup caster sugar
300ml thickened cream
In an electric mixer mix the cream cheese with the caster sugar.
Boil the kettle and dissolve gelatine over the water.
Finely grate the zest of the lemon and lime (depending on how tangy you want your cheesecake to taste).
Add the juice of the lemon and lime to the water and gelatine – let it cool for a few minutes.
Add the water mix and the zest of the fruits (keeping a little lime zest aside) and mix with the cream cheese mixture.
Fold in the cream to the mixture.
Pour out into cheesecake tin.
Set in fridge for at least 4 hours before serving.
Sprinkle lime zest on top before serving.
This is my version of take away Mexican food – it does require some pre-packaged foods, but there is also plenty of fresh food involved.
You will need 4-5 little pie dishes.
500gms your choice of chicken
1 can crushed tinned tomatoes
1 sachet of burrito seasoning
1 cup cheese of your choice
Coriander – as much as your heart desires, or none at all
2 X avocado
2 X corn
2 X carrots
(You can serve with brown rice if you feel the need, but these little pies are quite filling)
Preheat oven to 180 degrees
Cube chicken into 2cm cubes
Brown off in frypan with a little spray oil
Add tinned tomatoes and use the empty can to add a can of water
Add packet seasoning
Turn heat down
Let this simmer for about 10 minutes whilst you prepare the fresh foods:
Top with grated cheese and coriander
When all pie tins are filled place on oven tray and pop in oven for cheese to melt (5minutes or so)
While pies are in oven plate up the fresh vegetables and rice (if using) and then serve pies with a dob of sour cream on top.
**To make a vegetarian version of this simply replace the chicken with canned black beans.
My Daughter got ahead of me the other day and made an old fashioned chocolate pudding laden with sugar, the same one my mother used to make for me when I was younger and the same one I made for my children for years until we became more conscious of our sugar intake.
When it came to consuming it - she had a couple of mouthfuls and then rested her spoon and stated that it was too sweet and she couldn't eat anymore. With that in mind I thought I would share my almost sugar free version of the pudding that we consume probably at least once a fortnight in our home. The pudding is my own recipe but I did keep the sauce from the historical pudding, which does contain sugar and cocoa, rather than cacao.
1 cup SR Flour
2/3 cup milk
1/3 cup cacao powder
1/3 cup coconut oil
1/2 cup rice malt syrup
Mix all ingredients together using electric mixer.
Grease pudding bowl and pour in.
1 1/2 cups boiling water
2 dessertspoons cocoa
1/2 cup sugar.
Mix all together in a heat proof jug and then poor over the back of a spoon over pudding.
Place in preheated oven at 180 degrees for 40-45 minutes.
Serve with cream or a dash of icecream (or if in our family - milk)
I whipped this dish up last night after a very long day and in between picking up various children from various after school activities.
So easy, yet, jammed full of veggies.