These amazing gluten-free sausage rolls came from Life Changing Food – by Jo Whitton & Fouad Kassab. This book is so amazing and these sausage rolls are the bomb! If you want to get your hands on this book then go here!
I changed it a little so I will share with you what I did, but just know that the original recipe is in this beautiful book!
Gluten Free Dough
- 100g Potato Starch
- 300g Tapioca or Arrowroot
- 500g sunflower meal
- 500g starchy potatoes: peeled and cut into 4
- 2 chia eggs (2 tbsp chia, 4 tbsp filtered water)
- 2.5 tbsp olive oil
- 1 tsp salt
- 1 tbsp maple syrup
- Soften potatoes in saucepan and simmer them for 20 – 30 minutes
- mix all the flours together and set aside
- blend potatoes, eggs, salt and maple syrup in a blender/thermomix
- add potato mixture to flour mixture and knead into a dough, use extra arrowroot if too sticky
Pork and Fennel sausage rolls
- Preheat oven to 200 degrees
- mince carrot and celery in blender with spices/ essential oils
- saute with olive oil
- drain excess olive oil
- add mince and salt and mix thoroughly
- divide dough mixture into 4
- roll into a rectangular shape
- place mince mixture along the long side
- roll into cylinder shape and then cut into small pieces
- place in lined baking tray, brush with olive oil and place in oven for 25 – 30 minutes.
- Serve with a healthy tomato sauce and Enjoy!! xx
I have found some amazing recipes that suit our wholefood way of eating and some of them really surprise and delight me. This is one of them!!!!
What a fantastic, easy way to reduce the sugar in our children’s diets (whether they are your own, your grandchildren, nieces and nephews etc). These taste amazing and are full of natural ingredients and can be changed so easily to incorporate more nutrients like using kombucha, vitamin C powder, green smoothies etc.
My niece absolutely loves these (as she loves treats) and she wouldn’t even know that there was no added sugar in there (I don’t add the honey and she loves them).
- 375 ml 100% juice of choice (I use pomegranate, blueberry or cranberry)
- 3 drops of doTERRA essential oil (I use Lime, Lemon, Grapefruit etc)
- 40g of Gelatin powder (I use Changing Habits Gelatin Powder)
- 1 Tbsp honey or maple syrup if needed (I don’t bother and the kids (and adults) still love them)
1. Place all ingredients in a saucepan (or Thermomix)
2. On medium heat, stir the mixture until the gelatin has dissolved (4 min, speed 1, 65 degrees)
3. Pour into moulds and place into the fridge to set & enjoy x
I love food, I love to cook, I love to cook for others and share beautiful wholefood meals with the people I love. When you are in the health and wellness space there is always a need to entice people into wholefood living with beautiful, yummy sweet treat alternatives. This is why I love to make raw, refined sugar free, Gluten Free and Dairy Free desserts and snacks for those around me. Healthy can be delicious and convincing them of this is super easy when you have such beautiful recipes at your finger tips.
These recipes have slowly developed and been refined and I would love to share them with you so you can start living the wellness lifestyle and still have food you love. I have also incorporated the doTERRA essential oils into the recipes because I know that these food grade, therapeutic oils can lift any recipe. You can get them here.
- Coconut and Lemon bars
- Fennel seed crackers
- Capsicum dip
- Chocolate cupcakes
- Peppermint slice
- 100% Natural Gummies
Enjoy and let me know how you go. x
I am normally pretty basic when it comes to skincare but I have started to experiment with different DIY recipes along the way. My workplace decided to become a little toxic due to some new furniture and my skin wasn’t happy for a while so I experimented with upping my skincare routine.
I came across this beautiful skin toner recipe and have tweaked it a little. I use 100% pure dōTERRA essential oils. This is the secret ingredient, if it’s not 100% pure then ditch it. Non-pure essential oils use fillers and synthetic ingredients to fill the bottle and it’s not great for you skin. If you would like to get your hands on some beautiful, 100% pure essential oils from a beautifully sustainable and conscious company then click here.
1/2 tsp Vitamin E oil
5 drops Geranium EO
5 drops Frankincense EO
5 drops Cedarwood EO
Fill the bottle with Witch Hazel (reduces inflammation, decreases oil and redness, minimise appearance of pores)
(If you have the dōTERRA Home Essentials Kit you can use Lavender & Frankincense, then when you want to upgrade your oils to next level add Geranium and Cedarwood to your cart)
Combine all ingredients in a 100- 120ml bottle and there you have it.
Nothing else, no nasties, no parabens, no toxic fragrances, just pure beautiful ingredients to put on your skin.
Let us know how you go and share on our social media page, Love.Oil.Collective.
Most anti-aging face serums are actually based on the constituents of plants. The two key plants that are in most anti-aging serums are Frankincense and Lavender. So in typical DIY style we have created you a beautiful face serum that will cost you $15 instead of the $100 in the store. And it is so beautiful on the skin, whether you have dry or oily skin. These essential oils are beautifully hydrating and help to repair the skin from the outside.
100ml glass amber pump bottle
16 drops of Frankincense
16 drops of Lavender
16 drops of Geranium
40ml organic cold pressed rose hip
40ml organic jojoba oil
Combine all ingredients and use daily. x
This is a super simple and easy way to reduce your plastic and reduce your toxic load. It lathers up so well and you can change up the scent every other month. So good!!
- 4 Tbsp Vegetable Glycerin (You can get it here or any online shop)
- 1/2 cup Castille Soap (I use Dr Bronners)
- 3 Tbsp Fractionated Coconut oil (doTERRA)
- 20 drops of your favourite doTERRA essential oil
- 200ml glass amber bottle
- Combine ingredients and enjoy
- Citrus Bliss, Grapefruit, Lavender Peace and Wild Orange are all beautiful options, or you could blend your own fragrance from a few oils. x
This one is for the chocolate lovers!
Now this recipe is one which I pull out when I am trying to win over unsuspecting guests. My husbands’ and my tastes have changed since we have been eating minimal sugars, so we are happy with a less sweat treat. However, we know not everyone is at this stage yet… So this recipe has some sugar in it but we use Rapadura which is an unrefined cane sugar. This means this is a treat and shouldn’t be eaten in large quantities. This recipe is also vegan and nut-free. You are going to love this one! Enjoy xo
- 1 cup Tahini
- 2 tbsp coconut oil melted
- 4 tbsp applesauce
- 6 tbsp rapadura
- 2 tbsp coconut milk
- 1 tsp vanilla
- 6 tbsp sunflower meal
- 4 tbsp cacao powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup chocolate chips (vegan)
- Pre-heat oven to 160 degrees fan forced
- Mix up melted coconut and Tahini on low heat in a saucepan
- Add applesauce, rapadura and coconut milk and mix to combine
- Take the mix off the heat and add the rest of the ingredients.
- Pour mixture into a lined loaf tray and place in the oven for 22 minutes.
- Let it rest for at least 20 minutes before cutting after cooking.
PS. If you are not nut-free then you can substitute for almond meal, butter and milk instead.
doTERRA essential oil is a winning formula in this 3pm slump saviour!
I have had so many people ask for this recipe so I thought I would finally upload it.
It’s so easy, and is always a winner from health conscious to oblivious people alike.
1/2 cup almond/sunflower meal
2 Tbsp coconut oil
1/3 cup cacao
1/3 cup desiccated coconut
1 Tbsp chia
6 drops doTERRA wild orange essential oil
Pinch of salt
1. Mill the almonds/sunflowers first
2. Add all other ingredients and mill until you have the right consistency.
3. Roll into balls and cover with coconut
4. Place in fridge or freezer
5. Enjoy xo
A garnish that packs a punch!
I’m starting to spice up my meals with condiments which pack a nutritional punch. This seed dukkah is great for adding healthy fats and some fiber to your soups, salads, fish, hummus, and meat dishes. I make some at the start of the week and add to it as I go. I’m not adding nuts to the dukkah because my stomach doesn’t tolerate them at the moment, but I am working seriously hard on this. Enjoy x
1/2 cup pumpkin seeds
1/4 cup sesame seeds
1 Tbsp Coriander seeds
1 Tbsp Cumin seeds
1 Tbsp Fennel seeds
Cracked black pepper
- Toast pumpkin seeds first in a saucepan until they are popping and fragrant, set aside to cool in a food processor.
- Toast coriander, fennel and cumin seeds until they become fragrant, cool in a food processor.
- Toast sesame seeds and set aside
- Place salt and pepper in the food processor and pulse until the mixture is well combined, but still slightly chunky.
- Add in the sesame seeds and place in a glass container.
- Enjoy xo
This sweet vegan snack is a winner for those 3pm cravings!
OMG, I actually can’t believe this worked out! Since not being able to eat eggs I have to experiment and change the way I have been eating for the last 30 years! This sweet snack is so delicious and filling and it doesn’t take long to whip up. Enjoy xo
8 Medjool dates, chopped
3 Tbsp rice malt syrup/maple syrup
3 Tbsp coconut oil, melted
1 tsp bicarbonate soda
2 cups of sunflower seed meal/almond meal
1 tsp mixed spice
1 chia egg (1 Tbsp chia meal + 3 Tbsp filtered water)
- Mix up the chia egg and allow to sit for 5 minutes
- Preheat oven to 160 degrees fan forced (180 degrees normal)
- Line a baking tray with parchment paper
- Place date, sweetener, coconut oil and 1 cup of filtered water into a large saucepan.
- Bring to the boil, then simmer for 3 minutes
- Remove pan from heat and immediately add the bicarbonate of soda, the mixture will froth up. Allow to cool.
- Add all other ingredients to the mixture and stir to combine
- Pour the mixture into the baking tray and cook in the oven for 65 minutes, or until the skewer comes out clean
- Let it cool in the tray and then slice to serve.
- Enjoy xo