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
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
These muffins are a great snack for an afternoon tea or to fill a hole after a training session. They are nut-free, egg free, gluten free and Dairy free! Then what do they have in them you ask?????
These muffins are loaded with omega 3’s and magnesium from sunflower seeds and flaxseeds, antioxidants from the raspberries, healthy fats from the coconut milk, fiber from the psyllium husks, loads of vitamins and minerals in the zucchini and protein in the quinoa flakes! Nutrient dense power houses in this recipe and it tastes amazing! Give it a go and let me know how it goes, I know you will be pleasantly suprised! Enjoy xo
2 cups of sunflower seed meal
1.5 cups of quinoa flakes
2 Tbsp of flaxseed meal
2 Tbsp of psyllium husks
2 tsp of baking powder
1 tsp of vanilla powder
2 cups of grated zucchini
1.5 cups of coconut milk
1/2 cup of cold-pressed EVOO
1 tsp apple cider vinegar
1/4 cup of rice malt syrup/ maple syrup
1 cup of raspberries
- Preheat oven to 180 degrees fan-forced
- Add all the dry ingredients to a large mixing bowl and stir to combine
- Add the raspberries and zucchini and mix through until well combined.
- Add all the wet ingredients to the well in the middle of the dry ingredients and mix well.
- Allow to sit for 5 minutes to allow the liquid to be soaked up.
- Grease muffin tin or use muffin cases and evenly fill with the mixture.
- Add a raspberry to the top of each muffin for presentation and then place in the oven.
- Cook for 55 minutes until they feel firm on top.
- Allow to cool and then enjoy xo
- They also freeze beautifully.
You will be the hit at the party if you bring these!
As I have said before I love my savory snacks when entertaining and I have already added a couple of dip recipes. What good are dip recipes if you don’t have anything to dip with?? Unfortunately all the available store bought snacks are full of trans fats and cooked with toxic vegetable oils so avoiding these is necessary. So we are left with super expensive health food store bought crackers like “Flats” (so good though!) or make your own.
I have been using a couple of recipes for a few years and have gathered a few recently which I love. One is from a gorgeous woman called Alexx Stuart from Low Tox Life fame. I found her when I began listening to podcasts and her show is all about reducing the toxins in your environment and she supports products with low environmental impacts and ethical practices. The second recipe is from Lorna Jane from the cookbook “Nourish”, however I change it to a gluten free version. The third recipe is a really easy one from Michelle Bridges new book “Food for Life”.
Along with the biscuits we cut up carrots, cucumber and celery to have with the dips to have a nutrient rich snack. Enjoy xo
Low Tox Life: Alexx Stuart (My Favourite)
- 1 chia egg (1 Tbsp Chia seeds, 3 Tbsp filtered water)
- 2 garlic cloves
- 1/2 tsp fennel seeds
- 80g sunflower seeds
- 100g pumpkin seeds
- 3/4 tsp sea salt
- 3 fresh thyme stalks
- 30g coconut oil
- Oven to 160C fan-forced (180C normal)
- Place chia seeds in the filtered water and let the ‘egg’ form
- Place garlic and fennel seeds in a food processor and chop
- Add the seeds and process until it is a sandy type texture (you can’t really over-process)
- Add all the other ingredients and mix until well combined
- Place dough on a piece of parchment paper and put another one on top. Roll into a biscuit thickness or push/squash with hands.
- Place in the oven for about 20 minutes, or until slightly browned.
- Allow to cool and then break into small biscuit pieces.
- Dip away!!
Seed Crackers in Nourish: Lorna Jane
- 2 Tbsp chia seeds
- 2 Tbsp linseeds
- 1/2 cup filtered water
- 1 1/4 cups spelt flour or buckwheat flour if GF
- 1 tsp sea salt flakes
- 1/3 cup pepitas
- 1/3 cup sunflower seeds
- 2 Tbsp sesame seeds
- 1 egg
- 1/3 cup cold pressed extra virgin coconut oil melted.
- Preheat oven to 200C
- Combine chia seeds and linseeds with the water and stand aside for 20 minutes
- Add all ingredients to the chia/linseed mix and mix with hands until well combined
- Divide dough in half.
- Roll each portion of dough into biscuit thickness between two sheets of parchment paper
- Remove top layer and place in the oven
- Bake for 25 minutes, or until lightly browned and crisp.
- Cool on trays before snapping into biscuits.
Curry Seeded Crackers in Food for life: Michelle Bridges
- 1 1/2 cups sunflower seeds
- 1/2 cup linseeds
- 1/2 cup sesame seeds
- 3 Tbsps chia seeds
- 2 tsp sea salt flakes
- 3 tsp curry powder
- Preheat the oven to 140C fan forced (160C normal)
- Place all ingredients in 1 1/2 cups of filtered water and stir to combine. Stir occasionally for 20 minutes until it becomes gel like.
- Spread the mixture onto some parchment paper thinly and make sure there are no gaps.
- Bake for 1 hour until crisp and golden.
- Once cooled snap into small pieces.
This makes me so hungry and the smell of the biscuits is amazing. Enjoy xo