Hot Cross Buns

cross bun
These are really tasty and full of so much natural flavour! While they don’t have the consistency of traditional hot cross buns (they are a bit more dense and have more of a scone or muffin texture), they still taste darn good, so give them a try! These buns taste best on the day they are baked as they go a bit hard the next day. They will keep for a few days though and are delicious warmed up in the toaster with a bit of butter or coconut oil spread on them.

raw cross

Makes 12

Ingredients

1 cup buckwheat flour
1 cup almond meal
½ cup tapioca flour (could substitute this with another ½ cup of almond meal)
2 tsp baking powder
1 ½ tbsp cinnamon
1 ½ tbsp nutmeg
½ cup coconut oil, melted
½ cup coconut milk (or milk of choice)
2 eggs + 1 egg white
Zest of 1 orange
Juice of ½ orange
2 tsp vanilla
1 tbsp ginger, minced
¼ cup honey
10 dates, diced
12 dried apricots, diced

For the cross
½ cup buckwheat flour
¼ cup water

Method

Preheat oven to 190°C.

Sift the buckwheat flour, almond meal, tapioca flour, baking powder, cinnamon and nutmeg into a large bowl and stir until well combined.

In a separate bowl, whisk the coconut oil, coconut milk, eggs, ginger, honey, vanilla, orange juice and zest until combined. Pour the mixture onto the flour mixture; stir it through with a knife until the mixture is well combined. Stir in the dates and apricots, still using the knife to mix. The mixture should be evenly combined by this point and have quite a thick-wet consistency.

Line a baking tray. Take ice cream scoop sized parts of the mixture and pop them on the tray so they form a round shape. I found using an actual ice cream scoop covered in coconut oil worked well for this, as the mixture is quite sticky.

To make the mixture for the cross, mix the buckwheat flour with the water until it forms a sloppy-like dough. Using a plastic bag, spoon the mixture into one of the corners of the bag, cut a small hole in the corner of the bag the mixture is in and pipe it over all the buns to make a cross.

Place the buns in the oven for 20-25 minutes, until they are golden and a fork comes out clean.

Leave to cool for half an hour. Then they’ll be ready to eat!

Grilled Zucchini and Pomegranate Salad with Creamy Pomegranate Dressing

pom

This salad is so simple yet looks so pretty and as an added bonus tastes amazing! It’s the perfect dish to bring along to a dinner party if you want to impress friends but don’t have long to throw something together. If you feel the dressing might be a bit of pomegranate overkill a mixture of apple cider vinegar, tahini, olive oil and lemon would also go nicely with this.

Ingredients

Salad
4-5 zucchinis, thinly sliced lengthways (should be about 4-5 slices per zucchini, depending on how thick they are)
3 tbsp coconut oil
Salt and pepper to taste
Seeds from 1 pomegranate (leave 3 tbsp aside for the dressing)
3 big handfuls rocket
¾ cup almonds, crushed (optional)

Continue reading

Banana Bread – 6 ingredients

bread
This banana bread has only 6 ingredients and is gluten free, refined sugar free, grain free, fuss free, crap free and nut free! I have used coconut flour in the recipe, which I know can be hard to find and a little expensive (a little does go a long way though), so I have found this great recipe on how to make your own coconut flour using shredded coconut which can be bought at most supermarkets.  If you have some overly ripe bananas that look too soft to eat then they will be perfect to use in this recipe.

Ingredients

3 very ripe bananas
4 eggs
2/4 cup coconut flour (see intro)
2/4 cup milk of choice (I used coconut milk) Continue reading

Raw Snickers Slice

slice
This is the most delicious, indulgent treat and probably one of the best things I have ever eaten. I got the idea for this recipe from Tara at Such Different Skies and used a mixture of her recipe, a recipe from Detoxinista, as well as a bit of my own input. Enjoy!

Ingredients

For the base

1 cup almond meal Continue reading

Cauliflower Soup

soupCauliflower would have to be one of my favourite vegetables not just because it tastes great but also because it is so versatile. Don’t believe me? Just check out my recipes for cauliflower sushi, cauliflower tacos, kale & cauliflower TabooliButter chicken with cauliflower cream or my friend Maddy’s recipe for Cauliflower Couscous.

This soup is no exception in the taste department and it will leave you feeling full and satisfied after eating it. I put some kale and nori sheets under the grill then crushed them up and sprinkled them over the soup with some chicken strips. This worked really well but some fresh herbs and spices would also taste great on top.

Makes 2 servings Continue reading

4 Simple Recipe Ideas

If you follow me on Facebook or Instagram you may have come across some of these recipes already, but I thought I would share these on the blog for those of you that aren’t social media obsessed (go you if that is the case). These are just a few quick, easy but delicious meal and snack ideas that anyone can make.

Passionfruit and Avocado Ice Creams

ice

Sounds like a weird combo but the avocado makes them really creamy and the sweetness of the passionfruit hides the taste of the avo so it’s a perfect summer treat for the kiddies.

Makes 10 bite sized ice creams Continue reading

Kale Tabouli

tabouli

Happy 2014 to everyone! This year I am going to make more of an effort to include more savoury recipes on the blog that include heaps of veggies and nutrients in fun and delicious ways. But don’t worry, I will still be including some sweet recipes as well! I feel that this is the perfect recipe to start off the new year; this is a Continue reading

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