I posted this recipe a few years ago but I thought it’d be a great one to post again since we are approaching Easter and the tempting smell of hot cross buns are starting to fill the air. If you whip up a batch of these you won’t be tempted by the unhealthy versions and your body will be thanking you for it!
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. Continue reading
This is one of my favourite smoothie combinations for an afternoon snack. It has a really nice thick consistency which I love. The turmeric adds a nice unusual flavour as well as added health benefits however, if you’re not a fan of the taste I’d leave the turmeric out. Continue reading
You may have heard of – or even cooked – cauliflower pizza bases, cauliflower rice or cauliflower couscous. The list has just expanded – now you can sink your teeth into these cauliflower pizza pockets! Continue reading
3 Very ripe large bananas (4 if they are smaller)
1 cup LSA or almond meal
1 cup rolled oats (gluten free) Continue reading
So technically this recipe doesn’t use jam or jelly but ‘PB&J’ definitely describes the taste and texture of this porridge/oatmeal very well. It’s the perfect winter breakfast! Some almond or cashew butter would also be an amazing alternative to peanut butter.
1 cup organic rolled oats
1 cup water
1 cup almond milk or milk of choice + about 2-3 tbsp to serve
1 tsp vanilla powder or essence
Sweetener of choice (optional, I found the strawberries added enough sweetness)
2 tbsp of 100% peanuts peanut butter or nut butter of choice
1 cup of frozen strawberries, thawed
In a saucepan bring the oats, water, milk, vanilla and sweetener to boil then reduce the heat to a simmer. Stir regularly for about 10 minutes. When the liquid has been soaked up and the oats are cooked, transfer the mixture into two bowls and stir through the peanut butter.
To make the ‘jam/jelly’, simply blend the strawberries in a blender until they form a liquid. Stir this through the oats. Drizzle on a few tablespoons of milk and serve.
These are quick and easy to make, taste great and are the perfect on the go breakfast for when you don’t have time to make anything. They also make a great lunchbox treat for the kids.
Makes 12 muffins
1 cup apple, grated
1 cup sweet potato, grated
2 tsp cinnamon
1 cup oats
1 cup almond meal
½ cup buckwheat flour or ½ cup almond meal
1 tsp baking soda
2 tbsp lemon juice (this activates the baking soda)
1 tsp vanilla essence
4 eggs, whisked
Sweetener of choice (optional, I found the apple made it sweet enough)
Preheat the oven to 200°C.
Put the sweet potato and apple into a bowl. Using your hands, squeeze as much liquid out of the apple as possible into the bowl. This will make sure the sweetness from the apple will spread evenly through the mixture. Add in the cinnamon, oats, almond meal, buckwheat flour, baking soda, lemon juice, vanilla essence and sweetener (if you are using any) and stir with a wooden spoon until well combined. Gradually stir in the eggs until the mixture is evenly combined.
Place large spoonfuls of the mixture into greased or lined muffin tins until all the mixture is used up. Pop them in the oven for around 25 minutes or until they are golden on top and a fork comes out clean.
Once removed from the oven leave to cool on a cooling rack for about 30 mins then serve or store in the fridge for up to 4 days.
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.
3 very ripe bananas
3/4 cup coconut flour (see intro)
3/4 cup milk of choice (I used coconut milk) Continue reading
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
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
Originally published on There Are No Roads
Chai Breakfast Smoothie, recipe below
Smoothies; they seem to be all the rage these days and for good reason, too! If you use the right ingredients they can become a very healthy and nutritious on-the-go meal that will keep you full and energetic until your next big meal. This also means you will be less likely to crave sugary food between meals. Plus, it’s super easy; you don’t need to be a whiz in the kitchen to throw some stuff into a blender and press a button.
So what makes a great smoothie? Continue reading
On Sunday night I was lucky enough to attend a ‘Girls’ Night In’ and help make some vegan treats for it. The Girls’ Night In was hosted by the lovely Kaplan family (you can view my interview with Dena Kaplan here) in their amazing house to help raise money for The Cancer Council Victoria, for which they are ambassadors. It was such a fun and delicious night, attended by many inspiring women. There was Continue reading