Hemp seeds are packed with essential fatty acids, are a great source of protein and contain high amounts of vitamins and minerals. They are a great addition to any eating plan.
- 150g almond meal
- 50g hemp seeds
- 1 tablespoon raw cacao powder
- 1 teaspoon vanilla
- 1/4 teaspoon cinnamon
- 1 tablespoon coconut oil
- 1 tablespoon raw honey
- 4 fresh dates (pits removed)
- 1/2 cup desiccated coconut for rolling
Place all ingredients EXCEPT coconut in a food processor.
Blend until a sticky dough forms. If mixture is still crumbly add hot water, 1 tablespoon at a time until mixture becomes sticky.
Measure out 30g portions of the mixture and roll in desiccated coconut using wet hands to help the coconut stick.
Place balls in an airtight container and store in the freezer.
Makes around 12 balls.
A super quick slice that is gluten free, dairy free, grain free and vegan. The onlydownfallis its a little bit addictive….
- 1/4 cup almond meal
- 1/4 cup desiccated coconut
- 150g dry roasted cashews
- 1/4 cup cacao powder
- 1 teaspoon vanilla extract
- 1/4 cup coconut oil
- 1/4 cup raw honey
- 100g organic dairy free dark chocolate
- Desiccated coconut for decoration
Combine almond meal, cashews, coconut, cacao, vanilla, coconut oil & honey in a food processor.
Blitz until mixture comes together into a sticky dough.
Line the base of a 10cm x 20cm loaf pan with baking paper.
Spread mixture evenly over the base of pan.
In a glass bowl place the chopped dark chocolate. Microwave on high for 1 minutes and stir. Microwave on high for a further 30 seconds and stir. Repeat for a further 30 seconds if necessary.
Spread melted chocolate over the base and sprinkle with extra coconut.
Place in freezer for 30 minutes to set.
Cut into 10 pieces and store in the freezer or fridge until ready to serve.
The best way to know what is in your snacks is to make them yourself. No preservatives, no nasties – give these peanut butter bliss balls a try.
- 1 cup almond meal
- 6 pitted dates
- 2 tbsp peanut butter
- 2 tbsp chia seeds
- 2 tsp vanilla extract
- ½ cup dessicated coconut
Place dates in boiling water and soak for 15 minutes.
Combine almond meal, dates, peanut butter, chia seeds and vanilla extract in a food processor and blitz to combine.
Roll into small ball and roll in coconut. (you can add a splash of water to your hands to help the coconut stick and press firmly onto the balls)
I like to store them in an airtight container in the freezer for a chewy texture.
Makes about 12 balls
Who would know that this moist chocolate cake is full of zucchini, free from grain, gluten, dairy and refined sugar! Its a win, win situation..
CHOCOLATE ZUCCHINI CAKE
- 1 medium zucchini
- ¼ cup raw cacao
- ¼ cup coconut flour
- 1 ½ teaspoons baking powder
- ½ teaspoon guar gum
- ½ teaspoon cinnamon
- 1 teaspoon vanilla bean paste
- Pinch of salt
- 3 eggs
- ¼ cup coconut milk
- ¼ cup coconut oil
- ¼ cup rice malt syrup
- 200g dark chocolate (dairy free if possible)
- 100g coconut cream
- Preheat oven to 160 degrees C.
- Grate the zucchini into a food processor.
- Add the cacao, coconut flour, baking powder, guar gum, salt and cinnamon.
- Then add coconut oil, rice malt syrup, eggs, milk and vanilla paste.
- Blend until combined, scrape down the sides and then blend again until smooth.
- Spoon mixture into a small loaf tin lined with baking paper.
- Bake for 40 minutes or until firm in the centre.
- Remove from tin and allow to cool slightly before icing.
TO MAKE ICING
- Chop dark chocolate into small chunks and place in a glass bowl.
- Microwave on high for 30 seconds then remove and stir. Continue to microwave at 30 second intervals, stirring inbetween until melted.
- Add the coconut cream to the melted chocolate and whisk with a small hand whisk until well combined and smooth.
- Pour icing over the cooled cake.
- Slice and serve. Freezes well if sliced individually and wrapped in cling wrap (if you haven’t eating it all first!!)
There is nothing better than a cookie with your cuppa in the morning. Here is a lovely Macadamia Cookie that is grain, dairy and refined sugar free. A little indulgence that your body will thank you for.
- 1 cup blanched almond meal
- 1 cup desiccated coconut
- 1 cup chopped macadamia nuts
- ¼ cup coconut oil
- ¼ cup rice malt syrup (or maple syrup)
- 1 teaspoon baking powder
- 1 teaspoon boiling water
- Pinch salt
- Preheat oven to 120 degrees C.
- In a mixing bowl combine almond meal, coconut, macadamia nuts and salt. Mix until combined.
- Combine coconut oil and rice malt syrup in a small saucepan and melt over a gently heat.
- Pour boiling water over baking powder in a small dish and add to the melted oil & syrup.
- Add the liquid ingredients to the dry ingredients and mix with a wooden spoon to combine.
- Line a baking tray with baking paper and using a tablespoon measure portions, roll into balls and place onto tray.
- Place tray in fridge for about 15 minutes before cooking.
- Cook for 15 minutes, remove from oven and flatten slightly. Place back in the oven and cook for a further 15-20 minutes or until lightly golden.
- Allow to cool on tray. Store in an airtight container.
Makes about 12 cookies.
One of my favourite activities is Bikram Yoga, I love the heat. Your body does lose a lot of electrolytes during practice so I came up with this great natural way to replace them. Perfect after any strenuous exercise session.
Peel and slice one whole ginger root.
Place in a saucepan of water (approximately 750ml) and bring to the boil. Reduce the heat and simmer for half an hour (longer if you like a stronger ginger taste).
Stain into a large jug and add 1 teaspoon pink sea salt and another litre of water. Then add the juice of 3 lemons or limes.
Keep in the fridge for an icy cold refreshing drink.
If you have gone to the effort to make some beautiful healthy breads you don’t want to ruin it by using the wrong spread. Simple mashed avocado is perfect but here is a couple of spreads to make things interesting.
MACADAMIA AND COCONUT BUTTER
Take 1/2 cup unsalted macadamia nuts (preferably activated) and 1/4 cup flaked coconut. Blitz with a pinch of sea salt in a food processor, scraping down the sides until a smooth butter is formed.
Store in the fridge and remove a few minutes before serving to soften.
BERRY CHIA JAM
Take 2 cups of mixed frozen berries, whichever you have available. Place in a saucepan with 2 pieces of lime zest. Bring to boil then reduce heat and simmer until berries have softened.
Place berries in a blender, remove zest and blitz until required consistency is achieved. Pur into a glass jar and add 2 tablespoons of chia seeds. Allow to cool and allow chia seeds to expand for about 2 hours until serving.
Store in fridge.