Snacks

REHYDRATION DRINK

Posted on

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.rehydration-drink2

REHYDRATION DRINK

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.

HEALTHY SPREADS

Posted on

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.healthy-spreads2

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 JAMbread-with-nut-butter-and-jam2

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.

 

 

 

SEED AND NUT LOAF

Posted on

Sometimes it is just nice to have a piece of bread to spread with avocado or a lovely nut butter or chia jam.  If you avoid grain, gluten and dairy this can be a bit tricky.  This grainy loaf is just perfect and even better toasted.seed-and-nut-loaf2

SEED AND NUT LOAF

  • 1 1/2 cups blanched almond meal
  • 1/4 cup sunflower seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup chia seeds
  • 1/3 cup pecans
  • 2 tablespoons coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon guar gum
  • 3 eggs
  • 3/4 cup almond or coconut milk
  • 1/3 cup olive oil
  • 1 tablespoon rice malt syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sea salt

METHOD

  1. Preheat oven to 180 degrees.
  2. Mix together pumpkin, sunflower and chia seeds and save 1 tablespoon to sprinkle on top of loaf.
  3. Place pecans and seeds in a food processor and pulse until coarsely ground.  Add almond meal, coconut flour, baking soda and guar gum and pulse to combine.
  4. Add eggs, milk, olive oil, rice malt, vinegar and salt.  Process until combined.
  5. Allow the batter to rest for about 5 minutes for the coconut flour to expand.
  6. Line a loaf pan with baking paper and pour mixture in.  Sprinkle with reserved seed mix.
  7. Bake for 45-50 minutes or until bread is golden brown and a skewer comes out cleanly.
  8. Allow to cool.  Bread keeps nicely in the fridge for about 5 days or wrap individual slices in cling wrap and store in freezer.

MAKES 12 slices

KALE CHIPS

Posted on Updated on

Kale chips are a great way to add extra crunch to a meal or are great as an afternoon snack.  Kids with love them and much through a whole bowl before even realise it is healthy.kale-chips

KALE CHIPS

Preheat oven to 130 degrees.

Take a bunch of kale and tear off the leaves to remove the stalks.

Tear into enough bit sized pieces to cover a baking tray.

Drizzle with olive oil and a little sea salt.

Massage kale leave well to evenly coat with oil and salt.

Bake in oven for 15 minutes.  Remove from oven and toss well.  Bake for a further 15 minutes or until the chips are crispy.

 

Clean Chocolate Cookies

Posted on Updated on

Chocolate cookies are a favourite for afternoon tea but the difference is that these little beauties are free from gluten, dairy, grain and refined sugar.  A sweet treat without the bloat.chocolate-cookies

CLEAN CHOCOLATE COOKIES

  • 1/4 cup coconut oil
  • 1 egg
  • 40g coconut sugar
  • 1 teaspoon vanilla extract
  • pinch salt
  • 1 teaspoon guar gum
  • 50g blanched almond meal
  • 30g tapioca flour
  • 30g coconut flour
  • 35g organic dark chocolate (dairy free if possible)

METHOD

  1. Preheat oven to 180 degrees.
  2. Line a baking tray with baking paper.
  3. Place coconut oil, coconut sugar, vanilla and egg in a large bowl.  Whisk until light and fluffy.
  4. Add almond meal, coconut flour, tapioca flour, baking powder, guar gum and sea salt.  Mix together with a wooden spoon to form a dough.
  5. Chop chocolate into small pieces.
  6. Add chocolate to dough and combine.
  7. Roll tablespoons of dough into balls and flatten slightly on baking tray.
  8. Bake in the oven for 10-12 minutes until lightly browned.

MAKES 10

 

Apple and Cinnamon Muffins

Posted on Updated on

Hot apple and cinnamon muffins straight from the oven.  Free from gluten, grain, dairy and refined sugar.  Great for lunchboxes or when special friend pop in for coffee.

APPLE AND CINNAMON MUFFINSapple-muffins

  • 1/4 cup coconut sugar
  • 1/4 cup tapioca flour
  • 1/4 cup blanched almond meal
  • 1/4 cup coconut flour
  • 1/2 teaspoon cinnamon
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon guar gum
  • Pinch salt
  • 1/4 cup sultanas
  • 2 granny smith apples
  • 2 eggs
  • 1/4 cup almond or coconut milk
  • 1/4 cup macadamia or coconut oil

METHOD

Preheat oven to 180°C.

Peal and dice apples into 2cm cubes. Place on a plate and cover with cling wrap. Microwave on high for 5 minutes. Remove and allow to cool slightly.

Combine coconut sugar, tapioca flour, almond meal, coconut flour, baking powder, guar gum, cinnamon and salt in a large mixing bowl. With a large whisk combine all ingredient and remove any lumps.  Stir through sultanas.

In a small mixing bowl add eggs, oil, milk and whisk to combine.

Add cooked apples to dry mixture and mix gently with a wooden spoon.

Add wet ingredients to dry mixture and mix with a wooden spoon until just combined. Do not overmix.

Line a muffin tray with 5 patty papers and spoon mixture in evenly.

Bake in moderate oven for 15 minutes or until muffins are just cooked through.

Clean Carrot Cakes

Posted on

Gluten free, dairy free, grain free, refined sugar free – filled with beautiful spices and goodness. You must try these

CLEAN CARROT CAKESclean-carrot-cakes

  • 1 large carrot – grated
  • 1/4 cup sultanas
  • 1/4 cup walnuts – chopped
  • 2 eggs
  • 1/4 cup coconut sugar
  • 1/4 cup blanched almond meal
  • 1/4 cup coconut flour
  • 1/4 cup tapioca flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup macadamia oil
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • Pinch salt
  1. Preheat oven to 180°C.
  2. Line a muffin tray with 6 paper liners and spray liners with cooking spray to prevent batter sticking.
  3. In a large mixing bowl combine all ingredients. Mix with a wooden spoon until thoroughly combined.
  4. Spoon into prepared muffin tray and cook in oven for 20-25 minutes.

Makes 6 muffins.