I have to admit that I’m pretty terrible at eating breakfast, I just don’t feel like eating early in the morn! With a new wee one on the way, I have to find something I can enjoy in the morning.
Enter my Mixed Berry Slushy!
Quick and easy just throw it in the blender and you’re done! It transforms into a thick, frozen slushy – perfect for the early morn or a refreshing drink on a hot day. This tasty slushy is also a great way to get fruit into your little ones or as a healthy alternative to slushy drinks in summer – Mr 2 Loves them!
Dairy/Gluten/Refined Sugar Free too X
For 1 Cup you will need:
1/2 C of Water or Apple Juice – I add a dash of Refined Sugar Free Syrup when I use water too
1 small handful of Frozen Berries – I use a mix of frozen organic Strawberries, Blueberries & Raspberries
3 Ice Cubes
Optional – Chia or Flax Seeds
Simply Pour into your Blender and whizz together! If you have an ‘Ice Crushing’ Mode use that. If you need to make a few Cups simply double or triple the recipe!
I’d you’d prefer yours less Slushy/Sorbet in texture and more Liquidy omit the Ice Cubes but still use frozen berries X
Another sweet recipe! This one is super simple – its all done in the Food Processor although mixing by hand would work just as well.
I found that these ones have risen a bit better than the Gluten Free Banana & Dark Choc Muffins. Husbean thought they tasted delicious so they must be a winner. Perfect if you need a Chocolate Fix that’s full of wholesome ingredients with no nasties! Sure to be a hit in the school lunchbox and they look pretty tasty too X
You will need:
70gm Butter – Softened
1/4 Cup Coconut Sugar
1/8 Cup Local Organic Honey
1 Large Free Range Egg
1/2 tsp Vanilla Bean Paste or Ground Vanilla Beans
1/2 Cup Dark Cocoa or Cacao Powder
1/2 Cup Milk – I use Raw Cows Milk
1 tsp Baking Soda
1/3 Cup Almond Meal
1/3 Cup Coconut Flour
1/2 Cup Dried Goji Berries
To make 8 Mini Cupcakes first Cream your Butter, Coconut Sugar and Honey in your Food Processor until Pale and Creamy. Next add your Egg and Vanilla and whizz to combine. Now add the Cocoa, Milk, Baking Soda, Almond Meal and Coconut Flour and Process until well combined and resembling Cake Batter. Finally Mix in the Goji Berries with a Spoon, if you process them they might get chopped up!
Fill Mini Muffin Pans with the batter right to the top and level with a knife. Bake at 180°c for 15 minutes and then leave to cool in the tray before turning out onto a wire rack.
If you try my recipes do let me know how they turn out, I would love to see some pictures too!
Today I decided a Banana Cake recipe might be a good one to try change to Gluten Free aaaand its a success! These Banana and Choc Chip Muffins are wholesome, delicious and moist and light in the middle, yum!
Gluten Free & Refined Sugar Free, they are tasty and kind on your tum too X
You will need:
125gm Butter – Softened
1/2 Cup Coconut Sugar
1/4 Cup Local Organic Honey
2 Free Range Eggs
1 tsp Organic Vanilla Bean Paste
2 Bananas – Mashed
1 tsp Baking Soda
1/4 Cup Milk – Warmed
3/4 Cup Coconut Flour
3/4 Cup Almond Meal
1 tsp Gluten Free Baking Powder
1/3 Cup Sugarfree Dark Chocolate, Chopped – Optional
First up Cream your Butter, Sugar and Honey together until Pale and Creamy. Next add Eggs one at a time, beating well after each addition. Then mix in the Vanilla and Bananas.
Dissolve the Baking Soda in the Milk and mix into the other ingredients. Finally add in both the Flours and Chocolate, if using, and mix together gently. Divide mixture into Mini Muffin Moulds, completely fold the Moulds and then smooth the tops. Bake at 180°c for 15 minutes. Leave Muffins in the Moulds while cooling but place on a wire rack.
You could also cook this as one Cake, cooking for 45 minutes in a loaf or round cake tin.
What a flat out week its been! I haven’t had time to post a new recipe and I wanted my next post to be a savoury dish but alas! its more sweets. With school starting back up for Term 3 it was time for some serious baking! I managed to churn out a double batch of Kidney Bean Brownies except with Black Beans this time, a batch of Gluten/Refined Sugar Free Choc Chip Cupcakes, some amazing Peppermint Truffles – find the recipe at HungryCub and finally a batch of these Gluten/Refined Sugar Free Choc Chunk Cookies! They are great in the lunchbox or I’m sure they would be great dunked in a hot drink! They also don’t taste overly Coconutty even using the Coconut Flour! If you use Coconut Oil in place of Butter and use the Choc Chip recipe then these are Dairy Free as well!
First up if you want to make your own Dairy Free Choc Chips
You will need:
1/3 Cup Coconut Oil
1/3 Cup Cacao or Cocoa Powder
2 1/2 Tbsp Local Organic Honey
1 tsp Organic Vanilla Bean Paste
Quite simply add all your ingredients into a saucepan on low heat and mix mix mix until well combined. Then pour or spread your mixture onto a Baking Paper lined tray and pop in the freezer until solid. Then chop into rough chunks or small chips, whatever you fancy! This made enough Choc Chips for 1 batch of cupcakes and 1 batch of Cookies. You can easily double or triple the recipe.
Now for the Cookies!
You will need:
90gm Butter or Coconut Oil
1/4 Heaped Cup Organic Coconut Sugar
1/4 Heaped Cup Local Organic Honey
1 Free Range Egg
1 Cup Coconut Flour
1/2 tsp Gluten Free Baking Powder
1 Cup Choc Chunks
In a food processor or mixer (or even by hand!) Cream the Butter or Coconut Oil with the Coconut Sugar and Honey until light in colour.
Add the Egg and beat well. Now add your Flour, Baking Powder and Choc Chunks and carefully mix it all together. Finally drop Tablespoon size balls of Cookie Dough onto a lined tray and flatten with your hand or a fork. Bake at 180°c for 10 minutes, then leave to cool on a wire rack. Enjoy!
Well its been a little over a month since we started this journey and we have all felt the difference when we do indulge in something sugary – it just goes to show refined sugar is not great in our everyday diets. I decided to jump on scale – right after scoffing a Paleo roast meal at my in-laws, ha! – and I’m 5kg lighter since we have made the change. Weight loss wasn’t the point of our lifestyle shift but it sure is a nice bonus! 1 month down, a lifetime to go!
And here’s a late night treat I whipped up… Chocolate Toffee Bites!
Free of refined sugar and gluten they are perfect when you’re feeling like a really sweet treat. Hope you Enjoy X
First up for the Base you will need:
6 Dates – Soaked in water for 10 minutes beforehand + 1 tsp of the soaking liquid or 3 Medjool Dates
1/3 Cup Ground Almonds
1 Tbsp Dark Cocoa Powder Or Cacao or a mixture of the two
Into a Mini Chopper or Food Processor it all goes and blitz until well combined and starts sticking to the sides of your processor.
Take a tablespoon of the mixture and push into the bottom of silicone mini muffin trays or paper muffin cups. Pop in the freezer to set while you do the toffee.
For the Toffee you will need:
1/2 Cup Organic Coconut Sugar
Over very low heat, melt your butter In a small saucepan. Add the Coconut sugar and stir constantly over the low heat until the mixture has combined and resembles Toffee. It may look as though the Coconut Sugar and Butter have seperated but continue to mix them and they will come together. Do not be tempted to try your Toffee as it will be incredibly hot!
Remove the Choc Bases from the freezer and drop a Tablespoon full of Toffee over each base. You can now pop them back in the freezer to set as is or you can add another Choc Base on top of your Toffee layer. Up to you! Pop them back in the freezer for an hour or so to set and then devour!
I thought since its the school holidays here I would make a bit of a treat for the boys breakfasts this morning. They are big Peanut Butter fans so I thought I would try something a bit different…Hazelnut Butter!
This is more of a Method rather than a Recipe as there is only 1 ingredient!
Firstly you need to Roast your Hazelnuts to get the oils going, put 1 Cup of Hazelnuts into a roasting dish and pop in the oven for 10 minutes at 160°c – give them a couple of shakes to ensure they don’t burn.
After 10 minutes out of the oven they come, pop them onto a clean tea towel and rub to remove the Hazelnut Skins – they should just crumble away easily. Next tip them into a mini chopper or food processor and blitz! At this point it will look as though all you have made is Hazelnut Meal but persevere. If you keep blitzing you will start to see that the oils have been released and its starting to meld together. Now you will know you’re on the right track, keep going until it looks like a Nut Butter and its as smooth or crunchy as you like. Pour into a sterilised jar unless it gets devoured first! This went down a treat with Mr 7!
Now if you want to go to the next level and make a spread similar to Nutella, all you will need is
Sugar, Modified Palm Oil, Hazelnuts, Cocoa, Skim Milk Powder, Whey Powder, Lecithin, Vanillin.
1 Cup Hazelnuts
1 Tbsp Cacao or Dark Cocoa Powder
1 Tbsp Local Organic Honey
1 Tbsp Milk, either a nut milk – Hazelnut or Almond would work well here or Cows Milk (I use Raw Cows Milk)
1/2 tsp Organic Vanilla Bean Paste (optional)
Simply make your Hazelnut Butter using the method above. Once it has become a Nut Butter add the remaining ingredients and mix well to combine.
I actually forgot to add the Vanilla and I think its great without it so I won’t bother adding it to my next batch either. It tastes awesome and has only 4 ingredients! Success!
As long as you use a Nut Milk, this Choc Hazelnut Spread is Dairy Free and Refined Sugar Free.
It may interest you to know that in a 37g (2Tbsp) serving of Store Bought Nutella, 21g of that is Sugar.
Although the colour of this Ice Cream may be deceiving, you have the intense zing from the lime cutting through the bitter dark chocolate.
It is awesome!
Don’t just take my word for it though, give it a whirl, no fancy Ice Cream Maker required!
You will need:
1 Tin Full Fat Coconut Milk
1/4 Cup Organic Coconut Sugar
Juice and Zest of 1 Lime – Make sure you squeeze out aaalll the juice!
1/2 tsp Organic Vanilla Bean Paste
2 Squares of Dark Chocolate – Grated (Richfield’s if you want to avoid Refined Sugar or Whittaker’s Dark Ghana if you want to avoid Dairy)
This ones easy!
Just throw all your ingredients into your mixer with a balloon whisk attachment or a mixing bowl if your going to whisk by hand. Mix for a minute until everything is well combined. Next pop the covered bowl into the freezer. Every half hour for 2 hours take it out and give it a quick whisk. After the fourth whisk you can transfer it to a loaf tin or similar( I used a silicone loaf mould) Leave for 12 hours and then thaw on your bench for 10 minutes before giving it a final whisk and serve!
Next time I will replace the Lime with Orange for Jaffa Ice Cream, or perhaps I will go for a simple Chocolate Ice Cream and ditch the citrus all together, add Dark Cocoa and up the Vanilla. Or…..
This morning our small town woke to some surprise snow! Quite a dumping but the sun came out and melted it by the afternoon. As if it wasn’t cold enough I thought an icy cold chocolate fix might be in order too!
Here’s my recipe for a super quick Dairy Free, Refined Sugar Free Ice Cream
You will need:
1 Can of Coconut Cream – 400ml
3Tbsp Dark Cocoa Powder or Cacao
1 Heaped Tbsp Organic Honey
2Tbsp Shredded Coconut
1Tbsp Chopped Raw Cashew Nuts
1/2tsp Organic Vanilla Bean Paste
3 Squares Dark Chocolate – Finely Grated (optional)
Pour Coconut Cream into a bowl or jug and sift in the Cocoa Powder. Whisk it into the Coconut Cream quickly until well combined then add remaining ingredients and continue whisking until everything is well mixed. Pour into moulds and freeze until set!
Variations: Feel free to omit the Shredded Coconut or Cashew Nuts and replace with Orange or Lime Zest, Mint Leaves (you will probably want to remove them before pouring into moulds) Chopped Ginger, or whatever you’re into. You might even want to keep them plain old chocolate…