Cacao, Almond & Raspberry Cake (Gluten Free)

(Makes 16 slices)

Ingredients

  • 2 Cups Raw Almonds
  • 2 Cups Pitted Soaked Dates – Drainer before adding
  • 5 x Free Range Eggs
  • ½ Cups Almond Milk
  • 1 Juice from fresh Orange
  • ½ Cups frozen raspberries
  • 4 Tbspn Cacao Powder
  • Tbspn Cacao nibs (optional)
  • 3 Tbspn Melted Coconut Oil

Methods

  1. Pre-heat oven 180’. 
  2. Grease &  line Cake Tin.
  3. Put 2 cups Raw Almonds (activated preferred) in good processor. Blitz until flour like texture.
  4. Soak 2 cups of pitted dates in warm water for a few minutes until soft and drain. 
  5. Add the dates to ground Almonds, then blend for a few minutes.
  6. Add mixture to a large bowl.
  7. Add 5 x free range eggs - one by one.
  8. Then add 1 tsp Vanilla essence, 1/2 cup Almond Milk, Juice of 1 Orange, 1/2 cup frozen berries, 4 Tbsp Cacao powder (you can use cocoa but quality isn't as good).
  9. Mix all together.
  10. Optional - add 1 Tbsp cacao nibs or you can cut them up into pieces.
  11. Lastly, melt 3 Tbsp of coconut Oil and add into the mixture. 
  12. Pour into cake tin.
  13. Bake for 45-50mins.
  14. Let cake rest for 20mins before turning out.
  15. Cake goes well when serve with Greek Yoghurt

  

 

Warm Beef – Brown Lentil, beetroot & Spinach Salad

(Servings 4)

Ingredients

  • 2 Cups - Baby Spinach
  • 1 Cup - Lentils (cooked cooled & rinsed) or you can use canned if time isn't on your side
  •  2 Medium beetroot whole - cut into quarters
  •  1 x 400-500g Beef - Quick pan fried
  •  2 Tbsp - Balsamic dressing
  •  Little Olive oil

Methods

  1. On a bowl, toss all ingredients together and set aside.
  2. Make the dressing (Balsamic & Olive Oil)  and mix this with the salad
  3. Serve with sliced beef strips on top.

Note: you can add other ingredients that you want or have at home.  I have added avocado and other times I've made it with roasted kumara & pumpkin.

This recipe is super easy when you need to have dinner on the table in 30mins.

Salted Caramel – Bliss Balls

(Makes 16-20 balls)

Ingredients

  • 2 Cups Almonds
  • 10 Dates pitted soaked in hot water (drained before adding)
  • 1/3 Cup Maple Syrup or Rice Malt Syrup
  • 1/4 tsp Himalayan salt
  • 1/3 Cup Desiccated Coconut
  • 2 Tbsp Melted coconut Oil

Methods

  1. Blitz everything in a food processor.  (May need to add a splash of water if mixture is dry)
  2. Roll into balls & roll in desiccated coconut - set in fridge.
  3. Enjoy!

  

Banana & Oat Energy Breakfast Balls

(Servings 12-16)

Ingredients

  • 1½ Cup Oats
  •  1 Cup Shredded Coconut
  • ½ Cup chopped Almonds
  •  ½ Cup chopped Dried Apricots
  •  2 Ripe Bananas mashed
  •  1 Tbsp warmed Coconut Oil
  •  1 Tspn Honey
  •  1 tsp Vanilla Essence

Methods

  1. Pre-heat oven 180’
  2. Line baking tray with baking paper
  3. Combine everything together in a bowl, spoon into balls on a baking tray - bake for 10-12mins on 180'

This is a great snack option.  If you're running late, this is a good breakfast option.
2-3 balls equal 1 serve depending on size.

 

 

Warm Thai Beef Salad

(Servings 4-6 plates)

Ingredients

  • 1 small packet Vermicelli (thin rice noodles / glass noodles)
  • 500 grams Beef
  • 1 grated Carrot
  • 1-2 stalks chopped Lemon Grass 
  • 1 bunch roughly chopped Fresh Mint 
  • ¼ diced Cucumber 
  • ¼ cup diced Red and yellow capsicum 

Methods

  1. For dressing, mix 2xTspn of each:
    • Sweet chilli
    • Lemon juice
    • Vinaigrette
    • Fish sauce
    • Coriander 
  2. Cover Vermicelli in boiling water & soak until all water is absorbed may need to add a little more if noodles dry out 
  3. Mix Capsicum, Mint, Carrot, Lemon Grass and Cucumber
  4. Mix Dressing ingredients together 
  5. Sear Beef to your liking 
  6. Toss Step 2 & 3 together then add the vermicelli and baby cos lettuce
  7. Serve then add seared beef on top  with a garnish of grated carrot 

Healthy Bran and Banana Muffins

(Servings 12 medium muffins or 24 mini muffins)

Ingredients

  • 2 large Free range eggs
  • ½ cup Light brown sugar
  • 2 medium Mashed bananas
  • 1 cup ButterMilk
  • 1 cup Unprocessed Wheat Bran or Oat Bran
  • ¼ cup Canola oil
  • 1 teaspoon Vanilla extract
  • 1 cup Whole wheat flour
  • ¾ cup All-purpose flour
  • ¼ cup Fruit puree (you can also use apple sauce)
  • 1½ teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ½ teaspoons Ground Cinnamon
  • ¼ teaspoons Salt

Methods

  1. Preheat oven to 180degC/400 Fahrenheit. Lightly grease 12 muffins tins or 24 mini muffin tins (you can also use baking paper or muffin liners).
  2. Whisk the wet ingredients: eggs and brown sugar in a medium bowl until smooth. Then, whisk in bananas, buttermilk, wheat bran, oil and vanilla. 
  3. Whisk the dry ingredients: whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. 
  4. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. 
  5. Stir in chocolate chips, if using. 
  6. Scoop the batter into the prepared muffin cups (they’ll be quite full). 
  7. Sprinkle with walnuts, if using. 
  8. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. 
  9. Let cool in the pan for 5 minutes.

Healthy Chocolate Brownies

(Serves 20-25)

Ingredients

  • ¼ cup Coconut Oil
  • 4 tablespoons Rice Malt Syrup (you can also use maple syrup or honey)
  • 100g Good quality Dark chocolate (70-80%)
  • 1 x 400g can Black beans, rinsed and drained (you can use canned red kidney beans)
  • 1 teaspoon Baking powder
  • 2 free-range eggs
  • 1 cup Fresh berries (you can also use frozen or defrosted)

Methods

  1. Preheat oven to 150degC/300 Fahrenheit. Lightly grease and line a roughly 18-21cm square cake or baking dish with baking paper.
  2. Place coconut oil/butter, honey/syrup and dark chocolate in a medium pot and gently heat over medium heat, stirring frequently, until chocolate is melted. Allow to cool slightly.
  3. Transfer to a food processor or blender with black beans, baking powder and eggs and blend until smooth and well combined, scraping down the sides of the food processor/blender with a spatula a few time to make sure all the ingredients get well blended together.
  4. Spoon mixture into prepared tin. Scatter berries over the top (see note below) and bake for 20-25 minutes (20 minutes if you prefer it more fudgey, 25 minutes if you prefer it slightly firmer – I go in between!) until it is mostly set around the edges, but still slightly soft/fudgey in the middle. Allow to cool for 5 minutes or so on the bench, before placing in the fridge for about 20 minutes to set. Cut into 25 pieces with a large sharp knife. Delicious eaten warm or cold, stores well in the freezer.

*If using defrosted frozen berries, make sure you drain as much liquid off them as possible before scattering over the brownie mixture.

Roast Beetroot, Kumara, and Spinach Salad

(Serves 4-6)

Ingredients

  • 1 medium Gold Kumara
  • 1 medium Red Kumara
  • 2-3 medium Beetroot
  • 1 small (optional) Chorizo Sausage
  • 1/4 cup (optional)  Feta
  • 2-3 cups Baby Spinach

Methods

  1. Peel and dice the Kumaras and Beetroot
  2. Roast kumara and beetroot approximately 15-mins
  3. Let cool for 15-mins
  4. Dry pan-fry chorizo sausage.  Once done, dice them and add to roasted vegetables.
  5. Toss through baby spinach and sprinkle feta over the top.

This recipe is great on its' own or is great to compliment protein.