Recipe: healthy ‘tiny teddy’s’

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Delicious little biscuits that soothe a sweet tooth. These little babies are perfect for making with the kids. They are quick, use a food processor and store well. I got this recipe from http://www.wholefoodsimply.com/wholefood-simply-tiny-teds/

I amended the recipe to use half gluten free flour, half almond meal, but you just use all gf plain flour for nut free version. What I love about the recipe is the portion size makes it quick and easy to make without that overwhelming feeling that baking large batches sometimes causes (to me at least ). Oh, and they are delicious. You can add chocolate but I left mine plain and the honey makes the so sweet. They are crunchy and a little crumbly as is the case with gluten free baking but so good. My dough was quite oily and although it rolled out well, it was fragile so a bit harder for delicate little fingers to keep the shapes they made, handle with care when transferring to baking sheet.

What you do
1/2 cup gluten free plain flour (I used aldi has no brand)
1/2 cup almond meal
2 heaped tablespoons honey
2 heaped tablespoons coconut oil or 50 grams of finely chopped butter, not melted.
1/2 teaspoon concentrated natural vanilla extract
pinch of salt

1 tablespoon cacao or cocoa (optional)

What you do
Preheat oven to 175 degrees Celsius or 350 degrees Fahrenheit

Combine the ingredients in your blender or food processor
Pulse and blitz until mixture comes together, scrape sides if necessary until it starts to stick together, about a minute or so
Form a ball of dough with your hands, and wrap in cling film. Fridge for 5-10 minutes. Mix will be soft.
Roll the mixture out between two sheets of baking paper,
cut into desired shapes and bake for 5 – 8 minutes, allow to cool completely before touching.

That’s it, enjoy!

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Recipe: Rasberry vanilla chia jam

That’s it. Enjoy!

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I recently made a blueberry jam using chia seeds as a way to set the jam and wanted to try a Rasberry version. It’s quite delicious and so versatile and so very easy. I made this one whilst getting the kids breakfast ready, they had a great time eating the frozen berries. I got the original recipe from @moorebrune healthy happy well blog.

What you need
1 cup of berries
3 tablespoons of water
2 tablespoons of sweetener (I used maple syrup and rice malt syrup)
1 tablespoon chia seeds
A dash of vanilla (or to taste)

What you do
1. Place berries, water and sugar in a saucepan.
2. Cook on a low heat for about 5 minutes, stirring evey now and then, until berries are soft and mushy
3. Mush up the mix with either a stick mixer or potato masher (depending how smooth you want it)
4. Add the vanilla and chia seeds and stir to combine
5. Place mix into a jar and place in fridge to set.

INFO: storing coconut milk/cream

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Don’t you hate when you have to open a can of coconut milk or cream and then have heaps left over and you think ‘ what am I going to do with this? ‘ well, it’s freezable, just portion it out into an ice cube tray and store for later use.  I find its roughly a tablespoon per ice cube portion. perfect for ice cream,  smoothies, whatever really.

Waste not. want not.

Cheers

Recipe: Delicious choc chai banana ‘ice cream’

I’m sitting in my lounge room craving ice cream and a cup of tea, and then I thought to combine the two. Yummy! And of course I added some chocolate cacao powder. Hope you enjoy it as much as I did.

What you need
2 frozen bananas (or not frozen)
1 chai tea bag (or 2 if you want a stronger chai flavour)
1 tablespoon cocao powder
2 tablespoons coconut cream
Drizzle of honey

What to do
1. Chop bananas and add to blender
2. Rip open tea bag and add contents to blender, along with cacao and coconut cream
3. Blitz until it all comes together, scrape down sides periodically
4. Scrape down sides and drizzle honey to taste, blitz again

If your banana is not frozen, put in container and freeze for an hour before eating (if u can wait that long). Makes about 2 cups.

Enjoy!

Recipe: Kale crisps with zaatar

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an easy, tasty, superfood snack that takes only minutes to make and less to devour. This is my version, adding a middle eastern spice called zaatar that is tangy and zingy and delicious on anything in my opinion.

What you need
a bunch of kale
salt
olive oil
zaatar

What you do
1. cut the kale leaves off the stem and into bite size pieces
2. wash and spin off water in a salad spinner or pat dry
3. drizzle olive oil, salt and zaatar to taste. Be liberal with salt. toss to combine
4. spread kale on baking paper on an oven tray. spread out as much as you can.
5. bake in preheated 180 Celsius oven for 10-15 mins or until edges are Brown. I tossed mine halfway to ensure max crispiness.

That’s it. Enjoy

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