Treats


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Gluten-Free Almond Blueberry Muffins

Almond meal is fantastic for gluten-free baking and a protein-rich alternative to any other flour. Make your own by grinding raw almonds into a 'flour' in a food processor. Make a big batch and store in the fridge or freezer.

Makes: 6 VegetarianPaleoDairyfreeGlutenfree

3 cups almond meal

2 tsp baking powder (gluten-free, aluminium-free)

1 tsp ground cinnamon

4 organic eggs

60 ml coconut oil (melted)

2 tbsp rice malt syrup (or coconut nectar, Manuka honey, agave)

1 green apple (skin on)

200g frozen blueberries

  • Preheat oven to 160C.
  • Combine almond meal, baking powder, protein powder and ground cinnamon in a bowl and mix well.
  • In a separate bowl, combine eggs, melted oil, and honey. Mix well.
  • Add to the bowl with the dry ingredients and mix to combine.
  • Chop the apple into tiny chunks and mix into the batter.
  • Fold in blueberries.
  • Scoop batter into a 6-whole muffin tin (or 12 mini muffin tin) lined with baking paper or paper cups.
  • Bake for 25-30 minutes. An inserted skewer or toothpick should come out clean.

Gluten-Free Raspberry Coconut Muffins

Inspired by fantastic recipes from The Healthy Chef (www.teresacutter.com.au) and Supercharged Food (www.superchargedfood.com.au), these yummy muffins are gluten-free, dairy-free and nut-free. Coconut flour absorbs a lot more moisture than other flours so you only need a small amount.

Makes: 6 VegetarianPaleoDairyfreeGlutenfree

1/4 cup coconut flour

2 tbsp protein powder (natural pea, rice or grass-fed WPI)

1 tsp baking powder (gluten-free, aluminium-free)

1 tsp ground cinnamon

4 organic eggs

60 ml coconut oil (melted)

2 tbsp Manuka honey (or coconut nectar, rice malt syrup, agave)

1 green apple (skin on)

200g frozen raspberries

  • Preheat oven to 160C.
  • Combine coconut flour, baking powder, protein powder and ground cinnamon in a bowl and mix well.
  • In a separate bowl, combine eggs, melted oil, and honey. Mix well.
  • Add to the bowl with the dry ingredients and mix to combine.
  • Chop the apple into tiny chunks and mix into the batter.
  • Fold in raspberries.
  • Scoop batter into a 6-whole muffin tin (or 12 mini muffin tin) lined with baking paper or paper cups.
  • Bake for 25-30 minutes. An inserted skewer or toothpick should come out clean.

Homemade Chocolate

Once you start eating your own chocolate you won’t go back to the store-bought stuff. Your homemade chocolate is full of quality ingredients and free of any additives, milk derivatives and emulsifiers It is high in cacao and rich in gut- and heart-healthy medium-chain fatty acids. It is completely dairy-free yet the creamiest and most luscious chocolate experience you can imagine. Highly addictive…

Makes: 1 block VegetarianDairyfreeGlutenfree

1/4 cup coconut oil

1/2 cup coconut butter

5 tbsp raw organic cacao (powder)

3 tbsp organic carob (powder)

1 1/2 tsp vanilla bean (powder or natural essence)

10 drops liquid stevia

1 tbsp rice malt syrup (or maple syrup, coconut nectar, yacon syrup, raw honey)

A handful of coconut flakes (unsweetened)

  • Melt coconut oil and coconut butter in a small saucepan on very low heat.
  • Add cacao, carob and vanilla powder and stir continuously.
  • Add stevia drops and rice malt syrup.
  • Fold in coconut flakes.
  • Pour into chocolate moulds or a small round baking tin lined with baking paper.
  • Pop into the freezer for min. 30 minutes to set.
  • Then transfer into the fridge. Because this chocolate is made without any emulsifiers and preservatives, it has to be kept in the fridge as it might melt when kept at room temperature for a long period of time.
  • Chop into chunks with a knife and keep in an airtight container in the fridge.

Delicious variations: Orange chocolate: Add 3-4 drops of pure essential orange oil. Mint chocolate: Add 3-4 drops of pure essential peppermint oil. Raspberry-chocolate bark: Add a handful of frozen raspberries.

Raw Brownie Balls

The perfect sweet treat! Sweetened by dates and made from good quality whole food ingredients, these brownie bites are addictive superfood that satisfy every sweet tooth in a healthy and delicious way.

Makes: 25-30 VegetarianPaleoDairyfree

2 cups raw pecans

1/3 cup raw cacao powder

1 tsp ground cinnamon

1 tsp vanilla bean (natural essence)

1/3 cup firmly packed Medjool dates (without pip)

2 tbsp filtered water

1-2 tbsp cacao butter (melted)

1/4 cup raw walnuts (roughly chopped)

2 tbsp desiccated coconut

  • Place the pecans in the bowl of a food processor and process until the consistency of a fine meal.
  • Add raw cacao powder, cinnamon, vanilla, dates, water and cacao butter and process until it all comes together.
  • Add chopped walnuts and blend briefly to incorporate them into the mixture.
  • Transfer the mixture into a bowl.
  • Shape brownie mixture into little balls with your hands and then roll in desiccated coconut to coat.
  • Store in an airtight container in the fridge.

Strawberry Coconut Mousse

Serves: 1 VegetarianPaleoDairyfreeGlutenfree

1 cup frozen strawberries

250 ml coconut cream

1 tbsp white chia seeds

1 tbsp almond butter

  • Place all ingredients in a blender and process until smooth.
  • Transfer into a bowl and refrigerate for 30min.
  • To serve top with fresh sliced strawberries, coconut flakes and sprinkled with raw cacao nibs.