3 ingredient dairy-free ice-cream

3 INGREDIENTS | VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | CHILD FRIENDLY | NO ADDED CANE SUGAR | LOW FRUCTOSE

I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries

150g coconut yoghurt

100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

Advertisements

Chocolate brownies | GF SF NF

GLUTEN-FREE | NUT-FREE | SUGAR-FREE | VEGETARIAN | 6 INGREDIENTS ONLY | NO BLENDER NEEDED | CAN BE PALEO | CAN BE DAIRY-FREE

I’ve left you all hanging long enough for this recipe. It’s super simple, & can even be 5 ingredients if you prefer (this will also make it dairy-free)

INGREDIENTS
1 cup cacao
1 cup coconut flour
1 cup rice malt syrup or preferred sweetener (maple syrup, honey)
6 organic eggs
1/2 cup butter (if you want a dairy-free option, you can replace the butter with coconut oil)
1/2 cup coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Sift the cacao & coconut flour into a mixing bowl. I find coconut flour can become quite clumpy so this step is best not skipped
  3. Crack the eggs into a small separate bowl & give it a 10 second gentle whisk
  4. Melt the butter & coconut oil on a low heat in a saucepan
  5. Tip the melted butter & coconut oil into the mixing bowl
  6. Add in the rice malt syrup & eggs
  7. Stir until well combined
  8. Tip into a slice tin (approx 20cm x 30cm), lined with baking paper
  9. Use a knife or spatula to level it out
  10. Set a timer for 25 minutes
  11. Allow it to cool in the tin, then slice as required. I cut them into approx 3cm x 3cm sqaures & it made 54.

 

 

Strawberry & banana ice pops | GF NF VEG

VEGETARIAN | GLUTEN-FREE | NUT-FREE | NO ADDED CANE SUGAR, DATES, MAPLE SYRUP OR AGAVE

INGREDIENTS
2 medium bananas
1/2 cup mixed berries
1/4 teaspoon vanilla powder
1/2 cup organic natural yoghurt (check the ingredients panel that there are no added sweeteners)
1/4 cup coconut water (tapwater is fine if you don’t have any coconut water)

OPTIONAL: 1 Big teaspoon of vegan pea protein powder

METHOD

  1. Blend all ingredients.
  2. Pour into ice pop moulds (makes 6).
  3. Freeze overnight

Indulgent sugar-free chocolate

45g cacao butter
45g coconut butter
45g tahini
1/2 tbspn chia seeds
4 tbspns cacao
1.5 tbspns rice malt syrup

METHOD
1. Melt together cacao butter, coconut butter & tahini on a low heat. If it starts bubbling at all, remove from heat immediately.
2. Stir in cacao well.
3. Remove from heat & immediately stir in the rice malt syrup. TASTE! Sweeten if required.
4. Pour into your preferred container – I usually use a silicone loaf mould (then crack it up into pieces) or a silicone muffin mould. Alternatively line a baking tray or loaf tin with baking paper. You can even use a Tupperware container lined with baking paper if desperate!
5. Put straight into the freezer. Depending on what size & shape mould/s you’ve used, it could take upwards of an hour to freeze. I am one of those annoying people who checks after 20-30 minutes & seriously enjoys when the centre is not quite solid 🙂

ANZAC cookies | vegan

I love the tradition of baking ANZAC cookies. Today was a matter of what I had in the pantry to make a new version. They got a big thumbs up from my sons so I am thinking they would also be a good treat for school lunchboxes.

INGREDIENTS 

1 1/4 cups oats (I recommend organic)

1/2 cup quinoa flakes

1 tablespoon chia seeds

1 tablespoon shredded coconut 

2 1/2 tbspns coconut oil, melted

3 tbspns rice malt syrup (I use Pureharvest)

1/2 tspn vanilla powder (I recommend Heilala)

METHOD

1. Stir together all ingredients in a mixing bowl.

2. If the mixture isn’t coming together easily, put it in the fridge for 15 minutes. In the meantime, turn the oven to 160 degrees.

3. The mixture is quite sticky – form into 8 cookies. Cook for 15 minutes. They start to turn a little brown on the outside when cooked. 

4. When you remove them from the oven, let them cool entirely before removing them from the baking sheet. 

crumbed fish | family friendly

I have a confession to make. Until not that long ago, I used to buy crumbed fish fillets for my sons. I don’t know why, when I would always flick through the ingredient list, somehow justifying that it wasn’t an everyday food in our household.

I have a few versions of this crumbed fish, but this was tonight’s which was very popular

INGREDIENTS
500g white fish fillets (I used MSC certified Hoki fillets)
1 cup quinoa flakes (from Naked Foods)
1/3 cup brown rice flour
2 organic eggs, lightly whisked with a fork
Your choice of oil for cooking

INGREDIENTS FOR THE REMAINDER OF DINNER
1 large sweet potato, cut into small wedges
1.5 cups organic lettuce (I love Coolibah Organics which I buy from Wholefoods House)
1/2 lemon, cut into wedges
2/3 cup frozen peas
*Mayonnaise is optional (in our house, it’s essential!)

METHOD
1. Set oven to 200 degrees celsius – slice sweet potato, then place in the oven with a dash of olive oil on baking paper in an oven tray. Set the timer for 30-40 minutes
2. Slice lemons, boil peas for 2 minutes then drain, place salad on the platter/bowl
3. When the sweet potato has about 15 minutes to go, place 3 bowls on the bench – in 1, tip the brown rice flour, the next eggs, the final quinoa flakes. Make sure the bowls are shallow/wide enough that it is easy to “dip & flip” each fillet before cooking
4. Dip each piece of fish in the brown rice flour, then eggs (let any excess drip off), then coat in quinoa flakes
5. Fry in preferred oil for about 2 minutes on each side or until golden.
DSC_0026.jpg