Breakfast Muffins

Posted by on Sep 2, 2014 in Archived Recipes |

Breakfast Muffin   1 cup coconut flour 1 cup almond meal 1 tablespoon cinnamon 2 teaspoons baking powder 1/4 teaspoon salt 4 eggs 1/4 cup coconut oil, melted 3 bananas, mashed   1. Preheat oven to 180°C. 2. Put first 5 ingredients in large bowl and combine well. 3. Beat eggs and add to mixture. 4. Add coconut oil and bananas and stir thoroughly till combined. 5. Put into muffin tin for 20-30 minutes, or until a skewer comes out clean. Enjoy!   An easy healthy breakfast on the go or portable snack idea. ♥       Share this with your friends on...

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Paleo Inspired Nut & Seed Truffles

Posted by on Aug 26, 2014 in Archived Recipes |

Paleo Inspired Nut & Seed Truffles     1 cup almonds  8-10 pitted dates 1/4 cup raw cacao powder 1 cup raw tasteless coconut oil melted 2 Tblsp sesame seeds 4 Tablsp sunflower seeds 1/2 cup organic rice malt syrup (Rice malt syrup. As it is made from rice, a grain, it is not an approved paleo sweetener. The great thing about rice malt syrup is that it is fructose free and therefore a better choice than honey or maple syrup (which are both paleo approved)  2 Tblsp maple syrup 1/3 cup dessicated coconut pinch sea salt opt. 8 drops pure peppermint essential oil extra coconut for coating Directions Soak almonds and dates for an hour to help activate the enzymes if you have time, otherwise blend almonds into a meal, add all other ingredients and blend to combine well, you can add the seeds later as not to totally pulverise ( I use no 6 on thermomix). Taste and adjust anything for more sweetener or chocolate or peppermint flavour. Roll into balls, then roll into the coconut, if it’s too sticky you may need to add more coconut oil or freeze a little bit to handle better. Once into balls lay separate onto a plate for the fridge to set. Can be put into freezer or keep in fridge for couple weeks if they last that long. Enjoy a couple every day for some good fats and nutrition. A yummy healthy snack!     Share this with your friends on...

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Lemon Mustard Chicken with Beetroot Salad

Posted by on Jul 22, 2014 in Archived Recipes |

Lemon Mustard Chicken with Beetroot Salad Marinate 2 x chicken breasts in- 1 tablespoon dijon mustard 1 tablespoon olive/coconut oil chilli flakes pepper/salt   Marinate chicken in fridge for half hr, then cook in oily pan, slice into thin pieces if not already and place on top of salad   Salad 1 large bag rocket/salad leaves 1/2 bunch coriander leaves 1/2 large avocado (opt) 2 x small beetroots, roasted cut into wedges   Combine the salad ingredients in a bowl and pour dressing over the top just before serving, add chicken to top. Dressing (whisk together and pour over salad) juice 1/2 lemon 1 tablespoon olive oil 1/2 tsp crushed garlic pepper/salt   sign up to my newsletter for some more tips and inspiration       Share this with your friends on...

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Superfood Slice

Posted by on Jun 17, 2014 in Archived Recipes |

Superfood Slice (paleo, vegan, raw) Fudgy Base 2 cups raw cashews/almonds 2 cups shredded coconut 260g medjool dates (pitted) 100g goji berries 1 cup raw cacao powder 1/2 cup maple syrup 1/2 tsp Himalayan sea salt   Method Place nuts in food processor and blend till fine, add coconut, dates, berries and process until a soft paste forms. Add cacao powder and maple syrup and salt and process to combine until you have a nice creamy texture. Press firmly into a dish lined with baking paper. Place in fridge while making the ganache topping. Ganache Icing 1/2 cup maple syrup 1/4 cup coconut oil 1/2 cup raw cacao powder pinch sea salt   In a food processor blend all ingredients together until smooth and well combined. Pour over the fudge base and spread out evenly over the top. Sprinkle with cacao nibs or pumpkin seeds and goji’s and return to fridge to set and firm for at least one hour. Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge, and should keep up to 2 months if it lasts that long! You can also freeze them if needed. Enjoy!   Compliments from the gym Splash Devonport.       Share this with your friends on...

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Upside Down Almond Cake with Apricot Glaze

Posted by on May 27, 2014 in Archived Recipes |

Upside Down Almond Cake with Apricot Glaze   CAKE: 1 cup brown rice flour, ½ cup millet flour, ½ cup finely ground almond mea,l 2 teaspoons baking powder, ½ teaspoon fine sea salt, ½ teaspoon lemon zest,  4 large egg whites, 2 large egg yolks, ½ cup agave 2 tablespoons honey,  tablespoons butter, softened,  5 tablespoons almond milk or  rice milk. TOPPING: 1 cup whole almonds, ¼ cup sugar-free apricot jam, 2 tablespoons honey. 1. Pre-heat oven to 180 degrees C. Grease a round 9” cake pan and line with baking paper. 2. In a large bowl, whisk together brown rice flour, millet flour, almond meal, baking powder and salt. Set aside. 3. In a dry glass bowl, beat 4 egg whites with a hand mixer until they form stiff peaks, set aside. 4. Mix remaining ingredients in a small bowl and add to dry mixture. Stir just until combined. Fold egg whites into batter ⅓ at a time. 5. Scatter almonds evenly on the bottom of the cake pan. In a small saucepan, warm honey and apricot jam for 30 seconds, creating a glaze. Glaze should be heated just enough to thin it out, and slowly pour evenly over almonds in the bottom of the cake pan. Pour batter over almonds and glaze and bake for 40 minutes or until a cake tester comes out clean. Share this with your friends on...

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Blueberry Macadamia Muffins

Posted by on Feb 19, 2014 in Archived Recipes |

1 cup brown rice flour, 1 cup white rice flour, ½ cup millet flour, ½ teaspoon sea salt, 2 teaspoons baking powder,  1 teaspoon baking soda,  1 teaspoon cinnamon, 3 large eggs, ⅓ cup agave, ⅓ cup honey, ½ teaspoon lemon zest, 3 tablespoons olive oil, 6 tablespoons almond milk, ½ banana, ½ cup chopped macadamia nuts, 1 cup blueberries, fresh or frozen       1. Pre-heat oven to 180 degrees C and line a 12 cup muffin tin with paper baking cups. 2. In a large bowl, combine brown rice flour, white rice flour, millet, salt, baking powder, baking soda, and cinnamon. Set aside. 3. In a separate bowl, whisk eggs with agave, honey, lemon zest, olive oil, and almond milk. Mash bananas on a  4. Add the wet ingredients to the dry, stirring to combine. Toss in macadamia nuts and blueberries. Spoon batter evenly into muffin tins and bake for 20-25 minutes.plate and whisk into the egg mixture. 5. Serve warm.   NB: Millet Flour Millet is a small, gluten-free grain in the grass family that has historically been used in Africa and India before being introduced to the US in 1875. Millet is not acid forming so it is easily digested. It has a mild taste and creamy yellow hue, and is high in fiber , B-complex, vitamin E, as well as several important minerals.               Share this with your friends on...

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