Quick Capsicum Cups

What you need:

3 capsicums 

1 can of lentils, drained and rinsed

1 cup brown rice, cooked

1 tbsp of olive oil

2 tbsp lemon juice

1/2 tsp ground cumin

1/2 tsp ground coriander

1/4 tsp paprika

1/4 tsp chilli flakes, optional

50g goats feta, cut in small cubes

1 tbsp green part spring onion, finely chopped

1 tbsp fresh parsley, finely chopped + extra for serving

What to do:

Preheat oven to 180°C

Cut the capsicums in half and de-seed, drizzle with olive oil, place on a lined baking tray in the oven a cook for 15 minutes

In a large bowl combine the remaining ingredients and mix together well

Stuff capsicums with mixture and place in oven for 15-20 mins or until capsicums are soft

Serve with extra parsley.

Like this post? Why not check out my sweet potato, lentil and feta salad recipe here

Corn & Courgette Fritters

What you need:

Fritters

2 cups of corn kernels, fresh corn is tastes the best (approx 2 corn cobs cooked)

2 courgettes, grated and water squeezed out

2 eggs

2 tbsp parsley, finely chopped

2 tbsp spring onion, green part only, finely chopped

1/2 cup rice flour

1/2 tsp baking soda

Salt and pepper

Salsa

3/4 punnet cherry tomatoes, halved

1 avocado, cut into chunks

2 tbsp lemon juice

1 tbsp parsley, finely chopped

Salt & pepper

What to do:

1. In a large bowl, mix all fritter ingredients together (if the mixture is a bit wet add some more rice flour)

2. Heat oil in a non-stick fry pan, using a tbsp place spoonfuls of mixture into the pan and cook fritters in batches for 2-3 minutes each side.

3. Mix together salsa

4. Serve fritters with salsa

*1/2 corn cob is considered low FODMAP per @monashfodmap

Like this post? Why not check out my courgette and prawn fritters recipe here

Ginger Bread Bliss Balls

What you need:

1 1/2 cup dry roasted almonds

1 cup desiccated coconut

2 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp ground all spice

3 tbsp rice malt syrup

1 tbsp coconut oil

1 tsp vanilla extract

Pinch of salt

What to do:

1. Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

2. Press and shape the mixture into balls (I find have damp hands works well)

3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here

Coconut and Cranberry Bliss Bites

These are perfect little Christmas treats.

What you need:

1 and 1/2 cups desiccated coconut

3/4 cup macadamias

1/2 cup dried cranberries

2 tablespoons rice malt syrup

1 tablespoon coconut oil

1/2 teaspoon vanilla extract

1/2 cup dried cranberries

extra desiccated coconut to roll in (optional)

What to do:

1. Place all ingredients in a blender or food processor and process until combined well (if mixture is too dry add a splash of water) 

2. Roll into desired sized balls (I made 12), roll in extra coconut if desired

3. Keep these balls in the fridge or freezer.

Like this post? Why not check out my chocolate peanut butter bliss balls recipe here

Ginger Stewed Rhubarb

Rhubarb is back in season and also back in my mums veggie garden so I decided to steal some and make a Christmas spice stewed version.

This is great to add to porridge (tastes like Christmas in a bowl) or with some coconut yoghurt. 

What you need:

300g rhubarb

2 tbsp coconut sugar

3 tbsp water

1 tsp ginger

1/2 tsp cinnamon

What to do:

1. Place the chopped rhubarb in a medium-sized saucepan with coconut sugar, 3 tablespoons of water, ginger and cinnamon

2. Bring to the boil, then turn down the heat and simmer for 5 minutes until the rhubarb is soft and cooked

Like this post? Why not check out my granola recipe here

Lemon & Courgette Loaf

I love having a slice of loaf with my afternoon cup of tea and this one is delicious. Its light, fluffy and moist while being gluten, lactose and refined sugar free. I have used Ceres Organics Brown Rice Malt Syrup to sweeten it.

What you need:

3/4 cup lactose free yoghurt

2 tbsp lemon zest

3 tbsp lemon juice

1/3 cup rice malt syrup

1/4 cup oil (I used rice bran oil)

1 1/2 tsp vanilla extract

1 egg

1 cup grated courgette (zucchini)

1 1/2 cups gluten free flour (Find my homemade gluten free blend here)

1 tsp baking soda

Pinch of salt

What to do:

1. Preheat the oven to 180, grease loaf tin

2. In a large bowl combine yoghurt, lemon juice and zest, rice malt syrup, vanilla extract and egg

3. Squeeze excess water out of courgette and add to bowl

4. Add flour, baking soda and salt and mix together well

5. Pour into loaf tin and place in the oven to cook for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

6. Let the loaf sit and cool before slicing

Like this post? Why not check out my banana bread recipe here

This recipe was inspired by Julia & Libby’s Lemon and Zucchini Loaf