Chocolate Peanut Butter Fudge

What you need:

1 cup crunchy peanut butter

1/4 cup rice malt syrup

1/4 cup + 2 tbsp coconut oil, melted

4 tbsp cacao powder

Pinch of salt

Shredded coconut to top

What to do:

1. Mix together the above ingredients, if the mixture it too dry add in some more coconut oil (except for shredded coconut).

2. Pour into a lined baking dish, use a spatula to spread out the mixture

3. Sprinkle with coconut and place in the fridge to set for a couple of hours

4. Cut and enjoy! Keep in the fridge or freezer

Banana Bread with Chocolate Chunks

What you need:

 3/4 cup gluten free flour

1/2 cup almond meal

1/4 cup ground flaxseed or LSA

1 1/2 tsp baking powder

1 1/2 tsp cinnamon

Pinch of salt

3 bananas

3 eggs, lightly whisked

1/3 cup rice malt syrup

1/4 cup oil (rice bran oil, olive oii, coconut oil)

2 tsp vanilla extract

1/2 cup dark chocolate, roughly chopped

 What to do:

Preheat the oven to 160°C

In a large mixing bowl combine dry ingredients and set aside

In another mixing bowl mash bananas, add remaining wet ingredients and mix well

Pour wet ingredients into dry ingredients bowl and combine thoroughly. Gently stir through chocolate

Pour mixture into a greased loaf tin

Place into the oven and bake for 45-55 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

Let the loaf sit and cool before slicing

Peanut Butter Fudge with Coconut

What you need:

1 cup crunchy peanut butter

1/4 cup rice malt syrup

1/4 cup + 2 tbsp coconut oil, melted

Pinch of salt

Shredded coconut to top

What to do:

1. Mix together the above ingredients (except for shredded coconut).

2. Pour into a lined baking dish

3. Sprinkle with coconut and place in the fridge to set for a couple of hours

4. Cut and enjoy! Keep in the fridge or freezer

Lentil sweet potato nacho’s

What you need:

2 sweet potato*

Olive oil 

1 can tomatos

1 tbsp garlic infused olive oil

2 tbsp spring onion

1 tbsp tomato paste

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1 tsp dried oregano

1/4-1/2 tsp chilli flakes

Salt and peper

1 can lentils*, drained and rinsed

Cheese, grated I used lactose free cheese

Gauc to serve

What to do:

Preheat oven to 180

Finely slice sweet potato and spread out on a lined baking tray

Lightly brush sweet potato with olive oil, sprinkle with salt then place in the oven to cook for 30 mins, turning at 15 mins

Heat a large fry pan, add garlic infused olive oil & spring onion – saute for a few minutes

Add, tomatoes, tomato paste and spices to pan and let cook for 10 minutes

Add lentils and continue to cook for another 15 minutes or until mixture has thickened

Remove sweet potato from oven and spread out on a baking dish, spoon over lentil mixture, top with cheese and place in oven for 5 minutes or until cheese is melted

Serve with guac

Enjoy! x

• ½ cup canned lentils is considered #fodmapfriendly p. Monash university low FODMAP guidelines

• ½ sweet potato is considered low FODMAP p. Monash university low FODMAP guidelines. If you struggle with sweet potato you could try using regular potato

Yoghurt Buckwheat Pancakes

Dreaming of these yoghurt buckwheat pancakes I made the other weekend. They are deliciously light and yummy - I had them with coconut yoghurt, caramelised banana and lots of maple 🍁 syrup. 

What you need:

3/4 c buckwheat

1/4 c rice flour

1 tsp baking powder

Pinch of salt

2 eggs

1 cup yoghurt (I used @cathedralcovenaturals coconut yoghurt)

1/4 c water

What to do:

1. Place dry ingredients in a large bowl*

2. Whisk together eggs, mix in yoghurt and water

3. Pour egg mixture into dry ingredients and mix well 

4. Drop large tablespoons of mixture onto a pre-heated non-stick fry pan

5. Turn when the mixture starts to form little bubbles on the top

6. Allow the other side to cook for a minute or until golden brown

7. Remove from heat

8. Top with your favourite toppings and enjoy!! 😊 

• Tip - I like to mix the ingredients a large measuring jug @pyrexukofficial that way its easy to pour the mixture into the pan,

Potato Shakshuka

What you need: 

2 tbsp olive oil

2 large potatoes

1 tbsp garlic infused olive oil

3 tbsp spring onion, green part only

1 large pepper (I used 1/2 red pepper and 1/2 green pepper)

1 1/2 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chilli flakes (optional)

1/4 cup parsley + extra for serving, finely chopped

1 can of tomatoes

Salt & peper

4 Eggs

50 g goats feta

What to do:

Preheat oven to 200 

1. Cut 2 potatoes into small cubes, add 2 tbsp of olive oil to skillet on a medium heat. Fry potatoes for about 15 minutes or until tender and slightly brown. Set potatoes aside

2. Add garlic infused olive oil, spring onion and capsicum to skillet.  Saute for a few minutes until soft

3. Add in spices and fry for a minute or two

4. Add potatoes back into pan plus add tomatoes and simmer for about 6-8 minutes until it starts to thicken, stirring occasionally

5. Add parsley, salt and pepper and combine well 

6. Make wells in mixture and crack in eggs

7. Sprinkle with feta and bake for 6-8 minutes or until eggs are cooked through

8. Serve with extra parsley and enjoy!