Chocolate Peanut Butter Fudge

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

Peanut butter fudge

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

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 160Β°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

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

Yoghurt Buckwheat Pancakes

Buckwheat Yoghurt 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. 

Buckwheat Yoghurt Pancakes gluten free

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,



Ginger Stewed Rhubarb

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. 

fullsizeoutput_2000.jpg

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



Potato and Chickpea Curry

Potato and Chickpea Curry

What you need:

3 tbsp of spring onion, green part only finely chopped 

2 tbsp garlic infused olive oil

1 tbsp freshly grated ginger

2 tsp tumeric

1 1/2 tsp coriander

1 tsp chilli flakes

1/2 tsp curry powder

2 tbsp water

1 can chickpeas, rinsed well

600g potatoes, cut into small pieces

1 can tinned tomatoes

1 can coconut milk

Salt and pepper

150g spinach

Potato and Chickpea Curry

What to do:

  1. In a large pot on a medium heat, fry the spring onion and ginger in olive oil until soft. 
  2. Add in all spices , fry for a minute then add in water and continue to fry until it forms a paste 
  3. Add chickpeas, potato, tomatoes and coconut milk and gently stir all together 
  4. Reduce heat to a simmer and cook for 30-40 minutes, or until potato is soft. Season with salt and pepper and stir through spinach until soft.
  5. Serve with brown rice, coriander and a dollop of yoghurt 
Potato and Chickpea Curry

Like this recipe? Why not try my dhal- find the recipe here