Ginger Bread Bliss Balls

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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

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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

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These are perfect little Christmas treats.

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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

Lemon & Courgette Loaf

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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.

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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


Banana Bread

Gluten free banana bread

Banana bread is an absolute favourite in our household so as soon as we have a few bananas that are a bit ripe my sis is begging me to make it. So I love experiment with different recipes - this one was a goodie!

What you need:

Gluten free banana bread

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 banana’s

3 eggs, lightly whisked

1/3 cup Ceres Organic rice malt syrup

1/4 cup rice bran oil

2 tsp vanilla extract

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

Pour mixture into a greased loaf tin

Place into the oven and bake for 40-45 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

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

Pâté

Dairy free Pate

I love pate but store bought varieties are usually made with butter and more often than not have garlic and onion.

It’s also a great way to get a good dose of iron. 

Try my dairy free pate made without garlic and onion - taste tested and approved by my sister (who has crazy sensitive taste buds and does not have any food allergies)

What you need:

500g of organic chicken livers

4 tbsp of rice bran oil

4 garlic gloves, peeled

2 tbsp sage leaves

2 tsp thyme leaves

2 tbsp anchovy oil or 2 anchovies

1/2 tsp salt

3/4 tsp pepper

1/4 tsp grated nutmeg

1-2 tbsp port (optional)

2 tbsp of rice bran oil for blending, add extra if mixture too dry

Low FODMAP Pate

What to do:

In a frypan saute whole garlic cloves and oil for a few minutes before removing garlic.

Cut chicken liver into 2cm pieces, and place in pan. Brown chicken livers for a few minutes, do in batches to make sure cooked evenly

Combine chicken livers and remaining ingredients in a large bowl and with a whiz stick blend until smooth 

Store in a sterilised glass jar, making sure you pack it with no gaps. Poor a tiny bit of olive oil to seal and secure with lid before putting in fridge

Will last 5 days in the fridge or alternatively freeze little batches so you can remove and thaw from freezer when a craving hits.

Banana Bread / Cake with Chocolate Chunks

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A cross between my banana bread and cake recipes with chocolate added - I'm totally addicted.

What you need:

3 ripe bananas

3 eggs (lightly whisked)

1/4 cup oil

1/3 cup rice malt syrup

1 tsp vanilla extract

1 ½ cups almond flour

¼ cup ground flaxseed or LSA

1/4 cup brown rice flour

1 tsp cinnamon 

1 tsp baking soda

Pinch of salt

1/3 cup dark chocolate, roughly chopped

What to do:

Preheat the oven to 160°C

In a large mixing bowl combine dry ingredients (except chocolate) 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

Add chocolate and gently stir through

Pour mixture into a greased tin (I used a square baking tin - 21cm * 20cm)

Place into the oven and bake for 40-45 minutes or until cooked through (a skewer inserted into the middle should come out clean when its cooked)

Let it sit and cool before cutting