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

Lime Curd

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What you need:

1 Tablespoon finely grated lime zest 

3 eggs

1/4 cup rice malt syrup

½ cup lime juice

5 Tablespoons coconut oil, chopped into  small pieces if in solid state

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What to do

  1. In a heavy based pot, whisk eggs, rice malt syrup and zest.
  2. Set over a low to medium heat and whisk until mixture has thickened slightly
  3. Stir in lemon juice and coconut oil
  4. Cook until mixture has become very thick and pale, stirring with wooden spoon whilst cooking
  5. Pour into a sterilised jar, allow to cool, seal and store in fridge for up to two weeks

Blueberry and Lemon Loaf

Blueberry and Lemon Loaf

What you need:

1 1/2 c gluten free flour blend*
3/4 c Ceres Organic almond meal
1/4 c Ceres Organic coconut sugar
2 tsp baking powder
Pinch of salt
2 lemons, zest and 1/3 c juice
1/4 c Ceres Organic coconut oil, melted
1/4 c Ceres Organic pure maple syrup
1 tsp vanilla extract
2 eggs
1 1/2 c blueberries
1 tbsp gluten free flour (for blueberry dusting)

Topping:

  • 2-3 tbsp sliced almonds (optional)

  • 2 tbsp lemon juice

  • 2 tbsp Ceres Organic maple syrup

What to do:

Preheat oven to 170°c
Sift the flour, almond meal, baking powder and salt into a large bowl and add coconut sugar. In a separate bowl combine first measure of lemon juice, coconut oil, maple syrup, vanilla and eggs and whisk together well
Dust the blueberries with 1 tbsp flour and stir
Add wet ingredients to dry ingredients and mix well
Gently fold in the blueberries and pour mixture into loaf tin
Sprinkle with almonds
Place in the oven for an hour or until a skewer comes out clean
Mix together Topping lemon juice and maple syrup
Remove from oven and pour lemon drizzle over the loaf
Allow to cool in the tin for 15 minutes
Remove loaf from tin and cool on wire rack before cutting

*Gluten free flour blend

Makes 4 cups

  1. 1 1/2 c Ceres Organic white rice flour

  2. 3/4 c Ceres Organic brown rice flour

  3. 3/4 c Ceres Organic tapioca flour

  4. 3/4 c Ceres Organic corn starch

  5. 3 tbsp Ceres Organic potato starch

  6. 1 tbsp Ceres Organic guar gum

Find all your Ceres Organic baking essentials here