Banana Blueberry Almond Loaf

I really love making this banana blueberry almond loaf, it’s so moist yet crunchy and full of deliciousness.

 

 

Banana Blueberry Almond Loaf

Ingredients

  • 280 g almonds
  • 3 bananas, mashed
  • 60 g honey
  • 4 eggs
  • 70 g coconut flakes
  • 1 1/2 tsp. gluten free baking powder
  • 120 g fresh or frozen raspberries
  • 30 g flaked almonds
  • 200 g thick greek yoghurt to serve

Instructions

  1. Preheat oven to 160 deg. Lightly grease and line a loaf tin (25cm x 9cm x 11cm) with baking paper and set aside.
  2. Place almonds into mixing bowl and mill 10 sec/ speed 8.
  3. Add the banana, honey and eggs into mixing bowl and mix 5 sec / speed 5, until smooth.
  4. Add the coconut flakes and baking powder and mix 5 sec / speed 4. Scrape down sides of mixing bowl.
  5. Add 60gms of the raspberries and mix 10 sec / speed 3 or until folded through.
  6. Pour batter into prepared loaf tin, then top with flaked almonds and remaining 60g raspberries. Bake for 55-60 minutes (160 deg) or until a wooden skewer inserted into the centre of the cake comes out clean. Allow to cool in tin for 5 minutes, then transfer onto a wire rack to cool completely. Clean and dry mixing bowl.
  7. Serve with a dollop of the thick Greek yoghurt.

Chai Almond Latte

This homemade deliciously creamy  Chai Almond Milk Latte is totally indulgent yet minus the calories.  Easy to prepare using whole spices that have been ground fresh, you can keep a jar handy for yourself or gift it in a pretty jar to someone you know loves enjoying a cup of Chai Tea.  Prepared with fresh almond milk and a touch of honey, it ticks all the boxes for a relaxing afternoon tea.

Chai Almond Latte

 

Chai Almond Latte

Ingredients

  • 1 tsp. cardamon seeds
  • 1 nutmeg, whole
  • 2 star anise
  • 6 cloves, whole
  • 1 tsp. black peppercorns
  • 30 g cinnamon sticks
  • 2 tsp. ground ginger
  • 70 g black tea leaves
  • 100 g caster sugar

Instructions

  1. Place the cardamon, cinnamon, star anise, cloves, peppercorns and nutmeg in a high powered food processor and grind until fine or in a thermomix for 30 seconds / speed 10
  2. Add the ginger, tea leaves and sugar in the high powered food processor until well combined or in a Thermomix for 30 seconds / speed 9. Empty into a jar or bowl.
  3. Add 250mls of almond milk in a saucepan with 2 tsp chai powder and 1 tsp honey and heat on medium heat until it reaches the boil, approximately 5 minutes. If using a Thermomix, add the same ingredients into your Thermomix bowl for 5 min / 90 degrees / speed 3.

Baked Cinnamon Date Donuts

 

 

Baked Cinnamon Dates Donuts

 

These delicious cinnamon date donuts are baked not fried!  With a lovely golden colour on the outside and soft and spongy on the inside.  You won’t be able to stop at one!

Baked Cinnamon Date Donuts

Ingredients

  • 180 g pitted dates, chopped
  • 1 tsp. vanilla extract
  • 125 g unsalted butter, melted
  • 180 mL milk
  • 2 eggs
  • 160 g caster sugar
  • 185 g self raising flour
  • 1/4 c boiling water

Spiced Sugar

  • 100 g caster sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon

Instructions

Conventional Method

  1. Preheat oven to 160 degrees
  2. Place the dates and water in a small bowl and let it soak for 5 minutes. Use a fork to mash the dates
  3. Mix the flour, sugar, milk, eggs, dates, vanilla, butter in a bowl until well combined.
  4. Spoon the mixture into a well greased 12 hole donut tray and bake for 12 - 15 minutes or until golden brown.
  5. Remove from the baking tray and allow to cool on a wire rack.
  6. Prepare the Spiced Sugar in a bowl by combining the sugar, nutmeg and cinnamon until well combined.
  7. Toss the donuts one at a time into the bowl with the Spiced Sugar until they are covered with the sugar.

Thermomix Method

  1. Preheat oven to 160 degrees
  2. Place the dates and water in a small bowl and let it soak for 5 minutes.
  3. Add the flour, sugar, milk, eggs, strained dates, vanilla and butter in the Thermomix bowl and combine 10 sec / speed 5
  4. Continue from Step 4 in Conventional method above.

 

Lamb Souvlaki Wraps

Slow-cooking at its best….roasted lamb shoulder cooked to perfection.  Greek salad and homemade pita bread and fresh tzatziki. Life couldn’t get any better!

 

 

Lamb Souvlaki Wraps

Ingredients

Roast Lamb Shoulder

  • 1 1/2 kg lamb shoulder, deboned
  • 2 tbsp. oregano
  • 4 garlic cloves, crushed
  • 2 tsp. sweet paprika powder
  • 1 tbsp. extra virgin olive oil

Instructions

  1. Preheat oven to 180 degrees
  2. Place lamb shoulder into heavy based large oven pan
  3. Drizzle the lamb with oil then sprinkle on both sides with salt, pepper, oregano, garlic and paprika
  4. Add 1 glass of water to the pan, then cover with alfoil.
  5. Cook for 1 hour at 180 degrees, then drop the temperature to 160 degrees. Check to see if there is still liquid on the bottom of the pan, and top up with another glass of water if necessary (don't let the lamb dry out). Cook for another 1 1/2 hours at 160 degrees.
  6. You can either serve the roast lamb on a plate with a greek salad, tzatziki dip and pita bread or make them into souvlaki wraps as follows:
  7. Slice up the lamb in small chunks and set aside in warm covered dish.
  8. Slice up 2 tomatoes and red onion thinly and sprinkle with salt and oregano and set aside
  9. Place a warmed pita bread on each serving plate, and top with 1 tablespoon of tzatziki dip, layer some lamb on each plate and place a few slices of tomato and onion on each.
  10. Roll up the wrap by folding up the end closest to you, then folding in each side until it encloses the filling.

Brazilian Cheese Puffs

These make a great little gluten-free accompaniment to your main meals, or serve them as pre-dinner canapes, filled with an olive tapenade or goat cheese and herb filling.

Brazilian Cheese Puffs

 

Brazilian Cheese Puffs

Gluten-free

Ingredients

  • 70 g Gruyere cheese
  • 160 g full cream milk
  • 60 g vegetable oil
  • 1 egg
  • 170 g arrowroot flour
  • 1 tsp. salt

Instructions

  1. Preheat oven to 220 deg and grease a 24 mini muffin tray
  2. Place cheese in mixing bowl and grate 10 sec / speed 9
  3. All all other ingredients and blend 20 sec / speed 8
  4. Scrape down sides of mixing bowl and blend for a further 5 sec / speed 8
  5. Pour batter into muffin tin only filling 3/4 of the way
  6. Bake for 12-15 min in 220 deg oven and remove when puffed up and slightly browned.
  7. Let the cheese puffs cool in the tin before removing

 

 

Soutzoukakia (Little greek sausages) with rice

 

Soutzoukakia (little Greek sausages) with red rice

 

Soutzoukakia (little greek sausages with rice)

Soutzoukakia mean “little sausages” in Greek and these little homemade beauties are just truly delicious with rice cooked in tomato sauce.  Serve with a fresh salad or steamed cauliflower and broccoli to complete the meal.

Ingredients

Sauce & Rice

  • 400 g diced peeled canned tomatoes
  • 100 g dry white wine
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 50 g olive oil
  • 30 g tomato paste
  • 2 tsp. sugar
  • 2 tsp. oregano
  • 400 g water
  • 200 g basmati rice

Soutzoukakia

  • 500 g mixed pork and beef mince
  • 1/2 tsp. pepper
  • 1 tsp. salt
  • 60 g rice crumbs
  • 50 g olive oil
  • 1/2 onion, diced
  • garlic cloves, chopped finely

Instructions

Soutzoukakia

  1. Place onion and garlic in mixing bowl and mix 3sec/speed7
  2. Add oil and saute 3min/100deg/speed2
  3. Add ricecrumbs, cumin, salt & pepper and combine 10sec/speed7
  4. Add wine and mince and mix 5 sec/reverse/speed4. Transfer to another bowl. Wash and dry mixing bowl.
  5. Place all sauce ingredients, except water and rice into mixing bowl and chop 10sec/speed6

Sauce and Rice

  1. Add water, insert simmering basket then weigh rice into it. Cook 30min/100deg/speed3
  2. Meanwhile shape mince mixture into small sausage shapes and place into greased varoma tray and basket.
  3. Transfer cooked rice into a bowl and cover to keep warm.
  4. Keep the sauce in the TM bowl, add the varoma tray in position, Then cook 10mins/Varoma/Speed2 or until sausages are cooked through
  5. Serve soutzoukakia with rice and sauce.

 

 

 

 

 

 

 

 

 

Bircher muesli yoghurt pots

These are an excellent treat for a healthy after-dinner dessert, for breakfast which you can make ahead, and of course a special treat packed with nutritious deliciousness!!

 

 

 

Bircher muesli yoghurt pots

I love making these little pots of goodness.  My family feel extra special having a ready made breakfast that’s just for them and I love taking them to work on days that I find myself rushing out the door.

Ingredients

  • 250 g bircher muesli
  • 500 g greek yoghurt
  • 1 green apple, shredded
  • 1/2 punnet blueberries
  • 1 tbsp. flaked almonds
  • 1 tbsp. maple syrup

Instructions

  1. Divide the bircher muesli between 4 jars
  2. Divide the apple between the 4 jars and add to the muesli
  3. Top each jar with the yoghurt and drizzle with maple syrup
  4. Use a knife to give each muesli pot a good mix around the jar to incorporate the ingredients.
  5. Chill for 4 hours or overnight
  6. Serve with the blueberries and flaked almonds

 

 

Maple Almond Weetbix & fruit

A quick one bowl breakfast that is packed with nutrients and keeps you full all morning.  Added almond milk and almond flakes for protein and slow release carbs from the gluten-free (sorghum) weetbix.

 

Maple Almond Weetbix & Fruit

Ingredients

  • gluten free weet bix
  • 1 small banana, sliced
  • 1/2 punnet fresh blueberries
  • 1 cup almond milk
  • 1 tsp. flaked almonds
  • 1/2 tbsp. maple syrup

Instructions

  1. Add the weetbix in the bowl first, top with the fruit, then milk. Finally the almond flakes and maple syrup.

Tomato Pasta Sauce

Freshly made tomato basil passata sauce is super easy to make. With tomatoes being the major dietary source of the antioxidant lycopene, which has been linked to many health benefits including reduced risk of heart disease and cancer, they are also a great source of vitamin C, potassium, folate and vitamin K.

Store in sterilised jars for up to 6 months or 1 week in the fridge.

 

Tomato Pasta Sauce

Tomato Pasta Sauce

  • Prep Time: 5m
  • Cook Time: 40m
  • Total Time: 45m
  • Serves: 8

Ingredients

  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 50 g olive oil
  • 800 g crushed tomatoes, canned (approx 2 x 400g cans)
  • 8 sprigs fresh basil
  • 2 tsp. salt
  • 1 tsp. sugar

Instructions

Thermomix Method

  1. Add the garlic, onion and oil to the Thermomix bowl and chop 5 sec/speed 5
  2. Saute for 7 mins/120 deg/speed1
  3. Add the canned crushed tomatoes, basil, salt and sugar and cook 20min / 100 deg / speed 2.

Stovetop Method

  1. Chop the garlic and onion and add to a saucepan with the olive oil and sauce for 10 mins until soft.
  2. Add the canned crushed tomatoes, basil, salt and sugar and simmer for 30 minutes.

 

Wholesome Goodness Box – Gluten free Snacks

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The “Wholesome Goodness Box – Gluten free Snacks” contains 8-10 full size snacks to get you through the week.  It takes the guess work and prep work of organising school lunches, work or home treats and makes a great gift idea for someone you know that enjoys healthy food or follows a gluten-free diet.

There are various subscription offers to suit every budget or you can simply purchase as a once-off.  The items will vary slightly from week to week as new items are sourced.

Do you count calories or follow Weight Watchers?  No problem, we have a card included in the box that gives you the Weight Watchers points and Calories at a glance for each product.  A serving suggestions card is also included to get creative with items in the box.

Note: contents of pack vary weekly and image below is a sample only.

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