Hungry? These Raspberry Muffins will satisfy! These gluten-free delights are a perfect afternoon snack to get you through the day. Wholesome and delicious, share them with your friends, coworkers, kids… or just keep them all for yourself!
With the Christmas season upon us, we all love a little bit of cakey goodness! This gluten-free delight will get you in the mood for the silly season, and will go down a treat with your favourite Christmas beverage.
Weet-bix, another true Australian classic. Yes, it makes a great start to your day, but it can also make a tasty snack for you and the kids! Take a look at this simple recipe that turns your favourite breakfast cereal into a yummy afternoon snack!
Check out this awesome blog we found today from www.healthambition.com. A great little story about the health benefits of ginger and an awesome recipe for homemade spiced ginger tea!
the base
• 1 cup Almonds
• 1/3 cup Organic Cacao Powder
• 1/3 cup Organic Coconut Oil
• 1/2 cup Organic Shredded Coconut
• 1 TBS Organic Chia Seeds
• 1 cup pitted medjool dates, chopped
• In a food processor, combine almonds, cacao, shredded coconut, coconut oil and chia seeds.
• Add in dates and process until combined.
• Let mixture rest for 10 mins – then roll into bite sized balls.
• Lastly, roll balls into shredded coconut.
Enjoy!
Sourced From: http://www.flannerys.com.au/recipes/post/cacao-nut-balls
Julia here in the EverEscents office made this beautiful banana bread on the weekend and has recieved rave reviews! Give it a go!
Makes 1 loaf
300 g (10 1/2 oz) smashed ripe organic banana
3 free range / organic eggs
60 g ( 2 oz / 2 tablespoons) raw honey or organic maple syrup
1 teaspoon vanilla
60 g (2 oz/ 1/4 cup) macadamia nut oil or cold pressed olive oil
half teaspoon ground cinnamon
1/2 tsp baking soda ( bicarb soda) + 1 tbsp lemon juice
200 g ( 2 cups/ 7 oz) ) almond meal
25 g (1/4 cup / 3/4 oz) ground flaxseed (linseed) or chia seed
Preheat your oven to 160 C.
Combine smashed banana, honey, oil, cinnamon, vanilla, eggs, bicarb and lemon. ( the lemon activates the bicarb). You can do this by hand in a large bowl or with a good blender such as a Vitamix.
Add the almond meal and flaxseed and mix well.
Lightly oil one loaf tin and then coat liberally with extra almond meal or desiccated coconut – this will prevent the cake from sticking. The size I used was: 10 1/2 cm wide and 26 cm long.
Spoon batter into the tin and bake for 45 minutes to 1 hour ( a skewer inserted into the centre should come out dry).
Cover the top with foil if over-browning.
Remove from the oven and allow to cool before turning out the loaf.
Makes 1 loaf serves 12.
keeps in the fridge covered for up to 1 week.
Serving Suggestions:
Ricotta + Honey
Almond Butter
Plain + Simple
Sliced banana + blueberry + raw honey
Sourced from: http://www.thehealthychef.com/2013/01/gluten-free-banana-bread/
