Tag: organic recipes

Quick and Easy Raspberry Muffins

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! 

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Healthy Christmas Cake

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. 

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Gluten Free Weet-Bix Slice

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! 

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Cacao Nut Balls

Ingredients

• 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

Preparation

• 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's Gluten Free Banana Bread

Julia here in the EverEscents office made this beautiful banana bread on the weekend and has recieved rave reviews! Give it a go!

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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/