This recipe creates a beautiful creamy dessert (or breakfast) you can substitute the boysenberries for whatever fruit that is in season and add flavours like cacao and vanilla to mix things up
Prep time 20 mins, serves 4
½ C white chia seeds
1 C dairy free yoghurt
1 C almond milk
2 C frozen boysenberries + a few to serve
3 tbsp. maple syrup
4 tbsp. almond butter
In a medium sized bowl mix together chia seeds, almond milk, 2 tbsp. of maple syrup and yoghurt. Allow to sit for 10-15 minutes, stirring well every few minutes until the mixture thickens and chia seeds are plump, add a little extra almond milk if the mixture becomes too thick.
In a small saucepan place boysenberries with a little water and warm on stove to defrost. Scoop out berries into a small bowl leaving most of the liquid behind add 1 tbsp. maple syrup then using a hand whizz or food processor blend until smooth.
In four glasses layer chia seed mix, boysenberry sauce and dollops of almond butter. Alternating with each until the glasses are full. Transfer to fridge for 10mins or longer to set.
Serve cold and for an extra special treat top with shavings of dark chocolate and extra boysenberries.
The friendly folks at BioBalance sent me a sample of their new certified organic Japanese matcha powder so what better thing to do on a Sunday morning but make cookies….
Matcha powder is made from green tea leaves, in the 20 days prior to harvest the growers block out the sunlight from the plant which helps to concentrate the powerful antioxidants and amino acids in the leaves. It is then ground into a very fine powder with a fantastic vibrant green colour. It’s also awesome in smoothies, bliss balls and cashew cheesecakes.
Makes 10 cookies, prep time 10mins, cook time 10 mins
1+1/4 C shredded coconut
1/4 C coconut sugar
1/4 C coconut oil, melted
1 tsp. vanilla essence
2 tsp. matcha powder
2 tbsp. green banana flour (or brown rice flour)
1/4 C almond milk
2 tbsp. melted coconut oil
1 tbsp. powdered coconut sugar (whizz in your blender until fine)
2 tbsp. cacao powder
Preheat oven to 180C and line a baking tray. In a bowl mix all the cookie ingredients together, shape into cookies, pressing mixture firmly together as you do.
Bake for 10-15 minutes until edges turn slightly golden. While they are baking mix together icing ingredients in a small bowl.
Remove cookies from oven and allow to cool slightly before dipping one half of the cookie into the chocolate or drizzling some of the icing over top.
Allow to cool fully before serving or storing in an airtight container in the fridge.
This is a deliciously dense slab that travels well on adventures and is great with a cup of tea. You can easily substitute the brazil nuts for almonds or macadamias if preferred.
Makes 10 bars, prep time 20 min, cook time 20 min
1 C brazil nuts
1 C crystallised ginger
1.5 C dried apricots
4 Tbsp buckwheat flour (or wholemeal)
½ C dark chocolate
1 Tbsp honey
2 Tbsp coconut oil, melted
Preheat oven to 180C and line a small baking tin. Cover 1 C of the apricots in boiling water and set aside for at least 15 min.
Roughly chop brazil nuts, ginger, last ½ C of apricots and chocolate into large chunks and place in mixing bowl.
Drain soaked apricots and blend in food processor until smooth, add in honey and coconut oil and combine. Mix the apricot paste with the all other ingredients. Stir well, the mixture should hold together well, if not add a little extra flour.
Press mixture firmly into tin and bake for 20mins. Allow to cool then slice into bars and transfer to airtight container.
These crunchy snacks are taste fantastic; you can mix up the spices to create different flavours. They are great at meal time sprinkled over soups and curry or added to scroggin mix.
Makes 2 cups, prep time 5 min, cook time 35min
2 C cooked chickpeas (or tinned)
½ tsp garlic powder
1 tsp ground turmeric
1 tsp smoked paprika
1 tsp salt
Preheat oven to 190C and line a small baking tray. Make sure chickpeas a rinsed and drained well. Place in a mixing bowl and combine with spices and salt, tossing well to cover the chickpeas.
Spread in an even layer on tray and bake for 30-40 minutes, stirring every 10 mins until the chickpeas are golden, crunchy and have no moisture left inside them. Remove from oven and allow to cool before transferring to an airtight container.