Delicious and quick to make, these can be frozen a head of time and defrosted as needed. If you want to make it gluten free simply swap the spelt flour for gluten free flour of choice.
Makes 12 mini muffins, prep time 10 min, cook time 15 min.
1 large carrot
½ C sugar-free jam
2 Tbsp. olive oil
1 Tbsp. water
¼ C sunflower seeds
¼ C pumpkin seeds
1 tsp egg replacer (can be found in most supermarkets)
1 C spelt flour
1 tsp baking powder
½ tsp ground ginger
½ tsp cinnamon
Grease a mini muffin tray and preheat oven to 180C. Grate carrot into a bowl and mix in jam, oil, and water. In another bowl mix together seeds, egg replacer, flour, baking powder and spices. Add wet ingredients to dry and mix until just combined. Spoon mixture into muffin tin.
Bake for 12-18 minutes until golden and springy to touch. Remove from oven and allow to cool for a couple of minutes before transferring into wire rack. Store in an airtight container in fridge.
A delicious spread that tastes great by the spoonful especially during a good day in the hills. Try a dollop on top of breakfast, spread on crackers or slices of fruit.
Makes ¾ cup, prep time 10 min,
¾ Cup cashews
½ cup desiccated coconut
2 tsp cocoa powder
2 tsp rice syrup or honey
2 tsp coconut or sunflower oil
Preheat oven to 180C and roast cashews for 3 minutes until lightly toasted and golden. While still warm place in food processor or high powered blender along with all other ingredients. Blend until smooth, this make take some time depending on your processor. Stop regularly to scrape down the sides of bowl with spatula, you can add a little extra oil if needed.
Transfer into jar ready to take on any adventures.
It’s the time of year where buckets of feijoas and buckets of apples appear at our door, we scratch our heads wondering what to do with them all and then a week later they are all gone. This recipe was created to help fill my other half’s lunch box but it would also be a great dense slice for hiking or biking adventures. If you don’t have feijoas or have no idea what one is then first go out and plant a feijoa tree as soon as you can (they are amazing)and while you are waiting for it to fruit you can use tinned guavas instead.
Makes 1 large cake, prep time 20 min, cook time 45 min
1 ½ C feijoas, peeled and thinly sliced
1 tbsp + ¼ C honey
1 tbsp hot water
¼ tsp + 1 tsp ground ginger
½ C raisins
2 C grated apples
½ C shredded coconut
¼ C olive oil
½ C sunflower seeds
1 ½ C soy milk
1 tsp mixed spice
2 C wholemeal or gluten free flour
2 tsp baking powder
Preheat oven to 180C and line a large cake tin or dish.
In a small bowl mix together first measure of honey, ginger and water, add thinly sliced feijoas and gently mix until feijoas are covered with syrup.
Spread feijoas in a thin layer in the bottom of tin and pour over any leftover syrup.
In a large bowl mix together second measure of honey and ginger along with all other ingredients. Mix until just combined. Pour batter over feijoas and bake for 45 min until golden on top and skewer comes out clean.
Remove from oven and turn out onto baking tray with the feijoas on the top, you may need to gently peel the baking paper off.
The other day I was dreaming of a slice that I used to make when I was a kid, it was chewy and sweet and it was super quick to make, on a recent visit to my parents house I discovered it in the back of a folder full of clippings my mum had kept. This is my healthier version of that old recipe and it’s a great one to make with kids over the school holidays.
Makes 10 pieces, Prep time 10 min, Cook time 10 min
4 Tbsp honey (or liquid sweetener of choice)
¼ C peanut or almond butter
2 Tbsp coconut oil or butter
½ C powdered milk (soy or coconut)
½ C desiccated coconut
½ C dried dates or apricots, diced
1 C sesame seeds
Preheat oven to 170ᵒC. In a medium saucepan melt honey, peanut butter and coconut oil. Remove pot from heat, stir in all other ingredients and mix well. Press into a lightly oiled baking dish and bake for 10 mins or until golden. Remove from oven and allow to cool in dish before turning out and cutting into slices.