I wanted a biscuit that wouldn’t crumble in my pack and that catered to a range of diets. These Afghans should do the trick, though they didn’t even make it into my pack because my other half decided he quite fancied them with a cuppa. Makes 12 cookies, Prep time 15min, Bake time 12min
Ingredients 1 cup sunflower seeds
½ cup coconut threads
1 cup brown rice flour
½ cup buckwheat flour (if you’re not gluten free, swap rice and buckwheat for 1.5 cups wheat flour)
1 tsp baking powder
¼ cup cocoa powder
1 tsp vanilla essence
½ cup honey or maple syrup
½ cup coconut oil
2-4 tbsp water
Icing 3 tbsp melted coconut oil
1 tbsp honey
½ cup cocoa powder
½ cup walnuts
Method Preheat oven to 180-degrees. In a pan over medium heat, toast sunflower seeds until lightly golden then place in large bowl and mix with the coconut, flours, baking powder and cocoa powder.
In a small pan, melt honey and coconut oil, and remove from heat. Add the vanilla essence then mix wet ingredients into dry. Stir to combine. Dough should form soft balls in hand; if it feels too dry add water a tablespoon at a time.
Roll into tablespoon-sized balls and place on tray, press down lightly with fork. Bake for 10-15min. While baking, mix together icing ingredients and place in fridge to firm up.
Remove cookies from oven and allow to cool before topping with a heaped teaspoon of icing and a walnut half. Store in airtight container for up to a week.
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.
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.
An easy to make savoury cracker that can be eaten on its own or topped with your favourite spreads. These will keep well and are full of flavour.
Makes 10-12 squares, prep time 10 min, cook time 15-20 min.
1 cup sunflower seeds
2 Tbsp chia seeds
3 cloves garlic, crushed
1 tsp soy sauce
1 tsp smoked paprika
1 tsp turmeric
½ tsp rock salt
1-4 Tbsp water
Preheat oven to 160C.
In a food processor grind sunflower and chia seeds until they resemble course grainy flour. Add crushed garlic, soy sauce, paprika, turmeric and salt and pulse to mix through. Slowly add water 1 tablespoon at a time (you may not need all of it) until mixture just starts to form a ball.
Rollout mixture between two sheets of baking paper until its about ½ cm thick. Remove top sheet of paper and slide bottom sheet with mixture onto a baking tray and score into squares with a knife.
Bake for 10-15 min or until crisp and golden brown.
Remove from oven break into squares and cool on rack. Store in airtight container.
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.