Recipes · Snacks and starters · Sweet things

Chocolate Brownie Bites

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These brownies pack an energy punch, the use of black beans adds protein and chocolate gives that extra boost to keep you powering up hills or through your yoga class.

Recipe

Makes 20 pieces, prep time 15 min, cook time 15-18 min

1 cup cooked black beans

3 Tbsp maple syrup or honey

1 Tbsp chia seeds

½ tsp vanilla essence

¼ tsp peppermint essence

1 cup gluten free or spelt flour

1 tsp baking powder

1/3 cup cocoa powder

½ cup dark chocolate chips

½ cup chopped walnuts (optional)

¾ cup almond milk

 

Preheat oven to 170C and line a small baking pan.

In a food processor blend the black beans, maple syrup, vanilla and peppermint essence and chia seeds until smooth.

In a large bowl sift together flour, baking powder and cocoa. Mix in chocolate chips and chopped nuts and then stir through black bean mixture and milk until just combined.

Spoon into lined baking dish and bake for 15-20 min until just cooked through. Cool in pan then cut into squares.

Due to its low sugar content, store these bites in an airtight container in the fridge.

 

 

Recipes · Snacks and starters · Sweet things

Sesame Honey Slice

Sesame Honey Slice
Sesame Honey Slice

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

Recipe

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.

 

Recipes · Snacks and starters · Sweet things

Chocolate Sweet Potato Fudge

fudge

Trying to reduce the amount of added sugar in your diet? This recipe utilises the natural sugar in sweet potato to create a gorgeous creamy fudge that will satisfy those sweet cravings and fill you up with goodness.

Makes 12 pieces, prep time 10 min, cook time 30 min,

Recipe

500gm orange sweet potato

4 Tbsp coconut oil

2 Tbsp cocoa powder

1 Tbsp tahini

4 Tbsp coconut flour

 

Preheat oven to 180C and roast sweet potato whole in their skins until completely tender (approx. 30 mins). Remove from oven and allow to cool slightly before peeling off skin.

In a food processor combine sweet potato, with all other ingredients and blend until well combined.

Press mixture into lined tin and place in fridge for at least 20 min to set.

Once set remove from tin and slice into pieces. Store fudge in fridge to keep it firm.

 

Dips · Recipes · Snacks and starters

Tamarind and Date Chutney

Tamarind Chutney

Makes 2 cups, Prep time 5 min, Cook time 20 min

This chutney works wonders with any Indian dish, it’s also great on sandwiches and roasted veggies. I like to keep a jar of it in the fridge at all times.

Recipe

200g tamarind paste (found in Asian food stores in a pressed brick like shape)

½ Cup dates covered in 1 cup boiling water for 5 mins

2-3 cups water

Place tamarind, dates (and their water) and 2 cups extra water into a small pot, bring to the boil then lower heat and simmer gently for 15 min, as it simmers break up the chunks of paste with a spoon. Add extra water if starting to stick or get to thick.

Strain mixture through sieve, pressing it through with a wooden spoon, this will get the seeds out. If you want you chutney a bit more chunky then add some of the pulp that will be left in the sieve.

Transfer into glass jar and keep in fridge. Serve with curries or roast veggies
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Gluten Free Ginger, Molasses and Date Cookies

Date, ginger and molasses cookies

Makes 12, Prep time 15 min, cook time 8 min

I am always on the search to make sweet treats a little bit healthier especially gluten free ones.

This recipe utilises the sweetness of dates, it also has no added oil, eggs or dairy but still tastes good.

Recipe

¾ Cup dates, soaked in ¾ cup boiling water for 5 min, drain ¼ cup of the liquid then blend to a smooth paste.

¼ Cup of crystallised or stem ginger

¾ cup buckwheat flour

¾ cup brown rice flour

¼ cup chia seeds

1 tsp egg replacer (found in most supermarkets)

1 tsp baking powder

1 tsp ground ginger

¼ tsp cinnamon

½ cup rice milk

1 Tbsp molasses

Preheat oven to 160C and line a baking tray. In a medium sized bowl sieve together dry ingredients. In a small bowl mix together 4 tbsp of the date paste, chopped ginger, milk and molasses. Add wet ingredients to dry mixing well; add a little more milk if mixture is dry and crumbly.

With wet hand roll tbsp sized balls of the dough and place on tray, flatten with a fork and then place a small dollop (about ½ a tsp) of the date paste on top.

Bake for 8 minutes, then remove and cook. As with a lot of gluten free baking it can dry out very quickly so store in an airtight container or eat them all quickly!