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.
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.
A beautifully rich and healthy curry to share with friends. Serve with brown basmati rice, poppadum’s and coconut yoghurt raita.
Serves 4, Prep time 15 mins, cook time 40min,
2 white onions, diced
2 tbsp. olive oil
1 tsp ground ginger
1 tsp turmeric powder
2 tsp ground coriander
2 tsp garam masala
2 tsp mustard seeds
½ tsp chilli flakes
3 cloves garlic, minced
2 tsp salt
½ tsp pepper
1.2 kg tomatoes
1 can chickpeas, drained
1 tbsp. honey or rice malt syrup
Roughly chop tomatoes, coriander and spinach and set aside. In a large pot heat oil and fry onions until fragrant and translucent. Add in spices and garlic and fry for 1 minute. Stir in chopped tomatoes, salt and pepper and simmer for around 20 minutes until tomatoes are soft and broken down. Add in chickpeas, spinach and honey and simmer for another 5 minutes.
Remove from heat and use an immersion blender or food processor to combine into a smooth consistency. Return to heat and simmer for a further five minutes, season to taste.