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Wednesday, 22 April 2015

Healthy Peanut Butter and Jelly Thumbprint Cookies (SCD, Paleo, Gluten-Free, Dairy-Free)

  • Combines the two best things in the world - PB & J!
  • Beautifully soft cookie with a pocket of tart raspberry jam
  • Makes 12 cookies

Raspberry Jam
Note: This is a bit labour-intensive, so if you can find a healthy jam that you like, buy that!

2 cups frozen raspberries, thawed
1/3 cup water
2 tablespoons honey
1 teaspoon gelatin

-Blitz thawed raspberries and water in the blender
-Strain through fine sieve into a pot
-Add honey and gelatin and heat over medium-high heat
-When it starts to bubble, turn down to low and simmer for app. 12 minutes

Peanut Butter Cookies

1 cup almond meal
3 tablespoons pure peanut butter
1.5 tablespoons honey
1/4 teaspoon salt
Dash of salt

-Preheat oven to 185C/360F and line a baking sheet with baking paper
-Combine all ingredients in a bowl until thoroughly mixed together
-Roll  into 12 equal-sized balls and place on lined baking sheet
-Press your thumb into the top of each cookie to slightly flatten them and leave an imprint
-Fill each imprint with a small spoonful of jam
-Bake for 8 minutes and allow to cool completely before going for it

Sunday, 15 February 2015

Healthy Breakfast or Dessert Parfait with Cookie Crumble, Fruit and Yogurt (SCD, Paleo, Dairy-Free, Gluten-Free)

  • Decadent enough to be dessert but healthy enough to be breakfast
  • Layers of fruit, yoghurt and Cookie Crumble
  • Use my Homemade Coconut Yoghurt or buy some bangin' Greek yoghurt from the store if you're not dairy-free or SCD
  • Makes one large parfait or two small parfaits

1/4 cup Cookie Crumble
1/2 cup yoghurt
1 mango, skin off and cut into small cubes or slices
1/2 cup blueberries (fresh or frozen)
Or substitute the above for any fruit you like

-Start with a thin layer of yoghurt in the bottom of your jar, cup or bowl
-Follow with a layer of mixed fruit
-Top that with a layer of yoghurt
-Sprinkle a layer of cookie crumble across the yoghurt
-Repeat until all ingredients are gone, finishing with a drizzle of yoghurt and a few bits of cookie crumble

Healthy Cookie Crumble Topping (SCD, Paleo, Dairy-Free)

  • Super quick and easy
  • Great on my favourite parfait or sprinkled over desserts
  • Slightly sweet with an awesome chewy but crumbly texture
  • Makes 1 cup of crumble

1 cup almond meal
1 tablespoon olive oil
2 tablespoons honey
1/4 teaspoon salt
1/2 teaspoon vanilla extract

-Preheat oven to 190C/375F and line a baking sheet with baking paper
-Mix all ingredients together until it's a crumb like texture (you can do it by hand or pulse it in the food processor
-Spread evenly onto the lined baking sheet
-Bake for 10 minutes

Wednesday, 12 November 2014

Healthy Banana and Peanut Butter Pie with Crazy Toppings (SCD, Paleo, Gluten-Free, Dairy-Free)

  • One of the most decadent healthy treats I've ever made
  • Somehow tastes a little bit like chocolate even though there's no cocoa in it
  • Substitute ABC butter for nut butter and it's just as good
  • Makes one pie

 Shortbread Base

1 cup almond meal
1/4 cup coconut flour
2 tablespoons honey
1/4 cup coconut oil, melted
1/2 teaspoon cinnamon

Banana and Peanut Butter/ABC Butter Filling

2 very ripe bananas
2 tablespoons coconut oil, melted
2 tablespoons coconut butter, melted (or another 2 tablespoons of coconut oil if you don't have coconut butter)
3/4 cup peanut butter or ABC butter
1 tablespoon honey

Crazy Toppings

1/4 cup peanut butter or ABC butter
1/4 cup Homemade Fig Jam or 5 pitted Medjool dates
1/2 cup walnuts or pecans
1 very ripe banana
1 tablespoon honey

-Preheat oven to 190C/375F and line the bottom of a standard 8 1/2 " springform pan with baking paper
-Combine shortbread ingredients and press evenly into the bottom of the pan
-Bake for 10 minutes and allow to cool before pouring filling in
-While it bakes, get the toppings together
-Pulse 1/4 cup peanut butter or ABC butter with fig jam or dates in food processor until a paste forms
-Roll paste into small balls of all different sizes
-Chop or smash walnuts until you have pieces of all different sizes
-Cut banana into very thin coin slices
-To make filling, blend all filling ingredients in a food processor until creamy and smooth
-When the base is cooled, pour filling in and smooth it down
-Arrange toppings all over the top of it then drizzle the tablespoon of honey over the whole shebang
-Allow it to chill for at least four hours, but preferably overnight

Sunday, 9 November 2014

'White Chocolate' Cocoa Butter Blondies with Honey Caramel Macadamia Topping (SCD, Paleo, Gluten-Free, Dairy-Free)

  • Great combo of flavours and textures
  • I used a pan with individual squares, but it's totally fine in a regular pan
  • Makes 6 blondies

'White Chocolate' Cocoa Butter Blondies

1.5 cups almond meal
1/3 cup honey
3 tablespoons cocoa butter
1 tablespoon olive oil
1 tablespoon nut butter (preferably cashew or macadamia)
Dash of salt

-Preheat oven to 190C/375F and grease individual squares in pan OR line regular pan
-Melt cocoa butter completely in a microwave-safe bowl
-Combine all ingredients together and divide evenly between squares in pan or spread evenly into regular pan
-Bake for 12 minutes
-While it bakes, make the caramel

Honey Caramel Macadamia Topping

1/4 cup runny honey
1 tablespoon SCD-safe almond milk, coconut milk or Homemade Almond Milk
1 tablespoon coconut oil
1 cup roasted and salted macadamia nuts

-Put honey, milk and coconut oil in a small saucepan on medium-high heat
-When it boils, turn the heat to medium and allow it to simmer for 8 minutes, stirring occasionally
-While it simmers, pulse roasted/salted macadamia nuts in a food processor until they're a nice chunky texture
-When the caramel is done, mix caramel and macadamias together
-Remove individual blondies from the pan or remove whole block from regular pan and cut into squares
-Spoon macadamia and caramel mixture onto blondies

Wednesday, 5 November 2014

Grain-Free Paleo Breakfast Granola Cereal (SCD, Paleo, Gluten-Free, Dairy-Free)

1/2 cup raw cashews
1/2 cup raw almonds
1/2 cup raw walnuts
1/2 cup SCD-safe dried coconut flakes
2 tablespoons coconut oil
2 tablespoons honey
1/2 cup dried fruit (I used raisins and cranberries)

-Preheat oven to 190C/375F and line a baking tray with paper
-Put cashews, almonds, walnuts, coconut flakes coconut oil and honey in a food processor and pulse until you get a variety of textures in there; you want some chunky bits, other gravelly bits and others ground into powder - it should happen naturally as you pulse!
-Spread mixture in a thin layer onto the lined baking tray
-Bake for 7 minutes then use a spatula to mix it all around really well
-Bake for 7 more minutes then pour into a bowl and mix in the dried fruit
-Store in an airtight jar (I usually keep mine in the fridge because... I just do)

Sunday, 2 November 2014

Healthy Homemade Cherry Pop Tarts (SCD, Paleo, Gluten-Free)

  • Great substitute for the real deal
  • Make in advance and freeze them
  • Makes 5 Healthy Homemade Cherry Pop Tarts

Cherry Filling

1.5 cups cherries (I used frozen)
1.5 tablespoons honey
Juice from 1-2 lemons (depends how tart you like)
2 tablespoons water
1/2 teaspoon powdered gelatin

-If you're using frozen cherries, allow them to defrost completely before beginning
-Blitz all ingredients except the gelatin in a food processor then transfer to a saucepan
-Cook on medium heat and add gelatin once the mixture has warmed up
-When it starts bubbling, turn the heat down to medium-low and allow to simmer for app. 20 minutes (it'll get thick and syrupy)
-While it thickens, get started on the crust

Homemade Pop Tart Crust

1.5 cups almond meal
1/4 cup coconut flour
1/4 cup/55g butter
1 tablespoon honey
1/4 teaspoon salt
1/2 an egg, beaten

-Preheat oven to 190C/375F and line a baking tray with baking paper
-Pulse all ingredients together in your food processor until gravelly (save the other half of the egg)
-Pour dough out onto a sheet of cling wrap, form it into a ball and put it in the freezer to chill for ten minutes
-After chilling, remove half of the ball of dough from the freezer and place it on a sheet of baking paper
-Put another sheet of baking paper on top and use a rolling pin to roll it out to app. 1/8" thickness
-Hot Tip: Throughout the rolling process, peel back the top piece of baking paper, put it back, then flip the whole operation over and peel back the piece of baking paper that used to be on the bottom - this will keep the dough from getting too stuck to the paper.
-After rolling, use a sharp knife to cut out rectangles of about 3" x 4" then use a spatula to transfer squares to prepared baking tray
-Gather the scraps and repeat then get the other half of the dough from the freezer and repeat - you should end up with ten rectangles in total
-Spread the homemade cherry filling onto five of the dough rectangles, leaving a small border around the edges
-Place the other five dough rectangles on top of the others and seal the edges with your finger or a fork
-Poke holes in the top with a fork and brush with the other half of the egg
-Bake for 12 minutes