I’m back with another green tea recipe and this time it’s in spherical form. Join me in creating these guilt free little snacks to get you through the morning slump.
For these bliss balls you will need:
-desiccated coconut, cashews, walnuts, sunflower seeds, poppy seeds, chia seeds, hemp seeds, quick oats, nut paste, vanilla essence, filtered water, matcha green tea powder and dates for some sweetness.
And for outer:
Coconut, bee pollen, poppy seeds and extra matcha powder.
Method: Mix all your ingredients together in whichever form you like. I whizzed mine in a blender for a few seconds then moved onto hand mixing when I realised that a blender can only get you so far..
If you like a chunky consistency you can just roughly chop the nuts and dates then mix with everything else.
Make sure the mixture feels like a sticky dough so that it holds together nicely then cover in your favourite toppings.
Pop in the fridge for 10 minutes and you are good to go. Bring some to class too woo your mates or devour them all yourself. I won’t judge.
Happy rolling! x
I had the best pancakes of my life this morning! And I’m so excited to share this recipe with you.
Get ready for a taste sensation:
Before you go ahead and make the pancake batter, boil or steam some fresh chopped pumpkin with a little dextrose and a pinch of himalayan salt. Once cooked, whizz it up with a stick blender and add to this mix:
Gluten free self raising flour
Little bit of Dextrose
And of course, whizzed Pumpkin
*(Make sure to fry the pancakes in a pan with loads of ghee or butter! Don’t be afraid of butter, saturated fats are ace for the body, contrary to popular belief)
Now, caramelise some sliced banana in butter (no sugar needed, bananas are so beautiful and sweet cooked on their own)
Here comes the fun bit: Stack up your pancakes, top with the bananas, butter and drizzle with maple syrup if you are daring.
Enjoy my friends!
To be perfectly honest, this was meant to be a scone. To continue this honesty, the reason I made scones was because I really, really just wanted to eat some cream!
I don’t know where this cream craving came from, but it was hitting hard. And I thought it would be much more socially acceptable to eat scones piled high with whipped cream and strawberries then to gobble spoonfuls of cream straight out of the container.
Do yourself a favour and create these for yourselves:
-Gluten free self raising flour
-Dextrose (powdered glucose)
-Vanilla for good measure
Beat together and pop in a preheated oven until golden brown.
Then whip up some organic jersey cream and top with some fresh strawberries.
It was so easy. They were so delicious. I want some more.
Welcome fellow sugar free and non-sugar free friends, I have a treat for you.
Some of you know might know that as of yesterday, I am allowed fruit back in my life and it couldn’t have come soon enough. I actually made these the night before in anticipation for the fruity celebrations.
It’s a bit peculiar for me to write out the measurements because I’m one of those people who make up my own recipes and keep adding things until it tastes right. Plus it all depends on personal preference, right? On that note, here we go.
For custard filling:
2 Eggs + 1 extra yolk
Full cream milk
Dextrose (powdered gulcose)
Prickly pear powder
Beetroot powder (for colour)
Arrowroot powder (to thicken)
Fresh pear Continue reading
Those eating sugar-free don’t have to miss out on the sweet things in life, right? Right. I whipped up these sugar free, gluten free delights to convince myself I’m not missing out. And they worked! I’m not one to use exact measurements when I cook, so if you would like to recreate these babies I employ you to do the same.
These cookies contain:
Gluten free pastry flour
Rice Malt Syrup
Yes, today is the big day and for more reasons than one. I start my 2nd semester of Naturopathy, but also it’s the first day of the I Quit SUGAR Challenge.
It was my intention to wean off sugary things over the past week as well, but this objective may have swung in the opposite direction as I accidentally adopted the mindset of ‘well it’s my last chance to eat [insert sugary delight]..’ So a couple of macaroons and a blueberry danish may have found their way to my oesophagus during the weekend.
Good riddance sugar my old pal, I am here to see you off and enter my new savoury lifestyle. Hmm, maybe it shouldn’t be worded quite like that.
To start the day off, my breakfast consisted of the best gluten-free toast I know of, from my local health food store down the road, chunky smooshed avocado with tiny quail eggs, rosemary and ghee fried mushrooms, topped off with salt & pepper and some basil from our garden.
I thought I would try to impress myself and our house visitor Leo by making this scrumptious vegan and gluten-free pumpkin pie porridge. It was also going to be sugar free until the last minute when I added a generous drop of maple syrup to get the party started. But at least it is still refined sugar free -right? After we all finished our bowls I realised there was a recipe in the IQS book just for this! I will give that one a try next time in hope for a bit more flavour.