GLUTEN-FREE BANANA BREAD

Craving for something sweet without worrying about added sugar or refined carbohydrates?

We have teamed up with Alyse Co-Cliff from An Apple A Day Nutrition to bring you this heavenly gluten-free treat. Use this recipe to make a delicious banana bread loaf or perhaps portion them into mini-muffins, whatever you choose, we guarantee this guilt-free recipe is sure to keep you satisfied!

INGREDIENTS

  • 3 large ripe bananas
  • 3 eggs
  • 2 cups almond meal
  • 1/4 desiccated coconut
  • 1/4 cup macadamia oil
  • 2 tbsp. rice malt syrup, honey or maple syrup
  • 1 tsp. vanilla powder / extract
  • 1 tsp. ground cinnamon
  • 1/4 tsp. nutmeg
  • 1/2 tsp. gluten free baking powder + 1 tbsp. lemon juice

METHOD

  1. Preheat oven to 160°C. Grease a loaf tin or line a muffin tray with unbleached patty cases.
  2. Combine all ingredients in a food processor and mix well.
  3. Spoon batter into a cake tin and cook for 45mins (skewer should come out dry). If you are making muffins, a tray of 12 usually requires 20- 25mins, depending on your oven.
  4. Remove from oven and allow to cool before turning out the loaf. Serve with almond butter and cinnamon or organic, grass-fed butter.

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Raspberry Chocolate Hearts

With Valentine’s Day fast approaching, we teamed up with the talented Hazel & Cacao to create a romantic, healthy and delicious V-Day treat.

With Valentine’s Day fast approaching, we teamed up with the talented Hazel & Cacao to create a romantic, healthy and delicious V-Day treat. Unlike most valentines chocolates, these little hearts are refined sugar free and loaded with plant based protein and healthy fats. These tantalising chocolate bites are the ideal healthy treat to make for your loved one or to treat yourself – and not just at Valentine’s Day but any time of the year. Please note: You will need some little heart molds (or any small raspberry sized shape would work).

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Raspberry Chocolate Hearts

Ingredients

  • 2 TBSP cashew butter
  • 3 TBSP coconut oil
  • 3 TBSP raw cacao powder
  • ½ tsp vanilla extract
  • 1 TBSP raw honey or maple syrup
  • about 20 raspberries fresh or frozen, depending on the size of your molds.

 

Method
  1. Place all ingredients except raspberries in a small pot over low heat and gently mix and melt down the cashew butter and coconut oil until all ingredients are well combined
  2. Place 1 raspberry into your heart shaped chocolate mold (or any shape mold)
  3. Pour chocolate into molds covering the raspberries
  4. Set in the freezer for at least 20 minutes to set. It may need a little longer depending on the size of your mold. Enjoy!

Made by Hazel & Cocoa

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Raw Fig Slice

Our new Raw Fig Slice by Hazel & Cacao is healthy, festive and absolutely delicious. The perfect holiday treat, this slice is packed full of nutrients and manages to be healthy too as it contains cashews, figs and hazelnuts.

It’s coming up to the holiday season and it can be tempting to indulge in all of the treats offered around us, but this can leave our bodies feeling flat after the sugar rush ends. Our new Raw Fig Slice by Hazel & Cacao is healthy, festive and absolutely delicious. The perfect holiday treat, this slice is packed full of nutrients and manages to be healthy too as it contains cashews, figs and hazelnuts.

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Ingredients

Base:

– 1 cup hazelnuts
– 1 cup medjool dates

Filling:

– 2 cups cashews (soaked for at least 4-5
hours)
– ⅓ cup coconut oil
– 1 cup dried figs
– juice of 2 limes
– ½ cup water
– 2 TBSP maple syrup
– fresh fig slices to decorate

Method

1. Process hazelnuts in a food processor until they turn into a fine flour

2. Pit your dates and add them to your food processor. Process until mixture becomes sticky

3. Press mixture into the bottom of a small slice tray and set aside

4. Blend all filling ingredients in a blender until thick and creamy. You may need to add a little more water as you go to help it blend

5. Scoop filling over your base and spread out evenly

6. Set in freezer for about 5 hours or overnight

7. When you are ready to serve, decorate with fresh fig slices and cut slice into desired shape. Enjoy!

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Rose White Chocolate Bark with Raspberries & Pistachios

This incredibly simple recipe was created by the talented Hazel & Cacao and is a quick and easy treat to make when you only have limited time.

This incredibly simple recipe was created by the talented Hazel & Cacao and is a quick and easy treat to make when you only have limited time. This recipe involves using vanilla and rose herbal tea to give the bark a delicious, subtle rose flavour. You could also use rose water if you have it on hand. The cashew butter adds a creamy and delicious flavour while the bright and beautiful raspberries and pistachios add a festive, colourful touch.

Ingredients
  • ½ cup cacao butter
  • ¼ cup cashew butter
  • 3 TBSP raw honey or light agave syrup if strict vegan
  • ¼ tsp vanilla extract
  • 1 TBSP rose and french vanilla herbal tea or use a little bit of rose water
  • Raspberries and chopped pistachios as garnish
Method
  1. In a small saucepan, begin by gently melting down your cacao butter on low heat until it turns into a liquid
  2. Remove from heat
  3. Add the cashew butter, honey, vanilla and rose tea/water and mix with a spatula until well combined
  4. Line a baking tray with baking paper and pour out your mixture onto your tray
  5. Spread evenly until a thin layer is formed and sprinkle over raspberries and pistachios
  6. Freeze for about 4 hours until set
  7. Break or cut into pieces and enjoy

Dark Chocolate Cherry Truffles

These truffle treats are for all the DARK chocolate lovers out there. Thanks to the amazing Hazel & Cacao who has come up with a recipe that’s quick, easy and delicious.

These truffle treats are for all the DARK chocolate lovers out there. Thanks to the amazing Hazel & Cacao who has come up with a recipe that’s quick, easy and delicious. To make this recipe even better, these goodies are completely raw (an Easter treat without the refined sugar)! One of the main ingredients of these truffles is raw cacao which gives a bittersweet taste. Raw cacao has a high antioxidant content that has been shown to help with ageing, metabolism and increasing your mood.

Ingredients
  • About 20 fresh cherries – pitted
  • 2 cups almond meal
  • 1 TBSP maple syrup
  • 1 ½ TBSP freshly squeezed orange juice
  • 1 ¼ cup medjool dates – pitted
  • 2 TBSP cashew butter (or any nut butter)
  • 1 TBSP coconut oil
  • ⅓ cup raw cacao powder plus extra for rolling
Method
  1. Make your own almond meal by processing raw almonds in a food processor until they turn into a flour consistency or use ready made almond meal
  2. Pit your cherries and dates and add them to the food processor along with the almond meal
  3. Add all reamining ingredients to the food processor and blend until well combined. You may need to add more almond meal if the mixture is too sloppy
  4. Roll into balls and roll around in cacao powder to cover
  5. Place in fridge or freezer for about 20 minutes to set. Enjoy!

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Chocolate Chia Pudding

Who says you can’t have chocolate for breakfast? Treat yourself with this deliciously guilt-free Chocolate Chia Pudding recipe – it’s Vegan, dairy-free and gluten-free!

Who says you can’t have chocolate for breakfast? Treat yourself with this deliciously guilt-free Chocolate Chia Pudding recipe – it’s Vegan, dairy-free and gluten-free!

This recipe takes very little preparation time and is a naturally great way to maintain a healthy diet while still indulging in those sweet cravings. Get creative and customise this pudding with your own choice of toppings – we recommend adding fresh fruit or chocolate chips for a little extra yum!

Serves: 2
Ingredients
  • 4 tbsp Chia seeds
  • 1 cup Almond milk
  • 1 tbsp Unsweetened cocoa power
  • 1 tbsp Rice Malt Syrup / Brown Rice Syrup
  • 1 tsp Vanilla Extract / Essence
  • 1/2 tsp Cinnamon
Method
  1. Mix all ingredients together well in a bowl or jar
  2. Cover and leave in fridge overnight, or for at least 6 hours
  3. Serve on it’s own or with toppings – my favourites are strawberry slices and shredded coconut
Notes
  • Feel free to sub your favourite milk for almond milk
  • Feel free to sub rice malt syrup for maple, honey etc
  • If you are a cacao fan, feel free to sub that for cocoa powder.

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Raspberry & Macadamia White Chocolate Slice

Summer is heating up! With the start to a brand new year and the Australian Open commencing in a little over a week…

Summer is heating up! With the start to a brand new year and the Australian Open commencing in a little over a week, there is a lot to look forward to. We have teamed up with the talented Hazel & Cacao (aka Talida Voinea) – a food blogger with a background in Biomedical Science and a love for healthy treats. Talida created this tantalising summer slice made from all natural ingredients. The perfect treat to eat while watching the tennis!

By Hazel & Cacao

Ingredients
  • BASE:
  • 1 cup macadamia nuts
  • 1 cup medjool dates (pitted)
  • ¼ cup desiccated coconut
  • FILLING:
  • ¾ cup cacao butter
  • ½ cup macadamia butter*
  • ⅓ cup coconut oil
  • 1 cup raw cashews (soaked in water for at least 4 hours or overnight)
  • 1 TBSP vanilla extract
  • ¼ cup light raw honey or light agave syrup if vegan
  • GARNISH:
  • Raspberries & Chopped Pistachios
Method
  1. For the base: add your macadamia nuts and pitted dates to a food processor and blitz until crumbly and sticky
  2. Sprinkle the desiccated coconut evenly over the base of your square slice tin to prevent sticking
  3. Press down your macadamia date mixture firmly into the base of your tin. Set aside.
  4. For the filling: gently melt down your cacao butter on the stove on low heat until liquid and set aside to cool while you prepare the rest of your filling
  5. Add the rest of the filling ingredients into a high speed blender and blend until smooth and creamy.
  6. Once blended add in your liquid cacao butter and blend again.
  7. Pour filling mixture over your base and spread out evenly
  8. Add some raspberries and chopped pistachio nuts as garnish
  9. Freeze for at least 4 hours, but preferably overnight.
  10. Allow to thaw slightly before slicing. You can also add your raspberries and pistachio’s after your slice has frozen.
  11. *You can use store bought macadamia butter or make your own by blitzing a generous ½ cup macadamia nuts in a food processor until they make butter – it can take a good few minutes. Use more macadamia nuts to have some butter left over for later.

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