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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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

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.

cassie_forever_healthier

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.

Talida