Black bean chocolate brownie

Ingredients

This stevia is mixed with erythritol

1 x 425g can black beans rinsed and drained

2 eggs

¼ cup of stevia powder/natvia or honey or maple or rapadura

½ tsp baking powder

2 tsp vanilla extract

1/3 cup of cacao powder

1/3 cup of olive oil or butter or coconut oil

½ tsp salt

Optional…but is it ever really optional? 2-3 tbsp choc chips scattered over the top

Method

Preheat oven to 160 fan forced or 180 c normal

Put everything in a blender/food processor, scrape down the side and make sure it is nice and smooth. Line a 20 x 20 cake tin with baking paper. A good way to line this is to get your paper and screw it up with wet hands, this make it easier to sit in your tin. Pour in your mix and then scatter the choc chips over if using.

 Bake for 12-15 minutes, the centre will still be a little soft and the outside edges with be firm. Leave to cook in the tin and then cut into squares when cold. Keep in the fridge

Cauliflower cheese fritters

Make 12 fritters approx

Ingredients

500g cauliflower, grated or blitz to a resemble bread crumbs

3 eggs

1 cup of grated cheese (100g) I used a mix of mozzarella, tasty and a little parmesan

1 tsp salt- I like this amount but you can half this

1 tsp paprika

½ tsp onion powder

½ tsp garlic powder

Method

Mix all together. Fry off in some oil in a large pan and using a spoon drop a tbsp of the mix and form a circle, press down slightly like a pancake. Have the heat low to medium so they cook without burning. Turn over when golden brown underneath. Serve up!

This could be an entrée, a veg side dish, or serve with salad or some poached or fried eggs for a breakfast. You could make mini ones and top with smoked salmon crème fraiche or sour cream and a sprig of dill, perhaps a couple of capers. 

Strawberry, almond and coconut pikelets

Serves 2- makes 8 small pikelets

Ingredients

3 tbsp blanched almond flour

3 tbsp shredded coconut

1 tsp vanilla extract

½ tsp baking powder

2 eggs

Strawberries, sliced and some for garnish

Method

Whisk altogether then place 1tbsp of the mix in a buttered pan, on a medium heat. Once the mix is in the pan place some of the sliced strawberries on top. Cook until golden brown and then turn over and cook the other side. Serve with maple syrup, cream and extra strawberries.

Pumpkin crunch

Dairy, nut, gluten, grain egg free

Ingredients

120g pumpkin seeds
80g sunflower seeds
30g shredded coconut
20g sesame seeds
10g chia seeds
Pinch of salt
40g honey, you can also use rice malt or maple

Method


Briefly blitz, you still want it chunky


Place in a lined 20cm x 20cm cake tin. Push down to compact it a bit. Bake at 150 c for 40-60 mins or until slightly browned and firm. Chop into smaller pieces once cool. Keep in an airtight container.

 

Sesame and nut porridge with fig, vanilla and honey

This uses 5 tbsp nuts/seeds/coconut you can use any combination you like

Gluten/grain free

Serves 1

 

1 tbsp sesame seeds

1 tbsp pumpkin seeds

3 brazil nuts

1 tbsp macadamia nuts

1 tbsp shredded coconut

1 tsp vanilla extract

1 tsp honey

1-2 dried figs

1 tbsp chia seeds

1 cup liquid- I have used half almond milk and half coconut milk kefir

Method

Blitz/pulse up every (except the chia seeds) until mostly fine or until your liking, put into your jar/container and add your liquid and chia, shake well and put in the fridge overnight, heat up if you want it as a porridge or you can eat it cold. Serve with yoghurt, butter, coconut cream if you want

Buckwheat and blueberry pancake stack with cashew cream and maple syrup

Makes 12

Ingredients

½ cup of buckwheat flour

½ cup of blanched almond flour

4 eggs

2 tsp your choice of sweetener, I used Norbu, made from the monkfruit

1 tsp baking powder

2-4 tbsp your favourite milk

1 cup fresh or frozen blueberries

cashew cream and maple syrup to serve

Method

Whisk everything together except the blueberries and milk. Add 1 tbsp milk at a time until you get a thick batter consistency.

Heat some butter in a large pan and spoon in to make 4 small pancakes. Put a few blueberries on top of each one, cook for 1 minute or so until golden brown, and then flip over for another minute. Repeat 3 times until the pancake mix is used up. Layer pancakes with the cashew cream and drizzle with maple syrup. You should have about 12.

Buckwheat and chia porridge with fig, vanilla and honey

Serves 4

You can make this at the start of week to have for your breakfast, and you can eat it hot or cold. This is a no cook breakfast. Buckwheat does not need a very long soak which is great!

Buckwheat is a seed related to rhubarb. It comes from a flowering plant, and is grain and gluten free. Buckwheat contains phytochemicals such as; quercetin which is anti-oxidant and anti-inflammatory There is also rutin which is also an antioxidant. Rutin also strengthens the capillaries and circulation.

Ingredients

1 cup of raw buckwheat

¼ cup of seeds, I used pumpkin and sunflower seeds

4 tbsp chia seeds

4 dried figs, finely sliced

1 tsp cinnamon/1 tsp vanilla extract

2 tbsp honey

450ml your favourite milk or milk alternative

Method

Soak the buckwheat and pumpkin/sunflower seeds in water. Leave for a minimum of 30 minutes or overnight. I soaked for 1 hour.

Drain and rinse well then put 2/3 of the mix in a food processor with your honey and vanilla and blitz for a few seconds, you don’t want it heaps smooth- you want it like oatmeal. Take out and mix with your remaining buckwheat mix, add your chia seeds, milk and figs. Stir well. Then put in the fridge and eat during the week. You can serve hot or cold with extra milk, cream or coconut cream.

 

Mild Indian spiced mince, with green beans, capsicum and peas

Serves 4

This is just a mildly spice Indian dish, as well as no chilli, you could definitely add ½ -1 chilli into the paste and just double the spice component if you like more pungent flavors. Good dish for children who do not always like lots of spices.

Ingredients

500g lamb mince, or other mince

1 capsicum, 2 cm dice

2 cups of frozen peas

400g green beans, top and tailed

1 tbsp lemon juice

1 can(400g)of tomatoes, you could also use 1 (270ml) can coconut milk

Paste

½  brown onion

5 cloves garlic

1 tbsp ginger

2 tsp ground turmeric

1 tsp garem masala

1 tsp ground cumin

1 tsp ground coriander

Method for paste

Put paste ingredients in a food processor and blitz, add 1 tbsp water at a time (you can use coconut oil) till it makes a nice thick paste, season with salt. If you do not ave a food processor you can just finely dice your onion, ginger and garlic and add your spices to just add to your pot.

Method for mince

 

In a large pot add 1 tbsp coconut oil and put in your paste (or separate paste ingredients) and cook for 1 minute then add your mince and brown-3-4 minutes. Then add your tomatoes/coconut milk and simmer for 7 minutes or until most of the liquid has evaporated.

Put your beans on to steam (5 minutes to cook approx.) then add your peas, capsicum and lemon juice to your mince and simmer another 5 minutes until your peas are cooked. You can serve this with your green beans and rice, yoghurt dressing, poppadums, naan bread etc..no yoghurt for dairy free and no rice for grain free, rice is ok for gluten free though.