Honey Bbq Ribs

Serves 4 hungry people!

Ingredients

1.5 kg pork or beef ribs

In your slow cooker or a bowl add 2x 140g tubs of tomato paste

Add 1/3 of cup apple cider/white wine vinegar or similar

3 tbsp molasses

2 tbsp  of honey

1 brown onion, small dice

4-5 cloves of garlic, minced

½ tsp celery salt

¼ tsp ground cloves

Method

If you have time you can marinate this overnight. Put everything in a slow cooker, stir it up and cook on low for the day or high for 4 hours. You can also bake this in the oven for about an hour to an hour and a half at 160c.

Rice pilaf-enough for 8 serves- I keep half of this to make fried rice another night.

Ingredients

2 cups of basmati rice

1 onion finely diced

4 cloves garlic minced

Method

Saute the onion and garlic in some butter and olive oil until softened. Add your rice and stir until coated. Then add 3 ¾ cups of water or broth. Simmer with the lid on for 10-12 minutes then turn off and leave the lid on. Leave for 5 minutes.

Coconut flour crepes with banana, honey and walnuts

Serves 1

You can make this without the tapioca flour, just leave the water out. I like the texture better with tapioca, coconut alone seems to be dryer. You can replace tapioca with rice or plain flour.

This is great for a breakfast or dessert, or half of this as a snack. You could use chocolate sauce, whipped cream, different nuts, berries etc...

Ingredients

2 eggs

1 tbsp coconut flour

1 tbsp tapioca flour

1 tbsp water

1 tbsp chopped walnuts

½ banana cut in half length ways

1 tsp honey

Method

Whisk your eggs, tapioca flour, water and coconut flour together. The mix should be quite thin. In a large pan heat some coconut oil/butter the pour in all your mix and swirl the pan to coat the pan evenly. Cook on a medium heat until the top is set, and then flip onto your plate. I find that if you try turning it over in the pan to cook the other side it breaks, so make sure the top is set. Place your banana, then honey and then sprinkle with your chopped walnuts. Roll up and eat!

Tahini, honey and almond cookies

These are gluten free; always check your baking powder to make sure they are gluten free. These are more of a cakey biscuit, not crunchy. 

Makes 18

Ingredients

½ cup of coconut flour

½ cup of gluten free flour blend
1 tbsp tahini

1 tsp vanilla extract

1 tsp baking powder

1/8 tsp salt

100g butter

2 eggs (have at room temperature)

¼ cup of honey

¼ cup of slivered almonds

Method

Preheat oven to 180C.

In a large bowl put all your flours, salt, and baking powder.

In another smaller bowl soften your butter then add your vanilla and then beat in your honey, you can use a hand mixer, mix well and then beat in your eggs one at a time until thoroughly mixed in.Add tahini and mix.

Add butter/egg mix to the flours and mix well.

Roll into balls and place on a baking tray lined with baking paper then press a wet fork onto the balls to flatten them a little until they are pattie shaped. Then sprinkle on your almonds and gently press in.

Bake for 12 minutes, until lightly browned. Leave for 10 minutes on the tray then leave to cool on a cooling rack. Store in an airtight container; assuming you don’t eat them all that day!

Blueberry shortcake crumble slice

Is it a slice? is it dessert? Its can be both! serve hot from the oven with some cream for a dessert, or cold as slice It is a shortbread/macadamia base with luscious blueberries and crumble topping.

This is grain, gluten and egg free. You could use any berries here.

 Ingredients

150 g softened butter

¼ cup honey

1 tsp vanilla extract

1 cup of desiccated coconut

1 cup almond flour

1 cup tapioca/arrowroot flour

1 cup macadamia nuts, chopped small

1 cup of frozen/fresh blueberries

Method

Preheat oven to 180C and line a 20 by 20 cm tin with baking paper.

Cream butter, vanilla and honey together. Stir in everything except the blueberries.

Press ¾ of the mix into the tin.

Scatter over the blueberries.

Dot the rest of the mix over the blueberries for your crumble topping.

Bake for 30 minutes until golden brown.

Serve hot or cold. When it is hot it is more fragile so be careful lifting it out of the tin. Cut into 16 squares, it is best to do this when cool. Keep in the fridge or the bench in an airtight container.

Asian honey, soy, garlic pulled pork

Ingredients

1-1.5 kg pork shoulder

2 tbsp tamari or soy sauce

1 heaped tbsp honey

As many garlic cloves as you want!

2 tsp chinese 5 spice

½ chinese wine or water/stock

Method

Take the skin off the pork, you can throw it or use it for crackling. Score the skin so it is easier to break/cut apart later. Rub with 2 tsp salt and 1 tbsp oil. Put in a very hot oven (about 220-230C) for about 30-40 mins until hard and crackled.

Put the wine/water in the slow cooker, put the pork in and rub the pork with the soy, honey and 5 spice powder.  Cook on high for 6-7 hours until the pork falls apart.

I served this with steamed kale, butter beans and slow cooked carrots. (just throw halved carrots in with the pork)

Grain free chia, almond and pear porridge with cinnamon & maple syrup

serves 1, hot or cold

Ingredients

2 T chia seeds

2 T slivered almonds, or just chopped (or other nuts)

1 T shredded coconut

1 cup liquid, almond, oat, coconut milk, you can use ½ water if you want

1 tsp cinnamon

 Method

Put ingredients in a bowl or container, leave for 5-10 minutes until thickened, serve with ¼ chopped pear and 1 tsp maple syrup. You can make this the night before and have for breakfast the next day. Half this recipe would be a great snack also. Feel free to use berries or banana etc in place of the pear. You can change maple syrup to honey.