Chocolate almond flour brownie bites

Makes 16

Gluten-free/grain free

Ingredients

½ cup tapioca flour

½ cup blanched almond flour

¼ tsp baking powder- make sure it is a gluten free one

150g dark or milk chocolate- check to make sure it is gluten free

100g butter

2 eggs at room temperature

2 tbsp cacao or cocoa powder

Pinch of salt

Method

Preheat oven to 180C, or 170 fan-forced

Lightly grease 16 spots in your baby muffin tray-these come with 24 muffin holes.

You can make bigger sized ones but will take longer to cook. You can make one big one as well. I have not added extra sugar as I think they are sweet enough. Taste your mix and add sugar if you need to.

Melt butter and choc together, beat then add your room temp beaten eggs in a stream into the chocolate mix. Sift the flours, cacao, baking powder and salt. Pour in the choc mix and beat until well combined. Then using a spoon fill 16 muffin holes with the mix. Bake for 5-6 mins, they will be gooey in the middle, but get a little less gooey as they cool. If you don’t want them gooey cook for 7-8 mins. Store in an airtight container at room temperature.

Slow cooked lamb, carrots and borlotti beans with a honey bbq sauce

Serve 4-6

This is a very filling dish; you might not eat as much as you think you would!

Thick and rich this is a beautiful dish for winter.

Ingredients

1kg lamb forequarter pieces, you can use forequarter chop or other meat like chicken pieces, chuck or gravy beef etc…..suitable for the slow cooker

1 (400g) can, drained and rinsed borlotti beans, you can use chickpeas, kidney bean cannellini beans etc..

3 carrots peeled and cut in half

Honey bbq sauce

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

Add ¾ cup apple cider/white wine vinegar or similar

2 tbsp molasses

¼ cup of honey

1 tbsp onion powder

1 tsp garlic powder

Mix altogether; make sure there are no lumps of powder. Add your lamb and carrots and scoop the sauce over the lamb. Put on low for the day 8-10 hours. Put the beans in 30 mins- 2hours before you want to eat. If you are in a hurry just put the beans in a bowl and heat them by pouring boiling water over them and leave them for 2 minutes. Then I usually just pick out the bones and break up the lamb meat. Serve with steamed green beans and broccoli.

Raspberry and vanilla mousse

Add to blender or food processor:

1 (270ml) can of ayam coconut milk

2 tbsp honey- you may like a little more

2 tsp vanilla

2 cups of frozen raspberries, or other berries (Do not defrost, the combination of the cold berries and the gelatin creates a whipped-like texture.)

1 tbsp lemon juice

1 tbsp gelatine, dissolved into 1/4 cup boiling water (add this last, right before blending)

Method

Puree everything except the gelatine mix until combined, then drizzle in your gelatine mix, make sure the mixture is liquid, if it isn’t you will have to melt it again. Blend until whipped and airy.

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.

 

Tri coloured slaw with prawns, goat’s cheese, and basil and lemon dressing

Serves 4

You could use a dry coleslaw mix (without dressing) from the supermarket to make it quicker.

Ingredients

200g grams each of pumpkin, beetroot and green cabbage, beetroot and pumpkin peeled and grated, cabbage finely sliced. It’s easier to use the 2 attachments on a food processor

400g raw green prawns

100g goats cheese or other feta, you can leave out if you want dairy free

1 bunch of broccolini ends trimmed, you can use a small head of broccoli

Basil dressing

15 g basil leaves about 1 cup loosely packed

2 garlic cloves, peeled

1 tbsp tahini

2 tbsp lemon juice

2 tbsp extra virgin/avocado oil

Method for dressing

Blend altogether in food processor or similar, season with salt.

Method for prawns

Put the broccolini in a steamer or pot of boiling water. Put a large pan on with  1 tbsp ghee/coconut oil, when hot stir fry your prawns for about a minute, they will turn pink and will be white all the way through. They cook very quickly. Season with salt and pepper. You can either mix the dressing through your slaw, or you can drizzle over the top of your prawns. To serve this put your slaw down, then your cooked prawns, scatter over your cheese, broccolini on the side.