Hope you all had a fantastic Easter long weekend here is my recipe for choc chip hot cross buns. These delicious hot cross buns are not only vegan but are also gluten free. They are a great substitute to your traditional hot cross buns.
1 c brown rice flour
1 c buckwheat flour
1/4 c self-raising flour GF
1/4 c almond meal
1/3 c coconut sugar
2 Tbsp tapioca starch
1 Tbsp xantham gum
1 tsp baking powder
1 tsp cinnamon
1 tsp mixed spice
1/2 tsp baking soda
1/2 c dairy free choc chips
1/2 c currants
1/4 c coconut oil
1 c almond milk
2 Tbsp apple cider vinegar
2-3 Tbsp brown rice flour
2 Tbsp rice malt syrup
1-2 Tbsp water
Firstly mix together the almond milk the apple cider vinegar and set aside
Mix together all the dry ingredients in a bowl
Fold the milk mixture and coconut oil into the dry ingredients
Tip out the mixture onto a floured bench and lightly knead
Portion out into 6-8 hot cross buns and place in a lined baking tray
Mix together the brown rice flour, rice malt and water into a paste and put in a piping bag or snap lock bag and pipe crosses onto the hot cross buns
Place in a preheat oven at 180c and bake for 30-35min till golden
Making healthy school lunches can sometimes be a challenge. So I came up with these delicious healthy interpretations of the LCM bar which are a massive hit with my 5 yr old son and my hubby !!!
3c brown rice puffs
1/4 c coconut oil
1/3 c tahini
2 Tbsp rice malt syrup
1 tsp vanilla essence
1-2 T coconut oil
1-2 T rice malt
1-2 T cacao powder
Firstly mix together the coconut oil, tahini, rice malt syrup and vanilla essence in a separate bowl till well combine.
Pour the tahini mix over the brown rice puffs in a separate bowl and mix till well combine and the rice puffs are well coated.
Place the mixture in a lined baking tray and place in the freezer for 30 min.
Mix to together the cacao powder, coconut oil and rice malt syrup and drizzle over the slice and place back in the freeze for another 10-15 min
OMG!!! These brownies are amazing I came up with these delicious brownies the other night and just had to share this recipe with you all. These brownies are not only delicious but also nutritious they have a secret superfood ingredient Black Beans !! Which are packed full of both protein and fibre in one cup of black beans you are getting no only 15g of protein which is equivalent to 55g of chicken but also 15g of fibre which the same as eating 3 cups of broccoli. This protein-fibre combination is great for the digestive system, regulating your blood sugar, and aiding your cardiovascular system. They are also full of antioxidants from the same family of phytonutrients that are found in blueberries, grapes and acai berries.
1 can organic black beans
1/2 cup cacao powder
1 sml banana (ladyfinger)
1/2 tsp vanilla essence
1/2 tsp baking powder
1/3 cup coconut sugar
1/2 cup oats
1/3 cup almond milk (or other nut milk)
1/4 cup vegan choc chips
1/3 cup macadamias (roughly chopped)
1/4 cup goji berries
1/3 cup cacao powder
1/3 cup coconut oil
1/3 cup rice malt syrup
Add the black beans, oats, cacao powder, coconut sugar, banana, vanilla, baking powder and almond milk into a food processor and blend till well combined. Fold in the choc chips, goji berries and chopped macadamias. Pour mixture into a lined slice tin and bake in a preheated oven for 30min on 180c.
Once the brownies have cooled down mix the cacao powder, coconut oil and rice malt together mix well with a fork (you can place mixture in the fridge for a few minutes to harden so you can spread it easier) pour or spread icing over the brownie and place in the fridge to set.
Holy Potato Bake !!!!
One of my favourite things to do is to revamp classic dishes with a healthy vegan twist. So last night I created this delicious easy creamy Sweet Potato Bake.
1 large sweet potato
1 can organic coconut cream
3/4 cup cashews
4-5 Tbsp nutritional yeast
1/2 tsp Himalayan salt
1 clove of garlic
Finely slice the sweet potato with a knife or a mandolin.
Place the coconut cream, cashews (you can soak the cashew prior for a creamier sauce, I didn’t which left some yummy cashew chunks in the sauce), himalayan salt, garlic and nutritional yeast and blend well. Layer the sweet potato and sauce in a baking dish and top with some extra nutritional yeast. Place in a pre-heated oven of 200c for 30-35min until the sweet potato it tender and the top is golden. I served mine with some streamed greens and grilled tofu perfect combo.
I had the awesome pleasure of attending a Raw Food Workshop put on by the lovely lady’s at Pure Pantry on Sunday afternoon. The Pure Pantry is a branch off Emma & Emily’s original business Pure Revolution which is their business for selling soap nuts as they have a passion for natural and chemical free living. Pure pantry offer great fortnightly organic fruit & veggie boxes at a very reasonable price, I’m a huge advocate for buying fresh and buying local. They also offer monthly bulk orders for organic nuts, grains, dried fruit, superfoods, oils, sugars and syrups, flours, rices and all your other pantry item needs as well as a selection of household and personal care items, kitchen equipment, books, DVDs and they also stock LunchBots.
The workshop was full of lots of delicious recipes and yummy food tasting of cashew cheese served in cute cucumber cups, kale chips, green smoothies, raw thai coconut soup, bliss balls, apple nachos, chocomole, berry chia jam, nut milks and My New Roots super delicious Raspberry Dreamcake.
They also had a beautiful drink station set up complete with yummy Strawberry Kefir and berry ice cubes perfect for the extremely hot day we had yesterday. Kefir is a fantastic superfood containing probiotics, antioxidants, B vitamins and folic acid.
Their next workshop is a Fermenting for Beginners workshop on the 16th of march which is only $12 and I’m really looking forward to going. If your interested in finding out more information about their up and coming workshops as well as their fruit & veggie boxes or even making a bulk order then check out their website or the Pure Pantry Facebook page.
Hope you all had a fantastic weekend xx
I survived my first day back at college today. I only had one afternoon lecture so I made myself this amazing and simple Mixed Berry Vanilla Chia Pudding for afternoon tea !!
4 Tbsp Chia Seeds
1 cup Almond Milk
1/2 tsp Vanilla Essence
A selection of frozen & fresh berries
Mix together the chia seeds, almond milk and vanilla essence in a jar or container and set aside in the fridge overnight. In the morning layer the pudding with your berries of choice (I used frozen blueberries, raspberries and fresh strawberries) in a jar top with nuts and coconut if desired.
One of my favourite things to do is create healthy vegan versions of classic meals. So I had a craving for some good old ‘Bangers & Mash’ so I created these delicious Chickpea & Mushroom Bangers. I served them some mashed sweet potato, peas and some delish homemade onion gravy.
Chickpea & Mushroom Bangers !!
1 can Chickpeas
1 sml Red Onion
1 Tbsp All Purpose Seasoning-I used Simply Organic
1/2 cup Breadcrumbs gf
Firstly dice the mushrooms and onions then sautéed them off in a pan with the seasoning on a medium heat until they have softened. Drain then roughly mash the chickpeas in a bowl, squeeze in the juice from one lemon then mix in the onion and mushroom mixture. Lastly add in the breadcrumbs and seasoning with salt and pepper mix well. Using your hands mould the mixture into sausage like shapes and place on a lined baking tray and cook for 15-20 min on 180c. Once they are slightly gold remove from the oven. Finished them off in a fry pan and serve with some sweet potato mash, greens and gravy. They also store very well in the freezer.
Good Morning Lovelies !!! I woke up this morning to 1500 followers on my instagram account feeling very blessed and grateful that I’m able to share my journey with others to help inspire change !!…So I’m celebrating with this amazing
‘Super Acai Bowl’
2 frozen bananas
1 cup frozen blueberries
1 cup fresh spinach
1 cup @jtscoconutessence coconut water
1 packet of Acai purée
1 heaped tsp of @nutraorganics supergreens + reds
Blend all ingredients well in a powerful blender and top with you favourite toppings
Ok so here it is my delicious Creamy Cashew Spinach & Basil Pesto Sauce. This sauce is super simple and is very versatile it is great served raw or tossed through a pasta dish. It’s also a massive hit all round at house with my son and husband they both love it.
1-2 cups Almond Milk (depending on desired thickness)
1 cup Cashews (soaked overnight)
5 Tbsp Nutritional Yeast
2 cups Fresh Spinach
A Handful of Basil
1 tsp Himalayan Salt
1 Garlic Clove
Juice from one lemon
Soak the cashews overnight, rinse and drain before using. Add all ingredients into a powerful blender and blend till well combined add extra seasoning if desired. This sauce is great raw or tossed through a pasta dish and stores very well in a jar in the fridge. You also can add water to thin out sauce if desired.
Today was a beautiful typical Queensland day which called for some healthy ice cream.
3 Tbsp Cacao Powder
3-4 Frozen Bananas
2 cups Almond Milk
1/2 cup Almonds
Cut the bananas into thick chunks and place into a powerful blender with the almond milk and cacao and blend till well combined. Roughly chop the almonds then pour the ice cream mixture into baking paper lined loaf tin or something similar and fold through the chopped nuts. Place in freezer for 3-4 hours or overnight and remove from the freezer 20 mins prior to use to soften.