Quinoa Porridge is a fabulous, protein rich alternative to an oat based porridge. It’s a gluten and grain-free breakfast that is super delicious and nutritious. It’s a great way to use up left over quinoa so next time you are planning a quinoa based meal, make sure you cook a bit extra for breakfast the next day.
Ingredients:2 cups of cooked quinoaYour choice of coconut milk / coconut water / rice milk / almond milk / full-fat milk – enough to just cover the quinoa1-2 tablespoons of sweetener – maple syrup / rice malt syrup / raw honeyOptional extras:add 1 teaspoon of cinnamon powderadd 1 teaspoon of cardomom powderadd 4 tablespoons of mixed raw or gently roasted nuts and seeds.Method:In a pot, mix the quinoa, milk, sweetener and optional extras and heat until it is just hot (but not boiling).Top with some additional nuts and seeds / chia seeds / coconut / cacao nibs and fresh fruit such as banana or berries. Serves 4
There is absolutely no need to miss out on the finer things in life! Violet crumbles used to be an absolute childhood favourite of mine so this is super exciting to be able to enjoy the deliciousness of the honeycomb and chocolate with every crunch and feel completely guilt-free about it. This recipe is super clean and will nourish you with every mouthful!
Ingredients:3 tablespoons honey or rice malt syrup1 cup coconut sugar2 teaspoon bicarb soda200g dark chocolate melted (try 70 or 85%)Method:Line a 20 cm baking tin with non stick paper.Combine the honey and coconut sugar in a saucepan and stir over a low heat until the sugar dissolves completely. Bring the mixture to the boil, and allow the mixture to gently boil for two minutes without stirring.Remove from the heat and stir in the bicarb, taking care for the mix not to spill over. Pour into the tin and set aside.Once the mix has cooled, place into the fridge overnight.Line a new container with non stick paper.Roughly chop the honeycomb and place into a bowl. Drizzle over the melted chocolate and stir to combine.Press the mixture into your prepared tin and place in the fridge to set. Slice to desired bars.Makes 12-16 depending on size (This is a JBT Recipe, check out the programs I offer here)
I was inspired to create this after seeing a recipe on the Super Healthy Kids website. Together with my son, Nate, we were able to re-create a childhood memory of mine, Coco Pops, into a guilt-free, refined sugar free, nutritious bar that the kids can enjoy as a lunch box snack.
Ingredients:½ cup sunflower seed butter½ cup raw honey50g unsweetened chocolate½ teaspoon vanilla extract1¼ cups rolled oats2¼ cups puffed quinoaMethod:Prepare baking dish, 9cm x 13cm, by lining with baking paper and set aside.Place the sunflower butter, honey and chocolate in a saucepan and on medium heat melt until it is all well combined. Stir in the vanilla extract.Remove saucepan from the heat and then mix in the oats so that it is well combined. Add the quinoa and mix until well combined.Transfer mixture into prepared dish and set in fridge for 1 hour. Can be stored in well sealed glass container for 2 weeks in the fridge.Makes 15 bars
Thanks to Wholefood Simply for this banana bread recipe. What I absolutely love about it is that there is no sweeteners added to it apart from banana and dates and my kids love it! Having no nuts in it, it is also school friendly and using coconut flour makes it grain free too! You really can’t get much better than this.
Ingredients:3 ripe bananas, peeled and quartered10 medjool dates, pitted3 tablespoons hulled tahinipinch salt2 teaspoons cinnamon½ cup coconut flour, sifted4 eggs1 teaspoon baking sodasqueeze lemon juiceMethod:Pre-heat your oven to 175 degrees. Grease and line you loaf tin, measuring 19.5cm x 9.5cm.In your blender or food processor, place your bananas, dates, tahini, salt and cinnamon and process until the mixture is smooth and well combined. Add the coconut flour and eggs and mix to combine. Add the baking soda and lemon and mix to combine.Pour mixture into prepared loaf tin. Bake for 45 minutes or until an inserted skewer comes out clean. Allow loaf to cool in tin for 5 minutes before transferring onto a cooling rack.Makes 12 slices
We all have our moments when we are looking for something sweet to settle that craving especially when we are lacking in some energy. During these moments it is very easy to resort to blocks of chocolates or packets of biscuits which will just continue to feed that need for something sweet. Having these chocolate seed roughs in your fridge, ready and waiting will mean that during those moments you can reach for something that will give you that sweet hit you are looking for without the refined sugar but with the additional benefit of good sources of protein and fats that will keep you satisfied.
Ingredients:½ cup sunflower seeds½ cup pumpkin seeds3 tablespoons raw cacao powder2 tablespoons coconut oil1 tablespoon maple syrupMethod:Melt the cacao powder, coconut oil and maple syrup together until smooth.Add the seeds to the chocolate mixture and mix well.Smooth out mixture onto a tray lined with baking paper. Place in fridge for 30 minutes to set and then break it up into bite sized pieces.Makes 10 serves (approx.)