- 1 cup of oats
- Handful of slivered almonds
- Handful of crushed walnuts
- Handful of sultanas
- 2 tbls of shredded coconut
- Place all ingredients in a bowl, except the cinnamon and natvia and mix well
- In a seperate measuring cup, add cinnamon, natvia and 1/4 cup of water and mix
- Add the liquid mixture to the dry mixture and combine
- Please note: you can use honey or maple syrup to combine the mixture but I chose not to due to their high sugar content
- Once the mixture is combined, spread on to a baking tray and cook for 10-15 minutes, breaking up the mixture occasionally to ensure it cooks evenly
Clean sausage rolls
- 500g of chicken or extra lean beef mince
- 1 zucchini
- 1 carrot
- 1 onion
- 1 tsp of crushed garlic
- 1 tsp of rosemary
- 1 tsp of oregano
- 1 tsp curry powder
- 3-4 rye wraps
- Dice onion and place in a bowl
- Grate zucchini and carrot and add to bowl
- Place the (thawed) chicken/beef mince into the bowl with the vegetables
- Add garlic, curry powder and herbs
- Spoon the mixture into the rye wraps, rolling them up like sausage rolls
- Place in the oven for 15-20 minutes on 180 degrees
Banana oatmeal muffins
- 1/2 cup of rolled oats (or quinoa flakes)
- 1/4 cup unsweetened almond milk
- 1/4 cup of hot water
- 1 tbsp of natvia/stevia (add more for sweetness)
- 1 tsp of baking powder
- 1 mashed banana
- And sometimes, I’ll add a tablespoon of sugar free maple syrup to sweeten it up a little
- Make your oatmeal as per normal, so add your oats, sugar, cinnamon, milk and water in a bowl and microwave for 1-2 minutes to gain an oatmeal consistency.
- Once your oats are cooked in the microwave, add the baking powder, mashed banana and sugar free maple syrup and mix until combined.
- Spray your muffin tins with light olive oil and bake for 10-15 minutes.
These ingredients will tend to make 2-3 cupcake size muffins.
FYI – I have made these muffins with both rolled oats and quinoa flakes, and found the muffins turned out ‘fluffier’ using quinoa flakes.
Clean chocolate brownies
- 1 cup of unsalted walnuts
- 1 cup of rolled oats
- 1/2-1 cup of cocoa (or I used sugar free drinking chocolate)
- 1 cup of pitted dates
- Blend 1 cup of oats, 1 cup of walnuts and 1-2-1 cup of cocoa in a food processor until a crumb like texture is formed.
- While the blender is still running, add the dates one at a time to the mixture until everything is mixed in together.
- The mixture should now look like a damp cake mixture.
- Remove the mixture from the food processor and spread into a baking tray, pressing firmly.
- Place the tray in the freezer for 15-20 minutes and enjoy!
Dark Chocolate Almond Fudge Bites
- 1/2 cup pumpkin
- 1/2 cup raw cashews
- 1/3 cup pitted dates
- Pinch of salt
- 2 tbsp of natvia or stevia
- 2 tbsp unsweetened almond milk
- 2 tbsp almond butter
- 2 tbsp natural cocoa
Coconut Almond Crust Ingredients:
- 1 cup slivered almonds
- 1 cup pitted dates
- 1/3 cup unsweetened shredded coconut
Filling and Crust Directions:
- Place all topping ingredients into food processor. Blend until smooth.
- If you find the mixture is too thick feel free to add another Tbsp of almond milk.
- Set mixture aside.
- Blend and/or pulse all Coconut Almond Crust ingredients in a food processor until nut consistency is like sundae topping nuts (still visible small chunks).
- Tip – If you do not have an amazing food processor pre-chopping the dates by hand really helps.
- In an 8×8 pan or glass dish grease with a non-stick healthy cooking spray.
- Press Coconut Almond Crust evenly into the bottom of the pan.
- Spread Dark Chocolate topping mixture evenly overtop of Coconut Almond crust.
- Cover with saran wrap and place in the freezer overnight.
- Remove from the freezer and cut into squares.
- Serve immediately! Enjoy!
Chocolate ganache cookie dough squares
- 1 cup peanuts
- 1 cup raw cashews
- 1/2 cup pitted dates
- 1 Tsp vanilla essence
- 2 tbsp maple syrup (stevia, agave or honey)
- 1/3 cup dark chocolate chips
- 1 cup coconut oil
- 1/2 cup natural cocoa powder
- 1/4 cup sugar free maple syrup
- Place all crust ingredients exluding the chocolate chips into your food proccessor and process until dough-like.
- Add 1-2 Tbsp water if your dough is not sticking.
- Remove dough from food processor and fold-in chocolate chips by hand.
- Spray your 8×8 inch glass dish with non-stick cooking spray.
- Press dough evenly into dish.
- Place all ganache ingredients into the food processor and blend until smooth (stopping periodically to scrape down the sides).
- Place ganache evenly on top of the cookie dough.
- Cover glass dish with saran wrap and place in the freezer for 3 hours.
- Remove, cut into squares and enjoy immediately.
Raw coconut cream pie
- 1/2 cup raw cashews or macadamia nuts
- 1/2 vup shredded coconut
- 1 tbsp coconut oil
- 2 tbsp agave syrup
- 2 tbsp cocoa
- Dash of salt
- 1 1/4 cup coconut cream (refrigerated and skimmed from the top of a can)
- 1/2 cup coconut oil
- 3-4 tbsp agave
- 1 banana
- 1/4 tsp salt
- 1 tsp vanilla extract
- Place crust ingredients in your food processor and blend until smooth.
- Spray a muffin tin with a healthy, non-stick cooking spray.
- Evenly press dough down into muffin tin.
- Place in the freezer.
- Place all filling ingredients in a separate food processor bowl (or washed bowl) and blend until smooth.
- Remove crust from freezer.
- Evenly top crust with coconut cream filling.
- Place in the freezer and let set for 2-3 hours.
- Remove from freezer and let thaw for 10-15 minutes before serving (depending on the texture you choose).
- Feel free to top these with coconut whipped cream and/or shredded coconut.
Triple Chocolate Chunk Muffin
- 1 3/4 cup of oats
- 3 egg whites
- 3/4 cup unsweetened cocoa
- 1/2 cup unsweetened applesauce
- 1 tsp vanilla extract
- 1/2 cup plain Greek yogurt or regular plain low fat yogurt
- 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
- 1-1/2 tsp baking powder
- 1-1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup hot water
- 1 cup natvia
- 1/2 cup semi-sweet chocolate chips
- Spray muffin tin with non-stick cooking spray.
- In a blender food processor mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
- Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
- Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
- Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean.
- Cool muffins before removing from pan and enjoy.
Serving size: 12 large muffins or 24 small muffins.
Calories: 116 per large muffin, 58 per small muffin.