Wheat free- dairy free- refined sugar free- can be nut free- contains gluten and eggs
Year by year my kids keep changing and growing before my eyes. Time keeps flying by without any consideration of my wishing for the contrary. One day they'll not need me to cook for them, but meanwhile, it's still breakfasts and dinners and school lunches! This one is another great lunch box recipe. You can make it as cupcakes or as a loaf-shaped cake. It's also a great afternoon tea cake for visitors or an easy dessert. I usually make a double batch of cupcakes and freeze most of them. They freeze really well and are a filling and really healthy snack. These are wheat free but not gluten free. I do have another gluten free carrot cake which is also wonderful. They're great plain, or if you're in a slightly more decadent mood, ice them with Cashew Cream. If you can tolerate dairy, try icing them with some butter icing or cream cheese frosting. Ingredients
Method
Gluten free- dairy free- low sugar- egg free- contains nuts
I have a few standard snacks that I tend to have in the pantry or freezer all the time. They are great for grabbing for school lunch boxes or a quick afternoon tea at home. These include Fruit Slice, Carrot Cake Muffins, Coconut Cupcakes, Brownies or Banana Cake, and these Muesli Bars. I experimented with a couple of different muesli bar recipes and came up with this combination of ingredients that I'm really happy with. If you like a crunchy bar, bake these for a little longer till they're very golden brown. If you like them more chewy, only let them bake till they're slightly coloured. This makes a really big batch, but they keep for weeks in an airtight container, so it's worth making the big batch so it lasts longer. These have Rice Malt Syrup, which is available in my local supermarket health food isle. It gives food a slightly sticky and chewy consistency which works nicely in a muesli bar. You can use Golden Syrup if you can't find Rice Malt Syrup. Ingredients
Method
Gluten free - Grain free - Dairy free - refined sugar free - egg free - can be nut free
In all this stinking hot summer weather, I've been on the prowl to find some sweet treat recipes that don't require me standing over a hot stove or turning the oven on. I was looking through my usual recipes, feeling a bit bored of the 'norm' when I had the brilliant idea to modify!! I took an old Fruit and Nut Ball recipe and turned it into something FABULOUS and naughty-tasting, that's not really naughty at all! These Balls are smooth and velvety, rich and glorious...and healthy! And better yet, it's another 'throw it all into the food processor' easy-peasy, kids-love-them, winner! Ingredients
Method If you don't have almond meal but have almonds, start by putting an overloaded cupful of almonds into your food processor and grind up your own (if using seeds, grind these up in your food processor to a fine meal). Add chocolate and whizz till you have very small pieces. Add all other ingredients to food processor and blend till smooth. You'll probably need to scrape it down with a spatula a couple of times and whizz it up again. With less powerful processors it can help to add one date at a time through the feeder rather than all of them together. Blend until it forms a big mass that's all stuck together. Put about a cup of desiccated coconut in a shallow bowl or on a plate. Take teaspoon fulls and roll them into little balls in your hands. Roll the balls in the coconut till covered. Place in a container and refrigerate at least one hour. These are best eaten straight out of the fridge as they go a bit too soft if they stay out too long (especially on a hot day). |
|