Date and Coconut Snackerballs

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It isn’t just living a minimalist life on a bus that has made me reluctant to part with money for things I could ‘have a go at’ rather it is a trait that I have had my whole life and a trait which many New Zealanders share.  We feel that we can do anything and to be honest a lot of the time it is true!  Not true just for New Zealanders of course … true that many products out there on the shelves are actually pretty quick and easy to make at home.

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They don’t last long in this bus!!

An example of this was the other day when we sampled some supermarket tastings.  The person promoting these healthy coconut and date treats was very good at her job, I have to say, and I was all ready to take some home until I asked the price …. $9!! $9 for some balls of date and coconut??!! $9 for what looked like 10 balls maximum??!!  Well, yes, I am a little tight with my money but lets face it, that $9 I was going to part with was clearly paying for the packaging and promotion of the aforementioned 2 ingredient treat more than the food itself.

So home I came and ‘gave it a go’.  The results are pretty good I have to say and super easy.  Themselves have all given the batches I have made over the last few weeks their seal of approval, by consuming them all, and the only pit-fall I can see is that I can’t seem to keep up with demand. 🙂  So here it is for you and I’m sure that many of you out there already have your own similar story and recipe …. so enjoy and experiment.

Date and Coconut Snackerballs

  • 1 Cup dried dates
  • 1 Cup boiling water
  • 2 Cups desiccated Coconut
  • 3 Tablespoons black chia seeds
  • 1 Tablespoon psyllium husks

-Soak the dates in the water for 10-15 mins and then mash into a smooth paste – of course if you have a blender this is easier 🙂

-Stir in the other ingredients and mix until fully blended

-Shape the mixture into small balls (makes around 45 with this recipe) and put into a container.

-Refrigerate and enjoy

 

Hope this finds you all enjoying tasty treats with your loved ones.

Arohanui

Y

www.becominghealthy.co.nz

Ugly Muffins – now GF, DF and SF

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Well … the oven is still waiting for parts?!! So we have well and truly tested out our bus oven and kitchen over the last week.  The bread baking in particular is proving easier than I thought … my only real ‘issue’ is that I have to pre-heat the gas oven to get it to the correct temperature as it doesn’t have a gas mark guide on the knob.  Those of you that know me and my baking habits will know that this is a new experience as I am forever plonking stuff in a cold oven and adjusting cooking times after that!

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Warm out of the oven.

The other baking of biscuits and other snacky morsels is also going really well.  So my recipe this week is one that I made in the bus for my Infant Massage course and it went now a treat.  I have shared a version of this recipe before however since then I have modified it further so that it is gluten free. These are a super easy and a super yummy snack with no worries of over indulging – well not much :).  NB: If you do use the patty pans then let them cool fully otherwise half the muffin will be stuck to the paper – I have learnt the hard way 🙂

Ugly Muffins – GF version

  • 1 finely diced apple – I leave the skin on
  • 3 large bananas mashed
  • 2 Tablespoons oil
  • 1 teaspoon vanilla essence
  • 1 egg
  • 1/2 cup Rice flour
  • 1/2 cup desiccated coconut
  • 1/2 teaspoon mixed spice
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder

– Mix everything together in a bowl

-Either grease a muffin tin or put patty pans in

-Scoop mixture into muffin tin or patty pans

-Bake at 180 C for 10-15 mins or until they are golden on the top.

-Enjoy

Hope this finds you all happy, healthy and enjoying the fruits of life.

Arohanui

Y

www.becominghealthy.co.nz

 

 

 

Easy Gluten Free Bread

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I have tried a variety of recipes for Gluten Free Bread it has to be said …. all with varying degrees of disaster!  I am a lazy cook by nature.  It needs to be fairly basic with not much brain power required.  It needs to be quick and easy.  I need to have the ingredients in the cupboard or readily available at the local shops.  Yes … I’m sure the sour dough, gluten free bread is delicious and very edible however I am almost guaranteed to forget about feeding the starter and it is way too much thought needed by me in advance of actually getting to eat.

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Fresh out of the oven!

Then low and behold a miracle occurred!!  Yes … I’m fairly easy to ‘wow’ when it comes to food.  While down at my local organic shop the other week I noticed a recipe sheet for Gluten Free Bread that seemed to tick most of my boxes.  Mix, cook and eat all on the same day. 🙂  Turns out it is also a pretty good loaf of GF bread too!

Thought I would share it here for you all to try and let me know your thoughts.  It lasts for a few days pretty well if stored in an air tight container.  I even tried freezing a few slices to toast at an even later date with success and without it all falling apart on me.  Sorry to the original recipe writer as the shop didn’t source it and then I have done my usual adaptations.

Gluten Free Bread

Makes 1 loaf

  • 1 Tbsp Dried Yeast
  • 1 Tbsp Honey
  • 2 Cups Warm Water
  • 1 Cup White Rice Flour
  • 1 Cup Buckwheat Flour
  • 1 Cup Chickpea Flour
  • 1/2 Cup Tapioca Flour
  • 8 tsp chia seeds
  • 8 tsp boiling water
  • Sprinkle of Salt
  • 1/2 Cup Olive Oil

– In a large bowl whisk the water, yeast and honey and leave for 10 minutes to activate.

– Add all dry ingredients apart from chia seeds and mix well

– Mix chia seeds and boiling water then add to bread mixture with the oil.

– Mix well and pour into a lined bread tin.

– Leave to rise for 10-15 mins.  It doesn’t rise much on baking so if you want a bigger loaf then leave it to rise longer before cooking.

– Bake at 170 C for 45 minutes.

-Enjoy!!

Hope this finds you happy, healthy and enjoying some warm bread. 🙂

Arohanui

Y

www.becominghealthy.co.nz

GF, DF Griddle Cakes

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These are super easy and fast to make and delicious!  Herself loves making pancakes on the weekends and since they don’t really sit well with me I thought I would create my own GF and DF version.  I have to say that after playing around and trying numerous mixtures of flours these Griddle cakes are the best mix I have managed.  Basically I have swapped the flours and milks to make a basic pancake recipe gluten and dairy free so I’m sure there are a million and one other versions online if these don’t tickle your fancy.

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Warm and ready for breakfast.

They are thick (the mixture is thick so the cakes are too as the mixture doesn’t run) and just the right taste to be able to use as a toast or pikelet substitute.  I also cooked these in coconut oil, something new for me I have to say, which actually made them all the better.  I have had them for breakfast with spreads, for breakfast with a poached egg and for lunch with some salad.  As with most GF things though they are best used on the day they are made however they can be made in the morning and still tasting good at lunch.  Actually, to be completely honest,  they haven’t lasted beyond lunch for me to know if they would be good after this!

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Just as delicious with lunch.

Anyway … enough chat. Here is the recipe.

GF, DF Griddle Cakes (makes 12-15)

1/3 Cup Rice Flour

1/3 Cup Buckwheat Flour

1/3 Cup Coconut Flour

1 Cup Rice Milk

1 Egg

  • Mix all the ingredients together in a bowl until they are well blended.
  • Heat a cast iron pan (griddle) and put some coconut oil in.
  • Spoon in the mixture and flatten a little into a round shape.  I fitted about 3 cakes into the pan at a time.
  • Cook until there are air bubbles/pockets appearing on the surface and then flip.
  • Remove when they are browned on both sides.
  • Enjoy!

It really is that simple.  As I said before there are probably heaps of other alternatives to these that you can find online however why not play around and get your own ‘sweet’ mixture?  They are a great, quick ‘whip up’ meal when time is short and a yummy afternoon treat with jam too if need be.

Hope this finds you enjoying life to the fullest.

Arohanui

Y

www.becominghealthy.co.nz

 

GF Lamingtons

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Well after two gloriously warm and relaxing weeks in Australia I thought I would continue the theme into this week’s blog.  I should mention here that I have been guilty of calling these little treats a Kiwi classic however after a trip to a Queensland museum it seems that I stand corrected and declare that Lamingtons are in fact born and breed in Australia …. unlike the Pavlova but then that is another story. 🙂

Anyway I had a great GF sponge recipe given to me by a friend which when I replaced the sugar for honey turned out a little denser than hoped so waste not want not …. we made Lamingtons.

GF sponge

I have adapted this from a magazine cut out which a friend sent so apologies if it is yours and please let me know.

3 eggs – separated

50 gm runny honey

grated rind and juice of 1/2 lemon

70 gm of potato flour or cornflour

  • Preheat oven to 180 c
  • Beat the egg yolks, honey,lemon rind and juice until thick enough to leave a trail for 8 secs when the whisk is lifted. This is a fair bit of whisking so electric is a good option.
  • Fold te sifted flour slowly into the egg yolk mixture using a metal spoon.
  • Whisk the egg whites until stiff, but not dry, and fold into the mixture.
  • Pour into a lined tin and bake until it is firm to the touch, puffed and golden – around 20 -30 mins for my oven.

My GF Lamingtons

  • Cut your cooled sponge into small squares
  • Get 2 bowls ready.  One with desiccated coconut and one with runny SF jam (if you want to make it refined sugar free) or runny icing.
  • Dip each small square into some runny jam (I watered down my refined sugar free plum jam)
  • Dip each jam coated square into the coconut ensuring all the jam is covered.
  • Pop on a plate and …. Enjoy.

Hope this finds you creating your own sweet treats and enjoying life.

Arohanui

Y

www.becominghealthy.co.nz

Winter Soups

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It is that time of the year …  the time for soup.  Aside from absolutely loving soup I’d have to say that it pretty much epitomises my favourite style of cooking – ‘One Pot Wonders’.  This won’t be a long post,  merely a reminder that aside from being yummy and easy, soups are filling and so fantastically good for you nutritionally!

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Celery, carrot and fresh herbs from the garden.

Doesn’t matter if you are vegan, a meat lover, a pescetarian, gluten free, diary free or have any other aversions or preferences …. a soup  is out there for you.  Only water, herbs and your favourite vegetables and/or meat needed! If I can create yummy soup, honestly it is possible for anyone.  Raid the fridge and the garden while you let your imagination and taste buds be your guide.

Hope this finds you remembering the simple pleasures of soup this winter (or next if you are in the Northern hemisphere) and enjoying life to the full.

Arohanui

Y

www.becominghealthy.co.nz

GF, DF Brownie

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It has been a busy old week and weekend here with house rearranging for new carpet and then a full weekend of assessment as I upgrade to NZ recognized reflexology requirements.  So this is going to be a very short and sweet one given that I have a client tonight too.

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Yummy Brownie

I got this recipe from a lovely lady ages ago and yet didn’t actually try it until recently.  It is for a Black Bean Brownie from Health, Home and Happiness. However since I didn’t have enough coconut oil or eggs at the time I decided to do my usual modifying to create a half recipe, which proved more than enough for themselves.  It is very quick and easy to make and surprisingly for a GF recipe actually tastier the next day…. if you can make it last that long!

If you would like the original Fudgy Flourless Black Bean Brownie recipe there check out the underlined link.  Till then here is my modified version….. Enjoy.

Black Bean Brownie

1 Can of 390gm  Black Beans, rinsed and drained

2 Tb coconut oil

2 eggs

1/4 cup honey

3/8 Cup Cocoa powder

1 tsp Vanilla Essence

quick grind of sea salt

– Blend all the ingredients until they are smooth

-Line a 20x20cm tin with baking paper and pour in the mixture

-Bake at 180C for around 25 mins or until the top starts to crack and the brownie is not runny.

-Cut into slices and enjoy

Arohanui

Y

www.becominghealthy.co.nz