Choc Chip Banana Oat Slice (Gluten Free, Lunch Box Friendly, Dairy Free/Lactose freeoption)

I was busy baking over the weekend, one of the things I made was an oat slice. I have seen the oat bars in the supermarket which I full of sugar so I spent the weekend making something nice and healthy the kids could take to school and the kids really enjoyed their sample piece. I have frozen individual pieces so its easy for me to grab one and put in their lunch boxes. I wouldnt mind remaking this to make this much more cleaner! I think it would be pretty easy, using almond flour/meal or coconut flour and coconut oil instead of butter. I tried this slice and it really is yummy and full of flavour! You can use regular flour too! It makes around 20 squares, but you can make them a little bigger if you prefer. This is gluten free if you use gluten free oats, they can be hard to find though but heres a Aussie link though to help you find them http://www.glutenfreeoats.com/gloriously-free-uncontaminated-oats/ Or alternatively you can use quinoa flakes or rice flakes.

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Choc Chip Banana Oat Slice

makes approx 20 squares

3/4 cup gluten free SR flour
3/4 cup gluten free plain flour (or a mix of your fave flours like amaranth/buckwheat/millet/sorgham)
1 cup rolled oats
3/4 cup shredded coconut
1/2 cup organic butter or dairy free spread
1/2 cup honey or rice malt syrup
1 mashed banana
1/2 cup choc bits or dark choc bits or dairy free choc chips
1 egg, beaten
1 tsp cinnamon
1 tsp vanilla essence
1/2 tsp nutmeg

Optional 1/2 cup of sultanas (not all my kids like them so I didnt add them)

Preheat oven to 180degrees C. Line a slice tray with grease proof paper (approx size 18x28cm I think mine is). In a bowl sift the flours (I find gluten free flours can be a bit lumpy). then add all other dry ingredients. Add the melted butter, vanilla, egg and honey and mashed banana and mix well to combine then stir in your choc chips and sultanas if adding them.

Pour into your prepared slice tin and bake for 20 minutes. Allow to cool before cutting into squares.

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Baked Berry Oatmeal (Clean Eating, Dairy Free Option)

I am in love…..I have seen this so many times on instagram and every time baked oats looked so yummy. I decided late last night I’d prep some for thismornings breakfast so at 10pm I am baking my baked oats and the smell of them baking ooooh so divine!!! So simple and once winter hits I know what the kids and I are having daily!!!! I didnt add any sweetener, its the reason why I put some banana in for its sweetness. My berries werent to tart either so that was good. Use almond or rice milk and omit the yoghurt for a dairy free option or you could use water instead of milk but i think personally a milk alternative would be tastier. You can buy  gluten free oats too if you wanted a gluten free option.

Baked Berry Oatmeal

1/3 cup rolled oats (uncooked)
1/3 cup milk of choice
1/3 banana mashed
1 egg white
1 tsp cinnamon
1/2 tsp vanilla essence or you can use a little vanilla bean
1/4 cup mixed frozen berries
1 Tbsp chopped or flakes almonds

Preheat oven to 180 degrees C. Mix together in a bowl and pour into a baking dish suitable for 1 serving. A ramekin for example, I used a tiny square casserole dish thats one serving. Bake in the oven for about 20-25 minutes.

Top with a little chobani yoghurt mixed with protein powder (I used berry flavour 100% whey) but you could omit that and add a little honey to sweeten with a little cinnamon and vanilla.

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Chocolate ‘Sweet Potato’ Brownies (Clean Eating, Gluten Free. Lactose Free, Lunchbox Friendly )

I love sweet potato, especially when it’s mashed with cinnamon and topped with almond butter!  mmmmmmmm  So why not make sweets with sweet potato!  It totally makes sense!  Today I thought while all kids are at school and Sabrinah is at kindy and its my forced day off from the gym (I am at the gym on Sunday which is my usual day off so swapped days around) why not spend the day cooking….oh and housework too!  I hate taking a day off from the gym but my body is pretty sore, my muscles are telling me to chill out for the day!  Omit nuts to make this lunchbox friendly for school.

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I decided to make brownies,  hoping that they would turn out nice and moist and bingo…..spot on!!  Here’s what I did

Chocolate ‘Sweet Potato’ Brownies

3/4 cup mashed roasted sweet potato
1/2 mashed large  banana (or 1 small mashed banana)
3 eggs
1/3 cup rice malt syrup or honey
2 Tbsp melted dark chocolate
3 Tbsp pure cocoa powder
3 Tbsp coconut flour
1/3 cup chopped macadamia nuts (or nut of your choice or omit nuts)
2 Tbsp coconut oil
1/2 tsp cinnamon
1 tsp vanilla essence
1/4 tsp baking powder
pinch of sea salt

Preheat oven to 180 degrees C (fan forced).  In a food processor blend all ingredients (except nuts) until smooth.  Stir in nuts and  Pour into a 8×8 inch baking dish thats line with grease proof paper.  Spread evenly.  Bake for 20 minutes in the oven.  Allow to cool a little in the dish before trying to lift out.  I cooled mine in the fridge as I was impatient.

Serve if you like with a yummy choc frosting.  1/2 cup almond butter, half cup chobani plain greek yoghurt or quark german style low fat cottage cheese,  1-2 Tbsp pure cocoa, 2 Tbsp rice malt syrup or honey.  Mix until combined and spread evenly over brownie!!  Add some raspberries too!

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Tuna & Veg Quiche (Clean Eating, Gluten Free, Lactose Free option)

Just a quick post…..My Kitchen Rules is about to start……..My dinner tonight was a chuck together meal and it ended up tasting awesome.  I made a smaller serving (for 2) but double or triple for a family serving.

 

Tuna & Vegetable Quiche

2 full eggs plus 2 egg whites beaten

1/4 cup grated zucchini (squeezed to get juice out)

1/4 cup grated carrots

1/4 cup baby spinach finely chopped

1 small tin of tuna in springwater, drained

2 Tbsp grated cheese, or lactose free cheese plus extra for topping

1 Tbsp fresh chives, chopped

pepper to taste

 

Mix together in a bowl and pour into a mini square  casserole dish greased with coconut oil or olive oil spray.  Sprinkle a little cheese ontop and  Bake for about 20 to 25 minutes on 180 degrees C.

Add other seasonings you like,  I love cumin powder so added that.  Dont worry about salt as there is enough sodium in the tuna.  Allow to cool slightly then carefuly cut in half and serve.

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Sunflower Butter Balls or Peanut Butter Balls (Clean Eating, Paleo, Vegan, Gluten Free, Nut and Dairy Free options, Protein Powder Option)

This treat my girls and I made thisarvo for their after school snack. One of many ideas I have floating around in my head.  We  did 2 options so I could trial a lunch box (nut free) option so the kids can take them to school. Both are super yummy. The nut free option uses sunflower seed butter (which has sort of peanuty flavour, my almost 12 year daughter has freenut butter (sunflower seed butter) on her sandwhich for school everday!! Also for those who want more of a protein packed ball I have added some options for protein powder too. This is a bit of a change too from all my chocolate based balls!! This is a smaller style recipe as this was my trial today but you can double it to make more. It makes approx 6 balls.  I was calling the nut free option Freenut butter balls as thats the name of the sunflower seed butter but the girls liked the sound of sunflower butter balls instead 🙂

I really hope you all enjoy these ones as much as we all did.

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Sunflower Butter Balls or Peanut Butter Balls

4 Tbsp rolled oats
2 Tbsp Freenut butter (Sunflower seed butter) OR Peanut Butter depending on if you want it nut free or not.
2 Tbsp Chobani Greek Yoghurt* see note
2 tsp shredded coconut plus extra for rolling
1/2 tsp organic vanilla essence
1/4 tsp cinnamon
1 tsp rice malt syrup or honey

Simply mash all together with a spoon until well combined and roll into balls and then roll into the coconut, put in freezer to get slightly hard, store in the fridge or freezer (they will last longer in the freezer)

Notes:
* can use a soy based yoghurt for a Dairy Free option Or add extra nut butter or 1 Tbsp coconut oil (not melted instead)
* Add 1 Tbspn of vanilla or cookies and cream protein powder, you may need an extra tsp of chobani or seed or nut butter.
* option is to add roughly chopped dark chocolate about 1 Tbsp to the mix.

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Choc Mud Mug Cake with Rich Chocolate Yoghurt Frosting (Clean Eating, Gluten Free, Lactose Free)

Here’s another fun mug cake recipe for you all.  These, like protein pancakes and protein balls are so fun and easy to create.  This one is yummy and moist and even better with my yummy clean eating frosting!!  Give it a try, this was my afternoon tea that I took with me on the school pick up run and ate this in the car!  I called this a mud mug cake (bit of a mouthful hey?!)  as it has 3 forms of chocolate flavouring.

 

Choc Mud Mug Cake

1 egg, beaten

1/4 banana, mashed

1 Tbsp flaxmeal

1 Tbsp chocolate protein powder

1.5 tsp cocoa

1/4 tsp cinnamon

1/4 tsp vanilla essence

1 Tbsp plain chobani greek yoghurt

1 Tbsp melted 85% dark chocolate

 

Mix all ingredients together and transfer to a greased mug (grease with coconut oil).  Cook in microwave for about 1 minute 20 seconds (1000 watt microwave).   If you dont want protein powder I would just replace this with extra flaxmeal or almond meal.

 

Rich Chocolate Yoghurt Frosting

1 Tbspn plain chobani yoghurt

1 Tbsp almond butter

1 tsp cocoa

2 tsp chocolate protein powder (or use 1 tsp honey if you wanted to avoid protein powder)

 

Mix ingredients together and spread over the top of your cake (or eat from the bowl…..its so yummy!!)   This should be the consistency of a thick peanut butter.

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Cookies n Cream Mug Cake With Creamy Berry Frosting (Gluten Free, Lactose Free Option, clean eating, can be made any flavour)

Was up last night playing around with making mugcakes, I always make a chocolate one but this time was wanting something a little different. I have cookies and cream whey protein powder here so thought that would make a nice flavour topped with some sort of creamy topping. This mugcake can be ofcourse made in any flavour, what ever flavour protein powder you have. If you dont want to use protein powder then just replace it with almond meal or another option is omit the protein powder and half the almond milk might work too but I would justdouble the vanilla and cinnamon for flavour and definately add the sweetener. The topping is simple, no fat Chobani plain greek yoghurt, berry flavour protein powder and frozen berries. It really helped moisten the cake too. For those lactose intolerant use a lactose free yoghurt or soy based yoghurt if you not allergic to soy.

Cookies & Cream Mug Cake

1 egg, beaten
1 Tbsp almond meal
1 Tbsp cookies and cream whey protein powder (could use any flavour really)
1 tsp coconut flour
1/4 tsp cinnamon (I dont measure but just shake it in so its about 1/4 to 1/2)
1/2 tsp vanilla
1 Tbsp unsweetened almond milk
option 1 tsp honey or rice malt syrup (definately use if not using protein powder)

Mix all ingredients and pour into a greased (using coconut oil) mug and microwave for about 1 minute (I have an 1000 w microwave). Push on the top of the cake and if it springs back its done!

Creamy Berry Frosting:
1/4 cup plain no fat Chobani yoghurt
approx 3-4 Tbsp frozen mixed berries
1 Tbsp berry whey protein powder (optional) but I had a sample pack so used it

Using a stick blender process til blended and pour some over the top of your mug cake, you might not want to add all of it its up to you. I made extra so I have some as a snack later in the day.

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Pumpkin Spice Choc Chip Cookies (Clean Eating, Gluten Free, Lactose Free, Lunchbox friendly )

It was a huge baking weekend the weekend just gone, the girls really enjoy helping me create new recipes, while we have some failures together we also have some great yummy success. These cookies arent the prettiest but they did taste really yummy and I think worth a mention on the blog. Now these can be lunch box friendly if you use Sunflower seed butter instead of the nut butter and maybe try a gluten free flour in place of the almond meal!! We love sunflower seed butter here (its yummy on cruskits with banana too).

So theres the creation from Tayla, Carlie and Sabrinah with a little help from me! While it looks like alot in the recipe its so easy, its just the spices that make it look like its alot!

Pumpkin Spice Choc Chip Cookies

1/2 cup almond meal
1/4 cup mashed pumpkin (mine was left over roast pumpkin)
1/2 cup nut butter (or sunflower seed butter)
1 tsp vanilla
1 tsp cinnamon
1/4 tsp cloves
1/2 tsp nutmeg
1/2 tsp ginger
1/4 cup honey or rice malt syrup
2 Tbsp coconut flour
1 egg
1/4 cup dark choc chips
pinch sea salt
1/2 tsp baking powder
2 Tbsp unsweetened shredded coconut

Optional: if not for kids add in 1/2 scoop vanilla protein powder.

Mix all ingredients together in a bowl and and spoon tablespoons full onto a baking tray lined with grease proof paper. Mixture will be a little sloppy so dont worry, they will be nice and chewy and when frozen they wont go rock hard, actually really nice eaten straight from the freezer!!! Bake at 180 degrees C for about 12 minutes I think it was. Until golden.

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Almond Zucchini Pizza Crust (Low Carb, Gluten Free, Clean Eating Paleo)

Getting a little creative again for dinner time tonight. I was wanting a lower carb and super healthy pizza crust! And ofcourse having a vegetable in there of some kind would be an added bonus so with my little almost 4yr old helper we got creating in the kitchen for tonights dinner. Here’s what we came up with and it was really really yummy!!  Something a little different too!!

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Almond Zucchini Pizza Crust

makes 1 9 inch pizza

1 cup almond meal
1 egg, beaten
1/3 cup grated zucchini (squeezed to get all the juice out)
1 Tbsp parmesan cheese, finely grated
1 Tbsp italian dry herb mix (oregano/basil)
1/2 tsp smoked paprika
1/2 tsp cumin powder (I love this spice!)
optional 1/2 tsp onion powder and 1/4 tsp garlic powder (I cant have these, but if my body could handle it then I would have added them in)

Basically combine everything in a bowl to form a dough. And press on a baking tray lined with grease proof paper into a 9inch circle. Bake for 10 minutes at 160 degrees. Add your fave toppings (We added cheese and shredded turkey breast) and bake another 10 minutes. Tip: wet your fingers so the dough doesnt stick to your fingers while pushing it down.  If too stick add a tablespoon of coconut flour.

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Carrot & Orange Muffins (Gluten Free, Dairy Free, Refined Sugar Free, Lunchbox Friendly, Clean Eating)

I spent the weekend cooking with my youngest, Sabrinah getting ready for the kids first day of school for 2013 which was today! I had one orange left and wondered what I could do with it. So chucked somethings together and made a yummy and healthy kids lunch box snack that is gluten free, dairy free and healthy, suitable for clean eating too!!

Carrot & Orange Muffins

Makes 12

2 cups gluten free flour
1/4 cup coconut oil
2 eggs, beaten
1/4 cup honey or rice malt syrup
the zest and juice from 1 large orange
1 carrot, grated
1 tsp cinnamon
1 tsp vanilla essence

(optional adding in sultanas or chopped dates, choc chips or walnuts  – I didnt add nuts as our school has a no nut policy but if you arent taking these to school then adding nuts would be  yummy)

Preheat oven to 180 degrees C and line a muffin tray with patty pans or grease a patty pan tray. In a bowl sift the flour and add the cinnamon. In another bowl combine the oil, eggs, honey, grated carrot, orange rind and juice and vanilla and mix to combine. Mix the wet and dry ingredients together until well combined and spoon 2/3 full in each patty pan. Bake for approx 15-18 minutes (I did slightly smaller ones as my patty pans werent mini but werent normal size and it took 12 minutes so normal size patty pans will be more like 15 or so minutes. Cool on a wire rack, ice if you like with icing sugar and cream cheese with a little left over orange juice or even lemon! Store in an airtight container. You can freeze these for up to about 2 months.

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