Berry Macaroon Mug Cake with Frozen Berry Yoghurt and Toasted Coconut Almond Topping (Clean Eating, Gluten Free)

Well I never eat late at night, but tonight I am so hungry. My metabolism must be going a million miles an hours, I have burning the calories like you wouldnt believe lately and I guess not refuelling right. What to make that was nice and clean and to help fix a sweet tooth the healthy way. I really like macaroon slice and was thinking of making a clean version at some stage but thought why not create a clean macaroon inspired mug cake…..so I was on it stat!! The result……holy moly….heaven!!! I want to make another 10!!! The yummy topping was awesome I love when I get inspired to make something and it works out lol!! You can omit the protein powder too if you like and add a teaspoon of honey or rice malt syrup but you might not need it with the banana. It’s heaven in a mug I tell ya!!!

(toast your coconut and almonds in the oven or in a fry pan, I like to use my oven, only takes 10 minutes)

Berry Macaroon Mug Cake

with a Frozen Berry Yoghurt and Toasted coconut Almond Topping

1/4 banana mashed
1 Tbsp vanilla protein powder
1 egg
2 Tbsp toasted shredded coconut (plus extra to garnish)
1 Tbsp flaxmeal
1 Tbsp almond meal
1/2 tsp cinnamon
1/4 tsp vanilla (use 1/2 tsp if not adding protein powder)
2 tsp  toasted flaked almonds
1/2 frozen mixed berries.
1 Tbsp chobani plain greek yoghurt

(optional for topping is 1 tsp rice malt syrup or honey if you find the berries a bit tart or add a little vanilla or berry protein powder if you need more protein in your snack. I didnt use any sweetener as I really enjoyed just the berries and yoghurt together)

In a bowl add the banana, egg and vanilla and mix well. Then add your coconut, flaxmeal, almond meal and cinnamon and a few frozen berries and mix well. Grease a mug with coconut oil and pour the mug cake mixture into the mug and put in the microwave for about 1 minute 20. (1000 watt). Allow to cool.

In a glass bowl add the rest of your frozen berries and using a stick blender mix until relatively smooth. Add yoghurt and you and mix to combine, you can do this with a spoon. Pour berry topping over your mug cake and top with the remainder of the toasted coconut mixed with some of the flaked almonds that you crush using your fingers and keep some flaked almonds whole to top for extra garnish . Eat immediately and totally enjoy every bite!!!

berrymacaroonmugcake

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RESULTS ARE IN!! Bio-Compatibility Hair Analysis Test

Today I got my results back from last weeks bio-compatibility hair analysis test, this is a special test for food sensitivites that may be causing my body harm (like my IBS and constant headaches).    Healing any disease is to get the diet right for you. Bio-compatibility hair analysis testing is therefore benificial to regaining your health. This testing is a form of modern bio-energetic science that will assess your sensitivity to over 400 common foods and household products using a sample of your hair. Like me,  if you have tried elimination diets in the past you will know how hard it is to pinpoint the reactive foods. Bio-Compatibility testing does the hard work for you. Your test results will alert you to exactly what foods are causing your symptoms and making you ill.    But to be clear this is not about medical allergy testing, Quite interesting isnt it!  At first I was a little concerned that was $165 down the drain but I am getting desperate to get this under control so thought if this works its the best thing ever!  Only time will tell.  Anyway I am guessing you are keen to hear my list of results.   Basically I got given the list of over 400 foods and products and those in red are what I am sensitive too.  If you have tried elimination diets in the past you will know how hard it is to pinpoint the reactive foods. Bio-Compatibility testing is meant to do the hard work for you. So my test results should tell me exactly what foods are causing my symptoms and making me  ill. (And I say should as I wont know until the coming weeks if this will really work I guess).  Food sensitivities cause the immune system to become overactive and produce excessive amounts of inflammatory mediators like histamine. Most medical practitioners do not understand that these inflammatory mediators can migrate to any area of the body causing inflammation in glands, joints, muscles, tendons, mucous membranes and skin and are the cause of many health problems. Once this inflammation accumulates in a certain area, we give that inflamed area a name. In the joints it can cause or aggravate arthritic pains. In the respiratory tract it can cause or aggravate sinus, asthma and excess mucous. In the nervous system it can cause or aggravate headaches, migraine, depression, tiredness and add to ADHD. In the skin it can cause or aggravate rashes, eczema, psoriasis and hives.  Well, I wont keep you waiting any longer,  there arent too many foods on the list that I was sensitive too conidering there were over 400 but a couple I was like DAMMIT I eat every single almost, might explain why I still get what I thought was unexplained bloating from time to time.

My food sensitivies

Plums

Beer

Vodka

Ribena

Rooiboos Tea

Fennel seeds

Refined table salt

Vanilla (nooooooooo!  I bake with it all the time!)

Praise Mayo

Worcester sauce

Beef & Pork (bugger, I have been loving my homemade sausages rolls with beef mince)

Butter

A2 Milk

Full cream and skim milk

EGGS (what the?!?!   I eat them almost daily, if not in baking, in omlettes, devastated about that one)

Baked Beans

Tomato

Macadamias (my fave nut, typical)

White bread

Nutella

Fantastic Chicken Gluten Free noodles

Go natural fruit and nut bars

Crunchy Nut cornflakes

Special K

Manuka Honey

Sensitivities to products

Bleach

Nappisan

Wool Mix

Head & Shoulders (I used this a few times and was itching so bad I thought I had lice lol so that made sense)

Nivea shaving gel

Morning fresh dishwashing liquid

Aluminium

Metho

Arnica (in the cream/ointment section, no idea what it is though)

 

So the big shockers for me there were eggs and vanilla!  Now I completely have to rethink my baking concept and bake with no eggs or trial egg replacers.  So watch this space for egg free recipes lol  I am still going to follow the low fodmap and slowly introduce some foods back in but I wanted to eliminate those foods in red above first for the 4 weeks and see how I go.

But wait theres more and it really makes things tricky for me and it was another one of those NOOOOOOOOOOOO! moments lol   My naturapath said she will be able to help me with my headaches that i suffer from but for a while all was ok but lately they have been coming back frequently and I can have it for 2-3 days mild then it gets really bad in the night, like thismorning I was up at 3.30am battling a bad headache and I cant lay down as it makes it worse and will turn into a migraine so I sit up in bed.  But the answers she gave me do make sense and coincide with what I had been eating.

The answer is Food Amines!   Whats that you say……Amines have been associated with headaches and other food intolerance symptoms like IBS, eczema and depression.  Amines arise as a result of protein breaking down.  Like aged and over processed meats are high in amines.  Browning/grilling and charring will increase amine level so its recommended using a microwave or steaming  for better results.  Amines also increase in ripening fruit that go soft  such as bananas and avocados. Amines  will increase in leftover foods too, if you are amine sensitive you cannot reheat food especially when its been kept in the fridge longer than 24 hours.   Also its best to buy meats from a butchre than a supermarket as all meat at the supermarket is vacuum packed, repacked and sold as fresh but it can be up to 10 weeks old when we eat it!  The problem is the vacuum packing as it can inhibit the grown of bacteria but doesnt do anything to stop the development of amines.

Where do you find Amines?

Fruits high in Amines: Avocado, Banana, Fig, Grapes, Lemon, Mandarin, Plum, Raspberry (I have been cooking with lemon alot lately around the time of my last headache that hit)

Vegetables in in Amines: Eggplant, mushroom, tomato, Sauerkraut, Spinach (I eat loads of spinach)

Nuts and Snacks high in Amines: Coconut, Peanut, Pecan, black walnut, butternut, cheese flavoured or spicy snack foods.

Sweets high in Amines: Dark Chocolate (extremely high), cocoa, milk and white chocolate (I have been cooking with cocoa and coconut too)

Condiments high in Amines: Marmite, Bonox, Meat Extracts, Soy Sauce, Vegemite, Vinegar, worcestershire sauce

Drinks high in Amines: Chocolate flavoured, Cocoa, Cola, Orange Juice, Tomato Juice, Vegetable Juice, Beer, Chianti, Claret, Fruit Wines, Port, Red Wines, Sherry, White wine.  (Champagne is moderate)

Meats, Poultry high in Amines: Anchovies, Beef Liver, Brains, Kidney, Tripe, Canned Tuna, Devon, Dried, smoked or pickeled fish, Fish Roe, Meat Pies, Pate, Salami, Sausages, Smoked meat or chicken

With meat, buy fresh and eat within 2 days is recommended.

Dairy and Soy high in Amines:  Brie, Camembert, Cheddar, Cheshire, Cracker Barrel, Danish Blue, Edam, Gouda, Gruyere, Jaalsberg, Liederkratz, Leicester, Limberger, Mozarella, Provoione, Roquefort, Parmesan, Munster, Romano, Stilton, Swiss, Wensleydale, Miso, Tempeh

(things like cottage cheese and ricotta, soy milk and tofu are fine)

 

So, my conculsion to all that is alot of what I eat on the amines list is high, like coconut, cocoa, bananas, spinach and explains why I have constant headaches!  I also was told to stay away from yeast as its a reactive substance so I also have taken out yeast from my diet and will look at making yeast free breads.  My naturapath said to slow down using grain flours like brown rice flour and millet too and go for quinoa & amaranth  This is what I need to stick to for 6 months, then we can start to reintroduce things back and see how I go.  I’ll keep you all posted on my progress!  Whch is a pain as I just made the most amazing gluten free bread tonight and the entire loaf went before it got to cool down and was absolutely delicious…..even better warm with dairy free spread on it!!

 

Jam Drop Cookies (Low Fodmap, Gluten Free, Lactose Free)

Well its the weekend so its cooking time!!   After whipping up a quick lunch of eggplant and zucchini pizzas I also made my own version of Jam Drop cookies (or thumprint cookies).   I like to revamp recipes or mix them up and see how they turn out thats more suitable to my way of eating, lower in fat, sugars etc or I just chuck in ingredients and hope for the best lol.  So as most cookies tend to call for a cup or so of sugar even more (eek!)  I only used 1/4 cup of rice malt syrup which is not a refined sugar, comes from rice and has half the sugar of honey!!   Some people might want a super sweet cookie, which is fine, I made 2 batches one with only rice malt syrup and one with the syrup plus 1 tablespoon of dark brown sugar just as a test, both were really nice  to be honest.  Besides once you add in a small dollop of sweet strawberry jam you dont need an overly sweet cookie. But hey if you want it sweeter add in more sugar but really theres no need to waste the calories!!   I bought a new jam shopping this week and the ingredients state strawberries and sugar and its THE best jam I’ve ever tasted,  I dont have alot of jam (I used to before my weightloss journey (every day on 3 pieces of toast with lots of butter lol ah those were the days hahaha ), now its a special treat for me.  This jam is called Anathoth Strawberry Jam (pics below).   So here’s what I came up with:

Jam Drop Cookies

makes 16

60 grams of dairy free spread (Nuttelex)

1/4 cup rice malt syrup

1 tsp vanilla

1 egg

1  1/4 cup  brown rice flour

1/4 cup tapioca flour

1/4 tsp bi carb soda

1/4 cup stawberry jam (make sure for those on a low fodmap diet you dont go the 100% natural kind as they are sweetened with apple and or pear juice which is not suitable on the low fodmap diet)

Preheat oven to 180 degrees and line a baking tray with grease proof paper.  In a mixer (or use hand held mixer) beat dairy free spread for a minute until creamy and add in rice malt syrup and continue to beat a further 2 minutes until well combined.  Add in egg and vanilla.  In a seperate bowl sift flours and bi carb soda and add to the wet mixture and beat on low speed until combined.  The mixture shouldnt be sticky and rollable to form your cookies.  If too dry add in a tiny bit of rice malt syrup or a teaspoon of water.  But mine was perfect.

Roll tablespoon full balls and place on baking tray gently squashing a little, do this until you make about 16.  Use the end of a wooden spoon (handle) and make holes in each cookie carefully, edges might split but you can push them back in a little to repair.  Or you can use your thumb to make a dent in each cookie.  Spoon a little jam in each hole and place in the oven for about 10-12 minutes.  Let cool on baking tray for 10 minutes before removing and placing on a wire rack.   Oh and for my American friends ontop of the jam add a small dollop of peanut butter for PB&J cookies!!  Tastes great, I did one as a trial, peanut butter and jam isnt really popular over here in Australia but I can see what the fuss is about, its awesome together!!!

 

My Shepherd Works Dietitian Appointment

Yesterday afternoon I had a phone appointment with Shepherd Works dietitian Kate Lambe. I was really looking forward to this appointment as I didn’t get much help from the gastroenterologist about low fodmap diet just to go to their website,everything else I learnt was from many hours googling. But I think did well using google as my friend as I really did learn a lot. Although the past week my symptoms hadslightly flared up and was trying to pin point why Kate seems to think as I feel lost when it comes to snacking some days, too nervous to eat fruit for rear of symptoms flaring, that I have been snacking on too many mixed nuts! I discovered that I really do love cashews and brazil nuts so bought lots from charlesworth nuts and would snack on them throughout the day so now I have to cut back on them.

I also was told to have an attempt to bring in lactose to my low fodmap diet and see how that affects me. Just a cup of milk which I have just had with a little decaf coffee thismorning about an hour and a half ago and so far so good. I will keep you updated.

As far as snacks go now I am to try to eat a little more fruit but 1 serve at a time 2-3 hours apart. I love bananas but find it has to be a tiny size banana or I have half of a banana but I enjoy strawberries and blueberries too, it’s a shame they are so darn expensive. $7.99 for a punnet of blueberries is ridiculous so might not be getting them often.  I think I might find a nice GF cracker recipe and use that as a snack with a little dairy free spread or butter and the veggie spread.  Might look into that thisarvo and give it ago.

Also stress and anxiety has been playing a part in the symptoms too. Being a single mum of  5 kids and they day to day life and finances that goes with it.   Losing so much weight and fear of gaining it and freaking out over the slightest weight gain although I am managing better with this as IBS and the low fodmap diet has taken my mind off it a little but still always in the back of my mind, I think my weight will be something on my mind always and forever sadly.  Issues with our car fighting  the insurance company over the past 8 months to fix my car, so I have been driving a car that doesn’t fit all my kids relying on my 11yr old daughters friend to pick her up and take just her too school and drop her back home again after school, I can’t thank them enough for their generosity.  Not doing much family outings as we all didn’t fit in the car but I am excited today as I finally get my big 8 seater car back today,   so this weekend I am taking my kids and my 11yr old daughters friend to see Ice Age 4 in 3D and there is a reason why I dont take my kids to the movies very often over $130!!  I think I will be sneaking my own snacks in lol

Anyway thats a bit of a catch up from yesterday’s appointment.  My kids one by one are waking up so time to get them their breakfast and get ready to get our car, we are so excited!

Revolution Vocal Studio Kids Winter Wonderland Concert {personal blog post}

Today was a proud mummy day for me.  Carlie, my 7 year old daughter,  all this term has been taking singing lessons at the Revolution Vocal Studio (www.revolutionvocalstudio.com.au) something she has been wanting to do for so long,  she loves to sing, she got a karaoke machine for xmas and its had a good work out!!  When I heard about my old personal trainer Cheryl Loveday (who is also part of the group The Vocal Vixens (www.thevocalvixens.com) ) was part of a this new business venture that opened at the start of the year I thought what a great opportunity for Carlie and personally knowing Cheryl I knew what a great singer and person she is and how Carlie would be quite comfortable in her class.  Carlie has thoroughly enjoyed the entire term and has enjoyed being a mini revolutionary in Cheryl’s class (she has been fascinated by Cheryl’s American accent too lol).

Today was the big end of term concert titled Winter Wonderland and its for the under 15’s.  It was held at a fab location, Nexus Cabaret Space and its quite a cosy little place.  Carlie and her mini revolutionary (including Carlie there were 5) sang 2 songs from the movie Annie, Tomorrow and It’s a hard knock life.  They had to look a little like orphans so had messy hair and dirty faces.   What a fantastic job they did and I was so proud of Carlie, she wasnt shy at all, used her voice well and I could hear her and did the actions too.  She loved it up on stage too.  I was thrilled with her performance that I had a special surprise waiting for her at home.

Thanks Tania Savelli, Cheryl Loveday & Priscilla Thomas for organising such a fantastic show.

Carlie’s brothers and sisters ready for the show!

 

My little singing diva 🙂

 

and Carlie’s special surprise for doing such an awesome job…..she loves lala loospy!

(check out her little sister Sabrinah getting in on the photo lol)

 

Flourless Choc Chip Blondie Brownies (Gluten Free, Clean Eating, Lactose Free, option for low FODMAP)

This recipe I made a couple of weeks ago before being put on the low FODMAP diet.  This recipe is a clean eating recipe, however, it  can be adapted to suit the low FODMAP diet but swapping chickpeas for mashed pumpkin.  This would have to be one of my favourite treats, it amazes me how yummy things can taste baking with chick peas and/or pumpkin puree!!!  My kids loved this.   From now on any baking calling for chickpeas I now subsitute mashed pumpkin due to my special diet (chickpeas are high in galacto-oligasaccharides which are poorly absorbed in the body and not good for IBS sufferers and it can bring on symptoms) this is why pumpkin is a better alternative.

Chocolate Chip Blondie Brownies

Makes 12-16 Brownies

  • 1 Cup Natural Smooth Peanut Butter (if you have a nut allergy you can always try to make these with a seed butter)
  • 1/3 Cup  Maple Syrup
  • 1 Egg
  • 2 Egg Whites
  • 1/4 Tsp Salt
  • 1/2 Tsp gluten free Baking Soda
  • 1 1/2 Cups Cooked Chickpeas or for Low FODMAP replace this with cooked mashed pumpkin
  • 1 Tsp Vanilla Extract
  • 1/2 Cup Dark chocolate Chocolate Chips or for lactose free use dairy free choc chips.

Directions:

  1. Pre-heat oven to 350F.
  2. Line an 8×8 glass baking dish with baking paper (makes it come out much easier)
  3. Place all ingredients excluding the chocolate chips in your food processor and blend until smooth (stopping to scrape down the sides).
  4. Using a spatula hand mix-in your chocolate chips.
  5. Pour mixture evenly into your glass baking dish (use your spatula to smooth out the batter).
  6. Place in the oven and bake for 27 – 30 minutes (until your fork comes out clean).
  7. Remove from oven and let set for 10 minutes.
  8. Cut into squares, serve and enjoy!
  9. These are all-natural so I highly suggest storing them in a sealed tight container in your refrigerator.

Recipe from www.damyhealth.com

Nutritional information is an estimate only based on one slice (if made 12)  if you made 16 pieces then 1 piece is  total calories 180 and fat is 11 grams based on chick peas version. Keep in mind these are all good fats too and natural sugars.

Amount Per Serving
  Calories 242.2
  Total Fat 13.9 g
  Saturated Fat 3.1 g
  Polyunsaturated Fat 3.4 g
  Monounsaturated Fat 6.1 g
  Cholesterol 74.9 mg
  Sodium 141.5 mg
  Potassium 209.7 mg
  Total Carbohydrate 23.0 g
  Dietary Fiber 2.9 g
  Sugars 11.5 g
  Protein 10.4 g

I’m Back Online….

After quite a few computer issues for the past 2-3 weeks I finally have the computer updated and internet back on.  So I’m ready to go nuts with recipes and photos.

This blog will have a few changes as far as content goes,  its been quite a full on past few weeks dietary wise. My 11 year old daughter is back on her lactose free diet until further notice from Women’s & Children’s Hospital until we await her Breath test to see if she does infact have lactose intolerance.  We suspect highly that she does.  She had a rapid improvement over easter when I, myself, took her off anything with lactose,  then gradually introduced a little back in to her diet to discover her belly pains and soft bowels were back and also her eczema is back too which the Gastroenterologist said could be a connection too.    I also have needed to go lactose and gluten free as part of the low FODMAP diet, I will have some information about this in a post on its own.   My body struggles to digest some sugars (fructose for example) so my entire diet has to change and its been many hours researching recipes and what I can and cant eat and seriously its been quite stressful as I have been feeling to scared to eat anything for fears of me feeling ill and bloating massively.  Today I bought a special book about the low FODMAP diet and recipes so will hope that will give me some new ideas and inspiration,  I have googled a few recipes to try and also modified some recipes to make them gluten, lactose or low FODMAP.  I will share as I trial them!

I’ll be back soon with a few recipes.

Cheeseburger Pie

Doesn’t that look yummy!

This recipe name immediately caught my eye,  its been well over 18months since i last had a take away cheeseburger,  I just make them myself now from time to time.  I thought this sounded like something the kids would eat so tonight we had it for dinner.  And what a massive success this meal was!  Even my fussy boys scoffed it down!  Guess what they want for dinner tomorrow night lol.  I made the crust myself, its so quick and easy to do!  A really yummy lunch or dinner served with salad….perfect!

Clean Eating Pie Crust

2 1/2 cups wholemeal plain flour

1 tsp salt

1/4 tsp garlic powder

1/2 cup olive oil or rice bran oil

3/4 cup milk

Combine all ingredients until a dough is formed, lightly flour a piece of baking paper and place dough on top and place another sheet of baking paper on top and roll out thin.  Lay over a pie dish and trim edges.  The left overs can be frozen and saved for later. 

(recipe from: www.thegraciouspantry.com)

Filling ingredients

500 grams lean turkey mince

2 Tbsp Worcestershire sauce

2 cloves of garlic, minced

1/2cup of  onion, finely chopped

1 cup of low fat cottage cheese

1 egg

2 tsp Italian herbs

1 cup low fat cheese

salt and pepper for taste

tomatoes to garnish the top before baking.

Pre heat oven to 200 degrees C.  Lightly brown turkey with onion and garlic, place in the prepared pie crust.  In a bowl mix cottage cheese, egg, herbs and a pinch of salt and pepper to taste and spread over turkey mixture.   Sprinkle with cheese and layer thinly sliced tomato on the top.  Bake in oven for 30-35 mintues until nice and golden on top.   Serves 8 

Calories: 170,  fat: 5 g,  Carbs 11g, protein 21g

*When I made this i had salsa that needed to be used up so added this (1/4 cup) to the turkey,  while it gave awesome flavour it left the bottom of the pie crust soggy when i cut it, but was better after being in the fridge i found.  You will see in the photos what I mean.  I did really love the salsa in the dish though but maybe might add a couple of tablespoons of taco seasons (although not exactly clean) but you can add in other seasoning if you prefer but see how you go.   

Here it is before it went in the oven, quite nice looking i thought 🙂

and after….impressive!

 update*  I made this again the following day (kids request) I didnt add salsa and found that it was a little watery still so it must be just the meat.  I left off the cherry tomato’s too, again kids request.  But served it with a salad, not that my kids are big on salad but I’m working on it lol.  I also was out of turkey mince so used chicken and it still tasted awesome. 

Banana Choc Protein Thickshake

This is something I often have after a PT session or Pump class.  Sometimes (in the warmer months) I’d have this for breakfast.   It’s one of those chuck togther things and you can change it around to suit your tastes but here is what I do…

1 banana chopped and frozen (this is gives a thick and creamy milk shake, kinda like a soft serve ice cream) – i make sure i have a few already chopped in the freezer so i have them on hand when needed.

Chocolate Protein Powder, lately I have been buying Shannon’s from the biggest loser as i find it has a nice chocolate taste. 

2 Tbsp low fat natural yoghurt

1 strawberry (frozen or not)

1 tsp cinnamon

a few ice cubes

milk option if you want it a little runnier.

1 Tbsp honey (option if you want it sweeter but i find you dont need it)

You do need a little patience with this as its very stop start as the blender will struggle a little with the ice cubes and frozen banana but you will get  there.  Chuck everything in a blender and pulse away until thick and creamy and smooth.  You will need a spoon for this one!!

You can also omit the protein powder and use cocoa or omit choc and add extra frozen strawberries!

Banana Coconut Cream Pie Slice

If you were going to make anything clean eating this would have to be it…..it’s my absolute favourite sweet treat so far.  Infact I made this for mothers day along with lots of other clean eating goodies and this was also my mums favourite.  Make sure you use a nice ripe banana though!   This slice is so hard to resist, its a great slice as its stores in the freezer so you can make this in advance like many other of the clean eating slices and you always have a yummy treat on hand.  I urge everyone to try this one, you certainly wont be disappointed!!

Makes 12-16 Bites

Filling Ingredients:

  • 1/2 Cup Natural Almond Butter (or peanut butter or cashew butter)
  • 1/4 Cup Light Coconut Milk
  • 1 Tbsp Vanilla
  • 1/2 Cup Shredded Coconut
  • 2 Tbsp Honey or Maple Syrup (100% natural)
  • 1 Ripe Banana

Crust Ingredients:

  • 1/2 Cup Shredded Coconut + Extra for Topping
  • 1 Cup Raw Cashews or almonds or peanuts (I made this with almonds)
  • 1 Cup Pitted Dates
  • 2 Tbsp Water (only if your dates are dry and crust isn’t sticking together)

Directions:

  1. Using your small food processor bowl and blade blend all pie filling ingredients until smooth and set aside.
  2. Using your large food processor bowl and blade process all crust ingredients until dough like consistency with visible chunks of nut (setting aside extra coconut for topping).
  3. Grease an 8×8 baking pan or glass dish with a healthy oil.
  4. Press crust mixture evenly into baking dish.
  5. Top with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
  6. Add extra shredded coconut over the top.
  7. Cover with saran wrap and freeze overnight.
  8. When you’re ready to serve remove from the freezer, cut into squares and serve immediately, store left overs in freezer.

Here’s my little Mother’s Day lunch set up,  I made clean eating chicken and dumpling soup with the banana coconut cream pie slice, choc mint slice and snickerdoodle slice (recipe to come) as well as clean eating apple pie (recipe to come).   Plus  I made rocky road brownie slice sadly thats not clean at all lol. 

 

Recipe from www.damyhealth.com