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.
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.
Big baking day today, one reason was for school lunches and another was for a housewarming afternoon tea treat for my bestie and her family as the kids and I are visiting their new place tomorrow. I made 2 slices and came up with a yummy cookie recipe too, a bit of a twist on the classic jam cookie! I had Carlie (8) and Sabrinah (4) helping me in the kitchen today. Freenut butter is basically sunflower seeds ground to a paste and is readily available at many large supermakets like Coles or Woolworths.
Freenut Butter Cornflake Slice (or Peanut Butter)
1 1/4 cups crushed cornflakes (if unsure go to healthfood shop or buy cornflakes online that specifcally say gluten free)
1 cup gluten free SR flour
1 cup shredded coconut
1/4 cup freenut butter (sunflowerseed butter) or peanut butter can be used.
1 tsp vanilla essence
140 grams organic butter, melted (or dairy free spread)
1/2 cup honey or rice malt syrup
Topping is optional
1/2 cup melted chocolate (this can be of your choice, milk, 70% or 85% dark depending on your kids taste buds) I would have used dark but was running low and had milk chocolate to use up OR icing/water/cocoa mix option.
*Another option but wont be gluten free (unless you specifically buy them online) is swapping 1/4 crushed cornflakes for 1/4 cup rolled oats.
This is so easy, it really is. Preheat oven to 180 degrees C, line a half lamington size slice tray (approx 28cm by 18cm) with grease proof paper. Combine all your dry ingredients in a bowl and add your wet ingredients and mix thoroughly. Press into the tray and bake for 15 minutes until golden. Let cool. Top with melted chocolate or chocolate icing.
This is a favourite of my 12 year old daughters!
One of my most favourite sweet treats is caramel slice/tarts, yummy biscuit base with sweet smooth caramel and a chocolate topping. After being inspired by a couple of images on Instagram lately I decided that I’d experiment myself and play around and see how I would go doing one the my clean plate way. I found that I had my biscuit base too thick so have adjusted the recipe now accordingly to omit a tiny bit of the coconut flour to help make it a little thinner! This is so sweet and its amazing how eating clean/vegan/paleo you can make your caramel flavour using dates and basically making a paste!!! I just made this for the kids and I for dessert and WOW!! So sweet, you only need a little piece but the kids were absolutely impressed. I didnt tell them it was one of my healthy recipes, I just said we have caramel slice for dessert. I cut this into 8 pieces as its quite sweet a little goes along way. And ofcourse I have to make it into a cute little tart!! But you can use this in a small square dish for a slice. I used a mini spring form pan.
You know the most amazing part…..IT’S GUILT FREE!! Full of fibre, protein, healthy fats….isnt that enough to put a smile on your face!! Your taste buds will be thanking you too!!
So here is my version of a mini caramel tart. (I did use 2 Tbsp of coconut flour but have omitted one Tbsp to make the base thinner)
Mini Caramel Tart
1 Tbsp coconut flour
1 T almond meal
1 tsp coconut oil, melted
1 tsp honey
1/2 tsp cinnamon
Mix together (add a tiny bit of water if needed to make a dough, can be a little crumbly but still quite wet to stick together) and press into mini spring form pan or small square oven proof dish thats lined with baking paper. Bake in a preheated oven for 10 minutes on 160 degrees C fan forced. Let cool slightly. Tip: wet fingers or back of a spoon to press into dish.
3/4 cup dried pitted dates
1 Tbsp coconut oil
2 Tbsp Almond butter
1/2 tsp cinnamon
1 tsp vanilla
optional 1 Tbsp honey or rice malt syrup
Put all caramel ingredients in a blender and blend until smooth, this should be a thick paste like you could spread it on toast. Dates are pretty sweet so you probably wont need the honey in this at all, have a taste test and see what you think but be careful as you might not want to stop at one little taste test!! If too runny add a little almond meal or if too thick add a little more coconut oil. Grease the edges of the pan with coconut oil so the caramel layer comes away nicely. Once you have the right consistancy and its nice and smooth press over tart coconut base. Wet the back of the spoon this will stop it from sticking and let you smooth the layer out perfectly.
Now you can either just use some dark chocolate over the top, which is quicker option or make your own chocolate topping, it will be Paleo then too.
1.5 Tbsp Almond butter
2 tsp coconut oil
1 tsp honey or rice malt syrup
Blend in a small bowl making sure your coconut oil isnt lumpy and all blended well. Pour and spread evenly over the top and place in the freezer for an hour or so. If you can wait that long!
This is quite literally a FRUIT cake! And would have to be the healthiest “cake” on the planet!! Made entirely of raw fruit! Endless fun again with the kids decorating to make our healthy cake for Australia Day tomorrow. All natural sugars, no fat, low calorie….what more could you want in a cake!! Serve with some chobani 0% fat plain greek yoghurt infused with vanilla and voila, the perfect dessert!
1 whole watermelon cut into 2 thick slices to make the 2 tiers. One bigger, one smaller.
Variety of your favourite fruit to decorate
To secure the top smaller layer to the bottom stick tooth pics in the top layer and push into the centre of the bottom layer. Then stick tooth picks in and stick fruit on it where ever you want it!! So easy and alot of fun for the kids.
HAPPY AUSTRALIA DAY TOMORROW!
If you are a fan of Chocolate & Hazelnut then heres a fun recipe for you to try and they have so many options. You can easily change brand of your choc spread depending on your allergy. For example for those who are fine with dairy and nuts then nutella is great. For those who are dairy free or nut free you can use the Sweet William Choc Spread or their scooby doo choc mud spread. OK so they aren’t ‘clean’ or sugar free but a great little treat non-the-less! They are a big hit here when they are a little more gooey like! These are so quick to make and use only 3 different ingredients……
Choc Hazelnut Spread Brownies (or Choc Spread Brownies)
1 cup of Nutella or Sweet William Choc Spread/Mud
1/2 cup Gluten Free SR flour or flour of your choice
In a bowl mix choc spread and eggs and then mix flour thoroughly, for extra yumminess add in sweet william dairy free choc chips (my daughter loves it with these added). Pour into a square baking tray lined with grease proof paper and bake in a preheated oven at 180 degrees for 25-30 minutes. The runnier the spead its best around 28 to 30 minutes. If the spread is a bit more solid hen 25 minues will give you a gooey centre. Just cook a little longer if you dont want it on the gooey side. Use a knife to stick in the centre, if it comes out with a tiny bit of batter after 25 minutes its nice and a little gooey in the middle!!
I took this pic using instagram.