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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Nutty Pumpkin Bread (Clean Eating, Gluten Free)

I had pumpkin to use up so I roasted it, mashed it and was left wondering what I would make. I decided on seeing what pumpkin bread I could create thinking it might be nice for breakfast or just a little snack topped with chobani yoghurt infused with vanilla and cinnamon and covered in berries. YUMMMMMMM! Its just cooled enough for me to cut it and taste test it and OMG!!! Its so yummy. My older 2 who are still awake even got to taste test it and they loved it too!! So I will share it with everyone….

Nutty Pumpkin Bread

makes 8 slices

1 cup almond meal 1/2 cup coconut flour 3/4 cup mashed roasted pumpkin 3/4 cup plain 0% fat chobani yoghurt (greek yoghurt) 1/2 cup rice malt syrup (or honey) 2 Tbsp coconut oil 2 tsp cinnamon 1/2 tsp ground ginger 1/2 tsp ground nutmeg 1/4 tsp ground cloves 1.5 tsp baking powder 2 tsp vanilla essence 1/4 tsp salt 1/3 cup roughly chopped almonds (or walnuts or pecans) 2 eggs

Preheat oven to 160 degrees C (fan forced) and line a loaf tin with grease proof paper. In a food processor blend all ingredients except chopped nuts until smooth mix in nuts. Evenly spread into the prepared loaf tin and bake for approx 50 minutes. Insert a skewer or knife, when it comes out clean its ready. Let cool before cutting into 8 pieces.

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Triple Layer Peanut Butter Chocolate Brownie Slice (Gluten Free)

I have seen a few peanut butter brownies floating around the world wide web and thought I’d try to make one thats a little more healthier, more so with little refined sugars. This is not 100% clean but I think, a small square, wont be such a bad treat. I had alittle taste test and wow its amazing….and very rich!!! You dont need much at all. This slice I made for my bestie and her family as we are visiting their new place and I wanted to take afternoon tea. A little treat but try to keep it more on the healthier side if thats at all possible lol. I think, considering they arent a clean eating family, I did pretty well to keep things healthier, less refined sugars and I decided to make this gluten free too!! But ofcourse you can use regular flour. Sadly I ran out of dark chocolate so I had to top mine with milk chocolate but ideally I would have gone for dark chocolate.

Note:  For a nut free option Replace peanut butter with freenut butter (sunflower seed butter) and use the gluten free flour option inplace of almond meal…brownie layer recipe

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Triple Layer Peanut Butter Chocolate Brownie Slice

Brownie Layer:
180 grams 70% dark Chocolate, melted
1/2 cup amaranth flour (or just use 3/4 cup plain flour and omit almond meal and amaranth flour)
1/4 cup almond meal
1/2 cup honey
1/4 cup peanut butter
1/2 cup organic butter (or dairy free spread)
2 eggs
1 egg yolk
1 tsp vanilla essence
2 Tbsp pure cocoa powder

Preheat oven to 180 degrees C, line an 8×8 inch oven proof dish of baking tray with grease proof paper. In the microwave melt chocolate and butter. Then Whisk in honey, salt, peanut butter, vanilla and quickly whisk in eggs and egg yolk as the choc mixture will be hot due to melting so you dont want the eggs to scramble. In another bowl sift almond meal, amaranth flour and cocoa. Mix into the wet ingredients until well combined. Pour into prepared dish and bake for 20 minutes. Let cool in dish for a little bit before attempting to lift it out. Then when you can lift, using baking paper, and place on wire rack to cool (I cheated and put mine in the fridge to cool quicker). When cool enough spread with peanut butter layer and top with melted chocolate.

Peanut Butter Layer:
1/4 cup organic unsalted butter, softened
1/2 honey
3/4 cup peanut butter
1/3 cup coconut flour
1/2 teaspoon salt
1 tsp vanilla essence

Mix all ingredients together and spread over cooled brownie layer.

Chocolate Topping:
1/2 cup 70% dark chocolate (or can use 85%, or milk chocolate) I didnt measure but its around 1/2 a cup of melted chocolate
2 Tbsp peanut butter

Melt chocolate in the microwave and stir in peanut butter, making sure peanut butter is melted into the chocolate. Pour over peanut butter layer of the brownie slice

Place in the fridge for a couple of hours before slicing.  Store in the fridge, these are so nice and moist!  Enjoy!

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Freenut Butter Cornflake Slice (Lunchbox friendly, Egg Free, Gluten Free & Dairy Free Option, Peanut Butter Option)

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.

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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!

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Mini Caramel Tart (Clean Eating, Vegan, Paleo, Gluten Free, Dairy Free)

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)

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Mini Caramel Tart

Serves 8

Base:
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.

Caramel:
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.

Chocolate Layer:

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!

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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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“Fruit” Cake (Clean Eating, Gluten Free, Dairy Free 100% natural!!)

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!

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Fruit Cake

1 whole watermelon cut into 2 thick slices to make the 2 tiers. One bigger, one smaller.
Variety of your favourite fruit to decorate
Tooth picks.

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!

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Almond & Cream Cheese – Peanut Butter & Banana French Toast (Clean Eating, Gluten free option)

This was breakfast the the kids and I thismorning the kids loved it that they made me cook it again for dinner tonight!!!!   Its so simple and very yummy and really you can have so many different kinds of fillings!

Almond & Cream Cheese French Toast Filling

2 slices of wholemeal bread (or GF Bread)

1 tsp almond butter

1 tsp low fat cream cheese

 

Spread one side of bread with almond butter and the other with cream cheese and sandwich together and prepare egg mixture. (see below)

 

Peanut Butter & Banana French Toast Filling

2 slices wholemeal bread (of GF bread)
2 tsp natural peanut butter

1/2 banana, sliced

 

spread peanut butter on both pieces of bread, layer one slice with banana and top with other piece of bread.

French Toast Egg Mixture

This is for one sandwich..

1 egg

2 Tbsp almond milk

1/4 tsp cinnamon

optional 1/2 scoop of your favourite protein powder

 

Whisk all ingredients in a bowl that fits your size bread.

Lay the sandwich in the egg mix until coated and then flip over to coat the other side.  Preheat a fry pan or sandwhich press.  Use coconut oil to grease or a little butter if needed.  Cook on a medium heat on both sides until golden brown. Sprinkle with extra cinnamon to serve.

 

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Peanut Butter Omlette (Gluten Free, Low FODMAP, Clean Eating, Lactose Free)

I eat alot of omlettes for breakfast, usually savoury with chives, baby spinach and fetta, since Mushrooms are a no no on the low FODMAP diet I was trying to think outside the box thismorning how to make my omlette a little different and since I love peanut butter I thought I’d combine the 2.  And I’m so glad I tried this as I loved it!!!  I found the peanut butter flavour was better as it cooled more.   I know what I’m having for breakfast again tomorrow…and the next day and the next day lol.

Peanut Butter Omlette with Banana and Maple Syrup

Serves 2

2 eggs, beaten

2 Tbl natural peanut butter

1/4 tsp  gluten free baking powder

1 banana sliced

2 tsp 100% maple syrup

1 tsp natural peanut butter, extra to serve or chopped peanuts.

Mix together beaten egg, peanut butter and baking powder until combined, you wont be able to mix all the peanut butter in but dont worry about that.   Preheat fry pan and spray with olive oil spray.  Make 4 pancake size omlettes and leave a few minutes until golden and flip.  Let cool a little, top with sliced banana, maple syrup and extra peanut butter or chopped peanuts.

Fatoush Chicken Salad with Spiced Lemon Dressing (Gluten Free, Low Fodmap, Clean Eating)

I really enjoyed this dish,  very yummy and refreshing with the yummy cumcumbers.  I loved the crunch of the corn tortilla too (can use gluten free flat bread or corn tortilla).  Beautiful flavours and will be a regular meal of mine. Perfect for lunch or dinner.

 

Fatoush Chicken Salad with Spiced Lemon Dressing

Serves 4

1 Tbl ground cummin

1 1/2 Tble rice bran oil

2 skinless chicken breast, diced.

3 20cm round gluten free flatbread or gluten free corn tortillas

2 small cucumbers cut in half lengthways and chopped thinly

2 small tomatoes chopped (I used a few cherry tomatos chopped up

1/4 red capsicum (I didnt add the capsicum this time as I didnt have any)

1/4 green capsicum

1/2 cup chopped parsley

3 Tbl fresh mint leaves chopped

Handful of Baby spinach (optional) I used this in mine as i love using baby spinach in salads.

 

Spiced Lemon Dressing

2 Tbl olive oil

1.5 Tbl lemon juice

1 Tbl garlic infused oil

1 tsp ground cinnamon

1 tsp ground cummin

1 tsp ground coriander

salt and pepper

Mix the cumin and 1 tablespoon of the rice bran oil in a bowl,  add chicken cubes and toss to completely cover chicken.  Cover with plastic wrap and let marinade in the fridge for half and hour.

Preheat oven to 160 degrees and cut flat bread into bite size pieces (I use a pizza cutter) and spread out on a baking tray lined with baking paper and bake until crisp (5-10 minutes).

Place cucumber, tomato, capsicum and chopped herbs in a large bowl and toss to combine.

To make the dressing, place all ingredients in a screw top jar and shake well to combine (or mix well in a bowl).  Heat remaining rice bran oil in a frying pan over medium heat and add chicken and cook.  Add the Chicken and dressing to the salad and gently combine, then carefully mix in toasted flat bread.

 

Recipe adapted from: Food intolerance management plan.