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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Chocolate Avocado Truffles (Lunch box friendly, Nut free option/Dairy Free/Gluten Free option, Clean eating)

Well I have some avocado thats in need to be used up, I had some for dinner last night and again tonight but I can only have avocado sparingly. But didnt want it to go to waste, I didnt have enough to make a pie like you will see in another blog post but wanted something lunch box friendly for the kids at school (we have a no nuts policy like most schools have). I have seen protein balls  made with sweet potato before (keen to try that one) so I thought why not try making chocolate balls using avocado! But lets call them truffles….it sounds fancier!!!  This is clean eating too but for those who dont need to worry about the nut factor I would use almonds or cashews or you could use any nut really in place of the pumpkin seeds if you wanted. You can omit the oats too and add extra nuts or cococnut flour.  Or replace with pumpkin seeds with rolled oats.  So many varieties to help you.  For those gym junkies I would replace the rolled oats with protein powder and maybe have 1 Tbsp of rice malt syrup.  I am really happy with how these turned out.  Something different and I wont be telling the kids they have avocado in them, although they have had it before hidden in the mousse pie and they loved it.

Chocolate Avocado Truffles

makes 12 (See above paragraph for recipe varieties)

1/2 cup pumpkin seeds
1/4 cup rolled oats (or use extra pumpkin seeds)
2 Tbsp pure cocoa powder
1 tsp cinnamon
1/2 tsp vanilla essence

3 Tbsp rice malt syrup or honey or maple syrup
1/2 ripe avocado
2 Tbsp unsweetened coconut plus extra for rolling
1-2 Tbsp coconut flour

pinch sea salt

 

You might need to play around with this a tiny bit as it depends on the size of your avocado.

Firstly in a food processor add the pupkin seeds, oats, cocoa, shredded coconut, cinnamon and salt. Process until it becomes like a flour/meal consistency. Then add the syrup and avocado and blend to combine. If its not a rollable dough (you want to be be a sticky wet dough but still rollable). Add the coconut flour if you need to get it to a dough like consistency. If its not still then add more oats or coconut flour. If its too thick and dry then add a bit of water. Roll into balls and roll in extra coconut. Store in the fridge for a couple of days (due to the avocado) So to make them last longer freeze them and take out when needed. What I am doing is freezing them and putting them straight from the freezer in their lunch boxes so they are defrosted and fresh for recess.

 

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