Chai chia pudding //

Chia puddings are all the rage, and it's not hard to tell why. Being packed with omega 3, protein and fibre, they easily fall into the category of "superfood" (alongside watercress, capsicum and kale).

There are gizillions of recipes out in the health world, but I still thought I'd share my take :)
I make it super confusing by using a chai tea in this chia pudding haha! But the flavour is really quite lovely and suuuper easy to whip up when using the tea bag as opposed to having to add all the different spices individually. And that's what we all need isnt it? A quick, easy, delicious and nutritious breaky.
The slight chai undertone marries wonderfully with the coconut and is beautiful served with raspberries :)

Chai Chia Pudding 

Ingredients 

3 tbsp chia seed 

chai tea bag 

1 cup boiling water 

3 tbsp coconut cream
Optional:

sweetener
macca powder
extra vanilla
tsp ground flaxseed
raspberries and shredded coconut to serve

Method 

Pop tea bag into the hot water and let seep.

Add coconut cream, chia seeds and desired sweetener and other add ins (if wanted) into the water.

Set aside for minimum 2 hours or overnight to set, then serve with berries or desired fruit. Delish! 

So super easy and healthy :)) 

xx  

protein pancakes

They're all the rage.



But now that I have experienced for myself the wonderful deliciousness of almond pancakes I'm willing to concede that they are incredible.
I don't usually go for the regular pancake. Too sweet and carby. But these bad boys leave the tummy totally satisfied.  They are light and fluffy, yet wholly satisfying. Win win.

Protein pancakes

Ingredients 

1/2 cup gluten free flour
1/2 cup almond meal*
pinch of salt
1 egg
1tbs rice malt syrup (or to taste)
1/2 cup almond milk

Method 

Combine dry ingredients together in bowl. Then add wet ingredients (the amount of milk depends on what type of consistency you like your pancakes).
Cook up like regular pancakes in a saucepan on medium heat.
Serves 1-2 people with bananas, butter and rice malt syrup.

*I used the leftover almond meal from my homemade almond milk. The stuff is the easiest thing in the world to whip up, and this recipe ensures the pulp is put to good use.

Verdict: 
AAAMAZABALLS! My sister said they were the best pancakes she had ever eaten. Would be incredible with greek yogurt for extra protein and blueberries for antioxidants.

Tips:
I make these up in a thermomix, whipping all the ingredients together. The result is incredibly light and fluffy pancakes. 

xx

Carob brownies??

I hadn't tasted carob before entering into this elimination diet adventure. From what I'd heard, it wasn't too crash hot on the humble taste buds. So I was pleasantly surprised when these "brownies" turned out delicious! Yeah its true.. "brownies" are not the best name for these little treats, instead a "caramelly carob cake slice thingo" would probs be a better name.

Ingredients

1/2 cup self-raising flour
1/2 cup cashew meal (or any type of nut meal)
1 1/2 tbs carob powder
125g butter, melted
2 eggs
250 ml rice malt syrup

Method

Preheat oven to 175 degree Celsius.
Combine dry ingredients in a large mixing bowl.
Mix in wet ingredients then pour into a brownie baking dish.
Cook for 30-40 minutes.
Take out of oven when skewer comes out dry and let cool completely.

Verdict:
Delish! but don't expect a brownie cause you'll be disappointed. These bits of yum lend themselves to caramel flavours of the food spectrum. The carob pairs brilliantly with the rice malt syrup to create a gorgeously mellow caramelly treat.

Tips: 
Pop into freezer to hasten cooling time (if your impatient like me) and only cut into squares when completely cool. They would be sublime served with cream/icecream for a dessert (if you dont think you can wait till they cool ;)

xx

Pearalicious loaf //

 Creating foods that are gluten free, sugar free, failsafe, nutritionally sound and palatable is not the easiest thing in the world. But! I did manage to create this loaf that even my brother enjoyed (he is the litmus test for all recipes). Although it isnt the most nutritionally dense morsel I've ever created, it is a total failsafe recreation of a lemon/walnut loaf my grandma used to make... and it turned out surprisingly great.

Failsafe pear loaf

Ingredients

125g butter, melted
2 eggs
1/2 cup milk
1 1/2 cups organ self-raising gluten free flour
1 cup rice malt syrup (or brown rice if not sugar free)
1 tsp salt
3 pears, pealed and diced
1/2 cup oats

Method 

Preheat oven to 160 degrees celsius and grease and line a loaf tin.
Combine melted butter and rice malt syrup in a large mixing bowl, then add eggs and milk and stir.
When they're all combined add 2 of the pears and remaining ingredients.
Pour into prepared tin and pop into oven.
After its cooked for 40 minutes, take out and top with  remaining pear and oats.
Place in the oven for a further 20 minutes or until skewer comes out clean.
Let it cool completely before serving.





Verdict: I made two batches, one with sugar and one with the rice malt syrup. The sugar one had a better texture, but they both tasted delicious! Even the notorious brothers loved them.

Tips: My oven is a little fiddly, so keep an eye out for how long yours takes to cook. Letting it cool completely before eating is essential.

xx

coconut goodiness // banana and raspberry muffins

I'm currently experimenting with coconut flour.

(coconuts are a not-so-secret obsession of mine)

Its heaps different from what I'm used to working with in baking because of its extreme dryness. Searching google for recipies, I havent been able to find a decent one that is gluten, dairy and sugar free. So I have finally come up with my own variation that I declare is delicious. Here it is:

banana and raspberry coconut muffins 

Ingredients 

1/2 cups coconut four
1/2 tsp baking soda
pinch of salt
6 eggs
1/4 cup rice malt syrup
100g coconut oil (or substitute with butter)
1 tsp vanilla
1 large over-ripe banana mashed
1 cup raspberries (or your berry of choice)

Method

Preheat oven to 180C  and prepare nine/ten muffin tins with paper pattys.

Combine eggs, syrup, oil and vanilla in a bowl with a bar mixer. 

Then pop in the dry ingredients and wizz until all blended nicely. 

Add the mashed banana and berries and spoon into muffin tins.

Bake in oven for appox 30mins (my oven is a little whacky so not sure of the exact time just keep an eye on them)

Set on a wire rack to cool and them consume. 

That's it! Super simple and scrumptious.

xx