sugar free

CHOCOLATE & PEANUT BUTTER COOKIES

If you love chocolate and peanut butter, these cookies are for you!!

A super simple recipe, that you can be in your belly within half an hour. Anyone who knows me well knows how much I love chocolate, these defiantly get the choc-o-holic's tick of approval! Packed full of superfoods, and will keep you feeling fuller for longer.

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free

Ingredients (makes 16)

1 cup organic Peanut Butter

2 organic/free range eggs

3 tbsp. 100% pure maple syrup (if you want to make them sweeter add a drop of stevia or 1 tsp natvia)

1/4 cup almond meal

1 tbsp. raw cacao powder

1 tsp white chia seeds

1 tsp baking powder

1 tsp vanilla powder or extract

Pinch Himalayan rock salt

3-4 squares 70%/85%  Lindt dark chocolate, chopped

Method

  1. Preheat oven to 180 degrees.
  2. Line baking tray.
  3. Mix all ingredients in a bowl until well combined.
  4. Roll mixture into 16 balls, then flatten with back of fork.
  5. Bake for 15-20 minutes or until golden.
  6. Enjoy!

GLUTEN FREE CHOC-CHIP COOKIES

These cookies started off as a bit of an experiment, but worked out pretty well, so well that there are only a few left now! 

  • Gluten free
  • Dairy free
  • Refined sugar free

Ingredients

2 cups gluten free, self raising flour

1/2 cup coconut oil

1/2 cup Natvia natural sweetener (I used the baking mix)

1 large egg

1 tsp vanilla essence (or vanilla powder)

1 tsp guar gum (optional)

80g 85% dark chocolate, or loving earth/sugar free chocolate, chipped

1/2 tsp rock salt

Method - preheat oven to 180 degrees

1. Combine dry ingredients in a medium size bowl

2. Add coconut oil, egg and vanilla in a small seperate bowl and whisk until combined.

3. Mix all ingredients together.

4. Roll mixture into spoon sized balls, then flatten with a fork.

5. Bake for 10-15 minutes, or until slightly golden.

 

VANILLA BEAN & CHIA PUDDING

A refreshing treat that won't leave you feeling bloated.

This baby can be ready to eat in less than 20 minutes, the perfect high fibre snack that will fill you up, and won't bring you down!

  • Gluten Free
  • Dairy Free
  • Refined Sugar Free
  • Vegan

Ingredients:

4 tbsp white chia seeds

1 1/2 teaspoon vanilla bean powder (or vanilla extract)

1 cup almond milk

1-2 tbsp of your favourite sweetener (I used 100% pure maple syrup)

1 teaspoon desiccated coconut (for topping)

1/4 cup raspberries (for topping, or you can mix them in)

Method:

  1. Mix all ingredients in a small bowl, until well combined.
  2. Spoon mixture into 2 small glass jars, top with fresh raspberries and desiccated coconut.
  3. Refrigerate for minimum 10 minutes.
  4. Eat up!

Store chilled in the fridge

 

Tropical Icy-poles!

Coconut& berry + Peach & raspberry Ice blocks!

A great summertime thirst quencher, these icy-poles are free from sugar and dairy!

Incredibly tasty, refreshing and super easy to make!

Coconut-berry Flavour

Organic coconut water

Handful of mint

3 fresh strawberries

4  fresh raspberries raspberries

Raspberry & Peach Flavour

Organic 100% apple juice

6 fresh raspberries

1 peach

Chop up fruit into small pieces then put in ice-block moulds, add desired amount of liquid (coconut water or apple juice). Freeze for 4 hours or until set. Enjoy!

 

Choc-hazelnut Valentines Day cakes w/ Peanut Butter Icing

The perfect combination of indulgence and nutrition! These Valentines day cakes are a delicious alternative to chocolate, a guilt-free recipe that will love your body back!

These babies are free from gluten, dairy and refined sugars.

Ingredients:

  • 1 cup hazelnut meal
  • 1/4 cup crushed walnuts
  • 1 tbsp. cacao nibs
  • 1/2 cup raw cacao powder
  • 1/2  teaspoons baking powder
  • 4 eggs
  • 1/2 cup coconut oil (melted)
  • 1/2 cup almond milk
  • 4 tbsp rice malt syrup

Method:

1. Preheat oven to 160 degrees

2. Combine hazelnut meal, walnuts, cacao nibs, raw cacao & baking powder (in a medium sized bowl).

3. Add eggs, almond milk, coconut oil & rice malt syrup.

4. Spoon mixture into muffin tins.

5. Bake for 30-40 mins, or until cooked all the way through.

For the frosting

  • 3 tablespoons filtered water
  • 1 tablespoon almond milk
  • 1/2 cup organic peanut butter (100% peanuts)
  • 1 1/2 tbsp raw cacao powder
  • 4-5 teaspoons rice malt syrup

Method:

Combine all ingredients in a small bowl and apply to cakes, then top with fresh berries, cacao nibs and buckinis!

 

Choc-protein Smoothie Bowl

Here is a quick and easy breakfast option. One of my favourites especially if I wake up craving chocolate! This bowl of goodness is high in antioxidants and protein to prepare you for the day ahead! 

Into the blender....

1 cup almond milk

1 large ripe banana

1 heaped tbsp raw cacao powder

1 tbsp good quality vegan protein powder

4 ice cubes

For the topping:

Fresh mint, buckinis, goji berries, cacao nibs and strawberries (or whatever you feel like! :)

Enjoy!

 

Tangy Sugar free Lemon Curd

A sugar free take on my Grandma's traditional Lemon Butter. I am a sucker for lemon butter and in my opinion this gluten, sugar and dairy free version is better, if not just as good as the traditional recipe! I'll admit I ate half the jar in one sitting, it was just too delicious! You can put it on toast, biscuits, use in tartlets, gluten free cake filling or add to plain yoghurt and enjoy with some granola for breakfast!

Ingredients:

  • 2 eggs
  • 1 egg yolk
  • 3/4 cup organic lemon juice (or 1/2 cup if you prefer it less tangy)
  • 2 heaped tablespoons of rice malt syrup
  • 2 teaspoons Natvia

Method:

Place a saucepan over a pot of boiling water. Whisk all ingredients together and pour mixture into saucepan, stirring continuously on a medium heat until mixture starts to thicken (if you prefer it sweeter add more rice malt syrup) Once thickened remove from heat and allow to cool. Refrigerate for half an hour. Consume, which ever way you see fit. :)