Gluten Free Chocolate Cupcakes (that no one will know are gluten free!)

These cupcakes are amazingly delicious! My son can't eat gluten as it gives him eczema so I am always trialling new recipes so he can eat things that don't actually taste like they are gluten free. A lot of the time gluten free recipes have a strange texture or after taste. These cupcakes are like the real thing! Just without the gluten!

Ingredients

1 1/2 cups gluten-free flour (I used Aldi brand)

1/2 cup almond meal or any other seed meal such as sunflower to make them nut free
1/2 cup cocoa
3/4 cup caster sugar
1/2 teaspoon salt
2 teaspoons baking powder (I used Bobs Red Mill Aluminium Free)
5 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons vanilla bean paste
1 egg
1 cup milk

Directions

Pre-heat oven to 180'c

Mix together all dry ingredients with a whisk

In a separate bowl, mix together all wet ingredients with a whisk

Make a hole in the centre of the dry ingredients and add in the wet ingredients

Pour into prepared cupcake tin & patties

Bake for around 20-25mins, or until a skewer inserted comes out clean

Top with your favourite icing if you like. They are actually so yummy they don't even need the icing!

For these I made a ganache with sour cream & dark chocolate. 250grams dark chocolate, 250mls sour cream.

Enjoy!

Bee xx

"No Nuts Balls" Raw Decadent Chocolate Bliss Balls (Nut Free, Gluten Free, Dairy Free, Refined Sugar Free, Easy as can be!)

These "No Nuts Ball's" are so delicious! I love how a raw healthy treat can look so cheeky!

This is a really simple recipe which is great to whip up if you have a chocolate craving or if you want to have a little treat for guests post dinner with a cup of tea. As they are nut free they also make a great lunch box treat which is what I have made them for tonight! (Even though I may have eaten a couple... I have to test them first right!?).

Ingredients:

1 cup organic shredded coconut, reserving a little to coat balls at the end

8 medijool dates (seeds removed)

2 tbs chia seeds

1 tablespoon coconut oil

1 heaped tablespoon raw cacao powder

a splash of chilled water if you need it

Directions:

Place all of the ingredients in the bowl of a food processor and blitz until combined and smooth. If needed add the splash of chilled water.

Then roll into balls, coat in coconut and refrigerate overnight (if you have time, otherwise a couple of hours is fine) and in the morning they will be like beautiful decadent chocolate truffles.

Enjoy!

Bee xx

RECIPE | Raspberry & Coconut Cream Love Bites (Paleo, Vegan, Gluten Free)

Just in time for Valentines Day! Why not make your loved one a treat, or just make some for yourself! These are a great little refreshing treat, they need to be eaten semi-frozen so great to have during summer time :)

Raspberry & Coconut Cream Layer Ingredients:
2 cups frozen raspberry (you could use strawberries instead)
1 cup shredded coconut
1/3 cup coconut cream
1/3 cup coconut oil
3 tablespoons real maple syrup or honey
1 teaspoon vanilla bean paste
2 tablespoons coconut nectar (optional)

Chocolate Icing Layer Ingredients:
1/3 cups coconut oil
2 tablespoons raw cacao powder
1 teaspoon vanilla bean paste
3 tablespoons real maple syrup or honey

Directions

• Line a small square cake tin with baking paper (you need a small one or it will spread out too far in a big one, mine was about 20cm x 20cm)
• Blend all of the raspberry & coconut cream ingredients together until smooth, you may need to stop the blender to mix them up a little half way through depending on what time of blender you have
• Fill lined tray with blended mix and freeze for a couple of hours or until almost set

Chocolate Layer

• Melt together all chocolate icing ingredients in a small saucepan over very low heat
• Pour over raspberry layer and put back in freezer for around 20 minutes

It should be ready now to take out a slice up & enjoy!! You may need to wait a couple of minutes after you take it out of the freezer to slice up.

Hope you enjoy this recipe! 

If you do, please hit one of the share buttons below to spread the love! 

Bee xx

RECIPE | Raspberry & Coconut Smoothie Bowl

This is a super simple recipe for a deliciously refreshing bowl of goodness. Perfect for a hot summer day. I've been eating these for breakfast, lunch & dessert! The ingredients can be mixed and matched with whatever you have in the fridge but this combination is one of my favourites!

Ingredients:

1 frozen banana

1 cup frozen raspberries

1/2 of a mango 

1/2 cup ice

1/2 cup coconut milk or I use coco-quench by pure harvest

1 tablespoon raw honey

1 /2 teaspoon maca powder

2 tablespoons shredded coconut

1 teaspoon chia

Directions:

Blend all of the ingredients until smooth. If you don't have a great blender, it's best to add a little bit of each ingredient a little at a time to help it blend better. 

Easy peasy!

Enjoy! 

Bee xx

RECIPE | The Ultimate Chocolate Milkshake! (Dairy Free, Low Fodmap)

Last night, I came home from a Bikram Yoga class late, hungry, thirsty and craving chocolate BADLY!

So what's a girl to do? Why make a chocolate milkshake of course!

This chocolate milkshake is like no other that I have ever tasted, it is so delicious and replenishing, especially after a work out. 

It feels so indulgent but it is packed full of nutritious super-foods!

Ingredients:
1 1/2 cups milk of choice (I used a mix of organic almond & coconut milk)
1 tablespoon raw organic cacao
Half an avocado
1 banana
Handful of berries (whatever you have, I used blueberries & raspberries)
Half a teaspoon maca powder
1 teaspoon vanilla bean paste
1 tablespoon maple syrup
1 cup of ice

Blend all ingredients together and top with a few more frozen raspberries.

This would serve 2 people but I was being a piggy and drank the whole thing! Mmmmm.....

Enjoy!

Bee xx

RECIPE | Bounty Mountains (Almost Raw)

I LOVE coconut. Coconut yoghurt, coconut ice-cream, coconut ANYTHING. Especially just plain old coconuts!

My favourite chocolate bar growing up was the Bounty. The combo of coconut & chocolate is just heaven!

My love of these chocolate bars has led me to work on making a healthier version.. And here we have it! Bounty mountains!

Hopefully you enjoy them just as much as I do!  They are (if I do say so myself) absolutely delicious!

I cheated a little here and used  store bought dark chocolate but you could absolutely experiment with home-made raw chocolate :)

Ingredients:
3/4 cup organic dessicated coconut
3 tablespoons melted coconut oil
1 tablespoon maple syrup
4 tablespoons filtered water
1 teaspoon vanilla bean paste or vanilla essence
Little pinch of rock salt
200g organic dark chocolate (I used 80%)

Directions:
Line a tray with baking paper
Mix all of the above ingredients (except chocolate) together really well, mix for a few minutes with a whisk
With a tablespoon, pick up a spoon full of the mixture and put on the lined tray They will not hold together well, you will need to gather them up a little with your fingers once they are on the tray (you will see how they got their name 'Bounty Mountains')
Freeze for 30 minutes
In the mean time, melt chocolate in saucepan over low heat
Once the chocolate has melted and the coconut mixture is firm, pour chocolate over the top of your coconut and spread out a little with a knife or spoon
Put back in freezer for 10 minutes or until chocolate is set
Take them out, turn them upside down and pour remaining chocolate over bottoms of your little mountains
Freeze until all chocolate is set and then move to refrigerator until ready to serve

These make a delicious dessert or special treats for a special occasion! Even your not so healthy friends will be impressed! :)

Enjoy!

Bee xx

RECIPE | Banana Bread (Paleo, Grain Free, Dairy Free, Sugar Free) - Delicious!

This banana bread is a must try for all banana bread lovers. It looks just like 'real' banana bread. It is moist & delicious just how any good banana bread should be although it contains no grains, no dairy and no refined sugar. It is delicious recipe for paleo eaters :) I have been given the tick of approval by hubby and friends that this is a much nicer, lighter version of the heavy bread found elsewhere.

I embarked on a paleo lifestyle a few weeks ago and ever since I have longed for a slice of banana bread! Mainly because I couldn't eat it I am sure! I am glad I had the craving because this led me to three weekends of perfecting this delicious banana bread recipe. After trial and error I am so happy with the result! I am actually eating a slice now with a cup of tea!

Ingredients:

3 medium bananas, mashed very well

2 tablespoons desiccated coconut

1 cup tinned coconut milk

2 tablespoons shredded coconut

2 tablespoons melted coconut oil
2 tablespoons raw honey 

2 teaspoons vanilla bean paste

3 eggs

2 teaspoons baking soda

1 cup almond meal

3/4 cup coconut flour 

1 teaspoon cinnamon

pinch of salt 

A few almonds or whatever you have handy to sprinkle on top

Directions:

Pre-heat oven to 180'c

Grease & line loaf tin

Whisk bananas, vanilla, eggs, honey & coconut milk together 

Add almond meal, coconut flour, shredded coconut, cinnamon, baking soda & salt, whisk until combined breaking up any clumps with the whisk

Mix through the melted coconut oil

Whisk all for approx 1 minute until it reaches a smooth(ish) consistency

Pour into prepared loaf tin & bake for 1 hour - 1 hour 15 mins - until skewer comes out clean

Half way through you may need to cover the top loosely with foil to stop it browning.

Voila! Yummy banana bread to kill the cravings without any guilt :) You can serve with some butter or honey (or both) or it is lovely on it's own.

Enjoy!

Bee xx

Just a note on the ingredients, everything listed can be found at health food stores but I also have seen everything a large supermarkets. I found Bob's Mill Organic Coconut Flour at Coles so these things aren't hard to find :)

RECIPE | Raw Chocolate Fudge Tart with Salted Chocolate Sauce Icing (Dairy Free, Gluten Free)

Ok all you chocoholics, this one is for you!

This makes 16 squares of chocolate fudge tart goodness. You can easily double the recipe if you need to for a larger group.

I took this to my father in laws last night where they don't really embrace healthy eating so I didn't tell them it was a healthy raw dessert. They thought they were eating a naughty chocolate brownie full of flour, butter and sugar... mwahahahahaha (best evil laugh), little did they know they were getting loaded full of good stuff!

Raw Chocolate Fudge Tart Ingredients:
2 1/2 cups almonds
1/3 cup raw organic cacao powder
1 tablespoon tahini paste (I used unhulled, you can use either)
1 1/2 tablespoons creamed coconut (similar to coconut oil if you can't find creamed coconut, don't confused with coconut cream! Creamed coconut has a much stronger coconut flavour)
2 tablespoons 100% pure maple syrup (not the fake stuff)
6 medijool dates
1/4 cup filtered water (more if you need it)

Salted Chocolate Sauce Ingredients:
2 tablespoons creamed coconut (or coconut oil)
2 tablespoons 100% pure maple syrup 
1 tablespoon raw cacao powder
1/4  teaspoon Himalayan pink rock salt
A little touch of water


Tart Directions:
Line square tin with baking paper
Blitz almonds in food processor until they resemble breadcrumbs
Add dates and blitz again until combined 
Add cacao, tahini paste, creamed coconut and blitz again until combined
Add water, you may need a little more or a little less it will start to resemble a fudgy (yes fudgy is a word) texture

Once all is combined and you are happy with the texture, scoop the mixture and spread evenly in to prepared tin
Put it in the freezer for 20mins

Sauce Directions:
Put all ingredients in small sauce pan on the lowest heat 
Whisk together, you may like to add a little water
Remove from heat once combined

Take the tart out of the freezer and pour the sauce all over the top. You can top with raw cacao, almonds, coconut... anything you like!

Put it all back in the freezer for another 30 mins to set.


Take it out, cut into squares and serve. 

Best kept refrigerated.

Enjoy!

Bee xx

RECIPE | Antioxidant Power Smoothie!

This smoothie is one of my favourites! So tasty! Great for summer coming up too! You can freeze this to make iceblocks too which the kids will love!

Ingredients:
1 cup coconut water
Half cup frozen organic blueberries
Half cup frozen organic strawberries
1 teaspoon maca powder
1 banana

Blend all ingredients together and top with Goji berries!

Enjoy

Bee xx

RECIPE | Spelt & Oatmeal Muffins (Wheat & Dairy Free)

Do you need a recipe that you and the kids will love that is both healthy and delicious? Well these muffins might just make your day! They are so yum! You can really chop and change many of the ingredients around, if you feel like being naughty you could add chocolate chips instead of berries. I used mostly coconut sugar but then ran out so used a little brown sugar, I am sure the muffins would work fine with only one or the other. I used rice milk but you could use regular milk, soy milk or whichever other milk you prefer. 

If you are someone that doesn’t fancy themselves as much of a baker then these muffins are for you! One bowl, no mixer needed – you just throw everything together, mix and spoon into the cases. They turn out light, fluffy and moist every time.

They keep well in an airtight container for around 4 days. My 6 year old loves taking them to school for a treat and there is no guilt with these little treasures. I sometimes freeze them individually to take out for school lunches.

I made these as part of my quest for finding delicious recipes to eat on a low FODMAP diet. More on that here. This recipe has been adapted from one I found on here.

Ingredients
1 cup rolled oats
1 cup wholemeal spelt flour
2 teaspoons baking powder
½ cup coconut sugar¼ cup brown sugar
1 tablespoon maple syrup
2 eggs
½ cup macadamia nut oil
1 cup rice milk
1 teaspoon vanilla extract
½ cup frozen raspberries¼ cup frozen blueberries
½ cup shredded organic coconut
1 ripe banana, mashed


Directions
Preheat oven to 180°C (160°C for fan forced) and line a 12 cup pan with patty cases
Blend the oats in a food processor to make course flour 
Mix together the oats in a large bowl with sifted spelt flour, baking powder and sugars
In a separate bowl combine eggs, oil, rice milk, vanilla and maple syrup and whisk until combined.
Mix wet ingredients in with dry ingredients
In a small bowl add a small amount of spelt flour and roll the frozen raspberries & blueberries until coated (I find this stops the berries from bleeding through the mixture)
Fill 6 muffin cases with mixture then push in the berries 
With the remaining half of the mixture mix in the mashed banana and shredded coconut, leave a little coconut to sprinkle on top, then fill the remaining 6 muffin cases and top with coconut
Bake for around 30 minutes or until golden. Cool on a wire rack.

Enjoy!

Bee xx

RECIPE | RAW Nutty Bliss Rolls

Another super easy recipe that takes around 10 minutes in total to make! 

Ingredients:
1 tablespoon unhulled tahini
1 tablespoon chia seeds
1 tablespoon raw cacao 
1 tablespoon coconut oil
1 cup activated nuts (I used walnuts & almonds)
1/2 cup sultanas
7 medjool dates

Directions:
Mix nuts in food processor until fine
Add all other ingredients to food processor, you can add a teaspoon of filtered water if you think it needs it
Once all combined, shape into little rolls and you can coat it in anything you like, I used almonds for some and coconut for the others

It made 10 rolls :)

Enjoy!

Bee xx

RECIPE | Banana, Date, Walnut, Chia & Spelt Loaf (Dairy & Refined Sugar Free)

I made this recipe with my little boy yesterday. He did most of the work! It is a great recipe to make with kids as there are no fancy mixers needed - just a couple of bowls & a whisk are the only utensils you need!

Ingredients:
1 1/4 cup organic spelt flour
1 teaspoon bicarb soda
1 teaspoon ground cinnamon
1/4 teaspoon sea salt
1 cup roasted (or activated) nuts, I used walnuts
1 cup pitted dates
3/4 cup raw organic honey
2 eggs
1 tablespoon chia seeds (mixed with 1 tablespoon water to allow to swell)
1/2 cup coconut or olive oil
3 very ripe bananas (must be ripe or loaf will be dry)
1 teaspoon organic vanilla extract
Any seeds you have on hand to sprinkle on top (I used pepitas)

Directions:
Preheat oven to 170'c
Grease and flour a loaf tin & set aside
Mix all dry ingredients together with a whisk, then add nuts and dates and whisk to combine
Whisk all wet (honey, eggs, vanilla, chia seeds) ingredients together 
Mix in banana
Once combined add wet ingredients to dry ingredients
Pour mixture into prepared tin and top with seeds
Bake for around 45mins

I often make this and slice in to thick pieces and wrap them individually to freeze. They freeze really well and you can take them out when you need them. It keeps well in the fridge for about a week. I think it tastes better after it has been in the fridge for a day or so.

Enjoy!


Bee xx

RECIPE | RAW Coco-Nutty Rough "Truffles"

These little bite sized balls of goodness are deceivingly healthy! You will think you are eating something very naughty when in fact there is nothing bad in them! I made these tonight with my 5 year old (who loves them!), they are super easy and quick to make and impressive to serve with a cup of tea after dinner!

Ingredients:

1/2 cup almonds

1 cup walnuts

1/2 cup organic raisins

3-4 medjool dates

1/2 cup shredded or dessicated coconut plus a little extra 

1 tablespoon cold pressed organic coconut oil

1 teaspoon filtered water

Directions:

Mix nuts and coconut in food processor until fine. Add remaining ingredients until it all resembles the texture of breadcrumbs. 

Roll them into balls, they will make 10-12 larger pieces or around 20 smaller bite sized pieces.

Once done, roll them in the extra shredded or dessicated coconut to serve.

Refrigerate for at least an hour to set.

That's it! Easy peasy deliciousness!

Tip: When rolling them into balls they may fall apart a little, if this happens just pick up the mixture, squeeze into a ball shape then gently shape, once they are rolled in coconut and put in the fridge they will set and hold together.

Enjoy!

Bee xx

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