Gluten & Sugar free Coco Nutty Granola

10 Servings

Ingredients

  • 3 cups coconut flakes
  • 2 cups mixed almonds, cashews, pecans, walnuts and pumpkin seeds
  • 2 tablespoons chia seeds
  • 1 teaspoon ground cinnamon
  • 2 tbsp coconut oil
  • 1/2 cup raw cacao powder
  • 2 tablespoons cacao nibs
  • 1/2 cup Greek-style yoghurt or unsweetened coconut yoghurt, to serve.

Method

  1. Preheat oven to 120ºC  and line a baking tray with baking paper.
  2. Combine all ingredients (except yoghurt), then spread evenly on the tray.
  3. Bake for about 20-25 minutes until golden, turning halfway through the cooking time. The darker it is, the crunchier it will be.
  4. Remove from the oven and allow to cool.
  5. Store it in an airtight container in the pantry for up to 2 weeks (or in the freezer for even longer!).
  6. To serve, spoon the yoghurt into a glass jar or bowl and top with 1/2 cup of granola.

Courtesy of Sarah Wilson from I Quit Sugar 

Vegan Chocolate Mousse

1 Serving

Ingredients

  • 100 ml can coconut cream
  • 2 tbsp raw cacao powder
  • 1 tbsp cup rice malt syrup or xylitol
  • 1 tbsp chia seeds
  • cacao nibs, optional

 Method

  1. Place all ingredients in a large mixing bowl.
  2. Whisk ingredients together until well combined and smooth.
  3. Pour into a serving glass.
  4. Sprinkle with cacao nibs if you like.
  5. Chill in the fridge for at least 3 hours, or until firm.

Courtesy of Sarah Wilson from I Quit Sugar

Vanilla Almond Chia Pudding

Curtesy of DailyBurn.com

1 serving

Ingredients

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 1/4 teaspoon vanilla extract
  • 1 tablespoons raw honey or 1/2 tsp xylitol
  • blueberries, sliced peaches or sliced banana
  • Almonds or crushed pecan nuts

Method

  1. Combine milk, chia, vanilla and sweetener in a bowl
  2. Chill in a container for at least one hour
  3. Serve topped with berries or fruit and almonds

Cocoa Avo Pudding

Sugar free, dairy free, gluten free pudding

1 Serving

Ingredients

  • 3/4 avo
  • 3 tbsp raw cacao powder
  • 1/3 cup unsweetened almond milk
  • 1 teaspoon vanilla essence
  • pinch of salt
  • 1/2 teaspoon honey or xylitol
  • handful of berries
  • 1 sprig of mint

Method

Blend together and chill in the fridge. Top with berries and mint.

Spinach and pesto mini frittata

Ingredients

  • 1/2 onion, chopped
  • 2 tomatoes, chopped
  • Handful spinach
  • Mixed herbs (about 1 tbsp)
  • Salt
  • 4 eggs
  • 1/2 cup milk
  • Handful sundried tomatoes
  • 2 tsp basil pesto
  • 20g feta
  • 2 ramekins

Method

  1. Preheat oven at 180 degrees C
  2. Fry onion and tomato in water, mixed herbs and a pinch of salt
  3. toss in spinach until slightly wilted
  4. Crack 2 eggs into each ramekin and beat
  5. Add 1/5 cup milk to each ramekin
  6. Add the rest of the ingredients and pop into a preheated oven (at 180 degrees) and bake for 30minutes.

Mushroom, tomato and onion Frittata

Ingredients

  • 3 cups raw chopped mushrooms
  • 1/2 onion chopped
  • 2 big tomatoes chopped
  • 1 tbsp Olive oil
  • 6 eggs
  • 1/2 cup cream cheese
  • Garlic and herb spice, coriander, cumin, dried herbs

Method

  1. Fry vegetables in olive oil and spices until onions are browned.
  2. Crack over the eggs and cook for about 10 minutes, on medium heat. Don’t stir.
  3. Dollop cottage cheese over the top and pop the whole pan into the oven and bake in a preheated oven for about 15 minutes at 180 degrees.
  4. Serve with salad.

Zucchini linguine

Ingredients
6 zucchini
2 carrots
Handful of green beans
Sun dried tomato pesto
Tomato and onion mix
Garlic
Salt and pepper
Feta

Method
Grate the zucchini and blanch with boiling water.
Grill for about 10 minutes
For the sauce: chop the carrots and green beans, fry up in the garlic, pesto and onion and tomato mix.

Top the linguine with the sauce. Top with pesto and feta.

Lentil and Beetroot salad topped with caramalised onion

Ingredients

  • 1 cup cooked brown lentils
  • 30g low fat feta cheese
  • 2 small beetroots
  • Handful of cherry tomatoes
  • 2 handfuls of shredded lettuce
  • 2 carrots grated
  • 1/4 cucumber sliced into ribbons
  • 1 handful mung beans
  • For the caramalised onion: 1 red onion, balsamic vinegar, 1 tbsp chutney, pinch of salt

Method

  1. Boil the lentils until cooked
  2. Wash the beetroot and chop into quarters. Drizzle with olive oil and grill for about 20 minutes, stirring half way through.
  3. For the caramalised onion: chop the onion and simmer in a small amount of water over low heat. drizzle the balsamic vinegar over the onions once cooked. After about 10-15 minutes add the chutney and cook for about 5 minutes. Add water and stir occasionally to prevent the onions sticking and burning.
  4. Chop the lettuce and other veggies and put into a salad bowl.

Carb free pizza

Ingredients

For the base:

  • 340 g cauliflower
  • 2 tbsp Parmesan cheese
  • 50 g Mozzarella
  • 1/2 tbsp dried herbs (mixed / oregano)
  • 1/4 tbsp garlic granules
  • pinch of salt
  • ground black pepper
  • 1 large free-range egg

Toppings of your choice: examples – 1 tomato, 1/2 pepper, 1/2 avo, red onion, 20g mozzarella, crushed garlic and chillies, tomato paste

Method 

  1. Preheat the oven at 210 degrees C and lightly grease a pizza dish or baking tray.
  2. Grate or blend the cauliflower into “crumbs” and microwave for  about 5 minutes. If you don’t have a microwave you can steam or boil the cauliflower but just squeeze out the water.

Cauliflower crumbs

 

    1. In a large bowl mix all the base ingredients until it forms a stiff dough.
    2. Pat out the dough onto the pizza dish and bake for 15-20 minutes until browned.
    3. top the base with all your toppings,staring with the tomato paste, garlic and chilli, followed by the cheese and veggies.
    4. Bake for another 10 minutes or so.
    5. Top with fresh basil and serve and ENJOY