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Gluten Free Poppy Kale Loaf

Wednesday, January 27, 2016 | © 2016 | | © 2016 |

This delicious poppy kale bread is naturally gluten-free, hearty and nutrient-dense. Serve warmed with some Greek yogurt or top with avocado slices for the breakfast and it's also great for dunking in soup.

Gluten Free Poppy Kale Loaf

adapted from Taste
  • 120 g Kale, finely chopped
  • 200 g Poppy seeds, ground
  • 100 g Almond meal
  • 12 g Baking powder
  • 3/4 tsp Sea salt
  • 3 Eggs
  • 2 Egg whites
  • 80 ml Macadamia oil
  • 1 tbsp Freshly squeezed lime juice
  • 2 tsp Maple syrup
  1. Preheat oven to 180C/350F. Grease a 9.5 x 19.5cm loaf pan and line with baking paper.
  2. Finely chop the kale leaves. Combine kale, ground poppy seeds, almond meal, baking powder and salt in a bowl. Whisk eggs, egg whites, oil, lime juice and maple syrup in a jug. Add to kale mixture. Stir until combined.
  3. Spoon the batter into the prepared pan. Bake for about 50 minutes or until a skewer inserted comes out clean. Cool the loaf in the pan for 5 minutes before turning out onto a wire rack to cool completely. Slice and enjoy! | © 2016 | | © 2016 |

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Barberry Chia Energy Bites

Thursday, January 21, 2016 | © 2015 | | © 2015 |

These tempting little bite-size snacks, inspired by Kelly's no bake energy bites, are a delightful combination of oats, seeds and fruit. They make a mid-morning or afternoon energy boost. If you don't have dried barberries, goji or cranberries are great substitutes.

  • 1 med Ripe banana, mashed
  • 60 g Smooth peanut butter
  • 1 tbsp Maple syrup
  • 1/2 tsp Vanilla powder
  • 2 tbsp Chia seeds
  • 130 g Quick cooking oats
  • 25 g Dried barberries (or cranberries)
  • 40 g White chocolate chips
  1. In a large bowl, mash the banana with a fork. Mix in peanut butter, maple syrup and vanilla until smooth.
  2. Stir in chia seeds and oats. Mix until well combined. Now add in dried barberries and white chocolate chips.
  3. Divide the mixture into 25 g portions, then roll between lightly moistened hands to make about 14 balls. Store in an airtight container in the fridge for up to 1 week. | © 2015 | | © 2015 |

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Frisée, Artichoke, Sweet Pointed Pepper Salad with Lime Chia Vinaigrette

Friday, January 15, 2016 | © 2016 |

A colourful and deliciously vegan salad with pleasantly bitter frisée, sweet pointed pepper, sweet corn, and artichoke hearts tossed in a lightly spicy tangy lime chia vinaigrette. Served as a side dish or lunch salad. 

Lime Chia VinaigretteSalad
  • 20 ml Extra virgin olive oil
  • 50 ml Vegetable broth
  • 20 ml Freshly squeezed lime juice
  • 1 tsp Dijon wholegrain mustard
  • 1/2 tsp Chilli flakes
  • 1 tsp Maple syrup
  • 1 tbsp Chia seeds
  • Salt and pepper to taste
  • 200 g Frisée
  • 150 g Sweet pointed pepper
  • 100 g Sweet corn
  • 1 can Artichoke hearts in water, drained
  • Pomelo, optional
  1. Whisk all of the dressing ingredients together until well combined. Pour into a glass jar, cover tightly and chill for at least an hour to thicken slightly.
  2. Wash, stem, and dry the frisée. Slice the pointed pepper into rings.
  3. Arrange the frisée, sweet pepper, sweet corn, artichoke hearts and pomelo on serving bowls. Serve with the chilled chia vinaigrette. | © 2016 | | © 2016 |

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Grain-free, Sugar-free Hazelnut Cookies

Sunday, January 10, 2016 | © 2016 | | © 2016 |

These chocolate hazelnut cookies are grain free, gluten free and refined sugar free. Easy to make and a great one to put all the excess holiday baking ingredients to good use.

Grain-free, Sugar-free Hazelnut Cookies

adapted from here
  • 120 g 70% Dark chocolate, chopped
  • 10 drop Liquid chocolate flavoured stevia
  • 10 g NuNaturals white stevia powder
  • 1 pinch of Cinnamon
  • 1 pinch of Cloves
  • 250 g Finely ground hazelnuts
  • 2 Extra large egg whites
  • 1 pinch of Salt
  • 1 tbsp Rum
  • 200 g Milk couverture, chopped
  • Sprinkles, optional
  1. Place the chopped dark chocolate in a heat-proof bowl set over a saucepan of barely simmering water. Stir frequently until chocolate is just melted, turn the heat off and stir in chocolate flavoured liquid stevia.
  2. Combine the white stevia powder, spices, and finely ground hazelnuts. Set aside.
  3. Beat the egg whites and salt until stiff. Gradually add in hazelnut mixture and fold to combine. Now add in melted chocolate and rum. Form into a ball and wrap in a plastic wrap. Refrigerate for 1 hour.
  4. Remove the dough from the refrigerator and roll it out between two sheets of parchment paper to a thickness of 1-cm. Cut out the cookies with your favourite cookie cutters. Place the cookies on two parchment-lined baking sheets. Leave them on the kitchen counter to dry overnight.
  5. Next day preheat the oven, with the fan on, to 180C/350F. Bake the cookies for about 7 minutes. Remove the cookies from the sheets and cool them on a wire rack.
  6. Melt the chopped milk couverture in a double-boiler. Dip the cooled cookies halfway into the melted chocolate and place it on waxed paper. Garnish with sprinkles if using. | © 2016 | | © 2016 |

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Belgian Endive Tuna Salad with Kale Avocado Dressing

Monday, January 04, 2016 | © 2015 |

A super simple, light and refreshing Belgian endive and tuna salad with a kale avocado dressing. Great as a starter, finger food or even a light dinner. If you're not a fan of canned tuna, just replace it with roasted chicken or Feta.

  • 2 head Belgian endives
  • 1 Small pomegranate, deseeded
  • 1 handful Parsley leaves, chopped
  • 50 g Hazelnuts, toasted and roughly chopped
  • 150 g Tuna canned in water, drained
  • 150 g Kale, chopped
  • 1 Ripe avocado
  • 2 tbsp White balsamic vinegar
  • 1 tbsp Lime juice
  • 1 clove Garlic
  • Sea salt and black pepper
  • 2 tbsp Water
  1. Trim the bases of Belgian endives and pull the leaves from the heads. Cut and deseed the pomegranate.
  2. Blend all the ingredients for the dressing in a blender until smooth.
  3. Arrange the endive leaves on a platter. Sprinkle the pomegranate seeds, chopped parsley leaves and chopped toasted hazelnuts over, then the drained tuna. Serve with the prepared kale -avocado dressing. | © 2015 | | © 2015 |

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