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Carrot Cake Bliss Balls #refined-sugar free#gluten free#dairy free

Monday, June 14, 2021

These bliss balls or energy bites take the flavours of a traditional carrot cake and turns it into a healthy pick-me-ups. They are natually sweetened with dates and pineapples and coated with desiccated coconut or anything you like. Chia, hemp or poppy seeds are all great for the coating. They really are the perfect little snack to keep stored in a container in the fridge for whenever you need something easy and healthy to eat.

90 g Carrot, peeled, grated
8 Dates, pitted, chopped
40 g Finely chopped dried pineapple
90 g Rolled oats
1 tbsp Almond butter
1 tbsp Rum, or pineapple juice
1/2 tsp Ground cinnamon
1/4 tsp Ground nutmeg
Desiccated coconut for coating

Process carrot, date, pineapple, oats, almond butter, rum or pineapple juice and spices in a food processor until almost smooth and well combined.
Roll the mixture into balls. Roll in coconut to coat. Place on a lined tray in fridge for 1 hour or until set. Store in an airtight container in fridge for up to 1 week.

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Pineapple Coconut Muesli Bars with Puffed Teff and Date Syrup

Tuesday, May 25, 2021

If you need an energy boost to get you through the day, these simple, soft and chewy muesli bars are the one for you. They are packed with energy and nutrients, easy to make and cheaper than buying prepackaged. Amaranth or quinoa pops can be easily used in place of puffed teff. You can always add in some chocolate chips or drizzle with chocolate at the end too!

60 g Butter
80 g Date syrup
5 Cardamom pods
90 g Dried pineapples
60 g Cashew nuts
100 g Fine oat flakes
50 g Puffed teff
50 g Desiccated coconut
1 tbsp Lime juice
1 Egg, medium

Preheat the oven to 160C/320F. Line a baking form (20x26cm) with parchment paper. Place butter and date syrup in a saucepan over a low heat and cook until the butter melts and the mixture are well combined. Cool slightly.
Simply squeeze the cardamom pods and remove the seeds. Place them in the mortar and finely grind the seeds with the pestle.
Add dried pineapples and cashew nuts together in a blender and grind roughly. Add it to the butter-date syrup mixture together with the rest of the ingredients. Mix well.
Tip the mixture into the prepared baking pan, spread out evenly and press down firmly with the back of a spoon. Bake for 35 minutes. Set aside to cool completely in the tin before removing and cutting into bars. Store in a box in the fridge for up to a week.

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Seedy Pickle Juice Cracker Sticks

Saturday, April 17, 2021

Crispy, aromatic and delicious gluten free cracker sticks that pair well with dips (I love it with homemade wild garlic pesto), soups or salads. You can also enjoy these healthy snacks by themselves whenever you need a quick pick-me-up. Instead of tossing your pickle juice out, put it to good use in this delicious cracker recipe. It adds a very pleasant briny flavour to the crackers. You can use water instead, but increase the salt to 1 teaspoon.

135 g Sunflower seeds
85 g Pepitas
100 g Chia seeds
30 g Sesame seeds
2 tbsp Dukkah, optional
1 tbsp Nutritional yeast, optional
1/4 tsp Sea salt
1 tbsp Dill
1 tsp Cayenne pepper
200 ml Pickle juice
100 ml Water

before baking	after baking

Measure all dry ingredients and place them together in a mixing bowl. Heat the pickle juice and water in a saucepan until warm. Add to the seeds. Set aside, stirring occasionally, for 20 minutes or until liquid is absorbed.
Preheat oven to 140C/285F fan-forced. Line a large baking tray with baking paper.
Spoon the mixture onto prepared tray, spreading until 4-5mm-thick. Cut into 1 cm wide x 12cm long sticks with a pizza cutter. Bake for 1 hour or until golden and crisp. Cool completey on tray before separating them into sticks. Store the cracker sticks in a an airtight container for up to a week.

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Crispy Battered Onion Rings with Garlic Yoghurt Dip

Wednesday, April 14, 2021

There's just something special about a perfectly crunchy onion ring that explodes with flavour with each bite. A flavorful batter infused with honey, hot paprika, cumin and sparkling water is the secret to these popular delicious bites. Feel free to adjust the spices (cayenne, mustard, za'atar or garam masala) according to your taste and dunk them into your favourite dipping sauce (spicy ranch dip, mustard or just ketchup). They make a satisfying snack when you're on the run or a perfect side or appetizer for your juicy steak burger.

Garlic Yoghurt Dip	Onion Rings
150 g Greek yoghurt 3 tbsp Mayonnaise 1-2 clove Garlic, minced 1 tbsp Dill, chopped Salt and pepper to taste	2 Large yellow onions, cut into 1/2-inch rounds 120 g Plain flour 50 g Cornstarch 1 tsp Baking powder 1/4 tsp Baking soda 1/2 tsp Hot paprika powder 1/2 tsp Cumin powder 1/2 tsp Salt 1 tsp Honey 220 ml Sparkling water / or beer 1 kg Lard, for frying

For the dip, combine everything in a bowl. Season to taste. Chill until ready for use.
Peel the onions and slice them crosswise into 1/2-inch-thick rounds. Separate each slice into individual rings and then remove the inner membrane of each ring.
In a large bowl, whisk the flour with the cornstarch, baking powder, baking soda, paparik, cumin and the salt. Use some of the flour mixture to coat the onion rings. Shake off the excess flour. Set aside.
Now add honey and sparkling water into the flour mixture and whisk until the batter is smooth. Let sit for 10 minutes.
Heat the lard in a heavy-bottomed pot over medium-high heat until it reaches 190C/375F. Line a large plate or baking tray with paper towels.
Dip a small batch of onion rings in batter, letting the excess drip back into the bowl. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 minutes. Remove with a slotted spoon and place the onion rings on the prepared plate or baking tray to drain.
Repeat with the remaining onion rings and batter. Serve onion rings hot or at room-temperature with the prepared garlic yoghurt dip.

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Maple glazed candied Walnuts

Saturday, January 23, 2021

Candied walnuts are a great addition to salads, soups, breakfast oatmeal, or yoghurt and make a perfect party snack. The use of these sweet nuts is just endless. You can use almonds, pecans, Brazil nuts or any other kind of whole nuts.

250 g Walnuts
50 g Butter
5 tbsp Maple syrup
1 tbsp Molasses
A large pinch of salt of your choice (I used black salt)

Preheat oven to 180C/350F. Spread out the walnuts on a baking sheet and bake for 5-8 minutes, or until lightly toasted.
Heat a large skillet over medium heat. Once the skillet is hot, add the butter and stir until melted. Add the maple syrup, molasses, black salt, and stir quickly to combine with the melted butter.
Add the toasted walnuts and toss well in the maple syrup mixture. Cook for 5 minutes, stirring frequently to prevent burning, until the walnuts are evenly coated with the mixture.
Line a baking sheet with parchment paper. Spread out the walnuts onto the prepared baking sheet, breaking up any clumps. Allow the nuts to cool completely before using or storing. They stay fresh for 2 weeks in an airtight container at room temperature.

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Baked Carrot Halloumi Balls with Ras el Hanout and Salsa Verde

Tuesday, October 27, 2020

These delicious carrot halloumi balls are great for snacking or as an appetizer. I find they taste the best served warm with a fresh homemade salsa verde over a bed of seasonal salad. Another way to serve them is pair them with zoodles tossed with pesto for a healthy low carb dinner.
Ras el hanout means “the head of the shop” in Arabic. It’s a mix of the the best spices that the spice seller has. If you can't find it, then I would recommend using a simplified mix of 1 part of cumin, 1/2 part of each coriander, ginger and paprika or cayenne powder. My another two favourite alternatives are baharat and garam masala because they both share many common ingredients.

	Salsa Verde
2 Large carrots, coarsely grated 200 Halloumi, coarsely grated 10 g Chives, finely chopped 10 g parsley, finely chopped 3 tsp Ras el Hanout 4 tbsp Whole spelt flour 1 Large egg Salt and pepper Olive oil for baking Salad leaves to serve Chilli pepper, cut into rings for garnishing	1 Garlic clove, minced 30 g Fresh herbs, finely chopped (I used parsley, chives and basil) 1 tbsp Capers, finely chopped 1 tbsp Finely grated lemon zest 2 tbsp Lemon juice 100 ml Olive oil Salt and pepper to taste

Preheat the oven to 200C/400F. Line a baking tray with a piece of aluminum foil coated with some olive oil.
Place all the ingredients for the salsa verde in a bowl. Stir to combine and chill until ready to use.
Put the grated carrot and halloumi, along with the herbs, ras el hanout, spelt flour and egg into a mixing bowl and season well with black pepper and just a little salt.
Work the mixture with your hands to combine it well, then take roughly 1 tbsp of the mixture and roll it into a ball. Repeat with the remaining mixture. You will have 18 balls.
Place the prepared carrot balls into the prepared pan. Spray or brush them with olive oil. Bake for 25-30 minutes until golden brown and crisp. Serve with salad and salsa verde or your favourite sauce.