Banana Cookies

Watch out! These are highly addictive!

Donna Hay really does know her way around a kitchen doesn’t she? This simple and super healthy snack is perfect for on the go, the kids, or something sweet with a cuppa after dinner. Need to swap out the nuts? Cool. You could use coconut flour instead, just remember you will need a little more moister and a little less flour. The ratios are about 1 cup almond meal to 1/4 cup coconut flour.

 

1 cup mashed banana (about 3)

2 cups almond meal

1/3 cup maple syrup

1 1/2 tsp cinnamon

1/4 cup demerara sugar

 

Preheat oven to 160 degrees.

Mix banana, almond meal, maple syrup and 1/2 tsp cinnamon in a bowl.

Place the sugar and remaining cinnamon in a separate bowl.

Roll tablespoons of the banana mixture into balls, flatten slightly and gently toss in the sugar mixture to coat.

Place on baking trays lined with non stick paper and make 35- 40 mins.

Allow to cool

 

EAT!!! And try and stop at one  LOL

 

donnahay.com.au

Roasted eggplant with date syrup

This is a must try. Perfect as a meal, or a side and suits the vegetarians in the room. The perfect combo of the sweet with the savoury goes like two peas in a pod. it’s super easy. You could chuck it in the oven when you get home from work then get the kids ready and bam! Healthy dinner done. It would go perfect with chicken or salmon. Looking for less dishes at the end of a long day? Throw the salmon in about 10 min before the eggplant is ready on the same cooking tray.

 

1 large eggplant

1 tbsp olive oil

1 tbsp date syrup

1/2 tsp salt

1/2 tsp pepper

2 tbsp tahini

2 tbsp pomegranate arils

1/8 cup roughly chopped mint leaves

1/4 cup parsley chopped

2 tsp zaatar (or dukkah)

Preheat oven to 190 degrees. Slice eggplant in half and score. Later in olive oil then rub in with salt and pepper. Drizzle the date syrup and rub in again.

Roast for about 40 min.

Then drizzle both with tahini and scatter the pomegranate over the top. Along with the parsley and mint. Sprinkle the zaatar and wayla!! Eat!

 

Enjoy

J

jessicacox.com.au

Flavio’s Italian Cake

So the real name of this cake is “Castagnaccio” but we all know it as the cake Flavio’s mum made, and the cake Flavio ate every day she was here! ha ha If you were lucky enough to try it, well it was amazing. (Thanks for sharing Flav!)

 

250g chestnut flour

700ml water

100g mix of raisins & cranberries

70g pinenuts or sliced almonds

 

 

Add half of the water to the flour and mix using a whip, let it rest for 2 hours.

 

Then add the other half of water mixing with the whip.

 

Add the other ingredients now and back at 180 degrees for 45 min

 

Enjoy!

 

 

Classic Salmon with leek topping

My mum brought up this recipe when she came to stay recently, and I have to say, I am always a little scared when she brings recipes. We are from the country and she is happy with old school cooking … all of the time! So I am always  a little nervous about how healthy or not so healthy her recipes are. But, I was willing to give it a try and, well, thanks Mum!

I am all for butter. There are so many benefits to butter. The good stuff is full of vitamins, especially vitamin A (great for your skin!), loaded with Vitamin D which helps you to absorb calcium and heaps more. So if you can tolerate dairy, this is for you. Otherwise, you could use Ghee.

Ingredients

Serves 3

1/2 cup dry white wine

1/5 cup white wine vinegar

1 shallot, finely chopped

80g butter, cut into small cubes

2 baby leeks, trimmed, washed and finely sliced

salt and pepper to taste

1 tbsp extra virgin olive oil

3 salmon fillets

 

Method

Bring the wine, vinegar and shallots to a boil in a medium saucepan, then reduce the heat to a simmer and cook until the liquid is reduced by half, 15-20 mins.

Reduce the heat to low and slowly whisk in the butter until the sauce is smooth. Stir in the leeks and season with salt and pepper. Set aside.

Heat oil in pan and cook the salmon to your liking.

Transfer to a plate once cooked, and lather in the sauce.

Serve with fresh greens.

 

Enjoy x

 

Orange and Turmeric Cake

Another stella recipe from Sofie Van Kempen. This chick knows how to make some seriously yummy and low sugar food!

I am in love with this cake. It leaves you feeling light and satisfied. I have orange trees at home so I was over the moon to be able to use my own, fresh oranges for this one.

So easy to make and it doesn’t need any icing, it’s good on it’s own. Of course I had a piece fresh out of the oven, and it’s just too good warm!

And in Winter, we need more turmeric to help ward off the colds and flues. So this cake is an all round winner 🙂

 

Servings: 16-20  // prep time: 10 minutes, cooking time: 15 minutes

INGREDIENTS

  • 2 whole oranges
  • 2 cups almond meal
  • 1/3 – 1/2 cup honey (depending how sweet you want it)
  • 3 eggs
  • 2 tsp turmeric (fresh or ground)
  • 2 tsp baking powder
  • 1 tsp vanilla essence or powder
  • 1 tsp cinnamon

METHOD

  1. Preheat oven to 170’C and line a cake/slice tin with baking paper, set aside.
  2. Boil whole oranges in a pot on the stove for 1 hour, drain and allow to cool.
  3. Blend oranges in a food processor, then add eggs, honey, vanilla, turmeric and blend again.
  4. Mix through almond meal and baking powder until combined.
  5. Pour batter into tray it will be quite wet and place in the oven.
  6. Bake for 35-45 minutes in the oven until golden brown. Check with a skewer.
  7. Allow to cool in the tin and store in the fridge for up to a week.

NOTE: this is a moist cake (don’t you love that word) so expect it to come out a little wetter then usual cakes. Also you could try flax eggs as a replacement for ‘egg’ in this recipe.

 

Enjoy 🙂