{ ACAI BOWLS ARE FAST BECOMING ONE OF THE HOTTEST ITEMS ON CAFÉ MENUS THROUGHOUT THE WORLD, BUT WHAT IF YOU COULD MAKE THEM FROM THE COMFORT OF YOUR OWN HOME ON YOUR LAZY MOVIE DAYS? }
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Archives for RECIPES
5 Ingredient Chocolate Mousse
{ WHEN YOU’RE SITTING ON THE COUCH AT NIGHT AND YOU GET CRAVINGS FOR DESSERT, THIS 5 INGREDIENT INSTANT CHOCOLATE MOUSSE IS JUST THAT ANSWER… }
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‘Free From’ Chocolate Cookies
{ THESE HEALTHY REFINED SUGAR FREE COOKIES ARE FREE GLUTEN, DAIRY, SOY AND EGGS WITH A NUT FREE OPTION }
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Paleo Triple Berry Coconut Crisps
PALEO TRIPLE BERRY COCONUT CRISPS { SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. } Contributor: Amanda Paa { INGREDIENTS } 40g frozen mixed berries 1 tbsp corn starch 1. tbsp maple syrup TOPPING: 3/4 cup chopped walnuts 3/4 cup unsweetened, shredded coconut 2 tbsp maple syrup { METHOD } Preheat oven to 190° C. Spray 4 (170g) ramekins with non-stick spray. In a large bowl, combine berries, corn starch and maple syrup. Divide the filling evenly into each ramekin. Add the walnuts to a food processor and process until they are finely chopped, almost resembling
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Peanut Butter Doughnuts With Choc Peanut Glaze
PEANUT BUTTER DOUGHNUTS WITH CHOC PEANUT GLAZE { AFTERNOON DELIGHT’S CAN BE GLUTEN FREE… DONUTS? YES PLEASE! } Contributor: Amy Chatwin { INGREDIENTS } 100g peanut butter (crunchy or smooth) 30g butter 60g (1/3 cup + 1tbsp) white rice flour 60g (1/3 cup + 1tbsp) brown rice flour 60g (1/2 cup + 1tbsp) almond meal 60g (1/2 cup) buckwheat flour 1/2 tsp salt 2 tsp baking soda 1/4 tsp cinnamon 1 cup milk 2 large eggs 2 tsp vanilla extract 100g (1/2 cup) brown sugar FOR THE GLAZE 150g semi-sweet dark chocolate 1/2 tsp vegetable oil { METHOD } THE
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Choc Chip & Crispy Buckwheat Cookies
Choc Chip & Crispy Buckwheat Cookies { MISSING CHOC CHIP COOKIES… LOOK NO FURTHER! } Contributor: Amy Chatwin { INGREDIENTS } 40g buckwheat flour 40g sorghum flour 40g white rice flour 1/4 tsp baking soda 1/4 tsp salt 1/2 tsp cinnamon 60g (1/4 cup) butter, softened 1/3 cup brown sugar 1 egg yolk 1 tsp vanilla extract 2 tbsp milk 1/3 cup chocolate chips 1/3 cup buckwheat groats, toasted { METHOD } In a small bowl whisk together buckwheat flour, sorghum flour, white rice flour, baking soda, salt, and cinnamon. In the bowl of a stand mixer fitted with the
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Peanut Butter Compost Cookies
PEANUT BUTTER COMPOST COOKIES { SWEET TREATS TO DELIGHT. AMANDA PAA SHARES HER BAKING TIPS WITH YUM. } Contributor: Amanda Paa { INGREDIENTS } 1/2 cup natural peanut butter 1/3 cup firmly packed dark brown sugar 1 large egg 3/4 tsp pure vanilla extract 1 tbsp + 1/4 tsp tapioca starch (or corn starch) 1 tsp baking soda 1/4 tsp salt 1/2 cup chocolate chips 1/4 cup unsweetened coconut 3 tbsp finely chopped pecans 1/4 cup finely crushed corn or rice cereal 2 tbsp cacao nibs { METHOD } Preheat oven to 190°C. Add peanut butter, brown sugar, and egg
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Cut-Out Sugar Cookies
CUT-OUT SUGAR COOKIES { SWEET TREATS TO DELIGHT BY AMANDA PAA FROM HEARTBEET KITCHEN } Contributor: Amanda Paa { INGREDIENTS } 235g gluten-free flour (with Xanthan Gum in it) 60g almond flour (from blanched almonds) 1/2 tsp baking soda 1/4 tsp salt ICING 3/4 cup organic cane sugar 1/2 cup butter (1 stick), softened 1 large egg 1/2 tsp vanilla extract 2 tbsp sour cream 1 cup white chocolate chips 1 tsp coconut oil { METHOD } Sift flours, baking soda, and salt into large bowl. Set aside. In bowl of electric mixer or with a hand mixer, cream
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Lettuce & Coconut Soup
LETTUCE & COCONUT SOUP { A DELICIOUS CLEANSING SOUP FROM THE FIT FOODIE. } Contributor: Sally O’Neil { INGREDIENTS } 3 garlic cloves, crushed 2 cups vegetable stock 1 white onion, thinly sliced 1 cup coconut milk 1 iceberg lettuce, shredded 1 lemon salt and pepper 1/2 tbsp coconut oil 1 tbsp pepitas (optional) 1 tbsp coconut flakes (optional) { METHOD } In a large saucepan, heat the coconut oil. Add the onion and cook until soft, then add crushed garlic and cook for another 2 minutes. Add the stock, water, lettuce, lemon juice and bring to the boil. Reduce
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Mum’s Burger
MUM’S BURGER { LUKE HINES FROM THE PALEO WAY BRINGS US HIS MUM’S BURGER RECIPE } Contributor: Luke Hines { INGREDIENTS } 8 large portobello mushrooms 4 tablespoons melted coconut oil or other good-quality fat Himalayan salt and freshly ground black pepper 4 rashers of bacon (optional) 2 onions, sliced into rings 4 free-range eggs 8 slices of tomato 4 gherkins, sliced 2 carrots, grated 1 large beetroot, julienned 8 butter lettuce leaves Good-quality tomato ketchup (to serve) Wholegrain mustard or Fermented Mustard (to serve) Chipotle Aioli (to serve) PATTIES 600 g chuck steak, minced ½ onion, finely diced
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