PALEO MACADAMIA ANZAC BISCUITS { RECIPE CREATED BY KARA CONROY, RESIDENT WHOLE-FOOD COOK OF GOODNESSME BOX. } Contributor: Kara Conroy { INGREDIENTS } 1 cup almond meal 1 cup desiccated coconut 1 cup coconut flakes 1/3 cup coconut flour ½ cup macadamias, roughly chopped 1 teaspoon vanilla powder Pinch Himalayan salt ¼ cup coconut oil ½ cup rice malt syrup ½ teaspoon baking soda 1 teaspoon boiling water { METHOD } re-heat the oven to 130°C (fan forced) and line a cookie tray with baking paper. Combine all dry ingredients in medium mixing bowl Place the coconut oil & rice
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REECE’S INSPIRED BARK { HEALTHY CHOCOLATE PEANUT BUTTER GOODNESS! } Contributor: Katie Joubert { INGREDIENTS } 1/2 cup of coconut oil 1/2 cup cacao powder 1 or 2 tablespoons of peanut butter – crunchy, smooth or both! 1/4 cup maple syrup baking tray baking paper { METHOD } On a medium heat melt the coconut oil. Take off the heat and add the cacao and maple syrup. On a low heat stir mix, allow the maple syrup to melt and add the peanut butter. I like to do both types of peanut butter as it adds different texture. Pour over the baking paper and
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LEMON, COCONUT & GOJI BERRY SLICE { LEMONS AND GOJI BERRIES HAVE SYNERGY IN THIS SUPERFOOD LEMON SLICE } Contributor: Anthea Amore { INGREDIENTS } BASE 2 cups cashews or macadamia nuts1/2 cup goji berries1 cup desiccated coconut6 tbs coconut oil4 tbs cacao butter, shaved5 tbs light agave syrup2 cups shredded coconut TOPPING 1/2 cup cacao butter, shaved2 cups cashews or cashew butter (or macadamias)1 cup desiccated coconut1 cup coconut oil1 cup lemon juice (4–5 lemons) and zest of3 lemons1/2 cup light agave syrup (or 3/4 cup for a sweeter palate)1 tsp good saltGarnish with goji berries and shredded coconut
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CRUNCHY ALMOND COOKIES { A GOOD COOKIE RECIPE IS A MUST-HAVE IN THE REPERTOIRE. THIS ONE IS FILLED WITH ALMONDS, SWEETENED WITH MAPLE AND HAS A PERFECT CRUNCH. } Contributor: Angie Cowen { INGREDIENTS } 1½ cups almond meal ½ cup tapioca flour or arrowroot 2 tablespoons desiccated coconut Good pinch of Himalayan crystal or Celtic sea salt 4 tablespoons (70g) coconut oil, softened (not melted) 1/3 cup pure maple syrup 2 tablespoons hulled tahini 1 tablespoon natural vanilla extract { METHOD } Preheat oven to 180°C or 170°C if using a fan-forced oven. Line two baking trays with baking
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GLUTEN FREE & NUT FREE BLACK FOREST GATEAU { THIS DIVINE TREAT IS ONE THE WHOLE FAMILY CAN ENJOY, FROM START TO FINISH! } Contributor: Get Kids Cooking { INGREDIENTS } 1 teaspoon butter, for greasing 6 large eggs 150g caster sugar 50g cocoa powder 50g dark chocolate (half grated and half roughly chopped) 1 x 425g tin pitted cherries in fruit juice 2tbsp cherry jam 200ml whipping cream { METHOD } Preheat oven to 180°C. Rub butter/grease 2 x 20cm loose-bottomed cake tins and line the base with baking paper. Place egg yolks and sugar in a large bowl and mix
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GLUTEN FREE FRUIT MINCE PIES { NOTHING LIKE HOMEMADE FOR THE HOLIDAYS… THESE FRUIT MINCE PIES WILL BRING THE WHOLE FAMILY TOGETHER. } Contributor: Georgie Botto { INGREDIENTS } 2 cups mixed dried fruit (I use 1/2 cup cranberries, 1/2 cup apricots, 1/2 cup raisins and 1/2 cup dates) 1 teaspoon each nutmeg, cinnamon & mixed spice 2 star anise 70ml orange juice 40g rice flour 40g arrowroot (tapioca flour) 70g gluten free plain flour 70g unsalted butter, chilled 1/4 cup coconut sugar zest of an orange 2 tablespoons brandy { METHOD } Mix the dried fruit with the spices
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GET KIDS COOKING PAVLOVA { THIS FANTASTIC RECIPE IS SURPRISINGLY EASY FOR KIDS TO MAKE AND IS A SHOW-STOPPING DESSERT FOR THE FESTIVE SEASON.  GROWING UP IN AUSTRALIA, THIS DISH IS PART OF OUR NATIONAL IDENTITY, SO START THIS TRADITION IN YOUR FAMILY AND TOP WITH YOUR FAVOURITE SUMMER FRUITS. THOSE WITH AN EGG ALLERGY DON’T MISS OUT – WITH THE SURPRISING SECRET INGREDIENT (SEE COOKS NOTE), YOU CAN STILL MAKE THIS LIGHT AND FRESH TASTING DESSERT AND YOU WON’T TASTE THE DIFFERENCE. } Contributor: Get Kids Cooking { INGREDIENTS } 4 egg whites (at room temperature) 1 cup pure icing
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GLUTEN FREE STICKY DATE PUDDING { NO ONE CAN GO PASS A GLUTEN FREE STICKY DATE PUDDING! THIS PUDDING IS MADE WITH SWEET POTATO AND IS SERVED WITH AN EASY TO MAKE GOLDEN SAUCE. IF YOU PREFER YOU CAN USE THE SALTED CARAMEL SAUCE. } Contributor: Lisa McInerney { INGREDIENTS } 1 1/2 Cup Dates, chopped 1 1/2 Cups plus 3 Tablespoons Water 1 1/2 teaspoons Bicarb Soda (Baking Soda) 1 1/2 teaspoons fresh, minced Ginger 1/3 Cup plus 1/2 Tablespoon Milk/Mylk 150 grams baked Sweet Potato Puree (to make Sweet Potato Puree; place a whole sweet potato in a
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MANGO TART WITH RAW KAFFIR LIME ICE-CREAM { THIS SUMMERTIME VEGAN AND PALEO-FRIENDLY TREAT IS SURE TO PLEASE FAMILY AND FRIENDS, ALIKE. } Contributor: Monica Topliss { INGREDIENTS } 150g macadamia nuts 50g coconut oil 25g raw or coconut sugar 600g thick coconut cream 180g rice malt syrup ½ teaspoon sea salt 6 kaffir lime leaves 50g coconut oil, extra 1 mango, peeled and thinly sliced 2 ripe peaches, thinly sliced 50ml ginger cordial 15g crystalized ginger, chopped 1 tbls lime juice 4-6 mint leaves, finely shredded { METHOD } Preheat oven to 170*C. Lime a loose bottomed 18cm tart
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FLOURLESS BLOOD ORANGE AND ALMOND & MAPLE CAKE { THIS IS SUCH A SIMPLE CAKE RECIPE, YET YOU WON’T BELIEVE HOW BEAUTIFUL IT TASTES. USE SEASONAL FRUIT TO TOP FOR A FRESH AND TASTY DESSERT! } Contributor: Dr Joanna McMillan { INGREDIENTS } 4 blood oranges, skin on, plus extra orange segments to serve Mint leaves, to serve 6 large free-range or organic eggs 175 g (6 oz/1/2 cup) pure maple syrup 1 teaspoon baking powder 1 teaspoon extra virgin olive oil to grease the baking tin 250 g (9 oz) flaked almonds, pan-roasted, then ground (alternatively, you can use
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