After much indulgence on the blog of late, I decided a savory option was in need.
Store-bought crackers and hummus can be full of nasties, including vegetable oils, refined flours and various additives and preservatives, so why not make your own?
Made with whole food ingredients, these crackers stay firm and crispy for weeks in an air-tight container!
Perfect to whip out after school for the peckish kiddos and a rather eye-pleasing addition to any antipasto platter if you're entertaining.
As a child, CookieTime Apricot and Chocolate Bumper Bars were my favourite!
I used to save my pocket money and buy them at the school tuck shop. Not only were they delicious but teenager me thought they were a healthier alternative to chocolate bars.
I made these after craving some of my Chocolate Peanut Butter Banana Bread one afternoon. I love muffins with little bursts of fruit flavor, so added some raspberries and they took these to the next level!
Gluten free, egg free, dairy free and refined sugar-free, these got a rave review from hubby who said they were literally the best thing I've ever made! High praise indeed.
I've been getting feedback from many parents that their little ones are allergic/intolerant to eggs, so I decided to have a go at some egg-free baking.
The good thing about these deliciously soft and chewy cookies are that they're also dairy free, grain free and refined sugar-free too!
With a base of chickpeas, they pack a plant-based protein punch and are a good source of fiber, iron and zinc.
Only 6 ingredients, all blended in a food processor so no need for multiple bowls, these really come together in a matter of minutes!
Give them a go and let me know what you think!
It's ANZAC Day this week, and as the Anzac Biscuit recipes come thick and fast on your feeds and inboxes, I thought I'd mix it up a bit and take the authentic biscuit flavor and make it into a ball!
In my opinion, everything tastes good in a handy little bite! Plus, I'm lazy and these don't require cooking ;)
The school holidays are a perfect opportunity to get in the kitchen and stock up the fridge and pantry with lunch box fillers ready for when school goes back.
These little bites or bliss balls are quick to make, just require a food processor and small bowl and are dairy free and low in sugar.
A feast for the eyes and for the lips, these delicious pots of goodness are not only awesome for you, packed with healthy fats, but also great for your gut!
Made using gelatin powder to give it a beautiful jelly-like texture, gelatin has been reported to improve gut health and digestion, protect joints, improve sleep quality, lift mood and improves cognitive abilities, improve skin health, heart health, maintain strong bones, AND help keep you feeling fuller longer!
Wanting a plant-based lunch box filler or dinner option that packs a nutrient punch?
Look no further than these hidden veggie falafels.
One bowl (or food processor actually), quick baking time and plenty of flavour, these mid-week meal or lunchbox gems are sure to be a hit, especially dipped in the cashew aioli.
I've been experimenting with more legumes in my diet of late (my body seems to have been craving them postpartum!). I used to make a deliciously dense and fudgy black bean brownie, that although claimed to be 'gluten-free' and free from flours, was packed with brown sugar so gave a decent sugar dump!
I thought I'd have a go at making it lower in sugar, so I subbed the cup of brown sugar for a banana (adds a lot of natural sweetness) and a touch of rice malt syrup. It's also egg free and dairy free for all those allergies out there.
I think this version is still as awesome, but won't send the kids into hyperdrive at lunchtime!
My best friend growing up was originally from the US, so I was introduced to American candy early! When we moved cities away from each other, I missed my supply of Reeces Pieces Peanut Butter Cups and Peanut Butter M&M's.
Nowadays, these chocolate candies are way too sweet for my taste buds, however, this version you CAN enjoy in moderation, without the trans fats and refined sugar.