Anzac Biscuits

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I have to give full credit to Teresa over at The Healthy Chef for this recipe. It’s so super simple, and makes 20 delicious, healthy treats for when you’re craving something sweet. These biscuits have a crisp outer, chewy centre, and sweet, nutty crunch with every bite.. perfect right?

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gluten-free, wheat-free, dairy-free, egg-free, paleo

Makes 20 – recipe from The Healthy Chef

  • 1 cup almond meal (also works with 180!)
  • 1 cup flaked almonds
  • 1 cup desiccated coconut
  • 1/4 cup raw honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon bicarb soda
  • 1 tablespoon water

Preheat oven to 120°C and line a large baking tray with non-stick paper. Combine almond meal, flaked almonds and coconut in a large bowl. In a small saucepan, gently heat honey and coconut oil.

Mix bicarb soda and water together, then add to the the honey pot and mix until it starts to froth. Pour into dry ingredients and mix through until combined, adding extra water if necessary.

Form mixture into small biscuits, and place on prepared tray. Bake for 30 minutes, until golden; then cool on a wire rack and serve.

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Banana Bread

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gluten-free, wheat-free, dairy-free

Makes 10 slices – slightly adapted from Civilised Caveman Cooking

  • 4 medium overripe bananas
  • 4 eggs
  • 1/2 cup nut butter (almond, macadamia etc.)
  • 4 tbs coconut oil
  • 1/2 cup almond meal
  • 1 tbs cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp vanilla

Preheat oven to 180ºC and grease/line a regular-sized loaf tin. Combine banana, eggs, nut butter and coconut oil in a blender, or food processor, and blend until smooth. Add remaining ingredients and blend for a further 1-2 minutes.

Pour batter into prepared tin and bake for 50-55 minutes, until golden brown and a toothpick inserted into the centre comes out clean. Cool, slice and serve :)

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Pecan Date Bars {no-bake}

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gluten-free, wheat-free, dairy-free, paleo

Makes 16 squares – slightly adapted from The Detoxinista

For the crust:

  • 1 cup medjool dates – pitted
  • 1 cup raw pecans
  • 1 cup shredded coconut
  • 1 tbs coconut oil

For the filling

  • 1 cup medjool dates – pitted
  • 2 tbs honey
  • 2 tbs coconut oil
  • 1 cup raw pecans
  • 1/4 cup water – more or less if necessary

For the topping

  • 1 cup raw pecans – roughly chopped
  • 1/4 cup shredded coconut

In a food processor, combine crust ingredients and blend to form a sticky dough. Press mixture into a square baking tin (8″ x 8″) lined with greaseproof paper, and flatten with the back of a spoon. Place in the freezer to set.

For the filling, combine all ingredients in a food processor and blend until smooth. Add enough water to form a sticky ‘paste’, occasionally scraping down the sides. Pour filling over crust and smooth with a spatula. Top with extra pecans and coconut, and return to the freezer for several hours (overnight if time permits) to completely set, before cutting and serving.

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Banana Pancakes

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Serves 1-2

  • 1 medium overripe banana
  • 2 eggs
  • 2 tbs 180 nutrition protein powder (or almond meal to make dairy-free)
  • 1 tbs flax meal
  • coconut oil to cook

Combine banana, eggs, almond meal and flax meal in a blender; process until smooth. Heat a small frypan over medium-high heat, coat the surface with coconut oil and cook pancakes for 1-2 minutes each side, until golden brown. Serve as you wish!

Turkey Meatballs in Tomato Sauce

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Serves 3-4 - makes approx. 20 small meatballs

  • 500g turkey mince
  • 1 egg
  • 1/4 cup almond meal
  • 2 tbs coconut aminos
  • 2 garlic cloves – crushed and finely chopped
  • 1/4 cup fresh basil, roughly chopped + extra to serve
  • salt and pepper to taste
  • 1 tbs coconut oil
  • 1 leek – finely sliced
  • 2 garlic cloves (extra for the sauce) – crushed and finely chopped
  • 700mL jar tomato passata
  • 3 tbs tomato paste
  • parmesan cheese to serve (optional)
  • suggested accompaniments – spaghetti squash/zucchini

In a large bowl, combine mince, egg, almond meal, coconut aminos, garlic and basil. Set aside.

Heat a large frypan over medium-high heat; coat the surface with coconut oil. Sauté leek and garlic for 1-2 minutes until soft – add tomato passata, followed by tomato paste, stirring well.

Using your hands, form turkey mixture into small balls and add directly to tomato sauce, ensuring they are completely covered. Simmer over low heat for 20-30 minutes, until meatballs are cooked through. Serve garnished with fresh basil, and parmesan cheese if you wish!

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‘Mocha’ Pancakes

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Serves 1 – slightly adapted from Katie Did

  • 2 eggs
  • 1 medium overripe banana
  • 1 tbs unsweetened cocoa
  • 1/2 tbs instant coffee – dissolved in a tbs hot water
  • 2 tbs almond meal or 180 nutrition protein powder
  • coconut oil for cooking
  • optional toppings – coconut, nuts etc.

Combine all ingredients (except oil) in a blender and process until smooth. Heat a small frypan over medium heat, grease with coconut oil and cook pancakes in batches, for 1-2 minutes each side, until brown and cooked through. Seeeerve hot!

Chocolate Cake {for one}

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gluten-free, wheat-free, dairy-free

Serves 1 – inspired by my Berry Mug Cake

  • 1/2 small (or 1 mini) overripe banana – mashed
  • 2 tbs almond meal or 180 nutrition protein powder
  • 1 tbs unsweetened cocoa
  • 1 egg white
  • 2 tbs coconut cream
  • 2 tsp extra unsweetened cocoa (for the icing)
  • 1 tsp honey
  • optional toppings – blueberries, coconut etc.

Combine banana, almond meal, cocoa and egg white in a small bowl, whisking together well with a fork. Transfer mixture to a lightly greased mug or small ramekin and microwave on high for 60 seconds, more or less if necessary, until cooked through and just springy to touch.

To make the icing, combine coconut cream, cocoa and honey in a small bowl, invert cake onto a plate and top with icing (best done if the cake has cooled!), berries, coconut etc..

Pecan Date Cookies {no-bake}

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Makes 16-20 small/medium-sized cookies – adapted from The Detoxinista

  • 1 cup medjool dates – pitted
  • 1 cup raw pecans + extra for on top
  • 1 cup shredded coconut
  • 1 tablespoon coconut oil

Simply combine all ingredients in a food processor and blend until a sticky dough comes together. Using your hands, form the mixture into balls and press down to flatten slightly. Top with whole pecans and serve ;)

Store in an airtight container in the refrigerator, or freezer, for a sweet, healthy snack!

Sweet Potato Microwave Muffin

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gluten-free, wheat-free, dairy-free – adapted from katie did

  • 1/4 cup sweet potato – peeled, steamed and mashed
  • 3 tbs almond meal
  • 1/8 tsp baking soda
  • 1 small egg (~50g weight)
  • 1/2 tbs coconut milk
  • 1 tsp honey (more if you prefer a sweeter muffin)
  • 1/2 tsp vanilla
  • 1/2 tsp cinnamon
  • 1 tsp coconut oil

In a small bowl, combine sweet potato, egg, coconut milk, honey and vanilla. Add almond meal, baking soda and cinnamon; whisk together well with a fork. Melt coconut oil and use to grease inside a coffee mug. Transfer mixture to mug, smoothing over the top, and microwave on high for 90 seconds, more or less if necessary (microwaves will vary), until springy to touch (not gooey!). Turn out onto a plate and serve!

Choc Protein Cookies

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gluten-free, wheat-free

Makes 8 small-medium cookies

  • 1/2 cup 180 Nutrition Original Protein Powder (or sub with almond meal)
  • 1/2 cup flaked almonds
  • 1/2 cup desiccated coconut
  • 2 tbs cacao powder
  • pinch of salt
  • 2 tbs honey
  • 2 tbs coconut oil
  • 1/2 tbs water

Preheat oven to 120°C and line a baking tray with non-stick paper. Combine protein powder, flaked almonds, coconut, cacao and salt in a bowl.

In a small saucepan, combine honey and oil; warm gently over low heat, before pouring into the dry ingredients. Mix well, adding water if necessary to bring the mixture together.

Using your hands, form mixture into small cookies; place on prepared tray and bake for 30 minutes, until nuts are golden and the cookies are just firm to touch. Cool and serve.

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