Ingredients (serves 4) 8 small sweet potatoes (about 150 g each), scrubbed 2 tsp coconut oil, softened sea salt & freshly ground black pepper Serving suggestions quark, snipped chives and frizzled bacon bits diced avocado, toasted cumin seeds and fresh chilli baked beans … [Read more...]
Brown Rice Crackers
Ingredients (makes lots!) ½ cup golden flaxseeds 2 Tbsp unhulled sesame seeds 2 cups cooked brown rice, cooled completely 2 tsp tamari 2 Tbsp extra virgin olive oil Method Preheat oven 170ºC. Combine the flaxseeds with ½ cup cold water and set aside to soak for 15 minutes. … [Read more...]
Baked Kale Chips
Ingredients 1 bunch curly green kale, rinsed & well dried 2 tsp extra virgin olive oil ¼ tsp each of sea salt, ground cumin & sweet paprika Method Preheat oven 140°C and arrange racks in the bottom and top thirds. Line two slide trays with baking paper. Remove leaves … [Read more...]
Organic Buckwheat, Sesame & Honey Bars
Ingredients (makes 16) 100 ml runny honey 80 ml unhulled tahini pinch salt ½ tsp vanilla extract 2 cups buckwheat puffs (we used ‘Good Morning Cereals’ brand) ½ cup sunflower seeds ½ cup coconut flakes 2 Tbsp unhulled sesame seeds Method Preheat oven 170°C. Line a … [Read more...]
Activated Trail Mix with Raw Chocolate
Gluten free, Vegan Lunchbox treat, after school nibble, out-and-about emergency snack: this snappy, sweet and nourishing trail mix has got every situation covered. Ingredients 1 cup activated pecans 1 cup activated almonds ¼ cup activated pepitas ¼ cup activated sunflower … [Read more...]
Fresh Figs with Goat’s Curd
Gluten Free, Vegetarian Ingredients (makes 4) 4 perfectly ripe figs 4 Tbsp goat's curd 1 tsp good quality balsamic vinegar 16 or so tiny basil leaves freshly cracked black pepper Method Begin to quarter the figs from the stem end, stopping about 5 mm from the bottom to maintain a base. Fill … [Read more...]
