Agave Vinaigrette Apple Slaw
Preparation Time
20 Minutes
Cooking Time
nil
Serves
4

Agave Vinaigrette

200 ml olive oil, 100ml Organic Apple Cider Vinegar, 1tbsp prepared mustard, ½ tbsp. Organic dark agave syrup,1 tsp minced garlic

Apple slaw

½ small cabbage 2 apples, cut into matchsticks ½ cup mint leaves

Agave Vinaigrette mix all the ingredients together.

then toss together the cabbage, mint apples and dressing.

Bliss Balls with Linseed Meal
Preparation Time
20 Minutes
Cooking Time
No Cook
Serves
24

½ cup linseed meal

2 cups dates

4 tbs carob powder

1 tbs cocoa powder

1/3 cup crushed hazelnuts

3 tbs almond meal

¼ cup peanut butter

1 tbs tahini

2 tbs rice malt

2 tbs hot water

pinch of cardamom

coconut for rolling

Soak the dates in enough boiling water to cover them. Soak for 15 minutes, then drain and mash. In a large bowl mix linseed meal, almond meal, carob, cocoa, hazelnuts and cardamom. Place rice malt and tahini in a small bowl, add hot water and mix until runny. Make a well in the linseed mix and pour in rice malt and tahini and mashed dates. Mix until mixture is sticky dough, then add nut butter. Mix thoroughly. Form into 1 inch balls using wet hands, then roll in coconut . Store in the fridge.

Chocolate Hazelnut Muffins
Preparation Time
10 Minutes
Cooking Time
160c 30 Minutes
Serves
12 Muffins

60g unsweetened cocoa powder

60g ground hazelnuts

60g agave syrup or other syrup

3og butter melted

1 egg separated beat egg white till stiff

60g semolina

1 tsp vanilla

1tsp coffee

1 tbsp milk

Combine hazelnuts, semolina and cocoa

Beat sugar egg yolk vanilla and coffee till stiff beat in milk and butter till thick and creamy, beat in hazelnuts, semolina and cocoa. (if stiff add a little more milk) Lastly fold in egg white. Spoon into muffin tins and bake 30 mins or till firm.

Gluten Free Muslie Bar
Preparation Time
20 Minutes
Cooking Time
Dry in Oven on Low heat 24 hours
Serves
12

3 medium applescored & shredded (or pulsed in a food processor

1 cup raw almonds

1/4 cup raisins 6 dates,chopped

1/4 cup maple syrup or agave

2 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon cardamom

1/4 teaspoon sea salt

Grind the almonds in a food processor just before it reaches an almond meal consistency, leaving some small pieces. Transfer to a bowl and add the remaining ingredients. Stir until well combined. Grab handfuls of the mix and place onto small trays. I found it easier to form them into bars on the trays rather than in my hands as the mix is pretty wet. Once they are the shape you want, dry at a low heat for 24 hours, flipping halfway through. Once cooled, they harden to make crunchy bars, so if you prefer them softer just dry them for less time.

Guacamole
Preparation Time
10 Minutes
Cooking Time
nil
Serves
6

2 large ripe avocados

2 tomatoes seeded and finely diced (optional)

2 red chillies, seeded and finely diced (optional)

1 garlic clove, crushed

1 small Spanish onion, finely diced

2 tablespoons olive oil

Juice of 1 lemon

Salt & pepper

Sour cream (optional)

220g Gluten free corn chips

Mash the avocadoes and mix in the rest of the chosen ingredients. Serve chilled with corn chips.

Moroccan Quinoa Pilaf
Preparation Time
10 Minutes
Cooking Time
15 Minutes
Serves
4

1 cup Organic Quinoa Grain

1 Onion Diced

1 tbsp oilive oil

1 tsp fine sea salt

4 tsp Moroccan spice mix

½ cup dried cranberries

1 tbsp lemon juice

250g pumpkin, diced

2 cups vegetable stock

A handful of fresh coriander, chopped

A scatter of crispy fried onions.

Mix cranberries with lemon juice, cover and microwave on high for thirty seconds. Place Quinoa in a strainer and rinse thoroughly. Allow to drain. Heat olive oil in a large fry pan and sauté onion for 5 minutes, until softened.

Add Moroccan spices salt and pumpkin and sauté for another 2 minute, until fragrant. Add drained Quinoa and vegetable stock. Stir thoroughly and cover pan. Allow to simmer for 15 Minutes, stirring occasionally. Stir through the cranberries, Serve garnished with the fresh coriander and onions, if desired.

Sugar Free Sponge Cake
Preparation Time
2-3 Hours
Cooking Time
180C 30 minutes
Serves
6

150g raisins (chopped dates)

150ml fruit juice

200g Self Raising Flour (Gluten Free can be used)

2 teaspoons baking powder (Gluten Free)

4 tablespoons sunflower oil

50ml yoghurt (soya, coconut or cashew)

Soak the dried fruit in the fruit juice for a few hours. Blend until it forms a paste. Add the rest of the ingredients and blend for another minute.

Pour into two 20cm round tins, greased and floured bake for 30 mins at 180c check centre of cake before removing to make sure its dry. It not ready cook for a further 5 minutes.

Remove from oven and allow cooling in pan for 10 minutes before turning out onto a wire rack.

Use Cashew cream, jam or fresh fruit as a filling.