Friday, May 26, 2017

No-bake Popcorn Slice

no bake popcorn slice - gluten free, dairy free - www.mywholefoodfamily.com

As much as I enjoy baking, when life get busy often the LAST thing I feel like doing is turning on the oven and cooking!

That's when no-bake treats are perfect and let me tell you, I'm building quite the repertoire.

Popcorn is a regular afternoon tea at our place. Air-popped popcorn + melted butter = happy kids!

I wanted to mix it up a little this week though so I decided to turn their popcorn into something a bit more special.

This is such a flexible recipe. You could replace the tahini and rice malt syrup with peanut butter and honey, or almond butter and maple syrup (I would use a less honey or maple syrup though as it would be very sweet). Use different dried fruit, replace with dark chocolate chips or just leave it out. So good!

no bake popcorn slice - gluten free, dairy free - www.mywholefoodfamily.com

No-bake Popcorn Slice

1/4 cup tahini
1/4 cup rice malt syrup
pinch salt
40g natural dried apricots or dates, roughly chopped
5 cups popped corn (around 2 tbs unpopped)

Line a square brownie pan with baking paper and set aside.

Mix tahini, syrup, salt and dates together in a large bowl.

Add the popcorn and mix well to coat.

Pour into prepared pan and press down well with your hands.

Place into the fridge to firm up a little.

Cut or tear into 16 squares.

Enjoy!

Thursday, May 11, 2017

Raw Chocolate Cheesecake with Berries (Gluten Free, Dairy Free)

Raw, gluten free, dairy free chocolate cheesecake - www.mywholefoodfamily.com

As much as I enjoy cooking, one of the best bits about Mother's Day at our place is that I don't have to cook! Bliss!

I always get something yummy for breakfast with a cup of tea and then a special dinner and dessert made by my hubby with the help of the kids.

If your family needs a hint as to what you'd like for your Mother's Day dessert then I have the perfect recipe for you.

This chocolate cheesecake was luscious, creamy and just plain delicious. It is free from both gluten and dairy and no baking required so it's a great one to get the kids involved with.

I actually made this last month for Easter Sunday but I think it would be just as perfect for Mother's Day!

You could also make some fun variations with the flavours.

Maybe leave out the berries and add some peppermint oil to the filling, or perhaps leave the cocoa out of the filling add some citrus. The possibilities are endless and I consider it my duty to test them all out for you over the next few months! You're welcome :)

Raw, gluten free, dairy free chocolate cheesecake with smashed berries - www.mywholefoodfamily.com

Make sure you give it a solid 30 minutes out of the freezer before serving, otherwise it will crack a little like you can see in the photo above. Another 10 minutes and it would have been luscious, creamy perfection as it was in my bowl when I was eating it!

Oh and remember you will need to start this the day before so the cashews can soak overnight! You can cover them with boiling water for an hour or so if you get absolutely stuck but the end result won't be quite as smooth and creamy.

Raw Chocolate Cheesecake with Smashed Berries

Base
1 cup raw almonds
1/2 cup dates
1ts vanilla
1/2 ts salt
1 heaped tbs coconut oil

Filling
2 cups raw cashews (soaked for at least 6 hrs or overnight and drained well)
1 can Ayam coconut cream
1/3 cup coconut oil
1/2 cup raw cacao
100-120g raw honey (adjust to taste)
2 ts vanilla extract
Pinch salt

1 1/2 cups mixed berries, divided
1tbs raw honey, extra
3 drops Wild Orange essential oil (optional)

Grease a 20cm springform pan and line the base with baking paper.

To make the base, place all ingredients into food processor or Thermomix and process until the mixture sticks together. Press into the base of the prepared pan. Scatter over 1/2 cup of the berries and place in the freeezer while you prepare the filling.

To make the filling, place all ingredients into same food processor or Thermomix bowl (no need to wash it) and process for 2 minutes until completely smooth and creamy. Scrape down the sides halfway through. Pour the mixture over the berries on the base and place back in the freezer until ready to serve.

To make the berry sauce, just before serving place the remaining 1 cup of berries and extra honey into a bowl (and orange oil if you are using it) and smash with a fork until you have a chunky sauce.

Remove the cheesecake from the freezer 30 minutes before serving. Top each serve with berry sauce. Enjoy!

Do you have any special Mother's Day traditions or recipes at your place?

Let me know! x

Friday, April 14, 2017

Citrus Gummies

gut loving citrus gummies - essential oils - www.mywholefoodfamily.com

While we love chocolate in this house we don't go crazy with it at Easter.

My boys each receive a Lindt dark chocolate Gold Bunny from the Easter Bunny (one of the lowest sugar options around and palm-oil free), and I usually make a chocolate dessert for our Easter lunch but that's usually pretty much it!

You can make nearly anything Easter-y with a little imagination, so I decided to dig out some silicone moulds and make some Easter themed gummies for the boys to snack on over the long weekend.

Aren't they cute??

I've shared before just how good for you homemade jellies are. This is a tweaked version using some of my favourite essential oils to boost the citrus flavour.

The boys went nuts for them (as they always do) without any idea they were having something so nutritious and good for their tummies!

If you don't have any silicone moulds, you can just pour the mixture into a glass dish and slice it into squares once it has set.

When it comes to removing them from the moulds or container, just press around the edges of the gummies lightly with your fingertips, pulling it away from the edges. They should then just pop out.

Citrus Gummies

1 cup orange juice
1 cup coconut water
2-4 tbs organic raw honey (I used 2)
3 tbs grass-fed gelatin (I use Great Lakes in the orange container)
6 drops doTERRA Lemon Essential Oil
2 drops doTERRA Wild Orange or Grapefruit Essential oil

Place all the liquid ingredients into a small pot. Sprinkle the gelatin over the top and leave to bloom for a minute or so.

Turn the heat onto low and using a whisk, stir together until the honey and gelatin have dissolved.

Tip into a jug then pour into moulds.

Place in the fridge to set (only takes about 15 minutes).

Remove from the moulds and store in the fridge in an air-tight container.

You can read more about the essential oils I personally use and recommend here, and be sure to get in touch if you would like to try some for yourself!

Have you experimented with gelatin yet?

Do you have a favourite healthy jelly recipe?

Let me know below! x

Wednesday, April 12, 2017

3 Ingredient Peppermint Chocolate Crackles

Easy 3 ingredient peppermint chocolate crackles - gluten free, dairy free Easter - www.mywholefoodfamily.com

If you're looking for something easy and tasty to make with the kids this Easter, then look no further!

Not only are they a 3-ingredient, 1-bowl wonder, there's no yucky copha in sight.

3 Ingredient Peppermint Chocolate Crackles

200g dairy free dark chocolate (Lindt 70% for the kids or 85% for the adults)
3 cups gluten-free rice bubbles
5 drops doTERRA Peppermint Essential Oil*

Roughly chop the chocolate and place it in a large glass bowl over a pot of simmering water.

Once the chocolate is melted, add the peppermint oil and stir through.

Add the rice bubbles and fold through until well coated.

Spoon the mixture into paper or silicone cupcake wrappers.

Place in the fridge to set. Try not to eat them all at once.

I got 15 from this batch but it depends how much you fill each case.

* Don't like peppermint? The only limit is your imagination! Wild Orange, Grapefuit, Cinnamon, Cardamom, Lime ... go crazy and experiment with your favourite flavours! For more information about how to purchase the oils I use please read this!

My boys went nuts for these and they pretty much made them all by themselves.

Do you have any Easter treats you make with your kids?

Tuesday, April 11, 2017

Gluten-free Hot Cross Bun Muffins

Gluten free hot cross buns muffins - www.mywholefoodfamily.com

While I've been dairy free for years, this is my first completely gluten free Easter, which makes hot cross buns a little tricky.

And it just wouldn't feel like Easter to me without hot cross buns!

Here in Australia we all seem to be obsessed with them and they are available in stores from the day after Christmas. That seems a little crazy to me and I refuse to make them out of principle until the Easter school holidays when I just can't get enough of them.

I really wasn't impressed with the first gluten-free recipe I tried. They were very dense and oddly chewy and we couldn't even finish them.

For my next attempt I adapted a paleo hot cross bun recipe and it was a total winner! They are a cross between a bun and a muffin and have a great flavour and texture.

These were meant just for me as the kids had some spelt ones, but they were so good the kids scoffed half of them.

I've given the Thermomix instructions below but if you are using almond meal and buckwheat flour you can just mix them by hand.

Gluten-free Hot Cross Bun Muffins (Buffins)
Adapted from The 4 Blades

100g raw almonds (or almond meal)
100g buckwheat groats (or buckwheat flour)
170g arrowroot flour
1 ts cinnamon
1/2 ts ginger
1/2 ts allspice
1/4 ts cloves
2 ts baking powder
pinch salt
125g coconut oil, melted
3 eggs at room temperature
2 tbs coconut milk
90g rice malt syrup
80g organic mixed dried fruit or sultanas

Crosses
1 tbs arrowroot flour
2 ts water

Place ingredients into a small ziplock bag, seal and mix by pressing together with your fingers. It may take a few goes to get the consistency right. If you need more water add it a drop at a time. If it's too runny, add another teaspoon of arrowroot flour.

Preheat the oven to 180 degrees Celsius.

Line a muffin tray with paper cases or use silicone muffin moulds.

Grind the almonds and buckwheat groats together until fine (10 secs / SP 9).

Add remaining dry ingredients (except dried fruit) and mix to combine (6 secs / SP 4).

Add coconut oil, eggs, milk and syrup and mix until smooth (20 secs / SP 5).

Add dried fruit and mix until just combined (5 secs / SP 4 / REVERSE).

Spoon the mixture into the prepared tray.

Snip the corner off the bag with the cross mixture and pipe crosses onto the buns (some of the crosses looked a bit wonky after baking but that was part of their charm!)

Bake for 20 minutes, until lightly golden brown.

Like most gluten free things they are best on the day they are made BUT I froze some of these and they thawed well without getting too crumbly.

I'm making another batch today to stash in the freezer so I can enjoy them for the next few weeks. If they last that long!

Do you have any dietary requirements to think about this Easter?

Let me know below x
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