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Zucchini Slice

I’ve been working on adapting a zucchini slice for some time and I’ve finally nailed it!! This is delicious. So easy and quick to make and perfect for allergy friendly lunchboxes Grain Free| Gluten Free | Dairy Free | Egg Free | Wheat Free | […]

Spiced Orange Muffins

Delicious allergy friendly muffins with a subtle orange and spice flavour. These are so quick and easy to make. Perfect for school lunches, morning tea or any occasion. Healthy too – well they do contain oranges You will need… 1 orange, flesh scooped out 2 […]

Raw Chocolate Bars

This delicious allergy friendly recipe ticks all the boxes – allergy free from nuts, dairy, eggs and soy. It’s also gluten free, sugar free, preservative free, raw, delicious and easy to make. Yummyness without the guilt! Let me know what you think

 

ALLERGY ADVICE: FREE from GLUTEN, PEANUTS, TREE NUTS, DAIRY, WHEAT, EGGS, SOY,
Grain Free, Sugar Free,

You will need...

14 Medjool dates, pitted and chopped
1 cup sunflower seeds
1/2 teaspoon vanilla extract
1 Tablespoon Coconut oil
1/2 cup coconut oil, extra
4 Tablespoons raw cacao powder
2 Tablespoons raw local honey

What to do...

Place sunflower seeds into bowl of processor and blend until f they turn into crumbs.
Add dates, vanilla and 1 Tablespoon coconut oil and continue processing until combined. . Press into a 20 x 20 cm dish.
In a glass jar place remainder (1/2 cup ) coconut oil, cacao and honey. Place jug into a bowl of boiling of boiling water. Stir until coconut oil melted and mixture is smooth. Alternatively heat in microwave for 30 seconds until melted
Stir well and pour over date base. Place in fridge for a couple of hours. Cut into squares and devour.

 

Easy Sweet Chicken Curry

This is one of my go-to-meals! I’ve cooked it so many times and it’s never failed to impress. It’s also very forgiving. In fact, it is one of the first meals I learnt to cook many years ago. The original recipe was given to me […]

Caramelised Pear & Rocket Salad

You will need… Dressing 2 Tablespoons Red Wine Vinegar 2 Tablespoons Extra Virgin Olive Oil 2 teaspoons honey 2 teaspoons Dijon mustard Salt and pepper, to taste Salad 150g rocket 8 pancetta slices 1 Tablespoon dairy free margarine 4 pears, cored and cut into wedges […]

Chocolate Rough Fudge

Chocolate and fudge are 2 of my favourite things... add some shredded coconut and this is just like the old chocolate roughs we had as kids - just healthier. Remember those? Do they still sell those?

This is really quick and easy. Its also free from gluten, nuts, dairy, soy and refined sugar.

I used the Choc Coconut Thriving Protein powder from Nutra Organics. If you haven't tried it yet, it's yummo. Great for smoothies, desserts, milkshakes, bliss balls or as you have it fudge. You could also replace with cacao or carob.

Why do I recommend Thriving Protein Powder? I've never really been a fan of any protein powders because the ones I had tried had tasted chemically and yuck. I tried this one because I heard some great feedback about it. Then I checked out the ingredients and realised how nutritious it was. To top that off, it was allergy friendly!! So, I realised I could give it to my little man safely.

With such a limited diet, I'm always keen to boost his nutrition wherever I can. This power packed protein powder contains essential vitamins and minerals - iron, magnesium, calcium, selenium, manganese, Vitamins B1, B2, B3, B5, B6, Vitamin C, folate and zinc. It also provides a good source Omega-3 fatty acids Plus it is Sugar Free.

Of course you can replace the protein powder with cacao if you like, but you won't be getting the added nutrition or the real coconut rough flavour as this delivers.

You can purchase Thriving Protein powder Here . I'd love to get your feedback so please leave a comment below. Here's how I made it...

 

You will need...

1/2 cup coconut oil

1/2 cup sunflower seed paste (or allowable nut butter)

1/2 cup rice malt syrup (or sweetener you prefer)...

2 heaped Tablespoons Nutra Organics Thriving Protein powder( Coconut Choc)*

3/4 cup coconut, shredded

pinch Himalyan salt

 

What to do...

In a saucepan, gently heat coconut oil, sunflower paste, rice malt syrup and Thriving Protein powder until melted and combined.

Continue cooking over a low heat for 10 minutes. Remove from heat and stir in coconut until combined. Pour into lined dish aprox 20x16cm.

When set cut into squares and devour! Store in an container in the freezer.  

Enjoy!!

Honey Muesli Slice

A quick, easy and delicious muesli slice. Perfect for kids lunchboxes, picnics, morning tea or even breakfast. Nut Free | Dairy Free | Egg Free |Wheat Free | Gluten Free What you need… 1 cup chopped dates 1/2 cup pumpkin seeds 1/2 cup sunflower seeds […]

7 Reasons to take Colloidal Minerals

Those of us who love plants, understand that when a plant has a mineral deficiency it can make the plant sick and vulnerable to pests and disease. Few people realise however, a mineral deficiency in the human body has similar consequences. Even if we eat a completely organic […]

Chocolate Mousse Cake

This dessert is heavenly! Gluten and allergy friendly cooking at it’s best!

A rich chocolately mousse filling with a delicious coconut rough base topped with a yummy chocolate fudgey sauce. It would be sinful if it wasn’t full of yummy healthy ingredients.

Gluten Free | Peanut Free | Tree Nut Free | Dairy Free | Egg Free | Soy Free | Grain Free |Sugar Free

I guess when you make allergy friendly food the best compliment is given from non-allergy people. When I made this for a recent dinner guest who doesn’t normally eat desserts, I was thrilled with his reaction. Not only did he almost lick the plate clean, but remarked about sending the kids to bed after a belly full of fat and sugar! Hubby and I looked at each other and enjoyed a quiet chuckle. We both knew there was no sugar and only good fat from avocado and coconut oil.

 

This recipe features in our Easy Allergy Free Christmas eBook where you’ll find more delicious recipes for Christmas and any time of year.

You will need...

Coconut Rough Crust
2 cups coconut (desicated)
1/4 cup raw honey
1 Tablespoon coconut oil
2 Tablespoons raw Cacao

Chocolate Mousse
2 avocados, peeled and pitted
1/2 cup, plus 1 Tablespoon raw cacao
1/2 cup raw honey
1 Tablespoon vanilla extract
3 Tablespoons Coconut oil
1 x 400ml can coconut cream (placed in freezer for an hour)

Chocolate Fudge Sauce
1/4 cup maple syrup
2 1/2 Tablespoons raw cacao

 

What to do...

Coconut Rough Crust
Place all ingredients into bowl of food processor. process until the mix has combined and comes together. Scrape into the base of a lined pie dish or spring form pan. Press mixture evenly into the dish using back of a spoon. Place in fridge while you make the chocolate mousse.

Chocolate Mousse
Place all ingredients into clean bowl of the food processor. process until smooth and well blended together approximately 7-10 minutes. Scrape onto prepared crust, spreading with a spatula until smooth.

Chocolate Fudge Sauce
In a small bowl mix together maple syrup and cacao until smooth. Drizzle fudge sauce over the mousse. Refrigerate for at least 4 hours . You could also freeze it. To serve, drizzle with remaining fudge sauce

Would love your feedback. Leave me a comment at the end of this post 🙂