As an allergy mum I get quite sad sometimes when I catch the occasional glimpse of disappointment on my son’s face. I don’t see it often but when I do, it breaks my heart. That look that speaks volumes. When he sees a cupcake in […]
This recipe came about from an afternoon of experimenting. To be honest, I don’t think there are ever enough chocolate recipes. Do You? This is a yummy and healthy slice, especially with the addition of Goji Berries. What you’ll need… 2 ripe bananas 2 cups quinoa […]
Salted Choc – Vanilla Fudge! Yum! This is another quick, easy and delicious example of how allergy friendly food can still be delicious. In fact this is so healthy you are actually better off eating it than not!
Gluten free| Dairy Free | Nut Free | Egg Free | Grain Free | Refined Sugar Free
What you need...
1/2 cup Coconut Oil
1/2 Cup raw Honey
1 Tablespoon Pepita butter* (optional)
2 Tablespoons raw Cacao
3/4 teaspoon Himalayan salt
1 heaped Tablespoon Thriving Protein - Exotic Vanilla
1/4 cup Pumpkin Seeds
1/4 cup Sunflower seeds
What to do...
Place coconut oil, cacao, honey, pepita butter and salt into a small saucepan.
Heat gently over a low heat until melted. Stir until thoroughly combined.
Add Thriving Protein powder and seeds and continue to stir until combined.
Remove from heat. Stir quickly with a wooden spoon for about 1 minute.
Pour mixture into a lined slice tin. Place in freezer for 30 minutes or until almost set.
Remove and cut into pieces. Place back in fridge to completely set.
*Pepita butter can be replaced with Tahini, Sunflower Seed butter, Almond, Cashew or Peanut butter.
**Thriving 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!
The ” Exotic Vanilla” Thriving Protein powder is Free from Gluten, Nuts, Dairy. For full ingredient list and to purchase CLICK HERE
This is such a favourite in our household. It’s so easy and delicious. My kids love it – even my daughter who doesn’t normally eat avocadoes. Perfect for entertaining guests and also everyday. The kids and I will often devour a plate of this as […]
These are so quick to make and delicious. Perfect for school lunches. Healthy too! I got the idea from a recent batch of peanut butter biscuits my mum had made. Thought I’d try and create something allergy friendly. Let me know what you think. Gluten […]
You’ll love this twist on a traditional favourite – Raspberry Banana Bread.
Hard to believe this is Gluten, Egg, Dairy free. You can also make it into muffins, just reduce the cooking time.
If you are looking for ingredients Organics on a Budget stock a huge range of produce at budget friendly prices.
You will need...
150 g dairy free margarine ( I use Nuttelex)
3/4 cup Raw sugar ( or Rapadura )
2 Tablespoons chia seeds
1/3 cup rice milk
2 ripe bananas, mashed
2 cups SR Gluten Free flour
1 teaspoon Baking powder
1/2 cup rice milk, extra
1/2 cup raspberries, frozen
What to do...
Preheat oven to 180°C. Grease and line sides of a loaf pan, allowing 2cm overhang at both long ends.
Combine chia seeds and 1/3 cup rice milk in a small bowl. Leave aside to form a gel like consistency.
Using an electric mixer, cream dairy free margarine and sugar until pale. Add chia gel, in 2 batches, beating well after each addition.
Add mashed banana and mix until combined. Sift gluten free flour and baking powder into bowl. Add milk and stir until combined.
Carefully fold in raspberries. Scrape batter into loaf pan. Smooth surface. Bake for 45 to 50 minutes or until a skewer inserted into the centre comes out clean.
Cool in pan for 10 minutes. Lift onto a wire rack to cool completely.
This is such a quick and easy recipe to make and so delish! My No Bake Choc Fudge Brownies are perfect to satisfy those sweet cravings. Ok, so I could say I made these so my allergic boy doesn’t miss out on treats. But, in […]
Chocolate and caramel – yes!! A match made in heaven I reckon. I remember as a kid making the traditional recipe with condensed milk. It was one of the first things I cooked. Those days are gone, not just because my boy has a dairy allergy, […]
What you'll need...
2 ripe bananas, mashed
2 cups quinoa flakes
10 medjool dates, pitted
1/4 cup coconut sugar (optional)
3/4 cup sunflower seeds
1 Tablespoon raw cacao
2 Tablespoon coconut cream
185g allowable chocolate (we used Kinnerton Dark Chocolate)
What to do...
Line a 8x8 inch square cake tin with baking paper. Preheat oven to 180 C.
For the base: Place dates and sunflower seeds into bowl of food processor. Blitz for a minute. Add bananas, quinoa flakes, sugar (if using) and cacao powder and process until mixture is combined. Scrape into prepared cake tin. Cook for 25 minutes or until an inserted skewer comes out clean. Remove from over and leave for 5 minutes. Lift slice onto wire rack to cool.
For the topping: Heat coconut cream and chocolate gently on a low heat until melted stirring continuously. Remove from heat and spread over slice. Allow to set. Cut into pieces and enjoy!