Tag Archives: paleo snack

Lemon, Coconut and Chia Seed balls

It is so much fun to just grab a healthy treat from the freezer knowing exactly what is in it and that it is going to taste excellent and be sustaining. These little balls are packed full of healthy fats from the nuts, coconut oil & chia seeds. Whip up a batch right now!

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A tangy lemon treat.

Ingredients:

2 cups of hard nuts (I used almonds)

1 cup of raw cashews

1 tablespoon chia seeds

Juice and zest of one lemon

1/2 cup coconut oil

1 cup shredded coconut

1/2 cup rice malt syrup (1/3 cup honey or maple syrup can be substituted)

Method:

Place all ingredients in the food processor.

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All healthy and natural

Blitz until well combined and the nuts are broken down.

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Have a taste now.

Roll into small balls using your hands.

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This recipe makes approximately 20 balls.

These will go quite firm in the fridge if you are eating them within a day or two. Otherwise keep them in the freezer and eat them frozen or let them sit for a bit until they soften. Have one or two as a snack and enjoy.

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These can be made in around 5 minutes. Vary the nuts and add different flavours that suit your tastes.

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Raw Cherry and Coconut Slice

A divine combination of sweet cherries, coconut and chocolate in this raw, dairy and gluten free slice. Mix it up and use a combination of cherries and raspberries for added colour and flavour.

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This version has a mixture of frozen cherries and raspberries in it. Amazing colour. I also left the coconut off the top. 

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A crunchy top layer and a melt in your mouth cherry base.

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Roughly chop your cherries.

Ingredients: (Base)

1 generous cup of fresh or frozen cherries (seeds removed). (Try 1/2 cherries & 1/2 raspberries)

1 cup organic coconut oil

1 cup of raw activated almonds

A pinch of sea salt

1/3 cup rice malt syrup (or similar liquid sugar)

1 cup organic coconut flakes

1/2 cup chia seeds

Directions:

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Add each ingredient into the food processor with the chopping blade

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Pulse gently until roughly combined. A gorgeous colour.

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Ready for the top layer.

Combine the base ingredients in a food processor and roughly process only as this is quite a chunky slice. Place in a small baking dish which is lined with baking paper and smooth with a spatula. Leave enough paper so it is hanging over the edges as this can be used to remove the slice when set.

The top layer: Combine in a saucepan 1 tablespoon raw cacao, 1/2 cup coconut oil and 2 tablespoons maple syrup. Heat gently and stir. Remove from heat when melted and combined.

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Don’t over heat. Just a gentle softening of the ingredients is all that is required. In very hot weather the coconut oil may already be a liquid.

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Pour the liquid mixture over the base and top with extra coconut flakes.

Place the slice into the freezer until set. Remove from the freezer and slice.

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Frozen and ready to slice.

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Tasting time.

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This version has both cherries and raspberries. Lots of colour and a bit more of a zingy flavour.

This slice can be eaten straight away or stored in the freezer in an airtight container. Enjoy!

Have you listened to my Wellness podcast? Search on iTunes or listen at http://www.thewellnessbuzzpodcast.com

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Raw Cashew and Chocolate Slice

A raw chocolate, coconut and seed slice that is quick to make and free of gluten and dairy. Using the natural sweetness of organic maple syrup and filled with lots of wholefoods goodness with the main ingredient being raw cashews.

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Ingredients: (all organic where possible)

250g raw cashews

1/2 cup coconut oil

1/3 cup maple syrup

1 cup coconut flakes or shredded coconut

1/3 cup sesame seeds

1/3 cup chia seeds

1/4 cup raw cacao

Extra sesame seeds for the top and bottom of the slice

Method:

Place all ingredients in the food processor with the chopping blade. Pulse until well combined.

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Looking delicious.

Use a small rectangular baking tray and generously line with baking paper so it hangs over the edges. Sprinkle the paper with sesame seeds.

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Carefully place the mix on top of the seeds and smooth using your hands as it is quite sticky.

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Sprinkle more sesame seeds over the top and gently push into the mixture.

Place the tray into the freezer for an hour then lift the whole slab out of the tray by holding the edges of the baking paper.

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Ready to slice and eat.

This is a very sweet and satisfying slice. Keep in the freezer to have when something chocolate is required. It is high in healthy fats and a treat to eat mindfully or on special occasions. You can use a different sugar such as honey or rice malt syrup and could also substitute the nuts if you don’t like cashews. If it is a harder nut then pulse it first to break down as cashews are very soft.

Have you had a listen of my podcast? http://www.thewellnessbuzzpodcast.com. Search for The Wellness Buzz on iTunes and leave a review. Thankyou!

 

Raspberry and coconut cake

A gorgeous weekend treat with the sweetness of the raspberries making every mouthful a delight. This gluten and dairy free cake can be a snack or dessert, freezes well and is especially lovely when just out of the oven. The combination of raspberry and coconut is perfect and this cake has a lovely softness to it which makes it a pleasure to eat.

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Just out of the oven!

Ingredients:

1 cup of frozen or fresh raspberries plus a few more for the top of the cake

1 cup of coconut flakes plus a few more for the top of the cake

1/3 cup melted coconut oil

1/4 cup coconut flour

2 cups blanched almond meal

5 free range eggs (700g)

1 teaspoon baking soda

1/3 cup filtered water

1/3 cup honey or maple syrup (slightly more if you are using rice malt syrup)

Method:

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Place all ingredients into a bowl. Crumble the frozen raspberries between your fingers or chop if fresh to help them spread through the mixture.

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Mix with a spatula.

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Place the mixture into a greased and lined baking tin and sprinkle extra raspberries and coconut on the top. Bake in a 180 degree celcius oven until firm to touch.

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Remove the cake from the oven and let it cool in the cake for a short time. Cut around the edges with a knife.

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Turn the cake onto a cooling rack.

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Enjoy a slice or two. Freeze individual portions for snacks.

I hope you enjoy this delightful cake. Please share the recipe with your friends and why not try a flavour swap and use a different type of berry. Have you listened to my Wellness Podcast! Tune in at http://www.thewellnessbuzzpodcast.com

Raw Chocolate and Coconut Slice.

  Unbelievably good! 

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A chunky chocolate dessert straight from the freezer to your plate!

A delicious raw chocolate slice free from gluten, dairy and processed sugar, while also being incredibly nutritious. Whip up a batch and keep it in the freezer for those times when a treat is needed or visitors come unexpectedly. A sweet, decadent, chocolate dessert or snack filled with natural ingredients to support your wellbeing.

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This will be gone in a flash.

This is a simple raw slice that can be made using the food processor in just minutes and a taste test of the blended ingredients is just delicious. It is sure to become a family favourite or just keep it in the freezer for yourself!

Ingredients: I like to double this recipe as it makes a bulkier slice. 

1 cup of organic almond meal (Make your own using activated almonds if you are able or buy a good quality one-blanched or regular. I like to use blanched as it gives the slice a softer texture.

1/4 cup rice malt syrup (raw organic honey is also nice. Just use a bit less as it is sweeter).

1 cup organic shredded coconut (I prefer the fine variety)

1/2 cup organic raw coconut oil

2 generous tablespoons of organic raw cacao

5 organic medjool dates (seeds removed)-large ones

1 cup nuts-I like to use raw activated walnuts, almonds, macadamia or brazil nuts

1/2 tablespoon of a superfood powder-optional

Place all of the ingredients in the food processor.

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Give all the ingredients a quick whiz in the food processor.

Place the mixture into a baking dish lined with baking paper. Push it down with a spatula so there is a nice even layer of approximately 1 cm thick. Smooth the surface with the spatula.

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The mixture is sitting on baking paper and has been smoothed out with a spatula.

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This chunky version looks and tastes amazing

Place in the freezer and when frozen cut into individual pieces. The slice freezers in about an hour and can be stored in an appropriate container in the freezer where you can just take a piece or two out as required.

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Cut the slice into individual pieces.

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For this batch l doubled the recipe which gave the slice more height. I added 1 teaspoon of Loving Earth rainbow Superfood to each batch to add extra nutrition.

I have a new podcast at http://www.thewellnessbuzzpodcast.com. I talk on a variety of Wellness topics which chronicle my own health journey and have interviewed some awesome guests. Please leave me a review and rating on iTunes! I would really appreciate it.

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Crispy Rosemary and Poppy Seed Crackers

A versatile cracker that is deliciously crispy with a wonderful after taste. Top them with your favourite ingredients such as avocado or tomato. They are gluten, dairy and sugar free with so many uses from a snack to a whole meal depending on the topping. Try having them as a side to your main meal to add some crunch or with a hot bowl of soup. They are easy to make and can be kept for a few days in a container or frozen.

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Crunchy, tasty and soon to be your favourite cracker.

Ingredients:

1 cup of blanched almond meal (try to use blanched only as it is softer).

1 dessert spoon of extra virgin olive oil

4 dessert spoons of cool filtered water

1/2 teaspoon sea salt (pink rock salt or celtic sea salt are good)

3 teaspoons of activated sunflower seeds

1 teaspoon of fresh rosemary pieces.

2 teaspoons of poppy seeds

Method: 

Place all ingredients in the food processor using the chopping blade. Process until mixed well but not super smooth.

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The mixture should be moist and able to be formed into a ball.

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Place the mixture on a piece of baking paper and gently flatten.

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Place another piece of baking paper on the top and gently flatten with a rolling pin.

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Roll out until thin enough that the mix can still be picked up and not fall apart. About 3 mm but use your judgement.

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Cut off the rough edges using a pizza cutter and then slice into rectangles.

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Gently pick each piece up and place on a tray lined with baking paper. Roll the scraps up and repeat the process until all have been used. The final piece is hard to get perfect so l used this as my taste test when it was cooked.

Bake in a pre-heated oven. I cooked my crackers at 170 degrees in a fan forced oven but as each oven varies you will need to experiment. Lower is better than a higher temperature as you don’t want them to burn or dry out too much. Bake until just golden, remove from the oven and let cool on the tray.

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A really tasty and versatile cracker. After you have made one batch and tested your oven etc l would double the recipe next time as they will be eaten very quickly.

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Served here with a night shade free guacamole and some twists from the same recipe.

 

I hope you enjoy this recipe. You can follow me daily on Instagram at holistic_paleo or on Facebook at Holistic Wellness For Life or Primal Living Melbourne.

Walnut and Sweet Potato Cake

A really lovely cake with the sweetness of sweet potato and the goodness of so many natural ingredients. Gluten, dairy and processed sugar free and very easy to make.

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A perfect treat for morning tea.

I like to have snacks ready so that when l am working l can just grab them from the freezer and quickly pack my lunch box. This cake is a great lunch box filler as you can pack it frozen and it is ready to eat when needed mid morning or at lunch time. You can easily double the recipe if you are having a cook up and you can substitute the nuts with another kind or swap the sweet potato to something like pumpkin or carrot. This recipe cuts well and when the cake is cool l cut it with a serrated bread knife and wrap each piece individually with cling wrap and freeze.

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A firm cake that holds together well.

Ingredients:

2 cups organic almond meal (keep this in the fridge)

1/4 cup organic coconut flour

5 large eggs (700 grams) (These should also be kept in the fridge)

A generous 1/4 cup organic coconut oil

A generous 1/4 cup raw organic honey (or organic honey)

1 teaspoon organic cinnamon

1 teaspoon Bicarb Soda (Bob’s Red Mill Brandon is good)

1/2 cup walnuts (this measurement is when they are whole and not ground). Process these in the food processor until in small broken up pieces.

1 cup grated sweet potato (This measure is the sweet potato loosely filling the cup)

Method:

Place all of the dry ingredients in a bowl. Place the eggs in another bowl and whisk. In a saucepan warm up the coconut oil and honey until a liquid. Let cool.

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Everything is ready to be mixed together.

Add the liquid to the egg mix then add the grated sweet potato and walnuts. Now add this mix into the bowl with the dry ingredients and stir until combine.

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Use a spatula to combine all of the ingredients. Look out for the lumps of coconut flour and squash with the spatula.

Place in a greased square or rectangular metal or glass baking dish which has the base lined with baking paper. I grease the inside of the baking dish with the organic coconut oil.

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Greased and lined.

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Smooth the top with a spatula.

Bake in a 160 Degree Celsius oven until the outside of the cake is golden and the middle firmish. Don’t let the cake burn but the outside will be quite darkish brown when done.

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Let the cake cool in the tin for a few minutes. Cut around the edge with a knife to separate the cake from the baking dish.

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The edge pieces are nice and crunchy. Use a serrated knife when cutting for the best results.

This cake is lovely warm, but also freezes well. If you like it you can multiply the ingredients and make several so that they are on hand when needed. You can freeze them whole or in single slices and it is surprising how lovely the organic coconut oil is in baked goods and the cake still has a sweetness to it even though it has only a small amount of honey in it.

If you enjoyed this post please share with a friend. I share my everyday cooking and wellness tips on Facebook at Holistic Wellness For life and Primal Living Melbourne and on Instagram at holistic_paleo