Happy Australia Day everyone. Get amongst the Aussie BBQs, lamingtons, pavs and pies and have a fun time. Continue reading “AUSSIE AUSSIE AUSSIE PIE PIE PIE”
A healthy cookie is honestly HARD to find. or at least one that is crunchy and actually cookie like. I have had some serious cookie fails (usually with protein powders) in the kitchen and so each batch always comes out of the oven with a little natural hesitation. But FINALLY here is a cookie that tastes amazing and won’t disappoint on the crunch or taste factor. Continue reading “SALTED CACAO AND HAZELNUT COOKIES”
Spelt flour is packed with nutrients, vitamins, minerals and essential organic compounds which wheat does not contain. It is higher in fiber and protein than other wheat grains and contains less gluten than regular flour meaning it is easier for some to digest. Continue reading “DAIRY FREE SPELT HOT CROSS BUNS “
Forget the diamonds, jewels, fine dining, champagne and red roses… Valentine’s day is all about the CHOCOLATE and lots of it. If there is one thing you should all know about me – the way to my heart is all about the food. Strawberries coated in dark chocolate, decadent slices, choc-raspberry tarts and cheesecakes or any cake for that matter oozing with chocolatey goodness. Continue reading “COCONUT CHOCOLATE LOVE BISCUITS”
If Christmas isn’t your favourite time of the year then maybe these will change your mind. Like wise if you aren’t the biggest choc mint fan… these jingle balls will definitely change your mind! They are my all time favourite protein balls and are a Christmas must! Perfect way to enjoy the silly season whilst maintaining your protein levels and reducing your intake of artificial sugars!
Continue reading “SPIRULINA MINT JINGLE BALLS”
What’s a freezer without a stash of wholesome muffins? Every second Sunday I find myself in the kitchen whipping up a large batch of healthy banana muffins for on the go quick snacks, morning teas or when you just feel like a muffin. These are quick and simple and a great recipe for the kids (nut free) Give them a go! Continue reading “SUGAR FREE BANANA AND BLUEBERRY MUFFINS”
This would have to be my signature and most successful to date raw sugarfree dessert. Firstly if you know me well you will know that I am … how shall i put this… a HUGE fan of (some might say obsessed with) peanut butter. Not only does it taste amazing but it also has amazing health benefits. Peanut butter, and I am talking the natural no added sugar or vegetable oil ones, is chock-full of heart-healthy monounsaturated fat which reduces belly fat, decrease your risk of diabetes, heart disease and other chronic health conditions. The combination of fibre and protein fills you up and keeps you fuller for longer, so you eat less overall. One study published in the Journal of the Medical Association found that consuming about 2 tablespoons a day at least 5 days a week can lower the risk of developing diabetes and belly fat by almost 30%. Hell yes!!!
So get your spooning on!!!
CHOC PEANUT BUTTER SALTED CARAMEL SLICE GF SF DF V* P*
CHOC BROWNIE BASE
1 1/4 C rolled oats
1 C pitted dates (soaked overnight in water)
½ C cacao powder
½ coconut oil / olive oil
2/3 C honey or pure maple syrup
PEANUT BUTTER CARAMEL CENTRE
1.5 C natural peanut butter
1 C pitted dates soaked overnight in water
2/3 C honey or pure maple syrup
4T coconut cream Note: don’t shake the tin – use the thick cream from the top
1tsp sea salt
CHOC GANASH TOPPING
Block of dark chocolate or homemade raw chocolate (see alternative recipe at bottom)
¼ C natural peanut butter
1-2T coconut cream
1tsp sea salt
* Salted crushed peanuts for topping
The best part about this recipe is that although it has so many nutritious amazing ingredients- it’s really simple!! It’s a whizz layer freeze style of baking.
It is 100% vital to have a food processor (blenders have been known to break in our house in the attempt of blending dates and peanut butter)
and you will need to soak the dates overnight AND it takes atleast 4 hours or overnight for the final product to set!!!! These times cannot be compromised or substituted. I say this now because there is nothing worse than getting to the end of a recipe and planning to plate up in 5 mins and then reading “set in fridge overnight’ Trust me – been there done that and it is totally worth the wait!
1. Blend the oats in the food processor (FP). Drain the soaked dates and blend with oats until combined – about 30 seconds. Add the oil, honey and cocoa. This should form a thick doughy base. Depending on your FP you might need to add more oats if it’s too soft. You want to have to ‘press’ the base into the tin not pour it.
2. Press into a large brownie tin lined with baking paper and refridgerate. If it looks like you have quite a lot (even once the taste testing is perfected) then press some into small patty pans to make little cupcake size peanut butter treats. I use these cute heart shape mini tart tins which make for a super special sweet treat!
3. Now the caramel centre – get those finger licking skills ready. Place the drained dates into the food processor and blitz until a smooth caramel consistency. Add peanut butter, coconut cream, salt and honey and blend for 1 minute until creamy and lump free. Pour over the chocolate brownie base and refrigerate. Now get those fingers into the food processor and lick the thing clean – once the blades are removed of course! This high protein, good fat and fibre rich layer is to die for… and it means less elbow grease in the kitchen sink cleaning!
4. Melt the dark chocolate in a bowl either over the stove or slowly in a microwave. Once smooth (and not burnt) add the peanut butter, coconut cream and sea salt and stir until it is well combined. Pour over chilled peanutbutter caramel layer and top with crushed peanuts. Place in freezer for 3-4 hours minimum or overnight for best results.
5. When ready to serve simply take out of tin and let it thaw on the bench for 10-15 minutes. Cut into slices and enjoy! You can freeze ready to grab slices for up to 8 weeks. Little tip when slicing – if the chocolate ganash is really hard and proving difficult to chop, cut long ways and then turn the slice on its side and cut the fingers/pieces that way. It is easier to cut on a small ‘edge’ side rather than flat chocolate. Little bit of architecture model making knowledge there :)
Goodluck, have fun, taste/sample regularly and let me know how it goes! Put your photo up on instagram and tag me @katie_kale_kettlebell or hashtag #kaleandthekettlebell nom nom nom
*ALTERNATIVE RECIPE OPTIONS
1/3 C coconut oil
1/3 C cacao powder
2-3Tbs honey or maple syrup
Melt coconut oil and combine with honey and cacao powder until smooth. Add in place of the melted dark chocolate for the ganash topping.
PALEO: To make this recipe paleo you can simple replace the 1 1/4 C rolled oats with nuts of choice. Almonds or a mix of ABC – Almond Brazil and Cashew would work perfectly.
VEGAN: To ensure the recipe is totally vegan use Maple syrup in place of the honey
My favourite unhealthy biscuit on the market is a a two way tie between the Gingernut biscuit and the Monte Carlo – both Aussie Aarnott’s classics. But we all know that these highly processed biscuits are packed with preservatives and refined sugars that aren’t good for our waistlines when consumed out of moderation. So how can be have our biscuit and eat it too? By removing the nasty stuff and baking my healthy alternative ginger bread biscuits yourself. You can add a thumb print of homemade strawberry jam (recipe from the I Quit Sugar blog) for a cheeky festive touch and Monte Carlo effect. I shall call these my ‘Gingerbread men from Monte Carlo’ biscuits. Don’t forget to put a couple out for Santa with a glass of almond mylk too. He will love them! Not to mention how insanely incredible and festive your house will smell. Continue reading “OH MY GINGERBREAD MEN”
With the Christmas season in full swing it is time to get out the baking tins and wooden spoons for some seriously delicious Christmas baking. Not only will it brighten your day and make the last weeks of work that little bit sweeter – homemade baking makes for wonderful Christmas presents for loved ones and colleagues. After all Christmas is about food… and giving!! Continue reading “NAUGHTY ‘N’ NICE RUMBALLS”
Now if there is ONE thing that I have failed at most in the kitchen – it is healthy and clean alternatives to chocolate chip cookies. In fact all types of clean cookie attempts have ended up in the cupboard or freezer for months on end and eventually in the bin. It doesn’t matter WHAT I tried, they always turned out more like rubber door stops than edible delights… until now! The biggest life lesson going around is ‘when you get knocked down – get back up’ and so I thought I would try ever so hard to redeem myself and bake some sugar-free healthy cookies once and for all. I tried a completely different technique and didn’t use any protein powder or eggs in the hope that they would resemble an actual cookie with a crunch factor. I was so surprised by the final result that I made a second batch the following day. These cookies store great in the freezer and are the perfect cookie for that afternoon sugar craving or late night crunch without ruining your healthy lifestyle. These cookies are sweetened with a date paste made from 100% organic raw medjool dates and low GI organic coconut sugar. I love cooking with (and snacking on) Medjool dates. They are natures number 1 sweet fix without the nasties and come down of the ‘white stuff’. Dates are packed with fiber for a healthy digestive system and full of essential nutrients and minerals. Try my sticky date pudding >> recipe here.
THE BEST EVER CHOCOLATE CHIP COOKIES
About 16 cookies – GF SF V P DF – 15 minutes
15 medjool dates (pitted) soaked in boiling water for 15 minutes
1 cup almond butter
1 cup spelt flour (could also use wholemeal flour or quinoa/buckwheat etc)
1/2 cup rolled oats
2 Tbs flax meal or ground chia seeds
1/4 cup boiling water
1 cup roughly chopped dark chocolate (quality matters – I use 70-85% Lindt dark or Raw Dark Loving Earth)
3 Tbs coconut oil melted
1 tsp baking soda
1 tsp sea salt
1 tsp vanilla extract
1 tsp cinnamon (you can omit this but I am a cinnamon addict so added it without thinking twice)
1/4 cup coconut sugar
Preheat oven to 170 degrees Celsius. Line baking tray with baking paper and set aside.
Soak dates in boiling water for 10-15 minutes. Drain. Pour dates into food processor and process until it forms a paste. You may want to add a dash of hot water if it is not soft enough.
Mix the flax meal with 1/4 cup boiling water until a gooey gel forms. Add this to the food processor.
Add the almond butter, coconut oil, vanilla and coconut sugar and pulse until combined.
In a large bowl mix the ‘dry’ ingredients together. Pour date almond butter mixture into dry bowl and combine with a wooden spoon. Add the dark chocolate chunks and stir.
Roll into balls and place on baking paper. Flatten with a fork or your fingers and place in oven for 10-12 minutes until golden brown.
Cookies will be soft and delicate until they cool down. Allow to completely cool before transferring. I like to store mine in the freezer for that extra crunch and it also stops them from crumbling.
Note; I didn’t have flax seed meal at the time so I just added whole flax seeds for an extra crunch factor. If you do this you must omit the 1/4 cup boiling water as this is only for the flax ‘gel’. If your mixture is dry – add a little more boiling water. It should be sticky!
You can be a little bit creative with your cookies and add some extras like coconut, chia seeds, orange rind or goji berries… :)