Sunday, January 14, 2018

DIY Gluten Free Bars: Apricot

Ingredients:

1/2 cup dried apricots
1/2 dried cup dates
1 cup of desiccated coconut
1/2 cup cashew nuts
1 tablespoon chia seeds
1/4 cup coconut oil
1/2 tsp vanilla
*2 tablespoons of water



  • Soak the dates for at least 5 minutes in boiling water to soften them.
  • While the dates are soaking place the apricots, coconut, cashew nuts, chia seeds, coconut oil and vanilla into the food processor.  
  • Drain the water off the dates and into a bowl.*
  • Add the dates to the food processor and blend ingredients together.
  • If the mixture is not coming together in the food processor making a 'ball' shape add 1-2 tablespoons of the water that was saved from the dates.
  • Spread the mixture onto the prepared tray.
  • With another piece of baking paper on top, flatten the mixture using a rolling tool to smooth the mixture into a rectangle shaped slab about 1/2 centimetre thick.

  • Remove the top piece of baking paper before cooking.
  • Sprinkle a little extra coconut on top if you want to.     
  • Bake at 180 degrees celcius for approximately 25 minutes (or longer if you want crunchier bars).
  • Once removed from the oven, slide the baking paper and slab onto a cooling rack allowing it to cool for around 10-20 minutes.
  • Next slide the baking paper onto a large chopping board and begin slicing the slab into bars approximately 7 x1-1.5 cm. 
  • Store in an air-tight container.



DIY Gluten Free Bars: Peanut


Ingredients:

1 cup dates 
1 cup oats (I used Bob Red Mill GF, Quick Cooking Oats
1/2 cup peanuts
1/4 cup sunflower seeds
1 tablespoon chia seeds
1/4 cup coconut oil
*2 tablespoons of water



  • Soak the dates for at least 5 minutes in boiling water to soften them.
  • Prepare a flat tray with baking paper.
  • While the dates are soaking place the oats, peanuts, sunflower seeds, chia seeds and coconut oil into the food processor.  
  • Drain the water off the dates and into a bowl.*
  • Add the dates to the food processor and blend ingredients together.
  • If the mixture is not coming together in the food processor making a 'ball' shape add 1-2 tablespoons of the water that was saved from the dates.
  • Spread the mixture onto the prepared tray.
  • With another piece of baking paper on top, flatten the mixture using a rolling tool to smooth the mixture into a rectangle shaped slab about 1/2 centimetre thick.
  • Remove the top piece of baking paper before cooking.
  • Bake at 180 degrees celcius for approximately 25 minutes (or longer if you want crunchier bars).
  • Once removed from the oven, slide the baking paper and slab onto a cooling rack allowing it to cool for around 10-20 minutes.
  • Next slide the baking paper onto a large chopping board and begin slicing the slab into bars approximately 7 x1-1.5 cm. 
  • Store in an air-tight container.







Wednesday, January 10, 2018

Seed Crackers

I was just snacking on some of these after my morning walk and it reminded me to post the recipe here.

Seed Crackers

1 cup sunflower seeds
1/3 cup pumpkin seeds
1/3 cup sesame seeds
1 cup flax seed
2 tbl ground psyllium husk
1 tsp pink Himalayan salt (either put it in the mixture or sprinkle on top before baking)
2 tablespoon olive oil
1 ½ cups boiling water

This mixture makes 3 trays.

Stir everything together until mixture thickens.
Line a tray with baking paper (not wax paper).
Spread 1/3 mixture on the tray.
Put another piece of baking paper over the top of the mixture and then flatten/roll the mixture out thinly.
Remove the top piece of paper before baking. 

Bake 45 mins 150 degrees Celsius  (or more if you want it crispier). 
Break/cut into individual pieces to store or serve.
Store in an airtight container.

*To freshen the crackers up, just put the pieces back in the oven for 5-10 minutes on low heat.

Wednesday, August 16, 2017

Pancake Mix (dairy free, refined sugar free, gluten free)

Saturday or Sunday mornings in our house usually include a fresh batch of delicious pancakes. I used to make two separate mixes to cater for the various dietary restrictions, until perfecting this mix which we all love.  Hopefully you enjoy it as much as we do!

2 cups almond milk
1 teaspoon vinegar
2 Cups of GF flour (or 1.5 cups + ½ cup rice flour)
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons honey
2 eggs
2 tablespoons coconut oil
1 teaspoon vanilla
1-2 bananas or a handful of dates


Put it all in the blender and combine until smooth! 

*Pancakes can be cooked and eaten hot or cold.
*I pre-made this mixture before we went camping and kept it cold until I used it the next day. 



Sunday, October 25, 2015

Spiderman Party

My son wanted an "at home" party with his friends this year. Afterwards with aching feet and a big clean-up ahead of me, I was reminded of just how much more work they are.

Thankfully it was worth it!

Worth it for the memories we made, the enjoyment shared and the expressions of fun on all the children's faces.

So here's the low down on planning a Spiderman theme, enjoy!

My first recommendation would be to check what you can find online. This is an example of free downloadable printable Spiderman themed party kit found at Oh My Fiesta.  There's also a lot of Spiderman images to use for decorating or invitations etc.  They're found here.

















Spiderman colouring in




Shoot the spider game.
Pin the spider on the web

The kids all made a "Spider Sucker"



I hope you have just as much fun at your Spiderman party as my son did!!

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