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Last weeks lunchbox’s

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Last weeks lunchbox
1. Bacon base egg muffin.
butter biscuit and fruit & veg bag
2. Lemon and braggs chicken tenderloins & sweet potato fries.
Grain free crackers & avocado dip
Apple & mandarin
3. Skinless sausages & sweet potato fries.
Raw brownie
Fruit pack ( 1/2 mandarin, 1/2 peach, 1/2 plum)
Veg pack ( carrot, celery, cucumber, tomato
4. Marinated chicken drumsticks & sweet potato fries
Butter biscuit & carrot sticks
Mandarin & plum
5. Bacon base egg muffin.
plum, raw brownie, apple and carrot & cucumber.

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Anzac Biscuits ( grain free, gluten free)

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1 cup almond meal
1 cup roughly chopped nuts, I used walnuts, cashews and almonds
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened coconut flakes
4 heaped tbsp arrowroot flour, makes sure it doesn’t have 220 in the ingredient list
1/4 cup coconut oil, melted
2 tbsp raw honey
1/2 tsp bicarbonate soda
2 tbsp water
Preheat oven to 180•
Combine the dry ingredient into a med size mixing bowl.
In a microwave safe bowl combine the oil and honey and heat on high for between 45 sec to 1 1/2 mins or until bubbling.
Combine the

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water and bicarb soda.
Add bicarb and water to oil and honey, mix well.
Add wet ingredients to the dry, mix well.
You may need to add some more water to the mix if it is too dry.
Divid mixture into 22 balls.
Flatten with hand or fork.
Cook biscuits on a lined tray in preheated oven for around 15 min or until golden brown.

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Grain Free, Sugar Free, Dairy free Pancakes

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1 1/2 cups almond meal, not packed down.
1/2 tsp baking soda
1/4 tsp real salt
1/2 tsp cinnamon ( I did a batch without too)
3 lg eggs
1/4 cup almond, rice or coconut milk or dairy if you want
1/4 cup coconut water, you can just increase milk if you don’t have coconut water, but it adds a nice flavour
2 frozen bananas, defrosted and mashed
1 tsp vanilla

In a mixing bowl, combine the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Add the wet mix to the dry and mix well. Let it rest for about 10 mins.
Heat a nonstick pan over med – low heat. If its too hot the pancakes will burn and be to hard to flip, don’t rush them
Pour in the mixture, you don’t want them too big as you won’t be able to flip them.
Fry pancakes until they start to bubble and the edges start to cook, flip over very carefully using a thin metal spatula.
Cook until golden brown on both sides.
Pancakes freeze and reheat well

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Garlic Bread

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3 cups almond meal
3/4 tsp baking soda
1/4 tsp real salt
1 Tbsp nutritional yeast
1 tsp garlic powder
1 tsp onion powder
4 eggs, whisked
1 tsp brags
1 tsp raw honey
3/4 tsp apple cider vinegar
1/2 zucchini finely grated
1/2 cup chopped fresh parsley
Preheat oven to 160*
Mix the dry ingredients in a large mixing bowl, in a separate bowl mix the wet ingredients and the zucchini. Add wet ingredients to the dry, mix until completely incorporated.
Oil a loaf tin, I used 2 baby loaf tins.
Scrap all the batter into tins.
Sprinkle with a little parsley.
Bake for around 20/25 min or until golden brown and a skewer comes out clean when inserted.
Yummy straight out of the oven, spread with some avocado.
Boys will have this in their lunchbox with meatballs.
I will make them in square muffin tray next time for the lunchbox