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Anzac Biscuits ( grain free, gluten free)



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



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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Grain-free Bread


Grain free bread
Adapted from Sarah Wilson’s recipe
1 1/2 cups almond meal
3/4 cups organic no preservative arrowroot flour
1/2 tsp real salt
1/2 tsp baking soda
5 free range eggs
1 1/2 tsp apple cider vinegar
1 tblsp chopped fresh parsley
1 lg zucchini grated
100gm cooked chicken finely chopped
1/4 cup nutritional yeast
Preheat oven to 160 deg
I use a silicon loaf tin so don’t need to line this, line a loaf tin with baking paper.
In a large bowl mix

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together all the dry ingredients. In a separate bowl whisk the egg then add vinegar. Add eggs and remaining ingredients to dry mix, stir to combine.
Pour the mixture into prepared tin.
Bake for 30-35 min or until golden brown.
Allow to cool before slicing.
I slice into about 17-18 slices and freeze.
I like to put this in the sandwich press to toast it then top with avocado…

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Garlic Bread


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

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Banana & Walnut Muffins

Banana & Walnut Muffin
1/2 cup of coconut flour
1/2 tsp real salt
1/2 tsp baking soda
1/2 tsp baking powder
4 over ripe bananas, best to use frozen bananas (defrosted)
4 eggs, whisked
1/4 cup melted coconut oil
1/8 cup raw honey
1 cup of crushed walnuts
Preheat oven to 180*C
Combine coconut flour, salt, baking soda, powder and walnuts into a large mixing bowl.
In a separate bowl combine banana, egg, oil, & honey.
Add wet ingredients to the dry, mix well.
Line muffin tray with liners, I use silicon liners.
Put about just under 1/4 of mixture in each muffin.
Bake for 20 – 25 min or until golden brown on top and cooked though
I got 17 muffins out of this mixture

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Chocolate Brownie


1 cup rolled oats ( put in blender to make a course flour )
1/2 cup almonds meal
1/2 cup coconut flour, I used shredder coconut, and put it though the blender
3/4 cup cacao
5 eggs
Lg sweet potato about 650gm
1/4 cup coconut oil, melted
1/4 cup honey
1/2 cup almond milk, but

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can use dairy, rice or oat milk
1 tsp vanilla

Preheat oven to 180*
Cook sweet potato ( I do this in the microwave )
Combine dry ingredients in a mixing bowl, mix well to make sure there are no lumps.
Put cooked sweet potato, honey, coconut oil, almond milk & vanilla in to a high powered blender or food processor and blend until smooth.
In a separate bowl whisk eggs.

Add sweet potato mix and eggs to dry ingredients. Mix well.

Pour mixture into a lined lasagne dish.

Cook in a preheated over for 35-40 min or until cooked. Check by inserting a skewer into the middle, when cooked skewer will come out clean

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Banana Bread


1 1/4 rolled oats
2 Tblsp raw honey
2 Tblsp coconut oil
1 cup rolled oats made into flour
1/2 tsp baking soda
1/4 tsp real salt
1 tsp macca powder, optional
1 egg
1 1/4 cups of frozen or overripe bananas about 3 lg bananas
1/2 cup unsweetened shredded coconut.

Preheat oven to 180*.
Mix rolled oats, honey and oil in a mixing bowl. In a separate bowl mix oat flour (rolled oats put in blender and blended down to flour) baking soda, macca powder and salt.
Add egg, banana, and coconut to rolled oats, mix well. Add oat flour to rolled oats, mix well.

Line baking tin with baking paper.
I used 3 mini loaf tins.

Top with a few slices of fresh banana. Cook for 35- 40 or until skewer comes out clean. Serve with fresh berries and Greek yogurt. Great for breakfast