Crispy seeded crackers

These easy to make crackers are a game changer! Nice with dips or cheese or as an alternative to bread with a salad for lunch. Next level …. really! Try experimenting with your own flavours.

My personal favourite is fresh, finely chopped Rosemary OR Turmeric powder and Fennel seeds.

Ingredients:
1/3 cup of almond meal
1/3 cup sesame seeds
1/3 cup pumpkin seeds
1/3 cup sunflower seeds
1/3 cup linseed / flaxseeds
1 TBSP ground psyllium husk
1 tsp salt
1/4 cup melted coconut oil
1 cup boiling water

Method:

Heat oven to 160 degrees regular heat (150 degree fan forced) and line a baking tray with grease proof paper

Mix everything together, except oil and water. Combine these two and mix through last.

Spread dough thinly onto the tray - the thinner the better. (Try using an extra sheet of grease proof paper on top and use your hands to spread it out as thin as possible ..then peel off the paper).

Bake on lower rack for 50-60 mins. Open the door a crack for another 20-30 mins to allow the crackers to ‘dry and crisp up’ once cooked, with the oven ‘off’.

Cool crackers on the tray before breaking them up into pieces. If not completely dry, pop into the oven again for another 10 minutes! Dry and store in a glass jar with a tight fitting lid.

Enjoy! ~

Prebiotic Fennel & Citrus Salad

Such a divine mix! Fennel is in season right now and is one of my favourite vegetables - and so versatile! What makes fennel’s properties so wonderful is that it is a great Prebiotic, which means it helps to feed the good Probiotic bacteria …helping to feed the good guys and restore balance and health in the Microbiome. Just as we need to eat, so do Probiotics!

A decent side salad for 4

2-3 medium sized fennels
3 grapefruits (my favourite) or oranges or a combination of both
Coconut sugar to taste
1/2 cup Extra Virgin Olive Oil
3 TBSP flat leaf parsley

Method:

Using a Mandolin, slice fennel into very fine slices

De-seed and chop the grapefruit or oranges into segments and slices. Combine and include the juice.

Put all in a serving bowl and cover with the EVOO and parsley. Add in avocado slices, or mint, walnuts ….
Such a simple salad, great with salmon, white fish, steak, a quick lunch salad…

Enjoy!

Anti Inflammatory Smoothie

Serves 1-2
 1 med carrot cut into pieces
 1 med apple quartered
2 large celery sticks cut into pieces (ensure organic!)
1/2 cucumber cut into pieces
1 Tbsp fine ground flaxseed
 1cm piece fresh ginger, or to taste
 1 Tbsp cashew butter or 1/4 cup raw cashews
1cm fresh turmeric, or 1/4 tsp turmeric powder
1 tsp cinnamon
1/4 cup coconut milk
1 cup filtered water, or a little extra if you like a thinner smoothie
1/2-1 cup ice cubes
Optional: add 1/3 cup of chopped pineapple when in season

Method

Pop all ingredients into a high-speed blender. eg: Vitamix.

Blend at half-speed for a few seconds then increase to high-speed until you reach a smooth and creamy consistency.

Serve. This is a big serving, leftovers will stay fresh in the fridge for 1 day.

Home Made Mayo

So easy to make - without the nasty canola or sunflower oils!

Kids sandwiches, salads, you name it….

1 FR Egg
1 heaped Tsp of Dijon Mustard OR 1/2 Tsp crushed yellow mustard seeds
1 clove of peeled garlic
A pinch of sea salt
1-2 TBSP lemon juice (add sauerkraut juice from fridge if you prefer)
1 cup Olive Oil Light ('Light' - very important!) or mix of Macadamia and Olive.
Salt & Pepper to taste

Method

Stick blend all ingredients except light olive oil. Very slowly add olive oil ... a little at a time
Pour into glass mason jar and refrigerate! This will firm up in the fridge and will last for a week or so.

Salted Tahini Fudge

1 cup tahini
4 TBSP cacao powder
4 TBSP melted coconut oil
5 TBSP raw honey, adjust to taste
1 TSP vanilla extract
Coarse sea salt, to taste

Method

Line an 8x5 inch bread loaf pan with parchment or wax paper.
Add all of the ingredients except for the salt into a bowl and mix well. Taste and add more sweetener if needed.
Pour the batter into the parchment-lined pan, sprinkle with coarse sea salt, then put the pan in the freezer for an hour or until solid.
Remove the fudge and cut into squares.
Store in freezer. 

Notes:  These treats will melt in your mouth - and also on your hands if you don't eat them quick enough!
Enjoy :)

Hot Cross Bun Muffins

Makes 8
2 cups almond meal
1/4 cup buckwheat flour
3/4 cup dried fruit - blueberries, cranberries, and sour cherries
1 TBSP psyllium
1 TBSP cinnamon
1 TBSP All spice
2 tsp baking powder
1 tsp orange rind
1/4 tsp sea salt
1/4 cup coconut oil, melted
4 FR Eggs

Egg Wash & cross

1 egg (yolk for wash, white for cross)
1 1/2 TBSP desiccated coconut

Method

150 degree oven - preheated.

Add flours, dried fruit, psyllium, spices, baking powder and salt to a large mixing bowl and combine well.
Add coconut oil, beaten eggs and stir until thoroughly mixed
Scoop into greased small muffin tins and bake for 10 minutes

To make the egg wash and cross, firstly separate your remaining egg. Whisk yolk and set aside
Add egg white and desiccated coconut to a small bowl and whisk well. Transfer to a piping bag or zip lock bag with a corner cut off.
Remove muffins from the oven and coat with egg yolk. Use the egg white and coconut mix to form a cross on each muffin.
Place back in the oven and cook for 15 minutes or until a skewer inserted comes out clean. 
Serve with lashings of butter!