These are a decadent combination of peppermint and chocolate rolled in coconut.
Bliss balls are a delicious healthy snack, great for satisfying those chocolate cravings.
Peppermint Bliss Balls
Makes 21 Bliss Balls
1 cup of raw almonds
2 cups of dried dates, soaked in boiling water for 15 minutes
2 tbls cocoa
1/4 cup coconut oil, melted
4 drops of peppermint essence or peppermint oil
Coconut for decorating
Place the Almonds in a food processor and process until broken up into small pieces.
Drain the dates and add them to the Almonds.
Add the cocoa, coconut oil and peppermint essence and process until well combined.
Roll into bite size balls and roll in coconut. If mixture is to soft place in the fridge for 15 minutes.
Store in the fridge for up to a week or a few months in the freezer.
Simple, Sinful Chocolate dessert ready in 5 minutes. If your trying to be good you can find a healthier version Here
Naughty Chocolate Mug Cake
4 tbls flour
4 tbls sugar
2 tbls cocoa
3 tbls milk
3 tbls oil
3 tbls chocolate chips (optional)
Splash of vanilla essence
Add dry ingredients to a mug, mix.
Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips (if using) and vanilla essence, mix again.
Microwave for 3 minutes.
The cake will rise over the top of the mug, don’t worry it will go down again.
Serve with a scoop of ice cream.
Curb those chocolate cravings with this 5 minute dessert.
Healthy Chocolate Mug Cake
1 egg, lightly beaten
1 tsp baking powder
1/4 cup LSA
2 tsp cocoa
2 tsp honey or pure maple syrup
2 tsp pics peanut butter or almond butter
Sprinkle of coconut (optional)
Add all ingredients to a mug and give it a good mix.
Microwave for 60 seconds.
Sprinkle coconut on top.
Serve with Greek yoghurt.
This play dough is a great sensory activity to help children unwind after a busy day.
Calming Play dough
1 cup flour
1/4 cup salt
1 tbsp oil
1 tbsp cream of tartar
1 cup boiling water
2 drops purple food coloring gel
2-3 drops lavender essential oil (Available from The Warehouse)
Mix all dry ingredients in a bowl, add oil and boiling water.
Add food coloring and lavender oil, mix well.
Tip dough onto floured bench top and knead until dough comes together. Add more flour if mixture is to sticky.
Store in airtight container or wrap in glad wrap.
Keeps for at least 3 months.
This Banana Bread is so delicious and moist, I love how the coconut sugar caramelizes on top of the bananas while baking. Great for school lunches and toasts well too.
Healthy Banana Bread
3 ripe bananas, one extra if you want to decorate the top
1 1/2 cup spelt flour
1 tsp baking soda
Pinch of salt
1/2 cup Greek Yoghurt
1/4 cup coconut sugar, extra to sprinkle on top
1 tsp cinnamon
1 tsp vanilla essence
Pre heat oven 165C
Add bananas and eggs into a food processor or a bowl blend/mix until smooth.
Add the rest of the ingredients and mix well.
Place in a lined baking tin.
Lay sliced banana on top and sprinkle coconut sugar over the banana.
Bake for 30-40 mins until golden and a knife comes out clean.
These lemon loaves are measured by a yoghurt pottle. They are so simple even the clean up is easy. The original recipe is made into a 20 cm cake pan.
Yogurt Pottle Lemon Loaves
150g pottle of either Lemon Yoghurt or greek yoghurt
1 pottle neutral oil, such as sunflower, grapeseed or rice bran oil
2 pottles caster sugar
3 pottles plain flour
2 tsp baking powder
finely grated zest of 2 lemons
1/2 pottle icing sugar, for glaze
2 tsp lemon juice, for glaze
Preheat oven to 170˚C fanbake.
Grease your loave tins or cake tin.
Combine all ingredients except icing sugar and lemon juice in a large bowl, scraping out the pottle with a spatula between ingredients.
Stir with a until evenly combined. Transfer to prepared tin and bake until the top is golden and a skewer inserted into the centre comes out clean (about 40 minutes).
Allow to cool in the tin, then transfer to a serving plate.
To make Lemon Glaze, half-fill pottle with icing sugar then add lemon juice and stir until smooth, adding a little extra if necessary to make a runny glaze. Drizzle over the cake and garnish with fresh seasonal berries.
Making bread can be very time consuming, but with this recipe its a simple one mix dough that you don’t need to let rise because it rises in the oven during the first stage of low temperature cooking.
Busy People’s Bread
Makes 2 loaves
2 cups boiling water
4 tsp honey
2 cups cold water
7 tsp dry yeast gradules
2 3/4 cups high-grade flour
2 3/4 cups wholemeal flour
3 tsp salt
2 cups sunflower
4 tbsp pumpkin seeds
Preheat oven to just 80C and grease and line two loaf tins with baking paper.
In a large bowl, mix boiling water with honey to dissolve. Add the cold water and yeast and put to one side for 10 minutes.
Whisk the yeast mixture then add white and wholemeal flour, salt and sunflower seeds and mix with a large spoon until evenly combined. ( The mixture will be very loose, wet batter.)
Divide mixture between prepared loaf tins, spread evenly and flatten tops. Sprinkle 2 tbsp pumpkin seeds over the tops of each loaf and, run a sharp knife through the top of each loaf in at least 3 or 4 places so it rises evenly without splitting.
Bake for 20 minutes at 80C and then turn up the oven to 210C and bake for a further 30-40 minutes. When cooked, the loaves will sound hollow when tapped. Turn out of the tins while still hot and leave to cool. This bread stays fresh for several days and toasts well.