Healthy Anzac biscuits

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In honour of Anzac Day I made a healthy raw version of the traditional Anzac biscuit which are usually loaded with butter, sugar and white flour. They turned out SOOOO goooooood and take about 5-10 minutes to throw together.

Ingredients:
1 cup of oats
3/4 cup shredded coconut
1/4 cup slivered almonds
2 TBS flax meal
1 cup almond flour
Cinnamon to taste
1 banana mashed (or just more honey would probably work, I wasn’t planning on adding the banana at all until I realised I only had a teeny bit of honey left. However the addition of the banana I think added to the yum factor)
2-3 TBS honey
1/4 cup coconut oil

Toast the oats, coconut and almond slivers lightly. Mix all ingredients together. Form into ball-ish shapes and refrigerate. Either eat them cold or heat them slightly under the griller. Either way they are amazing!

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I don’t know how similar the taste is to actual Anzac biscuits because I haven’t had one in years, but I DO know that these puppies are delicious and will serve your body well instead of dragging it down.

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Lest we forget the Anzacs ❤

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Raw granola bars

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I found a really yummy sounding recipe for baked granola bars but for convenience and nutritional sake I decided to adapt the recipe to a raw version. They turned out amazing and we have been happily snacking on them all week!

Recipe:

Dry ingredients:

1 cup ground flax seeds
1 cup almonds
1/2 cup cashews
1 cup walnuts
1/8 cup sesame seeds
1/2 cup dried banana
1/4 cup oats

Wet ingredients:

1 1/2 cup dates
1/2 cup dried apricots
4 TBS coconut oil
2-5 TBS honey (depending on how sweet you want it)
1/2 TBS vanilla

Pulse all the nuts in a food processor so thy are lightly chopped up. (You can sub for any other nuts or whatever so long as the wet/dry ratio is still close to the same) place all dry ingredients in a big bowl.

Blend the dates and apricots into a chunky paste and add to the dry ingredients along with the other wet ingredients. Mix until well combined and then take out about 1 1/2 cups and place in the blender. Blend this until a sticky ‘dough’ forms (this will hold the bars together). Place back in the bowl, combine and press into a lined shallow pan. Keep in the fridge and enjoy!

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Some holiday baking

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There’s nothing like a bit of holiday baking to get you in the spirit!! Especially since we find it a bit hard to get in the spirit over here, what with the sub tropic temperatures and everything. Alas, only thirteen more days to bask in the sunshine before heading home sweet home for hopefully a white Christmas!

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Vegan, gluten free Ginger snaps:

Dry ingredients:

2 1/4 cups flour (I used buckwheat and Amaranth, any would do though)
1/8 cup almond or hazelnut meal
1 1/2 TBS ginger powder
1 tsp cinnamon
1/2 tsp nut meg
1/2 tsp baking soda
2 tsp baking powder

1 TBS grated ginger
1/4 cup water
1/3 cup molasses
1/3 cup honey
1/3 cup coconut oil (room temp, not totally melted)
1 TBS brown sugar
1tsp vanilla
Dash salt

Combine dry ingredients and wet ingredients and mix together until a firm-ish but sticky dough forms.

Roll into balls, press down with fork and sprinkle with a tiny bit of raw sugar and a teeny tiny bit of sea salt.

Bake in a moderate oven for about ten minutes.

Once cooled, Store in the fridge.

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Rice Krispy squares!!

I never actually ate these much as a kid but I know they were quite popular. I don’t know how similar they are to the real marshmallow/butter/white rice bubble version because as I said I never was a rice krispy expert but they taste good, they’re healthy and they satisfy a sweet craving!

Ingredients:
4 cups gluten-free brown rice cereal
1/4 cup ground flax seed
1/2 cup brown rice syrup or honey 1/3 cup peanut butter or other nut butter
1 tsp pure vanilla extract

Mix the cereal with the flax
Meal (what’s up sneaky omega and fibre!!) and set aside.
In a small saucepan heat the sweetener and nut butter until liquidy. Add the vanilla and pour over the cereal. Mix with a wooden spoon until all the cereal is coated. Press into a pan and chill for at least an hour.

To take them to the next yum factor level, drizzle with melted dark chocolate or caramel sauce.

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Happy Christmas Baking!!!

Tasty Tahini cookies

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I discovered tahini cookies at the health food store recently and have spent way too much money purchasing them every time I’m in or around the shops. Thus, I decided to make my own, based on the ingredients in the store bought variety, and low and behold, they were a great success!

Tahini (made from ground sesame seeds) is super good for you. Chocka block full of calcium and vitamin B, therefor being especially amazing for people who don’t partake in animal by products, as both of those nutrients are hard to attain otherwise.

Tahini cookies:

Wet:
1 cup tahini
1/2 cup honey
2 TBS peanut butter or melted coconut oil
2 tsp vanilla

Dry:
1/2 cup brown rice flour
1/2 cup oats
1/2 cup fine flaked coconut
1/2 TBS cinnamon

Combine wet, combine dry, combine together, add: 10 ish soaked and chopped dates, Handful peanuts or other nuts, (dark choc chips would be amazing too)

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I baked them in a crescent muffin tin thing so they would come out a round-ish shape. They took a while to bake at about 200. Typical me, I did not time it. I’m going to guess about half an hour tho.

Once they have cooled a bit pour melted chocolate over top!! Soo goood!!

Melted choc:

Couple TBS coconut oil melted
Couple TBS cacao
Bit of honey

Stir it up adjust to your taste.

Enjoy the health benefits and the tantalising taste of these tasty tahini treats!!

Holy mother do I have an update on these!!!!
I made them again with coconut oil instead of peanut butter and added two tablespoons of cacao and they are dangerously good.

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Danger. They taste like fricken the best chocolate shortbread you’ve ever tasted. Wow.