E A S T E R || hot cross buffins 🐣✖️ a hybrid between a bun and muffin! Make them for Easter Sunday
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HOT CROSS BUFFINS
Makes 12
2 cups almond flour
Ingredients
BUFFINS
3/4 cup spelt or buckwheat flour
3/4 cup almond flour
½ cup milk or almond milk
¼ cup maple syrup or rice malt syrup
¼ cup butter or coconut oil melted
1 egg
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda
1 teaspoon acid (lemon juice or apple cider vinegar)
1 teaspoon cinnamon, ground
1 teaspoon mixed spice
½ teaspoon vanilla powder, extract or essence
½ cup currants, sultanas or raisins or cacao nibs for fruit free
CROSS
1 Tbs spelt flour and dash of water to form paste
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Preheat oven to 180 degrees. Grease muffin tin. Combine flours and dry ingredients. In a food processor blend syrup, egg, almond milk, vanilla and acid. Add wet ingredients to dry and combine. Fold in the raisins or nibs. Careful not to over mix otherwise they might get a little tough. Evenly divide between the 12 muffins holes.
Combine “cross” ingredients and using a snap lock bag, slice the corner to use as a pipe bag. Pipe the cross along each buffin. Bake for 20 minutes until golden and a skewer comes out clean. Serve warm with butter or eat as is! Happy Easter #baking #easter #hotcrossbuffin #sugarfree #healthy
E A S T E R || lemon coconut loaf for a healthy early start to Easter 🐣🍋 I love lemon curd and I think this loaf nailed the sweet and sour balance perfectly! Try it this Easter
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LEMON COCONUT YOGHURT LOAF
2 lemons juiced and zested
3 eggs
1/2 cup coconut oil melted
1 cup full fat Greek yoghurt or coconut oil
Vanilla extract
1 & 1/4 cups oat or almond flour
1/2 cup coconut flour
1/2 cup @natvialiving sweetener or honey or coconut sugar
2 tsp baking powder
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Preheat oven to 180 and grease loaf tin.
In a large bowl combine flours, salt and baking powder. In a separate bowl whisk the eggs, honey, coconut oil, lemon juice and zest. Add the yoghurt. Add the wet ingredients to the dry and mix until combined. Pour into loaf tin and bake for 35-40 minutes until golden brown on the outside. 🐣
It’s great on its own or if you want an “icing” I mix about 3/4 cup Greek yoghurt with 1 Tbs coconut flour and 1 Tbs honey. Spread over loaf once cooled and decorate with lemon zest, the egg shells and Easter chickens! #easter #lemonloaf #lemondrizzle #paleo #baking #sugarfree #glutenfree
L A M B || slow cooked lamb is just the bomb diggity and it really doesn’t require much effort, just time if ya have it! I use the oven bags from Coles and bung it in for 8+ hours and it’s super impressive! House will smell divine, make it for your next dinner party or cosy night in! 🍖
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8 HOUR SLOW COOKED LAMB IN OVEN BAG
2-3kg lamb leg or shoulder
2 onions
1/2 bulb garlic fresh
Olive oil
1 Tbs corn flour
Rosemary
Salt and pepper
Glad oven bag or equivalent
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*Firstly make sure you have 6-8 hours for this* Preheat the oven to 110 Celsius. Make sure meat is room temp not fridge cold.
Rub meat with olive oil, salt/pepper, rosemary. Grab oven bag and shake flour inside of it. This will stop oil splatter. Place meat inside oven bag. Place 2 onions halved and the 1/2 bulb garlic with skin
Tie the bag up, pierce it 8 times and place on oven tray and into the oven for 6-8 hours. Longer the better! Slide the bones out and you can serve it with mash potato or cauliflower, veggies, rice, bread roll... anything! Shredded or in chunks
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RED WINE LAMB RAGU PASTA RECIPE (last photo)
When the lamb comes out of the oven pour half the water/juice into a pot. Shred the lamb and take 1/3 of the meat out and place in pot
Add 1 tin of tomatoes, 2 Tbs tomato paste, 1 cup red wine, salt, pepper and fresh parsley and stir on a medium heat. Add some of the garlic cloves (squeeze the garlic out of the skin) and 1tbs corn flour to thicken. Simmer for 30 mins. Meanwhile cook penne or spaghetti. Serve with Parmesan and some broccoli! Voila 🍝 #lambragu
B R O W N I E S || when you’re on dessert duties so you whip up healthy paleo brownies 👌🏼🍫 Full of healthy fats, omega 3s and antioxidant goodness you can’t go wrong (unless you over bake them. No one likes a dry brownie)
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FUDGEY CACAO BROWNIES
1/2 cup almond butter
1/2 cup peanut butter
2 eggs
1/2 cup coconut oil
1/2 cup almond milk (can use any milk alternative you like)
3 Tbs cacao powder
3 Tbs coconut flour
1 cup dates pitted
Walnuts or peanuts to add optional
Vanilla extract
2 tsp baking powder
2 Tbs honey or maple syrup if you want it a tad sweeter. The cacao can be quite bitter!
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Blitz dates, melted coconut oil, almond milk, vanilla and honey in a food processor into a paste. Add eggs and nut butters and blitz further.
In a separate bowl mix the coconut flour, cacao and baking powder. Pour the wet ingredients into the dry and combine. Add a handful of walnuts if you like (can add any nut or even dark chocolate pieces if you wish) ! The mixture will be thick.
Pour into lined baking dish and bake for 25 -30 minutes. Skewer should come out just clean. Careful not to overcook you want them fudgey! Leave in tin for 10 mins before transferring to wire rack! #brownies #paleo #chocolate #dairyfree #sugarfree #glutenfree #recipe
R E F O R M E R || SUPER EXCITING NEWS .... I am taking on private reformer Pilates clients here in the beautiful south west of WA 🙌🏼🌟🤸🏻♀️
Whether it be improving your core strength, posture and flexibility or assisting a healthy pregnancy - Men, women, old and young, this low impact, dynamic and uplifting workout awaits you!! 🌟
I’ll be joining the awesome team of trainers @themovementsouthwest this week, so if you live down south, know someone who does or are planning a weekend down soon, get in touch for a private session! More information to come 🤙🏼🤗🤩 #upliftedsoulandglutes #reformerpilates #downsouth #spreadtheword
W E E K E N D || homemade zucchini corn fritters with bacon, avocado, poached eggs and feta 👏🏼🙌🏼 Rob said it was up there in his best breakfasts ever! I’ll take that!! ____________________________________________
ZUCCHINI CORN FRITTERS
Serves 4 people
FRITTERS
4 eggs whisked
1 zucchini grated
1 cup corn kernels (I used frozen)
1 cup oat flour (blitzed oats)
2 Tbs olive oil, coconut oil or butter melted
Salt and pepper
Cumin, chives, coriander ... whatever you like
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Place zucchini and corn in a bowl. Add flour. Add eggs and oil. Add herbs and spices and mix together.
Heat fry pan and lightly spray with olive/coconut oil. Fry 3-4 fritters at a time for 2 minutes each side. I like to place them in a warm oven until I’ve finished them all. Repeat until mixture is done. Makes about 12. Serve with bacon or smoked salmon or eggs or whatever your brekky faves are! Great for kids to just munch on as is #zucchinifritters #brekky #weekend
