Cacao Almond Slice

I have got the most amazingly delicious gluten free, dairy free and cane sugar free chocolate slice recipe for you. Say hello to my Cacao Almond Slice!¬†This was one of the first recipes I ever created over three years ago and I’m finally getting around to sharing it with you! My bad ūüėČ

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My Cacao Almond Slice garnished with flaked almonds
This is a recipe that I come back to all the time. It is super quick and easy to make and oh so yum. It’s kind of like eating a brownie. This recipe is always a massive hit and if you make it I promise you’ll have people asking for the recipe so they can make it at home too. Plus you’ll also be wondering how on earth it got eaten so fast!

I love this slice so much because it doesn’t feel like I’m eating something that is gluten, dairy and cane sugar free. It is decadent, it is moist and it is sweet. It ticks all of my yummy treat boxes. I hope you love it as much as I do and it becomes a favourite recipe in your household.

You can also turn this Cacao Almond Slice recipe into a moist chocolate cake. Simply cook it in a small round baking tin and bake it for 35 to 40 minutes. Easy.

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You can turn this recipe into an amazing chocolate cake just by baking the batter in a small round cake tin and cooking it for 35 to 40 minutes in a 180 degrees Celsius oven. So versatile!

Cacao Almond Slice

Ingredients:

  • 200g raw almonds (if using a Thermomix) or almond meal (if following the conventional method)
  • 25g tapioca flour or arrowroot starch
  • 100g coconut milk (full fat)
  • 2 free range organic eggs
  • 80g coconut oil, melted, or macadamia oil
  • 2 teaspoons of gluten free baking powder
  • 1 teaspoon of ground vanilla powder
  • 25g raw cacao powder
  • 100g pure maple syrup or rice malt syrup
  • For garnish – 2 tablespoons of flaked almonds or cacao nibs (optional)

Thermomix Method:

  1. Pre-heat your oven to 180 degrees Celsius. Line a slice tin with baking paper.
  2. Place the raw almonds in your Thermomix bowl and grind on speed 8 for 10 seconds.
  3. Place all of the remaining ingredients (except the optional garnish) into your Thermomix bowl and blend on speed 5 for 30 seconds.
  4. Pour the Cacao Almond Slice mix into the prepared slice tin. If you wish, you can sprinkle the slivered almonds or cacao nibs on top for a garnish. Bake the slice in your pre-heated oven for 30 minutes or until a skewer inserted into the slice comes out clean.
  5. Remove from the oven and allow to cool in the slice tin for 30 minutes before removing onto a wire rack to cool. Serve warm or cool.

Conventional Method:

  1. Pre-heat your oven to 180 degrees Celsius. Line a slice tin with baking paper.
  2. Place all of the ingredients into a large mixing bowl and mix well with a whisk until combined and you have a smooth and velvety batter.
  3. Follow steps 4 and 5 above in the Thermomix method.

 

 

Slow Cooked Lamb Shanks with Sweet Potato

It’s time to crack out the lamb shank recipes! I love this Slow Cooked Lamb Shanks with Sweet Potato creation. It is really simple to make and full of wholesome ingredients and fragrant spices to make your mouth water. The smells in the kitchen while its cooking are divine.

I make this recipe in my beautiful Le Creuset pot and cook the whole dish in the oven for about 2 and a half hours, until the meat is just falling off the bone. The sauce is rich and fragrant and is delicious served with polenta or mashed potato. You can serve it with anything that will help you soak up the tasty sauce.

This is a weekend dish for me. It takes about 2 hours and 45 minutes to prepare and it is so worth it. It’s a hands down winner with the whole family.

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My Slow Cooked Lamb Shanks with Sweet Potato served on a bed of dairy-free polenta (cooked with home made vegetable stock and some olive oil).

Slow Cooked Lamb Shanks with Sweet Potato

Serves 4 (very generous serves)

Ingredients:

  • 2 teaspoons macadamia oil
  • 4 lamb shanks
  • 2 heaped teaspoons ground cumin
  • 2 heaped teaspoons ground coriander
  • 2 teaspoons paprika
  • 1 teaspoon ground ginger
  • 2 whole cinnamon sticks
  • 1/4 cup of water
  • 2 brown onions, diced
  • 2 celery stalks, diced
  • 1 litre¬†of home made stock (I use vegetable stock that I make in my Thermomix)
  • 800g of sweet potato, washed with the skin left on, cut into 3cm pieces
  • 1/4 cup of organic sultanas
  • 400g can of chickpeas, drained and washed

Method:

  1. Pre-heat your oven to 150 degrees Celsius.
  2. Heat the oil in a large casserole dish over medium heat. Add two of the lamb shanks and brown on each side. Transfer them to a plate. Repeat with the remaining two lamb shanks.
  3. Add the cumin, coriander, paprika, ginger and cinnamon to the casserole dish. Stir until fragrant – about 1 minute.
  4. Add the brown onion, celery and water to the casserole dish. Stir well to allow the water to degrease the casserole dish. Cook for 5 minutes until the onions and celery soften.
  5. Return the lamb shanks to the casserole dish and add the stock, sweet potato and sultanas. Bring to the boil.
  6. Transfer the casserole dish to the oven and cook for 2 hours with the lid on.
  7. Remove the casserole dish from the oven and add the chickpeas, stirring gently to mix through. Return the casserole dish to the oven to cook for a further 30 minutes with the lid off. The dish is ready when the meat is tender and falls off the bone. Remove the casserole dish from the oven.
  8. Serve with cooked polenta or mashed potatoes.

I use the Polenta recipe from the Thermomix Basic Cookbook. It is really easy to make and contains no dairy.

Lamb Shanks Sweet Potato Chickpeas closeup

Home made almond milk

I’m a massive fan of home made almond milk. It tastes great and it’s so simple to make with just two ingredients! It wins hands down in any competition against the store bought varieties of almond milk. It contains a greater proportion of almonds to water, it has no nasty additives, preservatives or thickeners, and it contains no seed oils (like canola or sunflower oil) which I like to avoid. Best of all, I get to choose the quality of the almonds I put into my almond milk. Wherever possible, I choose pesticide free Australian raw almonds or organic raw almonds if I’m feeling like spending big.

So how do you make this amazing non-dairy milk at home? Watch my video below to see how you can do it. You do need to be a little prepared by soaking your almonds overnight (or for at least 4 hours) in water, preferably filtered water if you have access to it. Then it’s simply a matter of blending your soaked almonds with your chilled water and then straining the end product to get a creamy, smooth and delicious home made almond milk. Yum!

Home Made Almond Milk

For my home made almond milk you will need:

  • 1 cup of raw almonds¬†soaked overnight in filtered water
  • 750g of chilled filtered water (or room temperature water with a big handful of ice) – you can use up to 1000g of chilled water if you want a thinner consistency of almond milk and want to make the almonds go further
  • a nut milk bag (or muslin cloth or a clean Chux cloth)
  • a 1L glass jar to store your almond milk in
  • a Thermomix or high-speed blender

Method:

  1. Blend the soaked almonds and the chilled water in your Thermomix or high-speed blender. If using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
  2. Strain the almond milk through a nut milk bag and reserve the almond pulp for other recipes.
  3. Pour the almond milk into your glass storage jar and store in the fridge for up to 3 days.
Turmeric Milk
You can use this home made almond milk in my Turmeric Milk recipe or in my smoothie recipes.

Use your home made almond milk in smoothies, in baked treats, to make hot chocolate, in custard or to use on top of your cereals. I love almond milk in my Turmeric Milk recipe. This is a wonderfully soothing and healing recipe any time of year.

However you use it, check out the video and give this recipe a try!

 

Gluten Free Zucchini Muffins

These are a favourite in our household. They are such a brilliant lunchbox treat for the kids and a yummy snack too. My Gluten Free Zucchini Muffins have lots of hidden vegetables in them and they take about 2 minutes to make in my Thermomix. I also mill my own gluten free flour using whole brown rice and buckwheat, providing lots of extra nutrition with no preservatives. This equates to quick, easy, delicious and healthy food for my growing boys. Just what this mum wants!

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If you want to save some for another time these do freeze well. And if you don’t have a Thermomix, just grate all of your vegetables, use 200g of any gluten free flour you have, and then whisk everything well in a large mixing bowl.

You can also personalise these yummy Gluten Free Zucchini Muffins by adding extra vegetables on top. I have one son who goes bananas for cherry tomatoes, so he gets these halved on his. My other son is not a fan, so plain muffins are his favourite.

My boys are enjoying these in their lunchboxes tomorrow, along with some organic grapes, cut up carrot and cherry tomatoes, and a delicious gluten free chocolate cupcake. Yummo.

Enjoy!

Gluten Free Zucchini Muffins

Makes 12

Ingredients:

  • 100g brown rice (or any type of rice that you choose)
  • 100g buckwheat
  • 2 zucchinis, cut into chunks
  • 2 small carrots, cut into chunks
  • 6 free range eggs
  • 80g coconut oil
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon Himalayan salt or sea salt
  • 12 muffins patties
  • 6 cherry tomatoes, cut into halves¬†(optional)

Method:

  1. Pre-heat your oven to 180 degrees Celsius and line a 12 hole muffin tray with paper muffin patties.
  2. Place the brown rice and buckwheat into your Thermomix bowl and mill on speed 9 for 1 minute. Set aside.
  3. Place the zucchini and carrot chunks into your Thermomix bowl and chop on speed 5 for 3 seconds. Scrape down the sides of the bowl.
  4. Add the remaining ingredients and the reserved brown rice and buckwheat flour. Mix on speed 5 for 20 seconds.
  5. Divide the mixture evenly amongst the 12 muffin patties. If using, place a cherry tomato half on top of each muffin and press down lightly.
  6. Cook in your pre-heated oven for 25 minutes, or until a skewer inserted into the centre is clean when removed. Remove from the oven and allow them to sit in the muffin tray for 10 minutes. Then remove the muffins from the tray onto a wire rack to cool. Serve warm or cool.
  7. Store in an air tight container in the fridge for up to 3 to 4 days.
Muffins before going into the oven to cook
Muffins before going into the oven to cook.
These Gluten Free Zucchini Muffins are a delicious addition to your child's lunchbox.
These Gluten Free Zucchini Muffins are a delicious addition to your child’s lunchbox.

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Mango Coconut Slushie

In true summer style, we’re wearing the bare minimum, positioning ourselves to get as much of the bay breeze as possible and sipping on Mango Coconut Slushies. Perfect.

This Mango Coconut Slushie reminds me of coconut flavoured mango lassi. It has a coconut water and coconut yoghurt base and lots of frozen mango and ice. Flavoured with a hint of fresh mint, this drink is refreshing, naturally sweet and perfect in the heat. I hope you and your family enjoy it as much as we do!

Happy holidays everyone!!!

Mango Coconut Slushie

Serves 4

Ingredients:

  • 140g (1 cup) of ice
  • 320g (2 cups) of frozen mango
  • 130g (1/2 cup) of natural coconut yoghurt
  • 750g (3 cups) of unsweetened coconut water, chilled
  • A few sprigs of fresh mint

Method:

Place all of the ingredients into your Thermomix or high speed blender and blend until smooth. If using a Thermomix, blend on speed 9 for 1 minute. Pour into four glasses and enjoy immediately!

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Gluten Free Shortbread (Thermomix)

It’s almost Christmas time and the amazingly beautiful food that I don’t eat has been¬†on offer¬†for a few weeks now. Step in my Gluten Free Shortbread! This is definitely a ‘sometimes’ recipe for me. These delicious shortbread are gluten free, dairy free and sweetened using pure maple syrup…a whole bunch of it! They are so yummy with a hot cup of tea and they just fill that gap when I want something decadent and sweet over the holiday season. These are very moreish and will disappear fast!

This is a recipe that I have created in my Thermomix by modifying the sweet shortcrust pastry recipe from The Basic Cook Book by Thermomix. It is really easy to prepare and does require a little bit of¬†love and patience when you’re cutting the biscuits. Persevere and you will be very happy with the result…I promise! These Gluten Free Shortbread make the perfect afternoon tea snack or after dinner treat.

Gluten Free Shortbread

Ingredients:

  • 370g of plain gluten free flour
  • 1 organic free range egg
  • 100g of pure maple syrup
  • 200g of coconut oil
  • 1/2 teaspoon of ground vanilla powder
  • Pinch of Himalayan salt
Thermomix Method:
  1. Place all of the ingredients into the mixing bowl and mix for 20 seconds on speed 5. Scrape down the sides of the bowl with the spatula then mix for a further 10 seconds on speed 5.
  2. Transfer the shortbread dough onto a ThermoMat or a floured surface and work the dough into a ball. Be careful not to overwork the dough. Wrap the dough in the ThermoMat or some plastic wrap and place in the fridge for 1 hour.
  3. Preheat your oven to 180 degrees Celsius. Line two large baking trays with baking paper.
  4. Shape the dough into a round log and then use a sharp knife to cut the dough into 7-8mm thick slices. If you need to, place the dough back into the fridge to firm up again before slicing.
  5. Place the cut biscuit pieces onto the lined baking trays. Bake in your pre-heated oven for 12 to 15 minutes or until the shortbread are lightly golden.
  6. Remove from the oven and leave to stand for 5 minutes, then place onto a wire rack to cool. Serve warm or cool.
  7. Once the biscuits have cooled, store them in an air tight container.
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Gluten Free Pikelets

Pikelets are so much fun to make and eat. I feel like a big kid when I’m making these with my little ones. It brings back lots of memories of making pikelets with my mum. I love these Gluten Free Pikelets so much because they’re easy to make, taste great and demonstrate that you can still eat yummy, special treats when you’ve chosen not to eat gluten, dairy and sugar.

I whiz these up in my Thermomix in about 20 seconds and then fry them in a little bit of coconut oil. You can use a big bowl and electric beaters or a whisk to mix these Gluten Free Pikelets too.

I love to serve these with fresh fruit, like bananas and strawberries, and drizzled with a little bit of pure maple syrup. These are guaranteed to disappear fast!

Gluten Free Pikelets

Ingredients:

  • 220g (2 cups) of plain gluten free flour
  • 500g (2.5 cups) of non-dairy milk (e.g. soy milk or almond milk)
  • 2 tablespoons of pure maple syrup
  • 2 eggs
  • 2 teaspoons of gluten free baking powder
  • 1/4 teaspoon of ground vanilla powder
  • Coconut oil for frying
  • Extra pure maple syrup to serve

Thermomix Method:

  1. Place all of the ingredients into your Thermomix bowl and mix on speed 4 for 15 seconds. Scrape down the sides of the bowl with your spatula. Mix for a further 1o seconds on speed 4.
  2. Heat a large non-stick frying pan on medium heat and add one teaspoon of coconut oil. Pour small, pikelet-sized amounts of the batter into the pan and cook until bubbles appear on the top. Turn over the pikelets and cook for a further minute or two until both sides are golden. Remove the pikelets onto a plate to cool slightly and repeat this process until you have used all of the Gluten Free Pikelet batter.
  3. Serve hot or cold with a drizzle of pure maple syrup and fresh fruit if desired.

Conventional Method:

  1. Place the egg and non-dairy milk into a large mixing bowl and beat with electric beaters or a whisk until combined.
  2. Add the remaining ingredients and continue to beat until you have a smooth pikelet batter.
  3. Follow steps 2 and 3 above in the Thermomix Method above.

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Banana Strawberry Smoothie Bowl

I’m just loving this smoothie bowl combination at the moment. It is so refreshing, cool and really hits the spot on the days when the temperature hits over 30 degrees Celsius! This Banana Strawberry Smoothie Bowl is made with lots of frozen fruit and has a touch of raw cacao powder to give it a beautiful rich colour. I also love to add some raw vegan protein powder to mine so it can sustain me that little bit extra throughout the day.

This smoothie bowl is perfect for breakfast or as a snack. You just put everything into your Thermomix or high speed blender, whiz it up and then serve with your favourite toppings. Super simple and super delicious.

Remember if you try this out, take a picture and tag me on Instagram with @hayley_yummygoodness and use the hashtag #yummygoodness.

I would love to see your creations!

Happy blending.

Banana Strawberry Smoothie Bowl

Serves 4

Ingredients:

  • 6 small frozen bananas, cut into chunks
  • 270g or 2 cups of frozen strawberries
  • 2 tablespoons of raw cacao powder
  • 4 tablespoons of protein powder (I use Amazonia Protein Isolate in¬†Natural – you can use pea protein powder or hemp protein powder too)
  • 500g or 2 cups of coconut water
  • 1 handful of baby spinach
  • 2 tablespoons of almond butter
  • 2 tablespoons of chia seeds
  • 2 teaspoons of raw honey or rice malt syrup
  • ¬†Cacao nibs and goji berries to sprinkle on top of the smoothie bowl
Method:
Place all of the ingredients into your Thermomix or high speed blender. If using a Thermomix, blend on speed 8 for 1 minute, using the spatula to help mix the ingredients if needed. If using a blender, blend until smooth and creamy.
Pour into four bowls and garnish with some goji berries and cacao nibs. You can also add fresh fruit like chopped banana, strawberries, blueberries or mango. Enjoy immediately!
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Pineapple Mint Smoothie

Summer is coming and the weather is starting to heat up now. This calls for icy cold and delicious¬†summer smoothies. This Pineapple Mint Smoothie is so refreshing and it’s packed full of ingredients that will hydrate your body.

I have to give a big shout out to my gorgeous friend Lisa for inspiring this refreshing smoothie combination. I was at her place yesterday where she made a kiwi fruit, mint and cucumber smoothie. This was a huge hit and I felt immediately inspired to come home and start blending up some tasty and fresh ingredients.

Just blend up all of your ingredients and enjoy it straight away! So simple and so delicious. Happy blending.

Pineapple Mint Smoothie

Serves 4

Ingredients:

  • 400g of frozen pineapple, cut into chunks
  • 1/2 a small Lebanese cucumber, cut into chunks
  • 160g of ice cubes
  • 2 handfuls of fresh mint leaves
  • 600g of coconut water

Method:

Place all of the ingredients into your Thermomix bowl and blend on speed 9 for 1 minute. Serve immediately in your favourite glasses.

If you have a high speed blender, just blend up the ingredients until you have a smooth and foamy smoothie.

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Vanilla Chia Seed Pudding

It’s been another big day for us serving healthy, wholefood breakfast options to the lovely people who participated in the MAF Walk for Awareness this morning. Vanilla Chia Seed Puddings were on the menu today and before I get to the recipe, I have to say a few words about this event that is bringing people in our community together to talk about mental health and suicide.

Vanilla Chia Seed Pudding

It was such a pleasure to be a part of this event this morning. 1,300 people gathered under the Story Bridge to walk 8km around our beautiful city, honouring the memories of all of the loved ones who are no longer with us after taking their own lives. The message is simple. Let’s talk about suicide and mental illness. Let’s break the taboo and encourage people to talk about what’s going on for them. Let’s come together as a community and support each other so we stop losing the ones we care about.

For me, there is a connection between the food that we eat and our mental health. I do believe that in nourishing my body with amazing, healthy, nutritious foods I can also nourish my mind. I want to share this message with more people and in doing so create healthy people, healthy families and healthy communities. I want to inspire everyone to embrace a healthy lifestyle so we can all love food and love life.

Now that you know what I’m working towards, here’s one of my recipes from today. I’d love to know if you try it at home. You can¬†tag me in all of your Instagram posts with @hayley_yummygoodness. Happy cooking!

Vanilla Chia Seed Pudding

Serves 1

Ingredients:

  • 2 tablespoons of chia seeds
  • 1/2 cup of organic coconut milk (I love Honest To Goodness coconut milk – it’s 100% coconut milk)
  • 1 tablespoon of pure maple syrup
  • 1/8 teaspoon of organic vanilla powder (also available from Honest to Goodness)

Method:

Mix all of the ingredients in a cup. Let the pudding mixture¬†sit for 2 minutes and then stir again. Let it sit for a further 5 minutes and stir one last time. Pop the chia seed pudding mixture into the fridge to set. You will get the best results if you let the Vanilla Chia Seed Pudding set overnight. If you don’t have the time, then let the mixture sit for at least 30 minutes. That will give you enough time for the chia seeds to soak up the coconut milk and soften.

Top with some fresh berries, toasted nuts for crunch and some coconut flakes or shredded coconut.

This is a delicious gluten free, dairy free and sugar free breakfast, snack or dessert. The chia seeds will keep you full and regular!

Vanilla Chia Seed Pudding arial