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!
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.
Gluten Free Zucchini Muffins
100g brown rice (or any type of rice that you choose)
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)
Pre-heat your oven to 180 degrees Celsius and line a 12 hole muffin tray with paper muffin patties.
Place the brown rice and buckwheat into your Thermomix bowl and mill on speed 9 for 1 minute. Set aside.
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.
Add the remaining ingredients and the reserved brown rice and buckwheat flour. Mix on speed 5 for 20 seconds.
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.
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.
Store in an air tight container in the fridge for up to 3 to 4 days.
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
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 teaspoons of gluten free baking powder
1/4 teaspoon of ground vanilla powder
Coconut oil for frying
Extra pure maple syrup to serve
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.
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.
Serve hot or cold with a drizzle of pure maple syrup and fresh fruit if desired.
Place the egg and non-dairy milk into a large mixing bowl and beat with electric beaters or a whisk until combined.
Add the remaining ingredients and continue to beat until you have a smooth pikelet batter.
Follow steps 2 and 3 above in the Thermomix Method above.
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!
Banana Strawberry Smoothie Bowl
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
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!
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
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
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.
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.
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
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)
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!
Strawberries are amazing this time of year. I love their smell and that burst of flavour when I first bite into a big, luscious, red strawberry that has my name written all over it. Strawberries on their own are always fabulous and, of course, because I love my smoothies, my strawberries invariably end up in my Thermomix all blended up.
My Pretty in Pink Smoothie is just that – very pink! It really does remind me of the movie with Molly Ringwald and all of those beautiful shades of pink in her clothes. It has lots of delicious strawberries and other berries in it, plus some added extras to give you an extra dose of antioxidants and yummy goodness to naturally enhance your energy levels. The goji berries and acai powder have really high levels of antioxidants and are two foods that I love to add to my smoothies on a regular basis. I also add organic raw mesquite powder for added calcium and magnesium.
This is a great smoothie if you don’t like bananas because I have used medjool dates to provide the sweetness. If you’re using almond milk and you want to make this smoothie even creamier you could add a quarter of a ripe avocado.
You can add some vegan protein powder if you want to have this as a breakfast smoothie or enjoy it in the afternoon to give you a natural boost.
It’s quick, delicious, nutritious and so good for you. Blend it up!
Pretty in Pink Smoothie
1 cup of strawberries
1 cup of organic frozen mixed berries
¼ cup of goji berries
3 medjool dates, pitted
1 cup of almond milk or coconut milk
½ cup of filtered water
1 tablespoon of mesquite powder
1 tablespoon of freeze dried açai powder
½ teaspoon of organic vanilla powder (or the seeds from one vanilla pod)
One handful of ice
Place all of the ingredients into your blender and blend until smooth. If you wish, you can garnish your Pretty In Pink Smoothie with some extra strawberries and goji berries.
If you have a Thermomix, blend on speed 10 for 1 minute and 30 seconds. Enjoy immediately!
I love the smell of Paleo Cinnamon Almond Loaf in the morning!
I wanted to create a cinnamon spiced bread that I could use to make paleo French Toast with and this is what I dreamed up. Subtly spiced with a hint of sweetness from raw honey, this loaf is delicious for breakfast spread with coconut butter or a little extra honey. Top it with smashed banana and you have a delicious snack.
My Paleo Cinnamon Almond Loaf is grain free, gluten free, dairy free and cane sugar free, making it a wonderful treat at any time of day. This spiced bread loaf isn’t very sweet, which I like, so if you want a sweeter version you can add your own sweet toppings to it. It is beautiful warm from the oven and equally as good cold. Slice it up into thick slices and enjoy any time of day, at home with a cuppa or on the run when you’re busy out and about.
My favourite way to eat my Paleo Cinnamon Almond Loaf is by using it to make Paleo French Toast. Stay tuned for this amazing recipe. It is so delicious. It’s been a while since I’ve enjoyed French Toast the traditional way, so I love that I’m able to recreate this recipe in a way my body loves. I promise I’ll be posting this one soon. Until then, I hope you enjoy my Paleo Cinnamon Almond Loaf all on its own.
Paleo Cinnamon Almond Loaf
Makes 10 slices
240g or 2 cups of almond meal
3 teaspoons of ground cinnamon
1 teaspoon of ground ginger
1 teaspoon of ground vanilla powder
3/4 teaspoon of bi carbonate soda
35g or 1/4 cup of tapioca flour or arrowroot starch
120g or 1/2 cup of organic coconut cream
3 organic free-range eggs
2 tablespoons of organic raw honey
Pre-heat your oven to 180 degrees Celsius. Line a loaf tin with baking paper.
Add all of the ingredients to your Thermomix bowl and mix on speed 5 for 15 seconds. Scrape down the sides of the bowl with your spatula then mix for a further 15 seconds on speed 5.
Pour the batter into the lined loaf tin and bake in your pre-heated oven for 35 to 40 minutes, until a skewer inserted into the loaf comes out clean.
Leave the loaf in the tin to rest for 10 minutes then remove and place it on a wire rack to cool.
You can serve your Paleo Cinnamon Almond Loaf warm or cold. Cut it up into large slices and serve with coconut butter.
Pre-heat your oven to 180 degrees Celsius. Line a loaf tin with baking paper.
Add the almond meal, ground cinnamon, ground ginger, ground vanilla powder, bi carbonate soda and tapioca flour to a large mixing bowl. Mix until well combined.
Make a well in the centre of the dry mix and add the coconut cream, eggs and honey. Mix with a whisk until you have a smooth batter.
Follow steps 3, 4 and 5 above in the Thermomix Method.
There’s no secret that I’m a sucker for smoothies, especially smoothies with peanut butter in them. I bought a peanut butter and jelly smoothie once at Liquefy in Mount Gravatt and fell in love with this taste combination. I wanted to recreate this taste at home, with my own twist on it, so I can blend it up and enjoy whenever I want. Thus my Choc Peanut Butter and Jelly Smoothie came into being!
I find this smoothie so satisfying. It is slightly sweet, has that amazing undertone of peanut butter (yum), a hint of chocolate and the creaminess from the almond milk. Plus the combination of strawberries and banana ensures this smoothie ticks the ‘yummy’ and ‘goodness’ boxes for me.
Try it for breakfast or a yummy snack today!
Choc Peanut Butter and Jelly Smoothie
1 cup of almond milk
1 cup of strawberries
1 ripe banana, cut into chunks
2 medjool dates, seeds removed and cut into quarters
2 tablespoons of 100% pure peanut butter
2 tablespoons of organic raw cacao powder
6 ice cubes
Place all of your ingredients into your high speed blender and blend until smooth and creamy. If you are using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
Pour into your favourite large glass and enjoy straight away.
This is a powerhouse smoothie! I have been eating so much beetroot lately and, of course, it has now found its way into my smoothies.
Beetroot has such an earthy flavour, it is alkalising, and I recently learned that it is fabulous for your liver. I love eating my beetroot raw because then my body can take full advantage of the wonderful nutrients and enzymes that this delicious root vegetable has to offer.
Over the past few years I have consumed a lot of beetroot juice (check out my Organic Beetroot Juice recipe if you want to give some a try). Apart from beetroot hummus and roasted beetroot salads, this is one of my favourite ways to add more beetroot into my diet. A few weeks ago I was watching one of the awesome videos from Fully Raw Kristina, where she combined raw beetroot, lots of bananas, dates and young coconut water to make a delicious, nutritious and satisfying smoothie. This video gave me inspiration to create my own beetroot smoothie that is packed full of amazing ingredients that your body will love.
This recipe has some added goodies to boost your antioxidant intake for the day. Raw cacao powder, goji berries, organic baby spinach and activated almonds are amazing foods for your body. I particularly love the combination of cacao and beetroot. Raw cacao is such an amazing ingredient and I admit that I eat at least one tablespoon of raw cacao powder every day without fail. It has a really high antioxidant count and is wonderful for boosting mood and making you feel good.
This smoothie makes me feel amazing. It is packed full of incredible raw ingredients that give me so much energy. Plus, it’s such a great way to eat your vegetables! Try it today and give your body an antioxidant and energy boost.
Choc Beetroot Berry Smoothie
300mL of chilled organic raw coconut water or filtered water
1 small organic beetroot, skin removed, cut into chunks*
1 cup of frozen organic mixed berries
1 heaped tablespoon of organic raw cacao powder
1 large handful of organic baby spinach
2 small frozen organic bananas, peeled and cut into chunks
3 medjool dates, seeds removed, cut into quarters
2 tablespoons of goji berries
1 tablespoon of raw mesquite powder
10 activated almonds (or raw almonds soaked overnight)
*If you’re not used to the taste of raw beetroot then you could start out with half a small beetroot.
Place all of the ingredients into your blender or Thermomix. Blend until smooth. If using a Thermomix, blend on speed 10 for 1 minute and 30 seconds.
As the weather gets colder here in Brisbane, my mind turns to warming drinks and simple foods that I can eat to help boost my immune system. I’ve been hearing and reading much lately about the amazing benefits and healing properties derived from eating turmeric. I’ve read that turmeric has long been used for its anti-inflammatory properties in both Chinese and Indian medicine. As such, it has been widely used throughout history as a healing remedy. When I read things like this I think, ‘So what ways can I eat more of this amazing food?’
I’ve been using turmeric in my curries for a long time and more recently I’ve been using fresh turmeric in my juicing. I came across the idea of Turmeric Milk or ‘Golden Tea’ (as it is often called) last year. However, it’s only recently that I’ve started to drink it as a way to enhance my own health.
I’ve seen a lot of other recipes and I have tweaked them to make one that suits my tastes. I prefer a mild turmeric milk that has been spiced with ginger and ground cinnamon. I love to add a little sweetness by adding a heaped teaspoon of manuka honey, which is also known for its healing properties. If you want a vegan option, then substitute the honey with pure maple syrup or rice malt syrup. All in all, this is a pleasantly spiced turmeric milk that makes me feel warm inside. I hope you enjoy it.
400ml or organic coconut milk or activated almond milk
250ml of filtered water
1 teaspoon of ground turmeric
1 teaspoon of ground cinnamon
1 thumb-sized knob of ginger, skin removed
1 heaped teaspoon of Manuka honey
Place all of the ingredients in your Thermomix bowl and blend for 1 minute on speed 8.
Heat the Turmeric Milk for 4 minutes on speed 2 at 60 degrees Celsius.
Pour into your favourite mugs and serve immediately.
Place all of the ingredients into your blender and blend until smooth and creamy.
Pour the Turmeric Milk into a pot and heat on the stove over medium heat. Stir often. Remove from the heat before the liquid boils.
Pour into your favourite mugs and serve immediately.