Category: Desserts

Lemon & Coconut Bliss Balls

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Happy Thursday NHCL community! I hope this finds you well.

Today, I’ve re-tweaked an old recipe to bring it up with the times.

These lovely little lemon balls of goodness are raw. Dairy + gluten free. Also, refined sugar free.

Need a fresh, zingy hit? Something nutritious as well?

It is literally going to take you 10 mins to have afternoon tea ready.

Let’s get cracking. Flick the kettle on.

makes 9

YOU WILL NEED:

1 cup raw cashew
1 cup organic shredded coconut
7 drops doTERRA lemon essential oil *food grade
1 tbsp melted coconut oil
1 & 1/2 tbsp raw honey
1 tsp organic vanilla bean paste
pinch sea salt
*optional 1/2 tsp collagen powder (glow from the inside out)

*additional shredded coconut for rolling

 

Throw everything into a thermomix and blitz for 15 secs on speed 6, or in a high powered food processor until the…

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Gluten free banana bread

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I don’t know about you guys, but banana bread has been popping up all over my socials since the world went into isolation. It appears to be a lock down baking trend. And, well then I couldn’t stop dreaming about it … mmm

When I shared this, a few of you asked for a recipe, so here you have it! I sincerely hope you enjoy it as much as we did.

This bread is sweet, light + moist. It’s all about the bananas.

Banana bread tastes best with the ripest of bananas, so be patient. Throw them in the fruit bowl + wait until they brown up. Loads of brown spots all over them! The flavour will be intensified, trust me.

This bread is simple to make … the hardest thing is waiting for it to cook!

I find the bread best served warm straight out of the oven, with a good spreading of natural butter. Almond, cashew + peanut butter also work well!

 

ingredients

1 + 1/2 cups mashed ripe banana
1/2 cup extra virgin olive oil
1/2 cup raw honey
2 free range eggs *lightly beaten
1 tsp organic vanilla bean paste
1 + 3/4 cups gluten free self raising flour
1 tsp gluten free baking powder
2 drops doTERRA cinnamon essential oil (you can purchase here)

 

Preheat the oven to 160c. Line a loaf pan with baking paper.

Combine banana, olive oil, honey, eggs + vanilla in a mixing bowl with a wooden spoon.

Sift flour + baking powder together into a separate bowl. Add the dry ingredients to the banana mixture + add the cinnamon oil. Stir until just combined. Don’t overwork.

Pour the batter into the pan + smooth the top.

Bake for 55 minutes, or until cooked through. Test with a skewer.

Stand for 10 minutes + then transfer to a wire rack to cool slightly before devouring.

 

 

I hope that everyone is keeping healthy + safe … and that you are looking after yourselves. Self-care + health is of the upmost importance, now more than ever.

Take care + loads of love,

Kristy x

Fluffy GF pancakes with caramelised peaches + almonds

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Well, I have finally created a pancake batter that I am pretty bloody happy with! (Hello fluffiness!) Hence, sharing it with you all – and I must admit, I use my blog as a bit of a catalogue to keep my recipes so I can recreate time + time again! I can’t always remember what I did at the time, so it’s great to be able to pull up the recipe + remind myself! After a few times cooking a dish though, it tends to stick in the old brain repertoire.

The honey I used to sweeten these fluffy pillows is redgum, harvested from our property. What a delight to be able to taste the flavours infused by our very own trees + bees. Living the dream.

This is a delicious combination of flavours, but you can add your own toppings to the pancakes … perhaps choc chips + banana, or a berry compote on top? What ever you fancy, or have on hand at the time. That is the beauty of it.

 

serves 2

ingredients

1 free range egg
1 tablespoon raw honey
1 teaspoon organic vanilla bean paste
1 cup gluten-free plain flour
1/4 teaspoon xanthan gum
1 tsp baking powder *gf
pinch sea salt
3/4 cup organic coconut milk + 2 extra tbsp 
5 drops lemon essential oil *foodgrade (you can buy here click “join + save” for wholesale prices)

organic unrefined coconut oil
2 peaches cut into wedges
extra raw honey
1 tbsp raw almonds chopped

 

In a large bowl whisk the egg, honey + vanilla bean paste together.

Add the flour, xanthan gum, baking powder, and salt to the egg mixture and mix until fully combined.

Stir in milk and whisk until smooth. Add a little extra milk if your batter is too thick. Add the lemon oil + stir. Set aside.

In a small frypan, heat a little coconut oil over a low heat and add the peaches. Drizzle a generous amount of honey all over and gently cook until caramelised. Be sure not to overcook – this will make the peaches mushy. Set aside.

Heat a tablespoon of coconut oil in another frypan over a medium heat.

Scoop the batter into a 1/4 cup measuring cup and pour the batter into the pan.

Cook the pancakes one at a time – until the batter starts to show bubbles and begin to puff. Flip the pancakes and cook until golden brown.

Serve immediately with peaches on top, and a sprinkle of almonds. Drizzle with a little extra honey on top.

 

 

If you want to make ahead, these pancakes will freeze well in an airtight container. Double the mixture + batch cook.