WARNING: these are very addictive, I almost ate a whole head of cauliflower by myself and that amount of cauli would do bad bad things to me… a narrow escape… Very narrow, I kept moving them further and further away from me and eating more each time I moved them. Idiot.
I have a problem. I really like baked goods. Especially in the afternoon, anything sweet really, although fruit just hasn’t been cutting it lately. I need more. But when I eat too much processed food and sugar I sleep really badly; then I’m tired; and then I want more sugar in the afternoon to stay awake. It’s a sugary, circular battlefield. To solve this ‘problem’ (really I’m using that term in a pretty fast and loose way – my problem is on the pathetic side!) I’m trying to find low fructose, whole food solutions that are free of refined sugar to stop this cruel circle. Saving lives over here, solving world problems and the like haha.
Avocado. Maybe the most posted food item on my Instagram feed. Thus I figured it was time to have a post dedicated to one of my favourite breakfast sides, this tangy fresh and delicious avocado and feta mash. I almost wasn’t going to bother as it’s so simple but it’s so good so here we are. It’s great just with crackers or as part of a big shared brunch spread or just smeared on to your toast… maybe with an egg on top! If you’re not a coriander fan you could replace with either basil, mint or flat leaf parsley. The lemon can be replaced with lime and sometimes i put a clove of garlic or a pinch of paprika or cumin in to change the flavour profile depending on what I’m serving it with. But this is the basic recipe. This makes enough for 4-6 pieces of toasts depending on how generous you’re feeling!
This recipe combines three ingredients that I find very addictive. And adds a bit of salt to them, so you know all self control is out the window. Maple. Chilli. Roasted Nuts. They are sweet, spicy, salty and ridiculous. My boyfriend has also humbly pointed out that he made a chilli and honey peanut version of these a while back so I am stealing his ideas. My dad all makes maple glazed pecans all the time so I guess I amalgamated both their recipes and made it mine, mine, mine. Haha happy holidays and all that stuff – get roasting!
I am sitting on my bed with the sun streaming through the window eating ‘off cuts’ of these while I write this. Well if I’m being honest I actually finished eating while I waited for my computer to start up….
I love snacking and have a serious sweet tooth so these are an afternoon life saver for me! I created them to use up the last of the coconut butter I made a couple of weeks ago. And they are delicious. They are sweetened with dates, I only use 4 in the whole recipe as too many kills my tummy. If you can’t tolerate them at all you could easily replace with maple or rice malt syrup. Just add by the tablespoon until the mixture sticks together…. I’d start with 2Tbs.
This is so delicious. I made this a month or so ago but sometimes I dream about it. It fills the house with such a delicious smell. And slathered in peanut or almond butter – or just plain butter – it is ridiculous. This also passed the boyfriend test and he is both a lover of sweet things and banana bread so I feel that speaks volumes.
This muesli is so delicious it’s hard for me not to just eat it all right off the oven tray. You can play around with the ingredients but I think the mix of psyllium husk, coconut, puffed amaranth and brown rice, nuts and oats gives this muesli the most amazing texture.
These could be called chocolate, date, almond, coconut bliss balls as they are rather coconutty too. But then I would just be listing ALL the ingredients. Well almost. Super simple to make and a delicious snack. For whatever reason they taste better after they’ve rested in the fridge for a bit. I don’t know how long this phenomenon occurs for though as they only lasted 2 days in my house!