LEMON & SEED CAKE

I have a history of making terrible baked goods, especially when I try to make recipes healthier or put a ‘creative spin’ on them… Apparently dietitians have a higher tolerance of mediocre-tasting but ‘healthy’ food, which is why I always test things on my family (haha!).

It’s gotten to the point now where my family always look at new creations with trepidation and low expectations…

This lemon cake I made a couple weeks back was met by this same dubiousness, but… the verdict was that it was good!

Ingredients:

  • 2 small lemons, skin washed and left on
  • 1 cup almond meal
  • 1 cup plain flour
  • 4 flaxseed eggs (4 tablespoons flaxseeds + 2 tablespoons water, let sit for 5 minutes until set into gel)
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla essence
  • 3 tablespoons slivered almonds/almond flakes
  • 3 tablespoons pepita seeds
  • 3 tablespoons pine nuts, roasted
  • 2 teaspoons ground cinnamon

Method:

  1. In a pot, boil lemons in a bit of water for 1 hour or until soft (be sure to check there’s adequate water in the pot and the lemon skin doesn’t burn).
  2. In a separate bowl, add all other ingredients and mix until well combined.
  3. Once lemons are soft, puree in blender or food processor.
  4. Add pureed lemons to mixing bowl with other ingredients and mix until well combined.
  5. Add mixture to lined baking tray. Bake for 40 – 60 minutes or until cooked through.

This cake does take a bit of time to make (approximately 1 hour prep and 1 hour cook time). The end product though is a moist and dense loaf that’s super high fibre and high in vitamin C! The seeds give a crunchy texture and are a great source of both soluble and insoluble fibre for gut health! Best served with vanilla ice cream or plain yoghurt to balance the acidity of the lemons.

Be sure to tag me on Facebook or Instagram (@rikkyso) if you try it!

EASTER EGG MUFFIN COOKIES

EASTER EGG MUFFIN COOKIES

If you like the soft but slightly firm texture on the top of muffins, you’re going to like this recipe! I made these a couple weeks ago purely because I was craving choc chip cookies. They turned out well so I thought I’d share the recipe just in time for your Easter weekend.

Ingredients:

  • 1.5 cups plain flour
  • 1/2 cup sugar (I used brown)
  • 1 teaspoon vanilla essence
  • 1 teaspoon baking soda
  • 1/2 cup extra virgin olive oil OR 4 tbs olive oil spread (melted)
  • 1/2 cup milk of choice
  • 8-10 Easter eggs OR 1/2 cup other chocolate (roughly melted)

Method:

  1. Mix all ingredients together, place into a muffin top baking tin OR roll into regular/large balls and press gently with spoon.
  2. Bake for 20 minutes at 180 degrees or until cooked through. 

No matter what Easter means to you and your family, hope you spend this weekend safe and sound! 💕

BLACK BEAN BROWNIES

BLACK BEAN BROWNIES

Ingredients:

  • 1 can (420g) black beans, drained
  • 1/4 cup cacao powder
  • 1/4 cup honey
  • 1/4 cup raw sugar
  • 1/3 cup olive oil
  • 1 teaspoon vanilla essence
  • 1/2 teaspoon bi-carb soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup chocolate chips (I used a 200g Lindt chocolate bunny 😛 )

Method:

  1. Add all ingredients except eggs and chocolate into a blender or food processor and mix until smooth
  2. Add 2 large eggs and mix again until smooth
  3. Stir in 1/4 cup chocolate chips
  4. Add mixture into greased or lined baking tray
  5. Sprinkle remaining chocolate chips onto top of mixture
  6. Bake for 25 – 30 minutes at 180 degrees Celsius or until cooked through
  7. Serve and enjoy!

This recipe is:

  • High in fibre
  • A great source of plant protein

APPLE & CHIA CRUMBLE

APPLE & CHIA CRUMBLE

You know a recipe is good when your family demolishes it in one sitting… The perfect dessert on a chilly winter’s night – this Apple & Chia Crumble only has 6 ingredients and is the perfect healthy alternative to a traditional apple crumble!

Ingredients:

  • 6 small apples, diced
  • 1 cup rolled oats
  • 3 tablespoons chia seeds
  • 3 tablespoons cinnamon
  • 3 tablespoons brown sugar
  • 2 tablespoons sultanas

Method:

  1. Add the diced apples, brown sugar, cinnamon + 100mL water to a pan and simmer until soft
  2. Remove apples from heat and place into a baking dish
  3. In a separate bowl, mix the rolled oats, chia seeds and sultanas together, then sprinkle over apples
  4. Bake for 10-15 minutes or until golden brown
  5. Serve with yoghurt or ice cream and enjoy!

This recipe is:

  • High in fibre
  • Low in saturated fat
  • Lower in sugar

BANANA, CINNAMON, NUT & SEED LOAF

It’s definitely been a while since my last food post… But some things never change (like my cooking skills), so we’re still keeping it simple with this banana, cinnamon, nut & seed loaf.

Using Rachel from The Naked Truth Australia’s version as a base, I modified according to taste and the ingredients I had at home. Coincidentally, we didn’t have normal flour but actually had almond meal, so this version is also gluten free!

Wet Ingredients
  • 3 bananas
  • 2 eggs
  • 3 tbs rice bran oil (or whatever oil you have)
  • 2 – 3 tbs honey
Dry Ingredients
  • 1 cup almond meal or plain flour
  • 1 tbs bicarb soda
  • 2-3 tbs ground cinnamon
  • 1 tbs chia seeds
  • 1 tbs pumpkin seeds
  • 2/3 cup lightly chopped walnuts
Method
  • Add 2 and 1/2 of the banana and all other wet ingredients into a blender or food processor and mix
  • In a separate bowl combine the dry ingredients
  • Add wet mixture to dry mixture and stir through
  • Pour mixture into lined dish and decorate with remaining banana and some whole walnuts
  • Bake at 180 degrees Celsius for 20-30min or until cooked through
  • Cool, serve and enjoy 😋

We served ours with some yoghurt and chocolate ice cream for dessert 😋

This banana loaf is:
  • Gluten free
  • Source of fibre and polyunsaturated fats
  • Suitable as breakfast (toasted or served with peanut butter) or dessert (ice cream)!
TROPICAL FRUIT JUICE ICE BLOCKS

TROPICAL FRUIT JUICE ICE BLOCKS

What you’ll need (quantities may vary depending on the size of ice block moulds):

  • 800mL Apple juice
  • 800mL Orange juice (I used Nudie Nothing But Oranges Double Pulp)
  • 1/2 fresh orange, skin on and washed
  • 1/2 small apple
  • 1 x small peach
  • Ice block moulds

Steps:

  1. Cut the apple, orange and peach into small slices (halve if necessary)
  2. Insert fresh fruit slices into ice block moulds, pressing up into sides
  3. Fill up moulds halfway with apple juice
  4. Place into freezer and freeze for 2 hours, or until set
  5. Fill up moulds the rest of the way with orange juice
  6. Once set, take out of freezer and enjoy 🙂

Notes:

  • Substitute ingredients for your favourite fresh fruits or juices!
  • Peel oranges before inserting into moulds if you don’t like the tangy taste.
  • For a stronger and sweeter orange flavour, use orange juices with pulp (or double pulp as I did).

Nutrient Break Down: 

  • 1 x ice block makes up 1 serve of fruit (or half, depending on size of moulds)
  • Full of fresh fruity goodness, such as vitamin C, vitamin A, potassium and fibre

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