Banana & Coconut Muffins - guilt free

Using wholemeal flour and no butter or sugar makes these muffins guilt-free. This recipe makes 12 and they go well with a morning or afternoon cuppa!

Ingredients:

• 2 cups wholemeal flour
• ¾ teaspoon baking soda
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 2 eggs
• ⅓ cup coconut oil, melted slightly in the microwave if it isn't already a liquid
• 1-2 tablespoons of honey, depending on how sweet you like them. I only used 1
• 2 ripe bananas, peeled 
• 2 tablespoons desiccated coconut

Method:

1. Preheat the oven to 170 degrees celsius
2. Spray your muffin tray with coconut spray oil
3. In a large bowl mix together with a wooden spoon the flour, baking soda, salt, desiccated coconut and baking powder. Make a well in the centre of the flour mixture and drop in the eggs, coconut oil, and honey. Mix with a fork until it just comes together and set aside. The mixture will look a bit dry but it's OK
4. In a small bowl mash the banana with the back of a fork
5. Fold the banana into the muffin batter and mix well with a wooden spoon. You'll need to distribute the clumps of banana and coconut oil around the bowl and kind of 'press it' all together with your spoon. When it stops resembling a crumbly dough - stop
6. Spoon into a 12 cup muffin tray leaving room at the top for expansion
7. Bake until they begin to brown on top and a toothpick comes clean when inserted in the centre, about 15-18 minutes

Chocolate, Almond & Date Balls

My daughter made these as a healthy treat alternative on the weekend and they are AMAZE BALLS! One is not enough so make sure you make enough to feed an army. This recipe makes about 20 balls.

Ingredients:

• 3 cups whole raw almonds
• 3 cups pitted dates
• 2 tablespoons honey
• 2 tablespoons cocoa powder
• 3/4 cup rolled oats
• 2 tablespoons peanut butter
• § pinch grown cinnamon
• 1/2 cup hot water
• 200g shredded coconut

Method:

1. Grind almonds in a food processor until finely chopped (not too small)
2. Add dates, honey, cocoa, oats, peanut butter and cinnamon then pulse until combined
3. Add the hot water and pulse again. Your mixture should develop into a thick, sticky paste
4. Use your hands to roll the mixture into approximately 20 balls
5. Lightly coat the balls in coconut
6. Chill in the fridge for about 30mins before eating.
7. Tip: To keep fresh, store in a container in the fridge for up to two weeks - but they won't last that long! D-E-L-icious XD

Fruit Slice

This recipe is courtesy of the 4 Ingredients Gluten Free Cookbook. You can buy a copy for only $10 here. It contains over 400 recipes for gluten-free meals, treats and snacks. It's superb value and the best part about each recipe is - they have 4 ingredients or less. I love this series of books. Anyhow this recipe was easy to make and it's so yummy it's hard to stop eating.

Ingredients:

• 400g tin condensed milk
• 370g mixed fruit & nuts
• 1 and half cups gluten free self-raising flour
• 1 tablespoon of shredded coconut

Method:

1. Preheat oven to 160 degrees celsius
2. Place all ingredients into a large bowl and mix well
3. Pour into a square lamington tray lined with baking paper
4. Cook for 40-45 mins
5. Let cool then serve with a hot cup of tea or coffee...go on...reward yourself. You deserve it!

Green Beef Curry

Using the green curry paste from Aldi, I made the tastiest, easiest Thai curry using Chuck steak from my local butcher. Whilst shopping at Woolies last week I picked up a 5kg bag of Basmati Rice for $6.82 which is about 50% off. This huge bag will last us a couple of months so it's always a good idea to grab these bags when you see them. This dish serves 4 with rice.

Ingredients:

• 2 tablespoons green curry paste
• 1 tablespoon olive oil
• 1 x 400g tin coconut cream or milk (I used low-fat cream)
• 500g chuck steak, cubed
• A handful of snow peas
• 2 large carrots, peeled and sliced
• 1 cup broccoli florets and stalk, cut into chunks
• 1 tablespoon fish sauce
• 1 tablespoon brown sugar

Method:

1. Add the oil and curry paste to a wok on a high heat and cook for 1 minute
2. Add the coconut cream/milk, stir well, bring to the boil then simmer for 5mins
3. Add the chuck steak and simmer on a low heat for about 30mins
4. Add the carrots and broccoli and  simmer for a further 20mins
5. Add the snow peas, brown sugar and fish sauce. stir well and simmer for 5mins
6. Serve on a bed of rice and garnish with coriander if you have it.

D-E-L-icious  XD

5kg bag rice from Woolies

Green curry paste from Aldi

Thai Red Chicken Curry

This is one of my favourite Thai dishes. This recipe serves 4 with steamed rice.

Ingredients

• 2 tblspn olive oil
• 1 tblspn Red Curry Paste
• 3 cups coconut cream (I use light coconut cream)
• 500g thinly sliced chicken breast
• 1/2 tspn salt
• 1 tblspn white sugar (palm if you have it)
• 1/2 tspn chicken powder
• 2 small carrots, thinly sliced
• 1 cup green beans, halved
• 8-10 corn spears (tinned is moister than dried)
• 200ml water
• Fresh coriander leaves

Directions:

1. Heat the oil in the wok
2. Add the curry paste and stir for 1-2 minutes
3. Add the coconut cream and stir until hot
4. Add the sugar, salt, and chicken powder and stir
5. Add the chicken and cook on high until tender
6. Add the vegetables and cook for 2-3 minutes
7. Serve with jasmine rice and garnish with chopped fresh coriander.

*Warning* This is a very hot dish.

Easy Coconut Biscuits

These biscuits are so easy you will wonder why you haven't made them before! They tend to spread out on the baking tray so make sure you space them well. This makes 15-18 medium sized biscuits.

Ingredients:

• 1 heaped cup self-raising flour
• 1 cup dessicated or shredded coconut
• 3/4 cup white sugar
• 1 egg
• 1/2 cup melted butter

Method:

1. Pre-heat oven at 190 degrees celsius for 10 minutes
2. Mix all ingredients together by hand until well combined
3. Place teaspoon sized balls of the mixture onto a baking tray (you may need two batches)
4. Bake at 190 degrees celsius for 12-18 minutes depending on how brown you like them.

D-E-L-icious  XD

Easy Coconut Slice - fat-free, egg-free

This slice is extremely simple and sweet. It only has 5 ingredients, is fat-free, egg-free, and doesn't require sifting, blending or excessive mixing. A slice is perfect with a hot cup of espresso...which I'm about to have...on my deck...in the sun...right now  XD

Ingredients:

• 1 cup self raising flour
• 1 cup desiccated coconut
• 1 cup skim milk
• 1 cup caster sugar
• 1/4 cup flaked almonds

Method:

1. Pre-heat oven at 170 degrees celsius
2. In a large bowl pour all ingredients except the almonds
3. Mix and pour into either a lamington tray or a shallow silicone baking tray
4. Sprinkle the flaked almonds on top - they brown nicely in the oven and add some crunch
5. Cook on 170 degrees celsius for 25-30mins. The deeper the dish, the longer it will take, so keep an eye on it and check the centre when you can.

D-E-L-icious  XD

5 Cup Slice

For those with a sweet tooth - this is very sweet. One piece is enough! It's extremely simple and involves no mixing or stirring. You put it all in the tray and cook it. It's the easiest sweet treat I know.

Ingredients:

• 1 cup sultanas
• 1 cup choc bits (I used white)
• 1 cup unsalted raw mixed nuts
• 1 cup dessicated coconut
• 1 cup condensed milk (approx a 400g tin)

Method:

1. Preheat oven to 190 degrees celsius fan-forced
2. Sprinkle first four ingredients into a greased, lined baking tray
3. Drizzle with condensed milk
4. Bake covered for 20 minutes
5. Uncover and reduce heat to 170 and bake for a further 15 minutes
6. Cool in pan, cut into pieces and refrigerate until ready to eat.

D-E-L-icious  XD