Optional by great for feeding – 2 Tbsp. @milky.mumma Chocolate BF smoothie blend.
🍪 Preheat oven to 180degrees. 🍪 Mix all ingredients in a bowl. 🍪 Roll cookies dough into call and place on baking paper and into the oven for 15:20minutes. 🍪 Store air tight container.
½ cup 100% Peanut Butter 2 tbsp Peanut Butter Powder by @macr0mike 1 cup Oats 5 large Medjool Dates, presoaked in ¼ cup Boiling Water ¼ cup Almond Meal ¼ dried Cranberries 1 tsp coconut oil 1 tbsp Manuka Honey or Maple Syrup ¼ tsp vanilla essence
Method 😋
Blitz all ingredients in a food processor until the mixture can rolled out into bliss balls. If you like them really smooth, blitz oats into a flour first.
Roll into 10 large bliss balls or 20 small ones. Allow to set in fridge then store in a glass jar or container in the fridge.
Enjoy 😉 . Thanks to my girl @wyldefolkstudio_ for taking these snaps 📷 and letting your adorable pup “Teddy” (swipe 👉🏼) join me in the kitchen.
I was #gifted a few punnets of @australianblueberries and to be honest I was pumped as we eat a punnet every few days in our house. With smoothies, snack boxes, homemade jam and did I mention snack boxes 🤪🙈. I wanted to make up something different and get creative in the kitchen after we went to the shops. I’m craving 🤰 a blueberry pie with coyo yogurt so I thought why not make one up. It was so easy to make. .
Ingredients 🥧
2 sheets of short crust pastry(we use a vegan one) 1 large punnet of @australianblueberries 1 small red apple, grated 1 tsp cinnamon 1/2 tsp nutmeg 2 drops of green mandarin essential oil (could totally squeeze a lemon though) 2/3 cup of warm filtered water 3 tbsp. maple syrup
Method 🥧
Preheat the oven to 180degrees.
Line a small Pyrex pie dish.
Throw in the blueberries and the grated apple into the centre.
In a bowl mix, warm water, maple, spices and citrus.
Pour over the apple and blueberry mix.
Pop some of the remaining pastry on top however you wish to style.
Bake in oven for 45minutes on 180 degrees. Then turn down to 100 degrees and bake a further 15minutes. . Serve warm or cold. We are teaming this with coyo, but you could totally serve it up with ice cream, custard, cream. Your choice. ✌🏼
We have been making these twice a week of late. All my little ones love to eat them, plus I don’t mind a cheeky one for afternoon tea either. It’s so handy to have bite size foods to grab straight from the fridge that are made from wholesome foods with no added nasties!
They are really simple to create and take 5minutes prep time and then 20minutes to bake.The is perfect for your older bub or toddler for breakie, morning tea or an afternoon snack.Here is the recipe! Tag me @aliceinhealthyland if you make them. It melts my heart seeing your little ones eat my recipes!
This recipe was inspired by the taste of my Nanny Pat’s fruit cake and my Dad’s famous Bread Pudding. Both treats I enjoyed on special occasions like Christmas as a child.
Ingredients
1 Cup Dates, soaked in ½ Cup Boiling Water
¼ Cup Sultanas
1 Teaspoon Cinnamon or 1 Drop Cinnamon Bark Essential Oil
¼ Teaspoon of Mix Spice
¼ Teaspoon of Nutmeg
1 Teaspoon Vanilla Bean Paste
2 Slices Rye Bread, crustless and soaked in ½ Cup Almond Milk (overnight)
1 Tablespoon of Olive Oil or Coconut Oil
2 Chia Eggs (to make vegan) or 1 Organic Egg
2/3 Cup Spelt Flour
Squeeze of ½ an Orange
2/3 Cup Oats
½ Cup Mixed Berries (I used Raspberries, Blueberries and Black Berries)
Prepare a round cake tin (20cms round) and line if you pan is non-stick. I used coconut oil to line mine.
In the high speed blender (I use the Vitamix) mix the soaked rye in the milk, flour, dates, in hot water, maple, essential oil or and spices, egg, vanilla, protein (if using) orange and oil.
Pour mixture into a large mixing bowl. Fold through the nuts and remaining fruit.
Spoon the batter into the baking tin. You will need to bake for 45minute. Turn heat down to 150 degrees and cook for another 20minutes. Check with a fork to see to make sure it is cooked the whole way through.
Allow the cake to cool a little, then place on cooling rack. Once completely cooled place the cake in an airtight container and store in fridge. Consume within 7 days.
Decorate on your favourite cake stand, top with extra fruit and serve with your favourite cold dessert. We love Pana Chocolate Ice Cream.
NOTE – You can mix in 2 nips of rum or brandy if you wish for a Christmas treat.
I made these cookies for breakfast as I wanted to have a bit of a change from the usual smoothies and porridge. The cookies are completely egg and dairy free. I got them out the oven and within literally 30 minutes, the tribe and I ate them all. None left haha! I guess they were a winner. They were chewy on the outside and soft on the inside, delicious!
