Grain-free, Sugar-free Coconut Granola

Grain-free, Sugar-free Coconut Granola

This is super easy to make and very adaptable depending on your taste.  I’ve converted it to suit my Thermomix but you can easily make it without.  I have included both versions below.

Grain-free, Sugar-free Coconut Granola

What you will need:

  • 3 cups coconut flakes
  • 2 cups of mixed nuts and seeds (think almonds, cashews, walnuts, pepitas, sunflower seeds, brazil nuts, pecans etc).  I used a handful each of whatever I had in the pantry.
  • 2 tablespoons chia seeds
  • 1/2 cup melted coconut oil
  • 3 tablespoons maple syrup.  (You can also use rice malet syrup or raw honey)
  • 1 teaspoon cinnamon
  • 1 teaspoon good quality vanilla extract
  • a generous pinch of sea salt

How to pull it together: (Thermomix version)

Preheat your oven to 120 degrees Celsius (250 degrees Fahrenheit)

Line a large baking tray with baking paper.

Put the coconut flakes into a large bowl.  Set aside.

In the bowl of your Thermomix add the nuts, rice malt syrup (or sweetener), chia seeds, coconut oil, cinnamon, vanilla and sea salt.  Put dial to ‘closed lid’ position and press turbo for a second, 2-3 times (until the texture is to your liking).

Add the nut mix to the coconut flakes in a bowl and stir so it’s well combined.

Lay out the granola mixture on the baking tray – spread it evenly.  Bake for about 20 minutes or until golden brown.  After about 10 minutes give it a good toss.  You’ll need to keep an eye on it – check at 15 minutes, you might need to go 25 minutes to get the colour and crispiness.

Remove from the oven and cool.  Serve with your choice of milk (I love homemade Almond milk), or natural yoghurt and fruit if desired.

Enjoy!

How to pull it together (without a Thermomix):

Preheat your oven to 120 degrees Celsius (250 degrees Fahrenheit)

Line a large baking tray with baking paper.

Put the coconut flakes into a large bowl.

Roughly chop the nuts and seeds and mix into the coconut flakes.  Add the rice malt syrup (or sweetener), chia seeds, coconut oil, cinnamon, vanilla and sea salt and combine well.

Lay out the granola mixture on the baking tray – spread it evenly.  Bake for about 20 minutes or until golden brown.  After about 10 minutes give it a good toss.  You’ll need to keep an eye on it – check at 15 minutes, you might need to go 25 minutes to get the colour and crispiness.  

Remove from the oven and cool.  Serve with your choice of milk, or natural yoghurt and fruit if desired.  I love eating mine with natural yoghurt, prunes and strawberries.

Enjoy!

This recipe is inspired by the Coconutty Granola from Sarah Wilson’s ‘I Quit Sugar’ program.

Healthy Christmas Puddings (Gluten, Dairy, Sugar free)

Healthy Christmas Puddings (Gluten, Dairy, Sugar free)

I love these little puddings around Christmas time.  They have all the delicious flavour of a traditional Christmas pudding but won’t leave you feeling bloated and awful.  I made these in my Thermomix, but they are easy to make without.  I have written up both versions below.

The Shrinking Hubby’s Healthy Christmas Puddings

(makes 8 small puddings)

What you will need:

  • 250 grams (9 ounces) fresh dates (pitted)
  • 1 orange roughly chopped (leave the skin on!)
  • 1 cup water
  • 1 cup sultanas
  • 1 cup dried apricots (chopped)
  • 1/2 cup slivered almonds (extra for garnish – optional)
  • 30 mls (2 tablespoons) brandy – optional (but it is Christmas!!!)
  • 3 organic free-range eggs
  • 200 grams (7 ounces or about 3/4 cup) almond meal
  • 1 teaspoon vanilla extract

Spice mix

  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice

How to pull it together (using a Thermomix)

Put the dates and the whole orange (roughly chopped) into the bowl and blitz speed 6 for 5 seconds.  Scrape down bowl.

Add 1 cup of water.  Cook 100 degrees, speed 1 for 15 minutes.

Add 30 mls brandy (if using) and blitz for 30 seconds speed 9.

Add 200 grams almond meal, the dried fruit and almonds, 3 eggs, 1 teaspoon vanilla extract and mix reverse, speed 5 for 15 seconds (or until well combined).

Grease 8 small pudding ramekins with coconut oil (or butter) and sprinkle about a teaspoon of slivered almonds into the bottom of each.  Spoon the mixture evenly into each ramekin.  Place filled ramekins into a large baking dish.  Create a bain-maree by filling the dish with enough boiling water to come half-way up the sides of the ramekins.

Cover all the ramekins with a sheet of baking paper and top with foil pressed tightly around the edges to seal.

Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit)  for 1 hour 15 minutes.

If not eating straight away, they refrigerate beautifully.  When ready to serve steam (or heat up) for about 8 minutes, invert and serve with a dollop of cream or if you prefer some homemade custard.

How to pull it together (without a Thermomix)

Place the dates, whole orange (roughly chopped – keep the skin on!) and 1 cup of water into a saucepan and bring to a boil.  Simmer for 15-20 minutes or until the dates and orange are soft.  Set aside to cool.  Add the brandy and whiz in a food processor until a smooth paste is formed.

In a separate bowl, combine the date paste, almond meal, dried fruit, almonds, eggs and vanilla.  Mix well.

Grease 8 small pudding ramekins with coconut oil (or butter) and sprinkle about a teaspoon of slivered almonds into the bottom of each.  Spoon the mixture evenly into each ramekin.  Place filled ramekins into a large baking dish.  Create a bain-maree by filling the dish with enough boiling water to come half-way up the sides of the ramekins.

Cover all the ramekins with a sheet of baking paper and top with foil pressed tightly around the edges to seal.

Bake in a moderate oven (180 degrees Celsius or 350 degrees Fahrenheit)  for 1 hour 15 minutes.

If not eating straight away, they refrigerate beautifully.  When ready to serve steam (or heat up) for about 8 minutes, invert and serve with a dollop of cream or if you prefer some homemade custard.

Enjoy!

Apple and Zucchini Loaf (sugar-free, dairy-free, gluten-free, nut-free, grain-free)

Apple and Zucchini Loaf (sugar-free, dairy-free, gluten-free, nut-free, grain-free)

It’s been a while since I’ve posted something sweet on here and I’ve had this little number up my sleeve for a while but just couldn’t get it ‘right’!  I am really happy with this version so I thought I’d share.  You can substitute the coconut oil for macadamia nut oil, and I would love to try it with butter (I’ll let you know how I go).  It is best warm from the oven with a spread of salted organic butter and a cup of tea – yum!  I hope you enjoy …

PS – I have included a Thermomix version and a non-Thermomix version below …

The Shrinking Hubby’s Apple and Zucchini Cake

sugar-free, dairy-free, gluten-free, nut-free, grain-free

What you will need:

  • 2 peeled apples
  • 1 peeled zucchini (courgette)
  • ¾ cup coconut flour
  • 1 teaspoon baking powder (preferably aluminium free)
  • ½ cup medjool dates (pitted) (about 90 grams)
  • ¼ cup chia seeds
  • 5 organic free-range eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup coconut oil
  • ½ teaspoon sea salt

For garnish:

  • 1 apple sliced
  • Approx 1 tablespoon coconut sugar (or rapadura sugar)

Thermomix version:

Preheat oven to 180 degrees Celcius (350 degrees Fahrenheit).

Put 2 apples (peeled and cored), 1 zucchini (peeled, topped and tailed) and ½ cup (90 grams) dates into the mixing bowl.  Mix for 5 seconds speed 6.  Scrape down bowl.

Add the coconut flour, chia seeds, baking powder, eggs, vanilla, cinnamon, coconut oil and sea salt and mix about 30 seconds speed 5/6 or until mixed together.

Pour (or mould – the mixture is quite doughy) into a lined and buttered/oiled loaf tin and top with slices of apple and a sprinkle of coconut (or rapadura) sugar.

Bake for 30-45 minutes in a moderate (180 degrees Celcius/ 350 degrees Fahrenheit) oven until golden brown and cooked through.

Non Thermomix version:

Preheat oven to 180 degrees Celcius (350 degrees Fahrenheit).

Put 2 apples (peeled and cored), 1 zucchini (peeled, topped and tailed) and ½ cup (90 grams) dates in your food processor and blitz.  Add coconut flour, chia seeds, baking powder, eggs, vanilla, cinnamon, coconut oil and sea salt and mix well.

Pour (or mould – the mixture is quite doughy) into a lined and buttered/oiled loaf tin and top with slices of apple and a sprinkle of coconut (or rapadura) sugar.

Bake for 30-45 minutes in a moderate (180 degrees Celcius/350 degrees Fahrenheit) oven until golden brown and cooked through.

Enjoy!

Salmon with Pesto Zucchini ‘Noodles’

Salmon with Pesto Zucchini ‘Noodles’

This dish was seriously tasty and super quick and easy.  I’d been craving pesto spaghetti and this really did the trick without the refined carbs.  My pesto recipe uses lemon juice so the tangy flavour works brilliantly with the salmon, although if you didn’t want the fish you could have a bowl of the Pesto Zucchini noodles on their own too!

I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.

Salmon with Pesto Zucchini Noodles

Serves 2

What you will need:

2 Salmon fillets

About 1 cup of the Shrinking Hubby’s Pesto (link here or see below) (you may wish to use more or less depending on your taste)

4 Zucchinis (courgettes) topped and tailed

Olive oil, salt and pepper

Lemon wedges (if using) to serve

How to bring it together

Create the zucchini noodles using a vegetable spiraliser.  Place noodles in a colander, sprinkle liberally with good quality sea salt and drizzle with a splash of olive oil.  Toss and let sit for about 30 minutes.

When ready to prepare the meal, you can either barbeque or pan fry the salmon (brush with a little olive oil, season with sea salt and pepper).

Meanwhile heat the pesto in a fry pan or wok, when warm, add the noodles and toss until they are coated and the noodles are heated.

Place the noodles on a plate and top with the salmon.  Sprinkle with some chilli and serve with a squeeze of lemon if desired.

Enjoy!

The Shrinking Hubby’s Pesto

What you will need:

1/4 cup pine nuts dry roasted (you can do this in the oven on some baking paper or in a non-oiled pan on the stove – keep an eye on them – they can burn quickly!)

1 1/2 cups fresh basil leaves

2 small garlic cloves (or 2 teaspoons good quality organic minced garlic)

3/4 cup shredded parmesan cheese

1/4 cup olive oil

juice of 1/2 a lemon

sea salt and freshly cracked pepper to taste

How to pull it together:

Place the pine nuts, basil, lemon juice, garlic, parmesan, salt and pepper in the bowl of a food processor (I used my Thermomix) and process until finely chopped.  Gradually add the olive oil while the motor is running in a thin stream until well combined.

Quick and Easy Gluten, Dairy and Sugar Free Carrot Cake

Quick and Easy Gluten, Dairy and Sugar Free Carrot Cake

A little while ago I shared this recipe for a healthy gluten, dairy and sugar free carrot cake on my facebook facebook .  I never got around to writing it up for my blog followers too.   This one uses banana and dates to sweeten rather than honey, and is deliciously moist.  It takes seconds to make and is so healthy you can eat it for breakfast!   I have made this several  times now and each time there is nothing left over – it’s quite a crowd pleaser.  I played around with a recipe that I found a little while ago and adapted it to the Thermomix. It is seriously SO easy either with or without a Thermomix.

I have written up both versions below 🙂

Gluten, Dairy and Sugar Free Carrot Cake

Thermomix Version

What you will need

  • 3/4 cup almonds
  • 1 teaspoon baking powder (gluten and aluminium free)
  • 1/2 teaspoon cinnamon
  • 1 peeled carrot roughly chopped
  • 1/2 cup pitted dates
  • 4 tablespoons coconut oil
  • 2 organic, free range eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas
  • 1/4 cup shredded coconut
  • 1/4 cup walnuts (or pistachios or pecans)
  • 1/4 cup naturally sweetened craisins (or organic sultanas or goji berries) (optional)

How to pull it together:

Blitz 3/4 cup (approx 100g) almonds with 1 teaspoon baking powder and 1/2 teaspoon cinnamon for 20-30 seconds speed 10.
Add 1 carrot (peeled) and 1/2 cup pitted dates. Chop for a few seconds speed 5.
Add 2 eggs, 4 tablespoons coconut oil, 1 teaspoon vanilla extract and 2 ripe bananas. Mix REVERSE speed 4 for 30 seconds.
Add 1/4 cup shredded coconut, 1/4 cup walnuts (or pistachios or pecans), 1/4 cup naturally sweetened craisins (or sultanas or goji berries). Mix REVERSE speed 4 for 15 seconds.
Put batter in a greased loaf tin and bake for 40 minutes in a 180 Celsius/350 Fahrenheit   oven.

To make without the Thermomix

What you will need

  • 3/4 cup almond meal
  • 1 teaspoon baking powder (gluten and aluminium free)
  • 1/2 teaspoon cinnamon
  • 1 peeled carrot, grated
  • 1/2 cup pitted dates, chopped
  • 4 tablespoons coconut oil, warmed so that it is liquid
  • 2 organic free range eggs
  • 1 teaspoon vanilla extract
  • 2 ripe bananas
  • 1/4 cup shredded coconut
  • 1/4 cup walnuts (or pistachios or pecans)
  • 1/4 cup naturally sweetened craisins (or organic sultanas or goji berries) (optional)

How to pull it together:

(If you have a food processor you can blitz the carrots, dates and bananas.)

Mix 3/4 cup almond meal, 1 teaspoon baking powder, 1/2 teaspoon cinnamon and 1/4 cup shredded coconut.

Add 1 grated carrot, 1/2 cup pitted dates (chopped), 4 tablespoons coconut oil (warmed enough to be liquid), 2 eggs, vanilla and 2 mashed ripe bananas and mix well.

Stir through the nuts/dried fruit (if using).

Pour batter into a greased loaf tin and bake for 40 minutes in a 180 Celsius/350 Fahrenheit oven.

The Shrinking Hubby’s Gluten, Dairy and Sugar Free Carrot Cake

Enjoy

XX

PS – if you like carrot cakes you might also want to experiment with another version of a healthy carrot cake I posted here.

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