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Posts Tagged ‘Nutrition’

Gwyneth Paltrow CookiesI’m a little ambivalent about Gwyneth Paltrow, but I’m really starting to love her mum. These gorgeous cookies are a creation of Gwyneth Paltow’s mother and they feature in her cookbook My Father’s Daughter. They’re all the the things you would expect of a Gwyneth Paltrow recipe…sugar free, nutritious and healthy, but what suprised me was that they actually tasted like real cookies! So many sugar free recipes have a strange texture and taste, but these are just lovely.

The recipe is everywhere online if you google Lalo’s Cookies. I quarter the recipe because there’s no need for such a huge quantity of biscuits in my house, and they do start to soften after a day and lose their crunchiness. I am very fortunate to be in supply of lovely homemade jam from an aunty so I use real jam in the recipe which makes them extra special. I think little carob buds would be great also.

Lalo’s Cookies (Recipe Quartered)

Ingredients

1 cup barley flour
3/4 cup raw whole almonds crushed in a food processor (about ten 2-second pulses)
1/4 teaspoon fine salt
1/4 teaspoon ground cinnamon
1/4 cup canola oil
1/4 cup real maple syrup
Your favourite jam

Directions

  • Preheat the oven to 180°C (350°F).
  • Combine all the ingredients except for the jam together in a large bowl with a wooden spoon.
  • Form into tablespoonful balls and space them evenly on cookie sheets.
  • Using your index finger, make an indent in each cookie. Fill each indent with a small spoonful of jam.
  • Bake until the cookies are evenly browned, about 15 or so minutes.
  • Let cool before eating.

Lalo Collage

 

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Not Ice Cream

Recently I’ve been visiting Little People Nutrition and was intrigued by a recipe for Dairy Free Banana Coconut “Ice Cream”.  Feeling curious, I decided to experiment with a combination of Banana, Raspberry and Coconut Cream. After trying this a couple of times now, I can honestly say…I can’t believe it’s not ice cream. This iced dessert is sugar-free, preservative free, additive free and colouring free. It has only three ingredients, can be made using completely organic products and is only sweetened by the natural sugars in the fruit.

Ingredients

1 can of coconut cream

2-3 ripe bananas

A cup or so of raspberries (or pre-packaged frozen raspberries)

Instructions

1) The night before, or early in the day, you will need to pour coconut cream into a couple of ice cube trays to freeze. You will also need to chop and freeze the bananas and the raspberries. Once these have set, you have your three ingredients. I used about a third of each.Ingredients

2) Place the three frozen ingredients into a food processor and blend. It may be difficult to blend at first if it’s frozen hard, but it will gradually break up. Stop every few moments to use a spatula to scrape down the sides and scoop off the base, then continue blending.

Food ProcessorThere’s something quite magical that happens during this process as air is whipped into the components. The end result is a lovely, light, ice cream-tasting dessert.  I am so looking forward to trying this with other fruits. Mango would be sublime…with some crushed macadamias included at the end. If you try this dessert at home, let me know what you think.

Pink Iced Dessert

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This recipe is adapted from a Milo Slice recipe on Best Recipes. It makes a great afternoon tea for kids, is easy to prepare and has the texture of a lovely dense, chewy muesli bar. It also freezes well.

Ingredients

1/2 cup plain flour

1/2 cup self-raising flour

1/2 cup rolled oats

2/3 cup desiccated coconut

1/2 cup firm-packed brown sugar

1 cup milo

1 egg whisked

125g butter melted

Instructions

1. Mix together all the dry ingredients.

2. Add in the melted butter and egg and stir well.

3. Press into a greased / lined slice tray.

4. Bake in a 180 degree oven for 15-20 mins.

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