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Peanut bliss balls (tree nut free!)

If your child is allergic to nuts, it rules out lots of normal bliss ball recipes.  These balls are made with sunflower seeds instead of tree nuts, but still taste great!

Ingredients

250g sunflower seeds

25g raw cacao

270g medjool dates

150g natural peanut butter

50g honey

Method

Use a high speed blender to process the sunflower seeds to a fine meal.

Add the rest of the ingredients to the blender.

On a high speed, process them for about a minute.

Form into balls with clean hands.

Leave in the fridge for at least 4 hours to firm up.

Grain free hot cross buns

This is a thermomix recipe!!

I use silicon cup cake trays to make these, as it makes it easy to pop them out.  This recipe will make 12 buns.

A lot of grain free recipes use almond flour, but due to allergies in the family, I can’t use nuts.  That means these are suitable for a lunch box treat.  If you wish to ice them to make the cross on top, melt some dark chocolate and drizzle on top.

Ingredients

60g psyllium husks

80g coconut flour

50g pepitas

25g linseeds

25g chia seeds

25g sunflower seeds

30g rapadura sugar

2 heaped tsp baking powder

1/2 tsp celtic sea salt

1  tsp ground cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground clovers

1 tsp vanilla essence

3 eggs

2 tbsp coconut oil

400g water

100g dried dates

100g sultanas

Method

  1. Put all the dry ingredients (seeds, psyllium, coconut flour, sugar, baking powder, spices, salt) in the thermomix bowl and mix for 15 seconds on speed 7
  2. Add the wet ingredients (vanilla, eggs, coconut oil, water), mix for 15 seconds speed 7.
  3. Add the dried fruit, and mix by hand using a big spoon.
  4. Use the knead function, for 2 minutes.
  5. Divide the mixture evenly between the cup cake moulds.  Leave for 30 minutes
  6. Turn on the oven at 200C
  7. When oven is at 200C, bake for 20 minutes.
  8. Leave in moulds for about 10 minutes, then place buns on wire rack to cool

Enjoy warm with butter!

 

Chocolate Zucchini Muffins

This recipe makes the most delicious muffins!

Instead of using white flour, which is devoid of nutrients and wreaks havoc with your blood sugar, these use zucchini and pepitas as the base.  Pepitas contain healthy fats and zinc.  Both of these are great for your immune system and your skin.

Using zucchini sneaks a small amount of vegetables into your child, but more importantly removes some simple carbohydrates.

The first time I made these, we polished off the batch that day and I had to make a double batch the next day.

Ingredients

1 zucchini (250g) grated

1 cup pepitas (165g) finely ground in food processor

¼ cup maple syrup (70g)

Pinch celtic seasalt

2 eggs

1 teaspoon vanilla essence

2 tablespoon cacao

2 tbsp coconut flour

1 teaspoon apple cider vinegar

½ teaspoon baking soda

Method

  1. Preheat oven to 180˚C
  2. Line muffin tray
  3. Place zucchini in sieve over sink to let excess water drain away, give it a squeeze before using.
  4. Mix together the ground pepitas, eggs, maple syrup, vanilla and salt.
  5. Then add the coconut flour and cacao powder
  6. Mix in the apple cider vinegar and baking soda.
  7. Finally, mix through the grated zucchini.
  8. Divide evenly between 10 muffin cups.
  9. Bake for 35 min. Check after 25min.  If a metal skewer comes out clean, they are cooked.  They will be much more moist than a regular muffin, so store in fridge.