Lunchbox Oat Slice for our morning twins playdate! It's been a while since I last made this and the boys can't stop eating it!
I used rice malt syrup instead of honey (in case the girls got hold of it) and coconut sugar instead of brown sugar - it was definitely sweet enough so looks like these will be my 'go to' substitute ingredients. This is nut free, egg free, dairy free and refined sugar free (with the substitutes as above)
*Thermomix + Regular Methods*
❤ Recipe link in bio ❤
Laying down our 2018 Kojified Chili ferment-base today. A simple gathering of friends: Serrano chili (@fatcarrotfarm), garlic (Golden Valley Farm), demeter certified biodynamic white rice, certified organic rice malt, and @tasmanseasalt. We let these friends pow-wow for a minimum of 6 months and then apply it in small amounts to other ferments throughout the year. The heat is wonderfully penetrating and the abundance of sugar and starches from the outset makes for a highly acidic batch. We don’t use starter cultures in our salt+veg lactic ferments but by including some of this Lactic Acid Bacteria rich material as a base inoculate in other ferments it really helps foster in depth of flavor and good gut bugs! See you in a few months!♥️🌶
Chocolate, cranberry and PB bars 🍫
Breakfast bars are something that you think would be healthy but unless you make them yourself they rarely are.
Not to mention if you want plant based or gluten free the price sky rockets.
Well guess what they are ridiculously easy to make yourself, this took me maybe 5mins.
2 cups Corn flakes
1/2 cup Coconut flakes
1/2 cup Crushed nuts and seeds
1/4 cup Cranberries
1/4 cup LSA meal
3 tbsp Cocao powder
3 tbsp Peanut butter
Rice malt syrup (pour 1/4 cup over and mix through, if not combined add bit by bit until you get a sticky consistency and everything is stuck together)
This is a guide, you can use muesli, different fruits, no fruit, etc, just use what you have ❤️
Press down mix with wet hands so it doesn't stick to you and try to get all the air out, then place in the fridge for at least 3 hours to set. Cut into bars and store in a container.
Almond meal banana and cocao muffins 🍌 I fully winged it.
X1 packet of my organic stuff almond meal
X3 big tablespoons of my organica cocao powder
X3 tablespoons of coconut milk
A pinch of salt
X2 over ripe bananas
A pinch of my organic chai seeds
And x3 tablespoons of rice malt syrup
Mixed all ingredients and in the over for about 20-25mins 😃 easy and yum!
When a lazy Sunday afternoon inspires gluten free, dairy free, sugar free, vegetarian Chocolate Crackles @keep.it.simple.shani style! Yes, the cupcake holders are a bit naff but I didn't have any other solution on hand (true 😊). All ingredients were sourced from our always well stocked with EVERYTHING @ritchies_village! From buckwheat kernels to cacao butter to brown rice puffs. 👌my local. 💚
Postscript: I was sceptical because gluten and sugar free are rarely high on my list of priorities BUT holy moly. These set in the fridge in 10 mins and are delicious. I want another one ...
Everyone in my house loves @teresacutter_healthychef Spelt + honey banana bread! Very quick and easy. My husband is very fussy when it comes to my healthier treats but this one he likes. I only make one change and that is I use rice malt syrup instead of honey. Rice malt syrup is 100% fructose free and better for our livers #thehealthychef#teresacutter#iquitsugar#health#ricemaltsyrup#treat
Creamy coconutty sago pudding 😍😍😍.
So easy to make. I let these babies cool over night and *may* have devoured them for breakfast 🙊 I made some slight changes to a recipe found on google- https://www.unconventionalbaker.com/recipes/gluten-free-vegan-coconut-mango-tapioca-pudding-paleo-refined-sugar-free/
1/3 cup sago
1 cup Oat Milk
1 can full fat coconut milk
1/3 cup Rice Malt Syrup
Splash of vanilla extract
Pinch of salt
Limes for some tangy flavour ( who doesn't love lime and coconut)
1. Soak sago for 1 hour in oat milk ( or a plant based milk of your choice )
2. Transfer soaked sago and excess milk into saucepan and add coconut milk, rice malt syrup, vanilla and pinch of salt.
Bring contents to a boil on medium heat then simmer for 20 minutes stirring occasionally so the sago doesn't stick
3. Remove from heat and allow to cool then place mixture into glass bowls ( I used short drinking glasses😂 ) and place into fridge overnight.
4. Decorate and devour- I added some extra coconut on top, squeezed fresh limes and added a little bit more rice malt syrup ( I have a sweet tooth). Edible flowers from - @senserricksfruitandflowers
#treatyoself#sago#coconut#getinmybelly#sagopudding#vegan#wholefoodplantbased#wholefoods#plantbased#veganeats#desserts#coconutandlime#vegansofmelbourne#ricemaltsyrup #😍 #glutenfree#refinedsugarfree#bestofvegan#buzzfeedfood#vegansofinstagram#vegansinaustralia#veganfoodshare#foodie