Crunchy Mixed Fruit Quinoa Bars

Hard and crunchy meusli bars with a good alternative to oats. They are packed full of fruit and are a great snack on the go.

Fruit and seed packed!

Fruit and seed packed!

2C Quinoa Flakes.
1C Coconut – shredded.
1/2C Pepitas.
1/2C Sunflower Seeds.
1/4C Chia Seeds.
1tsp Cinnamon.
1/2C Sultanas.
1/2C Cranberries – dried.
1/2C Apricots – dried.
2/3C Butter.
1/2C Pure Maple Syrup.

Preheat oven to 180 degrees and line a brownie tin with baking paper.
In a food processor roughly blitz Coconut, Pepitas, Sunflower Seeds and the fruit.
Once blitzed, add them to a large bowl along with Quinoa, Chia and Cinnamon.
In a small pot heat butter on high until melted, add Maple and bring to the boil.
Reduce heat to medium and cook down for 5 minutes.
Turn off heat and carefully pour hot mix into your dry ingredients and combine well.
Place into tin and press down firmly.
Cook for 30 minutes or until turning golden on top.
Allow to cool then set in the fridge before cutting to desired sizes.

Store in an airtight container in the fridge or freezer.

Cacao Mint Balls

Sweet, chocolatey and minty! Full of flavour and good for you! Also the perfect sized little snack to pop in a lunchbox for the kids!

Cacao Mint Bliss Balls

Cacao Mint Bliss Balls

1 1/2C Puffed Buckwheat, Quinoa or Rice.
1/4C Chia Seeds.
6 dried Dates – pitted.
1tsp Peppermint Essential Oil – or essence.
1/4tsp Salt.
1/2C Cacao Powder.
1tsp Maca Powder – optional.
1/4C Raw Honey.
1/4C Tahini.

in the process

in the process

Place all ingredients into a food processor and blitz until mixture begins to combine.
Transfer mixture into a large bowl and roll into 2cm balls, laying them onto a tray until complete.
Allow them to set firm, uncovered in fridge for 30 minutes before storing in an airtight container in the fridge or freezer.

Kid Friendly Mini Meatballs

These are great to have handy for lunchboxes or morning tea snacks! Perfectly fine eaten cold or reheated and added into a sauce to make a meal. Bite sized to impress the little ones.

Mini Meatballs served with home made BBQ sauce.

Mini Meatballs served with home made BBQ sauce.

500g Beef Mince.
1 Brown Onion – grated.
1 Carrot – grated.
1/2 Zuchinni – grated.
1 clove Garlic – crushed.
3tsp dried Oregano.
Pinch of Salt and Pepper.
4tsp Tomato Paste – use tinned if not your own.

Preheat oven to 180 degrees and line 2 regular baking trays, set aside.
In a large bowl add all ingredients and use hands to combine well.
Once combined, roll into 2-3cm balls and lay on tray.
Place into oven for 20mins or until starting to brown.
Remove from oven and eat while warm.
Alternatively, allow to cool and divide into portions to freeze down.

Walnut and Cranberry Quinoa Meusli

Walnut and Cranberry Quinoa Meusli.

Walnut and Cranberry Quinoa Meusli.

This quinoa meusli is tasty, has all the textures you like and is so easy to make!

2C Quinoa Flakes.
1C Coconut – shredded or flakes.
1.5C Walnuts – roughly chopped.
1/2C Sunflower Seeds.
1/2C Pepitas.
1C Cranberries.
Pinch of Salt.
1/2C Coconut Oil.
1/4C Pure Maple Syrup.

Preheat oven to 200 degrees and line 2 large trays with baking paper.
Place Quinoa, Walnuts, Coconut, Sunflower Seeds, Pepitas and Salt into a large bowl and mix until combined.
Add Coconut Oil and Maple Syrup and use hands to mix very well until all ingredients are coated.
Divide the mix onto the 2 lined trays and place in oven.
Check every 5 minutes and give it a mix up with a fork so your meusli doesn’t burn.
Once golden (around 15 minutes) remove from oven.
Divide the Cranberries to the 2 trays of meusli and allow to cool before placing in an air tight jar.

Serve with nut or coconut milk, coconut water, coconut yoghurt or fruit.

Served with Almond Milk.

Served with Almond Milk.

Sammi’s Clean Bliss Balls

Every good blog needs a Bliss Ball recipe and this one is a hit for all ages.
We wanted to keep the recipe with minimal ingredients, easy to make and also mostly allergen free.
The nuts are a fantastic source of healthy fats but if you are restricted for school reasons then you can replace them with more Quinoa, puffed Rice or more Seeds – be sure to keep to the same quantity.

I made these for my daughters third birthday party and popped sticks into them and dipped them in some Raw Chocolate i made. They were the perfect little “cake pops” and i knew that not only were they homemade and free of any nasties but they were actually really good for them.

Sammi's Clean Bliss Balls

Sammi’s Clean Bliss Balls

1C puffed Organic Quinoa.
1/4C Sesame Seeds.
1/4C Chia Seeds.
1/4C Sunflower Seeds.
1C Macadamia/Almond or Cashews.
1tblsp Maca Powder.
1C organic or home dried Dates and Cranberries.
3/4C Raw Organic Honey.
1/4C Tahini.

Pulse all dry ingredients for 2mins – or finely chop.
In a separate bowl mix the Tahini and honey together and slowly add to your dry mix until all is combined.
Roll into 2cm bite size balls and dust in cacao, sesame seeds or shredded coconut and place in an airtight container in fridge or freezer.

Sweet Apple and Mint Iced Water

Before reaching for a cup of hot coffee in the morning, try one of these! They are perfect for keeping hydrated in the heat and super fun for the kids! They are quick to make, beneficial for you and you can mix and match to what you like and what is in season or what is growing in abundance in your garden.

Sweet Apple and Mint Iced Water

1/4 Pink Lady Apple – sliced.
1/3 bunch Mint – stalk removed.
1C Ice cubes.
Filtered water.

Slice Apple.
Bruise Mint by gently rolling on cutting board.
Place both in glass and top with Ice then filtered water.
Keep topping up with water, the fruit and mint will last a few cups worth.

Roast Vegetable and Lamb Salad with Tangy Mint Dressing

Salads can be served warm, they don’t have to use standard “salad” ingredients and you can turn them into a filling and wholesome meal. I love Lamb salads, backstrap is such a lovely cut of meat and suits these types of salads so well.
They don’t require many ingredients but are packed full of flavour. Make sure you are using quality ingredients – organic and in season where possible.

Roast Vegetable and Lamb Salad

1 portion Lamb back strap.
1 Carrot – halved lengthways and chopped.
1/4 Red Capsicum – cut into chunks.
1/2 Brown Onion – cut into chunks.
2 Zucchini – peeled into ribbons with vegetable peeler.
1tsp Coconut Oil – for roasting.
1tsp Ghee – for roasting.
Salt and Pepper to season.

Refer to Tangy Mint Dressing Recipe – one serve.

Add Oil and Ghee to an oven safe frying pan and place into a preheated 200 degree oven until hot.
Remove pan and add Onion, Capsicum, Carrot and season before placing back into oven to roast off for 15mins or half cooked.
Remove from oven and place onto high heat on stove.
Add Lamb and sear off on all sides, return to oven.
Cook in oven for 5mins (or until Lamb is cooked to your preference) and remove to rest.
Then peel your Zucchini into a deep bowl and pour over boiling water.
Remove Zucchini immediately onto paper towel then transfer into bowl.
Add half your dressing, then add roast vegetables and Lamb.
Pour remainder of dressing onto the top of Lamb before serving.

Garlic, Chilli and Herb Dressing

Slight heat from the Chilli but perfectly balanced with all the other flavoursome ingredients. This dressing (or can be used as a marinade) teams well with Fish, Beef or Chicken. It’s a bang in the mouth but ever so fresh with the herbs.

Garlic, Chilli and Herb Dressing

1 long Chilli – seeds removed and finely chopped.
1 clove Garlic – crushed.
1/2 bunch Parsley – chopped.
1/4C Apple Cider Vinegar.
1/3C EV Olive Oil – cold pressed.
Salt and Pepper to taste.

Add crushed Garlic to a bowl.
Add Chilli and Parsley.
Add ACV then whisk in Oil.
Season to taste.

Tangy Mint Dressing

A tangy and vibrant dressing (or marinade) which teams so well with Lamb. No fancy kitchen appliances needed to create gorgeous dressings like this and the 2 minutes you need in the kitchen to create this is 2 minutes well spent.

Tangy Mint Dressing

1 clove Garlic – crushed.
1 long Red Chilli – seeds removed and finely sliced.
1/4 bunch Parsley – finely chopped.
1/2 bunch Mint – stalk removed and finely chopped.
1/4C Apple Cider Vinegar.
1/3C EV Olive Oil – cold pressed.
Salt and Pepper to taste.

Crush garlic into a bowl.
Add Chilli and chopped Parsley and Mint.
Add ACV and then whisk Oil in.
Season to taste.

Buckwheat and Chia Pikelets with Orange and Maple Reduction

Final result

Ill start by apologising for the above picture, these were so delicious i didn’t want to wait to take a picture at all!!
We are not much of a Pikelet family given we aim not to use grains and also have a child with a severe Egg allergy.
I knew the day would come where i would be asked to make Pikelets and i was pleasantly surprised with the result.

1 1/8C Buckwheat Groats – finely milled.
1tsp Baking Powder.
2tblsp Pure Maple Syrup.
1/2tsp Salt.
1 Egg (we used Chia Egg alternative).
1C Coconut Milk.
2tblsp Coconut Oil – melted.

Make Chia Egg by mixing 1tblsp Chia seeds with double the amount of water, stir then set aside while it develops into a gel.
In a large bowl combine your milled Groats, Baking Powder and Salt.
Then one by one and mixing between; add Coconut Milk, Coconut Oil, Maple and Chia Egg.
Once you batter is complete set aside while you heat a flat pan to low/medium heat and add a drizzle of Coconut Oil, enough to lightly coat pan.
Using a ladel size of your choice you can make the pikelets the size you desire.
Allow them to cook until edges appear golden and bubbles are forming all over the top and which point they can be flipped.
Cook until the other side has turned golden then remove onto paper towel and repeat until all mix has been cooked.

Topping: I segmented an Orange and placed it, the juice of that Orange, 2tblsp Pure Maple Syrup and 2tblsp Butter into a pan and cooked over a med/high heat until it had reduced and was starting to thicken.

Buckwheat Groats