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!
2C Quinoa Flakes.
1C Coconut – shredded.
1/2C Sunflower Seeds.
1/4C Chia Seeds.
1/2C Cranberries – dried.
1/2C Apricots – dried.
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.
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
1 1/2C Puffed Buckwheat, Quinoa or Rice.
1/4C Chia Seeds.
6 dried Dates – pitted.
1tsp Peppermint Essential Oil – or essence.
1/2C Cacao Powder.
1tsp Maca Powder – optional.
1/4C Raw Honey.
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.
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.
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.
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
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.
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.
Orange, Chia and Date Bars.
Our kids love these bars!!!
They sit up and help pour all the dry ingredients in and mix it all up for us.
They are obsessed with Chia Seeds and call them sprinkles.
These bars are sweet, chewy and slightly sticky and can be a great addition to a lunch box for something special.
2C Organic GF Oats.
1/2C Organic Shredded Coconut.
1/4C Chia Seeds.
1.5tsp Ground Cinnamon.
1/2C Medijool Dates chopped.
1/2C Raw Cashews – optional.
Zest of 1 Orange.
Juice of 1/2 Orange.
1/3C Coconut Oil – melted.
2/3C Raw Honey.
1tsp Vanilla Bean Extract.
Preheat oven to 160 degrees and line a 20cmx30cm tray with Baking Paper.
In a large mixing bowl place Oats, Coconut, Pepitas, Chia, Cinnamon, chopped Dates, Cashews and zest of Orange and mix well so all is combined.
In a pot over medium heat place juice of Orange, Coconut Oil, Honey and Vanilla and cook until the mixture has boiled out and just started to toffee – around 4 minutes.
Take off heat and add to dry mix and combine well.
Pour your mixture and press down very firmly into tray and bake for 30 minutes.
Let cool slightly, add a smaller weighted tray over the top and set overnight or minimum of 6 hours in the fridge.
Remove from tray and use a sharp knife to cut into pieces.
Fresh organic orange – yum!