Banana & Cacao Chip Cake - gluten, grain, dairy free!!

Banana & Cacao Chip Cake - gluten, grain, dairy free!!

140g raw cacao beans (or use cacao nibs & add them in step 6)

1. Add the beans to the Thermomix or food processor and blitz on speed 7 for 2 seconds. Remove and set aside.

360g raw activated almonds (or use almond meal)

2. Add almonds to TM/FP and blitz on speed 9 for 15 seconds.

1/2 tsp salt

1 tsp almuminium free baking soda

3. Add these to TM/FP and mix well on speed 5 for 10 seconds.

40g oil of choice (i used almond oil)

60g maple syrup

3 large eggs

1 tbls vanilla extract

4. Whisk these together in a seperate bowl and once mixed thoroughly, add them to the TM/FP.

5. Mix it well on speed 6 for 20 seconds.

3 bananas (fresh or frozen)

6. Add the cacao chips and bananas (i used frozen) and mix this on speed 7 for 20 seconds.

7. Pour into a lined cake tin and bake for 40 minutes.

8. Allow cake to cool for 1 hour before serve.

Red Dip - gluten, dairy, grain, egg free!

Red Dip - gluten, dairy, grain, egg free!

I just threw this together, and to my amazement the kids loved it! Probably more because of the colour than the taste, but very happy either way!

1 1/2 ripe avocado

1/4 large fresh beetroot (peeled and chopped roughly)

4 leaves of basil

1. Put all ingredient in Thermomix or food processor and blitz on speed 9, wiping down bowl and blitzing several times.

1/2 tsp himalayan salt

2. Add salt and insert butterfly or whipping attachment if using food processor, and whip on mdm speed (speed 4) until its smooth enough for you.

Serve with crackers or vege sticks!

Macadamia & Spearmint Ice Cream - dairy, grain, gluten free!

Macadamia & Spearmint Ice cream

Not only is this easy to make but its also soooooo yummy.

I made this in my Thermomix but if you have a food processor you can make it too! I have only made this once, so my recipe may be abit vague, but you will get the idea!

1.5 cups macadamias (i forgot to measure in grams)
1.5 cups filtered water
80g honey

1. Soak the macadamias in water overnight

Put the macadamias and water straight into TM bowl and add honey. Blitz on high speed for 30 seconds.

10 drops spearmint essential oil (you could add more depending on taste

2. Add butterfly (or attachment to your blender, to whip the ice cream). Whip on speed 4 for 1 minute.

3. Pour into glass pyrex dish and freeze until set.

You could add choc chips or cacao nibs for a different effect!

Crunchy Cinnamon Cookies - grain free, gluten free, dairy free

Crunchy Cinnamon Cookies - 

grain free, gluten free, dairy free

130g Almonds

80g Macadamias

35g Pumpkin seeds

35g Sunflower seeds

1. Chop them.  I did this in the Thermomix, by using turbo x 5.

75g Raisins

2. Add raisins and mix on reverse on low speed, until combined.

95g Macadamia oil

2 egg yolks (you may be able to use whole egg, but Mr 1 is intolerant to egg white, hence i only used the yolks - you may need to add flaxmeal to thicken if you use whole egg, or cut it down to 1 egg)

75g honey

10g cinnamon

3. Add remaining ingredients and mix thoroughly until ingredients are combined. (i used reverse function)

4. Put spoonfuls onto lined tray and bake in moderate oven until browned. 

5. Remove from oven and allow to cool, they will harden.

Lemon slice - gluten, grain, dairy free

Lemon slice - gluten, grain, dairy free

BASE
160g almonds
130g macadamia nuts

1. Add to Thermomix (or food processor) and chop on speed 6, for 8 seconds. You want the mix to be chopped but chunky.

55g honey
40g macadmai oil
2 eggs
Flaxmeal (if needed)

2. Mix on reverse, speed 5 for 10 seconds. If mix is too runny (which can happen if you choose to use different oils), just add flax meal to thicken.

3. Pour into a greased rectangular pyrex dish. 

4. Blind bake in moderate oven until golden brown. 

5. Remove from oven and allow to cool completely.

FILLING
6 eggs
160g honey
1 cup lemon juice
65g macadamia oil

1. In Thermomix, add the above ingredients and cook for 7 minutes at 90 degrees on speed 4.  Alternatively, you can use a stove.  You just need these to be combined and thickened to the consistency of lemon butter.

2. Pour filling onto base and refrigerate.  Or if your like me and couldn't wait to try it, put it in freezer until filling is set.