Blend11 Pancakes

28 Jun

A delicious gut-friendly breakfast that tastes delicious!
Gluten free, dairy free and sugar-free.

Ingredients

3/4 cup buckwheat flour
1/2 cup activated Blend11
1/2 cup nut milk
1 medium banana, mashed
1 egg, whisked
1 tbsp honey
1/2 tbsp baking powder

Method

1. Combine all wet ingredients, except for the Blend11, in a medium mixing bowl
2. Slowly stir through flour and baking powder
3. Finally, mix through activated Blend11
4. Heat large fry pan with a teaspoon of coconut oil (Medium heat)
5. Add two tablespoons of pancake mixture into a pan per pancake. You can cook about 3 at a time in a large pan
6. Cook on one side until bubbles appear. Then flip and cook for a further 1-2 minutes.
7. Once cooked through, move to a separate plate ready to serve.

Serve as a stack with Pure’N’Free coconut yoghurt and fresh fruits.

Serves Approx

3

Thank you to Katherine for this recipe!
kbsugarfree@hotmail.com
www.kbsugarfree.com

Zesty Supergreen Bliss Balls

24 Apr

Here’s a ‘sweet treat’ option to make for the kids that tastes like ‘green lollies’ but also has plenty of nutrition. Super easy to make these & then keep a supply in the freezer. Also nut free so perfect for kindy / school lunch boxes.

Ingredients

375g Fruity BallBag
1 tablespoon of PondWater powder (flat, not heaped).
Juice of 1.5-2 limes
5-10 drops of pure organic lime essential oil (add gradually & taste the mix as you go, strength may vary)

Method

1) Empty Fruity BallBag mixture into a bowl
2) Add PondWater powder
3) Squeeze in the lime juice (limes vary so much with juice content, just keep squeezing in until you have enough to moisten the BallBag mix well & make it ‘squishy’). Should be approx 25ml. You can add some water if you run out of juice, & some zest if you think the kids will like it. Lemon juice & zest would also work well.
4) Add lime essential oil to really give the green lolly taste. I used approx 7-8 drops which was an awesome limey flavour, but just add a few at a time & see how you / the kids like it.
5) Mix everything well using clean hands to squeeze the ‘green dough’ & test flavour, adding a little more juice or lime oil if you think it needs it, or a touch more PondWater powder if the taste is still good. Don’t add too much Pondy or you’ll ruin the batch & the kids will never eat your crazy healthy ball experiments again!

Serves Approx

20-30 small bite sized treats

 

Blend11 Carrot Cake

Blend11 Carrot Cake
08 Mar

This carrot cake is gluten free, dairy free, refined sugar-free and good for your gut!

Ingredients

1 cup activated blend 11 (activated overnight)
1 cup almond meal
1/2 cup water
1/2 cup coconut milk
2 carrots, finely grated
3 tbsp coconut sugar
1/4 cup coconut oil
2 eggs (can be substituted for vegan eggs)
1 teaspoon vanilla
1 tsp cinnamon
1 tbsp baking soda

Method

1. Pre-heat oven to 180 degrees celsius
2. First, mix all the wet ingredients in a bowl (including the activated blend 11).
3. Slowly add dry ingredients, stirring continuously.
4. Line a baking tin with baking paper
5. Evenly spread mixture into the pan
6. Bake for approximately 45-60 minutes or until you can place a knife into the cake and it can return without mixture on it.
7. Leave the cake to cool in the pan for 5 minutes before moving to a wire rack to cool completely.
8. Once cool, ice with Pure’N’Free coconut yoghurt.

Serves Approx

10

Thank you to Katherine for this recipe!
kbsugarfree@hotmail.com

Cherry Ripe Chunks

cherries, chunks, cherry ripe
20 Feb

This recipe is amazing if you’re a recovering Cherry Ripe addict – just like the ‘real’ bars…only they taste way better cos they’re made from real food! So easy, the perfect GF vegan dessert or just to have in the freezer for treats!

Ingredients

1x 750g Vegan BallBag
90g coconut oil
3 tsp vanilla essence
2.5 cups of fresh cherries, chopped
1 cup shredded coconut
200g dark chocolate, melted

Method

1. Empty your BallBag into a large bowl & add coconut oil & vanilla essence, mixing until evenly combined with hands.

2. Melt your chocolate in a double saucepan.

3. While chocolate is melting, blend 1/2 the cherries with the shredded coconut until you have a rough cherry coconut ‘paste’. Mix this paste & the remaining chopped cherries into the melted chocolate, this is your topping.

3. Press the BallBag mixture firmly into a paper-lined baking tray or container (about 5-7mm thickness is good).

4. Spoon the choc-cherry mixture on top & spread evenly, pressing down firmly & into the edges of your baking tray/s.

5. Place into the freezer to set, then chop into bite size chunks once solid. Store in containers.

Serves Approx

You will have enough Cherry Ripe Chunks to see you through at least 2 breakups – this seriously makes tonnes!

Zesty Lunch Box Bars

goodMix zesty lunchbox bars
24 Jul

It can be hard to find new and exciting nut free recipes the kids will love. These layered delightfully zesty lunchbox bars are sure to please both young and old with its delightful orange zing.

Ingredients

Base:

– 2 cups lunch box friendly ballBag mix
– 1 tablespoon melted coconut oil
– juice of 1 large orange

Zesty Coconut Butter layer:

– 1 cup coconut butter
– finely grated zest of 1 large orange
(You can make your own coconut butter by whizzing 300g of desiccated coconut in a food processor)

Method

Base:

Combine all ingredients in a bowl and press into a lined, square baking dish. Set in fridge or freezer until firm.

Coconut Butter layer:

Mix coconut butter and orange zest in a bowl and spread over your base layer. Sprinkle with cacao powder and set in fridge.

Slice into bars and enjoy!

Serves Approx

12

Thank you to The Fit Kitchen with Siobahn for this recipe!

Raw frosted biscuits

22 Jul

A recipe everyone will love! A raw vegan twist in frosted biscuits jammed with nuttients!

Ingredients

Biscuit:

1 and 1/2 cups vegan ball bag mix
1/4 cup water

Frosting:

2 tablespoons coconut oil – soft not runny
2 tablespoons raw cacao powder
Splash of natural vanilla

Method

For the biscuits:

Mix ingredients in a bowl and roll into small balls (approx 12).
Press flat onto a baking dish and set in fridge.

For the frosting:

Mix ingredients in a bowl until well combined and top your biscuits with a generous teaspoon.

Sprinkle with additional coconut.

Serves Approx

12 to 14

Thank you to ‘The Fit Kitchen with Siobahn‘ for this recipe!

Pic-Snick Bars

19 Jul

These are so easy, & super yum. Kinda like a Snickers, but also kinda like a Picnic bar..so it’s a Pic-Snick bar!! If you used to love these 2 bars back in the bad old days when you didn’t know any better, you’ve gotta try these babies! You can make 25-30 healthy bars with this recipe (dangerous, yes).

Ingredients

200g peanut butter (I used ‘pics’ smooth)
150g maple syrup (can use a little more or less, adjust to suit your sweet tooth).
375g vegan or whey BallBag mix
50g coconut oil
100g activated buckwheat / plain buckinis (ask at your healthfood store)
50g puffed millet
Optional – melted chocolate or make your own raw choc (if desired, to coat or drizzle). You could also add in some roasted peanut chunks if you’d like more peanutty crunch.

Method

1.Mix the peanut butter & maple syrup together evenly
2.Add in the coconut oil & BallBag mixture
3.Add in the activated buckwheat & puffed millet
4.Mix everything well using hands until evenly combined into a yummy, sticky ‘dough’
5. Place the dough on a lined baking tray & cover with another sheet of paper
6.Roll out flat using a rolling pin or jar, to desired thickness (I did approx 8mm, which covered my tray)
7.Place tray in the freezer for approx 10 mins (until hard)
8.While your bars are setting, melt the chocolate in a double saucepan
9.Cut up the cold, hardened slice into bars (or squares, or fingers or whatever shape you like) & drizzle or coat with choccy whilst still cold

Store in the fridge or freezer – actually make that hide, not store ;-)

Serves Approx

25-30 bars (muesli bar size)

Easter Ball Bunnies

30 Mar

School holiday kitchen creativity! A fun way to get the kids interested in making their own food.

Ingredients

– 1x vegan, whey or fruity BallBag
– Coconut oil or water to bind ball mix together
– Strawberries
– Blueberries
– Pecans
– Hazelnuts
– Desiccated coconut
– Melted dark chocolate
– Toothpicks

Method

1. Moisten the dry BallBag mix with the oil or water & combine well by squeezing through with your hands.
2. Shape 2/3 of your BallBag mixture into larger ‘body balls’ & the other 1/3rd into smaller ‘head balls’. Put them all into the fridge to set.
3. Melt the chocolate in a double saucepan, whilst toasting the hazelnuts if desired.
4. Chop your strawberries into ear-shaped slices (or you can use pecans for ears), & dip them into the melted choc, then the desiccated coconut. Lay them out onto a sheet of baking paper or leave to sit in an ice cube tray. Refrigerate so they set.
5. Dip your bunny ‘tails’ (blueberries or hazelnuts) into the melted chocolate then the coconut & lay out on the baking paper trays. Refrigerate til set.
6. Once everything is hard, it’s time to construct your bunnies! Use toothpicks & / or melted chocolate to stick the body parts together!

Serves Approx

Depends on size of BallBag & your bunnies! Approx 17 for a large BallBag.

Supergreen Gummy Lollies

16 Feb

A sneaky and oh so delicious way to get your greens in! – The kids will love them :)

Once you’ve mastered your first batch you can start experimenting with different flavours. We would love to hear what you’ve tested out – be sure to let us know your gummy creations in the comments below.

Ingredients

– 2 limes, juiced
– 4 tablespoons of grass fed gelatin (vegans can substitute with agar agar)
– 2 tablespoons of honey or rice malt syrup
– 1 tablespoon of PondWater
– 1-2 tablespoons of boiling water

Method

1. In a small bowl mix together lime juice, honey or rice malt syrup.
2. In a seperate small bowl mix together your boiling water and gelatin, stir until dissolved (you may need a little extra water).
3. Add your gelatin mixture to your PondWater mixture.
4. Pour mixture into silicon trays or a square container (gummies will be really easy to peel out).
5. Set mixture in the fridge for 45 minutes.
6. Pop/Peel your gummies out of your mould. If you used a container you can cut your gummy into small squares.

Serves Approx

10

Thank you to Anika for this recipe!
anika@goodmix.com.au

Cacao Sweethearts

05 Feb

Move over store bought chocolates, we’re taking it up a level this year with a healthier handmade options sure to impress your loved ones. With our BallBag mix and a few simple ingredients you’ll be presenting these surprisingly easy homemade chocolates that will beat any off-the-shelf options!

Ingredients

– 325g BallBag mix
– 35g of coconut oil
– 35g of melted cacao butter
– 2 tablespoons of nut butter (we used almond butter)
– 3 tablespoons of cacao powder
– a few stevia drops > you can use another sweetener of your choice if preferred (optional)

Method

1. mix all ingredients together in a bowl.
2. use a spoon to squish the mixture firmly into silicon ice cube or specialty chocolate trays.
4. freeze for 30 minutes.
5. gently flip out each chocolate and enjoy with your lover.

Serves Approx

16

Thank you to Anika for this recipe!

Frog Pond Smoothie Bowl

11 Jan

This pond smoothie is sure a fun smoothie to serve to anyone who is looking for some healthy smoothie treat and it’s sure to mask the grassiness of Pondwater, it’s sure to be loved by your kids too!

Ingredients

1/2 cup celery tops
1/2 cup baby spinach
1 Lebanese cucumber
3 cups of ice
1 cup water Kefir or kombucha (ginger works well)
2 teaspoons of PondWater
1 kiwi
1 mango
2 passionfruits
4 blueberries
4 toothpicks

Method

1. Chop both ends off your cucumber, on an angle – to make your mumma froggie & baby froggie.
2. Break or cut your toothpicks in half – use them to attach the blueberries (in the right spot so they’ll look like eyes).
3. Put the other halves of the toothpicks underneath the froggie (you won’t see these but they’ll ensure the eyes stay above smoothie / water level).
4. Blend all other ingredients (except passion fruit) until very smooth.
5. Pour Smoothie into bowl (be careful not to make it too deep for your froggies), & position the frogs.
6. Add the passion fruit (frogs eggs) if desired.

Serves Approx

4-6 bowls

Thank you to Amanda for this recipe!

Bounty Balls

28 Nov

This healthy take on the traditional bounty is a must for ALL coconut lovers. The addition of coconut yoghurt give a probiotic punch to your basic protein ball. The dairy free chocolate melts in your mouth for the ultimate chocolate, coconutty experience of heaven in your mouth =)

Ingredients

– 1 packet 375g ballBags
– 2 tbsp Pure N Free Coconut Yoghurt
– 1/4 cup Desiccated coconut
– 1 cup (~200 g) finely chopped cocoa butter
– 4 Tbsp (60 ml) maple syrup or agave nectar
– 1/2 cup (48 g) cacao powder
– optional: 1 tsp vanilla extract
– optional: pinch sea salt

Method

1. Place ballBags mix, coconut yoghurt and desiccated coconut into a bowl and play mud pies.
2. Roll mixture into balls- if the mixture is too soft add 1 tsp of coconut at a time until balls come together nicely. if mixture is too dry and falls apart add one level teaspoon of coconut yoghurt at a time until balls form nicely.
3. Place into freezer for 30 minutes- 1 hour
4. Fill a saucepan 1/4 of the way with water and bring to a boil over medium high heat. Reduce to simmer.Then set a medium glass or ceramic mixing bowl on top, making sure it’s not touching the water (this creates a “double boiler”).
5. Add finely chopped cocoa butter to the bowl and let melt – 2-3 minutes.
6. Once melted, add the maple syrup or agave nectar and use a whisk or wooden spoon to mix until fluid and thoroughly combined. Remove bowl from the saucepan and turn off the heat.
7. Add cacao, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
8. Allow to cool for 5-10 minutes
9. Remove balls from freezer and dip into chocolate until fully covered
10. Place onto a baking paper lined tray and place in the fridge
11. For double chocolate hit coat the balls in a second layer of chocolate- place back into the freezer at least 30 minutes between layers
12. Place any leftover chocolate into moulds to set in the fridge- or just let the kids lick the bowl =)
13. Hide the bounty balls from the kids and enjoy them all yourself =)

Serves Approx

18 ish

Thank you to Emma Boucher for this recipe!
eboucher@bigpond.net.au