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

Sneaky Scary Spiders

25 Oct

Get your Ghoul on with these Gluten Free Dairy Free Halloween treats!
This recipe is a great way to still enjoy the halloween spirit (hehe) without all the nasty chemicals and preservatives. Your kids will love these sneaky spiders just don’t tell them that are healthy. You can experiment will all sorts of options for the legs- liquorice (contains gluten), dried mango or bananas. The dairy free chocolate is super easy to make and you can even use it to make a web on your dessert plate!

Ingredients

375g BallBag
45g Coconut oil
4-5 dried mango pieces (or liquorice or dried bananas)
Approx 1 tbsp dried goji berries
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, plus more to taste

Method

1. Mix Ballbags and coconut oil as directed on packet
2. Make 10 balls for the spider body (approx 1 tbsp of mixture)
3. Make 10 smaller balls for the spider heads (approx 1 tsp of mixture)
4. Cut ‘L” shapes from the mango pieces- 8 legs for each spider
5. Use a toothpick to create 4 holes on each side of the body. Place the mango pieces into the holes and mould the mixture to keep in place.
6. Add the smaller ball to the front of the spider and mould to create the head.
7. Place a toothpick at the back of the spider, in between the last two legs- this is to act like a handle when you are coating the spiders in chocolate
8. Place into the freezer for 10 minutes to set
9. 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”).
10. Add finely chopped cocoa butter to the bowl and let melt – 2-3 minutes.
11. 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.
12. Add cacao, vanilla (optional), and sea salt (optional), and whisk to combine until there are no clumps.
13. Allow to cool for 5-10 minutes
14. Using the toothpick as a handle- dip the spiders in the chocolate mixture. Use a spoon to ensure the spider is fully covered.
15. Allow any excess chocolate to drip off before placing on grease proof paper
16. Refrigerate for 2 hours and then enjoy!
17. Any left over chocolate can be placed into a piping bag and used to make a spider web, poured into chocolate moulds or just let the kids lick the bowl =)

Serves Approx

8-10

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

spiders spiders1 spiders3

Ghoulish Green Shots + Bleeding Eyeballs

21 Oct

Sweetness from the pear & kombucha, plus a little zing from the ginger mask the celery & PondWater so kids will drink it! Adjust quantities to make it more or less sweet / gingery / fibrous etc. And tell them it’s what makes hulk & ninja turtles so strong if they don’t go for it at first!

The balls are chocolatey, filling & nutritious & look kinda creepy (without any nasty fake ingredients).

Ingredients

Ghoulish green shots:
– 1 pear
– 1 knob of ginger (to taste)
– a few sticks of celery
– 1/2 cup of ginger kombucha
– 1/2 to 1 cup of ice
– 2 teaspoons of PondWater

Bleeding Eyeballs:
Ballbag mix 375g
coconut oil 45g
vanilla essence 2 tsp
1/4 cup of melted raw cacao butter
10 blueberries
small piece of fresh beetroot

Method

Green shots:
Just throw everything in the blender (ice last) & blend really well until smooth. Serve in shot glasses or normal cups.

Eyeballs:
1.Mix coconut oil & vanilla essence in with the Ballbag mix.
2.Work it through with your hands until soft & evenly combined
3.Shape into ‘eyeballs’. Chill in the freezer for 10 mins.
4.Dollop a splodge of melted raw cacao butter onto the ball (or dip the ball carefully into the melted cacao butter so it covers a perfect circle.
5.Place a blueberry (chopped in half) in the centre of the cacao butter.
6.Use a sharp knife or peeler to cut some long, stringy pieces of beetroot (the blood dribbles) & stick these into the cacao butter.
7.Refrigerate to set hard.

Serves Approx

15 -20 shots (or 2 smoothies) 15 eyeballs

To get you through Halloween we’ll give you a FREE delivery, just place both a ballbag and Pondy in the checkout and then apply coupon: trickortreat

 

Ballbags Fruity Muesli Slice

14 Aug

No nuts, No eggs, No bake

Here is a great healthy lunchbox substitute that is quick, easy muesli slice and tastes great. Because it is a NO BAKE recipe you maintain all the great heat reactive nutrients like the vitamin C from boabab, yet you still get a crunch from the toasted oats. If your kids are new to the healthy food alternatives or a bit fussy, you can play around with the substitute options provided you stick with the same ratios of wet and dry ingredients. This is an awesome lunchbox friendly snack or an after school treat that is packed with nutrients and will have the kids begging for more.

Ingredients

* 1 cup rolled oats
* 1/2 cup desiccated coconut/ coconut chips
* 1/2 cup pepitas
* 2 1/2 cups of Fruity LBFBB (375g)
* 2 teaspoons water
* 1 cup puffed brown rice
* 1/2 cup butter/ghee (if you like sweeter try 1/4 cup of butter and 1/4 golden syrup)
* 1/2 cup coconut oil
* 1/2 teaspoon of vanilla essence
* 1 tablespoon brown sugar

Method

1. Grease and line a baking tray/plastic container (16cm x 28cm) baking paper.
2. In a heavy frying pan, toast the oats, coconut, and pepitas. Stir continuously until the coconut turns golden. Transfer to large bowl and set aside to cool.
3. Cook butter/coconut oil, vanilla essence and brown sugar in a small saucepan over medium heat, stirring continuously until sugar dissolves. Bring to the boil and reduce heat to low. Simmer, without stirring, for around 5 minutes.
4. Meanwhile mix the water into the fruity Ballbags until they stick together and then mix in the puffed rice and cooled oats mixture.
5. Remove the liquid ingredients from the stove and stir until all of the dry ingredients are thoroughly coated.
6. Spoon the mixture into the prepared baking tray. Use a large metal spoon to press the mixture down firmly. Use a second piece of baking paper on top of the slice to ensure it is packed tight. The firmer it is the less crumbles you will have.
7. Place into the fridge for at least 30 minutes. Take out of the fridge, pull out the muesli slice using the baking paper and put onto a cutting board. Unwrap and cut into small slices

Serves Approx

12-24

Thank you to Emma and Tom for this recipe!
Find them at Helensvale Farmers Markets every Saturday morning.