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

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!

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)

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

 

SNEAKY SNICKERS PIE- GLUTEN FREE, DAIRY FREE, GUILT FREE

09 Aug

This healthy version of a snickers pie has a chocolate ballbag base, a decadent caramel layer topped with a coconutty mouse. Super tasty, super easy and super healthy (well…kinda anyway). Feel free to melt some organic or vegan chocolate and pour on top for a perfect finish!

Ingredients

Crust
1 375g Vegan ballbag
45g Coconut oil

Caramel Layer
10 Medjool dates, pitted, soaked in boiling water for 10 min and then drained
3 tsp coconut oil or ghee
2 tsp vanilla extract
3 tbsp unsalted almond butter

Peanut Butter Mousse
2 cans full-fat coconut milk, refrigerated overnight
3/4 c peanut butter(smooth)
2 tbsp maple syrup
1/2 tsp vanilla extract
Pinch sea salt

Additions
1/2 cup dark/organic/vegan chocolate of choice, for drizzling (optional)
Method
Crust
Mix Ballbags in with the coconut oil and then press into a baking paper lined 8″ round pie pan. The baking paper lining is really important – you won’t be able to get the pie out if you don’t use it and no one wants to deal with that raw dessert drama. Place in freezer to set while you make caramel ingredients.

Caramel
Add all the CARAMEL ingredients to the food processor (no need to clean between making this and the crust) and process until very smooth. Spread an even layer atop pie crust and return

Peanut Butter Mousse
Open the coconut milk cans and scoop out solid white coconut cream (save the remaining coconut water for a smoothie). Add to food processor with remaining MOUSSE ingredients, then process until smooth. Spread evenly atop of caramel layer, then return to freezer.

If desired, top with an additional drizzle of dark chocolate, melted in a double boiler or microwave.

Freeze overnight, and store in freezer but let de-thaw on counter for about 10 min before serving your very own healthy snickers pie

Serves approx –


10-12

imagekerry2 imagekerry1 imageKerry

 

Thanks Kerry Eulenstein for this awesome recipe!!
Email: kerry@goodmix.com.au

Sweetheart Strawberry Cheesecake

18 Jul

Dairy free, Gluten Free, Raw and Ridiculously Tasty!

OMG- so I have tasted and attempted many raw cheesecakes over the years but this one is seriously ridiculous!! The secret to the real cheesecake taste is the tang from the lemon juice! Not only is it gluten free and dairy free but the good fats and fibre from the cashews stops the insulin spike and the sugar coma like from a traditional cheesecake. WARNING- this cheesecake is highly addictive so hide it from your partner and kids.

Ingredients


Base:
1 375g bag of Vegan BallBags
45g coconut oil

Filling:
2 cups cashews, soaked overnight
2 cups fresh strawberries
1/4 cup maple syrup
3/4 cup coconut oil
1-2tsp lemon juice
1 tsp vanilla essence

Topping
1/2 cup fresh strawberries
1/2 cup fresh blueberries (or other fruit of choice)

Method


1. Grease a 20cm heart shaped (or round) cake tin with baking paper
2. Prepare BallBags mix as per packet instructions and press into base of tin. Freeze for 20 minutes
3. Blend all ‘filling’ ingredients in food processor and blend until extra smooth layer over base. Tap tin to ensure there are no air pockets and filling is level. Refrigerate overnight
4. When ready to serve, decorate with your favourite fruits or sprinkle with cacao or coconut flakes.

Serves approx


8-10

 

Thanks to Emma Boucher for this amazing recipe!!
Email : Emmab@beyondgoodhealth.com