Black Bean & Corn Savoury Slice

This is a vegan protein & fibre rich slice, designed to be topped with things like fresh avocado, salsa or a chilli sauce. Like toast, but much more nutritious! This recipe would also work great as veggie patties.

Ingredients

1 pack of soaked BixMix (follow directions on front of pack)
2x 400g tins of black beans
1tsp salt
2 cups of corn kernels
5 heaped tbsp of tomato paste

Method

1)Add pre-soaked BixMix & all other ingredients to a big bowl.

2)Mix well until evenly combined

3)Flatten mixture into 2x paper-lined trays, to a thickness of approx 1cm.

4)Bake at 180 degrees for approx 40mins, or until you can see some separation from the edges of the tray & cracking on the surface.

5)Cut into squares & top with avocado, tomato & red onion – or whatever you like! Fresh coriander & salsa would also be great.

Serves Approx

Makes approx 30 snack-sized pieces (mix fills 2 large baking trays)

BixMix Pizza Bites

These Bixmix Pizza bites are flavoured balls or patties for lunches, snacks or dinner.

Ingredients

1 pack of soaked BixMix
6 tbsp tomato paste
50ml olive oil
1 red onion, finely sliced into rounds
200g of grated zucchini
Approx 1 cup of Kalamatta olives
4 medium-sized mushrooms
2/3 cup grated Parmesan (optional – leave out for vegan-friendly)
2/3 cup chopped basil
2/3 cup red capsicum
6 tbsp coconut flour

Method

1)Finely chop/grate all ingredients & add into a large bowl with pre-soaked BixMix (follow instructions on the pack).
2)Mix well until evenly combined.
3)Shape into patties or balls
4)Bake at 180 degrees for 30-40mins depending on the size of balls/patties

Serves Approx

Depends on pattie/ball size

BixBalls: Chicken, Chives & Broccoli

Easy, portable, protein-rich savoury snack balls. Perfect for lunchboxes, BBQ’s, quick dinners…so many possible variations. Gluten free, grain free, sugar free.

Ingredients

1x 400g BixMix pack (moistened with 150ml water & left overnight).
400 – 500g of Free Range chicken mince

1/2 cup of fresh chives finely chopped (you could also use thyme / parsley etc)
Head of organic Broccoli finely chopped in food processor (cauliflower would also work fine)
50ml Oil of your choice (I’d use macadamia, olive, or coconut oil).

*Add a teaspoon of sea salt if you feel like it, or some chilli flakes / fresh chilli if you like things a little hotter!

Method

1.Soak your BixMix (tip packet into bowl, add 150ml water & mix until evenly combined). Leave covered overnight (bench or fridge is fine).
2.When ready to cook balls, add mince, chives & chopped Broccoli to the bowl, & use hands to combine well.
3.Shape into balls (golf ball size or slightly smaller work well). Set them onto a paper-lined baking tray.
4.Bake for 30-40mins at 180 degrees.
5.Serve with anything you like! Picture shows salad, sauerkraut & dollop of chutney & coconut yoghurt.

Bake on a middle shelf until golden brown (mine took 40mins, fan forced at 180 degrees)

Serves Approx

28-30balls

BBQ BixMix Veggie Patties

So quick & easy to take to a BBQ when you’re not keen on the sausages you know will be on offer! Make heaps because all the sausage eaters will be asking for your patties!

Ingredients

1 packet of BixMix (soaked overnight)
1/2 a large cauliflower (finely chopped / use your food processor)
1/4 large pumpkin grated
1/2 cup macadamia oil
2 tbsp Mac butter (or any nut butter)
1/4 cup chia flour (or chia / flax meal to absorb any excess moisture from the grated veggies).
(You could also use grated sweet potato, carrot, zucchini, corn, broccoli…most veggies will work well in this).

Method

1. Combine BixMix with water into a bowl, mix well & refrigerate overnight.
2. Next day add grated pumpkin & finely chopped cauliflower, oil & nut butter.
3. Add meal / flour – enough to make the mixture form easily into patties.
4. BBQ until nicely browned.
5. Serve with anything – pic shows beetroot dip, sauerkraut & BBQ onions, topped with fresh coriander & chilli relish – yummo!

Serves Approx

6 People – depending how hungry they are / what you’re serving with.

Thank you to Jeanie for this recipe!
jeanie@goodmix.com.au

Zesty Lunch Box Bars

goodMix zesty lunchbox bars

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!

CAULIFLOWER, PUMPKIN, PINENUT & PAPRIKA SALAD

Winter or not, bring warmth to your table with this epic salad. It makes a sensational side… accompanied by grilled wild caught fish, this Cauliflower salad is also rather complete in itself!

Ingredients

300g activated goodMix Blend 11 (soak approx. 1 ½ – 2 cups of dry mix)
1040g / ¼ pumpkin cubed and roasted
1000g / 1 whole cauliflower, florets chopped but chunky
2 onions, diced
120g / 3 big handfuls baby spinach
80-100g pinenuts, dry roasted
¼ to ½ tspn celtic salt
3 tspns Paprika
Coconut oil for roasting veg
Ghee for sauteeing
Olive oil to drizzle salad

Method

Method:
**Activate your Blend 11 overnight, as per instructions!

Spread cubed chunks of pumpkin and cauliflower florets on a baking tray rubbing them with a lightly greased hand of coconut oil. Roast until nicely done, say 50 mins, or until roasted, tossing as needed.
Optional….sautee cauliflower in ghee until soft and golden in a pan on the stove.

Briefly dry roast pinenuts in a clean dry pan over low heat, tossing until golden. Remove from the pan to cool. Sautee onions in a small amount of ghee.

Remove onion from the heat and bring all ingredients together, including paprika and sprinkling in celtic salt to taste.

To serve, drizzle with good quality pure olive oil. Accompany this salad with grilled wild caught fish…though a bowl of this is rather complete in itself. Enjoy.

Serves Approx

Side serve approx. 130g. Meal serve approx. 300g. Total dish approx. 1400g

Thank you to Kerry Eulenstein for this recipe!
kerry@goodmix.com.au

CASHEW, CARROT & SWEET POTATO SALAD WITH AVOCADO MAYO

This!…Delectable?…Nah…couldn’t even! There’s no way it could possibly stack up, after all….it’s just birdseed. Could this be muesli? It looks like the perfect salad and tastes like an awesome crunchy nutty sweet potato and avocado mix of epic kitchen accidents!

Drizzle this baby with some avocado oil and serve as a side at any BBQ.

 

Ingredients

260g activated goodMix Blend11 (soak your Blend11 overnight..1/2 cup water to every 1 cup mix)
130g or approx. ½ a sweet potato, cubed small and roasted
100g raw cashews, dry roasted
1 onion, diced
30g or approx. ¼ carrot, grated
40g (handful) baby spinach, roughly chopped
¼ tspn celtic salt
Ghee for sauteing

Options/substitutes
Sub pumpkin for sweet potato. Sub pine nuts for cashews. Add in fresh parsley!

Avocado Mayo
1 ½ avocados
3 Tblspns avocado oil
3 Tblspns coconut milk
2 Tblspns raw ACV (apple cider vinegar with the ‘mother’)
¼ tspn organic mustard powder
Herbamare to taste

Method

**Activate your Blend11 overnight, as per instructions!

Cube sweet potato and spread on a baking tray rubbing them with a lightly greased hand of coconut oil. Roast until nicely done, say 30-40 mins, oven depending.

Dry roast cashews in a clean dry pan over low heat, tossing until golden. Remove cashews from the pan to cool and saute onion in a small amount of ghee.

Meanwhile, grate carrot and chop baby spinach.

Remove onion from the heat or turn heat off and toss in your Blend11 with the onion to bring a little warmth to the blend and so the blend soaks up the flavours in the pan.

Bring all components together and sprinkle in your celtic salt.

To make the mayo… throw all ingredients into a blender and blend until smooth and fluffy. Adjust to taste. Serve salad with a blob of avo mayo, and maybe a drizzle of avocado oil. This salad would be yum in egg wraps. Great as a side salad..take to a BBQ. Enjoy.

Serves approx


6-8

 

Thanks to Kerry Eulenstein for this amazing recipe!!
Follow her website at http://www.cultivatinghealth.com.au/
Email : kerry@goodmix.com.au

ACAI CHIA PUDDING PARFAIT

A parfait that has a delicious blend of gooey, crunchy & FRUITY goodness in a jar!

 

Ingredients

– 2 tsp blend11
– 2 tsp Chia Seeds
– 1/2C Almond Milk
– 1 tsp Acai Powder
– 1/3C Natural Greek Yoghurt
– 1/2C Granola
– Fruit of choice

 

Method

1) Night Before! In a small bowl, mix the blend11, Chia Seeds, Acai Powder & Almond Milk in a bowl.  Leave in fridge overnight to set.
2) Morning after! Grab small bowl out of fridge & stir up Chia Pudding mixture.
3) Spoon pudding mixture into the bottom of a jar. Then layer with Natural Greek Yoghurt, Passionfruit (fruit of choice), Granola & more fruit! Even add some nuts (pecans, walnuts) & coconut for extra flavour & crunch.
4) EAT!

Serves approx

 

Thanks to Tanisha Sorensen for this awesome Parfait recipe!!
Follow her website at https://www.instagram.com/nourishing_nish/

Gluten Free Blend 11 Bread

Adaption of a paleo recipe for egg bread, with the addition of Blend 11 to mix things up a bit :)

Ingredients

200g soaked Blend 11
50g almond meal
12 large eggs (15 if smaller)
150g coconut oil
3/4 teaspoon baking powder
salt, pepper and herbs to taste

** Herbs that work well are thyme, parsley, basil

Method

– Beat 8 eggs on high for 2-3 minutes
– Add Blend 11, almond meal, melted coconut oil, baking powder, salt and pepper (herbs if you wish)
– Beat on low for a further 2 minutes
– Add the last 4 eggs, one at a time, beating after each one
– Pour into a lined bread tin
– bake on 180 C for 25-30 minutes or until a skewer will come out clean

Enjoy!

Serves approx

10-12 slices

Recipe by: Kimberley Piggott

Find Kimberley   @

Burleigh Farmers Market (every Saturday)

Best Ever BLEND11 Bread

My tweak on the amazing My New Roots ‘Life Changing Loaf of Bread’ recipe using goodMix’s Blend11

Ingredients

1.5 cups water
3 Tbsp melted coconut oil
1 Tbsp maple syrup / honey / rice bran syrup
1 Tsp fine himalayan salt

3 Tbsp psyllium husk (powder / ground)
2 Tbsp chia seeds
Both of these ingredients cannot be substituted as they are the binders that hold the loaf together

1.5 cups rolled oats
0.5 cup sunflower seeds
0.5 cup macadamia nuts / almonds / hazelnuts
1.5 cups Blend11 (raw)

Method

You can either use a flexible silicon loaf pan or a normal tin loaf pan that is lined with baking paper. This is so after the activation process you can pull apart the sides / lift loaf out of the tin & check to see if the loaf has retained its shape (which means its ready to bake). A good tip is to grab your baking paper and scrunch it up under the tap, then place it into the loaf tin, it makes the paper a lot more flexible and easy to mould into the tin.

1. Place all dry ingredients into a bowl and mix to combine
2. Put into loaf tin
3. Whisk water, melted oil & sweetener of choice together in a measuring jug
4. Add to dry ingredients & mix well until the dough becomes very thick
5. Press evenly into loaf tin & smooth over with back of spoon
6. Leave to sit out on the bench top for at least 2 hours, or all day or overnight

The dough is ready when you pull the silicon pan sides away / lift baking paper up and out of loaf tin and the bread retains its shape.

7. When ready, Preheat oven to 175 degrees
8. Place in oven on middle rack & cook for about 20mins
9. Remove from pan / loaf tin & place it upside down directly onto the rack & bake for another 40 minutes

Keep an eye on it. The bread is ready when it’s golden brown all over & sounds hollow when you tap it.

Leave on bench top to cool completely before slicing. This bread can be kept in an air tight container for up to 5 days & freezes well. Perfect toasted with some smashed avocado on top!

Serves approx

Approx 10 slices depending how thick you cut it

 

Thank you for this wonderful recipe!  https://instagram.com/herb_bella

Thai Peanut Pesto

The Blend11 is so versitle and  adds some serious dense macro nutrients to this pesto!!

Ingredients

1 bunch coriander
2 bunches basil (Thai basil or regular)
3 cloves garlic
3 small chillies (or to taste)
3 Tbsp macadamia oil
1/2 tsp cracked pepper
3 Tbsp tamari
2 Tbsp peanut butter (or another nut butter)
Piece of lime skin about the size of a five cent piece
1/2 cup activated blend 11
100g toasted pine nuts

Method

Strip leaves from herbs & place in the food processor along with all other ingredients, blend until a ‘pesto’ consistency, adding more oil if preferred.

Serve warmed as an accompaniment to fish, chicken, beef, salad, rice etc…also delicious on crackers or with celery / carrot sticks.

Boost up the nutrients in your food