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

Zesty Supergreen Bliss Balls

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

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

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!

Rum Ball Christmas Tree

Feast your eyes with this Rum Ball Christmas Tree recipe that is oozing with yumminess and will surely be a hit to kids and definitely adults!

This was so much fun to make! So pretty & a practical & healthy dessert that also adds some seriously festive vibes to your table!

Ingredients

2 x 750g Vegan BallBags (for a big tree to feed loads of people)
1.5 cups currants
1 cup raisins
1/2 cup of rum or to taste
2 dessert spoons of mixed spice
120g coconut oil

200g block of dark chocolate for ‘glue’

Dessicated coconut for rolling your balls in

Raw Cacao or white chocolate buttons

Handful of hazelnuts, bunch of mint  (optional / decoration round the base)

1 punnet each of raspberries, strawberries & blueberries, a bunch of small red grapes, 1 cherry for the top!

Method

1.Pour rum & mixed spice over your currants & raisins, mixing through well then leave covered in a large bowl to soak overnight.
2.Next day, add BallBag mix & coconut oil into the bowl; mix well, squeezing mix together with clean hands until well combined.
3.Shape mix into balls, a few different sizes (i.e. lots of bigger ones for the lower layers, then less medium sized & even fewer small ones, plus a few teeny tiny ones for the top of the tree. You’ll need to work out quantities based on the size of your planned tree (see next step). Set balls aside in the freezer until ready to construct your tree!
4.Make a cone using some cardboard, that sits nicely on top of an upturned bowl (or just a larger cone sitting directly on a plate should also work fine). Ensure that your cone is small enough that you can fully cover it with balls, leaving only small gaps.
5.Melt your dark chocolate into ‘glue’. This will be used to stick all your fresh berries to the tree, as well as glueing the balls into place.
6.Centre the bowl / cone on a plate.
7.Dollop / drizzle some melted chocolate around the bowl, so that your first layer of balls can be ‘glued’ into place by pressing them into the melted choc circle.
8.Arrange your first layer of balls on the choccy glue.
9.Place a little choccy glue onto the top (slightly towards the inner side) of the ball circle, & press your 2nd layer of balls onto the glue (leaning against the bowl / cone for support). .
10. Continue layering your balls against the cone to cover it, using slightly smaller balls as you add more levels – so the balls are biggest at the bottom, smallest at the top, & your cone is covered (there may be gaps, that’s fine – you’ll fill those with berries).
11. Place tree in the fridge to ‘set’ the glue.
12. Dip cold fresh berries into your leftover choccy glue, then press them gently but firmly into any gaps (glue them so they sit on top of balls).
13. Use raw cacao buttons (or white choc drops) to stick onto any visible globs of glue / arrange them on the tree to look like fairy lights.
14. Place the tree in the fridge to fully set until ready to serve.
15. Arrange some fresh mint / something green at the base to make it look extra Christmassy on your table!

Serves Approx

Depends on how many balls you’ve made / size of the tree.

Enjoy this recipe!
jeanie@goodmix.com.au

Breakkie-brunch Jars.

Healthy breakkie on top, morning tea treat on the bottom. You can eat the top for breakfast, then screw the lid back on & keep the bottom for morning tea! Make a few of these on Sunday evening, ready to start the work week off with breakfast & morning tea sorted! Or maybe these could be your perfect ‘post-workout jars’?

Ingredients

Dessert base: (goes in first).
Pure n Free Salted Caramel or Chocolate Mousse coconut yoghurt
Vegan or Whey BallBag mixture (or crumbled up balls / slice)
Banana slices

Breakfast top: (on top of the sweeter stuff).
Activated Blend11 (approx 2 tbsp or whatever amount feels best for you)
Natural unsweetened yoghurt (natural greek or coconut)
Mixed berries (strawberries, raspberries, blueberries etc)

Method

Into clean jars place your ingredients, layered so the sweet layer goes in first & breakfast layer on top.

Serves Approx

Varies depending on jar size etc

Raw Carrot Cake Slice

goodMix Carrot Cake

This tastes amazingly like a moist slice of carrot cake – but is gluten free, grain free, dairy free, sugar free, paleo, vegan…ticks a LOT of boxes & is super-yummy!

Ingredients

For the Slice:
1x Fruity BallBag 375g
1 cup of grated carrot
Zest of 1/2 an orange
Juice of 1/2 an orange (add gradually)

1 tsp of Cinnamon
1/2 a tsp of Nutmeg
1/2 a cup of crushed walnuts

 

For The Icing:
2 cups of raw cashews, soaked in water for an hour or so, then drained & rinsed (spin in a salad spinner to dry quickly).
2-3 tablespoons of natural unsweetened coconut yoghurt (I used Pure n’ Free)
Lemon juice – approx 1/2 a lemon, but be guided by taste & texture
Lemon Zest (optional extra to make your icing really zesty)

 

 

Method

For the Slice:
In a bowl, mix your grated carrot into the ‘Fruity BallBag‘ mix
Add the orange zest, nutmeg & cinnamon, plus the chopped / crumbled walnuts.

Gradually squeeze in the orange juice, mixing with clean hands as you go. Do a few ‘squish tests’ as you go to see if it’s moist enough to bind. Keep adding juice until it’s sticking easily together, like a moist, tough dough.

Press the ‘dough’ into a cheesecake / tart dish, flatten well (& press into all the edges), then place into the freezer to harden.

For The Icing:
Blend your soaked & drained cashews with the coconut yoghurt & lemon juice until nice & smooth. When blending, aim for a consistency is thick & creamy but easily spreadable (add more yoghurt if too thick / solid).

Spread the icing over the base, & grate some lemon or orange zest over the top before placing back into the freezer.
Leave on the bench for 20mins when ready to serve, to allow the frozen ‘cake’ to soften a little. Sprinkle with cinnamon & crumbled walnuts, garnish with more zest if you like…the perfect treat for carrot cake freaks! This can be stored / served straight from the fridge too – but will be soft, not firm.

Serves Approx

10 slices

 

Three-thirtyitis Fruit Salad

goodMix fruit salad

Find yourself getting into a snacking frenzy at 330pm?  Try this energy boosting fruit salad to lift your spirits!

Ingredients

1 banana, sliced
1 kiwifruit, diced
1 mandarin peeled and segmented
2 tablespoons lunch box ballBag mix
Sprinkling of organic dark choc chips

Method

Toss everything into a container and enjoy when then mood strikes!

Serves Approx

1

Thank you to https://www.facebook.com/siobahnskitchen/ for this recipe!

Mint Slice Vice

goodMix minty biscuit

If a sneaky mint slice is your after-dinner vice – this easy recipe is ‘less naughty more nice’ ?  Grab or make it, this Minty biscuit either way this is too good to resist!

Ingredients

1x BallBag – vegan or whey 375g
Coconut oil 50g
Cacao butter 50g
Organic food grade Peppermint oil 5 drops
Activated buckwheat / buckinis 100g
Nut butter (cashew / almond / abc) 50g

Method

1.Soften all the oils (coconut, cacao butter, nut butter) in a large saucepan on low heat.
2.Take off the heat & add the BallBag mix.
3.Mix well together into a chocolate minty ‘dough’.
4.Roll out to approx 3-4mm thick on a large cutting board or tray, in between 2 sheets of baking paper.
5.Place in the fridge to harden
6.Take out & cut into bikkies / sticks / shapes / break into shards…
7.Hide well in your fridge or freezer.

Serves Approx

Makes approx 30 bikkies

Hope you enjoy this recipe!
Jeanie Xx

PEANUT BUTTER CHEESECAKE

goodMix cheesecake

A healthy twist on a cheesecake.  Smooth and creamy,  each bite of this Peanut Butter Cheesecake is a delight!

Ingredients

Base:

1 and 1/2 cups ballBag mix
2 tablespoons runny coconut oil

Filling:

1 can organic full fat coconut cream, chilled
1 and 1/2 cups natural peanut butter

Method

Base:

Mix ingredients together in a bowl and press into a lined cake tin. Set in fridge or freezer until firm.

Filling:

To a large bowl add coconut cream and peanut butter, using an electric beater whisk until smooth and fluffy.
Pour over base, top with crushed peanuts and set in fridge.

Serves Approx

8

Thank you to The Fit Kitchen with Siobahn for this recipe!
the_gordons@outlook.com

Raw frosted biscuits

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!