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Tag: vegetarian

Published December 28, 2016

Fig and Honey Energy Balls

This no bake fig and honey energy bites recipe is super simple to make, made with healthy and delicious ingredients.

Among the endless flavour combinations we’ve tried, these are a total winner.

What we love is how flavourful they are – as you eat them you’ll get bursts of fig, honey and almonds, which together creates quite a posh little bliss ball. These would be a gorgeous sweet treat served on a big platter loaded with fresh grapes, seed crackers, roasted nuts, veggie sticks and hummus.

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 Fig and Honey Energy Balls
Servings
portions
Ingredients
Servings
portions
Ingredients
Instructions
  1. Chop the dried figs and the dates.
  2. Add all ingredients into a food processor and blitz until the mixture balls into a dough.
  3. Roll tablespoons of the mixture into balls, and then (optional) coat balls to decorate with sunflower seeds, coconut or sesame seeds. Store in fridge or freezer.
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Published October 31, 2016

Greek Yogurt and Blueberry Loaf

greek-yogurt-and-blueberry-loaf

We are so obsessed with this greek yogurt and blueberry loaf.

We love it for breakfast, we love it for snack, we love it for dessert. Is just love at first bite.

The blueberries bring sweetness, softness and a burst in your mouth when you take a bite. The greek yogurt brings a major moistness, and we cannot get over how delicious and refreshing it is with the zest of lemon.

The best part is that there is no waiting for the bread to rise, or spending time kneading it or rolling it out. It is a two bowl process and then heads straight to the oven.

It’s so addictive. You should probably go ahead and make two loaves.

greek-yogurt-and-blueberry-loaf-2

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 Greek Yogurt and Blueberry Loaf
Super moist, delicious Blueberry whole-wheat bread made with Greek Yogurt.
Prep Time 15 minutes
Cook Time 55 minutes
Servings
loaf
Ingredients
Prep Time 15 minutes
Cook Time 55 minutes
Servings
loaf
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Start by combining flour, potato starch, baking powder, salt in a large mixing bowl
  2. Place the sugar, eggs, oil, yogurt and lemon zest in a different bowl and whisk to combine
  3. Add the dry ingredients and whisk until well combined
  4. Fold through the blueberries and spoon into a lightly greased 22cm x 8cm x 7cm loaf tin lined with non-stick baking paper
  5. Smooth the top with a palette knife and bake for 55 minutes to 1 hour (or until cooked when tested with a skewer)
  6. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
  7. Top with extra blueberries to serve. Enjoy!
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Published October 24, 2016

Easy Beetroot Hummus Dip

easy-beetroot-hummus-dip

If you like beets, and you like hummus, you’ll love this beet hummus. The ingredients are chickpeas, beets, greek yogurt, garlic, lemon, and salt and pepper.

Red vegetables are an excellent source of antioxidants and great for liver function. This beetroot hummus is a beautiful, earthy version of the traditional chickpea variety. You can also experiment with adding fresh herbs such as tarragon or dill.

We love using greek yogurt for hummus because it gives it a creamier consistency.

You can use it as a pretty topping for cucumber rounds, scoop some up with pita triangles or celery ribs, or just dive in with a spoon, and eat it up before anyone knows what they’re missing!

easy-beetroot-hummus-dip-2

 

Print Recipe
 Easy Beetroot Hummus Dip
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Place all the ingredients in the bowl of a food processor and process until smooth.
  2. Transfer to a serving dish then using a knife, swirl through the creamed horseradish to create a marble effect.
  3. Garnish with sesame seeds and serve veggies or pita chips on the side for dipping.
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