Sunflower Seed Cookies

A nut free lunch box filler...

Cookies before baking...

 

Ingredients:

1C sunflower seeds
30g ghee
1T raisins
1t cinnamon

Method:

Pulverise sunflower seeds in your Thermomix, 10sec speed 9
Add remaining ingredients and process 15sec speed 4








Roll into balls and flatten with your hand or the back of a flat measuring cup
**If the cup sticks to the cookie, cover the rolled ball with baking paper then press lightly with the cup... remove paper and repeat with remaining cookies

Bake 180 degrees for 10 minutes until lightly golden
Cool on tray

Store in freezer for a crisp snack... can store in the pantry as well

Chocolate Avocado Mousse

Cacao plus Avocado equals amazing

Who would have thought these two ingredients together could be so delicious and flexible... You can enjoy this as a mousse, as an icecream, as an icing on cupcakes, as a slice, or just with a spoon!

Ingredients:

2 avocadoes
70g coconut oil
60g raw cacao
2-3 heaped T honey (to taste)
1/2 vanilla bean (seeds only)

Method:

Put all ingredients in Thermomix and combine 20sec speed 5
Taste and add more honey if you like it sweeter

As a mousse:

Put in a container and store in the fridge - eat with a spoon or use as a spread

As an icing:

Use straight away, put cupcakes in fridge to set, then remove cakes half an hour before serving

 

As an icecream:

Freeze... it will set hard. If you use it within a couple of hours of making, it will still scoop. For longer storage times, remove from the freezer an hour before use.

As a slice:

Prepare a base, spread topping... freeze until set (one hour approx), then slice into portions and freeze each portion ready for use

Nut Base:

150g ground nuts (pecans or walnuts combine well with this dish)
100g dates
Combine and spread on the base of a small lined dish, top with mousse

Cookie Base:

Use Coconut cookie recipe
120g cookies
40g ghee
Chrush cookies and combine with ghee
Spread on the base of a small lined dish, top with mousse

Chocolate Cupcakes

Chocolate Coconut Cakes

These taste like chocolate cakes to me, but if you don't eat a lot of coconut, they will taste like a lamington

 

Ingredients:

5 eggs
130g honey
1/2C coconut oil
3T coconut flour
1/4C raw cacao
1/2t bicarb soda
pinch salt

Method:

Put all ingredients into your Thermomix bowl and combine 20sec speed 5

Do not be alarmed that this is indeed a very runny batter... if it was normal gluten free flour it would never work, but coconut flour absorbs A LOT of liquid, so it will all be ok when baked...

Pour into patty cases (half fill)

Bake for 15 mins 180 degrees celcius until puffed and when pressed gently in the centre, they spring back

Remove from the muffin tray and cool on racks



Once cool you can ice with chocolate avocado mousse and top with coconut or just serve warm with icecream and chocolate sauce

Coconut Cookies

Crunchy Cookies...

these remind me of the cookies in the big biscuit tins my parents would receive at Christmas

 

Ingredients:

70g ghee

30g coconut oil

55g honey

1/2 vanilla bean (seeds only)

1T dessicated coconut

1/2C tapioca starch

1/2C hulled millet

1/2C buckwheat kernals

1/4t bicarb soda

 

 

Method:

Grind millet and buckwheat in Thermomix for 130sec speed 9

Add remaining ingredients and combine 15sec speed 4

Scrape down if necessary and mix 10sec speed 4

 

Roll into balls and press lightly with a fork

OR use a cookie press

 

Bake 180 degrees for 15 minutes until lightly golden

Honey burns quickly so please check often... if you have a very hot oven, reduce temp to 160

 

Store in an airtight container in pantry

Pancakes

Pancakes with Fruit

Ingredients:

1/3C buckwheat kernals
1/3C hulled millet
1/4C tapioca starch
1T coconut flour
1/4t bicarb soda
1C kefir (coconut or goat/cow)
1 egg

Fruit
sliced banana
sliced strawberries
blueberries

Method:

Prepare flour

Grind buckwheat and millet in Thermomix, 1 min speed 9
(If you don't have a TMX, buy flours)
If you want to ferment these grains, add kefir now and leave for 6 hours (or overnight)

Prepare batter

Add other ingredients and whisk to combine
Stand 30 mins to thicken

Cook 

Add a little ghee to the pan on medium heat
Pour in a small amount of batter (these work best if they are small - medium in size)
Drop in a few pieces of fruit (if desired)
Once bubbling, carefully flip
Cook a few minutes on the other side

Serve with yoghurt or maple syrup/honey

 

If you want to keep these Failsafe,

omit the coconut flour and do not ferment, use water instead of the kefir. Add the water slowly and stop when you have a thick batter (it should still pour but not be runny)

Crepes

Grain free Crepes/Wraps

You can use these sweet as crepes or as wraps for savoury...

 

Ingredients

1/2 C buckwheat kernals
1/2 C hulled millet
1 C water
2 T goat whey
1/2C tapioca starch
2 large eggs or 4 small

Method

Prepare your flour

Using your Thermomix, grind the buckwheat and millet 130 sec, speed 9
(if you don't have a TMX, buy flours instead)
Put flours into a big glass bowl
Add water and whey and stir to combine
Cover with gladwrap and leave to ferment for 6 hours (or overnight)

 

Prepare batter

Add tapioca and eggs and whisk until you have a smooth batter

Cook

Warm a small amount of ghee in a pan and pour on a 1/4C of batter, swirl the pan around until the batter coats the whole pan

Carefully flip when the edges start to come away from the pan
Cook a minute or so on the other side

Watch with care as these cook very quickly




Serve with yoghurt and honey or maple syrup for a sweet treat
Use as a wrap to make your lunch

TIP: Can be frozen, between layers of baking paper and defrosted on the bench or microwave before use.

Are you still Failsafe and want to make these? Just omit the whey and the fermenting and mix batter and use right away. The fermenting process will create amines...