Chocolate, oat and seed clusters

Ingredients

2 cups of oats

½ cup shredded coconut

½ cup of chopped pumpkin seeds

½ cup of flaxseeds

½ cup of sesame seeds

¼ cup of chia seeds

1/3 cup of honey or maple

½ cup of coconut oil or you can use light olive oil or a mix of the 2

2-3 tbsp cacao powder

Method

Mix altogether and spread out on a lined tray about 1 cm thick, pack down. Bake at 140c for about 1 hour. It will still be crumbly when you take it out but when it cools it firms up. If you find it’s not all crisp after cooling you can put in back in the oven, I found some of the middle wasn’t done when it cooled as it was thicker so I took the outside bits that were crispy and put in a container and then put the rest back in for 10 minutes. Serve in big pieces as a snack or break up a little more and have for breakfast with milk, yoghurt and berries/banana. Store in an airtight container

Apricot anzac squares

Makes 16 squares

Would be great warmed up for breakfast with some yoghurt and berries, or in a lunch box.

Variations swap the apricots for dried berries/sultanas, sprinkle with chocolate chips

Ingredients

1 ½ cups of desiccated coconut

1 ½ cups of rolled oats

1 tsp each of baking soda and baking powder

2 eggs

1 cup approx(140g) of dried turkish apricots, finely diced

100g butter or coconut oil

¼ cup of honey

Method

Preheat oven to 180c

Line a 20 x 20cm cake tin with baking paper

Melt butter and honey together. Add butter mix to all the other ingredients and mix until well combined. Press firmly into your tin and bake for 12-15 minutes, should be golden brown on top. When cool cut into squares, Store in an airtight container.

Pumpkin crunch

Dairy, nut, gluten, grain egg free

Ingredients

120g pumpkin seeds
80g sunflower seeds
30g shredded coconut
20g sesame seeds
10g chia seeds
Pinch of salt
40g honey, you can also use rice malt or maple

Method


Briefly blitz, you still want it chunky


Place in a lined 20cm x 20cm cake tin. Push down to compact it a bit. Bake at 150 c for 40-60 mins or until slightly browned and firm. Chop into smaller pieces once cool. Keep in an airtight container.

 

Banana and pear bread

Ingredients

½ cup of coconut flour

2 tbsp sunflower seeds/2 tbsp sesame seeds ( if you are not nut fee you can just use 4 tbsp LSA)process to a flour using a spice grinder or thermie

1 ½ tsp each of ground ginger and cinnamon

2 tsp baking powder

¼ cup of chia seeds

2 tbsp honey

¼ cup of coconut oil/melted butter

4 eggs

½ cup milk

1 ripe, mashed banana

1 ripe pear, peeled, cored and sliced

                                                      

                                                      Method

                                                      Preheat oven to 180c

In a medium bowl put your chia, eggs, honey, oil, milk and banana, whisk well and set aside. For 5 minutes for the chia to absorb some liquid.

Add your coconut flour, sesame/sun flour, spices and baking powder, beat well with a wooden spoon. In a loaf tin grease or line and then put your sliced pear along the bottom and drizzle over 1 tbsp honey ( opt) then add your bread mix, make sure the top is even. Bake for about 35-40 minutes, a skewer should come out clean. Keep in an airtight container. You can slice, wrap and freeze. You can serve warm as a dessert with some ice cream or just with some butter.