Perfect Grain Free Avocado Waffles

Perfect Grain Free Avocado Waffles

by | Sep 6, 2022 | All Recipes, Breakfast, Dessert, Snacks, Vegetarian

This is the PERFECT waffle recipe when you have a surplus of avocados or a couple that are just a little bit too ripe. These waffles are healthy, fluffy, crispy and so easy to make. Do they have a green tinge? Yep! That would be due to the 2 full avocados in this creamy waffle mixture. What are you waiting for? Get out your waffle iron and let’s go!

Ingredients:

  • 6 large eggs
  • 250 g cream cheese (full fat)
  • 2 ripe avocados, skin off, seed out
  • 1 tsp bicarb soda
  • 1 1/2 cup almond flour
  • 1 1/2 cups arrowroot flour/tapioca flour
  • Splash of water (maybe 1/2 a cup)
  • Sweetener if desired. I usually don’t add any as we often eat these with savoury toppings.

Method:

  1. Preheat waffle maker
  2. Blend all ingredients in a blender until smooth. Check and add more water if necessary.
  3. Allow to sit and thicken while the waffle maker is heating up.
  4. Add a dollop of butter (Optional – sometimes I do, sometimes I don’t!)
  5. Pour the batter in and cook until your liking.
  6. Serve straight away to get that crispy, fluffly texture.

Tips:

  • Omit the avocados if you don’t have any. This recipe is great without them.
  • Use less tapioca flour for a lower carb count.
  • Add extras like sugar-free chocolate chips, blueberries, banana or whatever you like to spice them up a bit! Why not add some allspice? 🙂
  • I store extras in the fridge and to reheat, use the air fryer for about 4 minutes at 180C.

 

Impossible Pie (Gluten Free)

Impossible Pie (Gluten Free)

by | May 31, 2021 | Air Fryer, All Recipes, Dessert, Recipes

This is a pretty forgiving recipe. It was the first dessert I ever baked on my own when I was about 11 years old! I’ve used coconut oil instead of butter, different flours and this time you will see the mixture is all lumpy in the bottom image as I didn’t melt the butter – it was soft at room temp so I just threw it in and stirred and it melted in the air fryer and turned out just fine. You can see where I tasted this one before I took the pic (and I may have accidentally cooked it at 180 before I realized and dropped it to 160. It’s a little dark on top but still tastes amazing!)   Have fun, let the kids have a go … and enjoy! It’s easy to make and soooo tasty. You’re welcome 🙂

Ingredients

  • 4 large eggs
  • 2 cups milk or milk replacement (coconut, rice etc)
  • 1 cup sugar or sugar substitue (I use Sukrin Gold)
  • 1/4 cup melted butter
  • 2 tsp. vanilla extract
  • 1 cup desiccated coconut
  • 1/2 cup gluten free flour or your preferred flour substitute (I use arrowroot starch/tapioca flour)
Please note, if you have a thermomix (or other mixer) throw it all in and blend it up – that’s what I do!

Air Fryer Method

  • In a large bowl, whisk eggs.
  • Add milk, sugar, butter, vanilla and stir well.
  • Add coconut and flour.
  • Pour into baking dish.
  • Place into air fryer and bake for 30-40 minutes at 160ºC (this depends on your oven – I bake at this temp in my 2225w Philips XXL)
  • Remove and allow to cool before serving.
  • It tastes great on its own or with cream and berries!

Traditional Method

  • Preheat oven to 180ºC
  • In a large bowl, whisk eggs.
  • Add milk, sugar, butter, vanilla and stir well.
  • Add coconut and flour.
  • Pour into baking dish.
  • Place in the center of your oven and bake for 35-40 minutes (this depends on your oven).
  • Remove and allow to cool before serving.
  • It tastes great on its own or with cream and berries!
Healthy Brownies

Healthy Brownies

by | Nov 13, 2020 | Air Fryer, All Recipes, Dairy Free, Dessert, Recipes, Snacks, Thermomix

Could this be the best brownie recipe ever? I think so … and I mean out of all the brownie recipes, not just the healthy ones! Crunchy on the outside, soft and gooey in the middle. Oh yes please!

 

 

Ingredients

  • 250g unsalted grass fed butter or coconut oil
  • 1/2 cup dark choc chips (72% or more)
  • Stevia to taste
  • OPTIONAL 1/4 cup rice malt syrup (leave out for a lower carb count)
  • 2 heaped Tbsp. raw cacao powder
  • 1 tsp. vanilla extract or vanilla bean paste
  • A few shakes of Himalayan rock salt (pink salt)
  • 3 eggs, lightly beaten
  • 1 cup almond meal/flour
  • 1 tsp. baking powder
  • OPTIONAL About 15 macadamias ‘smashed’ (I put them in a ziplock and hit them (gently) with a rolling pin!)
  • Desiccated coconut for serving (optional)

 

Traditional Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. Heat a medium sized saucepan over medium heat.
  3. Melt butter and chocolate in saucepan, and add rice malt syrup if using and stevia.
  4. Remove from the heat and stir in cacao and vanilla.
  5. Add eggs and stir well.
  6. Add almond meal and baking powder and mix well until all ingredients are incorporated.
  7. Gently fold macadamias through mixture.
  8. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be)
  9. Bake in oven or air fryer for about 25 minutes until done.
  10. Let sit before slicing (this is easier if left in the fridge overnight)

Thermomix Method

  1. Preheat oven or air fryer to a moderate 160C.
  2. In Thermomix bowl, add butter, chocolate chips and rice malt syrup (if using) and melt for about 4 minutes/60C/speed 2.
  3. Check, and melt for a little longer if necessary.
  4. Remove MC and add cacao and vanilla through the hole in the lid while stirring gently.
  5. Continue mixing gently while you add the eggs through the hole.
  6. Add almond meal and baking powder also through hole in lid.
  7. Increase slowly to speed 5 for about 4 seconds.
  8. Reduce to gentle/stir, add macadamias and stir until combined.
  9. Pour into a baking tray lined with baking paper (the bigger it is, the thinner your brownies will be). I use the baking tray accessory for the Philips XXL air fryer.
  10. Bake in oven or air fryer for about 25 minutes until done.
  11. Let sit before slicing (this is easier if left in the fridge overnight)
Paleo Banana Cake

Paleo Banana Cake

by | Jul 22, 2020 | Air Fryer, All Recipes, Dessert, Recipes, Snacks, Thermomix

This cake is deliciously moist! It is definitely a banana cake, not a banana bread

Cake:

  • 3 large or 4 small ripe bananas
  • 100g natvia or sugar/sugar substitute
  • 150g grass fed butter, at room temperature
  • 2 large, free range organic eggs
  • 1 tsp vanilla extract
  • 240g gluten free flour
  • 1 tsp bicarb soda
  • 30g milk of choice (coconut/almond)

 

 

Method:

  1. Preheat oven to 160 degrees celsius. Skip this step if baking in air fryer.
  2. Grease and line a 20cm cake tin with baking paper (or use a silicone tin) and set aside.
  3. Mix the peeled bananas 5seconds/speed5. Set aside.
  4. Place the softened butter and sugar into the TM bowl and mix 30 seconds/speed5 (scraping down the bowl partway through).
  5. Reduce to Speed 2 and add the eggs one at a time mixing for as long as it takes to add the eggs.
  6. Increase to Speed 5 for 10 seconds.
  7. Add the mashed bananas and the vanilla extract and mix 5seconds/speed5.
  8. Add the flour, bi-carb soda and milk and mix on 10 seconds/speed4.
  9. Scrape down the sides of the bowl and mix for 10 seconds or until completely combined.
  10. Pour the mixture into the prepared tin and bake in the oven or air fryer for 1 hour or until golden on top and a skewer inserted into the middle comes out clean.
  11. If the cake is browing too quickly, place foil over the top and continue to cook. Make sure to press the foil into the sides of the cake tin if using an air fryer (the foil will get sucked up otherwise!)
  12. Leave in tin for about 15 minutes before turning out onto a wire rack.
  13. Allow to cool completely if using frosting. If serving with custard, go for it and eat it warm!

Notes:

 This recipe works perfectly fine with self raising flour, cows milk and sugar if you aren’t into the Paleo way of eating 🙂

Berries and Cream

Berries and Cream

by | Jul 8, 2020 | All Recipes, Dessert, Recipes, Snacks, Vegetarian

This is isn’t as much a recipe as it is an idea or suggestion for a simple dessert. This is something you don’t really have to think about and that you can bary according to what ingredients you have and how much effort you want to put it.

 

Ingredients:

  • cream
  • berries
  • optional extras:
    • nuts
    • muesli
    • toasted coconut
    • chia seeds
    • chopped fruit
    • whatever you want to add!

Method:

  1. Pour the cream into a bowl
  2. Top with berries and extras or stir them through

Tips:

  • Whip the cream with some vanilla extract
  • Add a drizzle of syrup (rice malt syrup, maple or honey)
  • Add some cacao powder and sweetener to the cream when whipping
Sweet Potato Brownies

Sweet Potato Brownies

by | Jul 8, 2020 | Air Fryer, All Recipes, Dairy Free, Dessert, Recipes, Vegetarian

This is a recipe from eatdrinkpaleo that popped up my screen when I was searching for ‘Paleo brownies made with sweet potato’, and boy I’m glad it did! I’ve tweaked it slightly, and it is ridiculously good – incredible! Yum. Yum. Yum!

Please be aware that it contains sweet potato and honey, and will therefore be higher in carbs than the recipes I usually make – this is Paleo, not LCHF. To reduce the carb count you could try Xylitol or stevia as the sweetener (I haven’t tried this yet). Punch the numbers into MyFitnessPal to calculate whether or not this will fit into your macros for the day. Remember, it is a treat food – not an everyday dessert! 🙂

 Ingredients:

  • 2-3 cups greated sweet potato
  • 3 whole eggs
  • ½ cup melted coconut oil
  • ⅓ cup honey
  • 2 tsp. vanilla extract
  • ½ cup raw cacao powder, sifted
  • 2 tsp. baking powder
  • 2½ Tbsp. coconut flour

Method:

  1. Preheat oven to 185°C – oven must be hot before putting the brownies in. (Ignore if baking in air fryer)
  2. In a large bowl or blender (I use my thermomix), combine sweet potato, eggs, vanilla, honey and coconut oil and stir/blend until completely mixed together.
  3. Add cacao powder, baking powder and coconut flour.
  4. Stir/blend until completley mixed. ( I annihilate mine until it’s super smooth! lol)
  5. Pour mixture into a baking dish lined with baking paper and lightly greased.
  6. Bake 25-30 minutes.
  7. Remove from oven and let cool for 10 minutes before carefully removing the brownie cake from the tin. Allow to cool for a further 10 or so minutes on a wire cake rack.
  8. Transfer the brownies (paper and all) to a chopping board and cut it into squares.

Options:

  1. Add cacao nibs for a chocolatey crunch.
  2. Add desiccated coconut
  3. Use rice malt syrup in place of honey
  4. Drizzle with some melted chocolate
  5. For egg-free, replace the 3 eggs with 3Tbsp of golden flax seed flour and 9 Tbsp. water

Turn it into a self-saucing pudding by pouring the mixture into a greased baking dish and

  1. Mix 1 cup boiling water with 2 Tbsp. rice malt syrup and 2 Tbsp. cacao
  2. Gently pour over batter
  3. Bake for an additional 15 min (total of 45 minutes at 180 degrees)