Thursday, 27 March 2014

I Have Been Photo-Bombing...

Instagram with FOODIE pictures today, and have been asked to share the recipes... which I am delighted to do!

The first recipe was inspired by Cherry Pie Nut Bars on Sugar-Free Mom; but is totally my own creation (you can check out her recipe using the link above). I am totally stoked with it, and the entire family LOVES them (that means BOTH the kids; and hubby - despite an intolerance to fructose, has already devoured two of them)! So I am thinking they will be made again, and again, and again; and the best part of it - it is quick, easy and no bake! It is also open to interpretation, variation and presentation! So go ahead - give it a shot, and change it around... but pop back and let me know what you have done differently; so I can try it also!

The Collins Health Bar!

1/2c roasted almonds (plain will be just fine also)
1/2c dried apricots
1/2c prunes
1/2c sunflower seeds
1/2c pumpkin seeds
1/2c coconut
1/4c linseed

Put all the above into a food processor, and blitz until it is all crumbly... making sure the almonds and dried fruit are all ground quite fine (I'll try and remember to take more photos next time)! It doesn't take very long to get to this point, only needs to get to 'bread crumb' stage!

At this point add:

2tbs coconut oil
2tbs raw honey

Process until it forms a ball.

Pop into a slice tin, and spread out evenly:


Sprinkle your choice of topping over (I chose coconut), and then pop into the fridge to harden.

Within thirty minutes my kids were hungry and begging for food (and annoying me no end), so I got it out to see where we were at - hard as it'll ever be! It is that EASY!


Variations: use whatever dried fruit, seeds and nuts you have on hand - don't stick to what I have used! Cranberries, dates, sesame seeds, peanuts, hazelnuts - anything goes I'd imagine! Change up the quantities according to your taste; add extra nuts, or another 1/2c dried fruit... try it, if it is to firm or to sloppy - add something else as well; for example, too firm - add more honey or coconut oil; too sloppy - add extra coconut!

I included linseed to help with the binding, but coconut oil and honey do this job well also! Take something out if you want to - if you're not into the coconut oil yet, leave it out and just use linseed and honey. If you think honey may sweeten it to much; just use linseed and coconut oil! Have a play and see what works for you!

Presentation: I just sprinkled coconut over mine, but I can see so much more potential now I know this works... a sprinkle of dark chocolate chips or white chocolate chips, dark or white chocolate drizzled over top, almonds flakes, sesame seeds, mixture of sesame and poppy seeds. The idea's are fairly endless, and again it comes down to personal choice and taste (and availability within your pantry)!

So - keeping the chocolate to dark and dairy-free; this tasty morsel of delight is: gluten-free, dairy-free and refined sugar-free!

The next recipe I'll be sharing is also inspired by Sugar-Free Mom; and you can find her recipe for No Bake Chocolate Coconut Balls here, I have used her basic recipe but altered it slightly. So this is really only an adaptation of her's, and not of my own doing, but oh-so-good! I described them on instagram as Rich, Dark and Decadent - and they are all that and more! This is probably my favourite, and my weakest link tonight!

I am no food photographer!

Banana Choc Balls:

1-2c coconut 
4tbs cocoa powder
1tsp vanilla ess
1/4tsp salt
1/2c choc chips (to be dairy-free, use dark choc but check ingredients carefully before opening)
1 banana
2tbs honey
Handful of dates

* Blend 1c coconut, cocoa powder and banana together in food processor.
* Add the dates one at a time (original recipe said 9 pitted and chopped dates - I don't think it really matters how many, within reason, and I didn't chop mine).
* Once thoroughly combined and smooth - add the honey, vanilla and salt.
Please note, at this stage the mixture was still quite sloppy, as original said to use stevia not honey. So I added an extra whole cup of coconut in before taking it out of the food processor - thickening it up a bit more.
* Place mixture into a bowl, add chocolate chips and stir to combine.
My mixture was still not as thick as I would have liked; so if yours is not either; never fear, it should still work a treat! 
* Roll out into small balls, and coat in coconut - I rolled coconut in and around my balls as I made them; it was quite sticky and messy, but well worth it.
* Pop into fridge to harden; I left mine for a couple of hours before I tried them (due to children and dinner etc)! Not sure how long they actually take, but I suspect you could eat them after 30-60 minutes in the fridge!

Heavenly!

So again - keeping the chocolate to dark and dairy-free; these tasty morsels of delight are: gluten-free, dairy-free and refined sugar-free!

Go ahead and enjoy, and don't let the twinge of guilt at how good these taste, put you off... they're as healthy as you can get! However, everything in moderation of course *grin*!


3 comments :

Cat said...

Thanks for sharing !
I'm bookmarking

Maxine D said...

Sounds yummy!!! Good on you for creating your own recipe and modifying others.
Love and blessings
M

Ange - Tall, Short and Tiny said...

Yum!! This makes me insanely proud of you (is that weird?!) because I can remember not that long ago our emails about you just starting to think about cooking, and you had no confidence in your ability....and here you are, sharing recipes, some of them your own! Woooooo! xx