Category Archives: Sweets

Apple and Banana Gluten Free Oat Muffins

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Sunday morning, cold and rainy, horizontal on the couch, only moments away from sending hubby out on a mission to satisfy a muffin craving (apparently it’s ok to admit that a couple of weeks off your due date), when suddenly I recalled this delicious muffin recipe I had recently made. Care of Miranda Kerr, you could be sure it was free of any guilt, gluten, flour or sugar and if dissected individually, the ingredients resembled more of a healthy breakfast than the makings of a muffin. In fact, according to my obstetrician, who tried one himself, they’re the perfect recipe for pregnant women. The use of ground oats instead of flour makes them low in carbs, which is key to staying light and healthy whilst carrying. So here you have it, the quintessential solution to a muffin craving xx

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Apple and Banana Gluten Free Oat Muffins
Recipe Inspired by Miranda Kerr
(Makes Approx 14 Muffins)

Ingredients
2 cups ground oats (easy to do – just grind oats in a blender for a minute or two)
2 teaspoons (gluten free) baking powder
¼ teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
¼ cup honey
2 tablespoons chia seeds
¼ cup vanilla yoghurt
½ cup organic apple juice
2 lightly beaten eggs and one egg white
4 tablespoons coconut oil
1 teaspoon vanilla essence
2 large green apples peeled and grated
2 ripe bananas chopped and mashed
½ cup chopped walnuts
Shredded coconut for sprinkling
Extra cinnamon for sprinklin

Directions

Preheat the oven to 180. Line a muffin pan with paper liners.
In a medium size mixing bowl, combine the ground oats, chia seeds, baking soda and baking powder, set aside. In a small mixing bowl, whisk the eggs, add the apple juice and yoghurt, stir to combine and set aside.

Over low heat, in a small pan combine the coconut oil, honey, cinnamon and vanilla essence, stir to combine until just melted (careful not to over heat). Add the wet ingredients to the dry ingredients and mix together combining thoroughly. Fold the apple and banana mixture through evenly.

Pour the mixture into the muffin and tray and bake for approx 40 minutes. Mid way through baking sprinkle with chopped walnuts, shredded coconut and cinnamon. Keep an eye on them to ensure they don’t burn. After 40 min test with a tooth pick to ensure cooked through. Allow to cool for 15 min before serving.
Enjoy xx

Raw Choc Cherry Ripe Bites

mummyknows-choc-cherry-bites-3It seems these days there are almost as many trends in food as there are in fashion. I’m sure you’ve all heard the rumours that chocolate is good for you. But just how good for you depends on what’s in it and how it’s made. And what better way to know exactly what’s in it then to make it yourself? The most wonderful way to enjoy chocolate, theses Raw Choc Cherry Bites are absolutely incredible. Jam packed with only the purest, healthiest ingredients, they are completely delicious and utterly guilt free! xx

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Raw Choc Cherry Bites
(Makes Approx 18 Squares)

Ingredients
Filling
1 heaped tablespoon coconut sugar
1 tablespoon coconut oil (melted)
3/4 cup shredded coconut
15 cherries seeded and chopped
5 large strawberries chopped
Coating
1/3 cup Raw Organic Cacao Butter (Loving Earth)
1 tablespoon Coconut Oil
3 heaped tablespoons raw unsweetened Cocoa Powder
3-4 tablespoons coconut sugar (or 2-3 tablespoons rice syrup)

Directions
Combine all the filling ingredients in a blender and blend for a few seconds, ensuring the mixture remains textured. Line a square container with baking paper and pour the mixture on top using a spatula to flatten evenly. Transfer to the freezer for 2-3 hours. Remove from the freezer and cut into squares, then return to the freezer while you prepare the coating.

In a small saucepan over low heat, combine all the coating ingredients and stir until just melted. Careful not to over heat as the ingredients should remain relatively raw and uncooked.

Now for the fun part:
Prepare a tray / plate with a sheet of baking paper.
Transfer the coating mixture into a shallow bowl. Dip each frozen square into the coating and cover on both sides, then lay out on the preprepared baking paper as you go. Best kept stored in the freezer and packed into air tight plastic containers. Allow to defrost slightly before serving xx 

Super Healthy Almond and Chia Cookies

almond and chia cookies

After I posted this recipe for Almond Butter Cookies I had a lot of inquiries about whether they could be made even healthier. In other words, with less flour and less sugar. I found, if I replaced the maple syrup with dates and the gluten free flour with almond meal, it resulted in a completely sugar and flour free cookie with an almost toffee like flavour. Plus, I added chia seeds, so now they’re not just packed with protein, but full of fibre too. Honestly, they’re that delicious that it makes you wonder why you’d bother with treats that aren’t good for you when the ones that are taste so damn good xx

Almond and Chia Cookies
Recipe Mummyknows

Ingredients
1 cup almond meal (ground almonds)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup almond and chia butter (available at health food stores)
1 cup dates chopped, seeds removed
1 1/2 teaspoons pure vanilla essence
sea salt

Directions
Preheat oven to 180 degrees and line two baking trays with baking paper.

In a blander combine all the ingredients. Blend on full power until thoroughly combined. You may need to stop and start manually scraping the sides and shifting the mixture about.

Have a small bowl of water handy so you can wet your finger tips as you go – it makes the mixture a lot easier to handle. Wet your finger tips and form the dough like mixture into small balls, in your palms, flatten into a disc like shape and lay out onto the baking paper, leaving an inch or two between each. Sprinkle the cookies with sea salt and bake for approx 12 minutes. Keep a close eye on them to avoid burning. You want them to be crisp on the outside and soft on the inside. Once cooked, allow to cool before devouring xx

Choc-nana and Berry Smoothie

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Trying to resist late night cravings is a hopeless cause at the best of times, add pregnancy to the mix and you’ve got yourself a loosing battle. This Choc-nana and Berry Smoothie is the perfect solution. Sweetened by the frozen fruit and flavoured with the raw cocoa It tastes more like a rich chocolate desert then a smoothie. Pure guilt free indulgence, it satisfies those late night cravings on so many levels. 

When my husband sees me coming up with these creations, he likes to tease me and ask “Runway ready?”. And if you can’t see the humour in being 35 weeks pregnant and runway ready, well I guess you’re missing a good laugh. I say, if it makes you feel good, it’s worth a try! xx

Choc-nana and Berry Smoothie
Recipe by Mummyknows
(Serves 1)

Ingredients

1 frozen banana chopped
handful frozen blueberries
1 teaspoon pure vanilla essence
1 cup brown rice milk / almond milk
1 tablespoon flaked coconut
1 heaped teaspoon raw coco
1 date chopped (optional)
shredded coconut to garnish

Directions

Blend all the ingredients together on full power for a couple of minutes. Pour into a glass, sprinkle with shredded coconut and enjoy xx

Pic by Mummyknows

The Most Amazing and Healthy Almond Butter Cookies

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With my little ones second birthday fast approaching and the return of her fixation with cookies, I made it my mission to search for the most nutritious and delicious cookie recipe around. Why, you may be asking have I taken up such a challenge? Quite simply because who wants to say no to a two year old on their birthday? So, with no further adue, here is the most amazing, healthy cookie recipe I’ve ever tried. And I’m not talking delicious considering how healthy the recipe is. I’m talking the texture and taste of a Mrs Fields type cookie. Pregnancy cravings and two year olds aside, when these cookies started baking, let’s just say the husband came a running. So go on, give them a try, I promise they won’t disappoint xx

almond butter cookies

Almond Butter Cookies
Adapted from it’s All Good by Gwyneth Paltrow
(Makes about 24 cookies)

Ingredients
1 1/2 cups gluten free flour
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1 cup natural almond butter
1 cup good quality maple syrup
1 teaspoon pure vanilla extract
1/2 teaspoon sea salt

Directions
Preheat oven to 180 degrees and line two baking trays with baking paper.

In a medium size bowl whisk together flour, fine sea salt and baking powder.
In a small saucepan over low heat warm the almond butter, maple syrup and vanilla for approx 1 minute and whisk together. Transfer the wet ingredients to the mixing bowl and  mix together to combine thoroughly.

Using two spoons form the cookies into balls (around a generous tablespoon in size each) and space them two inches apart on the prepared baking sheets. Wet your finger tips, press down on the cookies and smooth the edges so each is the shape of a small disc. Sprinkle each with a little sea salt.

Bake until the air is fragrant and the cookies are firm, watch to ensure they do not burn, approx 12 – 15 minutes.

Note: I found it helpful to have a bowl of water handy so you can wet the two spoons each time you form the cookies, it helps to handle the gooey mixture.

 Pics Mummyknows