Desserts & Healthy Treats
Pumpkin Brownies
Servings: 9
Ingredients:
2 eggs
3/4 cup mashed pumpkin
2 tablespoons canola oil
1/4 cup rice malt syrup
1 cup wholemeal self raising flour
¼ cup cocoa
1/4 cup roasted almonds
Pinch salt
100g Lindt 70% dark chocolate
Method:
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Preheat oven to 180 degrees Celsius and line a slice tin with baking paper.
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Combine all dry ingredients in a bowl.
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Whisk the eggs in a medium bowl. Then, add the pumpkin, canola oil and rice malt syrup and mix until combined.
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Now add the flour and cocoa and mix until combined.
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Pour mixture into slice tin and bake for about 25 minutes or until slice is firm and has browned.
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Allow slice to completely cool before proceeding to the next step.
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Melt the Lindt chocolate in a pot on the stove on a low-medium heat. Using a spoon, drizzle the chocolate over the slice.
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Put almonds into a zip lock bag and gently crush using the bottom of a glass cup. Sprinkle the crushed almonds over the slice.
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Refrigerate the slice for half an hour to allow chocolate to harden before slicing.
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For optimal storage, wrap individual pieces in cling wrap and store in the fridge.

Lemon, Lime & Coconut Cheesecake balls
Servings: 5 (2 balls per serve)
Ingredients:
3/4 cup macadamias
½ cup coconut flour
½ cup desiccated coconut (+ ½ extra for coating)
1 tablespoon grated lemon rind
1 teaspoon grated lime rind
½ cup extra light Philadelphia cream cheese
1 tablespoon coconut syrup
1 tablespoon lemon juice
1 tablespoon lime juice
Coconut yoghurt to serve
Method:
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Preheat oven to 180 degrees Celsius.
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In a food processor, blend the macadamias, coconut flour, desiccated coconut flour, grated lemon rind and grated lime rind.
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Then, add the cream cheese, coconut syrup, lemon juice and lime juice and blend further until a doughy consistency.
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Empty extra desiccated coconut into a small bowl. Roll cheesecake ball mixture into balls and then roll into desiccated coconut.
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Place 2 balls in a baking dish and bake in the oven for 10-15 minutes or until slightly golden
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Serve with coconut yoghurt.
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For optimal storage of the remaining balls, wrap individually in cling wrap and store in the fridge.
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To bake balls after being frozen, simply allow the balls to defrost for one hour before baking.

On-the-go Muesli Cookies
Servings: 10 (2 cookies)
Ingredients:
1 cup roasted almonds
1 cup pecans
1 cup dried apricot
2 cups shredded coconut
3 cups rolled oats
1 teaspoon cinnamon
¾ cup natural peanut butter
1 cup rice malt syrup
Method:
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Preheat oven to 180 degrees Celsius.
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In a food processor, blend the almonds, pecans, apricot and coconut until fine.
Empty mixture into a large bowl. -
Add oats and cinnamon to the mixture and mix.
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Add the peanut butter and rice malt syrup and combine using a large wooden spoon.
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Line 2 baking trays with baking paper and spoon mixture onto trays.
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Bake for 20 minutes or until golden brown.
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For optimal storage, wrap cookies individually in cling wrap and store in a container in the cupboard.

Cranberry Ripe Slice
Servings: 12
Ingredients:
1 cup Craisins reduced sugar dried cranberries
½ cup dates
¼ cup boiling water
½ cup walnuts
½ cup pecans
1 cups shredded coconut
2 tablespoons rice malt syrup
100g Lindt 75% dark chocolate
Method:
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Empty cranberries and dates into a bowl and pour boiling water on top,
mix briefly and allow to sit. -
In a food processor, blend walnuts, pecans and shredded coconut.
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Add the cranberries, dates and water mixture and rice malt syrup and blend again.
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Line a baking tray with baking paper. Empty and press mixture into the tray. Refrigerate for at least one hour before proceeding to the next step.
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Melt the Lindt chocolate in a saucepan on a low to medium heat.
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Pour the melted chocolate onto the slice and spread until completely coated.
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Refrigerate until chocolate is hardened before slicing.
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For optimal storage, wrap individual slices in cling wrap and store in the fridge.

Scones with ‘Jam’ & ‘Cream’
Servings: 10
Ingredients:
2 cups wholemeal self-raising flour
¼ cup stevia for scone mixture
¼ teaspoon salt
120 ml soda water
1/3 cup coconut yoghurt for scone mixture
2 tablespoons stevia for jam
1 cup frozen raspberries
2 tablespoons chia seeds
Coconut yoghurt for serving
Method:
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Preheat oven to 180 degrees Celsius and line a baking tray with baking paper.
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Sift flour, stevia and salt in a large bowl.
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Using a wooden spoon, mix in the soda water and coconut yoghurt until a doughy consistency.
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Spoon mixture into balls and place onto the baking tray.
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Bake for around 20 minutes or until scones are firm and slightly golden.
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In a saucepan on a medium to high heat, heat the raspberries, chia seeds and 2 tablespoons of stevia.
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Allow to come to a boil, and raspberries to become liquefied. Remove from the heat, and chill in the fridge.
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Serve scones with jam and coconut yoghurt
