The Blog

Celebration Biscuits with Home-Made, Sugar-Free Sprinkles

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I love making biscuits – they are quick, easy, and can be super basic or fancy depending on the occasion. We have been making these biscuits, that I adapted from Jude Blereau originally, for ages. They are such a good, sturdy biscuit that have the required crunch factor, and are wheat, dairy and egg free. The best thing, well apart from the fact that they taste delicious, is that they lend themselves perfectly to cookie cutters! Winning!! So many egg-free or shall we say alternative baking projects of mine are wonderful, but certainly could not hold their shape in the oven. These can take any cutter you can throw at them! Octopus, stars, dogs, moose, dove, bunnies, and some sort of wolf -looking animal are just some of the shapes I have tested, with excellent results!

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These are lovely on their own, but they do make a great base for toppings. I have kept it simple today and gone with chocolate and sprinkles – but home-made, sugar-free sprinkles that are a breeze to put together. Freeze dried fruit gives a fantastic result, which I buy at my local health food shop, farmers market or deli. If you have trouble finding it, you can always use any superfood powder that you have hanging around, or even crush up some herbal teas to give you the desired colour. I chose coconut and white chia as the base for the sprinkles as they are a nice blank canvas for the colour, and are nutrient rich in themselves.

A couple of other notes:

These biscuits are excellent with choc-chips.

These biscuits are also excellent sandwiched together with chocolate, particularly mint chocolate.

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1 cup wholemeal spelt flour

¼ cup almond meal

¼ tsp baking soda

pinch of sea salt

¼ cup coconut nectar

¼ cup …

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Nourishing Antioxidant Fudge

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Another chocolate treat for you today, bringing with it some nourishment, balance, and deliciousness as always! Actually, this fudge is almost a little too delicious. The great thing about eating whole and real food is that delicious and nutritious don’t have to live at opposite ends of the street – in this case they are BFFs.

This gooey chocolate fudge is packed with antioxidants, firstly from the gorgeous raw cacao, and secondly with the addition of the maqui powder. You can very easily use acai berry if you prefer, or just leave it out if you don’t have it. It also happens to be loaded with the goodness of coconut oil, so add immune boosting and body nourishing to the list. Round out with some mineral rich protein from the nuts, seeds and spirulina (if using), and you have a delightfully decadent but guilt-free treat – just in time for Easter. The only down side is that is does not travel well, in that it will become soft and start to melt when it has been out of the fridge for a while. This hasn’t been a problem for us as it disappears way too quickly!

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Gluten-free, dairy-free and refined sugar-free

¼ cup almonds

2 tbs sunflower seeds

2 tbs pepitas

1 tbs chia seeds

½ cup desiccated coconut

¼ cup plus 2 tablespoons raw cacao (or ½ cacao, ½ carob powder)

½ cup coconut oil

½ cup rice bran syrup

1 tbs maqui powder

¼ – ½ tsp spirulina (optional)

Freeze dried raspberries, cacao nibs, any other nuts and seeds for garnish

Blitz the almonds in a food processor, then add the sunflower seeds and pepitas and blitz again to break them down a little. Add all the other ingredients and process to combine.

If you don’t have a …

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Double Chocolate Crunch Bars, and the goodness of cacao.

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Well it is coming up to that time again, Easter time, holidays, time with family and friends, and temptations a plenty! This month I am creating a number of chocolate based recipes for Loving Earth, so I thought I would share this recipe with you here also. I wanted to put together recipes that were delicious, festive, and also nourishing and not full of rubbish. These bars fit the brief perfectly!

This recipe is quite heavy on the cacao. I love cacao. It is amazingly rich in minerals (particularly magnesium) and antioxidants. Cacao powder is the unheated, raw version of cocoa, and cacao butter is made by pressing the raw cacao nibs. The butter has a much higher melting temperature, and so is solid at room temperature. By the way – if you have any left-over cacao butter, it makes the BEST body moisturiser.

However like everything, it can be controversial. Cacao contains theobromine, which is a powerful stimulant to the nervous system. Some indulgence here and there is not going to be a problem, and everyone is different in terms of how much they can tolerate – similar to coffee. Just know that as much as I love cacao, I am not eating spoonfuls 10 times a day – moderation is key, as with anything! A little trick I often use is to use 1/2 raw cacao powder, and 1/2 carob powder in recipes that I want to tone down the caffeine, or if I am making it for people I know are sensitive to it. It is a wonderful combination as carob is rich in calcium, which nutritionally combines beautifully with the magnesium rich cacao. Most people however will tolerate it beautifully, and it is certainly 100 times better than your typical commercial chocolate bar.

These bars …

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Chamomile Infused Spiced Quinoa – a hug for your tummy.

ChamoQuinoaWteaThe weather has suddenly turned a little cooler here, and I am immediately craving a cooked breakfast. Enter quinoa porridge. Nuttier than it’s oat based counterpart, quinoa comes with an impressive list of nutritional benefits, which I have talked about here and here. Packed with protein, loaded with minerals, easy on the digestion, awesome!

Couple this with chamomile, a herb well known for its digestive benefits. It is soothing and calming to the digestive tract, helps relieve cramps, spasm or bloating, has a gentle action towards improving digestive function, and is also calming and nourishing to the nervous system – bonus! In practice it is a herb that I use a lot, but it can be just as effective made as a strong infusion (tea). It is also completely edible, and I like to add chamomile ‘dust’ regularly to my breakfast. (NB. Chamomile ‘dust’ is my name for the powdery leftovers at the bottom of a bag of chamomile flowers. Most chamomile tea bags contain mainly ‘dust’, so feel free to rip one open and scatter away.)

Ordinarily you would use water to cook a savoury quinoa, or milk for a sweeter or breakfast quinoa, so why not infuse your quinoa with herbs!? In this case I have used chamomile, but the world is your oyster – I was close to doing a rosehip version. I have also used coconut milk and spices in the mix, and what you are left with is a delicious, slightly nutty breakfast ready to be topped with your favourite additions. For extra tummy love I have topped with a good dose of chia seeds, which along with their spectacular nutritional profile, are a fabulous form of soluble fibre, which helps you to feel fuller for longer, soothes the digestive mucosa and works to …

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Meg Thompson

Naturopath & Holistic Nutritionist
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