Cheats Almond Butter

It's a fun experiment to make your own almond butter. You won't believe how easy it is! It takes a bit of patience to come together, but it achieves a wonderful result.

• 2 cups of roasted almonds

• Salt, to taste

In a food processor, combine all ingredients and blitz until combined.

Have patience here - the almonds will look coarsely ground and will slowly become finer in texture, and will eventually come together. You may need to do this in stages, turning off the food processor to prevent overheating. In my experience, this took about an hour to complete, turning the food processor off each time the food processor overheated for about 10 minutes. As it's coming together, keep tasting - and adding salt (or maple syrup if sweetness is required) as needed. You'll want it to be slightly too salty when tasting by itself, as this will balance when used as a condiment.

Once it reaches your desired texture, allow to stand for fifteen minutes to thicken. The recipe can be stored in the fridge for up to a week.

10-minute Chia Jam

This Raspberry Chia Jam (pictured left) goes well anywhere you need an extra fruity kick, but pairs beautifully with our homemade sugar-free banana bread and homemade almond butter. You won't believe that there is no sugar anywhere to be seen here! It's also gluten and dairy free!

INGREDIENTS

• 2 cups of fruit (blueberries, raspberries, strawberries* (fresh or frozen))

• 2 tablespoons chia seeds

• 2 tablespoons maple syrup (or honey)

• 1 tablespoon freshly-squeezed lemon (optional)

METHOD

1. Heat the fruit in a small saucepan over a medium-high heat, stirring occasionally until the fruit is heated through and begins to break down and bubble

2. Use a spoon or potato masher to mash the fruit to your desired consistency

3. Stir in the chia seeds and lemon juice until combined

4. Taste, and stir in the maple syrup or honey as needed

5. Remove from the heat and let cool for five minutes (the jam will thicken considerably as it cools). Give the jam one final good stir. Serve immediately, or store in an airtight container for up to one week. The recipe can also be frozen for up to three months.

Consume it anyway you like. I love to add it to my oats to make a lovely parfait - simply yoghurt and chia seed jam, a little oats or muesli and bam! A wonderfully nutritious breakfast for the whole week and ready to go in seconds.

Try a pinch of cinnamon, ginger or nutmeg for variety, or if serving for children, add a teaspoon of natural vanilla extract.

*Berries (strawberries, blackberries, blueberries, raspberries), cherries, peaches, apricots, plums, pineapple, kiwifruit; or basically any juicy fruits all work perfectly in this recipe!

Delicious Anzac Biscuits

You won't believe these are gluten free, dairy free and refined-sugar free!

This recipe uses Gloriously Free Oats, available from Innovative Naturopathy to make this recipe Gluten Free. Speak with Lorna before trying oats on a coeliac diet.

Recipe Makes 20 cookies!

INGREDIENTS

• 2 cups GF Oats

• 1/2 cup desiccated coconut or coconut flakes

• 1/2 cup flaked or chopped almonds

• 3-4 tablespoons maple syrup

• 2 tablespoons peanut butter

• 2 tablespoons coconut oil (melted)

• 2-3 tablespoon of hot water

• 1 teaspoon vanilla extract

• 1 teaspoon baking soda

• a pinch of salt

METHOD

1. Add the dry ingredients (oats, coconut, almonds and salt) into a food processor (or a bowl).

2. Incorporate the wet ingredients (oil, peanut butter, maple syrup, water and vanilla extract) into the dry ingredients.

3. Turn on the food processor (ideally with a dough mixer attachment, or the blade attachment) and mix for about 15 seconds or until the mixture sticks together.

4. Take a spoonful of mixture and form into a small ball. Place onto a baking sheet lined with baking paper. Repeat with the remaining mixture.

5. Flatten the cookie using the back of a fork or spoon with enough room around each cookie so the cookies don’t crowd into each other.

6. Bake in a low 150C preheated oven for 20 -30 minutes or until golden brown. Cool completely before eating.

Stored in an airtight container, these biscuits keep for a week.