Tag Archives: gluten free

Gluten and Sugar Free Banana Bread

4 May

banana-breadNow that its coming into winter in our part of the world – its time to get baking!

Time to crank up the oven & start enjoying the comfort foods of winter.

There is nothing better than Banana Bread warm straight from the oven smeared with homemade butter & a little chia & raspberry jam – its worth braving the cold just to be able to enjoy this yummy bread.

The Bread is dense & super moist, it has the texture of a heavy banana cake, but isn’t too sweet – try it you will like it 🙂

This Banana bread recipe is super easy & can easily be Vegan adapted by swapping the honey for 2 t stevia or 3 T coconut sugar & the eggs for an additional 3T ground chia seeds & 9T of water.

This recipe can be used as your basis for all sorts of sweet bread experiments, we have added chocolate chips & raspberries to ours, made a blue berry version & made a vegan version using pineapple juice instead of water for our egg replacement for a tropical bread. The sky is the limit so get experimenting & have some fun in the kitchen!


Gluten & Sugar Free Banana Bread a’la Mama Going Natural

  • 4 ripe banana’s
  • 3 eggs
  • 2 T honey
  • 1 t vanilla extract
  • 1/2 c coconut oil
  • 1/2 t ground cinnamon
  • 1 1/2 t baking powder
  • 1 T kefir or 1/2 t lemon juice for vegan version
  • 2 1/2 c ground almonds
  • 1/4 c ground chia seeds
  • 1/4 c desiccated coconut
  • 1/8 c sultana’s
  • 1/2 c walnuts roughly chopped

This is super easy to make!

Place your Banana’s, eggs, honey, vanilla, coconut oil, cinnamon & kefir or lemon juice in a blender or food processor & mix till smooth. Pour out your smooth banana mix & stir in the rest of the ingredients until well combined.

Pour into a well greased or baking paper lined loaf tin & bake for 45 minutes to an hour at 160 degrees celsius.


To make your chia seed egg replacement, mix the 3T Chia seeds & 9T of water & set aside for 5 minutes to become goopy.

Add your Chia seed egg replacement goop to your banana mix & replace the honey for 3T coconut sugar & the kefir for 1/2 t of lemon juice & continue to make as outlined above.

So go rescue those over-ripe banana’s from your kitchen counter & get baking!



Peanut & cacao Bliss Balls

12 Jan
I have a little confession to make , peanut butter & dark chocolate is my crack!!
I will take it anyway I can get it, ice cream, brownie, even straight from the jar. But these bliss balls are peanut & chocolate perfection, they are the perfect combination of peanut salty & dark chocolate, with just a hint of sweetness.
They are almost (dare I say it?) truffle-like because of the moisture from the activated nuts.
Best of all they can be made with whatever combination of nuts & seeds you have on hand, you could even add a little coconut sugar for a sweeter version. The recipe doubles as a raw brownie recipe if you press it into a pan & slice after chilling 🙂
However you make them, they keep well in the refrigerator & make a great on hand snack or lunch box filler. They seem to taste better the longer they sit, so try to ration them out 🙂
Peanut & Cacao Bliss Balls a’la Mama Going Natural
  • 1/2 c  activated cashew nuts
  • 1/2 c activated almonds
  • 1/2 c activated sunflower seeds
  • 3/4 c dates
  • 1/2 c oats
  • 2 T L.S.A (optional – I just had some in the pantry)
  • 3 T peanut butter
  • 1/3 c cacao powder
  • 1 t vanilla essence

Place your nuts & dates in the blender & blend on high until they form a paste. Add all other ingredients & blend on high again until oats have been blended down. Take your bliss ball paste & roll into balls, you can roll them in cacao powder or in coconut if you prefer, I like mine plain. Chill & then enjoy 🙂


How to activate your nuts?

Place your nuts & seeds in 2 cups filtered water with 1 t salt, leave out on the bench to activate for 6 hours & then place in the fridge until you use them (for a max of 48 hours). We only activate this batch for 6 hours as cashew nuts can become slimy if activated for too long, refrigerating after 6 hours stops this from happening.



Granola Parfaits – healthy Gluten free snacks & desserts

13 Nov


This breakfast treat, go to snack, dessert & all around versatile Parfait recipe is fast becoming my daughters favourite.

Just between you & me she asks for “Cafe” – but I know that she really isn’t trying to escape my food, but that she really wants me to make her a Parfait.

These started out as an instant, easy snack for my daughter (that wasn’t all fruit!), but after polishing off her leftovers I now make two, one for her & one for me!

I am loving on these big time!! because they are super easy & quick, you can keep a giant mason jar of granola in your cupboard & then layer it with what ever fruit, yogurt or kefir you have on hand to make yummy, nutritious instant meals. They even store great in a little mason jar for taking to school & on outings. They can be made the night before & left in the fridge, the granola will of course soften a little – but its nice kind of gooey!

You can tailor make the recipe to your own specific requirements, layer it with soy or coconut yoghurt for a vegan variation, add in more nuts & seeds, add some chia seeds for a dose of super food……..the options are endless.

But most of all have fun creating pretty layers of yumminess in your jars.

Granola Parfaits a’la Mama Going Natural


  • 1 c oats
  • 1/4 c sultanas
  • 1/4 c cashews
  • 1/2 c quinoa flakes
  • 1/2 c puffed millet
  • 1/4 c desiccated coconut
  • 4 T honey

Combine all ingredients in a bowl, stir honey through well to coat dry ingredients. Place in thin layers on baking trays into a moderate oven (approx 150 degrees). Watch your granola while it toasts & stir occasionally (this will only take 5 minutes or so). Once all of your granola is golden & toasted remove from the oven. Once cool place in mason jars to be used at a later time.

I love this Granola recipe big time, because you can also turn it into instant Muesli Bars, simply caramelise butter & honey in a saucepan over high heat till soft ball stage (when cooled in water a drop of the mixture should make a ball). Pour your caramelised honey into your granola, stir well & press into pans & refrigerate to set.

How to Make Granola Parfaits

  • Batch of yoghurt (recipe can be found here)
  • Fruit – we use frozen blueberries & banana’s – but only because that is Miss Two’s favourites!
  • Granola
  • Mason Jars, glasses or bowls

Spoon 1 & a 1/2 tablespoons of fruit into the bottom of your jar then add a tablespoon of yoghurt & top with a tablespoon of granola, keep layering until your jar is full, topping with a little sprinkle of granola for that yummy crunch factor!


Then Enjoy 🙂


Healthy Gluten Free Sugar Free Muesli bars

30 Oct

Finding healthy, grab & go snacks that my little one gets excited about can be a challenge at times. But not anymore – she loves these Muesli Bars.

Packing lunches & making sure I have healthy snacks for days out can be a chore, I get tired of continuously baking biscuits & muffins. I am often guilty of over-using natures fast food, but fortunately my daughter loves her fruit! But one can’t eat fruit alone!!

These Muesli Bars are a Mama’s best friend – they require no cooking, can be made with what ever grains, nuts, seeds & dried fruits you have on hand & they only take a few minutes to whip up.

I love them, because they keep for quite a while in an airtight jar in the cupboard & they freeze well – which means you have instant snacks on hand – no baking required 🙂


Healthy Gluten Free Muesli Bars a’la Mama Going Natural

  • 1 c oats
  • 1/4 c desiccated coconut
  • 1/2 c quinoa flakes
  • 1/2 c dried apricots (roughly chopped)
  • 1/2 c cashew nuts (roughly chopped)
  • 1/2 c sunflower seeds
  • 2 t chia seeds
  • 1/2 t cinnamon
  • 1/2 c honey
  • 50gm unsalted butter

Combine the first eight ingredients in a bowl & set aside. Put the honey & butter into a saucepan & heat till gently boiling. The longer you boil it for the more caramelised & harder your muesli bars will be. I heat my honey syrup to soft ball stage & this gives me a slightly chewy muesli bar.

To test if your syrup is at soft ball stage, drop half a teaspoon of your syrup into a glass of cold water – if it balls up in the water then its ready.

Pour your syrup into your bowl of dry ingredients & stir well to combine. Pour your mix into a lightly greased pan & press down well. Leave to set for a few hours in the refrigerator.

Once your muesli bar is set cut it into squares or bars & store in an airtight jar or freeze them ready to pull them out.






Chocolate Orange Chick Pea cake – Gluten Free

16 Jul

I visited the “Kitchen” section of this blog today & I think I can see a theme here.

Raspberry Frozen yoghurt ice cream, Spiced banana Chocolate chip blondie, Caramelised chick pea fudge, Chocolate fudge, Spelt raspberry tea cake ……………

Lots of fudge recipes, lots of cake recipes & a couple of food recipes thrown in for good measure.

Anyone reading this blog would think all we do is sit around eating dessert all day, but I can assure you that is not true!! We eat our vegetables before we have our dessert 😉

One of the hardest things I have found (as a natural-born sweet tooth) in trying to eat healthy is finding healthy substitutes that will satisfy my sweet tooth. Little after dinner treats that hit the spot, little things that taste good that you can pack in lunch boxes, treats you can keep on hand for when the evil “Cadbury” is calling your name.

This is one of those very treats that we keep in our arsenal. My “little one” loves these little cakes & even her little friends at playgroup want to share her lunch when she takes these yummy little cakes along. I of course never let on that they might be “healthy”, that is a Mama’s secret after all…….


Chocolate Orange Chick Pea Cake a’la Mama Going Natural

You will need:

  • 425gm cooked cooled chick peas (or canned if you prefer)
  • 2/3 c fresh squeezed orange juice
  • 4 eggs
  • zest of 2 oranges
  • 1/2 c coconut sugar
  • 2/3 c cacoa powder
  • 1 t baking powder
  • 1/4 t bicarb soda
  • 1 T vanilla extract

Combine top 3 ingredients in a blender & blend till smooth. Stir in the rest of the ingredients gently. Pour mix into a well greased & floured pan as this mixture is very sticky. The mixture looks very wet, sort of like a smoothie consistency but don’t worry it will all be fine in the end. Bake at 170 degrees for 40 minutes or until a toothpick inserted in the middle comes out clean. Let the cakes completely cool before taking them out of the pan as otherwise they will crack.

This cake tastes better on the second day, the flavours seem to develop more & it seems more rich & chocolatey on the second day.

Enjoy your cake & eat it too


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