To make:
Finely grate parmesan and crush garlic.
Add all ingredients into food processor or blender and process until smooth.
Place ½ in a clean jar, top with olive oil and keep in fridge up to 5 days.  Split the remaining 2 portions and store in freezer to use later.

​To make with a Thermomix:
Cut parmesan into chunks, add to bowl and grate 15 secs/sp10.
Add all other ingredients to bowl and chop 20 sec/sp 7.
Place ½ in a clean jar, top with olive oil and keep in fridge up to one week.  Split the remaining 2 portions and store in freezer to use later.

Try some of these ways to use it:
We know it is great for kids (and grown ups) afternoon tea, or with an evening drink.  Some other great ways to use pesto:
Breakfast: 
 - Pesto eggs:  2 eggs, 1 tablespoon of pesto - whisk together,  and pop in the pan with a drizzle of olive oil - throw in a handful or two of of baby spinach for a breakfast with a serve or two of veggies.
Snack / lunch: 
- top some sourdough toast or a couple of wholegrain crackers with it - add some sunflower seeds/pepitas and some microgreens/sprouts for a quick & filling snack (see my lunch today above!)
- Delicious with poached chicken on a sandwich with some baby spinach.

Dinner: 
- Coat Chicken breasts or fish with it:  and bake in the oven with some cherry toms, broccolini, brussels sprouts, pumpkin - or whatever veg you have about.  Approx 20 mins @ 180 degrees.
-  Try my Roast Vegetable, Quinoa & Pesto salad or just toss through roast vegetables & some quinoa -  add some rocket or baby spinach and you have a super salad!

Ingredients:
130g unsalted butter softened (or coconut oil)
180g Banana flour (or 220 g wholemeal spelt / wholemeal flour)
350g ripe bananas  (I freeze the ones that have gone black and use for this)
150g medjool dates
2 eggs
2 tsp baking powder
1 tsp bicarb soda
a pinch of seasalt
1/3 cup  milk (80g)
2 tablespoons of natural yoghurt
1 tablespoon chia (optional)
2 teaspoons of natural vanilla extract.
 
To make: 
Preheat oven to 180 degrees Celsius.  Grease and line a loaf tin (25 x 10 x 11cm).
Place bananas and dates in food processor and mash to combine (Thermomix 6 sec sp 6)
Add butter/coconut oil and mix well (Thermomix 20 sec sp 4), scrape sides with spatula
Add eggs and mix well (Thermomix 10 sec sp 4)
Add everything else:  flour, baking powder, salt, bicarb soda, milk, yoghurt, vanilla, chia (if using).  Mix well.  (Thermomix 20 sec sp 4).  You may need to scrape the sides and repeat.
Pour into prepared loaf tin and bake for 55-60 mins or until a skewer comes out clean.
Allow to cool in tin for 30 mins, turn onto a wire rack to cool.

Ingredients:

• 150 g  desiccated coconut  (about 2 cups) - plus about 30g for rolling
• 100g almonds*
• 100 g medjool dates,  seeds removed (about 10)
• 30g cacao (2 tablespoons)
• 100g coconut cream** (about 5 tablespoons), or 50g of coconut oil.

To make:
Place all of the ingredients into Thermomix and blend 15-20 seconds sp 7.  Or if using a  food processor blend until well combined.  Roll into balls and refrigerate.   They last a week or so in the fridge (if they last that long!).
* Nut free option:  replace almonds with extra coconut or sunflower seeds.
** use a good quality coconut cream (100% coconut cream - beware those with other additives!) - or make your own.  Freeze the remainder coconut cream in ice cube trays for the next batch (or curry).

Ingredients
100g Medjool dates (deseeded)
40g coconut oil (melted if necessary)
25g chia (soaked in 1/4 cup water for 5 mins or so)
75g Almonds (1.5 cups)
100g Cranberries
75g rolled oats
75g mixed seeds (pepitas, sunflower, sesame, whatever you have)
50g shredded or dessicated coconut
1 heaped tablespoon of vanilla protein powder / or a teaspoon of vanilla essence

Method
Thermomix: Combine dates, coconut oil and chia mixture in Thermomix  speed 7 for 10 seconds, scrape sides and repeat until it is a paste.  Add all other ingredients and mix on reverse speed 3 for 5-10 seconds, scrape sides and repeat until well combined

Non Thermomix:  Combine dates, coconut oil and chia mixture in food processor until it is a paste.  Add all  put all other ingredients into a large bowl and then add date, coconut  & chia paste and mix until well combined.

Press into a lined slice tray (approx 20cm x 20cm) and press down flat - sprinkle extra seeds on top if you like and press in a little.  Cook in oven for approximately 30mins at 170 degrees.  Allow to cool before cutting.  I refrigerate for about 30 minutes or so which makes cutting easier.

Because most schools don’t allow nuts, I’ve adapted these delicious bars to be nut free.  You can make gluten free by replacing the rolled oats with millet puffs and/or quinoa flakes.  These are great for morning or afternoon tea – especially before sport/training, or even a breakfast on the run.  And they’re not just for kids!






Ingredients:
1/2 cup coconut oil, extra for greasing.
1/4 -1/3 cup rice malt syrup,
1/4 teaspoon sea salt.
1 tsp pure vanilla essence or vanilla bean powder
1 cup rolled oats
1 cup millet/quinoa or brown rice puffs (or extra cup of oats)
1/2 cup shredded coconut.
1/2 cup sunflower seeds.
1/2 cup pepitas (pumpkin seeds)
1/3 cup sesame seeds.
2 tablespoon chia seeds.

Variations: For an extra energy boost you could replace the vanilla with 1/4 cup of good quality organic protein powder (Vanilla is best) -  and/or add ½ a cup of cacao nibs for a chocolate hit.

To make:
Preheat oven to 160°C
Line a medium baking dish with baking paper and generously rub coconut oil on the paper.
Melt coconut oil if required and combine in a large bowl with rice malt syrup and  sea salt.
Add the oats, coconut, vanilla, chia and seeds. Combine well.  If using cacao nibs and or protein powder add now also.
Spread the mixture into the prepared baking pan and press down firmly – I use a large egg flip /spatula – the better you squash it down, the better it will stick together.
Bake for approximately 20-30 minutes until golden brown around the edges and the middle is semi set. Have a look at it after about 15 minutes, if browning a lot, cover with baking paper.
Remove from oven and cool completely in the baking dish. 
Lift from pan by lifting edges of baking paper and transfer to a chopping board.  Cut into squares of 3-4cm

I loved pikelets as a kid!   Instead of refined white flour and sugar I've used wholemeal spelt and unrefined sugar - still a treat, but a healthier version.  Delicious warm for morning tea or afternoon tea. A great lunchbox treat with a little jam or nut butter.  Lovely with a little butter and a good jam (farmers market/home made), or with some ricotta and smoked salmon, or just on their own.
Ingredients
·       1 1/4 cups wholemeal spelt
·       1 tsp baking powder (I use Honest to Goodness – no nasties!)
·        2 tablespoons Muscovado / Panella / Raw sugar
·       ½  - ¾ cup milk
·        2 tablespoons of coconut oil or butter, melted, cooled
·        2 eggs (lightly beaten)
·        coconut oil / butter for the pan

To make:
Whisk flour, sugar and baking powder in bowl, add  ½ cup milk, oil and eggs and mix well, adding more milk if required.
Heat pan and add oil – use a tablespoon to spoon the mixture  into pan.  They are ready to turn when the bubbles form and burst (1-2 minutes), turn for a further 1 minute.

Delicious served fresh and warm.

To make
Preheat oven to 180.  
In a bowl combine melted coconut oil with vanilla, eggs, dates,  and bicarb, then add bananas, coconut, berries and brown rice flour and mix till combined. 
Pour into a lined loaf tin and bake approximately 50-60min.  Test with a skewer at 50 minutes. If it comes out clean remove from oven and allow to cool in pan for 10min.

It is delicious warm or cold.  I’ve served it warm for dessert with yoghurt, or with banana coconut icecream (see recipe).   
Best kept in an airtight container in the fridge.  I usually make a double mixture and make muffins or slice the extra loaf and put in the freezer whole or in individual slices for lunchboxes/park snacks.

* Medjool dates will give the best result as they are soft and rich.  If using other dates which tend to be dryer, add a few extras and soak in some water before using.

Preheat oven to 170 degrees and place baking paper on baking tray
Combine all ingredients in food processor, roll into balls and place on lined baking tray.
Place on baking paper on baking tray and bake for about 20 minutes.