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).

These are a lovely sweet treat for the lunchbox or for an after school treat.  Apricots are high in soluble fibre, Vitamin C and iron.  Make sure you choose organic sulphite free apricots - they will be brown in colour as they don't contain the preservative sulphite which can trigger asthma and other allergic / sensitivity reactions.
As well as being a lovely vegetable protein and fat source, sunflower seeds are high in B Vitamins including folic acid, polyunsaturated fatty acids , antioxidants including vitamin E and minerals  calcium, iron, magnesium & selenium.
Coconut has anti-microbial  anti-inflammatory and antibacterial qualities, as well as being delicious - again,  choose sulphite free coconut.


Ingredients
200 g dried apricots (Organic Turkish)
150 g dessicated coconut (Plus a bit extra for rolling balls in)
100 g sunflower seeds
50 g Coconut Cream
1 tsp vanilla essence

Method
Thermomix:  Place all ingredients into bowl and mix speed 7 for 15-20 seconds until well combined.
Food processor:  Place all the ingredients in a food processor and and process until well combined.

Roll into balls and coat in coconut, and store in the fridge.

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

This is delicious for breakfast or for a wholesome dessert - for everyone.  Make the chia mix  when you first get up – it needs to soak for at least 45 mins (You can also do it the night before - adding the berries, yoghurt and nuts just before serving).

Chia is high in fibre and protein so helps fill you up and stabilise blood sugar levels, so a great food to start the day with.   It is also packed with Omega 3 fatty acids which we need for  brain development and function, it is high in calcium, manganese, phosphorus, tryptophan (regulates appetite, sleep and improves mood), and the latest research shows it helps increase healthy cholesterol and decrease the LDL (the “bad cholesterol”) and triglycerides.

INGREDIENTS

• 4 tablespoons of Chia
  
• 1 cup of milk (soy, almond, cows)
  
• ½ tsp pure vanilla essence or vanilla powder
  
• ¼ cup nuts – hazelnuts, almonds, cashews  - your choice
  
• ¼ cup fresh or frozen (and defrosted) berries, or grated apple, sliced stone fruit , poached pears or whatever fruit you like
  
• ¼ cup natural yoghurt
  
• drizzle of honey or maple syrup
  

 This makes plenty for two adults or one adult and 2 or 3 children.

METHOD
Mix chia, milk and vanilla in a glass/ceramic bowl and place in the fridge for 1-8 hours. 
Once the chia has become gelatinous add the yoghurt, chopped nuts, berries and a drizzle of honey or maple syrup.  You can layer it in a jar or just in a bowl.  Delicious.

The yummiest way to hide pumpkin ever!  
I've finally found a way to get my 3 and 5 year old to eat pumpkin.  Even though she loves her pumpkin, I made mini ones for a treat for baby Hannah and she loves them too.
These nutrient dense muffins get natural sweetness from the pumpkin and a dash of maple syrup.
You could make them gluten free by using buckwheat flour.  I made them nut free for our lunchboxes, but I'm going to make some soon and add some pecans as I'm sure they would be even more delicious.


Ingredients
⅓ cup coconut oil (melted so liquid)
½ cup maple syrup or honey
2 eggs at room temperature
1 ½ cups roast pumpkin (mashed)
1 teaspoon baking powder
1 teaspoon vanilla extract or powder
pinch of seasalt
½ teaspoon cinnamon, 
½ teaspoon ground ginger
¼ teaspoon nutmeg
¼ teaspoon allspice or cloves
1 1/2 cups wholemeal spelt (for gluten free option use buckwheat flour)
¾ cup rolled oats
½ cup dried cranberries (you could also use sultanas, currants etc)
½ cup shredded coconut
(optional) ½ cup chopped walnuts or pecans

To Make
Preheat oven to 165 degrees.  Grease muffin pans (I use regular and mini)
In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add eggs, and beat well. Mix in the pumpkin, followed by the baking powder, vanilla,  salt, and spices.
Add the flour, oats, coconut and cranberries to the bowl and mix until just combined. (Add nuts here too if you are using)
Divide the batter evenly between the muffin pans. Bake muffins for 20-25 minutes, or until a toothpick inserted into a muffin comes out clean.  Run a knife around the outside of the muffins to loosen in pans, and tip muffins out onto cooling rack.
These are delicious warm, but also great in the lunchbox or for afternoon tea in the park.

A great lunchbox or after school treat, also good for an "on the run" breakfast. Baby Hannah loves these for morning tea.  Delicious warm or cold.
Wholemeal spelt is high in fibre and higher in protein than regular flour.  The bananas and dates add plenty of sweetness.

Ingredients
1 red apple (grated with skin)
6 medjool dates finely chopped (or 9 dried dates)
2 small bananas mashed
2/3 cup of shredded or dessicated coconut

1 tablespoon of ricemalt, maple syrup or unrefined honey
 
1/3 cup coconut oil (liquid)
3 eggs
2 cups wholemeal spelt flour  (gluten free option use oatbran or brown rice flour)
1 tsp baking powder (I like Honest to Goodness - no nasties)
½ cup milk

To make:
Preheat oven to 170 degrees C, grease muffin tins/or line with muffin cases.  (I do a mixture of standard and mini muffins – mix makes 10 standard and 10 small muffins)
Place apple, bananas, dates, coconut oil, ricemalt/honey or maple syrup and eggs in bowl and mix until well combined.
Add coconut, flour, milk  and mix gently with spoon until just combined (the best muffins are not overmixed!).
Spoon mixture into muffin pans and cook for approximately 20-25 mins (smaller ones will be ready after 15-20).  Check with a skewer at 15-20 mins – if no mixture comes out they are cooked.
Cool in tin for about 5 mins, then turn out onto wire rack to cool.


Variations - add 3/4 cup of roughly chopped walnuts for a lovely crunch and added protein.

This is a great one for those of us who like something sweet after dinner….made with cacao it gives you a chocolate fix with benefits and not refined sugar.

This recipe is also used for peppermint bliss balls….I’m a bit time poor and often holding a baby in one arm – so I made it into a slice instead! 

 




Ingredients
6 Medjool dates (if using dried dates use 9 dates and soak in a little water for 5 mins)
1 cup cashews
(I’ve also made this with almonds / mix of almonds and cashews)
½ cup raw cacao powder

1 cup desiccated coconut

pinch of good quality seasalt (optional)
1 tbsp. cacao nibs

2 tbsp. virgin coconut oil

5-10 drops of peppermint essential oil or 1 tsp natural peppermint essence (If using essential oil add 5 drops initially, test after you’ve mixed it in and add more if needed – to your peppermint requirement….mine is 10-12 drops!)
Replace with Peppermint essential oil  with Orange oil for orange bliss

METHOD
 Add dates, cashews, cacao, desiccated coconut & nibs to your food processor and blend.
 Add coconut oil & essential oil and process again.
 Line a small tray with baking paper and press mixture into it.   Cut into 2cm squares after its been in the fridge for an hour or so.

If you prefer balls:  roll into bite size balls (roll in coconut if you like) and place on baking paper on a tray in the fridge for 1 hour.