Apricot and coconut protein balls

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Every year at christmas Mum makes her apricot and coconut balls, in fact they were one of the first things I learnt to make as a child, a great recipe for sticky fingers! Mum’s recipe requires crushed sweet biscuits, dried apricots, coconut and lots and lots of super sweet condensed milk and while the balls are delicious they are best left for christmas time. I wanted to take the traditional apricot ball and make it into a healthier snack for any day, still keeping the flavour in.

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High protein pancakes for one

Who doesn’t love pancakes in the morning? They are great when you have a little extra time on your hands to make something up, although with this recipe they take hardly anytime at all to make thanks to the use of a small bottle blender (the ultimate cheap appliance that you can use everyday, I love mine).

I served these with the first of the season’s apricots, banana, berries ¬†and some tahini. The pancakes are quite sweet already so you don’t really need a syrup I find.

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Mango and coconut baked oats

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Another Baked oats recipe from the archives, this one is just a (pretty decent sized) serving for one. I love it when mangoes first come into season, not only do they become affordable and taste amazing (frozen just isnt the same) but it also signals that summer is not only coming but very nearly here. It gets even better when mangoes get really cheap and you can pick up a whole box for under $20. Thats when the fun begins.

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Chewy Muesli Bars

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My sister and I would always be given a muesli bar to have for morning tea at school, that was the healthy thing back in the day. Now we realise that most shop bought muesli bars are either really high in fat or sugar or both and some have as many kilojoules as a whole meal! (which is fine if you are climbing mountains, not so great if you are a sedentary uni student). I still love a good old muesli bar to take to Uni but these days choose to make my own healthier versions. These are quick and easy to make, I basically just throw in whatever I have in the cupboard at the time meaning no two batches are the same.

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Breakfast Bliss Balls

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Bliss balls are so good, bliss-full in fact. But most bliss balls are made with heaps of dates or coconut oil and while they are deliciously indulgent, they are better left for dessert rather than a sustaining snack. My friend Tara and I wanted to create a bliss ball that was wholesome and contained lots of protein and complex carbs so that they could be eaten as a good on-the-go snack or even for breakfast. This is the result.

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Choc fudge cupcakes

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Soft, fluffy, fudgey, chocolatey cupcakes, sounds good right? what if I told you they were lower fat and sugar free? And gluten free too? With choc-chips! And yep and they still taste pretty awesome.

The secret here is using kidney beans. They remove the need for flour and give the cake a lovely moist and fudgey texture. At first when i heard about using kidney beans in cakes I was really weirded out but they work so well, I was definitely converted….

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Apple Quinoa Porridge

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I must admit, the first time I tried quinoa porridge, I was not a fan. That was with quinoa flakes and they were nowhere near as good as rolled oats. I then discovered that you can use whole quinoa cooked up with lots of almond milk to make a creamy porridge that doesn’t disappoint. Adding Apple and cinnamon gives it a lovely natural sweetness and makes it taste a little bit like apple pie too. I love to top this with some banana or more apple and tahini to make it complete.

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Citrus, almond and ricotta cake (sugar free)

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Sugar free cake sounds kind of terrible doesn’t it? It conjures up ideas of bran laden bricks of cake made by crazy hippies don’t you think? I know I have made some pretty terrible ones in the past as I pursued the idea of the perfect healthy cake.

I have some good news though, this one is amazing. You have the tanginess from the citrus, the crumbliness from the almond meal and the lovely moistness from the ricotta, and a secret weapon. Nativa. Natvia is a brand of stevia made especially for baking (so it won’t turn bitter or lose its sweetness) that you can use cup for cup for sugar. I’m definitely a fan and once you have tried this cake I’m sure you will be too.

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