RAW NUTELLA BARS

These raw Nutella bars are as delicious as they are healthy, making them the perfect mid-afternoon guilty-free treat.

INGREDIENTS

• 1/3 cup (55g) almonds
• 2 tbs each pumpkin seeds (pepitas) sunflower seeds and linseeds
• 1/2 cup (50g) almond meal
• 75g desiccated coconut
• 400g healthy raw Nutella

Healthy raw Nutella

• 2/3 cup (100g) hazelnuts
• 1 cup (100g) cacao powder
• 100g extra virgin coconut oil
• 100ml maple syrup

• METHOD

  • 1
    For the Nutella, soak hazelnuts in water overnight. The next day, drain and rinse well. Place hazelnuts in a food processor and whiz until fine. Add 1/4 tsp salt and pulse to combine. Add 1/4 cup (25g) cacao and whiz to combine, then add 25g coconut oil, and whiz until combined. Repeat, alternating between cacao and coconut oil, and scraping down sides of bowl, until combined.
  • 2
    Add maple syrup in a thin stream to form a paste. If mixture splits, add warm water, 1-2 tbs at a time, with the motor running to bring back together. Place in an airtight container and store until ready to use.
  • 3
    Meanwhile for the bars, whiz almonds, pumpkin and sunflower seeds in a small food processor until roughly chopped. Combine with linseeds, almond meal, coconut and Nutella.
  • 4
    Line a 10cm x 20cm loaf pan with plastic wrap. Press mixture into pan and sprinkle over extra coconut. Cover with plastic wrap and chill for 30 minutes or until firm.

APRICOTS IN CARDAMOM SYRUP

Plump up dried apricots with vanilla and sugar syrup to serve with muesli, or store in jars to gift to friends.

INGREDIENTS

• 1 1/2 cups (330g) caster sugar
• 1/3 cup (80ml) lemon juice
• 1 vanilla bean, split, seeds scraped
• 15 green cardamom pods, bruised
• 2 1/3 cups (500g) dried apricots
• Muesli and natural yoghurt, to serve

• METHOD

  • 1
    Begin this recipe 1 day ahead.
  • 2
    Combine sugar, lemon juice, vanilla pod and seeds, cardamom and 1.25L (5 cups) water in a large pan over high heat.
  • 3
    Bring to the boil and cook, stirring, until sugar dissolves.
  • 4
    Reduce heat to medium-low and add apricots.
  • 5
    Cook for 10 minutes or until apricots are plump and tender.
  • 6
    Remove from heat.
  • 7
    Cover with plastic wrap.
  • 8
    Set aside at room temperature overnight.
  • 9
    The next day, spoon into four 1 cup (250ml) sterilised jars and chill until ready to use. Serve with muesli and yoghurt.

THE NEW VEGETARIAN 'MEATLOAF' TO UP YOUR OFFICE LUNCH GAME

This pumpkin, chickpea and quinoa loaf with crispy sage is packed with some big nutrient players that make for a balanced meal in every slice. Freeze slices in sandwich bags and pop in the toaster for breakfast, or toast in the sandwich press and finish with labneh or boiled eggs, chutney and greens.

INGREDIENTS

• 1/2 cup (100g) quinoa, rinsed, drained
• 400g can chickpeas, rinsed, drained
• 21/2 cups (350g) firmly packed grated pumpkin
• 60g baby spinach leaves
• 2 cups (300g) buckwheat flour
• 2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 4 eggs
• 100ml extra virgin olive oil, plus extra to drizzle
• 2 thyme sprigs, leaves chopped
• 1/2 bunch sage, leaves picked
• Boiled eggs, baby kale leaves (from grocers) and tomato chutney, to serve
• 
  

METHOD

• 1
  Place quinoa and 3/4 cup (185ml) water in a saucepan and place over medium heat. Cover with a lid, bring to a simmer and cook, stirring occasionally, for 10 minutes or until water is absorbed. Cool.
• 2
  Preheat the oven to 160°C. Line a 22cm x 10cm loaf pan with baking paper. Place chickpeas in a bowl and roughly crush using the back of a fork. Add cooled quinoa, pumpkin, spinach, our, baking powder, bicarb, eggs, oil and thyme.
• 3
  Chop half the sage and add to the bowl. Season. Stir to combine, then spread into pan. Top with remaining sage and drizzle with extra oil.
• 4
  Bake for 1 hour 15 minutes or until a skewer inserted comes out clean and sage is crisp. Cool in pan for 10 minutes, then slice and serve with boiled eggs, baby kale and tomato chutney.

PALEO CHERRY RIPE

INGREDIENTS

• 21/2 cups (375g) dried cherries
• 100ml lemon juice
• 1/3 cup (115g) honey, plus 1 tbs extra
• 2/3 cup (165ml) coconut oil
• 1 cup (70g) shredded coconut
• 1 cup (100g) almond meal
• 3/4 cup (75g) cacao powder, plus extra to dust
• 1 cup (50g) coconut flakes, toasted
• 1/2 cup (70g) slivered almonds, toasted
• 1 tsp vanilla bean paste
• 30 fresh cherries, halved, pitted

• METHOD

  • 1
    Place dried cherries, lemon juice, 1/3 cup (115g) honey and 1/3 cup (80ml) coconut oil in a saucepan over low heat, stirring, for 5 minutes or until softened and melted.
  • 2
    Transfer to a food processor with shredded coconut, almond meal and 1/4 cup (25g) cacao, then whiz until combined.
  • 3
    Transfer to a large bowl and stir through coconut flakes and slivered almonds.
  • 4
    Grease and line a 21cm square baking pan with baking paper and press mixture into the pan. Cover with plastic wrap and freeze for 2 hours.
  • 5
    Heat the vanilla, extra 1 tbs honey, remaining 1/3 cup (80ml) coconut oil and 1/2 cup (50g) cacao in a small saucepan over low heat, stirring until a smooth icing.
  • 6
    Slice into 15 bars using a hot knife. Dip bars in the icing and garnish with fresh cherry halves.
  • 7
    Set aside for 15 minutes, then dust with extra cacao to serve.

 ZUCCHINI SLICE

A kind of banh mi update on our favourite zucchini slice

INGREDIENTS

• 4 (about 500g) zucchinis
• 1 carrot
• 2 tbs olive oil
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• Finely grated zest of 1 lemon
• 1/2 tsp dried chilli flakes
• 6 eggs
• 1/4 cup (35g) self-raising flour
• 2 tbs chopped coriander leaves
• 1 cup (120g) grated cheddar
• 2 tbs pine nuts, toasted
• 1 thin seeded baguette, quartered, sliced lengthways
• 1/2 cup mint leaves
• 1/2 cup mixed salad leaves
• Sweet chilli sauce, whole egg mayonnaise and sliced long red chilli, to serve

• METHOD

  • 1
    Preheat oven to 180°C. Grease and line a 22cm square cake pan with baking paper.
  • 2
    Using a mandoline, thinly slice zucchini and carrot lengthways into strips. Combine in a bowl with 2 tsp salt, and set aside for 5 minutes to soften. Rinse, then squeeze to remove excess liquid. Set aside.
  • 3
    Heat oil in a frypan over medium-low heat. Cook onion, stirring, for 2-3 minutes until softened. Add garlic, lemon zest and chilli, and cook for 1 minute or until fragrant. Remove from heat. Cool slightly.
  • 4
    In a large bowl, whisk eggs and flour. Season, and add carrot and zucchini strips, coriander, cheese and onion mixture, and stir to combine. Pour into prepared pan and scatter over pine nuts. Bake for 35 minutes or until set and golden. Cool slightly in pan, then cut into thin strips.
  • 5
    Fill each baguette with mint and salad leaves, top with zucchini slice, drizzle with sweet chilli sauce and mayonnaise and garnish with red chilli to serve.

PROTEIN-PACKED PALEO BANANA BREAD

PROTEIN-PACKED PALEO BANANA BREAD

The best part about this recipe is that it’s guilt-free banana bread - the type you can actually eat for breakfast!

INGREDIENTS

• Paleo banana bread
• 3 ripe bananas
• ½ cup (125ml) maple syrup, plus extra warm syrup to serve
• 1 tsp vanilla bean paste
• 1 ½ tsp ground cinnamon, plus extra to dust
• ½ tsp bicarbonate of soda
• ½ cup (125ml) coconut oil, softened
• 3 eggs
• 1 cup (110g) coconut flour, sifted
• 1 cup (100g) almond meal
• 1 tsp baking powder
• 50g pecans, chopped

• METHOD

  • 1
    Preheat oven to 160°C. Grease and line a 1.5L loaf pan with baking paper.
  • 2
    Mash 2 bananas in a bowl with maple syrup, vanilla, cinnamon and bicarb soda. In a separate bowl, using an electric mixer, beat coconut oil and eggs until combined. Combine coconut flour, almond meal and baking powder in a bowl. Fold banana mixture into egg mixture, then fold in the flour mixture and nuts.
  • 3
    Spread batter into baking pan. Halve remaining banana horizontally and press into the top of the batter. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Cool for 30 minutes in the pan.
  • 4
    Drizzle with extra warm maple syrup and dust with cinnamon, to serve.

THE ULTIMATE GUILT-FREE SUNFLOWER CHICKEN CAESAR

Sunflower seeds are a healthy, gluten-free substitute for breadcrumbs in this nutrient-dense recipe. Use this crunchy chicken in a Caesar salad, or wrap it up for something even more substantial.

INGREDIENTS

• 1/2 cup (80g) sunflower seeds (we used Woolworths Macro)
• 1/2 cup (75g) white sesame seeds
• 1 tsp garlic powder
• 2 tbs fried Asian shallots, plus extra to serve
• 2 tsp dried chilli flakes
• 2 eggs, lightly beaten
• 400g chicken tenderloins
• 8 thin slices prosciutto
• 2 baby cos lettuces, leaves separated
• Sunflower sprouts (from health food stores), to serve

Guilt-free caesar dressing

• 1 cup (280g) thick Greek-style yoghurt
• Juice of 1 lemon
• 1/2 tsp garlic powder
• 1 tbs olive oil

• METHOD

  • 1
    Preheat oven to 200°C. Grease and line a baking tray with baking paper. Place sunflower seeds in a food processor and whiz for 20 seconds or until fine crumbs. Add sesame, garlic, shallots and chilli.
  • 2
    Pulse for 10 seconds to combine. Transfer to a bowl. Place eggs in a separate bowl. Coat chicken in the crumb, then dip in the egg, then coat again in crumb. Place on tray. Arrange prosciutto around chicken and roast, turning halfway, for 20 minutes or until golden and cooked through.
  • 3
    Meanwhile, combine Caesar dressing ingredients in a bowl. Season.
  • 4
    To serve, divide lettuce leaves among serving plates. Place chicken, prosciutto and extra shallots on leaves. Drizzle with dressing and top with sprouts to serve.