These gluten and grain free brownies are delicious, decadent treats.  They are SO easy to make and sure to become a family favourite.

Why are they heathy?
They are high in fibre and protein and naturally sweetened too.  Plus they sneak in a serve of vegetables.  A perfectly, nutritious chocolate treat.

Ingredients
200 grams (approx 2 cups) raw medium sized sweet potato, peeled and grated
125 grams (½ cup) of butter, melted or macadamia nut oil or coconut oil
170 grams (½ cup) honey, pure maple syrup or rice malt syrup
2 large eggs
2 teaspoons of vanilla powder or paste
30-60 grams (¼-½ cup) of raw cacao powder  (the more cacao, the richer the chocolate flavour)
2 teaspoons of baking powder
1 teaspoon of bicarbonate of soda
2 tablespoons of coconut flour
½ cup (approx) of raspberries, fresh or frozen or pitted cherries are lovely too (estimate about one berry per slice)

Method

1. Preheat your oven to 180 degrees celsius.
2. In a large bowl, blender or processor, mix together the sweet potato, butter or oil, sweetener, eggs and vanilla until combined.
3. Add the cacao, bicarbonate of soda and baking powder and combine.
4. Finally stir through the coconut flour. Coconut flour absorbs a lot of liquid so you only need the two tablespoons.
5. Line a small slice tin with baking paper.
6. Pour the batter into the tin and top with the raspberries or cherries (optional).
7. Bake for 25 minutes or until the centre is firm to touch or a skewer inserted comes out clean.  Cool and slice.
8. Store in the fridge in an airtight container or you can also freeze them.
9. Enjoy at room temperature or warm with double cream or coconut cream and fresh berries.

Variations
Fructose free
Sweeten with rice malt syrup.

Dairy Free
Use macadamia nut oil or coconut oil rather than butter.

Nut free
Choose butter or coconut oil over macadamia nut oil.

Find more gorgeous recipes at www.wellnourished.com.au 

The post Berry Nice Brownies appeared first on Tanya Goldie Naturopath & Naturopaths on Grice.

Spelt is an old variety of wheat originating in Persia. It contains gluten but is easily digested. High in protein and immune boosting properties. Made from local traditional grown spelt. Carefully milled and kneaded. This is beautiful pasta from an ancient grain. Janella Purcell

Oh how sweet it is. A quick pasta is something we all love, especially when it tastes like this. Try the noodles or pasta I’ve suggested, and best to eat this dinner early, then go for a walk.

Ingredients

1 pkt spelt fusulli
2 tbls olive oil
2 spring onion, chopped finely
2 garlic cloves, crushed
1-2 tsp chilli flakes (up or down up to you)
1 bunch broccolini, blanched
1/2 cup smoked trout
1 tbls lemon rind, grated
1 tbls capers
Sea salt & cracked pepper
1 cup of mint and parsley, chopped finely
Lemon juice and olive oil to finish

Method

Saute the spring onion in the olive oil then add the garlic and chilli flakes. Stir for a minute. Mean-while put a pot of water on the boil. Place you trimmed broccolini in the water and blanch for about 30 seconds, keeping it green. Re-fresh it under cold water to stop it coking. Set aside. Now place the pasta in the water and cook until al dente. Meanwhile, flake the trout into the pan with the lemon rind and capers Sir to combine. Toss in the pasta and broccolini then finish with lots of parsley, mint, and seasoning. Drizzle with lemon juice and extra olive oil.

The post Smoked Trout, Lemon & Broccolini Spelt Fusulli appeared first on Tanya Goldie Naturopath & Naturopaths on Grice.

Butter Shortbread
125g Organic butter
125g (approx 1/2 cup) organic coconut oil
1/2 cup organic coconut sugar
1 1/2 cups of organic plain flour
1 1/2 cups of organic coconut flour
2 teaspoons grated lemon grind

Have butter at room temperature. Combine butter, sugar and lemon rind in a small basin of electric mixer. Beat at low speed to combine the ingredients, increase the speed to medium and beat well. Gradually add flour and mix well together to form a firm dough. If the mixture is too dry add 1-2 teaspoons of oil. Turn on to the lightly floured surface, knead until smooth. Roll out to 1cm thickness.

Cut out shapes using cutters. Place an lightly greased oven trays. Bake in moderate oven 20 min-utes or until golden. Stand on tray for few minutes, cool on wire rack. Makes 25-30 biscuits depending on the size of cutters.
Enjoy!

Note: Keep whole lemon in the freezer. It is easy to grate with the skin on. This can be a healthy addition to salad dressings, soups or gravies.

Coconut products can be purchased from Wiesia’s local company www.ganoorganics.com.au.

Well worth a look is also … www.FreeCoconutRecipes.com. There are lots of gluten-free choices here.

The post Organic Coconut Butter Shortcake appeared first on Tanya Goldie Naturopath & Naturopaths on Grice.