Trying to be healthy when you have a craving for sweet food can be quite tricky and baking a cake really just seems way too hard (yup!), as much as you want it.
These Almond meal & sultana biscuits are a quick little fix – surprisingly easy, really tasty and super adaptable to whatever you have in the house. We have used sultana, craisins and goji berries and each of them work so well. The goji berries were our personal favourite. But you seriously could use any addition, cacao nibs, berries or heck, why not more nuts…
The perfect little dairy and gluten free snack!
Almond meal and sultana biscuits
adapted from allrecipes.com
- 2 cups almond meal
- 1 teaspoon baking powder
- Pinch of salt
- 1/4 cup coconut oil
- 1 tablespoon raw honey
- 2 large eggs (at room temp if you can)
- 2-3 tablespoons of sultanas or goji berries
Preheat oven to 175 degrees C (350 degrees F). Line a baking sheet with baking paper.
Mix almond flour, baking soda, and sea salt together in a bowl; stir in coconut oil until fully combined. Stir eggs and honey into almond flour mixture until a dough ball forms. Scoop dough using dessert spoon and roll into small balls. Arrange on the baking paper and slightly press down to create a biscuit shape.
Bake in the preheated oven until biscuits are lightly browned, about 15 minutes. Eat….straight away – they are so good!
This has fast become my go to before work breakfast and it’s so simple to make. You can serve yours with any flavours you love but below is my recipe for a tasty Quinoa flake banana Porridge.
Quinoa flake banana porridge
- 1 cup quinoa flakes
- 1 cup organic full cream milk (or your choice)
- 1 cup warm water (note that you can remove all milk and just make 2 cups water however won’t feel as creamy)
- 1 mashed banana
- 1 teaspoon natural organic honey (don’t bother using manuka as it will be heated. Once heated manuka loses its goodness)
- 1/2 teaspoon of nutmeg or cinnamon
Place water and milk in small saucepan and bring to boil. While boiling add nutmeg or cinnamon (you could add vanilla too!).
When boiled at cup of quinoa flakes and stir and lower the hit to low heat. Cover and leave, checking occasionally. It will take 5 minutes to be cooking or when the liquid is all gone, which is why check it at least once.
Stir in the mashed banana and honey.
Serve with berries and a splash of milk and you’re done!
Who knew breakfast salad was a thing!!?!!
I’d tried a breakfast salad recently while in New South Wales and just knew I had to try and make it at home! It was that good!
I think it works well just as a vegetarian meal for breakfast, lunch or dinner but you could add some chicken in too and it would definitely work!
There are some extras you could change up in my little recipe though.
- Swap out the broccoli for cauliflower (I can’t eat cauliflower as it does not do good things to me!)
- We added quinoa to bulk it up a bit but that is optional if you don’t have any.
- Add some beetroot leaves as well/instead of kale or just leaf it up with whatever you like! So versatile!
- When cooking your buckwheat, remember to keep checking it when it hits the 10-15 minutes mark so it doesn’t stick to the bottom once the water goes or burn! Its a check every minute type thang 😉
So here you are, my Kale Buckwheat Salad! Enjoy!
*click here to print/view pdf of recipe