Gluten-free Blueberry Muffins

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Ingredients

Makes 10 muffins

Prep time: 20 mins

Cook time: 16-18 minutes

  • 1 cup buckwheat flour
  • 1/2 cup quinoa flour
  • 2 heaped tsp almond meal
  • 5 tsp baking powder
  • 1/3 cup raw or coconut sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/3 cup milk (you can use a plant-based milk to make these muffins dairy-free!)
  • 5 tbsp coconut oil, softened
  • 1/2 cup frozen or fresh blueberries

Method

  1. Preheat oven to 180C, and grease or line a muffin tray.
  2. Combine all dry ingredients in a large bowl.
  3. In a separate bowl, combine all wet ingredients (eggs, vanilla extract, milk and coconut oil) except for the blueberries. Make sure the coconut oil is soft enough to mix but not hot, as it may cook the egg if it is too hot.
  4. Make a well in the dry ingredients and add the wet ingredients, mixing well.
  5. Add the blueberries to the mixture and fold gently to combine.
  6. Spoon mixture into muffin tray and cook for 16-18 minutes in the preheated oven. Allow muffins to cool completely before removing them from the tray.

Homemade Pasta Sauce

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Ingredients

  • 6 whole cloves garlic
  • 1 pound heirloom tomatoes
  • 2 tbsp olive oil
  • 2 tsp italian dried herbs
  • 1 tsp salt
  • 1 tsp pepper
  • 1/2 tsp sugar

Method

  1. Preheat oven to 200C.
  2. Cut all tomatoes in half. Peel garlic cloves.
  3. Line a baking tray with baking paper, and evenly spread olive oil, herbs, salt, pepper and sugar. Place the tomatoes skin-side-up on the baking tray, and put in the preheated oven, cooking for 45-55 minutes.
  4. Remove from oven and allow to cool for at least 20 minutes. Blend on low speed for 1 minute until roughly blended but not 100% smooth.
  5. Store in refrigerator for up to 1 week.

Banana Bread

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Ingredients

  • 1 3/4 cups SR flour
  • 1/2 cup buckwheat flour
  • 1 tsp cinnamon
  • 1/2 cup raw sugar
  • 1/2 cup rice malt syrup
  • 2 mashed bananas
  • 2 eggs, whisked
  • 1/2 cup milk of your choice
  • 1/8 cup olive oil

Method

  1. Preheat oven to 180C. Grease a rectangular cake tin.
  2. Combine dry ingredients – flours, cinnamon, raw sugar in a large bowl.
  3. In a separate bowl, mix rice malt syrup, eggs, milk and olive oil. Add to dry mixture and combine well.  Fold through mashed bananas until just combined.
  4. Pour mixture into cake tin and bake for 45-55 minutes until skewer comes out clean.

Banana Muffin Treats

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Ingredients

  • 2 over-ripe bananas, mashed
  • 5 cups GF SR flour
  • 1/2 cup rolled oats
  • 1 tsp baking powder
  • 1 cup milk of your choice
  • 1/2 cup coconut oil, slightly softened (not liquid)
  • 1/3 rice malt syrup
  • 3 tsp chia seeds

Method

  1. Preheat oven to 180C. Line a muffin tray with patty lines.
  2. Combine flour, oats and baking powder in a large bowl. Add milk, coconut oil, rice malt syrup and combine.
  3. Fold through bananas and chia seeds until just combined. Pour mixture into patty liners and bake for 30-35 minutes or until skewer inserted into the middle of the muffin comes out clean.

Banana and Fig Gluten Free Muffins

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Ingredients

  • 5 cups GF flour
  • 1/2 cup quinoa flour
  • 5tsp baking powder
  • 1/2 cup coconut sugar
  • 1/2 tsp ground cinnamon
  • 2 tbsp honey
  • 1 egg
  • 1 1/4 cups buttermilk
  • 1/2 cup olive oil
  • 1 tsp vanilla extract
  • 1 cup sliced dried figs
  • 1 banana, mashed

Method

  1. Preheat oven to 180C and grease a 12-muffin tray or line with patty liners.
  2. In a large bowl, mix together the flours, baking powder and coconut sugar
  3. In a small bowl, combine honey, egg, buttermilk, olive oil, vanilla extract
  4. Add wet ingredients to the large bowl and combine with dry ingredients. Add figs and banana, fold through mixture until just combined.
  5. Divide mixture evenly between muffin tray or patty liners. Bake for 25-30mins or until a skewer inserted into the middle comes out clean.  Allow to cool for 5 minutes after cooking before removing from pan.

Zucchini Slice

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Ingredients

  • 6 eggs
  • black pepper
  • 2 large zucchini
  • 2 medium carrots
  • 1/2 cup frozen peas and/or corn
  • 2-3 tsp dried italian herbs mix
  • salt to tase
  • 1/2 tsp paprika
  • 25g parmesan, grated
  • 1/2 cup cheddar, grated
  • 6-8 cherry tomatoes, finely chopped
  • 3/4 cup buckwheat flour
  • 1 medium onion, diced

Method

  1. Grease a large baking tray or two medium tart trays. Preheat oven to 180C.
  2. Whisk eggs in a small bowl, season with black pepper, set aside.
  3. Grate zucchini and carrots, skin on. Squeeze out all excess liquid and transfer to a large mixing bowl.
  4. Add all remaining ingredients and combine. Pour into baking tray/s and bake for 40mins or until slightly browned on top.  Allow to cool slightly in tray before removing. Cut into slices and refrigerate once cooled completely.
Note: I often make the slice without the cheeses, to make it dairy free. Works perfectly!

Chocolate Maca Bliss Balls

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Ingredients

  • 1/2 cup almonds
  • 1/2 cup cashews
  • 16 dates (soaked or medjool)
  • 1 tsp cinnamon
  • 2 tbsp cacao powder
  • 2 tsp maca powder
  • coconut to coat

Method

  1. Process nuts in food processor to a fine powder.  Add dates and process.
  2. Add some of the water if the dates were soaked (I usually use about half of the water that the dates were soaked in)
  3. Add the rest of the ingredients and process. You can add some desiccated coconut to the mixture if required for texture/if mixture if too wet and sticky.
  4. Roll mixture into balls using a teaspoon, and roll in desiccated coconut to coat.

Apricot Balls

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Ingredients

  • 1 cup almonds
  • 1 cup rolled oats
  • 1 cup dried apricots
  • 2 tbsp hulled tahini
  • 2 tbsp honey
  • 2 tbsp water
  • desiccated coconut, to coat

Method

  1. Place almonds and oats in food processor and process to smaller pieces.
  2. Add all other ingredients except water and process to a thick mixture.
  3. Add water as required/if at all. I usually use around 2 tbsp water but moisture can vary.  You don’t want it too wet and sticky.
  4. Roll mixture into balls, using a teaspoon, and roll in desiccated coconut to coat.

Homemade chewy muesli bars

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Ingredients

  • 5 cup dried dates
  • 1/2 cup almonds
  • 1/2 cup pepitas
  • 1/4 cup flaxseeds
  • 2 cups rolled oats
  • 1 tsp vanilla essence
  • 1 tsp maca (optional)
  • 1 tsp cacao powder
  • 1 tsp cinnamon
  • 2 tbsp honey/sweetener of your choice (you can add more or less depending on how sweet you want them!)

Method

  1. Cover dates with water and soak for 15-30 mins. Preheat oven to 160C.  Meanwhile, place flaxseeds in food processor and grind to a fine powder.
  2. Add almonds and pepitas to food processor and pulse a few times to create a coarse texture (not too fine). Place the processed mixture into a large bowl with the remaining ingredients (except dates).
  3. Place dates and the water they are soaked in, in a liquid blender and blend to a smooth paste. Add date paste to the bowl of other ingredients and mix together with a spoon, or clean hands!
  4. Press mixture into a greased and floured tin (or use baking paper) and place in the preheated oven. Cook, uncovered, for 20-30 minutes depending on your oven.
  5. Once cooked, allow to cool, remove from tray and slice into muesli-bar sized portions.

Raw Chocolate Brownies

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Ingredients

  • 2 cups cashews (or almonds, pecans, walnuts, or a combination)
  • 2 cups pitted dates
  • 10 tbsp raw cacao powder
  • 8 tbsp desiccated coconut
  • 4 tbsp sweet coconut nectar
  • 1/4 tsp sea salt/himalayan salt
  • 2 tsp maca powder (optional)
  • raw buckwheat kernels or cacao nibs to top (optional)

Method

  1. Place nuts in food processor and process until small and crumbly. Add dates and process until mixture starts to form.
  2. Add all other ingredients to food processor and process to mix thoroughly. Don’t overprocess! 
  3. Put mixture into a thin tray/pan and press down using your hands.
  4. Optional – top with buckwheat kernels and/or cacao nibs, press them into the mixture before setting.
  5. Set in fridge for at least 3 hours before serving. Can also be set in the freezer for 1.5 hours if you are short on time.