Recipes
Chocolate Pots
Who among us does not love a deliciously creamy chocolate mousse!
Who among us does not love a deliciously creamy chocolate mousse! Well, these delightful and easy chocolate pots fit the bill. They are smooth and ever so chocolatey with a hint of chewy nougat. They are simply divine, take no time at all to make and look sensational in a jar or retro teacup to serve!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
600 ml thickened cream
360-gram bar of Toblerone
Pinch of salt
Equipment
Saucepan
Serving Jars or Teacups
Recipe
Place cream and Toblerone in a saucepan over low heat mixing until thoroughly combined.
Add a tiny pinch of salt and mix well.
Pour mixture into serving jars or teacups as desired.
Refrigerate overnight.
Serving suggestions:
· Add whipped cream and chocolate chards
· A shot of coffee and top with chocolate-coated coffee beans
· Persian fairy floss or
· Hint of orange liqueur or Baileys Irish cream.
Smashed Meringue, Berries and Persian Fairy Floss
This smashed meringue is a quick and easy dessert with the WOW factor.
This smashed meringue is a quick and easy dessert with the WOW factor. Add a delicate flourish of Persian Fairy Floss to add sweetness and sensationalism!
Recipe by Ang Quinlan from GH Nutrition
Ingredients
1 tub strawberries, hulled and quartered
½ cup (combined) cherries, raspberries, and blueberries (for decoration)
1 tablespoon caster sugar
2 tablespoons caramelised balsamic dressing
600 ml thickened cream
Scraped seeds of ½ Vanilla Pod (or 2 teaspoons of good quality vanilla extract)
1 packet meringue kisses (available from Deli Planet)
1 Pack (180 g) Rose Pashmak (gourmet Persian Fairy Floss available from Deli Planet)
Equipment
Glasses or jars
Recipe
Place strawberries in a bowl, sprinkle with caster sugar and add caramelised balsamic dressing. Mix gently and set aside for 10 minutes or until strawberries have softened.
Combine cream and vanilla pod seeds and whip until soft peaks form.
Crumble meringue kisses and add to the cream mixture (leave some for decoration).
Layer your chosen glass or jar with the strawberries, then the cream mixture.
Top with extra meringue, strawberries, cherries, raspberries, blueberries, and a mint sprig.
Flourish with Persian fairy floss.
Nut Free Muesli Bars
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes.
Delicious and chewy, these nut-free muesli bars are the perfect healthy snack to add to the kid’s lunch boxes. All ingredients sourced from Market Health Foods at Fyshwick Markets.
Recipe from GH Nutrition
Ingredients
Wet:
1 cup coconut oil
3/4 cup honey or rice malt syrup
1/4 water
Dry:
2 cups puffed brown rice
1 + 1/2 cup rolled oats
1/4 cup wholemeal flour
1/4 cup shredded coconut
1/4 cup dried cranberries
1/3 cup mixed seeds (sunflower seeds & pepitas)
1/2 cup white chocolate chips
Equipment
SQUARE CAKE TIN
SMALL SAUCEPAN
Recipe
Preheat oven to 180 degrees Celsius and line a square cake tin or slice pan with baking paper.
In a small saucepan over low heat, gently melt wet ingredients.
Add oats, puffed rice, flour, coconut, cranberries and seeds into a large mixing bowl and mix.
Pour melted mixture into a bowl and combine. Finally, stir in white chocolate chips.
Transfer into prepared baking dish. Using another piece of baking paper, push down firmly on the mixture to make as compact as possible. Bake for 20 minutes.
Once cooled, place in the fridge or freezer until ready to slice.
Choc Chip Zucchini Bread
This zucchini bread is a great way to sneak more veggies into your day!
This zucchini bread is a great way to sneak more veggies into your day! Grated zucchini, mixed into the batter, brings lovely moisture to this bread! Once you have a bite, you will be pleasantly surprised!
Recipe by GH Nutrition
Ingredients
2 cups wholemeal flour
3/4 tsp baking powder
3/4 tsp bicarb soda
1 tsp cinnamon
Pinch sea salt
1 cup honey
3/4 extra-virgin olive oil
1 tsp vanilla essence
2 free-range eggs
3 medium zucchini, grated
1/2 cup choc chips
Equipment
LOAF TIN
Recipe
Pre-heat oven to 160 degrees. Line loaf tin with baking paper
Mix flour, baking powder, bicarb soda, cinnamon and salt. In a separate bowl, whisk honey, oil, vanilla and eggs.
Add zucchini and choc chips to flour mixture and toss to coat. Add wet ingredients and stir until well combined.
Pour into prepared tin and bake for approximately 50 minutes to 1 hour.
Let bread cool for 15 minutes in loaf tin, then transfer to cooling rack and serve warm or completely cool.
Healthy Apple Crumble
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather.
With apples in season and the temp a little colder, it makes for the perfect apple crumble weather. This healthy version uses the sweetness of the apples so you don’t have to add any sugar! Prepare for the house to be filled with the sweet aromas of cinnamon and spice!
Ingredients
APPLE FILLING:
5 large Granny Smith apples, peeled, core removed, and sliced into small wedges
1/3 cup honey
1/2 teaspoon cinnamon
1/4 teaspoon allspice
4 x cloves
TOPPING:
1 cup oats
1/2 cup almond meal
1/2 cup flaked coconut
1/2 cup pecans, roughly chopped
Pinch sea salt
4 tbsp coconut oil, melted
Equipment
BAKING DISH
Recipe
Pre-heat oven to 180 degrees. Place prepared apples, honey and spices into a bowl and toss to coat. Pour into the baking dish and bake for approximately 20 minutes or until apples have softened.
Meanwhile, in a medium mixing bowl, stir together oats, almond meal, pecans, coconut and salt. Mix in melted coconut oil and stir until dry ingredients have moistened throughout.
Once apples have baked, give them a stir.
Evenly distribute the crumble topping over the apples. Note: no need to pack down.
Return to oven and bake for a further 30 minutes or until filling is bubbling around the edges and the top is golden brown.
Serve with Greek yoghurt and honey for a healthy breakfast option or with vanilla ice-cream for a crowd-pleaser dessert!
Christmas Rocky Road
Christmas Rocky Road
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
12 large marshmallows, or enough to fill the base of the loaf tin
400g dark chocolate, melted
1/3 cup pistachios, crushed
1/3 cup dried cranberries, roughly chopped
1/4 cup dried strawberries, roughly chopped
Available at Market Health Foods at the Fyshwick Markets
Equipment
Heatproof bowl
Large saucepan
Loaf Tin
Recipe
Melt chocolate in a heatproof bowl set over a saucepan of simmering water, ensuring the water doesn’t touch the base of the bowl. Stir constantly.
Arrange the marshmallows side-by-side in a loaf tin lined with baking paper. Pour over the chocolate and gently tap the tin, so the chocolate seeps to the bottom.
Sprinkle over the crushed pistachios, cranberries and dried strawberries.
Freeze for 30 minutes or until set. Cut into slices to serve.
Coconut Rice with Orange Spiced Rhubarb
Rhubarb is in season during Australian winter and this recipe is a great way to make use of it.
Rhubarb is in season during Australian winter and this recipe is a great way to make use of it. However, feel free to replace it with any other stewed fruit such as apples or pears, or fresh strawberries.
This better-for-you coconut rice is delicately spiced with rhubarb and orange, making it a delicious partner to creamy rice. Enjoy it warm after dinner.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition.
Ingredients
2 x 400mL light coconut milk
1/2 cup basmati rice
1 vanilla bean, split lengthways
1 bunch rhubarb, trimmed into 6cm lengths
1 orange, rind finely grated, juiced
1/2 tsp ground cinnamon
1/2 tsp Chinese five spice
Equipment
Large saucepan
BAKING TRAY
Recipe
Place the coconut milk, rice and vanilla bean in a saucepan over medium heat. Cook, stirring, for 10-15 minutes or until the mixture comes to a simmer. Reduce heat to low and cook, stirring, for 15-20 minutes or until mixture thickens and rice is creamy. Remove from heat.
While the rice is simmering, preheat oven to 180C. Line a baking tray with baking paper. Place the rhubarb in a single layer on the prepared tray. Sprinkle with the orange rind and pour over the orange juice. Sprinkle with the spices. Bake for 25-30 minutes or until rhubarb is tender but still holds its shape.
Divide rice between bowls and top with rhubarb. Drizzle with maple syrup for some extra sweetness.
Blueberry, Lemon and Yoghurt Muffins
Muffins have the benefit of being suitable for breakfast or as a snack any time of the day.
Muffins have the benefit of being suitable for breakfast or as a snack any time of the day.
This basic muffin recipe has been made healthier by substituting for wholemeal flour for added fibre, oats for slow burning energy, yoghurt for a calcium boost, olive oil for healthy fats and the berries for added natural sweetness.
If not consumed within 3 days, wrap in glad wrap and freeze. Thaw out prior to eating.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
2 + 1/2 cups wholemeal self-raising flour
1/2 cup honey
3 eggs, lightly whisked
3/4 cup extra-virgin olive oil
1/2 cup Greek yoghurt
1/3 cup rolled oats, plus extra for sprinkling
1 cup blueberries, frozen or fresh
1 lemon rind
Equipment
Muffin Tin
Recipe
Pre-heat oven to 180C. Place the flour, honey, eggs, oil and yoghurt in a bowl and mix until just combined.
Gently fold through oats, blueberries and lemon rind.
Divide the mixture between 12 x 1/2 capacity muffin tins lined with paper cases.
Sprinkle with extra oats and bake for 30 minutes or until golden and cooked through when tested with a skewer. Let cool on a wire rack.
Raw Oat and Nut Bars
Keep a batch of these bars in your freezer for when you need a nutritious snack option on-the-go.
Keep a batch of these bars in your freezer for when you need a nutritious snack option on-the-go.
Filled with healthy fats and fibre, these bars will keep you feeling satisfied between meals, without the sugar overload.
Recipe by Accredited Practising Dietitian Georgia Houston from GH Nutrition
Ingredients
1 + 1/2 cups rolled oats
1 + 1/2 cups puffed rice
1/2 cup shredded coconut
1/3 cup raw almonds, slithered
200g dried cranberries
1/2 cup almond butter
1/2 cup honey
All ingredients sourced from Market Health Food at the Fyshwick Markets.
Equipment
20x30cm pan
Small Saucepan
Recipe
Line a 20x30cm pan with baking paper, ensuring that the paper extends above the edges of the pan.
Combine oats, puffed rice, coconut, almonds and dried cranberries in a medium mixing bowl.
Place almond butter and honey in a small saucepan over medium-low heat. Cook, stirring, for 3 minutes or until mixture is combined. Add to dry mixture and stir well to combine.
Press mixture into pan and place in the freezer for 2 hours or until firm. When ready, cut into bars.