women

What you need

AmazebaIIs: kJ 428, Fat 4.26, Carb 12.4g, Protein 2.5g

AmazebaIIs: kJ 428, Fat 4.26, Carb 12.4g, Protein 2.5g

·         2 cups quinoa oat flakes or forage porridge (gluten free options), or rolled oats

·         1 cup pitted dates, roughly chopped

·         ½ cup shredded coconut

·         ½ cup sultanas

·         ½ cup almonds

·         2 tbsp organic peanut butter

·         1 tbsp cocoa powder

·         2 tbsp honey

·         2 tbsp water

·         1 tsp vanilla extract

Method

Put all ingredients apart from the water into a food processor and blend until it has the consistency of breadcrumbs. Add the water and continue to process until it becomes sticky enough to roll into balls.

Use a tablespoon to measure the mixture and roll into firm balls. Roll in desiccated coconut and store in an airtight container in the fridge.

Note: You'll need to make sure the peanut butter is a good quality, pesticide-free kind. If your guests are anaphylactic and cannot consume peanuts, you may like to use a different type of nut butter or cold- pressed organic coconut oil instead.

Orange & Chia Seed Cake

Orange & Chia Seed Cake - kJ 474, Fat 6.6g, Carb 1.2g, Protein 3.5g

Orange & Chia Seed Cake - kJ 474, Fat 6.6g, Carb 1.2g, Protein 3.5g

What you need

·         2 oranges - tops removed, cut and scored with a cross about 3cm deep

·         6 organic free- range eggs

·         250g xylitol

·         250g almond meal

·         3 tsp baking powder

·         2 tbsp soaked chia seeds

Method

Preheat the oven to 160°C.

Place the prepared oranges in boiling water and simmer for 50 minutes. Remove from the water and puree the whole orange, including peel, in a food processor, until smooth.

In a large mixing bowl, mix the eggs and xylitol until light and fluffy. Add the almond meal and baking powder. Mix until combined. Stir in the orange puree and soaked chic seeds. Pour the mixture into a 22cm cake tin lined with greaseproof baking paper. Do not use foil.

Bake in the oven for 40 minutes or until firm but still moist, it may need up to 50 minutes. Leave to cool in the tin for about five minutes then turn onto a wire rack and cool there.

Note: This is a really wet cake and can stay fresh for a few days. It can be served warm with sheep's milk yoghurt dolloped on the side. The almond meal provides a gluten-free treat and once again is high in protein. This is a twist on the traditional orange and poppy seed cake, but the chia seeds are very high in essential fatty acids. It's a great way of consuming chia seeds.

Chocolate and Almond torte

Chocolate and Almond torte - kJ 1730, Fat 23.7g, Carb 36.3g, Protein 10.68

Chocolate and Almond torte - kJ 1730, Fat 23.7g, Carb 36.3g, Protein 10.68

What you need

·         250g unpeeled roasted almonds

·         250g best quality dark chocolate

·         125g dates

·         125g dried figs

·         6 egg whites, beaten

Method

In a food processor or similar, chop almonds and chocolate roughly. Chop dates and figs as well. Beat egg whites until stiff.

Fold in almonds, chocolate, dates and figs to the whites and pour the mixture into a greased and lined spring form cake tin.

Bake at 180°C for 45 minutes. When cooked, open the oven door slightly and allow the torte to cool in the tin. Turn onto a platter and refrigerate overnight.

Decorate with berries and serve with a dollop of goat's cheese.

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