Category Archives: Gluten Free

Healthy Chocolate recipes

Chocolate is one of the most loved foods around the world but it’s often high calorie with so much sugar and fat.

There are however some beautiful ways to enjoy your chocolate without the unhealthy parts by changing up some simple ingredients.

Below are six healthy chocolate recipes for you to try out.

Vegan Coconut Chocolate ‘bounty bar’ hearts
These 4 Ingredient chocolates are so easy to make and are a ‘not so naughty’ chocolate treat to enjoy. Reminiscent of the classic ‘Bounty bar‘ ,It’s definitely one of my favourites.
http://dragonflynt.com.au/wp/2020/05/vegan-coconut-chocolate-hearts/

Beetroot Brownies
These gluten free super moist brownies are a great way to hide your veggies!
http://dragonflynt.com.au/wp/2018/06/beetroot-brownies/

Chia chocolate pudding Yummy and simple. This raw pudding can satisfy your chocolate needs and it keeps you full for longer too. Kids and adults alike will love this one. Chia seeds are one of my most common dietary recommendations for my clients. They are so versatile and packed with nutrition.
http://dragonflynt.com.au/wp/2014/10/chia-chocolate-pudding/


Superfood energy balls How to stuff as many super food ingredients into a bite size delicious snack? This was the question I wanted to answer when I woke up this morning. 
http://dragonflynt.com.au/wp/2014/10/super-food-energy-balls/

4 Ingredient Chocolate Smoothie
A quick, easy and healthy chocolate fix. This is one of my favourite go to post exercise smoothies. 
http://dragonflynt.com.au/wp/2017/05/4-ingredient-chocolate-smoothie/

Gluten free chocolate brownies

I confess,  I do love a good chocolate treat and I’m so glad that I can create the perfect chocolate brownie that my taste buds love without overloading my digestion and having sugar remorse.The brownie gets it’s sweetness and fibre largely from the sweet potato, so you can have your sweet craving satisfied and stay full for longer.The chocolate icing is fabulous and no trace of icing sugar in site.  It’s also full of healthy antioxidants.


http://dragonflynt.com.au/wp/2014/07/gluten-free-chocolate-brownies/

Vegan Coconut Chocolate hearts


These 4 Ingredient chocolates are so easy to make and are a ‘not so naughty’ chocolate treat to enjoy. Reminiscent of the classic ‘Bounty bar‘ ,It’s definitely one of my favourites.

Ingredients
1 cup dessicated coconut
1tbs Agave syrup or brown rice syrup (If you are not vegan you could use honey)
3tbs coconut oil
½ block Vegan dark melting chocolate (check the ingredients for no milk solids)
(double this recipe for the coconut bars)

Method
For coconut hearts:
You will need a flexible Heart shaped chocolate mould like this.
Melt the coconut oil and agave/brown rice syrup gently until liquid.
Pour the coconut into a bowl and combine with the melted liquid until it resembles slightly wet sand.
Pour your mix carefully into the moulds and press down firmly.
Transfer to the freezer for 1 hour or until firm enough to remove form the mould without losing shape.
Melt your chocolate on the stove or microwave.
Take your frozen coconut hearts one at a time and dip in the chocolate to cover.
Transfer to a baking tray or plate lined with baking paper and return to the fridge to set.
Keep them in the fridge until serving but they will do fine in room temperature for a few hours without melting (as long as its not summer!)


For coconut bars
Melt the coconut oil and agave/brown rice syrup gently until liquid.
Line your baking dish or pyrex dish with baking paper.
Pour the coconut into a bowl and combine with the melted liquid until it resembles slightly wet sand.
Pour your mixture  into a square baking tin or rectangular pyrex dish the and press down firmly.
Transfer to the freezer for 1 hour or until firm enough to remove form the mould without losing shape.
Remove the frozen coconut from the baking dish by lifting the baking paper and transfer to a chopping board.
Cut the coconut into bars
Melt your chocolate on the stove or microwave.
Take your frozen coconut bars one at a time and dip in the chocolate to cover.
Transfer to a baking tray or plate lined with baking paper and return to the fridge to set.


 
 
 

Gf and veg cannelloni


Gluten free Ricotta and Spinach Cannelloni

Gluten free Ricotta and Spinach Cannelloni

Ingredients:

1 250g tub Ricotta

1 cup Mushrooms

 1 bunch Spinach silver beet

500ml Passata

1 clove Garlic

½ cup Cheddar cheese

Rice paper rolls

Olive oil

Pink himalayan salt

Pepper

Directions:

Soak  and wash spinach and chop roughly

Chop mushrooms roughly.

Chop garlic finely.

Add some olive oil to a fry pan and cook the mushroom, spinach and garlic until soft on medium heat.

Set aside to cool.


In a bowl add ricotta, salt and pepper to taste.

Once the spinach mix is cooled add to ricotta and gently combine.

Grate cheese and set aside.

Pour ½ passata mix to cover the bottom of a baking dish.

Take one rice paper roll and wet until flexible. Lay on a flat surface and spoon some of the mix into the middle.

Wrap up by rolling to enclose mixture and tuck in the sides.

Place your cannelloni roll on top of the passata.

Continue rolling rice paper rolls until your mixture is used up and place side by side in the baking dish.

Drizzle a little more passata over the top of your cannelloni and sprinkle cheese on top. Heat under the grill until sauce is heated through and cheese is browned.

Curry Chickpea Patties

Curry chickpea pattiesCurried chickpea patties

This is a high protein, vegetarian snack or meal which is also gluten free.
The coconut flour and chickpeas are high in fibre and the curry spices add flavour as well as being great for digestion and reducing inflammation. The coriander is a wonderful cleanser and the egg and yoghurt pump up the protein. It’s a great one to make ahead as a go to in the fridge when hunger strikes.
Ingredients:
1 can Chickpeas
2 tbs Yoghurt
1 Egg
1 tbs Curry powder
1 cup Fresh coriander
1/2 tsp Salt
2 tbs Plain gluten free flour
3 tbs Coconut flour
1 Shallot chopped

Process chickpeas in the blender until mashed.
Add yoghurt, curry powder, salt, coriander leaves, shallot and egg and blitz for a few seconds until combined.
Remove mixture from the blender and add flours to thicken.
Take heaped tablespoonfuls and form patties with your hands.
Set aside in fridge to harden.
Heat a fry pan with a little drizzle olive oil. Add the patties and cook for a few minutes until base is browned.
Gently flip and cook the other side.

Enjoy on their own or with salad or as burgers.

Vegan Jelly Stars

Vegan Jelly stars

These healthy jellies are a great alternative to regular jelly.

The secret setting agent is agar agar which is seaweed and therefore a plant based alternative for gelatine.

It doesn’t have the same rubbery texture, it is a little firmer which has its benefits when trying to cut them into shapes and pick up with fingers.

Here’s the ingredients.

4 tbs Agar agar strands

1 1/2cups Apple juice

1/2 cup water

2 tbs xylitol

2 tbs Açai berry powder

Pour the apple juice and water into a saucepan and begin to heat.

Add the agar strands and xylitol and stir until dissolved.

Once dissolved. Take off the heat and add the açai powder. Stir until combined.

Pour the saucepan contents into a heatproof (Pyrex etc ) dish to set.

When cooled slightly, transfer to fridge to harden.

When set it will be quite firm to touch.

Use a star shaped cookie cutter to cut out your stars.

Store in the fridge in an airtight container.

Nb- you can add sliced strawberries to the jelly too.

IMG_6098

Sweet Pepita Bliss Balls

Sweet Pepita Bliss Balls

Sweet Pepita Bliss Balls

Pumpkin seeds or Pepitas are a great ingredient for a bliss ball base when you want to go nut free. They are also rich in zinc, magnesium  and essential fatty acids and this recipe with it’s natural sweetness will have your little ones loving them.

Ingredients

¾ cup Pepitas

¾ cup Dates

Shredded Coconut (to coat)

2 bs Coconut oil

1 tsp Rice Malt Syrup or Honey

½ tsp Cinnamon powder

½ tsp Ginger Powder

IMG_3542

Directions

Gently melt the coconut on low heat in a saucepan  and add the dates to soften for a few minutes. Remove from the heat and add your syrup/honey and cinnamon and ginger powder.

In a food processor, blitz the pepitas until they are ground into almost powder.

Add the Pepitas to the date mix and combine.

Take spoonfuls of mixture and roll with your hands into bite sized balls.

Coat with coconut until lightly covered.

Keep in the fridge for snack time.

IMG_3536

Gluten Free Fuji Fruit Pancakes

Fuji Fruit PancakesTo learn more about the fascinating Fuji Fruit and find more recipes:  http://dragonflynt.com.au/wp/2014/05/fuji-fruitpersimmon-salad/

Ingredients:

2 Fuji Fruit

1 Banana

2 cups Gluten Free Self Raising Flour

1 ½ cups Plant based milk

Oil or butter for cooking

2 eggs

Directions:

Combine the milk and eggs in a bowl with a whisk. Mix well.

Sift the flour and combine with milk and eggs.

Heat a frying pan and add a small amount of oil or butter.

Pour some of the mixture to coat the bottom and cook until some bubbles appear. Turn over your pancake and cook for another minute until cooked.

Put your pancake on a plate and repeat until all the mixture is gone.

Whilst waiting for your pancake to cook, remove your fuji fruit’s skin and stem and process in a blender until jam like.

Slice a banana for garnish.

Serve your pancakes with a generous amount of fuji fruit puree and top with banana.

Fuji Fruit Smoothie

Fuji FruitSmoothie

This smoothie is simply delicious. If you haven’t tried Fuji fruit before, this is a wonderful introduction to this fruit. It may look like a tomato but its surprisingly super sweet flesh will have you looking forward to seeing them come into season each year.

Ingredients

1 Ripe Fuji Fruit

1 Banana

½ tsp Ginger powder

½ tsp in Cinnamon powder

½ cup Plant based milk (I used soy)

Directions

Chop the top of the fuji fruit to remove the leafy end.

Use a spoon to scoop the flesh out and chop into rough pieces and put into the blender.

(If your fruit is too firm you can peel the skin off with a peeler)

IMG_3226

Peel and chop your banana and add to the blender.

Pour in your milk and add the spices.

Turn on your blender until all ingredients are processed and combined.

Pour into a glass and drink immediately.

 

Winter Bean Bake

iStock_000005840907XSmallIngredients

  • Cannellini beans 1 can (drained)
  • Kidney beans 1 can (drained)
  • 1 cup grated carrot
  • 1 cup onion diced finely
  • 1 cup green beans diced
  • 1 cup of zucchini grated
  • 3/4 cup gluten free flour
  • 2 tbs olive oil
  • Grated cheddar cheese
  • Salt and Pepper to taste

Sauce:

  • 1 can chunky crushed tomato
  • 1 cup each of finely diced celery & capsicum
  • Salt, Pepper and sugar to taste.
  • 2 cloves crushed garlic
  • 2 tbs tomato paste

Method

Put cannellini and kidney beans in bowl and mash roughly. Add all other ingredients in and mix thoroughly. Grease a baking dish with oil. Put one layer of bean mixture then sprinkle with cheese and add another bean layer then repeat process. Finish with cheese layer on top and bake in a moderate oven for 30minutes..

Sauce

Heat oil in saucepan, saute garlic, celery and capsicum until softened. Stir in tomato paste and add crushed tomato. Season with salt pepper and sugar and bring to boil for 5 minutes then turn to simmer for 5 more minutes. If sauce is too thin, thicken with cornflour. Serve with sauce on top of bean bake.with a side salad or green vegetables etc