Peanut Butter Truffle Balls

Tuesday, 1 April 2014

Peanut Butter Truffle Balls

I was leafing through the weekend paper and saw a recipe for raw chocolate balls. I didn't like the recipe so changed some of the ingredients and came up with this super delicious Peanut Butter Truffle Ball recipe.

Remember the coconut balls recipe with crushed teddy bear biscuits and condensed milk? Well these taste exactly like that but with a peanut butter flavour. So yum, yum, yum!

Peanut Butter Truffle Balls

4 large Medjool dates chopped with pits removed
2 tablespoons coconut oil
1/2 cup raw almonds
3 tablespoons peanut butter or any nut butter
2 tablespoons shredded coconut
1 teaspoon honey

2 tablespoons shredded coconut

Place almonds into a food processor and blend until they become a nut butter. 

Add all other ingredients and blend until well combined.

Roll tablespoons of mixture into balls then roll in coconut.

Place on a tray and into the fridge for 1 hour to set. 

Store in an airtight container in the fridge for up to two weeks but they won't last that long.

Greek Rice Pudding Recipe

Friday, 21 March 2014

Greek Rice Pudding Recipe Lactose Free

Rizogalo Recipe

Greek Rice Pudding Dessert

We had Harmony Day at work today and everyone had to bring something from their country of origin. Being Greek and leaving it to the last minute the easiest thing I could think of to cook was Rizogalo or Greek Rice Pudding.

I decided to make it with lactose free milk because Greek Rice Pudding dessert is my favourite and wanted to have some as well. This Greek Rice Pudding is without eggs as well.

I found an easy recipe on the SBS food website and had some assistance from my mother who insisted I put water in as well as milk because it's not Greek otherwise! Can't argue with mum.

Of course she was right as one of my co-workers said it was the best Greek Rice Pudding he has ever tasted. I don't know if he was just being nice but I will accept the compliment and gladly. Another co-worker said it was light and fluffy and wanted the recipe.

So below is the recipe I used which is part Greek mum Rizogalo recipe and part SBS Greek Rice Pudding Recipe.

This is an easy recipe which did take around 45 minutes to cook on the stove top. I got six small servings out of it.

Greek Rice Pudding Recipe

4 cups (1 ltr) lactose free milk
1 cup (250ml) water
½ cup (100 g) arborio rice
2 tbsp raw sugar
½ tsp vanilla extract

Heat milk, water and rice in a saucepan on medium heat, stirring frequently until it starts to lightly boil or is simmering.

Add sugar and vanilla extract and stir to combine all ingredients.

Reduce heat to low and simmer for 30 minutes, stirring frequently, until rice is tender and consistency has thickened.

Spoon rice into small serving bowls and sprinkle with cinnamon.

Serve either hot or cold. It can be eaten both ways enjoyably.

Paleo Almond Meal Pear Muffins

Monday, 10 March 2014

Paleo Almond Meal Pear Muffins

Paleo Almond Meal Pear Muffins

Paleo Almond Meal Pear Muffins

We picked a lot of pears in the last few weeks from the tree in our backyard so I went looking for a paleo recipe with pears in it. There are very few.

A lot of the recipes I found had coconut flour and almond meal in them but I don't have much coconut flour left and the store to get it from is too far away so they weren't good.

Then I came across a basic almond meal recipe from Best Recipes which was perfect. I changed it around a little and came up with this easy, incredibly delicious Paleo Almond Meal Pear Muffin Recipe. 

Paleo Almond Meal Pear Muffins Recipe

Makes 4

1 cup almond meal
1 teaspoon baking powder
1/2 teaspoon cinnamon
2 tablespoons almond milk
2 tablespoons coconut oil raw (not melted)
2 tablespoons honey
2 eggs
1/2 cup diced pear


Preheat oven to 180C/350F.

Combine all the ingredients except the pear in a bowl and whisk until well combined.

Mix in the pear until evenly distributed. 

Place four muffin liners in a muffin tin.

Divide mixture evenly amongst the muffins and bake for 20 minutes or until golden brown.

Note: Can freeze up to 3 months.

Grain Free Peanut Butter Muffins

Saturday, 8 March 2014

Grain Free Peanut Butter Muffins

I know peanut butter is not paleo but I am not giving it up. I love it. So I went searching for a paleo peanut butter muffin recipe and found this delicious, light, moist creation.

It is super easy to make, easy on the tummy and very filling.

You can't go wrong with this one. Only if they were all this easy to make.

Grain Free Peanut Butter Muffins

1/4 cup honey
1 teaspoon baking powder
1/2 cup + 2 tbsp. peanut butter
2 eggs
2 tablespoons almond milk
1 teaspoon vanilla essence
Sprinkling of granola on top of each cupcake

Preheat your oven to 180C/350F degrees.

Line muffin pan with paper liners.

Place all ingredients minus the granola into a food processor and mix until well combined.

Evenly distribute the batter amongst the muffins tins and top each muffin with granola.

Bake for 20-25 minutes or until cooked through.

Allow to cool on a wire rack and store in the fridge.

Adapted from

Chocolate Pecan Pie

Monday, 23 December 2013

Chocolate Pecan Pie - Gluten free, grain free, dairy free

Chocolate Pecan Pie - Gluten free, grain free, dairy free

I found this delicious Chocolate Pecan Pie recipe at Elana's Pantry. I changed it around a bit as I always do. This pie is wheat free, gluten free and dairy free.

Elana uses coconut sugar which I don't like I prefer to keep it natural so changed it for honey. I also added some cinnamon which always goes well in a pie with chocolate, not to mention it smells like heaven in the kitchen while it is baking too. I also added some vanilla to the crust to give it a little sweetness.

I made the pie as I was going to my sisters for an early Christmas dinner. The Chocolate Pecan Pie turned out to be a smash hit as I had a piece and another guest had a piece and he raved about it and told his brother in law to have a piece and then he raved and told his sister to have a piece and it went all around the table like this. Before I knew it the whole pie was almost gone!

I highly recommend you eat this with a scoop of ice cream. It break s up the sweetness of the pie.

Chocolate Pecan Pie Recipe

Ingredients for Pie Crust
2 cups blanched almond flour
2 tablespoons coconut oil, melted
1 teaspoon vanilla essence
1 egg
Ingredients for Chocolate Pecan Filling
3 large eggs
1/2 cup honey
1 teaspoon cinnamon
2 tablespoons coconut oil, melted
200gm of dark chocolate finely chopped
2 cups whole pecans

Method for Pie Crust
1. Place coconut oil, vanilla and egg in a large bowl and mix.
2. Add almond flour and mix until well combined.

 Paleo Pie Crust for Chocolate Pecan Pie
3. Press dough into a 23cm/9-inch pie dish

Method for Filling
1. In a food processor combine eggs, honey, cinnamon and coconut oil.

Chocolate and pecans for Chocolate Pecan Pie

2. Stir in pecans and chopped chocolate by hand.

3. Transfer filling into unbaked pie crust and bake at 180C/350° for 40-50 minutes or until set. Keep an eye on the edges so they don't burn. If you find it going brown place foil over pie and continue baking.

Baked Chocolate Pecan Pie recipe

5. Cool before slicing so filling can set then serve with a scoop of lactose free ice cream. Yum!

Flourless Olive Oil Chocolate Cake

Tuesday, 3 December 2013

Flourless Olive Oil Chocolate Cake

Flourless Olive Oil Chocolate Cake

Flourless Olive Oil Chocolate Cake

It is my sister's birthday today and to celebrate I made her a Flourless Olive Oil Chocolate Cake. She is getting used to my new grain free diet so is happy to try the treats I make for her.

I found the recipe at Taste and then adapted it to suit my dairy free, grain free, gluten free diet. I got it right the first time which makes me very happy.

A scoop of lactose free vanilla ice cream on the side makes this Flourless Olive Oil Chocolate Cake divine to eat.

Paleo Flourless Chocolate Cake

1/2 cup/125 mls extra virgin olive oil
300gm/10.5 oz dark chocolate buttons
4 eggs, separated
1/4 cup honey
1/4 teaspoon baking soda

Preheat oven to 160°C/140°C fan-forced. Grease a 23cm/9 inch round springform cake pan lined with baking paper.

Melt chocolate in a a microwave or a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth.

Using an electric mixer, beat egg yolks and 2 tablespoons honey for 5 minutes or until thick and creamy.

Beat egg whites in a separate bowl until soft peaks form. Gradually beat 2 tablespoons remaining honey until dissolved.

Add chocolate mixture to egg yolk mixture. Mix to combine.

Gently fold in another third of the egg white mixture and half the olive oil into chocolate mixture.

Fold in the last third of egg white mixture, the rest of the olive oil as well as the baking soda which is used to stop the cake from over browning.

Pour into prepared pan. Bake for 40-45 minutes or until top is firm to touch.

Serve warm which is delicious or allow to cool.

Peanut Butter and Banana Biscuits - Grain Free, Gluten Free, Dairy Free

Saturday, 23 November 2013

Peanut Butter and Banana Biscuits - Grain Free, Gluten Free, Dairy Free

Peanut Butter and Banana Biscuits - Grain Free, Gluten Free, Dairy Free
Peanut Butter and Banana Biscuits before they go in the oven

Peanut Butter and Banana Biscuits - Grain Free, Gluten Free, Dairy Free
Peanut Butter and Banana Biscuits fresh out of the oven.

I made these Peanut Butter and Banana Biscuits because I had some very ripe bananas in the kitchen and didn't want to throw them away.

So I went on a search through the internet for some paleo biscuits with banana and came across this recipe from Inspired Edibles which I adapted into my version of Peanut Butter and Banana Biscuits.

I love peanut butter, I love bananas, I love honey and I love cinnamon which is a great anti-oxidant and add it to any sweet recipe where I can.

This is a such a great recipe. It makes lovely, fluffy chewy biscuits which are super healthy and super good for you. 

They are easy to make and before you know you will have 16 beautiful biscuits sitting on your bench and then gone once you turn your back! Always a good sign.

Peanut Butter and Banana Biscuits

1 cup smooth peanut butter
1 ripe banana
1 egg
3 tbsp honey
1/4 teaspoon cinnamon


Place all ingredients in a food processor and process until combined.

Turn oven on to 160C/325 F.

Line a baking tray with baking paper and place biscuits on the tray with a rounded tablespoon to make them even in size.

Bake for 20 - 25 minutes. I went through three trays which made about 16 biscuits.

Remove biscuits from oven and place on cooling rack, then enjoy

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