Tag: slice

Lime & Poppy Seed Slice

Today I’m sharing a Poppy Seed slice recipe.

I saw a recipe for a gluten free Poppy seed slice in the paper recently and decided to give it a try. Our lime tree is full of fruit at the moment so that became the citrus flavour of choice.

You could make this recipe using lemon or orange if you prefer.

Poppy Seeds also have health benefits

Poppy Seeds also have a number of impressive nutritional components that can help your body improve or maintain optimal function.

Each serving of poppy seed contains a considerable amount of linoleic acid, an omega-6 fatty acid that offers protection against heart disease.

Poppy seeds contain iron and phosphorus, minerals essential for the maintenance of both muscles and bones.

These little seeds also contain calcium, iron and magnesium. The minerals needed by the body to regulate brain activity and the development of neurons. They also aid in the production of neurotransmitters.

Poppy seeds have high amounts of dietary fibre, which aids the digestive system in metabolising and smoothly processing ingested food, preventing constipation and other digestive problems.

The abundance of copper and iron in poppy seeds improves red blood cell formation, which helps in the prevention of anemia and other blood-related conditions.

Lime Poppy Seed Slice

Ingredients

¼ cup of Maple syrup

¼ cup lime juice

1 tsp chia seeds

about 1 tsp lime zest

1 tsp vanilla paste/extract

4 eggs – separated

1 cup almond flour

½ cup green banana flour

1 tsp baking powder

¼ cup poppy seeds

pinch of salt

 Method

Preheat your oven to 180’c

In a large mixing bowl, combine the syrup, lime juice, zest, chia seeds, egg yokes and vanilla and leave to sit.

In another bowl, beat the egg whites till stiff, adding the salt part way through.

Now add the flour, baking powder and poppy seeds to the other ingredients, mixing well.

Fold in the egg whites till combined then place the mix into a square tin, smoothing the top.

Bake till cooked through and lightly golden, approx. 20 to25 minutes.

Cool completely before removing it from the tin and cutting into squares.

 

I made a simple Cream Cheese topping, which can be added at time of serving.

Mix 100 grams of spreadable cream cheese with 1 tsp vanilla and 1 tsp maple syrup.

We just spread a small amount on each slice with a little added zest.

 I hope you enjoy making and eating this slice.

Till the next post,

 

Live clean n Prosper

My Zucchini Bake or Slice recipe

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Today I’m going to share another recipe. Last night Scott and I got together with a group of friends and I brought along a Zucchini Bake, sliced to share. I received a number of requests to post the recipe today, so here we go.

This Zucchini bake can be made gluten free, it is a healthy meal option and is great for lunch boxes.

The recipe is easy to make and is one way to get children (or fussy adults) to eat vegetables. You can substitute or add different vegetables depending on your preferences. However, I think Zucchini should always be included for the bake to work.

Nutritionally, the Zucchini is one of the very low-calorie vegetables and its peel is an excellent source of dietary fibre. Zucchinis are an excellent source of potassium, and also contain moderate levels of the B-complex group of vitamins.

Ingredients

3 x medium sized zucchinis

2 x medium carrots

1/2 onion or 2 spring onions finely chopped

2 x rashers of bacon finely chopped

(alternatively, I have made this using chicken and also tuna)

1/2 cup grated tasty cheese

1 x tbsp mixed herbs

a little bit of chilli or peppers gives a nice bite

1 x garlic clove – crushed

1 x tbsp olive oil

1/4 cup flour (I use coconut flour)

5 x large eggs

extra grated cheese to sprinkle on the top

 

Method

First preheat your oven to 180c

I use a grater attachment on my food processor to quickly grate the zucchini and carrots. If I don’t have grated cheese, I put  a small piece of cheese in as well.

Put the grated ingredients into a large mixing bowl and add the bacon, onion, garlic, cheese, herbs and mix together.

Add the eggs, oil and flour and mix to combine. Transfer the mix into a baking dish and bake for 40 minutes.

At the 30 or 35 minute mark, sprinkle the extra grated cheese on the top of the slice and return it to the oven.

This bake works really well as a main meal. We cut it into 6 large pieces and serve it with a salad. It also is great as a slice to share , as it tastes equally good cold. Just let it cool a bit before cutting it into squares.

It’s really easy to swap out the meat ingredients or add extra ingredients. Mushrooms and cauliflower also work well. If I add cauliflower, I only put in 1 carrot. The trick is to get the right balance of vegetables and eggs, otherwise it won’t hold together. I have found this out by experience.

I hope that you enjoy this recipe and have fun putting your own spin on it.

 

Until the next post,

 

Live Clean n Prosper

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A Breakfast Slice

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I have previously written about smoothies for breakfast and shared my favourite smoothie recipe. However, there are some days when time is short and a takeaway breakfast is ideal. As we are trying not to eat processed foods, I decided to search for an easy, tasty and nutritious option. We are also trying to minimise our wheat intake, so a ‘wheat free’ recipe was preferable.

I found one on Paleo Grubs.com that looked appealing. Then I made a few changes to it to suit our tastes.

It turned out to be quite nice, like banana bread and goes really well with a cuppa.

So I thought I would share the recipe after my changes, (without any health information this time).

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Ingredients

1/2 cup raw macadamias

1/2 cup raw cashews

¼ cup chopped raw macadamias

¼ chopped raw pistachios

1 1/2 cups unsweetened shredded coconut

2 ripe bananas

1 egg

½ tsp baking soda

1 tsp vanilla

1 tsp cinnamon

1/2 tsp salt

¼ cup no added sugar Orange Marmalade

½ tsp ground ginger

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Instructions

Preheat the oven to 190 C. Line a 20cm slice pan with baking paper. Place ½ cup macadamias, ½ cup cashews and 1 cup coconut into a food processor. Pulse to break down. Add the bananas, vanilla, egg, cinnamon, baking soda and salt. Blend until the mixture is completely combined. Transfer the mixture to a slice pan and use a spatula to smooth out. Bake for 20 to 25 minutes. Until the top is golden.

Meanwhile, place the remaining shredded coconut in a fry pan over medium heat. Toast until lightly browned, stirring frequently. Remove from heat. Mix in the remaining chopped macadamias and pistachios.

Mix the ginger in with the marmalade. I warmed the marmalade to make it easier to mix.

Remove the slice pan from the oven and spread a thin layer of jam over the banana base. Sprinkle the toasted coconut and nut mixture over the top and press it into the marmalade with your hands. Bake for an additional 5-10 minutes, or until golden brown. Allow to cool completely before slicing into bars. Refrigerate for 30 minutes before serving. Best stored in an airtight container in the refrigerator.

I hope that you enjoy this slice as much as we do. It really is an easy option for a take away breakfast.

 

Until next post,

Live Clean n Prosper

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