These were such a treat for my work buddies! I made a batch & then ended up tripling it a couple of weeks later for all the team to enjoy.
You will need:
2 blocks of dark chocolate
1 packet of large pretzel rods
Toppings of your choice-
I used crushed peanuts, sprinkles, flaked almonds & candied cake toppings.
Melt the chocolate using a heatproof bowl, sitting atop a pot of simmering water, making sure the bowl doesn’t touch the water.
Once the chocolate has completely liquified use a spoon to coat 3/4 of each pretzel rod.
Place each coated rod onto a tray lined with baking paper & refrigerate.
Once hardened repeat the process so each stick has been double coated in chocolate, but before placing on the baking paper coat each chocolate coated stick in whatever topping you have chosen. A spoon is helpful to coat the entire stick. Place down quickly on the tray & refrigerate.
This recipe yields about 15-20 sticks depending on the pretzel size. I found large ones from Maxi Foods in Ferntree Gully. These can easily be made in ‘mini’ form using standard sticks.
The mix of the salt from the sticks & the sweetness of the chocolate makes them a fun and indulgent treat. And the best part is they’re so easy & cheap to create.
The pretzels should be refrigerated if it’s a warm day but will store for up to a week in an airtight container in the pantry.
Definitely a ‘sometimes’ food though!
I have an abundance of oranges so decided to make some Orange Curd.
This is great as a filling for a sandwich, cake, on a scone or on some hot toast!
You will need:
2 egg yolks
2 whole eggs
80g Natvia For Baking
100g butter at room temperature
1 cup freshly squeezed orange juice
1 tsp orange rind
Using a whisk combine all ingredients and mix well. Microwave for 10 minutes in a safe dish. Remove every minute and whisk, the mixture will begin to thicken.
While cooking the curd sterilise a couple of small jars in a pot of boiling water for 10 or so minutes. Make sure you remove them using clean metal tongs and dry using paper towel.
Bottle your thickened curd and seal.
Refrigerate and use as you please.
Everyone seems to be making them & drinking them. If you’re using the right ingredients they can be used as a meal & can be highly nutritious.
Try non dairy smoothies too, you don’t always have to use milk. Almond or coconut milks add a creamy, nutty taste. Or coconut water is ideal for an even lighter option.
Make a couple of serves & enjoy over a couple if mornings. Rather than watering down your smoothies with ice, try freezing your selected fruits/vegetables overnight & then blend. You’ll find you have no use for ice.
Add a vegetable to a smoothie with a higher fruit content. You’ll enjoy the taste & not notice the addition of spinach, celery or pumpkin.
Smoothies are good if you’re pressed for time in the mornings, lunchtimes or even dinner times. There’s so much that can be added to them, seeds, nuts, superfoods- goji, bee pollen or chia as an example.
The possibilities are endless. Use what’s in season & keep a couple of packs of frozen berries in the freezer & also a few peeled & chopped bananas.
These all natural Protein Bites are quick & easy to whip up & require no baking.
You will need-
1 can of rinsed chick peas
2 tablespoons agave
4 tablespoons ground cashews
2 tablespoons crushed dark chocolate
2 tablespoons almond milk
Mix everything together & roll into even balls. Coat each one into your choice of- shredded coconut, LSA mix and/or Chia.
Refrigerate until firm.
These stay perfect frozen too & can be left to sit at room temperate before you devour.
Delicious & nutritious & not filled with whey or powders.
Each bite is 36 calories with on average 5-8 grams of protein.
I need to play around with this recipe again as I want to increase the protein content.
This recipe makes 30 protein bites.
We had so much fun making these & they were so simple, easy & cheap to create, easily a weekly dish.
We made potato, zucchini & broccoli chips using only salt, pepper, chilli & coconut oil.
Start by slicing your zucchini & potatoes thinly- I use a Nicer Dicer- and place each in a bowl with 1 tbsp of melted coconut oil & a flavouring of your choice. I had a chilli flavour by adding chilli flakes & then salt & pepper to the other. I did the same with broccoli florets but only added some dukkah as flavouring.
When using salt go for the less processed brands such as pink hymalayan rock salt.
Bake in a preheated oven at 180 degrees for 5 minutes & then turn down to 100 degrees celsius.
Make sure the door is then left adjar.
These veggies come out crunchy & tasty. Much less saturated fats & oils. Lower in calories & much more beneficial as a snack. The broccoli was a surprise success, and came out dried, crispy & delicious.