Sweets and Baking
Pumpkin & Date Brownies - Vegan
Yes Chocolate Brownies can be good for you!! These brownies are made of 100% whole food ingredients with no sugar, flour or oil added.
- 1 heaped cup of cooked, peeled pumpkin (butternut squash)
- 2 tbsp flax seeds
- 1 cup dried dates
- ½ heaped cup rolled oats OR 1/2 cup oat flour
- ⅓ cup Terra Natural cashew cream cheese (half a 200g jar)
- 2 tsp vanilla extract
- ⅓ cup cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- Cut the pumpkin into pieces and bake at 200° for about 25 minutes or until soft
- Make flax "egg": mix 2 tbsp ground flax seeds with 6 tbsp hot water. Mix well and set aside
- Soak 1 cup of fried dates in boiling hot water for 10 - 15 minutes
- When pumpkin is cooked, soft and has cooled down, peel and measure 1 heaped cup.
- Preheat oven to 180°. In a food processor blend rolled oats in to flour
- In a food processor, blend the pumpkin, soaked (drained) dates, cashew cream cheese, flax egg and vanilla extract
- Add processed rolled oats, cocoa powder, baking powder and baking soda. Process until smooth
- Transfer the batter in to a banana bread baking pan, cover with parchment paper. No need to oil.
- Bake for 30 - 35 minutes
- Let cool for at least 20 minutes then cut in to pieces
- Enjoy with fresh berries and some cashew cream cheese on top
Cranberry & Coconut Cookies - GF
Enjoy these sweet little cranberry and coconut treats with a cup of tea or coffee and good conversation
- ½ sugar
- ½ cups gluten free flour blend
- 1/8 tsp xanthan gum
- 1 tsp cinnamon
- ¼ cup flaxseed flour (30g)
- ¼ cup rolled oats (30g)
- ¼ cup desiccated coconut
- ¼ cup sliced almonds
- 1/3 cup cranberries
- 140g butter or spread
- 1 tbsp golden syrup
- ¼ cup water
- ½ tsp baking soda
- Preheat the oven to 170ºC and line 2 baking trays with baking paper or Teflon sheets.
- In a large bowl sift together the gluten free flour, xanthan gum and the cinnamon.
- Add the rest of the dry ingredients and mix well.
- Melt the butter and blend in the golden syrup.
- Dissolve the baking soda in the boiling water.
- Pour the butter and baking soda mixtures into the dry ingredients and mix well.
- Place spoonfuls of the mixture on to the prepared trays and press down gently with a damp fork.
- Bake for approx. 15 minutes at 170ºC.Allow to cool slightly and then transfer cookies to a wire rack.
- Store in an airtight container
- Makes approx 32 cookies
Peanut Butter Protein Bars
If you're looking for an energy hit before the gym why not try these super easy to make protein, banana and peanut butter protein bars.
- 2 cups quick cooking oats
- 1 cup protein powder
- ¼ cup whole wheat flour
- 1 tablespoon ground Flax Seed (for freshness buy fresh Linseed and grind as you need in a coffee or spice grinder)
- 1 cup peanut butter
- ¼ cup honey
- 2 very ripe bananas
- Preheat oven to 175°c and line a tray with baking paper
- Spread oats out onto tray in a thin layer, and toast until lightly browned, about 10 minutes; remove and allow to cool.
- Mix together the cooled oats, protein powder, whole wheat flour, and flax seed until thoroughly combined, and mix with peanut butter and honey.
- Mash the bananas into the mixture and stir to combine.
- Press the dough down onto a lined tray in a 1.5cm layer.
- Bake in the preheated oven until the edges of the dough are golden brown, about 15 minutes; cut into bars while warm, and allow the bars to cool.
- Wrap bars in plastic wrap and refrigerate until ready to use.
Date & Walnut Loaf
A good date loaf is a great pick me up with a cuppa and a great stand-by to have in the pantry when unexpected guests show up! Perfect for a snack, kids lunchboxes, or as a sweet treat after dinner, this date & walnut loaf will be sure to impress!
- 1 cup pitted dates, chopped
- 1 cup boiling water
- 2 Tbsp maple syrup
- 1 cup plain flour
- ¼ cup TK Flaxseed Fibre
- 1 tsp bicarbonate of soda
- ¾ cup rolled oats
- 1 cup walnuts, chopped
- ½ cup brown sugar
- Preheat oven to 180°c, grease and line a loaf tin allowing approx 2cm overhang around the edges
- Place dates in a heatproof bowl and pour over water and maple syrup - leave to stand for 15 mins until dates have softened
- Sift flour and bicarbonate of soda into a bowl and add TK flaxseed fibre
- Add in oats, walnuts and brown sugar and stir to combine
- Add the dates into the mixture and mix well
- Spoon the mixture into the loaf tin and smooth the top surface
- Bake for 50 minutes or until a skewer inserted into the centre comes out clean
- Leave to cool in pan and then lift onto a wire rack to cool
- Slice and serve with butter, jam, cream cheese, or whatever takes your fancy!
Lemon & Lavender Shortbread
A perfect combination of sweet lemon, fresh lavender and creamy butter make these shortbread a delightful melt-in-your-mouth treat! plus, with the addition of TK Flaxseed Fibre they're rich in functional fibres for a healthy tummy
- 200g butter, softened
- 100g caster sugar
- grated zest of 1 lemon
- 300g plain flour
- 50g TK Flaxseed Fibre
- 1 tsp baking powder
- 1 tsp finely chopped lavender petals (optional or adjusted to taste)
- Heat oven to 190° / 170° fan bake and lightly oil a baking sheet
- Beat the butter, then cream with sugar and lemon until light
- Stir in flour and baking powder and mix together to form a dough
- Divide the mixture into 15-20 balls and arrange on baking sheet
- Press each ball flat slightly with a round-ended knife
- Chill in the fridge for 15 minutes, then bake for 15 minutes until golden
- Once baked, leave to cool on baking sheet before sliding off onto a wire cooling rack with a palette knife or fish slice
Carrot & Apple Flax Muffins
Try these deliciously healthy muffins, perfect for snacking, school lunchboxes and a guilt-free sweet treat! super easy to make, and full of goodness too!
- 1½ cup whole wheat flour
- ¾ cup ground flax seed - (for freshness, buy our TK Whole Linseed and grind as you need it in a coffee or spice grinder)
- ¾ cup oat flour (by grinding oats in blender)
- ½ cup brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 2 tsp cinnamon
- 2 cups shredded carrot
- 2 cups shredded apple
- ¾ cup milk
- 2 eggs
- 1 tsp vanilla essence
- In a large mixing bowl, combine flours, seed, sugar, baking soda, baking powder, cinnamon, carrot and apple
- In a separate bowl whisk together milk, eggs and vanilla essence
- Combine the wet and dry ingredients together, stirring until just moistened
- Fill muffin papers and bake at 175°c for 10 minutes, or for larger muffins bake for 15 minutes
- Remove from oven once golden and leave to cool in tray before transferring to a wire cooling rack
Cheese Puffs / Mini Muffins
A delicious, easy recipe with a bit of kick, even your kids will eat them!
- 1 C Flour
- 1 Egg
- 1 ½ C Grated Cheese
- 1 C Milk
- Cayenne Pepper
- 60g Butter (substitute with ¼ C Chilli & Lime FSO)
- Mix all ingredients with a fork
- Put into greased muffin tins (or smaller if want snack size)
- Bake @ 230 for 10 mins
This super simple flax seed crackers recipe can be pulled of with only 1 main ingredient…Flax Seeds! A great high fibre, crunchy and nutritious snack!
- 1 cup TK Whole Flax Seeds
- ½ cup Water
- 1 tsp Dried Rosemary
- ½ tsp garlic powder
- ½ tsp Onion powder(optional)
- ½ tsp Red Pepper Flakes(optional)
- ¼ tsp Pink Salt
- Add flax seeds, water and seasoning to a mixing bowl. Mix until seasoning is evenly distributed. Cover and place in the refrigerator for 12-18 hours.
- Remove flax seed mixture from refrigerator after 12-18 hours and mix seasoning in again. (it tends to rise to the top)
- Place flax seed mixture on a sheet of parchment paper. Place another piece of parchment paper on top and roll out. Make them as thin as you'd like. The thinner you get them the crispier they will be.
- Bake at 135°C for 50-60 minutes with the parchment paper on.
- Make sure it is crispy and all moisture is gone. Allow to cool for 10 minutes. Break into pieces and enjoy!
1 Minute Flax Muffin
This is quick easy, healthy, very low carb and high fiber. Works great as a sweet muffin as well as savory muffin (just omit the sweetener - goes well with soups). Original called for one packet of splenda as a sweetener. I only use stevia. Add in options; fruits, nuts, flavored sweeteners/syrups, cheese, bits of ham, vegetables or spices ... get creative and enjoy!”
- ¼ Cup Ground Flax Seed (for freshness, buy our TK Whole Linseed and grind as you need it in a coffee or spice grinder)
- ½ tsp Baking Powder
- ¼ tsp Stevia Powder
- 1 tsp Cinnamon
- 1 Egg
- 1 tsp oil
- Mix all ingredients in a coffee mug.
- Microwave for one minute on high.
- If using frozen berries, microwave for 1:30 on high.
- Smooth on some butter and enjoy!
- It will be moist at first, but as the muffin cools it goes away.