- ½ cup unhulled tahini
- ½ cup pure floral honey
- 2 tb cocoa powder
- 3 cups Freedom Foods Rice Puffs
- ¼ cup currants
- ¼ cup desiccated coconut
- ¼ cup pepitas
- Line a 30x20cm slice tin with baking paper.
- In a small saucepan over a low heat melt the tahini and honey until runny. Stir frequently to combine and be careful not to let the mixture boil. Add the cocoa powder and stir to combine, ensuring there are no lumps.
- In a large mixing bowl combine the puffed rice, currant s, coconut and pepitas. Pour in the cocoa mixture and with a spoon gently fold and mix until the dry ingredients are coated.
- Transfer the gooey mixture into the prepared slice tin and spread out with a spoon. Place a sheet of baking paper over the top and using a flat metal fish slice press the mixture down firmly. Place the tin in the fridge for at least 2 hours to set .
- Remove from the fridge and turn out of the t in onto a board. Using a sharp knife cut into squares and serve.
- If not serving straight away the squares will keep in t he freezer for up to 3 months or in the fridge for 4-5 days.
Recipe by: Dr Joanna McMillan Nutritional Advisor for Freedom Foods
Raw Banana Cake
- 2 ripe medium bananas
- 1 cup dates
- 1 cup raw cashews
- Line a baking tin with baking paper or use silicone cupcake cases*
- In a food processor, process your cashews until they look like crumbs.
- Add in your dates (if your dates have been in the fridge and are quite hard – just heat them in the microwave for 30 seconds to a minute until they soften) and process until finely chopped.
- Add in your bananas, processing until the mix has combined.
- Pour your mixture into your tin/silicone cups and freeze until solid.
- When serving, serve quickly as it will begin to melt!
Makes about 8 slices, easily multiplied
N.B: *We’ve found metal tins tend to let the mix freeze solid, whilst silicone cases and tins keep the mixture quite soft.
(raw, vegan, grain free, gluten free, paleo, sugar free)
Choose whichever option you prefer.
● 8 small gluten free biscuits/cookies (We like Gluten Free Freelicious Tea Biscuits)
● ~1/2 cup Almond Meal plus 1/2 tbsp Honey
If using the biscuits, simply crush them and pour into the bottom of your glasses
If using almond meal, mix the almond meal and honey and pour into your glasses.
- 2 cups reduced fat ricotta (2x 250g tubs)
- 1 tbsp honey
- 1 cup blueberries, fresh or frozen.
Mix together your ricotta and honey and divide amongst your glasses.
Microwave your blueberries for about 30 seconds or until they can be squished.
Spoon on your blueberries over the top of your ricotta mix.
Serve immediately or chill in the fridge until you’re ready to serve!
For those of us who are dietary challenged Easter can be a bore…no chocolate eggs or nougat filled soft delights, hot cross buns or anything else that is sweet!
If we have children who are challenged in this way it can be even harder…special treats from the Easter Bunny that won’t result in a reaction can be hard to find.
There are a number of products out there that will cater to your needs – this guide is full of them, but what about a hand made with love treat?
Healthier Chocolate Crackles The concept is simple.
Take a quantity of puffed wheat, rice or corn (or a combo of all three) and mix it with your favourite dried fruit (I like shredded coconut and dried apricot).
Melt some chocolate (I use a good quality dark chocolate or a sugarless chocolate, but any chocolate will do) and mix through.
The mixture should be tacky and not runny – if it’s runny, add more of the grain mix.
If you like you can add a little spice with cinnamon, nutmeg or chilli if you are really adventurous!
Place into patty cake papers and refrigerate to set.
This is a really quick, healthier snack to have in the fridge during Easter and if you make it with ingredients you or your children can eat…it will be a double winner!
Rebel Black CEO I’m Not Fussy
Source more Easter recipes
Read more Easter Articles
Search our pantries for Easter products
2kg Chicken cut into 2inches size
20g Chopped garlic
200g Old ginger julienne
50ml White wine
4tbsp YEO’S LIGHT SOYA SAUCE
6tbsp YEO’S DARK SOYA SAUCE
120ml YEO’S SESAME OIL
Salt, Pepper and Sugar to taste
- Cut chicken into pieces and wash thoroughly, drain dry.
- Add oil in a hot wok and fry ginger and garlic until fragrant.
- Add in the chicken pieces and YEO’S DARK SOYA SAUCE & YEO’S LIGHT SOYA SAUCE, stir fry for a few minutes. Add white wine and water.
- Bring to a boil, simmer until the chicken almost tender.
- Season with salt, pepper, sugar and complete the cooking process by drizzling a few drops of YEO’S SESAME OIL. Serve hot.
Recipe submitted by Yeo’s
Dairy Free, Gluten Free, Nut Free, Wheat Free
Avocado Dip – GREEN
Australia day dip
1 large tomatoes, or several small ones
3 tablespoons finely-chopped green onions or ¼ red onion
Dash of Tabasco Sauce
2 tblspns fresh-squeezed lime/lemon juice
2 tblspns coconut cream
1 clove of garlic
1 – 2 ripe avocados, peeled, seeded, and coarsely cut into 1/2-inch pieces
1 bunch finely-chopped fresh cilantro, or to taste
Season with sea salt and pepper to taste
In a large bowl, combine prepared tomatoes, onion, garlic and lime juice; set aside.
Peel, seed, and dice the avocado. Add to your blender and process with the coconut cream and Tabasco until smooth.
Hand stir in chopped onions & tomato mix with any other ingredients.
Garnish with some Coriander leaves.
Satay Dip – GOLD
1 can of coconut milk
1 tblspn of Tamari
½ tspn chilli
1 tspn curry powder
1 cup of nut or seed butter, whatever you prefer (I used Tahini in this recipe)
Combine all the ingredients together and place on the stove or in a Thermomix on low heat. Once it is heated, stir periodically until the mixture is creamy in consistency.
Allow to cool and serve with your favourite vege sticks or in this case I used corn chips, in conjunction with the green and gold theme.