I love making these muffins! They are high in fibre and iron, sugar free and can be made without wheat and dairy too!

Ingredients

• 280g pitted prunes, roughly chopped (preservative free)
• 1 cup freshly squeezed orange juice
• Grated rind of 1 orange
• 1/4 cup water
• 1/4 vanilla pod, scraped or 1tsp natural vanilla essence
• 40g butter and 40g coconut oil (or you can use rice bran or macadamia oil)
• 1/2tsp bicarbonate soda (aluminium free)
• 1/4 cup rice milk
• 1tbsp honey
• 2 large or 3 small eggs, lightly beaten
• 2 cups wholegrain flour (wheat or spelt)
• 1/4 cup oat bran
• 3tsp baking soda

Directions:

1. Preheat oven to 190 degrees celcius and grease a 12 hole muffin tin with oil and flour.
2. In a small saucepan, place the prunes, orange juice and rind, vanilla,water and butter/oils. Bring to the boil then reduce heat and simmer for 3-4 minutes.
3. Turn off heat and allow to cool slightly, then add bicarbonate soda and stir through.
4. In a bowl, sift flour and baking soda. Add oat bran and make a well in the middle.
5. To the prune mix, add honey and rice milk. Stir through. Once the mix is cool enough to touch stir through egg yolks.
6. Add wet mix to dry ingredients in the bowl, and stir gently until well combined.
7. Spoon mix into muffin tray. Place in the oven and bake for20-30 minutes, or until you stick a skewer in and it comes out clean.
8. Remove from oven and let muffins sit in the tray for a few minutes, before removing and placing on a cooling rack.

TIP: If you are using rice bran or macadamia oil, add with the honey and rice milk, not at the start.

These Bliss Balls are a great treat, satisfying the sweet tooth without any added sugar! they are also packed with protein, low GI and taste great of course!

Ingredients:

• 1/2 cup dried fruit
• 1/2 cup macadamias
• 1/2 cup sunflower seeds
• 3/4 cup amaranth
• 2 tbsp unhulled tahini
• 1 tsp chlorella or spirulina powder
• 1 tbsp chia seeds
• Coconut or sesame seeds, for rolling

Directions:

1. In a small bowl, place dried fruit and enough hot water just to cover. Soak for at least 20 minutes.
2. In a food processor, place macadamia nuts ans sunflower seeds. Process until fine,with a crumb like consistency. Remove from processor and set aside.
3. Place the soaked dried fruit in the food processor, but keep the water aside, adding just a few drops. Process into a paste.
4. Add the tahini, chlorella and chia seeds and process until combined.
5. Add amaranth and crushed nuts and seeds into the food processor. On the lowest speed, mix until combined. If the mix is too dry add a little of the fruit water. if it looks too wet add some more amaranth.
6. Once combined remove blades from processor.
7. Place dessicated coconut or sesame seeds in a small bowl. Using your hands, roll a small amount of the mix between your palms into a ball. Coat with coconut.
8. Store in an airtight container in the fridge for up to 2 weeks.

Ingredients

• 1 cup wholemeal spelt flour
• 1/2 cup white spelt flour
• 3/4 cup rolled oats
• 2 tsp baking powder
• 1 tsp bicarb soda
• 1 tsp cinnamon
• 1/2 tsp sea salt
• 1/2 cup rice bran or macadamia oil
• 1/2 cup + 2 tbsp honey
• 1/2 cup organic plain yoghurt
• 3 small, or 2 large eggs

Directions

1. Preheat oven to 200 degrees celcius, and grease or line a 12 hole muffin tin.
2. In a large bowl, place all dry ingredients – flour, oats, baking powder, bicarb, cinnamon and salt.
3. In another bowl, whisk together eggs, honey, yoghurt and oil.
4. Add wet ingredients to dry ingredients and mix until combined.
5. Spoon into greased muffin pan, top with rolled oats if desired.
6. Place in oven and bake for 15-18 minutes, or until a skewer comes out clean.
7. Take out of oven and allow to rest for 5 minutes before turning out onto a wire cooling rack.

Enjoy!