(Gluten Free, Dairy Free, Egg Free, Grain Free, Refined sugar free)

You may be thinking.....beetroot in a brownie?  I thought the same thing the first time I tried beetroot in a brownie but believe me these are delicious and a healthy treat you will want to try.  The best part about these brownies is these add an additional veggie to your day and the little ones will love them too! (My 3 year old devoured them and helped me make them which was great fun for him)

These brownies are also packed with many health benefits, it's a win win really.

Beetroot is great for:

- Liver detoxification
- It is natures blood builder and cleanser
- It has been shown to help with lowering blood pressure
- May help improve endurance and performance (helps to increase oxygen in the blood)
- May also help with PMS 

Raw Cacao is great for:

- It's high levels of antioxidants which help to protect our cells from free radical damage
- A Great source of Iron at 7.3mg per 100g
- Good source of magnesium which is needed by all cells in the body, especially the brain and heart
- Its polyphenols may help protect our heart
- Contains more calcium then cows milk per 100g
- May help with raising our mood

Are you convinced now? Let's start baking ❤
 

What you will need:

1/2 cup of cooked raw beetroot (pureed - which I just steamed and then blended with some water)
1 cup of oat milk at room temperature (I love using plenish)
1 tsp raw apple cider vinegar
1/2 cup of xylitol (low GI and doesn't affect blood sugar, can add an extra 1/4 and omit coconut sugar)
1/4 cup coconut sugar (you could just use coconut sugar if you don't have xylitol)
1/4 cup coconut oil melted
1 cup cassava flour (grain free, gluten free, nut free - a root vegetable like)
1/2 cup cacao powder
1 tsp baking soda
1/2 tsp baking powder

What you will need to do:

1. First steam or boil the raw beetroot about 2 large (peeled and chopped) until they are tender.  Then allow them to cool or run them under cold water for a few minutes. Then place into a blender and add some water so they puree, or alternatively add to a food processor.  If pressed for time you could also buy the organic cooked beetroot just make sure they are not with vinegar.
2. Measure out 1/2 cup of pureed beetroot you can keep the rest for another batch or freeze for later.  Set aside
3. Whisk together the oat milk and vinegar in a bowl and set aside for a few minutes, makes a buttermilk alternative.  Then add the sugar, oil and 1/2 cup of pureed beetroot.
4. Add the flour, cacao powder, baking soda, baking powder to a sifter and slowly sift it into the wet ingredients. Then mix everything together until no lumps left. 
5. Pour batter into 10-12 muffin cups or liners (I used silicon ones) about 3/4 full and bake for 22-25 minutes or until toothpick inserted comes out clean. 
6. Allow to cool and then enjoy, stays fresh for a few days and could be frozen (but haven't tried that yet they got eaten too quickly).

I hope that you enjoy trying these, let me know what you think.

Adapted from minimalistbaker.com

With the colder weather now here, I love trying out different soup recipes for me and my 3 year old to enjoy. They are so easy to make and they are an amazing way to increase you and your children's vegetable intake.

This wonderful recipe was very easy to make and I used all the things I usually have in stock in the pantry and fridge.  

What you will need:

1 small white onion
1/2 leek (optional)
1 cup of dried red lentils
6-8 medium sized carrots
1-2 clove of garlic (optional)
1 whole bay leaf
1 tsp ginger
1 tbsp fresh coriander
1 tsp garam masala
1 tsp curry powder (optional)
1 cup plenish oat milk

How to make your soup:

1. Heat a pot over medium heat with a bit of coconut oil
2. Add onions and cook for 3 minutes.
3. Add 3 cups of filtered water, lentils, carrots, bay leaf, curry (optional), ginger, coriander and cloves.
4. Bring to a boil, then reduce heat to a simmer for 20 minutes.
5. Stir in 1 tsp of garam masala and turn off heat. Let rest for 5-10 minutes.
6. Transfer soup to a blender or use an immersion blender, add in the oat milk and puree until smooth and creamy.  Add salt and pepper to taste.
7. Serve in your favourite bowl

In good health,
Debbie Vanderboom
​Nutritional Advisor

If you are in search of the perfect dessert that everyone in the family will enjoy, this is it.  Thank you to asaucykitchen for this wonderful, simple and delicious recipe.

I am always in search of new gluten free recipes to try out and I love pecan pie, so I thought I would give this one a go.  It was so easy to make and ended up being one of the best recipes I have made recently.

Here is what you need:

3/4 cups of maple syrup
1 cup of xylitol (you may be able to cut this down slightly, coconut sugar was used in original recipe)
1 tablespoon of tapioca flour
3 organic eggs
2 tablespoons of organic butter (you can also use coconut oil as in the original recipe)
2 cups of pecans (200g)
1 unbaked paleo crust (2 1/2 cups of ground almonds, 1 tbsp maple syrup, 3 tbsp melted butter or coconut oil, 2-3 tbsp. of water - mix everything together then press into a greased pie pan 9" bake at 170C for 10 minutes)

Directions for the pecan pie filling:

1. Preheat oven to 180C
2. Add maple syrup, sugar, tapioca flour, eggs, butter to a medium mixing bowl and whisk until fully combined (make sure the butter is just melted so it doesn't scramble the eggs)
3. Roughly chop 1 cup of pecans and stir into the filling
4. Pour into the pie crust
5. Top with the remaining pecans in any pattern you would like
6. Place in the oven for 35-40 minutes until filling is set.   After 20 minutes cover with a bit of baking paper to prevent top from burning.
7. Remove from the oven and let cool completely before slicing.
8. Will keep for a few days in the fridge.

I hope you and your family enjoys it as much as mine did.  It's even delicious as leftovers the next few days if it lasts that long. ❤