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July 7, 2018July 7, 2018

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@thatlofolife

thatlofolife

Instagram post 2195730097785639471_7978199424

Trying hard to work on my savoury food photos. I have always found sweets so much easier to photograph, and eat 😂 This week for lunch I’m having burrito bowls with lentils, lettuce, tomatoes, avocado, coconut yoghurt and coriander 👌🏼

Instagram post 2195001784309933727_7978199424

What’s your favourite cookie? I did a real revamp of my snickerdoodle recipe this past weekend and I think they might be quickly becoming my favourite. They’re basically unheard of in Australia (I think), but they’re basically a soft, chewy cookie version of a cinnamon sugar donut... which sounds pretty great, huh?

Instagram post 2194275800828926891_7978199424

Has anyone else only just discovered the pumpkin spice thing and gone as crazy as I have for it? I made pumpkin spice oats for breakfast this weekend and they were delicious 🤤

Instagram post 2192087142654998875_7978199424

RECIPE: Choc Chunk Ice Cream🍦🍫⠀
⠀
Summer is well and truly here, and this low FODMAP Choc Chunk Ice Cream is here to save your sweaty soul and give you the treat you deserve.⠀
⠀
Servings: 10 servings⠀
⠀
Ingredients:⠀
⠀
For the Brownies:⠀
- 75 grams salted butter⠀
- 1/4 cup caster sugar⠀
- 1/4 cup brown sugar⠀
- 1 egg⠀
- 1 tbsp cacao powder⠀
- 100 grams dark chocolate⠀
- 1/4 cup plain flour⠀
- 1/8 cup almond milk⠀
- 1 tsp vanilla essence⠀
- pinch salt⠀
⠀
For the Ice Cream:⠀
- 300 mL lactose free cream⠀
- 400 mL coconut cream⠀
- 1/4 cup maple syrup⠀
- 4 tbsp cacao powder⠀
- pinch salt⠀
⠀
Instructions:⠀
1. Place the coconut cream in the fridge and a large mixing bowl in the freezer.⠀
2. Preheat the oven to 180°C fan forced and line a standard square baking tin.⠀
3. In a separate large mixing bowl, melt the butter and chocolate together in the microwave.⠀
4. Add the sugars, egg, and whisk until well combined.⠀
5. Sift in the cacao and the plain flour, and add the almond meal, salt and vanilla. Stir until a smooth batter forms.⠀
6. Pour the batter into the greased tin and bake the brownies in the oven for around 40 minutes or until an inserted skewer comes out clean.⠀
7. While your brownies cool, take the mixing bowl out of the freezer and spoon in your chilled coconut cream.⠀
8. Add the lactose lactose free thickened cream, maple syrup, cacao and salt.⠀
9. Using an electric hand-held whisk, whip the ingredients together until they are smooth and lightly fluffy.⠀
10. Break up the brownie with your hands into chunks and using a fork, quickly stir them through your ice cream base.⠀
11. Cover your bowl and place it in the freezer immediately to commence the freezing process.⠀
12. Every half an hour, remove the bowl from the freezer and run a fork quickly through the mixture before returning it to the freezer. This will break up any ice crystals that might be forming and lead to a creamier, smoother ice cream. You’ll need to do this 4 or 5 times.

Instagram post 2190665917894436767_7978199424

Very excited to be working with @tableofplenty to create some delicious recipes for you! These blueberry muesli cheesecakes we’re first on my list to try!

#collaboration

Instagram post 2189923494570434671_7978199424

RECIPE: Five Spice Stir Fry⠀
⠀
If you’re looking for an easy and delicious stir fry perfect for meal prep, lunch or dinner, give this one a try!⠀
⠀
Servings: 5 servings⠀
⠀
Ingredients:⠀
- 2 tbsp tamari⠀
- 1 tbsp lime juice⠀
- 1 tbsp oyster sauce⠀
- 2 tbsp rice malt syrup⠀
- 1 tsp Chinese five spice⠀
- 1/2 tsp ginger⠀
- 400 grams protein of choice (I used firm tofu)⠀
- 1 large carrot⠀
- 1 red capsicum⠀
- 2 handfuls green beans⠀
- 50 activated cashews (must be activated to be low FODMAP)⠀
- 1 cup white rice⠀
⠀
Instructions:⠀
1. In a large bowl, combine the tamari, lime juice, oyster sauce, rice malt syrup, Chinese five spice and ginger with a whisk. If you are using tofu as your source of protein, you might like to marinade it in the sauce now.⠀
2. Cook the rice in the microwave or on the stovetop according to the packet instructions.⠀
3. Prep the veggies by julienning the capsicum and carrot and topping and tailing the green beans.⠀
4. Add a splash of water or oil to a wok and add your veggies. Stir fry them until tender.⠀
5. Add your protein to the pan, as well as the sauce. Stir fry until cooked, or if using tofu, until slightly crispy on the outside.⠀
6. Serve over rice, and sprinkle on activated cashews before serving. Keep in mind that 10 activated cashews are the low FODMAP serving size.

Instagram post 2189182849564208114_7978199424

It’s beginning to look a lot like Christmas!

@every.day.co backdrop

Instagram post 2186302111726618301_7978199424

RECIPE: Choc’o Biscuit Blondies⠀
⠀
These are the ultimate blondie - fudgy, delicious and packed to the brim with chocolate cookie goodness!

Servings: 16 servings⠀
⠀
Ingredients:⠀
- 200 grams @_simplywize Choc'o Biscuits (I bought mine on @fodshopper)⠀
- 1/2 cup almond butter⠀
- 1/2 cup coconut oil⠀
- 1/4 cup rice malt syrup⠀
- 1/4 cup almond milk⠀
- 1.5 cups low FODMAP plain flour⠀
- 3/4 cup brown sugar⠀
- pinch salt⠀
- 1 tsp vanilla essence⠀
- 1 egg can sub a flax egg⠀
- 1 tsp baking powder⠀
- 1/2 tsp apple cider vinegar⠀
⠀
Instructions:⠀
1. Preheat the oven to 160 degrees Celsius, fan forced.⠀
2. Grease and line a standard square baking tin.⠀
3. Roughly chop the Simply Wize Choc’o Biscuits into chunks and set them aside for later.⠀
4. In a large mixing bowl, combine the almond butter, coconut oil, rice malt syrup and almond milk until it forms a smooth mixture.⠀
5. Gradually sift in the plain flour and coconut sugar, stirring after each addition.⠀
6. Add salt, vanilla essence, egg, baking powder and apple cider vinegar and stir to combine.⠀
7. Add most of the Simply Wize Choc’o Biscuits and fold through the mixture until they are evenly distributed.⠀
8. Pour the mixture into the greased tin and top with the remaining Choc’o Biscuit pieces.⠀
9. Bake in the oven for 30 minutes or until golden brown and an inserted skewer comes out clean.  Printable recipe is also available on the blog!! Click the link in my bio to shop through my affiliate link!

Featuring beautiful ceramics by @elisabartelsdesigns and backdrop by @svpply_co

@thatlofolife

thatlofolife

Instagram post 2195730097785639471_7978199424

Trying hard to work on my savoury food photos. I have always found sweets so much easier to photograph, and eat 😂 This week for lunch I’m having burrito bowls with lentils, lettuce, tomatoes, avocado, coconut yoghurt and coriander 👌🏼

Instagram post 2195001784309933727_7978199424

What’s your favourite cookie? I did a real revamp of my snickerdoodle recipe this past weekend and I think they might be quickly becoming my favourite. They’re basically unheard of in Australia (I think), but they’re basically a soft, chewy cookie version of a cinnamon sugar donut... which sounds pretty great, huh?

Instagram post 2194275800828926891_7978199424

Has anyone else only just discovered the pumpkin spice thing and gone as crazy as I have for it? I made pumpkin spice oats for breakfast this weekend and they were delicious 🤤

Instagram post 2192087142654998875_7978199424

RECIPE: Choc Chunk Ice Cream🍦🍫⠀
⠀
Summer is well and truly here, and this low FODMAP Choc Chunk Ice Cream is here to save your sweaty soul and give you the treat you deserve.⠀
⠀
Servings: 10 servings⠀
⠀
Ingredients:⠀
⠀
For the Brownies:⠀
- 75 grams salted butter⠀
- 1/4 cup caster sugar⠀
- 1/4 cup brown sugar⠀
- 1 egg⠀
- 1 tbsp cacao powder⠀
- 100 grams dark chocolate⠀
- 1/4 cup plain flour⠀
- 1/8 cup almond milk⠀
- 1 tsp vanilla essence⠀
- pinch salt⠀
⠀
For the Ice Cream:⠀
- 300 mL lactose free cream⠀
- 400 mL coconut cream⠀
- 1/4 cup maple syrup⠀
- 4 tbsp cacao powder⠀
- pinch salt⠀
⠀
Instructions:⠀
1. Place the coconut cream in the fridge and a large mixing bowl in the freezer.⠀
2. Preheat the oven to 180°C fan forced and line a standard square baking tin.⠀
3. In a separate large mixing bowl, melt the butter and chocolate together in the microwave.⠀
4. Add the sugars, egg, and whisk until well combined.⠀
5. Sift in the cacao and the plain flour, and add the almond meal, salt and vanilla. Stir until a smooth batter forms.⠀
6. Pour the batter into the greased tin and bake the brownies in the oven for around 40 minutes or until an inserted skewer comes out clean.⠀
7. While your brownies cool, take the mixing bowl out of the freezer and spoon in your chilled coconut cream.⠀
8. Add the lactose lactose free thickened cream, maple syrup, cacao and salt.⠀
9. Using an electric hand-held whisk, whip the ingredients together until they are smooth and lightly fluffy.⠀
10. Break up the brownie with your hands into chunks and using a fork, quickly stir them through your ice cream base.⠀
11. Cover your bowl and place it in the freezer immediately to commence the freezing process.⠀
12. Every half an hour, remove the bowl from the freezer and run a fork quickly through the mixture before returning it to the freezer. This will break up any ice crystals that might be forming and lead to a creamier, smoother ice cream. You’ll need to do this 4 or 5 times.

Instagram post 2190665917894436767_7978199424

Very excited to be working with @tableofplenty to create some delicious recipes for you! These blueberry muesli cheesecakes we’re first on my list to try!

#collaboration

Instagram post 2189923494570434671_7978199424

RECIPE: Five Spice Stir Fry⠀
⠀
If you’re looking for an easy and delicious stir fry perfect for meal prep, lunch or dinner, give this one a try!⠀
⠀
Servings: 5 servings⠀
⠀
Ingredients:⠀
- 2 tbsp tamari⠀
- 1 tbsp lime juice⠀
- 1 tbsp oyster sauce⠀
- 2 tbsp rice malt syrup⠀
- 1 tsp Chinese five spice⠀
- 1/2 tsp ginger⠀
- 400 grams protein of choice (I used firm tofu)⠀
- 1 large carrot⠀
- 1 red capsicum⠀
- 2 handfuls green beans⠀
- 50 activated cashews (must be activated to be low FODMAP)⠀
- 1 cup white rice⠀
⠀
Instructions:⠀
1. In a large bowl, combine the tamari, lime juice, oyster sauce, rice malt syrup, Chinese five spice and ginger with a whisk. If you are using tofu as your source of protein, you might like to marinade it in the sauce now.⠀
2. Cook the rice in the microwave or on the stovetop according to the packet instructions.⠀
3. Prep the veggies by julienning the capsicum and carrot and topping and tailing the green beans.⠀
4. Add a splash of water or oil to a wok and add your veggies. Stir fry them until tender.⠀
5. Add your protein to the pan, as well as the sauce. Stir fry until cooked, or if using tofu, until slightly crispy on the outside.⠀
6. Serve over rice, and sprinkle on activated cashews before serving. Keep in mind that 10 activated cashews are the low FODMAP serving size.

Instagram post 2189182849564208114_7978199424

It’s beginning to look a lot like Christmas!

@every.day.co backdrop

Instagram post 2186302111726618301_7978199424

RECIPE: Choc’o Biscuit Blondies⠀
⠀
These are the ultimate blondie - fudgy, delicious and packed to the brim with chocolate cookie goodness!

Servings: 16 servings⠀
⠀
Ingredients:⠀
- 200 grams @_simplywize Choc'o Biscuits (I bought mine on @fodshopper)⠀
- 1/2 cup almond butter⠀
- 1/2 cup coconut oil⠀
- 1/4 cup rice malt syrup⠀
- 1/4 cup almond milk⠀
- 1.5 cups low FODMAP plain flour⠀
- 3/4 cup brown sugar⠀
- pinch salt⠀
- 1 tsp vanilla essence⠀
- 1 egg can sub a flax egg⠀
- 1 tsp baking powder⠀
- 1/2 tsp apple cider vinegar⠀
⠀
Instructions:⠀
1. Preheat the oven to 160 degrees Celsius, fan forced.⠀
2. Grease and line a standard square baking tin.⠀
3. Roughly chop the Simply Wize Choc’o Biscuits into chunks and set them aside for later.⠀
4. In a large mixing bowl, combine the almond butter, coconut oil, rice malt syrup and almond milk until it forms a smooth mixture.⠀
5. Gradually sift in the plain flour and coconut sugar, stirring after each addition.⠀
6. Add salt, vanilla essence, egg, baking powder and apple cider vinegar and stir to combine.⠀
7. Add most of the Simply Wize Choc’o Biscuits and fold through the mixture until they are evenly distributed.⠀
8. Pour the mixture into the greased tin and top with the remaining Choc’o Biscuit pieces.⠀
9. Bake in the oven for 30 minutes or until golden brown and an inserted skewer comes out clean.  Printable recipe is also available on the blog!! Click the link in my bio to shop through my affiliate link!

Featuring beautiful ceramics by @elisabartelsdesigns and backdrop by @svpply_co

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