A delicious Easter raw chocolate alternative, made by Nutritionist Rebecca Sturgess. This Raw Chocolate Bark is dairy free, refined sugar free and will be ready to eat in less than half an hour!
3/4 cup coconut oil
3/4 cup raw cacao powder
1/3 cup maple syrup
4 tsp white chia seeds
1/3 cup cashews or hazelnuts
1 tbsp buckinis
1 tbsp desiccated coconut
1 tbsp cacao nibs
- Line a medium sized tray with baking paper.
- Combine coconut oil, cacao powder and sweetener of choice in medium sized bowl.
- Pour mixture into tray and sprinkle cashews/hazelnuts, chia seeds, buckinis, cacao nubs and desiccated coconut on top.
- Place in freezer to set for 20 minutes.
- Once set, chop or break bark into smaller pieces and enjoy.
Connect with Rebecca:
Website: Rebecca Sturgess
Honest to Goodness have shared their favourite healthy hot cross bun recipe made with wholefood ingredients.
Hot cross buns are part of Easter celebrations for many families and these are packed full of organic dried fruit!
1 1/2 cups (375ml) warm milk
2 tsp instant dried yeast
1/4 cup (55g) organic raw sugar (or coconut sugar)
60g butter, melted
1 egg, lightly whisked
4 1/2 cups (675g) organic wholewheat bakers flour
2 tsp organic cinnamon ground
1 tsp organic nutmeg ground
1 cup (170g) organic dried sultanas
1/4 cup (45g) organic currants
1/4 cup (50g) organic dried apricots
1/3 cup (80ml) cold water
1/2 cup (170g) organic raw honey (or apricot jam)
- Gently heat milk. Combine the milk, yeast and 1 tbs of sugar in a small bowl. Set aside for 10 minutes or until frothy.
- Combine the milk mixture, butter and egg in a jug and whisk to combine.
- In a separate bowl, combine 4 cups of the flour, salt, spices and remaining sugar. Add the sultanas, currants and apricots and stir to combine. Make a well in the centre. Pour in the liquid mixture and use a wooden spoon to stir until just combined, and then use your hands to bring the dough together.
- Turn onto a lightly floured surface and knead for 10-15 minutes or until smooth and elastic.
- Place the dough in a bowl and cover with a damp tea towel and put to the side for 1 hour or until dough doubles in size.
- Preheat oven to 200 degrees Celsius and grease a tray. Place the dough onto a lightly floured surface and knead for 2-3 minutes or until dough is smooth and elastic. Divide dough into 16 even pieces and roll into a ball. Arrange each ball, side by side, in the prepared pan. Set aside for 30 minutes or until dough has risen 2cm.
- Meanwhile, mix the remaining flour and water together in a small bowl until a smooth paste forms. Place the mixture in a piping bag (or a small plastic bag with the end snipped off), and pipe a vertical & horizontal line down the centre of each row of buns, to form crosses. Bake in preheated oven for 10 minutes. Reduce heat to 180 degrees and bake for a further 20 minutes or until golden and cooked through.
- Turn onto a wire rack. Place the honey or jam in a small saucepan over high heat. Cook, stirring, for 2 minutes or until melted, then brush over the buns. Serve warm with butter, or toasted.
In honor of the ANZAC’s we’re excited to share these delicious refined sugar-free ANZAC biscuits by Nutritionist Rebecca Sturgess.
Order your ingredients now to get baking and make this healthier alternative for ANZAC day!
1 cup organic wholemeal spelt flour
1 1/4 cup organic oats
1/4 cup walnuts, chopped
1 cup organic shredded coconut
1/4 tsp bi-carb soda
1/2 cup melted organic butter or coconut oil
1/4 cup water
1/4 cup + 1 tbsp local honey
1/2 tsp vanilla extract
- Preheat oven to 180 degrees.
Combine and mix all dry ingredients – spelt flour, oats, walnuts coconut and bi-carb.
Then add wet ingredients – coconut oil/butter, water, honey and vanilla extract.
Once ingredients are combined, scoop into spoonful-sized mixture, role into a ball and place on tray. This recipe which makes 12 biscuits. Flatten with a fork and cook for 10-12 minutes.
Connect with Bec
Website: Rebecca Sturgess
Are you looking for a sugar-free, vegan treat to make this Easter?
Look no further – we have the perfect, decadent Chocolate Easter cake made by Mr Vitamins Ambassador Jo Ross.
(Makes 1 round cake or 12 muffins)
1 & 3/4 cup self-raising flour (or 1 & 3/4 cups flour of choice)
1 cup granulated sweetener (xylitol, coconut sugar, raw sugar)
1/3 cup cacao (or cocoa) powder
1 tsp baking powder* (only if using plain flour)
1/2 tsp salt
1 tsp instant coffee (optional to bring out choc flavour)
120g apple purée
220ml unsweetened almond milk (or milk of choice)
1 Tbsp apple cider vinegar
2 tsp vanilla extract
60g dark choc (chips or roughly chopped)
- Preheat oven to 190c.
- Mix dry ingredients together, mix wet.
- Mix wet into dry until just mixed.
- Stir through choc chips.
- Spoon into lined cake tin.
- Bake for 20mins or until a toothpick comes out clean.
125g vegan butter (room temp)
2 cups icing sugar (or xylitol/stevia icing)
1 tsp cacao or cocoa powder
1 Tbsp almond milk
1 tsp vanilla extract
- Beat butter with electric mixers, then slowly add the icing sugar, cacao, vanilla and milk as required.
Place in piping bag and pipe onto cooled cake.
Connect with Jo:
Website: Healthy Eating Jo
This Anti-Inflammatory popcorn recipe by Mr Vitamins Naturopath Lauren Booth hits the cravings for salty, crunchy snacks and also has anti-inflammatory properties!
- 2 handfuls organic popcorn kernels
- 2 tbsp coconut oil
- 3/4 cup olive oil
- 1 tsp turmeric
- 1tsp cumin
- 1 tsp sumac
- 1 tsp Celtic salt (finely ground)
- 1 tsp smoked paprika
- 1/4 tsp ground black pepper
- Add coconut oil to a large saucepan with the hotplate turned to “high”. Wait for it to melt and add the 2 handfuls of popcorn kernels. Cover with a lid for about 1 minute.
- When you hear the very first kernel pop, quickly turn off the heat. Leave the pot covered to sit for 2-3 mins, allowing all of the popcorn kernels to warm through to a similar temperature.
- While you’re waiting, add all of the dried spices to a bowl, then add the olive oil and stir it all together.
- After a few minutes, you can turn the hot plate up to “high” once more and watch the popcorn go off (leave the lid on the pot when you do this!). After every kernel is popped, turn the heat off.
- Remove the lid of the pot and pour the spiced olive oil onto the popcorn. Put the lid back on the pot and shake the pot around, coating all of the popcorn in the spice mixture.
- Once coated, you can pour into a big bowl and satisfy those salty, crunchy cravings!
Connect with Lauren Booth
Facebook: Tolle Totum
CLICK HERE to Book a Naturopathic Consultation with Lauren