Yummy Choc Chip Muffins

1 cup rice flour
1 cup buckwheat flour
1/3 cup brown sugar
1/3 cup raw sugar or molasses or rice syrup
2 tsp baking powder
1 Tblsp cocoa
½ tsp salt
2/3 cup rice milk
2 eggs
125mL olive oil
1 tsp vanilla essence
2 cups dark choc chips or smashed dark block chocolate (eg. Lindt 70% or Green and Black’s Dark)
½ cup chopped walnuts

In a large bowl mix together flours, sugars, baking powder, cocoa and salt. In a separate bowl mix together milk, olive oil and vanilla. Make a well in the centre of the dry ingredients and add milk mix. Stir to combine, and then fold in chocolate and nuts. Spoon batter into prepared muffin pans and bake at 200 C for 15 – 20 minutes.

Best Brownies

1 cup buckwheat flour
½ cup almond meal
½ cup cocoa
1 tsp baking powder
Pinch of salt
2 tsp vanilla
½ cup olive oil or a nut oil like macadamia nut oil, or almond oil
¾ cup pure maple syrup
2 eggs
¼ cup rice milk
½ cup chopped walnuts
½ cup chopped dark chocolate (eg. Lindt 70% or Green and Blacks Dark)

Combine flour, almond meal, cocoa, baking powder and salt. Add vanilla, oil, maple syrup, eggs, milk, walnuts and chocolate. Mix well and spread into a lined brownie tin. Bake for 20 minutes at 180 C until the top is cooked through but still slightly moist in the centre. Cool in the tin and refrigerate before cutting.

Homus Serves 10 (Makes breakfast bowl full)

1 cup cooked chick peas
1/2 cup lemon juice (freshly squeezed)
1/3 cup tahini (sesame seed paste)
1-2 teaspoons salt
3 teaspoons ground cumin
2-3 tablespoons olive oil (optional according to desired wetness)

Blend all ingredients in a food processor, except chick peas. When smooth, gradually add chick peas and blend on high until smooth.

How to cook chickpeas
Soak 1/2 cup dry chickpeas in 3 cups water over night, then drain. In sufficient amount of water, simmer chickpeas for 1½ hours until soft. NB. ½ cup dried chick peas is the approximate equivalent to 1 cup of cooked chick peas.

Yum Balls (Makes about 20 balls)

150g dates
100g almonds
2-4 tablespoons tahini
Desiccated coconut

Roughly combine dates and almonds in a food processor on low setting. Add 2 tablespoons of tahini and combine. Continue to add tahini in one tablespoon increments until mixture does not fall apart when pressed into balls. Form mixture into balls approximately 2 cm in diameter by rolling between palms. Roll in coconut. Chill in fridge for at least 1 hour before serving. NB. Try substituting raisins for dates and pecans for almonds for a different yum ball experience!

Banana Bread

4 over ripe bananas
2 eggs
1 cup brown rice flour
1 cup almond meal
1 teaspoon bicarb soda
pinch salt
½ cup chopped dates
½ cup chopped walnuts
1 tablespoon honey

Mix together banana and egg with an electric mixer. Stir in flour, almond meal, bicarb soda and salt. Fold in dates, walnuts and honey. Pour into a large, lined loaf tin. Bake for 45-50 minutes at 180˚C.

Cheese and Olive Loaf

1 cup (150g) rice flour with ½ sachet yeast
2/3 cup grated parmesan cheese
2 tablespoons chopped fresh mint
½ teaspoon ground black pepper
1 cup (160g) pitted black olives, chopped
75g mortadella (lean bacon can be used), chopped
4 eggs, lightly beaten
80g butter, melted

Lightly grease an 8cmx26cm bar cake pan. Stir flour into bowl, add cheese, mint, pepper, olives and mortadella.
Stir in eggs and butter (I use a mixer but can be done by hand), mix until well combined. Spread mixture into a pan, bake, in moderately hot oven for 35mins or until lightly brown and cooked through. Turn onto a rack to cool.

Guacamole

4 ripe avocados
2 teaspoons lime juice
3 ripe Roma tomatoes, seeded and diced
½ small red onion, finely diced
15g (1/4 cup) finely chopped coriander leaves
¼ teaspoon crushed garlic, or to taste
1 red cayenne chilli, seeded and minced, or 1 teaspoon crushed chilli
salt and pepper to taste

Mash the avocados with lime juice then add the rest of the ingredients and mix well. To prevent the guacamole browning, place plastic wrap directly onto the surface, excluding any air, until ready to serve. Serve the Guacamole as a dip with vegetable sticks or organic plain corn chips (special treat only).