Chocolate Peanut Slice - Healthier Snickers (DF, EF + VO)

Raw, healthier foods aren't normally something I make. My best mate does. My Mum does. Me? Well, I'm known more for my sugar laden (even though I've really cut down over the years) gluten free baked goods. That's why you're here, right? Well, we all grow, and these 'healthier' versions are something I want to work on. I want to work on foods that are not only delicious, but also a healthier alternative for me and my family.

Don't get me wrong, I know it has been a while but don't worry this space is not going to morph into a healthy food blog. Hell no! That may be others journey, but it isn't mine. I want a happy medium of the foods we enjoy at home or I recreate at home to be shared with you, so that wherever you are on your journey you can find something delicious.

My best mate is one of the funniest, and fun-est people I know. She is also a kick-ass parent and all round human being who inspires me (without knowing it) to be better at both of those things. So, when she recently shouted out, ok, casually 'suggested', via a rather well known social media platform that someone should get themselves into the kitchen asap and whip up a healthier, raw Snickers and deliver it to her. Well, I jumped at that suggestion, not literally, it was a few days later for her birthday that I got my butt into the kitchen and here it is; an almost raw, peanut laden chocolate topped slice. It's delicious, or so she says. She totally ate a slice for breakfast, it's that good and that good for you too ;) 


Almost Raw Chocolate Peanut Slice

/ makes about 10 pieces / To be honest, I've never had the famous version of this chocolate bar as I didn't like peanut butter as a child and now, well, I can't eat snickers as they're not gluten free! Luckily this version is healthy and gluten free... and clearly I now eat peanut butter, but only in baked goods :)

To make this slice vegan substitute the honey for rice malt syrup or maple syrup. You can make your own raw chocolate for the top, Google will be able to give you a recipe for this.

method

Line the base and sides of a 13 x 21cm tin with baking paper.

Place all of the base ingredients in a food processor and blitz until combined. The mixture should stick together when pressed against the side. Add the second tablespoon of coconut oil if needed, as it shouldn't be too dry or it will crumble.

Press firmly into the prepared tin and smooth the top. Place in the freezer to set for 20minutes.

To make the caramel stir together the peanut butter and two tablespoons honey. Taste and add the third tablespoon of honey if you wish.

Remove the base from the freezer, it needs to have set for about 20minutes or you will pull up the base when you spread the caramel over it. Scatter the peanuts over the base and pour the peanut butter caramel over the top.

Pour over the melted chocolate and smooth the top. For an even chocolate top tap the tin a few times on your bench and give the tin a little shake to smooth it out.

Cover and return to the freezer for an hour to set.

Remove from the freezer and cut into portions. Store covered in the freezer for 2 weeks, allow 10-15minutes for the slice to 'warm' up if eating from the freezer. Will also keep covered, in the fridge for 5 days.

ingredients

Base Layer

50g (1/3cup) pitted dates

200g (2cups) almond meal

50g (1/2cup) desiccated coconut

1-2tblspn coconut oil

Peanut Butter 'Caramel' Layer

220g (about 2/3cup) natural peanut butter, smooth or crunchy

2-3 tblspn honey - use rice malt or maple syrup for a vegan option

50g (about 1/3cup) raw peanuts

125g dark (72%) chocolate, melted

 


Berry Frozen Yoghurt & The Annual (Image) Recipe Index

Berry Frozen Yoghurt | The Gluten Free Scallywag

The beginning of the year can spark many new decisions, resolutions to improve your life and generally be a better person. I must admit I’m not the best at making these goals at this time of year as I know that if I make a pact with myself to eat healthy in January it will fail miserably due to the hot weather, which although it does make me eat

cool salads

and drink

smoothies

instead of a

fry up

, I will always grab a chilled dry apple cider with friends on a Friday evening after work and indulge in

finger licking, dripping down the gluten free cone,

ice cream

!

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

I don’t see the point in failing in the first few weeks or months of my year, which is precisely why I, generally, make goals around

my birthday

which falls in September. It’s a lot easier to be resolute in not buying chocolate, or only baking one batch of

gluten free fruit mince pies

than telling myself I can’t eat them at all. My ability to stop myself from eating something is great if there’s gluten in it, but give me a homemade fruit mince pie and I’m a goner.

Which leads me to this luscious berry frozen yoghurt. Filled with fresh blueberries and strawberries, although you could easily use raspberries or other berries in their place, it’s a

scoopful of deliciousness on a hot summer’s day.

Berry Frozen Yoghurt | The Gluten Free Scallywag
Berry Frozen Yoghurt | The Gluten Free Scallywag

So, this year, if you said to yourself eat healthy, then make this frozen yoghurt rather than the cream filled ice cream and just have one scoop rather than two. It makes it

so much more of a treat

if it is just that, a treat enjoyed only every so now and then. Plus, I think it tastes better that way, don't you?

Berry Frozen Yoghurt

Makes approximately 1Litre

Recipe adapted from

this recipe

via

David Lebovitz, The Perfect Scoop. 

250g strawberries, hulled and quartered *

250g blueberries *

300g gluten free Greek Yoghurt, I used unsweetened

120g (1/2cup) sugar

2 tsp vodka or strawberry liqueur

Begin this recipe a day ahead.

In a bowl combine the strawberries, sugar and liqueur. Stir and leave aside to sit for approximately 30minutes, until the sugar has dissolved.

Remove a couple of spoons of the strawberries and 1/4 cup blueberries and set aside. Place the remaining strawberries, the sugar mixture and blueberries into the blender and blend until smooth. Pour the blended strawberries through a fine sieve to remove the strawberry seeds. Return the berry sauce to the blender with the yoghurt and blitz until smooth.

Pour the mixture into your ice cream maker and process according to instructions. Pour into a suitable freezer container and swirl through the whole berries that were previously set aside. Freeze for 6 to 12 hours until firm.

*You could also use a mixture of raspberries or other berries to the same weight. If using frozen berries simply thaw on a paper towel before blitzing in the blender.

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With last minute craziness in my world I missed the Christmas Menu Ideas that I had planned to post, so instead I'll re-introduce you to the recipes of 2013. It was a fun filled year filled year that

saw us get hitched

in April and two weeks later I

donated 30cm of auburn-gold-red locks

to cancer patients and

honeymoon to France

&

London

in July. Then it was straight into recipe development, design and photography for

The Gluten Free Scallywag Magazines 1st Print Edition

.

Christmas came around so fast

. I can't wait to see what 2014 has in store!

2013 Annual Image Recipe Index

Lamington Roll for Australia Day / The Gluten Free Scallywag
Healthier Lemon Slice / The Gluten Free Scallywag
Hot Cross Buns / The Gluten Free Scallywag
Honey Almond Cake with Boozy Apples / The Gluten Free Scallywag
Raspberry Melting Moments / The Gluten Free Scallywag
Simple Chicken Curry / The Gluten Free Scallywag
Pea & Ham Soup / The Gluten Free Scallywag
Vanilla Birthday Cake / The Gluten Free Scallywag
Ice Cream Sandwiches / The Gluten Free Scallywag
Strawberry & Cream Tarts / The Gluten Free Scallywag
Roasted Capsicum Pasta Sauce / The Gluten Free Scallywag
Raspberry No Bake Cheesecake Pots / The Gluten Free Scallywag
Banana Zucchini Morning Muffins / The Gluten Free Scallywag
Decadent Cheesecake Brownie / The Gluten Free Scallywag
Fruit Mince Slice / The Gluten Free Scallywag

Lemon Lovin' for my Valentine; A Lemon Slice

Healthier Lemon Slice | The Gluten Free Scallywag

Yesterday marked 2months and 10 days until our big day. Since our engagement, it's a date that has come up mighty fast and one that I'm excited about. As a teenager many weekends were spent trailing around after my Dad or one of his photographer friends being second shooter at weddings. Lugging around a heavy camera at wedding whilst you're 17, now that's a different point of view. Now, ten years later, I'll be on the other side of the camera and in that dress walking down the isle towards my gorgeous future husband.

Husband. Gosh that sounds weird.

Healthier Lemon Slice | The Gluten Free Scallywag

It's funny. All those years photographing weddings, I never thought I'd one day be the woman walking down that isle toward her future husband. No, I never imagined being up there. Loving someone. Living with someone. Creating our own bundle of joy. Yes. Yes. Yes. Having a day all about committing to each other... I found that a little harder to imagine.

Now, as we're just a short time away from doing that exact thing with my own man to see standing at the end of that isle, who shares the same ideas about how we want to spend our big day, let alone lives together, it's a lot easier to imagine. Outside, under the trees, surrounded by an intimate group of friends and family who have been a part of our journey together and who will be there as our journey continues. After that we just want people to have fun and enjoy themselves, because we believe that we should start as we plan to continue; to surround ourselves with loved ones, laugh at ourselves (and at each other), to create new memories together and always (well, at least nearly) everyday enjoy a meal together.

Healthier Lemon Slice | The Gluten Free Scallywag

Or, in this case a treat. In fact atreat that I don't even really like. Ha! I'm just not a lemon fan, sorry folks. Although, the call out I made yesterday on facebook gave me so many delicious ideas that I will be trying some new recipes out- thanks all!  Useful treat when you're about to fit yourself into a special dress, eh? After the deliciousness that we consumed shooting the Christmas Magazine and the tins of treats (yep, tins, 4 of them; shortbread, fruit mince pies, fruit cake AND apricot balls) that my Mum made us over Christmas it's time to clean up our eating a little. However, there IS a loved up holiday coming up, so in the spirit of that loved up day I thought I'd make my gorgeous fiance something that he would love. Something lemony.

A healthier take on the old lemon slice , but just as good with a delicious savoury (well less sweet anyway) nutty base and a naughty tart, yet sweet, topping it's definitely a new favourite of his, now it's his turn to make me something delicious. Mmmmm I feel a risotto craving coming on (he makes a kick arse risotto)

So, here's to sweet treats (or savoury feasts) with those you lovexxx

A Healthier Take on the Lemon Slice

Base adapted from The Sprouted Kitchen

Makes 9 deliciously tart squares

Base:

35g (1/3cup) raw pecans

45g (1/3cup) raw cashews

35g (1/4cup) amaranth flour (or any other gluten free flour should do the trick)

95g (3/4cup) gluten free muesli - I used Brookfarm's Gluten Free Macadamia Muesli

1/4cup coconut oil

1tbslpn honey

1-2tsp water (if needed)

Lemon Topping

200g (about 1.5cups) gluten free icing sugar, sifted

zest & juice of 1 lemon

1/4cup coconut to 'dust'

To make the base. Heat oven to 180degrees Celsius and line a 15cm sq tin with baking paper.

Pulse together the first four ingredients in a small food processor until it looks like breadcrumbs. Add the oil and honey and pulse until the mixture has combined together so there's no dry bits. Add a teaspoon or two of water if needed. Press into the prepared baking tray and freeze for 20minutes.

Bake for 15minutes and allow to cool in the tray.

To make the topping combine the sugar, zest and lemon juice and mix together with a spoon. Pour over the cooled base. Sprinkle with coconut and allow to set.

Will keep for 4days in an airtight container.

Note. This could easily be made into a ginger or peppermint slice just switch out the lemon zest for a 1/4tsp ginger and a splash of water or for a little peppermint essence (test as you go, start with a teeny bit, haven't used that stuff for years!) and on the peppermint version top with a thin layer of melted dark chocolate. OK, have to go to bed now before I start using our food processor at 11pm and waking up our apartment block!