Healthy eats :: muesli slice

Trying to be healthy when you have a sweet tooth is a challenge, but this super easy muesli slice recipe is a way you can be {mostly} good and whilst enjoying a treat.

To try and make the slice as natural + nutritious as possible I used organic ingredients where I could, but of course this isn't essential.

Ingredients:

* 3 cups of muesli

* 1/4 cup of honey

* 1/2 tsp ground cinnamon

* 1/4 cup shredded coconut

* 3/4 cup dried cranberries

* 100mL coconut oil

* 2 eggs

Method:

* Mix together the muesli, honey cinnamon, coconut + oil and bind together with the 2 eggs

* Add mixture to a shallow tin

* Bake in a fan forced oven at 160 degrees for 25-30 min or until lightly golden.

See, super easy right?

Enjoy!

Rachel xo

Recipe :: Organic/Vegan Carrot Cupcakes with Lemon Frosting

Hi lovelies! I've been meaning to post the recipe I mentioned here about the raw and super-healthy (!)  carrot cupcakes, so here it is - enjoy!

Prep time: 20 mins

Makes: about 12

Ingredients

Cakes:

1.5 cups Carrot pulp (from juiced carrots)

1/2 cup Almond meal (I used almond pulp leftover from almond milk I made)

1/3 cup Coconut flour

1/3 cup  Walnuts

1/2 cup  Raisins 

3  Medjool dates (I added these for extra flavour)

1-2 tbsp Coconut oil (I added this to the recipe as it needed some moisture. Add more if you think it needs it)

1 tsp Lemon zest

1 tbsp Dessicated coconut (I added this to bind and improve the consistency)

1 tsp Stevia powder

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Vanilla bean powder

Lemon frosting:

1/4 cup  Cashews

1/3 cup Lemon juice

2.5 tbsp  Coconut oil, melted

1 tbsp Agave syrup (I used rice bran syrup instead as it does not contain fructose)

1/2 tsp Stevia powder

Preparation

Cakes:

Add all the ingredients in a bowl and massage together to belnd. Shape into 1-2 tbsp sized balls and lightly press into fairy cake moulds (or cupcake patty papers). Set in the fridge until ready to frost.

Lemon frosting:

In a small blender (I used a Magic Bullet), process the cashews into a flour. Add the rest of the ingredients and blend for a few seconds. The frosting should have the consistency of yoghurt. Using a teaspoon, spoon the frosting over the top of each cake and smooth over the sides with a spoon. Decorate each cake with a walnut or leftover raisins. Place in the fridge until ready to eat.

Rachel xo

Happy Australia Day!

To all of my Aussie friends, Happy Australia Day! It was so lovely to have a day off during the week and despite the gloomy start to the day it turned out beautifully. I had a fun day celebrating with a picnic which of course included lamingtons and lots of fun by the pool!

I found this recipe for this brilliant looking Green & Gold Checkerboard Cake with Milo Ganache - so fitting for Australia Day, which really doesn't look complicated at all to make (not quite!)  

I hope you had a wonderful Thursday!

Rachel xo

Image credit: Rasberri Cupcakes