oat bliss balls

Makes 20

Poppy bakes...

1. Soak
   8 medjool dates in boiling water for 10 minutes.
   
   
2. In a food processor, blend
   90g rolled oats,
   80g desiccated coconut,
   2 tablespoons cacao powder,
   1 teaspoon ground cinnamon until fine.
   
   
3. Add pitted dates,
   2 tablespoons raw honey,
   1/4 cup coconut oil, melted and blend until combined.
   
   
4. Roll into balls and coat with desiccated coconut.

baked apples

Serves 2

Poppy bakes...

1. Preheat oven to 180ºC.
   
   
2. Combine
   1 tablespoon sultanas,
   1 tablespoon activated buckwheat,
   1 teaspoon ground cinnamon,
   1.5 teaspoon coconut oil and
   1.5 teaspoon maple syrup.
   
   
3. Core
   2 pink lady apples, set on baking paper, fill with above mixture, wrap paper around apple and twist in a knot at the top.
   
   
4. Bake for 1 hour or until soft.
   
   
5. Serve on their own or with
   coconut ice cream.

gingerbread cookies (paleo version)

Makes 16

Poppy bakes…

1. If you are unable to buy sunflower seed flour, you may want to start by milling sunflower seeds in a thermomix to create the sunflower seed flour required at step 8.
   
   
2. Soak
   5 dates in warm water until soft (a minimum of 30 minutes).
   
   
3. Blend dates until smooth to form a paste.
   
   
4. In a medium saucepan on medium heat, heat up
   1/3 cup manuka honey,
   1.5 tablespoons ground ginger,
   1/2 tablespoon ground cinnamon,
   1/3 teaspoon ground nutmeg and date paste until the edges begin to bubble slightly.
   
   
5. Remove saucepan from the heat and stir through
   3 tablespoons coconut oil until combined.
   
   
6. Add
   1/2 teaspoon baking soda,
   1/4 teaspoon celtic sea salt, and slowly add
   1.75 cups sunflower seed flour.
   
   
7. Allow mixture to cool or place in the fridge.
   
   
8. Roll out dough between two pieces of baking paper to desired thickness, then cut into desired shapes.
   
   
9. Bake in a 180ºC oven for approximately 10 minutes or until they brown.
   
   
10. Allow to cool before eating.

quinoa + blueberry slice

Serves 12

This yummy and healthy slice has a hidden ingredient...dōTERRA'S lemon essential oil, which is dōTERRA's top-selling essential oil. Lemon has multiple benefits and uses, being a powerful antioxidant that can help ward off free radicals due to its high limonene content. When ingested, it provides cleansing and digestive benefits, can soothe an irritated throat, and supports healthy respiratory function. Extracted from the lemon rind, a single bottle of dōTERRA lemon essential oil is equal to 45 lemons; with the lemons used in dōTERRA's product sourced in Italy. You can purchase the oil from my online dōTERRA shop at http://www.mydoterra.com/kerryjacobs/

Poppy bakes…

1. Preheat oven to 180º and line a slice tin with baking paper.
   
   
2. In a mixing bowl combine
   2 cups quinoa flakes,
   1/2 cup brown rice flour,
   1/2 cup fine desiccated coconut,
   2 teaspoon ground cinnamon,
   1 teaspoon gluten-free baking powder and
   1/8 teaspoon celtic sea salt.
   
   
3. In a small saucepan on low heat, melt together
   4 tablespoons coconut oil,
   1/2 cup manuka honey and
   1/3 cup coconut sugar, then add to dry ingredients and combine.
   
   
4. Mix through
   2 free-range eggs and
   2 drops dōTERRA lemon essential oil.
   
   
5. Fold through
   1 cup blueberries, then pour mixture into the slice tin and spread evenly.
   
   
6. Bake for 20-25 minutes or until slightly golden. Allow to cool and then slice.
   
   
   I like to store mine in the fridge and heat up in the oven for 5 minutes before eating to make the batch of slices last longer than a few days.
   
   
   

gluten-free apple crumble

Serves 8

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl place
   6 granny smith apples, cored and diced then squeeze a bit of
   lemon juice over the apples and toss to coat.
   
   
3. Stir through
   2 tablespoons agave syrup then dust with
   2 teaspoons tapioca flour and toss to coat.
   
   
4. Poor the apple mixture into your baking dish or ramekins.
   
   
5. In another mixing bowl combine
   1 cup quinoa flakes,
   3/4 cup gluten-free plain flour,
   1 cup coconut sugar,
   2 teaspoons ground cinnamon,
   1 teaspoon ground ginger and
   1/2 teaspoon celtic sea salt and mix together.
   
   
6. Add
   3/4 cup coconut oil and combine.
   
   
7. Spoon crumble mixture over apple mixture and bake using bottom element only for 15 minutes, and then with both top and bottom elements on for another 20 minutes or until the crumble topping is crisp.

mixed berry, carrot + zucchini cupcakes

Makes 12

Poppy bakes…

1. Heat oven to 190ºC.
   
   
2. In a bowl whisk together
   1 cup coconut sugar,
   1 cup olive oil,
   2 eggs and
   1.5 teaspoons vanilla extract.
   
   
3. Add and whisk together
   3/4 cup carrot, finely grated,
   3/4 cup zucchini, finely grated and
   1 cup fresh or frozen mixed berries.
   
   
4. Add and whisk together
   3/4 teaspoon celtic sea salt, and
   3/4 teaspoon ground cinnamon.
   
   
5. Add
   2 cups gluten free self raising flour and gently fold into mixture without over mixing.
   
   
6. Divide batter among moulds and bake for 25 minutes or until a skewer comes out clean.

zucchini + carrot cake

Serves 10

An easy recipe that doesn't require the use of an electric mixer. Also a great way of sneaking in some extra vegetables in the guise of something sweet.

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl gently stir together
   250g gluten-free self-raising flour,
   2 teaspoons ground cinnamon and
   1 teaspoon mixed spice.
   
   
3. In a small mixing bowl stir together
   1/2 cup olive oil,
   1 cup coconut sugar,
   1 egg and
   1 teaspoon vanilla extract.
   
   
4. Grate
   1 small carrot and
   1 small zucchini, around 160g combined.
   
   
5. Add the wet ingredients from step 3 to the dry ingredients from step 2 and mix together using a spatula until well combined. Then add the carrot and zucchini and mix together until well combined.
   
   
6. Place the mixture in a lined cake tin and bake for 35 minutes, or until a skewer comes out clean.