Tomato and Basil Falafels

Macros (1 of 16 falafel): 24 calories, 0g fat, 4g carbs, 1g protein

Ingredients 

-1 tin chickpeas drained and rinsed (240g drained)

-1 clove garlic, crushed

-30g buckwheat flour (or flour of choice)

-1 cup fresh basil leaves

-1 egg white

-50g tomato paste

-1/2 tsp allspice

-1/2 tsp cumin 

-salt and pepper

Method 

1. Combine all ingredients in a food processor until smooth (you may need to do it in a couple of batches depending on the size if your processor)

2. Scoop out mixture and roll into balls approx 3cm in diameter

3. Bake at 180C for 20-30 mins/until the outside is hard

Gluten Free Choc Chip Banana Bread

Macros (1 of 12 slices): 120 calories, 4g fat, 16g carbs, 4g protein

Ingredients: 

• 120g buckwheat flour
• 30g coconut flour
• 20g almond meal
• 1 tsp gluten free baking powder
• 1/2 tsp baking soda
• 25g granulated stevia (or sweetener or choice)
• 100g cottage cheese
• 200g ripe bananas (2 large bananas), mashed
• 150mL (150g) unsweetened almond milk
• 100g egg whites
• 75g chocolate chips

Method:

1. sift flours into a bowl. Add other dry ingredients and combine
2. place cottage cheese and egg whites in a food processor and process until smooth. Combine with milk and banana
3. add wet to dry ingredients and mix until just combined
4. pour into a lined loaf tin and bake at 180C for 30-40 mins or until a skewer comes out clean

Mini Raw Nut-Free Chocolate Cheesecakes

Macros(per cheesecake, makes 4): 177 calories, 10g fat, 9g carbs, 10g protein

Ingredients:

Base

-20g coconut flour

-10g oats

-80g cottage cheese

-1 tsp psyllium husks

-1/2 tsp vanilla extract

-1/2 tsp stevia/sweetener of choice

Filling

-150g reduced fat cream cheese

-100g cottage cheese

-20g cacao powder

-4 tsp stevia 

Method

1. Combine base ingredients in a food processor until well combined. Press into four lined muffin tins

2. Combine all filling ingredients in a food processor until smooth. Scoop onto bases and refrigerate for a few hours until set

Gluten Free Slider Buns

Macros (1 of 2 buns): 124 calories, 2g fat, 18g carbs, 6g protein

Ingredients

Dry:

-15g gluten free oats

-15g coconut flour

-20g buckwheat flour

-5g quinoa flour

-1/2 tsp seasoning of choice (I used Mrs Dash Origional) or salt & pepper to taste

-1/2 tsp gluten free baking powder

Wet:

-1 egg white

-50g unsweetened almond milk/milk of choice

Method 

1. Combine dry ingredients in a food processor until the oats from a flour consistency 

2. Add wet ingredients and mix until just combined 

3. Scoop into two lined ramekins and bake at 180C for 30-40 mins