recipe


Mega Bliss Balls


September 22, 2015

Sharing one of my favourite protein bliss ball recipes today!  I whipped these delicious bites up in my thermomix last week and they will keep in an air tight container for a few weeks!  Enjoysweetstyle-0770 sweetstyle-0777 sweetstyle-0712

 

Cacoa Chia Bliss Balls
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Ingredients
  1. 2 cups almonds/walnuts
  2. 1.5 cup dates
  3. 1 tsp vanilla
  4. 2.5 tbls cacoa
  5. 2 tbls chia seeds
  6. 1 tbls coconut oil
Instructions
  1. Blend all together in thermomix or blender
  2. With a tablespoon scoop out mixture and roll into large balls
  3. Keep in airtight container for 2-3 weeks (if they last that long)
Sweet Style http://www.sweetstyle.com.au/

 


Pancakes with Orange Blossom Syrup


September 24, 2014

Pancakes – who doesn’t love pancakes!  These delightful sugar free pancake stacks tasted amazing and when topped with the delicious Orange Blossom Syrup they went down a treat.

No excuse needed to whip these up this weekend!  Don’t forget to visit the previous two blog posts here and here to see more photos and recipes from this beautiful Wedding Brunch I collaborated on with Pretty Pedestals – there is still time to enter the competition.

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Pancakes with Orange Blossom Syrup
Yields 10
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Ingredients
  1. Pancakes
  2. - 2 free range eggs
  3. - ¼ cup organic rice malt syrup
  4. - 1 cup buttermilk
  5. - 1 ¼ cups self raising flour sifted
  6. - ¼ teaspoon bi-carbonate soda (baking soda)
  7. - pinch of salt
  8. Orange Blossom Syrup
  9. - 2 oranges
  10. - 3 tablespoons of organic rice malt syrup
  11. - ¼ teaspoon orange blossom water
  12. - 1 teaspoon pure vanilla bean paste
Instructions
  1. Beat eggs and rice malt syrup together until combined.
  2. Add buttermilk and beat for 1 minute.
  3. Gently fold in the sifted flour, soda and salt to make a smooth batter. Don’t overmix.
  4. Grease frypan with oil spray and heat on a low temperature.
  5. Add large spoonful of batter, turn when bubbles appear and cook on other side.
  6. In a small saucepan combine the zest of 1 orange, juice of 2 oranges, rice malt syrup, orange blossom water and vanilla bean paste.
  7. Bring to boil. Reduce heat and simmer until sauce slightly thickens.
Serving suggestion
  1. Pour warm orange blossom syrup over pancake and top with granola or chopped pistachios. Serve with fresh ricotta with vanilla bean.
To make a pancake stack
  1. o Pour batter into well greased round metal cutters or silicon egg rings. Batter will rise so only use a small amount.
  2. o As soon as bubbles start to appear, carefully run a knife around edge to remove the cutter or egg ring. Turn pancake and cook on other side.
  3. o Stack pancakes and secure with a toothpick.
  4. o Top with fresh date.
Sweet Style http://www.sweetstyle.com.au/

Photography :: Leanne Ambrogio | Sweet Style
Stands, Bowls, Platters, Furnture :: Pretty Pedestals

 


Apple Pie Granola


September 23, 2014

Yesterday I shared with you a Coconut, Macadamia and Banana Granola and today I have the second delicious granola we enjoyed during our wedding brunch celebration.  The second one was Apple Pie Granola.  So great for breakfast but also the perfect snack to nibble on during the day!  

The fresh fruit that was also served included strawberries, apples and an amazing platter of oranges, blood oranges, limes & pistachio’s – so vibrant and beautiful to look at.  

To find yesterdays recipe and also details about how you can win a $200 Pretty Pedestals voucher to spend on cake stand, bowl or platter hire please visit the post here.  

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Apple Pie Granola
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Ingredients
  1. - 4 cups rolled oats (not quick oats)
  2. - 3 teaspoons white chia seeds
  3. - 2/3 cup pepitas (pumpkin seeds)
  4. - Big pinch of sea salt flakes
  5. - 1 ½ teaspoons of ground cinnamon
  6. - 2 tablespoons organic rice malt syrup
  7. - 2 tablespoons extra virgin cold pressed macadamia oil
  8. - 1 teaspoon pure vanilla bean paste
  9. - 1 cup unsweetened apple puree
  10. - 1 ½ cups of pecan halves
  11. - ½ cup almonds halved
  12. - 1 ½ cups organic dried apple cut into bite-size pieces
Instructions
  1. Preheat oven to 150 °C (300 °F). Line two baking sheets with baking paper.
  2. In a large bowl mix together oats, chia seeds, pepitas, salt and cinnamon.
  3. In a small saucepan warm the rice malt syrup, macadamia oil and vanilla bean paste.
  4. Pour the warm oil mixture over the dry ingredients and add apple puree. Stir until dry ingredients are well coated.
  5. Spread in a thin even layer on each baking sheet. Bake for 20 minutes, stirring occasionally.
  6. After 20 minutes add pecans and almonds and cook for a further 20 minutes or until golden brown. Stir occasionally.
  7. Remove from the oven and allow to cool.
  8. Once granola has completely cooled, stir in dried apple.
Notes
  1. Storage: Store in an airtight container at room temperature for up to 2 months.
Serving suggestions
  1. - Cold milk (soy, dairy, almond, rice)
  2. - Natural organic yogurt sweetened with vanilla bean paste & rice malt syrup
  3. - Fresh or poached fruit
  4. - Pancakes or Crepes
  5. - On its own as a snack
Sweet Style http://www.sweetstyle.com.au/

Photography :: Leanne Ambrogio | Sweet Style
Cake Stands, Bowls, Platters :: Pretty Pedestals

 


A Beautiful Wedding Brunch + Giveaway + Recipe


September 22, 2014

Last week I have the pleasure of working with Lisa from Pretty Pedestals to put together this lovely Wedding Morning Brunch – the perfect way to start your wedding day with your bridesmaids and close family and I would say this would go down a treat for a morning wedding celebration as well.

Lisa has a beautiful collection of Vintage Cake Stands and Bowls that she hires out as well as special furniture pieces that look just wonderful with elegant stands on top.  All that you see in the images below is available for hire plus so much more.
The food that we served was all super healthy and filled with loads of goodness to get you through your big day.  Granola, Mini Pancake Stacks, beautiful fresh fruit and to drink a divine Apple Cocktail.

Today we are sharing one of the yummy Granola recipes but keep checking during the week as well will also be sharing the recipes for the other items in the coming days.

Pretty Pedestals is located in Sydney and if you head to my instagram or Facebook page you can go in the running to win a $200 Pretty Pedestals voucher for stand hire, simply by reposting or sharing the photo of the beautiful stands and tagging @sweetstyle and @prettypedestals using the hashtag #styleprettypedestals.   You need to be able to collect and return from Pretty Pedestals in Sydney.  Alternatively if you are not on Instagram or Facebook then please leave a comment here telling us how you would style these pretty pedestals

Lisa’s collection is second to none so if you have a party you are planning then join in the fun on instagram, Facebook or here on the blog.  Winner will be announced on 30th September.

Alternatively visit Pretty Pedestals here to see more of their beautiful collection.

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Coconut, Banana & Macadamia Granola
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Ingredients
  1. - 4 cups rolled oats (not quick oats)
  2. - 3 teaspoons white chia seeds
  3. - 2/3 cup pepitas (pumpkin seeds)
  4. - Big pinch of sea salt flakes
  5. - 3 tablespoons extra virgin cold pressed coconut oil
  6. - 2 tablespoons extra virgin cold pressed macadamia oil
  7. - 1 teaspoon pure vanilla bean paste
  8. - 2 ripe bananas mashed
  9. - 1 ½ cups of macadamia halves
  10. - ½ cup almonds halved
  11. - 2 cups organic unsweetened coconut flakes (available from health food stores)
Instructions
  1. Preheat oven to 150 °C (300 °F). Line two large baking sheets with baking paper.
  2. In a large bowl mix together oats, chia seeds, pepitas and salt.
  3. In a small saucepan warm the coconut oil, macadamia oil and vanilla bean paste.
  4. Pour the warm oil mixture over the dry ingredients and add mashed banana. Stir until dry ingredients are well coated.
  5. Spread in a thin even layer on each baking sheet. Bake for 20 minutes, stirring occasionally.
  6. After 20 minutes add macadamias, almonds and coconut flakes and cook for a further 20 minutes or until golden brown. Stir occasionally.
  7. Remove from the oven and allow to cool.
Notes
  1. Storage: Store in an airtight container at room temperature for up to 2 months.
Serving suggestions
  1. - Cold milk (soy, dairy, almond, rice)
  2. - Natural organic yogurt sweetened with vanilla bean paste & rice malt syrup
  3. - Fresh or poached fruit
  4. - Pancakes or Crepes
  5. - On its own as a snack
Sweet Style http://www.sweetstyle.com.au/

 Photography :: Leanne Ambrogio | Sweet Style
Cake Stands, Platters, Bowls, Sideboard all available for hire :: Pretty Pedestals


Coconut + Banana Cupcakes


September 11, 2014

Another yummy sugar free recipe for you today!  This time it is super healthy Coconut + Banana Cupcakes.  I have been working with a wonderful nutritionalist lately so I can get my kids back on track with their eating and this is one of her many great recipes.  There are really so many recipes to be found on the plethora of healthy eating, nutritional websites that are around.  I will do a post next week sharing some great sites I have found to help you source low or no sugar baking ideas.

My nutritionalist tells me these guys are perfect for breakfast but I think they also work perfectly on a party table as really it is all about presentation when it comes to food – prepare them in a pretty cupcake liner and place them on a cake stand and you have an instant party.  They are made with almond meal so make sure you check your guests for nut allergies.  A great replacement to use in your baking is coconut flour so be on the look out for delicious recipes using this as an ingredient.

This recipe is originally by Lee Holmes of Supercharged Food and shared with me by A Healthy View.  

The lovely cupcake wrappers & napkins can be found at Emiko Blue and the cake stand is the beautiful Les Desserts Round Skirted Pedestal you can find in my store here.

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Coconut & Banana Cupcakes
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 2 Cups almond meal
  2. 1/4 cup bicarb of soda
  3. 1 tsp baking powder
  4. 1 tbs arrowroot flour
  5. 3 eggs
  6. 3 ripe bananas mashed
  7. 3 tbs butter
  8. 3 tbs coconut milk
  9. 1 tbs rice malt syrup
Instructions
  1. Preheat oven to 180 deg
  2. Place almond meal, bicarb, baking powder and arrowroot in a bowl and stir to combine
  3. In a separate bowl mix the eggs until pale and fluffy (I used an electric mixer). Add the mashed banana, butter, coconut milk and rice malt syrup to the eggs and combine
  4. Add the wet ingredients to the dry ingredients and mix until combined.
  5. Spoon batter into 12 cupcake liners
  6. Bake for 15 minutes or until set
Sweet Style http://www.sweetstyle.com.au/

 Photography :: Leanne Ambrogio | Sweet Style