It’s the Queen’s birthday weekend and there’s nothing that quite says sophisticated like afternoon tea (served on tiered china, of course).
If you find yourself wanting to celebrate in Royal style while also staying healthy-ish, we’ve got you covered. These three nutritionist-approved treats are the perfect accompaniment to your Lapsang Suchong and scone with sugar-free jam.
Feeling extra jolly? Serve them up with Queen Lizzy’s favourite – the G&T.
Strawberry cream kisses
By Casey-Lee Lyons from Live Love Nourish.
Simple, nutrient-rich and healthy. These crunchy cookies filled with creamy strawberry filling are the perfect treat with your cup of tea.
Prep: 15 minutes
Cook: 25 minutes
Makes: 8-10 large or 16-18 mini
- 2 cups (220g) almond meal
- 2 tbsp (20g) coconut flour
- 1 tsp (2g) vanilla powder
- 1/2 tsp (2g) gluten-free baking powder
- 1/3 cup (80ml) coconut oil, melted
- 3 tbsp (60m) maple syrup
Strawberry cream filling:
- 1 cup (150g) fresh ripe strawberries
- 1/2 cup (75g) raw cashews
- 1/4 cup (60ml) full fat coconut milk, refrigerated overnight
- 1/4 cup coconut oil, melted
- 1 tsp (2g) vanilla powder
- Pre-heat fan-forced oven to 170ºC.
- In a mixing bowl combine almond meal, coconut flour, vanilla powder and baking powder. Add melted coconut oil and maple syrup and mix to combine well.
- Flatten and shape tablespoon portions (or teaspoon portions for mini cookies) of mixture into even cookie shapes.
- Bake in oven for 20 -25 minutes (10 -15 mins for mini) or until lightly golden. Allow to completely cool.
- Meanwhile, make filling. Scoop out 1/4 cup of the thick coconut cream (*cream and liquid separate when refrigerated – do not shake) and blend with strawberries, cashews, coconut oil and vanilla powder in your Vitamix blender until smooth and creamy. Add a touch extra coconut cream if needed to assist blending. Transfer to a bowl and set aside in refrigerator until ready to use.
- Spread filling onto half the amount of cookies (making sure they are completely cool). Top with remaining cookies. Keep in refrigerator.
- The filling recipe makes a generous amount of cream. Any leftovers can be frozen for another use, spread on top of cupcakes, enjoyed with fresh berries or add a scoop to your healthy desserts or ice-cream.
Honey, vanilla & sesame gluten-free shortbread
By Kelly Gibney
It’s gluten-free and sans refined sugar, otherwise known as the perfect biscuit for a healthy gal who loves her afternoon tea time.
Makes: 18-20 cookies
- 100g room-temperature butter
- 2 cups almond meal
- 1/2 cup tapioca flour
- 1 tsp good quality vanilla extract or seeds from one vanilla pod
- 2 pinches sea salt
- 4 tablespoons honey (I used J.Friend & Co organic honey)
- 1/4 cup sesame seeds.
- Extra sesame seeds to garnish
- Pre-heat oven to 160 degrees Celsius
- Place all ingredients into your Vitamix blender (dry ingredients on the bottom) and run at variable speed 1 or 2 for 1-2 minutes until the mixture comes together. Use the tamper to move the dough around the jug.
- Roll teaspoons of dough into balls, using two fingers or a fork to flatten slightly (they will spread very slightly so do not completely flatten). Place on a lined baking sheet.
- Sprinkle extra sesame seeds on top of each biscuit.
- Bake for 12 -15 minutes closer to the top of the oven than usual. Watch very carefully as they will burn very quickly due to the butter content.
- Leave to cool almost completely before moving. Will keep in the fridge for up to four days. Will freeze brilliantly!
Healthy red velvet muffins
By Rebecca Gawthorne from Nourish Naturally
Here is a delicious muffin recipe that you can enjoy and gain all the amazing health benefits of the anthocyanins in beetroots (the bright red-ish purple colour of beetroot!). Plus it’s also a great option for kids who need to get an extra hit of veggies.
- 1x 250g pack of cooked baby beetroots
- 1 3/4 cups wholemeal flour (or other flour of choice e.g. oat flour, buckwheat flour etc)
- 1/2 cup soy milk (or other milk of choice)
- 1 cup raw, unsalted cashews
- 1/4 cup maple syrup
- 2 tbs LSA (linseed, sunflower, almond) mix
- 3 tbs cacao powder
- 2 tablespoon coconut oil (melted)
- 2 tsp cinnamon
- 5 tsp baking powder
- 1 tsp vanilla extract
- Juice of 1 lemon
- Pre-heat the oven to 180 degrees Celsius.
- In a large bowl, mix the flour, baking powder and LSA. Set aside.
- Open pack of cooked baby beetroots and place baby beets along with beetroot juice into a high speed blender (I use a Vitamix blender).
- Add the lemon juice, cashews, milk, maple syrup, cacao, coconut oil, cinnamon and blend until a smooth batter forms.
- Scoop beetroot batter out and add to the dry ingredient bowl. Mix gently until completely combined.
- Spoon mixture into muffin moulds. Bake 25 minutes or until cooked through.
- Remove from moulds and allow to cool, and enjoy!
For more information and recipes please visit Vitamix’s website.