Honey Lemon Haloumi Chicken Salad...

Honey Lemon Haloumi Chicken Salad:

Serves 4:

• 4 large handfuls of rocket
• 4 tbs walnuts

1 free range chicken breast (My family and I aren't big meat eaters so 1 chicken breast was plenty. The chicken is also optional)

• 180g good haloumi, sliced
• handful lemon thyme

Syrup:

• 4 tbs honey
• 2 tbs olive oil
• juice of 1 lemon
• rind of 1/2 lemon

Method:

Even separate rocket onto 4 plates.

Sprinkle 1 tbs of walnuts onto each plate.

In a hot oiled pan start to cooked sliced chicken breast.

Add thyme and haloumi to the pan and start to cook.

Meanwhile in a saucepan combine all syrup ingredients and heat.

Pour part of the syrup over haloumi and chicken and further cook.

Once haloumi and chicken are golden brown place over rocket and walnuts. 

Pour remaining syrup over each salad.

Enjoy!

Ballerina Bites. xx

Lemon Slice...

Lemon Slice:

Base:

• 1 1/2 cup rolled oats
• 1 cup sunflower seeds
• 1/2 cup desiccated coconut
• 1/2 lemon rind
• juice of 1 lemon
• 1 tbs coconut oil
• 1/2 cup agave syrup

Process all ingredients until forms a dough.

Press dough into a lined slice tray.

Freeze for 20 min.

Syrup:

• 2 tbs agave syrup 
• 1 tbs coconut oil, melted

Combine agave and coconut oil.

Even pour syrup over base.

Freeze for another 5 min.

Enjoy!

Ballerina Bites. xx

Banana Pancakes...

Banana Pancakes:

• 1 banana, mashed
• 1 egg, beaten
• 1/2- 1 tbs coconut sugar
• 1 tbs flour of choice (I used rice flour)
• 1/2 tsp vanilla extract
• dash of milk of choice (I used almond milk)

Combine all ingredients until forms a batter.

Preheat a pan with 1/2 tsp coconut oil.

Add 3 tbs of batter to your pan and cook for 1-2 mins before flipping and cooking for a further 30 secs.

Repeat this until all pancake batter is gone.

Top with your favourite yoghurt and fresh berries. 

Enjoy!

Ballerina Bites. xx

Chocolate Tart...

Chocolate Tart:

Crust:

• 1 cup rolled oats
• 1 cup almond meal
• 1/4 cup cacao powder
• 1/2 cup unsweetened desiccated coconut
• 1/3 cup coconut sugar
• 1/2 tsp baking powder
• 2 tbs agave syrup
• 1/4 cup oil of preference(coconut, sunflower)
• 3 tbs water

Process rolled oats to a fine flour.

Add almond meal, cacao, desiccated coconut, coconut sugar, baking powder and process until combined.

Add agave, oil, water and process untill it forms a dough. (you might need extra water so it forms a dough)

Freeze dough for 30mins.

Pre-heat oven 160°C fan forced.

Once dough is hardened roll out until 0.5 cm thick.

Cover a large creased tart tin. Patch up any holes with remaining dough.

Bind Bake tart for 10-15 mins.

Remove beads or rice and bake for another 10-15min. Tart should be golden brown.

Allow tart to cool.

Chocolate Filling:

• 200g good quality dark chocolate 
• 1 cup fresh dates, pitted
• 1 tsp coconut oil, melted
• 1/2 tsp salt
• 1/2- 1 tsp granulated coffee (optional)
• 1/2 cup water, warmed ( add more water if needed

On a double boiler melt chocolate.

Once chocolate is melted add dates, coconut oil, salt, coffee and stir.

In a processer process dates and chocolate mix.

Slowly add water and process until thick and smooth.

Pour chocolate filling over cooled tart crust and refrigerate until set.

Enjoy

Ballerina Bites. xx