Jo Holden

Functional Medicine Health Coach

GLUTEN FREE MINCE PIES

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These gluten free mince pies are free from refined sugars and dairy but full of goodness and utterly delicious especially with cinnamon essential oil!

gluten free mince pies

GLUTEN FREE MINCE PIES

Jo Holden
These gluten free mince pies are free from refined sugars, dairy but full of goodness and utterly delicious with the added health promoting benefits of cinnamon essential oil
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Prep Time 25 mins
Cook Time 25 mins
Total Time 50 mins
Servings 12 -26

Ingredients
  

  • For the Almond Crust
  • 200 g ground almonds
  • 1 egg or flax egg
  • 15 g coconut oil room temperature
  • 3/4 tbsp. maple syrup
  • 1/4 tsp. bicarbonate of soda
  • For the Mince Meat
  • 2 apples approx 150g
  • 80 g raisons and sultanas
  • 80 g goji berries
  • Zest and juice of 1/2 orange or 1-3 drops of food grade orange essential oil I use Young Living
  • Zest and juice of 1/2 lemon or 1-3 drops of food grade lemon essential oil
  • 1/2 tsp. ground mixed spice
  • 1/2 tsp ground cinnamon
  • A few drops of food grade cinnamon essential oil optional but makes it SO good and healthy
  • 1 pinch of nutmeg
  • 25 g coconut oil
  • 1 small pinch of salt

Instructions
 

  • Preheat the oven to Fan 170C and line a tray with cupcake cases.
  • Mix together the pastry ingredients until it forms a dough, adding a little more ground almonds if need be.
  • Divide into 3 pieces and put in the fridge to chill while you make the mince meat
  • Using one third of the dough at a time, roll between 2 pieces of parchment paper until a few millimetres thick.
  • Use a pastry cutter that fits the diameter of your cup cake cases to cut out several disks.
  • Place a disc in the centre of each one, gently molding the disc to fit the case and then place in a muffin tray if you have one to hold their shape.
  • Re-roll any remains of pastry. From the two thirds of the mixture you should be able to make 12-14 large discs or 24-26 mini ones.
  • Keep the remaining thirds for the star shapes.
  • Bake the bases for 5 minutes.
  • For the mince meat finely chop the apple until it is the same size as the raisons and gojis.
  • Place all mince meat ingredients in a sauce pan and cook on a medium heat with the lid on for 15 minutes util the apples are soft. Stir occasionally to prevent sticking.
  • Once cooked an option is to add 2-3 drops of food grade cinnamon essential oil (I use Young Living) It makes them incredible!
  • Fill each pastry base with 1 heaped tsp. of mince meat.
  • Cut stars from the remaining dough and gently place on top of each pie.
  • Brush the tops with either coconut oil or egg yolk and bake for approximately 10 minutes until lightly golden.
  • Leave them in the tray for 5 minutes before taking the pies out to put on the rack to cool further.
  • They freeze well and will need to be kept in the fridge as there is no sugar to preserve them.
  • Adding cinnamon oil makes them extra delicious while it also helps to decrease inflammation, increase circulation and the immune system, balance blood sugar levels and it can relieve depression too....amongst many other health benefits.
  • Enjoy!
  • Inspired by Hemsley and Hemsley

 

CHOCOLATE ORANGE NAKED BALLS

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With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.

 

CHOCOLATE ORANGE NAKED BALLS

Jo Holden
With just a few ingredients these Chocolate Orange Naked Bars are easy to create. High in natural sugars from the dates but ok for an occasional treat or pick me up.
Print Recipe
Prep Time 15 mins
Total Time 15 mins
Servings 10 balls

Ingredients
  

  • 1 1/2 cups of nuts of your choice
  • 20 Medjool dates pitted and cut into pieces
  • 1/3 cup cocao powder
  • 1-2 tsp. orange extract or 1 tbsp. orange juice and zest of orange
  • Pinch of salt

Instructions
 

  • Add the nuts to a food processor and pulse until they are the texture you would like but not too long that it forms nut butter.
  • Place nuts in a bowl.
  • Process the dates until slightly broken down and then add the cacao powder, orange and salt.
  • Combine everything in the bowl and mix in well.
  • Make balls in the size you would like and place in tupperware and keep in the fridge or freezer.

 

CHOCCIE BICCIES

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These choccie biccies are easy and quick to make and are a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!

Choccie biccies

CHOCCIE BICCIES

Jo Holden
These choccie biccies are easy and quick to make and a healthy alternative to shop bought ones. Great for kids and for dunking in your tea!
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Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings 20

Ingredients
  

  • 125 g coconut oil
  • 125 g coconut sugar or monkfruit sweetener which has 0 calories and does not affect your blood sugar levels at all - an incredible natural sweetener!
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 200 g rice flour
  • 50 g cacao powder
  • 1/2 teaspoon baking powder
  • A pinch of sea salt

Instructions
 

  • Preheat the oven to 200C/180C fan and line a baking tray with baking parchment.
  • In a bowl, cream together the oil and sweetener.
  • Beat in the egg and vanilla extract, followed by the rest of the ingredients until it forms a dough consistency.
  • Cover and place in the fridge for 20 minutes until chilled but still pliable.
  • Roll out the dough to about 1cm thick.
  • Cut out as many biscuits as you can with your cookie cutter.
  • Any remaining dough can be rolled out again.
  • Place on your baking tray and bake for 8-10 minutes until dry and biscuity.
  • Remove from the oven and leave to cool completely.
  • Store in an airtight container for up to a week or longer in the freezer.

 

CHICKPEA FLOUR PIZZA

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This Chickpea Flour Pizza is an easy gluten free flatbread that is full of fibre and protein.

Delicious topped with hummus and roast vegetables or fresh baby tomatoes, fresh basil leaves, artichoke hearts and Kalamati olives.

 

CHICKPEA FLOUR PIZZA

Jo Holden
This Chickpea Flour Pizza is an easy gluten free flatbread that is full of fibre and protein. Delicious topped with hummus and roast vegetables or fresh baby tomatoes, fresh basil leaves, artichoke hearts and Kalamati olives.
Print Recipe
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Servings 2

Ingredients
  

  • Roasted Vegetables:
  • 1/2 a courgette sliced into 1/2-inch half moons
  • 1 large tomato sliced
  • 1/2 red onion thinly sliced
  • 1 tablespoon extra-virgin olive oil or coconut oil to drizzle over
  • Sea salt & Pepper
  • Flatbread:
  • 1 cup chickpea flour or garbanzo bean flour
  • 3/4 cup water
  • 1 egg
  • 1 tablespoon grated fresh garlic
  • 2 teaspoon fresh herbs - coriander is nice
  • 3/4 teaspoon fine sea salt
  • 1 teaspoon coconut oil for frying
  • Quick Hummus Spread:
  • 1 1/2 cups cooked chickpeas or 1 (15 oz.) can, rinsed and drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 tablespoon fresh lemon juice
  • 1 to 2 cloves garlic to taste
  • 1 tablespoon olive oil
  • 2 tablespoons water

Instructions
 

  • Preheat the oven to 180C and allow vegetables to roast for 30 minutes.
  • To make the hummus, add all the ingredients to a food processor and blend until smooth
  • To make the flatbread batter, combine all the ingredients in a large bowl and whisk gently.
  • If you have time allow the batter to sit for 30 minutes or prepare the night before and add a tablespoon of raw apple cider vinegar. This will help break down the starches for better digestion.
  • The mixture should have a consistency of pancake batter.
  • Heat the coconut oil in a pan and spoon 1/2 cup of the batter, swirling around to a good pancake shape.
  • After a few minutes, flip over and cook the other side until golden brown.
  • Cook longer for a crisper base.
  • Top with the hummus, fresh rocket or baby spinach and the roasted vegetables and season with sea salt and pepper.

CHOCOLATE AVOCADO FROSTING

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This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too…so good on pancakes!

 

CHOCOLATE AVOCADO FROSTING

Jo Holden
This Chocolate Avocado Frosting is so delicious and can be used for so many cakes. It can also be used as a healthy chocolate spread too...so good on pancakes!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 2 ripe avocados
  • 2 1/2 tbsp. coconut oil melted
  • 3-4 tbsp. raw honey or other natural sweetener
  • 5 tbsp. cacao powder
  • 1/2-1 tbsp. vanilla extract
  • 1 tbsp. lemon juice
  • A pinch of salt
  • Orange or peppermint extract can be used too if you like!

Instructions
 

  • Blend all the ingredients in a food processor until smooth.
  • Taste and adjust flavourings to taste and add a little water if too thick.
  • Store in the fridge for a few days or freeze until you need it.

 

QUINOA PANCAKES

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QUINOA PANCAKES

Jo Holden
These quinoa pancakes are perfect for a gluten free, paleo or nut free diet. Top with fresh berries and banana.
Print Recipe
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Servings 6

Ingredients
  

  • 2 cups quinoa flour
  • 2 tablespoon honey or other natural sweetener
  • 2 tablespoon baking powder
  • 2 teaspoon cinnamon powder
  • 2 eggs or flax/chia eggs
  • 1 1/2 cups non dairy milk
  • 2 tablespoons coconut oil

Instructions
 

  • Stir all the dry ingredients together.
  • Stir the wet and mix altogether until combined.
  • Add the coconut oil to a pan on a medium heat and scoop out 1/4 cup of mixture and cook until small bubbles begin to form on the surface.
  • Flip over and cook the other side for 1-2 minutes.

 

CHOCOLATE AVOCADO MOUSSE

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This chocolate avocado mousse is so indulgent yet super healthy and is a great way of getting avocados into the kids!

Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more….a truly amazing food and perfect for the creamy consistency we need in a mousse.

This works just as well as icecream…just pop it in the freezer!

chocolate avocado mousse

 

 

CHOCOLATE AVOCADO MOUSSE

Jo Holden
This chocolate avocado mousse is so indulgent yet super healthy and is a great way of getting avocados into the kids! Avocados are a high fibre food, packed with healthy fats and rich in minerals especially magnesium and potassium. They improve our heart health, hormone balance and digestive health and much much more....a truly amazing food and perfect for the creamy consistency we need in a mousse. This works just as well as icecream...just pop it in the freezer!
Print Recipe
Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 1 large avocado
  • 2 frozen bananas
  • 3 tbsp. cacao powder
  • 2 tsp. vanilla extract
  • Tiny pinch of sea salt
  • 1/4-1/2 tsp. peppermint or orange extract optional - make sure it is a good quality one

Instructions
 

  • Blend all the ingredients in a blender until smooth.
  • Add a little raw honey, maple syrup or other sweetener like stevia if necessary.
  • Fill little cups and enjoy as mousse or put into the freezer to enjoy as icecream, stirring every couple of hours if you can.

CHOCOLATE MANGO CHIA PUDDING

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The combination of chocolate and mango in this chocolate mango chia pudding is delicious!

Cacao is an incredible source of antioxidants and full of magnesium and iron along with plenty of other minerals and is wonderful at elevating our mood and energy.

Chia is bursting with fibre, full of omega-3 which is a fantastic anti-inflammatory. It is also full of calcium so good for our bones and with iron and protein in it too, keeping us energised and satisfied for hours.

It is so creamy and so easy to make and is perfect for either breakfast or for a desert!

Check out my video below to see how it’s done!

chocolate mango chia pudding

[fvplayer src=”https://youtu.be/NyUAWg7tuE8″]

CHOCOLATE MANGO CHIA PUDDING

Jo Holden
The combination of chocolate and mango in this chocolate mango chia pudding is delicious! Cacao is an incredible source of antioxidants and full of magnesium and iron along with plenty of other minerals and is wonderful at elevating our mood and energy. Chia is bursting with fibre, full of omega-3 which is a fantastic anti-inflammatory. It is also full of calcium so good for our bones and with iron and protein in it too, keeping us energised and satisfied for hours. It is so creamy and so easy to make and is perfect for either breakfast or for a desert!
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Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins

Ingredients
  

  • Chocolate chia pudding:
  • 1 cup non dairy milk I use almond milk
  • 1-3 tbsp. raw honey or maple syrup
  • 3 tbsp. cacao powder
  • Shaved chocolate cacao nibs, fresh mango cut into cubes or some fresh mint - for garnish
  • Mango Chia pudding:
  • 1 ripe mango
  • 1/2 cup non dairy milk
  • 1 tbsp. chia seeds
  • 1 tsp. maple syrup or raw honey optional, depending on how sweet your mango is

Instructions
 

  • Chocolate pudding: Combine almond milk, chia seeds, raw honey or maple syrup and cacao and blend together.
  • Pour in a container and refrigerate to set, approximately 4 hours or overnight.
  • Mango pudding: Blend almond milk, chia, mango and sweetener if needed until smooth.
  • Pour this in another container and put into the fridge to join the chocolate pudding.
  • When they are ready stir them again.
  • In two glasses, alternatively layer the chocolate pudding and mango pudding.
  • Garnish with mango cubes or shaved chocolate and enjoy!

GLUTEN FREE ALMOND AND BUCKWHEAT PIZZA

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This gluten free almond and buckwheat pizza is such a healthy alternative to the regular pizza with white flour and for those on a gluten free diet it’s a lifesaver!

Buckwheat is a highly digestable protein, full of disease fighting antioxidants. It improves heart health by lowering cholesterol and blood sugar levels.

The key is to roll the dough out as thin as possible and then you will enjoy a crispy, flatbread like crust that has a nutty, slightly sweet flavour. Top it with your favourite pesto or passata, mozzarella or a dairy free option like a raw herb cashew cheese, roasted tomatoes, olives and plenty of fresh basil and rocket!

buckwheat pizza

GLUTEN FREE ALMOND AND BUCKWHEAT PIZZA CRUST

Jo Holden
This gluten free almond and buckwheat pizza is such a healthy alternative to the regular pizza with white flour and for those on a gluten free diet it's a lifesaver! Buckwheat is a highly digestable protein, full of disease fighting antioxidants. It improves heart health by lowering cholesterol and blood sugar levels. The key is to roll the dough out as thin as possible and then you will enjoy a crispy, flatbread like crust that has a nutty, slightly sweet flavour. Top it with your favourite pesto or passata, mozzarella or a dairy free option like a raw herb cashew cheese, roasted tomatoes, olives and plenty of fresh basil and rocket!
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 3 -4

Ingredients
  

  • 1 1/2 cups almond meal made from ground raw almonds
  • 1 1/2 cups buckwheat flour
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt
  • 2-3 tbsp. chopped fresh herbs - oregano thyme, parsley
  • 2 tbsp. extra virgin olive oil or coconut oil
  • 2 eggs or 2 flax/chia eggs 2 tbsp. ground flax/chia + 6 tbsp. water
  • 2-3 tbsp. water as needed
  • 2 cloves garlic crushed
  • 1 1/2 cups tomato basil pesto or passata
  • Mozzarella or vegan cheese like a raw herb cashew cheese
  • 1 cup fresh finely chopped fresh herbs
  • 1/2 cup roasted tomatoes
  • 1/2 cup olives
  • Extra leaves of basil and rocket if desired

Instructions
 

  • Preheat the oven to 180C and line a large baking sheet with baking paper.
  • Mix the flax/chia eggs and set aside.
  • In a large bowl, whisk together the dry ingredients.
  • Add the wet ingredients and mix well with hands until you can form a ball.
  • Place ball of dough on the baking paper. Place more baking paper on top.
  • With a rolling pin, roll out the dough until it is as thin as you can get it.
  • Transfer this to the baking tray. If it tears a little do not worry, just try to patch it up with your fingers. It doesn't need to look perfect!
  • Spread over the couple of cloves of garlic.
  • Bake in the oven at 180C for 15-17 minutes until golden along the edges.
  • Remove from the oven and set to the grill, medium heat.
  • Spread your pesto or passata onto the crust.
  • Sprinkle on your choice of cheese, fresh herbs, oilves and roasted tomatoes.
  • Grill for 2-3 minutes, watching closely so it does not burn. Add on any more fresh leaves like basil and rocket and slice and serve immediately.

BIRCHER MUESLI

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This Bircher muesli is so easy to make and can be adapted to what you like or have handy in your cupboard. Just prepare the night before for an instant, nutritious, creamy, delicious breakfast.

bircher muesli

Bircher Muesli

Jo Holden
This Bircher Muesli is so easy to make and adapt to what you like or have in your cupboard. Just prepare the night before for an instant, creamy, delicious breakfast.
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Prep Time 5 mins
Total Time 5 mins

Ingredients
  

  • 1 cup of oats
  • 1 banana or 1 tsp. maple syrup or raw honey or none at all!
  • 1 1/2 cups almond milk
  • 1 tbsp. chia seeds
  • A handful of sunflower seeds
  • A handful of pumpkin seeds
  • 1/2 cup berries

Instructions
 

  • Mash the banana in a bowl.
  • Add all the other ingredients and stir together.
  • Place in the fridge, to thicken overnight and enjoy for breakfast.

 

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