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These are even more delicious than I thought they’d be… super nutty with a hint of citrus. And with less than 330kJ (that’s less than 80cal for those still using calories) you can have two with your cuppa.  Almond Bites

Almonds are a favourite snack of mine, I especially love dry roasted almonds as the roasting brings out the flavour even more. I stash my almonds in the freezer to keep the fats from oxidising (going rancid), it keeps them crunchier too. I’m also less likely to over indulge if they’re not in front of me everytime of open the pantry, 30g (around a handful) is a perfect serve. If you do store your almonds in the freezer/fridge, let them return to room temperature before eating them so you get the full flavour hit.

This is a recipe I’ve had for years but just not got around to trying, it’s originally from the Almond Board of Australia.



  • 1/2 cup margarine, softened
  • 1/4 cup sugar
  • 1 egg, separated
  • 1 tbsp grated orange peel
  • 1 tsp grated lemon peel
  • 1 tsp lemon juice
  • 1 cup flour
  • 1 cup ground almonds
  • 1 cup finely chopped almonds
  • Whole almonds to decorate


  1. Cream butter and sugar
  2. Beat in yolk, orange and lemon peel and lemon juice
  3. Mix in flour, ground almonds. Mix until blended
  4. Form into small balls
  5. Beat egg white with a fork until frothy
  6. Dip balls into egg white then in the chopped almonds
  7. Place on baking tray
  8. Press whole almonds on top if you wish
  9. Bake for 10 minutes on 180 degrees celcius

Optional: once cooled you can also dip one side of the almond bite in melted chocolate and leave to set.

Nutritional profile (per bite): recipe makes about 36 bites

  • Energy – 328kJ (78cal)
  • Protein – 1.8g
  • Total Fat – 5.8g
  • Sat Fat – 0.8g
  • Carbs – 4.6g
  • Sugar 0 1.7g
  • Fibre – 0.8g
  • Sodium – 28mg



While they’re probably the least sexy food or ingredient, legumes have to be one of the most versatile. Whether in salads, casseroles, soups or stir-frys they always add so much… ahhh yes and sometimes they can keep on giving long after your meal too!

However they have to be one of my favourite carbs, I love adding them to as many meals as I can, unless the Happy Runner is carb loading… high fibre meals and endurance running don’t really mix if you know what I mean.

Anyway here’s a recipe that I love because it’s a dessert, the key ingredient is chickpeas and my mum gave it to me.


I could eat these straight from the can


  • 2 x 400g cans of chickpeas, rinsed well and drained
  • 4 eggs, beaten
  • 1 cup caster sugar
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • Grated rind and juice from 1 orange (approx 50-100ml of juice)
  • Cinnamon sugar (2 tbsp caster sugar and 1/2 tsp ground cinnamon mixed) for sprinkling

Chickpeas… aka ‘Garbanzo Beans’


Skins just slide off when you rub the chickpeas between your palms or your fingertips


  1. Preheat oven to 180 degrees celsius
  2. Grease or line a 450g loaf baking tin
  3. Drain and rinse chickpeas throughly, then rub them between the palms of your hands to loosen and remove the skins
  4. Put the de-skinned chickpeas in a food processor and blend until smooth
  5. Combine pureed chickpeas, eggs, caster sugar, baking powder, ground cinnamon, orange juice and rind in a mixing bowl (this is a moist cake so the mixture will be quiet runny)
  6. Pour the cake mixture into the loaf tin
  7. Bake for 1 – 1 1/4 hours, or until skewer inserted into the middle comes out clean
  8. Remove from oven and let stand in tin for 10 minutes, then remove from tin
  9. Sprinkle with cinnamon sugar and serve with yoghurt and fresh fruit

Dusted with cinnamon sugar

This recipe makes around 11 serves or slices and it’s also gluten free. Here’s the nutrition data if you’re interested.

Nutrition Information (per slice):

  • Energy – 640kJ
  • Protein – 4.8g
  • Total Fat – 2.3g
  • Sat Fat – 0.6g
  • Carbs – 26.6g
  • Sugar – 20.0g
  • Fibre – 2.4g
  • Sodium – 273mg

Similar texture to a Christmas cake


Goes so well with yoghurt and a mag to flick through

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