It’s been a while - but our Influencer Recipes are back with a bang!
As many of you know we were recently featured on the @buyfromthebush (BFTB) Facebook and Instagram page, an incredible Social Media site that promotes local businesses that have been affected by the prolonged drought in regional Australia and the devastating bushfires.
While we’ve been fortunate not to have been affected by the fires, we can’t say the same about the drought. So, before we get to the recipe and introduce our next Influencer, we would like to say a big thank you to everyone who has supported our business and purchased our Teff products.
We are very grateful for the BFTB exposure, firstly because more and more people are starting to discover the incredible benefits of introducing Teff into their lives and secondly because it has resulted in us receiving a humbling message from Jess…..Who’s Jess? Jess is our next Influencer from an incredible Instagram page called “The Gut Project”.
Jess is a former member of the NSW Police Force, recently realising that her love for health, wellness, food and nutrition is the true force in her life.
Jessica Cruze - The Gut Project
Why did Jess switch from catching crooks to helping people cook? After being faced with some seriously debilitating health issues, Jess began researching ways to naturally heal the body, specifically with food. Since then, Jess has made huge dietary changes and perfected a formula that has resulted in positive outcomes in her overall health - something that was previously a daily battle.
Jess’ passion continued, leading to her recent resignation from an 8 year career in the NSW Police to pursue studying Nutrition and Dietetic Medicine.
Jess is a food lover, especially for sweets (hint, hint), and has managed to re-create many household favourites using cleaner, more nutritious ingredients - including Teff!
The goal of The Gut Project is to spread the word that living a healthy lifestyle can be both loved and life changing - especially for those who suffer from seemingly endless health problems - from IBS, leaky gut, gluten intolerance, depression/anxiety, weight gain, hormonal imbalances and what ever else stands between you and good health.
Jessica’s mantra is in the belief that it is completely possible to love healthy food and that changes can be sustainable and enjoyable - it doesn’t all have to be broccoli, chicken and brown rice! So in saying that, let’s jump into this incredible little recipe!
Also, don’t forget to give Jess a follow on her Instagram or Facebook page by hitting the button below;
Image supplied by Jessica Cruze
Teff Salted Caramel Slice
Ingredients
For the base:
½ cup Teff flour (Brown or Ivory)
½ cup almond flour
¼ cup desiccated coconut
2 tbsp melted coconut oil
5 pitted dates, chopped
Pink Himalayan salt
For the caramel
1 cup pitted dates, chopped
2 heaped tbsp almond butter
5 heaped tbsp coconut oil
Pink Himalayan salt
100mL almond milk
For the chocolate:
1 tbsp cacao powder
¼ cup melted coconut oil
Sweetener of choice (optional)
Method
Spray a square baking tray with oil and line with baking paper.
Add base ingredients into a food processor and mix until it is well blended. Pour into baking tray and flatten really well so it’s compact and add to freezer.
Mix all caramel ingredients in food processor, except almond milk, which can be added gradually while processing. Mix until a smooth caramel forms. Pour onto base, flatten and add to freezer for minimum 10 mins.
Combine chocolate topping ingredients and allow to thicken in the fridge before pouring on top of caramel. Freeze for 1 hour before cutting portions.
Store in freezer and thaw out when you are ready to enjoy a piece!
We’d love you to leave a comment below! Let us know your thoughts..!
If you’d like to be featured as our next Teff Inspired Recipe, feel welcome to email us at getintouch@outbackharvest.com.au
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