Nut Free Protein Balls


Protein balls are great as a healthy snack for the whole family.  These nut free protein balls are full of flavour, and use tahini (a sesame seed paste) in place of nuts.

Perfect to include in school lunchboxes (with many schools now having a nut-free policy), and for those with nut allergies.  Full of lots of delicious natural ingredients, they will give you an extra burst of energy!

Nut Free Protein Balls 💚 


2 cups dessicated coconut (and a little extra for rolling)
1/4 cup sunflower seeds
1/4 cup chia seeds

1 cup tahini (hulled)

6-8 medjool dates (pitted) or 3/4 cup normal pitted dates
1-2 tbsp water


  1. Place all ingredients in a food processor and whizz on high for 20 seconds.
  2. Scrape down sides and whizz on high for another 10 seconds.
  3. Take a spoonful of the mixture and roll into a ball. Repeat until all the mixture is used.
  4. Roll all balls in the dessicated coconut and store in an airtight container in the fridge.

Makes approx 25-30 balls (depending upon how big they are rolled).

If you like these protein balls and are looking for another healthy snack (that is also nut free and lunchbox friendly) you might like to check out our Gluten Free Anzac biscuits.

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Gluten Free ANZAC Biscuits

Are you looking for an easy gluten free ANZAC biscuits recipe?

Most ANZAC biscuit recipes contain rolled oats, which are not suitable for many people who follow a gluten free diet.

These yummy gluten free biscuits are made using quinoa flakes, and are also nut free and dairy free, making them perfect for school lunches and catering for anyone with allergies.

Gluten Free ANZAC Biscuits Recipe

Makes approximately 20 small cookies


Directions to make Gluten Free Anzac Biscuits


2 cups desiccated coconut
1 1/3 cup quinoa flakes
1/2 cup coconut oil
2/3 cup maple syrup
1 tsp baking soda
2 tbsp water

Cooking directions

1. Turn on oven to 180 deg to pre-heat, and line a tray with baking paper.
2. Combine the dry ingredients – the coconut and quinoa flakes in a mixing bowl.
3. Pour the coconut oil, maple syrup & water into a saucepan and on a low heat mix together (until coconut oil is melted in the cooler months, or until combined). Once combined, turn up the heat to medium-high and tip in the 1 teaspoon of baking powder, stirring until it makes a lovely bubbly, frothy mixture.
4. Remove saucepan from the stove and pour the warm ingredients into the mixing bowl. Mix all ingredients together with a wooden spoon until combined well.  Leave to cool slightly.
5. Roll mixture into small balls and place on lined baking tray. Recipe makes approx 20 biscuits. Press down gently with a fork and bake for approx 12-15 mins.
6. Remove from oven and cool on a wire rack.



When rolling balls into biscuits, the mixture may be a little crumbly. If you can’t get your mixture to stick together, then you may need to add a little extra water to the mix.

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Gluten Free Brownies


These delicious healthy gluten free brownies are the perfect healthy snack for busy families.  Nut & dairy free so perfect for those with allergies or if you are following a gluten free diet.

These healthy brownies contain no refined sugar, and simply use the natural sweetness of honey!

Healthy Gluten Free Brownies


3 eggs (whisked)
1/4 cup coconut oil
1/3 cup honey (or your preferred natural sweetener)
1/4 tsp vanilla extract
2 tbsp cacao
3 tbsp coconut flour
1/2 tsp baking powder
1 1/2 cups of mashed sweet potato (equates to approx one medium size raw sweet potato)


1. Turn on oven to 180 degrees to pre-heat, and line a slice tin (20x30cm) with baking paper. (Using a smaller tin will result in a thicker brownie – so personal preference).
2. Peel sweet potato, dice into small chunks and steam on stove top . Once steamed, mash until it resembles a smooth consistency.
3. Place the mashed sweet potato, whisked eggs, coconut oil, honey and vanilla extract into a bowl and stir well until combined.
4. Now add the cacao, baking powder and coconut flour and combine until all ingredients are mixed in well.
5. Pour the mixture into the lined tin and bake for 30-35 mins.

The end result is delicious and a great treat for school lunches (and work lunches too!) – if they last that long……

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