Recipes | Leah Itsines

HOMEMADE BREAD 😍 Like seriously, what else you gonna do in self isolation other then become a professional baker???? 😂 I had a wonderful lady DM me this recipe (she said it’s doing the rounds!!) After posting this to the #gram I found it was @recipe_tins OG recipe, and I’ve added some flavourings to it 🥰🥰 When you’re having your yummy BARE breakfasts at home, maybe to make time fly a little faster, bake some of your own bread!  Ingredients:  3 cups plain flour 1.5 cups warm water 1 tsp dried yeast Pinch of salt flakes Pinch of dried rosemary Pinch of dried oregano Directions:  Pre-heat oven to 220° Celsius Mix warm water with yeast until dissolves. Add it into the bowl with flour and mix well. Lightly flour a bench and knead the bread until it forms a perfect little ball. Place back into the bowl and cover with a tea towel. Leave to rise for 2-3 hours. Remove from bowl, sprinkle herbs and then shape into a ball and place into a oven safe pot. Sprinkle salt flakes on top and cover with a lid. Cook in the oven for 30 mins, remove lid and cook for another 10. If adding olives or any other additions- add them in when you add the herbs - not beforehand so the bread can rise on its own. :) 

Uhhhh I LOVE protein balls! They're so delicious and a really quick snack to meal prep in advance for those busy weeks! These one's are ESPECIALLY great because they have a little jam surprise inside.. just like the real lamingtons! 😍 Lamington Protein Balls Makes: 12Ingredients:1 cup instant oats½ cup desiccated coconut2 Tbsp cacao1/3 cup vanilla flavoured protein powder2 Tbsp coconut oil2 Tbsp rice malt syrup1/3 cup water2 Tbsp strawberry jam (if you can get a low sugar option..get it!) ¼ cup extra desiccated coconut for rolling  Method: Combine the oats, coconut, cacao and protein powder in a bowl. Heat the coconut oil and rice malt syrup together in the microwave for 30 seconds, stir and add to the dry ingredients with the water. Roll a heaped teaspoon of the mixture into a ball. Create a deep hole in the centre with your thumb and drop a little jam inside. Press the edges together to seal, roll to reshape into a ball then coat in coconut. Repeat with remaining mixture. Store in the fridge.

Ever wondered how my yiayia makes her incredible Dolmades? WELL. You wouldn't BELIEVE how many tries it took for yiayia to SLOW DOWN and actually take me step by step on how to make the perfect dolmades 🤣 (like probably about 15 hours of my life that I'll never get back) BUT ITS OKAY. BECAUSE, WE GOT THERE!   Here is her recipe on how to get the PERFECT Dolmades! Yiayia's Dolmades Ingredients: 1 Bunch silver beet OR large Spinach leaves1/4 cup dill - chopped1 cup parsley - chopped1 large onion - finely diced3 large garlic cloves - crushed8 Tbsp. Lemon Juice (more if you like!)1 cup basmati rice, uncooked and washed2 1/2 Cups of waterSalt & pepper to Taste  Directions: Preheat oven to 180degrees Celsius Saute dill, parsley, onion and garlic until soft. Add salt and pepper to taste. Add 3 tbsp. lemon juice, 1 1/2 cups of water and rice. Leave to simmer until liquid is almost gone. Take the pot off heat. Cut the stems off the silver beet. Make sure you cut a triangle shape upwards - If you leave the stem, they become SUPER hard to roll! Place leaves into a bowl and pour hot water over the top. These only need to stay for around 30 seconds. Work quickly, and take out the leaves one by one and hang them over the side of the bowl. Leave 5-10 smaller leaves (those maybe that are ripped or are harder to roll) and save them to place at the bottom of the dish. Dip these leaves in the hot water and fan these leaves out at the bottom of the dish. Using the hanging leaves, ensure to start from the BOTTOM to the top (big to small) and the underneath of the leaf needs to be facing you. Using a small spoon, grab a couple teaspoons of the rice mixture and place at the bottom of the leaf. Start to roll, as tightly as possible. roll in both sides and continue rolling until you reach the end of the leaf. Continue to use each leaf until all the rice has been used. You'll have some left over leaves but you'll need these! Stack the dolmades into the oven safe container super tightly next to each-other. Stack on-top if needed! Into a small mixing bowl, add 3/4 cup of water, 5 tbsp of lemon juice, 1 Tsp of salt, 1/2 tsp of pepper and 1 Tbsp of olive oil.  Mix together. Any remaining leaves, place over the top of the dolmades (just as you did at the bottom) Pour the lemon mixture over the dolmades and (this is optional) place a oven safe plate over the top, to press the dolmades down. Place into the oven for 45 minutes. Turn oven off and LEAVE the tray in the oven to cool down (around an hour). Take them out and place into a plate and EAT!   I love love LOVE them cold, but my family likes them warm. In Greece they serve them with tzatziki, which is extra delicious! However you eat them, I hope you love them as much as we do!!  Love, Leah x

These white choc and coconut cookies are delicious. They're a super amazing snack that won't take you long to prepare or bake, they're the perfect filler for dessert.  Ingredients:1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla essence 1 cup self-raising flour 1 tsp baking soda1/4 tsp salt 1 cup white choc chips 1/2 cup flaked almonds 1/2 cup desiccated coconut   Directions: Pre-heat oven to 180 degrees celsius  Using a hand held beater, beat butter and sugar together until combined (or a crumbly appearance)  Add egg and vanilla essence and continue to beat.  Add baking soda and salt and continue to mix through.  Remove beater (lick the spoon!)  Into the mixture, Sift flour and fold in the white chocolate chips, flaked almonds and desiccated coconut.  Using two tablespoons of the mixture at a time, roll into balls and lightly flatten (they’ll expand on their own) and place into a lined baking tray.  Bake for 10-12 minutes. Careful not to overcook otherwise they won't be soft!  

OH MY - YES YES YES! Chicken nuggets are the best thing since sliced bread. They taste amazing and are super quick and easy to make!  Serves: 2-3Ingredients: 400g chicken tenderloins, cut into bite sized pieces2 cups of panko bread crumbs1 tbsp. dried oregano1/2 tsp salt1/2 tsp cracked black pepper1/2 cup parmesan cheese1/4 tsp turmeric powder2 eggs1 tbsp. Olive oil Directions: Pre-heat oven to 180 degrees celsius Whisk eggs in a small bowl In a seperate mixing bowl, add panko bread crumbs, oregano, salt, pepper, parmesan and turmeric powder. Stir to combine.  Add the chicken pieces into egg mixture and ensure to coat well.  Place each chicken piece into bread crumb mix and coat well, ensuring all of the chicken is covered. (If you want more crunch, you can do a double coat! After coating the chicken once, place back in the egg mixture and then again in the breadcrumb!) Place chicken on a lined baking tray and drizzle olive oil over the top.  Bake in the oven for 20 minutes or until completely cooked through. OR, add to the air fryer for 15 minutes on 180°C. Shake the tray half way. If using airfryer, spray with olive oil before adding to the tray.  Serve with tomato sauce or a delicious napoletana! Hope you absolutely LOVE this! Love, Leah xx

This recipe is so simple! My mother has been making this for us for years and it's the most delicious, fluffy scone that I've ever tasted! They're amazing fresh out of the oven.    Lemonade Scones Ingredients:3 cups of self raising flour1/2 tsp salt300ml fresh, thickened cream3/4 cup of lemonadeToppings: Raspberry JamWhipped cream   Directions: Pre-heat oven to 200 degrees celsius.  Sift the SR flour into a large mixing bowl.  Add salt, thickened cream and lemonade.  Stir to combine.  On a clean surface, sprinkle a small amount of flour and transfer the mixture onto the surface. Begin to kneed, adding the flour as necessary.  Once it becomes fluffy, like a pizza dough consistency, use a rolling pin and roll until it is 1.5cm thick.  Using a circle cookie cutter, cut out the scones and place them onto a lined baking tray.  With the extra dough that is left over from cutting, re-kneed and roll out again, repeating this process until there is none left.  Put the scones into the oven 15 minutes or until lightly browned.  Then serve with jam and whipped cream!

Whether it's Easter or you just have a massive craving for Hot Cross Buns, this recipe is your new best friend! It's so easy, sweet and delicious but surprisingly healthy. Serve them up with some butter and you've got an amazing treat that the whole family will enjoy.  Makes: 8 Cook time: 20 minutes Prep time: 30 minutes  Ingredients: 2 cups of wholemeal spelt flour 7g yeast packet1/4 cup maple syrup 1 tbsp brown sugar 1/4 cup dates, pips removed and diced 1 egg 1/2 cup almond milk 3 tbsp coconut oil 1 tbsp cacao powder 1 tbsp orange juice1 tsp vanilla extract1/2 tsp cinnamon For the cross: 1/4 cup flour1 tbsp cacao powder 5 tbsp water (more if needed) Directions:  Preheat oven to 180C/350F. In a small bowl, add maple syrup, almond milk and place in the microwave for 20 seconds to slightly warm (you don't want it boiling) Once warm, add yeast and whisk for 20 seconds. Set aside.  In another bowl, add egg, orange juice, coconut oil, cinnamon and vanilla extract. Whisk until light.  In a large bowl, mix together the flour, brown sugar, cacao, yeast mixture and the egg mixture. Mix until it combines. Add dates and mix through.  On a floured surface, kneed the dough (add a little more flour if still sticky) and kneed until soft. Place back into the bowl and allow to raise lightly for 40 minutes.  Divide the dough into 8 even balls and place onto a lined baking tray.  Combine ingredients for the cross into a small bowl and mix. Place into a piping bag and pipe a cross over the bun.  Place into the oven for 20 minutes until cooked through. 

These Apricot and Oat Cookies are so sweet and delicious, and only take 30 minutes to make! They're the perfect healthy treat for when you're craving sugar or need a 3pm work snack. Plus, this is the perfect easy baking recipe for kids so it's a win win for everyone! Makes: 12Prep Time: 10 minutesCooking Time: 20 minutesDietary Info: VegetarianTip: You could use sultanas instead of apricots Ingredients:2 Tbsp (40g) coconut oil1/3 cup (120g) honey1 cup (100g) rolled oats1/2 cup (40g) dessicated coconut¼ cup (40g) coconut flour2 tsp baking powder2/3 cup (100g) dried apricots, chopped1 egg, whisked Method: Preheat the oven to 150C. Line a tray with baking paper. Heat the coconut oil and honey in the microwave for 30 to 40  seconds, stir to melt the coconut oil. Meanwhile, place the oats, coconut, flour, baking powder and apricots in a large bowl and stir to combine. Add the honey mix to the dry ingredients and stir. Add the egg, stir well to combine. Roll tablespoons of the mixture into 12 balls and place on the lined tray, flatten. Bake for 18 to 20 minutes on the centre shelf, remove from the oven and allow to cool for 10 minutes on the tray to firm up slightly before transferring to wire racks to cool completely. Store in an airtight container.

Are you ready for this?? Because these 3 Ingredient Peanut Butter and Chocolate Truffles are like little drops of heaven! They're basically dates filled with peanut butter and covered in dark chocolate and they are SO SUPER delicious - it's ridiculous!! Plus, this is a super quick and easy recipe for when you get those killer chocolate cravings. So say goodbye to the work cookie jar because you'll be enjoying these raw healthy sweet treats in no time.     3 Ingredient Peanut Chocolate Truffles  Makes: 10 datesPrep Time: 5 minutesFreeze Time: 5 - 10 minutes Ingredients: 10 pitted dates 3 tbsp peanut butter 200g dark chocolate, melted Directions: Cut the dates in half, lengthways. Using a small spread of peanut butter, spread between the dates.  Dip the date in the melted chocolate and then rest on a lined baking tray. Repeat until all dates are filled with peanut butter and coated in chocolate. Place freezer for 5 - 10 minutes or until set.  Eat! Yum!

These brownies are DELISH and super great as a cheeky dessert if you're having that chocolate craving! They're gooey, fudgey and even really easy for kids to make. Makes: 9  Ingredients: 2 Tablespoons of desiccated coconut125g butter (unsalted)1 cup caster sugar 1/2 cup cacao powder 2 eggs 1 tsp vanilla essence 1 Tsp baking powder1 cup plain flour1/4 cup chocolate spread (or peanut butter, any nut spread) Directions:  Preheat oven to 180 degrees celsius In a small saucepan, melt the butter on a medium heat. Once all butter has melted, stir in the sugar, cacao and the vanilla essence. Remove from heat and leave to cool for five minutes. Transfer to a large mixing bowl. Add in eggs (all parts!) and ensure it has mixed through throughly. Sift the flour into the bowl along with the baking powder. Mix throughly, to ensure there are no big clumps of flour. Id recommend using a whisk here to really mix it through. Working quickly, line a small, deep baking dish with baking paper. Pour half the mixture into the dish and spread it from edge to edge. Using the choc spread, spread lightly over the brownie mixture (or do tiny dollops everywhere!). Pour the remaining brownie mixture over the top and spread evenly. Sprinkle coconut over the top. Place into the oven for 15-20 minutes or until cooked through. Poking a fork through the middle of the brownie will tell you if its ready! If it comes out clean its ready, if it comes out dirty, leave it for a few more minutes! Cut up into bite sized pieces and eat!  Hope you guys absoltuley love this recipe! If you did, come share it with me over on instagram! I love seeing all your posts! #leahitsines for a chance to feature on my story! LOVE Leah! xx

These Chocolate cookies.. I tell you what.. are so damn yum. AND they're especially great for when Santa comes. If you're going to put out the cookies for Santa, they may as well be some DELICIOUS cookies that you will absolutely love too. Or.. you know.. don't put them out for Santa at all.. I won't judge if you keep them for yourself 🤷🏼‍♀️😂 Easy to make, quick to cook, super soft, super delicious & absolutely worth sprinkling some crushed candy canes on top!! Just wait until you smell your kitchen after cooking these! Let's get baking 🔽   Serves: 10 CookiesPrep Time: 10 minutesCook Time: 10-15 minutes Ingredients: 1/2 cup butter 1 cup brown sugar 1 egg 1 tsp vanilla essence 1 cup self-raising flour 1/4 cup raw cacao1 tsp baking soda1/4 tsp salt 1 cup choc chips  Optional Additions: Crushed candy canes Christmas coloured sprinkles or frosting  Directions: 1. Pre-heat oven to 180 degrees Celsius  2. Using a hand-held beater, beat butter and sugar together. until combined (or a crumbly appearance)  3. Add egg and vanilla essence and continue to beat.  Add sifted flour, cacao, baking soda and salt and continue to mix through.  4. Remove beater (lick the spoon!) and fold in the chocolate chips.  5. On a lined baking tray, spoon out a few tablespoons of the mixture into your hand a roll into a ball (it will be sticky!). 6. Press down lightly onto the lined baking tray, but spread them a good distance apart as they will expand in the oven.  7. Bake for 10-15 minutes. Careful not to overcook otherwise they won't be soft!8. When they're done (and still warm!), sprinkle your crushed candy canes or Christmas sprinkles on-top. If not, and you'd like to spread frosting on them.. wait for them to cool down completely before spreading it on!      

We are at Day 4 of this special Christmas series.. and today's recipe is straight from yiayia herself! Her marinated olives are seriously like no other and ALWAYS an absolute hit on our Christmas table... so obviously I had to share this one with you all too!! Let's get marinating 💃🏼 Ingredients: 1 garlic clove, slivered1 tsp thyme leaves1/4 tsp lemon zest1/2 tsp chilli, diced1 tsp olive oil1/2 tsp fennel seedsPinch of salt500g Olives (kalamata is great, but whatever you like!) Optional Extras:Fetta cubesRoasted yellow capsicum Directions: 1. Add olive oil, thyme, lemon zest, chilli, fennel seeds and salt into a pan and cook on a medium heat for 3 minutes. 2. Add olives and leave to warm for 3-4 minutes. 3. Take out of the pan and into a serving bowl.4. Add your optional extras like cubed feta or roasted yellow capsicum if you like and mix through before serving.