New Website Reminder

Hello Mummy Made.it subscribers!

Wondering why your regular Wednesday night email isn't a new recipe?

That's because the new Mummy Made.it website uses a new subscription system and unfortunately we're unable to automatically migrate our subscribers.

Please visit the website and resubscribe - and remember that as a thankyou for subscribing you'll get a download link to the free eBook - Mummu Made Muffins

See you soon!

Mummy Made.it
www.mummymade.it

New Website

Guess What?!

Mummymade.it has a new website and I want you to be the first to see it!

As a thank you for being a Mummymade.it follower I want to offer you my new ebook FREE!

Just follow this link (http://www.mummymade.it) and subscribe to Mummymade.it and you'll receive an email with a special link for your free ebook 'Mummy Made Muffins'.

The new site has over 130 recipes, a new categories section, loads of new photos and all the healthy desserts you crave.

Remember to sign up on the new site (http://www.mummymade.it) as this email subscription will now cease.

Please note: If you still see the old site when you click the link, please refresh you browser.

Thanks for all your support.

Lisa
Mummymade.it

Lemon Butter Donuts

I overheard a conversation between 2 young men the other day. One asked the other if he'd "tried talking to her telepathically". He replied that he "couldn't get close enough to use his powers".

This conjured up some weird images for me of these 2 young men (they were in their early 20's) at a bar trying to edge their way close enough to a pretty girl so they could use their telepathy to send pick up lines (It really gives a new meaning to the come on "are you made of dynamite cause you just blew my mind"!). It sounded really creepy; how does the pretty girl turn down her would be suitor if she can't throw a drink in his face?

Turns out they weren't trying to infiltrate the minds of poor unsuspecting women. They were talking about a video game and they were not young men, but a Wizard and a Hunter. I had not immediately thought they were gaming nerds as we were in the gym at the time and they were sporty looking types, as opposed to the runty, nerds I assume are the only ones to be gamers.

Looks I made some sweeping generalisations about stereotypes and got it wrong (although how interesting would it make a Saturday night if telepathy was a pick up technique...as opposed to sleaze!).

Generalisations and stereotypes exist in the food world too, especially when it comes to healthy and alternative foods. People assume that you are weird for making healthier food choices, when in fact it is they who are truly mad for knowingly eating food that will make them less healthy! At a restaurant the waiters will roll their eyes at you as you probe them to find out every small detail about the ingredients and at the supermarket you spend more time looking at labels (and returning the packets to the shelves in disgust!) than you do finding food you can eat.

Not everyone who chooses to eat, and not eat, certain foods is crazy, weird, telepathic, strange etc. Often there's a medical reason and without vigilance sickness can follow. Just because you choose healthy doesn't mean you have to go without.

These Lemon Butter Donuts are a great alternative to store bought donuts. They use the Lemon Butter from last week and the addition of extra lemon juice and zest give it a real tangy kick. The frosting of these Lemon Butter Donuts is quite thick and coconut flavoured. Feel free to leave the donuts plain, drizzle them with chocolate or even smother them in lemon curd!

LEMON BUTTER DONUTS
Makes 8
INGREDIENTS
1/4 Cup Lemon Butter (at room temperature)- see below for recipe
1 Tablespoon Maple Syrup
2 Eggs
1/3 Cup Milk (of Choice)
2 Tablespoons Lemon Juice
1 teaspoon Lemon Zest
3/4 teaspoon Baking Powder
dash of Bicarb
1/3 Cup Coconut Flour
Dash of Salt

Optional:
Lemon Frosting (see recipe below)
Poppy or Chia Seeds

INSTRUCTIONS
Preheat the oven to 210C/420F.
Spray a donut pan. If. You don't have a donut pan a cake pop pan, small bundt pan or little muffin tray may also work but cooking times may vary.

In the bowl of a kitchen stand mixer (all these steps can also be done by hand with a spoon and a mixing bowl) beat the lemon butter and maple syrup until combined.
Add the eggs and beat in medium until combined. Stop and scrape down the sides of the bowl 1/2 way through beating to ensure it all gets mixed in.
Add the milk, juice and zest and beat until combined.
In a separate bowl, sift the dry ingredients together.
Add the dry ingredients to the bowl and beat until the mixture is combined and fluffy (about 1 minute).

Transfer the mixture to a piping bag/freezer bag and cut a medium size hole in the corner.
Re spray donut pan. These donuts tend to stick to the pan so over grease!!
Pipe the donut mixture into 8 donuts.
Immediately place in the oven and bake for 10 minutes.
Allow the donuts to cool in the tray for at least 10 minutes before removing.
The donuts can be frosted once cooled.

LEMON FROSTING
INGREDIENTS
4 Tablespoons Coconut Oil,softened
2 Tablespoons Desiccated Coconut
1/2-1 teaspoon Lemon Juice (depending on taste)
1/4 teaspoon of Vanilla Extract
Optional: Maple Syrup to taste

INSTRUCTIONS
Place the coconut oil, coconut, lemon juice and vanilla in a bowl and stir, stir, stir until mixed together.
Taste the frosting and add extra lemon juice or maple syrup as desired.
Spread onto cooled donuts.
Sprinkle with poppy seeds or chia seeds.

LEMON BUTTER
INGREDIENTS
1 Cup Cashews
1 1/2 Cups Desiccated Coconut
1/2 Cup + 1 Tablespoon Lemon Juice
1 Tablespoon + 2 teaspoon Lemon Zest
2 teaspoons Maple Syrup
Optional: dash of Vanilla Extract

INSTRUCTIONS
Place all ingredients into a high powered blender and process until a smooth paste forms.
Place the lemon butter in a sealable container/jar.
The Lemon Butter will need to be at room temperature when using as a spread or in a cookie/donut recipe.

Steamed Banana Pudding

I'm hoping that bad things happen in threes - It's been a week of breakdowns on our house.

First the heater; which we really needed as it's the middle of winter and it's foggy and freezing. Then the car; which was still able to go but as the damage meant that the brakes weren't working as they should be. Then the third and the worst ever breakdown for a bakeaholic blogging mum... no oven! Specifically, no oven door.

For most people this might be seen as a blessing rather than a curse; a genuine excuse for take away dinners, less dishes to wash and no nightly diner prep. But for me it has been a nightmare!! My oven gets used a bit more than the average (okay... a LOT more!!) so it was like I was missing something. I have a compulsive need to cook and create so I resorted to raw treats, stove top custards (OMG... recipes to come soon) and, as a last resort, steamed puddings.

Yep, I channeled the 1950's and boiled my puddings. Calling this a 'Steamed Banana Pudding' seems incorrect. The mixture is poured into a pudding basin (a bowl with its own lid) and simmered in a saucepan of boiling water. Maybe 'Boiled Pudding' would be morae accurate but it's no where near as nostalgic sounding.

This Steamed Banana Pudding is Gluten Free, Dairy Free, Refined Sugar Free, Nut Free and Paleo Friendly. It's also quite tasty and simple to make. Once it's in the saucepan you only need to make sure the water stays at the correct level. Then it's old time dessert time.

This Banana Steamed Pudding is great when topped with Maple Syrup, Honey or Caramel and served with Whipped Coconut Cream. It can also be eaten cold... for breakfast! 

STEAMED BANANA PUDDING
Serves 4-8

INGREDIENTS
2 Eggs, separated
1/2 Cup mashed Banana
1/4 Cup Maple Syrup
1 teaspoon Vanilla Extract
1/4 Cup Milk (of choice)
1/3 Cup + 1 Tablespoon Coconut Flour
2 teaspoons Baking Powder
1/2 teaspoon Cinnamon

Optional; Caramel Sauce, Maple Syrup or Honey for drizzling
Optional; Whipped Cream for serving

INSTRUCTIONS
Place a small piece of baking paper on the bottom of a 3 Cup capacity Pudding basin (a 4 cup basin would also work).
Lightly grease the pudding basin.

Place the egg whites in a clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk on medium/high until soft peaks form.
Add the maple syrup, 1 tablespoon at a time whilst still whisking.
Add the vanilla extract.
Whilst still whisking on medium/high add the egg yolks and mashed banana.
Pour in the milk.
Turn the whisk to low and add the dry ingredients.
Mix until combined.
Pour the mixture into the prepared pudding basin.
Lightly grease the lid and place a piece of baking paper on the inside of the lid and place securely on the basin.

Place a small plate or trivet on the bottom of a large saucepan.
Place the pudding basin on top of the plate/trivet and fill the saucepan until the water reaches 2/3 the height of the pudding basin.
Bring the water to the boil and simmer over medium heat for 2 hours.
Check the water level at regular intervals and top up with boiling water if the levels drop below the original height.
Remove the basin from the water. Remove the lid and invert onto a serving plate.
Optional; drizzle with caramel etc.
Serve immediately with whipped cream.
It's also awesome cold (my breakfast treat!)

Paleo Chocolate Cupcakes

4 year old H had a party at Kindergarten last week and we were down to bring cupcakes. For some people this may mean a quick trip to the Woolworths Bakery. But not in our house. In our house cupcakes need to be Gluten Free, Dairy Free and Refined Sugar Free. At kinder they also need to be peanut and nut free.  At kinder they also need to be kid friendly aka pretty!

H and I embarked on a cupcake adventure and created these Paleo Chocolate Cupcakes. Cupcakes without gluten, sugar, nuts and guilt...but with all the flair of the party!

These Paleo Chocolate Cupcakes have been frosted with Chocolate Frosting, but Whipped Coconut Cream or Chocolate Ganache could also be used.

PALEO CHOCOLATE CUPCAKES
15 minis or 6/7 normal size

INGREDIENTS
2 eggs, separated
1/4 Cup Maple Syrup
2 teaspoons Vanilla Extract
2 1/2 Tablespoons Coconut Flour
2 Tablespoons Cocoa
2 teaspoons Baking Powder
1/4 Cup Milk (of choice)

INSTRUCTIONS
Pre heat the oven to 175C/350F.
Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
Whisk the egg whites on medium until soft peaks form.
Slowly add the maple syrup and vanilla extract.
Add the egg yolks and whisk on medium until combined.
Add the milk.
In a separate bowl sift the coconut flour, Cocoa and baking powder.
With the mixer on medium/low add the flour mixture. Whisk until everything is just combined (not over mixed).
Place 6/7 normal cupcake or 15 small cupcake liners in a tray and spray.
Evenly pour the mixture into the liners and smooth the top of the cupcakes.
Bake for 13-15 minutes (minis) and 17 minutes (normal) or until cooked through.
Remove from the oven
After 5 minutes remove from cakes from the tray and allow to cool.
Frost/ice when completely cool.