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.
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!)
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.
A woman's handbag is like Mary Poppins duffle bag; a bottomless abyss of useful (and often useless) items. It's a veritable department store ranging from pens to smoked oysters, 3 year old receipts to spare nappies and expired credit cards (I did say some things were more useful than others!). Today though, my magical bag let me down... I was without a hair tie!
Hair ties and bobby pins breed by mitosis (my first year physiology may be a little hazy!). They're always appearing in the bottom of the washing machine, clogging up the sink and being sucked up by the vacuum. That is until you need one! This is bad news if you are like me and have long hair; and it's even worse when it's past your normal hair washing day and the dirtiness of your hair makes it stand on end. Definitely a hat day!
I have on occasion found Lemons in the bottom of my handbag. Oddly, still not the weirdest thing ever to be in there. It's lemon season here in Australia and my tree has a bumper crop this year, hence the Lemon Butter and Lemon Butter Cookies.
Today's lemony dessert is a baked Lemon Tart. This recipe was adapted from Kate Bracks dessert book 'The Sweet Life'. The lemon filling bakes into a tangy soft custard which is not too sweet (which means you can eat 2 slices)! My crust was slightly undercooked so it was a bit floppy which is why I have indicated to cook the crust a little longer than in other pie recipes.
LEMON TART
adapted from Kate Bracks 'The Sweet Life'
INGREDIENTS
PIE CRUST
1/4 cup Almond Meal
1/2 cup + 2 tablespoons Coconut Flour (available from health food and specialty stores)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup Coconut Oil, softened
1/4 cup Maple Syrup (you could substitute honey etc)
1 Egg
1 teaspoon Vanilla Extract
LEMON FILLING
4 Eggs
1/2 Cup Maple Syrup
3/4 Cup Coconut Cream (place open can in fridge overnight and spoon off the thick cream from the top)
150ml Lemon Juice
Zest of 1 Lemon
INSTRUCTIONS
PIE CRUST
Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
Bake for 15-20 minutes, or until the bottom is cooked without the edges burning.
Remove from the oven and make the lemon filling.
LEMON FILLING
Reduce the oven temperature to 150C/300F.
Place the eggs and maple syrup in the bowl of a kitchen stand mixer fitted with a whisk attachment. Whisk until pale and just thickened (approximately 3 minutes).
Lightly whisk or stir in the coconut cream, lemon juice and zest until combined and no white lumps of cream are visible.
Allow the mixture to sit for 5 minutes then skim off the foam that has risen and settled on the top.
Pour the mixture into the baked pie crust and bake for 50-55 minutes.
The tart is ready when the top is set but the filling is still a bit wobbly underneath.
Allow the tart to cool to room temperature then place in the fridge for at least 1 (but preferably overnight).
Dust with Coconut Flour
Serve but itself or with Whipped Coconut Cream.
Keep refrigerated when not eating.
We here at Mummy Made It have been working very hard on our new look. A new logo, website, many more new recipes and other exciting projects. It's very exciting and my impatient nature wants it done 3 weeks ago!
When the new website launches there will be a special reward for all new subscribers to the blog (and for all those old timers!); my first e-book! 'Muffins from Mummy' will feature 10 Gluten Free, Dairy Free, Refined Sugar Free and Paleo muffin recipes. Muffins are great for lunch boxes, a handy traveling snack, a simple dessert and a sneaky way to hide fruits and vegetables.
These Banana Blueberry Muffins are as sneak peak from 'Muffins from Mummy' and they have quickly become a family favourite. As far as muffins go they are probably the healthiest ever! Instead of any sugars or sweeteners they are flavoured naturally with blueberries. That's it! There's no need for anything else as they're so full of flavour already. Bake up a bunch with some gooey bananas and share them with your skeptical friends. They'll never know you are making them healthier!
BANANA BLUEBERRY MUFFINS
Serves 8
INGREDIENTS
1/3 cup mashed ripe Banana
2 Eggs
3/4 Cup Milk (of choice)
1 teaspoon Vanilla Extract
1 cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1/2 teaspoon Cinnamon
1 cup Blueberries (frozen or fresh)
INSTRUCTIONS
Place the wet ingredients in a bowl and whisk to combine.
In a separate bowl whisk the dry ingredients together.
Add the dry ingredients to the wet and stir until combined (do not over stir).
Add the blueberries and gently fold them through the muffin mixture.
Evenly divide the muffin mixture between the greased muffin liners.
Bake for 30 minutes, or until cooked through.
Remove from the oven and allow the muffins to cool in the tin before serving.
Muffins can be stored in an airtight container for up to 3 days (place in the fridge if the wether is warm or humid).
2 year old S has developed a naughty habit of ripping pages out of books. Wiggles books, Mr. Men and Little Miss Books, even the lift up flaps of a Spot book. His literary vandalism knows no bounds! Each time he got a stern talking to and was sent to his room.
Last week I was going through old cooking magazines (I have quite a few) and was ripping out pages with recipes I wanted to keep. S was watching me and was horrified!
"Naughty Mummy!" he yelled at me.
"No rip books! Naughty Mummy; go to room now!". He then took my hand, gave it a pat and made me go my room. So cute; it was hard to keep a straight face! After all the ripped Pooh books he had finally learned his lesson... or so I thought until I found the remains of a Dr Seuss book.
My parenting trophy moment (the one when I thought I had actually gotten through to my child) had been overshadowed by 2yo S's love of vandalism. Just a typical day as a Mum!
Each night I try to serve up healthy, interesting and tasty meals to my family. This Chocolate Lasagne is not what I would normally dish up for dinner, but it does contain vegetables and fruit so it would probably be ok! Chocolate Lasagne would not normally be considered Vegan nor Paleo but it can be done... and it's so tasty no one would ever know they were eating healthier!
CHOCOLATE LASAGNE (Vegan, Paleo)
INGREDIENTS
Brownie (Vegan and Paleo options) (see recipe below)
Whipped Coconut Cream (see recipe below)
Chocolate Mousse (see recipe below)
Chocolate (see recipe below)
INSTRUCTIONS
Take the cooled brownie and spread with 1/2 the whipped coconut cream.
Spread the chocolate mousse over the whipped cream.
Spread the remaining whipped cream over the mousse and decorate with grated chocolate.
Place the Chocolate Lasagne in the fridge until ready to serve.
BROWNIE
INGREDIENTS
230 grams roasted Sweet Potato-measured after roasting (to roast sweet potato, place a whole sweet potato in a moderate oven for 60 minutes or until soft in the middle)
1 Tablespoon Coconut Flour
1/2 Cup Coconut Oil, melted
3/4 Cup Cocoa
1/4 Cup + 2 Tablespoons Maple Syrup
3/4 Cup mashed Banana (VEGAN) or 3 Eggs (PALEO)
3 teaspoons Vanilla Extract
1 teaspoon Baking Soda
Dash of Salt
INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease a casserole/baking tray (mine was 30cm x 20cm but any Lasagne style dish would work)
Place all the ingredients in a blender and mix until combined and smooth.
Pour the mixture into the greased tray and bake for 30 minutes, or until cooked through.
Allow to cool completely.
WHIPPED COCONUT CREAM
INGREDIENTS
2 cans Coconut Cream (400ml can), lid removed and placed in the fridge over night
4 teaspoons Vanilla Extract
4 teaspoons Maple Syrup
INSTRUCTIONS
Spoon the thickened cream out of the can, discarding the watery remains.
Place the coconut cream, maple syrup and vanilla extract in a mixing bowl and whisk on high until thickened.The key is to forget about the cream and leave it to whip for at least 5 minute. Place the whipped cream back in the fridge to thicken before using.
CHOCOLATE MOUSSE
INGREDIENTS
3 small (or 1 1/2 large) Avocado
1/3-1/2 Cup Cocoa, unsweetened
1/3-1/2 Cup Maple Syrup
1 Tablespoon Vanilla
2 Tablespoons Whipped Coconut Cream.
INSTRUCTIONS
Place the avocado, cocoa, maple syrup and vanilla in a blender.
Purée until smooth with no lumps or bumps remaining.
Taste the mousse at this stage. If there is still a strong taste of avocado add an extra Tablespoon of cocoa and maple syrup.
Transfer the Mousse mixture or the bowl of a kitchen stand mixer with a whisk attachment.
Add the coconut cream and whisk the Mousse until creamy.
CHOCOLATE
This makes 100 grams of Chocolate.
Store left over chocolate in the freezer for future use
INGREDIENTS
1/4 Cup Coconut Oil
1/4 Cup Cocoa
1 Tablespoon Maple Syrup
INSTRUCTIONS
Over a very low heat melt the coconut oil.
Add the maple syrup and stir.
Add the cocoa and stir until combined, ensuring no lumps.
Allow to cool slightly before using, or keep in freezer for future use.
Today I made a bad decision. A really, really uncomfortable decision. I'm hoping there are no long term side effects.
Today my little crew and I traveled to the city for my nephews 1st Birthday Party. It's a 5 hour round trip and you spend longer in than car than actually at your destination; these are the joys of living in the country!
It's a party so you want to look your best (unfortunately I'm no longer of an age when frilly party dresses are acceptable) so I decided to wear my sexy jeans.
What makes jeans 'sexy jeans' one might ask? It's quite simple:
They must be super, super uncomfortable.
They must cut off the circulation from your waist down and result in permanent redness across your hips.
You must need to lie down to do up the zip, and even then have to do an awkward bum jiggle to ensure that you’re not exposing your underwear.
Instead of walking, you must only be able to shuffle due to the lack of movement in the groin region; and
You cannot eat anything greater than a pea for fear of splitting the seams (so forget about bending over to tie your shoe laces).
Sexy jeans are also not great traveling pants. The prolonged sitting exacerbates the tingling in the toes and I am thankful that I have already used my ovaries, as I am not sure that they would be in working order anymore. On the plus side; my butt looked great and since changing into my beloved 'good' tracksuit pants, I have regained the sensation in my toes.
We women do many (stupid) things in the name of looking good (for further evidence feel free to peruse my shoe cupboard!) and I'm yet to work out if it is appreciated. So why do we do it? Who knows! What I do know is that after a day or night out in high heels, spandex granny pants or ovary destroying pants I can't wait to throw on the trackies and eat something over indulgent; like this Lemon Pistachio Meringue Pie.
This pie is a take on the classic Lemon Meringue Pie; a slightly more adventurous version without losing any of the delicious flavour. Pistachios are a perfect match for the lemon curd, however feel free to use any other nut meal that takes your fancy (for me it usually comes down to what I have I the cupboard). There's no need to bake the meringue (like a classic pie may) as it is infused with Lemon Curd... my weakness!!
LEMON PISTACHIO MERINGUE PIE
(Inspired by Christina Tosi of Mumofokos Milk Bar)
INGREDIENTS
1 Pistachio Pie Crust (see recipe below)
1 Serve Lemon Curd (see recipe below) (divide into 1 1/3 cup and 2/3 cup of curd)
2 Egg Whites
1/4 Cup Maple Syrup
INSTRUCTIONS
Place the cooled Pistachio Pie Crust on a serving plate and fill with 1 1/3 Cup of cooled Lemon curd.
The Curd may need to be gently whisked/stirred if it has become too stiff (this gives you another opportunity to look the deliciousness off the spoon).
Place the filled pie crust in the fridge to allow the curd to re-set for at least 30 minutes.
To make the meringue:
Place the egg whites in the clean bowl of a kitchen stand mixer with a whisk attachment.
Bring the maple syrup and 2 Tablespoons of water to a boil in a small saucepan over medium heat.
Whilst the maple syrup is reaching boiling temperature, begin whisking the eggs on medium until soft peaks are formed.
Slowly pour the boiling mixture down the side of the mixing bowl. DO NOT pour directly onto the egg whites as it may cause them to cook. You may need to turn the whisk to low to prevent hot burning splashes.
Turn the whisk to high and continue to whisk until the mixture has cooled and stiff peaks have formed (this will take 5-7 minutes).
Meanwhile; place the 2/3 cup of Lemon Curd in a bowl and stir to loosen the curd (it may have set in the fridge).
Gently fold the stiff meringue into the curd until the just combined.
Spread the meringue mixture on top of the pie and sprinkle with chopped pistachios.
Serve immediately, or store in the fridge.
This dessert is at its most impressive visually when served straight away as the meringue may collapse slightly; it will still be delicious!!
PISTACHIO PIE CRUST
INGREDIENTS
1/4 cup ground Pistachios (grind whole pistachios in a blender until they become a fine meal)
1/2 cup + 2 tablespoons Coconut Flour (available from health food and specialty stores)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 cup Coconut Oil, softened
1/4 cup Maple Syrup (you could substitute honey etc)
1 Egg
1 teaspoon Vanilla Extract
INSTRUCTIONS
Preheat oven to 175C/350F Grease/Spray a 20cm (8 inch) spring form cake tin or pie dish (a 22cm/9inch can also be used).
Mix the dry ingredients in a blender.
In a separate small bowl, whisk together the wet ingredients. Pour the wet ingredients into the dry, and blend until combined. A dough ball will form.
Roll the doughnut between 2 sheets of baking paper and trace a plate/tin bigger than tart tin. Gently place circle in tin. Use excess dough to ensure an even edge.
Alternatively, spread dough evenly in tin and up edges by hand (This is my method of laziest choice!).
Pierce the bottom of pie crust with a knife 4 to 5 times to prevent the dough 'bubbling'.
Bake for 15 minutes and then Cool completely.
If using a spring form tin, remove the crust and place on a serving tray. This may be more difficult if using a pie tin and you may choose to construct the pie and serve from the tin.
LEMON CURD
INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 cup Maple Syrup
Zest of 1 to 2 lemons (start with 1, increase depending on taste)
2/3 cup Lemon Juice
1/2 cup Coconut Oil (softened slightly)
1 3/4 teaspoons Gelatine
INSTRUCTIONS
Whisk the eggs, egg yolks, maple syrup, lemon zest and juice in a heat proof bowl until the mixture is well combined.
Place the bowl over a pan of simmering water. Do not let the bottom of the bowl touch the water.
Add the coconut oil 1 spoonful at a time. Whisk after each addition.
Only add the next spoonful once the previous one has combined.
Stir regularly.
This should take approximately 15 minutes. When done the mixture will be thickened and able to coat the back of the spoon.
Remove the bowl from the double boiler and allow to cool slightly as the gelatine blooms.
Sprinkle the gelatine over 2 Tablespoons of water. Allow to sit for 5 minutes.
Pour the curd and gelatine into a kitchen blender and blender until smooth (this can also be done using a hand blender).
Pour the curd into a bowl, cover with plastic wrap and store in the fridge.
Today is the first day of Winter here in Australia and, fittingly, I woke up to a rainy, cold miserable day. It's been the type of day when the sun never rises; it tiptoes behind the clouds all day, peaking out only once or twice to remind me what I'll be missing these next few weeks.
The beginning of winter also heralds the start of hot desserts and chunky, belly warming stews so it's not all bad. It's definitely not the weather for ice cream, slushies or fruit salad.
But what if you are craving a fruit salad fix? You want the potassium goodness of banana and you love the taste of berries... but it's just sooooo cold.
Here is your answer; Fruit Salad Muffins. Banana, Mandarin, Strawberries and Raspberries all packaged together in a tasty, healthy muffin.
Feel free to change the berries depending on what's in season, just be careful not to over mix the finished mixture as it will cause the muffins to become mushy.
FRUIT SALAD MUFFINS
Makes 8 muffins
INGREDIENTS
2 Tablespoons Maple Syrup
2 Eggs
1/2 Cup Milk(of choice)
2 Tablespoons Mandarin or Orange Juice
1/3 Cup mashed ripe Banana
1 teaspoon Vanilla Extract
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
8 small-medium sized Strawberries- diced
1/3 cup Raspberries (fresh or frozen)- other berries can be used instead
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Add the Raspberries and Strawberries and fold through the mixture.
Divide the mixture evenly into the muffin cases.
Bake for 30-35 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
Today the Universe provided for me. No, it wasn't a life-altering epiphany or a large sum of money. It was a vintage 3/4 length Red Leather Jacket in mint condition and it was in my size. The biggest gift from the Universe? it was only $20.
The boys and I went to the park this afternoon to feed the ducks and, for no reason, walked the back route to the post office. By chance we walked past a retro shop which happened to have a rack out the front. Nestled in the rack between some orange flares and a crocheted vest was the most amazing jacket the 70s ever made. It was meant to be mine!
Sometimes it's just by chance that you find something amazing.
Like when you have left over roasted pumpkin from last night’s Roast Pork and your new motto is to not waste food. When life gives you pumpkin, make these Pumpkin Spice Muffins!
PUMPKIN SPICE MUFFINS
Makes 8 Muffins
INGREDIENTS
1/3 Cup Maple Syrup
2 Eggs
1/2 Cup Milk(of choice)
1/3 Cup mashed Pumpkin (Roast pumpkin pieces in a moderate oven for 45 minutes then mash. Measure after mashing)
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
1 teaspoon Cinnamon
2/3 teaspoon Ginger
1/2 teaspoon Nutmeg
Dash Allspice
Dash Cloves
Optional; Pumpkin Seeds
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Scatter pumpkin seeds on top of each muffin if using.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
HAPPY MOTHERS DAY!
Nothing prepares you for being a Mum.
Not the dogs you get as 'pre-children'.
Not the kids of friends that you 'borrow' to road test your skills.
Not the countless Dr. Seuss books you read or even memorising the lyrics to the Wiggles.
Being a Mum is hard work.
Yep, it's rewarding, the best job on earth etc., etc. ... but it's also exhausting, frustrating and can be a lonely life. For some reason we (Mums) are not supposed to talk about the 'less than perfect' parts of motherhood; it's seen as ungrateful for the precious gifts we have been given. I don't think that's fair. We all have moans and groans about our day jobs, our partners, the choices that 'The Bachelor' makes; why should motherhood be any different? I actually think that airing our concerns and difficulties makes for a being a better mother. Let it out, get over it and move on!
No-one can make you feel as important and loved as a child.
The way they look at you; so innocently and without judgment.
The cuddles and kisses they impart without prejudice or hidden motives.
They love.
You love.
And I wouldn't have it any other way.
This Passionfruit Choc-Chip Layer cake is my Mother's Day gift to my self. It's inspired by Christina Tosi from Mumofuku Milk Bar. Christina is a creative dessert genius who is an experimenter and inventor in the kitchen; a passion that I share. I bought her book and excitedly found that could eat NOTHING in it! Nothing! Why excited you ask? You just paid good money for a book you can't use. I was excited because it has given me a chance to take Christinas ideas, flavour combinations and methods and put my own healthy spin on them. I'm sure my versions of her gluten and butter laden desserts are no where near as amazing as the ones served at Mumofuckus in NYC, but they are Gluten Free, Dairy Free, Paleo Friendly and Refined Sugar free which means I CAN now eat something from her cook book.
The Choc-Chip Cake is cooked in a baking tray and then cut into the desired sized circles to create a layer cake. The layer cake is constructed in a spring form tin. This is an important step as it helps to create the shape of the cake. Freezing the built cake helps to create stability in the layers and stop the layers from merging into each other. As the Curd uses Coconut Oil it will go very firm in the freezer; allow enough time for the curd to soften before serving.
The combination of Passionfruit and Chocolate is mind blowingly amazing. This cake is AMAZING! Don't be put off by all the elements. Each recipe is pretty simple and not time consuming at all.Make them ahead of time then construct the cake the day before serving.
Do it for a mum in need of some cake TLC!
PASSIONFRUIT CHOC-CHIP LAYER CAKE
CHOCOLATE CHIP CAKE
INGREDIENTS
6 Eggs, separated (best at room temperature)
1/2 Cup Maple Syrup
1 Tablespoon Vanilla Extract
1/2 Cup minus 1/2 Tablespoon Milk (of Choice)
1/2 Tablespoon Vinegar (or Lemon Juice)
3/4 Cup Coconut Flour
100 grams Chocolate chips (see recipe below)
INSTRUCTIONS
Preheat the oven to 175C/350F.
Line and grease a 32cm x 27cm baking tray (a similar size will be fine. Just make sure you'll be able to cut at least 1 3/4 circles out the size of the springform tin you will be using. The rest if the circles will be made from the left over cake).
If not already done so, make the chocolate and allow to set in the freezer for at least 30 minutes.
Place the egg whites into the clean bowl of a kitchen stand mixer fitted with a whisk attachment.
Whisk the egg whites on medium/high until soft peaks form.
Slowly add the maple syrup, 1 tablespoon at a time, until large peaks have formed,
Continue whisking on medium/high and add the vanilla extract.
Add the egg yolks, one at a time. Only add the next yolk when the previous one has been fully incorporated.
In a small bowl combine the milk and vinegar.
Whilst still whisking, pour the milk mix into the egg mixture.
In a separate bowl, lightly whisk the coconut flour and baking powder together. Ensure that the coconut flour has no lumps in it.
Turn the whisk to low and add the flour mixture. (If you keep it on high then you will most likely end up wearing the flour).
Once incorporated, return the whisk speed to medium/high to fully mix all the ingredients.
Gently stir in the chocolate chips by hand. Do not over mix as they will start to melt.
Pour the cake mixture into the prepared tin and bake for 18 minutes, or until cooked through.
Remove from oven and allow to cool in the tray.
CHOCOLATE
INGREDIENTS
1/4 cup Coconut Oil
1 tablespoon Maple Syrup
1/4 cup Cocoa
Optional; 1/2-1 teaspoon of Vanilla Extract (for a sweeter, less bitter, chocolate)
INSTRUCTIONS
Over a very low heat, melt the Coconut oil in a saucepan.
Add the maple syrup and stir
Add the cocoa and whisk to combine.
Allow to thicken slightly, but DO NOT boil or over heat (as this causes the coconut oil to separate).
Place in lined dish and freeze until set (approximately 30 minutes)
Store in the freezer.
CHOCOLATE CRUMBS
Makes 1/4 Cup
INGREDIENTS
1/4 Cup Almond Meal
1 Tablespoon + 1/2 teaspoon Arrowroot
1/3 Cup Cocoa
1 1/2 Tablespoons Maple Syrup
1/2 Teaspoon Salt
1 Tablespoon Coconut Oil, melted
1/2 teaspoon Vanilla Extract
INSTRUCTIONS
Preheat the oven to 150C/300F.
Line and grease a baking tray.
Combine the almond meal, arrowroot, cocoa, maple syrup and salt in a bowl of a kitchen stand mixer and mix on low until mixed together (alternatively do this by hand and use your strong biceps).
Add the coconut oil and mix until combined.
The mixture will form small clumps, similar to a crumble mixture, rather than a normal doughy mixture.
Spread the mixture over the baking tray and bake for 15-20 minutes, or until crispy (but not burnt!).
Allow the crumbs to cool on the tray. Break up the crumbs into small pieces if they have stuck together. Wait to cool completely before using.
Store in an air tight container if not using straight away.
PASSIONFRUIT CURD
Makes approximately 2 cups (this recipe only uses 1 1/2. Devour the left overs yourself!)
INGREDIENTS
3 Eggs
2 Egg Yolks
1/2 Cup Maple Syrup (Honey could be substituted but I haven't tried it)
2/3-3/4 Cup Passionfruit pulp (fresh is best-the canned stuff contains loads of sugar)
1/2 Cup Coconut Oil, softened (not melted)
1 3/4 teaspoons Gelatine
INSTRUCTIONS
Place the eggs, egg yolks, maple syrup and passionfruit pulp in a heat proof bowl and whisk by hand until combined.
Bring a saucepan of water to a simmer then place the heat proof bowl over the saucepan.
Make sure the bottom of the bowl doesn't touch the simmering water.
Warm the curd mixture gently and add the coconut oil 1 spoonful at a time, whisking each spoonful in and only adding the next spoonful once the previous has been whisked in.
The coconut oil may look to separate so continue to whisk until the mixture thickens.
Whilst the curd is still warm; sprinkle the gelatine over 2 Tablespoons of water.
Allow the gelatine to 'bloom' (i.e. leave to sit for 5 minutes).
Stir the gelatine into the warm curd until dissolved.
Using a food processor or hand blender, blend the curd until smooth.
Allow the curd to cool before using.
The cooled curd may need to briefly whisked to make it spreadable.
Store the curd in the fridge.
CHOCOLATE CREAM
INGREDIENTS
1 can Coconut Cream (400ml Can), can opened and left in the fridge overnight
2 Tablespoons Cocoa
1 1/2 Tablespoons Maple Syrup
2 teaspoons Vanilla Extract
INSTRUCTIONS
Remove the can of coconut cream from the fridge and spoon out the thickened cream from the top of the can into a kitchen stand mixer bowl fitted with a whisk attachment (or use a hand blender). This should measure approximately 1 1/2 cups of unwhipped cream.
Discard the watery remains from the can.
Add the maple syrup and vanilla extract and whip until thick (allow between 5-10 minutes).
Shift the cocoa over the cream and whip until incorporated.
Store the cream in the fridge.
The cream will thicken in the fridge.
CONSTRUCTION
INGREDIENTS
1 Passionfruit
Left over Chocolate Crumbs and Chocolate for decoration
INSTRUCTIONS
This cake can be constructed in either a 5 or 6 inch springform cake tin. I have used a 6 inch tin.
Take the bottom of the chosen tin and cut 2 circles from the choc-chip sheet cake. Make sure at least 1 of the circles is complete. The scraps will be used to complete the 2nd circle (if needed) and form the 3rd, bottom layer.
Take a 6 or 5 inch spring form tin and line the bottom with baking paper. Line the sides of the tin as well, ensuring that the paper goes above the level of the tin edges (you can always add the 2 layer if needed during construction). Make sure the paper is greased.
Using the scraps of the cake, press the pieces into the bottom of the cake tin to fill the bottom of the spring form tin. It won't look pretty but it doesn't matter as there will be 7 layers on top and it will never be seen.
Take the pulp from 1/2 a Passionfruit and spread evenly over the cake.
Spread 3/4 Cup of Passionfruit Curd evenly over the cake to the sides if the tin.
Sprinkle 1/2 the Chocolate crumbs over the curd.
Place the cake in the fridge for 30 minutes to allow the curd to set (this prevents the Chocolate cream from spreading into the Curd).
Spread 1/2 a cup of Chocolate cream evenly over the Curd to the sides of the tin.
Place a piece of cake on top of the chocolate cream (keep the best circle of cake for the top layer).
Repeat the process again as above.
Place the best circle of a cake on top of the Chocolate cream and spread the remaining Chocolate Cream on top; smoothing it out.
Sprinkle some Chocolate and Chocolate Crumbs on top of the cake for decoration.
Place the cake in the freezer for a minimum of 5 hours (you can leave it there for up to 1 day). This helps to set the layers of the cake.
Remove the cake from the freezer and allow it to defrost either in the fridge or at room temperature (not if it's a hot day) for at least 5 hours. Because the recipe uses Coconut Oil (instead of butter) it will freeze hard and may take longer to defrost. If you have time, allow more than 5 hours if you plan to defrost the cake in the fridge.
Slice the cake into pieces and serve.
Store the cake in the fridge after serving.
I challenge the promoters of todays 'fun run' to show me why it shouldn't be changed to an 'un-fun run'. Sure, crossing the finishing line was rewarding; being passed on the final stretch by a 12 year old girl was less so. Making it to the top of the hill was an achievement; getting there caused some gluteal tightness that I'm sure to feel tomorrow (this is also known as 'can't get myself off the couch butt pain'). Going down the hill was super fast; only I looked like a demented horse as I tried to not fall flat on my face. Actually, it was a little fun but mostly challenging. A 'Challenge Run' probably won't get you as many entries as a 'Fun Run' will though.
Today's hill run was my 3rd Fun Run for the year. I tend to judge an event not on the course (although I guess that is important) but on the quality of their T-shirts (today's was ok; best so far, whilst not a fun run, is Spartan), the medals (or lack of for the past 2 runs), the post run hydration and food options (please; just give me water. Who in their right mind wants a beer after running their guts out?) and the fanfare as you cross the finish line. I mean, after running that long you want at least a flag and someone to give you a cheer as you collapse across the finish line. Strangers, family; it doesn't matter!
What would make my Fun Run Day would be one of these Banana Honey Muffins as I crossed the finish line. Bananas for muscle recovery honey for refueling the depleted energy stores and nutty protein to rebuild.
These Banana Honey Muffins are probably the simplest thing on my blog to make. No appliances needed, no fancy ingredients and no nasties! Simple, tasty Banana Honey Muffins. 4 year old H and I decided to make them for his friend Henry, whose favorite lunch is a honey sandwich. They are a muffin version of the honey cakes that are used as currency on the 'Bananas and Pajamas'... but that opens up a philosophical question for all the preschoolers out there. Would B1 and B2 eat Banana Honey Muffins, or is that cannibalistic?
Banana Honey Muffins are a great snack treat, breakfast on the run or warm them up and serve with whipped cream (link) for a winter dessert.
BANANA HONEY MUFFINS
Makes 8 Muffins
INGREDIENTS
1/3 Cup Honey
2 Eggs
1/2 Cup Milk(of choice)
1/3 Cup mashed Banana (approximately 1 medium Banana but measure to be sure)
1 Cup Almond Meal
4 Tablespoons Coconut Flour
1 Tablespoon Baking Powder
INSTRUCTIONS
Preheat the oven to 175C/350F
Line a muffin tray with 8 muffin cases and lightly grease each one.
Put all the wet ingredients into a small bowl and whisk together lightly by hand.
In another bowl, put all the dry ingredients and whisk together lightly by hand.
Pour the wet ingredients into the dry ingredients bowl and stir until combined.
Do not over mix as the muffins will turn out tough.
Divide the mixture evenly into the muffin cases.
Bake for 27-30 minutes or until cooked through.
The tops will go light brown and a little crunchy when done.
Allow the muffins to cool in the tin before removing.
Store in an airtight container.
It's very easy to tell when my 2 little boys are being cheeky. Aside from the giggles and smirking they each have their own 'signature move'.
4 year old H, with his wild blonde curls, has a dimple on his cheek the size of a crater which lights up when he knows his doing something a bit mischievous.
2 year old S has developed his own move that we have dubbed 'crazy eyes'. He stoops his head, furrows his brow and rolls his eyes from side to side. It's a sure sign that he has gone just a little bit loco!
Me; when I'm being cheeky I get the giggles. My giggles are not the most attractive of features. They're more piggish than girlish...yep I'm a snorter and not a quiet one! When I laugh and snort it causes everyone around to laugh too. I know they're laughing at me rather than with me, but at least they're having fun! I can't tell a joke to save myself so my snort is my punch line.
You won't need a punch line with this Chocolate Banana Bread. You may need a 2nd serving, or some whipped cream or jam. It's moist, Chocolatey and healthier than your average Chocolate Banana Bread. Sweetened by dates, it's Processed Sugar Free and Gluten Free and it's Paleo friendly. You can make this Chocolate Banana Bread when you have sure ripe bananas and freeze it for up to 1 month.
CHOCOLATE BANANA BREAD
Makes 1 loaf
INGREDIENTS
1/2 Cup Dates
1/4 cup Boiling Water
dash Bicarb Soda
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract
270 grams mashed ripe Banana (approximately 2 1/-2 to 3 Large Bananas)
3 Eggs
1/2 cup Coconut Flour
3/4 cup Almond Meal
1/4 cup Cocoa
3 teaspoons Baking Powder
1 teaspoon Bicarb Soda
dash of Salt
2 Tablespoons Milk (Coconut, Almond etc)
INSTRUCTIONS
Preheat the oven to 175C/350F
Grease and line a 20cm (8 inch) x 10cm (4 inch) loaf tin.
Place the dates into a small bowl and covering with the boiling water and add the dash of bicarb.
Allow to sit and soften for at least 30 minutes.
Add the date mixture and the male syrup to a blender and mix until a purée forms.
Place the eggs into the bowl of a kitchen stand mixer and beat on high until fluffy (about 5 minutes).
Add the purée mix and continue to beat on medium. Add the vanilla extract.
Add the bananas to the blender and pulse (alternatively do this with a masher or fork). I like to have mine mainly gooey with a few chunks left in.
Add the bananas to the mixing bowl and beat on medium until well combined.
In a separate bowl sift the dry ingredients together.
Fold the dry ingredients into the mixing bowl, being careful not to over mix.
Add the milk and stir through gently.
Pour the mixture into the prepared tin.
Bake for 55-60 minutes, or until cooked through.
Depending on the reliability of your oven it may pay to start checking at 50 minutes.
Allow to cool in the tin before slicing.
I joined a gang.
I hope it’s the cool gang because at school I didn’t have a Sportsgirl t-shirt or tartan shorts which meant I was in the lower portion of the social hierarchy. So far I don’t know of any dress codes, other than maybe an apron.
I joined the Daring Bakers. It’s a community of bloggers from around the world who, each month, are ‘dared’ to make, recreate and personalize a recipe from another member. Awesome group - now to healthify a recipe!
The April Daring Baker’s Challenge was hosted by Wolf of Wolfs Den. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world. I chose the German Easter Bread as my base recipe and tried to traditionalize it. I had already made Hot Cross Buns, which are about as traditional as we get here in Australia at Easter (besides the Chocolate Bilby), so I borrowed the flavors of the hot cross bun and made a Gluten Free, Dairy Free, Professed Sugar Free, Paleo Friendly Fruit Loaf.
Now I know this tasted good as my husband, who detests nuts in baked goods, scoffed it down quicker than the time it took for the popular girls at school to tell me my overalls looked ugly (in hindsight they were right but I thought I looked cool at the time). Spice things up with some Sugar Free Jam or Whipped Cream and make a fancy afternoon tea.
This recipe, just like the Hot Cross Bun, uses yeast. I know, without the gluten using yeast seems pointless but it does change the texture of the dough hence I still preserver with the waiting and the rising! I also created a flour mix to use in this recipe which is made from Coconut Flour, Almond Meal and Arrowroot. I have always found, when Gluten Free Bread and Loaf baking, that having a variety of flours produces a much more ‘normal’ baked product than using 1 flour by itself. You’ll be seeing this mix again soon in other recipes.
FRUIT LOAF
Makes 1 fruit loaf (approximately 16 pieces)
Adapted from German Food
INGREDIENTS
1 cup dried Mixed Fruit (Sultanas or Currents could also be used)
¼ Cup Slivered Almonds
1/3 Cup Milk (of Choice)
Flour Mix:
½ Cup + 1 Tablespoon Coconut Flour
1 Cup Almond Meal
¾ Cup Arrowroot
Sponge:
¼ teaspoon Yeast
2/3 Cup Cold Milk (of Choice)
Dough:
2 Tablespoons Maple Syrup
1 egg
½ Teaspoon Salt
2 Tablespoons Apple Sauce (see recipe below)
1 Teaspoon Lemon Zest
1 teaspoon Orange Zest
1 teaspoon Yeast
½ teaspoon Vanilla Extract
1 teaspoon Mixed Spice
1 teaspoon Cinnamon
Dash of Nutmeg
Glaze:
2 Tablespoons Maple Syrup
2 Tablespoons Water
1 Tablespoon Gelatine
INSTRUCTIONS
Place the dried mixed fruit in a bowl and cover with water and let them soak. Soak the almonds in the milk. Drain both well before using (see below) after 1 hour.
Sift the Flour mix ingredients together in a mixing bowl and gently whisk until well combined. This will be used in 2 parts to the recipe.
Mix ½ the Flour mix and the other sponge ingredients (yeast and milk) together until it forms a ball. Do this using a kneading hook on a Kitchen stand mixer or by spoon/hand in a bowl. The dough will be soft and sticky, but have come together to form a ball shape.
Leave in the bowl, covered and at room temperature (or in a warm place if a cold day) for 2 hours. This dough is called the sponge.
After 2 hours place the sponge (as made above), the remaining flour mix, maple syrup, egg, salt, apple sauce, zests, yeast, vanilla extract and spices in a bowl and mix until combined. This can be done using a dough hook on a Kitchen Stand Mixer or by spoon/hand. Add in the drained mixed fruits and nuts.
Knead for a few minutes by hand on a well greased surface. The dough will be quite sticky but try not to add any additional flour. It will be sticky and not easy to knead like ‘normal bread’.
Form the dough into a mound shape and place on a lined and greased baking tray. Let the loaf rest on the table for 45 minutes.
Turn oven on to 175C/350F and place a large, empty baking tray in the bottom of the oven.
Before placing the dough in the preheated oven, use a sharp knife to score the top and make a large X shape. This should be a surface marking and not go deep into the dough.
Fill the empty baking tray with boiling water, and place the loaf in the oven and cook for 35 minutes (this is called ‘cooking with steam’).
After 35 minutes cover the loaf with foil and continue cooking for another 20 minutes (total bake time is 55 minutes). If the bottom pan has become empty refill it with boiling water.
Just before the Fruit Loaf is cooked, place all the ingredients for the glaze in a saucepan and bring to a boil.
As soon as the fruit loaf is removed from the oven, brush/pour the boiling glaze evenly over the loaf.
The Fruit Loaf can be eaten warm or cold and is delightful for afternoon tea when served with Jam and Cream. The X mark in the top can help divide the loaf into pieces (I cut each quarter into 4 pieces so had 16 in total).
APPLE SAUCE
This recipe makes much more than needed for the Fruit Loaf so keep it in the fridge for up to 3 days or freeze the left overs.
INGREDIENTS
4 Apples (medium size), peeled and cut into small pieces
3/4 cup Water
INSTRUCTIONS
Place the apples and the water in a small/medium sized saucepan.
Cover the saucepan with a lid and bring to the boil over a medium/high heat
Reduce the heat to medium and simmer for 8 minutes, or until the apple is soft.
Mash or puree apple (retain the water in the sauce).
Store in the fridge for up to 3 days or freeze.
