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.
There comes a time in every child's life when friends become more popular than parents.
I'm not talking about the time when your child becomes embarrassed to be seen with you (I'm hoping I've still got a few more good years left before my bogan outfits become a social no go!). I'm talking about when they choose to play with other kids rather than you.
When they no longer choose you.
Sure, they still come to you when they're hungry, bleeding or want to watch Peppa Pig, but you are no longer the play mate of choice. Their words, their clothing choices, the pretend people they talk to are all influenced by other people. Maybe even people who don't wear tracksuit pants or watch reality TV.
It means my babies are growing up and no longer need their Mummy.
Tears.
Many, many tears.
So what's a Mummy without a playmate to do?
Bake cookies.
Eat cookies.
Run lots to burn off cookies.
These 'Lemon Butter' Cookies use the vegan 'Lemon Butter' from the other day. They have only a few ingredients and are so simple to make. They are a soft and chewy cookie that are full of lemon and coconut flavour. They are also Gluten Free, Dairy Free, Refined Sugar Free and Paleo friendly. So, they are pretty much baked little lemon gems!
LEMON BUTTER COOKIES
Makes 10 Cookies
INGREDIENTS
1 Cup 'Lemon Butter' (at room temperature)
1 Egg (small or medium size)
1 teaspoon Bicarb Soda
2 teaspoons Maple Syrup or Honey
Optional; extra Lemon zest if desired.
INSTRUCTIONS
Preheat the oven to 175C/350F.
Grease and line 2 baking trays.
Place all the ingredients in a mixing bowl and stir until fully combined.
If your biceps are a little on the small side, use a blender to combine the ingredients instead.
Place spoonfuls of the cookie dough on the baking tray and flatten slightly.
Allow adequate space around the cookies in case of spreading.
Bake the cookies for 10-12 minutes (10 for soft cookies, longer for crispier but be careful not to burn them).
If using 2 trays cook them separately, otherwise the cookies on the lower shelf will not cook properly.
Allow the cookies to cool on the tray before eating.
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 seal-able container/jar.
The Lemon Butter will need to be at room temperature when using as a spread or in a cookie/doughnut recipe.
Not everything in my kitchen goes according to plan. You only see the successes; there are many interesting versions along the way.
For example: I was making a Pecan Brittle the other day but didn't let it set long enough before I blended it to make crumbs. Instead of crunchy, toffee nut crumbs I got a gooey ball of unidentified nuttiness (perhaps some might say that is my personality!). As I am determined to not waste food I decided to turn this disaster into Pecan Pie Cookies. The mixture tasted right... but when they came out of the oven the cookies had 'melted' and I was left with a nut 'leather' (that's the only way I can describe it; a protein version of a fruit leather roll up). I thought I had struck accidental genius gold... But alas no. I had baked something that had the ability to pull out tooth fillings with a single bite. It was binned and I chalked it up to a learning experience.
This 'Lemon Butter' did not start out its life with the intention off being a vegan butter option but sometimes when life gives you lemons you find a way to make it taste great! This 'Lemon Butter' is a Vegan and Paleo version of a lemon butter spread. It uses blended cashews and coconut to make a smooth paste which is flavoured by a lot of lemon juice and zest. Spread it on Banana Bread or use it on top of Carrot Cupcakes as a tasty frosting or, as 4 yo H has been doing, eat it by the sneaky spoonful.
I have become quite obsessed with nut butters lately and all the ways you can use them. This 'Lemon Butter' is essentially a flavoured nut butter and later this week I'll show you some tasty ways to use it!
LEMON 'BUTTER'
(Vegan, Paleo)
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 seal-able container/jar.
The Lemon Butter will need to be at room temperature when using as a spread or in a cookie/doughnut recipe.
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.
I think Cookies might be the new cupcake. A big call, I know. I have been on a cookie fix lately; weird ones, normal ones and now ones with an uninviting name.Cookies are quick to eat, they're so easy to adapt the flavours and who doesn't love a cookie break?
These Compost Cookies are also known as Garbage, Left Over or Rubbish Cookies. I think they all sound a bit ick; thankfully the cookies taste amazing so you'll soon forget the gross name. Compost Cookies are a great way to use left overs and odds and ends from the cupboard. Don't have sultanas? Use Raisins, Craisins or Dates. Maybe switch in Dried Apricots, Pecan Nut Brittle or white chocolate. The possibilities are endless!! And tasty!
COMPOST COOKIES
Inspired by Christina Tosi from Momfoko Milkbar
INGREDIENTS
112 grams Avocado (approximately 1/2 cup or 1 small-medium avocado but measure to be sure)
1/2 Tablespoon Honey
1/3 cup Maple Syrup
1/2 Egg (I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe)
1/2 teaspoons Vanilla Extract
3/4 Cup Almond Meal
1/3 Cup + 1 Tablespoon Arrowroot
1/4 teaspoon Baking Powder
Dash Bicarbonate
1/2 teaspoon Salt
Add ins: (swap according to what's in your cupboard)
1/4 Cup Almond Brittle (see recipe below)- break into small pieces using a food processor or by hammering
50 grams Chocolate Chips (see recipe below)
1/4 Cup Desiccated Coconut
1/4 Cup Sultanas
INSTRUCTIONS
If not already done so make the Almond Brittle and Chocolate chips.
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the egg and vanilla and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
Add the dry ingredients (except for the add ins) and mix on low until just combined.
Stir in the add ins by hand (not literally with your hand; but not by the mixer) being careful not to over mix.
Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 8-9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
Preheat the oven to 190C/375F
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside.
ALMOND BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup Almonds, halved
Optional, dash of Salt
INSTRUCTIONS
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the almonds, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
Sprinkle with salt if you wish.
To fasten the process the brittle can be placed in the fridge.
CHOCOLATE
INGREDIENTS
1 1/2 Tablespoons Coconut Oil
1/2 tablespoon Maple Syrup
1 1/2 Tablespoons Cocoa
Optional; 1/2 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)
To make into chips; place the chocolate in a zip lock bag and break up using a hammer, rolling pin or your large feet.
Store in the freezer.
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.
I had a movie montage moment this morning.
I was out for my morning run (I much prefer to call it running as jogging makes me think of pink leotards in the eighties... I'm marginally cooler than that!) and 'Fighter' by Christina Aguilera came on.
For some reason I actually listened to the lyrics (rather than just thinking how much I hate the skanky film clip) and found myself reflecting on how much I have grown and changed over the past 18 months.
I am faster.
I am stronger.
I am fitter.
I am focused.
And these changes couldn't have come without the bad times. Sometimes you have to hit rock bot-tom to change, grow and shine. So, as I was pounding the pavement in my full length Lycra I gave thanks to those who helped me get to the place I'm in today.
Thank you to the bullies.
Thank you to their enablers.
Thank you to the media.
Thank you to the ill-informed judgmental strangers.
You have all helped me to realise that there is much, much more to life than your issues, your personal agendas and your insecurities. It was never about me; I am ok. I was not the problem but I was a casualty and that will never be ok.
Thank you to my family.
Thank you to my friends and colleagues.
Thank you to the people I've never met who showed me, and others, support and love when it felt that there was no one out there who cared.
You have all helped me to realise that there is good out there and that there is more in life to appreciate, to enjoy and to put your energy towards.
So, as I was movie montaging in my Lycra I discovered that I am stronger than yesterday (I also had old Brittany on my playlist) and that the future will be what I want it to be. No one else will ever make me feel like that again because now I am a fighter.
These Peanut Butter Cookies are a bit like me; tough on the outside, gooey in the middle and a little bit nutty. They are an adaptation of the Peanut Butter Cookies from Mumofuku Milk Bar. I have made them gluten free, dairy free and refined sugar free and so so sooooo tasty.
I have made a Peanut Brittle to sweeten the cookies slightly and give them an extra crunch. With-out the brittle they are not quite there... the extra crunch is so worth the effort.
PEANUT BUTTER COOKIES
Makes 9-10 cookies
INGREDIENTS
85 grams Avocado (approximately 1/3 cup or 1 small avocado but measure to be sure)
1/3 cup Maple Syrup
1 Tablespoon Honey
1/2 Cup Peanut Butter (I used all natural crunchy but smooth would work also)
1 Egg
1/2 teaspoons Vanilla Extract
3/4 Cup Almond Meal
1/3 Cup + 1 Tablespoon Arrowroot
1/4 teaspoon Baking Powder
Dash Bicarbonate
1 teaspoon Salt
1 recipe Peanut Brittle (see recipe below)
INSTRUCTIONS
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the peanut butter, egg and vanilla and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium high for 3 minutes.
Add the dry ingredients (except for the peanut brittle) and mix on low until just combined.
Break the peanut brittle into small pieces. This can be done by pulsing the brittle in a blender or placing the brittle in a bag and hammering with a rolling pin (I have been known to use the jumping method as well!).
Stir in the Peanut Brittle Pieces (not literally your hand; but not by the mixer).
Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9-10 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle and flatten the tops.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
Preheat the oven to 190C/370C
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
The cookies are best eaten fresh but can be stored in an airtight container for 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside with crunchy peanut pieces in every bite. Oh yeah they're amazing!
PEANUT BRITTLE
INGREDIENTS
1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/4 Cup Peanuts, skins removed
INSTRUCTIONS
Prepare a split-mat (a silicon baking mat) or line a baking tray with baking paper and grease.
Place the maple syrup and honey in a small saucepan and bring to a rolling boil over medium heat.
Simmer the mixture over a medium heat until it turns a golden colour.
The mixture will need to be stirred continuously to prevent it sticking to the bottom of the saucepan and burning.
Take the saucepan off the heat and immediately stir in the peanuts, ensuring the nuts are coated in the mixture.
IMMEDIATELY spread the coated nuts over the prepared mat/tray and allow to cool completely.
To fasten the process the brittle can be placed in the fridge.
Break in large pieces and serve.
Can be served at room temperature.
I feel like my head is about to explode with over dramatisation!
It must be getting close to the end of the TV season as both my favourite shows have just dropped bombs that I didn't see coming. Despite my screams at the TV and excessive hand gestures, no one listened to me as I tried to warn the hero of his impending murder and the princess of her foolish mistake. They just went on their way getting killed and falling into booby traps.
Do the script writers know what they're doing with my emotions and sanity? I mean, for the next week now I'll be stressing over whether Regina returns to her evil ways and if David is really still alive. Maybe this is why books are better than TV. You don't have to wait a week to find out what happens in the next chapter, you just turn the page.
I think I should just stick to watching simpler shows where I don't become over invested and somewhat obsessed (so who really is A?!). Surely Big Bird would never double cross Ernie, who was actually in cahoots in Abby after being secretly blackmailed by Bert; 'Days of our Sesame Street' ? You can always rely on Sesame Street for some clean fun and hilarious celebrity cameos.
These Chocolate Chocolate Cookies are just as the Cookie Monster intended; crispy on the outside with soft, chocolatey goodness on the inside.
They are also a little bit weird (how unusual for one of my recipes!). Avocado replaces the butter and the maple syrup and honey give the cookies sweetness. The combination of the 2 sweeteners cannot be changed; it helps to give the cookies a crispness and the perfect flavour balance.
This is (yet another) recipe adapted from Christina Tosi of Mumofokos Milk Bar. Her attention to detail and technique is what makes her recipes so successful.
So when the recipe says beat it for 7 minutes, beat it for 7 minutes! I know, it's boring and takes so long. Set your timer and walk away. Check your email, update your Facebook status to "waiting for #cookies", paint your house; just don't stop the cookie magic in action.
These Chocolate Chocolate Cookies are Gluten Free, Dairy Free, Refined Sugar Free and Paleo friendly. I have only used 1/2 an egg in this recipe. This is a matter of waist line control! This recipes bakes 9 cookies, which will last about 9 minutes. If you want to use a whole egg make 18 cookies, otherwise use your left over egg in an omelette.
CHOCOLATE CHOCOLATE COOKIES
Inspired by Christina Tosi from Mumofucko Milkbar
INGREDIENTS
112 grams Avocado (approximately 1/2 cup or 1 small-medium avocado but measure to be sure)
1/3 cup plus 1 Tablespoon Maple Syrup
1 Tablespoon Honey
1/2 Egg (I know this sounds weird but I couldn't eat 18 cookies myself. If you can double the recipe)
1/2 teaspoons Vanilla Extract
1 Tablespoon Cocoa
1 Tablespoon Coconut Oil, melted
2/3 Cup Almond Meal
1/3 Cup Arrowroot
1/2 Cup Cocoa
1/2 teaspoon Baking Powder
Dash Bicarbonate
3/4 teaspoon Salt
1/4 Cup Chocolate Crumbs (see recipe below)
INSTRUCTIONS
If not already done so make the Chocolate Crumbs.
Place the avocado, maple syrup and honey in a blender and blend for 3 minutes.
The mixture will be silky smooth and an odd green colour.
Transfer the green mixture to the bowl of a kitchen stand mixer with a paddle attachment.
Add the egg, vanilla, 1 tablespoon cocoa, coconut oil and beat for 30 seconds.
Scrape down the edges of the bowl and then beat on medium/high for 7 minutes.
Add the dry ingredients (except for the chocolate crumbs) and mix on low until just combined.
Stir in the Chocolate crumbs by hand (not literally with your hand; but not by the mixer).
Line 2 baking trays with baking paper and grease.
Using an ice cream scooper, or a 1/4-1/3 cup measure, make 9 mounds of cookie dough over the 2 sheets. Do not place the cookies too close to each other.
Using your fingers or the back of a spoon, shape each mound into a circle by flattening the top.
Cover each tray with plastic wrap and place in the fridge for a minimum of 1 hour (can be left for up to 2 days).
Preheat the oven to 190C/375F
Place 1 tray of cookies in the oven and bake for 18 minutes.
Remove and allow the cookies to cool completely on the tray.
Bake the other tray of cookies next. (Don't bake the 2 trays at the same time as the bottom tray will not get crispy on top)
The cookies are best eaten fresh but can be stored in an airtight container for up to 4 days...good luck not eating them all at once! They are crispy on top and soft on gooey on the inside...just as Cookie Monster intended!
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.
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.
