Simple egg slice

This is such an easy way to get in some extra veggies. It’s fast to make, really flexible and works well to use up veggies that might otherwise be past their best.

It does contain egg so this is not a meal that we can eat as a family … but the biggest little one loves to take it in his lunchbox and I like it on standby in the freezer for days when I’m really rushed and need to grab something to take to work for breakfast.

  • 7 eggs
  • 1/4 cup good olive oil
  • 1 cup flour (spelt or GF)
  • 1.5 tsp GF baking powder
  • 1/2 cup nutritional yeast
  • 3-4 cups chopped/grated veggies*
  • 1/3 cup hemp seeds (optional)
  • pinch of salt and pepper

*We use up what we have in the fridge. Mostly it is a mix of carrots, zucchini, corn, capsicum, tomato, sometimes asparagus and sliced mushrooms

Place flour, nutritional yeast, baking powder, salt and pepper in a large bowl and use a whisk to combine evenly.

Add in grated/chopped veggies and seeds.

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Fold through veggies and seeds so that they are evenly coated in the flour mix.

In a separate bowl, beat together the eggs and the oil.

Pour the wet mix into the veggie mix and fold through until there is no dry flour visible.

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Pour into a lined baking dish, smooth out and place into a preheated moderate oven for about 40 minutes or until cooked through.

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Eat warm, or slice and freeze.

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Serves 8

Enjoy 🙂

 

Chicken, black bean and carrot burgers

Building your own burger is always a fun, messy, dinner.

Mostly we go with a veggie burger patty but we mix it up sometimes with this chicken burger.

The beans and carrots work to bind the patty without egg and they also mean you can spread the meat further and significantly boost your fibre intake too.

  • 4 large chicken thighs, boneless and skinless
  • 420g tin black beans, drained and rinsed
  • 2 medium carrots
  • 1 tsp fresh chopped thyme
  • 1 tbsp coconut aminos
  • 1/2 cup nutritional yeast
  • 1/3 cup hemp seeds
  • olive oil to cook

Chop and steam the carrots until they are soft.

Place the chicken thighs in your food processor and process until chicken is evenly minced (speed 5, 10 secs)

Add in beans and carrots then aminos and thyme. Process further until well combined (speed 4, 10 secs)

Add in the nutritional yeast and hemp seeds and process until just combined. (Speed 4, 5 secs)

If you have the time pop the mixture in the fridge for half an hour before you make patties. It will help them hold together better when you cook them.

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Ready for the frying pan

Form heaped tablespoons of the mixture in to patties and place into a hot, greased pan.

Cook until golden on one side, then flip and cook on other side until cooked all the way through.

You can also spray with a little olive oil and bake in a 200C oven for about 20 minutes, flip them over and cook for a further 10 mins or until cooked through (keeps the stove top much cleaner! 🤣)

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Serve on your bread of choice with your favourite burger toppings.

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He likes his with pineapple, tomato, capsicum, lettuce, cheese and egg. The lot!

I like a leftover patty on its own topped with avo for lunch.

Makes about 12

Enjoy 🙂

Grilled Mango Crumble

Fruit based desserts are my favourite!

I love chocolate and sweets as much as the next person but there is something about the amazing natural sweetness and huge variety in fruit which makes it such a delight… And when you can pick the fruit from your own backyard it is so much the sweeter!

We picked our first backyard mango for the season a couple of days ago and I wanted to do somethinga little special with it. I guess this is like a faster, deconstructed version (MasterChef come at me 🤣) of my favourite apple and berry crumble

  • 2 tsp vegan butter melted/light tasting oil
  • 1/3 cup rolled oats OR shredded coconut
  • 1/3 cup puffed rice OR GF rice bubbles
  • 1/3 cup almond meal OR plain flour of choice
  • 1 tbsp coconut sugar
  • 1/2 tsp extra coconut sugar
  • 1/3 cup mixed pumpkin and hemp seeds
  • 1 tsp ground cinnamon/mixed spice
  • 2 large fresh mango cheeks
  • Yoghurt of choice (dairy and coconut both work well with the flavours)

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Mix together all dry ingredients and stir through melted butter until well combined.

Tip into a medium hot frying pan, and toast, stirring regularly, until golden brown and crunchy. Then remove from the heat.

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‘hedhehog’ your mango cheeks by scoring deeply in a grid pattern, down to the skin, but not through.

Hold the edges of the mango and push up in the middle to pop up the squares.

Sprinkle each with 1/4tsp of coconut sugar.

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Place mango under a hot grill. Watch it carefully! Allow the sugar to melt and start to caramelize. This only takes a few minutes.

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Remove from oven, top with crumble mix and serve with a dollop of natural yoghurt.

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Serve immediately.

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Enjoy 😊

Frozen yoghurt ice creams

I don’t remember any family from my childhood that didn’t have Tupperware icy pole moulds!

There are loads of different moulds you can buy now, but whichever you choose to use, they are fabulous for making simple, healthy, tasty, waste free desserts.

This recipe is very flexible. Make it more or less creamy depending on the amount of yoghurt you use. It’ll be less ice creamy and more of an icy pole if you leave out the banana and switch to other fruit.

In our freezer we had a heap of mango left over from a self picking expedition where we went slightly (*understatement!) overboard! And then we had 2 bunches of our homegrown bananas ripen very quickly so we’d peeled and frozen them too. So when we were after dessert these were a no-brainer!

  • 4 mango cheeks, frozen or fresh (tinned peaches or apricots are a great alternative here)
  • 2 medium frozen bananas
  •  approx 400g of yoghurt of choice (dairy, soy, coconut and almond all work well)
  • Optional: 1 tbsp honey or maple syrup

Put everything in a high powdered blender/bullet/thermo machine and blitz until very smooth. If you’re using a thermo machine, make sure you drop frozen chunks of fruit through the top on to already spinning blades. Start at Speed 4 and then work up to 8 for a smooth finish.

Pour into your moulds. This quantity fills 12 of the Tupperware moulds pictured.

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Stick in the freezer for 4 hours, or until frozen.

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Enjoy!

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P.S. Our Dairy and soy yoghurt recipe is linked above, but if you can have tree nuts, and you want yo buy your yoghurt, we have recently found a GF, DF almond milk yoghurt that is really yummy

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Simple Cinnamon Granola

Mmmmmm granola. Fabulous crunchy texture that adds interest to breakfast.

It is so versatile and you can really load it up with great stuff to boost your fats and protein – nutrients that are missing from most store bought cereals!

I do make a yummy crunchy granola (that you can find here) but I was after an even quicker and more simple granola that I could make in bulk and have on standby in the pantry for everyday breakfast (or dessert!).

I am conscious that it is really easy to eat sweet granola, so for another option, I am using cinnamon here instead of a sweetener (although there is an option to add more sweetness if you are so inclined!). Cinnamon is so light and fragrant that it works well to give the perception of sweetness without the sugar.

I make this one in a double batch, but the ingredients listed below are for just a smaller single batch.

See below the main recipe for ideas on making this granola Gluten free and Grain free

  • 1 cup rolled oats**
  • 1 cup mixed seeds (or nuts if you like) – I love a mixture of pumpkin, sunflower, flax and hemp seeds.
  • 2 tsps good Olive oil
  • 1 tsp ground cinnamon
  • OPTIONAL: 2 tsps honey/maple syrup

Mix together dry ingredients.

Sprinkle with cinnamon then mix well to evenly coat.

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Drizzle over oil and mix well to evenly coated. If you’re adding honey or maple syrup, drizzle it over here, together with the oil – it helps to spread further if it is warmed first.

Place under a hot grill and bake until  golden. Shake the tray several times during

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Allow to cool completely before storing in an airtight container.

**To make this one coeliac friendly, use a mixture of puffed rice and shredded coconut, in whichever ratio you like best. For grain free use a mixture of buckwheat groats and coconut flakes.

Throw it in your yoghurt, eat it with milk or with some stewed fruit – my favourite is with yoghurt and a few berries!

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Enjoy 🙂

Boosted Breakfast Bars

My crew are on school holidays – hooray!!!

Holidays means slower mornings, adventures, time together …. and food. So much food!

I’m always astounded at how much more my kids neeeeed to eat in the holidays, when compared to what they eat from their lunchboxes during the school term. They tell me that it is because at school they stuff in what they can super fast so that the don’t miss out on their precious play time – apparently holiday are then for catch up!

These gorgeous bars are fibre filled, have a good serve of polyunsaturated fats and with a sweetness that comes from whole fruit, they’ll satisfy you and keep you going for ages. They work well as morning tea on the run too.

  • 1 cup GF weetbix
  • 1 cup rolled oats OR 1 cup fruit free GF muesli
  •  3/4 cup wholemeal spelt flour OR plain GF flour mix plus 1 tsp psyllium
  • 1 rounded tsp GF baking powder
  • 1 tsp ground cinnamon
  • 1 heaped tbsp hemp seeds
  • 8 medjool dates, pitted
  • 1 large overripe banana
  • 2 heaped tbsp seed butter (or nut butter that suits)
  • 1 tsp vanilla bean paste
  • 1/4 cup milk of choice

Place all of the dry ingredients together in your processor/thermal cooker/bullet and pulse a few times until the ingredients are roughly chopped and well combined. Then set aside.

Place the dates, seed butter, milk and vanilla into your thermal cooker. Cook on 90C, Speed 2 for 3 mins. Add in the banana and cook on speed 3, 90C for a further minute. Then boost up to speed 4 for 8 seconds.

To cook this one without a thermal cooker, place the dates, seed butter, milk and vanilla into a saucepan and cook over a low heat, whilst whisking regularly until the mixture is well melted – the dates will still be quite large. Add in the banana and continue to cook, whilst whisking for a further 2 minutes. Then transfer the whole mix to a blender or processor, then process until smooth.

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Now add the dry ingredients back to the wet and process until just combined (Speed 2, about 15 seconds). The mixture will be quite thick and sticky.

Scrape into a line 20×20 baking tray and use a spatula to smooth out and press down into the tin.

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Place into a preheated 180C oven and bake for 18-20 minutes until risen and golden brown.

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Allow to cool for about 15 minutes in the tray before moving to a cooling rack  to finish cooling before slicing in to 8 bars.

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These will last several days in an airtight container in the fridge, or freeze them individually to pop into lunchboxes or grab on your way to work.

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Enjoy

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Savoury Hemp Seed Scones

Scones are such a wonderful comfort food. Today I think I am channelling my Nanna and great Gran as I make their stew and Scones 🙂 🙂

I love to make traditional foods that actually contribute something beneficial to our dietary intake so, with these scones we’ve replaced some of the white flour with a wholegrain flour as well as adding in Hemp seeds and Nutritional yeast – both plant based, allergy friendly complete protein sources. They are good sources of B vitamins and fibre and the hemp seeds help to give us heart healthy poly unsaturated oils and one of the very few plant based sources of vitamin D.

Very easy to make and very popular with my little ones – hope you enjoy them too.

  • 3 cups spelt flour (1/3 wholemeal)
  • 4 tsp GF baking powder
  • 4 rounded tbsp Nutritional Yeast
  • 1/2 tsp pink salt
  • 2 rounded tbsp hemp seeds
  • 85g cold vegan butter
  • 1 cup milk of choice
  • extra flour for rolling

Place all of the dry ingredients together in the processor and process until well combined (Speed 4, 8 seconds).

Add in butter and pulse several times until the mix resembles bread crumbs.

Add in the milk and process to combine, adding the milk mixture slowly through the top chute. (Speed 4, about 15 seconds)

Tip on to floured surface and bring dough together until just smooth.

Roughly roll out to about 2cm thick and use scone cutter to cut out.

Place cut out dough onto a line baking tray and then into a preheated 200C oven for about 20-25 minutes or until golden and the bottoms sound hollow when they are tapped.

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These are delicious on their own as a snack, served warm with a little butter or a cheese that suits your diet, or even as a side to dinner, instead of a bread roll or damper (we’re having ours with a slow cooked stew tonight).

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Enjoying a ‘tester’ scone with a cuppa in the garden – Bliss!

Makes about 20. They freeze and defrost well.

Enjoy 🙂

P.S. If you would like a sweet scone rather than savoury, simply leave out the Nutritional yeast and add in 2 tbsp of coconut sugar.

**I haven’t made a GF version of these ones yet. I’d start by replacing the spelt with a good GF flour mix at about 2.5 cups and add in a tsp of psyllium husks. Add a little more flour if it is too sticky and be careful not to overwork the dough. Let me know if you try it and I’ll update when I do.