Fragrant Stewed Apples (and the best ever apple sauce!)

Such simple comfort food!

We often wind up making this recipe when the apples (or pears!) we’ve bought are really floury or soft but we don’t want them to go to waste. My biggest little one is very excited whenever this recipe appears. He has Oral Allergy Syndrome and reacts quite badly to raw apple, but cooked he can handle it!!

Like most of my recipes I take the simple (lazy?!) option!

As well as taking less time, leaving  the skin on the fruit is terrific for the added fibre and nutrients. Very simple, and you don’t need to add any extra sweeteners.

  • 6 apples (whichever kind you like)
  • peel of 1 lemon
  • 1 tsp of ground cinnamon
  • 6 cloves
  • 1/4 cup water

Thermal Cooker Method: Core and slice the apples, place them in the machine, sprinkle over cinnamon and cloves. Then use a peeler to remove the yellow layer only of the lemon. Add the strips to the top of the apples.

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Add in the water and set for 15 minutes, speed 1, ST.

Stove top method: place all of the ingredients into a large sauce pan, cook, stirring frequently, with the lid on in between stirring. Will take about 15-20 minutes on the stove.

If you want a sweeter fruit desert, add in a handful of sultanas during the last few minutes of cooking.

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Place in an air tight container in the fridge and use for up to a week. Remove the peel and cloves before serving.

If you want a most delicious, fragrant, thick apple sauce instead, follow the same steps as above, then remove the lemon rind and either transfer to a blender or set a speed 4 for 15 seconds, scrape down and repeat.

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How can I use stewed apples?

  • Eat them on their own!
  • Mix it with yoghurt for breakfast or dessert
  • Use it as a topping for your soaked overnight oats
  • Add it to your cereal
  • Add in some roasted, crunchy nuts and have it for an afternoon ‘pick-me-up’
  • Serve it as a side to a soft tea cake

And the sauce?

  • Perfect if you’re doing baby food
  • Mix it through yoghurt
  • Use it as an egg or sugar replacer in cakes and baking (check out my Apple, Pumpkin and Oat muffins, or my Maple Cinnamon Weet-bix slice)
  • Use it with you next pork roast or pulled pork burgers.
  • Freeze it in ice cube trays so you can grab it out at short notice
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Delicious with yoghurt for dessert!

Enjoy 🙂

Cauliflower fritters

I love having a few different breakfast options, especially ones that help me to get in my veggies! These gorgeous fritters are gluten free, dairy free, vegetarian, a good source of fibre and protein and just 2 of them contains over 90% of the RDI calcium intake for woman 😲 and just quietly … They’re really yummy too 🤤 Mr 11 stole 2 before I even had them all on the plate!

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  • 430g cauliflower
  • 2 packed cups spinach
  • 2 medium sticks celery
  • 3 medium eggs
  • 1/3 cup nutritional yeast
  • 1/3 cup almond meal OR any flour of choice
  • 1/4 cup hemp seeds
  • 1 tbsp fresh chopped herbs – thyme and rosemary
  • 1/2 tsp dried garlic flakes
  • 1 tsp pink salt flakes
  • a few grinds of pepper
  • olive oil to fry

Finely chop and steam the cauliflower until it is soft. Drain any water, transfer to a large bowl and mash – don’t go so far as to puree it!

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Finely chop your spinach and celery, add to the cauliflower mix and fold together until combined.

Mix together all dry ingredients, including herbs and add to the veggie mix. Fold together until combined.

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Whisk the eggs together and then add to the veggie mix. Fold though until well combined.

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This bit gets a little messy …. use a good handful of the mixture to form a patty and then place in to a lightly oiled, medium heat frying pan.

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Cook for about 3 minutes until golden brown and then turn to cook the other side for another 3 minutes.

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Makes 8-10 depending on the size of your patty. Today I made 9.

They are delicious warm, or cold and they keep for a couple for days in the fridge so you can gently reheat them in the microwave for breakfast on the go or even a filling lunch at work.

Eat them on their own, dip them in some natural yoghurt …. or my personal preference is to stack them and top them with some creamy avocado and cherry tomatoes! Yum!

I haven’t tried making these ones egg free yet – but next time I’ll have a go at binding them with tofu and then I’ll update! In the mean time if you need an egg free veggie patty –these are delicious!

Enjoy 🙂

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 🙂