Lemongrass Ginger cordial

Cordial is not a regular feature in our house, but as a treat at a birthday party, or mixed with sparkling water as a non alcoholic drink, it’s pretty special to have your own home made, and home grown option!

We had abundant lemongrass this year, so we have made a huge batch of Thai curry paste, propagated more for next year and shared loads with our community but we still had more left – we decided to go with some deliciously fragrant cordial!

  • 5 cups water
  • 1 cup lemon juice
  • 3 cups raw sugar
  • 6-7cm root of ginger
  • 8 stalks of lemongrass

Place the water juice and sugar in to a large saucepan, mix well and place on the stove over a medium heat. (In your Thermal cooker place on 90C Sp 1)

Grate the ginger and cut and bruise your lemongrass.

Add both to the liquid mix and turn heat up to bring to a rolling boil. (Increase to ST temp for a few minutes until boiling)

Stir regularly.

Turn heat down to a gentle boil for 10 minutes (decrease to 90C).

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Remove from heat but allow to sit for a further 30 minutes – 1 hour to steep and cool, before sieving the solids from the liquid.

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Pour the liquid into a sterilised glass container and use as you would any cordial. This one is particularly delightful with lots of ice and a few mint leaves on a hot summer day!

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Will last a couple of months in the fridge.

Enjoy 🙂

Cranberry & White Choc Muesli Cookies

My big boy has been having a tough time lately. So when we have an afternoon at home (which is rare!) he is pretty keen to spend one on one time with me.

Pre-teens often don’t want to sit and talk in a formal, eye contact kind of way … so cooking and working along side each other provides a really good opportunity to talk and try to sort somethings through.

Today he asked to make cookies. We’d tried a white choc cranberry cookie from the shops recently but they were SUPER sweet and his tummy didn’t feel so great after them (probably would have been ok if he had one and not three though!!)

So we adapted our regular choc chip cookies and came up with these beauties.

  • 3/4 cup coconut sugar
  • 1 1/3 cup spelt flour (half wholemeal) OR 1 1/4 cup GF Flour plus 1 tsp psyllium
  • 1/3 cup rolled oats OR shredded coconut
  • 1 tsp GF baking powder
  • pinch pink salt flakes
  • 1/2 tsp mixed spice or cinnamon
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/3 cup white choc chip (which ever suit your diet – Sweet William is a winner for us)
  • 150g vegan butter, melted (but not too hot or it will melt your choc chips!)
  • Optional: zest of 1/2 an orange, finely grated

In your food processor or thermal cooker place the flour, baking powder, salt, sugar, oats and cinnamon. Blitz to a coarse flour (speed 8, 8 secs)

Add in the cranberries and seeds and mix again until combined (Speed 4, 6 secs). Blitz for longer if you want less obvious ‘bits’

Add in the butter through the chute at the top whilst mixing (on Speed 4) and mix until well combined (about 10 seconds)

Add in the chocolate and mix until just combined (Speed 4, 6 seconds)

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Form a teaspoon full into a ball and spoon onto a lined baking tray, allowing space to spread. Press down gently.

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Cook in a preheated moderate oven for 14-15 minutes.

They will be soft when you remove them from the oven. Allow to cool on the tray for 10 minutes before transferring to a wire rack to cool completely. They will be crunchy on the outside and chewy on the inside.

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Makes about 20.

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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Maple, banana and cinnamon Weetbix slice

We share supper in the evening after church each Sunday.

This week it was my turn on roster. I always try to make sure that I cater for as many food allergies and intolerances as I can so that, at least sometimes, those who might otherwise be left out can join in.

This recipe was a hit – free from gluten, eggs, dairy, nuts, soy, legumes and also vegan… but delicious enough that the non-food allergy folk enjoyed it and several requested the recipe. Winner!

Weetbix slice was a childhood favourite – a regular feature in our school lunchboxes. I’m sure the slice came about as a budget-stretching way of using up the inevitable crumbs at the end of the pack!
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The gluten free version of Weetbix is made with sorghum and although I’m not the biggest fan of the original as such a nutritious cereal, it fits our allergy requirements, my kids are excited and I’m pleased to be able to use them in baking!

  • 160g vegan butter, melted
  • 6 weetbix, crushed (regular or GF)
  • 1 cup plain flour of choice (I use spelt or the White Wings GF blend)
  • 1 rounded tsp GF baking powder
  • 1/4 cup coconut sugar
  • 1/4 cup flaked quinoa (or rolled oats if it suits you)
  • 2 tbsp each flax seeds and hemp seeds
  • 1/4 cup maple syrup
  • 1 tsp ground cinnamon
  • 1 medium overripe banana

Mix together all dry ingredients (Sp 4, 8 seconds).

In a separate bowl mash the banana well, add in the maple syrup then pour in the melted butter and mix until well. (Butter in first, Sp 3, 100C for 60 seconds, then add in remaining wet ingredients and use Sp 4, 20 seconds, scrape down and repeat if required)

Pour the wet mix into the dry mix and fold together until well combined (Sp 3, 15 secs).

Press firmly into a lined baking tray (mine was 20x20cm).

Bake in a preheated 180C oven for 25 minutes.

All to cool and then ice with maple icing – made with 1 tbsp soft vegan butter beaten into 2 tsp of maple syrup, a pinch of cinnamon and several tbsp of pure icing sugar (add more as required to reach your desired consistency).

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Slice and store in airtight container in the fridge. Makes 16-20 slices.

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Ready to share

Enjoy 🙂

P.S. I’ve had a query about replacing the banana … simply switch it out for about 1/3 of a cup of apple sauce … add a teaspoon more at a time if the mixture seems too dry.

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 🙂

Fruit and Nut Cookies

I love the combination of crunchy nuts and seeds and the sweet, chewiness of dried fruit. Add in some whole grains and just a touch of dark chocolate and it really is a winning combination!

These are a delicious and satisfying morning tea or afternoon snack.

A note on the dried fruit –  always try to opt for the fruit that is naturally dried instead of being preserved with sulphites – it’ll be a darker colour, but it is a better option for those who are sensitive to those additives. You can usually find them in a health food shop or in a bulk buying store.

And before you get too worried about the sugar content of 1.5 cups of dried fruit – remember it is split over 24 cookies …. 1.5/24 = 0.0685 cups of dried fruit. It’s not a massive quantity and it’s still a good source of fibre that comes packaged together with the sweetness!

  • 1/3 cup dried cranberries
  • 2/3 cup dried apples
  • 8 medjool dates
  • 1 heaped cup mixed nuts and seeds (roughly 160g) *
  • 1/2 cup rolled oats OR shredded coconut
  • 1 1/2 tsp GF baking powder
  • 1 tsp ground cinnamon
  • Fine Zest of 1/2 orange
  • 1 1/4 cups wholemeal spelt flour OR 1 cup GF flour mix
  • 160g vegan butter,  melted
  • 1 large egg OR 3 tbsp aquafaba OR 1 flax egg
  • OPTIONAL 1 handful of your favourite dark choc chips

*obviously you need to use nuts and seeds that are safe for your diet.   When we make these nut free we use a mix of pumpkin, sunflower,  hemp,  chia and flax seeds. When we eat these at home we use them as an opportunity to get in the nuts that we have now passed food challenges for and need to consume weekly (macadamia,  walnut, brazil and hazelnut). Mix and match to find your favourites!

Place the apples and cranberries in your food processor or thermal cooker and pulse multiple times,  until finely chopped.

Whilst processing  (sp 4) add the pitted dates one at a time through the top chute. Now process until the dates are finely chopped (sp 6, 6 secs)

Add in the nuts and seeds and pulse multiple times until they are roughly chopped.

Add in the oats (or coconut) and process until oats are fine (speed 5, 8 secs)

Now add in your flour, baking powder, orange zest and cinnamon and process until evenly combined (speed 4, 10 secs).

Continue processing (speed 4) whilst you add in the melted butter and egg (or substitute) through the top chute. Mix until evenly combined and the mix turns to a rough dough.

Stir through your choc chips now if using.

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Take heaped teaspoons of the mix, and form into balls before pressing on to a lined baking tray.

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Bake in a preheated moderate oven for about 15 minutes, or until golden.

Cookies will be soft when removed from the oven. Leave them in the tray for 10 minutes before transferring to a wire rack to finish cooling.

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Makes about 24 and keeps well in an airtight container for a week.

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Watch out for the cookie monster while they are cooling!

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Enjoy 🙂

Butternut butter bean sausage rolls

Sausage rolls are a massive favourite with my kids … and husband!

They are easy to make in bulk, and freeze and they are perfect for hiding veggies, so it is nice to know that they can be a slightly healthier option for my family – Obviously they’re still wrapped in pastry so they’re definitely a ‘sometimes’ food!

This is a simpler version of my veggie loaded sausage rolls and are Harry’s current favourite 🙂

I use Chevup sausages in my mix. They are a skinless, gluten free, Aussie beef sausage with about half the saturated fat of normal sausages – I feel much happier about using them than the questionable sausage mince that is commercially available. You can find more details about them here.

The sausages I use have great flavour, so if you are using regular beef mince, there is a note below the main ingredients for a couple of extra things for you to add.

Gluten, egg, dairy, nut and soy free pastry is the next issue. There are many GF pastries out there but they are often really disappointing. Obviously use the one that suits your diet and that you enjoy.

I have used this pastry from the Gluten Free Bakery:
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And it does a pretty good job. But ….

if you live in WA you really, REALLY have to check out Busy Bees Gluten Free pastry (I buy from Weigh n Pay in Woodvale)! It is amazing! It comes in a long roll and it handles just like wheat based pastry. It is soft and easy to work with and even non GF people have been happy to eat it!

  • 8 Chevup sausages
  • 250g butternut pumpkin
  • 400g tin butter beans (drained)
  • 1 tsp dried Italian herbs
  • 1/2 tsp pink salt
  • 1/3 cup nutritional yeast
  • 1/3 cup hemp seeds
  • 2 tsp coconut aminos (or soy sauce)
  • 4 sheets of your puff pastry (1 used 3 regular and 1 ‘everything free’)

If you are not using the Chevup sausages, use

  • 450g beef mince, plus
  • 2 tsp olive oil
  • 1/4 tsp mild paprika
  • 1/4 tsp garlic flakes
  • 1 tbsp coconut aminos

Finely blitz the pumpkin. (Speed 6 for 8 seconds, scrape down and repeat).

Add the additional flavourings and oil, if not using chevvups and process again (Speed 5, 8 seconds)

Add the sausages or mince, to the processor and process until it is quite smooth (Speed 6, 10 seconds at a time, scrape down in between).

Add the butter beans and process until well combined (speed 5, 10 seconds, scrape and repeat)

Add the nutritional yeast, hemp seeds, salt, aminos and herbs and then process again until evenly combined and fairly smooth (speed 6, 10 secs, scrape and repeat)

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Cut the pastry sheets in half and divide the mixture up between the sheets.

I find it is best to place it in a thin line down the middle of the pasty.

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Roll the pastry over the top of the mix to form long cylinders.

Lay on a lined baking tray with the join side facing down (helps the join to hold together as it puffs).

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Cook in a preheated 210C oven until meat is cooked and pastry is puffed and golden brown. (Use a short burst under the grill to get them extra golden and flaky). Takes about 35-40 mins in my oven.

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Enjoy 🙂