Dairy Egg Nut Soy free recipe

Apricot walnut loaf

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Our garden is giving us an absolute abundance of beautiful apricots at the moment. We are so thankful!! It is my biggest boy’s tree and he has been helping himself to the fruit at the rate of about 5 or 6 a day!!!!!! So when he walked inside with 9 more of them last night I had to put a stop to it for fear of a boy with a very sore tummy!!!

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We decided instead to tweak our blueberry almond loaf to suit this bounty – and this was Will’s review “Oh! Except for the Masterchef guys, no one makes better food than you mum! This is way awesome apricot loaf!”. High praise indeed!! Hope you like it too.

  • 45g light tasting oil (tasteless coconut or rice bran work well)
  • 40g coconut sugar OR 1/4 cup honey/maple syrup
  • 1 cup milk of choice
  • 2 chia eggs OR 6tbsp aquafaba OR 2 whole eggs
  • 1 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 2 tsp GF baking powder
  • 2 cup wholemeal spelt flour (or a good GF flour mix)
  • 1/2 cup chopped almonds (omit or swap to pumpkin seeds for a nut free version)
  • 1 cup chopped apricots (lightly stewed or tinned).

*if you are a real sweet tooth, you might want to up the sugar quantity to 80g.

In a large bowl (or your processor) mix together all of the dry ingredients (Speed 4, 8 seconds), then set aside.

Now place all of the wet ingredients in your processor/blender/nutribullet/thermal cooker and process until well combined (Speed 6, 6 seconds).

Mix the the dry and wet ingredients until combined – don’t over beat them. Then fold through the walnuts (Speed 3, 8 secs)

Then add the apricots – if you are doing this in a food processor, tip mixture into a bowl and fold through blueberries (recommended method for pieces of fruit that hold together better). In a Thermal Cooker, use speed 4 for 8 seconds.

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Pour into a greased loaf pan and bake in a preheated 170C oven for about 1hr 15 mins, or until cooked through.

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Or pour into lined muffin tins and bake for about 25 minutes or until cooked through (makes about 18).

Allow to cool before slicing.

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This one freezes and defrosts well.

Chocolate Hazelnut Banana Bread

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I was doing the green groceries at the markets with my tribe the other day, when William came up to me holding a package of something cakey looking. Preempting the spiel that he knew I was about to give he said ‘chocolate, choc chip banana bread – I know that you won’t buy this – but could you make me some?’ …. How could I refuse that?!

So here you go Will. You wish is my command (this time anyway!). This is the chocolate/dessert version of my normal Banana Bread.

  • 1 3/4  cups wholemeal spelt flour (a Barley/Rye mix works well)
  • 1/2 cup rolled oats/quinoa/desiccated coconut
  • 1/2 cup coconut sugar (optional, but add it in if you’re a sweet tooth!)
  • 2 rounded tsp GF baking powder
  • 1/2 tsp pink salt flakes
  • 1 tsp cinnamon
  • 1/4 cup cocoa
  • 1/2 cup milk of choice (oat, almond and rice work well – but unsweetened vanilla almond milk is my favourite)
  • 1 tsp apple cider vinegar
  • 2 medium, very ripe bananas
  • 1/4 cup tasteless coconut oil/vegan butter
  • 3 tbsp sweetened condensed almond milk (use a dairy/soy/coconut variety to suit)
  • 1 tsp vanilla bean paste (omit this if you use the vanilla almond milk)
  • 80g toasted hazelnuts (or toasted mixed seeds for a nut free option)
  • 4 squares dark chocolate (Optional)

Process the hazelnuts (or seeds) until they are a fine crumb (Speed 6, 5 seconds at a time). Be careful – don’t go too far and wind up with a paste.

Into a large bowl add all of the dry ingredients, including the nuts/seeds . I don’t do sifting (ever if at all possible!), so I use a whisk to gently mix this dry mixture until it’s even (or speed 4, 8 seconds)

In a large measuring jug, mix the milk and the vinegar and whisk vigorously for a minute. It should become slightly thicker and have lots of frothy bubbles on top. Then set aside for a few (3-4) minutes. Or you can blitz in your blender/nutribullet/thermal cooker for a few seconds (Speed 6, 6 seconds)

To the milk mix, add the banana, oil, condensed milk and vanilla and whisk until well combined. (or another few seconds in the blender/nutribullet)

Add the wet ingredients to the dry, folding them in until just combined – don’t over mix.

Fold through your choc chips or finely chopped chocolate.

Pour batter into a large lined loaf pan, bake at 170C for about 45 minutes, or until a skewer, inserted in the middle comes out clean.

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Allow to cool in the tin for 10 minutes before transferring to a wire rack for another 10-15 minutes.

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You can also make these into muffins if you don’t have as much baking time, takes about 20 minutes and makes 18-20.

This bread is yummy as is, or with a bit of Nuttelex, or even toasted. It freezes and defrosts well, just slice and wrap individually before freezing.

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Enjoy 🙂

To make these coeliac friendly, do a straight swap with (Bobs Red Mill All purpose) GF baking flour plus 1 tsp of psyllium.

Strawberry boost muffins

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Sometimes you just really need cake.

Yesterday was one of those afternoons.

And since I had a mountain of rapidly deteriorating strawberries and I wanted something that would actually fill me up long enough to last until dinner, I made up these little guys. They are sweet and filling – a few tweaks on my pear surprise muffins (I made the ‘surprise’ dark chocolate part with half of the batch for the kids too).

  • 125g stewed/tinned pears (drained from their juices)
  • 115g ripe strawberries
  • 50g vegan butter/tasteless coconut oil, melted
  • 160g milk of choice (I love unsweetend vanilla almond milk here)
  • 1 medium overripe banana
  • 1 tsp vanilla bean paste (omit this if you use the vanilla almond milk)
  • 1 1/2 cups wholemeal spelt flour OR 1 1/4 cups GF flour mix (I like Bob’s Red Mill All Purpose) plus 1/4 cup almond/seed meal
  • 1/2 cup rolled oats OR desiccated coconut OR rolled quinoa (mill these first if you want to hide the ‘bits’) – you can also use nut or seed meal here
  • 2 tbsp flax seeds (Optional)
  • 1.5 tsp GF baking powder
  • pinch pink salt flakes
  • OPTIONAL: 2-4 tbsp coconut sugar or maple syrup – if you have a sweet tooth.

Into your blender/processor/nutribullet/thermal cooker place the strawberries, pear, banana, Nuttelex/oil, vanilla, milk and syrup (if using). Blitz until smooth (Speed 7, 12 seconds)

In a separate bowl, whisk together all the dry ingredients (Speed 4, 6 seconds)

Add the dry mix to the wet and mix to combine (Speed 4, 8 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Spoon mix into a lined standard muffin tin and place in a preheated moderate oven for about 20 minutes or til golden and they spring back to a light touch.

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Allow to cool on a wire rack … then enjoy in peace with a cuppa …wishful thinking?!

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Makes 12 and they freeze and defrost well.

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Enjoy 🙂

Chicken Enchiladas

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Every time I ask my kids for dinner ideas when I’m writing the monthly menu ‘enchiladas!!’ is the first thing Harry shouts at me 🙂 I honestly can’t keep up with how many he wants to eat!

Everyone else agrees with him, so they are a regular feature on our menu.

As with most of our Mexican inspired food, these are not very authentic…But they are very yummy  so I hope your family enjoys them as much as ours.

Please see below the recipe for our vegan alternative

  • About 1kg chicken thighs (or you can use a whole chicken)
  • 2 tbsp Mexican seasoning
  • 2 heaped cups Salsa
  • 1 tbsp tomato paste
  • Tortillas of choice (check out our masa ones here)
  • Cheese, that fits your diet (we do dairy and bio cheese), grated.
  • OPTIONAL: 1 large carrot, 1 large zucchini and 1 tin kidney beans.

Place chicken into the  slow cooker, sprinkle over seasoning and half of the salsa.

Finely grate the veg if you are using them and then blend together with the drained and rinsed kidney beans. Add to the slow cooker and stir though well.

Place lid on slow cooker and cook on high for 4.5 hours, or 8 hours on low.

Remove and discard the skin of the chicken (if using a whole chicken) then shred the meat.

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To the juices, veggies and salsa in the cooker, add in the paste and whisk to combine. Remove about 1/3 of this sauce and keep aside (for topping the tortillas later).

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Then return the shredded chicken to the slow cooker and fold through the remaining sauce.

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Place spoons of the chicken  in the tortillas, then roll.

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These ones have the added veggies and are made with seeded whole grain wraps.

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Fill your baking tray with the filled and rolled tortillas, then cover with the rest of the salsa and veggie mix and sprinkle with cheese.

 

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These are plain white tortillas without the added veggies …. They were added as a Mexican bean side salad instead!

Bake in a preheated moderate oven for about 25 minutes, until cheese is melted and the tortillas are golden.

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If you’re a fan of the shredded chicken and the flavour of the meal, but would prefer a lighter option without the cheese and tortillas, then it is delicious and refreshing served with my Mexican Bean Salad.

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And, if like my husband, you are a fan, go ahead and add a dollop of either dairy or soy based sour cream (it’s not my thing so I always forget it – much to his disappointment!)

To make our vegan version of these enchiladas we leave out the chicken and instead add in a large can of mixed beans and another can of kidney beans. The dish then needs to be cooked for only 3 hours on high or about 5 on low. Top with your favourite vegan cheese. I’m looking forward to experimenting with jackfruit here as another alternative too and will update the recipe when I do!

Enjoy 🙂

Spinach and Basil Pesto

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Pesto is such a yummy addition to so many meals, but with pine nuts and parmesan being a standard in most recipes, it’s normally not an option for us.

But this year my both my basil and my spinach are growing great guns so I was inspired to make a pesto that would use our fresh produce and be safe.

  • 1 packed cup fresh basil leaves
  • 1 packed cup fresh spinach leaves
  • 1 tsp minced garlic
  • 1/2 tsp pink salt flakes
  • Juice of half a lemon
  • 1/4 cup pepitas (50g)
  • 1/4 cup sunflower seeds (40g)
  • 1/4 cup hemp seeds (40g)
  • 50g extra virgin olive oil

Dry fry the seeds in a hot frying pan. Keep a close eye on them, stirring regularly, as it only takes a couple of minutes for them to go golden brown.

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Add all ingredients, except the olive oil to your blender/processor/thermal cooker and process until quite fine (speed 8, 6 secs, scrape down and repeat).

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Process again as you slowly drizzle the oil through the top opening of the machine (speed 4). Process until oil is well combined.

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Use immediately or freeze in ice cubes for future use. Makes about 1 cup.

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Some ideas for use:

  • Rub onto chicken pieces or salmon before baking
  • Add in a handful of sun-dried tomatoes at the processing stage and stir through pasta (Especially awesome if you top with some crispy bacon and home made garlic croutons!)
  • Fold through some cream cheese (soy based or dairy) or a ripe, mashed avocado as a great dip.
  • If you enjoy the Parmesan flavour that a lot of pesto has, add in a tbsp of Nutritional Yeast

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Enjoy 🙂

Strawberry, apple and chia jam

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Yesterday I did our markets shopping was seriously delighted to find a tray of strawberries for $8.

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15 punnets of those bad boys – that’s a lot of berries!

We have several punnets in the fridge, I hulled 6 punnets and froze them for smoothies and baking and use another punnet in my morning muffins …. and there was still more.

So … jam it is – why not get a head start on teacher’s Christmas gifts?!

I’ve never made a preserved jam in my Bellini (Thermal Cooker before) so this was my first go …. and it so very easy!!

Now – this is lower in added sugar than most jams, and it is unrefined sugar – but it is still a lot of sugar… so, you know – be sensible 😉

  • 600g punnet strawberries, hulled
  • 400g sugar of choice (I used coconut sugar)
  • the juice of 1 lemon
  • 1 green apple, chopped (skin on)
  • 1 tsp vanilla bean paste
  • 2 tbsp chia seeds

Place the strawberries in the bottom on the machine, then add all the other ingredients, except the chia seeds.

Set the machine to 100C, Speed 2 for 15 minutes.

Then turn the temp up to ST (Steam Temp), but the speed down to 1 for a further 15 minutes.

Add in the  chia seeds and and cook on ST, Speed 2 for a further 8 mins.

Check that it is ready (Check out these tips from Taste on checking for setting point)

Pour into hot sterilised jars and seal.

*If you don’t have a thermal cooking machine, check out my Mulberry jam post for a traditional jam making method*

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Enjoy!!

Coffee (and chocolate) Syrup

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One year for Christmas when my brother and I were about 10 and 12, Mum and Dad gave us joint presents. A milkshake maker, an air popped popcorn maker and a recipe book for kids.

What an awesome summer that was – we ate a lot, and we ate well!!

20… ahem… something years later, the popcorn maker still features regularly, now for my children. In fact we used it today for our Friday movie 🙂

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I’m not sure what happened to the milkshake maker.

I suspect the recipe book is still hidden in my Mum’s recipe cupboard … But I really don’t need it anymore, since the ice coffee recipe from it is firmly cemented in my brain (along with the reminder inscribed on the inside from Mum to clean up after we cooked!!). I would make it for mum ready when she got home from work on a really hot summer’s day. Or at the weekends when my parents had been hard at work in the garden.

Now it is my husband who is the fan… and Will requests it in decaf form!! We’ve cut back the sugar and converted it to an unrefined form.

See below the recipe for a chocolate syrup.

  •  1.5 cups Instant coffee (whichever brand you enjoy, but it must be instant)
  • 2.5 cups sugar
  • 2 tsp vanilla bean paste
  • 1.5 cups boiling water

Mix together all ingredients into a large saucepan and bring to a simmer.

Simmer gently, stirring regularly, for about 10-12 minutes. (Or 100C, speed 2 for about 12-14 mins).

Pour into glass jars and seal.

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To use the syrup mix a tablespoon or two with a glass of cold milk of your choice and some ice blocks blocks in a blender/Nutribullet/food processor/thermal cooker.

It is certainly a much cheaper option to make this at home if you are a regular buyer of the in store or cafe variety!.

If you like different flavoured coffees you can replace the vanilla with an essence of that flavour (hazelnut is particularly nice!).

During my university years I became (just slightly) coffee reliant and one of my very favourite drinks was a (large, eek!)’Very Vanilla Chiller’ from a certain popular coffee chain. There’s no way I could drink one now without feeling ill, but I have discovered that this syrup together with a handful of ice blocks and very cold unsweetened vanilla almond milk, makes a very close approximation!! Yum!

You can also use a splash of this syrup in plain buttercream icing to turn into into coffee icing for Banana cakes etc.

To make a chocolate version of this syrup follow the same method, but use:

  • 1 cups Cocoa
  • 2.5 cups sugar
  • 2 tsp vanilla bean paste
  • 1.5 cups boiling water

This version is great mixed with ice blocks and milk of choice for milkshakes or stirred through hot milk for decadent hot chocolate … make sure you add some mini marshmallows 😉

Enjoy 🙂

Choc Chip Cookies

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Together with the apple crumble that I’ve posted about before, these cookies (in their original form) were sustenance for my husband during exam time at uni … and he says, convinced him to marry me!

I remember making these as a ten year old for my younger brother and eating them together, while they were still warm, over school holiday movies. I must have made a hundred batches of them over the last 20 years! So the other day when my crook William asked if we could make cookies for afternoon tea, I decided to update these to make them safe for our family, and to add a few more nutrients than your standard cookie … and they are now as popular with my kids as they were with my husband, and my brother and I decades ago!

Please see below the recipe for the coeliac friendly version

  • 120g vegan butter at room temperature
  • 50g sunflower seed butter (or nut butter)
  • 3/4 cup sugar
  • 1 cup flour (half wholemeal)
  • 1/3 cup almond/seed meal (OR use and extra 1/3 cup flour here)
  • 1/3 cup rolled oats
  • 1 tsp GF baking powder
  • 1 tsp vanilla bean paste
  • pinch salt flakes
  • 1 egg OR 1 egg of egg replacement
  • 4 squares of dark chocolate, roughly chopped (about 40g) OR choc chips

In your blender/food processor/nutribullet/thermal cooker place the oats, baking powder, salt & sugar. Blitz to a fine flour (speed 8, 10 secs). You can skip this step if you’re happy with whole oats in your cookie.

Add in the flour and mix to combine (speed 4, 6 secs).

Add in the butter, seed butter, vanilla and egg then pulse a few times to roughly combine before processing to a dough (speed 4, 8secs, scrape down and repeat if required)

Fold through the chocolate. (Speed 4, 6 seconds)

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To make a coeliac friendly version: This is one of those times when you can do a straight swap for a GF flour mix for the wheat flour. Replace the oats with shredded coconut.

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 about 13-15 minutes.

They will be very 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.

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Lasts for a few days in an airtight container…. if you’re lucky!

Not a fan of choc chip? Weird, but ok! Use sultanas instead!

Enjoy 🙂

Banana, Seed & Oat Muffins

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These muffins are super easy to make (quick enough that we’ve had them fresh for breakfast!), they are light, moist and sweet but low on sugars, they freeze well for lunchboxes, and best of all – my little people love them!

See below the recipe for the Coeliac friendly version.

  • 300g spelt flour (half wholemeal)
  • 3 heaped tbsp of your favourite seed (mill these first if you want to hide them!)
  • 1/3 cup rolled oats (mill these too if you need to hide ‘bits’)
  • 2.5 tsp GF baking powder
  • 3 tbsp honey/maple syrup/date paste
  • 3 tbsp melted Nuttelex/Vegan butter/tasteless coconut oil**
  • 1 large overripe banana
  • 220ml milk of choice (I love unsweetened vanilla almond milk here)
  • 1 tsp vanilla bean paste
  • pinch pink salt flakes

Into your blender/processor/nutribullet/thermo cooker place the banana, Nuttelex, vanilla, milk and honey. Blitz until smooth (Speed 7, 10 seconds)

In a separate bowl, whisk together the baking powder, salt, oats, seeds and flour.

Add the dry mix to the wet and mix to combine (Speed 4, 10 seconds, scrape down and repeat). Don’t over beat. I often just tip the wet mix into the bowl with the flour mix and combine by hand.

Spoon into muffin pans (lined or well greased) and bake in a preheated moderate oven for about 20 mins or until they are well browns and spring back when gently pressed.

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Makes 14-6.

Enjoy 🙂

For an even more nutritious muffin, I reduce the flour by 50g and add in another 50g of almond or seed meal.

To make these ones Coeliac friendly I replaced the spelt  with 1.5 cups GF flour and  1/2 cup almond/seed meal mix, then replace the oats with equal measure of rolled quinoa or desiccated coconut. Increase the milk by an additional 2 tbsp.

** If you want to cut back on your oils, 1 heaped tbsp of sunflower seed butter (or other nut butter) plus 2 tbsp of aquafaba work well here to replace the 3 tbsp of oil.

Self Saucing Chocolate pudding

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This warm gooey pudding seems to be a bit of an Aussie ‘classic’ for dessert, and one I have enjoyed at my Mother-in-law’s home many times. But my little miss has always missed out … until now.

“Pleeeeeeease can we make cake for dessert?!”.

Well, it’s Friday – sure! 5 minutes to whip it up and it baked while we ate our dinner. Yummo!! One happy little girl … who wants the left overs in her lunchbox … um, maybe not flossy-dot!

Pudding:

  • 80g neutral tasting oil (I’ve used rice bran or melted Nuttelex)
  • 100g sugar (increase to 130g if you are a sweet tooth)
  • 3/4 cup SR flour
  • 1/4 cup almond meal
  • 1/4 tsp baking powder
  • 130g milk of choice
  • 2 tbsp cocoa
  • 1 tsp vanilla bean paste
  • 1/4 tsp salt
  • 3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg.
  • Optional: handful finely chopped dark chocolate or choc chip of choice

Sauce:

  • 2 tbsp cocoa
  • 2 tbsp sugar
  • 350ml boiling water

In a large mixing bowl, use a whisk to mix together the flour, nut meal, sugar, baking powder, salt, and cocoa.

In a smaller bowl whisk together the milk, oil, egg/aquafaba and vanilla.

Add the wet mix to the dry and whisk together until well combined. Stir in the chocolate peices if using.

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Pour into a greased baking dish.

Mix together the cocoa and sugar for the sauce and sprinkle it evenly over the top of the cake batter.

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Pour the boiling water evenly over the top of cake, but do not mix it.

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Place the dish into a preheated moderate oven for about 30-35 minutes or until the cake is well risen.

Oops – forgot to take a pic before we dug in!

Serve warm, on its own, or with a little ice-cream of choice.

Serves 6-8

Want it gluten free? use 160g of a good all purpose GF SR mix (I like Bob’s Red Mill) with 1 tsp of psyllium, and increase the milk to 150ml.

Want it nut free? Replace the almond meal with another 1/4 cup of SR flour and omit the baking powder

Need it for a bigger crowd? The recipe doubles perfectly.

Enjoy 🙂