Maple Ginger Pear Tea Cake

My husband’s request for cake is always ginger cake with lemon icing … Lots of icing!

Super simple and easy to knock up when you’ve got visitors arriving… Hope you enjoy it as much as we do!

  • 1 3/4 cups spelt flour (I do half wholemeal) OR 1 2/3 cups plain GF flour mix
  • 1/4 cup almond/seed meal
  • 2 tsp GF baking powder
  • 2 heaped tsp ground ginger
  • 1/3 cup maple syrup
  • 1 medium sized pear (or apple)
  • 4 tbsp aquafaba OR 1 whole egg
  • 1/2 cup milk of choice
  • 2 tbsp mild tasting oil

Mix together all of the dry ingredients (speed 4, 10 seconds), then set aside.

Core and dice the pear (leave the skin on). Dice and then steam until soft (a few minutes in a microwave or ST Sp 1 for a few minutes)

Blend together the soft pear, syrup, oil and aquafaba/egg until smooth (speed 7, 8 seconds).

Pour the wet mix into the dry and mix until well combined (speed 4, 8 seconds, scrape down and repeat).

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Pour into a lined baking tin and place into a preheated moderate oven for about 30 minutes or until an inserted skewer comes out clean.

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Allow to cool before icing.

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I actually enjoy this cake without icing …. but icing is pretty well Peter’s whole reason for eating cake, so there was no way I was going to be able to leave it off!

For the Icing:

  • 2 tsp vegan butter, very soft
  • 2 tbsp lemon juice
  • pure icing sugar – between 1/2 and 1 cup depending on the consistency you want.
  • Fine lemon zest to top

Whisk all ingredients together until well combined and smooth. If you want an icing to drizzle over, use less icing sugar. If you want a thick icing to spread on the cake, use the increased amount.

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Top with zest before serving.

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This one freezes and defrosts well.

It is particularly nice accompanied by a good cuppa or our yummy ginger cordial mixed with soda water

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 😊

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.

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 🙂

Apple Berry Crumble

Apple crumble was a regular dessert feature in my house growing up and I have always loved it.

My husband jokes that he knew that he was going to marry me when I brought him a bowl of it as sustenance during exam study time at uni! That was a looong time ago – tomorrow we celebrate 16 years together, so it seemed like a good time to bring this one out again 🙂

Over those many years, I have added to my mum’s recipe, adapted it to suit our diet and boosted its nutritional value. I hope you enjoy it too!

  • 2 tbsp vegan butter/coconut oil
  • 1 cup rolled oats*
  • 1 cup puffed rice OR GF rice bubbles
  • 2/3 cup almond meal OR plain flour of choice (I use spelt or GF)
  • 1/3 cup coconut sugar
  • 1 cup toasted seeds**
  • zest of 1 lemon, finely grated
  • juice of 1 lemon
  • 2 tsp ground cinnamon/mixed spice
  • 2 large tins sliced apples (or home made stewed ones if you are more organised!). Pear works well here too.
  • 2 cups frozen blueberries or raspberries

*To make this a coeliac friendly, replace the oats with an extra cup of puffed rice plus 1/4 cup rolled quinoa

**I like the combination of 1/3 cup each of pumpkin, sunflower and hemp seeds – but use your favourites.

Start by mixing together the seeds and toasting them in a pan under your grill until they are golden brown – watch them carefully as they only take a few minutes. Toss them to make sure you get an even coverage.

Place apples and berries in a large greased baking dish.

Sprinkle fruit with the lemon juice, zest and the cinnamon. Then set aside.

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Mix together all of the dry ingredients and then pour over the almost melted butter. Stir until well combined and evenly coated.

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Evenly spread the crumble mix on top of the fruit mix and then place in to a preheated moderate oven for about 40 minutes, or until golden brown and the juices are bubbling.

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Ready for the oven
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Ready for our bellies!

Serve warm, on its own or with the custard or ice cream your diet allows.

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This makes quite a large crumble … well, because everyone loves crumble and this often comes to family gatherings – there are a lot of us! If you don’t need quite so much, it’s easily halved. Or better still, just make this size, and gradually eat it for dessert for the next few days 😉 It lasts well in the fridge, but is better reheated in the oven than the microwave as it will keep the crumble topping more crunchy.

Enjoy 🙂