Honey oat biscuits

Sometimes you just really need bikkies in a hurry!

This recipe doesn’t need anything special – just 4 basic pantry ingredients and they’ll be cooling on your bench less than 25 minutes after you decided you needed a bikkie!

  • 240g rolled oats
  • 260 flour of choice (wholemeal spelt or a plain gf mix)
  • 200g vegan butter
  • 200g honey or maple syrup

In a large bowl, melt together the honey and butter (Speed 2, 100C about 2 1/2 mins) – then set aside.

Place the oats in your processor/thermal appliance or even bullet and give a couple of quick pulses to roughly shop the oats.

Add in the flour and mix well until combined (Speed 4, 10 secs).

Add in the melted butter mix and mix to combine (Speed 4, 8 secs).

Scoop spoon fulls of mixture on to a line baking tray and then use a fork to slightly flatten them.

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Place in to a preheated 180C oven and bake for 16-18 minutes.

The biscuits will still be soft when removed from the oven. Leave them on the baking tray for 10 minutes (go ahead a ‘test’ one if you must!).

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Move to an airing rack to finish cooling … or just eat them warm!

Makes about 22-24.

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Enjoy ๐Ÿ™‚

** I haven’tย  made an oat free version of these ones yet. I’d start by increasing the flour mix to 300g and then using a 200g mix of rice puffs, rolled quinoa and shredded coconut to replace the oats. I’ll update with exact quantities when I do!

Seed butter bars

I am a big fan of snacking …. I am so active that 3 meals a day doesn’t work for me. I get shaky and hungry (and maybe a teensy bit cranky!). So I always make sure that I have healthy snacks readily available.

I love my bliss balls (especially the chocolate and salted caramel) and bliss bars, but I have been trying to teach myself to not always reach for sweet tasting stuff. These bars are based on my Choc Bliss Bars … just not chocolate and not so sweet ๐Ÿ˜‰ They are fabulous source of fibre (great prebiotics for your gut health), nutrient dense carbohydrates, amazing plant based fats and even a good dose of protein. The mild sweetness comes from dates, but you’re only getting 1/3 of a date per bar, so they are working more as a binder than a sweetener.

  • 1 cup sunflower seed butterย (or nut butter if your diet allows)
  • 8 medjool dates, pitted
  • 1.5 cup rolled oats
  • 90g pepitas
  • 20g flax seeds
  • 20g hemp seeds
  • 1 tsp ground cinnamon
  • 1 tsp vanilla bean paste
  • 1 tbsp water

Place the sunflower seed butter, vanilla and cinnamon in your processor/thermal cooker and start mixing (speed 4). Whilst you are mixing add in the dates, one at a time through the chute at the top. Then continue mixing until the date is finely brown down and evenly distributed through the mix (Up to speed 7, for 8 seconds, scrape down and repeat).

Add in the oats and seeds and process until well combined (Speed 4 for 8 seconds, then to speed 5 for 6 seconds)

The wetness of your mix will be impacted by how runny your seed butter was and how moist your dates were, so if your mixture is not starting to clump together, add in 1 tbsp of water at a time and process again.

Tip into a lined tray (mine is 23cm x 29cm), spread out and firmly and evenly press down the mix.

Place it into the freezer for half an hour before removing and chopping in to bars.

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Makes 24 bars, store in an airtight container in the fridge for up to 2 weeks.

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Enjoy ๐Ÿ™‚

Strawberry ice dream

This delicious dessert is like a cross between ice cream and sorbet.

It’s very refreshing and simple to make, no need for any churning, but you do need to make it several hours in advance.

We used up the last of the strawberries that we had frozen after a very over zealous ‘pick your own’ session at a local farm.

  • 3 cups frozen strawberries
  • 270ml coconut cream (Ayam)
  • 2 tbsp rice malt syrup*
  • 2 tsp vanilla bean paste
  • 3 over ripe large bananas

*You can of course use honey or maple syrup if you’d prefer – I choose the rice malt here not because of any mythical ‘sugar free’ properties, but because of its more neutral taste.

In your processor or thermal cooker place the strawberries. Blitz them until they are very finely chopped (almost like crushed ice) speed 4, working up to speed 8 for 10 secs, scrape down and repeat.

Add in the coconut cream, followed by the syrup and vanilla whilst processing (on speed 4), then scrape down and process again.

Add in bananas, one at a time and process until very smooth. (Use speed 6).

Pour into a dish, cover and freeze for at least 6 hours, or over night.

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Remove from freezer about 10 minutes before serving so that it is scoopable.

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If you’re after an extra special treat you can add some chocolate! We make ours by melting 4 squares of chopped dark chocolate together with 1/2 tsp of tasteless coconut oil, then just drizzle away!

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This makes enough for 8-10 serves.

Enjoy ๐Ÿ™‚

 

Carrot and zucchini chocolate cake

Chocolate cake is always welcome in our house, and it is especially welcome in muffin form for lunchboxes. I always try to add some extra goodies in to boost their nutritional value.

The carrots and zucchinis were really cheap at the markets so I decided to have a go at something different to my normal beetroot version.

These are quite a bit lighter in texture and they are very happily scoffed by all of the kids and even the biggest sweet tooth.

  • Small zucchini (approx 200g), chopped
  • Medium carrot (approx 80g), chopped
  • Medium banana, very ripe OR 1 large egg
  • 100g light tasting oil (melted coconut oil or butter works too)
  • 100ml milk of choice
  • 1 tsp vanilla bean paste
  • 1 tsp apple cider vinegar
  • 250g spelt flour (half wholemeal)*
  • 2 tsp gf baking powder
  • 120g coconut sugar
  • 40g cocoa powder
  • 3/4 tsp mixed spice
  • Optional: 2 heaped tbsp hemp seeds

*When these ones aren’t going to school, I remove 50g of flour and replace it with 50g of almond meal

In to your bullet/blender/processor/thermal cooker place the veggies, banana, oil, vanilla, vinegar and milk. Then blitz until it is very smooth. (Start on speed 4 then build up to speed 10 for 8 seconds. Scrape down and use speed 10 for 10 seconds).

Add in the dry ingredients and mix gently until evenly combined (speed 4, 8 secs, then scraps down and repeat if required). If you’re mixing this by hand, whisk together the dry ingredients in a large bowl, pour in the blended wet mix and then fold together.

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Spoon into lined muffin tins and place into a pre heated moderate oven for about 16 minutes, or until well risen and the muffins spring back to gentle touch.

Makes about 14-16 and they freeze and defrost well.

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Enjoy ๐Ÿ™‚

Creamy tropical icy poles

I’ve seen the lovely looking pre-made creamy icy poles in the shop … The ones you buy and freeze at home. But my goodness they’re pricey!

I would have needed to buy 2 packets for the tribe this afternoon so instead I got to work using the delicious goodies we already had at home.

Some cheap mangoes I bought from the markets ($1 each!), the over ripe banana in my fruit bowl and some of the slightly bruised apricots from our tree that we had frozen 2 months ago, plus the left overs of a can of coconut cream that was in the fridge and we had such a winner! Hope you like them too.

  • 250g ripe mango (cheeks of 2 medium)
  • 200g ripe apricots
  • 1 large ripe banana
  • 100g coconut cream
  • 1tbsp honey/maple syrup

Blend, blend, blend until it is a very smooth mix.

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Pour into moulds …. My advice is to use a funnel!

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Freeze for 6 hours or until solid.

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Makes 8

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Enjoy ๐Ÿ™‚

Rice bubble slice (No bake)

Hello – I hope your New Year has stared out well.

We have just returned from a lovely family holiday that was filled with mountain climbs, hikes and adventures.

Most of the days looked like this:

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But the last day ended up looking like this:

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Uh oh. Not my finest moment.

So now I’ve got 4 kids who are on school holidays, I can’t drive and they are permanently staaaaaarving …. especially after their swimming lessons.

Ok- so what to make for them that is quick and doesn’t involve me going to the shops or standing up for very long?

We decided today to go with our version of this sweet slice that is a family favourite, passed down from my Mother in law.

It is quick and easy, delicious and uses our pantry staples, plus it’s very allergy friendly. But best of all …. my little people can help to make it and then they devoured it. I will be making double batches from now on!

 

  • 12 medjool dates, pitted and diced
  • 1/4 cup coconut sugar
  • 120g butter (vegan or dairy)
  • 40g sunflower seed butter (or nut butter if it suits)
  • 1/4 tsp pink salt
  • 4 cups rice bubbles (we used the Freedom allergy friendly brand)
  • Optional: 1/3 cup pumpkin seeds

Place the butter, dates and sugar into a saucepan and cook over a medium heat. Bring to a simmer and stir occasionallyย  until dates are quite soft and mushy (that’s the technical term!). (Speed 2, Steam temp for about 4 -5 minutes – no need to dice the dates if you’re using a thermal cooking machine).

Still on a medium heat, add in the seed butter and salt and mix well to combine until quite smooth (Speed 3, approx 1 minute, ST)

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In a separate bowl place the rice bubbles (and seeds if using). Pour the date mixture into the rice bubbles and fold together until completely combined. You can do this stage in a thermal cooker on Sp 1 but I find that it tends to shred the rice bubbles a bit.

Press the mixture down very firmly into a lined dish and place into the fridge until hard (we usually do overnight).

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If you are a chocolate fan, you can melt a couple of squares of your favourite dark choc and drizzle it over the top, then return to the fridge for 5 minutes before cutting.

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Slice in to squares. Store any left overs in an airtight container in the fridge.

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Enjoy ๐Ÿ™‚

 

Pumpkin Pie

So … what’s an Aussie girl doing making a pumpkin pie in November?

Well, my biggest boy is in Year 3 at school. A big focus for them in their curriculum is ‘Celebrations’ and being November, they have been learning all about Thanksgiving.

Will has been delighted to come home and share everything he’s learning, so when he asked me if we could have a Thanksgiving Celebration at our house, it was pretty hard to resist – actually, I didn’t even try ๐Ÿ˜‰

From all of the North American pop culture I have absorbed over the years, even I know that Sweet pumpkin pie is an essential part ofย  the Thanksgiving meal!

So this is my take on a pumpkin pie – from what I can gather, it is in no way a traditional version, but it fits the way we need to eat … and it is really yum!!

We don’t have canned pumpkin in Australia, and our pumpkin can be a little watery when mashed, so the addition of a little sweet potato helps to give it a thicker consistency.

For the Crust:

  • 1 cup plain flour (GF mix or spelt – add 1/2 tsp of psyllium if using GF)
  • pinch pink salt
  • 1/2 tsp ground cinnamon
  • 40g coconut sugar
  • 50g Vegan butter, very cold
  • 2 tbsp icy cold water

Mix flour, salt, cinnamon and sugar until well combined (Speed 5, 8 seconds)

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

Add in the water, 1 tbsp initially and pulse to form a dough, add in the 2nd spoon if the mix is too dry.

Tip the mix out and bring together to form a smooth disc. Cover in plastic wrap and place in the fridge for at least 30 mins – but up to overnight.

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Roll the dough out to the shape of your pie dish – between 2 sheets of baking paper works best.

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Grease your pie dish, the place the pastry into the pie dish. Use your fingers to fix up any little cracks and trim off any excess.

No need to blind bake the pastry for this pie.

For the Filling

  • 850g butternut pumpkin, diced
  • 70g Gold sweet potato, diced
  • 1/3 cup coconut sugar
  • 1/4 cup date paste
  • 1 tbsp olive oil
  • 3/4 tsp each of ground ginger and cinnamon
  • 1/4 tsp each of ground nutmeg and cloves
  • pinch pink flaked salt
  • 2 tbsp pure corn flour

Place the pumpkin and potato in a baking dish, drizzle with the olive oil and sprinkle with the salt, the roast at 200C for about 45 minutes, or until golden and very soft.

Transfer the pumpkin and potato to the processor, add in the date paste and sugar and process well, until smooth. (Speed 4, 20 seconds, scrape down then up to speed 6 for 10 seconds – repeat)

Add in the remaining ingredients and process again until very well combined and smooth (Speed 5, 12 seconds).

Pour the filling into the pie crust and place into a preheated 170C oven for about 50 minutes.

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When you remove it, the crust will be golden, and there will be cracks in the top of the pie, but it will still be a little wobbly – that’s ok!

Allow the pie to cool on the bench for about half an hour and then transfer to the fridge to allow it to cool completely and set.

Serve cold or warm (I am told that there is much debate about this – but it’s really hot here so we are going cold!) with whipped cream, or even spiced ice cream. You can even drizzle with a little dark melted chocolate if there’s no cream to be served!

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This one won’t freeze so well, but it lasts several days, covered, in the fridge.

Enjoy – and be thankful!