Chocolate, Date and Chick Pea Cookies

January 17, 2015February 24, 2024 ~ desertcook ~ 10 Comments

Today we were heading out to a party but when I went to the freezer to grab out a safe cake for miss Ellie – there were none left … eek!

So, with an hour to go before we needed to leave … these cookies were the made-up-on-the-spot result. They have now been a firm favourite for the past 4 years!

I use legumes in soooo many things, little powerhouses of fibre and protein and so good for your gut health – but I was inspired to add legumes to my cookies by TRTLMT

We most often use chick peas, but when I’m after a little variety, or the pantry dictates, we also used butter beans and kidney beans. They are all delish!

My little miss loves them – I’m pretty sure she’d eaten about 6 of them by the end of the day while I wasn’t paying too much attention … oops!

See below the recipe for the Coeliac friendly option.

120g rolled oats
30g nuts or seeds of choice (I’m partial to hemp, pumpkin or flax seeds here)
400g tin of chick peas, rinsed and drained
8 large medjool dates, pitted
2 tbsp, heaped, Sunflower Seed butter*
OPTIONAL: 2 tbsp maple syrup OR sugar**
1 tsp vanilla bean paste
1.5 tsp GF baking powder
2 tbsp cocoa
your choice of decorations (cachous, sprinkles, nuts etc)

* you can use butter, vegan butter or any nut butter here – or any combination of them too!

** We don’t use the additional sugar when we make these for our family, as we are used to less sweet food. But if you are used to sweeter baked goods then you might like to start out with the sugar in – you can decrease it over time if it suits your family and your taste.

Place all of the dry ingredients into your processing bowl and blitz until fine (speed 10 for 10 seconds).

Add in the dates through the top hole one at a time whilst processing (speed 4). Once the dates are all added continue processing until really well combined, and there are no large bits of dates visible (turn up to speed 7 and blitz for another 30 seconds).

Add in the chick peas, seed butter, vanilla and syrup/sugar (if using) and process until the dough begins to clump together. (Speed 6, then up to 7 for about 20 seconds)

This is quite a thick mix. Use a teaspoon to scoop out and using damp hands roll it into balls, place it on to a lined baking tray and press down gently with a fork.

Decorate, if desired before placing in the oven. Because this is not a wet mix, the decorations do not stick so well if sprinkled from above. I placed the decorations in a small bowl and then picked up the cookies and pressed them upside down into the bowl.

Bake in a preheated moderate oven for 13-15 minutes.

20180627_102125-1 — These are often the request of my littlest sous-chef 🙂

Allow to cool and store in an air tight container – they last best in the freezer and defrost really well.

Makes about 20.

Enjoy 🙂

To make these Coeliac friendly replace the oats with 80g of rolled quinoa and 50g puffed rice. You can also use shredded coconut or seeds or any combination of these GF ingredients in equal weight to replace the oats. For a very simple switch, use 100g of a Gluten free flour mix plus 1 tsp of psyllium.

Raw Beetroot Salad

January 13, 2015November 13, 2016 ~ desertcook ~ Leave a comment

We had a particularly successful crop of beetroot from our veggie garden this year – and I was a bit stuck as to what to do with them. My friend, Kym, put me on to a lovely raw beetroot salad.

I have tweaked it a bit – but you can find the original here: http://www.allergyfreealaska.com/2013/01/22/raw-beet-carrot-apple-salad-with-ginger-lime-dressing/

2 beetroots
2 apples (I like Fuji’s and that’s what grows on our fruit trees – or pears to be safe for William)
2 carrots
a large piece of cucumber
2 tsp freshly grated ginger
2 tbsp lime juice
1 tbsp olive oil
1 tbsp honey/maple syrup

Grate the fruit and veg – food processor is easiest.

In a jar, add the ginger, lime, honey and oil and shake until well combined.

Place the salad in a bowl and mix well, then dress.

I have served this on it’s own as a side dish at BBQ’s, but my two favourite ways to eat it are with some crumbed chicken or with a good handful of spinach and some lemon pepper salmon.

If you are making the salad ahead of time, I suggest keeping the beetroot separate until closer to serving time so it doesn’t bleed quite so much and turn everything very pink 😉

This makes about enough for 8 and it keeps well in the fridge for a few days (I often make a half mix and have it for lunch over 4 days).

Enjoy!

Mango, Ginger and Lime ice cream

January 6, 2015January 6, 2015 ~ desertcook ~ Leave a comment

Yesterday was hot in Perth. Really hot. Over 44C. Not very pleasant at all.

Thankfully, we were able to beat the heat because my very generous parents shared their delightful pool with us … and we took this sweet icy treat along.

600g frozen, very ripe mango
1 tsp ground ginger
2 tbsp lime juice

Allow mango to defrost for a few minutes, then add all ingredients into a high-powered processor or blender and blitz until well combined and creamy.

Eat immediately if you want a soft serve type ice-cream or return to the freezer until it is hard enough to scoop.

If you want to turn this into a sorbet, also add about 2 dozen ice cubes to the blender.

Makes about 10-12 scoops.

Enjoy!

Personally, I think it is best served whilst floating in the pool 😉

Banana ‘nut’ butter icecream

January 4, 2015April 21, 2017 ~ desertcook ~ Leave a comment

Happy New Year!

New Year holidays in Australia are hot …. which, in our house, means the paddle pool in the backyard and icy treats!

This is a super simple dairy and refined sugar-free ice-cream that helps beat the heat.

8 frozen, very ripe, medium-sized bananas
2 tbsp Sunflower seed butter (or nut butter of choice)
2 tbsp honey/maple syrup
1 tsp ground cinnamon
sml pinch salt.

Allow the bananas to defrost for a few minutes then place all ingredients into a high-powered processor or blender and blitz until well combined and creamy.

Eat immediately if you want a ‘soft serve’ type ice cream or place in the freezer until more solid for a version that you can scoop into cones.

Makes about 16 scoops. Store in freezer … if there’s any left 😉

Enjoy!

Christmas pancakes

December 23, 2014December 4, 2018 ~ desertcook ~ 1 Comment

No pretending here …. chocolate chip, gingerbread pancakes are a sometimes food!! Definitely for special occasions … and what better occasion than the celebration of the birth of our Saviour?!

I have adapted these from My Whole Food Life and you can find the original here

1 3/4 cups GF SR flour (or 2 cups spelt)
1 tbsp coconut sugar
3 tsp ground ginger
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
4 tbsp aquafaba OR 2 flax eggs OR 2 small eggs
1/4 cup pureed apple (or unsweetened apple sauce)
1 1/4 cups milk of choice
2 tbsp maple syrup
1/3 cup chopped dark choc of choice

Mix together the flour, sugar, spices and salt in one bowl. (Speed 4, 6 seconds, then set aside).

In another bowl combine the milk, syrup, apple and aquafaba (or eggs). Whisk until well combined. (Speed 5, 10 seconds).

Combine the dry and wet ingredients and then stir through the chocolate. (Add the dry mix back into the thermal cooker bowl that contains the wet mix and speed 4 for 10 seconds, then add choc and use speed 4 for 5 seconds).

Cook tablespoons of the mixture in a hot frying pan – turn when bubbles appear and cook until both sides are golden brown.

Serve warm … with some extra syrup if you want to be really decadent!

My preference for this recipe now is to use the Aquafaba because they give a lighter more ‘normal’ pancake. They also make the mix more liquid so it is easier to just pour into the hot pan.

Makes about 16-18.

Enjoy!

Sticky Chilli chicken wings

December 2, 2014November 14, 2014 ~ desertcook ~ Leave a comment

These are one of our Summer favourites.

Only 2 ingredients required and last time I made them I did it one-handed in 5 minutes whilst I was holding a sad baby … so it gives you an idea of how easy they are!

You’ll need

chicken wings (or drumsticks)
a bottle of sweet chilli sauce.

Place the sauce in a bowl and roll the chicken in the sauce, making sure it is thickly coated.

Place the chicken into a large, lined baking tray and transfer to a preheated oven. Cook at 200C for about an hour, turning the pieces after about 40mins and spooning the sauce from the bottom of the dish back over the chicken.

Serve warm or cold with a fresh garden salad – enjoy 🙂

Lemon Salmon with herb oil dressing

November 25, 2014October 16, 2015 ~ desertcook ~ 2 Comments

Our big boys went to a school disco the other night so after making very simple dinners for the 2 little ones, Peter and I got to enjoy a grown up dinner. It was so quick to make and it was just delicious!

Salmon fillet (ours was about 220g and shared between the 2 of us)
2 tbsp Olive oil
1 tsp fresh, finely chopped dill
1 tsp rinsed capers, chopped
pinch of salt
small pinch of ground pepper
lemon slices
steamed greens
cauliflower rice (cauliflower finely chopped in the food processor and steamed)

Heat a frying pan and place the salmon in the pan.

In a small saucepan, place the oil, then add the dill, capers and salt and pepper. Don’t allow to boil just keep warm over a very low heat.

Turn the salmon after a couple of minutes (depending on thickness) and fry for a further 2-3 minutes on the other side.

Lay the salmon on a bed of cauli-rice (or some crushed boiled ‘jacket’ potatoes), top with slices of lemon and drizzle the herb oil over the top. Serve with steamed greens.

Enjoy!

P.S. For a bit of variety, and if I’m being a bit lazy, instead of the lemon slices, I just add the juice and zest of 1 lemon to the Herb butter instead.

Tonight I serve the salon on a bed of steamed and crush sweet potato, together with blanched asparagus and roasted beetroot. Yum!

Summer jewel salad

November 24, 2014November 24, 2014 ~ desertcook ~ Leave a comment

I love summer salads – fresh and juicy and bursting with flavour. The perfect accompaniment to Aussie bbq’s.

This is a super simple one and so pretty to look at … William thinks the seeds look like jewels and I tend to agree!

3 cups baby spinach leaves
2 small, ripe mangoes, diced
2 small, ripe avocados, diced
1 cup pomegranate seeds
1 tbsp olive oil
1 tbsp lime juice.

Mix all ingredients together and serve cold.

Yum!

Taco Steak with Mexican Bean Salad

November 18, 2014November 2, 2016 ~ desertcook ~ 5 Comments

This is a super-easy idea that I pinched from my Mum. Sadly the kids don’t enjoy it much but Peter and I have loved it … and its left overs for multiple days afterwards!

2 tbsp Mexican seasoning.
Steak of choice approx 100g per person (We used a thick scotch fillet)
1 ripe avocado, peeled, seeded and chopped
1 punnet cherry tomatoes, quartered (or 2 whole tomatoes)
1/2 large cucumber, chopped
1/2 tin corn kernels, drained and rinsed
1/2 tine kidney beans, drained and rinsed
2 medium stalk celery, chopped
lime juice
fresh coriander.

Rub the seasoning into the steak on both sides, then either bbq or pan fry to your taste.

While the steak is cooking, mix together all the salad ingredients.

Allow the steak rest for a few minutes before carving in to strips and serving on top of the salad.

This quantity of salad was enough for about 4 adult serves.

Such a quick and fresh summer meal. Enjoy!

Banana Muffins

August 26, 2014February 24, 2024 ~ desertcook ~ 4 Comments

I may have gone slightly overboard in my excitement to see bananas for $1.50/kg at the markets the other day … I came home with 30 of them!!!! Eek … too many even for us, and we eat about 8 a day in this house!

So banana inspired baking it is!

These muffins are super easy to make, they are moist and sweet, lightly sweetened with honey, they freeze well for lunchboxes, and best of all – my little people love them!

See below the recipe for a Coeliac friendly option and a nutritionally boosted version too.

300g flour (I use like a half wholemeal mix with the white flour)
2tbsp chia seeds (black are great, but white are less obvious – hemp also works well here)
2.5 tsp GF baking powder
4 tbsp honey/maple syrup
4 tbsp melted butter/vegan butter
1 large, very ripe banana
220ml milk of choice (I love unsweetened vanilla almond)
1 tsp vanilla bean paste
Optional extras – 50g choc chip of choice and 1 cup frozen blueberries.

In a large bowl, mix together the flour, baking powder and chia seeds (Speed 4, 8 seconds) then set aside.

In the bowl of your blender/processor/bullet/thermal cooker, place together the butter, honey, milk, vanilla and banana. Blend/process until well combined and smooth (Speed 5, 10 seconds).

Pour the wet mix into the dry mix and fold together until just combined. Don’t over-mix. (Speed 4, 6 seconds, scrape down and repeat).

I often do a double batch and split the mix into 2 bowls – fold the berries through one and the choc chips through the other. (if you’re not going to add in any extras, a tsp of ground cinnamon gives a bit of a boost).

Spoon into lined muffin pans and place in to a preheated moderate oven for about 20 mins, or until well risen, golden brown and they spring back to a light touch.