Creamy Avocado dressing

March 31, 2017April 1, 2017 ~ desertcook ~ 3 Comments

Salad dressings are bit of a challenge when you are dealing with food allergies, or if you want healthier options! The store bought variety are mostly loaded with sugars plus stabilisers and emulsifiers that we tend to avoid when possible.

As such, we have just mostly avoided dressings – when I do use them, a vinaigrette of some description is my normal ‘go-to’, but occasionally the mood strikes for something a bit different and creamy!

This super simple dressing is amazing! Creamy and rich, it holds beautifully to salads that you toss through it and it’s delightful drizzled on salmon or chicken … maybe even lamb or beef, but I haven’t tried that yet!

the flesh of one avocado, very ripe
2 tbsp extra virgin olive oil
4 tbsp lemon juice
1/2 tsp minced garlic
2 tsp fresh chopped dill
a good pinch pink salt flakes
a few grinds of black pepper

Optional: If you want a more liquid version of the dressing, add in 1 tbsp of Aquafaba (liquid drained from a can of chick peas)

Place all ingredients into your blender/processor/bullet/thermal cooker and process until smooth. (Speed 5, 8 seconds, scrape down and repeat).

20170331_190456-1 — Oops – I forgot to take a photo of the whole batch!

Tonight we tossed a good tablespoon of the dressing through a raw broccoli and beetroot salad and then topped our baked salmon with some more! Divine!

This quantity of dressing is probably enough for 5-6 people, and lasts a couple of days in an airtight container in the fridge.

Enjoy 🙂

Chocolate protein hotcakes

March 26, 2017April 6, 2017 ~ desertcook ~ Leave a comment

Hotcakes are a very popular weekend breakfast in our house. I love that they can be loaded with goodies to make them nutritious and filling. This version is a twist on my Vanilla Almond hotcakes.

They got absolutely demolished …. 4 very full little people at the end of breakfast!!

1 1/2 cups, wholemeal spelt flour OR 1 1/3 cups plain GF flour mix
1/2 cup of my chocolate protein drink mix*
2 tsp GF baking powder
1 1/2 cups milk of choice – I like unsweetened vanilla almond milk (add an extra splash if you use GF flour)
1 small overripe banana
1 heaped tbsp sunflower seed butter (or other nut butter that your diet allows)
1 tsp vanilla bean paste
3 tbsp aquafaba (liquid drained from a can of chick peas) OR 1 whole egg
vegan butter/butter/nut butter to serve

*If you haven’t made the Choc Protein Drink – then you can roughly replicate it with 1 tbsp cocoa, 1 tbsp coconut sugar and 2 tbsp almond or seed meal.

For a nut free/lunchbox safe version make sure you follow the nut free version of the Protein Drink mix

For a more chocolately version, replace the sunflower seed butter with some of my chocolate seed spread or choc hazelnut paste!

In a large bowl whisk together all of your dry ingredients (Speed 4, 10 seconds). Then set aside.

In a blender/food processor/bullet/thermal cooker, place the banana, milk, sunflower seed butter, vanilla, aquafaba/egg and blend until well combined (Speed 6, 10 seconds)

Pour the wet mix into the dry mix and whisk well to combine. (Speed 4, 10 seconds, scrape down and repeat).

Pour the batter into a hot, lightly greased frying pan, wait until bubbles appear on the surface, then flip and cook until both sides are a deep golden brown.

Top with butter of choice and serve warm.

They freeze well too – I make double batches and freeze sandwich style with a filling in between for an easy, filling, low mess snack.

Enjoy 🙂

Roasted pumpkin pastry rolls

March 22, 2017April 19, 2018 ~ desertcook ~ Leave a comment

Years ago, many years ago(!), when I was a poor uni student, there were a few things that sucked me right in at the campus cafes – $1 student guild coffee, $2 Coke zero and the vegetarian sausage rolls.

The Coke Zero addiction is well and truly beaten, the coffee … well …. let’s not go there! And as for the vegetarian sausage rolls – I’ve never seen another one like it after Graduation. I have seen vegetarian ones around but they are usually loaded with dairy and nuts and, since pastry doesn’t feature very often in our diets, I just haven’t considered them.

Recently, with my desire to add variety to our diets, but decrease our meat consumption, I’ve been playing around with a vegan and nut free version and I think we have a winner!

Obviously you need to use a puff pastry that suits your dietary needs, but if you need a mutli-allergy suitable pastry and 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!

3 sheets puff pastry of choice (GF if required)
1 medium butternut pumpkin, peeled and seeds removed
400g tin chick peas, drained and rinsed
1 tbsp garlic olive oil
3 sprigs fresh rosemary
1/2 tsp pink salt flakes
1/2 cup cooked brown rice
Optional – 1 large handful chopped spinach (frozen is fine)
Optional – add in a fist sized piece of diced sweet potato too

Dice the pumpkin and toss it in the olive oil. Place it in a lined baking tray and sprinkle with the rosemary and salt.

Place in a preheated 200C oven for about 45 minutes.

Add the chick peas to the pumpkin and mix in well to coat in oil. Return to oven for further 15 minutes.

Place pumpkin mix into a bowl, add in the rice and spinach (if using) and use a fork or potato masher to crush all the ingredients together. If you want a smoother mix, use your processor or thermal cooker to combine all of the ingredients (Speed 5, in 6 seconds bursts).

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

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

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

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

Cook in a preheated 200C oven until pastry is puffed and golden brown. (You can use a short burst under the top grill to get them extra golden and flaky). Takes about 30-35 mins in my oven.

They freeze well – just reheat in an oven, not a microwave otherwise you get soggy pastry.

Enjoy

Veggie loaded sausage rolls

March 22, 2017April 8, 2021 ~ desertcook ~ 5 Comments

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

They are easy to make and they are perfect for hiding lots of veggies, so it is nice to know that they are a slightly healthier option for my family I have changed and modified my mix over time and this is the mix that I have found gives the best flavour and binds the best without egg.

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 sausage mince that is commercially available. You can find more details about them here.

The sausages I use also have a lovely 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:

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 beef mince
1/2 tsp onion flakes
1 medium zucchini
8-10 button mushrooms
Handful spinach
Fist sized piece pumpkin
200g tinned chick peas (drained)
1/2-1 cup GF bread crumbs (you can blitz rolled oats or quinoa to use here instead)
4 sheets of puff pastry (1 used 3 regular and 1 ‘everything free’)

If you are not using the Chevup sausages, use

700g beef mince, plus
1/4 tsp mild paprika
1/4 tsp garlic flakes
2 tbsp GF bbq sauce

Finely grate the zucchini and pumpkin. (Speed 6 for 8 seconds, scrape down and repeat). Then add in the mushrooms, spinach and chick peas and process until the mix is fine (Speed 6, 10 seconds, scrape and repeat).

Add the additional flavourings, if using and process again (Speed 5, 8 seconds)

Add the sausages and mince, to the processor and process until it is quite smooth (Speed 6, 15 seconds at a time, scrape down in between).

Add the breadcrumbs. Start with 1/4 a cup and gradually add more if the mix is too wet. (Speed 6 for 10 seconds at a time) I used about 2/3 cup last time. The mixture should stick together quite well.

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.

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

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

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.

Makes quite a lot of sausages rolls (about 45 party sized ones) … so I did have to convince my kids that they couldn’t just keep eating them because they were there.

They freeze well – just reheat in an oven, not a microwave otherwise you get soggy pastry.

Enjoy 🙂

P.S. If you wish you could enjoy sausage rolls but are after a vegan version – have a go of my Roasted Pumpkin Pastry rolls

Thai beef rice paper rolls

March 15, 2017 ~ desertcook ~ 3 Comments

I’m always encouraging my kids to try new things or test again for the things they think they don’t like …. so I thought it was time I took my own advice!

I have never thought I liked cold rice paper rolls – but if I’m honest, I can’t actually remember the last time I tried them. So, since my kids like any thing wrapped and choosing their own food, this seemed like a perfect dinner option. So I tried – and I really loved them …. and so did everyone else! 2 of the 4 kids asked for them in their lunchboxes and I had a particularly happy husband!

The trick is to get everything ready before you soak and fill the wraps, then it just works as a little production line. These are best fresh, but keep in an airtight container in the fridge they’ll last 24 hours.

For the Thai beef part you’ll need;

800g gravy beef/casserole beef
125ml coconut cream
1 heaped tbsp red thai curry paste (I like the Aayam bran)
1/2 cup beef stock (I like Massel for a store bought brand)

Place the beef into the bottom of the slow cooker.

Mix together the cream, paste and stock and pour over the beef. Place on the lid and cook on low for 6 hours.

Use a fork to shred the meat and then allow to cool before placing in fridge (or use it hot in the wraps if you’d prefer). This quantity of beef did 12 rolls for us.

You need a packet of rice paper wraps – they are usually in the ‘international food’ aisle of the supermarket. They are hard and brittle, but you dunk them in warm water to soften them (follow the instructions of the back of the pack).

We filled them with cooked brown rice, avocado, the Thai beef and your choice of crunchy salad or veggie fillings. The kids added cheese to theirs as well.

Fill, roll and enjoy – A great transportable food for picnics and lunchboxes too!

Popeye pancakes

March 8, 2017March 8, 2017 ~ desertcook ~ 2 Comments

After the success of my Hulk muffins and with the continued abundance of spinach in my garden I thought I’d try my luck at making a super healthy green breakfast pancake.

Pancakes are a very regular breakfast in our house – I love that I can add in whole grains and great fats and protein to fill hungry tummies and power little brains for a busy day – my vanilla almond hotcakes are our standard so I thought I’d change those ones up a bit …. and cross my fingers 😉

These were incredibly well received …. to my surprise, Harry (my most avid green avoider!) ate 2 of then and then said “Hey! These are green! What did ya do to ’em?!”. I told him it was spinach and it’d make him strong like Popeye. He just shrugged and ate another 3!!!!!!! Ellie loved them so much that she has taken a couple of them to school for lunch, sandwiched together with a nice thick layer of Chocolate seed spread in the middle.

These are loaded with fibre, calcium, protein, iron, magnesium and more – What a win!!!!!

A few notes:

You’ll need a good blender/high powered processor/nutribullet/thermal cooking machine for this one.

This is a double sized batch – there’s just no point making single batches with my hungry hoards any more!!! I freeze the left overs in a zip lock bag and use them for morning tea. It makes about 45-50 pikelet sized – so go ahead and halve the recipe if you don’t need as many!

My kids are used to eating things with added spinach (even if they are not aware of it!!) so if this is a new idea for your kids, maybe start with 150-200g of spinach instead of the 250g I used.

250g fresh spinach
2 cup spelt flour (I did half wholemeal) OR 2 cups plain GF mix (I like half each Bob’s red mill all purpose and white wings)
1 cup rolled oats/rolled quinoa/desiccated coconut
1 cup pumpkin seeds
1 very ripe banana
8 medjool dates, deseeded
1 cup boiling water
2 cups milk of choice
1 tsp vanilla bean paste
2 tbsp fat (coconut oil melted/vegan butter/light tasting oil etc)
4 tsp GF baking powder
Pinch pink flaked salt
1 rounded tsp mixed spice.

Place the dates in a small bowl and cover them with the boiling water, and the vanilla, then set aside.

Place the oats and seeds into your blender/processor etc and process until you have a fine flour (Speed 7, 8 seconds, scrape and repeat).

Add in the spices, salt, baking powder and flour, then process again until evenly combined. The set the dry mix aside.

Into your processor tip the spinach, the dates and their water, the milk, your fat and the banana. Blend very well until the mixture is smooth. You may need to pulse and scrape down the sides of your processor a few times. You want the mixture to be very smooth – not to have stringy bit of spinach left in it!! If you’re using a Thermal cooker, start on speed 4 for about 8 seconds, the gradually work up to speed 8 for about 20 seconds. Then scrape down and repeat.

Pour the wet mix into the dry mix and use a whisk to combine well. (I found this double batch to be too heavy for my thermal cooker, but if you are using a single batch, then add the dry mix into the wet that is in the bowl and process on speed 4 for about 10 seconds, the crape down and repeat for another 6-8 seconds).

Look at that colour!

Pour the batter into a hot, lightly greased frying pan, wait until bubbles appear on the surface, then flip and cook until both sides are golden brown.

Enjoy them warm or cold with your choice of topping.

20170308_072607-1 — Crazy babies! Harry has butter and a drizzle of honey and Ellie has Chocolate Seed spread

Chocolate Seed Spread

March 7, 2017 ~ desertcook ~ 4 Comments

My kiddos see their friends eating that famous store bought chocolate spread …. but since the first ingredient is refined sugar, followed by hydrogenated oil, it is not something I really want to feed them! So a couple of years ago I set about making a sweet hazelnutty choc spread of my own – and it has been a winner (you can find it here).

However, as it is based on hazelnuts, to care for those kids who are allergic, I don’t want to send it to school. So more recently I have made a seed based version – and the kids didn’t even tell the difference! So here’s my healthy and lunchbox friendly chocolate spread – hope you like it as much as we do!

1 cup sunflower seeds
1 cup pumpkin seeds
1 heaped tbsp cocoa (or 1 flat tbsp cacao)
1 tsp vanilla bean paste
1/2 tsp flaked pink salt
160 mls boiling water
8 medjool dates (pick the big fat juicy ones!)
Optional: 1-2 tbsp maple syrup OR coconut sugar

Roast your seeds first. I did mine on a tray under the grill (and watched them very carefully!!!), they only take a few minutes.

While the seeds are roasting, seed the dates and cover them with the boiling water. Add the vanilla and salt to the water.

Process the seeds for 10 seconds on speed 10. (This will take longer in a food processor). Their oils release best while they’re hot so if you’ve bought roasted seeds, place them in a hot oven for a couple of minutes first).

Add in the cocoa and sugar (if you’re using it) here. Scrape down sides and use speed 6 in 45 seconds intervals, scraping down in between until you get a paste like consistency.

Add the date mixture, water and all, to the seed mixture and process again until well combined (Speed 4 for 10 seconds in the gradually increase to speed 7 for 15 seconds, scrape and repeat until mixture is smooth and very well combines). Add maple syrup at the same time (if you are using it) as the date mixture.

Make sure any little helpers get to ‘clean’ the bowl!

Store in a clean, airtight glass jar in the fridge for a couple of weeks.

Enjoy 🙂

Roasted Tomato Confit

February 9, 2017February 10, 2019 ~ desertcook ~ 2 Comments

We have had such a lovely abundance of cherry tomatoes this year. But then we have had some crazily inconsistent weather – and tomatoes don’t like inconsistent watering …. so we picked a load that had split. Gr. What to do?

I remember my host family in France (from a loooong time ago) had all kids of amazing confit jars (confit is French for preserved) in their cool basement. Lots of meats and veggies to get them through a snowy, regional winter. Since I couldn’t bear to waste these little gems, I decided to have a go at my own confit with my little red gems.

You’ll need:

cherry tomatoes
fresh herbs (I use basil, rosemary and thyme)
garlic olive oil*
salt and pepper

*If you don’t have have garlic infused oil, use olive oil and scatter through a handful of crushed garlic cloves.

Wash and pat dry your tomatoes. Remove little stems.

Place in a lined baking dish.

Tear herbs and scatter around the tomatoes. Drizzle very generously with oil, and season in salt and pepper to taste.

Place in a preheated 200C oven for about 40 minutes.

Allow to cool for a few minutes in the tray and then scoop into a sterile glass jar, including all the juices. Top with a little extra oil before sealing.

Store in the fridge for up to a month.

Roasting the tomato really intensifies the flavour so this confit is a great addition to many things – Serve on crunchy toast as a bruschetta, spread it on a pizza base, or add a few good scoops into your tomato bases sauces for pasta, bolognese or lasagne.

FB_IMG_1549756779863 — We gave some away as a gift – and this is how my gorgeous SIL used hers! Yum!

Enjoy 🙂

Mango parfait

February 1, 2017January 31, 2017 ~ desertcook ~ Leave a comment

One of the trickiest things about ‘allergy’ food is when you have to share it with other people…… ‘everything free food’ doesn’t sounds appealing to most 😉 But they don’t need to know that is is everything free. It can just be simple, wholesome, delicious food.

This is a delicious, quick and easy (so easy!) summer breakfast …. that looks bright and happy – a tray of these looks so inviting for breakfast or brunch.

Per glass you need:

1/4 cup rolled oats OR mix of sunflower and pumpkin seeds
1/3 – 1/2 cup yoghurt or choice (dairy/soy/coconut)
1/4 cup pureed mango*
a small handful of chopped roasted nuts or roasted seeds to top.

*To make my mango puree, I placed the cheeks of 2 very ripe, medium mangoes into a blender/processor together with 1/4 tsp ground ginger and a squeeze of lime juice then blend until smooth.

Layer the ingredients into your glass; oats or seeds at the bottom, 1/2 of the yoghurt next, followed by the mango layer, the rest of the yoghurt and then sprinkle on your choice of topping and enjoy straight away.

Enjoy 🙂

Of course, if it isn’t mango season, or you don’t like mango (…no, really …. apparently some people don’t!!), then go with another fruit puree (pear or apple are great with some cinnamon and lemon juice, or blueberries with vanilla).

And if you prefer a sweeter parfait, then you can use a granola in place of the oats.

Date Paste

January 28, 2017February 11, 2017 ~ desertcook ~ 5 Comments

Medjool dates are my friend! I head to our local markets and buy 1kg at a time. They store really well in an airtight container in the fridge for about a month.

Now – yes, dates have a quite a high sugar content (roughly 80%) … BUT… and it is a big but, they are loaded with other beneficial nutrients and fibre that reduces the load on your body and mutes your insulin response when compared to regular sugar. So if you are after a small amount of sweetener in you food – dates are a great option.

I use 1 in a smoothie, or 4-6 in a whole batch of muffins or cookies, or even 12 in a batch of about 24 bliss balls. So you get the sweetness and the benefit of the whole food but the overall load is quite small.

I have been experimenting with date paste as my sweetener in cooking when I want a smoother option (or less obvious ‘bits’) and it is divine!

There are 2 ingredients (if you count water?!) and 2 steps – so very very easy!!!!

Pit 12 medjool dates, place them in a bowl and cover them with 1/2 cup boiling water.

Leave them sit for 1/2 an hour, then transfer the dates, with habout 1/2 of the water, to a high powered processor/blender/nutribullet/thermal cooker and blitz until smooth. If the mix is to chunky to blend, add 1 tsp of the remaining water at a time until you can form a smooth paste.

Store in a glass jar in the fridge for a couple of week, or freeze in ice cubes for later use.

1 heaped tsp = 3/4 of 1 date.

Enjoy 🙂

P.S. If you want a yummy ‘caramel’ – blitz equal parts of this paste together with my sunflower seed butter, a pinch of cinnamon, a pinch of pink salt and a bit of vanilla bean pastes – heavenly!!!!