Fragrant Stewed Apples (and the best ever apple sauce!)

Such simple comfort food!

We often wind up making this recipe when the apples (or pears!) we’ve bought are really floury or soft but we don’t want them to go to waste. My biggest little one is very excited whenever this recipe appears. He has Oral Allergy Syndrome and reacts quite badly to raw apple, but cooked he can handle it!!

Like most of my recipes I take the simple (lazy?!) option!

As well as taking less time, leaving  the skin on the fruit is terrific for the added fibre and nutrients. Very simple, and you don’t need to add any extra sweeteners.

  • 6 apples (whichever kind you like)
  • peel of 1 lemon
  • 1 tsp of ground cinnamon
  • 6 cloves
  • 1/4 cup water

Thermal Cooker Method: Core and slice the apples, place them in the machine, sprinkle over cinnamon and cloves. Then use a peeler to remove the yellow layer only of the lemon. Add the strips to the top of the apples.

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Add in the water and set for 15 minutes, speed 1, ST.

Stove top method: place all of the ingredients into a large sauce pan, cook, stirring frequently, with the lid on in between stirring. Will take about 15-20 minutes on the stove.

If you want a sweeter fruit desert, add in a handful of sultanas during the last few minutes of cooking.

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Place in an air tight container in the fridge and use for up to a week. Remove the peel and cloves before serving.

If you want a most delicious, fragrant, thick apple sauce instead, follow the same steps as above, then remove the lemon rind and either transfer to a blender or set a speed 4 for 15 seconds, scrape down and repeat.

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How can I use stewed apples?

  • Eat them on their own!
  • Mix it with yoghurt for breakfast or dessert
  • Use it as a topping for your soaked overnight oats
  • Add it to your cereal
  • Add in some roasted, crunchy nuts and have it for an afternoon ‘pick-me-up’
  • Serve it as a side to a soft tea cake

And the sauce?

  • Perfect if you’re doing baby food
  • Mix it through yoghurt
  • Use it as an egg or sugar replacer in cakes and baking (check out my Apple, Pumpkin and Oat muffins, or my Maple Cinnamon Weet-bix slice)
  • Use it with you next pork roast or pulled pork burgers.
  • Freeze it in ice cube trays so you can grab it out at short notice
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Delicious with yoghurt for dessert!

Enjoy 🙂

Cauliflower fritters

I love having a few different breakfast options, especially ones that help me to get in my veggies! These gorgeous fritters are gluten free, dairy free, vegetarian, a good source of fibre and protein and just 2 of them contains over 90% of the RDI calcium intake for woman 😲 and just quietly … They’re really yummy too 🤤 Mr 11 stole 2 before I even had them all on the plate!

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  • 430g cauliflower
  • 2 packed cups spinach
  • 2 medium sticks celery
  • 3 medium eggs
  • 1/3 cup nutritional yeast
  • 1/3 cup almond meal OR any flour of choice
  • 1/4 cup hemp seeds
  • 1 tbsp fresh chopped herbs – thyme and rosemary
  • 1/2 tsp dried garlic flakes
  • 1 tsp pink salt flakes
  • a few grinds of pepper
  • olive oil to fry

Finely chop and steam the cauliflower until it is soft. Drain any water, transfer to a large bowl and mash – don’t go so far as to puree it!

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Finely chop your spinach and celery, add to the cauliflower mix and fold together until combined.

Mix together all dry ingredients, including herbs and add to the veggie mix. Fold together until combined.

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Whisk the eggs together and then add to the veggie mix. Fold though until well combined.

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This bit gets a little messy …. use a good handful of the mixture to form a patty and then place in to a lightly oiled, medium heat frying pan.

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Cook for about 3 minutes until golden brown and then turn to cook the other side for another 3 minutes.

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Makes 8-10 depending on the size of your patty. Today I made 9.

They are delicious warm, or cold and they keep for a couple for days in the fridge so you can gently reheat them in the microwave for breakfast on the go or even a filling lunch at work.

Eat them on their own, dip them in some natural yoghurt …. or my personal preference is to stack them and top them with some creamy avocado and cherry tomatoes! Yum!

I haven’t tried making these ones egg free yet – but next time I’ll have a go at binding them with tofu and then I’ll update! In the mean time if you need an egg free veggie patty –these are delicious!

Enjoy 🙂

Pumpkin pastry parcels

I guess this one isn’t so much as recipe as an idea or a suggestion!

We do our very best to reduce waste from our kitchen.

So many ways to make some little changes that help –

  • We menu plan,
  • Cook in bulk,
  • Freeze leftover for work lunches,
  • Make soup to use up veggies that are past their best
  • All veggie peelings and scraps go to our worms and so back to the garden,
  • Do a swap – we give out overload of veggie scraps to friends with chooks (and sometimes get eggs in return!)

One of the other ways to reduce waste is to get a bit creative when you’re down to the last few bits of veg before shopping day!

I had about 1/4 of a butternut pumpkin, a couple of handfuls of spinach, a small handful of left over roast chicken and the dregs of my walnut container left. Together with a few basic pantry staples – that sounds like weekend lunch!

My husband reckons they are better than a bought pie (and his body feels better afterwards) and he says they’re much nicer than the ones he can buy at a cafe in the city – for an obscene price!

We used: Pumpkin, spinach, walnuts, cooked chicken, puff pastry, Italian herbs, salt pepper, olive oil (garlic infused) and coconut aminos.

But use whatever left overs you have and enjoy and get creative!

*If you don’t eat meat – we often us about half a tin of butter beans or cannellini beans instead – just pop them in the oven together with the pumpkin in the last 10 minutes of roasting time.

*If you don’t eat nuts – pumpkin seeds or hemp seeds work really well here too – use them in exactly the same way as the walnuts.

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Dice the pumpkin into small pieces.

Then roast the pumpkin with some garlic olive oil, salt, pepper and Italian herbs (about 200C for 35-40 mins).

Place pumpkin in a bowl together with the chopped chicken, walnuts and spinach and then add about 2 tsp of coconut aminos. Mix well so that the pumpkin gets a bit mashed up.

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Place mixture into the centre of pastry squares (obviously – use whichever pastry suits your diet)

Fold the pastry over the mix to form a parcel and then use the fork to press the edges of the pastry together.

Bake in a 200C fan forced oven for about 25-30 minutes, or until golden, puffed and flaky.

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Enjoy 🙂

 

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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