Such a deliciously light and moist cake …. so good for afternoon tea, picnic and even in lunchboxes.
Approx 200g (combined) grated zucchini and carrot (roughly half a medium zucchini and 1 medium carrot).
1/4 cup good olive oil
1/4 cup apple sauce
1/2 cup honey/maple/golden syrup
2 eggs / 2 flax eggs / 2 tsp egg replacer whipped with 4 tbsp water
1/2 cup milk of choice
1 tsp vanilla bean paste
1/3 cup chopped nuts or seeds (hemp seeds or walnuts go really well)
1 tsp mixed spice
1 3/4 cups plain flour (we do half wholemeal)**
2 1/2 tsp baking powder
Optional extra: Top with choc chips of choice
** To make this one coeliac friendly, replace with a plain GF flour, 1.5 cups and 1 tsp of psyllium husk.
Start by grating the veg. After squeezing the moisture out of the grated zucchini you should have about 120g, and another 80g from the carrot. *If you are grating in a food processor or thermo cooker, you will need to take the zucchini out, tip out the liquid in the bottom, then squeeze the zucchini before adding it back in to the bowl.
Add all of the wet ingredients into a bowl and stir well to combine (speed 4, 6 secs).
Add in the baking powder, flour and mixed spice. Fold through gently until the flour is just combined. (Speed 3, 10 seconds)
Then add in the chopped nuts or seeds and fold through until evenly combined. (Speed 3, 8-10 seconds) Do not beat the mix.
Pour into a greased/lined loaf tin and place into a preheated 160C oven.
Sprinkle the top with some choc chips if you like (only half of family do!)
Bake for approximately 60minutes or until golden, well risen and a skewer comes out clean. Remember that if you are cooking with GF flour or without egg then you won’t get quite the same rise.
Allow to rest in the tin for about 15 minutes before removing to an airing rack and allowing to cool.
Slice and serve, warm or cold. A spread of butter on your slice is delicious too.
Slice before freezing any left overs and wrap so it is airtight.
As are you all, we are spending a LOT more time at home at the moment.
Which, I guess, in good news – means more time for baking!
Although getting all the ingredients we normally use has been a little tricky….
But sweet potatoes are plentiful in our garden right now, so they are featuring quite a bit on our plates!
I was thinking about making rolls to go with our soup, when I remembered that I had seen these yummy looking rolls on ‘Super Healthy kids. The original (see the link) is a sweet version that they eat in the states for Thanksgiving.
I didn’t want a sweet roll (although I’m sure I will another time!) and I needed to adapt it to our dietary requirement (no egg, or dairy). So I got experimenting.
Our family adores these rolls. Even the sworn sweet potato hater inhaled 3 before I stopped him!
Hope you enjoy them too 🙂
3 1/2cupflour (2 cup plain & 1.5 cups wholemeal) – we use spelt
1 flattablespoonyeast, active dry
1cup, mashedSweet potato, cooked (about 1 medium potato)
1cupmilk of choice (oat milk works well here)
1/4 cup olive oil
1 tsp each of rosemary and thyme, finely diced (or 1 tsp dried Italian Style herbs)
spray olive oil
extra flour for rolling
Start by peeling and dicing your sweet potato. Then steam it until it is soft (approx 4-5 mins in a microwave)
While the potato is steaming, place into your bowl/machine (see instructions below for multiple machine methods), the flour, salt, herbs, oil and yeast.
As soon as the sweet potato is cooked, drain it and mash it. Measure out your 1 cup and add it to the cup of milk. The milk doesn’t need to be warmed – by adding the potato to the milk, you’ll bring both the milk and the potato to the right temperature to make sure you don’t kill off the yeast.
Whisk the milk and potato together until they are roughly combined and then pour into the flour mix.
Give a rough mix of the dough for a few seconds and allow it to sit for 5 minutes (it won’t be all combined at this stage). Use a wooden spoon in the bowl if you’re doing it by hand, or speed 3 for 5 seconds in a thermal cooker, or about 5 seconds with a dough hook in a stand mixer.
Now get kneading –
For a bread machine: Use the dough only function. Set and walk away.
For a stand mixer with a dough hook: you’ll need to mix for 6-7 minutes
For a thermo cooker: set your knead function (for a less powerful machine, like a Bellini, you might need an extra minute or two)
By hand: flour the bench and get your muscles ready! Knead until your dough is smooth and elastic.
Place the dough ball in a lightly oiled bowl, cover with a cloth and let rise in a warm area until doubled in size – about an hour, or until your machine has finished it’s rise function.
Remove from the bowl and knock down the dough.
Cut it into two and roll each one into a circle – like you’re making a pizza base.
Cut each circle in to 8 wedges (again, like a pizza).
Then start at the outside edge (where the the pizza crust would be) and roll toward the point to make your crescent shape.
Place on a lined baking dish, spray lightly with olive oil and then allow to rest in a warm place until the have doubled in size again (roughly another hour)
While the dough is doing it’s second rise, preheat your oven to 180C degrees.
When the second rise is complete, place into the preheated oven. Bake for 12-15 minutes or until golden brown. The bottom will sound hollow when you tap it.
Remove from the oven and cool for just a couple of minutes before you dig in!
With Mr 11 having just got his braces on, I have had a weekend of making soft food … and soup certainly made the list!
As well as being quick and inexpensive to make, nutritious and filling, allergy friendly and comforting – it is also very kind to sore mouths!
1 tbsp garlic olive oil
1 brown onion
4 medium sticks celery
2 large carrots
1 large zucchini
450g mushrooms (I like portobello)
1 tsp each fresh chopped rosemary and thyme
1 tbsp (40g) tahini (or seed butter to keep it sesame free)
1/2 cup (40g) nutritional yeast
1 tsp pink flaked salt
1/2 tsp black peppercorns
1.2L boiling water
Heat oil in a large, heavy based saucepan. Add in finely diced onion and cook for 2 minutes. Add in finely diced celery and cook, stirring occasionally for about 5 minutes, or starting to soften and get a little colour.
Add in finely diced carrots and combine well. Add in herbs plus salt and pepper, stir well and cook over medium heat for a further 5 minutes, stirring occasionally until onions are golden.
Slice and add in the mushrooms, and cook, stirring occasionally for a further 5 minutes until mushroom are reducing and releasing their liquid.
Add the chopped zucchini to the saucepan and then the boiling water. I start with 1.2L and then add more if it’s needed.
Bring to a gentle and simmer and cook, stirring occasionally for about 25 minutes or until the carrot squashes easily with the back of your stirring spoon. If it still crunchy then you won’t get a smoothly blended soup.
Add in the tahini and nutritional yeast, stir, and then use an immersion stick blender to blend until smooth.
Add in more water and blend again if it is too thick.
Taste test and add a little more salt if required. Serve hot.
If macros are important to you – here are the details per serve:
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
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.
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.
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.
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’
Beef Stroganoff was my one of my husband’s favourite childhood meals. And I used to make a slow cooked version for him (it is yummy – and you can find it here), but as we’ve been reducing our meat consumption, it has fallen off the menu in the last year or so.
I decided to give a completely non-meat version a go and was very happy with the results! Peter thoroughly enjoyed it – and even took the left overs for lunch the next day … although he still wants the beef version to make an occasional appearance!
2tbsp olive oil
1 small brown onion
2 cloves garlic, finely chopped and crushed
400g button mushrooms – add in different types for a variety in texture if you like
1 tbsp fresh chopped thyme and rosemary
1/2 tsp paprika
1/2 tsp pink salt flakes
1/4 cup flour (spelt or GF)
1 tbsp Nutritional yeast (optional but add for depth of flavour)
2/3 cup plant based milk (I used a high protein soy milk for a really creamy sauce)
1 cup veggie stock (the beef style Masssel stock gives a more authentic Stroganoff flavour, but any veggie stock is fine)
Vegetables or noodles to serve
Heat the olive oil in a heavy based pan on the stove.
Add in the olive oil and cook for a few minutes until it starts to become translucent, add in the garlic and allow to cook for another minutes.
Add in the chopped mushrooms, stir will to coat in oil and onion mix then allow to cook for about 5 minutes, until the mushroom soften.
Mix together the flour, nutritional yeast, herbs, paprika and salt. Then sprinkle this dry mix over the top of the mushrooms and stir well until the mix is well combined.
Add in the hot stock and plant milk, then stir well. Bring the mix to a gentle simmer.
Simmer for about 10 minutes, stirring occasionally, or until the liquid is thick and creamy.
If you love noodles (I don’t – sorry!), stir through your cooked and drained pasta here, to coat it with the stroganoff before serving.
I add in some green beans at this point and simmer for a minutes or 2 so that they still have a bit of crunch, and serve them on a bed of carrot noodles – SO good!
This one isn’t suitable for freezing but it does well as leftovers for lunch the next day!
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.
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.
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.