Vegetarian

Salted Caramel Bliss Balls

~ desertcook ~ 2 Comments

I guess it’s no surprise to you by now that I’m posting more salted caramel flavoured recipes!

These bliss balls came about because I had some almond milk dulce de leche left over and I want to stop myself eating it from the jar with a spoon!

See below the recipe for nut free and coeliac options.

  • 150g rolled oats*
  • 30g rolled quinoa
  • 20g flax seeds
  • 3/4 tsp Himalayan salt
  • 1 tbsp sunflower seed butter
  • 1 tbsp maple syrup
  • 1 tbsp almond milk dulce de leche (or use an extra tbsp maple syrup)
  • 1tsp vanilla bean paste
  • 12 pitted medjool dates

Place oats, quinoa, flax and salt in the bowl of your processor and blitz until fine (Speed 8, 12 seconds).

Add in seed butter, syrup, vanilla and dulce de leche. Process until well combined. (Speed 7, 8 seconds, then scrape down sides).

Add in dates one at a time through the top chute, on to spinning blades then process until date is finely chopped and evenly distributed.  (Speed 4 whilst you are adding dates, then up to speed 7 for 15 seconds).

Use teaspoons of mix and roll into balls.

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Makes about 22.

Store in airtight container in the fridge for up to 2 weeks.

*To make these coeliac friendly: remove the oats and bulk up the quinoa to 60g and add in 1 cup sunflower seeds.

Enjoy!

Salsa

~ desertcook ~ 11 Comments

My husband and 3 boys are serious Mexican food fans (even miss Fussy quite enjoys it) – Tacos, Nachos, Enchiladas, Steak Burritos, Mexican meatballs, Taco steak with Mexican Bean Salad, Salsa Chicken …. we could eat Mexican just about every other night and they’d be happy!

What I’m not so happy about is the quantity of additives and preservatives in  the jars of salsa type sauces to use in these dishes. So I’ve had a go at making my own based on the back of a jar we’d had … and it was a winner! This makes quite a big batch so we will be using this from now on instead of the store-bought variety.

  • 800g tin crushed tomatoes
  • 3 tbsp tomato paste
  • 1 medium capsicum (colour of your choice)
  • 1/2 brown onion
  • 2 tsp minced garlic
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp minced chilli
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp pink salt flakes
  • 1 tsp coconut sugar/maple syrup

Simply place all ingredients into your food processor and pulse until you reach the consistency you enjoy.

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Fewer times for a chunky salsa to dip your chips in, and more times for a smoother salsa to go inside your burritos, enchiladas, Salsa Chicken etc.

Makes quite a large batch – the equivalent of 3 large store bought jars.

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Enjoy!!

Chocolate Protein Drink (‘Milo’ Substitute)

~ desertcook ~ 12 Comments

My big boys love Milo. My husband loves Milo … and quite frankly, I’d quite happily eat it straight from the tin too if it wasn’t for the health concerns …. I suspect all Aussie kids would have done it at one time in their lives 😀

But it’s not an option for my little miss and I’d really rather that my boys weren’t getting the refined sugar, oils and additives from it either. So I’ve been trying to find a way to make a home made version that we could all enjoy.

This is a pretty good approximation. I have to tell you that it is not like eating the original (for obvious reasons!), so please don’t expect an exact replica, or you will be a bit disappointed! But it is sweet, chocolatey and has crunchy bits when mixed with cold milk. So if you are you missing a chocolately drink or you just want a healthier version, then this is a good place to start!

For us, it is also a simple way to make sure that our biggest boy gets the weekly Hazelnut quota that he requires after his nut challenge.

I based my mix on this one from Changing Habits.

  • 3 tbsp each of sunflower, pumpkin, chia and flax seeds
  • 1/2 cup roasted almonds
  • 1/2 cup roasted hazelnuts (skin off)
  • 1/2 cup cacao powder OR 3/4 cup cocoa
  • 1 cup coconut sugar

Place nuts and seeds in high power processor and process until fine – be careful not to overdo it and wind up with a butter! (Speed 8, 8 seconds).

Add in cacao and sugar and process again to combine (Speed 4, 6 seconds).

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Store in airtight jars. Makes 2 large jars.

Use as you would use Milo. I doesn’t completely dissolve in cold milk because of the nuts and seeds, but the cacao and sugar do giving the milk a chocolatey appearance whilst leaving the crunchy bits, typical of Milo. Don’t use with hot milk – the chia and flax seeds give a gelatinous mix if you do!

We use it in milkshakes, on top of porridge, in pancakes or even sprinkled on to frozen banana ‘ice cream’. Yum!!

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2 out of my 3 bigger kids drank it and loved it. Harry wasn’t convinced with just plain milk, but we have discovered that he loves it in a milk shake (you can find his favourite milkshake recipe at the end of the post!). My husband drank it and enjoyed it although knew that it was different to ‘the real stuff’! Ellie and George … well … they likes to eat it by the spoonful!

If you want a really fine mix, try using the milling blade in a smaller bullet type blender (like a Nutribullet).

For a nut free version:

  • 3 tbsp each of chia and flax seeds
  • 3/4 cup roasted sunflower seeds
  • 3/4 cup roasted pumpkin seeds
  • 3/4 cup cacao powder
  • 1 1/4 cups coconut sugar

To dry roast the seeds, place them in a large baking tray under the grill, on the shelf furthest away in the oven. Watch them carefully … it only takes a few minutes! Flip seeds in tray a few times during cooking process to ensure even cooking coverage.

Allow seeds to cool before adding to processor with chia and flax. Follow above method for remainder of recipe.

Enjoy 🙂

Harry’s Choc Shake:

  • 1 frozen banana
  • 1 tbsp drinking chocolate mix
  • 1 tbsp rolled oats
  • 1 tsp Sunflower seed butter
  • 1 cup cold milk of choice.

Place all ingredients in a high powered blender/processor and blend until very smooth.

Drink immediately – Harry says it’s best with a blue straw 🙂

Teff cookies

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As is often the case, my wonderful and delightful (but cheeky and determined!!) little miss is the source of inspiration for my baking experiments.

We are struggling to get enough protein into her, but she is quite a fan of baked goods. So I have been trying to find higher protein flours to work with and Teff came up.

Apparently, according to my research, it is the world’s tiniest grain. It originated in Ethiopia where is has long been a staple in their diet. Compared with other grains, it has a higher percentage of bran and germ which makes it higher in fibre and protein. It’s also go the highest calcium content of all grains … another deficiency we struggle with. It has quite a light flavour and is naturally gluten free – wins all ’round!

So now …. what do I make with it?

Well, I bought a packet (of Bob’s Red Mill Teff) and on the back there was a recipe for teff and peanut butter cookies.

This is my adapted version.

  • 1.5 cups teff flour
  • 1/2 cup maple syrup (honey or rice malt works too)
  • 1/2 tsp himilayan salt
  • 175g sunflower seed butter
  • 6 large medjool dates
  • 3/4 tsp GF Baking powder
  • 1 tbsp coconut oil/vegan butter
  • 1 tsp vanilla bean paste

In your processor mix together syrup, seed butter, vanilla and oil. Process until completely combined (Speed 5, 10 seconds)

Remove the seeds from your dates and drop them, one at a time, through the chute of the processor on to spinning blades, then process until dates are very finely diced and well mixed in (Speed 4 while you are adding the dates then up to speed 7 for 15 seconds).

Add in the baking powder, salt and flour and process to combine into a thick dough (Speed 5 for 15 seconds, scrape down sides and repeat).

Use a teaspoon to scoop out the mixture and roll in to walnut sized balls, then press down with the back of a fork on to a lined baking tray.

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Place in a preheated 180C oven and bake for 15 minutes. They don’t spread out much, but do rise a little.

The cookies will still be soft when removed from oven but they will harden as they cool.

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Makes about 30-35 cookies. Store in an air tight container or pop them in the freezer.

Enjoy!

Mexican Seasoning

~ desertcook ~ 12 Comments

I have adapted this seasoning from this one at the Thermomix recipe community.

We use it for Tacos, Nachos, Meatballs, on our Mexican Steak and in our Salsa Chicken.

  • 2 tbsp dried oregano
  • 1 tbsp paprika
  • 1 tbsp ground cumin
  • 1 tbsp onion flakes
  • 1 tsp pepper corns
  • 1 tsp garlic salt
  • 1/2 tsp chilli powder (increase to 1 tsp for a ‘medium’, rather than a ‘mild’ seasoning)

Place all ingredients in a high powered processor (I use my Nutribullet for ease of clean up!) and grind until fine and well combined. (Speed 9 for for 30 seconds in a Thermal Cooker). Or you could also use a mortar and pestle.

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I usually make a double or triple batch and store in a jar in the freezer.

Use 2 tbsp per 500g of mince.

Enjoy 🙂

Lemon and Blueberry tart

~ desertcook ~ 3 Comments

A little while ago I saw this amazing looking recipe for a Lemon and Blueberry shortbread slice and I couldn’t stop thinking about how I wanted to make something similar in an allergy friendly and low sugar version.

After recently having discovered ‘Aquafaba’ as an egg replacer I thought it might be a good way to add some lightness and rise to the filling of a tart. You can find out more about this amazing discovery at aquafaba.com

So after having a little play, this is my tart.

(See below the recipe for a nut free version)

  • 180g Plain Gluten Free flour
  • 160g almond meal
  • 3 tbsp Rice Malt Syrup
  • 3 tbsp coconut oil
  • juice and finely grated zest of 4 medium lemons
  • 80g Stevia
  • 50g pure cornflour
  • 1 tbsp Nuttelex
  • 1/2 the drained liquid from a 400g tin of chic peas
  • 100g fresh blueberries

To make the crust place the flour, almond meal, syrup and oil in a food processor. Process to combine well and until it resembles wet sand (Pulse twice, then speed 5 for about 15 seconds in a Thermal Cooker).

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Grease a 26cm round spring form pan and tip the base mix into the bottom. Use your hand to press the mix down to cover the bottom and a little bit up the sides.

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Cover with baking paper and add blind baking weights (rice or beans work well) and place in a preheated 180C oven and bake for about 12 minutes. Remove from oven and remove the weights and paper and return to oven for a further 5 minutes then remove from oven and set aside. Turn the oven down to 160C.

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In a large saucepan place the zest, juice, stevia, cornflour and Nuttelex and heat over a gentle heat, whisking regularly to avoid lumps, until the curd begins to thicken. Remove from heat.

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While to curd is heating, place the chic pea liquid drained into a stand mixer and whip on a high speed until fairly stiff peaks form (not as stiff as a meringue). This will take about 4-5 minutes.

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Fold the whipped mix through the lemon curd mix – don’t over mix it.

Pour the lemon mix on top of the crust.

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Place blueberries on top and place in a preheated 160C oven for about 40 minutes. The top will be golden and beginning to crack.

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The filling of the tart will still be quite soft when you remove it from the oven but will become firmer as it cools.

Cut and serve – lovely warm or cold.

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We took this one to share with family for afternoon tea and it was thoroughly enjoyed by everyone – even those without any food restrictions!

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Enjoy 🙂

For a Nut Free Version; replace the almond meal with equal quantity sunflower seed meal or omit the almond meal and use gluten free flour plus 1 heaped tsp of psyllium (to help with flexibility).

Egg free Meringue

~ desertcook ~ Leave a comment

It is always good to have clever friends … and it is extra great when they are vegan ‘foodies’ who are prepared to share their clever tricks with you!!

A little while ago I was chatting to my friend Dan and she told me about an egg replacer called ‘Aquafaba’ … the liquid drained from a can of chic peas. Um, what?

Yep – this stuff:

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Apparently the clever vegans have been on to it for a while … I’ve just been a bit slow catching up 😉 It is the proteins in egg whites that help them to whip up all frothy and go stiff – which is why this replacement works well – the proteins from the legumes. Who knew?! And I promise you that there isn’t even a hint of a taste of the legumes. They look, feel and eat just like the real thing.

Here is the link to the original recipe for meringues.

I used

  • The drained liquid from 1 400g can of chic peas (do not buy the no salt version!)
  • 1/3 cup sugar (or about 1/4 cup powdered Stevia), milled to resemble icing sugar
  • 3/4 tsp vanilla bean paste
  • pinch cream of tartar
  • Optional – sprinkles to top (I use the Hoppers brand that is allergies friendly and is also free of artificial colours and preservatives) and a few drops of natural food colours (Madam’s request is for pink next time!).

Place the liquid in a very clean bowl of your stand mixer and turn on to a high speed (Mine is a Sunbeam Mixmaster and goes up to 12 and I used speed 10).

Beat until doubled in size and very frothy.

Add the cream of tartar and continue to beat until soft peaks form. This took about 5 minutes.

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Continue to beat and gradually add in the sweetener.

Beat until stiff peaks form.

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Add in the vanilla and colour if you are using it.

Spoon on to a lined baking tray (and add sprinkles if you wish) and place in a preheated 100C oven to bake for about 1.5 hours.

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Do not bake any hotter because you are essentially drying out the mixture rather than baking it (kind of like a fruit leather). Low and slow is the best option.

Remove from oven and allow to cool.

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Store in an airtight container for a week.

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Makes 24.

Enjoy!!

Crunchy Quinoa Biscuits

~ desertcook ~ 1 Comment

I love crunchy bikkies …. dunking them in a hot cuppa was always a  favourite!

These delicious bikkies definitely meet my sweet and crunchy requirements.

My kids (and husband!) all love them. They are simple to make, the kids love choosing their own shapes and they are really easy to adapt to meet most allergy requirements.

  • 100g rolled quinoa (or you can mill the whole grain)
  • 160g plain flour OR GF flour
  • 1/2 tsp bicarb soda
  • 1 tsp mixed spice
  • 70g of sunflower seed butter OR nut butter**
  • 1 tsp vanilla bean paste
  • 150g maple OR golden syrup

**You can use half seed butter and half butter here, or even all butter – all combinations work well!

In a saucepan, over a medium heat, stirring, melt together the seed butter, syrup and vanilla (100C, speed 2 for 2 11/2 mins or until completely melted). Remove from stove

Mix together all of the dry ingredients (speed 5 for 10 seconds). Then add in the wet mix and mix gently until combined (speed 4, 10 seconds. Scrape down and repeat if required)

Wrap dough and place in fridge for about 20 minutes.

Roll out, to about 3mm thick and cut into shapes. The thinner you roll them the quicker they cook and the crunchier they are.

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Place on lined baking trays and bake for about 9-10 minutes, or until golden brown, in a preheated 180C oven.

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The tri coloured grains milled for this batch

They will be soft when removed from the oven and will crisp up on cooling.

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Makes about 60 small cookies – depending on the size of your cutters.

When completely cooled, store in an airtight container for up to a week.

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Watch out for the Cookie Monster!

Enjoy!

Blueberry Almond Loaf

~ desertcook ~ 1 Comment

The recipe for this lovely, sweet, dense bread came about after we picked over 5kg of Mulberries …. and then my Harry declared that he didn’t like them, that blueberries were his favourite and please could I make him blueberry bread instead?

That gorgeous face is pretty hard to refuse sometimes!

  • 45g light tasting oil (or use a melted butter that suits)
  • 40g sugar OR 1/4 cup honey/maple syrup
  • 1 cup milk of choice
  • 6tbsp aquafaba OR 2 whole eggs
  • 1 tsp vanilla bean paste
  • 1/2 tsp ground cinnamon
  • 2 tsp GF baking powder
  • 1 1/2 cup spelt flour (half wholemeal) OR 1 1/3 cup GF flour mix
  • 1/2 cup almond meal OR  seed meal
  • 1 cup blueberries (fresh or frozen).

In a large bowl (or your processor) mix together all of the dry ingredients (Speed 4, 8 seconds), then set aside.

Now place all of the wet ingredients in your processor/blender/nutribullet/thermal cooker and process until well combined (Speed 6, 6 seconds).

Mix the the dry and wet ingredients until combined – don’t over beat them.

Then add the berries – if you are doing this in a food processor, tip mixture into a bowl and fold through blueberries. In a Thermal Cooker, use speed 4 for 8 seconds. Or for ease, sprinkle them on top of the batter once in the pan.

Pour into a small greased loaf pan and bake in a preheated 170C oven for about 1hr, or until cooked through.

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Or pour into lined muffin tins and bake for about 25 minutes or until cooked through (makes about 18).

Allow to cool before slicing.

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This recipe freezes and defrosts well, and is particularly lovely when slightly warmed (and even toasted!).

Enjoy 🙂