I know … beetroot and spinach (or pumpkin and chick peas!) are not ingredients you would normally associate with a chocolate muffin – but trust me, it works!
My tribe wolf them down and have no idea of the goodies hiding inside – yay! They are a standard lunchbox favourite – I even use this recipe to make the base of our birthday cakes now and everyone digs in!
See below the recipe for the coeliac friendly option and some different veggie variations
1 large cooked beetroot (approx 225g)*
2 handfuls of baby spinach
40g cocoa/30g cacao powder
70ml tasteless oil (rice bran oil, melted vegan butter & coconut oil work well) OR 70g sunflower seed butter
150ml oat/rice/soy/almond milk
2 tsp apple cider vinegar
90g maple syrup OR coconut sugar
280g spelt flour (half wholemeal)
2.5 tsp GF baking powder
6 tbsp aquafaba OR 2 whole eggs
1 tsp vanilla bean paste
pinch Himilayan salt
*If you don’t have access to fresh beetroot, use an equal weight of tinned beetroot and omit 1 of the teaspoons of vinegar), or when my garden gives us an abundance, I puree and freeze in batches to add in instead.
In your processor/blender/bullet/thermal cooker place the milk, beetroot, vinegar vanilla, oil, spinach and aquafaba and blitz until the mix is smooth with no obvious ‘green bits’ 😉 (Speed 5, 10 seconds, scrape down, then speed 8 for 10 seconds, scrape and repeat if required). Then set the wet mix aside.
Mix together the flour, cocoa, salt, sugar and baking powder until evenly combined (speed 4, 8 seconds).
Whilst mixing the dry mix (use speed 4), gradually pour in the wet mix until well combined. Don’t over mix.
Scoop batter into lined muffin tins and bake in a preheated 180C oven for about 20 minutes or until top springs back when gently pressed.
Makes about 14, they freeze and defrost well and are especially delicious when slightly warmed.
To make these coeliac friendly: use rice, almond or soy milk and replace the spelt flour with 1 1/2 cup plain GF flour and 1/4 cup almond/seed meal.
To make a little variation on these, I switch out the spinach for a large handful of steamed sweet potato or 1/3 of a tin of chick peas. Just add them into the wet mix and blend at the same time as the beetroot. Yum!!
It’s so very lovely when we sit down to dinner as a family and all 6 people at the table smile at the plate placed in front of them … and that’s what happens each time with this meal in our house!
I’m certain that they aren’t a traditional version of an empanada, but these are filling and tasty, easy for little fingers to hold, they hide a lot of veggies (in fact, it is super easy to make them a vegan dinner) and are even transportable for picnics and lunchboxes.
I adapt the recipe that I use to make bread to make the dough.
To make the dough:
500g flour**
25g olive oil
320ml luke warm water
1 tsp sugar
1.5 tsp yeast
2 tbsp nutritional yeast (optional)
1 tsp pink salt
** I like to use a mix of half wholemeal spelt and half white spelt OR half Khorasan flour.
Place water, yeast and sugar in your processor and allow to stand for 5 minutes.
Add the oil, flour and salt then process to bring together to a dough (Speed 6 for about 10 seconds).
Tip the dough out and knead gently until smooth *or of course you can use the kneading function on your machine* Using your hands, smooth the surface with some olive oil and place in a clean bowl, covered with a tea towel in a warm place for about 45 minutes to an hour to double in size.
Heat the oil in a large frying pan, then add the onion and stir until soft.
Add the mince and break it into small pieces as it browns, add the tomatoes, paste, red wine and stock. Mix well and turn down to low heat. Add in the lentils.
Meanwhile, in the food processor blitz or grate the vegetables, spinach, beans and mushrooms. Process more or less depending on how smooth you want your sauce.
Add the veggie mix to the meat mix in the pan and stir well. Bring to a very gentle simmer for about half an hour, stirring regularly.
Remove the dough from the bowl and break into gold ball size pieces. Roll out to about a 3-4mm thickness (baking paper or some extra dusting flour is helpful here).
Place a spoonfull of the filling on one side of the dough, then fold over and crip edges closed with a fork.
Place on a lined baking tray and into a preheated 200C oven for about 12-15 minutes or until golden.
The dough makes enough for 12-14 pieces. This is enough for our family for dinner and occasionally a lunch leftover – though that is changing as the boys grow!! However, the filling makes twice this amount, so I freeze half of the mix for a quicker meal next time.
P.S sometimes when we need ‘footy food’ we make these into hot pockets and we add in a little grated cheese to each one before folding and cooking.
We go through quite a lot of yoghurt in this house.
All 6 of us enjoy it, so it is a standard dessert with berries, we use it to make pizza dough and scrolls, plus cakes, smoothies and fruit icy poles and the kids all like to take it to school.
To cut down on costs we used to buy in large tubs and spoon into our reusable squeezey pouches. But it is still not cheap, and unless you are buying plain natural yoghurt, then it is full of sugar and flavourings, which I don’t love!
Soy yoghurt in Ellie’s Lunchbox – We’ve been using these Sinchies containers for over 5 years!
The push for me to make my own was when I realised that 350g of the soy yoghurt that Ellie eats was costing almost $4 but I could buy 1L of Soy milk for just over $2 – Yikes!
I did a bit of research and found that I could buy a non-dairy culture as a starter online. This is the one I use, from Green Living Australia. It was about $22 to buy, but contains enough starter to make 100L – not too bad!!
You can use the non dairy starter to make dairy yoghurt too – but their Dairy Starter does a better job as they work at slightly different temperatures.
The starters do need to be kept in the freezer.
I adapted the instructions from Green Living Australia to make a couple of recipes that suit our family.
If you don’t have access to the starter, you can use simply use 1 heaped tablespoon of your last yoghurt into the milk at the same point the started would go in then whisk it to combine it evenly and continue on with the rest of the steps as per the recipe.
The simplest way to go is to use UHT milk because it has already been heat treated. If you want to use fresh milk then you will need to heat the milk to 90C for 8-10 minutes and then allow to cool to between 37-42C before adding the culture. This allows only the bacteria that you want to culture to be left over.
You will need an accurate cooking thermometer for this recipe. A digital candy thermometer is ideal (they cost under $15 in most big Supermarkets)
Dairy Yoghurt:
1L full cream UHT milk
1/3 cup milk powder (optional, but gives a thicker yoghurt)
1 tbsp sugar (optional, we don’t use it for the dairy milk)
1 dose starter culture
In a large saucepan place the milk, sugar (if using) and powder and whisk to ensure even distribution.
Heat on a gentle heat until it reaches between 41-43C. Remove from heat and tip in culture. The amount required is very small!
this quantity of powder is enough starter for 1.5L!
Whisk again to ensure even distribution.
The idea now is to keep the milk mix at this temperature for the next 18-24 hours. I use both the Easiyo container and my regular thermos (warmed with boiling water before tipping the yoghurt in) – both work equally well. An Electric yoghurt maker is a fancier option but essentially does the same job of keeping the mix at a stable warm temperature.
After about 18-24 hours, check to see that the yoghurt is set, flavour it as you wish and then store in a clean container in the fridge for up to 10 days. We tend to leave the yoghurt plain in the fridge and then flavour it as we choose when we’re serving to allow for more variety – and for no flavour when we’re using it in dough.
If you have tummy difficulties with lactose, then leave the yoghurt fermenting for the full 24 hours and the bacteria will have eaten almost all of the milk sugars (lactose) and you will essentially have a lactose free yoghurt.
The sugar is optional in dairy milks since there is already lactose available to feed the culture, however, adding a simple sugar increases the carbohydrate available for the culture to eat and improves the end result. Green Living Australia say that the sugar is used up by the bacteria and won’t be there in the end.
Soy yoghurt:
1L soy UHT milk** (opt for the no added sugar, organic version if you can so you can control the quantity of sugar)
1 tbsp sugar
1 dose starter culture
**I buy a ‘protein rich’ Soy milk which has the bean content upped to 21% and it makes for a really amazing thick yoghurt – much closer to the store bought variety!
In a large saucepan place the milk and sugar and whisk to ensure even distribution.
Heat on a gentle heat until it reaches between 37-41C. Remove from heat and tip in culture. The amount required is very small!
Whisk again to ensure even distribution.
Place in Thermos/Easiyo container and follow same storage and flavouring guidelines as for Dairy yoghurt.
The sugar isn’t optional when you are making soy yoghurt as the soy bean doesn’t have the same natural sugars to feed the cultures.
The enrich the calcium content you can add a few drops of calcium carbonate before tipping in to the thermos, which also helps with giving a thicker yoghurt.
To get a Greek style yoghurt you need to strain the end yoghurt through a nut milk bag.
We don’t have very much white bread in our house. But occasionally, a soft white bread sandwich (with cheese and gherkin as my preference!) is amazing.
The base for all the recipes is below.
500g white spelt
1 heaped tsp yeast
1 heaped tsp coconut sugar
15g olive oil
275g luke warm water
1 tsp salt
olive oil to cover
1 heaped tsp pea protein powder OR 1 tsp apple cider vinegar (optional but acts as a bread improver)
To make the Sandwich Loafor rolls seeded add: 20g flax seeds and 20g chia seeds
For Fruit Toast: remove 100g of white spelt and replace with 100g wholemeal spelt and add 2 tsp mixed spice, 1 tbsp extra coconut sugar and 3/4 cup dried fruit of choice.
For the Sticky Finger Buns: add 1 tsp of mixed spice, 1 tbsp extra coconut sugar, optional 1/2 cup of sultanas and icing (1 tbsp melted Nuttelex whisked together with 4 tbsp pure icing sugar, few drops food colouring and topped with GF sprinkles).
Place the water, yeast and sugar in the food processor and pulse briefly to combine or speed 2 for 6 seconds). Allow to stand for 5 minutes (a good time to check that your yeast is still active. Look for it foaming).
Add seeds (milled first if you’d prefer less obvious ‘bits’) and spices if applicable and pulse again to combine.
Add flour, pea protein, salt and oil (in that order) and process to bring together (speed 6 for 15 seconds).
Tip onto a lightly floured mat and knead until dough is soft and elastic.
Add in fruit and knead at this point if using.
Cover with oil, using hands and place in a clean oiled bowl, cover and place in a warm place to double in size (about – 45 mins-1 hour).
Knock back the dough and place into oiled loaf tin or break into bun size (about 10-12 rolls or finger buns of equal weight – rolled tightly for buns) and place on a lined baking tray. It is a very light and fluffy dough so be careful not to over work it.
Need to work on making them more finger like!
Leave to double in size again (approximately another hour).
Place into a preheated 250C oven for 10 minutes, then drop temperature to 190C and cook for a further 25 minutes, or until golden on top and bottom sounds hollow when tapped. Leave to cool before slicing.
Sandwich loaf and rolls (plus some Yoghurt Dough Cheeseymite scrolls!)
Harry the ‘Carbivore’!!
For the sticky finger buns and bread rolls, place into a preheated 190C oven and cook for about 15-18 minutes or until bottoms sounds hollow when tapped. Ice while warm.
My biggest boy, William, is about to turn 7 and has recently become quite interested in ‘creations’ in the kitchen.
A couple of weeks ago, he made this smoothie which has now become known as a Will-kshake in our house and he was very keen for me to share it with you!
We made it in our Nutribullet, but you could also do it in a high powered blender.
It is very thick and filling and he tells me that it’s like having soft serve ice-cream for breakfast 🙂
So thick that the straw stands alone!
1 cup milk of choice, nice and cold
1/3 cup frozen blueberries
1/3 cup frozen mango
1/4 cup rolled oats
1/2 a ripe banana (fresh or frozen – frozen makes it even thicker)
Add all ingredients to cup and blend until smooth.
I’ve made allergy friendly custards before, like this one, but I’ve been looking for a plain custard to use with cakes and puddings for desserts.
This is version I have come up with – so far I have only made it in my Bellini – so I’m not sure about stove top conversion, sorry.
The base for both flavours is:
30g gluten free cornflour
500g milk (to suit diet – but pick a high protein version if it is a plant based milk)
1 tsp vanilla bean paste
1 heaped tsp of No Egg powder
For the vanilla version add:
1 extra tsp vanilla bean paste
80g milled coconut sugar
For the chocolate version add:
60g milled coconut sugar
50g dairy free chocolate bits
Place 100ml of milk into a measuring jug, add to it the flour and No egg. Whisk well until well combined and smooth.
Put the mixing tool (butterfly attachment) in place and in the jug of the thermal cooker place the remaining 400ml of milk, vanilla and sugar (or syrup). Add in the floury milk mix.
Tilt the measuring cup on top of the machine so that it is cracked open.
Cook for 17 minutes at 100C on Speed 3.
For the Vanilla version, add both lots of vanilla at the same time. (Because of the coconut sugar and the lack of egg, the vanilla version is more a brown colour than regular vanilla custard).
For the Chocolate version, add the chocolate at the end and mix through gently until melted and evenly distributed – speed 3 for about 20 seconds.
The mix will thicken further as you let it cool.
If you are using a Thermomix instead of a less powerful version of the machine, you may need to adjust the cooking time to a minute or 2 less.
Makes enough for our family (2 adults and 4 kids) for dessert.
Place coconut milk, stock and curry paste in a large saucepan and stir well to combine.
Dice the potato and add to the curry mix. Bring to a gentle simmer.
Dice the chicken, about the same size as the potato, then add to the potato mix.
Allow to simmer for 10 minutes then roughly chop and add the cauliflower.
Simmer for a further 5 minutes before adding the chopped green beans.
Serve with rice and your preference of sauce quantity.
This made enough for about 8 adults.
Enjoy 🙂
For a delicious vegan option for this curry simply omit the chicken and bulk up the other veggies. I have done this recently and no-one in my family even realised!
The ice-cream van came around, and as a school holiday treat, for only the 2nd time in their lives, my kids were allowed to go. They waited ages, just bursting with excitement, but when we got to the front, their snow cone machine was broken and so there was nothing that Ellie could eat. She was crushed and cried quietly by my side while the boys got their treats. Thank goodness for a stash of special treats at home!!
I felt so bad for her and I was so pleased with the way that she didn’t make a fuss that when she asked for ‘special chocolate bikkies’ to take to morning tea at the park, I was pretty well inclined to make her anything she wanted!!
I’ve seen lots of recipe for chocolate ripple biscuits so I decided to give them a go for her.
*You can use equal quantities of shredded coconut to replace the psyllium and quinoa if they aren’t pantry staples for you.
In your processor, grind down the sugar to resemble castor sugar (Speed 8 for 10 seconds in a thermal cooker)
Add in the baking powder and soda, cocoa, salt, psyllium, quinoa and flax and blitz until fine (speed 10 for 10 seconds)
Add in the flour and mix again (speed 6 for 10 seconds)
Add in the Nuttelex and seed butter and pulse several times to combine.
Add in the egg replacer and pulse to combine, then scrape down sides and process until mix resembles wet sand (speed 5 for about 20 seconds).
Form teaspoons of mix into balls and place on lined baking tray.
Press down with hands and place into pre heated 180C oven for about 12 minutes.
Biscuits will be soft when removed from oven, but harden on cooling. My kids (and husband!) are so delighted -they are delicious and are honestly one of those times you can’t tell that something is ‘everything free’!
Makes about 24 biscuits – store in an airtight container for about a week.
Enjoy – like my very happy girl did!!
** Recently I’ve had a few questions about the egg replacement options. I have tried flax eggs but they don’t work so well here. If you can’t use any of the above, suggestions then leave out the egg replacement and increase your vegan butter and seed butter each by 25g… Works really well!
They were a really easy (and VERY popular!) school holiday treat to bake with the kids, and I have done my best to make it a little healthier than the original, which you can find here.
See below the recipe for a gluten free Coeliac friendly version and several options for a nutrition boost.
Also see below the recipe for how to make mini baked doughnuts with this recipe.
200g SR flour (half wholemeal)
90g sugar
1/2 tsp flaked salt
1 tsp mixed spice
1 egg worth of egg replacer (OR 3 tbsp aquafaba OR 1 whole egg)
65g light olive oil/melted butter or nuttelex
240g milk of choice
Melted nuttelex/butter to top
extra sugar and spice to top (mix in a 10:1 ratio)
In a large bowl place the flour, sugar, salt, spice and egg replacer (if using). Use a whisk to combine the dry mix. (Speed 4, 8 seconds)
In a separate smaller bowl whisk together the oil and milk. Add in aquafaba or whole egg at this point if using. (If using a thermal cooker, add the liquids to the dry mix here)
Pour the wet mix into the dry mix and whisk vigorously to combine mix until smooth. (Speed 4, 8 seconds)
Place into lined muffin pans and bake in a preheated 180C oven for about 20 minutes.
As soon as you remove the muffins from the oven, brush them with melted Nuttelex/butter and sprinkle with a mix of sugar and spice.
Makes 12 …. did not last long in my very busy, hungry house!! Now I just make double batches and freeze 😉
Enjoy!!!!!
To make these Coeliac friendly replace the spelt flour with 1 1/4 cup of a gluten free flour mix plus 1 tsp psyllium.
For a more filling version, I replace 50g of the flour with 50g of nut/seed meal.
You can also also replace the oil with a very well mashed medium overripe banana.
Boost the protein with 1/4 cup of hemp seeds.
Add some more fibre with 1 medium grated apple (or blitz it in your machine) – if you use this option, you will need to reduce the milk to 200g.
To make these into mini doughnuts you need an appropriate tin, very well greased.
Place the mixture into a piping bag and pipe the mixture into the tin.
Cooking a moderate oven for about 8-10 minutes. Allow to cool in the tin for a few minutes before removing to a wire rack.
For a spiced doughnut, brush the tops with a melted vegan butter and sprinkle with the same sugar and spice mix as above.
For an iced doughnut, melt some dark chocolate of choice, then drop the doughnuts into it and then sprinkle with your choice of decorations. We use the Hoppers 100s & 1000.
Itchin' Kitchen 