I’m dreaming of a (healthy) White Christmas!

December 17, 2012 · 31 Comments

White Christmas is one of those traditional foods that only makes an appearance once a year! To be honest, I wasn’t really ever a fan.

Sickly sweet with an oily copha taste….. hmmm…….

My daughter and I experimented yesterday and come up with something a bit healthier and a whole lot yummier.

I’m dreaming of a (healthy) White Christmas!

**vegetarian, gluten-free, egg-free, additive-free, thermomix**

Okay, so this is what you need:

2 cups organic brown rice puffs

1 cup organic dried cranberries

1 cup organic, raw, unsalted pistachios

1 cup organic coconut flakes

200g Green and Blacks organic white chocolate

200g organic, virgin coconut oil

Okay, so this is how you do it:

Chuck your white chocolate and coconut oil into the thermomix. Melt on 50 degrees, 1 minute, speed 1.

Throw in the rest of your ingredients and mix, reverse, speed 1 for about 20 seconds.

Pour into a baking paper lined small tray (or you could fling into muffin cases).

Whack into the freezer or fridge until firm and set.

It must be stored in the fridge – it will melt quickly, particularly in this weather. The freezer is better!

Enjoy.

Top Tips:

*If you don’t have a thermomix – melt the chocolate and coconut oil together in a saucepan and pour over other ingredients in a large bowl and mix well.

*I don’t add any sugar or sweetener as the chocolate and craisins make it sweet enough. But try it and add some if you want to.

*Use any combination of fruit and nuts you like – I just think cranberries and pistachios are so Christmasy!

*If you love chocolate, try making my really healthy chocolate crackle recipe into a slice with some craisins and pistachios!

Do you like White Christmas? Would you make this?

Healthy Chocolate-Coated Nuts

December 11, 2012 · 54 Comments

Chocolate and nuts are a match made in heaven.

Treat yourself and your loved ones this year with this yummy recipe – it’s really quick and easy to make.

I made these last year and distributed them as gifts as well as keeping some for ourselves. They don’t last long in my house. I have the current batch well hidden!

The recipe is originally from Super Healthy Kids, a really great American site featuring some fantastic ideas for fun kid’s food!

I have changed it a little to make it healthier and thermified it.

Healthy Chocolate Coated Nuts

Vital stats: Dairy-free, gluten-free, grain free, vegetarian

Okay, so this is what you need:

500g organic mixed, raw nuts (or nuts of your choice)

1 organic, free range egg white

1 vanilla pod, scraped or 1 teaspoon vanilla extract

2 tablespoons organic, raw cacao (not cocoa)

1/2 cup organic coconut sugar

Okay, so this is how you do it:

Preheat the oven to 120 degrees celsius.

Fling the egg white into your thermy with the butterfly and no MC. On temperature 50 and speed 4, whizz for about 3-5 minutes.

Chuck in the sugar, cacao and vanilla and whizz again. Speed 4, 10 seconds, scrape down and redo if you need to. Take out the butterfly.

Whack in the nuts to mix. Reverse, speed 1, 10 seconds. I am repeating reverse, because if you don’t hit reverse, you will have crushed nuts!! 😀

Spread them out in a single layer onto a large baking paper-lined tray.

Bung in the oven and slow roast, for about one hour. Stir every fifteen minutes.

Cool right down and store in an airtight jar.

If you would like the directions without the thermomix, go here.

Top Tips.

*Make a double batch – you are going to need them!

*Hide from the kids.

*Don’t package them in cellophane or plastic bags for gifts! Be eco-friendly and recycle a glass jar with a pretty ribbon. The op-shop usually has really pretty jars if you don’t have any.

*Last year when I made them, they kept for weeks in a sealed jar.

*They aren’t overly sweet or overly chocolatey but they are overly moreish.

Okay, that’s it – super easy, super healthy and super yummy!

Would you give them a go?

A (Mostly) Healthy BBQ for 12

November 12, 2012 · 27 Comments

Last weekend, I had all my family at my house for my Mum’s 60th birthday.

I decided to go with a healthy BBQ with a bit of a gourmet twist and a few treats thrown in. Most of it was homemade, but there were a few shortcuts. Hey, a girl has to be realistic!

We decorated and catered on a budget. It was so lovely and relaxing to have it at home. Later in the night, when all the candles were on, it was magical sitting out on the deck.

My photos are not that great as I was running around like a chook with my head cut off! So, please excuse them!

I hope you enjoy the recipes. Most of these are our favourite things to eat.

First though, I will tell you a little bit about our decorations.

I had been stalking Pinterest for ages looking for some good ideas. They didn’t all come together exactly how I wanted them and I ran out of time to iron the tablecloth, but I was still happy.

Plain white tablecloths. Branches off the gum trees (was going to be hessian but Spotlight had run out!). Silver platters from the opshop topped with rocks and candles. Assorted natural looking things I already had. Loads of tealights in glass holders from Ikea. Glass vases and white flowers. Crochet doilies from the opshop. Hanging glass bubbles with tealights. Paper doilies with place names handwritten.

Now, let me tell you what we ate.

Pear, Brie and Prosciutto Forks. This is one of our favourite appetisers to eat, but we don’t eat it much anymore because of the prosciutto. It’s a rare treat and we thoroughly enjoyed it! I got the idea of putting it on forks for presentation from a Home Beautiful magazine. So this is how you do it: Cut a pear into thin slices and rub with lemon juice. Place a small wedge of brie (Jindi triple cream brie is sublime) and a small smear of Maggie Beer’s quince paste on the pear. Wrap a thin piece of prosciutto around the pear and spear onto a fork. Make as many as you need, arrange attractively on a platter and scatter with some fresh thyme.

Caprese Salad. So simple. Just layer roma tomato slices with bocconcini slices, sprinkle with fresh basil, drizzle with some good quality virgin, organic olive oil and some cracked pepper. Always make and serve at room temperature for the best flavour.

Beetroot, Lime and Apple Salad. Thermomix owners will be familiar with this one – but I change it up a bit! For those without a thermy, get a couple of fresh, peeled beetroot and a couple of green apples. Grate coarsely. Add 1/4 to 1/2 a finely chopped red onion. Add salt and pepper, good quality virgin, organic olive oil and lime juice to taste. I make this all the time. Love it.

Green Salad. I just made this one up. I wanted a green salad, but with a bit of colour. So, it’s a mix of rocket, spinach and tatsoi to which I added snow-pea sprouts, cucumber, radish slices and macadamias. We just served a simple vinaigrette with this made from apple cider vinegar, chia oil, mustard and salt and pepper.

Lemony Asparagus. Simple fresh, organic asparagus, with lots of lemon juice, salt and pepper quickly cooked on the BBQ.

Fresh prawns. You can’t be a Queenslander and not love prawns! We actually had these as an entree, in two large serving bowls on ice with some snowpea sprouts to decorate. I had warm water in finger bowls, lots of lemon wedges and two dipping sauces. Both sauces were based on my mayo recipe. To one, I added lime juice, garlic and lime zest to make lime aioli and the other I added organic tomato sauce and cayenne pepper to make a spicy thousand island sauce.

Crispy potatoes. These were going to be something more elaborate. But in the end, I just got some organic baby potatoes, tossed them in coconut oil, added pink salt and ground pepper and cooked in the oven on a high temperature for about 30 minutes. The leftovers were nice the next day, cut up cold with some of the lime aioli and tzatziki as a dressing.

Lime, Coconut and Chilli Chicken. This is a really yummy recipe I adapted from this one at taste.com.au. Blitz in your thermomix or food processor, the rind and juice of two limes, 1 green chilli, 3 cloves of garlic, 1/4 cup coconut oil, 1/2 cup coriander leaves and 1/4 cup mint leaves. Rub well into 800g organic chicken thighs, cubed. Marinate 20 mins in the fridge (I don’t think you can do it for too much longer as the lime juice will ‘cook’ the chicken). Thread onto pre-soaked bamboo skewers. Cook on the BBQ 5 minutes each side. We served it with some tzatziki on the side, fresh coriander leaves and lime wedges.

Spicy Lamb Steaks. This is also a really delicious recipe. I adapted it from a cookbook I have called, Easy Mediterranean. Using 24 small lamb rump steaks, I marinated them overnight in a mix of eight crushed garlic cloves, 1 tablespoon of sweet paprika, 6 tablespoons of grapeseed oil, salt and pepper and 8 sprigs of fresh thyme leaves. I served it with a jarred vegetable relish, Ajvar (love this stuff). Everyone loved the lamb best!

Fresh Fruit Platter. What could be healthier or easier? It’s always very popular! Just select a range of seasonal fruit, find yourself a platter, cut and arrange artistically. I like to put the big pieces of fruit on the bottom (there was also pineapple hiding in there) and then add smaller pieces and then decorate with strawberries and grapes. Try to get a mix of colours for the best look.

Raw Mango Cheesecake. This was a variation of my berry cheesecake. The base was 2 cups organic almonds, 1 cup dates, 1 cup organic turkish apricots, 1/2 cup shredded coconut, 2 tspns vanilla and 2 tspns cinnamon. The filling was 3 cups organic cashews, 2 cups of chopped mango, 4 passionfruit, 1 cup coconut oil, 1/2 cup lemon juice and 3/4 cup xylitol. Please see the link for how to put it together. I took it out of the freezer a few hours before serving and topped it with some more chopped mango, passionfruit and mint leaves. It’s so yummy.

Strawberry Champagne Cupcakes. Okay, I confess, this recipe (from a Home Beautiful magazine) is not healthy. But it looked so yummy, I couldn’t resist making it for the ‘birthday cake’. My theory is that a few treats are good for the soul. I will give you the recipe because some of you on Facebook asked me for it. I used all organic ingredients, except for the champers! Cream 160g butter with 3/4 cup caster sugar. Add 3 eggs, beating after each addition. Sift 2 cups SR flour over, add 3/4 cup pink champagne and stir. Put into 24 cupcake papers (I got mine here) and bake in a moderate oven for 25-30 minutes.

Now, the original recipe called for butter icing mixed with champers, food colouring and flavouring, but I just couldn’t go that far! What I did was mix up a tub of marscapone cheese with a punnet of pureed strawberries and a good splash of the champers. Instead of cachous, I topped them with fresh strawberry halves. The little stars on wire were purchased from The Cheesecake Shop. The tower was easy to put together – you just get two plates, one smaller than the other and use an upside down bowl in between. Some fresh flowers tucked in between the cupcakes finished it off.

Okay, so that was our birthday BBQ! It was more than enough for 12 people and we had a few leftovers for lunch the next day – winner. Best of all, we all had a lovely time together as a family. We don’t often all get together in the one place, so it was pretty special.

What sort of things do you like to serve at a BBQ? Do you have big family get togethers?

Easy GF Zucchini Slice for the Thermomix

September 21, 2012 · 16 Comments

This recipe reminds me of my childhood in the eighties, when zucchini slice was the bees knees!

It still tastes good.

We eat vegetarian every second night and this slice comes in handy for those nights when I have lost inspiration in coming up with another lentil recipe!

This will take no more than ten minutes to whip up and throw in the oven (thank you thermy).

There is also the bonus of having leftovers for lunch. It is equally nice hot or cold.

Easy GF Zucchini Slice for the Thermomix

Okay, so this is what you need:

1 small organic onion, peeled and roughly cut

2 small garlic cloves, peeled

4 small organic zucchini, topped and tailed and roughly cut

6 organic eggs

1 cup GF self-raising flour (I use Orgran brand)

100g organic cheese, cubed

1/2 tablespoon Herbamare

1 tablespoon Vital Veggie Power (optional, but extra superfood!)

Okay, so this is what you do:

Preheat the oven to 160 degrees celsius.

Throw the onion, garlic, cheese and zucchini into the thermomix. Whizz on speed 5 for about 5 seconds.

Add the flour, eggs, Herbamare and Vital Veggie Power.

Whizz on reverse, speed one for 30 seconds or until all ingredients are combined.

Pour into a 22x30cm lasagne dish with a piece of baking paper in it.

Bake for about 40 minutes or until it’s firm and golden brown.

Let cool slightly before slicing.

Notes:

Zucchini slice traditionally has bacon, so if you can source some good quality bacon without nitrates, substitute some of the zucchini for the bacon.

I have also used carrot and pumpkin in place of some of the zucchini and leek and shallots in place of the onion.

Experiment with what is in your fridge, but don’t use anything too wet or it won’t set properly.

If you don’t have a thermomix, just grate the onion, garlic, cheese and zucchini. Add flour, eggs, seasonings and mix together well.

So, that’s my blast from the past, super easy, super healthy, vegetarian dinner.

Do you like zucchini slice? Have you got any variations?

Super Vege Chicken Nuggets

August 29, 2012 · 6 Comments

Just say NO to nuggets. But, not home-made healthy ones with real chicken!!

You can say YES to those.

This Super Vege Chicken Nuggets recipe is from the lovely Vanessa at Superfoods for Kidz.

I have a confession to make though.

As I was making it, I was also instructing the Natural New Age Girl on how to make kale chips.

Soooo, I sort of got distracted, stuffed up the recipe and got it all back to front!

No matter – it still tasted amazing. So this is my version and if you want Vanessa’s original version, it’s on her Facebook page.

So, anyway, who are Superfoods for Kidz and what do they do?

Superfoods for Kidz make four fabulous organic products (basically super foods for kids and big kids). They have three powders – Vital Vege Power, C Berry Blast and Berry Choc Chunk. There is also a Berry Choc Chunk Lunchbox Bar in the range.

Vanessa sent them to me to try out and I am SO IMPRESSED!! It’s not often I use capitals, so you know they are good.

We have been using the powders in everything. It’s easy to just add a scoop to smoothies, muffins, soups, bread etc. Or sprinkled on yoghurt, cereal, toast, rice crackers. The list is endless and I keep seeing more and more uses on their Facebook page that make me go WOW!

These super food powders are fantastic for those with fussy kids, to make sure they are getting some fruit and veges. But, they are also good for kids who pretty much eat anything, as a booster and a yummy treat. Head on over to the website for some more info.

Anyway, this recipe uses the Vital Veggie Power – you can add it to almost any savoury dish.

As well as having a super sneaky vege content, this recipe also is gluten-free, dairy-free, egg-free, additive-free and thermomix friendly!

Okay, so this is what you need:

1/2 cup organic rice milk or milk of your choice

1 tablespoon Superfoods for Kidz Vital Veggie Power

1/2 tablespoon organic Herbamare (optional)

1 1/2 cups organic brown rice flour (I make mine in the thermomix)

Handful (about 20g) organic kale or spinach

750g organic chicken thighs (or breasts)

organic virgin coconut oil, for cooking

Okay, so this is how you do it :

Cut the chicken into large chunks (or whatever shape you fancy!)

Add the rice milk to a shallow bowl and add the chicken.

Chuck into a food processor (or thermomix) the kale/spinach, the Vital Veggie Power, the Herbamare and the rice flour.

Whizz it up until everything is finely chopped and throw it in a shallow bowl.

The mix will be green, but don’t freak out, because when you cook them, they go brown so the kids won’t notice!

Working with one chicken chunk at a time, take it out of the rice milk and add to the vege/rice flour mix. Pat it on nicely.

Using one hand for wet and one for dry is the way to go.

Vanessa coats her nuggets a second time, so you can do that if you want, but I didn’t.

Heat up the coconut oil in a shallow frypan to medium high.

Add the nuggets and cook on both sides for a few minutes until golden brown and cooked through.

Drain on paper towel.

Serve with a yummy beetroot and apple salad like I did (grated fresh beetroot, grated apple, tiny bit of grated red onion, olive oil, apple cider vinegar, salt and pepper).

Now, you could try cooking these in the oven with a spritz of oil, but frankly I have tried doing this with floured nuggets and they don’t go crunchy or very brown.

Coconut oil is a very healthy oil to cook with, so don’t be afraid to shallow fry them.

So, there we have another recipe for our Just Say NO to Nuggets campaign! You might like to check out the other recipes here.

Coming up on the blog, I have a huge surprise for you regarding this campaign and it involves winning some Vital Veggie Power for yourself, so make sure you stay tuned (or subscribe!)

Let me know if you make this and what the kids thought. Enjoy.

Healthy Fig, Cinnamon and Pecan Biccies

August 6, 2012 · 26 Comments

Sometimes out of adversity, comes miracles. Well, okay, I am being overly dramatic here. But once you taste these little morsels you might well agree with me.

The Natural New Age Girl found a recipe she wanted to make for gluten-free biscuits. Unfortunately, we only had one ingredient on the list. So, we decided to invent, create and throw some random things together and see if it would work!

What we ended up with were these chewy, fudgy, yummy biccies. I had to hide some for photos before they were all demolished!

Safe to say our experiment turned out well.

They are gluten-free, egg-free, dairy-free, vegetarian and thermomix friendly. And healthy. Make a double batch.

Just to be sure you get one.

Healthy Fig, Cinnamon and Pecan Biccies

Okay so this is what you need:

1 1/2 cups organic almond meal

1/2 teaspoon bicarbonate of soda

1 tablespoon organic cinnamon

2 tablespoons organic Australian olive oil (or coconut oil or macadamia oil)

4 tablespoons organic apple juice concentrate (or honey or maple syrup)

1/4 cup finely chopped organic dried figs

1/4 cup finely chopped pecans

Okay, so this is how you do it:

Fling the almond meal, bicarb, cinnamon, pecans and figs into a bowl. Mix it up well.

Fling into another bowl the oil and apple juice concentrate and mix well.

Mix the stuff from the two bowls together.

Roll into small balls and chuck onto a baking paper lined tray. Press them down a little. Leave a good gap, because they spread out.

Whack into the oven – 160 degrees celsius for about 20 minutes.

Cool on a wire rack. Makes about 12.

Thermomix Instructions:

Make your almond meal by milling on speed 9 for about 10 seconds. Add dry ingredients and mix well on reverse, speed 4 for 10 seconds.

Add wet ingredients and mix again on reverse, speed 4 for 10 seconds.

Note: Mix it up and use cacao, coconut and goji berries instead of the fig and pecan!

Enjoy.

Rice Cracker Chicken – two ways to make healthy chicken nuggets

July 23, 2012 · 10 Comments

If you haven’t heard of my JUST SAY NO TO NUGGETS campaign, then I will fill you in!

Commercial chicken nuggets are one of my pet hates. They contain so many artificial ingredients, chemicals and questionable bits of the chicken! Nuggets are such a favourite with kids and a quick, easy standby for mums. BUT, in less than half an hour, you can prepare your own at home, with quality ingredients! I would encourage everyone to just say NO to nuggets and try some of my yummy ideas instead. Click here to see some more recipes!

Today I am teaming up with the gorgeous Collette, author of the Cut out the Crap cookbooks to bring you some more ideas on how to make your own chicken nuggets at home. Collette kindly offered to share one of her ‘chicken nugget’ recipes using rice crackers from her first cookbook, Cut out the Crap. I also had a rice cracker chicken recipe to share, so today you get my version as well!

Here is my Rice Cracker Chicken. It is gluten-free, dairy-free, additive-free and egg-free. Super quick and super yummy!

For the healthiest option, use brown rice crackers with no artificial additives (read the back of the packet). Many rice crackers contain MSG and lots of numbers, so be vigilant! I don’t add seasoning as the crackers are usually salty enough, but you could always add some dried herbs if you like.

Okay, so this is what you need:

500g organic and/or free range chicken thigh fillets

1 packet of brown rice crackers

2 tablespoons organic honey

oil to spritz

Okay, so this is how you do it:

Crush the rice crackers in the thermomix, food processor or use a rolling pin. We want the size of breadcrumbs, not a powder, so go easy on the pulse button!

Cut the chicken into bite size pieces or strips (whatever takes your fancy). Chuck them into a bowl, add the honey and mix in well.

Put the rice cracker crumbs on a plate and roll the chicken in them, piece by piece, pressing the crumbs on firmly.

Place on a baking paper lined tray. Spritz with oil (I use a glass oil sprayer with grapeseed oil).

Bake in a hot oven, 200oC for about 10-15 minutes, depending on how big your chicken pieces are. YUM! I think these might be my favourite so far. The hint of honey is so delicious!

Here is Collette’s Chicken Schnitzel from her Cut out the Crap Cookbook. This recipe is gluten-free, dairy-free and additive-free

Chicken Schnitzel

3 single chicken breast fillets

1 bunch fresh chives – finely chopped

1 x 100g packet plain rice crackers

1 egg

1 cup rice milk

1 pinch sea salt

1 cup oil

Using a blender or food processor, process the whole packet of rice crackers until fine crumbs form.

In one bowl whisk the egg and rice milk.

In another bowl, add the rice cracker crumbs, chives and sea salt. Mix well.

Cut each chicken breast into quarters. Make one cut down the length to make it thinner, and one across to make it smaller.

Working with one piece of chicken at a time, dip it into the egg mixture, then into the crumb mixture. Press the chicken down into the crumb mixture, so a good coating is formed.

Set aside on a plate until ready to cook.

Heat the oil in a large frying pan.

Cook chicken schnitzel on a medium heat for 3-4 minutes either side, or until the chicken is thoroughly cooked and the outside is golden.

It is such a thrill for me to connect with other mums also interested in feeding our families healthy food. Collette is a mum of four (where does she find the time to write cookbooks?!) with an interesting story about how she got into healthy cooking.

In the last few weeks, I have been cooking out of Collette’s books and I am very impressed. My wheat-free daughter is having fun with all the healthy gluten-free muffins and cakes! My favourite so far is the Orange and Rosemary Chicken.

All of Collette’s recipes, in both books, Cut out the Crap and Cut out the Crap for Kids are gluten-free, dairy-free and additive-free. The recipes are healthy, simple to make and family friendly. The only thing I swap around is the sugar for natural sweeteners, but that is easy enough to do.

You can check out more of Collette’s recipes at her website, blog or Facebook page. Coming up on the blog, I will also have a chance for one of you to WIN both cookbooks as well. Make sure you are signed up to get the emails so you don’t miss out!

So, are these recipes inspiring you to just say NO to nuggets? Would you give them a go? Remember to check back with us and tell us what the family thinks!

Chicken and Vege Bombs – Healthy Chicken Nuggets

May 28, 2012 · 35 Comments

Just say NO to nuggets!

I am back with another recipe to make your own chicken nuggets and ditch those nasty processed chicken nuggets.

This one was inspired by a recipe I saw at Taste.com.au.

What I am loving about this recipe:

* It’s so quick and easy! Get the cherubs to help you.

*It’s perfect finger food for babies and toddlers as it makes really soft nuggets that are easy to chew!

*It’s easy to make your own versions – use finely chopped leftover cooked veges, swap the veges to corn, pumpkin, broccoli – whatever! Got some leftover rice? Chuck that in too!

*It’s gluten-free and dairy-free.

*It sneaks in some veges!

*It tastes yummy!

Okay, so this is what you need:

500g organic or free range chicken mince (or make your own in the thermomix)

1 small organic carrot

1 small organic zucchini

1/2 small organic onion

1 small organic garlic clove

1 tablespoon homemade tomato sauce (or relish/chutney/mustard/pesto)

2 teaspoons organic Herbamare

1 organic, free-range egg

2 teaspoons dried parsley (or use one tablespoon of fresh)

3-4 large slices of wholegrain bread (I used gluten-free)

oil for spritzing

Okay, so this is how you do it:

Put your oven on to 200 degrees celsius. Whack some baking paper on a large baking tray.

Whizz the bread in your thermomix or food processor to make fresh breadcrumbs and set aside on a plate.

Grate the zucchini, carrot, onion and garlic very finely (or chop really finely in your thermomix/food processor).

Squeeze out all of the moisture of the vege mix – if you don’t the mix will be too sloppy! Keep the juice to chuck into soups/stews/stock.

Mix all ingredients, except the crumbs, with your hands – this bit is fun and a little therapeutic!

Roll small balls of the chicken mixture and then roll in the breadcrumbs. They are a little soft, but they will firm up when you cook them.

Place on the tray and spritz with oil (I use macadamia oil in a glass oil spritzer – cooking spray has lots of nasties!).

Fling your bombs into the oven and cook for about 10-15 minutes, depending on how big you made them. Serve them with whatever you like – my kids enjoyed the leftovers cold the next day in a salad wrap with mayo!

Make up a double batch and freeze the chicken and vege bombs uncooked. You will always have a quick, healthy option for the kids on standby!

You might also want to check out the other recipes in my campaign to ‘just say NO to nuggets’.

Make it. Come back. Tell me what you think!

Really Healthy Chocolate Crackles!

May 21, 2012 · 120 Comments

I hate to be the bearer of bad news, but ‘regular’ chocolate crackles are bad news!

The sugar, the hydrogenated copha, the rice bubbles.

One of our natural new age mums, Kat was telling me how she made chocolate crackles with coconut oil (genius!)

I thought I would give it a crack (oh yes, that pun was intended!) over the weekend. I roughly followed a chocolate crackle recipe, just adding in better quality, healthy ingredients.

The result is deeeeeeelicious and very similar tasting to ‘regular’ chocolate crackles. I reckon the kiddlywinks wouldn’t even notice the difference, but mums can be happy that they are eating something that is much better for their health!

This recipe is gluten-free, vegan, dairy-free, nut-free and egg-free and it’s really, really easy!

It’s been kid tested and approved!

Really Healthy Chocolate Crackles

Okay, so this is what you need:

2 cups organic brown rice puffs

1/2 cup organic desiccated coconut

1/2 cup organic coconut sugar

3 tablespoons of organic raw cacao

125g virgin, organic coconut oil

HOT TIP: These chocolate crackles would also be fabulous with a spoonful of Berry Choc Chunk!

Okay, so this is how you do it:

Chuck the coconut sugar in the thermomix and powder it on speed 9 for a few seconds (or use your food processor).

Fling in your coconut oil, cocoa and coconut and heat gently on 50 degrees, speed 2 for 2 minutes in the thermomix. For those without a thermy, melt on the stove top in a saucepan with the sugar.

Throw in your brown rice puffs and combine gently, reverse, speed soft for 1 minute. For those without a thermy, pour your melted chocolatey goo over the rice puffs in a bowl and combine thoroughly with a large spoon.

Put 12 paper patty cases into a muffin tin – don’t do this with the fan going!

Gently spoon the mixture into each one, making sure you mix it as you go, so the chocolatey goo is even throughout each crackle.

Fling it into the fridge and wait, wait, wait until they go hard (it’s not long!).

This would be perfect to serve at kids’ parties, as a special treat. It’s also a great recipe for kids to ‘cook’ themselves.

So, what do you think? Pop back and let me know if the kids liked their really healthy chocolate crackles!

Very good vegetable soup with wheat free damper

May 14, 2012 · 13 Comments

This is our family’s very favourite vegetable soup to have at winter time.

The flavours are so yummy and the addition of a little barley helps fill us up. The secret ingredient is the tamari and the seaweed!

Serve it with this super easy wheat-free damper, and you have an easy, nutritious meal for the whole family. Enjoy.

Very Good Vegetable Soup

Vital Stats: Dairy free, vegetarian, egg free, nut free

So this is what you need:

Use organic produce where you can!

1 onion

3 cloves of garlic

1/2 tablespoon oil (macadamia or coconut)

1 large zucchini (200g)

2 large carrots, scrubbed lightly

3-4 sticks of celery (150g)

200g pumpkin, peeled

1 medium potato, peeled (150g)

150g broccoli

3 bay leaves

2 tablespoons organic tamari

1 tablespoon organic tomato paste

1/2 cup barley

2 tablespoons seaweed flakes

2 x 400g cans Spiral organic diced tomatoes (their cans are BPA free)*

1 1/2 litres filtered water

6 tablespoons thermomix vege stock (or organic vege stock cubes)

gomasio* to serve

So, this is how you do it:

Chop all of the veges into a smallish dice (or use your thermomix on speed 5 for 3-4 seconds, working in batches). Cook off the onion and garlic with the oil in a large stock pot until just soft.

Chuck in all of the other ingredients. Bring to the boil and then cut it back to a gentle simmer. Cook for about 45 minutes to 1 hour or until all the veges and barley are soft. Remove the bay leaves. If your vege pieces are a little large, you can use a potato masher and gently mash the soup to get it to a nicer consistency.

Spoon into bowls. Sprinkle with the gomasio. Eat.

Wheat-Free Damper

Vital Stats: Wheat free, egg free, nut free

So, this is what you need:

1 cup wholemeal organic spelt flour

1/3 cup potato flour

1/3 cup brown rice flour

1/3 cup buckwheat flour

2 teaspoons baking powder

1 teaspoon xanthan gum

1 tablespoon dried garlic powder

1 tablespoon dried onion flakes

1 cup organic greek yoghurt

So, this is how you do it:

Mix the dry ingredients thoroughly and then stir in the yoghurt. Use a little water if you need to. Knead very lightly and then form into a loaf shape. You can spritz with water and sprinkle some seeds on top if you want.

Place on a baking paper lined tray. Bake in a moderate oven, 180 degrees celsius for 20-30 minutes or until it sounds hollow when tapped on the bottom.

Cool slightly. Cut into generous slices. Eat.

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