Easy cacao bliss balls

I love chocolate! I have no self control when it's in my house, so I try not to buy it. And without having much time for exercise at the moment I can't have too much.

Sometimes a girl needs to satisfy that craving. So here's a simple and healthy 'choc' treat that is packed full of flavour. It's the perfect afternoon slump pick me up for busy Mammas. This recipe was inspired by super fit and healthy Mamma Willy B Mum.

Ingredients:

• 2 cups/300g almonds 
• 1 cup/80g shredded coconut
• 1/2 cup / 30g raw cacao powder
• 1/2 cup maple syrup or rice malt syrup
• 2 tbs organic coconut oil
• Pinch Himalayan pink salt

Here's what you need to do:

1. Place all ingredients into the TM bowl (or a food processor)
2. Mix for about 10 seconds on speed 7 
3. Roll into small balls  
4. You can then roll them in chia seeds or shredded coconut 
5. Place in the fridge for a few hours to set

My daughter absolutely loves these. Especially when I roll them in hundreds & Thousands for a special treat! 

Make your own gluten free flour in the Thermomix

Gluten free flour mix made in the Thermomix is so easy and it will save you money too! 

Making your own gluten free flour is really simple with the Thermomix. It's much cheaper than buying it pre-made and doesn't contain all those nasty preservatives and mystery ingredients some brands use.

This recipe was inspired by Thank Heaven's gluten free flour mix. It's my go to site for making flour or finding substitutes when I am missing an ingredient for a recipe. You'll find a few different mixes on her sight and a great summary of the various gluten free flour options and their substitutes.

You can easily double the recipe to makes a big batch if you do a lot of baking. Take note, it does not all fit in the Thermomix bowl at once so my kitchen gets a bit messy when I mix big batches.

My chef trained hubby is always appalled at the mess I make when I'm in the kitchen. He is very methodical and uses only what's required. I on the other hand tend to pull out every appliance I think I may need, along with multiple bowls, measuring cups, jugs and various stirring/scraping contraptions. Plus I go about things the long and hard way, but that's all part of the learning process isn't it!

Here's what you'll need:

• 100 g white rice
• 50 g buckwheat (or substitute with dry chickpeas)
• 50 g sorghum flour
• 100 g potato starch
• 200 g tapioca pearls or flour
• 5 g guar gum

Instructions:

1. Add rice and buckwheat to the thermomix bowl and mill for 1 min, speed 9
2. Add Tapioca pearls if you don't have flour and mill for 1 minute, speed 9.
3. Let the Thermomix cool down, it can get quite warm when milling. Take this opportunity to check that the grains are a fine flour consistency, if not mill for another 30 secs, speed 9. 
4. Add remaining ingredients and mix for 10 secs speed 6

This recipe is great for pancakes, muffins, veggie fritters and biscuits. I used this one to make my favourite banana bread on the weekend which I am trying to convert to a Thermomix recipe. It's getting there, but haven't quite nailed it in the Thermie yet. 

Please share your favourite gluten free flour recipes and the amazing goods you bake with it. I'm always looking for healthy and simple ideas. Happy baking! 

15 reasons my toddler cried today

Some days parenting a toddler is really hard. There's some things that simply can't be explained or accurately described in those books you read when you are pregnant and blissfully unaware of what you are getting yourself into. 

Nothing seems to go right and you find yourself at loggerheads with a 3 year old who appears to have taken on the personality of Napoleon. Barking orders, screaming when things don't go her way and pushing buttons that I never knew I had. Tears are inevitable and sometimes Ava cries too...

Today was one of those days. It actually started quite early this morning as I left the house to do the first yoga class I've done in 3 years. I thought I'd start my Sunday all zen like. Umm, nice try.

I guess the combination of being 3, fiercely independent, extremely smart and really knowing exactly what she wants at all times can get a bit much sometimes. Today was one of those days, where I just couldn't get it right for my little girl.  

So here's just some of the reasons Ava cried today.

1. I'm thirsty
2. I don't want water
3. Daddy cut my apple into triangles, I want it round 
4. The blender is too noisy
5. The hand dryer is too noisy
6. I fell over, it was Daddy's fault
7. I don't want chicken soup
8. I want to butter my own toast
9. I want Mummy to butter my toast
10. I don't want toast
11. I don't want dinner
12. I'm dirty
13. I don't want a shower
14. I want my special shower cap
15. I'm hungry, I want my dinner

Thanks goodness today is nearly over. Ava is finally asleep and as exhausted as I feel, I'm actually looking forward to her calling out to me at 4am for a snuggle in Mamma's bed. All the meltdowns, rages, defiance and endless negotiation is forgotten as I carry her warm and cuddly little body into our bed for a few hours of precious snuggles.

Blueberry crumble muffins

A sweet treat for our family gathering at Great Nan & Pop's house to celebrate Father's Day tomorrow.

Ingredients:

• 2 cups rice flour
• 2/3 cup caster sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon guar gum
• pinch salt
• 2 tsp ground cinnamon
• 1 ½ cups frozen or fresh blueberries
• ½ cup gluten-free almond milk
• ½ cup light olive oil
• 2 large free-range eggs
• 1 teaspoon vanilla essence

Crumble topping:

• 1 cup almond meal
• 1/4 cup brown sugar

Method:

1. Preheat oven to 180 degrees.
2. Spray muffin pan with cooking spray.
3. Mix sifted flour, sugar, baking powder, baking soda, guar gum, salt and cinnamon in large mixing bowl.
4. Add blueberries; stir to coat evenly.
5. Combine milk and oil in small bowl.
6. Beat in eggs and vanilla. Add liquids to blueberry mixture and stir until just combined.
7. To make the crumble topping, mix the almond meal and brown sugar.
8. Spoon mixture into muffin pans.
9. Sprinkle each muffin with crumble topping.
10. Bake in the centre of the oven for 25 minutes or until lightly golden.
11. Remove muffins from pan and serve immediately or cool on a rack.

Croatian vegie stuffed capsicum

A big thank you to SJ, the culinary genius from Chasing the Donkey, who inspired this recipe. Get the original stuffed peppers recipe here and follow SJ's blog if you love food and travel or need a laugh.

After seeing SJs meat filled version on Instagram my mouth wouldn't stop watering for days, which is unusual as I do not eat beef. But I'm always looking for new ways to cook vegetables, so I thought I'd rework this into a vegetarian winter warmer for meatless Monday. Plus I wanted to use up the vegies that were piling up in our fridge and some herbs from our garden. This is really one of those meals where you can just throw together whatever you have on hand.

So Monday comes along and as usual I am super organised, haha yeah right! When I bothered to read the recipe properly (on MONDAY night) I realise it's going to take two hours to cook. Crap! Now that we have a child, eating at 10pm on a school night just isn't an option. So unfortunatly we didn't get to make this for Meatless Monday, it was bumped to Wednesday because that's my day off with Ava and clearly I have heaps of free time on Wednesdays. 

There are a few steps in this recipe - stuffing the capsicum, making the sauce then cooking it for two hours. So SJ's two hours would equal minimum three hours for me. And in addition to cooking and prep time I needed to prepare myself mentally...  

As a general rule I like to make things that are quick and simple. Minimal instructions and zero technique, anything more and I end up rocking in the corner. However I am known to occasionally overextend myself (in time and ability) and this was worth the anxiety and the effort. 

Once Ava was tucked up for her afternoon nap I was ready for battle the challenge. I read the instructions multiple times and reminded myself to breath. 

Ingredients

Stuffed Capsicums:
6 capsicums

2 small carrots diced

2 celery stalks diced 

2 zucchinis diced

2 tomatoes diced

1 tsp Garlic 

1 cup Brown rice
1 free range egg

1 tsp Paprika (optional)

Sauce:

1 Celery stalk

1 Carrot

1 tbs GF Flour

2 tbs tomato paste

2 cups vegetable stock

Salt & pepper

Bay leaf
Mixed herbs (optional)

Instructions

Start with the stuffing:

• Carefully slice the top off the capsicums and scrape out all the seeds
• Wash and set aside - don't forget to keep the lids
• Chop up the vegies and mix together in a bowl
• Mix in rice, paprika and garlic
• Season with salt and pepper 
• Spoon mix into capsicums, don't overfill them as they will explode (like mine did)
• Place capsicums into a large pot keeping them close so they don't fall over, but not too squashed as they will fall appart like mine did 
• Set aside to make sauce.

Make your sauce:

• Throw celery and carrot in a pan. 
• You can add onion, however onion and my sensitive belly don't get along so I left it out.  
• Once the vegies have softened add flour (I use GF) and mix well until browned 
• Add tomato paste, stock and and herbs
• Stir well until sauce boils 
• Pour sauce evenly over the capsicums, making sure they are fully covered
• Put the lids on the capsicums. 

Cook for 2 hours:

• Cook on a low heat for 2 hours
• Check the pot and shake regularly to ensure the sauce is evenly spread so you don't burn them 
• Add extra stock, water or a can of diced tomatos if you need more liquid - don't let it dry out or the capsicums will burn and fall apart
• Allow to sit for a while after cooking - like any good sauce the flavours will intensify
• Serve with mashed potato or rice. 

Initially the multiple steps had me terrified, however I found the process to be more time consuming than difficult. And this is one of those meals you can just throw together whatever you have on hand. Perfect for someone like me who struggles with too many instructions and never remembers to bring a shopping list to the shops. 

The aroma that filled the house was amazing, resulting in the inevitable over indulgence where appropriate portion size is thrown out the window.  And best of all, Ava loved it! Like all new things she did not want to try it at first, but after some gentle persuasion and possibly a little bribery she polished off the lot!  Winning!

What's your favourite winter warmer meal?

Embarrassing stuff kids say

"Mummy, that lady has big boobies just like you!" Yes, you read that correctly. This is what Miss 3 yells out on the train today while pointing at an attractive young South American girl sitting opposite us.

Umm, thanks for that! If you have heard my daughter's voice lately you will have a pretty good idea how this played out. She's a foghorn, not sure where she gets that from. And if that statement didn't get everyone's attention, there's more.

Next thing she lifts up her top. Oh to clarify, Ava lifts her top. Unfortunately for my dear hubby it was not the attractive young girl lifting her top. She was probably totally mortified that her boobs are being compared to mine. Despite sitting opposite the crazy family (that would be us) she is completely avoiding any eye contact whatsoever. I am also hoping like hell that this girl does not understand a word of English. Not that it mattered, the lady next to us definitely understood English.

So with her top lifted for all on the train to see, Miss fog horn screeches "When I'm a grown up I'm going to have big nipples and boobies just like mummy."  Gold. No really, it was gold. I had to give it to her, Burnsie and I had nowhere to go from there. We were speechless.

It's times like this I have mixed feelings about having a smart and articulate toddler. I know it's not unusual for kids to embarrass their parents in public, it was just a bit of a shock when it happened on a busy Inner West train.

It's not the first outburst. Previous gems include. "Mummy I have to go to the toilet. I have a wedgie." And "Mu Mummy has a baby in her tummy". The former was true, the latter was not for the record !!

Ever since my sister came to stay with the gorgeous 12 week old Gabi, Ava has been obsessed with babies and boobs. She pretends to breast feed from me and talks endlessly about her boobies. Is this normal?

My Mum calls it karma! I think there may have been a few occasions that I embarrassed her a little when I was Ava's age. So is it karma or just normal curious and innocent toddler behaviour ?

Vegan flourless orange cake

Another day another dicey experiment...

One of the girls in my team had her birthday on Saturday. She is guten free and vegan, so I thought I would try my hand at a GF vegan cake. Having been sick for the last few days I was somewhat disorganised with limited ingredients to hand. So I opted for this orange cake which has very few ingredients and is pretty easy to make.

Ingredients

• 3 medium oranges
• 3 tbs chia or flax  seeds
• 9 tbsp water 
• 1 cup caster sugar
• 3 cups almond meal
• 1 tsp gluten-free baking powder

Orange Syrup

• 1 orange
• 3/4 cup caster sugar

Instructions

1. Preheat oven to 170°C. Brush a round 22cm springform pan with melted butter to lightly grease. Line base with non-stick baking paper.
2. Place the oranges in a saucepan and cover with cold water. Bring to the boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan and cover with cold water. Bring to the boil and cook for 15 minutes (this will reduce the bitterness of the peel). Refresh under cold water. Drain. Coarsely chop oranges. Remove and discard any seeds.
3. Place the orange in a food processor until smooth.
4. Soak the chia seeds in water for 15 minutes. (This is a great egg substitute)
5. Add sugar and chia seeds to the orange mixture and mix well. 
6. Add the orange mixture to the almond meal and baking powder and gently fold until just combined. Pour into prepared pan.
7. Bake for 50 mins or until a skewer inserted into the centre comes out clean. Set aside for 15 minutes to cool.
8. To make the orange syrup, juice orange and pur into a saucepan with sugar. 
9. Place over low heat and stir for 2-3 minutes or until the sugar dissolves and the syrup thickens.
10. Turn cake onto a serving plate. Use a skewer to gently prick the top. Spoon over syrup. 

The original recipe for this cake uses eggs. Without the eggs this cake didn't rise and crumbled a little when I took off the tin, but otherwise looks edible! I will update post with the taste verdict tomorrow.

OMG this cake was so moist and tasty! If you like zesty oranges, this is the cake for you! Everyone loved this cake, it was a hit! With 3 GF and 3 vegans in our team at work it was a real hit! 

Inner West Buy Swap Sell

Like most families, we have accumulated a lot of crap over the years. And I mean a serious load of crap, much of it sitting unused and gathering dust in drawers and wardrobes or collecting cobwebs in our carport.

We don't really need much, we have good imaginations and are quite easily amused. Yet I cringe at the many times Burnsie and I have trotted off to the shops for the latest must have product we just know will enhance our lives considerably.

We live in a pretty wasteful society, where most babies have more tiny clothes than a Paris runway show, more toys than Santa's workshop and enough products to keep a small country well moisturised. And while I stand high and mighty on my soap box, I am also the first to admit I love new stuff and have spent a small fortune on much of our treasured crap! Well it's time to offload some good quality crap! And as the old saying goes, one person's trash is another's treasure!

After a particularly gruelling clean out which included multiple trips to the Salvos, a full bin and a lot of recycling, we still have a heap of stuff too good to throw out. And I really hate seeing things go to waste, I really do!

So I decided that instead of wasting my time on eBay or at the markets, I would try to find homes for our unwanted goods locally using my BFF the interwebs. I went searching for an online trash & treasure or buy swap sell on Facebook, but there doesn't appear to be one for the Inner West. So I've set up one myself....it's aptly named Sydney's Inner West - Buy Swap Sell.

Please like and share it with your friends. The more people who like it, the more crap you can offload and the more bargains you can score!!

Please check out facebook.com/innerwestbuyswapsell and list your items, or check out the crap erm treasure up for sale! Share the love and do your little bit for the planet, it might get you a little cash on the side too!