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! 

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.

Our Sunday morning Mecca

I love our little home in the inner west, it's close to the city but just far enough away to avoid the feeling of being stuck in a perpetual rat race.

We have everything we need at our finger tips. Amazing coffee, parks, shops, kids activities and community right here on our doorstep.

One of our favourite weekly rituals is the Marrickville Organic Markets. Held at the Addison Road Community Centre, it's become our Sunday morning Mecca. 

Every Sunday morning Ava asks me if we will see the ponies and get a face painting. Even this week, while on holiday in Melbourne, she asked for a face painting!

I recently caught up with the lovely Jane from Marrickville Sundays to answer 5 questions about why we love the super child friendly organic markets. Checkout the blog here, it's a must read for all Inner Westies with kids and market lovers alike!

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?

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! 

Gluten free chocolate slice

I have been on another experimental baking frenzy! It's had it's highs and lows - the lowest point saw Burnsie and I spending our Saturday night scrubbing the oven out with toxic oven cleaner. Yes I know, oven cleaner is about as toxic as it gets. However, after an Australia Day experiment went horribly wrong, baking soda and lemon juice just wouldn't cut it so out came the chemical warfare. But that's a post for another day...

My goal is to find some really simple healthy snacks and a few sweet treats to add to my rather limited repertoire. Ava Mae has become quite fussy over the last few months, turning her nose up at most meals and home made goods. So anything she likes that is not loaded with processed nasties (yes I'm talking about you Tiny Teddies and Caramello Koala) that I can make from scratch is a bonus!

I have been craving chocolate all throughout the long weekend. So tonight's experiment is my gluten free take on an old childhood favourite, Chocolate Slice. In addition to replacing the flour with Gluten Free SR Flour, I halved the sugar and added a dash of vanilla.

I have decorated half with sprinkles as I know Ava will love them, actually so will Burnsie. The other half is sprinkled with coconut. According to Ava, coconut has suddenly become "VERY YUCKY". Note this is always shouted to ensure the neighbours know too.

Ingredients

• 220g melted butter or dairy free spread
• 2 cups GF self-raising flour
• 1 cup brown sugar
• 2 cups desiccated coconut
• 1/2 cup cocoa, sifted
• 1 tsp vanilla extract

Icing

• 2 tbsp cocoa
• 1 cup pure (GF) icing sugar
• 1 tbsp soy or almond milk
• 1 tbsp melted butter or dairy free spread
• 1 tbsp desiccated coconut or sprinkles to decorate

Method

• Preheat oven to 170°C. 
• Line a slice tray with baking paper.
• Mix all dry ingredients in a large bowl.
• Add melted butter and stir well.
• Press mixture firmly into a slice tray.
• Bake for 20 minutes.

Icing

• Sift icing sugar and cocoa into a bowl.
• Stir in melted butter and soy milk.
• Spread over the slice while it's still warm.
• Sprinkle coconut or coloured sprinkles over the top. 
• Leave out to cool and cut into 5cm by 5cm squares.

This turned out really yummy, but is quite full on. Not something I want to have in the house too often. Please share, what's your go to sweet treat? 

Just made a GF version of this passion fruit slice

Source: food.com via Naomi on Pinterest

Just made this delicious GF Passion Fruit Slice!! I modified the recipe a little as the original is way too sweet.

GF base  

1 cup GF self-raising flour (I use Orgran)
1 cup desiccated coconut
1/2 cup caster sugar

1/2 teaspoon lemon zest
125g melted butter or nutilex

Topping
1 (395g) can condensed milk
1 or 2 large passion fruits

1 teaspoon lemon zest
Juice of 1/2 lemon

Directions

1. Preheat oven to 180°C or 160°C if using a fan-forced oven. Line a 22cm square pan or a slice tin with baking paper.
2. Combine all ingredients for the slice base and press into the prepared pan.
3. Bake 12-15 minutes. Remove from oven and allow to cool in the pan for 15 minutes. The base is still soft while hot, but will harden as it cools. The base will be light in colour.
4. Using a bowl, combine the can of condensed milk, passion fruit pulp, lemon juice and zest.
5. Spread the passion fruit mixture over the slice base and return to the oven for about 12 minutes, or until the topping is just firm to the touch.
6. Remove from oven, allow to cool 15 minutes and then chill in the fridge about 30 minutes until set.
7. Cut into squares to serve.

Note: If you're hubby keeps coming in to see if they are ready yet, save the bowl or a little condensed milk to keep his sweet tooth at bay. Or alternatively just ignore him while you Pin more recipes. 

Getting crafty for Christmas

 

It's that time of year again, can you believe it??? I cant... i still have shopping to do, gifts to wrap, goodies to bake and then there's the cards I misplaced halfway through writing them. Sorry to all our friends who normally get a card, didn't quite get it together to buy more cards. Sheesh, hand me a wine please!!!

Despite the chaos, for us Christmas means spending time with close family and friends, eating delicious food and enjoying Ava as she discovers Santa and all the elements of the season. Well ummmmm mainly the the presents. We may not be religious, but I do want to instill in her the meaning of Christmas beyond the advertising assault of the season!

It's also a time of baking for the Burnsies! Burnsy has been hard at it, whipping up a batch of shortbread for the teachers at day care.

Home baked goods make the perfect DIY gift. Ava helped out (licking the bowl counts in my books), they are low cost and you can up cycle everyday household items to put them in.

We used an old coffee jar, ribbon, a few stickers and a card from last Christmas. These yummy treats are not gluten free, so I've had to give them a miss this year. But this weekend I'll be testing out a new GF recipe, watch this space!!