Grain free hot cross buns

This is a thermomix recipe!!

I use silicon cup cake trays to make these, as it makes it easy to pop them out.  This recipe will make 12 buns.

A lot of grain free recipes use almond flour, but due to allergies in the family, I can’t use nuts.  That means these are suitable for a lunch box treat.  If you wish to ice them to make the cross on top, melt some dark chocolate and drizzle on top.

Ingredients

60g psyllium husks

80g coconut flour

50g pepitas

25g linseeds

25g chia seeds

25g sunflower seeds

30g rapadura sugar

2 heaped tsp baking powder

1/2 tsp celtic sea salt

1  tsp ground cinnamon

1/2 tsp ginger

1/2 tsp nutmeg

1/4 tsp ground clovers

1 tsp vanilla essence

3 eggs

2 tbsp coconut oil

400g water

100g dried dates

100g sultanas

Method

  1. Put all the dry ingredients (seeds, psyllium, coconut flour, sugar, baking powder, spices, salt) in the thermomix bowl and mix for 15 seconds on speed 7
  2. Add the wet ingredients (vanilla, eggs, coconut oil, water), mix for 15 seconds speed 7.
  3. Add the dried fruit, and mix by hand using a big spoon.
  4. Use the knead function, for 2 minutes.
  5. Divide the mixture evenly between the cup cake moulds.  Leave for 30 minutes
  6. Turn on the oven at 200C
  7. When oven is at 200C, bake for 20 minutes.
  8. Leave in moulds for about 10 minutes, then place buns on wire rack to cool

Enjoy warm with butter!

 

Poached pears

Ingredients

2kg pears

1L good quality apple juice

1 vanilla bean, cut length ways

2 cinnamon sticks

Method

  1. Peel the pears.  2kg should be about 14 pears
  2. Place in single layer in large saucepan
  3. Pour on the apple juice, and add the vanilla and cinnamon
  4. Cook with the lid off on a low heat for 1 hour, allowing the apple juice to reduce and become thicker.
  5. Serve with fresh cream or cultured cream
Buckwheat pancakes

Ingredients

1 cup buckwheat flour ( I buy whole buckwheat and use high speed blender to make into flour)

1 tablespoon rapadura sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon celtic sea salt

1 1/4 cups natural yoghurt

1 egg

1/2 teaspoon vanilla extract

Ghee for frying

Method

  1. Mix all the dry ingredients together (the buckwheat flour, rapadura sugar, baking powder, baking soda, celtic sea salt)
  2. Add in the wet ingredients (yoghurt, egg, vanilla extra).  Mix well, the batter should be quite smooth.
  3. Use a heavy based pan ( I use cast iron), and melt the ghee on a medium heat.
  4. Add a quarter of a cup of batter for a pancake.  You should be able to get 3-4 in the pan.
  5. Cook for 3 minutes, then carefully turn over, and cook for another 3 minutes.
  6. Remove the cooked pancakes from the pan.
  7. Continue the process until all the batter is used up.  You should get about 10 pancakes.
  8. Serve with berries or banana, and a drizzle of honey or maple syrup

 

Chocolate Zucchini Muffins

This recipe makes the most delicious muffins!

Instead of using white flour, which is devoid of nutrients and wreaks havoc with your blood sugar, these use zucchini and pepitas as the base.  Pepitas contain healthy fats and zinc.  Both of these are great for your immune system and your skin.

Using zucchini sneaks a small amount of vegetables into your child, but more importantly removes some simple carbohydrates.

The first time I made these, we polished off the batch that day and I had to make a double batch the next day.

Ingredients

1 zucchini (250g) grated

1 cup pepitas (165g) finely ground in food processor

¼ cup maple syrup (70g)

Pinch celtic seasalt

2 eggs

1 tsp vanilla essence

2 tbsp cacao

2 tbsp coconut flour

1 tsp apple cider vinegar

½ tsp baking soda

Method

  1. Preheat oven to 180˚C
  2. Line muffin tray
  3. Place zucchini in sieve over sink to let excess water drain away, give it a squeeze before using.
  4. Mix together the ground pepitas, eggs, maple syrup, vanilla and salt.
  5. Then add the coconut flour and cacao powder
  6. Mix in the apple cider vinegar and baking soda.
  7. Finally, mix through the grated zucchini.
  8. Divide evening between 10 muffin cups.
  9. Bake for 35 min. Check after 25min.  If a metal skewer comes out clean, they are cooked.  They will be much more moist than a regular muffin, so store in fridge.
Banana Bread

Ingredients

300g mashed ripe bananas and 1 extra for top.

225g sunflower seeds

25g ground linseeds

3 eggs

60g maple syrup

60ml olive oil

½ teaspoon cinnamon

½ teaspoon bicarb soda

1 table spoon lemon juice

1 teaspoon vanilla essence

Method

Preheat oven to 160˚C

In a high speed blender grind the sunflower seeds to a meal.

Mix together the banana, eggs, maple syrup, oil, vanilla, cinnamon, bicarb soda and lemon juice.

Add the sunflower meal and ground linseeds to the mix.

Pour into a loaf tin, greased with more olive oil or lined with paper.

Pour the wet mix into the loaf tin.

Slice extra banana length ways and place on top of the mix.

Bake for 45-60 min or until cooked all the way through.

Remove from oven and cool before eating.

Keep in fridge.

 

Veggie muffins

These muffins are great to bake in bulk and keep some in the freezer for a quick snack.  They are gluten and dairy free, and also pack a veggie punch.

Ingredients

250g pumpkin, grated

250g apple, grated

130g sultanas

1/4 cup olive oil

1/4 cup maple syrup

3 eggs

1/2 cup coconut water

1 tsp vanilla extract

300g gluten free plain flour

2 tsp baking powder

Method

Preheat oven to 180C

Prepare 2 muffin trays with paper liners, enough for 18 muffins

Mix together the pumpkin, apple, sultanas, olive oil, vanilla, maple syrup, coconut water and eggs in a large bowl.

Add in the gluten free flour and baking powder, and mix well to thoroughly combine

Put approximately 2 dessert spoons of the mixture into each muffin case.  Divide the rest of the mix between the muffin cases until they are roughly even in size.

Bake for about 50 minutes.  Check they are baked all the way through by inserting a metal skewer and seeing if it comes out clean.

Gluten free baked goods don’t usually have the same shelf life as gluten containing foods, so freezer any muffins that won’t be used in a day or two.

Rhubarb Coconut Muffins

Rhubarb coconut muffins

Rhubarb is probably my favourite fruit, and I find it difficult to pass.  These muffins are delicious and gluten free.  It may seem like a lot of sugar, but it is necessary to overcome the tartness of the rhubarb.  If you substitute another fruit, reduce the sugar by half.

Ingredients

1 cup rapadura sugar

2 large eggs

½ cup melted coconut oil

1 cup yoghurt (dairy or coconut)

2 cups buckwheat flour

1.5 tsp baking powder

1.5 teaspoon baking soda

1 tsp celtic sea salt

2 tsp vanilla

½ cup boiling water

1 cup stewed rhubarb

1 cup desiccated coconut

Method

  1. Trim 1 bunch of rhubarb to ensure all leaves removed. Cut into 3cm lengths. Add to sauce pan with a table spoon of water and cook gently for 20 minutes on a low heat.  Don’t add any sugar.  This will give you 1 cup stewed rhubarb.
  2. Preheat oven to 180C
  3. Mix all the ingredients together, combine well.
  4. Evenly distribute the mixture between the paper cases
  5. Bake for 30 minutes, or until a skewer comes out clean.
  6. Allow to cook.
Veal and celery meatballs

Ingredients

1kg veal mince
1 bunch celery – leaves trimmed and reserved for stock
2 eggs
1 cup cooked quinoa
1 clove garlic, crushed
1 tablespoon coconut oil

Method
Finely chop the celery. Use a food processor if you have one.
In a frying pan, gently saute the celery and garlic in coconut oil, for about 5 minutes
In a large mixing bowl, mix together the veal mince, celery, eggs, quinoa and garlic.
Form meatballs from the mixture and line up on baking trays.
Cook for 25 minutes at 180C, turning once.

These freeze really well, then you just lift out the number that you need the night before. I put 3 in a lunch box.

Chicken and leek meatballs

Ingredients

1kg chicken mince

1 leek

1 small bunch fresh parsley, finely chopped

2 eggs

1 cup cooked quinoa

1 clove garlic, crushed

1 tablespoon coconut oil

Method

Finely chop the leek.  Use a food processor if you have one.

In a frying pan, gently saute the leek and garlic in coconut oil, for about 5 minutes

In a large mixing bowl,  mix together the chicken mince, leek, parsley, eggs, quinoa and garlic.

Form meatballs from the mixture and line up on baking trays.

Cook for 25 minutes at 180C, turning once.

These freeze really well, then you just lift out the number that you need the night before.  I put 3 in a lunch box.