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Lamb Rogan Josh

| Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This Lamb Rogan Josh is as good as you’ll get in any Indian restaurant. There is just SO much healing goodness with the variety of spices included in this recipe. If you would like to add some heat, you can either add chilli flakes when you add the spices, or dollop on some chilli paste…

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Sourdough Orange Honey Cake

| Baked Sweets, Desserts, Members only, Sourdough Baking

Recipe by Kristin Cosgrove Naturally leavened cakes made with sourdough are quite different to the sweet style of cakes we’re used to. Sourdough cakes are earthy, less sweet and more satisfying. I love to serve this Sourdough Orange Honey Cake for morning tea with thick, Greek yoghurt and fresh berries. For afternoon tea, a dollop…

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Corn Zucchini Carrot Fritters

| After School Snacks, Breakfast, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Savoury Snacks, Vegetarian

This Corn Zucchini Carrot Fritters recipe is a stack of plant powered goodness- so quick and easy to make for a light meal or snack. It’s easily adapted to suit your dietary requirements and a perfect choice for doubling to store extra in the freezer for another time. This is my absolute favourite fritter at the moment!

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

This Corn Zucchini Carrot Fritters recipe is a stack of plant powered goodness is a quick and easy to make light meal or snack.
Print Recipe
5 from 2 votes

Corn Zucchini Carrot Fritters

This stack of plant powered goodness is a quick and easy to make light meal or snack. These are the best fritters!
Prep Time20 mins
Cook Time20 mins
Course: Appetizer, Snack
Servings: 4
Author: Georgia Harding

Ingredients

  • 200 g zucchini/s – grated, approx 1½ cups
  • 200 g grated carrot – grated, approx 1½ cups
  • 1 corn cob/s – kernels cut from cob
  • 3 clove/s garlic – minced
  • 50 g parmesan cheese – finely grated
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • Sea salt and freshly ground black pepper – to taste
  • 60 g wholemeal spelt flour (½ cup)
  • 1 tsp baking powder
  • 2 free-range or organic egg/s
  • 3 tbsp olive oil
Metric – US Customary

Instructions

  • Start with placing the grated carrot and zucchini on paper towel or a clean tea towel and press to absorb any excess moisture.
  • Place the grated veggies, corn, garlic, parmesan, cumin, paprika and seasoning in a large bowl. Mix well so the veggies and spices are well distributed.
  • Add the flour and baking powder and mix well so the flour coats the vegetables. Add the two eggs and mix to form a very thick batter.
  • Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
  • Cook until golden brown on each side.

Thermomix

  • Place the parmesan cheese and garlic cloves in the TMX bowl. Grind 10 seconds, speed 9. Set aside.
  • Place the roughly chopped zucchini and carrot in the bowl. Grate approx 5 seconds, speed 5 until small but not too fine, you still want some texture to the veggies. Keep the MC off so you can watch the veggies as they are grated. Tip out onto a clean tea towel and wring to squeeze out moisture.
  • Tip parmesan and garlic back into the mixing bowl. Add the grated veggies, corn, cumin, paprika and seasoning. Mix on Reverse, 10 seconds, speed 3, or until well combined.
  • Add the flour and baking powder, mix on Reverse, 10 seconds, speed 3. Add eggs and mix on Reverse, 10-20 seconds, speed 3, to form a thick batter.
  • Place the olive oil into a pan and heat over a medium heat. Place about a quarter cup of batter in the hot oil and flatten slightly. Take care not to overcrowd the pan or it can become difficult to flip them.
  • Cook until golden brown on each side.

Serve

  • Serve with greens, natural yoghurt and sweet chilli sauce.

Make-ahead

  • Re-heat in a sandwich press or pan over a low heat until just hot.

Store

  • Store in an airtight container in the fridge or freezer. Separate the fritters with pieces of baking paper.

Notes

Dairy-free

Replace the parmesan with 2 tbsp nutritional yeast.

Gluten-free

Swap the spelt with besan flour or a gluten-free premix.

Egg-free

Replace the spelt with besan (chickpea) flour and the egg with 1/2 cup water. 
 
 
 
 

Loved these plant-powered fritters!?  Let me know in the comments below…

Cajun Stuffed Chicken Breasts

| Chicken, Freezable Meals, Members only

These Cajun Stuffed Chicken Breasts are a divine one pan meal that my family just loves. It looks incredibly impressive but is actually super easy to make. You can use store bought Cajun spice mix or make your own using this recipe. Using different coloured capsicums (bell peppers!) gives a wonderful visual appeal- serve with…

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Sweet Potato Gnocchi (Gluten-free)

| Budget Friendly, Members only, Pasta and Noodles, Staples, Vegetarian

Recipe by Kristin Cosgrove These Sweet Potato Gnocchi are delicious soft pillows of goodness and bonus they are gluten-free so your whole family can enjoy! It’s super simple to make and can also be frozen for super convenient meals. Take a look at the variations (below the main recipe) for suggestions to alter the recipe…

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Ricotta Gnocchi

| 30 Minute Meals, Budget Friendly, Members only, Pasta and Noodles, Staples, Vegetarian

Recipe by Kristin Cosgrove This Ricotta Gnocchi is so deliciously light and airy. I find using ricotta instead of potatoes a much lighter and easier way of making gnocchi. Served with a light tomato sauce and some fresh basil, ricotta gnocchi is a simple yet delicious family meal. Take a look at the variations (below…

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Roasted Indian Spiced Chickpea Nut Mix

| After School Snacks, Healthy Lunchbox, Members only, Savoury Snacks

This is my take on the store bought Roasted Indian Spiced Chickpea Nut Mix – just minus the vegetable oil used in the processed version. If you like a bit of heat, add in cayenne pepper to taste, otherwise this aromatic mix makes for a versatile, delicious savoury snack. Take a look at the variations…

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Chocolate Sponge Roulade

| Baked Sweets, Desserts, Members only

This Chocolate Sponge Roulade is a super special dessert that can be easily adapted to a variety of dietary requirements. Decorated with Easter eggs, it makes for an impressive Easter themed decadent dessert! This special treat will take a bit of time and care to craft a light chocolate sponge which must be cooled while…

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Good Friday Feast

Good Friday Feast Serves 8-10 (but can be adjusted to suit any number) This plan has been put together to help you prepare a wonderful feast to share with family and friends, particularly on Good Friday. Many Christian traditions abstain from eating meat on Good Friday but will eat fish instead. This plan features as…

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Raspberry Pistachio Rocky Road

| Desserts, Members only, No-bake Sweets

Recipe by Kristin Cosgrove This Raspberry Pistachio Rocky Road is made with Well Nourished Raw Chocolate which makes a healthy but decadent base for rocky road. It is loaded with crunch from the pistachios, sweet bursts from the fresh berries and a hint of saltiness from the almond butter that complements the smooth chocolate base….

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Hot Cross Cookies

| After School Snacks, Baked Sweets, Members only

These easy to make Hot Cross Cookies are a nice protein rich Easter treat to make with the kids. They have all of the flavours of Easter, but in a grain-free cookie instead. Using almond meal may mean these can’t be taken to school (maybe make the Hot Cross Buffins instead!) but these are perfect…

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Sourdough Hot Cross Buns

| After School Snacks, Breakfast, Members only, Sourdough Baking

Recipe by Kristin Cosgrove These Sourdough Hot Cross Buns are so much healthier and more delicious than the store-bought version.  Once you make them, you’ll never look back. I often make them throughout the year and just leave the crosses off. The little fruit buns are a great addition to the lunch box and they…

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Peanut Butter Cups

| Desserts, Members only, No-bake Sweets

When my kids were younger, my hubby went to the USA for a work trip and when he asked the kids if they wanted him to bring them anything back, they both requested Reece’s Peanut Butter Cups. He bought them a bag back and I then set out making them to see if I could…

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Easy Chicken Cacciatore

| Budget Friendly, Chicken, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

This super simple Chicken Cacciatore is a tasty, wholesome meal that my whole family loves. There’s no need to be precious about slicing everything perfectly, the aim is to just get it into the pot quickly. It’s the ultimate, rustic set-and-forget meal.  Take a look at the variations (below the main recipe) for suggestions to…

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Sourdough Brioche

| Members only, Sourdough Baking

Recipe by Kristin Cosgrove This Sourdough Brioche is made with dough that has been enriched with butter and eggs, creating a soft and tender loaf that is a pure delight to eat.  Brioche can be enjoyed with your favourite spreads, either fresh or toasted. This is a long project, although requires very little hands on…

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Peanut Butter Smoothie

| Drinks & Smoothies, Members only

My family love this quick and simple Peanut Butter Smoothie. We don’t add extra sweetener, but if you’d like to you can (this may be necessary if your bananas aren’t ripe enough). A teaspoon or two of honey would suit this nicely if needed! This smoothie includes important minerals from the coconut water and good…

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Gluten-free Wraps

| Healthy Lunchbox, Members only, Savoury Snacks, Staples

There aren’t too many additive-free wraps on the market so here is my favourite, easy to make Gluten-free Wraps recipe. In the name of simplicity, I stick with crepe-like wraps as I don’t like the fuss or time it takes to roll dough into perfect circles. I also like the option of making larger square…

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Chicken Pasta Bake and Curry Chicken Pie

| Chicken, Freezable Meals, Make-ahead Meals, Members only, Pasta and Noodles

As requested by members, I was asked to come up with recipes where you start with a few core ingredients to make a couple of different meals. So from this tray bake I’ve created a Chicken Pesto Pasta Bake and a Curry Chicken Pie. I usually enjoy the Pasta Bake the day of cooking then…

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Banana Bread

| After School Snacks, Baked Sweets, Breakfast, Healthy Lunchbox, Members only

This delicious Banana Bread is perfect for breakfast or a snack. Most varieties of banana bread are usually high in sugar and low protein, it is not always a sustaining start to the day. In fact, many banana breads are so high in sugar, they are anything but healthy. Until now! Take a look at…

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Double Choc Macadamia Sourdough Cookies

| After School Snacks, Baked Sweets, Sourdough Baking

Recipe by Kristin Cosgrove

These Double Choc Macadamia Sourdough Cookies are a great way to use up leftover sourdough starter and a great way to reduce waste in the kitchen. I like to add some discard for extra fudgy deliciousness.  Of course, you can still make these rich, chocolatey cookies without the discard and they will still be a tasty treat.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Print Recipe
5 from 1 vote

Double Choc Macadamia Sourdough Cookies

These Double Choc Macadamia Sourdough Cookies are a great way to use up extra sourdough starter to create extra fudgy deliciousness!
Prep Time10 mins
Cook Time12 mins
Course: Snack
Servings: 20 cookies
Author: Well Nourished Team

Ingredients

  • 200 g white spelt flour (approx. 2 cups)
  • ½ tsp baking powder
  • 75 g rapadura or coconut sugar (approx. ⅓ cup + 1 tbsp)
  • 2 tbsp rice malt syrup, honey or maple syrup
  • ¼ tsp sea salt
  • 45 g raw cacao – or good quality cocoa powder (⅓ cup)
  • 60 g 70% dark chocolate – roughly chopped
  • 60 g macadamia nuts – roughly chopped (½ cup)
  • 125 g butter – softened
  • 1 free-range or organic egg/s
  • 50 g sourdough discard – leftover (¼ cup)
Metric – US Customary

Instructions

  • Pre-heat the oven to 175°C/347°F (fan-forced). Line two baking trays with baking paper.
  • Add all ingredients into the bowl of the electric mixer (or a large mixing bowl if you are mixing by hand).
  • Mix on low speed for approximately 1 minute or until the mixture comes together to form cookie dough.
  • Scoop approximately a tablespoon of cookie dough into your hand and roll into a ball. Place on the lined baking tray and continue until all the dough is used up.
  • Press the balls down using the palm of your hand to flatten them.
  • Bake the cookies for 10-12 minutes. Allow the cookies to cool on the tray for five minutes before transferring them to a cooling rack to cool completely.

Store

  • The cookies can be stored in an airtight container in the pantry for up to a week.

Notes

No Sourdough Discard

If you do not have any sourdough discard, you can replace it with 25g of extra spelt flour.

Other Nuts

Walnuts can be used in place of macadamias and are just as delicious

Dairy-free & Vegan

For a vegan or dairy free version of these cookies, omit the butter and the egg and instead, add 100g of melted coconut oil and one chia egg. To make a chia egg, mix 1 tablespoon of chia seeds with 2 tablespoons of water and allow to sit until it becomes a gel, approximately 5 minutes. When mixing, if your cookie dough seems too dry, simply add 1-2 tablespoons of water.
 
 
 
 

These deliciously fudgy cookies are my favourite, let me know in the comments below if you loved them too!

Hi, I’m Kristin Cosgrove. I’m a mum, student of psychology and passionate whole foods cook. I love to share my love for simple, seasonal recipes and my modern approach to cooking for my family. I live on the Surf Coast with my husband and three children.

You can find me on Instagram at @kristinjcosgrove

Chicken Bunny Chow

| Chicken, Make-ahead Meals, Members only, Vegetarian

Bunny Chow is one of South Africa’s most infamous dishes. It’s basically an aromatic curry ladled into a hollowed-out loaf of bread. It originated in Durban when apartheid laws forbid some members of society from entering restaurants or cafes. So they took to ordering take-out meals from the sides or backdoors of restaurants and the…

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Baked Sourdough Donuts

| Baked Sweets, Members only, Sourdough Baking

Recipe by Kristin Cosgrove My kids love donuts, so when they recently suggested we try making our own, I thought it might be a good opportunity to create a healthier version of this popular family favourite. These Sourdough Donuts are simple to make and because they are baked in the oven, there is no need…

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Honey Sweetened Burnt Basque Cheesecake (with raspberry sauce)

| Baked Sweets, Desserts, Holidays & Entertaining, Members only

Recipe by Kristin Cosgrove This Honey Sweetened Burnt Basque Cheesecake is perfect for celebrating with friends and family. It is deliciously decadent and impressive, yet simple to make. The ruby red raspberry sauce is quite tart, but when paired with the rich creaminess of the cheesecake, the flavours balance perfectly. The cheesecake requires six hours…

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Carrots with Hazelnut Maple Butter

| Members only, Side dishes

These Carrots with Hazelnut Maple Butter is an incredibly delicious side dish. It’s a beautiful combination of flavours and textures and I can’t wait to hear how you love it. This would suit any summery meal, with a grilled or BBQd protein or in the winter months this is delicious with a roast or a…

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