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Caramel Popcorn Rocky Road

| Desserts, Holidays & Entertaining, Members only, No-bake Sweets

Recipe by Kristin Cosgrove Rocky Road makes an indulgent treat.  My friends and family have come to expect my Caramel Popcorn Rocky Road, all tied up with a bow, for a gift at Christmas time and I love making it for them. Rocky road can be made with store bought or homemade chocolate and almost…

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Simple Gluten-free Christmas Fruit Cake

| Baked Sweets, Desserts

Recipe by Kristin Cosgrove

I’ll be honest, this Simple Gluten-free Christmas Fruit Cake is so delicious I don’t just make it for Christmas. It’s rich, not too sweet and a bit grown up. It’s also very simple to make and no soaking or steaming is required. If you can find an organic dried fruit mixture to use, all the better.

A note from Georgia

I’m not a huge fan of Christmas cake – I really don’t enjoy the traditional fruit cake mix so when recipe testing this, I decided to make my own mixed dried fruit. I bought a combination of dried blueberries, currants, cranberries, sultanas and added diced apricots and figs. It was SO delicious, I’m converted! I always thought Christmas Cake was hard to make but this was just so simple.

This cake is rich, not too sweet and a bit grown up.It’s also very simple to make and no soaking or steaming is required.
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4.84 from 6 votes

Simple Gluten-free Christmas Fruit Cake

This cake is rich, not too sweet and a bit grown up.It’s also very simple to make and no soaking or steaming is required.
Prep Time35 mins
Cook Time1 hr 30 mins
Course: Dessert
Servings: 1 cake
Author: Georgia Harding

Ingredients

  • 80 ml water (⅓ cup)
  • 80 ml brandy – or use more water (⅓ cup)
  • 2 orange/s – zest and juice
  • 170 g butter
  • 95 g coconut sugar or rapadura (½ cup)
  • 2 tsp mixed spice
  • 900 g mixed dried fruit
  • 3 free-range or organic egg/s – lightly beaten
  • 120 g almond meal (1 cup)
  • 65 g fine brown rice flour (½ cup)
  • 60 g tapioca flour (½ cup)
  • 1 tsp baking powder – gluten-free

Optional Toppings

  • ¼ cup blanched almonds – to decorate
  • 2 tbsp brandy – extra
  • 2 tbsp apricot jam – to glaze
Metric – US Customary

Instructions

  • In a large pot, melt together the water, brandy, orange zest and juice, butter, sugar and mixed spice, stirring to combine.
  • Once melted, add the dried fruit. Mix well and simmer over medium heat, continuing to stir, for approximately 10 minutes, or until most of the liquid has been absorbed by the fruit. Remove from the heat and allow to cool for 20 minutes.
  • Preheat the oven to 140°C/284°F (fan-forced) and lightly grease, then double line a 20cm square cake tin with baking paper.
  • When the fruit mixture has cooled, mix in the eggs, almond meal, and sift in the rice flour, tapioca flour and baking powder. The mixture will be quite thick and dense.
  • Transfer the cake mix to the lined tin, and if you like, decorate the cake by placing the blanched almonds around the cake’s edge or feel free to create an elaborate design. Bake for 1.5 hours. I suggest checking the cake after 1 hour and if it seems to be getting too dark on top, cover loosely with foil.
  • You can test the cake for readiness by inserting a skewer which will come out clean when the cake is done. Remove the cake from the oven and if you like, pierce all over carefully with a sharp skewer, then drizzle over the extra 2 tablespoons of brandy.
  • If you would like to glaze the cake, simply melt together the 2 tablespoons of apricot jam with 1 tablespoon of water in a small pot. Use a pastry brush to ‘paint’ the glaze over the top of the cake.
  • Allow to cool completely before slicing.

Serve

  • I only slice what I need.

Store

  • Tightly wrap the rest of the cake in baking paper, then a slightly damp tea towel or beeswax wrap before storing in an airtight container in the fridge. It will easily last for 2-3 weeks in the fridge (but never does!).

Notes

Dairy-free

You can use coconut oil in place of butter in this cake for a dairy free version.
 
 
 
 
 
 
 

Loved this delicious Gluten-free Christmas Fruit Cake?! Let us know in the comments below….

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

Maple Spice Roast Turkey

| Chicken, Members only

This Maple Spice Roast Turkey is amazing and I am so pleased to bring you this delicious option for Christmas or any other celebratory time. The brining process takes the flavour and texture to a whole new level and also cuts you some slack in the cooking. In the past I’ve not brined my turkey…

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Simple Christmas Day Plan

Simple Christmas Day Plan Sometimes the simple things in life are the best! If you’d like to keep things really simple (but oh so delicious this Christmas) then here’s a really easy plan that can mostly be prepared ahead so you can chill and enjoy the festivities yourself. If you’d like a huge feast, check…

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Healthy Fruit Mince Pie Filling

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

I’ve never really been a fan of mince pies, mainly because I really don’t enjoy the big chunks of candied peel. But this, my Healthy Fruit Mince Pie Filling, is somewhere between an apple pie and a mince pie. It’s based on my Nan’s recipe, sans the peel and with some of the dried fruit…

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Baked Vegetables with Hummus

| Budget Friendly, Make-ahead Meals, Members only, Salads, Side dishes, Vegetarian

This Baked Vegetables with Hummus recipe is a really versatile meal of plant powered, rainbow goodness. You can choose some or all of the vegetables I have used and you can serve this hot, warm or at room temperature. Health benefits Eating a variety of vegetables is one of the best ways to improve and maintain a…

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Pork Belly with Nectarine Slaw

| Members only, Pork

This Pork Belly with Nectarine Slaw is a mouth watering meal that’s really very simple to make. I was always a bit scared of cooking roast pork…the pressure of ensuring a nice crisp crackle was too much;) But once I tried it, I realised it was actually so easy. I love the pork combined with…

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Christmas Leftovers Salad

| Chicken, Members only, Pork, Salads, Vegetarian

I always over cater, especially the protein portion of the meal. We have a lot of meat lovers in our family and friend circle, so I wouldn’t live it down if what I served was shy. After the feast I always have leftovers, and so the Christmas Leftovers Salad was born. This salad is one…

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Prawns with Mango Avocado Salsa

| 30 Minute Meals, Fish & Seafood, Holidays & Entertaining

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.

I come from Western Australia and a long line of cray-fisherman…including my grandfather, uncle and cousin. But I have always, absolutely hated crustaceans which made me the black sheep of the family most family gatherings, when everyone else was enjoying lobster for lunch.

So this recipe is courtesy of my mum and enjoyed by my boys when I photographed it. The vegetarian variation I’ve included is all mine and I’d argue, the haloumi with the salsa is just as delicious 😉

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements (including vegetarian and dairy-free).

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that's sure to impress!
Print Recipe
5 from 4 votes

Prawns with Mango Avocado Salsa

These Prawns with Mango Avocado Salsa are an easy to to make, entree or starter that’s sure to impress!  Perfect for our Christmas in Australia.
Prep Time15 mins
Course: Appetizer, Main Course, Salad
Servings: 4
Author: Georgia Harding

Ingredients

  • 600 g prawns - cooked
  • 1 Cos lettuce

Salsa

  • 1 avocado/s - diced
  • 1 mango/s - diced
  • 4 spring onion/s - white part only, finely sliced
  • ½ bunch/s fresh coriander leaves - torn from stems
  • 1 lime/s - juice
  • 1 pinch sea salt

Lime Yoghurt

  • 60 g full-fat natural yoghurt (¼ cup)
  • ½ clove/s garlic
  • 1 pinch sea salt
  • Ground black pepper - to taste

Instructions

  • Peel and clean the prawns and wash the cos lettuce leaves.

Salsa

  • Combine the mango, avocado, spring onions, coriander leaves and the lime juice (reserving 1 tbsp for the lime yoghurt) in a bowl.

Lime Yoghurt

  • Mix the yoghurt, garlic, reserved 1 tbsp lime juice, salt and pepper.

To Serve

  • Serve the salsa in lettuce cups topped with the prawns and a drizzle of lime yoghurt. Enjoy immediately.

Notes

Vegetarian  

Replace the prawns with grilled haloumi, or if you are vegan, grilled firm tofu. 

Seafood-free

You can also replace the prawns with cooked chicken. This as a delicious way to use up leftover chicken too. 

Garlic-free

Replace the garlic with a pinch of cayenne pepper.

Dairy-free

Replace the yoghurt with whole-egg mayonnaise or cashew cream.

 

 

I'd love to hear how you enjoy this fresh and tasty dish. Post a comment and rate this recipe below. 

Gingerbread Loaf with Caramel Drizzle

| Baked Sweets, Desserts, Members only

This healthy Gingerbread Loaf with Caramel Drizzle is a low sugar, wholegrain version of the classic catering to various dietary goals. If you love ginger, you’ll love this loaf and whilst it’s sweet, it’s not sickly sweet.   Take a look at the variations (below the main recipe) for suggestions to alter the recipe to…

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Black Forest Tart

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

This delicious Black Forest Tart is quick and easy to make, and a decadent chocolate dessert. I think cherries and chocolate are a flavour match in heaven! Who’s with me? I have strong memories of the flavours of Black Forest. I grew up in Perth and as a teenager, every Thursday night my parents and…

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Rolled Turkey with Quinoa Cranberry Stuffing

| Chicken, Holidays & Entertaining

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal…absolutely delicious and truely a feast fit for a crowd on Christmas Day.

Now before you click away thinking there is no way you can be bothered rolling meat…here’s the thing, you don’t have to. I’ve made a rolled turkey of sorts every Christmas, because I find it easier to cook than a whole bird.  So I just make the stuffing and I’ve always found the butcher I buy my turkey from, really accommodating in boning and rolling it for me.

This super simple Rolled Turkey with Quinoa Cranberry Stuffing will wow any crowd! I can’t wait to hear how you love it.

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

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
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Rolled Turkey with Quinoa Cranberry Stuffing

This Rolled Turkey with Quinoa Cranberry Stuffing is the ultimate special occasion meal... truely fit for a crowd.
Prep Time30 mins
Cook Time2 hrs 40 mins
Course: Main Course
Servings: 12
Author: Georgia Harding

Ingredients

Stuffing

  • 60 g butter
  • 1 red onion/s - finely chopped
  • 4 stalk/s celery - finely chopped
  • 3 clove/s garlic - minced
  • 250 ml chicken stock or bone broth (1 cup)
  • 170 g quinoa (1 cup)
  • ¼ cup fresh sage leaves - finely chopped
  • 3 tbsp flat leaf parsley - finely chopped
  • 80 g pistachio nuts - toasted (⅔ cup)
  • 60 g dried cranberries (½ cup)
  • 4 tbsp almond meal (or more to thicken the stuffing)
  • 1 tsp sea salt - or to taste
  • 1 free-range or organic egg/s
  • Ground black pepper - to taste

Turkey

  • 7 kg free-range or organic turkey - whole (approx.)**
  • 2 tbsp olive oil - extra virgin
  • Sea salt and freshly ground black pepper - to taste
  • 500 ml water
  • 2 stalk/s celery - diced
  • 2 carrot/s - diced
  • 1 red onion/s - diced
  • 4 clove/s garlic - diced

Gravy

  • 60 ml red wine (¼ cup)
  • 60 ml chicken stock or bone broth - optional, only if needed (¼ cup)
  • 2 tsp cornflour (optional, only if you feel you'd like a thicker gravy)
  • 1 tbsp water - to form a slurry with the cornflour
Metric - US Customary

Instructions

Stuffing

  • In a medium sized pot, melt the butter and sweat the onion and celery (with the lid on) until its softened (but not browned). Set aside in a mixing bowl.
  • Rinse the quinoa in a fine sieve really well for at least 1 minute (this removes the bitter saponins from the quinoa). Cook the quinoa by placing it into a pot with 2 cups of water.
  • Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook uncovered until the quinoa has absorbed all of the water, about 10 to 12 minutes.
  • Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open and the little white spiral to appear. After 5 minutes, remove the lid and fluff the quinoa with a fork. Allow to cool.
  • Now mix all the stuffing ingredients together. Taste and adjust the seasoning before adding the egg and mixing through. Keep airtight in the fridge until ready to add to the turkey (I make this a day ahead).
  • I personally take the stuffing to my butcher to de-bone the turkey and roll it for me. If you want to tackle this yourself, there are heaps of YouTube tutorials on boning and rolling a whole turkey.
  • Once the turkey is boned, it will weigh approx. 4 kg. Work off around 30 mins per kg.
  • Pre-heat oven to 200°C / 400°F (fan-forced).

Turkey

  • Place the turkey on a large baking tray. Pat the skin dry and drizzle with olive oil and then season well.
  • Pour the water into the base of the roasting dish and add the celery, carrots, onion and garlic.
  • Cover the turkey with baking paper and then tightly wrap the baking dish in foil (so it retains the moisture).
  • Cook for 1.5 hours then remove the foil and baking  paper and increase the heat to 220°C / 425°F. Cook for another 20 minutes to brown the skin. ***
  • The turkey is cooked when the juices run clear when pierced. I also use a meat thermometer to ensure it is cooked.

Gravy

  • Set the turkey aside on the chopping board (loosley cover with foil) while you make a gravy using the pan juices. Pour all of the juices and vegetables into a small pan. Bring to the boil and add the red wine.
  • Let it simmer rapidly to reduce and thicken. You may like to add more stock to the pan to increase the amount of gravy you make.
  • You can strain it or puree it with the vegges in it (or just enjoy it chunky). Taste and season to taste.
  • If you feel you'd like a thicker gravy, mix the optional cornflour with the tablespoon of water to form a slurry, and mix in with the gravy, stirring until it thickens.

Turkey Size & Cooking Times

  • ** When deciding on the size of the turkey you buy, work off about 250 g per person (remembering the boned turkey will weigh a lot less than the whole - my 7kg turkey became just over 4kg). I must say I like to over-cater and like having leftovers for Boxing Day. This recipe would definiately stretch to 16 people.
  • ***The cook time will vary a little depending on how thick it is rolled so check the meat frequently ( in 2-3 different parts of the roll). If it's not cooked, add 10 minutes at a time. If you think it's cooked, but the skins not brown, pop under a grill watching it carefully for a few minutes to brown it.
  • I always ask the butcher for the bones and carcass which makes the most delicious bone broth.

Notes

Egg-free

Omit the egg. It won't bind quite as well, but it will still be delicious.

Onion-free

Replace the onion with a small bulb of fennel.

Garlic-free

Simply omit the garlic.

Fructose friendly

Just omit the cranberries.

Nut-free

Replace the pistachios with toasted pumpkin seeds or just leave them out.
 

I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

Beef Fillet with Garlic Tahini Sauce

| Holidays & Entertaining, Red meat, Slow Cooked

With the festive season sneaking up quicker than I’d like (seriously, where has this year gone??), I thought I’d share one of our go-to recipes when feeding a crowd… Beef Fillet with Garlic Tahini Sauce. We tend to make it as it’s quick and easy and you can rest it for as long as you like so it’s pretty forgiving. We have even rested it for several hours and had it just warm and it was divine.

In case you’ve not heard, in just two weeks I’m launching the Well Nourished Family membership. I’m bursting with excitement and I really can’t wait to share all of the delicious details. It’s been a long time coming… over a year of working with a fabulous team, to develop the technology to make meal planning and eating well a whole lot easier and very well nourished.

I’ve been flat out creating exclusive, members only recipes and developing everything you need to feed you and your tribe ‘well’. The ‘Well Nourished Family’ not only includes customisable and done-for-you weekly meal plans, but event plans too.  I’ve got you sorted for Kids Parties, Christmas Day feasting and entertaining friends and family with absolute ease. Plus shopping lists, kitchen storage and waste reducing tips and much, much more.

Join the waitlist to be the first to find out about our founding members special offer, click HERE.

But in the mean time, I hope you love this supremely tender cut of beef fillet with garlic tahini sauce as much as my meat loving family does.

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

This Beef Fillet with Garlic Tahini Sauce is so quick and easy to make and is one of the most delicious ways to eat beef. It's the perfect entertainer too.
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5 from 2 votes

Beef Fillet with Garlic Tahini Sauce

Prep Time15 mins
Cook Time1 hr
Course: Main Course
Servings: 8
Author: Georgia Harding

Ingredients

  • 1.2 kg Scotch Fillet - or rib eye
  • 2 tbsp olive oil - extra virgin
  • 1 tsp sea salt - or to taste
  • Ground black pepper - to taste

Sauce

  • 1 clove/s garlic - minced
  • 1 tbsp hulled tahini 
  • 250 g full-fat natural yoghurt (1 cup)

Instructions

  • Pre-heat the oven to 150°C / 300°F (fan-forced).
  • Rub the fillet in the olive oil so it is well coated. Then season with the sea salt and pepper.
  • Heat a cast iron or oven proof pan over a moderately high heat and sear the beef on all sides so it is dark brown and caramelised on all edges. Use tongs to turn it.
  • Then, simply place in the oven to roast (uncovered) for about an hour or until almost cooked to your liking.
  • I have a meat thermometer which I think is invaluable for getting this perfect. I cook this to med-rare, then wrap it tightly in foil to rest for about 30 minutes or more. This is really important and makes it super moist.
  • To make the tahini sauce, mix all the ingredients together in a serving bowl.

Serve

  • When ready to serve, slice the beef and then pour over the pan juices and juices from the foil wrapping.
  • Enjoy immediately with the tahini sauce and your favourite sides and salads.
  • My family also love this with various mustards.

Store

  • In an airtight container in the fridge.
  • Left overs are great to make a roast beef sandwich, roll, wrap or salad.

Notes

Dairy-free

Replace the yoghurt with coconut yogurt or cashew cream.

Sesame-free

Omit the tahini and replace with horseradish cream. 

Garlic-free

Omit the garlic and replace it with 1 tsp of ground cumin and a pinch or cayenne.
 

I'd love to hear how you enjoy this. Post a comment below and don't forget to rate the recipe too. Cheers!

Crispy Roast Potatoes

| Members only, Side dishes

Once you’ve eaten perfectly Crispy Roast Potatoes you’ll accept nothing less….and this simple recipe will guarantee the perfect spud every-single-time. I’ve found little things like heating the fat makes a real difference to the outcome, so this is a recipe that whilst simple, will only yield a crunch if you follow the recipe closely. Crispy…

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Maple Macadamia Chocolate Bark

| After School Snacks, No-bake Sweets

I don’t have a great memory, especially for dates and numbers in general. But for food, I’m always on point. I remember flavour combinations, textures and food with friends. One memory I carry is of maple roast macadamia nuts dipped in dark chocolate from a winery on the Mornington Peninsula, many moons ago. Because I don’t have the patience or time to individually coat each nut, this Maple Macadamia Chocolate Bark was born in my effort to recreate this delicious treat. For those of you that know me well, you know I love a shortcut!

This will be on my table this Easter. My kids adore it and it at least satisfies them enough so they don’t overdo the eggs left by the Easter bunny.

Wishing you all a wonderful upcoming Easter break creating lots of your own food memories! ❤️ Georgia x

Health benefits

Macadamia nuts are a fantastic source of monounsaturated fatty acids, vitamin E and a range of B vitamins and essential minerals.

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

Thius Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Print Recipe
5 from 2 votes

Maple Macadamia Chocolate

This Maple Macadamia Chocolate Bark is an easy to make, decadent chocolate treat, minus the guilt. Dairy, gluten, grain-free and vegan.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Servings: 12
Author: Georgia Harding

Ingredients

  • 300 g macadamia nuts (2 cups)
  • 2 tbsp maple syrup
  • 1 tsp macadamia nut oil
  • ½ tsp vanilla -powder, extract or essence

Chocolate

  • 200 g cacao butter -chopped or grated
  • 30 g cacao (¼ cup) unsweetened Dutch process or raw
  • 2-4 tbsp maple syrup -to suit your taste
  • Good pinch sea salt

Instructions

  • Pre-heat your oven to 150℃/ 300℉.
  • Place the macadamia nuts on a tray lined with baking paper so they are in a single layer.
  • Roast for 10-15 minutes or until they are golden brown.
  • In a small bowl combine the maple syrup, oil and vanilla. Toss it through the macadamia nuts and return them to the oven for another 10 minutes until the syrup caramelises.
  • Remove from the oven and allow to cool completely while you make the chocolate.

Chocolate

  • Place a bowl over boiling water (or use a double broiler).
  • Melt the cacao butter by mixing it over the steam (take care not to let any water into the cacao).
  • Mix in the syrup and cacao.
  • Loosen the macadamia nuts from the baking paper and arrange in an even layer.
  • Sprinkle over the sea salt then mix the chocolate well and pour it over the macadamia nuts.
  • Place in the freezer immediately to set.
  • Once set, cut into rough pieces. I like this rustic rather than in perfect squares.
  • Keep refrigerated as it's not very heat stable.

Thermomix

  • As above but you can make the chocolate in the Thermomix.
  • Add the roughly chopped cacao butter.
  • Grate speed 8, 5 seconds.
  • Heat 37 degrees, speed 2 until it is melted.
  • Add the syrup and cacao and mix 15 seconds, speed 4.
  • Pour over the maple roasted macadamia immediately.

Store

  • Store in an airtight container in the fridge or freezer.

Notes

Nut-free

Substitute the macadamia nuts with pumpkin or sunflower seeds and the macadamia oil with coconut oil.

Fructose friendly

Replace the maple syrup with rice malt syrup. 

Short-cut

You can melt your favourite dark or milk chocolate and simply pour over the maple macadamia nuts if you'd prefer.
 

WARNING - this is dangerously addictive! I hope you love it, post a comment in below if you have any questions or let me know if you try it. 

Smoked Salmon Roulade

| Fish & Seafood, Holidays & Entertaining, Make-ahead Meals

There are many wonderful things about the festive season. The creation of family traditions, especially those involving delicious food are one of my favourites. My brother in-law made this Smoked Salmon Roulade many years ago for our ‘Melbourne family’ Christmas Day. Since then, I have given it a bit of a Well Nourished make-over, as I do! It’s been a starter for of our Christmas Day feasts ever since.

It makes for a great entertainer, especially as you can make it a day or two ahead and simply slice to serve. It’s quite rich so one or two slices is very satisfying!

It looks quite fussy, but making it to photograph and share with you, I was reminded how very simple it is. It suits gluten and grain-free peeps and I’ve included an equally delicious dairy-free variation.

    Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals (dairy-free, nut-free, onion-free).

    This healthy Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion & is quite simple to make. Gluten-free.
    Print Recipe
    4.74 from 19 votes

    Smoked Salmon Roulade

    This Smoked Salmon Roulade is a divine starter or entree. It's perfect for a celebration or special occasion and is quite simple to make. 
    Prep Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Appetizer
    Servings: 10
    Author: Georgia Harding

    Ingredients

    • 400 g zucchini/s - grated
    • 1 tbsp sea salt
    • 4 free-range or organic egg/s - separated
    • 3 tbsp herbs - I love a combination thyme, parsley, chives, dill
    • 3 tbsp parmesan cheese - freshly grated
    • Sea salt and freshly ground black pepper - to taste
    • Pinch cream of tartar
    • 200 g hot smoked salmon fillet (approx.) **
    • 1 lemon/s (small) zest and 2 tbsp juice
    • 3 tbsp capers
    • 4 spring onion/s -white part finely chopped
    • 50 g crème fraîche
    • 150 g quark - or mascarpone
    • Sea salt and freshly ground black pepper - to taste
    • 40 g flaked almonds (¼ cup) toasted to serve
    • ¼ cup micro-herbs - to serve

    ** Hot smoked salmon is a whole salmon fillet smoked with heat (cold smoked salmon is the thinly slice/ cured slices of salmon). Hot smoked salmon is available in major supermarkets.

      Instructions

      • Preheat your oven to 200℃/395℉ (fan-forced).
      • Line a 24 x 33cm slice tin with non-stick baking paper. It's important the tin is this size otherwise the roulade will be too thick and won't roll without  splitting.
      • Grate the zucchini. Toss with the sea salt in a colander and leave 30 minutes. Rinse and squeeze dry in the sieve and then in a clean cloth or tea-towel.
      • In a mixing bowl, beat in the egg yolks, herbs and Parmesan and season with sea salt and pepper. Once the zucchini is ready, add this and mix well.
      • In a separate clean bowl, whisk the egg whites with the cream of tartare until peaks just form. Thermomix, butterfly inserted, 1 min 30 sec, speed 4.
      • Gently fold the egg white into the courgette/ egg yolk mixture using a large spoon. You are aiming to just combine the ingredients without over working the mixture.
      • Pour into prepared tin and quickly level the mixture, spreading it out into the corners. Bake for 13-15 minutes until set and light golden brown.
      • Whilst that's baking, crumble the salmon into a bowl with the finely grated lemon zest, 2 tbsp lemon juice, capers, spring onion and crème fraîche, and quark / mascarpone. Season with sea salt and pepper. Mix until almost smooth. Thermomix 20 seconds, speed 3.
      • Taste the mixture and season with salt, pepper and more lemon juice if you feel it's needed.
      • Store the salmon mixture in the fridge until required.
      • When the roulade is cooked, invert it onto a clean tea towel. To do this easily, I wrap the tea-towel around the baking tin then tip it over.
      • Peel away the baking paper carefully and loosely roll it up from the short side (so it's like a Swiss roll). Allow it to cool fully.
      • When its cooled completely, carefully un-roll the roulade and spread it with the salmon cream filling. Roll-up again from the short side, then carefully transfer to a serving plate with the seam-side down.
      • Chill and store in an air-tight container until ready to serve.

      Serve

      • Carefully toast the almond flakes, watching carefully so they don't burn.
      • Cut into 2cm slices and top with toasted almonds and micro-herbs to serve.

      Make-ahead

      • Either store the filling and the zucchini roll separately (up to 2 days) and assemble the day you plan to serve it. Or you can make one day ahead.
      • Store in an airtight container in the fridge and serve at room temperature.

      Notes

      Dairy-free

      Replace the parmesan cheese with the same amount of nutritional yeast. Replace the crème fraîche and quark with approx. one and half cups of cashew nut cream (thickish blend).

      Nut-free

      Simply omit the almonds.

      Onion-free

      Just leave the spring onions out.
       
       
       
       

      I'd love to hear how you love this recipe. Post a comment below if you make it or if you have any questions!

      Raspberry, Honey, Pistachio Semifreddo

      | Desserts, Holidays & Entertaining, Ice-blocks

      I love creating special desserts for the festive season… something that’s delicious and visually beautiful. It also has to be able to be made in advance. Because I certainly don’t want to be stuck in the kitchen once the fun starts! This Raspberry, Honey, Pistachio Semifreddo ticks all these boxes and it’s actually very easy to make. I’ve included both regular and Thermomix methods too.

      I don’t own an ice-cream maker. It’s not something we eat a lot so I can’t justify the purchase of another piece of kitchen equipment. So, for a while now I’ve been working on ways to make ice-cream that doesn’t require churning, but also doesn’t end up very hard and icy. I’ve come up with a few strategies to get the texture right and using gelatin is the one I thought I’d share.

      I’ve also realised that egg-free families don’t have many options in the ice-cream / dessert department. So this ones for you and I hope you really love it!

      Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

      I only use Changing Habits Organic Gelatin.  Because gelatin is derived from animals, I like to know I am consuming the best quality product with the least chemical loading.

      This Raspberry, Honey, Pistachio Semifreddo is an easy to make dessert that's so great to end a feast. It's dairy-free, gluten-free, egg-free, low sugar.
      Print Recipe
      4.3 from 10 votes

      Raspberry, Honey, Pistachio Semifreddo

      Prep Time15 mins
      Freezing4 hrs
      Course: Dessert
      Servings: 12 people
      Author: Georgia Harding

      Ingredients

      • 800 ml canned coconut milk -preferably full-fat (2 large cans) - I love the taste of Ayam brand
      • 115 g honey (⅓ cup) good quality, tasty raw
      • 2 tsp vanilla -powder, extract or essence
      • 2 tsp tapioca flour -or arrowroot powder
      • 1½ tbsp grass-fed or organic gelatin
      • 1 tsp sea salt -I use Maldon sea salt
      • 75 g pistachio nuts (¾ cup) raw and shelled
      • 125 g frozen raspberries (1 cup)
      • 1 punnet fresh raspberries
      • 1-2 tbsp honey -good quality, tasty raw

      Instructions

      • Place one can of coconut milk into the fridge to chill.
      • Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to a blender or food processor and mix on high to combine. Pour into a small pan and bring to a slow boil for about 2-3 minutes so the mixture thickens and coats the back of a spoon.
      • Place the remaining half can of coconut milk in the blender with the sea salt and add the mixture from the pot. Blend to combine.
      • Add the gelatin and blend for 2 minutes or so to dissolve the gelatin.
      • Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set the mix to a jelly.
      • Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
      • Once the mixture in the freezer is set and wobbly. Place it back into the blender or food processor with the chilled can of coconut milk. Blend until a smooth, thick mixture forms.
      • Fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
      • Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve. 
      • Serve by inverting the tin onto a plate or platter. Top with the fresh raspberries and the remaining pistachio nuts. 
      • Drizzle over the honey and serve immediately.
      • Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

      Thermomix

      • Place one can of coconut milk into the fridge to chill.
      • Add half of the other can of coconut milk, the honey, vanilla and tapioca or arrowroot to the thermomix bowl and heat 5 minutes, 100, speed 3.
      • Now add the remaining half can of coconut milk and sea salt. Blend, 30 seconds, speed 4.
      • Add the gelatin to the bowl and blend, 2 minutes, speed 4.
      • Pour the mixture into a loaf tin (lined with baking paper) and place in the freezer for approx. 1-2 hours to set to a jelly.
      • Meanwhile, toast the pistachios nuts under a low grill watching them carefully so they don't burn. Set aside in the fridge to cool.
      • Once the mixture in the freezer is set and wobbly. Place it back into the Thermomix with the chilled can of coconut milk. Blend 30 seconds, speed 4.
      • Using your spatula, gently fold in the frozen raspberries and ½ cup of chilled pistachio nuts (reserving ¼ cup of the nuts for garnish). Fold the mixture until the raspberries release a little of their colour.
      • Re-line your loaf tin with baking paper and pour in the mixture. Cover and freeze over night or until ready to serve.
      • Serve by inverting the tin onto a plate or platter and top with the fresh raspberries and the remaining pistachio nuts. 
      • Drizzle over the honey and serve immediately.
      • Use a large, sharp knife to cut the slices and run it under warm water between each slice. 

      Notes

      Nut-free

      Simply omit the pistachios. It will still be delicious.

      Fructose friendly

      Replace the honey with rice malt syrup. I've also made this to appeal to sweet lovers, so you can reduce the amount of sweetener to suit your taste.

      Coconut-free

      I haven't tested it, but I would replace the coconut milk with 400ml of cream (used for the first gelatin stage) and 400ml of full-fat milk. 
       

      I'd love to hear how you enjoy this recipe. Write a comment or better still, rate the recipe so more people can discover how delicious a whole foods way of life is. 

      Beetroot, Maple Pecan Salad

      | Salads, Vegetarian

      I always make this Beetroot, Maple Pecan Salad when I see beautiful beets with the tops attached. The stems and leaves are all part of this delicious and super nourishing salad. It truely is, food-as-medicine.

      The flavours in this delicious dish are perfect to accompany Christmas meats this festive season. Enjoy!

      Health benefits

      Beetroot is a rich source of fibre and many valuable and protective nutrients. It is a unique source of betaine, a nutrient that is known to help protect against inflammation. It also supports liver detoxification, improves vascular risk factors, enhances energy and is likely to help prevent numerous chronic diseases. The watercress is another very nutrient dense food. With a high antioxidant content it is protective across a wide range of health conditions.

      Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals  (dairy-free, vegan and fructose friendly).

      For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’– where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

      Print Recipe
      4.5 from 2 votes

      Beetroot, Maple Pecan Salad

      Beetroot is my favourite vegetable to use root to stem. The whole plant is bursting with so much nourishment and it’s super delicious when combined with a tasty dressing and the sweet, protein-rich pecans.
      Prep Time10 mins
      Cook Time20 mins
      Total Time30 mins
      Course: Salad
      Servings: 4
      Author: Georgia Harding

      Ingredients

      Dressing

      • 2 tbsp sherry vinegar (can sub red wine vinegar and a teaspoon of maple syrup)
      • 90 ml olive oil -extra virgin (⅓ cup)
      • 40 g currants (¼ cup)

      Salad

      • 4 raw beetroot (medium) washed & leaves trimmed
      • 50 g beetroot leaves & stems (the inner, younger leaves are best) **
      • 125 g pecan nuts (1 cup)
      • 2 tbsp maple syrup
      • 100 g watercress See note below **
      • 100 g feta cheese

      Instructions

      • Begin by making the dressing. Combine all of the ingredients together in a jar and set aside for at least 1 hour (you could also make this a day ahead).
      • Preheat your oven to 150℃/380°F (fan-forced).
      • For the salad, cut the beetroot into quarters and steam for 15-20 mins or until tender enough for a knife or fork to slide in easily. Once cooked, remove from the basket and allow them to cool before removing the skin by rubbing with a cloth or peeling.
      • Set aside the young leaves (with the watercress) and finely dice the stems. Add them to the steamer basket to cook for 3-5 mins (or until just tender). Allow to cool fully.
      • Whilst the beetroot is cooking, toss the pecans with the maple syrup and put into the pre-heated oven to roast for 10 mins.
      • Just before serving, assemble the salad by placing all the ingredients in a serving bowl and tossing through the dressing.
      • Enjoy immediately.
      • ** feel free to substitute the watercress or beet leaves with any other leafy green (like rocket, baby spinach or cos).

      Notes

      Dairy-free and vegan

      Replace the feta with a good quality vegan cheese or blobs of cashew cream.

      Fructose friendly

      Replace the maple syrup with rice malt syrup. Omit the currants.

      Nut-free

      Replace the pecans with pumpkin seeds. They are also very delicious roasted with the maple syrup.

      Time-saving Tip

      You can always make the dressing and steam the beetroot and stems the day before. Also roast the pecans and store each part separately in airtight containers. Then simply allow to return to room temperature and assemble the salad before serving.

      I hope you love this root to tip salad. Let me know if you try it by posting a comment below!

      Choc-Orange Biscuits

      | Baked Sweets, Healthy Lunchbox

      There are certain flavour combinations that just work. Dark chocolate paired with orange is certainly one of them! So I present to you, in time for the festive season, my Choc-orange Biscuits.

      Baking gifts is good for your health

      Christmas is a great time to get your bake on and give the gift of deliciousness by baking something lovely for friends and family! I recently read a news article where psychologists explained the benefits of baking for others. They said that baking for others is an ‘altruistic act and a proactive form of creative expression’ (both of which are psychologically advantageous). Baking’s also a great way to practice mindfulness (due to the attention it requires).

      For me, baking is absolutely therapeutic and definitely forces me into mindfulness (more so than meal cooking which doesn’t require the same degree of concentration). It triggers memories of the love my nan had for me as a child, the deliciousness we shared when she baked for me. I hope I can trigger those same memories in my own children one day.

      As much as cooking is something I’m obviously passionate about, baking is something I have largely struggled to do well. I think I’m perhaps a little too creative and my free-flowing approach to cooking (combined with a deficit in the patience department) means quite a few fails. Though with each fail I learn a lot about the science behind the bake and I have come a long way as a baker in the past five years or so.

      I think it’s why my recipes are well received by many, because they are created by a non-natural baker so they are simple and perfect for those of us challenged in this department. Also, because I have to do my own washing up, I make the methods and the amount of bowls required, minimal.

      Remember to take a look at the variations (below the main recipe). Here, you’ll find suggestions to alter the recipe to suit your dietary goals.

      Print Recipe
      4.87 from 23 votes

      Choc-orange Biscuits

      The delicious combination of orange and dark chocolate make this biscuit a rather special treat. 
      Prep Time10 mins
      Cook Time10 mins
      Total Time20 mins
      Course: Snack
      Servings: 20
      Author: Georgia Harding

      Ingredients

      • 50 g butter or coconut oil (¼ cup) melted
      • 85 g rice malt syrup, honey or maple syrup (¼ cup)
      • 1 orange/s -zest finely grated plus 3 tbsp juice
      • 1 tsp vanilla -powder, extract or essence
      • Pinch sea salt
      • ¼ tsp bicarbonate of soda
      • 215 g wholemeal spelt flour (1¾ cups)

      Chocolate coating

      • 200 g dark chocolate -broken into squares
      • 1 tbsp coconut oil

      Instructions

      • Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined. Thermomix melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4. 
      • Add the bicarbonate of soda and mix well. Thermomix 5 seconds, speed 4.
      • Add the spelt flour and mix until combined. Thermomix, lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour. 
      • The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water. 
      • Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).
      • Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge). 
      • Preheat the oven to 180℃/350℉ (fan forced) before slicing the dough.
      • Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.
      • Allow to cool fully on the tray (they firm as they cool). 

      Chocolate coating

      • Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted. 
      • I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated). 
      • Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate. 

      Time saving tip

      • If you can't be bothered with the chocolate coating, press a chocolate button into each biscuit before baking. 

      Store

      • Store in an airtight container in the fridge or freezer.

      Notes

      Gluten-free

      Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons arrowroot. This dough is firm but sticky so wet your hands to shape it into the log.

      Dairy-free and vegan

      Use a dairy-free chocolate. 

      Fructose-friendly

      Choose rice malt syrup as your sweetener and 98% dark chocolate.

      Nut-free

      Choose the coconut oil (or even melted butter) for your fat. 

      Coconut-free

      Replace the coconut oil with macadamia oil or melted butter and omit from the chocolate coating. 

      I hope you love this recipe as much as my family does. Remember to post any feedback or questions below, enjoy!

      Sticky Pecan and Hazelnut Tart

      | Baked Sweets, Desserts

      This amazingly delicious dessert is thanks to Alexx Stuart from Low Tox Life. I’ve taken it from Alexx’s ebook ‘Celebrate – Your Comprehensive Guide to Low Tox Entertaining.’ It’s a standout recipe in this years ‘Ultimate Healthy Living Bundle’ and I’m so thrilled that Alexx has been generous enough to allow me to share it with you today. My hubby and kids are even more thankful to Alexx, they devoured it, loved it and have requested more!

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

      This Sticky Pecan and Hazelnut Tart is a devine dessert thanks to the wonderful Alexx Stuart from Low Tox Life. It's intollerance friendly & you'll love it!
      Print Recipe
      4.67 from 3 votes

      Sticky Pecan and Hazelnut Tart

      This gluten free, fructose free, casein and lactose free beauty is an adaptation of that classic, uber sweet sticky pecan tart that we’ve all surely enjoyed in the past? Being gluten free isn’t an affliction and there’s no way we’re missing out on the smell of pastry in an oven or the caramelisation of nuts bubbling away in a tart like this. No siree!
      Prep Time45 mins
      Cook Time45 mins
      Total Time1 hr 30 mins
      Course: Dessert
      Author: Georgia Harding

      Ingredients

      • 170 g pecan nuts (1 cup)
      • 120 g hazelnuts (1½ cups)
      • 6 whole egg yolks
      • 120 g coconut oil -or ghee or butter if not intolerant
      • 100 g coconut cream
      • 170 g rice malt syrup (1 cup) or honey or maple syrup
      • Pinch ground cloves
      • Pinch ground nutmeg
      • 1 tsp ground cinnamon

      For the Pastry

      • 120 g tapioca flour (1¼ cup)
      • 30 g almond meal (⅓ cup)
      • 20 g coconut flour (2 heaped tsp)
      • 45g g buckwheat flour (½ cup) plus a little more for dusting your hands when pressing out the pastry into the tart shell
      • 140g butter (chilled), sliced into cubes (ghee is the best dairy-free)
      • 1 free-range or organic egg/s whole egg whisked with the vanilla in it
      • 1 tsp ground cinnamon
      • 1 vanilla -or 2 tsp vanilla extract
      • 2 tbsp rice malt syrup - fructose free OR maple syrup OR honey

      Instructions

      For the Pastry

      • Pop all your flours in your food processor or thermomix and pulse to combine and aerate.
      • Add your super chilled butter and blitz until crumble and combined.
      • Whisk your egg, vanilla, cinnamon and syrup together.
      • Add about ⅔ of this mixture slowly over 3-4 seconds into the processor. Has it gone to clumps? You’re done. Has it not? Add a tiny bit more.
      • Save the leftovers of this mixture for a batch of French toast!
      • Spatula out onto unbleached parchment paper and shape into a ball and pop in fridge for 30 minutes to make it more workable.
      • Preheat oven to 180℃ / 350℉ fan forced OR 200℃ / 400℉ non fan forced oven.
      • While the pastry is resting, pop all the nuts onto a baking tray and roast for 8 minutes in the oven (watch they don’t burn!). If you’re using activated nuts, no need to do this step, but if they’re plain, raw nuts, this is crucial. Take out and let cool as you work on other things.
      • Now, line your quiche / tart tin with coconut oil or butter and then dust with buckwheat flour and shake o excess. This will help you when it comes to dislodging the tart later on!
      • Plop your pastry blob into the tin and dust your hands with buckwheat to avoid sticking and start working the pastry to all the corners evenly to about ½ cm thick all round. Any excess – make a couple of short bread cookies out of it while you’re blind baking the base!
      • Now, place parchment on top and weigh it down with raw beans, rice grains or pastry weights and blind bake in the oven for 10 minutes with the weights in, and a further 5 minutes without – this will mean your base isn’t soggy for the finished product later.
      • Now, take the pastry shell out when you’ve just noticed a little bit of light golden action around the edges – This will mean you won’t have burnt ones later.

      For the Filling

      • Warm the syrup / honey, butter / ghee / coconut oil, cream and spices until all well combined.
      • Whisk egg yolks and pour very slowly your liquid mix (step 1) into the yolks, while continuing to whisk to avoid the yolk cooking. 
      • Place the hazelnuts into the pastry shell, naked (pop them in a tea towel and shake until most of the skins fall away).
      • Then pour your liquid over the top, leaving back 100ml liquid to go over the pecans afterwards.
      • Now, layer your pecans over the top in whatever pretty pattern you fancy.
      • Now drizzle the rest of the mixture over the pecans (keep a little back if it’s going to overflow. We don’t want that, and everyone’s quiche / tart tins are going to vary a little here)
      • OPTIONAL: Sprinkle a little coconut sugar over the top of your tart. Not necessary, but will create a nice crust over the top. So.. why wouldn’t you?
      • Now bake everything together in the oven for 30 minutes until well caramelised and pastry is a deep golden brown.
      • Remove from the oven and cool.
      • Then, to dislodge safely without ruining the corner bits of the tart slide the knife to the corners of the underside of the base (if you have a removable base) and apply a little pressure up, and do that to all 4 corners before pressing from the centre.
      • Serve with double cream or coconut cream. Heaven.

      Store

      • In an airtight container or covered in the fridge.

      Notes

      Make biscuits

      This pastry doubles as a delicious shortbread biscuit – just roll little balls once chilled and press down onto parchment paper with a fork to flatten and bake for 15-20 minutes on 200C / 400F or until golden. Delicious with a cup of tea!

      Dairy-free

      Choose the dairy-free options.

      Fructose friendly

      Choose rice malt as your sweetener and omit the coconut sugar. 
       

      I'd love to hear how you enjoy this decadent dessert. Post a comment below or even better rate this recipe!

      Chocolate Fudge Wreath

      | Desserts, Holidays & Entertaining

      I try to make all of my recipes as simple and fuss-free as possible and this mousse-y, chocolate fudge dessert is no exception. It is super rich and chocolatey so a little goes a very long way.

      This really rich Chocolate Fudge Christmas Wreath looks a bit fussy to make but it couldn’t be easier. It’s certainly not an everyday treat, rather a special occasion dessert.

      As I’ve mentioned many times, my nan instilled a love of cooking in me from a very early age. My earliest memories of my childhood are of cooking with her in her big old kitchen (which was complete with a wood fired oven). I also remember cooking with chocolate, always Plaistowe’s dark chocolate as she had worked for many years in the Plaistowe’s Chocolate Factory in West Perth (so I’ll attribute my love of dark chocolate to my nan also). This recipe is based on one of her go-to cakes, she called it the ‘fours’ cake as it has four ingredients, 4 blocks of chocolate, 4 eggs and a cup each of cream and caster sugar. Cooking it in a ring tin I find helps this dense cake set best.

      This recipe is right up there with my Raspberry Coconut Slice for taking me back to my nans kitchen and the endless hours we spent tinkering there. I don’t make this very often as the sweet stuff doesn’t sit too well with me these days, but if I have a big crowd to impress with an indulgent dessert, then this is an absolute fave. I hope you love it too.

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

      Healthy Chocolate Fudge - four ingredients for a great Christmas dessert
      Print Recipe
      4.73 from 36 votes

      Chocolate Fudge Wreath (four ingredient dessert)

      Fancy dessert doesn’t get any easier than this delicious chocolate fudge. This rich and decadent sweet won’t disappoint!
      Prep Time10 mins
      Cook Time45 mins
      Total Time55 mins
      Course: Dessert
      Servings: 12
      Author: Georgia Harding

      Ingredients

      • 400 g dark chocolate (4 blocks) broken up (I use Green & Blacks brand generally)
      • 270 ml canned coconut milk -full-fat
      • 85 g rice malt syrup, honey or maple syrup (¼ cup)
      • 4 free-range or organic egg/s

      Topping

      • 300 ml cream -whipped
      • 185 g strawberries or raspberries (1½ cups) for berry sauce
      • Fresh berries and mint leaves -to decorate

      Instructions

      • Preheat your oven to 180°C/350℉ (fan forced).
      • Grease a ring cake tin really well (with butter or coconut oil). In this pic I used a 25cm bundt tin. If you're tin is old or not non stick, you may want to add in baking paper tags to help to leaver it out of the tin.
      • Bring a small pot of water to boil, turning it down to a low simmer. Place the chocolate, coconut milk and sweetener into a large stainless steel bowl and sit over the pot. Stir until the chocolate has melted and the ingredients are well combined. Remove from the heat and set aside, allow to cool to luke warm.
      • Once it’s cooled (enough so you can hold your finger in the mix (I know you want to lol), beat the eggs into the chocolate mixture and mix until until well combined.
      • Pour the mixture into your prepared, well greased ring tin. Place the tin in a deep roasting dish and pour hot water into the roasting dish until the water level is about half to two thirds the way up the sides of the ring tin. You are making a basic steam bath here and the moist air helps this cook through, whilst keeping it lovely and moist.
      • If you happen to have a ‘steam’ oven, you can simply cook it in this (without the steam bath). 
      • Bake for about 45 minutes or until the batter is set firm.
      • Leave to cool at room temperature then store in the fridge overnight or until ready to serve.
      • Once ready to serve, bring back to room temperature and remove from the tin by inverting onto a serving plate. If you have trouble removing, shake the tin and sit the tin in hot water for a minute to loosen it. I just jiggle/ tap it on the bench and sit in hot water until it releases (be patient, it can take a few tries). 
      • Make a berry sauce by blending the fresh strawberries and/ or raspberries until smooth. You can strain the seeds from the coulis if you prefer a very smooth sauce (I personally don’t bother). Put aside in a small serving jug (this can also be made ahead if you like). This sauce really helps cut though the richness of the cake.
      • Now get creative and decorate the wreath with whipped cream, berries and mint. 
      • Serve with the berry sauce in a side jug immediately (or return to the fridge again until ready to serve). 

      Thermomix Method

      • Preheat your oven to 180°C/350℉.
      • Grease a ring cake tin really well (with butter or coconut oil).
      • Grate the chocolate 30 seconds speed 8. Add the coconut milk and sweetner and heat 50℃, 2 minutes, speed 5.
      • Once the mixture has cooled a little (to 37), add the eggs and mix 30 secs, speed 4 or until well combined.
      • Follow the rest of the method above.

      Store

      • Store in an airtight container in the fridge or freezer.

      Notes

      Dairy-free

      Use a dairy-free chocolate and serve with coconut cream or coconut yoghurt.

      Coconut-free

      Replace the coconut milk with cream. 

      Hazelnut

      I sometimes add roasted hazelnuts. Roast the nuts and then rub the skins off before roughly chopping and stirring into the batter. You can use any nut, but I think chocolate and hazelnut are a match made in heaven. 

      Adult version

      I have also made this over the years with Frangelico and Kahlua – 30-60ml mixed in with the eggs. 
       

      I’d love your feedback on this beautiful recipe. Wishing you a very Merry Christmas – I hope you have found loads of deliciousness here at Well Nourished to inspire a wonderful Christmas Day feast!

      Self Saucing Ginger Puddings

      | Desserts, Holidays & Entertaining

      I love food traditions! However try as I will, I really struggle with eating Christmas pudding. I love a good dessert on special occasions, but the pud leaves me zapped of energy, unable to focus and mentally flat. Not the nicest way to end Christmas festivities! So this week I thought I’d share how I offset a spike in blood sugar with 180 Superfood Protein blend, whilst still enjoying, in my case, an alternative decadent dessert – a divine Self Saucing Ginger Pudding.

      What causes ‘that’ feeling after dessert

      So why does Christmas Pudding (and many other high sugar desserts) leave most people feeling rotten? When you eat a really sweet dessert (highly refined carbohydrate), your body responds by producing a large amount of insulin to remove the glucose from your bloodstream, directing it into muscle, fat, liver and various cells to be metabolised (so your body can use it for fuel).

      Once this sudden influx of insulin has done it’s job, your blood sugar drops suddenly and at this point you will be left feeling flat and lacking energy. Soon after, you’ll possibly feel hungry again or crave more sweet stuff so the cycle is repeated leaving you physically and emotionally labile. One minute you’re up, next you’ll come crashing down.

      Note- I’m not talking in terms of diabetes here, rather an otherwise healthy persons response to high sugar foods.

      How to have your dessert, minus the mood and energy swings

      So if you enjoy a little sweet treat every now and again (it’s Christmas after all), your best bet is to design it so that the amount of insulin released is more gradual. A lower-sugar dessert made with high-fibre whole foods (as opposed to highly refined carbohydrate), a complete protein and good fats is a great place to start. This combination of food groups helps to temper the breakdown of carbohydrate and conversion to glucose so you don’t feel the highs and lows previously described.

      I add 180 Nutrition Superfood Protein blend to my desserts as it provides fibre, a complete source of protein and good fats to both nourish and help my blood sugars remain stable, whilst I, enjoy a delicious dessert (without an energy crash, mood swings and brain fog).

      Why I choose 180 Nutrition Superfood Protein Blend

      Navigating the many types of protein powders available is tricky business. Many brands are derived from feed-lot, grain-fed cows (also often fed GMO’s), highly processed soy proteins and contain franken-sugars, fructose, maltodextrin starches (aggravate blood sugars and the GIT), additives and more yuk ingredients.

      180 Nutrition Superfood Protein blend is a simple, balanced blend of clean, Grass-Fed Whey Protein Isolate (or Pea Protein Isolate in there vegan range), Flaxseed, Almonds, Sunflower Kernels, Shredded Coconut, Coconut Flour, Cocoa (Chocolate flavour only), Chia Seeds, Sesame Seeds, Psyllium Husks, Stevia. 180 Nutrition protein powder also contains essential minerals and B vitamins from plant sources to further support stable energy and mood, healthy fats and plant based fibre. They are also super low in sugar (and fructose-friendly) – I love including it in my morning smoothie so I stay full for longer, without a mid morning blood sugar crisis.

      For me there is simply no better choice and this is the reason I partner with 180 Nutrition – their protein powder ticks all of my tough to tick boxes (I’m a hard lady to please). I love that they have vegan AND grass fed whey protein options (to suit everybody) and that they couple their proteins with nourishing whole food to make it nutritionally complete (and so much more than just protein). I’m a fan of their ethos in general and they’re an Aussie company that I know and trust.

       

      Print Recipe
      5 from 5 votes

      Self Saucing Ginger Puddings

      Whilst this Self Saucing Ginger Pudding is satisfyingly sweet, because it contains a nice balance of complex carbohydrate, plenty of protein and healthy fats (thanks 180 Superfood Protein blend), it won't leave you feeling low like many desserts - Christmas Pudding I'm looking at you!!
      Prep Time10 mins
      Cook Time25 mins
      Total Time35 mins
      Course: Dessert
      Servings: 4
      Author: Georgia Harding

      Ingredients

      • 80 g butter or macadamia nut oil -melted
      • 120 ml milk (½ cup) of your choice (coconut, nut or regular)
      • 1 free-range or organic egg/s -beaten
      • 50 g coconut sugar or rapadura (⅓ cup approx.)
      • 2 tbsp ginger root -finely grated fresh
      • 1 tsp ground cinnamon
      • 60 g 180 Nutrition Superfood Protein Blend -two scoops, coconut (if you don't have this, then sub with almond meal)
      • 65 g wholemeal spelt flour (see gluten and grain-free below)
      • Pinch sea salt
      • 2  tsp baking powder

      Syrup

      • 85 g rice malt syrup, honey or maple syrup
      • 180 ml hot water (¾ cup)

      Instructions

      • Preheat your oven to 180℃/350℉ (fan forced). Grease 4 ramekins.
      • In a blender or food processor, mix together the butter, milk, egg, coconut sugar, ginger and cinnamon until well combined and frothy.
      • Add the coconut 180 Superfood Protein blend, flour, sea salt and baking powder.
      • Mix until just combined (don't over mix or the pudding will become heavy).
      • Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
      • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
      • Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

      Thermomix method

      • Preheat your oven to 180℃. Grease 4 ramekins.
      • Melt the butter, temp 90, 1 min, speed 4. Add the butter, milk, egg, coconut sugar and cinnamon. Blend speed 1 min, speed 4.
      • Add the coconut 180 Superfood Protein blend, flour, sea salt and baking powder. Mix 3 seconds, speed 2 (you may need to scrape the sides with the spatula to fold the last of the lour through the batter). Don't over mix of the pudding will become heavy.
      • Divide the batter between the four ramekins and place on a small baking tray (makes it easier to pop in the oven).
      • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter.
      • Place in the oven and bake for 20-25 minutes or until the puddings are golden and crisp on top. The sauce will be absorbed into the middle and base of the ramekin (forming a lovely sticky syrup).

      Serve

      • Enjoy hot out of the oven with double cream and berries.

      Notes

      Gluten-free

      Substitute the spelt with your favourite gluten-free flour mix.

      Dairy-free

      Replace the butter with macadamia nut oil, choose a dairy-free milk and the 180 Nutrition Vegan Protein blend. 

      Tip

      Because 180 Superfood Protein is made from real, whole foods,  I find it doesn't effect the flavour or texture of my goodies. I often substitute flour (either spelt or gluten-free) in desserts or treats with 180 Superfood Protein blend - if you're looking to convert other recipes, generally I'll start with replacing a third of the flour (some recipes you can replace up to half).
       

      I'd love to hear how you like this delicious pudding? It's my families new favourite dessert! Post a comment or a question below. 

      Healthy Gingerbread (and a lovely spice mix to gift)

      | Baked Sweets, Healthy Lunchbox, Holidays & Entertaining

      With less than a month until Christmas, I though it time I shared a healthy Gingerbread recipe. Whilst I was developing the perfect spice blend, I ended up with quite a lot of it. Because there’s only so many gingerbread biscuits a family can eat, I started experimenting with other ways to enjoy this nourishing, healing blend and came up with quite a few yummy drinks and eats.

      As usual, I just don’t know where to stop when it comes to sharing yumminess, so, I thought I’d share it all! I think the spice mix would make a lovely gift – especially as it is very hardy and has a very long shelf life.

      How would you use it I hear you ask? Here are a few ideas:

      • Add it to hot chocolate (or even your latte)
      • Add it to my delicious basic cake mix (think spiced tea cake)
      • Sprinkle it over baked sweet potato (with a dollop of butter)
      • Add it to your favourite pancake batter (it could replace the spices in this Carrot Cake Pancake recipe)
      • Mix it with maple syrup and drizzle it over yoghurt
      • Add it to my No-bake Muesli Bar (replace the cinnamon)
      • Or add it to your favourite chocolate bliss ball recipe
      • Add it to your banana smoothie – a flavour match made in heaven!

      Really, the possibilities are endless! So now for the recipe…

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

       

      Healthy Ginger bread and spice mix
      Print Recipe
      4.79 from 60 votes

      Healthy Gingerbread (and a lovely spice mix to gift)

      This Gingerbread recipe is versatile and delicious. Make it into biscuits, gingerbread boys or girls, or any shape you like really. 
      Prep Time20 mins
      Cook Time10 mins
      Total Time30 mins
      Course: Snack
      Servings: 20 biscuits
      Author: Georgia Harding

      Ingredients

      Spice mix

      • 2 tbsp ground cinnamon
      • 2 tbsp ground ginger
      • 1 tbsp mixed spice
      • 1 tsp ground nutmeg
      • 1 tsp ground clove
      • ¼ tsp ground turmeric
      • Ground black pepper -to taste

      Gingerbread biscuit

      • 180 g wholemeal spelt flour (1½ cup) gluten-free variation below
      • 1-2 tbsp spice mix -how much you add depends on how ginger-y you like your biscuits
      • ¼ tsp bicarbonate of soda
      • Pinch sea salt
      • 50 g butter (¼ cup) 
      • 30 ml milk (2 tablespoons) of your choice
      • 85 g maple syrup (¼ cup)

      Instructions

      • Preheat your oven to 150°C/300°F (fan forced).
      • In a mixing bowl, combine the flour, spice mix, bicarbonate of soda and salt.
      • In a blender or food processor, mix melted butter, milk and maple syrup until well combined.
      • Add the wet to the dry ingredients and mix together until dough forms. If the mixture seems a little wet, add a little more flour, or dry add more milk (it should be like playdough and not stick to your fingers).
      • Roll into a ball, wrap in baking paper and refrigerate for 30-60 minutes.
      • If you aren't bothered with shapes, roll the dough into a log, chill and then cut the log into slices (to form round biscuits).
      • Place the dough between two pieces of baking paper and roll to approximately 2-3 millimetres thick.  
      • Cut shapes with a cookie cutter, place on a lined or greased baking tray and bake for 10 minutes or until golden (gluten free may need a bit longer).
      • Leave on the tray until completely cooled. They firm as they cool.

      Thermomix method

      • Melt butter 1 minute, temp 90 speed 3.
      • Add the milk and maple syrup and mix 30 sec, speed 4.
      • Add the dry ingredients and mix 30 sec, speed 4 until a thick dough forms.
      • Continue as above.

      Store

      • Store in an airtight container in the fridge or freezer.

      Notes

      Gluten and grain-free

      Substitute spelt flour with 180g almond meal plus 2 tablespoons arrowroot powder. Or, for a firmer gluten-free cookie use half buckwheat/almond meal. Alternatively replace the spelt with your favourite gluten-free or paleo flour.

      Dairy-free and vegan

      Choose a non-dairy milk and replace the butter with coconut oil (it will produce a tougher biscuit once cooled).

      Low-fructose

      Replace the maple syrup with rice malt syrup as your sweetener.
       

      I'd love to hear how you like this versatile recipe? Also if you can add to my list of ways to use the spice mix, that would be wonderful. Post a comment below or rate this recipe.

      Healthy Ginger bread and spice mix

      Rich Chocolate Tarts

      | Desserts, Holidays & Entertaining

      I can’t quite believe I’m writing this but it’s that time of year – Christmas is fast approaching so I thought it time to roll out a few festive delights. Starting with this delicious, easy to whip-up Rich Chocolate Tarts – because who doesn’t love a rich chocolate tart hee hee!

      This is a great make-ahead dessert for Christmas day as you can prepare all the components in advance and then assemble prior to serving. The buckwheat flour makes for a really simple, biscuity pastry crust. I love to use it in gluten-free baking because it is such a cost effective flour. I hope you love it!

      Health benefits

      Buckwheat is a very nourishing, fibre and protein rich seed. It is anti-inflammatory, a great source of antioxidants and supports a healthy digestive system. Cashews are a great source of many minerals and good fats.

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

      Healthy Chocolate Tart - These Rich Chocolate Tarts are a great make-ahead dessert as you can make all the components in advance and then assemble prior to serving.
      Print Recipe
      4.75 from 8 votes

      Rich Chocolate Tarts

      A delicious, yet nourishing dessert that is sure to impress the crowds. Remember to allow soaking time for the cashews. 
      Prep Time20 mins
      Cook Time7 mins
      Total Time27 mins
      Course: Dessert
      Servings: 8
      Author: Georgia Harding

      Ingredients

      Chocolate Cashew Cream

      • 125 g raw cashew nuts (approx. 1 cup) soaked 3-4 hours, or overnight
      • 60 ml coconut water (¼ cup)
      • 85 g rice malt syrup or maple syrup (¼ cup)
      • 2-3 tbsp cacao (unsweetened Dutch process or raw)

      Chocolate Pastry

      • 280 g buckwheat flour
      • 125 g butter room temperature
      • 80-100 g coconut sugar or rapadura (approx. ½ cup)
      • 2 tbsp cacao (unsweetened Dutch process or raw)
      • 1 free-range or organic egg/s

      Fruit

      • 1 cup fruit -of your choice. I love fresh berries or cherries (think Black-forest flavours)

      Instructions

      Cashew cream

      • Start with the cashew cream. It can be made a day or so ahead, up to you. Soak the cashews for 3-4 hours or overnight. Drain and rinse.
      • To make the chocolate cream, blend the soaked cashews in a powerful food processor or blender until a course texture. Thermomix 20 seconds speed 4.
      • Add the rest of the ingredients and blend again until a smooth cream is formed. Thermomix 30 seconds, speed 4-5 (you may need to scrape the sides once or twice).
      • Set it aside until you're ready to serve.

      Chocolate Pastry

      • Pre-heat your oven to 180℃ (fan forced) and grease one large or four small springform tart tins.
      • In a food processor, combine the butter and buckwheat flour until a crumb like texture forms. Thermomix 20 seconds, speed 4.
      • Add in the remaining ingredients and mix until the dough forms a disc. Thermomix 30-40 seconds, speed 4. As you mix it it should come together.
      • Wrap the dough in baking paper and pop in the fridge for 1 hour.
      • Cut the dough in half (you have enough for two large tarts or 8 small tarts - see tip below). So for this recipe, you only need half of the dough, the other half can be refrigerated or frozen until needed.
      • Roll the dough to about 5mm thickness. It's important to work quickly, especially in a hot kitchen - as the dough softens, it's harder to work with. Cut the pastry to suit the tin you are using. You may need to bring the pastry back together and re-roll to use it all up. You can mend any tears or thin areas by pushing the dough into the tin with your fingers.
      • Any leftover you can cut into shapes to decorate or just enjoy as biscuits.
      • Cover the tarts with a sheet of baking paper and weight it to blind bake the shells.
      • Cook for just 7 minutes for a small tart, 10 for a larger one. Remove from the oven and cool in the tins for a few minutes, then, when cool enough to handle, carefully push out of the base and cool completely on a wire wrack.
      • Keep in an airtight container for 1-2 days until ready to serve.

      To serve

      • Place the fruit in the bottom of the tart shells. 
      • Top the shells with the cashew cream and garnish with more fruit and shaved dark chocolate (optional, as pictured).

      Tip

      • Individual tarts are most fool proof as the larger tarts can crack when cutting (unless the pastry is cooked perfectly).

      Store

      • Store in an airtight container in the fridge.

      Notes

      Cheats version

      Use the Careme Chocolate Shortcrust for the quickest desert ever! You can even fill the cases with creme fraiche and fresh fruit for an even quicker dessert (if dairy-free is not a concern). 

      Nut-free

      Fill the cases with whipped cream or creme fraiche or coconut yoghurt (if dairy and nut-free)

      Vegan, dairy-free and egg-free options

      Choose maple syrup as your sweetener for vegan and replace the egg with chia-egg. Replace the butter in the pastry with coconut oil (this will produce a tougher shell once it cools). 
       

      I hope you love this dessert. I'd love to hear what you think, feel free to post a comment below.