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familyfood

Lemon Coconut Slice

August 17, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox

This zesty Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. With simple steps, this is a good one to get the children involved in. Young children can mix and press the base down, then hold a mixer for the Lemon Buttercream. If you are using a Thermomix … well, let them lick the spoon!

Confidence in the kitchen often starts with being allowed to cook for themselves, so older children and teens could do the whole recipe themselves, provided you supervise with the hot oven! This is sure to become a favourite so get baking today!

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

This zest Lemon Coconut Slice is a delicious, very easy to make, low sugar lunchbox treat or snack. Sure to become a favourite.
Print Recipe
4.74 from 30 votes

Lemon Coconut Slice

This zesty Lemon Coconut Slice is a delicious, low sugar lunchbox treat or snack. Sure to become a favourite with every member of the family!
Prep Time10 mins
Cook Time15 mins
Chilling time40 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 150 g butter or coconut oil
  • 85 g rice malt syrup, honey or maple syrup – (¼ cup approx.)
  • 1 lemon/s – zest (juice reserved for icing)
  • 120 g wholemeal spelt flour (1 cup)
  • 90 g rolled oats (1 cup)
  • 100 g desiccated coconut (1 cup)

Lemon Buttercream (see below note)

  • 70 g butter – at room temperature (important it's not over softened or too cold)
  • 20 ml lemon juice – no more or it may split
  • 3 tbsp rice malt syrup or honey
  • 3 tbsp tapioca flour – or arrowroot
  • 2 tbsp desiccated coconut – for decorating, optional
Metric – US Customary

Instructions

  • Preheat your oven to 180°C/350°F (fan forced).
  • Melt your butter (or coconut oil). Thermomix 90, 1 minute, speed 3.
  • Add the sweetener and mix to combine. Thermomix 30 seconds, temp 90, speed 4.
  • Add all of the other ingredients and process or mix well until combined. Thermomix reverse speed 4, 30 seconds.
  • Press firmly into a lined tin and bake for 10-12 minutes. Take care not to overcook this as it can dry out. If your oven runs hot, reduce the temperature to 160°C.
  • Once cooled, pop it into the fridge to chill for 30 minutes or more.

Lemon Buttercream

  • Beat the icing by mixing all of the ingredients together in a small bowl until smooth and creamy. Thermomix butterfly, 20 seconds, speed 3.
  • Spread over the chilled slice.
  • Sprinkle over a little extra desiccated (or shredded) coconut.
  • Chill for 10 more minutes in the freezer, remove from the tin and carefully slice into squares by pressing straight down with a large sharp knife.
  • Refrigerating before slicing makes it much easier to cut without crumbling.

Troubleshooting the icing…

  • – if it's grainy or curdled – means the mixture is too cold. It usually needs warming up (either with a hair dryer or a warm towel wrapped around the bowl). Once it is a slightly warmer temperature, whip it up again with an electric beater / Thermomix.
  • – if it it is very thin – usually means that the butter/ mixture is too warm and needs cooling down. Putting the bowl in the fridge for 15 minutes or so and then beating it afterwards should fix it perfectly. You can also add a bit more tapioca to thicken it. 

Store

  • Store in the fridge or freeze in an airtight container. The butter icing will soften when left at room temperature.
  • I enjoy these straight from the fridge or freezer. When packing into school lunches, pack against an ice brick.

Notes

Gluten-free

Substitute the spelt with your favourite gluten-free flour and the oats can be replaced by quinoa flakes.

Dairy-free or vegan

Replace the butter in the base with coconut oil (this will produce a tougher/ crisper slice). For the icing a cashew cream would be the best choice.

Low-fructose

Use brown rice syrup as your sweetener.
 
 

Let me know how you love this zesty and delicious treat.

Banana Rhubarb and Raspberry Slice

June 28, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes sensational.  The sweetness of the ripe bananas paired with the tartness of the rhubarb really is is a match made in heaven.

My kids are both back at school as of today and seeing as this Banana Rhubarb and Raspberry Slice is their current favourite snack, it’s only fitting that I share it here in the membership. I can’t wait to hear how you love this, I hope it will be added to your planner and become your families new favourite too. Feel free to experiment with other fruits for the topping or if you prefer, you could just make the banana cake part.

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


This Banana Rhubarb and Raspberry Slice tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a perfect match.
Print Recipe
4.77 from 17 votes

Banana Rhubarb and Raspberry Slice

This Banana Rhubarb and Raspberry Slice not only looks amazing, it tastes amazing.  The sweetness of the ripe bananas paired with the tartness of the rhubarb is a match made in heaven.  Wow your family with this easy to bake recipe.
Prep Time10 mins
Cook Time20 mins
Servings: 8
Author: Georgia Harding

Ingredients

  • 125 g butter - at room temperature
  • 25 g coconut sugar or rapadura - 2 tbsp (optional)
  • 2 free-range or organic egg/s
  • 250 g banana/s - they need to be very ripe (1 cup approximately)
  • 1 tsp vanilla - powder, extract or essence
  • 100 ml milk - of choice
  • 1 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • ¼ tsp sea salt
  • 200 g wholemeal spelt flour - (1¾ cups approximately)
  • 2 stem/s rhubarb
  • 140 g fresh raspberries (can use frozen if you like)

Instructions

  • Pre-heat the oven to 180°C/ 350°F (fan-forced). Line a slice tin with baking paper.
  • Mix the butter, sugar, eggs, bananas, vanilla, milk and cinnamon in a high speed blender for a minute. Thermomix, 1 minute, speed 5.
  • Add the bicarb and salt and blend for a couple of seconds. Add the flour and fold through the mixture. Thermomix, flour symbol, a couple of turns until the flour is mostly incorporated into the wet. Finish with a spatula if necessary.
  • Place in a lined slice tin and top with finely sliced rhubarb and raspberries. Bake for 20 minutes or until the centre is cooked.

Store

  • Airtight in the fridge or freezer.

Notes

Dairy-free

Replace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).

Gluten-free

Replace the flour with your favourite GF flour.

Egg-free

Rach tested egg-free for me and I'm happy to announce chia eggs were a success. 

Different fruit

You can absolutely switch up the fruit to suit your tastes and what's in season.

Boost the protein

Add any nuts or seeds to the batter or top.

Tip

The bananas need to be very ripe or it won't be sweet enough as there's very little added sugar.

I really can't wait to hear how you love this slice. Post a comment below and feel free to rate the recipe too. 

Maple Chai Chia Pudding

May 18, 2020 | After School Snacks, Breakfast, Healthy Lunchbox, Members only, No-bake Sweets

This Maple Chai Chia Pudding with Rhubarb and Apple Compote is a delicious and really nourishing start to the day. I love this flavour combination so much. The creamy, earthy chai flavours combined with the acidity of the rhubarb is perfect for the cooler months. If you don’t feel like stewing fruit, grated apple and…

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Lamb Korma with Spiced Cauliflower Rice

April 7, 2020 | Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked

This slow cooked Lamb Korma with Spiced Cauliflower Rice is one of my favourite ways to eat lamb.  Despite the long list of ingredients, this dish is actually very easy to make and is a beautifully spiced, delicious meal. It’s also a great curry to introduce to young kids as there’s no heat. For a…

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Sri Lankan Fish Curry

March 31, 2020 | 30 Minute Meals, Fish & Seafood, Freezable Meals, Make-ahead Meals, Members only, Vegetarian

My Sri Lankan Fish Curry is a mild, aromatic meal that even my fish fussy daughter approves. It’s quick and easy to cook which makes it a fabulous mid week meal. One on my most favourite parts of the world is Sri Lanka. We had a family holiday there in 2018 and the whole family…

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Pork and Apple Sausage Rolls

March 24, 2020 | After School Snacks, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Pork, Savoury Snacks

A tasty sausage roll always goes down well at anytime. These delicious Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and they are super simple to make.

They can also be made ahead and simply baked just prior to serving – which is perfect for entertaining or make-ahead meals. 

Turn them into rissoles

You can make these into rissoles by shaping the meat filling into balls, flattening and cooking on the BBQ or in a pan.

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


These Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and so simple to make. Perfect for entertaining or a yummy snack.
Print Recipe
4.78 from 22 votes

Pork and Apple Sausage Rolls

These Pork and Apple Sausage Rolls are complete with a serve of fruit and veggies and so simple to make. Perfect for entertaining or a yummy snack.
Prep Time20 mins
Cook Time30 mins
Course: Appetizer, Snack
Servings: 6
Author: Georgia Harding

Ingredients

  • 1 clove/s garlic - peeled
  • 1 red onion/s - peeled
  • 2 Granny Smith apples - moisture rung from them
  • 1 carrot/s - small & grated
  • 30 g baby spinach - handful (or alternatively parsley leaves)
  • ½ tsp dried thyme
  • 1 tsp wholegrain mustard
  • ½ tsp sea salt - or to taste
  • Ground black pepper - good grind
  • 500 g free-range pork mince
  • 1 sheet Carême All Butter Puff Pastry - I love the wholemeal spelt puff
  • 2 tbsp milk - splash (to brush pastry)
  • 1 tsp chia seeds - black

Instructions

  • Preheat your oven to 200°C/400°F (fan-forced) and line a baking tray with baking paper.
  • In a food processor grate your garlic, onion, apple, carrot and baby spinach. Alternatively, grate / finely chop by hand.
  • Mix together with the thyme, mustard, salt, pepper and pork mince until well combined.
  • Halve the sheet of puff pastry and divide the mince mixture evenly along the centre and length of both halves of the pastry.
  • Roll and pinch together the seam, placing it face down on the baking tray.
  • Brush with the milk, sprinkle with the chia seeds and cut into approx. 8 pieces (per log).
  • Bake for 30 minutes or until the pastry is puffed and golden brown.

Thermomix

  • Chop the apple 10 seconds, speed 5, wring out the moisture and set aside. Chop the garlic, 5 seconds, speed 4. Add the onion, carrot and baby spinach. Chop 10 seconds, speed 5 (or until grated finely). Add back the apple.
  • Add the thyme, mustard, seasoning and pork mince and mix reverse, 1 minutes, speed 3.
  • Continue as above.

Serve

  • Enjoy immediately with your preferred tomato chutney or sauce.

Make ahead

  • Make and refrigerate or freeze in an airtight containber until ready to bake.

Notes

MYO pastry

This spelt pastry is perfect for sausage rolls (the savoury version). 

Gluten-free

Use a gluten-free pastry for the sausage rolls.

Dairy-free

Omit milk.

Onion and garlic-free

Replace the onion and garlic with finely diced fennel (from half a small bulb) and a pinch of chilli flakes.

Chicken or turkey

Also delicious with chicken or turkey mince.
 

 

Like these? Why not post a comment below or rate this recipe.

Chinese Five Spice Beef Brisket

March 17, 2020 | Freezable Meals, Make-ahead Meals, Members only, Red meat, Slow Cooked, Vegetarian

This really easy to prepare Chinese Five Spice Beef Brisket is a delicious meal with melt in your mouth meat, creamy mash and a zesty slaw. I really love cooking with brisket. It’s a cheap cut that does best when slow cooked. When combined with the warming and nourishing spices, immune supportive Shiitake mushrooms and…

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Fresh Tomato, Olive and Basil Spaghetti

March 16, 2020 | 30 Minute Meals, Make-ahead Meals, Members only, Pasta and Noodles, Side dishes, Vegetarian

This delicious Fresh Tomato, Olive and Basil Spaghetti is perfect for a simple dinner or light lunch. It’s really quick and easy to make, literally in the time it takes to boil pasta, you have a meal on the table. It can be served at room temperature or chilled as a pasta salad. When I was…

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Banana Chocolate Swirl Cake

March 10, 2020 | After School Snacks, Baked Sweets, Healthy Lunchbox, Members only

This Banana Chocolate Swirl Cake uses the natural sweetness of ripe bananas and paired with chocolate and peanut butter, it’s a flavour match made in heaven (there’s a delicious nut-free version too).  This cake not only tastes amazing but looks fabulous with the added marbled effect throughout. Plus, it is super simple and fuss-free to…

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Pumpkin Almond Hummus Salad

February 19, 2020 | Members only, Salads, Side dishes, Vegetarian

This delicious Pumpkin Almond Hummus Salad is one of my latest addictions. I’m a bit fussy when it comes to eating pumpkin…it has to be combined with the right flavours for me to enjoy it (and my kids are exactly the same). This recipe could be used for a light and fresh meal or a…

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Mango Lime Coconut Chia Pudding

February 11, 2020 | After School Snacks, Breakfast, Desserts, Healthy Lunchbox, Members only, No-bake Sweets

This vegan Mango, Lime, Coconut Chia Pudding is easy to make as a nourishing and delicious breakfast, snack or dessert. It’s a great recipe to create for your family during the summer months and I love to make this when I need to use up over ripe mango. The turmeric adds a lovely golden colour…

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Curried Egg (with a healthy twist)

February 11, 2020 | After School Snacks, Breakfast, Healthy Lunchbox, Members only

I grew up with curried egg…my nan used to scoop out the yolk, add a little mayo, curry it and then refill the whites. For special occasions she’d pipe them so they looked gorgeous. My kids also love curried egg. They love it in a sandwich with lettuce for lunch or on toast for breakfast….

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Pork and Quinoa Larb

February 10, 2020 | Budget Friendly, Freezable Meals, Make-ahead Meals, Members only, Pork

I’ve always loved Larb.  So much so that I’ll always order it whenever we eat at a Thai restaurant. This Pork & Quinoa Larb is my healthy take on the traditional dish and a lovely flavour combination with lots of nutritional variety in the mix. I always make it with a combination of meat and…

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Lemon Garlic Roast Chicken

February 5, 2020 | Chicken, Make-ahead Meals, Members only

This Lemon Garlic Roast Chicken is a delicious, healthy and economical way to eat chicken. I realised a little while ago I’d become completely reliant on my take-away style Roast Chicken marinade. Every time we had a roast chicken, this was our go to and I was beginning to get bored. Now I’m very partial to garlic,…

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Leek, Capsicum and Feta Omelette

February 3, 2020 | 30 Minute Meals, Breakfast, Members only, Vegetarian

I love a tasty omelette and this Leek, Capsicum and Feta Omelette is just that. It’s something I make regularly for breakfast (if you chop your vegges the evening before whilst making dinner it is even quicker to whip up in the morning). Or if I need a quick, healthy lunch or lazy dinner, then…

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Pizza Subs

January 29, 2020 | 30 Minute Meals, After School Snacks, Budget Friendly, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Members only, Vegetarian

These Pizza Subs are a really quick and easy to make snack or lunchbox main that my kids absolutely love. I find by adding the toppings to a good quality sourdough, it’s more filling than thin pizza bases for my two big kids. However, you can always use these toppings on pita or flat bread…

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Baked Vegetables with Hummus

January 22, 2020 | 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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Superfruit Bowl

January 22, 2020 | After School Snacks, Breakfast, Members only, No-bake Sweets

This Superfruit Bowl is one of my son’s creations (based on the bowls he sees on cafes menus in town).  He is in the thick of nippers training at the moment (for anyone unfamiliar with nippers, it is a beach-based water skills sport including life-saving training – think yellow and red caps and swimming between…

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Mango Macadamia Muesli

January 22, 2020 | After School Snacks, Breakfast, Members only

This Mango Macadamia Muesli is sweetened with pureed fruit which makes for a crispy crunchy granola that my whole family adores.  I love having a muesli or granola ready made in my pantry…in fact I’m lost without it. But I also like to mix it up flavour wise and I’ve realised my kids get over…

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Chocolate Party Cake

January 19, 2020 | Baked Sweets, Desserts, Healthy Lunchbox, Holidays & Entertaining, Members only

My Chocolate Party Cake is an easy to make, allergy friendly cake that is perfect for parties. Don’t let the ingredients fool you – the kids will be none the wiser to this rich, moist and delicious cake. Best of all, it is actually best eaten the next day so you can happily pre-prepare it…

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Five Spice Salad Dressing

January 18, 2020 | Dips, Sauces and Dressings, Members only

This Five Spice Salad Dressing is lovely over grains (quinoa, rice, cous cous), cooked and raw vegetables too. It accompanies either a simple meal or an Asian or Middle Eastern meal well. Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements….

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Healthy Lamington Parfait

January 15, 2020 | Desserts, Holidays & Entertaining, Members only

This deconstructed Healthy Lamington Parfait is a delicious dessert that my whole family absolutely adores. We often make it for friends and family when having an Aussie BBQ…it’s a lux spin on the classic Aussie sweet treat. If you’re entertaining a crowd outdoors, then my Aussie BBQ event plan has your menu covered making entertaining…

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Asian Omelette with a Sprout Salad

January 14, 2020 | 30 Minute Meals, Breakfast, Members only, Vegetarian

I love omelettes and this one is a bit special. My Asian Omelette with a Sprout Salad make for a sensational, nourishing breakfast, lunch or dinner. My kids absolutely love bean sprouts so any meal containing them, is always going to be a winner. Take a look at the variations (below the main recipe) for…

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Cauliflower Rice

January 10, 2020 | Freezable Meals, Members only, Side dishes, Staples

Cauliflower rice is a great substitute for white rice and a fabulous way to increase the nutrition in a dish. Cauliflower supports liver detoxification pathways as well as the cardiovascular, immune and digestive systems. You can use cauliflower rice to substitute rice in pretty much any meal at all, either as a side, or as…

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