This Cheesy Vegetable Crustless Quiche is super quick and easy to make and is great for breakfast, lunch, snacks or dinner. Best of all it’s super versatile so have a play with ingredients to vary it to suit your tastes and dietary requirements. Take a look at the variations (below the main recipe) for suggestions…
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.
Banana Rhubarb & Raspberry Slice
- 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)
- 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.
- Airtight in the fridge or freezer.
Dairy-freeReplace the butter with coconut oil or macadamia nut oil (the coconut oil does toughen it when it cools, but it's still delicious).
Gluten-freeReplace the flour with your favourite GF flour.
Egg-freeRach tested egg-free for me and I'm happy to announce chia eggs were a success.
Different fruitYou can absolutely switch up the fruit to suit your tastes and what's in season.
Boost the proteinAdd any nuts or seeds to the batter or top.
TipThe 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.
This Olive Rosemary Garlic Sourdough is a new favourite variation on my Basic Loaf. If you like olives, rosemary and garlic, you’ll love this. Check out the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements….
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This Asian Sticky Pulled Pork couldn’t be quicker or easier to prepare and when you take it from the oven, you’ll have a melt in your mouth, sticky sweet pulled pork to enjoy.
The zesty slaw is the perfect accompaniment to offset the sweetness of the pork so I highly recommend you make it. Sometimes we have this all piled into tortillas which is also extremely delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Asian Sticky Pulled Pork
- 1 kg pork shoulder – or collar, boned, fat trimmed
- 50 g ginger root – fresh and finely grated
- 4 clove/s garlic – crushed
- 1 red chilli/s – long and halved (optional)
- 3 star anise
- 75 ml tamari – or coconut aminos (⅓ cup)
- 115 g rice malt syrup, honey or maple syrup (⅓ cup)
- 120 ml dry white wine (½ cup)
- 120 ml chicken stock or bone broth (½ cup)
- 1 ½ tsp Chinese Five Spice Powder
- ½ red or white cabbage
- 1 green apple – sliced into matchsticks or a cup of diced pineapple
- ½ bunch/s fresh mint leaves
- 1 red capsicum/s – sliced
- 1 lime/s – juice
- 2 tbsp fish sauce
- 1 tbsp rice wine vinegar
- 1 tbsp rice malt syrup, honey or maple syrup
- 1 red chilli/s – optional and diced
- Preheat oven to 160°C/ 320°F (fan-forced).
- Place the pork in a cast iron Dutch oven or casserole dish with a heavy or tight fitting lid (if not tight, place a layer of foil under the lid).
- In a small jug mix the ginger, garlic, chill, star anise, tamari, sweeter, wine, stock and five spice and pour over the pork.
- Cook for 3 hours, turning after an 1½ hours.
- Remove the lid, break up the pork and increase the heat to 200°C (390°F) and cook for a further 20 minutes (uncovered) or until the sauce reduces and the pork is sticky and tender.
- Make the slaw by mixing all the salad ingredients together. Mix the dressing ingredients together in a jar and shake well to combine. Dress the salad just prior to serving.
- Serve the pork with the salad.
- Great inside tortillas too.
- This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.
- If you end up with a lot of liquid, you may need to reduce this on the stove top or in the oven to caramelise the meat and make it nice and sticky.
- Re-heat in a low oven (covered) until just hot.
- Store in an airtight container in the fridge or freezer.
Wine-freeReplace with stock or broth plus a tsp of vinegar.
Soy-freeReplace the tamari with coconut aminos.
Seafood-freeReplace the fish sauce with a tablespoon of sea salt.
Fructose-friendlyChoose rice malt as your sweetener.
Grain-freeChoose maple syrup as your sweetener.
Garlic-freeOmit or replace with garlic oil (if tolerated).
I’d love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much.
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