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Ginger Pear Pan Pudding

| Baked Sweets, Desserts, Members only

This Ginger Pear Pan Pudding is a delicious, quick and easy to make dessert that my ginger loving family adores. Ginger and pear is a perfect match of sweetness and spice, and I do love a scoop of creaminess on top! This is a perfect winter warmer dessert that looks so pretty too! Take a…

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Simple Sticky Ginger Chicken

| 30 Minute Meals, Chicken, Make-ahead Meals, Meals, Members only, Vegetarian

This simple Simple Sticky Ginger Chicken is a really easy to make meal that my whole family loves. The warming spices are fabulous for supporting your immune system and reducing inflammation which is always handy in this modern day world. Take a look at the variations (below the main recipe) for suggestions to alter the…

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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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Pear and Ginger Yoghurt Cake

| After School Snacks, Baked Sweets, Desserts, Healthy Lunchbox

This healthy yoghurt cake has long been a go-to cake of mine. Like all of my recipes, it’s evolved over the years (from a high sugar, refined flour cake) – I’ve always loved the nice moist crumb yoghurt cakes produce. I’ve been keeping this recipe aside for a special occasion and with Mother’s Day coming up, here we have it.

Seeing as the weather has cooled off a bit, I thought I’d make it with winter fruit and warming ginger. When I made this one to photograph, my daughter said it tastes like a ‘real tea cake’ – ha ha! Compliments are hard to come by from teenagers so I’ll take it as a win.

If you’re not a fan of pear and ginger, don’t despair, it is very easily adapted to other flavours. Take a look at the variations below for all the details as well as suggestions to alter the recipe to suit your specific dietary requirements.

Healthy yoghurt cake - This yoghurt cake has long been a go-to cake of mine, I've always loved the nice moist crumb it produces. It can be varied to so many flavours too. This is a Pear and Ginger Cake.
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4.82 from 27 votes

Pear and Ginger Healthy Yoghurt Cake

This simple, healthy yoghurt cake is an adaptable basic cake that I know you'll keep coming back to.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Snack
Servings: 12
Author: Georgia Harding

Ingredients

  • 100 g butter or macadamia nut oil -melted
  • 250 g full-fat natural yoghurt (1½ cups)
  • 170 g rice malt syrup or honey (½ cup)
  • 3 free-range or organic egg/s
  • 1 lemon/s -zest
  • 3 tbsp ginger root -finely grated or 2 tsp ground
  • 2 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp sea salt
  • 300 g wholemeal spelt flour (2½ cups)
  • 1 ripe pear -cored and thinly sliced
  • 2 tbsp coconut sugar or rapadura

Instructions

  • Pre-heat your oven to 170℃/340℉ (fan-forced). Grease and line a spring form pan/ tin with baking paper. I used a 22cm cake tin.
  • In a mixing bowl or food processor, beat the butter, yoghurt, sweetener of your choice, eggs, zest and ginger until well combined.
  • Add the baking powder, bicarbonate of soda and sea salt and blend again for a few seconds to just combine.
  • Now gently fold in the spelt flour and mix until the flour is just combined. The more you mix this, the heavier the cake will become, so less is certainly best.
  • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 

Thermomix

  • Melt your butter 90, 1 min, speed 3. Add the yoghurt, sweetener of your choice, eggs, zest and ginger and blend 1 minute, speed 4.
  • Add the baking powder, bicarbonate of soda and sea salt mix 5 seconds speed 4.
  • Add the spelt flour and mix 5 seconds, lock the lid, on the flour symbol. Scrape down the sides and fold any uncombined flour as much as you can by hand. You really don't want to over process it, less is best.
  • Pour the batter into the prepared cake tin, top with the pear, sprinkle over the sugar and bake for 40 minutes or until the cake is firm in the middle (a skewer inserted into the middle will come out clean). 

Serve

  • This is so yum served with double cream, or creme fraiche.

Store

  • In an airtight container for a few days. 
  • It can also be frozen (also in an airtight container)

Notes

Dairy-free

Replace the butter with macadamia nut oil and the yoghurt with coconut yoghurt. If you need it to be nut-free you can use coconut oil, but it will effect the taste and texture (the cake will toughen as it cools). Another option is olive oil.

Fructose friendly

Choose rice malt syrup as your sweetener and replace the pear with berries and omit the sugar on top. Take a look at the flavour combo's below.

Gluten-free

I haven't tested this with a gluten-free flour as yet. But this Basic Easy Healthy Cake recipe is my all time favourite gluten-free cake (but not nut-free). Another great gluten and nut-free cake is my Vanilla Bean Cupcakes (this recipe also makes one large cake).

White spelt

You can certainly replace the wholemeal spelt with white spelt flour - this will produce a lighter, less dense cake batter.

Egg-free

I also haven't tested this but suspect it will work well with chia egg or aquafaba.

Another flavour

So for all of these - omit the ginger and pear.
  • Lemon Yoghurt Cake - double the lemon zest and place very thinly sliced pieces of lemon on top (before baking). This is lovely with the ginger too (your call).
  • Orange Yoghurt Cake - add the zest of one orange and place very thinly sliced pieces of orange on top (before baking). This is lovely with poppy seeds sprinkled on top too.
  • Raspberry Yoghurt cake - top with fresh or defrosted raspberries.
  • Apple Tea Cake - add a tablespoon of cinnamon to the cake batter. Thinly slice one apple and arrange on top. Mix a teaspoon of cinnamon in with the sugar and sprinkle on top.
  • Spiced Nectarine Cake - I reduced the ginger to 1 tbsp and added 1 tsp of cinnamon to the batter. Top with a sliced nectarine (I used one large nectarine).

 

 
 

I'd love to hear how you enjoy this cake - please post any questions or feedback in the comments below or rate this recipe.

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.

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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 (approx. 1½ cup capacity) and place on a small baking tray (makes it easier to pop in the oven and catches any overflow).
  • In a small jug make the syrup by combining the sweetener and hot water. Mix to combine and carefully pour over the batter (over a spoon).
  • 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℃/ 360°F (fan-forced). 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
4.78 from 61 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

Beetroot, Coconut and Ginger soup

| Freezable Meals, Make-ahead Meals, Soups, Vegetarian

I find the human palate an amazing thing – some people just eat anything that’s put in front of them and others are a little more discerning (sounds so much more classy than ‘fussy’). You might be surprised that I actually fit into the second category here. With age, I’ve certainly broadened my culinary horizons – largely due to my ‘eat anything at all’ husband, no matter how unusual. Also, as we have travelled a fair bit, sometimes I’ve had to venture outside of my comfort zone and try new and sometimes unrecognisable things (and mostly I’ve been pleasantly surprised).

My son is just like his father – if he eats a prawn, he crunches the head and all. Recently, he couldn’t understand why he couldn’t eat the head off a sardine (yuk)! My daughter, on the other hand, is like me, a little more cautious.Which brings me to this soup, because she can really be quite picky with cooked beetroot (raw and fermented is fine though). However, this Beetroot, Coconut and Ginger soup has such a beautiful, velvety flavour that has been enough for her to accept it in its cooked form.

So before you flick away from this recipe thinking the kids or hubby will never eat this, I’d really encourage you to consider giving it a go.

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, support liver detoxification, improve vascular risk factors, enhance (sports) performance and is likely to help prevent numerous chronic diseases. Coupled with the anti-inflammatory herbs ginger and turmeric and immune supporting coconut, this is one very nourishing soup.

Beetroot Ginger coconut soup
Print Recipe
4.37 from 19 votes

Beetroot, Coconut and Ginger soup

This Beetroot, Coconut and Ginger soup is a delicious, grounding, immune supportive soup. It's flavour is silky smooth, slightly sweet, slightly earthy. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Soup
Servings: 4

Ingredients

  • 2 tbsp butter, ghee or olive oil
  • 2 onion/s -peeled and roughly diced
  • 3 clove/s garlic -peeled and chopped
  • 2 tbsp ginger root - peeled and finely grated
  • 1 tsp fresh turmeric -grated (½ teaspoon if using dry)
  • 3 beetroot (medium) (mine were about the size of a tennis ball), peeled and cut into roughly the same sized pieces
  • 2 carrot/s (large) diced
  • 1 green apple (large) peeled and diced
  • 720 ml chicken stock or bone broth (3 cups) or vegetable stock
  • Sea salt and freshly ground black pepper -to taste
  • 270 ml canned coconut milk
  • ¼ bunch/s flat leaf parsley -chopped, to serve
  • 1 lemon/s -wedges, to serve

Instructions

  • In a medium sized pot, heat your butter, ghee or olive oil over a low heat and add the onion, garlic and ginger. Sauté gently for 10 minutes (do not brown).
  • Add the turmeric, beetroot, carrot, apple, stock and season well. Bring to the boil and then reduce to a slow simmer for about 15 minutes or until the beetroot is tender (when a fork can poke it easily).
  • Allow to cool a little and place in a high-speed blender or food processor with the coconut milk (reserving ¼ can to serve). Blend until smooth and creamy. Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it.
  • Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Themomix method

  • Place your ginger and garlic in the TMX and chop 5 seconds, speed 5.
  • Add the onions and chop 5 seconds, speed 5.
  • Add the turmeric, beetroot and carrot, apple and chop further, 5 seconds, speed 4.
  • Add the stock, seasoning and cook 15 minutes, temp 100, speed 2.
  • Remove the lid and allow to cool for a few minutes. Add the coconut milk (reserving ¼ can to serve) and puree 20 seconds, speed 7.
  • Taste and adjust the seasoning if necessary. If you have particularly earthy beets, you can add a teaspoon or two of sweetener (coconut syrup or rice malt syrup) to counterbalance it
  • Garnish with parsley and the reserved coconut milk and serve with a wedge of lemon (this really compliments this flavour of the soup).

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

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

Notes

Dairy-free

Use ghee or olive oil to sauté.

Vegetarian and vegan

Choose ghee or olive oil to sauté and vegetable stock.

Onion and garlic free

Replace the onion with a bulb of fennel, diced, and a pinch of chilli flakes.
 

Love to hear your feedback on this slightly unusual soup. Post a comment below.

Immune Tea – a Simple Remedy to Prevent and Treat Colds and Flu

| Drinks & Smoothies

There’s something soothing about a warm cup of tea when you’re feeling run down. But not any old tea will do. With people dropping left right and centre at the moment with colds, flu, and all manner of dreaded bugs, I thought I’d share this immune supportive tea recipe – a remedy I rely on to keep myself and my family well.

I also use this remedy to treat a respiratory infection. It really helps relieve symptoms and shorten the duration and severity of the infection. This immune tea is my take on the infamous hot lemon and honey drink my mum used to make me as a child, only packing much more of a medicinal punch.

Health benefits

  • The turmeric is anti-inflammatory, antibacterial and antiviral. This, combined with the anti-inflammatory effects of ginger, means that both are wonderful for treating the congestion associated with respiratory infections.
  • Honey has been used for centuries to reduce inflammation, promote healing and reduce infection. But not all honey is created equal. Processed honey has no medicinal qualities. Real, raw honey possesses these properties, with some types of honey more potent than others. Manuka honey is a type of honey which is potently antibiotic and is receiving much attention in the medical community for its medicinal qualities. It or another raw medicinal honey would be your best choice here.
  • Lemon obviously donates a little hit of vitamin C. But it is the zest that impresses the most. Lemon zest is very nutrient dense, an amazing antioxidant and is very anti-bacterial too. It is also very good for stimulating digestion and breaking down mucous. Where ever a recipe calls for lemon juice, always incorporate the zest too.

So now for my immune tea…

Immune supportive tea
Print Recipe
4.75 from 27 votes

Immune Tea

My Immune Tea is a wonderful remedy for supporting the immune system when it is run down. Sip this tea to help you on the mend. 
Prep Time5 mins
Total Time5 mins
Course: Drinks
Servings: 2

Ingredients

  • 500 ml boiling hot water (2 cups)
  • 1 organic ginger tea bag (or a 1 cm slice of fresh ginger root, diced or grated)
  • ¼ tsp ground turmeric (or a 1 cm fresh piece of root, diced or grated)
  • 1 tbsp manuka or raw honey -more or less to taste
  • 1 lemon/s -juice and zest

Instructions

  • Pour the boiling water over the ginger, turmeric, and optional coconut oil.
  • Let it sit for a few minutes before adding the zest and juice.
  • Add the honey then simply sip yourself well.

Notes

Supercharge it

Simmering the ginger and turmeric root in the water for 5-10 minutes will make a more potent brew.

Boost it

Add a tablespoon of extra virgin coconut oil to the tea.

Vegan

To make it vegan, replace the honey with maple syrup or rice malt syrup. 
 

Do you have any homemade remedies you swear by to prevent or treat colds and flu?  I'd love you to share by commenting below.