picnic

Savoury Veggie Crackers

February 7, 2018 | Healthy Lunchbox, Savoury Snacks

My kids are big veggie lovers, but this hasn’t always been the case. I’ve written extensively on the topic of raising real food loving kids here – it’s a topic I’m super passionate about. I also have a whole chapter in my ebook ‘The Well Nourished Lunchbox’ about delicious ways to include vegetables in your kids diet (as well as over 50 sensational recipes including loads of savoury cracker options). Click HERE to find out more.

One thing I know for sure, is the more vegetables your kids eat, the more they will enjoy and be open to eating them. So when my kids were little and reluctant to eat a wide variety of veggies, I used to hide them in everything I cooked, including sweet and savoury baking (as well as presenting them in their whole form throughout the day and with every meal). You can read my thoughts on the benefits and pitfalls of ‘hiding’ veggies for picky eaters here.

I first made this cracker when my kids were teething (as a rusk of sorts). So I thought I’d re-invent it as a cracker my kids will enjoy now – and it’s safe to say they do! I love adding extra veggies anywhere I can and this cracker is really quick and easy to make. I hope you and yours enjoy it too.

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

Savoury veggie crackers - These Savoury Veggie Crackers are a delicious, very easy to make and a great way to include a little veggies. They are wheat, dairy, nut and egg-free and have a gluten-free option too.

Print Recipe

4.86 from 7 votes

Veggie Crackers

This is an easy to make, crunchy savoury cracker that the whole family will love.

Prep Time10 mins

Cook Time25 mins

Total Time35 mins

Course: Snack

Servings: crackers

Author: Georgia Harding

Ingredients

60 ml water (¼ cup)
50 g baby spinach (2 large handfuls)
1 tbsp olive oil -extra virgin
2 tsp sea salt
1 tsp coconut sugar or rapadura
1 tsp baking powder
2 tbsp sesame seeds -optional
1 tbsp nutritional yeast -optional
1 tsp garlic granules -or powder, optional (I've also used a clove of garlic processed with the spinach too)
200 g wholemeal spelt flour (1¾ cups approx.) see below for GF

Instructions

Pre heat the oven to 180℃/350℉.
In a high speed blender mix the water and spinach, scraping the sides until pureed. Thermomix 1 minute, speed 5 (you will need to scrape the sides quite a few times).
Add the olive oil, sea salt, sugar, baking powder (and any optional ingredients) and mix together until combined. Thermomix 20 seconds, speed 4.
Add the flour and mix until a dough the consistency of play-doh forms (so it holds together but doesn't stick to your hands).
IMPORTANT - All whole flours are slightly different in the rate they absorb water. This is the reason white (highly refined flours) are used in processed foods because they bring consistent results. So you may need to adjust the amount of flour (or water) slightly to achieve the right consistency as described above (especially with the GF variation below).
Form into a rough disc, place between two sheets of baking paper (or silicone sheets). I use 'If you Care' brand of baking paper, it's very non stick and can even be reused (it's that good).
Roll until VERY thin (1-2mm). If they aren't thin enough they won't crisp up so keep rolling until the dough stops expanding. Remove the top piece of parchment and cut the dough with a pizza cutter or plastic ruler (my new way to get the squares nice and even).
Lift this carefully onto a baking tray.
Bake for 20-25 minutes. I find the outside rows cook quicker than the inside squares so I often take it from the oven at 20-25 minutes, remove the outer rows and return the middle crackers which are still not crisp enough to the oven for 5 minutes or until they are dry and crunchy.

Store

In an airtight container. They can also be frozen and packed into the lunchbox (from frozen).

Notes

Gluten or grain-free

I've recipe tested these crackers with both gluten-free and paleo flours (both are also nut-free). I found these needed extra time in the oven to crisp up.

Beetroot (pink crackers)

Replace the spinach with 50g of raw beetroot (about half a small beetroot), peeled and diced. This makes for little pink crackers.

Garlic and sesame-free

Simply omit from the recipe.

I'd love to hear how you enjoyed these - post your feedback in the comments below.

Moroccan Lamb Burgers with a Mint Feta Dressing

January 22, 2015 | Budget Friendly, Freezable Meals, Make-ahead Meals, Red meat

Us Aussies love a BBQ. So I thought I’d share a recipe that’s easy enough for the kids to get involved and make, and one the whole family will love ahead of this long weekend. These Moroccan Lamb Burgers can be pre-made and are perfect for the BBQ.

You can also use this mince mix to make little meatballs to include in the school lunch.

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

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner.

Print Recipe

5 from 1 vote

Moroccan Lamb Burgers with a Mint Feta Dressing

My Moroccan Lamb Burgers with a Mint Feta Dressing is a tasty, easy to make burger. Perfect for a fast lunch or dinner.

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Servings:

Ingredients

Burger ingredients:

500 g lamb mince
1 clove/s garlic -crushed
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1 tsp smoked paprika
1 lemon/s -zest finely grated
Sea salt and freshly ground black pepper -to taste

Mint feta dressing ingredients:

100 g feta cheese -crumbled
2 tbsp full-fat natural yoghurt
¼ bunch/s fresh mint leaves -finely chopped
½-1 tsp harissa paste (optional)

Serve

6 burger buns
Salad (to serve)

Instructions

For the burger patties:

In a large mixing bowl or food processor, simply mix all of the burger ingredients together until they are well combined (TMX reverse, speed 2-3, using the spatula to push down).
Form into burger patties and cook immediately or refrigerate to cook later, either on the BBQ or in a frypan.

For the Mint and Feta dressing:

Blend the feta, yoghurt, and mint together until well combined (TMX - chop mint 5 sec, speed 6. Add the rest of the ingredients and blend 5 sec, speed 3-4)
Swirl through the harissa (optional).

Serve

the lamb patty on a sourdough roll with salad and the mint and feta dressing
or for gluten and grain free, serve in a lettuce cup or between two grilled field mushrooms

Make-ahead

Re-heat in a low oven until just hot.

Store

Store burger patties and dressing in separate airtight containers in the fridge.
Can also be frozen either the raw patties or cooked. Fully de-frost before cooking/ re-heating.

Notes

Dairy-free

Substitute the feta and yoghurt with homemade or whole-egg mayonnaise.

Garlic-free

Replace the garlic with a pinch of chilli flakes.

As always, I welcome your feed back and questions.

Sticky Drumsticks (with a Simple Tahini Yoghurt Dipping Sauce)

July 16, 2014 | Budget Friendly, Chicken, Healthy Lunchbox, Make-ahead Meals

Today, I have for you, a delicious sticky drumsticks recipe – perfect for picnics, a meal, and leftovers are great for school lunches too. They’re budget friendly (even organic drumsticks are quite affordable), super quick to make and something I’m sure the whole family will love.

Health benefits

Most stores bought marinades are a combination of unhealthy ingredients such as sugar, vegetable oils, additives, and preservatives. This homemade marinade demonstrates that healthy doesn’t necessarily mean hours in the kitchen. The marinade is gluten, dairy and has a fructose-free option.

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

Print Recipe

5 from 4 votes

Sticky Drumsticks (with a simple tahini yoghurt dipping sauce)

A simple, easy to make and delicious meal, make enough of these Sticky Drumsticks (with a simple Tahini yoghurt dipping sauce) so there are some leftover for tomorrows lunch.

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Main Course

Servings: drumsticks

Ingredients

12 chicken drumsticks (approx.)

Marinade

1 clove/s garlic -crushed
60 ml tamari (¼ cup)
85 g rice malt syrup or honey (¼ cup)
1 lemon/s -zest and juice

Simple tahini yoghurt dipping sauce

250 g full-fat natural yoghurt (1 cup)
2 tbsp hulled tahini
¼ tsp sea salt - or to taste
½ tsp ground cumin
½ tsp ground cinnamon

Metric - US Customary

Instructions

Preheat the oven to 180°C/350°F (fan-forced).
In a small bowl or jug mix all the marinade ingredients together.
Place the drumsticks in a small roasting dish in a single layer.
Pour the marinade over the top to toss and coat the chicken evenly and place in the oven for about 40 minutes or until the chicken is cooked through. If they are not brown enough, you can always place them under the grill for a few minutes at the end of the cooking process.
While they are baking make the dipping sauce. Mix all of the ingredients until well combined and serve with the drumsticks.

BBQ tip

If you wanted to BBQ these you could. Just score the meat of each of the drumsticks three times, to allow the marinated to penetrate and to help them to cook through without burning.

Serve

Serve with a napkin or wrap foil around the 'handles' .
Enjoy hot or cold with the tahini yogurt dipping sauce (recipe below).

Make-ahead

Re-heat covered in a low oven until just hot.

Store

Store leftovers in an airtight container in the fridge.

Notes

Fructose-friendly

Choose rice malt as your sweetener.

Dairy-free

Choose coconut yoghurt for the dipping sauce.

Sesame-free

Replace the tahini with almond butter.

Garlic-free

Replace the garlic with a teaspoon of cumin and a pinch of chilli flakes.

Soy-free

Replace the tamari with liquid or coconut aminos.

After more healthy lunchbox inspiration?

My best selling ebook The Well Nourished Lunchbox has you covered and is choc-a-block full of healthy lunchbox inspiration - and not just sweet but heaps of savoury crackers, sandwich-free lunch recipes and so much more. In fact, it's 150 pages of goodness!

Click HERE to find out more about this fabulous ebook (and read the many, many reviews).

Healthy Roast Chicken Marinade – Take-away Style

April 30, 2014 | Chicken, Healthy Lunchbox

Who doesn’t like a good roast or BBQ chicken? This healthy roast chicken marinade recipe is so simple you will never buy a pre-cooked, take away chicken again. Gluten, sugar, additive and vegetable oil free, you will not be disappointed – it’s perfection on a plate!

A budget and time friendly organic meal, lunch, and healing broth…

I pay less than $20 for a large whole organic chicken. With it, I make a roast chook for dinner most Sunday nights and I have plenty of leftover meat for healthy school lunches during the week. For a very large family, you might like to roast two chickens at once.

I then use the carcass and all of the leftover bones to make a super healing, flu busting, gut healing, pain reducing bone broth – waste not want not! Get your ‘too easy’ bone broth recipe here.

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

Print Recipe

5 from 11 votes

Healthy Roast Chicken Marinade - Take away style

This is my take on a healthy 'takeaway' BBQ chicken - this marinade recipe is so simple and delicious you will never need to buy a pre-cooked, take away chicken again.

Prep Time10 mins

Total Time10 mins

Course: Main Course

Servings:

Ingredients

1 whole chicken (preferably free-range or organic)

Marinade ingredients (for one large chicken)

50 g butter or macadamia nut oil (¼ cup)
1 tbsp rice malt syrup or honey
1 tsp smoked paprika
1 tsp dried thyme
2 tsp sea salt - or to taste
ground black pepper - to taste

Instructions

In a small bowl, mix the ingredients together until well combined.
Baste your chicken all over with half of the mix.
Place your chicken breast side up in a preheated oven or on a rotisserie if you have one.
After 30 minutes of cooking, remove from the oven and baste again with the remaining marinade.
Return to the oven and roast until the chicken is cooked to perfection.
The time this takes will vary depending on the size of your chicken, but work off 30 minutes per 500gram at 180℃/350°F.
Once cooked, rest the chicken for 5-10 minutes uncovered, then carve and enjoy!

Also…

Add lots of vegetables and also slices of lemon to your roasting dish too. You may also like to stuff your chook? I personally keep it quick and simple and wedge lemon pieces and any herbs I can rummage from my herb garden.

Slow cooked…

Toni messaged me on Facebook to say she had slow cooked this with a 10/10 husband and kids rated result! She cooked it for 8 hours on low, basting it with the marinade every 2-3 hours with great success. A great option if you like to slow cook!

Make-ahead

Re-heat in a low oven (covered) until just hot.

Notes

Nut-free

Replace the macadamia nut oil with melted butter.

Fructose-free

Choose the rice malt syrup as your sweetener.

Do you like a roast or BBQ style chook? Do you normally buy it or cook your own?

"We made this a few weeks ago and you're not wrong - it really does taste like {better than} BBQ chook!" Emma

Turkey, Lemon & Feta Mini Meatballs, Baby Burgers or Sausage Rolls

January 14, 2014 | After School Snacks, Budget Friendly, Chicken, Freezable Meals, Healthy Lunchbox, Make-ahead Meals, Savoury Snacks

I thought I’d share this simple yet versatile, nutritious turkey meatballs, burgers and sausage rolls recipe which are perfect for meals and snacks. I often make these for my kids parties – they go down really well with kids and adults alike.

These are a high-protein meal or snack and a really tasty way to ‘hide’ extra nourishment in the form of vegetables. They can be pre-prepared, frozen and leftovers are fabulous for school lunch boxes too.

If you’re tired of searching the internet for lunchbox inspo, look no further than my best selling ebook ‘The Well Nourished Lunchbox.’ It’s all the inspiration you’ll ever need to pack a delicious, whole foods lunchbox, quickly and easily!

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

Turkey meatballs, burgers, sausage rolls

Print Recipe

4.75 from 16 votes

Turkey, lemon and feta mini meatballs, baby burgers or sausage rolls

This delicious Turkey, lemon and feta combination can be made into meatballs, sausage rolls or hamburgers. Both adults and kids love this recipe - its my go to for parties and celebrations.

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Servings:

Ingredients

500 g turkey mince (you can substitute chicken mince)
1 clove/s garlic -finely chopped or crushed
1 red onion/s (small) peeled and finely diced
2 tbsp fresh mint leaves (finely diced) or parsley leaves
1 carrot/s -finely grated
1 zucchini/s -finely grated
1 free-range or organic egg/s -lightly beaten
1 lemon/s -zest
30 g fresh breadcrumbs (¼ cup) see below for gluten-free
100 g feta cheese -crumbled or cubed (see below for dairy free)
Sea salt and freshly ground black pepper

Instructions

In a large mixing bowl or food processor, simply mix all of the ingredients together until they are combined well.
Then choose your preferred dish from the options below.
Sometimes, I'll use half of the mix for sausage rolls and the other half, is made into meatballs for the next day's lunch boxes.

Thermomix Method

If you need to, make your breadcrumbs from a frozen slice of bread, 10 seconds, speed 6. Set aside.
Add your garlic, onion (halved), mint or parsley, carrot and zucchini (chunks) and chop, 10 seconds, speed 5.
Add the mince, breadcrumbs, egg, lemon zest, feta and seasoning and combine on reverse, 20-30 seconds, speed 3 (you may need to scrape the sides to help it along).

Mini-meatballs

Preheat your oven to 180℃/350°F (fan-forced).
With damp hands, roll small balls and place on a baking tray lined with baking paper.
Bake for 20-30 minutes or until cooked through and browning on top. Serve warm or cold.
I love these for the kids lunch box; either with a salad or vegetable sticks or as a wrap or fresh spring roll filler.
Alternatively, you could add a lovely tomato puree and serve over pasta - spaghetti and meatballs!

Baby Burgers

With damp hands, roll small balls and place on a baking tray lined with baking paper, then flatten with the back of a fork.
Place on a preheated BBQ or grill pan to cook.
Serve in little dinner rolls with the salad and sauce of your choice. They can be held together by running a toothpick through the centre if need be.
For a grain-free option, serve in lettuce cups, san chou bow style.
These make a delicious, healthy party food or a fast weekend lunch.

Sausage rolls

Preheat your oven to 180℃/350°F (fan-forced).
Beat one egg in a cup with a tablespoon of milk.
Take a sheet of all-butter puff or short crust pastry and cut it in half (or better still make your own pastry). Careme brand have a fabulous wholemeal spelt puff pastry that is my personal favourite.
Place the mince mixture along the centre of each half. Brush one edge of the pastry with the egg wash and fold the pastry over the mince.
Place on a baking tray (seam side down). Top with a little more egg wash and sprinkle over sesame seeds.
Cut into approximately 5cm long rolls and bake for 20 minutes or until the pastry is golden brown. Serve warm.
Perfect party food or for a picnic or weekend lunch.

Tip

For green phobic kids, peel the zucchini and omit the parsley/mint (or just process it very finely so it can't be detected).

Make-ahead

Allow to defrost fully before re-heating/ cooking. Re-heat in a low oven until just hot.

Store

Store in an airtight container in the fridge or freezer. All options can be frozen either raw or cooked.

Notes

Gluten-free

Use gluten-free breadcrumbs, rice crumbs or quinoa flakes to bind. Use a gluten-free pastry for the sausage rolls and gluten free buns or lettuce cups for the baby burgers.

Dairy-free

Omit the feta or replace with chopped cashew nuts and/or a tablespoon of nutritional yeast.

Egg-free

Omit the egg altogether (they just aren't as firm).

Sesame-free

Omit the sesame seeds in the sausage rolls (you can sprinkle with poppy seeds instead)

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 pork

Also delicious with chicken or pork mince.

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

Almonds – The Ultimate Snack (and three recipes)

December 5, 2013 | After School Snacks, Savoury Snacks

Almonds are a delicious and highly nutritious food and you’ll see them feature in many of my recipes. The health benefits of almonds are many. Several studies have concluded that including almonds in your diet is protective against heart disease and diabetes. Recent research has found that including a handful of almonds in the diet of the participants, reduced hunger and did not contribute to weight gain. In fact, quite the opposite. Many studies suggest that those who include nuts in their diet regularly are less likely to gain weight.

But not all almonds are created equal, so when buying them, try to buy only raw and unsalted varieties. Preferably soak them to increase their nutrient availability. The almonds in many of the ‘snack’ mixes are roasted in vegetable oil or at very high temperatures (which is damaging to the fats in the nut) and very salted – that is they are quite processed.

Coming into the festive season, I thought I’d share some simple and delicious ways to prepare almonds for a healthy snack. These are just so easy to make and you can store them for long periods of time in airtight containers or jars (in the fridge or freezer is best). Double or triple the recipe to make in bulk. These are so much more delicious than anything you can buy.

They are also lovely tossed through salads (or the sweet almonds can be added to desserts).

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

Print Recipe

5 from 1 vote

Roasted Almonds - three ways

Roasted almonds are a delicious nourishing snack. Here are three moorish flavour combinations, feel free to increase the quantities as needed.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: Snack

Servings: cup

Ingredients

150 g raw almonds (1 cup)

Tamari Almonds

2 tbsp tamari (enough to just cover the nuts, not soak them)

Indian Spiced Almonds

1 tbsp coconut oil (melted if solid)
½ tsp garam masala
½ tsp ground cumin
1 pinch sea salt
1 pinch cayenne pepper -optional for a bit of heat

Sweet Spiced Almonds

1 tbsp coconut oil (melted if solid) or macadamia nut oil
2 tbsp rice malt syrup, honey or maple syrup
½ tsp ground cinnamon
½ tsp mixed spice

Instructions

Tamari Roasted Almonds

Place raw almonds on a tray lined with baking paper (in a single layer).
Roast in a preheated oven (150℃ fan-forced)) for about 15 minutes.
Remove from the oven and drizzle with the tamari (enough to just cover the nuts, not soak them).
Return to the oven for another 20 minutes or until the almonds are crunchy and the tamari has formed a crunchy, salty coating.

Indian Spiced Almonds

Place almonds on a tray lined with baking paper. (in a single layer).
Mix together coconut oil (melted if solid), garam masala, cumin powder and a good pinch of sea salt and mix through the almonds until well coated.
For a bit of spice, add a pinch of cayenne pepper or chilli flakes too.
Roast in a preheated oven (150℃) for about 20 minutes or until the almonds are crunchy.

Sweet Spiced Almonds

Place raw almonds on a tray lined with baking paper (in a single layer).
Mix together coconut oil (melted if solid) or macadamia nut oil, rice malt syrup (fructose free), honey or maple syrup, cinnamon and mixed spice.
Stir through the almonds until they are well coated.
Roast in a preheated oven (150℃) for about 20-30 minutes or until the almonds are crunchy.
As they cool the coating will harden to form a crunchy coating. Warning - these are very moreish!

Store

In an airtight container or jar in a cool pantry or the fridge or freezer.

Notes

Soy-free

Choose liquid or coconut aminos to replace the tamari.

Coconut-free

Choose macadamia nut oil instead of coconut oil.

Fructose-friendly

Choose rice malt as your sweetener.

Any nut or seed will do

These mixes can be applied to any nut or seed.

Love to hear what you think of these flavour combinations? Post a comment below.

Middle Eastern Potato Salad

August 27, 2013 | Salads

This is my take on a perfect potato salad, bursting with flavour and goodness. You can pre-make it even a day before, so it is perfect for a picnic or entertaining. In fact, I think the flavour improves with time!

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

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

4.82 from 11 votes

Middle Eastern Potato Salad

This is my absolute favourite Potato Salad, it is so much more flavoursome than its standard version. Once you try it, you'll never make another.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings:

Ingredients

1 kg potato/s -Kipfler, Desiree or dutch creams hold together well for a salad, diced into roughly 2cm pieces (peeled or unpeeled is a matter of personal preference)
1 chorizo sausage -sliced
425 g can cannellini beans -drained and rinsed (or cook your own)
1 red onion/s -halved and thinly sliced
1 bunch/s fresh parsley leaves -leaves roughly picked
30 g pumpkin seeds (¼ cup) toasted to serve, optional

Dressing

200 g whole egg mayonnaise -homemade is my preference (or a good quality creamy whole-egg mayonnaise, just not low-fat which contains shocking amounts of sugar)
1 tbsp reserved chorizo fat (optional)
½ tsp sweet paprika
1 tsp ground coriander
1 tsp ground cumin
¼ - ½ tsp Chilli flakes -depending on how much spice you like
1 tsp sherry vinegar -this can be hard to find, but adds an amazing depth of flavour
Sea salt and freshly ground black pepper -to taste

Instructions

Firstly boil or steam your potatoes until they are just cooked through but not overcooked. The only way to get this right is to keep checking. When a knife or fork can pass through the potato without resistance, take them from the heat, drain in a colander and rinse with cold water. Sit in the colander until they have drained well. Once drained, place the potato in a large salad bowl.
In a small fry pan, cook the chorizo on both sides until crispy.
Set aside and reserve about a tablespoon of the fat from the pan. Cool, then cut the chorizo rounds in half.
Add to the potato along with the cannellini beans, red onion, and parsley.

For the dressing

Make your own mayonnaise, or take a good quality whole egg mayonnaise and add all of the dressing ingredients in and mix until combined well.
Finally, add the mayonnaise dressing to the potato mixture and gently fold through taking care not to break up the potatoes and cannellini beans too much.
Place in a large salad bowl or on a platter. Scatter with extra parsley leaves and pumpkin seeds (if desired), cover (refrigerate if necessary).
Serve at room temperature when desired.

Store

Store in an airtight container in the fridge.

Notes

Vegetarian

Omit the chorizo and add ½ teaspoon smoked paprika and sun-dried tomatoes. Add extra beans if you like.

Onion-free

Replace the onion with 5 sliced radish.

Sweet potato

Replace all or some of the potato with diced sweet potato that has been oven roasted in coconut oil, salt, and pepper.

Chorizo options

Many local butchers make great additive free chorizo sausage. You could also sub with salami or another spicy sausage.

I'd love to know how you like this potato salad. Post a comment below.

The Easiest, Most Nourishing Choc Chip Cookie Ever

July 17, 2013 | After School Snacks, Baked Sweets

This is my idea of the perfect treat. It suits most dietary leanings and takes minutes to make, which is always a bonus. I think it’s the ultimate healthy chocolate-chip cookie recipe.

Truth be known, baking is not my forte. Mind you neither was photography until I put my mind to it and found I really enjoyed it…and there lies the issue. I LOVE cooking, but because I prefer to freestyle in the kitchen rather than follow a formula, baking and I sometimes don’t see eye to eye. I baked a lot as a child (with my nan), but not much as a young adult so I was a bit out of practice by the time I had kids. Luckily my kids are very forgiving…I think they are just happy for something with a little sweetness, even if it looks like a dogs dinner!

Anyway, one rainy Queensland summer, I find myself out of eggs and craving a little deliciousness. With a cakey treat ruled out, I fluked these delights. These beauties (which took a few attempts to perfect) are the best and my kids love them for an after school snack or weekend treat.

The best thing about these cookies is that if you do manage to stop at one or two and wait a while, you will find yourself satisfyingly full. That is of course if you do manage to stop at all!

PS- they can be frozen (which will save you eating them all in one hit).

Health benefits

Well, firstly almonds are a rich source of protein, essential fats, and fibre. They also contain antioxidants and mood elevating amino acids. The coconut oil, by now, you will know how I love thee. You can find out more about its amazing health benefits here. If you add cacao nibs or dark chocolate, prepare for a magnesium boost and an antioxidant hit that rivals green tea.

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

The Easiest, Most Nourishing Choc Chip Cookie Ever - This healthy chocolate chip cookie recipe takes minutes to make, is gluten, grain, dairy and sugar free & tastes divine. Try it, you'll be hooked!

Print Recipe

4.74 from 38 votes

The easiest, most nourishing choc chip cookie ever

These really are the easiest, most nourishing choc chip cookie ever. They are also the most delicious!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Snack

Servings: cookies

Ingredients

150 g almond meal (1¼ firmly packed cups)
55 g coconut oil (¼ cup) melted if solid
50-85 g rice malt syrup or honey (¼ cup approx.) taste the batter and alter the sweetness to taste
1 tsp vanilla -powder, extract or essence
2 tbsp cacao nibs -or dark chocolate chips, or both
1 tbsp water (must be added or they go flat)

Instructions

Preheat your oven to 150 ℃/300°F (fan-forced). It's preferable to use weight measurements, the recipe will need less adjusting if you do so.
In a mixing bowl or food processor, combine all of the ingredients above until just combined (Thermomix 5 seconds, speed 4). Scrape the sides to incorporate the bits around the edge.
**The mixture should be thick and sticky (like in the video below so if it feels very wet, it's important to add more almond meal).
Roll tablespoons of the mix in your (wet) hands and place them onto a tray lined with baking paper.
Flatten slightly with the back of the fork. The cookies above have cacao nibs through them (I put a little piece of Green and Blacks 85% chocolate on top in this pic too).
Bake for 15 minutes or until starting to brown on top. The longer they cook, the crisper they become.
Allow to cool fully. They will firm up as they cool.

Store

Store in an airtight container in the fridge or freezer.

Notes

Dairy-free

Just use cacao nibs and leave out the choc chips.

Low-fructose

Use the brown rice syrup and cacao nibs.

Coconut-free

Replace the coconut oil with macadamia nut oil.

Vegan

Choose rice malt syrup to sweeten and cacao nibs as choc-chips.

Almond-free (aka Nutella choc-chip cookie)

Replace the almond meal with hazelnut meal.

Nut-free

This is not the recipe for you. For 150 pages of nut-free recipes, take a look at my super popular ebook 'The Well Nourished Lunchbox'. Click HERE to find out more and read the rave reviews.

What do you think of this recipe? Please let me know if you've tried it by leaving a comment and rating below.

Get your kids in the kitchen cooking and with these video instructions, even little ones can follow along.

Cheese & Seed Crackers

June 17, 2013 | Healthy Lunchbox, Savoury Snacks

This healthy cheese cracker recipe is a really delicious, savoury addition to any nourishing lunch box. It’s impossible to buy a savoury cracker with this much nourishment and protein – add a few carrot sticks or other raw veggies and you have a perfectly delicious and nutritious morning or afternoon tea.

Health benefits

So what’s so good about them (apart from the taste)? The ground seeds pack in protein, loads of zinc, minerals, and good fats. These are so much more nutritious than any packet cracker. Instead of just filling a void with crackers that have little more than empty calories, why not make every mouthful count with these beauties. Children love the cheesy crunch, and being nut free, it makes them a perfect inclusion in the school lunch box. They are also so simple to make.

Warning – these are dangerously moreish! I dare you to stop at one.

This recipe is one of many savoury cracker recipes in my best selling ebook ‘The Well Nourished Lunchbox‘. Click HERE to read the rave reviews and find out more.

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.

Print Recipe

4.66 from 20 votes

Cheese and Seed Crackers

These delicious, nourishing savoury cheese crackers are sure to become a firm favourite.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Snack

Servings:

Ingredients

100 g cheddar cheese
30 g parmesan cheese
70 g butter -chilled and cubed
120 g mixed seeds (1 cup) ground (I use 30g each – sunflower, sesame, pumpkin and flax seeds). See tip below.
60 g wholemeal spelt flour (½ cup)
½ lemon/s -juice
1 clove/s garlic

Optional extras

½ tsp cayenne pepper -this doesn’t contribute any heat in this cracker though is great for the circulation and digestion, so give it a try.

Instructions

Preheat the oven to 170℃/340°F (fan-forced) and line a large biscuit tray with baking paper.
Grind the seeds in a food processor. Thermomix 10-15 seconds, speed 8 (make sure you don't over grind them or they will release oils).
Grate the cheeses either by hand or in your food processor and crush the garlic. Thermomix 10 seconds, speed 5.
Add all of the ingredients into the processor and mix at a high speed until well combined forming a sticky but firm batter. Thermomix 30 seconds, speed 6.
Place the mixture onto a sheet of baking paper and roll into a sausage shape approximately 5cm in diameter (about as wide as a regular rice cracker). Place in the fridge for 30 minutes or more, unwrap and then cut into 5mm discs. Place on the lined baking tray.
Bake for 15 minutes or until they begin to brown. Take care not to overcook as they can become a bit bitter.
Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week (if they last that long!)

Store

You can freeze these either uncooked and cut and bake as needed or once baked in snap lock bags or airtight containers.

Notes

Gluten and grain-free

Substitute the spelt flour with buckwheat flour.

Garlic-free

Omit the garlic.

Sesame-free

Omit the sesame seeds (just replace with a tolerated seed)

No grinder

Substitute for LSA (but now not nut free)

Tip

I grind up quantities of seeds and store them in an airtight container in the fridge. I use them in lots of baking and even just over breakfast so I like to pre-prepare them.

So you may have guessed that these are a personal favourite. Let me know what you think? Post a comment or rate this recipe below.

Vanilla Bean Cupcakes

May 27, 2013 | Baked Sweets, Healthy Lunchbox

These healthy and nutritious grain, gluten, nut and sugar-free vanilla bean cupcakes are light and moist and will fool gluten lovers any day. Packed with fibre and protein, you simply can’t go past these beauties for a nourishing guilt free treat. Better still, they are so quick and simple to make and being nut-free, they are perfect for kids parties and school lunch boxes too.

This recipe also makes a fabulous ‘big’ cake too. Perfect for birthday parties (it’s been my kids cake every year since they were little). One batch makes one cake. I generally make a double batch and bake two cakes with cream or ganache in between.

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

Vanilla bean cupcakes - These vanilla bean cupcakes are gluten free, grain free, nut free and fructose free. They are the perfect lunch box or kids party food treat too.

Print Recipe

4.94 from 16 votes

Vanilla bean cupcakes

One of my most popular recipes, these Vanilla bean cupcakes are just delicious and you'd never guess they are made with beans.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Snack

Servings: cupcakes

Ingredients

425 g can cannellini beans -drained and rinsed well
5 free-range or organic egg/s -large (or 6 small eggs, see note below)
1 tbsp vanilla -powder, extract or essence
50 g butter -softened at room temperature
85 g rice malt syrup, honey or maple syrup (¼ cup)
40 g coconut flour please weigh this, as it really needs to be exact
¼ tsp sea salt
½ tsp bicarbonate of soda
1 tsp baking powder (gluten free)

Instructions

Preheat the oven to 180℃/350°F(fan forced).
In a powerful blender or food processor, puree the rinsed beans, eggs, and vanilla until very smooth and set aside.
Without rinsing your food processor, mix together the butter and honey or brown rice syrup until very well combined.
Add back the pureed bean/egg mix and mix until well combined.
Now add the coconut flour, sea salt, bicarbonate of soda and baking powder. Mix until combined and spoon into paper-lined cupcake moulds immediately. The batter does have a slightly thick but airy consistency that is unusual if you've never worked with coconut flour before.
Bake for 20 minutes for large and 15 minutes for mini cupcakes, or until lightly brown on top and springy to touch (like a regular cake).
Cool and top with your preferred icing (recommendations below).

Thermomix Method

Preheat the oven to 180℃.
Mix the beans, eggs, vanilla, butter and sweetener for 1 minute, speed 7.
Add the coconut flour, sea salt, bicarbonate of soda and baking powder and mix 10 seconds, speed 4.
As per above method.

Note

Don't scrimp on the eggs or let the batter sit for too long. Not enough eggs and delaying getting it in the oven will result in a much heavier batter and cake.
I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg.

Store

They are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.

Notes

Low-fructose

Choose rice malt syrup as your sweetener (optional pinch of stevia if you like also).

Coconut-free

Substitute the coconut flour for 100 grams of almond meal (though now obviously not nut free). I have also substituted for 40 grams of wholemeal spelt flour with success (no longer gluten-free if you substitute with spelt).

Dairy-free

Substitute the butter with ghee or coconut oil.

Lemon or lime cupcakes

Add the zest of one large lemon or lime to the egg/bean mix.

Orange cupcakes

Add the zest of one large orange to the egg/bean mix.

Blueberry cupcakes

Add ¼ cup of fresh or defrosted blueberries, mixed through the batter very gently at the very end.

Chocolate chip

Add a ¼ cup of dark chocolate chips (I love the Green and Blacks 85% cacao chocolate). As I'm a bit of a stooge when it comes to my kids eating chocolate, I often just push a square of chocolate into the middle or place on top of the cupcake (this also saves me the effort of icing)!

Icing suggestions

Remember to make sure the cupcakes are completely cold before icing.

Fructose-free vanilla icing (gluten free too)

50grams of butter, softened at room temperature

A pinch of pure stevia powder

1 tablespoon brown rice syrup

1 tablespoon vanilla bean powder

Beat together until light and fluffy.

Cream cheese icing

50 grams cream cheese or quark

20 grams butter, softened at room temperature

1 tablespoon brown rice syrup

1 teaspoon vanilla

Beat together until light and fluffy.

Cashew nut cream (dairy and gluten free)

½ cup raw cashew nuts

¼ cup water

1 teaspoon vanilla

1 tablespoon brown rice syrup or maple syrup (optional)

Soak the cashews in water for 3-4 hours. Strain and then process with the rest of the ingredients until smooth. You can add more or less water to the nuts to achieve the desired consistency. If you aren't organised enough to soak the cashews, then boil them gently for 5 minutes, then process.

Vanilla cream

Carton cream whipped until light and fluffy

1 teaspoon vanilla

Beat ingredients together and place on top of the cupcake. You can also slice the top of the cake off, top with cream and replace the cake top with a slice of strawberry (like a butterfly cake).