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ANZAC Biscuit Popsicles

ANZAC Biscuit Popsicles

Georgia Harding | April 20, 2019

Recipe thanks to wellnourished.com.au

My Aussie twist on ‘Cookies and Cream’ Ice cream – a delicious, guilt-free sweet treat the whole family will love.

Ingredients

2 Anzac biscuits 

1½ cups full-fat milk or nut milk (for dairy-free)

½ cup cream or coconut cream (for dairy-free)

1-3 tablespoons maple syrup (or rice malt or honey) amount depends upon the level of sweetness required

1 teaspoon vanilla essence

 

Method

1. Break pieces off one of the Anzac biscuits and divide between six popsicle moulds.

2. Blend together the remaining Anzac biscuit with the milk, cream, sweetener and vanilla (Thermomix 20 seconds, speed 6).

3. Top with the blended mixture and freeze immediately.

 

Variations

Dairy-free and vegan

Choose nut milk/ coconut cream and the dairy-free version of my Anzac biscuit.

Gluten and Grain-free

Bake the gluten/grain-free version of my Anzac biscuit

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

 

Share your ANZAC biscuit creations with us on Instagram with #myTWC

 

Super Healthy ANZAC Biscuits Recipe

Super Healthy ANZAC Biscuits Recipe

Georgia Harding | April 19, 2019

Recipe thanks to wellnourished.com.au.

 

Healthy ANZAC Biscuits

With Anzac day approaching, this is my very healthy ANZAC biscuit recipe – simple, full of nutrition and a perfect nut-free lunch box filler.  The nourishing whole grains improve nutrient values and the seeds pack in protein, minerals and good fats.  Cinnamon is wonderful for stabilising blood sugars as well as adding a lovely flavour. Bake up a storm this week in your kitchen with this nutrient loaded recipe!

 

This recipe makes approximately 15 – 20 cookies

 

ANZAC Biscuit Ingredients

100 grams butter
85  grams (¼  cup) rice malt syrup or raw honey
1 level tsp bicarbonate of soda
30 grams (¼ cup) rapadura or brown sugar (this is optional, if you need extra sweetness)
60 grams (½ cup) wholemeal spelt flour
50 grams (½ cup) desiccated coconut
100 grams (1 cup) rolled oats
70 grams (½ cup) ground mixed seeds (such as sunflower seeds, flax seeds and pepitas) or use LSA (using LSA means it is no longer nut free) or even almond meal will work well
30 grams (¼ cup) of sesame seeds
1-2 teaspoons ground cinnamon powder

Optional extras
1 – 2 tablespoons of dried fruit or cacao nibs
1-2 teaspoons of ground ginger powder

 

ANZAC Biscuits Method

 

1. Preheat the oven to 180 degrees and line a large biscuit tray with baking paper.

2. In a large pot, gently heat the butter and honey or rice syrup until melted. Remove from the heat. Add the bicarbonate of soda and mix very well.

3. Add the rest of the ingredients to the pot, and mix until well combined. The mixture should feel wet and sticky but presses together.

4. With wet hands roll the mixture into approximate golf sized balls and place well apart (they do spread) on a large biscuit tray.

5. Flatten very slightly with the back of a wet fork and bake until golden (approximately 15-20 minutes).

6. The longer they are baked the crispier they become.  So if you like a slightly chewy biscuit remove just as they start to brown.  For a crunchy biscuit, leave a little longer.

7. Cool on the tray (they will harden as they cool) then put in an airtight container for up to a week.  They may also be frozen in an airtight container or bag.

 

Variations

Low-fructose
Choose rice malt syrup as your sweetener and omit the rapadura.

Macadamia Anzacs
When nuts aren’t an issue substitute the ground seeds for 70 grams of macadamia nuts – this is my personal favourite (generally during school holidays!)

Chocolate chip ANZACS
If I know I have fussy guests for morning tea, I often press a piece of dark chocolate onto the top of the flattened biscuit dough. This usually gets fuss pots over the line!

Gluten-free
Replace the oats with quinoa flakes and flour with buckwheat or millet flour.  You may have to adjust the amounts so that the mixture is sticky and moist but able to be rolled into balls.  Just keep adding more quinoa and buckwheat/millet flour until it feels right.

TIME SAVING TIP

Healthy ANZAC BiscuitsI use a lot of ground seeds in my baking. One, because my lunchbox treats need to be nut free and secondly because seeds are so amazingly nutritious.  For example, pepitas are a rich source of zinc, a mineral that often assists fussy eaters.  So, instead of supplementing to improve their desire and palate for food, include pepitas where you can. My kids aren’t a fan of their flavour so I grind them. If you plan to use them this way, you can grind a small batch of one or a mixture of seeds to keep in the fridge in an airtight glass container (a jar is good).

 

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

We want to see your tasty creations! Tag us #myTWC on Instagram for your chance to win a $50 voucher every month. 

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This Protein Packed Grain Salad is a Midweek Superstar

This Protein Packed Grain Salad is a Midweek Superstar

Georgia Harding | March 9, 2019

 

Recipe thanks to wellnourished.com.au

 

This healthy grain salad is a filling salad which is great for a mid-week meal or entertaining a crowd, it’s just so delicious. The combination of rice, lentils, nuts and seeds ensure it is a ‘complete protein’ and a very nourishing plant-based meal or side.

This recipe serves 4

 

Ingredients

1 cup uncooked brown rice
¾ cup uncooked puy (also called French) lentils
1 red onion peeled, halved & sliced
¼ cup pepitas, toasted
¼ cup flaked or slivered almonds, toasted
¼ cup pine nuts, toasted
½ cup currants
3 tbsp baby capers, drained
1 bunch coriander or mint leaves, washed & picked off the stems
½ bunch parsley leaves, finely chopped

Dressing
Juice & zest one lemon
3-4 tbsp extra virgin olive oil
Salt & pepper, to taste

Yoghurt & tahini sauce
1 cup unsweetened greek yoghurt (or coconut yoghurt if vegan)
1 tbsp tahini
1 tsp salt

 

Method

1. Begin with cooking the rice and lentils.

2. To cook the lentils, rinse them, put them in a small pot and cover with water. Bring to the boil, then reduce to a rapid simmer 30 mins or until cooked through. Strain and set aside.

3. To cook the brown rice, place in a small pot with 1½ cups of water, bring to the boil then cover and reduce to a slow steady simmer for 30 mins. Remove the lid and allow to sit for 10 mins before fluffing with a fork.

4. Allow to cool and place the rice and lentils in a salad bowl.

5. Once cool, add the onion, nuts, seeds, currants, capers, coriander and parsley. Toss together until well combined.

6. For the dressing, mix the oil, lemon juice and zest together well.

7. For the yoghurt and tahini sauce, mix the ingredients together in a small serving bowl or jug until combined.

8. Prior to serving, dress the salad and toss well to coat the grains.

9. Serve with the yoghurt and tahini sauce (I serve it on the side so each person can add it as they like).

 

Tip
You can prepare this ahead of time and simply combine and dress just before serving. Leftovers are also lovely the next day.

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your beautiful wholefood meals with us on Instagram with #myTWC

 

Prepare These Healthy Choc-Orange Biscuits for a Jaffa Flavoured Treat!

Prepare These Healthy Choc-Orange Biscuits for a Jaffa Flavoured Treat!

Georgia Harding | February 10, 2019

Recipe thanks to wellnourished.com.au.

 

This is a fabulous, easy to make, back to school biscuit. They freeze really well (either the dough or the finished biscuit) so they are great for batch baking and stocking your freezer for the first term of school. Are you back in your school baking groove?

 

Ingredients

50 grams (¼ cup) butter or coconut oil, melted
85 grams  (¼ cup) sweetener (rice malt syrup, maple syrup or honey)
Zest one orange, finely grated
3 tablespoons fresh orange juice
1 teaspoon vanilla essence
Pinch salt
¼ teaspoon bicarbonate of soda
215 grams (1¾ cups) wholemeal spelt flour

Chocolate coating
200 grams dark chocolate, broken into squares
1 tablespoon coconut oil

 

Method

1. Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined.
Thermomix: melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.

2. Add the bicarbonate of soda and mix well.
Thermomix: 5 seconds, speed 4.

3. Add the spelt flour and mix until combined.
Thermomix: Lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.

4. The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.

5. Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).

6. Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).

7. Preheat the oven to 180℃ before slicing the dough.

8. Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.

9. Allow to cool fully on the tray (they firm as they cool).

 

Chocolate Coating Method

1. Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).

2.  Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

 

Time-Saving Tip

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

 

Variations

Gluten-free
Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons tapioca flour. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix (link to your mix).

Dairy-free and vegan
Use a dairy-free chocolate.

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

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

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

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your beautiful, wholefood baking creations with us on Instagram with #myTWC

 

Healthy Choc-Orange Biscuits

Healthy Choc-Orange Biscuits

Georgia Harding | February 10, 2019

 

Recipe thanks to wellnourished.com.au.

This is a fabulous, easy to make, back to school biscuit. They freeze really well (either the dough or the finished biscuit) so they are great for batch baking and stocking your freezer for the first term of school. Are you back in your school baking groove?

 

Ingredients

50 grams (¼ cup) butter or coconut oil, melted
85 grams  (¼ cup) sweetener (rice malt syrup, maple syrup or honey)
Zest one orange, finely grated
3 tablespoons fresh orange juice
1 teaspoon vanilla essence
Pinch salt
¼ teaspoon bicarbonate of soda
215 grams (1¾ cups) wholemeal spelt flour

Chocolate coating
200 grams dark chocolate, broken into squares
1 tablespoon coconut oil

 

Method

1. Place the fat, sweetener, zest, orange juice, vanilla and sea salt into a large bowl and beat until well combined.
Thermomix: melt the butter or coconut oil 1 min, 90, speed 3 then add the sweetener, zest, juice, vanilla and salt and mix 1 min, speed 4.

2. Add the bicarbonate of soda and mix well.
Thermomix: 5 seconds, speed 4.

3. Add the spelt flour and mix until combined.
Thermomix: Lock lid, 30 seconds knead (flour symbol). Scrape the sides of the bowl to incorporate the flour.

4. The dough should be firm and hold together without sticking to your hands (like play dough). If it is too wet (sticky) add a little more flour. If too dry, add a tablespoon of juice or water.

5. Place the dough onto a piece of baking paper and roll it into a log (approx. 5cm in diameter).

6. Place in the fridge for 1-2 hours then slice into 5mm biscuits (in winter you will only need 30 mins in the fridge).

7. Preheat the oven to 180℃ before slicing the dough.

8. Place slightly apart on a lined baking tray (they spread ever so slightly) and bake for 10 minutes.

9. Allow to cool fully on the tray (they firm as they cool).

 

Chocolate Coating Method

1. Bring a small pot of water to the boil and then turn off the heat. Place a small ceramic, glass or metal bowl over the hot water. Add the chocolate and coconut oil and stir until it is melted.
I use a small bowl so that the melted chocolate is deep (which makes it easier to get a good half of the biscuit coated).

2.  Work with your tray of biscuits right next to the melted chocolate. Dunk half the biscuit into the melted chocolate and place back on the tray. Pop in the fridge to set the chocolate.

 

Time-Saving Tip

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

 

Variations

Gluten-free
Swap the spelt flour with 130g (1¼ cup) of almond meal plus 95g (¾ cup) buckwheat flour plus 2 tablespoons tapioca flour. This dough is firm but sticky so wet your hands to shape it into the log. Another GF option is a good quality gluten-free premix (link to your mix).

Dairy-free and vegan
Use a dairy-free chocolate.

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

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

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

 

Georgia’s website, Well Nourished, is full of delicious, wholefood recipes, blog articles around health and wellness so much more.

Share your beautiful, wholefood baking creations with us on Instagram with #myTWC

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