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Vegetarian Quinoa Stuffed Mushrooms

Vegetarian Quinoa Stuffed Mushrooms

Georgia Harding | September 14, 2019

 This recipe has been reposted from Georgia Harding’s website, Well Nourished.

One of my favourite vegetarian meals, these Quinoa Stuffed Mushrooms are tasty and super simple to make. The combination of protein from the quinoa, carbohydrate via the vegetables and essential fats from the walnuts makes this one brain boosting, nourishing meal.

This recipe serves 4, and is vegetarian, and gluten-free.

Ingredients

For the stuffed mushrooms
8 medium-large sized portobello or field mushrooms, stalks removed & set aside
1 cup cooked quinoa (½ cup uncooked will yield 1 cup)
½ small red onion or bunch of spring onions, finely diced
Large handful of spinach or kale leaves, finely chopped
1 tbsp thyme leaves, picked off the stalks (or 1 teaspoon dried thyme)
100g soft feta or goats curd, crumbled
Sea salt and black pepper, to taste
½ cup (approx.) walnuts, roughly chopped
1 tbsp chia seeds (optional)
Rocket or mixed lettuce leaves, to serve (optional)

For the dressing (optional)
One clove garlic, unpeeled (roasted with the mushrooms)
One small lemon, zest & 2 tbsp juice
4 tbsp extra virgin olive oil

Method

1. Preheat your oven to 180º C.

2. Chop the mushrooms stalks up and combine in a bowl with the quinoa, onion, spinach or kale and thyme leaves.

3. Now mix through the feta or goats curd. Taste and season with sea salt and freshly ground black pepper.

4. Spoon onto the mushrooms, pressing it into place and then top with the walnuts and sprinkle with the chia seeds.

5. Place them on a baking tray with the whole clove of garlic and roast for 20 mins.

6. For the dressing mix together the zest, lemon juice and olive oil, and once cooked, squeeze out the soft centre of the roasted garlic and mix into the dressing.

7. Serve the mushrooms on a bed of rocket or mixed lettuce leaves and drizzle over the dressing (making sure each mushroom gets a little).

 

 

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

Chocolate Blackberry Spelt Muffins

Chocolate Blackberry Spelt Muffins

Kate Parker | September 13, 2019

 

Did you know that September 13 is Roald Dahl Day? This informal holiday is dedicated to and celebrated annually on the birthday of one of the world’s greatest storytellers.

I always LOVED the way that Dhal celebrated food in his books, the most notable of which includes Charlie and the Chocolate Factory, Matilda, and The Fantastic Mr. Fox!

A well-loved book from my childhood was the fabulous Roald Dahl’s Revolting Recipes recipe book, which featured dishes that Dhal cooked up in his imagination like hot ice-cream for cold days, lickable wallpaper, snozzcumbers, and eatable pillows, alongside dishes inspired by Dahl characters, such as Mr Twit’s Beard, made from chips, and The Enormous Crocodile, with illustrations by the fantastic Quentin Blake.

I couldn’t think of a better way to celebrate my love of Dahl today, than sharing a deliciously decadent chocolate recipe on our page, which I think Ms Trunchbull would approve of!

These spelt muffins are made with Dutch processed cocoa for a rice, chocolate flavour, and kept beautifully moist by the addition of blackberries. Top them off with a rich chocolate ganache for an extra treat!

 

Ingredients

1 ¾ c white spelt flour
1 c coconut sugar, tightly packed
½ c cocoa powder
½ tsp baking powder
½ tsp bicarb soda
½ tsp cinnamon
Pinch of salt
½ tsp vanilla extract
4 tbsp olive oil
¾ cup cold almond or soy milk
1 ½ tbsp apple cider vinegar
1 cup of frozen blackberries

Ganache Ingredients
100g organic, fair trade, dark chocolate
⅓ c coconut cream

 

Method

1. Grease and line 12 muffin tins and preheat oven to 180 degrees Celcius.

2. Sift flour, cocoa, baking powder, bicarb and cinnamon into a large mixing bowl.

3. Fold through salt and coconut sugar.

4. Make a well in the centre and add almond milk, olive oil, vanilla, blackberries and ACV.

5. Fold liquids through the dry mixture until just combined.

6. Using two spoons divide mixture between muffin tins equally.

7. Place in the oven for 20-25 minutes and bake until cakes spring back gently to the touch.

8. Remove from oven and allow to cool for 5 minutes before removing muffins and placing on a cooling rack.

 

 

“If I were a headmaster I would get rid of the history teacher and get a chocolate teacher instead.”

– Roald Dahl

Gluten-Free, Gut-Healthy Honey Pikelets

Gluten-Free, Gut-Healthy Honey Pikelets

Summer Hill Pantry | September 10, 2019

These gluten-free pikelets are a delicious quick breakfast, lunch box filler or after school snack – with pre and probiotics these versatile gut friendly pikelets are a hit!

 

Ingredients

2 cups Summer Hill Pantry All Purpose Flour
2 tablespoons honey
2 teaspoons baking powder
1 teaspoon bicarb soda
2 eggs (lightly beaten)
2 cups natural Greek yogurt
1 teaspoon vanilla essence
¼ cup water

Method

1. Combine flour, baking powder and baking soda.

2. In another bowl, whisk eggs, yogurt, honey, water & vanilla.

3. Stir into dry ingredients. Heat non-stick fry pan on low-medium heat.

4. Place tablespoons of batter in the pan, turn when bubbles appear. Ready when second side is golden brown.

5. For extra fun, top with yogurt and Summer Hill Pantry Crunchy Fruit Sprinkles

 

Get Brekkie Prepped with Baked Oatmeal Cups!

Get Brekkie Prepped with Baked Oatmeal Cups!

Megan Garner | September 3, 2019

 

Get breakfast prepping with this super easy recipe for baked oatmeal cups! It’s vegan, packed with delicious nutritious flavour, and so simple to throw together. 

 

Ingredients

3 bananas, mashed
3 cups (255g) rolled oats
1 flax egg, 1 Tbsp ground flaxseed with 2 Tbsp water and let sit for 5 mins
260 mls unsweetened plain almond milk
225g frozen blueberries
1 ½ tsp cinnamon
1 Tbsp hemp seeds
1 Tbsp ground nut and seed mix (grind equal quantities of your favourite nuts and seeds in a thermomix or food processor until they form a fine crumb, use for baking, adding to yoghurt, smoothies, salads, and more. Or for a shortcut, switch out for LSA)
Coconut or olive oil for greasing a muffin tray

Method

1. Preheat oven to 180 degrees.

2. Combine mashed bananas, hemp seeds, nut & seed mix, and oats.

3. Add milk, flax egg & cinnamon and stir until fully combined.

4. Add berries and stir until evenly distributed through the mixture.

5. Grease muffin tray and pour mixture into tray.

6. Bake for 15-20mins or until cooked through.

 

Visit Megan’s website to learn more about plant-based nutrition and naturopathy, book a consult or purchase her e-book.

Gluten Free Apple Cinnamon Hazelnut Dessert Cake

Gluten Free Apple Cinnamon Hazelnut Dessert Cake

Alexx Stuart | September 1, 2019

 

I should actually say this is hazelnut cinnamon and apple cake WITH gooey apple caramel bits underneath. True. I had to take dessert to a friend’s for dinner last night. So I did a bit of a mix between an apple and a pear pudding recipe on the blog with the ingredients that I had, and it turns out – this new recipe rocks!

A little moment of genius was when I had sautéd the apples instead of transferring from the pan to the cake tin, I decided to just leave them in the frying pan and pour the cake batter over the top, baking the whole thing in the frying pan in the oven. Pudding with less washing up? Yes, please!

When there wasn’t any more left of this gorgeous cake, our family friends’ youngest was found on the kitchen floor having an “I’m not coping with this news” moment. Honest to god.

I don’t think much more needs to be said, so here’s the recipe. Sorry about the photos – this was too good not to share for the long weekend so time was of the essence rather than ensuring posh pics!

 

Ingredients

The Syrup
100 g butter (coconut oil for dairy free, or ghee for low allergy cassein / lactose free)
⅓ cup rice malt syrup, honey or maple syrup (120g)
⅓ cup water
3 pcs apples, sliced about 4mm thick into slices
1 heaped tsp ground cinnamon* (keep ground cinnamon away from children until it’s mixed in, as the ‘dust’ from it can cause them to cough.)
½ tsp vanilla bean powder or 2 teaspoons vanilla extract

The Cake
80 g butter, melted
⅓ cup rice malt syruphoney or maple syrup (160g)
2 pcs organic, pasture raised eggs
1 cup hazelnut (or almond) meal
¼ cup coconut flour
¼ cup tapioca flour
½ cup whole milk, almond milk or coconut milk (110g)
1 heaped tsp of baking powder
2 tsp ground cinnamon*
1 pc fine chopped apple

 

Instructions

1. Preheat oven to 180C / 350F.

2. Get a standard sized cake tin lined and ready.

3. In a large frying pan, put all syrup ingredients except the apple slices, into a medium heat pan.

4. Add apple slices once the sauce is simmering and cook a further 3-4 minutes on low-medium heat.

5. Then, pour this syrup out into the base of the cake tin and spread the apples out. OR do as I did and just leave it in the pan for the cake mix to go on top afterwards.

For the cake

6. Whisk the eggs first with a hand beater along with the sweet stuff you’re using, until lightened in colour.

7. Then, put all the other ingredients into the mixing bowl and using a hand mixer (or for Thermomix just do it all in one go in there on speed 6, 5 seconds. Pause, reverse speed 6 for 4 seconds) mix all ingredients until combined.

8. Spoon the batter over the syrup / apple base.

9. Bake for 40 minutes, your oven depending. Do a skewer test at 30 minutes if you have a fan forced oven as you might be done! Skewer is clean? Pull them out. Not clean and has batter on it? Pop back in for a few more minutes.

10. Pull out of the oven and rest for 5 minutes before serving. Tip upside down onto a plate and flip in one swift go or just spoon out onto plates.

11. Either serve warm or cool with any syrup leftover, poured on top to serve.

12. Top with a dollop of crème fraiche, coconut yoghurt, cashew cream, sour cream, home made ice cream or coconut cream. Knock yourself out!

 

Allergy notes

Need it to be nut free? Use buckwheat or rice flour instead of the almond meal.
Need it to be dairy free? Use coconut oil instead.

Variations

You can do this with pear slices, berries, banana… Whatever fruit you need to / want to use up and enjoy!

You can replace the hazelnut meal for almond meal for a more economical version
You can replace the tapioca with organic corn flour or arrowroot flour for the same texture as this OR, with rice or buckwheat flours for more of a pudding vibe.
So there you have it. Happy long weekend and enjoy making this recipe if you have a go!

Something tells me by the little guy’s actions, you’ll enjoy eating it even more!

Gluten-Free, Gut Healthy Green Banana Flour Pancakes

Gluten-Free, Gut Healthy Green Banana Flour Pancakes

Natural Evolution | August 29, 2019

 

Super simple, super delicious pancakes made with gut-healthy green banana flour. What more could you want?

 

Ingredients

1 ⅓ cup Natural Evolution Green Banana Flour
3 teaspoons of baking powder
1 teaspoon of vanilla essence or vanilla bean paste
⅓ cup sugar (can use coconut sugar, rapadura or similar, if using honey reduce to 2 tablespoons)
2 eggs (whisked)
1 ¾ cup milk (can be almond, coconut, or whatever your preferred option)
Butter or coconut oil for cooking
Maple syrup, fresh fruit for serving

 

Method

1. In a large bowl add Natural Evolution – Green Banana Flour and baking powder, making a well in the middle.

 

2. Add milk, vanilla, eggs and sugar mixing between each addition until well combined.

3. Heat a large frying pan with medium heat.

4. Grease pan with butter or oil. Using a large spoon, dollop mixture into pan, cook pancakes for approximately 2 minutes, until bubbles appear on surface.

5. Turn and cook for a further 1-2 minutes or until cooked through.

6. Transfer to plate.

7. Repeat with remaining mixture ensuring to grease pan with butter or oil between batches.

Serve as desired – Enjoy! This is the easiest, fluffiest pancake recipe ever and the best part it’s gluten free and really good for you tummy!

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