Gluten Free Choc Jaffa Marble Cake

 

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School has almost come to an end for the year, where has this year gone? Seems everyone can relate to this. To finish off the school year I decided to make a yummy treat for the kid’s and their school lunch boxes. But of course with healthier substitutes, no refined sugar or wheat flour in this recipe making it a great gluten-free treat. Sweetened with coconut sugar and freshly squeezed orange juice with raw cacao  gives it the orangey Jaffa flavour. Beautiful moist choc orange marble cake celebrating the last week of school sounds pretty good to me.

Recipe from Taste Magazine Dec 2016 issue

Gluten Free Choc Jaffa Marble Cake

  • Servings: 12
  • Difficulty: easy
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Ingredients

3/4 cup milk

1/2 cup freshly squeezed orange juice

1 tb grated lemon rind

100 ml extra virgin olive oil or coconut oil

1 cup coconut sugar

2 eggs whisked

1 cup buckwheat flour

1/4 cup coconut flour

1 tsp Gluten free baking powder

1/2 tsp bicarb soda

30g dark 70% cocoa chocolate chopped

1/4 cup raw cacao

Directions

  1. Preheat oven to 180’C/ 160’C fan forced. Grease a loaf tin with baking paper allowing the sides to overhang
  2. Place the milk, juice, rind, sugar, and oil in a small saucepan on low heat, cook stirring until sugar  is dissolved about 4 mins then cool for 5-6mins
  3. Add whisked eggs to milk mixture and stir to combine. Reserve 1/4 cup buckwheat flour. Add the remaining flour to egg mix, add coconut flour, almond meal, and baking paper with bicarb and stir till well combined.
  4. Transfer half the batter into a separate bowl. Stir the chocolate, reserved buckwheat flour in one of the bowls of batter and stir in cacao.
  5. Alternating with each of the mixes spoon tablespoons into the prepared tin. With a butter knife swirl the batter in circular movements to cause the ripple marble effect.
  6. Bake in oven for 45 mins cool in the pan for 10 mins. Transfer to a wire rack

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Turmeric: A teaspoon a day to keep the doctor away..

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#Trending Turmeric has had a lot of publicity lately, seems to be the new health craze and with good reason…

What is it?

Turmeric is a plant derived spice from the ginger family. It is used in Indian cooking which they have been using for thousands of years. It is also what gives curries and dishes its yellow colour.

By having just a teaspoon a day can have significant effects on your health. It is a powerful antioxidant that studies have shown it to reduce the risk of developing diseases such as brain, heart and dietary derived illness and also prevents development of cancer, cancer cell growth and Alzheimer’s disease. Also has been linked with aiding weight loss, That is some powerful yellow superfood spice!!!

How we can use it? Grated Fresh or Dried Powder

+ Add it to scrambled eggs and frittatas

+ Flavour roast vegetables

+ Add to rice and pilaf

+ Add to fresh juices or smoothies

+ Soups and Dahl

+ Add to Steak and Chicken spice rubs

+ Turmeric Tea

+ And the latest Turmeric lattes

Here is an easy smoothie recipe that can be whipped up in the morning before work/school or for an after school treat my kids absolutely love this and have no idea there is all the extra healthy goodness of chia seeds and turmeric in it. Healthy and Delicious!

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Mango, Banana & Turmeric Smoothie

  • Servings: 1
  • Difficulty: easy & child friendly
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An easy smoothie recipe with the added goodness of turmeric and chia

Ingredients

1 cup frozen mango or 1 fresh mango (if using fresh you will need to add some ice)

1 banana

1 tsp white chia seeds

1 tsp turmeric power or grated fresh

1/2 tsp cinnamon

1 tsp honey

1 tsp coconut oil

1.5 cups almond milk or coconut water for non dairy option

Directions

  1. Add all ingredients in a high-powered blender and blitz till smooth
  2. Topped with extra black chia seeds and coconut chips

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Strawberry Jam Drop Cookies

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Baking cookies is one of my favourite things to make with my kids. Letting them take control is hard at the start as my anxiety of perfection kicks in but I just have to let that go for this time. The smiles and excitement  when they are measuring the ingredients, pouring and mixing makes me realise I’m giving them life long lessons and memories that they are not even aware of yet.

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Not to forget the best part for them not necessarily me as I am a clean freak, getting their hands dirty and having imperfect shapes and sizes to my dismay and cant help myself to fix a few odd ones here and there.

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As we wait for the them to bake the clean up begins not surprising they have bolted in need of a bathroom break then disappeared into space for this part of the fun can’t blame them.

Once the cookies are done the excitement and anticipation on their little faces melts my heart to jelly, to them seeing their creations is one of the most rewarding moments, the bursting of  confidence streams through and the look of accomplishment as they take a bite of what they have just made makes it all worth the mess.

Now to keep their cheeky fingers out of the cookie jar will be another wishful task..

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Strawberry Jam Drop Cookies

  • Servings: 24-26 cookies
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A fun easy kid friendly cookie recipe that is also gluten and refined sugar-free

Ingredients

2 cups buckwheat flour

1 1/2 cups almond meal

1 tsp cinnamon

pinch of salt

3/4 cup rice malt syrup

1/2 cup grapeseed oil or coconut oil

1/4 cup 100% pure strawberry spread no added sugar

Directions

  1. Preheat oven to 180’C
  2. In a large mixing bowl add all the ingredients except the strawberry jam
  3. Mix well to combine till takes the form of a dough
  4. With clean hands roll tablespoons of dough into ball and place on a lined baking tray
  5. Gently press down with your thumb to make a indent in the centre of each cookie
  6. Spoon teaspoon amounts of strawberry jam onto the cookies
  7. Bake in oven for 15mins till just golden
  8. Let them cool for 2-5 mins until firm

 

 

 

‘Fish’ Taco Tuesdays

#TacoTuesdays are becoming very on trend lately  and why not they are fast, family friendly and so utterly satisfying making them an easy choice for the beginning of a busy week.

But how can we switch things up from the ordinary “Old El Paso”and pack even more of a nutritious spin on it? By replacing mince with fish and adding different veg, the lighter filling and zesty flavours of lime and coriander will make the typical ‘stand & stuff’ a thing of the past. The family will not regret the new and improved Mexican fiesta!

*For the kids I omit the chilli and coriander fuss pots

 

 

Fish Tacos with Avocado, Coleslaw, Chilli, Coriander And A  Lime & Yoghurt Mayo

  • Servings: 4-6
  • Difficulty: easy
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A fishy take on taco night.

Ingredients

8-10 tortillas  (I like organic sourdough or spelt found at Flannery’s health food store contains no preservatives)

Oil for cooking (I like to use rice bran oil for frying, mild flavour, high smoke point and is considered healthier than vegetable or canola oils)

For the dressing

2tbs yoghurt

2tbs organic mayo

1 lime juiced

1/2 tsp rock salt

1/2 tsp cayenne pepper

For the filling

1/4 purple cabbage shredded

1 avocado mashed

1/2 red onion sliced

1 med tin corn

Fresh chilli, coriander and extra lime to top

For the Fish

450-500g firm skinless white fish fillets such as snapper cut into 1-2 cm cubes

2tbs wholemeal or spelt flour

1 tsp ground coriander

1 tsp sweet paprika

salt and pepper

Directions

  1. Make the lime yoghurt mayo, place all ingredients in a small bowl and mix together set aside
  2. Prepare filling, shred cabbage mix a little lime mayo through, mash avocado, slice onion and chilli
  3. Prepare fish set aside, in a freezer bag or bowl place the flour, ground coriander, sweet paprika and salt & pepper mix together
  4. Coat fish with flour mix
  5. Heat oil in a pan on med-high heat cook the fish pieces to 4-5 mins turning and until golden and cooked through
  6. Heat tortillas in the microwave for 30secs
  7. Assemble tacos, place on tortilla the mashed avocado, then the coleslaw, onion, corn, fish, then top with lime mayo, chilli and fresh coriander

 

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Assembling Taco

 

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Fish Taco