Mountain bread wraps are my favourite healthy alternative to bread and other doughy wraps also the big winner for me is that they are preservative free not like most other brand wraps on the market. They come in all sort of varieties and are easily found in the wrap section in your local supermarket. But did you know you can make other things besides eating them as wraps?
I have used Mountain Bread sheets to make all sorts of things from pizzas to enchiladas and this recipe of using them as casing for eggy cups or frittatas if you like. It gives them the outer crunch without all the butter and calories of pastry. You can use whatever ingredients you like in the egg mix, I used chopped ham, grated cheese, corn and tomato to make them kid friendly for my kid’s school lunches. You can add other cooked veggies like broccoli, pumpkin or spinach to add extra veggie goodness. They are super easy to make even the kids can help you make them.
Mountain Bread Eggy Cups
4 mountain bread sheets cut into 6 squares
3-4 slices fresh ham, sliced
1/2 cup grated tasty cheese
1/2 cup tin corn
salt and pepper
6 grape tomatoes halved
fresh chives to top
- Preheat oven 180’C (350’F)
- Cut each sheet of mountain bread in half long ways, then cut each sheet into threes
- Grease a 12 capacity muffin tin with cooking spray and press one square into each muffin hole. Then repeat placing another square on top into each hole.
- Dab a little water in and around each case and bake in oven for two minutes then remove and let cool.
- In a medium bowl crack the eggs and lightly whisk. Add sliced ham and cheese and salt and pepper mix to combine.
- Fill cases evenly with the egg mixture then top with tomato
- Bake for 25 minutes, remove from tin and cool on a wire rack before eating.
- They should keep in the fridge for 3-4 days or can be frozen note: that mountain bread may not retain the crunch if frozen.
Back to school week, put your aprons on and get baking…We all seem to have this extra enthusiasm when a new school year starts. We say to ourselves we are going to start making more homemade treats for the kids lunch boxes this year and so it begins, kinda makes you feel like you are doing a good job at this mum thing, right?
Then weeks and terms go by and we get tired or run out of ideas on what to make or time seems to be more scarce when after school activities start-up again and that once found enthusiasm is now diminished. Even the Betty Crockers’ of the world get like this, we as mums run around squeezing so much into our days sometime I get overwhelmed too on how I am going to get everything done. Don’t beat yourself up about it, it’s not the end of the world. As long as you are packing fresh fruit and somewhat nutritious snacks in their lunch boxes they will survive. We tend to put so much pressure on ourselves for everything to be absolutely perfect and reality is that sometimes things have to be compensated. You don’t have to be making everything from scratch every week as long as you read your labels for preservatives and additives and stick to low sugar items that is the main thing. Get to know which brands are best and stick to them.
When you do get some time make a big batch of some healthy snacks that either last for a while in an airtight container in the pantry or even better freezable so when you get desperate you have some on hand. Muffins, frittatas, pikelets, scones etc are great for freezing while cookies/biscuits, muesli and fruit bars have long shelf life if kept in cool space. I will try to post some recipes every so often to help when you are stuck for ideas and in need of changing things up.
Ginger Oat Cookies
1 1/2 cups organic rolled oats
1/2 cup almonds roughly chopped
1/2 cup desiccated coconut
1 tsp ginger
1/4 tsp nutmeg
1/2 tb coconut oil or butter
2 tb honey
1 tsp vanilla extract
1-2 tb milk of choice (almond for dairy free)
- Preheat oven to 150’C (300’F)
- In a high-speed processor, combine oats, chopped almonds, desiccated coconut, spices with the oil, honey, vanilla and blitz for 15-20secs
- Add milk and blitz again until roughly combined
- Line baking trays with baking paper
- Roll mixture into 20 small round balls, place on baking tray then with a fork lightly press down
- Bake for 25mins or until golden brown
- let them cool before moving them
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
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
- Preheat oven to 180’C/ 160’C fan forced. Grease a loaf tin with baking paper allowing the sides to overhang
- 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
- 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.
- 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.
- 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.
- Bake in oven for 45 mins cool in the pan for 10 mins. Transfer to a wire rack