Strawberry Jam Coconut Slice

It only feels like the kids just went back to school for term 3 and now we are starting the school holidays again. I don’t know about you but it gets more difficult to keep the kids entertained as the year goes on. On the plus side the weather is warming up so beach and park days are definitely on the agenda and is free bonus.

Here is a old school favourite that I’ve adapted to a refined sugar free recipe and has a gluten free option. Another sweet kids treat without the sugar hit to feed the kids and their friends these holidays.

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Lets Talk About Matcha…

Have you tried Matcha Green Tea? Cooked with it? Or even know what it is?

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This ancient Japanese green tea is an antioxidant powerhouse! This powerful superfood is made from Japanese green tea leaves stone ground into a powder form which makes an even higher amount of health benefits than green tea leaves itself. It supports sustainable energy and weight management, helps control stress levels and boosts immunity which can be helpful in cancer prevention.

Without getting too technical in a nutshell Matcha Green Tea can make you feel more relaxed, vitalise your skin and an overall powerful detox for your body.

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So how do we use it?

There are many ways in which you can include Matcha in your day, easiest way is in your morning smoothies, smoothie bowls, adding it to heated milk to make an evening latte. You can also use it in baking cakes, biscuits, ice-cream and raw desserts.

The first time I’ve experimented in cooking with it I made a raw Matcha Mint Slice and I was definitely pleasantly surprised. It has more of a subtle flavour when mixed in baking but gives this vibrancy of colour that is just divine. The combo with the mint works so well together the possibilities are endless. The Japanese have a lot to say when it comes to health and vitality the figures show for itself. Start enjoying that cup of Matcha Green tea sooner rather than later and you will feel better for it. Makes sure to get an organic high quality ceremonial grade one, which is of highest quality, ask your health specialist at your local health food market for recommendations.

I will be trying a few different recipes with Matcha, some choc Matcha bliss balls may be next!

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Gluten Free Fig & Honey Cake

Fresh figs, Oh how I have missed them, admittedly store-bought are no comparison to my Nonno's homegrown variety but seriously nothing ever is.

I sourced some from my local fruit shop as flying to Sydney might not seem feasible to collect some from his garden though with the price of them in store it was very tempting let me tell you. Not sure if it is just an Italian obsession but these fruits just tantalize the taste buds like no other.

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Perfectly enjoyable on their own, though I did decide why not experiment and make a tea cake with these beauties whilst they are at their best.  We have all used the dried kind before but fresh figs in baking is a whole new ball game, on another level on enjoyment. The sweetness they contribute is perfect when making desserts without added sugar, it gives the sweetness in a natural form. Pairing with another favourable natural sweetener thank god for the bees the purest kind, raw honey of course. They are truly made to go together like mac and cheese, gin and tonic, like bacon and eggs well you get where I am going here.

The cake turned out a treat. I substituted the flours to make it gluten-free and can I just say when I turned it out I was so pleased. This moist teacake  (I hate to use that word but that's the best way to describe it) sweet and delicate, Oh and the  smell of the figs and honey filled the whole kitchen.

I was in fig heaven.

If you are a fig lover this is one cake worth making. Served warm with melted honey drizzled over the top. You can add a dollop of fresh whipped cream or natural yoghurt to top things off.

Enjoy!

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Buttery Crumbly Chocolate Chip Cookies

The most buttery, crumbly cookies you ever did eat. Lunch Box treats never looked so good need I say more!

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Chocolate Chip Cookies

Ingredients

250g butter

1tsp vanilla

1/3 cup coconut sugar

1 egg

2 cups wholemeal spelt flour (brown rice flour for GF)

1 tsp bicarb soda

200g 70% dark choc chips or chocolate broken into chunks

Directions

  1. Preheat oven to 180’C and line a baking tray with baking paper
  2. Beat butter, vanilla, coconut sugar and egg in an electric mixer until light and fluffy
  3. Mix through flour, bicarb soda, and chocolate
  4. Roll mixture into heaped teaspoon size balls
  5. Place balls 2 inches apart and bake for 15 mins
  6. Cool completely on tray store in an air tight container in the pantry

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Birthdays and Chocolate Cake…

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Birthdays are a big deal in my house. Like most children they look forward to the one day it’s all about them and no one else. The hype steadily escalates weeks in advance, their fluttering butterflies of excitement provide a spring in their step which is hard to hide. Crossing off the days on the family calendar and counting down how many sleeps till the big day is all part of the anticipation.

My middle sons 6th birthday was no different I think amplified because six is a big deal! “I am now on two hands Mum”. The next faze in their little lives. Starting school, learning to read and write, beginning to be self organised, tying their shoe laces and making real friendships seem to be all part of this year of turning six! What seems like over night he has grown up to be a big boy,  really not so big as small things seem like the world to them,  like cupcakes for classmates, birthday stickers and chocolate cake with strawberries can make the whole day.

I am certainly not alone when I say that they grow up too quickly, so let them have their special day, love them, hug them and if they want to wear a ninja turtle costume to bed including face mask let them, they are only six once! Recipe below… Continue reading “Birthdays and Chocolate Cake…”