muesli

add that crunch back in...

Ingredients

1C Buckwheat Flakes
1C Macadamia Nuts
1C Shredded Coconut
1C Coconut Flakes
1/2C Sunflower seeds
1/2C Goji berries
1/2C honey
1/2C coconut oil

Method

Roughly chop macadamia nuts (in Thermomix - pulse 2-3 times)
Put all dry ingredients into a large bowl and add the nuts

Melt honey and coconut oil
Pour into the dry ingredients and combine with a wooden spoon until everything is coated

Place in a lined baking dish and bake 180 degrees for approx. 15-20 minutes until golden
Stirring occasionally

Allow to cool in the dish, then crumble up using a wooden spoon
Store in an airtight container in the pantry

Perfect on top of your coconut yoghurt for a filling breakfast or snack on the go...

Passionfruit Curd

Perfect on pancakes or with coconut yoghurt

Ingredients

2 eggs
80g honey
3 passionfruits
60g ghee

Method

Insert the butterfly into Thermomix bowl
Add all ingredients in the bowl
Cook 8 minutes, 80 degrees, speed 3

Pour into a container and allow to cool. Store in fridge

Coconut Yoghurt

Smooth and Creamy Yoghurt, no dairy!

The gelatin in this recipe does two things: it sets the yoghurt and it gives you a smooth and creamy mouth feel

Ingredients

800ml coconut milk
(I use AYAM brand: 3 x 270ml tins
or 2 x 400ml tins)
2t  honey
1 1/2t gelatin*
1/32t yoghurt starter**
1/32t probiotic culture**

Method

Add coconut milk, honey and gelatin to Thermomix bowl
Heat until gelatin dissolves, 5 minutes, 80 degrees, speed 3

Allow to cool until around 37 degrees (about 5 minutes)
Add yoghurt starter and probiotic, mix 30 seconds, speed 3

Pour into containers and leave in yoghurt machine for 24 hours

When done, it will still be liquid and will have separated. Shake well, then refridgerate for 8 hours or until set.



When set it will look firm. All it needs is a quick stir with a spoon until smooth. Now you can use as is, or flavour with homemade jam or fruit puree. My favourite combination is with passionfruit curd.





*Gelatin - make sure you use a good quality gelatin

You can vary the amount of gelatin to vary the thickness of the yoghurt
pouring yoghurt - 1t
normal thickness - 1.5t
thick greek style - 2t

I find 1.5t enough. Coconut sets when cold, so you will find the yoghurt will firm up just from being cold.

**Yoghurt Starter

I use the dairy free culture from www.greenlivingaustralia.com.au as well as their probiotic. You can use a probiotic like Polybac 8 too (or whatever you have in your fridge).

Note: To measure such small amounts, grab a set of tiny measuring spoons from Green Living Australia when purchasing your cultures



Perfect to use with Squeeze 'ums... fill up the small 80ml for school lunchboxes or 200ml for a snack for mum

Pumpkin Soup

Delicious and Creamy... eat as is, or with some shredded chicken

This soup is light but filling as it has lots of healing fats and broth...

Ingredients:

1/4C duck fat
1/4C ghee
1/2 butternut pumpkin
2C broth

Method:

Peel and chop pumpkin and put in a pot with the fat and ghee
Stir on medium heat as the fats melt
Once melted, simmer for 10 minutes
Add the broth and cook until pumpkin is soft
Puree in the Thermomix for 20 seconds Speed 8







To Serve,
simply drink from a cup with a dollop of yoghurt or top with shredded chicken, some crispy kale and toasted nuts





Crispy Kale - toss some finely sliced kale in coconut oil and fry until crispy
Toasted Nuts - chop some walnuts and stir over medium heat until golden and crunchy

Gingerbread cookies

Chewy spicy and lovely...

Ingredients:

1 1/2C fine almond meal
1/2C honey
3T coconut oil
1T ghee
1/4t mixed spice
1/4t ground ginger
1/4t salt
1/4t bicarb soda

Method:

Warm honey, oil and ghee in a small pot
Combine all dry ingredients in a large mixing bowl
Add melted liquids and stir until combined with a wooden spoon

Roll into small balls and place on a lined baking tray with space between to allow for spreading (they double in size)
Press flat with either your hand or a damp cup

Bake 180 degrees for 15 minutes until lightly golden... watch carefully as the honey cooks quickly

Cool on the trays (they will harden on cooling)



If you store in the pantry, they will remain chewy... If in the freezer, they are super crunchy

To flatten cookies, use a flat measuring cup... dip in water and press gently but firmly on cookie ball... carefully lift off cup... then repeat for remaining cookies

White Sauce

Creamy Cauliflower...

Use this white sauce as a soup or for lasagne or just a dollop on top of some baked salmon...

Ingredients:

half a head of cauliflower
3 heaped T duck fat
3 heaped T ghee
1C broth (lamb or chicken)

Method:

Cut off all the fibrous parts of the cauliflower
Place the florets into your pot with the fat and ghee
Cook over medium heat, stirring as the fat melts... combine it all together
Reduce to a low heat, place lid on pot and cook for 10-15 minutes... stirring occasionally
Add the broth once the cauliflower has started to soften
Replace the lid and cook until very soft

Pour mix into your Thermomix, blend 20 seconds speed 8
Add salt and pepper to taste, combine10 seconds speed 4




This is very thick, just right for a white sauce for lasagne or to dollop... If you want to use it for a thinner soup, add another cup of broth.

Sunflower Seed Cookies

A nut free lunch box filler...

Cookies before baking...

 

Ingredients:

1C sunflower seeds
30g ghee
1T raisins
1t cinnamon

Method:

Pulverise sunflower seeds in your Thermomix, 10sec speed 9
Add remaining ingredients and process 15sec speed 4








Roll into balls and flatten with your hand or the back of a flat measuring cup
**If the cup sticks to the cookie, cover the rolled ball with baking paper then press lightly with the cup... remove paper and repeat with remaining cookies

Bake 180 degrees for 10 minutes until lightly golden
Cool on tray

Store in freezer for a crisp snack... can store in the pantry as well

Almond Bread

Lovely and light... satisfies my craving for cake and bread

This makes a very small quantity and a thin slice. I use a small dish 18x12cm. It works well doubled.

Ingredients:

1/2C activated almonds
1T coconut flour
1T honey
1/4t bicarb soda
2 eggs

 

Method:

Using your Thermomix, Process almonds until they are almost a paste 30sec speed 8
Add honey, 10sec speed 4
Add eggs, 20sec speed 4
Add flour, 10sec speed 4

Pour into lined baking dish (don't be alarmed it should be runny)
Bake 180 degrees for 20 minutes until golden
Lift out of tin and cool on rack

Slice and freeze in portions if desired.

Chocolate Cupcakes

Chocolate Coconut Cakes

These taste like chocolate cakes to me, but if you don't eat a lot of coconut, they will taste like a lamington

 

Ingredients:

5 eggs
130g honey
1/2C coconut oil
3T coconut flour
1/4C raw cacao
1/2t bicarb soda
pinch salt

Method:

Put all ingredients into your Thermomix bowl and combine 20sec speed 5

Do not be alarmed that this is indeed a very runny batter... if it was normal gluten free flour it would never work, but coconut flour absorbs A LOT of liquid, so it will all be ok when baked...

Pour into patty cases (half fill)

Bake for 15 mins 180 degrees celcius until puffed and when pressed gently in the centre, they spring back

Remove from the muffin tray and cool on racks



Once cool you can ice with chocolate avocado mousse and top with coconut or just serve warm with icecream and chocolate sauce

Coconut Cookies

Crunchy Cookies...

these remind me of the cookies in the big biscuit tins my parents would receive at Christmas

 

Ingredients:

70g ghee

30g coconut oil

55g honey

1/2 vanilla bean (seeds only)

1T dessicated coconut

1/2C tapioca starch

1/2C hulled millet

1/2C buckwheat kernals

1/4t bicarb soda

 

 

Method:

Grind millet and buckwheat in Thermomix for 130sec speed 9

Add remaining ingredients and combine 15sec speed 4

Scrape down if necessary and mix 10sec speed 4

 

Roll into balls and press lightly with a fork

OR use a cookie press

 

Bake 180 degrees for 15 minutes until lightly golden

Honey burns quickly so please check often... if you have a very hot oven, reduce temp to 160

 

Store in an airtight container in pantry

Measurements

When doing recipes here are the abbreviations:

C = Cup
T = Tablespoon
t = teaspoon


1C = 250ml
1T = 15ml
1t = 5ml