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 Avocado Mousse

Cacao plus Avocado equals amazing

Who would have thought these two ingredients together could be so delicious and flexible... You can enjoy this as a mousse, as an icecream, as an icing on cupcakes, as a slice, or just with a spoon!

Ingredients:

2 avocadoes
70g coconut oil
60g raw cacao
2-3 heaped T honey (to taste)
1/2 vanilla bean (seeds only)

Method:

Put all ingredients in Thermomix and combine 20sec speed 5
Taste and add more honey if you like it sweeter

As a mousse:

Put in a container and store in the fridge - eat with a spoon or use as a spread

As an icing:

Use straight away, put cupcakes in fridge to set, then remove cakes half an hour before serving

 

As an icecream:

Freeze... it will set hard. If you use it within a couple of hours of making, it will still scoop. For longer storage times, remove from the freezer an hour before use.

As a slice:

Prepare a base, spread topping... freeze until set (one hour approx), then slice into portions and freeze each portion ready for use

Nut Base:

150g ground nuts (pecans or walnuts combine well with this dish)
100g dates
Combine and spread on the base of a small lined dish, top with mousse

Cookie Base:

Use Coconut cookie recipe
120g cookies
40g ghee
Chrush cookies and combine with ghee
Spread on the base of a small lined dish, top with mousse

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