Gluten Free Jaffa Brownies

These delicious Brownies are super high in protein as the main ingredient is… Red Kidney Beans! You would never guess it though, such tasty wee bites that are gluten free, refined sugar free and if you omit the butter – dairy free. The perfect sweet addition in the school lunch box or after dinner treat x

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You will need:
1/2  Tin of Organic Red Kidney Beans – Approx 3/4 Cup
1 Free Range Egg
2 Tbsp Olive Oil – Generally you don’t use a strong tasting oil in baking however these brownies are so rich you wont taste it
1Tbsp Water
1/2 Cup Organic Coconut Sugar
1/4 Cup Dark Cocoa Powder
1/4 Cup Ground Almonds
1 Tbsp Butter
2 tsp Ground Cacao Nibs – Optional
3/4 tsp Organic Vanilla Bean Paste
1/2 tsp GlutenFree Baking Powder
1/2 tsp Baking Soda Zest of Half an Orange – Preferably Organic
1-2 Tbsp Juice from the Orange – Depending on how much you like Jaffa flavour!

First up Preheat oven to 180°c and line a brownie/slice tin with baking paper.
Put your Beans in a mini chopper or food processor and blitz into a paste. At this point add your Egg, Oil and Water and blitz in 3 second bursts until combined. Finally add your remaining ingredients and process until well combined, you may need to stop and scrape down the sides of the bowl with a spoon to help things along.
Pour Mixture into your lined tin, spread the top out evenly and into the centre of the oven it goes for 15 minutes.
Lick processor bowl and spoon

Once it is cooked remove from oven but leave in the tin to cool for 10 minutes. Dust with extra Dark Cocoa Powder and cut into squares. Store it in an air tight container for up to 4 days.

If you prefer you can double the recipe for a thicker brownie, just double the cooking time.

Winner Winner Taco Dinner!

Our household is a bit under the weather at the moment, so after some warming nourishing soup last night something a bit spicy and tangy was needed for tonights dinner. What better than a platter where everyone can assemble their own combo and then pick it up and eat!

Shredded Pork Tacos with Homemade Corn Tortillas and Cashew Nut Cream + Extras

And its all gluten free, refined sugar free and if you just stick with Cashew Nut Cream with no grated cheese, Dairy Free!

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First up for the Shredded Pork you will need:
1KG Pork Loin Roast – FreeFarmed (This will give you enough to freeze half of the end mixture, or you could use 500gm of Stewing Pork)
1 Tin of Organic Tomatoes
2 Garlic Cloves – Crushed/Peeled/Diced
1Tbsp Minced Chili or 1 fresh Red Chili or 1tsp Chili Powder
1Tbsp Dried Coriander or Half a bunch of Fresh Coriander Chopped
1Tbsp Cumin
1tsp Ground Coriander
1tsp Dried Parsley
1tsp Smoked Paprika
1tsp White Pepper
A few good grinds of salt, do as many grinds as you normally would then add an extra 2 grinds
1/2Tbsp Organic Honey (Optional)

Trim the Pork of its Rind (You could freeze this to do extra crackling for your next Sunday Roast!) and put in your slow cooker and pour over the tomatoes. Add the remaining ingredients except Honey and mix to combine. Make sure to cover the Pork with tomatoes so it doesn’t dry out.
Cook on high for 4-5 hours. After this it should be able to be completely shredded with 2 forks. Then add the honey if you’re using it and give it all a good mix. Then put your slow cooker on Low or Keep Warm while you prepare the other ingredients. That way the pork will have a chance to absorb all the sauce and thicken up.

Why add honey?
Adding Honey is totally optional but it is common practice to add a sweet component when using tinned tomatoes to counteract their sometimes acidic taste. It is also interesting to note that in the most popular brand of Taco seasoning available at the supermarket, the 2nd main ingredient is Sugar making up almost 50% of the sachet.

The Cashew Nut Cream recipe is from Petite Kitchen, although I have omitted the vinegar this time and added Lime Juice instead of Lemon as I was quartering Limes anyway and I think it just ties it all in together.

Homemade Corn Tortillas
All you need for these is…
1Cup Ground Cornmeal Flour – I use Healtheries Ground Cornmeal Flour
3/4Cup Hot Water – approximately
1tsp Salt

In a bowl, slowly mix in your hot water with the Cornmeal Flour and salt using a rubber spatula or similar. Give it a quick knead with your hands – it shouldn’t stick to your hands or the bowl, if it does you may need to add more Cornmeal or if it is crumbly you may need to add more water.
Cover and leave somewhere warm for 30 minutes, I left mine by the fire…

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After 30 minutes divide into 6 smaller portions and roll each into a ball…

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Then take one ball and place it on a piece of baking paper. Cover with another piece of baking paper, squash  down with your hand and then roll out with a rolling pin…

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Finally peel the top layer of baking paper off and invert dough into a very lightly oiled pan that is on medium/high heat. Fry for a minute or 2 until edges begin to brown then flip and fry on other side for 30 seconds or so. Stack cooked tortillas on a plate covered with a damp cloth – This will steam them while you are cooking the remainder, making them more pliable.

Now for the extras:
We added Tinned Organic Black Beans, Grated Cheese, Sliced Red Onion, Red Capsicum, Carrot, Green Cabbage (I would have preferred Red but our lovely small town supermarket was out of Red Cabbage Halves) and a squeeze of Lime over it all is essential!! Followed by a drizzle of Cashew Nut Cream. You could also add some sliced Avocado, Tomato Salsa, Jalapeños or y’know whatever you like!

Hope you enjoy!!

Chocolate Mint Slice

This recipe was adapted from here, a lovely friend from round the corner put me onto it.

A Rich Choc Mint Slice that’s gluten free with no refined sugar!
So minty. So chocolatey. So good.

Firstly for the Choc base you will need:
1/4C Dark Cocoa Powder or Cacao Powder
1/4C Butter
1/4C Ground Almonds
2Tbsp Organic Honey
1/2tsp Organic Vanilla Bean Paste
1/4tsp Natural Peppermint Extract pinch of salt

Mix everything in a saucepan over low heat until melted and well combined. Then pour into a loaf tin that is lined with baking paper and keep in the freezer while prepping the next layer.

Now for the Mint Cream Layer!  You will need:
1 Ripe Avocado
1/4C Coconut Oil or Butter
A splash Lemon Juice to stop the Avocado from browning
1/2tsp Organic Vanilla Bean Paste
3/4tsp Natural Peppermint Extract
2Tbsp Organic Honey
Pinch of Rock Salt

Put all the ingredients into a mini chopper or food processor and blend until smooth and combined. Taste and adjust the Peppermint and Honey if you wish.
Spread the Mint Cream layer over the Choc Base and top with some melted Chocolate (totally optional) I used Richfield’s Sugar Free Chocolate.
Put in the freezer to set. I think its best kept in the freezer although the addition of Almonds in the base should keep it together somewhat and Mr 7 has a piece in his lunch box today so let’s see how that goes!

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You can make this Dairy Free by replacing butter with coconut oil.

A note about Honey
I use Local Organic Honey from just a couple of kms down the Road (I’m pretty lucky and I know this is not always possible) You should always try to source the most local Honey you can, perhaps there is a local farmers market nearby or someone may know of a nearby Apiary. If you consume local Honey it can help reduce or even eliminate Hayfever symptoms as you are exposing yourself to pollens that are in your local area.

Best Ever Baked Bean Lunch

Much has happened in the week since my last post! After a few days of no sugar, the weekend and a rugby game loomed. We thought after being so good we could enjoy a few drinks after our fish n chip dinner while we watched the game. Alas our bodies disagreed!
Husbean was the first casualty and I felt somewhat annoyed that he had to go to bed so early on his night off. It wasn’t until later, when I was in bed devouring delicious recipes in my head on my tablet that I too got an awful sore tum. Man what an effect sugar must have in our bodies! Anywho apart from that its been a good few weeks of enjoying delicious wholesome meals and avoiding refined sugar at all costs! For the latest rugby game we had a lovely visitor from the big city staying with us for some fun and fresh air and our Wholemeal Apricot Chicken Pizza, a quick shredded coleslaw and some amazing Spicy Wedges from My Darling Lemon Thyme were devoured followed by a long night of too many drinks and too much singing….

                              The Best Baked Bean Lunch. Ever.

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You will need:
Dried or Tinned beans – I used 1 tin of Butter Beans And 1 tin of Red Kidney Beans as our lovely small town supermarket didn’t have any Cannellini Beans and its 30km to the big town and even further to the big city!
A good knob of Butter
1 Celery Stalk – Chopped
1 Carrot – Chopped
2 Large Garlic Cloves
1 Small Red Onion – Quartered
3 Rashers of Streaky Bacon (Preferably FreeFarmed and Sugar Free) – Diced
1 Tin Organic Tomatoes
1 Tbsp Worcestershire Sauce OR Balsamic Vinegar
1 tsp Tomato Paste
1 tsp Dijon Mustard
1 tsp Honey
1 pinch each of Dried Thyme and Parsley
A good grind of Salt and Pepper

First off put your carrot, red onion, garlic and celery in a mini chopper or food processor until blitzed into a paste. You want to fry this in a saucepan with the butter (much like you do with curry paste) once fragrant, add your diced bacon and cook until half done.
Next add the remaining ingredients and stir until thickened and beans and bacon are cooked. Taste and adjust seasonings if that is what you fancy.
A perfect winter lunch by the fire, top with grated cheese and some crusty bread X

Children love Nachos!

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Mmm Nachos, this is Mr 7s favourite meal! Another quick throw together for the weekend. Feel free to sub the Pork for Chicken or Beef or an extra variety of beans if you want to make it vegetarian. 

You will need:

1 Onion – finally diced, 2 Garlic Cloves – peeled and sliced, 1 Free Range Pork Fillet approx 500gm – cut into small cubes, 1Tbsp Cumin, 1tsp Ground Coriander, 1tsp Chilli Powder, 1Tbsp dried oregano, 1Tbsp dried parsley, 1 Green Capsicum – diced, 1 tin of Organic Black Beans, 1 tin of Organic Tomatoes. Extras – Plain Corn Chips (In NZ there are a couple of different brands of organic corn chips including the Blue Rounds! I used plain, the ingredients were: corn, oil, salt) Sour Cream, Grated Cheese, Avocado , Jalapeños, Chopped Lettuce…

First up sweat your onions and garlic in an oiled pan along with all the herbs, spices and a nice big crack of salt and pepper. When they are softened but not fully cooked add in the Pork and stir to combine with the spiced onions. At this point you can add your capsicum, drained and rinsed beans and your tomatoes. Its now that you can add some Jalapeños if thats your thing! Cook on high until bubbling, give it a couple of stirs and then turn down to a simmer until thickened. 

Serve with any extras or maybe just a salad. You could also use this mix for tacos, enchiladas, lettuce cups or y’know, Nachos!

PS. Sorry my photos are always poor quality, to be honest I’m just so eager to eat, rather than trying to take a nice photo of something that smells so goood ha!
X

Leftovers Pasta

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So let me guess… Your eyes were bigger than your belly, you made more soup than you could eat and now you’re swimming in leftovers?
I understand
This is a super quick and delicious pasta recipe, great to throw together at the end of a long day.

You will need:
Leftover Slow Cooker Thai Pumpkin Soup – fresh or frozen around 3/4 Cup
Around 2Tbsp leftover Cashew Nut Cheese – Optional
Around 4Tbsp Sour Cream/Natural Yoghurt – to thin out your leftover soup
1/2 Cup of Grated Cheese
1/2 Brown Onion – Diced
2 Cups of Wholemeal Macaroni Elbows
1/2 Free Range Chicken Breast, Sliced – Optional

First things first…
Add your pasta to a pot of boiling salted water with a little olive oil and cook until al dente. In a cast iron pan or similar add a knob of butter and sweat your onions until softened, then add your Chicken (if using) and cook until, well y’know, cooked!
While this is happening mix the soup, cashew nut cheese, grated cheese and sour cream in a jug, season well and add to the pan of onions and chicken. Stir to combine and leave until heated through. By now your pasta should be ready, drain all but a little of the cooking water. Add that into the pan of pumpkiny-cheesy-goodness, mix it all together and enjoy
Because of the pumpkin soup the colour will resemble american Mac n cheese, but you can be happy chowing this down with the knowledge its full of pumpkin and carrot, you can always add a salad on the side too x

Apricot Chicken Wholemeal Pizza

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This is the Best.Pizza.Ever.
A 100% wholemeal base made without refined sugar! It is topped with homemade pizza sauce, free range chicken breast, cashew nut cheese, dried apricots, sunflower & pumpkin seeds, red onion, green capsicum, a little grated colby and homemade spicy apricot sauce. That is a long list of deliciousness raaaa!

First things first – Wholemeal pizza dough for your bread maker
You will need:
290ml water – lukewarm
3Tbsp Olive oil
1tsp Organic honey
1/2tsp Salt
2 1/2 Cups of Wholemeal flour – preferably organic
2 1/2tsp Yeast

Put the ingredients into your breadmaker pan in the order specified by your booklet and use the dough setting.
Once the breadmaker has done its thing, heavily flour a baking tray (the mixture is going to seem quite runny/goopy) and grab half the dough from the machine and place on your floured board. Sprinkle enough flour on top of your dough to allow you to roll it into a pizza shape without sticking to your rolling pin (we prefer ours quite thin) You might have to use a lot!

Now time for the toppings!
For your homemade Pizza Sauce you want to add 1/2Cup of tomato puree to a saucepan along with 1 garlic clove peeled/crushed/sliced, a good crack of rock salt, a pinch each of dried parsley and oregano and a couple of shakes of smoked paprika. Simmer while stirring until thickened.

Now add:
1 free range chicken breast cooked and sliced
1/2 red onion – diced
1/2 green capsicum – sliced
A couple of dried apricots – sliced
A handful of sunflower and pumpkin seeds
A handful of grated cheese – preferably organic
A few dollops of Cashew Nut Cheese – I used this recipe here from Petite Kitchen but added slightly less water and let it thicken for half an hour before using
A nice big swirl of Spicy Apricot Sauce – the sauce recipe is from the good old Edmonds cookbook but it does contain sugar (my bottle is left over from before our sugarfree days, sigh) just in case you’re not from New Zealand, everyone here has a trusty Edmonds cookbook. Everyone.

Add anything else you like and in the oven at 180°c for 15-20 minutes it goes.

You’re Welcome x