Lemon and Coconut Bliss Balls

I am always trying different flavours of bliss balls, as well as experimenting with ones that contain nuts and ones that are nut-free so that Mark can take them to school. Recently, Mum and Dad came to visit and brought with them a big bag of lemons, so I needed to use them up, which is where these Lemon and Coconut Bliss Balls came into play.

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Ordinarily, I would have made these with cashews or almonds, or a combination of the two, but in this case, I wanted these balls to be lunchbox friendly, so I made them with seeds rather than the nuts, which in my opinion, are not as delicious. The nuts seems to add a more smooth and creamy texture than the seeds.

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The flavour combination of lemon and coconut is reminiscent of my childhood – the good old lemon and coconut slice, which, to be honest, one of my favourite parts of this slice being made was licking the condensed milk tin! Delicious! I will still happily enjoy a piece of lemon slice if I come across one, but it is nice to be able to create similar flavours in a way that is much more nutritious for both adults and kids.

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Enjoy xx.

Ingredients:

Make ~25 balls

  • 2/3 cup rolled oats
  • 1/2 cup pumpkin seeds
  • 1/3 cup sunflower seeds
  • 1/3 cup chia seeds
  • 2/3 cup shredded coconut, toasted
  • 12 medjool dates, pitted
  • 1 tbs coconut oil
  • 1 1/2 tsp finely grated lemon zest
  • 1/4 cup lemon juice
  • 1 tsp vanilla bean paste (or vanilla extract) or 1 tsp vanilla protein powder
  • 1/3 cup desiccated coconut, for rolling

Method:

  1. Place oats, seeds and toasted coconut into the bowl of a food processor and blitz until resembles coarse breadcrumbs. Remove from bowl and set aside.
  2. Place dates into food processor and blitz on high until dates break up and then come back together to form a ball.
  3. Place the oats and seeds mix in with the dates and add the coconut oil and lemon zest and blitz on high to break up the ball of dates.
  4. Add the vanilla and lemon juice and blitz again until the mixture comes together and forms a large ball.
  5. Place mixture into a medium sized bowl and refrigerate for 10 minutes.
  6. In the meantime, place desiccated coconut into a small frypan and toast over medium heat until it turns golden brown. This happens quickly, so keep an eye on it.
  7. Remove the mixture from the fridge and take a heaped teaspoon of the mixture, roll into a ball and roll in the coconut. Repeat with remaining mixture.
  8. Refrigerate for up to 1 week or freeze for 2-3 months (they won’t last that long)!

Apple, Blueberry & Coconut Muffins

This is the first time I’ve posted on here in a while. It’s been a busy start to the year and to Mark’s schooling life, and I’m in the very early stages of starting to write my cookbook, so wanting to keep some recipes for that.

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Anyway, here’s another muffin recipe, mainly because you can’t have too many different flavoured muffins.

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When making muffins, I like to make sure they are high in fibre to help with digestion, contain some protein to increase satiety, and some fruit for a good source of vitamins and minerals. I baked these muffins today with the intent to freeze them, ready for school lunches next week….4 are already gone. The rest are in the freezer, so hopefully they last!

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These muffins are made with wholemeal flour and rolled oats, providing the kids (and adults) with and excellent source of low GI carbohydrate and fibre. I had some leftover coconut cream from making butter chicken the night before, apples in the fruit bowl, as well as frozen blueberries in the freezer, which is how these muffins came about.

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The final product was a delicious, fruit filled, moist, nutrition packed muffin, which took about 10 minutes to prepare and about 15 minutes to bake. They are a great option for snacks, kids lunchboxes, work lunches, even as a breakfast muffin.

Enjoy xx

Ingredients:

Makes 18 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 1/3 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 135g butter, melted
  • 1 cup coconut cream
  • 2 tsp vanilla essence
  • 1 apple, skin on, diced
  • 1 cup frozen (or fresh) blueberries

Method:

  1. Preheat oven to 180°C and prepare muffin tray.
  2. Place flour, oats, toasted coconut, sugar, baking powder, baking soda and salt into a large bowl and mix to combine.
  3. Melt butter and allow to cool slightly.
  4. Place eggs, coconut cream, cooled butter and vanilla into a bowl and lightly mix to combine. Add the wet ingredients to the dry ingredients.
  5. Chop the apple and mix into the batter until evenly distributed. Add blueberries and gently mix to combine, without over mixing.
  6. Spoon batter into prepared tin, allocating about 1/3-1/2 cup per muffin.
  7. Bake for 15-20 minutes or until golden brown.
  8. Allow to cool completely then store in an airtight container for 4-5 days, or freeze.

Peach and Blackberry Muffins

We love muffins in this household, and with an array of amazing Summer fruits currently available, it makes the flavours of our muffins new and exciting!

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I bought a whole heap of peaches this week, as they are cheap as chips, with the intention of stewing them. Aaron then took Brian for a walk the other night, and came home with a bucket full of blackberries, from the wild blackberry bushes that we have growing in the reserve not too far from our house, and so these muffins were born.

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Elise, who is now one, is an absolute animal when it comes to eating. She will often eat more that Claire in a day, so I wanted to make these muffins suitable for her, yet still delicious for the rest of the family, so I have kept the sugar to a minimum, but added more blackberries than I might have otherwise.

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The first batch of these I made with the intention of sending the to school with Mark during his first week, but they disappeared within a few days. Luckily, we still had peaches and Aaron picked some more blackberries so I could make some more and perfect the recipe. I have kept this second batch in the freezer and they freeze/defrost really well.

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If blackberries weren’t readily available, fresh or frozen raspberries would work really well. The original muffins I was planning were peach and raspberry until the blackberries appeared on my kitchen bench.

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Enjoy xx.

Ingredients:

Makes 15 muffins

  • 1 3/4 cups wholemeal flour
  • 1 cup rolled oats
  • 1/2 cup shredded coconut, toasted
  • 2 tsp baking powder
  • 1/2 tsp bicarb soda
  • 100g brown sugar
  • 1/2 tsp salt
  • 60g butter, melted
  • 75g coconut oil, melted
  • 2 eggs
  • 1/2 cup natural yoghurt
  • 1 1/2 tsp vanilla essence
  • 1/2 cup milk
  • 1/4 cup lemon juice
  • 1 cup blackberries
  • 2 peaches, 1 diced, 1 sliced for on top of the muffins

Method:

  1. Preheat the oven to 180° and prepare muffin tin.
  2. Place flour, oats, baking powder, bicarb soda, brown sugar and salt into a large bowl and mix to combine.
  3. Melt the butter and coconut oil in the microwave or in a saucepan and allow to cool slightly.
  4. Place the eggs, yoghurt, vanilla, milk and lemon juice into a medium sized bowl and mix to combine.
  5. Add the egg mix to the dry ingredients and mix, then add the melted butter and oil and mix well.
  6. Gently fold in the diced peach and blackberries.
  7. Spoon into prepared muffin tin, top each muffin with a slice of peach, and bake for 15 minutes or until inserted skewer comes out clean.
  8. Remove from the oven and allow to cool slightly before removing muffins from the tin.

Making the perfect lunch box

The perfect lunch box! Does such a thing exist? Of course it does!

The perfect lunchbox is the one that any parent puts together to send with their child to school or kinder. It doesn’t have to be packed full of homemade, raw, organic treats that you have spent the whole weekend trying to prepare even though you hate cooking. All the perfect lunchbox needs to be is food that nourishes your child’s body, provides their brain with enough glucose to concentrate, and adequate fuel to get them through the day.

Yes, I love cooking and I love baking and we always have several home made options on offer at any given time, but I appreciate that not everyone is lucky enough to have the time to prepare such foods, nor do most people enjoy it as much as I do. Plenty of families have 2 working parents, leaving time for dinner and lunch preparation and not a lot else, so I am not suggesting that you spend every spare second in the kitchen, but if you do have a spare half an hour, start by making a batch of picklets or muffins. These all freeze exceptionally well and if you make a double batch, you’ll have a good supply that will last a good 1-2 weeks. If you’re choosing to make some of my muffins or pikelets, choose the ones with berries rather than grated apple or carrot as they are less time consuming.

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What do kids really need at school?

A morning tea for most kids should consist of some form of fruit or vegetable. Whether that’s a whole piece of fruit, cut up fruit or even a fruit cup (in natural juice not syrup), it doesn’t matter. If you kids like veggie sticks by themselves, it’s a great way to get some extra veggies into them. Next, a source of protein to help to keep them going until lunchtime. This can be some hummus, or other, dip, with some wholegrain crackers, some yoghurt or cheese or some roasted chickpeas or fava beans. You can roast your own, or the supermarkets and whole food shops sell them – my kids LOVE them! If your child is at high school, and nuts are allowed, nuts are also a great option. A home baked pikelet, muffin, muesli bar, bliss ball or slice is a great option here as well.

Lunch should consist of 3 main things: Carbohydrates, Protein and Vegetables. A ham, cheese and tomato or cheese and vegemite sandwich on wholegrain bread is a perfectly nutritious option for a quick throw together sandwich. Add in a container of veggie sticks to add in the extra nutrients. If you have a bit more time to prepare and freeze some lunch options, things like fritters, zucchini slice, savoury muffins or sushi are excellent options. If you have some time to prepare lunch fresh, a protein and salad sandwich or wrap is a great option. As long as there is some form of protein (meat, chicken, fish, eggs, cheese or bean/legume), carbohydrate (bread, rice, pasta, other wholegrain or potato) and some vegetables, your child will be set!

Most (primary) schools don’t like nuts being brought to school, which is quite disappointing as so many awesome snack recipes have nuts. However, if I had a child with an anaphylactic reaction to nuts, I would be pleased that such policies exist. As a result of this, I have been trying to adapt some of my nut filled snacks, such as muesli bars and bliss balls, so that they use seeds in place of the nuts. For the most part, they work quite well without the nuts. I will just have to save these nut filled snacks for afternoon tea.

If you’ve made it through this first week or so of school and have been scrounging the back of the pantry for things to fill lunchboxes, then set aside some time this weekend to do some lunchbox preparation. Make a batch of zucchini slice and fritters and pop them in the freezer and lunches will be sorted for the week! Add to this a batch of muffins or nut free muesli bars and snacks are sorted too. All you’ll need to do of a morning is grab some of each of these and a piece of fruit and/or some veggies and you’re set for next week, or longer.

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Hope this provides some inspiration xx.

 

Christmas Pudding Truffles

These little Christmas Pudding Truffles are Christmas in a mouthful. They are one of Aaron’s favourite, mainly because they contain fruit cake, but I have also had people who don’t like fruit cake love these.

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In the lead up to Christmas every year, I like to choose 5 or 6 delicious Christmas treats and bake them. These are for us to enjoy as a family, but also if someone pops round I have something festive to offer, and when we go to Christmas parties I will take a selection as a little thank you. Baked goods are also a great idea for teachers and coaches. In previous years I have also made hampers for family members, but I have 3 kids now, so time is of the essence.

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There are literally only 4 ingredients in these truffles and they are VERY easy to make. If you have a bit more time and like them to look pretty (as I do), you can decorate them with a toothpick and some food colouring. It does take a bit of time, but they look so good when they are done. An alternative to drawing holly and ivy onto every truffle is to use chopped place cherries and mint leaf lollies to give the same effect.

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When topping these with white chocolate, I suggest melting the chocolate and leaving it to thicken up for 5-10 minutes in the fridge. This helps the white chocolate to sit on top of the truffles, as opposed to dripping down the sides. I have made this recipe family friendly and used orange juice, but if children won’t be eating them, I highly recommend using some cointreau or brandy.

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I hope you have some time to give these delicious morsels a go this festive season.

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Enjoy xx

Ingredients:

  • 350g dark fruit cake, crumbled
  • 150g 70% dark chocolate, melted
  • 1/4 cup freshly squeezed orange juice
  • 1-2 tbs Cointreau or brandy (optional – if using use 1-2 tbs less orange juice)
  • 100g white chocolate, melted

Method:

  1. Place the crumbled fruit cake into a large bowl
  2. Add the melted chocolate, orange juice and alcohol (if using) and mix with a wooden spoon until it comes together.
  3. Roll into balls the size of a ping pong ball. Refrigerate for at least 1 hour or until firm.
  4. When ready to top these truffles, place the white chocolate into a microwavable bowl and heat on high for 1 minute. Remove from the microwave and stir. Microwave for a further 30 seconds if needed, and continue until just melted.
  5. Place in the fridge for 5-10 minutes to thicken up.
  6. Remove truffles and chocolate from the fridge and top each truffle with ~ 1/4 tsp of white chocolate. Once all truffles are topped, return to the fridge for 10-15 minutes.
  7. Using a toothpick and some red and green food colouring, draw some holly and ivy on each truffle.
  8. Store in the fridge in an airtight container or in the freezer.

Speculaas Reindeer Biscuits

Since receiving the Sweet cookbook from Ottolenghi for my birthday 12 months ago, I have been systematically working my way through a lot of the recipes. All, which have been delicious. There are several recipes in there that are definitely more Christmassy than others, so I have been waiting to try some of them until this joyous time of year. One of these recipes is the Speculaas Biscuits on page 37.

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Speculaas biscuits are a Dutch spiced shortbread, which are traditionally baked for St Nicholas Day (6th December) in the Netherlands, which marks the start of the festive season. It is quite fitting that these biscuits were the first of my Christmas baking for this year, and I made them on the 3rd of December, so a little early (I was not aware of the origin of the biscuit when I made them). These biscuits are reminiscent of gingerbread, yet a different spice flavour and more crispy.

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I have made a few alterations to the original recipe, including replacing rum or brandy with lemon juice and omitting the flaked almonds from on top.

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I have ordered a patterned rolling pin, which I was hoping would arrive in time for my Christmas baking, but sadly, no rolling pin yet. So, the kids helped me decide upon the reindeer for these biscuits. The other choices were stars, bells and Christmas trees. I think the reindeer were a good choice.

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These biscuits are great with a cuppa and great as a gift. I only cooked half the batch when I made them and froze the rest of the cut out reindeers as I knew we wouldn’t get through that many biscuits in a week or so. It also means that the week before Christmas I can pull the frozen ones out and pop them in the oven so we’ll have fresh biscuits ready for any social events we will have in that week.

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Enjoy xx.

Ingredients:

  • 450g plain flour
  • 1 tbs baking powder
  • 3/4 tbs ground cinnamon
  • 3/4 tbs star anise, ground
  • 1/2 tsp white pepper
  • 1/2 tsp ground ginger
  • 1/2 tsp ground coriander
  • 3/4 tsp ground cardamom
  • 1/4 tsp grond nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp salt
  • 250g unsalted butter
  • 330g brown sugar
  • 50ml lemon juice

Method:

  1. Sift the flour, baking powder and spices and salt into a medium bowl and set aside.
  2. Using a stand mixer, beat the butter and sugar on medium speed for 3-4 minutes until the mixture is light and fluffy. Add the lemon juice and beat until combined. Add the dry ingredients and mix until it all comes together. The dough will be quite dry.
  3. Divide the dough into 2 pieces and wrap in plastic wrap, form into a disc, and refrigerate for at least 30 minutes or until firm.
  4. When ready to bake, preheat the oven to 200°C and line a baking tray with baking paper.
  5. Remove dough from the refrigerator and roll out on a lightly floured surface to about 0.5cm thick. Using a large reindeer cutter (or cutter of your choice), cut out the biscuits and place them on the baking tray. They won’t rise much, but ensure you leave at least 1cm between biscuits. Continue rolling and cutting with remaining dough.
  6. Bake for 10-12 minutes or until golden brown. Remove from the oven and allow to cool slightly on the tray before moving to a wire rack to cool completely.
  7. Store in an airtight container at room temperature for 1 week.

Gingerbread Cinnamon Scrolls

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With Christmas fast approaching and our house desperately needing some more snacks, I decided to add a bit of festivity to my usual cinnamon scroll recipe, and they were a hit!

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Christmas really is the most wonderful time of the year. The magic, the carols, the festivities, the catch ups and the food! Every year, I make a list of Christmas goodies to bake for us to enjoy at home and share with family and friends. When it comes to baking, spices, especially gingerbread spices, added to anything, really give off the feel of Christmas, which by the way, I love! This simple addition, really lifted these scrolls and I think they may become a regular on my baking list.

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These Gingerbread Cinnamon Scrolls, just like the plain cinnamon scrolls, are super easy to make and make an excellent lunchbox or after school snack, and are freezer friendly. Whenever I make a batch, we all have one and then the rest go straight into an airtight container and into the freezer. This means that they can be popped straight into kids lunch boxes and defrosted by lunchtime, as well as helping to keep everything cool. Or, if you’re at home, 10 seconds in the microwave is all it needs.

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My kids love scrolls (as do I!). I have made several different flavours over the 12+ months that I have been making these for and everytime, they are all gone within a week. If you’re yet to try them, I highly recommend these ones as a starting point!

Enjoy xx

Ingredients:

  • 2 cups SR flour
  • 90g butter
  • 2/3 cup milk
  • 1/2 cup currants
  • 1 tsp spice mix (see below)

Filling:

  • 3 tbs butter, softened
  • 2 tbs golden syrup
  • 1 1/2 tbs spice mix (see below)

Spice Mix:

  • 1 1/2 tsp ground cinnamon
  • 1 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice

Glaze:

  • 1 cup icing sugar
  • 1 tsp spice mix
  • 1-2 tbs boiling water

Method:

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Place flour, spice mix and butter into a food processor and process on medium speed until the mixture resembles breadcrumbs. Add currants and milk and process for 1-2 minutes until it forms a ball.
  3. Lightly flour bench top and tip out the dough. Roll the dough out to about a 45cm x 30cm rectangle or until the dough is about 0.5cm thick.
  4. Mix the softened butter and golden syrup until it forms a paste. Spread over the dough.
  5. Sprinkle the spice mix over the butter, leaving about a 1cm edge on the long side for rolling.
  6. To roll the dough, start at the long edge and roll tightly away from you.
  7. Cut into 1.5-2cm scrolls, and place onto prepared tray, leaving room to rise.
  8. Bake for 15-20 minutes or until lightly golden.
  9. Remove from the oven and leave to sit for 5 minutes.
  10. While the scrolls are resting, prepare the glaze by mixing the icing sugar, golden syrup, spice mix and water into a small bowl. The glaze should be quite runny, so add more water if needed.
  11. Drizzle the glaze over the scrolls and enjoy warm or store in an airtight container for a few days or freeze.