Gourmet Vege Patties

I make this recipe a lot at home and the kids love it. Its quick and easy, healthy and nutritious and of course Delicious. This recipe freezes well if made in advance for an easy mid week dinner. I've used this recipe to make a loaf, but i find that the patties are better as it allows more of a crust on the outside and that is the best bit. I've also used this recipe in place of meatballs and it works perfectly as part of a cocktail dinner or kids birthday party.  I'm excited to share this recipe and i hope your excited to give it a go.

Ingredients:

• 2 slices semi frozen sprouted bread (or a heavy seeded bread will work also)
• 3 cloves garlic
• 2 carrots (skin on)
• 1 zucchini
• 1 celery sticks
• 2 eggs
• 1 cup sunflower seeds
• 1/2 cup Pepita's
• 1/2 cup pine nuts
• 1/4 cup sesame seeds
• 1 tsp cinnamon
• 2 tsp mixed spice
• 1 tbsp Tamari (wheat free soy)
• 1 tsp salt

What To Do:

• Crush and chop garlic finely. Roughly chop semi frozen bread in to cubes and place in food processor along with garlic. Pulse until it resembles course bread crumbs. Place as side in a clean bowl. Finely chop celery and grate both carrots and zucchini. Place in food processor long with eggs and blend until well combined. Add to bowl with bread. Next process all nuts until well chopped. Combine remaining ingredients along with bread and veges back in to food processor and blend until well combined. Place approximately 1/4 - 1/2 cup of mix on to lined baking tray, and sprinkle with extra sesame seeds. Bake in a hot oven 200-220 degrees for approx 20-30 min or until golden brown and well set. Enjoy patties with relish or sweet chilly sauce yummmo!!!

Garlic and Sesame Brown Rice Crackers

This recipe came about after a request from one of my followers. After many trials over the past few weeks, we have success. No more opening a packet of crackers laced with salt, sugar, artificial this and artificial that. Don't forget about the crackers containing preservatives and what ever they use to keep them "FRESH" with a shelf life of, hmmmm, 12 months, I could go on. Not any more because this recipe is dead easy. From start to finish 50 crackers in less than an hour. These crackers are predominately to be served with something savoury, but also great with honey. This recipe can be multiplied so you can bake as you need. The dough will store in the fridge for a few days, just bring back to room temperature before rolling and baking.

Ingredients:

• 1 Cup Cooked Brown Rice
• 1 Cup Brown Rice Flour
• 1/4 cup Flax Seeds
• 1/4 cup Sesame Seeds
• 1/4 cup Olive Oil
• 1 tsp Himalayan Salt
• 1/4 cup Water (1 tbsp if required)
• 1 Clove Garlic
• 1 tbsp Savoury Yeast Flakes
• extra 1/2 tsp Himalayan Salt.

What To Do:

• Finely chop garlic combine with all other ingredients into a food processor until dough comes together. Use extra flour on chopping board or kitchen bench until it comes together in a ball of dough. Either roll out between 2 pieces of baking paper until 0.5 cm thick and cut out in shapes, strips or circles until all dough is used. Or alternatively roll out in to a thick sausage and slice crackers to desired thickness.
• Place crackers close together on lined baking trays and drizzel with extra olive oil or use olive oil spray combine  savoury yeast flakes with extra salt and sprinkle evenly over crackers. Bake in a moderate oven (180 degrees) for 30 min rotating in the oven often. Flip crackers and bake for a further 5-10 min or until golden.

Raw Chocolate Crackle Slice

I hope you all like coconut because here is another sweet coconut recipe. This one came about one afternoon when i was scourging through my cupboard looking for desert ingredients to make something wholesome and delicious for desert. When creating this desert I didn’t think it was going to be so good and I didn’t measure or write anything down, oops. This recipe has been trailed and tested a few times so don’t worry, it should work for you. Part of the reason for this blog is to write all of my creations down as I go, even if they don’t become famous and end up here, that way they can be recreated and enjoyed. This recipe is rich and really reminded me, in both taste and texture, of my childhood chocolate crackles. My version however is far better for you. You could also place 1 tblsp of the combined topping ingredients in patty pan cases for kids party’s and recreate the famous chocolate crackle. But shhhhhhh don’t tell the kids (and adults) it’s good for them. Enjoy everyone.

INGREDIENTS:

Base:

• ½ cup Raw Walnuts,
• ½ cup Raw Almonds,
• ½ cup Macadamia Nuts,
• 6 Fresh Meejol Dates (or other),

Topping:

• 1 cup Coconut,
• ½ cup Coconut Oil,
• ½ cup Raw Cacao Powder,
• 1-2 tblsp Maple Syrup,
• 1 cup Pitted Dates,

WHAT TO DO:

• In a food processor/blender process all ingredients for the base until it resembles bread crumbs but holds together. Add a little water if it is not holding together. Press in to spring form cake tin or a lined square slice tin. Refrigerate for 20 minutes Again in a food processor blend all of the topping ingredients together until smooth. Do not over blend otherwise the coconut oil will separate from the other ingredients. Smooth evenly over base and allow to set in the refrigerator. This should only take 1 hour.

ENJOY!!!

Coconut Banana French Toast

When i ask my children what they want for brecky they always say pancakes. In reality they may have a pancake brecky once a week, usually on the weekend. But since creating this recipe now when i ask them if they want pancakes, they say, "i want the bread pancakes". Although this recipe has been a little overkilled, it is still the most amazing quick and easy brecky and Marc and the kids love it. Who serves up their kids or themselves the same old breky??? Toast?? Oats?? Sugary cereal??? Mix it up, give this one a go this weekend!!! This recipe is best with slightly stale sourdough maybe use it a day or 2 after buying.

 

Ingredients:

• ½ Loaf of sour-dough sliced 1cm thick,
• ¾ Cup of Rice milk,
• 1 tbsp Maple syrup or other natural sweetener,
• ½ cup coconut,
• 1 ripe banana,
• 1 tsp cinnamon,
• 1 free range egg,

What To Do:

• Combine milk, maple syrup, coconut, banana, cinnamon and egg in a blender/food processor and blend until smooth. Pour liquid over bread and allow to absorb for at least 30min (or overnight if time permits). In a flat pan heat 1 tsp coconut oil on medium heat place bread in to pan (2 or 3 at a time depending on the size of your pan) for approximately 3 min or until golden. Flip and brown the other side for the same time. Serve 2 slices per serve drizzled with maple syrup and coconut nut mix.

• COCONUT NUT MIX

This is great to serve with porridge, pancakes, fruit salad or even a salad.

Ingredients:

• 1/2 cup almonds,
• 1/2 cup coconut,
• 1/2 cup pitted dates,
• 1 whole apple (use skin and core),

What To Do:

• Pulse all ingredients in a blender/food processor until roughly chopped. Store in refrigerator for up to 1 week.

Coconut Cake With Chocolate Icing

Well here it is, the longgggg awaited coconut cake recipe. I have chosen this to be my very 1st post for my blog, as this recipe has been a total hit over the past few weeks at our house. Its moist, rich, decadent and totally guilt free. When i asked my 4 year old to give it a score out of 10 he gave it an 11, so give it a go and let me know how you go. happy baking everyone!!!

INGREDIENTS:

• 1 400ml can Coconut cream (1 cup for cake),
• 2 Free range Eggs,
• ½ Cup Maple Syrup,
• 1 tsp. Vanilla extract,
• 1 Cup brown rice Flour,
• 1 Cup Almond Meal,
• ½ Cup desiccated coconut,
• 1 ½ tsp. Baking powder
• Oil spray,

WHAT TO DO:

• Preheat oven to 170 degrees. Spray tin liberally with oil spray.Combine all wet ingredients in a bowl and mix until well combined. Stir through dry ingredients. Pour into prepared rectangle flan or round cake spring form tin and bake for 20-25 min or until set and golden.

ICING:

• 1 cup pitted Dates chopped well,
• Remaining coconut cream,
• 3 tbsp. cocoa powder,

• Combine chopped dates and coconut cream in a small saucepan. Bring to boil and simmer for 5 minutes until well softened, stirring often. Add cocoa powder and blend with a blender or hand held stick blender until smooth and creamy. Ice cake while warm and allow to set in the fridge. Cake will last up to 5 days in refrigerator.Enjoy!!!