Tag Archives: Dairy-Free

Feeding the Funky Bunch: Healthy Apple Crumble

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Apple Crumble is one of my all time favourite deserts. I was visiting my friend K recently and she served me this delicious, healthy apple crumble from Wholefood Simply. What a fantastic recipe and what a great blog! I’m really enjoying looking through the recipes and deciding which ones to try making myself. Inspired, I have made my own version of a healthy apple crumble and it is so good. I made this for the kids to have when they got home from school and they absolutely devoured it. You can serve it on it’s own, with homemade custard or natural pot-set yogurt.

Healthy Apple Crumble

Ingredients

  • 4 granny smith apples, quartered (peeling optional)
  • Juice from 1/2 lemon
  • 1 vanilla pod
  • 90g walnuts
  • 50g rolled oats plus an extra 2tbs rolled oats set aside
  • 60g butter or solid coconut oil, cubed
  • 1/4 tsp salt (I prefer pink salt)
  • 1/2 tsp cinnamon
  • 20g rapadura

TMX Method

  1. Pre heat oven to 180C
  2. Place apples, lemon juice and vanilla seeds scraped from 1/2 vanilla pod in TMX
  3. Chop 5 sec, Sp 4
  4. Tip chopped apple into baking dish (I use a 1L pyrex dish)
  5. Place walnuts, oats, butter or coconut oil, salt, cinnamon, rapadura and vanilla from other 1/2 pod in TMX
  6. Mix  3-5 sec, Sp 6
  7. Pour crumble over apple mixture
  8. Ingredients should come together like a crumble mix. If you blitz too much it will become more of a paste. Either way it will still work out fine. Just pour or spread crumble mix over the apple as best you can
  9. Sprinkle 2tbs rolled oats over finished crumble
  10. Bake 30mins

Non-TMX Method

  1. Pre heat oven to 180C
  2. Dice apples into small pieces or pulse in food processor until chopped
  3. Mix through lemon juice and vanilla seeds scraped from 1/2 vanilla pod by hand
  4. Tip chopped apple into baking dish (I use a 1L pyrex dish)
  5. Place walnuts, oats, butter or coconut oil, salt, cinnamon, rapadura and vanilla from other 1/2 pod in food processor and pulse to a crumble consistency
  6. If you don’t have a food processor, chop walnuts by hand and mix with other ingredients until you have a crumble consistency. You may need to rub the butter or coconut oil in with your fingers
  7. Pour crumble over apple mixture
  8. Ingredients should come together like a crumble mix. If you blitz too much it will become more of a paste. Either way it will still work out fine. Just pour or spread crumble mix over the apple as best you can.
  9. Sprinkle 2tbs rolled oats over finished crumble
  10. Bake 30mins
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Homemade: Mulberry Jam

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If you are lucky enough to have a mulberry tree in your backyard (or in my case, in my friend’s yard!) then take some time to make this scrumptious mulberry jam and preserve some of the lovely fruit. My friend, F, and I had a great morning making this mulberry jam – check out her Mulberry Mayhem on Tumblr if you need more mulberry recipe inspiration.

Second batch of mulberry jam in the TMX Cooked mulberry jam in TMX Mulberry Jam

Ingredients

 Makes 500-600g jam (1-2 jars worth)

  • 500-600g fresh mulberries
  • 300g sugar
  • 1 and 1/2 green apples, pips removed and sliced roughly with skin on

Thermomix Method

  1. Place all ingredients in TMX and cook on Varoma, 35 min, Sp 1 with simmering basket on top of lid instead of MC
  2. Check the consistency of the jam by placing a spoonful of jam on a cold plate; if it wrinkles when pushed the jam is ready
  3. If not cooked, cook on Varoma for a further 5 min, Sp 1 and check again. Repeat until desired consistency is reached
  4. Place MC in lid and blitz 10 sec, Sp 9
  5. Spoon into sterilised jars and seal while hot

Homemade: Tomato Sauce

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Since making this tomato sauce for my family, we have been unable to go back to sauce from the supermarket. This recipe makes a tasty, thick tomato sauce that has a very mild spiciness. Of my 3 kids, one loved it immediately, one loved it once I convinced him to try it and one loved it on her second tasting. I love that it is so much better for the kids (and us) than processed sauce from the supermarket, it contains no additives or preservatives, and it even contains vegetables!

Tomato Sauce

The recipe is from the TMX recipe community.

Ingredients

This sauce does stain the thermomix lid and basket, but this resolves within a few regular washes in hot, soapy water.

  • 1000 g tomatoes, roughly chopped
  • 180 g red capsicum, roughly chopped
  • 130 g red onion, roughly chopped
  •  2 cloves garlic, peeled
  • 100 g red wine vinegar (used in 2 x 50g portions)
  • 1/2 tsp nutmeg
  • 20 mustard seeds
  • 10 black peppercorns
  • 1 bay leaf, fresh if possible
  • 1 teaspoon paprika
  • 1/4 tsp cayenne pepper (optional)
  • 1 teaspoon pink salt
  • 100 g honey

Method

Makes approx 800ml sauce 

  1. Place roughly chopped tomatoes, red capsicum, red onions, garlic cloves and 50g of red wine vinegar into TMX bowl and chop 5 Sec, Speed 7
  2. Cook 40 min, Varoma, Sp 2. Place simmering basket on top of lid to prevent splattering.
  3. Add remaining 50g red wine vinegar, bay leaf, spices, salt and honey. Cook 20 min, Varoma, Sp 2 with simmering basket in place again.
  4. Insert MC and blitz 1 min, Sp 10
  5. Transfer into sterilised jars. Keeps up to 6 months in the fridge.

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot preserve into hot, sterilised jars and seal with lids immediately. As the preserve and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.

 

Homemade: Strawberry Lemonade

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I made this strawberry lemonade today for my Goddaughters 1st Birthday Party. Such a nice twist on the usual lemonade, and quick & easy to make. It turns out an absolutely gorgeous pink colour too! I’ll remember to take a photo next time I make it.

Ingredients

  • 2 lemons (washed, ends sliced off, then quartered with skin on)
  • 100g strawberries (approx 8 strawberries)
  • 100g raw sugar
  • 1000g water (still or sparkling)

Method

  1. Weigh sugar into TMX and blitz 5 sec, Sp 9
  2. Add lemons, strawberries and 500g water
  3. Pulse on Turbo 3-4 times (closed lid position)
  4. Add 500g water
  5. Strain through TMX basket or sieve into jug

Feeding the Funky Bunch: Caramel Cannellini Cakes

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I have made Chocolate Magic Bean Cakes many, many times now and they are always fantastic, but I wanted to try a vanilla version of the magic bean style cake. I chose to use cannellini beans, which  are high in fibre, high in protein, low in fat and a good source of iron. Using the chocolate recipe as a base I gave it a go, but used rapadura instead of sugar. Rapadura is the product of evaporated sugar cane juice. It is a brown, grainy sugar that has a caramel quality. Rapadura is a Wholefood as it has not been cooked at high temperatures, had the molasses separated from it, had any chemicals added to it or had the vitamins and minerals removed from it. It works really well as a substitute for refined sugar in biscuits and cakes. I buy my rapadura online for $5.95/kg from 2Brothers Foods, but it is also available in health food stores and through other online retailers. 

The result of my experimenting – caramel cakes! These are a really yummy, healthy cake and freeze well for lunch boxes.

Caramel Cannellini Cake

Ingredients

  • 420g can of cannellini beans, drained and rinsed or 110g dried cannellini beans soaked and cooked
  • 1 tbls water
  • 1 tbls vanilla essence
  • 5 eggs
  • 100g plain flour
  • 1/2 tsp bicarb soda
  • 1 tsp  baking powder
  • 1/4 tsp pink salt
  • 65g (1/3 cup) oil or 125g butter
  • 180g rapadura

Method

  1. Pre-heat oven to 180C
  2. Place cannellini beans, water, eggs and vanilla essence in TMX and blitz 2 min, Sp 7
  3. Add all other ingredients
  4. Mix 20 sec, Sp 4
  5. Spoon into patty pans and bake 20-25 min in 2tbls/40ml patty pans or 15-20 min in 1tbls/20ml mini patty pans
  6. Alternately, pour into ring tin and bake 30 min

Feeding the Funky Bunch: Black Bean Brownies

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So here it is (drumroll please), my first guest blogger! How exciting. My good friend Em makes these gorgeous black bean brownies which are a healthy treat that the whole family can enjoy. They are an absolute hit with the kids and are packed with nutrients. Great for an after school snack or in their lunchbox, and yum for everyone else too!
Black beans are considered a ‘superfood’ because they are packed with a rare combination of protein and fibre which is great for the digestive system, the cardiovascular system, and for regulating blood sugar. This protein-fibre combination is not found in fruit, vegetables, meat, dairy, nuts, seeds or seafood. Only in legumes, including black beans.
Em says “These are fantastic, always moist and chocolatey, and without a hint of the goodness of the beans hidden within. They can be made dairy free using milk free chocolate. I have not tried to make gluten free but I believe the plain flour can be replaced with a GF option”.
Preparation: 10 minutes. Cooking time: 20-30 minutes
Black Bean Brownies
Ingredients
  • 250g (3/4 cup) cooked black beans*
  • 100g (1/2 cup) oil (Em uses rice bran oil or vegetable oil)
  • 2 eggs
  • 20g (1/4 cup) cocoa powder
  • 110g (2/3 cup) rapadura
  • 1 tsp vanilla extract
  • 100g chocolate, divided in two
  • 1/2 tsp baking powder
  • 50g (1/3 cup) cup plain flour
  • 1/2 tsp pink salt

*How to cook black beans

  • Firstly soak your beans overnight (or for 8 hours) in a large bowl with plenty of clean water, then drain the beans (discarding the water) and rinse well
  • Cook black beans on the stovetop using My New Roots method by placing 1 cup of beans and 3 cups water in a large pot, bring to the boil then reduce to a simmer, cooking beans until tender (approx 45-60min).
  • Cook black beans in the TMX using Tenina’s method by placing them in the simmering basket in the TMX, then filling the bowl with enough water to just cover the beans. Cook 30 min, 100C, Sp 3.
  • Cook black beans in the pressure cooker using Em’s method by placing 1 cup of beans and 3 cups of water in the pressure cooker and cooking for 20 minutes.
To make the brownies: 
TMX Method
  1. Pre Heat oven to 180C
  2. Melt half of the chocolate (50g) and set aside
  3. Put the other half (50g) into TMX bowl and chop 3-5 sec, Sp 5 and set aside
  4. Place black beans and oil in TMX and blend to a paste 2 min, Sp 7
  5. Add eggs, cocoa powder, rapadura, vanilla extract and melted chocolate, mix 20 sec, Sp 4
  6. Add baking powder, flour and salt, mix 20 sec, Sp 4
  7. Add the chopped chocolate and mix 10 sec, Rev Sp 3
  8. Pour into a well greased and/or lined brownie tin (approx 20cmx20cm)
  9. Bake at 180C for 20-30 minutes – Em says “My oven is a big old gas oven without a fan and therefore everything takes a while. The brownie should be matte at the sides and shiny in the centre, it should still be slightly soft in the centre”.
  10. Allow to rest and then cut into cubes
  11. Enjoy!
Non-TMX Method
  1. Pre Heat oven to 180C
  2. Melt half of the chocolate (50g) and set aside
  3. Break or chop the other half (50g) into small pieces (Em says “I usually do this in the food processor before beginning the remainder of the recipe”)
  4. Using a  food processor or blender,  blend the black beans and oil to a paste
  5. Add eggs, cocoa powder, rapadura, vanilla extract and melted chocolate, and mix until well combined in a food processor or by hand
  6. Add baking powder, flour and salt, and mix until well combined in a food processor or by hand
  7. Add the chopped chocolate and mix until just combined in a food processor or by hand
  8. Pour into a well greased and/or lined brownie tin (approx 20cmx20cm)
  9. Bake at 180C for 20-30 minutes – Em says “My oven is a big old gas oven without a fan and therefore everything takes a while. The brownie should be matte at the sides and shiny in the centre, it should still be slightly soft in the centre”.
  10. Allow to rest and then cut into cubes
  11. Enjoy!

Feeding the Funky Bunch: Asian 2 Minute Noodles

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My husband enjoys the occasional Indo Mee packet noodle lunch at home on the weekend, and the kids always love having some. I wanted to recreate that 2 minute asian noodle meal without the crazy amount of additives and preservatives (and heaven knows what else!) that are in the packet ones. My husband was keen to find an alternative too, as long as it tasted as good. So with a little experimentation I whipped up this quick and easy recipe. The kids were eating so fast they couldn’t even comment and my husband says it tastes just like the packet. Winner! This is a quick and easy meal, with only a few wholesome ingredients. You could definitely add steamed or stir-fried meat and/or veg if you wanted to, or serve this as a side dish, but at my place just noodles for a quick weekend lunch.

Asian 2 minute noodles

Ingredients

I cook 100g of noodles which makes 4 children sized portions or 1 hungry husband portion. If you cook more noodles, increase the sauce component amounts accordingly.

  • 100g Organic Noodles (I use Hakubaku Japanese Noodles – cooking time will depend on your noodles. Somen cook in 2 min and the others range from 4-10 min cooking time)
  • 2 tsp TMX Vegetable Stock Concentrate
  • 2 tsp soy sauce or tamari
  • 1/2 tsp honey (add up to 1 tsp honey depending on how sweet you want it)
  • 1/2 tsp sesame oil
  • optional – dried onion flakes to taste (I use 1 tsp)
  • optional – dried chilli flakes to taste (I use 1 tsp)

Method

  1. Bring water to the boil, add noodles and cook for time recommended on the packet
  2. Place all other ingredients in a bowl
  3. Add cooked, drained noodles to the bowl and mix until coated in sauce
  4. Serve and enjoy

Homemade: Wholemeal Bread

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For the past few months I have been making my own bread. Just a simple wholemeal loaf in a rectangular tin to use for toast and sandwiches. This recipe seems to be really reliable. I make it every second or third day and I haven’t had any failures yet. I’ve opted to measure a few of the ingredients in ‘teaspoons’ rather than grams as I find the TMX scales isn’t quite sensitive enough for ingredients like yeast and salt.

IMG_3695

Ingredients

  • 350g lukewarm water – use in 2 lots: 100g and 250g
  • 3tsp dry yeast
  • 20g honey
  • 250g white baker’s flour
  • 250g wholemeal flour
  • 2tsp pink salt

Method

I use a 450g rectangular loaf tin which I bought from All About Bread. It measures approx. 12cm wide and 27cm long.

  1. Place 100g water, yeast and honey in TMX
  2. Blitz 5 sec, Sp 7 with MC on
  3. Leave for 5min with TMX lid and MC on to allow yeast to activate
  4. Open TMX and see mixture has risen and bubbled
  5. Add both flours then salt (it is important to avoid the salt touching the yeast so put flour in first)
  6. Mix 5 sec, Sp 7
  7. Pour in 250g water and Knead with lid in closed position for 2 min
  8. Place dough in large bowl and leave in a warm place covered with a tea towel. Allow to prove for 60-90 minutes
  9. After proving pre heat oven to 220C
  10. Punch air out of the dough and knead by hand on a floured bench for 5 min. Alternately pop the dough back in cleaned TMX and knead with lid in closed position for 2 min
  11. Place kneaded dough in loaf tin, cover with tea towel and allow to prove for a further 60-90 minutes
  12. Bake for 20-25 min
  13. Turn out onto a cooling rack and check bread is cooked by tapping on the bottom of the loaf. It should sound hollow. If not, pop back in the oven for 5 min and check again

Kneaded dough ready for 1st prove Dough in tin ready for 2nd prove Dough risen in tin and ready to bake IMG_3689

I keep any stale bread or uneaten heels in the freezer then blitz to make wholemeal breadcrumbs

Have a look at Thermomix Tips for how to clean the dough off the TMX bowl & blades easily

Homemade: Marmalade

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I absolutely love marmalade. I have made it myself on the stove and it’s turned out really well, but I haven’t tried it in the TMX … until today. The result was outstanding. A really yummy, not too sweet, orange marmalade. For a different flavour, you could try mixing citrus fruits – maybe orange and lemon, orange, mandarin and lemon or even add in some lime – just keep to the 600g limit.

Marmalade

Ingredients

  • 600g oranges (approx 3 oranges) – quarter each orange with skin on and remove pips
  • 350g raw sugar
  • 2tbs water
  • 2tbs brandy
  • 1 and 1/2 green apples – quarter each apple with skin on and remove seeds

Method

  1. Place all ingredients in TMX
  2. Chop 30 sec, Sp 6
  3. Cook Varoma, 40 min, Sp 1 with MC in place
  4. If not cooked enough, cook on Varoma for a further 10 min, Sp 1 and check again. Repeat until desired consistency is reached.
  5. Optional: I like my marmalade smooth so I blitz 10 sec, Sp 9
  6. Spoon into sterilised jars and seal while hot

Sterilising Jars

Recycle used jars or buy new glass jars for your preserve. Wash the jars and lids thoroughly in hot soapy water, rinse well and air dry. Alternately wash them in the dishwasher. Then place clean jars on a clean tray in the oven at 100C and allow to dry out for 15 min. Pour hot jam into hot, sterilised jars and seal with lids immediately. As the jam and jar cools the lid will be pulled in to form a seal. The lid of the jar will ‘pop’ when opened. You can also purchase plastic film seals for your jars that go over the jar before the lid is put on. I’m sure you can buy them elsewhere but I get these ones from Coles ($1.83 for a 24 pack). They are handy if your jars have been reused numerous times and the lids are getting worn.

Feeding the Funky Bunch: Madras Curry

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By now you know I have a love for good curry recipes. This Madras Curry is another family favourite. The original recipe is an ‘Indian Inspired’ one Curtis Stone wrote for Coles during the Commonwealth Games. I have tried cooking this in the thermomix but I just can’t get the same flavour as I get cooking it in the frypan. I usually cook my rice and steam veggies over the top in the thermomix and varoma while I cook the curry on the stove. This recipe is done with chicken, however it can easily make a delicious vegetarian meal either by adding chopped vegetables to the pan instead of the chicken (eg. pumpkin and cauliflower) or simply cook the sauce in the pan and pour over steamed veggies and rice.

IMG_0213

Ingredients

  • 2-3tbs rice bran oil
  • 1 large brown onion, finely chopped
  • 1 cinnamon stick
  • 2tbs fresh ginger, finely chopped or grated
  • 4 cloves garlic, crushed
  • 1 tsp tumeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 1/2 tsp cayenne
  • 8 fresh curry leaves*
  • 400-500g chicken thigh fillets, each cut into approx 4 pieces
  • 2 medium tomatoes chopped or 200g tinned tomatoes (it is nicer with fresh)
  • 1/2 cup coconut milk
  • 1 tbs thermomix vegetable stock concentrate
  • Steamed vegetables and basmati or brown rice to serve

I have a curry leaf tree in my garden which my father-in-law gave me. If you don’t have a tree, try and get frozen leaves from an asian grocery store. If you know someone with a curry leaf tree, pick the leaves and store them in a zip lock bag in the freezer then just throw them straight into your curry from the freezer. They add an amazing flavour.

Method

  1. Get your rice and veggies sorted in the TMX & Varoma or Rice Cooker & Steamer. If your ingredients are prepped the curry needs approx 30 min cooking time, so you can time your rice and veggies accordingly.
  2. Heat 2 tbs rice bran oil in the pan over medium high heat.
  3. Add onion and cinnamon stick, and cook stirring frequently for 3-5 minutes until golden brown.
  4. Add the ginger and garlic, and cook for another minute.
  5. Turn the heat down to medium low. Add all the spices and curry leaves with an extra 1 tbs rice bran oil if necessary. Cook for 3 minutes, stirring frequently so the spices don’t burn.
  6. Add the chicken to the pan and cook a further 3 minutes, stirring so that the chicken is coated in the spice mix.
  7. Add the tomatoes and stock. Stir through then cover pan with lid and simmer on low for 15 minutes until chicken is tender and tomatoes have broken down to form the sauce.
  8. Add the coconut milk and stir to combine. Simmer for 2-3 minutes until warmed through and sauce thickens.
  9. Serve with rice and veg, and enjoy.