Fork mix all ingredients in a large mixing bowl until smooth.
Heat oil in a fry pan.
Pour mixture into pan and cook until bubbles form. Gently flip and cook to lightly brown other side.
Repeat until all mixture has been used.
Serve with your favourite filling. We love apricot jam, lemon juice and Mae syrup, blueberries and maple syrup.
Enjoy and hope you have a lovely week xxx
This pasta sauce is so easy. Just process and stir through cooked pasta. This meal takes as long as the pasta takes to cook! This is a new weeknight dinner for us. Our whole family gobbled this and had seconds.
3 loose handfuls of raw cashews (not soaked)
1 bunch of basil
1/2 clove garlic
1/4 tsp sea salt
1/2 lime juiced + zest of whole lime
2 cm slice of vegusto mild aromatic vegan cheese
1/3 tub tofutti dairy free cream cheese
5 tbsp rice bran oil
4 tbsp water
Place 500 gm dry pasta on to cook.
In a food processor, process cashews to fairly fine crumbs.
Add remaining ingredients, excluding water, about 1 tbsp oil and zest. Process until fairly smooth. Add zest and pulse briefly to combine.
With processor running on low, dribble in oil followed by slowly adding oil to emulsify the mixture.
Taste and adjust seasoning to taste.
Strain pasta, retaining a cup of hot cooking water. Return pasta to cooking pot.
Stir sauce through pasta gently to combine, adding cooking water to combine if required.
Serve with halved cherry tomato and a sprinkle of sesame seeds.
I made a half batch for our family’s dinner and gave a jar of sauce to my brother because he’s a wonderful person. He’s a chef by trade and people rarely cook for him. I like to though. I added these preparation instructions with the jar.
Maybe you could make a batch to share with someone you value too?
I adapted this recipe from one that included egg, dairy and a huge amount of sugar. I changed it to suit our needs. I don’t have dairy and the children’s childcare is an egg free centre. This one is moist and delicious. I freeze in portions for lunches. My lunch stash in the freezer is referred to as “the bakery”. Enjoy!
1 cup self raising flour
1 cup wholemeal self raising flour
1/2 cup coconut sugar (lower GI than regular)
1/2 cup quick or rolled oats
2 large apples diced (about 1 cm)
1 large pear diced (about a cm)
125 gm dairy free margarine/rice bran oil
2tbsp white chia seeds soaked in 2 level cups of soy milk in a bowl for 10 minutes
2 tsp vanilla extract
1. Toss fruit in flour, oats and sugar
2. Melt margarine in microwave and add to chia soy milk mixture with vanilla
3. Add liquid mix to dry mix. Stir to combine well.
4. Pour into greased and lined tin
5. Bake 180 degrees 35 – 40 minutes or until top golden and skewer comes out clean.
These are lovely, moist in the middle, crispy on the top, with little sweet surprises from the chocolate and pear. We made these after breakfast then headed to the creek to eat them and enjoy some quality outside play. What a wonderful morning!
Preheat oven to 180 degrees Celsius (160 fan forced)
In a large bowl combine until well combined:
3 very ripe bananas mashed
2 tbsp chia seeds soaked in 1 generous cup soy milk for 10 minutes
3 tbsp dark agave nectar
1/3 cup dairy free choc chips
1/3 cup rice bran oil
Mix in 2 cups of wholemeal self raising flour.
Spray oil 12 cup muffin tin and divide mixture evenly between the holes.
Slice a pear thickly. Trim slices to fit on top of muffin mixture. Gently place pear slices on top of mixture. Sprinkle with raw sugar.
Bake for about 15 minutes or until muffins spring back when lightly pressed.
Note: to transport warm from the oven, I tie them into a cotton napkin or clean tea towel.
Healthy finger food is essential in our house of little hands. I made this recipe as a special treat for my cherubs. These raw bliss balls taste like carrot cake, with fresh carrot and warming spices, but without the sugar, butter and nuts.
Blend in food processor for several minutes, gradually adding the water after ingredients are finely combined until mixture forms a thick, coarse paste. Roll with wet hands into balls. Refrigerate until set (at least an hour).
Note: I love spices but you can reduce if you would like less intensity.
Optional- these freeze really well. You can also roll them in coconut or sesame seeds. I freeze them individually for my daughters’ play school lunch in the Decor branded dip containers. It works brilliantly.
This delicious, generous sized cake is easy and quick to prepare. It is my usual adaptation of several recipes over time. My toddler loves to sit on the bench and help with mashing, pouring, mixing and sampling along the way! Yum. I hope your family enjoys it as much as mine.
Spray oil to grease tin
2 cups wholemeal self-raising flour
½ cup wholemeal plain flour
2 tsp ground cinnamon
½ cup firmly packed brown sugar
½ cup non-dairy milk
4 tbsp (more or less) dairy-free chocolate chips
2 free range eggs
80 g melted butter or dairy free spread or 4 tbsp rice bran oil
5 over ripe bananas, mashed
Preheat oven to 180 degrees Celsius (160 fan forced). Spray oil in 26 cm non-stick spring form pan to lightly grease. Line base with non-stick baking paper.
Combine flours, cinnamon and chocolate chips in large bowl. In a medium bowl, stir well to combine milk, eggs, melted butter and banana. Add banana mixture to flour and stir until just combined. Spoon mixture into prepared pan and smooth the surface. Sprinkle with brown sugar.
Bake in pre-heat oven for 45 or so minutes or until a skewer inserted in the middle comes out clean and cake springs back lightly to the touch. Remove from oven and rest for 5 minutes. Place onto wire rack to cool completely.
If cooking with toddler, clean bench and toddler from head to toe!
This is my favourite version with chocolate chips but you can omit or substitute with nuts to suit your taste. For dairy free, substitute milk products with non dairy alternatives. For vegan, omit eggs. There is enough mashed banana in this recipe to not worry about substitution. Coconut is nice too. Just substitute comparable amount of the plain flour.
I could have called this recipe banana bread, but really, we all know it’s a cake…
These muffins are good because they take me about five minutes to prepare, are portable, have the natural sweetness of apples, are high in fibre and have the added protein from the walnuts. Yum.
1 ½ cups wholemeal self raising flour
¼ cup sesame seeds
¼ cup desiccated coconut
2 handfuls currants
2 large handfuls of roughly crushed walnuts (lightly bash them in a bag with a meat tenderiser on the bench)
pinch sea salt
2 tbsp agave nectar
2 free range eggs (ban the cage)
2 tbsp rice bran oil
2 tbsp soy milk
1 x 440 g tin pie apples
Preheat oven to 180 degrees Celsius (160 degrees fan forced)
Combine dry ingredients in a bowl
Add wet ingredients and mix until just combined
Fill a greased, 12 hole muffin pan and bake for 10-15 minutes until lightly browned and muffins just spring back in the centre when pressed.