This recipe is a mixture of a few I’ve tried 🙂
1 large onion, finely diced
1 garlic clove diced
1/4 cup walnuts
300 gms extra firm tofu
100 gms quick oats
20 cm stalk fresh rosemary, leaves stripped, stem discarded
2 tbsp soy sauce
1 tsp smoked paprika
1/4 tsp salt
2 tbsp soy milk
1/2 tsp cracked pepper
2 thawed sheets Borg’s puff pastry
1. Preheat oven to 190 degrees celcius
2. In food processor, process oats until fine crumb and tip into large bowl
3. Cook onion and garlic until fragrant and translucent. Add to processor.
4. In processor, blend all remaining ingredients, excluding pastry.
5. Add processed ingredients to oats and stir to combine. Should be consistency of very thick paste.
6. Cut puff pastry in half so you have 2 rectangles each sheet.
7. Divide sausage mince mixture into 4.
8. Make sausage shape down centre along length of each rectangle. Run wet finger to seal. Place on tray with join facing down.
9. Cut to desired lengths and bake at 190 degrees celcius until golden.
Serve with tomato sauce! Yum!
As I was cuddling my daughter before sleep in the dark recently, she started whispering her hopes to me. She asked if we could make a slice together, with nuts and chocolate melted in the microwave and spread on top. It was such an adorable request I said yes and cuddled her before she drifted to sleep.
The next day after work I found this recipe on the “Oh She Glows” website and bought the ingredients. When I collected my cherub from Childcare she was very excited that we had all the ingredients to make her imagined slice.
This recipe is almost an exact copy of the Oh She Glows recipe, except I have substituted easily accessible ingredients available at the supermarket and customised to our family’s tastes.
1.5 cups mashed banana (4 large lady fingers)
2 teaspoons vanilla paste/extract
2 cups quick oats
3/4 cup sultanas
1/2 cup chopped walnuts
1/2 cup sunflower seeds
1/2 cup pepita seeds
1/2 cup slivered almonds
1/4 cup sesame seeds
1 tbsp chia seeds
1 tsp cinnamon
2 pinches crushed sea salt
3/4 cup dairy free dark chocolate
1. Preheat oven to 180 degrees Celsius (160 fan forced). Line a Lamington tray with baking paper.
2. In a large bowl mash the bananas and add the vanilla. Stir to combine.
3. Stir in the roles oats.
4. Add the remaining ingredients and stir well to combine.
5. Pour into pan, press down firmly with the back of a wooden spoon. Bake for 25 minutes until the edges are golden and pull away from the pan.
6. Allow to mostly cool in pan. While you gradually melt the chocolate in the microwave.
7. Drizzle top with chocolate, spread evenly and sprinkle with flaked almonds.
My children made most of this with my supervision. It’s so delicious, we’ll definitely be making this again without the nuts (substituting more seeds) and chocolate to make it Childcare friendly. Yum!
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.
Hi! It’s been a long time since I’ve posted on my blog so I thought this one should be full of lunchbox ideas. I am a working mum and I highly value healthy home made food for my children. I make a lot ahead. We even have a box in our freezer called “the bakery” and I’m reminded if it’s running low! We use cooler bags with small containers generally. We also have a stainless steel lunchbox for my eldest used in place of all the containers. Maybe you might enjoy incorporating some of these lunchbox components.
Lunch boxes are always packed the night before and everything put in the fridge for morning. It’s the only way I have found that works in our house.
Here are some ideas below that I regularly use and my children love. The photos aren’t always great because I assemble the lunches at night – no pinterest worthy photos here, just basic, healthful food to fuel growing bodies 🙂
Baked tofu, cheese and vege sticks.
Creamy soy milk jelly pots.
Dairy free, egg free “cup cakes” (date and apricot is a yummy combination).
Free range egg and spinach wholemeal sandwiches.
Coconut and vanilla chia pudding.
Wholemeal, dairy free scrolls.
Celery boats with dairy free cream cheese and sultanas.
Crackers with cream cheese and vegemite.
Yoghurt topped with fresh fruit.
Zucchini slice, cherry tomatoes and pepitas.
Savoury vegetarian muffins (insect shaped silicone molds have proven very popular).
Stemed vegetables with yoghurt dip.
Pasta salad with creamy sauce or plain with fresh vegetables mixed through.
Oven baked pita bread with hommus topped with peas.
Steamed corn on the cob.
Avocado splashed with lemon juice (slice in skin for easy scooping).
There are no left overs in the house and my nut-free baked freezer stash is all finished. This is what I scrounged together. Tomorrow’s offering:
– natural yoghurt with frozen blueberries
– crackers with vegan cream cheese, sunflower seeds and dried apricot
– fruit box
– vege box with tahini sauce
– vegan luncheon sandwich with pepitas and dates for a special treat.
Note to self: bake something.
Hope you have a lovely week
Yum. I have ditched dairy and didn’t have any eggs in the house, so these are vegan. They are so full of flavour and easy! My children are going to LOVE these in their lunchboxes.
I rounded cup wholemeal self raising flour
3 tsp white chia seeds soaked in 1/2 cup soy milk
1/2 cup soy milk (extra for mix)
1/3 cup rice bran oil
2/3 cup pie apples (no added sugar)
1/4 cup maple syrup
1 carrot grated
2 tsp vanilla extract
small handful sultanas
Mix chia seeds and 1/2 cup soy milk together. Let stand, stirring occasionally while adding remaining ingredients to mixing bowl.
Add all ingredients to bowl and stir gently, breaking up some larger pieces of apple, if required. Add extra soy to mix, should combine like runny, lumpy cake batter. Do not over stir.
I bought these silicone moulds very cheaply from my local discount store as a novelty, but you can use normal muffin tins.
These are very moist and luscious due to the apple content so allow to rest for 5 minutes before turning on to grate to air.
These freeze well, just wrap or box them up ready to pop into the lunch box.
Activist Note: I have ditched dairy for ethical reasons (industrialised food production is becoming a bit of a turn off really), but these are equally good made with cow’s milk and eggs. If you want to use free range eggs instead of chia seeds, just remove the chia and 1/2 cup of soy milk and substitute an egg.
Hope you have a beautiful week.