Coconut, Pear and Raspberry Bread

 

Ok, so there seems to be a bit of a theme to my cooking this winter… Pears!

Pears seem to behave like avocados on my benchtop….. not ready, not ready, not ready, and then Bam Overripe! 😂

So I whipped up this super quick, gluten-free, dairy-free and nut-free bread from the staples in my pantry. I love that the use of coconut milk eliminated the need for added fat, one less step!

 

Enjoy!

 

Coconut, Pear and Raspberry Bread

Ingredients

  • 2 pears peeled, cored and cubed
  • 2 cups of gluten-free self-raising flour
  • 1 cup of shredded coconut
  • 1/2 cup of raw caster sugar (any sugar will do)
  • 270ml of coconut cream
  • 2 eggs
  • 1/2 tsp vanilla extract
  • 1 cup frozen raspberries

Method

Preheat oven to 180C, grease and line a bread tin with baking paper. I like to only use a small amount that covers and overlaps the longest sides, saves paper and loads of fiddling around. Like this 👌

 

Next combine flour, coconut and sugar in a large mixing bowl.

In a separate bowl whisk together coconut milk, eggs and vanilla essence.

Add wet ingredients to dry ingredients.

Gently add pears and frozen raspberries, until just combined.

Pour batter into the lined bread tin and bake for 55 min to 1 hour, or till skewer comes out clean. Cool in the bread tin for 5 minutes before cooling on a rack.

I like to serve sliced and toasted. Yum!

 

 

 

Vegetable Sheet Bake

Vegetable Sheet bake

I love a sheet bake. I might be slow on the uptake but I only realised these had a name a few months ago!

Sheet bakes make it so easy to use up veg that has been sitting around the crisper for the week. I’m also a lazy cook. I have different dietary requirements from my family, and I hate cooking for myself. I really find it a chore. So something as easy and delicious as a sheet bake ticks all the boxes for me. Whipping up a sheet bake on a Sunday afternoon means that I have a couple of ready-made lunches myself, making it easy to make smart food choices when I’m busy and stressed during the week.

Let’s get to the recipe, Ok, it’s not really a recipe but a concept, use up what you have, you could sub out every vegetable in this and it would still be delicious!

 

Ok, let’s go!

Sheet Baked Vegetables

Ingredients

1 Zucchini

1 Carrot

1 Onion

1 Bulb of garlic

1/4 Cauliflower

1 head of Broccoli

1 can of butter beans

Chilli

100g Butter

30g of Olive oil

2 Tbs of mixed dried herbs

 

Method

Preheat oven to 180C

Roughly chop veg and place in a baking dish

Finely chop chilli and place on top

Drain and rinse beans and scatter over vegetables

Break up garlic cloves and scatter (do not peel)

Chop up butter and scatter over vegetables.

Splash olive oil over vegetables

Sprinkle dried herbs over the top.

Place in a moderate oven for 30 minutes tossing once or twice.

Banana, Pear and Coconut Loaf

 

 

They say that necessity is the mother of invention, and well I guess that’s true in this case. I had an excess of frozen bananas threatening to take over my freezer and an ever-growing number of pears on my kitchen bench that the kids swore they would eat but always go for every other imaginable fruit in the fruit basket first. So I whipped this up in no time and problem solved!

I love the texture of this loaf, nice chunky bits of pear, stringy coconut and moist banana. Yum!

 

Banana, Pear and Coconut Loaf

 

Ingredients

100g unsalted butter, melted, plus extra for greasing
3 (about 250g) ripe bananas
50g raw caster sugar (or any other sugar you have or omit as its already pretty sweet)
2 ripe pears
½ cup shredded coconut
1 tbsp maple syrup
1 tsp vanilla extract
1 large free-range egg
150g plain Gluten-free flour
½ tsp bicarbonate of soda

Method

1. Preheat oven to 180C
2. Mash the ripe bananas and combine with the melted butter and sugar. Peel and chop the pears, dust some plain flour and add to the mix. Then add Maple syrup and vanilla extract.
3. Next add beaten egg and stir to combine.
4. Sift gluten-free flour and bi barb, and add shredded coconut. Fold in lightly until combined.
5. Grease loaf tin and line with baking paper.
6. Place in the oven for 50 – 60 mins remove when the skewer comes out clean.

 

Enjoy with butter or a drizzle of maple syrup, but I just love it on its own hot out of the oven.

Easy Home Made Almond Milk

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More and more people are looking for alternatives to cows milk. Almond milk it a great alternative, it’s both high in calcium and protein and low in fat. However the Almond milk found in the stores are full of crap, flavors, preservatives vegetable gums, and salt, (and this is the “better one”) stuff that just does not need to be in it, nor do we need to be consuming it.  But I have some good news Almond milk is so easy to make. Recently I have added it to my daily flow, without missing a beat.

Recipe

Makes 1 litre

Soak 1 cup of almonds in filtered water overnight

In the morning, throw out old  water and rinse well

Place the nuts in a blender and add 500ml of filtered water, process well

Strain through a very fine mesh, muslin, nut bag or clean chux

Add enough water to make 1 litre

The contents will separate just shake well before using

 

Note: for a sweeter flavor add 1-2 medjool dates and 1/2 tsp of vanilla extract to the blender

Watermelon and Feta salad

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The sun popped out for just a moment today in Sydney town, and I was not going to miss a moment. So I whipped up this super quick watermelon salad, but I had an issue with it, being mainly watermelon and feta I didn’t think that the kids would be very keen. Well I was wrong and I had to share! 🙁

Check out Stirring Change for the recipe.

Sesame Seed Bar

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So I came across this today, and since I had all the ingredients I thought I’d give it a go, a whole 3.5 seconds later, these were made.

The downside is that I was looking for something to take camping with us and these need to stay in the freezer, so not a great mix. The upside, did I mention took precisely 3.5 seconds to make!

Its been a while since I’ve had a White Christmas, but that’s what they taste like to me!

TIP: long ago when I bought my slice pan, I bought 2 fill one, stack the other on top and stand in it, its a great and easy way to ensure that all your ingredients are pressed down firmly!

OK here we go!

★ 2 cups sesame seeds

★ 1 cup raisins (or other dried fruit)

★ 1/2 cup dried, shredded coconut

★ 1/2 cup flaxseed meal

★ 1/2 cup tahini (or another nut butter)

★ 1/4 cup coconut oil

★ 1/3 cup maple syrup, agave nectar, or honey

★ 1 tsp vanilla extract

★ 3/4 tsp sea salt

In a large bowl combine all the dry ingredients together.
Add remaining ingredients and stir gently to combine.
Press mixture firmly into an 8×8 or 9×9 pan, cover, and freeze one hour.
Remove from freezer and cut into bars.
Bars should be kept in the freezer and eaten well chilled.

Enjoy

 

 

Original Recipie : www.therawtarian.com/raw-sesame-seed-bar-recipe

Bone Broth

broth

So my philosophy is make small changes and soon enough you will look back and realise how much how much you have changed your life. Some changes are small, and you may  not even really notice them, adding a new recipe, that the whole family loves, becomes a staple, no biggie, other changes may push your boundaries a little.
My boundaries got pushed a little today, for some time I have been make chicken bone broth, but it was time to make beef bone broth. I’m a meat eater, but I guess like most,  around certain cuts of meat I can get a little squeamish, so when I  couldn’t see any bones in the window at the butchers, I asked…. the butcher held up a thigh bone from a cow, it must have been a meter long, think something Fred Flintstone would hoe into…. This shit just got real… Once I was able to contain the urge to run from the butcher screaming…. I kindly asked if it could be cut into 4 pieces and was pleasantly surprised with the $2.5 price tag, add that to the vegetable scraps and I have one frugal super food bubbling away one my kitchen bench.

Recipe

A bunch of beef bones

veggie scraps, carrots, celery tops, capsicum hearts, onion ends and skins etc

1 tablespoon apple cider vinegar

filtered water

Method

Place all ingredients in the slow cooker, cover with filtered water.

Place on low and allow to cook for 12-24 hrs. Strain and allow to cool before placing it in the fridge for up to 5 days or can be frozen.