Recipes

Here you will find simple delicious recipes that even my picky eaters will try.

 

Chicken nuggets 

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Ingredients

  • 2 orgainc or free range chicken fillets
  • Bread crumbs ( I usually make mine in advance and freeze)
  • Salt and pepper to taste
  • 1 tsp mixed herbs

Instructions

  • Cut chicken into strips
  • Season chicken stripes with salt, pepper and mixed herbs
  • To make breadcrumbs – put any left over gluten free bread or cut off crust on a baking tray and toast in a hot oven until golden brown. Blend in a food processor to form bread crumbs.
  • Toss seasoned chicken in the breadcrumbs lay out on a greased baking tray. and cook in a pre heated oven for about 18-20 mins until cooked.

 

 

Buckwheat feta goat’s cheese and broccoli savoury muffins.

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Ingredients

For:  12 muffins

  • ½ broccoli chopped
  • 100 grams feta cheese
  • 1 tsp salt
  • ½ tsp ground nutmeg
  • 1 tsp dried herbs of choice e.g. parsley, thyme, basil, or a blend
  • 3 eggs
  • 2 tbsp olive oil, extra virgin ~40mL
  • ¾ cup hemp milk or almond milk, unsweetened ~185-190mL
  • 1 tbsp apple cider vinegar ~20mL
  • 4 tsp grated goat’s cheese – optional

 

Instructions

  • Preheat oven to 180 C and grease a 12-cup capacity muffin tray .Combine the hemp milk and the apple cider vinegar and set aside to form a sour non-dairy “buttermilk”.
  • In a large mixing bowl, combine the buckwheat flour, tapioca flour, ground flaxseed, baking powder, bicarbonate soda, salt, nutmeg and dried herbs.
  • In a separate bowl, whisk together the eggs, olive oil and the “buttermilk” mixture.
  • Make a well in the centre of the dry flour mixture and pour in the wet mixture, stirring as you go, until evenly combined.
  • Fold in the chop broccoli. Crumble up the feta cheese with your fingers and then gently fold this in, too.
  • Divide the mixture evenly between the 12 muffin holes, smooth over the tops and sprinkle on the grated cheese.
  • Bake for 30 – 35 minutes, or until the muffins have puffed up and feel firm to touch in the centre, and are turning a golden brown at the edges. Cool on a cooling rack.

Can be stored in the fridge for up to 5 days, or can be freeze for at last two months.

 

 

Energy balls: date, cocoa & roasted coconut and pumpkin seeds.

 

energy-balls

A perfect lunch box snack.

MAKES 12 PORTIONS –COOKS IN 25 MINUTES

Ingredients

  • 70 g pumpkin seeds
  • 40 g roasted coconut ( or freshly grated coconut)
  • 50 g whole almonds
  • 40 g cashew nuts
  • 80 g Pitted dates
  • 1cm piece of fresh ginger – optional best for adults
  • ½ teaspoon ground cinnamon
  • 1 heaped teaspoon raw cocoa powder
  • 1 teaspoon vanilla extract
  • ½ tablespoon raw honey
  • 1 orange

 

Instructions

  • Blitz pumpkin seeds and roasted coconut in the processor with the almonds and dates (destone first), ginger (optional) then blitz until finely chopped.
  • Add  the cinnamon, cocoa powder and a pinch of sea salt.
  • Blitz again until finely ground, then add the vanilla, honey and half the orange juice.
  • Blitz for another 1 to 2 minutes, stopping to scrape down the sides a couple of times, and adding an extra squeeze of orange juice to bind, only if needed – it takes a while for the mixture to come together.
  • Divide into equal sizes  and roll in the palm of the hands to form balls.

They can be kept happily for up to 2 weeks in an airtight container

How to roast coconut:  Crack open a fresh dried coconut. Take out coconut flesh – using a knife take out the flesh from the shell. Using a sharp knife or potato peeler, thinly slice coconut into pieces. Place onto a baking tray and cook in a pre-heated oven at 180 for about 20-25 mins until brown. Can be stored in an airtight container for up to two weeks.