Banana Bread: Dairy, egg and nut free.

I have tried a number of vegan banana breads but I think the kids like this one best. I have always omitted the sunflower seeds but might throw some in next time and see if anyone notices!


http://www.vegrecipesofindia.com/banana-bread-eggless-vegan-recipe/

Apricot coconut balls

Apricot delight is a yummy treat but the shop bought ones are full of unnecessary sugar and colouring. It is so easy to make and great for lunch boxes.

Ingredients

2 cups dried apricots
2 cups dessicated coconut plus extra for coating

Directions

Place all ingredients in a high power blender/processor and blend at high speed for 1-2mins until the oil is released from coconut and mixture comes together. (1-2mins/Speed 10).
Roll teaspoon amounts into ballas and roll in coconut.
Store in fridge

Cinnamon Scrolls

Ellen has been asking me to make cinnamon scrolls because she sees them at our local cafe. The brioche recipes I looked at call for egg and butter and some have nuts. I thought I would play with it today and here is what I came up with....  I wish I wrote it down.

Smokey Roast Capsicum Sauce

I recently bought a 2kg tin of roast capsicum for a function and did not end up using it.   After using some layered in a lasagne and a few other dishes I still had 1kg left, so I came up with this sauce.  We had it as a pasta sauce one night and stirred through Zucchini "Spaghetti" one lunch.  It would also have been delicious with grilled meats or chicken.

Ingredients

3 cloves garlic
1 large onion, quartered
30g Olive oil
1kg roasted capsicum, skin and seeds removed *
1 tsp smokey Paprika **
Salt and Black pepper to taste

Method

1. Add onion and garlic to bowl and chop 3sec/Speed7, scrape and repeat
2. Add olive oil and paprika, cook 5min/speed1/100degrees
3. Add capsicum and chop 20sec/Speed 4-5
4. Cook 15mins/Varoma/Speed 1
5. Check for seasoning and salt and pepper as required
6. Blend on 10sec/Speed 6-7 until desired texture is reached (chunky or smooth - you decide)

Variations

Add some chilli to make it a spicy, smokey sauce.  Just add fresh chili with the garlic at the begining.

* You can roast your own or use tinned ones - just watch you don't add too much salt as they are often in a brine.  I used tin capsicum and washed it to remove the salt
**A good quality smoked paprika is key here.  I used this one.......

Pumpkin and Coconut Soup (TMX)

Ingredients

1 onion, quartered

1-2 cloves of garlic

30g olive oil

Stick celery roughly chopped

1 carrot peeled and roughly chopped

approx 1 kg pumpkin peeled and roughly chopped (I like Jap or Kent pumpkin)

2 tblsp Vege Stock Concentrate

250g water
270ml can coconut milk

Method

1. Place garlic and onion to bowl and chop 3 sec/Speed7 then add 30g olive oil and sweat for 4 min/100c/Speed 1.

2. Add Celery, carrot and pumpkin and chop for 20sec/speed 4, using spatula to help the mix the large peices

3. Add vege stock concentrate and water and cook 20min/100c/speed 1

4. Blend 20 sec/Speed 5

5. pour in coconut milk and and continue to cook 5min/100c/speed 1

6. check for seasoning

Tips

Adjust water for you preferred thickness

Gingerbread

 

This is a yummy ginger bread recipe that I have adapted for the Thermomix.  If you don't have a Thermomix the original recipe can be found here.

Ingredients

100g Nuttelex

60g rice/oat milk (or preferred alternative)

40g Honey

140g sugar

300g plain flour

1-2 tblsp ground ginger

2 tblsp cinnamon

1-2 tsp ground cloves/star anise

3/4 tsp bicarb soda

Method

1. Add to bowl Nuttelex, oat/rice milk, honey and sugar.  Cook for 6mins/70c/soft speed until Nuttelex has melted and sugar has dissolved

2. add dry ingredients and mix 40sec/Speed 4-5 until well combined

3. remove from bowl,  flatten out on a tray lined with baking paper and cover with cling film.  Place in fridge for 2-3 hours to rest.

Pre-heat oven to 200 degrees celsius
 

4. Working with small portions at a time (leaving the rest in the fridge) roll the dough out to 3mm thick and cut into desired shapes.

5. Transfer to a baking tray lined with baking paper and cook for 10mins or until golden brown

6. Allow to cool (they will firm up as they cool)

Tip: Best to roll on a plastic board or smooth surface. If you are using a wooden board and it is starting to stick try sprinkling some corn flour on the board and roller. 

Hidden Veggie Bolognese (Thermomix)

When Ellen was first on solids she didn't tolerate tomato.  I started making spaghetti bolognese with a veggie puree instead of tomato sauce.  She can eat tomato now so I have added that to the mix.  I now use this bolognese to get my children to eat veges that they otherwise would not touch.  Don't get me wrong - I think it is very important that children learn to love veges in their own right.  I continue to cook and serve them regularly but more often than not they end up in the bin.  At least I know that some are getting in with this recipe. As my kids are getting older and more adventurous I am slowly increasing the size and texture of the veggies in this sauce.

This is a staple in our house.  I freeze batches in small containers with enough to feed the two kids.  That way it can easily be reheated and on the table in under 10mins.

Ingredients

2 sticks celery washed
2 carrots peeled
1 cup pumpkin peeled
1 zucchini
1 capsicum, washed and seeds removed
any other veggies you feel like adding on the day!
400g tinned tomato
140g tomato paste (optional)
1-2 tblsp veg stock concentrate (depending on how salty you like it)
1 MC water

2 cloves garlic, peeled
1 brown onion, peeled and quartered
30g olive oil

500g beef mince

Method

1. Fill bowl with roughly chopped vegetables and chop 20sec/Speed 4 (less for chunkier veggies, more for a smoother sauce).
2. Add tomatos,  stock concentrate and water then cook 15min/100C/speed 1
3. Pour into thermoserver (or other bowl) and set aside
4. Add garlic and onion (no need to wash bowl) and chop 3sec/speed 7, scrape bowl and repeat.
5. Add olive oil and cook 5min/100c/speed1
6. Add mince and cook 12mins/varoma/reverse soft speed
7. Return vegetable sauce to bowl and cook 20min/100C/reverse soft speed.  Leave MC on angle to let steam out  (Place a piece of kitchen paper on top to reduce splattering)

Serve with cooked pasta

Variations

You can basically put any vegetable you like in this one.  I usually add the broccoli and cauliflower stalks, and any other veges I need to use up.  Add kale or spinach for some extra goodness.

For something different serve mixed with cous cous, use to fill taco shells or use as a filling in meat pies

Basic Muffins

This is a very easy and versatile muffin mix that does not require a mixer and can be tweaked depending on your mood and what fruit is in season.  It is a great one for the kids to help you with.  I usually make it with sliced rhubarb (no need to precook) or frozen berries (no need to thaw).  I have also substituted flour with spelt flour or wholemeal flour, and sugar with rapadura.  These will achieve a different texture.

Ingredients

220g Plain Flour
100g Sugar
2 tsp Baking Powder
1 tsp No Egg (Orgran)
2/3 Cup Vegetable Oil
2/3 Cup Oatmilk**
Cup of fruit (eg frozen berries, sliced rhubarb, poached apple)

** any milk can be used (eg Almond, Rice, Soy, Dairy)

Directions

Preheat oven to 180 degrees C

Mix dry ingredients in a bowl

Whisk milk and oil, then add to dry ingredients and stir to combine

Stir through fruit

Line muffin tray with patty pans, or grease

Spoon mixture to fill to 2/3

Bake for 20-25mins (or until an inserted skewer comes out clean)