Coconut Chocolate Mousse

This one is dairy free, refined sugar free, super simple to make and it tastes a-mazing!  So simple even the kids can make it.

Coconut Chocolate Mousse.jpg

Ingredients
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey

Method
Place coconut cream in a mixer or blender.  Add honey, vanilla and cocoa powder.  Blend until smooth and creamy.  Place in the fridge overnight and take out about an hour before you’re ready to serve for a real mousse like consistency.

Tots to Teens recipes

Mince Pasties

Mince Pasties

With my kids it seems whatever they won’t eat, if I put it inside something, like rice paper rolls, nori sheets, puff pastry or this easy bread pastry below, then for some reason it’s all of a sudden edible and tasty!

I always like to make more than I need so I can save some for easy dinner later. With this mince mixture it makes about double the amount you need so you can save half the mix for dinner another night, it’s also perfect for freezing.
Mince Mixture
• 500g Mince
• 1 onion
• 100g bacon, roughly chopped
• 100g finely chopped broccoli (about 1 cup)
• 1 carrot, grated
• 1/3 cup flour
• 1 ½ cups liquid beef stock
• 1 Tbsp tomato paste
Chop onion finely and place in a large frying pan to cook for a few minutes, add mince and cook till just brown.  Shake flour over entire mince and mix thoroughly.  Stir in tomato paste, carrot, broccoli and bacon and cook for 1 minute.  Add beef stock and mix well, bringing to boil.  Reduce heat and simmer for about 10 minutes, stirring occasionally.  Once the vegetables are cooked and liquid is dissolved, set aside to cool.
Mince Pasties-4
Pattie Pastry
Makes 8
• 2 ½ cups flour
• 5 tsp baking powder
• 200g probiotic or greek yoghurt
• 1 tsp mixed herbs
• 1 tsp garlic powder
Combine all dry ingredients, mixing well.  Add yoghurt and mix together.  Once it’s mixed well use your hands to massage the dough together, picking up the loose floury bits and squeezing into the dough.  Once everything is mixed together, lightly flour a workbench and place the dough mixture onto the bench.  If there are cracks in the dough, just squeeze the cracks into the dough with your fingers.  Lightly flour a rolling pin and roll the dough out until about ½ cm thick.  Using a round cutter about 12 – 13 cm in circumference (I used the underside of my blender lid) cut as many circles as you can into the dough.  Pull excess dough away and put aside to roll out again.  You want to end up with about 8 circles in total.
Preheat oven to 180 C.  Place about a tablespoon of the cooled mince mixture into the centre of each circle and lift two sides of the pastry circle to meet in the middle.  Pinch pastry together from the top and down both sides, forming a pastie shape.  Continue this 8 times.  Brush with olive oil and bake for 10 – 15 minutes until golden brown on top.
Here’s the link to the Tots to Teens recipe page

Oaty Choc Muffins – almost gluten free!

The kids love these muffins and I love that they have no flour in them!  They do have oats but, once thought of as a food containing gluten, recent studies have shown that oats may not have the same harmful amounts of gluten as wheat or barley. A moderate amount of oats, around 50g a day, is not harmful to people with coelic disease, although highly reactive people are still advised to avoid them.

Oatty Chocolate Muffins-6.jpg

Makes 12

Ingredients

  • 2 cups rolled oats
  • 2 ripe bananas
  • 2 eggs
  • 1 cup greek yoghurt
  • 2 tablespoons honey
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ cup chocolate chips (you could also use frozen berries if you prefer)

Directions

  1. Preheat oven to 180C and lightly grease a 12 cup muffin tray or line with paper liners
  2. Place all ingredients except for the chocolate chips (or berries) in a blender or food processor and process on high, stopping every now and then to scrape mixture from sides and mixing in. Process until batter is smooth and the oats have broken down completely.
  3. Stir in the chocolate chips of berries
  4. Divide the batter between the prepared muffin tins and bake for 30 mins or until golden brown on top