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.
1 can full fat coconut cream
1 tsp vanilla essence
3 Tbsp cocoa powder
2 Tbsp honey
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
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.
• 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.
• 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.
I’ve been shooting some amazing muesli lately for Clare from Te Atatu Toasted – quite possibly the tastiest and healthiest muesli I have EVER tasted! I especially love her Gluten Free muesli, which has loads of yummy goodness in it like buckwheat, channa, loads of seeds, quinoa etc. So so good and no refined sugars, which is always a bonus! I tried pairing it with my other current obsession – the new Blackcurrant and Heilala Vanilla Yoghurt from Raglan Coconut Yoghurt and came up with this yummy ice block that the kids love!
Frozen Yoghurt Muesli Bites
Frozen Yoghurt Muesli Bites
Makes about 16, depending on the size of you ice tray. All you need is:
Using your finger and some coconut oil grease inside of each ice cube tray with oil. You can use any cooking oil. Combine the muesli and yoghurt and mix well. If it’s not sweet enough add some honey until you get the desired sweetness, mix well to combine. Spoon them into ice cube trays. Place an ice cream stick into the middle of each mixture. Freeze for at least 2 hours or overnight. Once frozen run bottom of ice trays under warm water to loosen and carefully wiggle each stick until they come away.
I was watching Donna Hay make edible magic on TV the other day and this recipe looked so good and easy I had to try it out. I especially liked the sound of the coconut dressing, and it really is that good, and easy!
Here’s a link to her recipe, but I’ve just changed a couple of ingredients like the rice noodles to quinoa noodles, but I’m sure you could use any noodles. Plus I swapped the chillies to half a red pepper, just cos the kids don’t do spicy at any level..
- 150 g rice noodles (I used quinoa noodles)
- 2 x 200g cooked chicken breast fillets, sliced
- 2 long red chillies, deseeded and finely sliced (I just used half a red pepper cos the kids don’t do spicy)
- 4 kaffir lime leaves, finely shredded
- 3 green onions, finely sliced
- handful coriander leaves
- handful mint leaves
- handful basil leaves
for the coconut milk dressing
- 125 ml coconut milk
- 1 tbsp fish sauce
- 2 tbsp lime juice
- 1 tbsp caster sugar
Place rice noodles in a large bowl, cover with boiling water and stand for 46 minutes or until soft. Drain and rinse.
Toss the noodles with the chicken, chilli, lime leaf, onion, coriander, mint and basil.
To make the coconut milk dressing, combine the coconut milk, fish sauce, juice and sugar. Pour over the salad to serve.
This recipe was inspired by watching Jamie Oliver – he mixed up this bbq flavoured sauce to go with leftover meat. I can’t remember what he did after that but I decided to put my left-over meat mix in some orzo, and it worked!
- 1 Tbsp BBQ Sauce, I used Aldersons Morepork BBQ Sauce
- 1 Tbsp soy sauce
- 1 Tbp sweet chili sauce
- 250g leftover meat – chopped into small pieces
- 1 onion
- 5 mushrooms
- 250g orzo
- 1 cup white wine
- 2 cups water
- 1 tsp vegetable stock or bouillon
- Bunch of fresh basil
Mix together the BBQ sauce, soy sauce and sweet chili sauce and add the chopped meat, mix well to coat meat.
Heat a large frying pan on the stove and add some oil and the chopped onion. After a few minutes add the mushrooms, cook for a few minutes. Add the orzo and stir, then add the wine. Cook until the wine evaporates. Add the water and bouillon and simmer until orzo is nearly done, around 15 minutes. Add the meat and sauce mix and simmer for another 5 mins stirring until all water is dissolved and orzo is cooked. Add fresh chopped basil at the end and mix well.
This Chocolate Chia Pudding is so healthy – made with energy boosting chia seeds it actually makes more sense to be eaten as a breakfast rather than a dessert. Not only do chia seeds provide sustainable energy, they are also full of antioxidants, high in fiber and quality protein, and they expand in the stomach which in turn increases fullness and slows absorption of food.
I’ve added some brown rice syrup for sweetness, you can use honey and add more or less depending on your kids or your own taste. Mine seem to like it as is:
- 1 400g can coconut cream
- 1/4 cup cocoa or raw cacao
- 2 tablespoons brown rice syrup or runny honey
- 1 small to medium banana
- 1/4 cup chia seeds
- 1 pinch of salt
Mix all ingredients together in a blender until well combined. Leave overnight in the fridge or at least 3 hours to set.
- 1 cup cashews
- 1/4 – 1/2 cup water
Soak the cashews for about 3 hours, or overnight. Tip cashews and water into a high speed blender and blend until you have the desired consistency, adding more water if you need to – the more water you add the runnier it becomes.
You can either spoon the cashew cream over the top of the Chia Pudding, or if you have a small ziplock bag you may want to spoon the Cashew Cream into the bag, cut a small corner off the bottom and squeeze the Cashew Cream out.