What an amazing cake. I didn’t know if it would turn out since I didn’t add any oil or butter. You can substitute the Xylitol for any other grain sugar like Ethrytol, Coconut Sugar etc. This has to be one of my favorite cakes, the texture of the cake is perfect and its very moist. A perfect flour combination and very low on fat. Enjoy!
Recipe type: Desserts
130g Brown Rice Flour
50g Buckwheat Flour
2 tsp Baking Powder
1 tsp Baking Soda
¼ tsp Sea Salt
1 tsp ground Cinnamon
75g Xylitol Sugar or Erythritol Sugar
2 med Organic Eggs
250g of ripe banana – mashed very well
150g or 1 large Courgette – finely grated
1 Tbs Vanilla Bean Paste
Pre-heat the oven to 180 degrees Celsius (fan forced)
Line a bread tin with baking paper.
Toast the pecans for approx. 5-10 minutes in the oven – make sure you do not burn them. Break them up into smaller pieces and put aside.
In a bowl whisk the eggs and Xylitol for approx. 2 minutes ( you can use a hand blender or just a hand whisk)
Add the mashed banana, grated courgettes and vanilla bean paste. Combine well.
In a separate large bowl add the all of the dry ingredients except for the pecans.
Whisk the dry ingredients well to combine them.
Add the dry to the wet and whisk to combine well.
Fold in the pecans.
Pour mixture into the bread tin (mixture should be runny like thick custard)
I love egg dishes, they are so easy to make and take next to no time to prepare. I left this one cooking on the hob whilst i was taking a shower. It was ready when i got out. Nothing beats hot, soft, melted feta cheese with Spinach. One of my indulgences….
Recipe type: Breakfast, Poultry
8 Med Organic Eggs
1 large Sweet Potato – peeled and thinly sliced crossways – I used a mandolin on the thinnest setting
1 Spanish onion – thinly sliced
200g Feta cheese – crumbled
1 bunch Spinach – soaked and washed many times to remove any grit then finely chopped
Small bunch of Chives – finely chopped
Handful of Mint Leaves – roughly chopped
Handful of Basil Leaves – roughly chopped
Ground White Pepper
First cook the sliced onions in a little bit of water until soft and translucent,
Add the sliced Sweet Potatoes and cook on med heat, turning the sweet potatoes with tongs regularly
After approx. 5min, put the lid on the frying pan and allow the potato to cook. Turning the potatoes every few minutes. This goes on for approx. 10-15min.
Once the Sweet potato is cooked right through, spread the potato/onion mixture evenly around the frying pan
In a bowl combine the chopped spinach and herbs and toss to combine well
Spread the chopped spinach and herbs over the sweet potato mixture evenly
Crumble the feta evenly over the top
Whisk the eggs in a separate bowl and season
Pour the egg mixture over the Spinach
Cover and cook on the lowest setting for approx 20-30min or until the eggs have risen and set
Make sure the eggs has set all around the edges of the pan and nearly set in the middle. Then take it off the heat and let it sit covered for a few minutes. The eggs will continue to cook.
These are super delicious! ‘POD’ sells these Nookie bars and I’ve tried to re-produce them. The ones I made turned out very similar but not has hard as the Nookie bars. But just as delicious! The only thing I would change, is I would roll the balls in toasted hazelnut bits rather than hazelnut flour. I over blended the nuts in the blender, whereas I should have used a mortar and pestle to obtain the best results. Enjoy!
Recipe type: Desserts, Snacks
100g Gluten Free Oats – grinded into flour
2 Tbs Rice Syrup
2 Tbs Honey
100g Cocoa (sugar free)
50g Sunflower Seeds – grinded in flour
1 Tbs Vanilla Extract
½tsp Sea Salt
1 Tbs Rapeseed Oil
Pre-heat a fan forced oven to 180-200 degrees Celsius.
Lay the hazelnuts on a nonstick oven tray and bake for approx. 10 minutes.
Remove and rub the hazelnuts between your palms to remove the skins.
Put a small handful aside.
Add the rest of the ingredients to a food processor and blend until a ball is formed.
Meanwhile, using a Mortar and Pestle, grind the hazelnuts into small chips/bits.
Lay these on a flat plate.
Remove the dough from the food processor and roll into small balls, then roll over hazelnut chips and store in an air tight plastic container.
You can place baking paper (parchment paper) in-between ball layers, to avoid them sticking together.
I then placed these in the fridge.
Will last for months in the fridge.
Best eaten approx. 5-10minutes out of the fridge so balls are not so cold and hard.
But it’s all a matter of preference. They are yummy at room temperature or cold out of the fridge.
This is a really yummy soup, I’ve adapted it from one found in Annie Bell’s ‘Soup Glorious Soup’ cookbook. I’ve actually made the stock by boiling chicken bones, but you can just as easily make this soup by using fresh vegetable stock. I made a few tweeks to her recipe. But overall, it was delicious.
Recipe type: Soups
1 Tbs non-diary butter
1 bunch Spring Onions – cut into approx. 1cm pieces
3 Garlic – finely chopped
250g Arborio Rice – washed
250g Petits Pois (frozen)
250g Shelled Broad Beans (frozen)
100ml Cooking White Wine
1.5 + some extra Vegetable Stock (or Chicken)
100g Watercress – leaves and tender stems
25g flat leave parsley – leaves and tender stems
20g mint leaves
20g Basil leaves
50g Parmesan – finely grated
In a large saucepan sauté the spring onions and garlic on med heat in some water and the butter for approx. 10min until limp
Add the rice and stir for approx. 1 minute
Add the peas and beans, stir to combine well then add the wine and stock
Season and bring to boil, then simmer for approx. 15min with the lid on. Stirring occasionally.
Meanwhile, place the watercress and herbs in a saucepan with 2-4 Tbs of water, put the lid on and on the lowest setting cook until all is wilted.
Transfer to a food processor, add 100-200ml of Stock, a couple of Tbs of Parmesan and blend until pesto smooth.
Once the soup is ready, pour the herb mixture into the soup along with the remaining Parmesan.
Taste, season, taste.
Bring to boil then turn heat off.
Serve with cracked black pepper and parmesan shavings.
I love making Frittatas, they are so quick and easy to make and they last a couple of days. You can practically put any combination in them and they’ll taste great! They are light and go fantastically with a big side salad. Enjoy!
Author: the fussiesteater
3 Garlic Cloves – sliced and diced
1 Leek – washed thoroughly and thinly sliced
2 med red Potatoes – peeled and diced into 1cm square pieces
1 red Pepper – chopped into 1cm square pieces
½ yellow Pepper – chopped into 1cm square pieces
1 Broccoli – cut into bite size pieces
1 sm bunch fresh Basil – roughly chopped
1 tsp dried Oregano
1 tsp dried French Herbs (mixture of …..)
100g Feta Cheese – crumbled
Large handful of baby Spinach leaves
Ground White Pepper
10 Organic Eggs
In a deep frying pan, cook the garlic and leek in some filtered water, until soft and translucent on med heat for approx. 5min.
Add the potatoes and peppers and continue cooking for another approx. 10min, stirring occasionally.
In the meantime, steam the broccoli for 10min.
Add the ingredients in this order to the pan:- broccoli, peas, basil, herbs, crumbled feta cheese then spread the spinach leaves over the top. Place the lid on top and turn the heat to the lowest setting and leave for approx. 10-15min. so the Spinach can wilt.
Whisk the eggs, season and whisk
Pour the eggs over the spinach and cover and allow to cook on low heat for approx. 20-30minutes, or until the egg has risen and is cooked right through. There will be some liquid ontop which is normal at the end. This will evaporate as the egg will continue to cook once its removed from the hob.
This recipe is very similar to my ‘Baby Friendly ‘Chicken,Mushroom,Broccoli and Orzo Creamy Pie’ recipe. I used Salmon instead of chicken and tweaked a few more things. Needless to say, my little boy is loving it! What a great way to get him to eat his veggies and fish.
Author: the fussiesteater
Recipe type: Baby Friendly, Pasta
300g Orzo Pasta
1 Broccoli – Cut into very small florets including trimmed stalk to be cut into very small squares
1 – 2 Tbs Extra Virgin Olive Oil
1 large Spanish Onion – sliced and diced
3 Garlic Cloves – sliced and diced
2 Organic Salmon fillets (i used 1 Salmon and 1 boneless haddock fillet)
1 tsp dried Oregano
1 tsp dried Thyme
3 med Carrots – peeled, sliced and diced into very small squares
1 Courgette – sliced and diced into very small squares
5 large or 10 small Button Mushrooms – thinly sliced and diced
1 small can Corn
200g Frozen Peas
1 cup Vegetable Stock
1 tsp Sea Salt
⅛ tsp Ground White Pepper
1 Liter non-diary milk
2 heaped Tbs non-diary Butter
2 heaped Tbs Brown Rice Flour
1 Organic Egg
1-2 tsp Sea Salt
⅛ tsp Ground White Pepper
200g Mild Cheddar Cheese – grated (Optional)
⅛ tsp ground Nutmeg
In a med saucepan, bring some salted water to boil, add the Orzo Pasta and cook until soft. A lot softer than al Dante.
Steam the broccoli until soft. Approx 10min. The knife should smoothly run through the stalks.
Meanwhile, in a large saucepan, cook the onions and garlic in olive oil on med heat until soft and translucent. Make sure you do not burn the onion/garlic.
Push the onion/garlic to the sides of the saucepan and add the fish fillets skin side up in the center. Add the stock.
Cook on med heat until fish is cooked right through – approx. 5-10minutes.
Remove the fish skins by scraping them off then flake the fish into small pieces and stir the onion/garlic through the fish
Add the herbs, carrots, courgette, mushrooms, corn and peas to the fish mixture
Bring to boil, season then simmer on the lowest heat for approx. 30min with lid on.
Pre-heat the oven to 200 degrees Celsius – fan forced oven
To make the Béchamel sauce, melt the butter in a saucepan on med to low heat. Once the butter has melted add the flour and instantly stir constantly using a large wooden spoon. Continue to whisk until butter and flour has formed a roux i.e. paste like consistency. It’s important that you continue to cook and whisk the roux for another 3-5 minutes on med heat.
Then very very gradually, pour some milk onto the roux whilst you’re still whisking/stirring. The roux will absorb the milk slowly, once the roux has disintegrated into the milk pour the rest of the milk in.
Continue stirring with the whisk/spoon. Turn the heat to the highest setting. Continue Whisking/stirring at a med pace.
As soon as you see the milk start to smoke, and the very first signs of boiling commence. Move the saucepan off the heat, break the egg over the Béchamel and continue to stir, add the cheese, nutmeg then season, taste and season some more.
Now to layer your bake
Scatter the steamed broccoli first
Then spread the Orzo over the broccoli
Pour the fish mixture over the Orzo
Then lastly pour over the Béchamel sauce. If you have any cheese left over, you can sprinkle some cheese between layers if you like.
Bake in the center of the oven for approx. 30minutes.
You only want the Béchamel to very lightly brown. More like a very light beige colour.
I love my big salads, especially the ones busting with colour and flavour! This salad is so easy to make. I like making a huge amount to last me for lunch and dinner the next day.
Recipe type: Salads
1 Cup Quinoa
1 Cup Faro
½ Cup Pecans – broken into smaller pieces
½ cup Currants
Small bunch of Mint leaves – roughly chopped
Bunch of flat leaf Parsley – roughly chopped
Bunch of Basil – roughly chopped
1 very light – Mozzarella ball – chopped into small bite size pieces
Extra virgin Olive Oil
½ large Butternut Squash – peeled and cut into 1.5 cm square pieces
2 med Sweet Potatoes – peeled and cut into 1.5 cm square pieces
2 large Courgettes – angle sliced to ½ cm thickness
2 Peppers – (red/yellow) – cut into 2cm square pieces
3 large carrots – peeled and cut into long 5cm strips of ½ cm thickness
20 small plum tomatoes
2 med Red Onion – very thinly sliced
Juice of 1 juicy Lemon
2 Tbs Apple Cider Vinegar
2 Tbs Agave
1 Tbs Tahini
1 tsp White Mirin
1 tsp Dijon Mustard
1 Tbs Bragg Aminos
Place 2 cups of water and some salt in one saucepan and fill another saucepan ½ way with water and salt.
Bring them both to boil, add the Quinoa to the saucepan with 2 cups of water and the faro to the other.
Bring them both to boil then simmer both for approx. 12minutes.
The Faro is ready when it is chewy; the quinoa will be ready when it has absorbed all the water, take care not to burn the quinoa. The heat should be quite low.
When the quinoa and faro are cooked, strain and spread over a large surface to cool quickly. I used 2 very large salad bowls.
Pre-heat your fan forced oven to 180 degrees Celsius
Toast the pecans in the oven for approx. 8 minutes. Remove and leave to cool
Toss all the vegetables with Olive Oil, salt, pepper and Oregano. The tomatoes should be in a separate bowl to the rest of the vegetables.
Spread your vegetables (except the tomatoes) over 1 or 2 nonstick baking trays – vegetables should be all on one layer only
The tomatoes need to be placed in a separate baking bowl. (Do not place tomatoes on a flat tray; they should be placed in a ceramic baking bowl so the juices are retained)
Bake the vegetables (not the tomatoes) for 20minutes then add the tomatoes to the oven and bake all for a further 20 minutes.
Make the dressing by combining all the ingredients and whisk to combine well.
Once all the ingredients are ready, I spread them over 2 very large salad bowls. This is the order of layering them over the 2 bowls:- Faro/Quinoa, nuts, currants, mozzarella, fresh herbs. Then season toss, season toss. Add the rocket and dressing and toss well.
Add the roast vegetables and gently fold/toss all the ingredients.