Gluten free zucchini, herb & pepita smokey herb muffins with cream cheese frosting & Nutworks smokey sprinkles

It has been a long running inside joke in my family that I should open a muffin shop. I seem to be always making muffins and crafting new ones. There is something so wonderfully comforting and exciting about a muffin all at the same time, and the flavour possibilities are pretty much only as endless as your imagination!

What is not to love??

When Nutworks told me about their exciting new Gourmet Sprinkles range I was excited to try it, even more so when I started tasting the flavour combinations they had come up with. I have long been a fan of their products and natural ingredients.
In fact when you read the back of these sprinkles, their is not an additive or preservative in sight.

Nothing quite dresses a muffin up more than a whipped topping and a pop of crunch and flavour on top. Well these handy packets take all the guess work and prep work out as they are ready to snip and go.

As a busy mum, I really like that!!

When I tasted their Texas smoked my mind flew to paprika and smokey flavours and cream cheese so I crafted these muffins around my daydreaming taste buds. I hope you like them as much as I enjoyed making them!

Bek xoxo

Zucchin, herb and pepita muffins with whipped lemon cream cheese frosting and Nutworks Smokey Sprinkles

Ingredients

2 free range eggs
1 large or 2 small zucchini
1 cup grated cheese
1/4 cup baby spinach leaves
2 cups self raising gluten free flour (could also use buckwheat with baking powder added)
1/8 cup olive oil
1/4 cup sundried tomatoes slivers
1/4 cup smoked ham/bacon/vegetarian ham or leave out. Cooked and sliced thinly.
1/4 cup pepita seeds
1 cup water (or as needed)

 1 packet cream cheese
1/4 cup chives chopped
1/4 cup parsley chopped

1/2 large lemon juice
1/2 teaspoon smokey paprika

Nutworks Texas Smoked Sprinkles. (Find me at woolworths.)

Method
Pre heat oven to 180'c.
Line a muffin tray with cases or grease.
Whisk eggs and oil together in a large bowl.
Sprinkle in some salt and add into this mixture the cheese, ham, zucchini, pepita, paprika, sun-dried tomato  and spinach and some of the water.
Gently fold the flour through the wet mixture, add a little extra water from the cup of water as needed. Mixture should be reasonably runny, easy to stir texture.
Fill cases approx 3/4 full.
Bake for around 20 minutes or until golden on top.
Remove from heat and allow to cool on a wire rack.
Whip the cream cheese with an electric beater/mixer with the lemon juice and nice and smooth and a little fluffy. Adjust amount of lemon to taste. You can use just a hint and replace with water.
Use a spatula to top each muffin with the cream cheese and top with the Nutworks smokey sprinkles.
Enjoy!!

Note:

These are fantastic to take to a BBQ, picnic, dinner party

Fruit & Yoghurt Biscuit Trifle in a Jar. Healthy, Happy Lunch Boxes.

This recipes was my favourite of the three I demonstrated with the help of amazing little chef volunteers at the Sunshine Coast Agricultural Show this year.

All the fruit & Yoghurt Biscuit Trifles at the show where made with stunning local produce from Jeffers Market if your on the Sunshine Coast or visit this way ever - you NEED to go and check out Jeffers!

I love this recipe so much and I wanted to demonstrate just how easy and simple it can be to make something AMAZING and healthy for the lunch box that kids really will demolish and better yet can even make themselves for their own lunchbox the night before! Oh yeah! Less work for us mums!!

And one of the greatest things about this recipe is you can use whatever fruit is in season right now, whatever fruit is on special or locally grown and beautiful and whatever fruit your kids like and each child can make theirs with their favourites!

What you need

• A nice clean jar with a good sealing lid.
• Yoghurt of choice. I like Maleny dairies, Jalna, Qld Yoghurt and Five AM. (Not paid to say that). For all the ones made at the show and the one pictured here I used Maleny Dairies yoghurt.
• Assorted fresh fruit, think things like blueberries, strawberries, rock melon, kiwi fruit, watermelon, passionfruit, pineapple, paw paw grapes and whatever is in season and tastes great in your area.
• A nice healthy biscuit. Homemade is best or look for one that is gluten free and refined sugar free.
• Spoon to pack with it!

Method

• Prepare all the fruit you will be using.
• Make sure jar is squeaky clean.
• Get the kids to assemble a generous layer of yoghurt.
• Top with lashing of beautiful fresh fruit.
• Place biscuit in a paper bag and smash until it resembles crumbles.
• Sprinkle biscuit crumbs on top.
• Seal and pack with an ice pack for an exciting morning tea!

Simple. Delicious, Budget Friendly, Healthy.

And irresistible!

Notes

• For dairy free use coconut yoghurt or soy yoghurt.
• You can either create just like this OR do it in layers like a real trifle, starting with a biscuit base, then yoghurt, then fruit, then biscuit, then yoghurt then fruit etc.
  
  Check out my NEW FB page Healthy, Happy Lunch Boxes for HEAPS of lunch box inspiration and ideas.
  
  Bek xoxo

Gluten Free Vegetarian Pasta Bake

There is just something about the old classic, the pasta bake...
It instantly reminds me of my mother and dark, rainy nights snuggled in front of a cosy fire when we lived in the country. Happily eating her pasta bakes covered in crochet blankets!
Warm memories.
I love the way food is such an experience that certain foods are linked for us with events and times of our lives. Food really does tell a story and for me the pasta bake was one of my first comfort foods.

Now I make it for my kids too, but with a healthy twist, now we are also not gluten intolerant but I like to do a large amount of our meals and snacks gluten free as I believe it is more kinder on the bowels!!

This dish can be whipped up in not very long at all, it freezes really well and makes fantastic leftovers and school lunches too or a bring a plate dish for the next BBQ!

If you like pasta bake or macaroni cheese you will love this healthy version.

Gluten Free Vegetarian Pasta Bake

Ingredients

• 1 box of gluten free pasta, cooked according to packet directions.
  (I also find it helps to add a little dash of oil in the boiling water with gluten free pasta to stop it all sticking together.
• 2 tablespoons gluten free flour
• 500ml almond, soy or dairy milk ( I used almond.)
• half a teaspoon nutmeg ground
• 2 teaspoons paprika (look for a really good quality one - it makes a lot of difference!)
• !/2 cup broccoli, very finely chopped.
• 2 carrots peeled and finely grated.
• 4 stalks celery, finely chopped.
• 3 large tomatoes. 2 chopped one sliced.
• 1 zucchini, peeled and grated.
• 1 cup grated cheese.
• Freshly chopped parsley to taste ( I used about a good handful ).
• Fresh and thinly chopped chives to taste. (I used about 9 stalks).
• 2 teaspoons wholegrain mustard (or to taste)
• 1 free range egg.
• 1/4 cup of sundried tomatoes (optional)
• pepper
• himalayan salt - to taste
• 2 cloves garlic finely chopped.

• Cook gluten free pasta according to directions, rinse very lightly and then drained and set aside.
• Very, (extra very for fussy eating kids) chop the broccoli
• Grate the carrot and zucchini.
• Place the vegetables into a mixing bowl or even straight into the baking dish.

• Place the butter into a saucepan and melt slowly over a low heat.
• Once melted add in the flour, stir constantly for 1 minute.
• Add small amounts of the milk stirring the whole time until they are combined with the flour mix, keep doing this until all the milk has been used and it is a nice consistency. Use a whisk of needed to make sure it is nice and smooth.

• Season with the nutmeg, paprika and a pinch of himalayan salt and add in the mustard. Taste. 
• Add in the cheese and stir through until melted in. Taste again add more mustard or salt and pepper if needed.
• Let the sauce cool a bit and then whisk in the egg.
• Mix everything together except the sliced tomatoes and a small amount of the chopped mixed herbs.
• Pour into a deep baking dish top with the sliced tomato and some of the fresh herbs.

• Bake at 180' fan forced for 20 minutes or until nice and golden on top.
• Serve on its own as a simple dinner or with a nice fresh salad with a zesty dressing and optional garlic bread for a great tasty meal.

Notes

• This dish is great for leftovers and school lunchboxes.
• Make and freeze ahead for those tired nights.
• Add some chili for more punch.
• Add mushrooms at the last step before cooking.
• For VEGANS, leave out the egg, make the white sauce with olive oil in place of butter and leave out the cheese, add another half cup of milk when making the sauce and instead add savoury yeast flakes for a lovely cheesey flavour.

Toddler/Kids Tips

• Kids love the cheesey flavour. You can make it even stronger my adding a strong flavoured cheese that is suitable or more grated cheese.
• Freeze lunch sized amounts in container for easy lunchboxes and pack on the day with a fresh salad or chopped raw crunchy vegetables.

Live Well. Eat Beautiful. Stay Calm. Be Active.

Bek xx

Dinosaur Biscuits. Gluten Free, Refined Sugar Free, Nut Free, Egg Free.

Dinosaur Biscuits

Gluten free, Refined Sugar Free, Egg Free


My little miss 4 is a funny little thing. While she belts out Frozen songs as much at the next girl and does ballet and loves barbie dolls she also absolutely LOVES dinosaurs, dragons, bugs, crocodiles, sharks and trucks and motorbikes.
Myself and my miss 9 often just look at each other mystified as we are both very much girly girls.
Violet's bedroom greets you with dinosaurs and dragons. her favourite colour is green and when she grows up, she wants to be a DRAGON.
Yep.

For her fourth birthday of course it was a Dinosaur Party - you can see the food and party ideas for that one HERE 

These biscuits both my 4 and 9 year olds can make and they both love! Though my 9 year old often makes hers with a love heart instead.

Ingredients

100 grams butter

½ cup coconut sugar or Natvia stevia

1 & ¼ cups gluten free plain flour or spelt flour plain – note spelt is not gluten free only low gluten)

1 teaspoon vanilla paste or essence

¼ teaspoon baking powder (gluten free)

3 tablespoons almond, coconut, soy or dairy milk

¼ cup jam with no sugar added. You will find many of these at supermarkets and health food stores or better yet, make your own yummy jam!

2 tablespoons water

1 potato (or very clean dinosaur)

Method

Pre heat oven to 180’c or 160 if it is fan forced.

Line a baking tray with baking paper, I use non bleached If You Care brand.

Heat jam in a saucepan with the water, stir and set aside.

Cut a large potato in half. Then take one half and score/cut a dinosaur shaped foot print into one side so that it sticks out.

Beat butter, sugar and vanilla until it looks fluffy and well together.

Gently fold in the flour and baking powder with a wooden spoon.

Once mixed well roll into small balls and place on the baking tray.

Flatten down slightly.

Use the potato (or dinosaur) to put a footprint indent into each biscuit.

Fill indents about ½ to ¾ with the jam.

Bake for around 12 minutes or until nice and golden looking and firm.

Remove from oven and cool on a wire rack.

Notes

You can of course swap the dinosaur foot print for a love heart, star, circle etc have fun with it! 

Turmeric, Garlic & Ginger Yoghurt Prawn Spaghetti. Gluten Free

Smashing ingredients in a mortar and pestle, releasing their intense smells and flavour is one of my favourite kitchen experiences. My beautiful Thai friend Peta brought this into my life when my oldest was just a tiny little thing. It is so different to just chopping or mincing them up.
It is like passion added to the flavours; with this very earthy and intimate hands on experience with your food and its ingredients.

Unlocking the flavours in an earthy, beautiful way

If you don't yet have a mortar and pestle I highly recommend you get one, or at least put it on your Christmas wish list! You can pick them anywhere from $12 through to $200 + and tiny to large so there is one for every budget and kitchen out there!

In this recipe it brings excitement to the kitchen right away as everyone comes wondering what the great smell is! Plus using fresh organic turmeric has so many amazing health benefits as the curcumin in it is one of the most powerful natural anti-inflammatories out there.
Of huge benefit to anyone with inflammation of any kind like arthritis, uveitis, ulcerative colitis, multiple sclerosis, Ankylosing Spondylitis and general back and joint pain in the body it is also said to help prevent Alzheimer's as scientists believe it breaks down plaque in the brain and areas where they eat a lot of turmeric like India have the lowest rates of Alzheimer's in the world.
And the best bit is, you don't have to eat crazy amounts of it, they say even one meal a weel with fresh turmeric in it is beneficial!

Now if you are one of my Sunshine Coast readers I can tell you if you don't grow your own you can buy fresh turmeric from Erbackers, Jeffers Market and often at weekend markets.
Also look out for it where you live at Asian or Indian deli's and grocer stores, wholefood markets, health food shops, fresh fruit and vegetable shops, sometimes even the big supermarkets will have it.

The powerful benefits of the turmeric combined with the garlic and ginger too makes this is a fantastic dish which is why I was excited to team these ingredients with the new Barilla gluten free pasta range when they sent me out a gorgeous parcel to try. as gluten can be inflammatory for many people this gluten free spaghetti (that truly was not gluggy like some out there can be) is a perfect partnering and the result is just lovely.

This recipe is simple, fragrant and delicious.

It is also easy to make vegetarian, one of my kids ate it that way. I simply made a smaller batch in a separate pan with extra veggies and it was thoroughly enjoyed by all.

 

Turmeric, Garlic & Ginger Yoghurt Prawn Spaghetti

 

Ingredients

• 1/2 kilo green prawns
  (I was given a big batch of super fresh, local ones from my neighbour as he is a fisherman- I know right?! Cool neighbour!) Try to find Australian ones if you can and don't be afraid to ask about them and where they are from and if the place supports ethical fishing practises.
• Fresh Turmeric. I used a piece about 2 cm long and 1/2 a cm wide. Wash, peel.
• Fresh Ginger. If applicable look for local! Washed, peeled.
• 6-7 cloves of Australian garlic. (Or at least a non bleached kind)
• 1 red onion, sliced
• 2 carrots, peeled and sliced longways.
• 2 zucchini's peeled and sliced longways.
• 1 large red capsicum. sliced in long strips.
• 1/2 lemon
• 1 teaspoon cardamom (or use freshly ground)
• 1/2 a kilo of natural yoghurt. I like to use Jalna or Maleny Dairies brands
• 1 & 1/2 cups fresh baby spinach leaves
• 1/2 bunch fresh coriander
• Pink Himalayan salt to taste (optional) 
• olive oil

 

Method

• Prepare your prawns. I also devein mine and left about 1/3 with their tails on for decorative effect.
• In a mortar and pestle smash your turmeric, ginger and garlic until it is pulp like. Take the time to slow down and enjoy this process. Make it a moment in the kitchen. Be present. Enjoy the smell sensations and you hands on with your gorgeous ingredients. If you drink, this is a lovely time to sip a nice glass of wine.
• Cook the Barilla gluten free spaghetti according to packet instructions. I served mine el dente.
•  
• In a deep pan gently fry the onion in some olive oil on a medium low heat until wilted.
• Add in the turmeric smash, stirring well for a minute or so.
• Toss in the carrots, zucchini and capsicum, stir through for another 2 - 3 minutes.
• Add prawns, yoghurt and cardamom and cook for around 4 minutes or until prawns are cooked.
• Squeeze over lemon right at the end and season with a little salt if desired.
• 
• Arrange spaghetti on plates.

• Top with a layer of spinach and coriander leaves.
• Pour over some of the prawn mixture and drizzle with extra sauce from the pan.
• Top with a little fresh coriander.
• Serve and enjoy!

Notes

• The gluten free spaghetti used here is available from woolworths.
• This works just as beautiful vegetarian, increase the veggies and leave the prawns out. 
• For those who do not like coriander this works perfectly without it as well, though I would recommend some fresh parsley in its place.

Toddler Tips

• I leave a few strands of spaghetti long for fun but also chop a fair bit into easier eating sizes.
  My kids did not find this too spicy at all, but you could always serve kids portions with a dollop of a lovely creamy natural yoghurt on top as well.

 

Recipe, styling and photography (c) Rebeccamugridge2014
Follow my beautiful food with Bek pictures on Instagram

***Note: I was gifted a gluten free hamper by Barilla.

Macadamia & Goji Delight

Macadamia & Goji Delight
Sometimes sweet cravings come at the worst times, or you want something gorgeous for when friend are coming over so you NEED recipes that are quick, easy and delicious!

• 1 cup coconut oil (I use JT's Coconut Essence)
• 1 cup rice malt syrup (can use less if too sweet for you, I use Pure Harvest)
• 1 cup nut paste (use a pure nut paste i.e. just nuts! I use Nutworks and the Chocolate Factory macadamia paste)
• 2 tablespoons Nutra Organics vanilla protein powder (I love this stuff, all organic and it is also high in vitamin D, you get this HERE and enter codeword nutrafriends for 10% off for the next few days too!) {OPTIONAL}
• 1/2 cup goji berries
• 1/2 cup semi smashed raw macadamias

Method

• Add runny coconut oil to a bowl, stir in rice malt syrup and mix together with a wooden spoon until it looks lovely and mixed.
• Stir in nut paste and vanilla powder.
• When well mixed add in nuts and goji berries.
• Pour into a container and put in the fridge to set.
• Leave for 1- 2 hours.
• Remove, cut up and enjoy!!

Toddler Tip

• Cut into small pieces as a little healthy treat, great fun for an afternoon tea party!

Tips

• I take runny coconut oil and put the bowl in the fridge for about 10 minutes or until I just see a light crystallization around the edges and then mix, it seems to blend together much creamier!
• we found this beautiful but also really sweet so you only need a small amount to satisfy those sweet cravings!

Eat Beautiful!
Bek xxx

Gluten Free Savoury Herb Pikelets

Do your kids come home from school famished? My oldest does and my youngest, well she is just always eating so I am always making snacks for them that also double for something nice for the lunchbox.
I made them these savoury herb pikelets yesterday and they ate the whole batch they loved them so much and none even got close to a lunch box, oh well, at least I know they love them. Looks like I'll be whipping up another batch!

Savoury Herb Pikelets

Ingredients

• 125 g butter
• 2 free range eggs
• 1/2 large raw sweet potato, finely grated
• 1 cup buckwheat flour ( can be found in health food shops, whole food stores and coles)
• 2 teaspoons baking powder (gluten free)
• 1/2 cup finely grated cheese
• 1/4 cup natural yoghurt
• 1/2 cup milk of choice (almond, soy, dairy) 
• 1/2 cup mixed chopped parsley and coriander (fresh)
• 1 teaspoon paprika
• dash or to taste himalayan pink salt
• 2 teaspoon chili (my kids did not notice it all but you could leave out, reduce or increase to taste)
• 1 heaped tablespoon SuperFood For Kids Vital Veg Powder (optional - this is a gorgeous added extra to boost their immune systems, can leave out, see notes)

Method

• Soften the butter in a large bowl with a wooden spoon
• Add in the eggs mix together
• Stir in the paprika, salt, fresh herbs, cheese, yoghurt, sweet potato and vital veg powder
• Mix the baking powder with the buckwheat flour and then add into the bowl.
• Stir in the milk, if it looks to dry or is too thick add more milk or some water
• Heat a little oil in  a frying pan on a medium high heat.
• Drop small amounts of the mixture into the warm pan as you would normal pikelets.
• When you start to see a few bubbles form around the edges or a little browning carefully flip them over. Note: I find these a little gooey at the flipping stage as compared to normal flour so it just takes a little more care to flip, don't worry if they are not perfect they will turn out lovely!
• Remove from pan once lightly browned on both sides and cooked through the middle.
• Enjoy.

Notes

• My kids absolutely loved these COLD. In fact it was their preferred way to eat them.
• I have not tried a dairy free version of these but you could definitely experiment, why not let me know if you do and it works!
• If your not gluten intolerant you can of course make these with normal self raising flour (just leave out the baking powder)
• The vital veg powder is a gorgeous organic, raw, vegan, allergy friendly superfood powder for kids. If you have fussy eaters, colds going around the school or day care or just want to give your kids a boost this powder is gorgeous. Even if your kids eat really well I think it is an exciting thing that we can give their immune systems and bodies. It really helps super charge their health and I love adding some of these beautiful powders in our cooking.
  I am not normally one for adding powders and things, especially with kids. My two eat lots of fruits and vegetables but this range I really love.
  The creator of these products, also a mum has made a truly wonderful brand with honest ingredient labeling that you can read and say "love this".
  You can of course leave this out of the recipe if you wish.

Toddler Tips

• My toddler just loves these, I made her toddler hand sized ones and gave them to her with hard boiled egg, cut up capsicum, carrot, snow peas and cherry tomatoes and she was delighted. The cheesey, savoury flavour was a hit.
  
  
  (c)rebeccamugridge2014

Marigold Biscuits - Gluten Free, Refined Sugar Free, Easy and Delicious

Marigold Biscuits

As a child my mother use to make calendula biscuits and there was something so enchanting about them, like they had come straight out of my favourite book, The Lord of The Rings.

As a horticulturalist I love combining gardening with cooking and these biscuits are so incredibly easy to make and marigolds are such a delight to grow, so I just love these biscuits. We always have marigolds on hand, of all different kinds, I just love their vibrant beauty and they are an important inclusion in our organic plantings for their ability to repel nematodes in the soil and many other garden pests.
Companion planting partners include eggplant, strawberry, leafy greens, tomatoes, potato, pumpkin, squash, chili's, capsicums but not too close to legume crops.
Marigolds grow easily with a nice compost rich soil, good drainage, plenty of sunshine and some regular liquid fertilizer like seasol. They grow very easy from seed and most nurseries have seedlings in punnets.

Ingredients

• 125 g butter
• 1/2 cup coconut sugar (or brown sugar if you have sugar)
• 1 teaspoon vanilla
• 1 & 3/4 cup cup almond meal
• marigold petals, removed from flower, trim ends if needed, washed and let dry (about 4 flower heads)

Method

• Preheat oven to 160ç
• In a bowl combine the butter and sugar together, add in vanilla
• Mix in the almond meal and about half the marigold petals
• Roll the mixture into small balls - note - it should be fairly dry not too moist or the biscuits wil spread when you bake them, if it feels to moist add a little more almond meal
• Place the balls on a tray lined with baking paper, press each one down slightly and then press a few petals on top for a decorative look
• Bake the biscuits gently, they do not take that long so stay close by.
• Once they are gently browned on top and have a golden hue, around 12 minutes in my own take them out and let them cool on the tray or on a wire rack
• Enjoy!

Happy Cooking!
Bek XX

Eat beautiful - Live Well.
Recipe and photography (c) Rebecca Mugridge 2014

Gluten Free Dairy Free Christmas Ice Cream Cake

Last year as part of the Maleny IGA's Local Product Local Recipe - recipe card series I created the below festive Ice-Cream cake recipe using gorgeous local products so you can have something amazing at your Christmas event that some of your guest who may be gluten free or dairy free can still all enjoy/\.

Gluten Free Soya Ice Cream Christmas Cake

Celebrating Christmas with a beautiful dairy and gluten free dessert flavoured with Buderim Ginger Cordial and using Zehnder Gluten Free cake at its base. 

Ingredients
2 litres soya vanilla ice cream (or coconut ice-cream)
1 cup frozen raspberries
3 tablespoons undiluted Buderim Ginger Cordial
1 Zehnder Gluten free cake
¾ cup mixed dried fruit (like sultanas, raisins, cranberries, currents)
1 cup glace fruit, chopped, like cherries, orange slices, kiwifruit, pears and ginger
Extra raspberries to serve
Silver cachous
Pudding basin

Method

·         Line a pudding basin with two layers of cling wrap, leaving plenty of overhang

·         Allow ice-cream to soften slightly at room temperature

·         Mix glace/dried fruit mixture with ginger cordial

·         Fold gently through ice cream

·         Very gently add and fold through raspberries

·         Pour mixture into prepared pudding bowl

·         Pat down leaving a few centimetres from the top, cover with plastic cling wrap

·         Freeze for 30 minutes

·         Cut Zehnder gluten free cake so it will fit on top, completely covering it, making a base

·         Cover with plastic wrap and freeze for at least 8 hours

·         Fill sink with warm water and warm the outside of the pudding basin for around 1 minute to soften ice cream edges slightly

·         Turn out onto a serving plate, top with extra raspberries and silver cashous, drizzle with raspberry juices from bag, serve immediately

Notes

·         Use brandy or liqueur in place of the ginger cordial for adult version

·         Optionally Serve with a berry syrup and dairy free white chocolates

       You can of course use dairy ice cream if desired and a non gluten free cake base if your family are allergy  free.

Toddler Tips

·         Serve theirs with lots of fresh raspberries

       Make them their own smaller version using small basins and leave out glace ginger. If no dairy allergies  you could include red and green miniature m&m’s for a festive look

Recipe (c) Rebecca Mugridge 2012
This recipe  is one of Bek's commercial recipe creation work portfolio.

Bek's Banana Bread - Gluten Free

Bek’s Banana Bread

Banana bread is such a classic delight and there are so many classic recipes and ways to make it.
This is my moist, gluten free version made using coconut flour, no refined sugar and delicious macadamia meal. It is soft, sweet and nutty deliciousness sweetened with banana.

Ingredients

• 4 very ripe bananas ( yes you can absolutely use those mushy black looking in ones in the fruit bowl!)
• 3 free range eggs
• 1/2 cup olive oil
• 1/4 cup dark coconut sugar, powdered or finely grated (see notes)
• 2 cups macadamia meal
• 1/4 cup coconut flour
• 1/4 cup shredded coconut
• 1/2 cup coconut milk (or almond, soy)
• 2 teaspoons cinnamon
• 1/4 teaspoon himalyan salt
• 1 teaspoon vanilla paste or 8 drops vanilla stevia
• 1/4 cup dried cranberries
• 1 teaspoon baking powder
• Extra shredded coconut & cranberries to sprinkle top of cake

Method

• Pre heat oven to 180'c
• Grease and line a loaf tin with baking paper, I use If You Care baking paper - ethical and safe 
• Mash the bananas, adding in the cinnamon
• Whisk the eggs and mix in with the banana
• Stir in the oil, mix together and then the milk
• Combine the dry ingredients in a large bowl and pour the banana mixture in mixing together to form a batter
• Pour into the loaf tin
• Top with extra shredded coconut and some cranberries
• Bake for approximately 40 minutes or until cooked through and a skewer comes out clean
• Leave in tin to cool slightly for ease of slicing
• Slice into bread slices or into snack friendly sliced cubes (pictured)
• Serve warm as is or with butter

Notes

• Lovely warm or cold
• Perfect for lunchboxes and afternoon or to use up very ripe bananas
• Coconut sugar - look out for the dark brown coconut sugar at your local health food store, supermarket or Asian grocery store where you can usually buy it in a hard log for under $5 and sometimes already ground.

Toddler Tips

• Banana bread is such a hit with kids and they often especially like it served warm with cold butter on top.
  
  
  Happy Cooking
  
  Bek XX
  
  Recipe and photography (c)Rebeccamgridge2013

No Added Sugar Choccy Cake

Due to popular request from Facebook

Here it is!!

My No Added Sugar, Gluten Free, Moist Choccy Cake XX

Chocolate Cake
Such a classic well loved invention and so many delicious variations out there!
One of my favourite things to make is chocolate cake.

I make a few versions myself and this one is my moist, no added sugar, gluten-free Chocolate cake X

Ingredients

Cake 

• 1 cups dates
• 2 bananas
• 1 cup frozen blueberries
• 1/2 cup cacoa (or organic cocoa)
• 1/4 cup olive oil
• 1/4 cup butter
• 1 teaspoon pure vanilla paste
• 1/4 cup stevia (or to taste)
• 8 drops chocolate stevia (optional for extra chocolatey flavour)
• 1/4 cup dark agave (or raw honey or maple syrup or rice malt syrup - you pick) optional
• 2 cups almond meal (if you are nut free read notes)
  

Frosting

• 3 ripe bananas
• 1 cup dates
• 1 tablespoon Maca powder
• 1/4 cup cacoa (or organic cocoa)
• 8 choc stevia drops
• 1 tablespoon dark agave or honey (optional)

Optional Cream Layer

• 1 cup whipped cream. I use Maleny Dairies cream.

Method 

• Soak all dates in a bowl of water, just covered overnight, (or for at least 3 hours). Separate into two lots.
• Pre-heat oven to 180`c.
• Grease and line with baking paper 2 cake pans.
• In a bowl combine butter and stevias.
• Mash 2 of the bananas and add into the butter mix with the olive oil.
• Stir in almond meal, mix together, add a small amount of water if required.
• Gently toss through the frozen blueberries and pour mixture into prepared pans, trying to have an even amount of mixture in each.
• Bake in a moderate oven for approximately 20 minutes or until cake springs back from the tough on top.
• Remove from oven and leave in its pan to cool for 10 minutes before carefully removing by lifting out the paper and placing on a wire rack to completely cool.
• Prepare frosting while cake cools.
• Frosting:  In a blender combine frosting ingredients, blend together well. adjust sweetness if required to taste.
• Place frosting in a bowl, covered to chill in the fridge.
• When cakes are completely cool place one on a serving plate.
• Cover with a layer of the choc frosting and then a layer of cream.
• Top with the second cake.
• Cover with a layer of frosting.
• Chill whole cake for 15 minutes
• Serve.
• Store cake in the fridge.

Notes

• A very moist cake.
• Perfect for when bananas are in season and cheap.
• In season I like to use fresh cherries or fresh blueberries. With fresh cherries, remove pips and stems and toss through in place of the blueberries and serve with fresh cherries.
• Make as a single layer cake and just top with frosting and optionally serve with cream.
• Egg can be added to make the cake firmer. I have made this cake both with and without.
• If you are allergic to all nuts you could use a gluten free flour alternative in place of the almond meal, but you may need to make a few adjustments so it doesn't become too heavy. I would also add in some sorghum flour as well as a gf flour to increase healthy protein in the cake too.
• To make dairy free swap butter for oil and leave out cream.

Toddler Tips

• This is a great cake for toddlers, especially with no added sugar.

Happy Cooking!

Rebecca XX

The same cake made single layer with fresh cherries X

You might also like  Maca Balls, Chocclicious (no added sugar) Muffins, Choc Beetroot Muffins, Zucchini and Chia Seed Chocolate Cake

If you are a chocolate loving person but want to be healthy too I highly recommend hopping over and having a read of these two great blogs who have stack of gorgeous, healthy choccyness:
Natural New Age Mum
Naughty Naturopath Mum

Recipe and photography (c)RebeccaMugridge2013

RECIPE - Smoked Trout with Pomegranate, Avocado & Coriander Salad

Smoked Trout with Fresh Avocado and Coriander Salad
This is a stunning salad. It looks impressive and it tastes incredible! I used the beautiful Sunshine Coast Noosa River Smoke House smoked trout, but any good quality smoked trout would be beautiful in this with the fresh greens and a crunch of pomegranate. Perfect for a dinner party, date night, dish for a BBQ, hot Summer's night or just a really healthy and delicious dinner. Serves 4.

Ingredients
• 1 piece Smoked Trout
•  Balsamic Vinaigrette (I used Sunshine Coast made Tomarata Sensual Rosella balsamic)
• 3 stalks Celery, cut on the diagonal
• 1 Red Onion, chopped
• 4 Tomatoes, chopped
• 1  packet Lettuce mix (I used Ironbark here)
• 1 cup Baby Spinach leaves
• ½ cup fresh Coriander leaves
• 2 small Lebanese Cucumbers
• 1 fresh Pomegranate
• ¼ cup Flaked Almonds



Method

Violet eating pomegranate seeds
while mum makes the salad!

• Toast flaked almonds by putting in a moderately hot, dry frying pan until lightly brown, stirring constantly, set aside to cool.
• In a bowl combine lettuce mix, baby spinach leaves, coriander leaves, onion and tomatoes.
• Cut Lebanese cucumbers in half, remove seeds with teaspoon and cut into half moon shapes.
• Cut pomegranate in half, remove seeds (HINT to remove seeds easily hit pomegranate with wooden spoon underneath, this will loosen the seeds, ensure not to include membrane as is bitter.)
• Combine salad mix, cucumber, celery, avocado, onion together.
• Flake trout into salad mix.
• Gently toss together.
• Arrange on serving platter sprinkle pomegranate seeds and the flaked almonds over the top.
• Serve with Tomarata Sensual Rosella Balsamic Vinaigrette.

Notes
• Perfect for a dinner party, very decorative.
• Beautiful light, healthy dinner.

Loving them!

• Pomegranates have many health benefits.



Toddler Tips
• This is tasty salad suitable for all ages, the pomegranate especially is very appealing to toddlers and children.

As you can see >>>

My kids, especially my toddler LOVES fresh pomegranate >>>

Not a peep was heard, as she happily munched away,
during the recipe photo shoot ;)

And then ate an adult sized serving. This salad recipe is one of my kids favourites.

This recipe  was created by me for the Maleny Supa IGA Local Product Local Recipe - card series with Rebecca Mugridge. Free to collect in store and you can see the whole series on their website. 

RECIPE - Moorish Macadamia Biscuits - Gluten Free

Moorish Macadamia Biscuits – Gluten Free

Using gorgeous local Nutworks Macadamia Paste these biscuits will be a hit in the school lunch box. They also have no added sugar and are high in protein.

Ingredients

·         ½ cup Nutworks Macadamia Paste

·         ½ cup butter

·         ½ cup sour cream

·         ¼ cup Natvia stevia powder (find me in the sugar aisle)

·         8 drops liquid vanilla stevia

·         1 cup unsalted macadamias, chopped

·         1 &1/2 cups Maleny IGA almond meal

·         1 &1/2 cups Maleny IGA brown rice flour

·         2 Rawganix free range eggs

·         ¼ cup Buderim Naked Ginger, chopped (optional)

·         ¼ cup white choc chips (optional see notes for alternative)

·         ¼ cup extra macadamias, and mixed choc chips and ginger (if using)  to top biscuits

Method

·         Preheat oven to 180`c.

·         In a bowl combine butter, stevia’s, and eggs with a hand mixer.

·         Mix in the sour cream.

·         Add in the almond meal, rice flour, baking powder; combine well before adding in macadamias and also choc chips and ginger if including them.

·         Roll mixture into balls in your hands and place on grease proof paper lined trays.

·         Top each biscuit with some extra macadamias and ginger and chocolate if using for a decorative finish.

·         Bake for around 8-10 minutes or until golden, keep an eye on them.

·         Remove from oven and allow to cool on wire racks.

·         Store in air tight containers.

Notes

·         Make a chocolate version by adding a tablespoon of Planet Organic cocoa powder and an extra tablespoon stevia (or to taste).

·         Make these completely sugar free by leaving out ginger and white choc chips and using 1 x 50g bar of sugar free chocolate like Sweet William, chopped up, available in store.

·         If you are gluten intolerant check the chocolate you use for gluten free.

·         Make them extra ginger flavoured by using the Nutworks Macadamia Paste with Ginger.

·         Use honey instead of stevia, to taste.

Toddler Tips

·         These are great for kids as they are high protein and no added refined sugar other than the chocolate and glace ginger which can be left out.

·         Make small ones for little hands.

·         A great recipe to bake together!

This recipe is from the Local Product Local Recipe - recipe cards, promoting local products and producers from the Sunshine Coast region. Collect the free recipe cards in store at the Maleny IGA.

Maleny IGA makes it easy for you to support locals.
*Maleny IGA has in-store local supplier & gluten free shelf labelling. 
*Online shopping  & home delivery across the sunshine coast with easy local supplier tags.
*Weekly local recipe card using local ingredients by local author Rebecca Mugridge available in-store & on our website.
*Regular local product demos & tastings.
*CBC Program - 2012 raised $144,000 for local  charities.

Maleny Supa IGA  •  26 Maple St, Maleny  •  Ph: 5494 2257  

Recipe & Food Image Photography ©RebeccaMugridge 2013