Spelt, Beetroot and Walnut Chocolate Brownies

It is school holidays here and the kids love to eat a lot, cook alot, do fun things, explore, run amok,  and did I mention eat a LOT?

The recipe below has been one of their favourite picks these holidays.

Spelt, Walnut & Beetroot Chocolate Brownies

We  made these brownies right after the grand opening of Coles in Nambour, yes, I was made delighted to go down for all the face-painting, balloon blowing, stilt walking, live music, games, colouring in, ring tossing and fun and festivities after my kids discovered everything that was going to be happening down there.

I have to be honest and say we were a bit disappointed with the main lift not working and traipsing across to the next one and then all the way around to the said open new shop and through non automatic doors (you notice these things pushing a pram or trolley) and we had been hoping to see more specialty stores, when it is not so busy I would recommend parking up the top rather than underneath if you have a pram, I think a lot of Nambour and surrounds was excited and eager to see what specialty stores were going with it, I was naturally hoping for a kitchen ware shop ;) I can't say I am a huge fan of the design of these shops being wrapped around outside in the heat instead of inside a shopping centre design with air con, I don't tend to browse a lot when we are all hot but I am very happy to see Coles is moving with times and taking great strides like teaming up with WWF to source and supply sustainability caught seafood.
And we were all very impressed with Not Just For Kids entertainment that was put on and the general atmosphere was great and staff were very happy and friendly, it is good to see more jobs in the region and growth in Nambour.

Couldn't believe she stayed so still!

Lily is always a fan of free balloons and promotional giveaways!

AND I was very surprised and happy that this Coles had a lot of organic and healthy food items that you just don't often see in such a large supermarket chain store and at very family budget friendly prices, which when you are on a tight budget can make a big difference to what you can actually buy and make for your family each fortnight.
The organic, wholemeal spelt flour in a large bag I was very happy to see and it was that we used for these brownies.

Spelt, Walnut & Beetroot Chocolate Brownies

Ingredients

• 2 cups wholemeal, organic spelt flour
• 1/4 cup unsalted butter
• 4 free range eggs
• 1/2 cup raw honey (or to taste)
• 1 cup walnuts, roughly smashed - see notes
• 200g dark chocolate of choice - see notes
• 1 cup firmly packed grated, raw beetroot
• 1/2 teaspoon pink himalayan salt
• 1 teaspoon baking powder
• baking paper - I use If You Care non toxic baking paper

Method

• Pre-heat oven to 180ç. 
• Grease and then line a suitable baking dis with baking paper.
• Over a low heat melt the chocolate and butter together. (You can of course do this double boiler if you want too but I find over a low heat as it is with butter (and as a busy mum) I often just do it this way).
• Remove from heat.
• Stir honey into chocolate mixture.
• In a large bowl combine the spelt flour, salt, baking powder.
• Add in the eggs, mix together.
• Mix in the walnuts and beetroot.
• Combine it all together and pour into the prepared tin.
• Bake in the oven for approximately 25 minutes or until nice and golden and firm on top but you want the skewer to come out a little sticky in spots so that your brownies are still lovely and chocolately gooeyness in some places but still quite firm. Sometimes ovens vary so a lot will depend on how yours cooks too.
• Allow to cool slightly on a wire rack, cut into squares.
• My kids especially liked theirs drizzled with Maleny Dairies fresh, nothing added real cream, by themselves and with a chocolate sauce.

Notes

• You don't want to over-smash your walnuts as you want mostly crumbly with some bigger chunks through it.
• Use your preferred dark chocolate, you could even use Sweet Williams sugar free or an organic bitter dark - just remember to taste your batter in case it is not sweet enough if the chocolate is really bitter- unless you like it that way!
• Use a GF flour to make these gluten free.

Happy Cooking!

Bek XX

Note: this was not a sponsored post

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 - BerryLicious Muffins (No Added Sugar!)

Berrylicious Muffinns

Colourful, delicious, healthy and with no added sugar these are wonderful in kids lunchboxes, for work or morning tea. The combination of berries and coconut flour is beautiful and sweetened with honey and stevia they are a healthier alternative.

Ingredients

·         1 cup organic coconut flour (find me in the health food section)

·         1 cup gluten free SR flour (or spelt flour + 1 t baking powder) 

·         1 free range egg

·         ¼ cup raw honey or maple syrup/rice malt syrup/stevia 

·         2 tablespoons flaxseed oil 

·         1 cup frozen mixed berries

·         1 cupNatural Acidophilus yoghurt (I use Maleny Dairies)

·         8 drops vanilla liquid stevia (or 1 teaspoon good quality vanilla paste)

·         ¼ cup butter

·         ½ cup almond, soy or dairy milk

·         Muffin cases

Method

·         Preheat oven to 180’c.

·         Grease or line a muffin baking tray with muffin cases.

·         Whisk egg.

·         Combine egg with agave and vanilla stevia drops.

·         Stir in yoghurt and milk.

·         Tip the frozen berries into the mix, very carefully stir through.

·         Sift the flours together.

·         Gently fold the flour into the mixture, being very careful not to over mix.

·         Spoon mixture into the muffin tray.

·         Bake for approximately 15 minutes or until golden and springs back from the touch.

·         Serve.

Notes

·         Freezable. Wrap individually and freeze.

·         Great, healthy recipe for school lunch boxes.

Toddler Tips

·         This is such a great choice for toddlers and kids. No added sugar!

·         Agave is said to have great nutritional benefits.

·         Berries are always popular with the littlies and good for them too.

·         These are a huge hit with my toddler. 

This recipe is from the Local Product Local Recipe - recipe cards I created in a historic endorsement with Maleny Supa IGA supermarket. Promoting local products and producers from our region. Y

Recipe & Food Image Photography ©RebeccaMugridge 2013

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

{Join In} Sugar free for one week!

Join in a fun challenge for your health and happiness.

A sugar free Facebook Event

You can find plenty of delicious no added sugar recipes right here on my blog too.
WHY?
So many health experts agree that we all consume way too much sugar, some say it can even become like a poison in our bodies. Whether you consume a little or a lot a conscious decision to go sugar free for 1 week is a great exercise to become conscious of how much sugar your family does consume. You will find yourself shocked when your checking ingredients list, yes it is almost everywhere!

You don't have to give up sugar forever, unless you want too. This is just 1 week. To give our bodies a break and to become more aware of how much we consume and learn new ways of cooking to eat less of it in the future.

Feel free to share recipes, inspiration and ideas with the facebook event page or here in comments.
And check back here tomorrow for a very exciting guest blog interview you will LOVE!


So what can't you have in our sugar free week?Sugar cane sugar, brown sugar, raw sugar, white sugar, icing sugar
Artificial sweeteners like aspartame (well technically you could as its sugar free but please don't, it is so bad and yuk :( )
You will need to check ingredients lists and packets.

What can you have?
Natural sweeteners like:
Stevia. (I like Natvia)
Honey.
Coconut Sugar.
Fruit.
Dried Fruit.
Concentrate Fruit Juice.
Xylitol.
Maple Syrup.
Agave.

 

 

TIPS

• SWAP soft drink for mineral or soda water with freshly squeezed lemons.
• Make yourself some sugar free sweet goodies for the week (see some recipe ideas below)
• Buy yourself a sugar free choccy bar, just in case or for a treat. Like Sweet williams.
• Swap cereals with homemade porridge with fruit and honey.
• Buy Jalna yoghurt (sweetened with fruit juice) or natural yoghurt.
• Check your bread! Yes lots of breads have sugar in them. Check the ingredients and find one that is ok, go bread free for the week, swap to a sugar free flat bread or bake some home made bready goodness!
• If you feel like an alcohol beverage try something like vodka with the Pink Sparkle Drink, fresh tomato and celery juice or fresh homemade orange and mango juice.
• Try including a fresh juice each day if you have a juicer to really pick up your health.
• Take some stevia sachets with you so you ask them to use these if you grab a latte when out.

You can also try some of these recipe to satisfy your sweet tooth or choccy cravings too!

 

 

Beautiful Beetroot Yoghurt Muffins
(Collect this recipe card from the Maleny IGA)

 

Rockmelon & Mango Mousse
(Collect this recipe card from the Maleny IGA)

 

Choccyliscious Muffins

 

Maleny IGA Healthy Maca Balls
(Collect this recipe card from the Maleny IGA)

On the Sunshine Coast? Grab all the ingredients for these delicious recipes from the Maleny Supa IGA !

 

 

Rebecca XX

RECIPE - No Added Sugar Choccyliscious Muffins

Sometimes you just want something gorgeous and CHOCOLATE right?
Well as many of my facebook followers would know this year I am really cutting back on SUGAR. But I still love to eat and cook and love baking and of course my choccy fix.
I also like to give my kids "treats" that are not full of junk, numbers and sugar.

These muffins really are super moist and melt in your mouth.

Enjoy! XX

Ingredients

• 1 cup dates (check packet to make sure no added sugar or anything nasty), soak overnight, covered or for at least 3 hours in enough water to just cover them.
• 1 cup natural yoghurt
• 1/4 cup butter
• 1/4 cup Planet Organic Natural Cocoa
• 1 free range egg
• 1/4 cup Natvia Stevia powder
• 10 drops liquid stevia in chocolate
• A couple of drops pure vanilla or vanilla stevia drops
• 1 & 1/2 cups wholemeal SR flour
• 1/4 cup Walnuts
• 1 Sweet William No Added Sugar chocolate bar, chopped

Method

• Pre heat oven to 180'c.
• Line a muffin tray with muffin cases.
• In a bowl use a hand mixer to combine butter, stevia drops, stevia powder.
• Best in egg.
• Mix in the cocoa powder.
• Add in the yoghurt, make sure mixed through and then drain and add in the dates.
• Very carefully add in  the flour until just combined.
• Spoon mixture into muffin cases.
• Top each one with some walnuts and chopped chocolate.
• Bake for approximately 20 minutes or until muffins are golden on top and bounce back from your touch.
• Allow to cool on wire racks.
• Serve.

Notes

• Stevia can be swapped for honey.
• Mix chocolate and walnuts carefully through mixture before adding flour for flavour hits through the muffins as well.
• Get a big chocolate hit by serving with a mug of hot chocolate made with Planet Organic natural cocoa and stevia to sweeten.
• Freezable.
• Great for school lunches.
• Can be made gluten free with a gluten free flour, you may need to adapt recipe though, possibly include another egg etc.

Toddler Tips

• Use a miniature muffin tray to make toddler friendly sized ones.

Why not get excited about cutting back the sugar and join my facebook - sugar free for 1 week fun event! Have a sugar free recipe? Come share it with us or just come and join in the fun event! xx
https://www.facebook.com/rebecca.mugridge#!/events/137590813073302/

You can get the Stevia sweet drops, Planet Organi Cocoa Powder and Natvia Stevia Powder used in this recipe from the Maleny IGA

RECIPE Mango & Rockmelon Mousse

Beautiful Mango &Rockmelon Mousse

This recipe has NO added sugar and uses AgarAgar.

A beautiful, creamy mousse with no animal gelatine instead using Agar Agar, so suitable for vegetarians, Agar Agar is a natural gelatine from seaweed with many health benefits. This is a really pretty and tasty guilt free dessert. Serves 4-6 depending on glass sizing.

Ingredients

·         1 bar of Spiral Foods Agar Agar.

·         1 rockmelon, chopped

·         2 mangoes, chopped

·         1 passionfruit

·         2 tablespoons honey (or to taste) SWAP for rice malt syrup for a vegan version

·         250g yoghurt, I use Maleny dairies, Jalna, Qld yoghurt, or Coyo coconut yoghurt for a vegan version. look for a full fat yoghurt that does not have sugar or artificial sweeteners in it!

·         ½ rockmelon extra to decorate, cut into long thin strips or cubes.

·        1 mango;  ½ mango extra to decorate, cut into long thin strips or cubes, ½ mango sliced for layering in the serving dishes.

·         6 Fresh cherries (or to taste)

Method

·         Soak one bar of the Agar Agar in 3 cups water, until soft.

·         Place the water and Agar bar into a saucepan and bring to the boil, then continue to boil slowly for 15 minutes, lowering the heat a little but so it is still hot, stirring, do not leave.

·         Blend the rockmelon and flesh from 2 mangoes.

·         Pour the mango/rockmelon mixture into a large bowl and add in the yoghurt.

·         Sweeten the mango mixture with the honey, using less or more to taste.

·         Pour the Agar Agar mixture into the mango mixture.

·         Combine well.

·         Pour the mixture into decorative serving bowls, glasses or large serving bowl.

·         Layer with the Agar mixture and then the mango from the ½ cup set aside, finishing with Agar mixture.

·         Decorate with the extra mango and rockmelon.

·         Refrigerate for at least 4 hours.

·         Garnish each glass with a fresh cherry (when in season – optional)

·         Serve.

Notes

·         Sweeten the mousse to personal taste with the honey, using less or more as desired.

·         Honey could be swapped for stevia for fewer calories.

·         Great dinner party dish or for a low fat delicious dessert for the family.

·         Can be made the day before a dinner party and kept in the fridge.

·         If cherries are out of season use an alternative like a strawberry or fresh raspberry to garnish.

Toddler Tips

·        Pour their servings into clear plastic decorative glasses or bowls or very little cups like plastic shot glasses and drop cubes of rockmelon and mango through the mixture.

·         Kids tend to like theirs really fruity so add plenty of chopped melon and mango into their mixture. You could also include a small one of these in a school lunch box with an ice brick to keep it cool.

This recipe is from the commercial work I did for the Maleny Supa IGA Local Product Local Recipe - recipe card series

©RebeccaMugridge2012

Check out my facebook page and business Making Food Beautiful Styling and Photography - I am available for many types of commercial work and I also offer services for bloggers, cafe's and restaurants where you send me your recipe and I will make it, style it and photograph it for you in high resolution and print or publish ready.