I make a lot of gluten free foods because it’s just easier on the gut and easier (in general) for children’s tummies! These are awesome because they’re slightly heavier and more “chewy” than normal crunchy biscuits made with flour, although a little more indulgent than my average recipe!! Plus you can create your own flavors without any problems, yay! I’ve popped in a few variation suggestions for you too.
So without further ado…
Ingredients (makes approx 24-30)
- 2 x 400g cans chick peas, rinsed and drained
- ½ tsp baking powder
- 1 cup tahini (or nut butter of choice)
- 1/3 – ½ cup sugar (or honey or equivalent sweetener of choice)
- 1 tsp vanilla
Optional: 100g chocolate bits if you’d like choc-chip cookies – I use 78% Lindt dark chocolate and break it up into itty bitty pieces.
Optional: 150g chopped and pitted dates.
- Combine all ingredients (except chocolate) in a food processor (or with a bowl and stick blender) until smooth.
- If adding chocolate pieces, stir through now.
- Drop by spoonful onto lined baking trays (approx 12-15 per tray). And bake in preheated 180•C oven for 35-40minutes. You may wish to flatten them slightly with a fork about half way through the cooking time for a more level and ever-so-slightly crunchier cookie.
- Allow to cool slightly before eating.
Feel free to comment below with your own variations! I think this may work with broad beans or kidney beans too but have never tried it. 🙂
It’s been forever since I wrote. I know 😢 because life. Homeschooling. Training. Sleep deprivation (I know you hear me, mamas!). Work. Life. I think I’ve got 20 unfinished posts in the queue which is just pathetic but, on the other hand, I have this yummy recipe for you & your family !! 😊😊
My eldest daughter stole it from my Mother’s old recipe book and tweaked it to meet our family’s needs. Gluten free and half the sugar of the original, and with a cooking process my two children (8 & 4 years) managed to handle and bake all by themselves. It was a winner! Try these 🙂
— This recipe makes 24 biscuits —
- 110 g butter
- ½ C sugar (EDIT: we actually tried making these with ¼ cup and then with no sugar at all and found we enjoyed the sugar free the best! The biscuits still bake perfectly.)
- 1 egg (or egg replacement)
- 1 C desiccated coconut
- 3 tbsp milk of choice
- 2 C gluten free self raising flour
- 1 tsp vanilla paste
- ¼-⅛ tsp of your favorite jam for each biscuit
- Place all ingredients (except jam) in a bowl and beat with electric beater until well combined. I think it took a few minutes.
- Scoop by teaspoonful and roll into balls to place on a lined baking tray, flatten them slightly with flat fingers. (We had 2 trays with 12 biscuits on each). Press the tip of your little finger in the Centre of each biscuit to make a small dent and place jam in the middle. Be sure not to overfill as it’ll spread during baking.
- Bake in preheated 180•c oven for 35 minutes. They should appear golden around the edges at least. Allow to cool a little before eating.
We found they came out nice and crunchy with just the perfect amount of sweetness ❤️
Experiments in my kitchen are usually based on easy to access foods, as our diet – though quite varied – is basic, fresh, and healthy. This doesn’t mean we don’t enjoy foods like brownies or even creme brûlée sometimes though!
Try this recipe out for yourself and see how you like it. It’s a pretty hearty brownie and not at all “fluffy” – nor is it “hard” and sickly sweet. It’s firm almost like cheesecake but with a different texture obviously. I think even throwing grated carrot or zucchini in there as well could work! Check out the variations at the bottom. And feel free to comment if you’ve found a combo you like 🙂
I only had about 400grams of leftover mashed potato (unsalted, with no herbs, is best – mine had milk and butter originally, but use ‘clean’ if you’d prefer), so these are approximate amounts so gage according to how much you’ve got to work with.
- Leftover mash potato (I had *roughly* 400g)
- 2 tbs cacao powder (raw, organic if possible)
- 1-2 tbs maple syrup/honey/nectar, to taste
- 1 tbs sugar (raw, organic if possible)
- 2 tbs coconut oil (cold pressed, organic if possible)
- 2-3 tbs peanut butter/tahini/creamed coconut or nut butter of choice
- In a bowl combine all ingredients and mix thoroughly – I just use a fork lol. Check your sweetness levels now and add more of what you’d like if necessary.
- Transfer to ramekin dishes (I split mine into two x 200g-ish dishes which gave 4-6 serves in total) or lined brownie tray and bake in a preheated oven (180•C) for 25-45 minutes depending on how thick/deep your pan or dish is.
- Allow to cool a little before portioning and eating – serve with fresh berries or sprinkled with ground cinnamon and nutmeg 🙂
Add zucchini, choc buttons, nuts, carrot, beetroot, pumpkin, fresh ripe bananas, sweet potato/Kumara – experiment with what you like or what’s leftover! Substitute carob for cacao or swap out/substitute sweeteners depending on your preferences.
Also, I’ll be writing a little about ‘sweet’ foods and how I feed my kids in an upcoming post, just to demonstrate my approach to their nutrition, so keep your eyes open for that.
Enjoy! In moderation 😉
Love C xx
Try this easy recipe for a different style of potato salad the whole family will love ❤️
Enjoy hot or cold 🙂 Serves 4-6.
Honey Mustard Potato Salad – dairy free!
- 2 med-large potatoes, cubed and cooked
- 1 Lebanese cucumber, sliced or cubed
- Handful cherry or grape tomatoes, halved
- Small handful baby gherkins
- Small handful pitted kalamata olives, halved
- 1 tsp wholegrain Mustard
- 1-2 tsps honey
- 1-2 tbs olive oil
- Allow potatoes to cool in fridge or simply sit aside if you’d like a warmer salad. While potatoes cool, combine Mustard, honey and olive oil in a small bowl and mix thoroughly.
- Combine potatoes, mustard mixture and all other ingredients into a medium-large glass bowl. Stir gently and serve!
To taste – try freshly cracked salt and pepper for a delicious flavor addition.
Prep: 2 minutes Cook Time: 40 minutes
Caramel Beef Curry on a bed of cabbage and snow peas!
Another beautiful kitchen experiment turned winning recipe!
This is a basic (very) mild curry which the family will love – I usually make meat dishes to last our family over 3 meals so that’s why the amount of beef is 1-1.2kgs. Half the recipe if desired.
- 1 tbs coconut oil
- 1 large fresh garlic glove, minced
- 2 bay leaves
- 1 heaped tsp turmeric (ground)
- 1 heaped tsp cumin (ground)
- 1&½ heaped tsp Garam Masala powder
- 1-1.2kgs beef, cubed
- Pinch salt
- Approx ⅔ cup pitted dates
- 1 can coconut milk
- Heat the oil in a large pot, add the garlic and bay leaves and cook until the garlic is gently browned. Add spices and stir for 45 seconds then add beef.
- Brown beef on high heat with spices, turning as necessary. Add salt. Cover.
- Bring meat to the boil and continue boiling for 5-10 minutes. Stir and cover. Then add dates and bring to the boil again with lid on pot, then add coconut milk, stir, cover and bring to the boil again.
- Stir thoroughly then reduce heat to a bubbling simmer for 30 minutes. Stir appropriately every 5 minutes to 10 minutes. Keep pot lid on but tilt it to allow steam to escape. Sauce should be noticibly thicker but not thick and lumpy, or to the other extreme – runny like water!
- Remove from heat and allow to sit with lid tilted for 5-10 minutes before serving.
To serve: thinly slice some raw cabbage and raw snow peas and place them on the plate to form a bed to dollop the curry over – yum! Add some rice or bread to the side if required as well 🙂
If you like a stronger curry taste simply add a diced onion in when cooking the garlic initially, and double your spices when adding them.
A family favorite of ours is this easy chicken liver pate recipe. My children go in and out of their taste for this depending on what their body needs but it’s a great side dish full of vitamins, protein and yummy-ness. Clearly I enjoy it 😉
- 300-500g chicken livers, sliced
- 2 bay leaves
- Salt & pepper to taste
- 1 small-medium onion sliced thinly
- 1 clove garlic, finely diced
- 1 tbs Butter
- Fresh rosemary / mixed dried herbs / fresh oregano / your favorite French herb mix (approx 1-2 tsp)
- ¼ to ⅓ cup pouring cream
- Optional: 1 tbs brandy
- Sauté onion and garlic in butter before adding bay leaves, cook for a few minutes.
- Add chicken livers, cook for 5 minutes. Add herbs and salt and pepper.
- Stir livers then cook until just done. Remove bay leaves.
- If adding brandy, do so now then light with a match or lighter in order to burn off the alcohol, then simmer for a few minutes until well incorporated into the mix.
- Remove from heat and then allow to cool for a few minutes before moving everything into a food processor or blender (I use a stick blender). Add cream and process until smooth.
- Pour into a glass bowl/container and refrigerate for a few hours until firm.
It’s not so naughty to eat tasty treats 🙂 feast your eyes on this!
Forgive my “click it before it gets eaten” phone camera pics!
If you’ve ever had real Japanese black sesame ice cream, think of the same flavour, only more intense and certainly as moreish. Maybe even more moreish!
This recipe uses black tahini as the base and I love it 🙂 The taste is not sickly fudgey-sweet, but nicely sweet, with a teeny tiny crunch from the added coconut.
Here you go!
- 1/2 cup black tahini
- 1/2 cup unsweetened dessicated coconut
- 1/4 cup maple syrup
- 2 tbs Melted coconut oil
- 1/2 tsp Cinnamon (ground)
- 1/2 tsp Vanilla
- Pinch of ground salt
- A flick of ground cardamom (optional)
- Blend all ingredients together then spoon evenly into a silicone mini cupcake tray (12 mould tray). The mixture won’t reach the top so don’t worry when it doesn’t.
- Place in freezer for a minimum of 45 minutes then enjoy! Here in North Queensland I needed to line them and pop them in a container then leave them in the freezer and take some out to eat as I go. In colder climates you may be able to keep them in the fridge, but I’m not sure they’ll last that long haha!
Makes approx 12.
After a small amount of tinkering here is my latest recipe for healthy kids snacks. A friend suggested to me a couple of days ago to use kidney beans instead of flour and I was reminded of the ever popular chickpea cookies I used to make and thought about trying it out.
Now, substitute where necessary as we all have different requirements but this recipe proved to be another absolute winner in my house. Except my husband never got to taste any because they were finished too quickly – oops!
TOTALLY HEALTHY CUPCAKES
Ingredients – makes 24
- 2 eggs (or egg substitute)
- 1 tbs vanilla paste
- 1 tbs coconut oil
- 1 tbs baking powder
- 1 can red kidney beans (or bean of choice eg. Butter bean, chickpea maybe although I haven’t tried)
- 3/4 cup coconut milk powder
- 2 tbs coconut flour
- 1/4 cup honey (or sweetener of choice eg. Maple syrup)
Note: to make these chocolate, simply replace the coconut flour & powder with cacao/cocoa powder.
- Preheat oven to 180•C and line mini cupcake tray with papers.
- Blend eggs, vanilla, coconut oil and baking powder until well combined, almost creamy.
- Add rinsed & drained beans, and remaining ingredients and process until well combined and smooth.
- Spoon by teaspoon into paper cases and bake for 25 mins.
- Try to let them cool a little before eating!
I have constructed a winner!
We don’t often have cake and tonight I felt like something totally different (beef stew and cake for dinner anyone?) so here’s the recipe for you to try;
- 125g butter, softened
- 1/2 tsp cardamom ground
- 1-2 tsp vanilla extract
- 1/3-1/2 cup sugar
- 2 eggs, lightly beaten
- A squeeze of honey
- 1&1/2 cups gluten-free plain flour, sifted
- 2 tsp baking powder
- 1/2 cup milk
- Preheat oven to 180°C. Grease & line a 20cm (approx) round cake pan.
- With an electric mixer, beat butter, cardamom, vanilla and sugar until light and fluffy.
- Add honey then the eggs, beating after each one.
- Stir in flour, baking powder and milk until combined.
- Pour mixture into baking pan and smooth the surface. Bake for for 40/45 minutes or until cooked through .
Optional extras – I sprinkled then roughly mixed through some sultanas on one side of the cake only for my kids 🙂
With the flavour combination in this cake and the moist and fluffy texture it doesn’t need any cream or topping or anything! Feels really light in my tummy which is always a bonus. Even after 2 pieces 😉
Left over rice or not, this recipe is a winner in my family and on the effort scale is only 0 to 1! Win win win 😉
- Cooked rice in whatever quantity you need or have – I generally make this from leftover rice so I can’t be exact!
- Milk of choice (1/3 to 1/2 quantity of rice)
- Vanilla bean paste (1/2 tsp per cup of rice)
- Sweetener of choice (1/2 tsp per cup of rice)
In a pot, place all ingredients and cook on medium high heat until bubbling. Simmer until milk reduces and it’s like a pudding.
Serve by itself, with fruit or other treats, or refrigerate for a cool snack later 🙂