Apricot Coconut Balls




Apricot and Coconut Balls

The pending birth of a new baby is something that is really worth the wait.  It’s the last time the unborn child you have created will be so close to you and literally a part of you.  (And subsequently the last time you have your hands free for a while!)  I have 2 friends who are awaiting that special moment of meeting their babies in a few weeks.   One is a close neighbour and today we had the privilege of placing our hands on her beautiful belly and sharing the bond.  Summer kept going back for more while Finn had no idea what all the fuss was about.  For me it was special, a moment in time that will soon change forever, precious...

 

 

I needed a quick and healthy afternoon tea treat for the kids, something  the kids could help with.  We’ve made plenty of versions of data coconut balls so decided to go with apricots.  Simply delicious but a word of warning, if the kids help you roll them, don’t expect there to be many left for the plate!

Apricot Coconut Balls

1 tbls chia seeds

1 mc (1/2 cup orange juice)
100g almonds
200g sulphur free dried apricots
50g oats
50g dried coconut

• Place chia seeds and orange juice in mc or cup, combine then set aside
• Place almonds in Thermomix bowl and grind for 10 seconds on speed 9
• Add apricots and chop for a further 5 seconds on speed 9
• Add oats, coconut, chia seeds and orange juice and mix for a final 10 seconds on speed 6 or until well combined
• Roll into balls and toss in coconut and pop on a pretty plate

these are the hands of the unborn child in the belly above... love you Summer xxxx

Spiced Pumpkin and Honey Cake

Spiced Pumpkin and Honey Cake

It’s been a busy few months – hence the short supply of recipes and stories of late.  I’ve been working 4 different part time jobs (all physiotherapy related) plus the usual 2 kids and house to run.  I really thought I was in total control and rather enjoying the pace of being constantly on the go – mind and body.  However, I think anxiety has reared it’s ugly head back into my life and crept up to me to say “hey, slow down please”.  Fortunately I’m at a point in my life where I could recognise the symptoms and I’m back on track.  So while time has been a squeeze, and my writing has been squeezed out for awhile, rest assured there’s plenty of recipes and stories to come...

And luckily I have 2 awesome kids who make me laugh.  Especially little Finn who adores his big sister so much he insists on wearing her pyjamas and having his hair in pigtails. This is him saying “cheese” for  the camera...

 

And when time is limited what better way to get some nutrients and fibre in to the kids than with a veggie cake.  I had some roasted home grown pumpkin so came up with this Spiced Pumpkin and Honey Cake and it’s really hit the spot.  PS, for some kids, don’t tell them it has veggies and they’ll never know!

Spiced Pumpkin and Honey Cake

60g walnuts
250g cooked and cooked pumpkin (or combined with grated carrots and zucchini is nice too!)
¼ cup (85g) honey
¼ cup (60g) coconut oil (or other light oil)
2 eggs
60g milk
1 tsp vanilla
20g rapadura sugar
½ tsp each nutmeg, cloves, ginger and cinnamon
1 cup wholemeal flour
1 cup SR flour
½ cup sultanas

• Preheat oven to 175° and line a loaf tin
• Add walnuts to Thermomix bowl and chop for 3 seconds on speed 6
• Add pumpkin, eggs, milk, honey, oil , vanilla and sugar and mix for 30 seconds on speed 5
• Add spices, flours and sultanas and blend in Reverse on speed 4 for 10 seconds or until combined
• Spoon into prepared loaf tin and top with shredded coconut and pepitas if desired
• Bake for approx  1 hr or until cake springs bake when touched
• Allow to cool for around 30 minutes before slicing

Enjoy warm with your favourite tea or Crio Bru!

Rhubarb Yoghurt Cake

What mother (and daughter) doesn’t like rhubarb (and the colour pink)? So what perfect Mothers Day cake than a Rhubarb Yoghurt Cake.  Not too sweet, a little tart. Delicious served warm or enjoyed for several days later if there’s any left.

 

We had a lovely mother’s day.  I ventured on an early walk with  little Finn the early riser where he insisted on riding his little bike.  What would normally take about leisurely 40 minutes to the beach and back took 2 hrs with a stubborn little boy who rode at least 4 km!  Once home we were treated to blueberry ricotta pancakes and some great coffee.  We then ventured off to Grandmas...

 

After 35 years in their current house Grandma and Grandpa are finally moving to a new home down the coast.  Call it retirement, call it a seachange, either way I think it’s a great lifestyle move for them and we’re excited as they’ll be a little closer (so look out for more visits!).   We had a very relaxed afternoon which as usual revolved around food.   A scrumptious lunch of vegetarian lasagne, quinoa salad, scalloped potatoes, and some fresh ciabatta bread with pistachio dukkah.  All finished with grandma’s trifle and my Rhubarb Yoghurt Cake.  Yum!

But this cake can doesn’t need a special occasion, just some fresh rhubarb from the garden and it’s a regular treat.

Rhubarb Yoghurt Cake

60g butter
250g raw or rapadura sugar
1 tsp vanilla
2 free range eggs
250g plain or Greek yoghurt
Pinch salt
1 tsp bicarb soda
1 tsp cinnamon
150g wholemeal plain flour
150g self raising flour

350g rhubarb diced

·   Grease and line a 20cm springform tin and preheat oven to 160°

·    Place sugar and butter in Thermomix bowl and cream for 20 seconds on speed 6

·    Add vanilla and eggs and mix for 10 seconds on speed 4

·   Add yoghurt and mix for 5 seconds on speed 4

·   Add remaining ingredients apart from rhubarb and mix until combined, about 10 seconds on speed 4

·   Add rhubarb and mix for 5 seconds on speed 4 in Reverse

·   Spoon mixture into tin and bake for about 1 hr 15mins at 160°

Serve with fresh berries and cream or pomegranate seeds and Greek Yoghurt for extra tartness

Enjoy!

Healthy Bean Nachos

It’s the middle of May and it was 25 degrees today ... in southern Victoria!

 

Even the kids were confused and asked for the slip and slide.  Somehow I was convinced but the results predictable... one sprinkle of icy water and they were shivering cold.  As it goes with kids it was an activity that lasted less than 5 minutes but worth the laughs it all the same.

It was then time for a quick and easy dinner and either the water play helped their appetites or this is just a sure winner for the kids.  Healthy bean nachos are flexible in ingredients, easy to make, much healthier than the traditional nacho versions, and most importantly a little fun to eat!

Tonight for the sauce I used some left over Mexican Beans and you could easily substitute with your own favourite beany tomato mix.  Even a tin of refried beans for a super quick or camping version.

Healthy Bean Nachos

2 pita bread sounds cut into pieces
½ onion
1 clove of garlic
1/2 a red or green capsicum
1 x 400gm tin of red kidney beans
1 x 400gm tin of diced tomatoes
4 medium mushrooms
1 medium carrot
½ of a zuchini
olive oil
½ tsp Cummin
½ tsp Coriander
½ tsp Paprika
1 handful of shredded lettuce
½ cup grated tasty cheese
½ avocado
½ cup yoghurt

Make Mexican sauce

· Place onion and garlic in the Thermomix bowl and chop for 5 seconds on speed 5

· Add a drizzle of olive oil with spices and cook on 100° for 3 mins

· Add roughly chopped capsicum, carrot, zucchini and mushrooms and chop for 3 seconds on speed 5

· Add tomatos and beans and cook for a further 10 minutes on speed 1 Reverse at 100°
 

Arrange Nachos

·  Layer pita bread pieces on a baking tray

·  Follow with mexican sauce and sprinkle with cheese

·  Bake for about 10 minutes at 180° or until bread is crisp and cheese is melted

· Top with lettuce and a mix of avocado and yoghurt

And magic, just like unseasonally warm autumn weather, watch it disappear!