Browsing Tag:

honey

Baking/ Healthy/ Non Thermomix/ Thermomix

10 Second Grain Free Bites

These are a quick, easy and healthy snack which is wheat free, dairy free, refined sugar free, egg free and nut free! They are super delish with a chewy crunchy texture – even my chocolate loving boys can’t stop eating these, and they are fantastic for my sweet pregnancy cravings!!

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Add all ingredients to bowl.

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Mix 10 seconds/Speed 5.

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Spoon mixture into mini muffin tray(s).

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Press mixture down with damp fingers/hands.

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Bake for 10 minutes or golden brown.

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Leave to cool before taking out of tray(s).

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10 Second Grain Free Bites

Print Recipe
Serves: 24 pieces Cooking Time: 10 minutes

Ingredients

  • 100 grams oats
  • 100 grams dried apricots
  • 100 grams honey
  • 30 grams desiccated coconut
  • 20 grams flax seeds
  • 20 grams sunflower seeds
  • 20 grams pepitas/pumpkin seeds
  • 20 grams coconut oil
  • 10 grams chia seeds
  • 1 teaspoon vanilla bean paste/extract
  • Pinch of salt

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl.

4

Mix 10 seconds/Speed 5.

5

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

6

Bake for 10 minutes or golden brown.

7

Leave to cool before taking out of tray(s).

8

METHOD (BLENDER):

9

Preheat oven to 180 degrees.

10

Add all ingredients to blender.

11

Mix on the highest setting until all of the ingredients have combined.

12

Spoon mixture into mini muffin tray(s). Press mixture down with damp fingers/hands.

13

Bake for 10 minutes or golden brown.

14

Leave to cool before taking out of tray(s).

Notes

*You can use other dried fruit instead of the dried apricots (i.e. pitted dates, sultanas). **You can use rice malt syrup instead of honey. ***If you don't have mini muffin trays, you can make this into a slice and cut it up into bite sized pieces once cooled.

Baking/ Healthy/ Sweets/ Thermomix

Sesame, Chia and Flax Seed Snaps

I buy the storebought sesame seed snaps a lot as the whole family loves it! These taste exactly like the storebought stuff – but with extra goodness with chia and flax seeds which add nicely to the crunch! I have tried this recipe with both brown sugar and coconut sugar – both turn out amazing! I find the brown sugar sweeter, and more like the storebought stuff. The coconut sugar version isn’t as sweet and is slightly less crunchy than the brown sugar version (though they are still pretty crunchy – you would only notice if eating them one after another!)

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Add all ingredients into bowl.

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Cook 6 minutes/100 degrees/Speed 1.

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Whilst hot, pour onto baking paper on the baking tray.

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Place another sheet of baking tray over the mixture, and roll and fatten mixture with a rolling pin. Peel off top layer of baking paper.

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Bake mixture for 6-8 minutes or until browned.

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Take out of the oven and leave to cool for a minute or so, then use a pizza cutter or knife to cut into squares whilst mixture is still soft. Wait to cool completely before eating, they will be super crunchy once cool.

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Sesame, Chia and Flax Seed Snaps

Print Recipe

Ingredients

  • 100 grams honey
  • 100 grams brown sugar or coconut sugar
  • 100 grams sesame seeds
  • 50 grams chia seeds
  • 50 grams flax seeds
  • 20 grams coconut oil

Instructions

1

Preheat oven to 180 degrees. Cut 2 x sheets of baking paper the size of your baking tray.

2

Add all ingredients into bowl. Cook 6 minutes/100 degrees/Speed 1.

3

Whilst hot, pour onto baking paper on the baking tray.

4

Place another sheet of baking tray over the mixture, and roll and fatten mixture with a rolling pin. Peel off top layer of baking paper.

5

Bake mixture for 6-8 minutes or until browned.

6

Take out of the oven and leave to cool for a minute or so, then use a pizza cutter or knife to cut into squares whilst mixture is still soft. Wait to cool completely before eating, they will be super crunchy once cool.

Notes

*Some mixture sticks to the top sheet of baking paper depending on the angle or how quick you pull it off. You can spray some cooking spray on the sheet of baking paper so it peels off easier. **The coconut sugar version isn't as sweet, and is slightly chewier than the brown sugar version (however it still has a crunch).

Dessert/ Non Thermomix/ Snacks/ Sweets/ Thermomix

Fruit Jelly Cups

A healthier and homemade alternative to the packet fruit and jelly cups! This has the texture/wobbliness of Aeroplane jelly – and you can customise it however you like with different types of canned fruit and fruit juices!

I usually have a tin of fruit in the pantry – peaches, pears, fruit salad etc as a back up for when I don’t have fresh fruit at home/the fruit has gone manky, or if I just feel like tinned fruit with yoghurt, whipped cream or icecream, since it is consistently delicious!

You can use different flavour combinations. With one of these batches I used a 825 gram can of Fruit Salad and topped up with tropical fruit juice, and another batch I used a 560 gram can of pitted Lychees and topped up with coconut water.

Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. Note that the canned fruit salad has a few pineapple pieces – the jelly still sets (it is slightly sloppier than without the pineapple) however you will need to leave it in the cups (it is too sloppy for moulds – if you want to use moulds use the Fruit Juice Jelly Lollies recipe).

You can pour this into individual cups, or into one big bowl and scoop out pieces.

You can use any type of canned fruit, and can also use fresh fruit instead of the canned fruit.


 
Strain the juice away from the canned fruit into a separate jug.
 
Place the fruit into cups.
 
 
Add the drained juice…
 
 
 …+ additional juice of choice (1000 grams total), honey and gelatine into bowl. 
 
 
Mix – 4 minutes/50 degrees/Speed 2.
 
 
Pour jelly mixture into cups… 
(note: the moulds don’t work – just use cups!)
 
…and set in fridge for a few hours.
 
 

Fruit Jelly Cups

Print Recipe

Ingredients

  • Canned fruit in natural juice of your choice (Separate the fruit and juice)
  • 1000 grams juice of your choice (including drained juice from the canned fruit)
  • 30 grams honey
  • 20 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

Strain the juice away from the canned fruit into a separate jug.

3

Place the fruit into cups.

4

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. Mix - 4 minutes/50 degrees/Speed 2.

5

Pour jelly mixture into cups and set in fridge for a few hours.

6

METHOD (Stovetop):

7

Strain the juice away from the canned fruit into a separate jug.

8

Place the fruit into cups.

9

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into a medium pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.

10

Pour jelly mixture into cups and set in fridge for a few hours.

Non Thermomix/ Thermomix

Lemon and Honey Jelly Drops

This is a homemade remedy for when you have a cold and flu, or as an immune booster. This is also a variation of the Fruit Juice Jelly Lollies!

This is great to use during cold and flu season along with the Cold Kicker Drink and Cold and Flu Shower Melts!

 
 Add all ingredients into bowl.
 

– heat 4 minutes/50 degrees/Speed 2.
 
Pour into silicon moulds 
 

and place in fridge for a few hours to set.
 

Store in an airtight container on the bench for a few days or the fridge for a few weeks.

Lemon and Honey Jelly Drops

Print Recipe

Ingredients

  • 250 grams lemon juice
  • 100 grams honey
  • 25 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

Add all ingredients into bowl - heat 4 minutes/50 degrees/Speed 2.

3

Pour into silicon moulds and place in fridge for a few hours to set.

4

METHOD (Stovetop):

5

Add all ingredients into a small pot, heat on low to medium heat, stirring constantly until you can see gelatine granules have melted in.

6

Pour into silicon moulds and place in fridge for a few hours to set.

Notes

TO STORE: Place in an airtight container. You can leave this on the bench for a few days, however these last a few weeks in the fridge. ***The jelly drops have a crunchier/firmer texture when kept in the fridge, and a wobbly/softer texture when kept out on the bench.

Baking/ Cake/ Non Thermomix/ Thermomix

Crunchy Munchy Honey Cakes

Crunchy, munchy honey cakes, they’re great to eat and they’re fun to make! This Wiggle’s song has been in my head for days, so I thought it was a sign to make them!! My husband also reminded me that the Rat in Banana’s in Pyjamas is obsessed with Munchy Honey Cakes!

These taste like the Cornflake honey joys in a melt-in-your-mouth cake! MMmmmmm!! 

 
Add honey, butter and milk to bowl
 
 Heat 3 minutes/50 degrees/Speed 2
Add Cornflakes, self raising flour, almonds, coconut and vanilla
 
 Mix 8 seconds/Speed 3/reverse
 
Spoon into cupcake patties…
 
and bake for 10 minutes or until tops are browned
 
 
Crunchy Munchy Honey Cakes!


Crunchy Munchy Honey Cakes

Print Recipe
Cooking Time: 10 minutes

Ingredients

  • 120 grams honey
  • 130 grams butter
  • 60 grams milk
  • 80 grams Cornflakes
  • 130 grams self raising flour
  • 30 grams slivered almonds (or sunflower seeds if nut free)
  • 30 grams desiccated coconut
  • 1 teaspoon vanilla paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add honey, butter and milk to bowl - heat 3 minutes/50 degrees/Speed 2.

4

Add Cornflakes, self raising flour, almonds, coconut and vanilla - mix 8 seconds/Speed 3/reverse.

5

Spoon into cupcake patties and bake for 10 minutes or until tops are browned.

6

METHOD (Stovetop):

7

Preheat oven to 170 degrees.

8

Add honey, butter and milk in a medium sized pot on low heat - stir until all ingredients have melted together.

9

Take mixture off the heat, and add Cornflakes, self raising flour, almonds, coconut and vanilla - mix until all combined.

10

Spoon into cupcake patties and bake for 10 minutes or until tops are browned.

Healthy/ Non Thermomix/ Snacks/ Thermomix

30 Second Lunchbox Oat Slice

This is really quick, easy and is lunchbox friendly containing no nuts, dairy or eggs. I love this as I am always looking for new recipes for the boys’ morning and afternoon tea, they are starting to become a never ending pit for food!

In addition to the Healthy Banana Bread, this is another recipe from my FIL’s partner which I really love and have converted for the Thermomix! I have also included the simple 1 bowl method if you don’t have a Thermomix!

 Looking for another oat/muesli bar recipe? Try the 30 Second Choc Chip Muesli Bars – a variation of the Lunchbox Oat Slice

 

 

 
Add all the above ingredients to the bowl
 
 Mix 30 seconds/Speed 4.
 
 
Pour crumbly mixture into a square baking pan…
 
 …and press down with the back of a metal spoon until firm.
 
Bake for 15 minutes or until edges are browned.
 

Cool completely and cut into squares.


30 Second Lunchbox Oat Slice

Print Recipe

Ingredients

  • 180 grams oats
  • 130 grams wholemeal plain flour
  • 170 grams honey
  • 50 grams brown sugar
  • 40 grams pumpkin seeds (pepitas)
  • 30 grams sunflower seeds
  • 30 grams coconut oil
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla essence/extract/paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon bicarb soda
  • 1/2 teaspoon baking powder

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 160 degrees.

3

Add all the above ingredients to the bowl - mix 30 seconds/Speed 4.

4

Pour crumbly mixture into a square baking pan and press down with the back of a metal spoon until firm.

5

Bake for 15 minutes or until edges are browned.

6

Cool completely and cut into squares.

7

METHOD (No Thermomix needed):

8

Preheat oven to 160 degrees.

9

Add all the above ingredients to a large bowl and mix with a wooden spoon/spatula until mixture is combined.

10

Pour crumbly mixture into a square baking pan and press down with the back of a metal spoon until firm.

11

Bake for 15 minutes or until edges are browned.

12

Cool completely and cut into squares.

Notes

For Gluten Free - use Quinoa flakes instead of oats.