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Non Thermomix

Baby Food/ Baking/ Cookies/ Healthy/ Non Thermomix/ Snacks/ Thermomix

Egg Free Oat Cookies

I made these cookies especially for the girls (and also for the rest of the family) but particularly as I have been short of time/lazy and buying the girls their special and very $$$ baby friendly cookies from the baby food aisle! The are a firm and crunch cookie, very moreish, and perfect for lunchboxes!

Egg Free Oat Cookies

Print Recipe

Cooking Time: 12 minutes

Ingredients

1 tbsp chia seeds + 3 tbsp water
120 grams butter
80 grams coconut sugar
130 grams oats
130 grams wholemeal self raising flour
1 teaspoon vanilla bean paste/extract
Pinch of salt

Instructions

1

Method (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add the chia seeds and water into a small bowl, stir and let it sit for at least 15 minutes (it should form a gel texture).

4

Add butter and sugar to bowl. Melt 3 minutes/50 degrees/Speed 2.

5

Add oats, flour, vanilla, salt and chia seed mixture to bowl. Mix 10 seconds/Speed 4.

6

Roll into teaspoon sized balls and press down with a fork.

7

Bake for 10-12 minutes or until browned.

8

Method (REGULAR):

9

Preheat oven to 180 degrees.

10

Add the chia seeds and water into a small bowl, stir and let it sit for at least 15 minutes (it should form a gel texture).

11

Place butter and sugar in a medium sized saucepan. Stir on low to medium heat until combined & melted. Remove from the stovetop.

12

Add oats, flour, vanilla, salt and chia seed mixture to bowl. Mix until well combined.

13

Roll into teaspoon sized balls and press down with a fork.

14

Bake for 10-12 minutes or until browned.

Notes

*Great for freezing. **Store in an airtight container. ***You can use 1 egg instead of the chia seed + water mixture.

October 28, 2018 By Sophia Brown

0

Baking/ Cake/ Non Thermomix/ Thermomix

Eggless Vanilla Cake

This is my eggless vanilla cake recipe based on my Crunchy Lemon Muffin & Doughnut Muffin recipes (which can be made eggless too!) They are super light and fluffy, great by itself or iced with my Perfect Buttercream Icing. I made these for the girls’ 1st birthday smash cakes as they showed signs of an egg allergy & I didn’t want to risk any flare ups during their cake smash session!

3 layers of Eggless Vanilla Cake iced with Perfect Buttercream Icing

Cake Smash with Cherry On Top Photography

Eggless Vanilla Cake

Print Recipe

Cooking Time: 35 minutes

Ingredients

300 grams self raising flour
150 grams white sugar
75 grams butter
230 grams milk
1 teaspoon vanilla bean paste/extract

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 160 degrees.

3

Add all ingredients into the bowl - mix 20 seconds/Speed 5.

4

Spoon batter into lined cake tin(s).

5

Bake for 35-50 minutes or until skewer comes out clean (depends on the size of the cake tin).

6

METHOD (Non Thermomix):

7

Preheat oven to 160 degrees.

8

Melt butter.

9

Add all ingredients into a bowl and mix until well combined.

10

Spoon batter into lined cake tin(s).

11

Bake for 35-50 minutes or until skewer comes out clean (depends on the size of the cake tin).

Notes

The mixture makes 1 x 22cm+ cakes, 2 x 12cm cakes or 12 x muffin sized cakes.

September 30, 2018 By Sophia Brown

1

Baking/ Chocolate/ Kids in the Kitchen/ Non Thermomix/ Snacks/ Thermomix

Milo Dog Cookies

These dog cookies are for human consumption (not canine consumption 😉 ) to celebrate this year’s Chinese New Year – Year of the Dog!

Despite being Chinese/Malaysian, I don’t make rice or do much Chinese cooking (I leave that to my mum!) but I thought I would make some cookies in celebration of the Year of the Dog with the help of my 3 year old half Asian twin boys to teach them a little bit about their Chinese heritage.

These are perfect for the Year of the Dog celebrations, but would also be really cute in lunchboxes or for a kids party! This is a variation of my Milo Cookies.

Add chocolate chips to bowl

– blitz 5 seconds/Speed 7.

Add butter, sugar and egg to bowl

– mix 1 minute/Speed 5.

Add plain flour, self raising flour, Milo and milk

– mix 20 seconds/Speed 6. Scrape down.

Mix a further 20 seconds/Speed 6.

Knead – 2 minutes/kneading function/MC off.

Roll into teaspoon sized balls

and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

Bake for 8 – 10 minutes.

Milo Dog Cookies

Print Recipe

Serves: approx. 56 cookies

Ingredients

100 grams dark chocolate chips
250 grams butter (softened)
50 grams sugar
1 egg
310 grams plain flour
90 grams self raising flour
110 grams Milo
60 grams milk
To decorate:
*Milo cereal
*Sprinkles
*Dark chocolate chips

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 170 degrees.

3

Add chocolate chips to bowl - blitz 5 seconds/Speed 7.

4

Add butter, sugar and egg to bowl - mix 1 minute/Speed 5.

5

Add plain flour, self raising flour, Milo and milk - mix 20 seconds/Speed 6. Scrape down.

6

Mix a further 20 seconds/Speed 6.

7

Knead - 2 minutes/kneading function/MC off.

8

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

9

Bake for 8 - 10 minutes.

10

METHOD (Electric Mixer):

11

Preheat oven to 170 degrees.

12

Crush chocolate chips in a blender, food processor, or chop finely/grate (from block form if easier).

13

Add crushed chocolate, butter, sugar and egg into a large bowl - beat until mixture is combined/creamed.

14

Add plain flour, self raising flour, Milo and milk - mix until ingredients are combined.

15

Knead (either with a stand mixer attachment or by hand) for approx. 2 minutes.

16

Roll into teaspoon sized balls and decorate with Milo cereal, sprinkles and chocolate chips (as pictured).

17

Bake for 8 - 10 minutes.

Notes

*Once cooled, store in an air tight container. **You can use flaked almonds instead of Milo Cereal for the ears. ***You can use the round sprinkles for the eyes instead of the long sprinkles. ****You can use smarties or milk/white chocolate chips for the nose to make diff coloured dogs.

February 10, 2018 By Sophia Brown

0

Christmas/ Craft/ Non Thermomix/ Thermomix

Play Snow

This is an easy sensory play snow which looks like snow but can also be moulded and shaped! PERFECT for when you want to build a snowman…and you live in stinking hot Australia!!! (and perfect for an Elf on the Shelf activity!!)

Play Snow

Print Recipe

Ingredients

400 grams baking soda (bicarb soda)
50 grams conditioner

Instructions

1

METHOD (Thermomix):

2

Place all ingredients in bowl - mix 10 seconds/Speed 4.

3

METHOD (regular):

4

Place all ingredients in medium sized bowl. Mix through with your fingers or a spoon until all ingredients are combined and a 'snow' like texture.

Notes

You can use any type of conditioner - I use whatever's cheapest in my house ie. Herbal Essence.

December 16, 2017 By Sophia Brown

0

Non Thermomix/ Snacks/ Sweets/ Thermomix

Ribena Jelly Lollies

This is officially my first recipe since having the girls and living life with 4 kids!!! This is a simple recipe mainly because the boys are OBSESSED with Ribena at the moment and OBSESSED with lollies. So I thought I would combine the 2 for a fun summer snack! I also have a different version of jelly lollies made with fruit juice – Fruit Juice Jelly Lollies.

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.

Ribena Jelly Lollies

Print Recipe

Ingredients

100 grams Ribena
300 grams water
30 grams gelatine powder

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 the 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 the few days (in cooler weather), however these last a few weeks in the fridge. **The jelly lollies have a crunchier/firmer texture when kept in the fridge and a wobbly softer texture when kept out on the bench. ***You can easily pop these out of silicon moulds, but if they have a more delicate design you can place these in the freezer for it to pop out easier. ****You can use any other cordial you have instead of Ribena.

December 16, 2017 By Sophia Brown

0

Baking/ Non Thermomix/ Snacks/ Thermomix/ Twins

Lactation Cookies

This is a delicious recipe for lactation cookies which can be easily modified to change up the flavours (as the one type of cookie tends to get boring after a while!!). This will be my last recipe before giving birth to twins #2 as I prepare for their arrival! The key ingredients for lactation cookies are brewers yeast, flaxseed and oats which helps with the production of breastmilk. The are packed with goodness so these cookies are also great to satisfy the constant breastfeeding tummy rumbles! You also don’t need to be breastfeeding to benefit from these cookies – the whole family can eat them!

Add butter, white sugar and brown sugar to bowl.

Melt 3 minutes/60 degrees/Speed 2.

Add brewers yeast, flaxseed meal, self raising flour, oats, chocolate chips, vanilla, egg and salt.

Mix 10 seconds/Speed 4.

Spoon teaspoon sized balls of dough onto a lined baking tray.

Bake for 9 – 11 minutes or until browned.

Lactation Cookies

Print Recipe

Serves: approx. 30 cookies Cooking Time: 11 minutes

Ingredients

150 grams butter
60 grams white sugar
60 grams brown sugar
60 grams brewers yeast
60 grams flaxseed meal
80 grams self raising flour
100 grams oats
150 grams dark chocolate chips (or choice of flavouring/s)
1 teaspoon vanilla
1 x egg
Pinch of salt

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 180 degrees.

3

Add butter, white sugar and brown sugar to bowl. Melt 3 minutes/60 degrees/Speed 2.

4

Add brewers yeast, flaxseed meal, self raising flour, oats, chocolate chips, vanilla, egg and salt. Mix 10 seconds/Speed 4.

5

Spoon teaspoon sized balls of dough onto a lined baking tray.

6

Bake for 9 - 11 minutes or until browned.

7

METHOD (Non Thermomix):

8

Preheat oven to 180 degrees.

9

In a medium saucepan, add butter, white sugar and brown sugar - stir until melted on low to medium heat. Once melted, remove from heat.

10

Add brewers yeast, flaxseed meal, self raising flour, oats, chocolate chips, vanilla, egg and salt. Mix until ingredients are well combined.

11

Spoon teaspoon sized balls of dough onto a lined baking tray.

12

Bake for 9-11 minutes or until browned.

Notes

*Mix up the cookie flavours by using 150 grams of/a variation of different types of chocolate, nuts, seeds, dried fruit. **Once cooled, cookies can be frozen and defrosted when needed (you can also make and freeze the dough, and bake when needed) ***I love making these cookies in mini muffin pans - really easy to spoon in, bake, and store. ****You don't have to be breastfeeding to enjoy these - they are packed with goodness and great for the whole family (you can tell your hubby he's not going to start leaking milk if he eats this lol!)

August 10, 2017 By Sophia Brown

1

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!!

Add all ingredients to bowl.

Mix 10 seconds/Speed 5.

Spoon mixture into mini muffin tray(s).

Press mixture down with damp fingers/hands.

Bake for 10 minutes or golden brown.

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

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.

May 16, 2017 By Sophia Brown

0

Dessert/ Healthy/ Non Thermomix/ Thermomix

No Bake Cherry Mousse Slice

This is a delicious variation of my No Bake Mango Mousse Slice! Summer is plentiful of beautiful fresh fruits, including cherries, so I thought they would be PERFECT in this no bake slice! YUM!

Prepare and add cherries into a large baking pan/roasting tray.

Add the 2 x jelly packets, gelatine powder and water in bowl.

Heat 4 minutes/50 degrees/Speed 2.

Add evaporated milk and eggs.

Mix 10 seconds/Speed 4.

Pour over cherries and set in fridge overnight.

Cut up in slices and serve chilled.

No Bake Cherry Mousse Slice

Print Recipe

Ingredients

400 grams fresh cherries (pitted/cut in half with seed removed)
1 x packet strawberry jelly
1 x packet raspberry jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add cherries into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over cherries and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add cherries into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over cherries and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*The cherries without seed weighs approx. 380 grams. **You can use different types of fruit/berries instead of the cherries. ***This works with other flavours of jelly - however it looks better with red coloured jelly (looks nice with the cherries!)

January 4, 2017 By Sophia Brown

0

Baking/ Healthy/ Non Thermomix/ Thermomix

30 Second ABCD Muffins

With all the festive sweet treats lately, I wanted to sneak in some healthy goodness into the boys, especially since they haven’t been eating their fruit well lately (they chew their fruit then spit it out!) ahhh!

These are suupppper moist and delish!!!

Add all ingredients to bowl.

Mix 30 second/Speed 4.

Spoon into muffin cases.

Bake for 15 minutes or until skewer comes out clean.

30 Second ABCD Muffins

Print Recipe

Ingredients

1 x Apple (quartered and cored)
1 x Banana (peeled and broken into pieces)
30 grams desiccated Coconut
60 grams Dates
300 grams wholemeal self raising flour
230 grams milk
80 grams coconut sugar
75 grams coconut oil

Instructions

1

METHOD (THERMOMIX):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl. Mix 30 second/Speed 4.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until skewer comes out clean.

6

METHOD (NON THERMOMIX):

7

Preheat oven to 180 degrees.

8

Mash banana, grate apple and chop dates into small pieces.

9

Add all ingredients into a large bowl and mix until well combined.

10

Spoon into muffin cases.

11

Bake for 15 minutes or until skewer comes out clean.

Notes

*Larger muffin cases like the ones pictured take approx. 18 minutes baking time. **Can be frozen/defrosted.

December 5, 2016 By Sophia Brown

2

Christmas/ Dessert/ Non Thermomix/ Thermomix

No Bake Mango Mousse Slice

This is my mum’s recipe that I have grown up with!! My family has this regularly when Mango’s are in season! This is a refreshing and delicious dessert, snack or a ‘bring a plate’ dish in summer! It is a super simple dish and a hit with everyone in the family!!

Prepare and add mangoes into a large baking pan/roasting tray.

Add the 2 x jelly packets, gelatine powder and water in bowl.

Heat 4 minutes/50 degrees/Speed 2.

Add evaporated milk and eggs.

Mix 10 seconds/Speed 4.

Pour over mangoes and set in fridge overnight.

Cut up in slices and serve chilled.

No Bake Mango Mousse Slice

Print Recipe

Ingredients

2 mangoes (peeled, seed removed and roughly diced)
1 x packet pineapple jelly
1 x packet orange jelly
10 grams gelatine powder
500 grams water
1 x can evaporated milk (approx. 375 grams)
2 x eggs

Instructions

1

METHOD (THERMOMIX):

2

Prepare and add mangoes into a large baking pan/roasting tray.

3

Add the 2 x jelly packets, gelatine powder and water in bowl. Heat 4 minutes/50 degrees/Speed 2.

4

Add evaporated milk and eggs. Mix 10 seconds/Speed 4.

5

Pour over mangoes and set in fridge overnight.

6

Cut up in slices and serve chilled.

7

METHOD (NON THERMOMIX):

8

Prepare and add mangoes into a large baking pan/roasting tray.

9

Add the 2 x jelly packets, gelatine powder in a large bowl. Mix with 500 grams boiling water until jelly crystals dissolve.

10

Add evaporated milk and eggs and mix until mixture well combined.

11

Pour over mangoes and set in fridge overnight.

12

Cut up in slices and serve chilled.

Notes

*This works with other flavours of jelly - however it looks better with orange/yellow coloured jelly - i.e. lemon, mango, passionfruit, pineapple, orange.

November 16, 2016 By Sophia Brown

5