Browsing Tag:

chia

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/ 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

Baking/ Non Thermomix/ Thermomix

20 Second Choc Chip Chia Muffins

Yum! Good old fashioned choc chip muffins with the added crunch and nutrition of chia seeds!

Add all ingredients into the bowl…

…mix 20 seconds/Speed 4.

Spoon into muffin cases.

Bake for 15 minutes or until a skewer comes out clean.

20 Second Choc Chip Chia Muffins

Print Recipe

Serves: 12 muffins

Ingredients

300 grams self raising flour
230 grams milk
130 grams white sugar
75 grams butter
150 grams choc chips
20 grams chia seeds
1 teaspoon vanilla bean paste/extract
1 x egg (optional)

Instructions

1

METHOD (THERMOMIX)

2

Preheat oven to 180 degrees.

3

Add all ingredients into the bowl - mix 20 seconds/Speed 4.

4

Spoon into muffin cases.

5

Bake for 15 minutes or until a skewer comes out clean.

6

METHOD (NON THERMOMIX)

7

Preheat oven to 180 degrees.

8

Melt butter and stir all ingredients into a bowl until well combined.

9

Spoon into muffin cases.

10

Bake for 15 minute or until a skewer comes out clean.

Notes

*Egg can be optional - as this base muffin recipe is like my 20 Second Crunchy Lemon Muffin recipe which works well with or without egg.

November 4, 2016 By Sophia Brown

2

Chocolate/ Dessert/ Healthy/ Non Thermomix/ Sweets/ Thermomix

LCHF Bounty Chia Seed Pudding

OMG! This is soooo delicious! The boys love this at room temperature in their reusable Sinchies pouches (the boys looooove dark chocolate) and I love this chilled (however my husband runs from the words ‘chia seeds’ so more for us!)!! When served at room temperature/warm, this has a pudding-like texture. When served chilled, this has a thick indulgent mousse-like texture – and I personally think it tastes sweeter when served cold (might be psychological!).

I’m not great with sticking to diets (I’m more of an ‘in moderation’ dieter) but this is delicious AND is LCHF (Low Carb Healthy Fat)!

Add all ingredients to bowl.

Cook – 5 minutes/70 degrees/Speed 2.

Serve immediately or chill in fridge.

The boys love eating this in their Sinchies pouches! You can keep it in the fridge, then leave it out on the bench for a bit till room temperature and it will be nice and gooey to suck out!

When chilled this has a thick indulgent mousse-like texture 🙂

LCHF Bounty Chia Seed Pudding

Print Recipe

Cooking Time: 5 minutes

Ingredients

400 grams coconut cream (1 x can)
100 grams Lindt 70% Dark Chocolate
100 grams water
50 grams chia seeds
30 grams desiccated coconut

Instructions

1

METHOD (THERMOMIX):

2

Add all ingredients to bowl.

3

Cook - 5 minutes/70 degrees/Speed 2.

4

Serve immediately or chill in fridge.

5

METHOD (STOVETOP):

6

Add all ingredients to a medium sized saucepan.

7

Cook on medium heat until mixture thickens.

8

Serve immediately or chill in fridge.

Notes

*When served at room temperature/warm, this has a pudding-like texture. **When served chilled, it thickens to a thick indulgent mousse-like texture. ***You can use other types of chocolate to customise the flavours (note: if you are LCHF use 70% Lindt)

October 19, 2016 By Sophia Brown

1

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!)

Add all ingredients into bowl.

Cook 6 minutes/100 degrees/Speed 1.

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

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.

Bake mixture for 6-8 minutes or until browned.

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.

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).

September 21, 2016 By Sophia Brown

0

Breakfast/ Dessert/ Healthy/ Non Thermomix/ Thermomix

5 Second Chia Seed Pudding

I used to eat this everyday when I was actively trying to get pregnant/found out I was pregnant, and wanted to put super healthy food into my body! I’m not generally a health, superfood kind of person, but when it came to my pregnancy, I was moreso than usual! Now that I need more energy and need to be more organised with two toddlers, I have started making my Chia Seed Pudding’s again so it’s all ready to go for breakfast, or for a snack.

The Chia seeds are crunchier when eaten soon after being mixed with liquid, the longer you leave it to set, the Chia seeds expand and the consistency turns into a pudding and ‘gelish’ texture.

I add the dates for a natural sweetener, and the sunflower seeds and almonds for some texture (even though the LSA already has it in a ground form). You can mix it up and substitute with different ingredients or flavours – i.e. cacoa/cocoa powder instead of vanilla bean paste.

You can also add and mix fresh fruit or berries through, however it would need to be eaten within 24 hours or it tends to get a bit ‘funky’. I like to keep it plain so it can be kept in the fridge for a few days and ready to go when I want some pudding!

Add all ingredients into the bowl

Mix 5 seconds/Speed 6

Eat immediately, or leave in fridge to set for a few hours/overnight. Can be left in the fridge for a few days ready for your consumption!

5 Second Chia Seed Pudding

Print Recipe

Serves: 3

Ingredients

50 grams Chia seeds
25 grams oats
25 grams ground LSA (linseed, sunflower, almond)
20 grams sunflower seeds
20 grams slivered almonds
20 grams desiccated coconut
50 grams pitted dates/medjool dates (pitted)
1 tablespoon Vanilla bean paste
350 grams Almond milk (or any other milk of your choice)

Instructions

1

METHOD (Thermomix):

2

Add all the ingredients into the bowl.

3

Mix 5 seconds/Speed 6.

4

Pour into glasses/containers and eat immediately, or place in fridge to set for a few hours/overnight.

5

METHOD (Non-Thermomix):

6

Chop the dates very finely.

7

Add all of the ingredients into a big bowl and stir together with a spoon/spatula.

8

Pour into glasses/containers and eat immediately, or place in fridge to set for a few hours/overnight.

March 12, 2016 By Sophia Brown

1

Cake/ Healthy/ Snacks/ Thermomix

Whole Orange and Poppyseed Muffins with Almond and Chia Seeds

This is a variation of the 30 second whole orange cupcakes as I wanted to sneak in some extra nutrition with the boys eating it too. The extra stuff in it doesn’t make this in ’30 seconds’ anymore but it’s still very quick and easy!! 🙂

Blitz Almonds – 10 Seconds/Speed 9. Set aside

Add orange and butter

Mixed orange and butter

Add all other ingredients

Mix for 30 seconds/Speed 8 with spatula stirring through hole

Muffin mixture

Spoon mixture into muffin tins

Serve with sifted icing sugar

Adapted from: http://www.recipecommunity.com.au/baking-sweet-recipes/no-waste-muffins-30-second-whole-orange-cake/124311

Whole Orange and Poppyseed Muffins with Almond and Chia Seeds

Print Recipe

Ingredients

40 grams almonds
1 x whole orange (cut into quarters)
250 grams butter
3 eggs
200 grams sugar
330 grams self raising flour
1 tablespoon chia seeds
1 tablespoon poppy seeds

Instructions

1

Preheat oven to 180 degrees.

2

Add muffin cases to muffin tray (or if using silicon muffin trays, cases are optional - I didn't use cases for the mini muffins as they are for the boys).

3

Place almonds in bowl and blitz - 10 seconds/Speed 9. Set aside.

4

Place orange and butter into bowl and mix - 7 seconds/Speed 8. Scrape down and mix 15 seconds/Speed 8.

5

Add all remaining ingredients including set aside blitzed almonds and mix 30 seconds/Speed 8 (using a spatula to mix through the top and push the mixture down).

6

Spoon mixture into muffin trays. Bake mini muffins for 10 - 15 minutes and big muffins for 20 - 25 minutes or until skewer comes out clean.

7

Serve with sifted icing sugar on top.

8

September 27, 2015 By Sophia Brown

0