Browsing Tag:

nutfree

Baking/ Non Thermomix/ Thermomix

10 Second Coconut Date Loaf

Quick, healthy, easy and delicious! This is amazing when it is fresh and hot, spread with a thick layer of butter!! PS. my husband wanted me to name this ‘A Date with a Coconut’! ūüėȬ†

dateloaf
 Add all ingredients to bowl.
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Mix 10 seconds/Speed 5.
 
dateoaf3
Pour and spread into loaf pan.
dateloaf5
 
Bake for 30 minutes or until skewer comes out clean.
 
dateloaf6
 
dateloaf3-1
dateloaf4

Serve hot with butter – AMAZING!



10 Second Coconut Date Loaf

Print Recipe
Cooking Time: 30 minutes

Ingredients

  • 180 grams wholemeal plain flour
  • 170 grams milk
  • 160 grams pitted dates
  • 70 grams coconut oil
  • 50 grams coconut sugar
  • 30 grams desiccate coconut
  • 2 x eggs
  • 1 teaspoon bicarb soda

Instructions

1

METHOD (Thermomix):

2

Preheat oven to 180 degrees.

3

Add all ingredients to bowl. Mix 10 seconds/Speed 5.

4

Pour and spread into loaf pan.

5

Bake for 30 minutes or until skewer comes out clean.

6

METHOD (Non Thermomix):

7

Preheat oven to 180 degrees.

8

Chop dates into 1cm pieces, and melt coconut oil.

9

Mix all ingredients together in a bowl.

10

Pour and spread into loaf pan.

11

Bake for 30 minutes or until skewer comes out clean.

Notes

You can use 'normal' plain flour instead of wholemeal, and white sugar instead of coconut sugar.


Cake/ Non Thermomix/ Thermomix

Jelly Cake

This is sooo preetttyy!!! A fun, healthier and delicious alternative to a ‘normal’ cake! This is perfect if you want a nut free, dairy free, egg free and gluten free cake!!!
You can use different flavour combinations. With this batch I used an 825 gram can of Peaches with coconut water for the jelly flavour. I like using coconut water or a light coloured juice so you can see through to the fruit, however any juice will look amazing and beautifully glossy!

Flavoured jelly packets usually state not to use pineapple, kiwifruit or paw paw or the jelly will not set. So try fruits like peaches, pears, apricots and lychees if using canned fruit, and you can also use a combination of fresh fruit too.

This is firm, but with a little bit of jelly wobble so it can be cut and hold a shape when upturned from the mould. If you want something that sets firmer to use small silicon moulds, try the Fruit Juice Jelly Lollies recipe. If you like wobbly jelly like Aeroplane jelly to scoop out from a cup, try the Fruit Jelly Cup recipe.

You can use more or less honey (or other sweetener) depending on your taste – it will depend on the flavour combination of canned fruit with juice or syrup, using fresh fruit, and the type of juice (or coconut water) you use. I find that more honey is required (approx. 100 grams) when using canned fruit with JUICE, and less is required (approx. 50 grams) when using canned fruit with SYRUP. But before you pour it in the mould, have a taste to check if it is sweet enough, and you can always add a little bit more.

This works best with any silicon mould as you do not need to line or spray it. Cooking spray will ruin the crisp and sharp clear jelly and may leak into the jelly creating small bubbles or opaqueness.

This¬†heart silicon mould¬†is from Ikea (I’m a sucker for silicon moulds, so I couldn’t resist getting this!)

 

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

 Place the fruit into mould.
 

Add the drained juice + additional juice of choice (1000 grams total), honey and gelatine into bowl. 

 Mix Р4 minutes/50 degrees/Speed 2.
 

Pour jelly mixture into mould 

 
 
Use a spatula to move the fruit around a bit, and place in fridge for a few hours to set.
 
 
Once set,
 
Peel the edge of the jelly from the sides of the mould.
 
Place your serving plate over the silicon mould
 
Then upturn it onto the serving plate
 
Cut slowly with a really sharp knife!

Jelly Cake

Print Recipe

Ingredients

  • Canned fruit in juice/syrup (Separate the fruit and juice) or fresh fruit
  • 1000 grams juice (including drained juice from the canned fruit)
  • 50 to 100 grams honey**
  • 40 grams edible gelatine

Instructions

1

METHOD (Thermomix):

2

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

3

Place the fruit into mould.

4

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

5

Pour jelly mixture into mould and place in fridge for a few hours to set.

6

METHOD (Stovetop):

7

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

8

Place the fruit into mould.

9

Add the drained juice + additional juice of choice (1000 grams juice in 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 mould and place in fridge for a few hours to set.

Notes

**the amount of honey can be altered depending on your taste/type of juice/canned fruit. As a guide, if using canned fruit with SYRUP - use 50 grams honey; if using canned fruit with JUICE - use 100 grams honey. You can also use any other sweetener i.e. rice malt syrup, maple syrup etc.



Baking/ Healthy/ Non Thermomix/ Thermomix

30 Second Choc Chip Muesli Bars

This is a variation of of my 30 Second Lunchbox Oat Slice!

 Add all the above ingredients to the bowl Рmix 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 rectangular shaped bars


 
Serving suggestion – photo by Fancy Bake

 

30 Second Choc Chip Muesli Bars

Print Recipe
Serves: approx 12 Cooking Time: 15 minutes

Ingredients

  • 180 grams oats
  • 130 grams wholemeal plain flour
  • 170 grams honey
  • 100 grams dark chocolate chips
  • 30 grams coconut oil
  • 2 teaspoons 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

*This is delicious plain or drizzled with melted chocolate! **Use quinoa flakes instead of oats to make this gluten free.

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 Рa 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.

Baby Food/ Baking/ Snacks/ Thermomix

Banana Muesli Logs

These are nut free, dairy free and refined sugar free! I cut them into small log shapes for my boys little hands, however you can cut them into bars, squares, bite sized shapes, or even use different moulds/pans to bake them in.

 These have a texture between banana cake and a muesli bar Рso they are like a soft muesli bar, making them very toddler and child friendly! This is great for a healthy office snack, or at home with a cup of tea. These are also perfect for stocking up on freezer snacks, and great for lunch boxes as they are nut free.
 
Add apricot + apple 
 
 
Blitz 4 seconds/Speed 7. Set aside.

 

 
Add bananas, tahini and egg 

 

 
Mix 3 seconds/Speed 6

 

 
Add set aside apricot/apple, sultanas, oats, sunflower seeds, chia seeds, vanilla

 

 
Mix 15 seconds/Speed 3/Reverse

 

 
Press into greased square baking pan. Bake for 15 to 20 minutes or until browned.

  

 
Leave to cool, then on a tray, cut into log shapes (approx 1.5cm x 5cm)
 
 
Banana Muesli Logs

Banana Muesli Logs

Print Recipe

Ingredients

  • 60 grams dried apricots
  • 60 grams dried apples
  • 2 x bananas
  • 20 grams tahini
  • 1 egg
  • 150 grams oats
  • 90 grams sultanas
  • 100 grams sunflower seeds
  • 15 grams chia seeds
  • 1 teaspoon vanilla

Instructions

1

Preheat oven to 180 degrees and grease/line a square baking pan.

2

Add the apricot and apple to the bowl - blitz 4 seconds/Speed 7. Set aside.

3

Add banana, tahini and egg - mix 3 seconds/Speed 6.

4

Add set aside apricots/apples, sultanas, oats, sunflower seeds, chia seeds and vanilla - mix 15 seconds/Speed 3/reverse.

5

Spread into baking pan, and bake for 15 - 20 minutes or until top is browned.

6

Leave to cool and cut into log shapes (approx. 1.5cm x 5cm).

Notes

Note: these freeze/defrost well!