Date & Malt Bisuits

In grappling with the rather diminutive size of my littlest one (at two, she's still barely fitting in size one clothes) I started looking at nutritious ways I could up her calorie intake. We had peanut butter & honey ice creams (amazing and dangerous because I just wanted to eat them all myself), lots of banana based treats, and malt extract, liquid, in its purest form. 

I was attracted to malt because not only is it high calorie and high carb, it's also filled with nutrients, and boasts some great side effects. According to the folk over at livestrong, malt "contain vitamins B2, B3, B6 and B12, iron, zinc, calcium, magnesium and phosphorus, as well as some amino acids that can be used by your body to build protein...Drinking malt extract beverages at night might help you get to sleep more easily because of the mineral content, which relaxes your muscles. The maltose in malt extract is easy for your body to digest and provides a quick source of energy. B vitamins are needed for metabolism and energy production. Minerals are needed for normal muscle tone and strong bones."

And so, today, we set about baking some snacks using malt and dates for the sweetener. In fact, these awesome little guys have five ingredients (six including the optional 70% dark chocolate I finished them with). 

(Measuring and mixing is a SERIOUS business!)

Ingredients: 

1 cup sifted spelt flour plus a little extra for kneading

1/2 cup LSA

1/2 cup roughly chopped dates

1/3 cup liquid malt

75g butter, melted

Dark chocolate (optional)

Preheat oven to 125'c fan forced, and line a baking tray with baking paper.

In a bowl, combine all ingredients except the chocolate and mix with a wooden spoon until a dough forms. Turn it out onto the baking tray and shape into a rectangle. 

Bake for twenty minutes then increase the temperature to 180'c and finish for five minutes. 

Remove from oven and cut into bite sized pieces immediately. 

Set aside. If you're using the dark chocoloate, melt it eithet in a microwave or using a double boiler, and spread over the bottom of the treats. I drizzled a little over the tops, too. 

The kids smashed these. They are sweet in the best possible way, and with a really great depth of flavour owing to the malt. I hope you like them as much as we did!

Here's a blog I wrote when we first discovered my little one is teeny weeny (funny, I remember feeling so distraught, and now her pocket-rocketness is just another awesome part of her!): http://littlelunching.blogspot.com.au/2013/08/thumbelina.html

And here's that sinfully wickedly yummy peanut butter ice cream recipe: http://littlelunching.blogspot.com.au/2013/09/honey-and-peanut-butter-ice-cream.html

Vegetarian Sausage Rolls (GF, could easily be vegan)

Yesterday was one of 'those' days in my house. A day where it felt like little master three had a serious conversation with miss one and between them, they decided to pull out all the stops to make me want to rip my hair out. No naps, toilet training accidents, tantrums for no reason, and 36'c and extreme UV outside, leaving us more or less house bound with a very frazzled set of personalities by the end of the day. SO, for dinner, I needed something that would hold them quiet and still for at least fifteen minutes (essential decompression time for this mum!). Enter the sausage roll. And a glass of wine.

I make my pastry using a recipe that was my husband's grandma's, and it's a cinch. If I'm doing big batches, I use the food processor, but for a small amount like this, I just go by hand. I even melt the butter completely and (so long as I then have time to rest it in the fridge) it works perfectly. To make it vegan, you can switch out butter for a nut butter or, preferably, a virgin organic coconut oil. 

Ingredients

For the pastry:

110g butter (about 80g coconut oil or, if it's melted, maybe 1/3 cup). 

225g spelt flour

A few tablespoons of water

For the filling: 

1 kipfler potato

1/2 small sweet potato

1 carrot

1/3 cup peas 

About 50g goats feta (exclude for vegans)

Melt the butter so that it's liquid but not molten, then remove from heat. Incorporate the flour until you have the consistency of breadcrumbs. Add the water tablespoon by tablespoon until you get a pastry dough consistency and knead until it's well combined (don't overdo it or it can get tough). Gladwrap it and put it in the fridge. 

Peel and chop the vegetables, with the exception of the peas (save them for later). Put in a saucepan covered with boiled water and continue to cook for around ten minutes or until al dente. Strain and mash, then add the goats feta and peas and continue to mix. At this point, you can add in any additional seasonings - more chopped cheese, fennel seeds, spring onion, basil, etc. 

Remove the pastry and roll flat (about 2 - 3mm). Scoop the vegie mix down the center and form sausage rolls. 

Bake at 180'c for 25 minutes. I served these with a homemade tomato sauce but they don't really need anything (you have probably guessed that yesterday was not a day for arguing if I didn't have to). 

Enjoy!

Hot Cross Buns - Easterlicious.

I'm not ashamed to admit it. I LOVE EASTER. My Easter cards went into the post two weeks ago. We have an actual storage crate for Easter Decorations. And I don't blame Easter. I blame Christmas. I am so in love with that annual celebration that, when December gives way to January, and the tree, the gingerbread, the tinsel and lights are all put away, I feel an emptiness that only another festive event will answer. Sure, New Years does its bit, but that's not really child-centric. 

Easter, on the other hand, in our house at least, is all about the tiddlywinks. We do a fair bit of crafting and celebrating to mark the event. 

Today, I made spelt hot cross buns for the kids, and they were so, so, so, so sinfully good. 

Ingredients

500g spelt flour + a little extra for the flour paste

300g mixed dried fruit, diced (I used a mix of dried fruits and nuts - cranberries, pistachio, sunflower kernels, raisins, apricot)

1/3 cup tepid water

2 tablespoons of yeast

1 tablespoon sugar

1 tablespoon cinnamon

C. 1 cup tepid water

Combine the water, yeast and sugar in a cup, stir, then cover with a saucer. Leave for ten minutes so that the yeast can 'activate'. Meanwhile, sift flour into a large mixing bowl and add the dried fruit and cinnamon. Stir until combined. Once the yeast is well and truly frothed, add it to the dry mix. 

I use my trusty kitchenaid (for anything I possibly can) but I've made these by hand and it's a cinch. Add extra tepid water until you get a dough like consistency - about 1/4 cup at a time, then stir, knead, etc. You'll know when it comes together but doesn't feel 'sloppy' that it's just right. Knead until it's elastic (you can press a finger into the dough and it immediately bounces back). 

Leave to rise around thirty minutes, then knock the dough back to its original size. Preheat oven to 180'c fan forced. Slice the dough into equal portions and roll to form balls. 

TO make the crosses, you can either score the buns (traditional) or make a flour paste, which I did (I always did love that crispy dough!). Just mix flour and water until you get a thick paste and then use a piping bag (or plastic sandiwch bag with a corner snipped off) to lay down your crosses. I know some people who make a really thick dough and roll out long snakes and place it on top to form the crosses. Whatever works for you. 

Bake for around 20 minutes. You'll know they're done when they smell divine and their bases sound a little hollow. Now, this is optional, but I like to top mine with a sugar syrup - a couple of tablespoons of good brown sugar mixed with water until it's thin and spreadable, massaged into the top of the buns while still warm. 

and there you have it! Easy, delicious and healthy hot cross buns. Perfect!

Home Made Ice Cream Cones (GF, Organic, Vegan)

Look, I'm so very excited by these. I'm not kidding, of all the things I've been wanting to master, these have been in the top ten. It's not like we're ice cream fiends. In fact, my children polished off a box of cones last week that were left over from my son's first birthday party (he's three and a half). That in and of itself beggars belief. What the heck is used to make these things last so long without losing any of their crunch or crisp? Yikes. 

There's nothing uniform about how they look. But I guess that's part of the appeal. Plus, you can make them large for grown ups or tiny for kids, and all you have to do is change the quantity of batter you pour out. 

I used a frying pan first but then switched to a flat sandwich press which I found much better. 

The trick is not to get too much sugar - you can play around with the quantities to taste, but too much sugar will make them burn before they're cooked through, and not enough will make them not sticky enough. 

To get four small cones or two large ones:

Ingredients

1/3 cup spelt flour

1/3 cup raw organic caster sugar

between 1/3 and 1/2 filtered water

Combine the dry ingredients until thoroughly combined, then add the filtered water, stirring constantly. 

Once you have a batter than resembles a thin pancake batter, you are good to go. Heat your frying pan (and add a little oil or butter), or your sandwich press. Add about two tablespoons of batter and  leave to cook. If you're using a frying pan, keep the heat moderate and flip halfway through. If you're using a sandwich press, cook with the lid up for a couple of minutes then press lid down so that it's firmly pressed against the flattened out cone. 

The trickiest part of these is shaping them, and that's just because they're molten lava hot. I found that laying a clean tea towel out in front of the sandwich press or hot plate was essential. 

I used an egg flip to remove the 'pancake', then, pressing either a spoon or small rolling pin into one pinch point, I was able to clip the bottom (using the tea towel as a sort of glove between my skin and the cone).

 Shape it into a cone and depress for about thirty seconds along the seam until it feels firmly held. I then transferred mine to a small 7 oz beer glass to settle for a few more minutes (an egg cup is great, too). It's amazing how quickly these transform from flat pancakes to rock hard ice cream cones. And I think this must be similar to how fortune cookies are made. 

I served this with an ice cream stalwart - our mango and passionfruit. 

In the ice cream and the cone, there were SIX ingredients, and both components were made today in my own kitchen. As far as desserts go, this one feels pretty awesome. 

Hot Chocolate and Marshmallows on a Rainy Afternoon

After the hell-on-earth heatwave we've had for most of the last month, you can well imagine our jubilation at waking up to the sound of delightful rain! And rain it has, all day long.

The air is thick with the smell of it, and the sky is woolly and grey. A cool breeze is finally running through the house, trying to whisper relief into the heat fatigued timber and bricks. And my little people have finally been able to get back into the garden without sunscreen, hats and long sleeves. They've had a lovely morning playing in puddles and getting muddy, and now, as the day draws to a close, I'm giving them the perfect afternoon (in my opinion, anyway). Snow White, and hot chocolates with marshmallows. 

These are heavenly 'made from scratch', but if I'm completely honest, that had more to do with the ingredients I had to hand than any virtuousness on my behalf.

Homemade marshmallow is both easy and incomparably delicious - a wholly different creature to the powdery puffs you buy at the supermarket. Using organic raw caster sugar, gelatine and water (with two drops of naturally derived pink colouring) I made this marbled bloc of mallow. 

For the hot chocolate, I melted dark chocolate over low temperature, slowly whisking a full fat milk from a good quality and local dairy. 

As this was for small people, I then let the hot chocolate cool down a bit before serving with a scoop of the chilled marshmallow on top. 

I'll confess, I have puritan tastebuds when it comes to drink - I'll take my water in abundance with my poisons on the side (coffee, black, and wine, red). But one sip of this tempted me into the realm of impossible-to-resistness and I poured myself half a cup. 

Now, back to those sweet little dwarves of mine and the fabulous Snow White!

No-Fry Falafel

Back when I was veggo, falafel were one of my favourite things ever. So delicious and full of flavour, and reasonably virtuous. I've tweaked my technique to make them even better for you, and my kids LOVE these. My son would eat a whole batch if I left him alone with them. 

Ingredients: 

Two tins organic chickpeas, drained and rinsed. 

3 tablespoons spelt flour/rice flour/corn crumbs

3 cloves garlic, peeled and roughly chopped. 

1/2 an onion, roughly chopped

2 tsp cumin

1 tsp fennel seeds

1/2 tsp cayenne pepper (optional - my kids don't seem to mind the kick it gives them). 

A couple of teaspoons good quality Olive Oil, and a few wedges of lemon or lime to serve. 

Preheat oven to 160'c.

Combine all the ingredients in a food processor, pausing occasionally to scrape down the sides of the bowl. Pulse until it's coming together semi dough like, but don't over process it. Add a little extra flour if necessary or a little water if it's too dry. 

Use a teaspoon to scoop our a small amount, roll into a ball between wet palms and then place on a baking tray lined with paper. Bake for around forty minutes then remove from heat. They'll be a little cracked on top - that's fine. Drizzle with olive oil. Either serve immediately with lemon or lime, or leave to cool to room temp then you can refrigerate for a couple of days. 

Wild mushroom arancini

I made these little arancini delights in about ten minutes, whilst on the phone to my BFF. So virtually one handed. Ten minutes, I should clarify, was only possible because I had leftover risotto from the night before, so it was just more a case of assembly.

I literally took cold risotto and formed it into a clump in my hand, poked a hole with my finger, which I could squish mozzarella cheese into, then reformed the rice in the shape of a ball. I dipped them in whisked free range egg, then a mix of rice and corn crumbs, and fried them in butter, over low temp, until golden all over. You could finish them in the oven for ten minutes to ensure a really gooey golden centre.

I also made a mayonnaise to go with them. Little miss one thinks these are possibly the best thing ever, whereas master two is begrudgingly shovelling them in, making exaggerated gestures of disgust. So I guess these were received with mixed reaction...!

Molasses cookies

When I was grocery shopping yesterday, I saw these big boxes of cookies on sale. They were branded with children's characters and were obviously being marketed at the under-ten set. I wasn't actually overly concerned by the ingredients, although why anyone needs to buy cookies made in China with vegetable oil as the third listed ingredient is beyond me. Here's the packaging:

In terms of commercially produced kids' food, these aren't too outrageously dreadful, but I still felt compelled to make a batch of my own.

I decided to experiment with molasses which, depending on who you speak to, is either a mineral-rich superfood alternative to powdered sugar, or a carb-laden sweetener with no perks whatsoever. I have always loved liquorice and molasses has a flavour balance reminiscent of that aniseedy lolly, and you need less of it than its counterparts to give a gentle sweetness.

Without further ado, here's the recipe:

70g unsalted butter (room temp)
150g organic spelt flour
2 teaspoons molasses
1 tsp caster sugar
3 cubes organic dark choc to melt for the backs (optional)

Mix butter, molasses, sugar and flour until combined and a dough has formed. Turn out onto the bench and knead, then roll until 1cm thick. Cut desired shapes and bake at 180' (fan forced) until cooked through and lightly browned.

Use a pastry brush to paint melted chocolate onto the backs of the animals, if using.

Dinosaur eggs (amped up bliss balls)

Ingredients

100g pitted prunes
100g dried dates
100g brazil nuts
100g LSA
3 tablespoons black sesame paste (tahini will susbtitute)
1 tablespoon raw cocoa powder
1 tablespoon virgin coconut oil (or a mild olive oil)
Organic dessicated coconut (about 1/3 cup)

Combine all the ingredients except the dessicated coconut in a food processor until mostly smooth, though leave some nice chunky bits. Obviously bear the age of the eaters in mind... I made these suitable for my 10 month old daughter, so none of the lumps were large enough to represent a choking hazard. Don't have a food processor? Use a portar and pestle, or finely chop the fruit, and place the nuts in a plastic bag and roll a rolling pin over them until they're smashed down,

Scoop the mixture onto a plate and, with damp hands, roll into bite size balls. Cover in dessicated coconut and place straight into a tuppperware. Once they have all been rolled, place in the fridge for at least an hour to firm up.

Manuka honey and spelt doughnuts

Here it is! The recipe to the delicious doughnuts I made for Jonno the other day.

Ingredients

1 cup flour (I use organic spelt)
2 tablespoons manuka honey
1 tablespoon dried yeast
1/4 cup milk, warmed gently (not boiling)

30g butter
1 tsp caster sugar
1 tsp cinnamon for dusting

Preheat oven to 150'c and line a baking tray.

In a bowl, combine sifted flour, yeast and honey. Put a well in the centre and pour in the warmed milk. Stir with a wooden spoon until it forms a dough ball, then knead until it has a springy consistency.

Cover with a clean tea towel and leave in a draught free spot until it has increased in size (about an hour).

Separate into three pieces of even size and roll between your hands until you have a length of dough, even diameter. Form into a circle, lay on tray and repeat with remaining dough.

Bake for approximately 20 minutes on low heat, circa 150'c, depending on various ovens. They will be golden brown to touch and smell like sweet doughnutty goodness.

Melt the butter and use a pastry brush to top each doughnut. Combine the sugar and cinnamon and sprinkle over each doughnut. Cover in tea towel while still hot for at least ten minutes to soften.

Serve while still warm.

I am not going to sugar-coat it (pardon the hilarious pun), these taste healthy, but they also taste good, and when it comes to growing tastebuds and bodies, healthy options are the best options.

Nb I made today's batch out of wholemeal spelt. I preferred the ones I made out of white spelt flour.

Vegan "sausage" rolls

It's recommended that toddlers eat a 3/4 cup of vegetables each day. I have no problems getting the suggested 1 cup of fruit into my guy; he has always loved fruit. But vegetables present a bigger challenge.

I always thought I would be one of those mums that shied away from "disguising" veggies in meals to make them more palatable. After all, shouldn't children grow up with a real love for and knowledge of their foods?

Hmm. The reality of toddler-rearing, I have found, does not leave much room for such notions! Disguise of every kind is fast becoming this mama's MO. I mash veggies in where I can, make delicious savoury muffins, anything I can do to encourage my son to eat all the nutrients he needs to grow big and strong.

Well, these sausage rolls are a fantastic solution. The pastry is so healthy, I think I'll be turning to this for future baking for myself.

Ingredients-

Pastry:

55g organic cashew butter (a shelf-stable product available near healthy peanut butters)
110g whole meal spelt flour (you could substitute regular)
Approx 1/4 cup of water.

Filling
110g silken tofu
1 cup spelt flour
1 carrot
1/2 capsicum
1/2 broccoli head
1/2 onion


Preheat oven to 200'c and line a flat baking tray with non-stick baking paper.
Put the cashew butter and 110g spelt flour into a bowl and rub together with your fingers until the consistency resembles breadcrumbs. Add the water tablespoon by tablespoon, gradually combining using a wooden spoon until you have a pastry dough. Wrap in cling film and refrigerate.

Meanwhile, in a food processor, blitz the vegetables until they are finely diced. Add the silken tofu and incorporate flour spoon by spoon until a firm consistency is reached. Depending on the veggies you've used, you might need more or less flour than this. I made these vegan but you could definitely add a nice grated cheese here, perhaps half a cup of vintage cheddar.

Remove the pastry from the fridge and, on a lightly floured surface, roll out until about 3mm thick. Lay the filling out in a large log in the middle of the pastry. Dip your fingertips in water and run along one side of the pastry, then roll tightly. Cut off any excess pastry. Place on the prepared oven tray. Repeat until ingredients are used. If you have any pastry over, freeze it. If you have the filling left over, you can turn it into dumplings or freeze it for later use. You can coat the rolls in an optional egg wash or olive oil wash but they don't need either.

Bake for approx 20 minutes, until the pastry is golden.

I made an organic tomato sauce by boiling two whole tomatoes, removing skin. Once the water has reduced to almost nothing, mash until salsa consistency then add 1/2 tsp honey and 1/2 tsp white vinegar. Stir and leave to cool.