Category Archives: RECIPES

Apple and Banana Gluten Free Oat Muffins

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Sunday morning, cold and rainy, horizontal on the couch, only moments away from sending hubby out on a mission to satisfy a muffin craving (apparently it’s ok to admit that a couple of weeks off your due date), when suddenly I recalled this delicious muffin recipe I had recently made. Care of Miranda Kerr, you could be sure it was free of any guilt, gluten, flour or sugar and if dissected individually, the ingredients resembled more of a healthy breakfast than the makings of a muffin. In fact, according to my obstetrician, who tried one himself, they’re the perfect recipe for pregnant women. The use of ground oats instead of flour makes them low in carbs, which is key to staying light and healthy whilst carrying. So here you have it, the quintessential solution to a muffin craving xx

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Apple and Banana Gluten Free Oat Muffins
Recipe Inspired by Miranda Kerr
(Makes Approx 14 Muffins)

Ingredients
2 cups ground oats (easy to do – just grind oats in a blender for a minute or two)
2 teaspoons (gluten free) baking powder
¼ teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
¼ cup honey
2 tablespoons chia seeds
¼ cup vanilla yoghurt
½ cup organic apple juice
2 lightly beaten eggs and one egg white
4 tablespoons coconut oil
1 teaspoon vanilla essence
2 large green apples peeled and grated
2 ripe bananas chopped and mashed
½ cup chopped walnuts
Shredded coconut for sprinkling
Extra cinnamon for sprinklin

Directions

Preheat the oven to 180. Line a muffin pan with paper liners.
In a medium size mixing bowl, combine the ground oats, chia seeds, baking soda and baking powder, set aside. In a small mixing bowl, whisk the eggs, add the apple juice and yoghurt, stir to combine and set aside.

Over low heat, in a small pan combine the coconut oil, honey, cinnamon and vanilla essence, stir to combine until just melted (careful not to over heat). Add the wet ingredients to the dry ingredients and mix together combining thoroughly. Fold the apple and banana mixture through evenly.

Pour the mixture into the muffin and tray and bake for approx 40 minutes. Mid way through baking sprinkle with chopped walnuts, shredded coconut and cinnamon. Keep an eye on them to ensure they don’t burn. After 40 min test with a tooth pick to ensure cooked through. Allow to cool for 15 min before serving.
Enjoy xx

Raw Choc Cherry Ripe Bites

mummyknows-choc-cherry-bites-3It seems these days there are almost as many trends in food as there are in fashion. I’m sure you’ve all heard the rumours that chocolate is good for you. But just how good for you depends on what’s in it and how it’s made. And what better way to know exactly what’s in it then to make it yourself? The most wonderful way to enjoy chocolate, theses Raw Choc Cherry Bites are absolutely incredible. Jam packed with only the purest, healthiest ingredients, they are completely delicious and utterly guilt free! xx

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Raw Choc Cherry Bites
(Makes Approx 18 Squares)

Ingredients
Filling
1 heaped tablespoon coconut sugar
1 tablespoon coconut oil (melted)
3/4 cup shredded coconut
15 cherries seeded and chopped
5 large strawberries chopped
Coating
1/3 cup Raw Organic Cacao Butter (Loving Earth)
1 tablespoon Coconut Oil
3 heaped tablespoons raw unsweetened Cocoa Powder
3-4 tablespoons coconut sugar (or 2-3 tablespoons rice syrup)

Directions
Combine all the filling ingredients in a blender and blend for a few seconds, ensuring the mixture remains textured. Line a square container with baking paper and pour the mixture on top using a spatula to flatten evenly. Transfer to the freezer for 2-3 hours. Remove from the freezer and cut into squares, then return to the freezer while you prepare the coating.

In a small saucepan over low heat, combine all the coating ingredients and stir until just melted. Careful not to over heat as the ingredients should remain relatively raw and uncooked.

Now for the fun part:
Prepare a tray / plate with a sheet of baking paper.
Transfer the coating mixture into a shallow bowl. Dip each frozen square into the coating and cover on both sides, then lay out on the preprepared baking paper as you go. Best kept stored in the freezer and packed into air tight plastic containers. Allow to defrost slightly before serving xx 

Pecan, Pear and Fig Porridge

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Heading out for breakfast with my Pa has long been a weekly ritual. However, as the morning’s have become chillier, my belly’s grown bigger and our toddlers become, well, more of a toddler, making breakfast at home has become that little bit cosier and a whole lot more relaxing. No reason to settle for anything less than delicious, today’s Pecan, Pear and Fig Porridge was super easy, super clean and the perfect start to the day xx

Pecan Pear and Fig Porridge
Recipe Mummyknows
Serves 2-3

Ingredients
1 cup wholemeal oats
1 pear grated
2 dried figs chopped finely
2 tbs flaked coconut
1/2 teaspoon cinnamon
2 tsp coconut sugar (available at health food stores)
12 – 15 pecans crushed
Milk to serve

Directions
In a saucepan, combine 1 cup oats with 1 cup cold water. Stir until a milky substance forms. Add two cups boiling water and stir over low heat for a couple of minutes. Add grated pear, chopped figs, coconut and cinnamon and continue to stir occasionally for approx 8-10 minutes or until it reaches preferred consistency. To serve, sprinkle with coconut sugar, crushed pecans and a dash of milk xx

Super Healthy Almond and Chia Cookies

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After I posted this recipe for Almond Butter Cookies I had a lot of inquiries about whether they could be made even healthier. In other words, with less flour and less sugar. I found, if I replaced the maple syrup with dates and the gluten free flour with almond meal, it resulted in a completely sugar and flour free cookie with an almost toffee like flavour. Plus, I added chia seeds, so now they’re not just packed with protein, but full of fibre too. Honestly, they’re that delicious that it makes you wonder why you’d bother with treats that aren’t good for you when the ones that are taste so damn good xx

Almond and Chia Cookies
Recipe Mummyknows

Ingredients
1 cup almond meal (ground almonds)
1/2 teaspoon fine sea salt
1 teaspoon baking powder
1/2 cup almond and chia butter (available at health food stores)
1 cup dates chopped, seeds removed
1 1/2 teaspoons pure vanilla essence
sea salt

Directions
Preheat oven to 180 degrees and line two baking trays with baking paper.

In a blander combine all the ingredients. Blend on full power until thoroughly combined. You may need to stop and start manually scraping the sides and shifting the mixture about.

Have a small bowl of water handy so you can wet your finger tips as you go – it makes the mixture a lot easier to handle. Wet your finger tips and form the dough like mixture into small balls, in your palms, flatten into a disc like shape and lay out onto the baking paper, leaving an inch or two between each. Sprinkle the cookies with sea salt and bake for approx 12 minutes. Keep a close eye on them to avoid burning. You want them to be crisp on the outside and soft on the inside. Once cooked, allow to cool before devouring xx

Green Soup with Coconut & Sea Salt Mountain Bread Crisps

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As much as I love a green smoothie, in this freezing cold weather I’ve found a hot green soup makes a lot more sense when you really want to up the ante. In this recipe, I used spinach leaves but kale, rocket or any other leafy green would work just as well, set off with the soups lemony flavour and a hint of thyme. Served with these delicious Coconut and Sea Salt Mountain Bread Crisps it makes getting your daily dose of greens in a whole lot more fun xx

Green Soup
Recipe by Mummyknows

Ingredients
1 tablespoon olive oil
chicken / vegetable stock (approx 1 litre)
1 yellow onion diced
2 stalks celery chopped
few sprigs of thyme
2 bay leaves
1 head brocoli chopped
4 zucchinis diced
2 generous handfuls of spinach, rocket or kale
1 lemon
sea salt

Directions
In a large pot heat olive oil, add onions and stir until translucent, approx 4-5 minutes. Add the thyme and bay leaves, stir until fragrant, around another 2 mins. Add the celery, brocoli and zucchini, saute for a further 6-8 minutes. Add approx 1 litre of boiling stock so all the veggies are just immersed. On low heat, cover and continue to cook for around 20 minutes or until all vegetables have softened. Once cooked, remove bay leaves, add spinach, sea salt and blend to preferred consistency. Add a generous squeeze of lemon to each serve xx

Coconut and Sea Salt Mountain Bread Crisps
Recipe Mummyknows

Ingredients
2 sheet mountain bread
coconut butter (I use Loving Earth)
Sea Salt

Directions
Heat the oven to 180degrees. Line a baking tray with baking paper. Spread each sheet of mountain bread with coconut butter and sprinkle with sea salt. Using kitchen scissors, cut the sheets up into small triangles. Spread evenly over the baking paper and toast in the oven for 4-5 minutes or until golden and crispy xx