A bit of this and a bit of that, gluten free bits and bobs

This week has been a hard week. I’ve been feeling really drained and frustrated by my kids. This pretty much sums up my week…

mother going crazy

I’m not going to whine about my kids though. Instead I’m going to talk a bit about food I’ve been cooking… Continue reading

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My kids don’t like sandwiches part 2

Every day I get loads of people visiting my blog because they are searching for ideas for their kids who don’t like sandwiches. I wrote a previous post about this here, where I listed some ideas of sandwich free lunches, which my kids eat happily. My kids don’t like sandwiches (as in, two slices of bread with filling), but they are happy to have bread rolls, wraps etc. I feel a little bit bad though, because I imagine that many children who don’t like sandwiches, also don’t like rolls, wraps or other bread options. So today I thought I would list a few other ideas for those who needed some more ideas. Continue reading

Pumpkin chocolate cake Dairy free, Egg free

If you are reading this post, we have reached 500 likes on the kids, recipes and organised chaos facebook page . Either that, or I’ve gotten impatient and want to share this recipe with you all anyway! Thanks to all those who shared the page 🙂

Earlier this week, I was reading on a facebook health page about someone having excess cooked pumpkin, and what should they do with it? A reply came, pumpkin chocolate cake. No recipe was given, so I searched the internet for a recipe, but was having trouble finding what I wanted. I found lots of pumpkin bread recipes, lots of pumpkin shaped chocolate cakes, lots of chocolate cakes with pumpkin ganache between the layers, but no pumpkin chocolate cakes. I was getting impatient. I had pumpkin, and I wanted desperately to use it in a cake!

So, I came up with this recipe. I hope you like it!

choc pumpkin cakeThis is  a lovely fluffy cake, and would be great at parties when you have kids with intolerances or allergies.

 
PUMPKIN CHOCOLATE VEGAN CAKE

3 cups plain flour
2 tsp bicarb soda (baking soda)
2 tbs white vinegar
1/2 tsp nutmeg (optional)
1/2 tsp cinnamon (optional)
2 tsp vanilla extract
1/2 cup heaped raw cacao or cocoa
between 3/4 – 1 cup cooked pumpkin
1 cup heaped sugar
2/3 cup coconut oil (could use butter if dairy is ok, or other veg oil of choice)
1, 1/4 cup hot water

Put all ingredients into a food processor and process until smooth (or mix by hand)
Bake in moderate oven, 180’C for around 40 mins or until skewer comes out clean.
I would assume this recipe could be used to as a basic vegetable chocolate cake recipe, where you could sub in most cooked veg instead of pumpkin, like beetroot or carrot. Hmmm, maybe even a mix?
I imagine it would be nice with a cream cheese icing too – but I imagine most things would taste good with cream cheese icing! Also, choc chips in the cake would be nice, or even some nuts or seeds. My kids devoured this happily, and I hope yours do too!

Gluten free, dairy free melt in your mouth choc chip cookies

Many years ago I made cookies using chickpeas. The kids liked them, but I stopped making them and promptly forgot all about the recipe until recently when a friend told me about a delicious cookie recipe she found with chickpeas and peanut butter.  I looked up the recipe and thought I’d share it, as they really are melt in your mouth delicious – even better than the ones I used to make from memory (although now I want to find the recipe to compare it!). Because our school has a nut free policy, I subbed tahini into the recipe instead. You can find the original recipe here. My daughter loved these, as do I. My son, who thoroughly dislikes peanut butter thought these were still too nutty, even using the tahini. Tahini, which is made with sesame seeds is high in calcium, which great if you or your child can’t tolerate dairy. Chickpeas are a rich source of protein, so, combining these two ingredients, we pretty much have a healthy cookie! Right? Right. *dusts crumbs from mouth* Continue reading

school lunch ideas easy swirl biscuit recipe

A few weeks ago I harped on about how easy cookies are to make and promised to share some cookie recipes, and of course, never delivered any recipes. So this week, I want to share with you a couple of super easy cookie recipes. Today is a wheat, sugar, dairy, egg cookie. Tomorrow I will share a gluten free, refined sugar free, dairy free cookie recipe. So make sure you tune in to check it out! Continue reading

Hearty vegetable soup

We are nearing the end of winter here in Australia, but it is still so cold and windy, especially in Melbourne! I really needed some comfort food. Something I could dip my crusty bread into. Something that had taste and texture. What else could I do but a hearty vegetable soup. Don’t let this humble soup fool you. It may not be a simple ‘throw all your veggies into a pot with water’ soup. But it’s not difficult. Trust me. Follow the steps and this will become a family favourite for you too! My photos, as always, don’t do it justice. Even hubby ate it happily – and for those of you who know him, that’s a big deal. This is a chunky, hearty soup. I imagine it would be lovely with a ham hock stock/meat in it too, but I wanted something vegetarian, so obviously didn’t use it. Also, for the kids, I pureed it, that way no one was picking anything out of the soup or complaining. They all ate it happily, so that’s a bonus too!

veg soup

 
Continue reading