3 minute crackers – gf, vegan

I know I have been absent a lot lately, I have just been soaking up life. Its good times and its crappy times.

Miss 2 is at that stage where everything she does is hilarious and cute, and I just want to enjoy it. Having said that, the last few months have also been very trying as my older two are now pre-teen, and we have entered the attitude era. Any energy I have left at the end of the day is spent hauling my butt into bed and staring blankly at a screen of some sort. Sad, I know.

Cooking makes me happy though. So I’ve been cooking heaps of different things lately, and so many things I want to share with you over the coming weeks!

I love crackers. I could eat an entire packet of them in a sitting, which is the reason why I have always wanted to make my own. It just seemed like I was taking things to a whole new level though. Making my own crackers? Really? Now that I have made them once though, I have realised how quick and easy they are. Well worth making a few batches at a time so that you have them on hand when you want something tasty and crunchy 🙂 Continue reading

Back to School – Recipe Round up

It’s nearly back to school time, and I have been scouring the internet looking for nutritious snacks and lunch ideas for my kids. There are so many amazing recipes out there, so I though I’d do a post with loads of links, so you can bookmark this post and come back to it for easy access to heaps of good recipes! 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