Treats, sweets and snacks can be as healthy as ever, if prepared in the right way with the right amount of the right ingredients consumed at the right time. These can be enjoyed in a happy relaxed atmosphere.
A Wonderful incentive for parents to make their own at home is that we KNOW exactly what is going in them. There are so many hidden chemical and additives in the processed food, so easily bought these days. You only have to look at any processed food packet to see how many artificial colours, preservatives and flavour enhancers are added and thats not including the percentage of chemicals the processed food companies don't have to mention!
GLUTEN FREE ALMOND SHORTBREAD - Posted 22nd October 2007
Ingredients
125g unsalted butter
1/2 -3/4 cup raw sugar
(I grind this in the food processor or you can buy raw caster sugar)
1 egg white
1 tsp vanilla essence
1 ½ cups ground almonds (or a combination of other nuts such as hazel nuts)
1/3 cup white rice flour
1/3 cup Maize (corn) flour
1/3 cup buckwheat flour (or 1 cup gluten free flour)
1 tsp gluten free baking powder
Method
1. Beat the butter and sugar together until light and fluffy. Add the egg white and beat for another minute or two.
2. Mix in the vanilla essence and then gradually mix in the almonds, flours and baking powder until well incorporated. You may need to add more or less flour to get the right consistency.
3. Roll into balls (The mix shouldn't stick to your fingers), then flatten and place on a biscuit tray (preferably with silicon baking paper). Allow a little room around them as they do spread when cooking.
4. Bake at 180 C for 10 - 15 minutes or until golden brown. Cool and enjoy.
Variations : Hazelnuts are really nice with a few choc chips or a drizzle of melted choc after they have cooled. Try almond with a splash of rosewater added to the mix and then dust with pure icing sugar when cool.
Recipe by Belina S, Cooran, Queensland
Scottish Shortbread - Posted 28th August 2007
Shortbread is very easy and it is the most basic of all biscuits to make. This recipe is a little different to the average shortbread recipe as I used organic spelt flour and organic Rapadura as a sugar alternative.
Most of you have heard of and used spelt flour. Spelt flour is a wild grain. Many people are able to enjoy spelt without allergic reactions associated with wheat.
Rapadura is gaining popularity as a sugar alternative. For starters, it has a wonderful taste not unlike brown sugar. So what is this rapadura you may be asking? Rapadura is simply dried or dehydrated sugar beet or sugar cane juice. Rapadura is a natural sweetner that closely "mimics sugar in chemical properties" but unlike sugar the nutrients have not been removed. In Rapaduras case, the mineral silica reputed for its healthy properties is left in significant amounts. A word of caution, don't go crazy and start putting it into evertything as"large amounts of Rapadura can upset the body chemistry just as much as sugar."
(Nourishing Traditions, Fallon,S., p 536)
The Recipe:
Ingredients
2 cups butter 4.5 cups spelt flour
1 cup rapadura
Method
1. Preheat oven to 325 degrees f (165 degrees C)
2. Cream butter and rapadura. (Hint : Take butter out of fridge and let soften for a few hours) add 3 to 3 3/4 cups flour. Mix well.
3. Sprinkle board with remaining flour. Knead for 5 minutes, adding enough flour to make a soft dough. Roll to about 12 millimetres thickness and cut into strips approx 2cm x 6 cm. Prick with fork and place on ungreased baking sheets,
4. Bake for 20 to 25 minutes and let cool before eating with a cuppa of choice.
SOMETHING DIFFERENT?
Why not add some natural vanilla concetrate. How about a squeeze or 2 of lime juice add some macadamia nuts and a couple of teaspoons of native lemon myrtle leaves, dried and ground into a powder . I'm sure the Scotts won't mind an Australian twist to their age old recipe!
Recipe by Georgia M, Cooran, Queensland
Carob Apple Cake- Posted 30th July 2007
This makes a beautiful tasting Birthday Cake. It is delicious plain or decorate it with carob, icing or just sprinkle with icing sugar.
Ingredients
2 cups SR Organic flour
OR 2 cups organic wholemeal Spelt flour and 2 level tsp baking powder
1 cup sugar or honey
4 oz (125 g) Butter
1 desert spoon carob powder or cocoa
1/2 tsp cinnamon
1 1/2 cups stewed apple (Peel and chop up 3 good sized apples and cook in 1 cm of water until soft)
2 level tsp bicarb soda
1/2 tsp nutmeg
1/2 lb (250 g) raisins (or sultanas)
Method
1. Cream butter and the sugar or (honey)
2. Dissolve the bicarb soda in the hot apples, beat to a froth and add to the butter and sugar.
3. Add all the other ingredients with the flour being the last to be added.
4. Place in an oiled, floured (or baking paper lined) cake tin and bake in a moderate oven (180 degrees) for 3/4 hour.
To test if the cake is ready, use a clean knife and piece through the sponge to see if the knife comes out clean.
Recipe by Gerry H, Cooran, Queensland
Carob, Fruit and Nut Balls - Posted 17th July, 2007
Suggested Ingredients
All amounts are approximate so feel free to experiment and substitute for what you have on hand.
1 1/2 cups Dates (and or apricots)
1 Cup Fruit Juice
1 Cup Sultana's
2 Cups Mixed Nuts (e.g. almonds, cashews, sesame seeds, pepita's and sunflower seeds)
2-3 tbsp Carob Powder
Honey, Tahini
2 tbsp Peanut butter or other nut paste
Coconut (dessicated) or ground nut seed or sesame seeds to coat balls
Method
Simmer 1 1/2 cups dates in just enough fruit juice to half cover them.
Stir while simmering and mash them a bit. Simmer until they are quite mushy, then mix in 1 cup of sultanas and then allow to cool a bit.
In a food processor grind 2 cups of mixed nuts and seeds.
Take the ground nut/seed mix out of the food processor and replace with date mixture.
Now add 2-3 tbsp of carob powder, a dob of honey (if you wish), a dob of tahini and 2 tbsp of peanut butter (optional)and about half of the seed/nut mix. Process in short bursts, adding more ground nuts/seeds or a bit of water until you get a nice firm consistency.
Take spoonfuls of the mix and roll into balls, then cover in coconut, ground nut seed mixture or sesame seeds. Refrigerate until firm.
Enjoy!
Recipe by Belinda S, Cooran, Queensland
Sesame Crackers - Posted 2nd July 2007
Ingredients
1 ½ cups spelt / wheat flour
½ cup Quinoa flour (or Soy flour)
½ cup sesame seeds
½ cup water
4 Tbsp olive oil
2 Tbsp milk
½ tsp sea salt
* optional - dried herbs or rosemary
Method
Mix all ingredients to make a stiff, pliable dough. Roll out until very thin – the thinner the better.
Lay on an oiled tray or baking paper & sprinkle with salt & more sesame seeds. Mark into squares & prick each square with fork.
Bake for 15 – 20 Min's on 200 degrees or until golden.
Serve with freshly made dips (See our 'Lunch Box' Page for many delicious home made dips) Children will even love these crackers just as they are.
Recipe by Tara Y, Kingaroy, Queensland
Apple & Cinnamon Muffins - Posted 18th May 2007
Ingredients
2 cups Wholemeal Organic Spelt flour
4 tsp baking powder
(Alternatively, you can use 2 cups plain self raising flour, no baking powder and use one egg instead of two)
1/2 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
100g melted butter
1 cup milk
2 Organic Eggs
4 Apples (organic) or 2 apples and handful of raisins
Method
1. In a large bowl, mix flour, baking powder, salt, spices and sugar.
2. Take another bowl, whisk the eggs and mix in the milk then the melted butter. Make a well in your dry flour bowl and add this to the dry ingredients.
3. Chop up the apples and add the apples and/or raisins.
4. Stir mixture briefly, just until the apple has mixed in.
5. Grease a muffin tray and spoon mixture into tray.
(Makes 12 large muffins or 18 smaller ones).
Place in a pre heated oven, 200 degrees for 15 minutes.
Tip - You can add 1 tbsp olive oil, if the mixture looks a bit too thick.
Recipe by Fred A, Cooran, Queensland
Carrot Banana Cake (Gluten Free) - Posted 3rd May 2007
This cake is so delicious and the children will love it too!
1 1/2 cups rice flour
3tbsp honey
1/2 cup crushed/chopped fresh/tinned pineapple
1 cup grated carrot
1-2 mashed bananas
2 eggs
1/2 cup oil
1/2 cup chopped walnuts
Icing
cream cheese
honey
coconut oil
play around to find the consistency you like
Pre heat Oven to 180 degrees Celsius.
In a greased loaf tin or to make muffins in a muffin pan if you prefer (cooking time may differ)
Sift flour and mix in all other ingredients
Bake for 1 hour (loaf tin) in a high pressure cooker or you may need to cook for longer in a basic oven. Test with a knife by piercing the cake and if the knife comes out clean it is ready.
Recipe by Dagny, Boreen Point, Queensland
Spelt, Prune & Pumpkin Muffins - Posted 27th April 2007
(Makes 12 Muffins)
Ingredients
1 cup cooked mashed Pumpkin
1 1/2 cups Organic Wholemeal Spelt flour
4 tsp baking powder
1/2 tsp cinnamon powder
1/2 tsp nutmeg
1/2 cup rolled oats
2/3 cup brown sugar
1 cup chopped pitted prunes
2 Organic eggs, softly beaten
125g melted butter
Method
Steam the pumpkin, mash it up and leave to one side.
Sieve the spelt flour and baking powder into a mixing bowl. Add the sugar, cinnamon, nutmeg, oats and prunes and stir together.
Make a well in the centre and add the egg and the mashed pumpkin.
Fold the mixture in until just combined but do not stir too much.
Place in an oiled muffin tray and put in a preheated oven.
Cook for 15-20 minutes or until just turning brown on top at 200 c.
When they are ready, take a knife and ease the edges of the muffin so they lift out and leave on a cooling tray until ready to serve.
Tip—Keep the seeds and you can pop them in the oven at the same time to roast (see recipe on the 'snacks page')
Recipe by Amina, Cooran, Queensland
Sweet Pumpkin Pie - Posted 26th April 2007
A simple and delicious sweet pumpkin dessert. Easy to make and loved by all!
Ingredients:
600g diced Pumpkin
6 pieces of crystallized ginger
1 egg
1/2 cup of SR Flour
2 tablespoons of honey
Dash of Cinnamon
Dash of Nutmeg
1-2 pastry sheets, puff or short crust pastry
(otherwise use your favorite short-crust pastry recipe)
1 cup of honey
200g butter
1 1/2 cup desiccated coconut
1. Steam pumpkin, mash and add egg and flour. Mix well.
2. Add 2 tbs honey, nutmeg and cinnamon and the crystallized ginger, roughly chopped.
3. Melt the butter, add 1 cup of honey and mix together. Stir in coconut.
4. Place you pastry sheets into a greased baking dish. ( if you are using the shortcrust sheets, cover pastry with baking paper and add a cup of rice and bake for five minutes.
5. Pour pumpkin mixture into dish and top with coconut and honey mixture
6. Bake in a pre-heated 180 degree oven for 10-15 minutes until the top is golden brown.
Variation : Gluten free Pie Crust
Mix 2 cups cooked millet to 1 cup dessicated coconut.
Melt 50 g butter and mix all up together. Mould with your hands into a dish to about 3 mm thick. Pop into the preheated oven for 5 - 10 minutes. Place pumpkin or other pie filling in and cook for 10 - 15 minutes at 180 degrees.
Recipe by Byron H, Cooran, Queensland
Healthy Anzac Biscuits - Posted 21st April 2007
These are tasty and healthy for children's packed lunch boxes.
Together with the seeds they make a great protein snack for mid morning to help our little ones keep their energy up through the day.
Ingredients
1 cup uncooked Organic Rolled Oats
1 cup Organic plain flour (Can use gluten free)
1/2 cup Organic brown sugar
3/4 cup Organic desiccated coconut (Free of preservative 220)
130g butter
2 tbsp honey or golden syrup
1 tsp baking powder
2 tbsp sunflower seeds
1 tbsp linseeds
1 tbsp Pepita's (pumpkin seeds)
1 tsp cinnamon powder & 1/2 tsp ginger powder (Optional for a bit of yummy spicy flavour)
Method
In a large bowl, blend the oats, flour, sugar, and coconut.
Melt the butter and honey in a saucepan. Dissolve 1 tsp baking powder in a cup with 3 tbsp water and then add this to the melted butter and honey. Stir in and it will froth up a little. Take off the heat and add this to your large bowl, together with all of your seeds and mix all up together.
Place about 15 tablespoon blobs of mixture onto a greased baking tray and put in the oven.
Bake at 160 degrees C for 15—18 minutes. Cool for 5 minutes before eating.
Recipe Byron H, Cooran, Queensland
Sesame & Nut Biscuits - Posted 16th April 2007
2 heaped Tbsp Tahini
3 heaped Tbsp Natural peanut butter OR almond/cashew/Brazil nut butter
4 tablespoons honey
1 egg
1/2 cup Brown Rice flour or Spelt flour (May need more rice flour).
1/2 tsp gluten free baking powder
(Options: Add ground ginger, cinnamon and/or cardamon, raisins & a pecan nut on top.)
Beat together Tahini, nut butter, honey & egg. Add flour & baking powder and mix well - until a smooth consistency, a little like soft dough.
Either place spoonfuls on tray as biscuits, or for an easier quicker version, pour into a thin tin & spread out to make a 'slice'.
Bake for about 15 minutes on about 180 degrees.
Cut into squares for the slice, 5 minutes out of oven.
Recipe by Tara Yewdall, Kingaroy, Queensland
Banana Oat Cookies - Posted 14th March 2007
Very easy to make and great for lunch boxes. (Mix makes 12 cookies)
175 g Butter
175 g Oats
100 g Plain Flour
1 Egg
2 Med Size Banana
5 tbsp Honey
2 tsp Baking Powder
1 tsp Ground Cinnamon
Method
Cream together the butter, flour, oats and baking powder.
Mix in an egg and honey. Chop up banana into small cubes and stir in.
Place 12 cookie shaped blobs of the mixture onto a well greased baking tray.
Sprinkle with cinnamon.
Pop in the oven for 20 minutes at 180 degrees c, or gas mark 4.
Leave to cool, then eat and enjoy.
To make these cookies as healthy as possible use organic produce whenever you can.
Recipe by Marina, Newquay, Cornwall, England
Visitors Delight FRUIT SLAB - Gluten free
200g (1 cup) GF self-raising flour
110g (1/2 cup) raw sugar or honey
1 teaspoon mixed spice
2 eggs, lightly beaten
90g butter, melted
250g (1½ cup) Mixed fruit or other dried fruit
80g (1 cup) desiccated coconut
Pre-heat oven to 180°C. Grease and line a 18cm x 28cm lamington tray with baking paper.
1. In a medium mixing bowl combine GF flour, sugar and mixed spice. 2. Stir beaten eggs into flour mixture. 3. Add melted butter, chopped apricots, sultanas, currants and coconut and stir well. 4. Spread mixture into prepared pan. Bake in pre-heated oven for 15 to 20 minutes. 5. Cool on a wire rack. When cool, cut into squares. Variation: Substitute apricots, sultanas and currants with mixed dried fruit. Great taste for everyone and easy to make and no gluten.
Nut/Seed Cream
Finely grind 2-3 dsps nut/seed per person.
Add 1/2-1tsp honey (optional, do not use for babies under 1yr),
1tsp lemon or lime juice, add culture with 1dsp sheep/goat yoghurt and enough water to gain desired creamy consistency.
Stand at room temperature 3hrs in summer and 6-8hrs in winter.
Cinnamon, vanilla, cocoa or tamarind can be added for a breakfast cream to nuts and linseed.
Savoury herbs and spices can be added to seeds for a lunch cream. Enjoy!
Recipe by Camilla, Kin Kin, Queensland
Gluten Free Poppy Seed Cake
Here is a recipe for a truly gourmet gluten free cake that children from 3 years of age love. Ukrainian Poppyseed Cake (adapted from recipe in Moosewood Cookbook by Mollie Katzen, 1977)
Preheat oven to 350 degrees F. Butter & line with greased greaseproof paper, or baking paper, 2 medium loaf pans or 1 large springform pan (23cm)
3/4 cup poppyseeds
1 cup goatmilk
1/2lb(250g) unsalted organic butter
11/3 cups light muscavado sugar (I use Billingtons brand from UK as it is the least processed and full of minerals)
3 organic eggs
11/2 cups organic stoneground brown rice flour
1/2 cup arrowroot
small 1/2 tsp guar gum
1/2 tsp celtic sea salt
3 tsps gluten free baking powder
1/2 tsp natural vanilla essence 1 tsp lemon rind
1) Heat poppy seeds and milk together in a saucepan gently. Remove from heat just before it boils. Let stand until room temperature 2) Cream room temp. butter with sugar until very light and fluffy. Add eggs 1 at a time, beating very well after each. 3) Add triple sifted dry ingredients alternately with cooled poppyseed mixture, stirring well after each addition with a wooden or plastic spoon. Stir in lemon rind and vanilla at the end. 4) Bake at 350 degrees F for about 40-50 mins, or until cake shrinks slightly from edge of tin and cake-tester comes out clean. (In my wood stove it takes 50mins) 5) For a really gourmet finish, serve with organic lemon syrup (made with lemon rind, rapadura sugar and water), clotted cream or creme fraiche. Or ice with a cream cheese icing made by whipping cream cheese, lemon rind, a little butter and a little sweetener of your preference if desired (optional) Cake is also delicious without any topping and is big so feeds many!!
Recipe by Camilla, Kin Kin, Queensland
To Make Roasted Pepitas (Pumpkin Seeds)
Salted Pepitas —Put a handful of fresh pumpkin seeds into a small pan of water. Add 1 teaspoon salt. Bring to the boil and let the seeds simmer for 10 minutes. You can even cook these in your steamed pumpkin water at the same time as cooking the pumpkin. Strain onto a piece of kitchen roll to dry and then place on an oiled baking tray. Take a pastry brush or gently drizzle a little oil over the seeds. Bake at 180 c for 10 minutes.
Plain Roasted Pepitas— Seeds can be roasted with out cooking in salted water first but boiling the seeds will soften the hard shell so I believe will help them to be digested easier.
Other Variations— Try soaking the seeds in soy sauce first or drizzle a little honey over too.
Recipe by Amina, Cooran, Queensland
