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Chia Raspberry Cacao Nib Peanut Butter Slice

Peanut Butter Slice

This peanut butter slice is adapted from the original Degustabox The Chia Co recipe. I had to make some changes to it as my kids wouldn’t eat cranberries if they were the last food on earth, and human survival depended on them. So I went for the freeze dried raspberries in the cupboard, and filled them out with some cacoa nibs for a raspberry and chocolate flavour to this ‘slice’ which could also quite easily be called a flapjack, except it has no sugar or butter and isn’t baked.Peanut Butter Slice

So, if you want a sugar free, butter free, no-bake flapjack, congratulations. You’ve found it in the form of a peanut butter slice.

I must then immediately caveat that by saying that in the 0 – 4C temperatures we’re having at the moment, these hold really well straight out the fridge. It’s likely that in hot temperatures, you could end up with a delicious peanut butter muesli. Try it and let me know?

Here’s the original recipe from Degustabox:

And here’s the adapted peanut butter slice version.

Chia Raspberry Cacao Nib Peanut Butter Slice
 
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Author:
Recipe type: Snack
Cuisine: Healthy, Free From
Serves: 20 bars
Ingredients
  • 70g whole almonds, roasted
  • 150g oats, toasted
  • 75g raisins
  • 50g desiccated coconut
  • 50g cacao nibs
  • 5g freeze dried raspberries
  • 2½ tbsp chia seeds (about 15g)
  • 105g honey
  • 100g smooth peanut butter
Instructions
  1. Pre heat the oven to 160C (320F)
  2. Place the oats on a baking tray and toast for 15 - 20 minutes. Keep an eye on it so that it doesn't burn. On a separate tray, toast almonds for 10 - 12 mins, allowing to cool slowly.
  3. Add the almonds to the Thermomix®, pulse quickly twice.
  4. Add oats, raisins, coconut, cacao nibs, raspberries, chia seeds, honey and peanut butter.
  5. Mix reverse/speed 4/ 2 minutes
  6. If you're not using a pan with a removable base, line a 20cmx20cm tray or pan with baking paper, tip the mixture in and press down into the corners, flattening the mixture to make it even.
  7. Cover with cling film or plastic wrap and place in the fridge for at least 3 hours.
  8. Once it's set, remove, slice and cut into bars or bites.
  9. Store in the fridge.

These are easily adaptable and are very tasty. They make fabulous breakfast bars on the go and can hold a plethora of hidden healthy foods that might not otherwise go down well. They are very filling and they freeze well too, so  you can make a huge batch, and keep some in the fridge and some in the freezer, so they’re ready when you need them.

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Easter Egg Macaroons {DF, GF, EF, RSF}

Easter Egg Macaroons

This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.Easter Egg Macaroons

I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too.  Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The  mixture does need to be able to hold together.

Easter Egg Macaroons {DF, GF, RSF}
 
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Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 - 50g cocoa powder (1/3 cup)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it's all combined
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix® Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you'll need a bit longer if the weather is cold) Make sure it's melted though, or it won't be liquid enough to hold everything together)
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. Add 30g cocoa first then add the coconut
  5. Mix speed 2/ 15 seconds
  6. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
  7. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  8. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Casdon Annabel Karmel Baking Range And No-Cook Coconut Ice Recipe

My children have always been fond of spending time in the kitchen with me, so when we were offered a review of the Casdon Annabel Karmel Baking Range, I said yes – we have a  ton of play kitchen stuff, but real kitchen goodies made for kids? Well, what’s not to love?

My brother has been visiting from Australia this week, and he mentioned wanting coconut ice, so I pulled up an old recipe from the Disney Cakes and Sweets series that’s fantastic to makes with kids, since it doesn’t require any boiling or cooking.

Disney Cakes and Sweets is a really fantastic magazine to subscribe to, and along with fantastic quality bakeware and silicone moulds there are step by step instructions and recipes for every Disney character you could imagine. It’s something else. You can find out more about what’s available in the Disney Cakes & Sweets Magazine subscription by clicking hereCasdon Annabel Karmel Baking Range

Most of our equipment came from the Casdon Annabel Karmel Baking Range and while it’s supposed to be for pastries and cakes, it worked really well for coconut ice.

We used the mixing bowl and mixing spoons to mix our ingredients together, and then we used the cupcake tray and silicone mini cupcake cases to add a layer of white and then a layer of pink coconut ice.
Casdon Annabel Karmel Baking Range

The kit is really great for little hands, strong and well made. It doesn’t feel at all flimsy or weak – in fact the opposite – it’s really well made and conveniently designed, down to the silicone ‘handles’ on the tray to make it better to hold out of the oven (that we didn’t use this time).

Casdon Annabel Karmel Baking Range

I am really impressed with the quality of this set – honestly I’ve had ‘real’ pans and silicone that haven’t been as good.

The ‘My Perfect Pastry Set’ contains 10 cookie cutters, a round baking tin, six measuring spoons, a silicone spatula, a measuring jug, a mixing bowl with an anti-slip base, a silicone handle whisk, a rolling pin, a mini tart pan and 10 recipes from Annabel Karmel – we’ll try those next!

No cook Coconut Ice

Casdon Annabel Karmel Baking Range And No-Cook Coconut Ice
 
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Serves: 1 kg
Ingredients
  • 397g can condensed milk
  • 300g (11oz) icing sugar
  • 300g (11oz) desiccated coconut (we used organic)
  • ½ tsp vanilla extract
  • food colouring of choice
Instructions
Instructions
  1. Set out silicone cupcake cases or a baking tray, ready for use.
  2. I use an awesome brownie pan for most things, and the cupcake cases work well too.
  3. Pour condensed milk into a large mixing bowl and sift in the icing sugar. - I opened the tin of condensed milk and poured it out into the bowl to avoid the sharp edges.
  4. Add the coconut and vanilla essence or extract and mix together until well combined.
  5. Spoon half the mix into your baking tray and flatten out pressing down tightly. Add a few drops of food colouring, and mix well to combine. This is such a messy, fun job, the kids love it.
  6. If you're having two coloured layers, add the required colour to the other bowl.
  7. Mix well and add to pan, flattening till all the first layer is covered, and it's all flattened.
  8. Place pan in the fridge for six hours or overnight to set.
  9. Once set, turn out and cut the coconut ice into squares.
  10. If you use the brownie pan, cut it while still in the pan. This will make huge slices though, so use a knife to cut again.
For the Thermomix®:
  1. Make your icing sugar first, if you're making your own.
  2. Add all but the colouring and mix on speed 2 for 30 seconds.
  3. Split the mixture into two, put one layer in the pan and flatten it with a spoon or with your hand, then add the food colouring to the other one.
  4. Layer the next into the pan and leave to set in the fridge for at least 6 hours.
  5. Cut the set coconut ice into squares and enjoy.

 

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Vietnamese Cashew Pineapple Chicken

I love this dish. It just looks summery and fresh and inviting. Serve it with rice, or if you’re sharing, add a hearty meaty dish with it.

Vietnamese Cashew Pineapple Chicken This recipe is originally from The Essential Asian Cookbook*, but adapted for serving two children and using a Thermomix® – but you can use a knife as most of the cooking is done in a wok. I do think all of this could be done in the Thermomix® to some extent. You could saute the cashews and coconut in the bowl, steam the chicken in the Varoma, and then combine all the ingredients at about 90C in the bowl before serving, but if I don’t have to and do have access to the wok, I’d do it that way.

Vietnamese Cashew Pineapple Chicken
 
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A good stand alone, or perfect as part of a shared meal.
Author:
Recipe type: Main
Cuisine: Vietnamese,Asian,
Serves: 4
Ingredients
  • 30g (2tbs) shredded coconut
  • 80g (1/2 cup) raw cashews
  • 30g (2tbs) oil
  • 1 large onion
  • 4 cloves garlic
  • 2 chopped red chillies (optional - I do it without)
  • 350g chicken thigh fillets, diced
  • 1 red pepper
  • 1 green pepper
  • 1 tbs fish sauce (nam plah)
  • 1 teaspoon sugar
  • 320g (2 cups) chopped pineapple (fresh is good, but tinned and drained is fine)
  • 3 spring onions
Instructions
  1. Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
  2. Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
  3. In a wok, pour the oil to heat up.
  4. Drop the onion and garlic (and chillies if using) onto a running Thermomix® at speed 4, about 5 seconds.
  5. Stir fry for 2 minutes, then remove from the pan.
  6. Meanwhile, put the peppers into the Thermomix® and chop speed 4 about 10 seconds or until it's the size you want.
  7. Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
  8. Blitz the spring onion on Turbo to chop.
  9. Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
  10. Serve with rice or Asian vegetables.
Regular Instructions
  1. Preheat the oven to 150C (300F) and spread the coconut evenly onto a tray. Toast the coconut for 10 minutes until golden. Remove from the tray immediately to prevent burning and set aside.
  2. Increase the heat to 180C (350F) and roast the cashews for 15 minutes until deep golden.
  3. In a wok, pour the oil to heat up.
  4. Chop the onions, garlic and chillies. While you're at it, chop the peppers roughly and spring onions finely. Make sure the chicken is evenly diced.
  5. Add the onion, garlic and chillies if using to the wok.
  6. Stir fry for 2 minutes, then remove from the pan.
  7. Add the chicken and the peppers to the wok, and cook until the chicken is light brown. Add the onion back in to the wok, then add the fish sauce, sugar and pineapple and heat through for about 2 minutes.
  8. Toss the cashews through the food in the wok, then serve and scatter the toasted coconut and spring onion over the top.
  9. Serve with rice or Asian vegetables.
Notes
serves 4
521 calories per serve (doesn't include rice)
Nutrition Information
Calories: 2082

 

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Good For You Chocolate Coconut Macaroons

No bake chocolate macarroonsNo bake chocolate macarroons

I love chocolate way more than I should and a lot more than I wish I did. I’m always looking for ways to indulge the craving for cocoa without piling on the sugar, largely because when I do, my kids do and the whole harmony of the home kind of falls apart.

This recipe is originally from Oh She Glows|, but I’ve been playing with it to both adapt it to our tastes, and change the recipe for the Thermomix®, meaning it’s in grams rather than cups, which makes it easier for me and my Thermie friends to use.

No bake chocolate macarroonsNo bake chocolate macarroons

I’m pretty sure you could be really flexible on it too – we made something similar from a cook book I had as a child, which used boiled sugar and tasted amazing, but added oats. You could probably add raisins quite successfully too, or other dried fruit. the options are rather endless. I imagine candied orange peel would make a perfect Christmassy – slash -winterry treat too.

Just remember that it’s held together by coconut oil, which means if it gets warm it’ll start disintegrating. They recommend freezing it over on Oh She Glows, but popping it in the fridge or in a lunch box with an ice block seems to work just fine for us.

No bake chocolate macarroons

Since this is no cook, no bake it’s perfect for kids to help with too.

Good For You Chocolate Macaroons
 
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This recipe is an adaptation from another, and I've made a few changes to it. The recipe below includes the ingredients from the original recipe as optional extras. It's delicious, but a little too much banana in my chocolate fix, though I do tend to make it that way for the children.
Author:
Recipe type: Snacks, Sweets
Cuisine: Thermomix®, Paleo
Serves: 15 - 24
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 - 50g cocoa powder (1/3 cup) (Cacao for Paleo)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
  • (optional) banana
  • (optional) tablespoon chia seeds
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot - this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it's all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it's all combined
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix® Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. (If using banana, add it now in three pieces, speed 5/10 seconds - make sure to put the MC in place!)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Mix speed 2/ 15 seconds
  8. Taste the mix too see if it's the right amount of chocolatey. If you want it 'darker' add more cocoa powder till it's right for you. Mix again speed 2/15 seconds.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.