Wednesday, February 8, 2012

Boys Snacking On................

After three helpings of baked oatmeal things got messy!!!!

Another versions of our baked oatmeal.  This time using a combination of blueberries and boysenberries.   Don't assume oatmeal as a breakfast thing only.   Consider it perfect for anytime of the day to fill those little tummies.

Portable and delicious these mini quiches are great for  lunch boxes or taking with for a snack.  They are easily varied but the boys tend to like asparagus and sweet corn as pictured.  On this occasion they came in handy after a visit to the local fire station before our next stop - the park.  These are made with our  favourite gluten free pastry (millet, amaranth, and brown rice) but if you don't have a need for gluten free by all means check out the spelt pastry below as an alternative.

Millet, Amaranth and Brown Rice Crust
La Tartine Gourmande

Makes four small tartlets ( 4 1/2 inch) or 1 24cm tart tin

2/3 cup millet flour
1/3 cup amaranth flour
1/3 cup brown rice flour
1 1/2 tsp xanthan gum
1/2 tsp salt
7 Tbs (100g)  unsalted butter, chilled and diced
1 small egg
3 Tbs cold water, or more as needed

Place all fours, xanthan gum and sea salt into the bowl of a stand mixer
Add the butter and mix on medium until a fine crumb forms
Add the egg and continue beating until well incorporated
Gradually add the water whilst beating until the dough detaches from the bowl and forms a ball.
Roll the dough into a ball, cover with plastic wrap and refrigerate for a min of 1 hr before using
Remove from the fridge 30 mins before rolling out (see instructions below)


Spelt Pastry
Jude Blereau

3/4 cup wholemeal spelt flour
3/4 cup white spelt flour
100g chilled unsalted butter, chopped
80 - 100ml ice cold water
1/2 tsp sea salt

Place flour and butter in the bowl of a food processor and pulse once or twice until fine crumbs form
Add sea salt and pulse once again before  gradually adding the water, being careful not to overwork the dough.
Once the mixture looks evenly moist, remove from the bowl and bring it to a ball on the bench being sure not to overwork it to much
Flatten slightly, then cover with plastic wrap before refrigerating for approx 20 - 30 mins

To Roll Out Pastry

Sprinkle a little flour onto the sheet of baking paper
Place the flattened ball of dough onto the sheet of baking paper before covering with another piece
Using a good sized rolling pin, place the pastry between two sheets of baking paper
Working quickly with a good sized rolling pin, roll the pastry once or twice before turning the pastry over (attached to the sheets of baking paper) and rolling again
 until you have a rough circle for one large pie or if using smaller tart tines then cut pastry to size
Grease the tart tin/s with a butter or oil
Peel back the baking paper from the pastry and gently lower the pastry into the prepared tart tin/s
 moulding it to the shape of the tin as you go
Trim any excess pastry overlapping the top of the tin by using a sharp knife
Place the pastry in the fridge for 20 - 30 mins
Pre heat your oven whilst you wait to 200 degrees celcius or 400 Fahrenheit
Place a baking tray in the oven to preheat as well so you can use it when blind baking the tart shell (see below)

Blind Baking 

Remove the pastry from the fridge
Place an appropriate sized sheet of baking paper over each pastry lined tart tin
Fill with dried beans or pastry weights and place in a hot oven, on a preheated baking tray for 10 mins
Then remove the beans or pastry weights and reduce the oven temperature to 180 degrees celcius/ 350 Fahrenheit before baking the tart shells for another 9 - 10 mins
Leave oven going whilst you prepare the filling


1 small bunch of asparagus, chopped
corn kernels cut from 1 cob of corn
one cherry tomato for each small tart
4 pastured eggs
1/4 cup full fat organic milk
2/3 cup grated cheddar cheese
salt and pepper to season

Put the eggs and cream in a bowl, season with salt and pepper and whisk well and set aside
Arrange the asparagus, corn kernels around the perimeter of the tart shell leaving a little hollow in the centre to place the cherry tomatoes
Then carefully pour the egg mixture into each tart shell, filling till just below the top
Sprinkle the top of each tart with grated cheese
Place  in the oven and bake for approximately 25 - 30 mins or until set

 Our summer break is now just a distant memory.  With the school year already started we are reminiscing our past adventures.  Our most favourite adventure of the break was  the visit we made to the local fire station.  It proved a wonderful afternoon out and today the boys still talk about it.  A big thank you to the firemen who so kindly gave their time to take the boys for a ride around the station in the fire truck and for allowing them to hold and squirt some water around the place.  We very much appreciate all the work you do for the community. 

Strawberry Coconut Smoothie
Serves 2

1 x  250gm punnet of strawberries (well washed)
1 banana (we like ladyfinger)
1 cup fresh pressed apple juice (store bought if you must)

To Garnish:

mint leaves 
1 T shredded coconut

Press the juice from 2 – 3 granny smith apples using a juicer
Blend the strawberries, banana and fresh apple juice in a blender
Garnish with mint leaves and shredded coconut

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  1. Love the strawberry mustache :)

  2. It must be good, look at those happy faces!

  3. Hi Sherilyn, thank you for the pastry recipes, I'm definitely going to try them! Your boys are su cute!

  4. All of this sounds so good but I am most intrigued by the quiche. Mmm.


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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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