Friday, March 30, 2012

Sweet Potato & Millet Cakes

Meals like this are easy and adaptable so if you don't have all the ingredients on hand then don't worry.  Instead try the substitutes listed below and make these little cakes your own.

 quinoa instead of millet
 parmesan or grated haloumi instead of feta
coriander or lime zest (maybe both) instead of the kaffir lime leaves 

These type of cakes are great made on a Sunday afternoon ready for the week ahead.   Served for lunch alongside some hummus, avocado and brightly coloured salad your work colleagues will be envious.  
Trust me!

Sweet Potato Millet Cakes
Makes approx 12

250 gms sweet potato, roughly chopped
1 cup millet, cooked 
1/3 cup almond meal
65 gms goats feta, lightly crumbled 
3 eggs, lightly beaten
1 Tbs wholegrain mustard
5 kaffir lime leaves, finely chopped
pinch of sea salt
good pinch of pepper

Place the roughly chopped sweet potato into the bowl of a food processor and whiz until finely chopped
Put the sweet potato into a medium sized bowl and add the remaining ingredients
Mix really well to combine and allow to sit for approximately 10 mins
Preheat a frypan to a medium heat
Add your oil of choice (I like coconut oil)
Drop spoonfuls of mixture into the frypan shaping them slightly if you wish
Place a lid on the frypan or a piece of foil over the top and allow to cook for approximately 6 – 8 mins
Flip each cake and cook the other side for approx 6 - 8 mins or until golden and cooked through.
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Sunday, March 25, 2012

Four Seed Carob Balls

I have many versions of little balls in my repertoire.  Usually they involve bits and pieces that need using up but sometimes its because I want something that feels a little "naughty".  

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Friday, March 16, 2012

Chocolate Chia Banana Cake

I can't take credit for this fabulous chocolate chia cake but Tania Hubbard can.  The founder of Husk and Honey, Tania is smashing it when it comes to all things gluten and grain free.  A delightful accident it was when I stumbled across her cafe in the heart of Nambour.  On my first visit I was taken by the retro interior and on my second visit her recipe book - "food we love".   Yes I am a sucker for any good recipe book but a happy sucker indeed especially when:

  1) the recipes are simple and practical
 2) the boys love them and
 3) i haven't stopped cooking from it since.

I seem to have lost count of the number of variations I have now made of this cake.  My boys are always impressed and delightfully unaware of the nourishment they receive with each bite.  The words "give me more please" are a joy to hear. 

 So without further adieu i shall offer you the same deliciousness we have been experiencing over the last couple of months and of course if you are ever in the Sunshine Coast region stop by and enjoy some grain free goodness alongside some Tim Adams specialty coffee - another Sunshine Coaster.  But until then enjoy this version of which I have slightly adapted to include mashed banana, cinnamon and a topping of raw date paste spiked with lemon and zingy fresh ginger.  Satisfyingly decadent to say the least.

Chocolate Chia Banana Cake
Adapted from Tania Hubbard

4 Tbs Chia Seeds soaked in 1 cup water for 15 minutes
1/2 cup raw cacao or cocoa
1/3 cup olive oil or coconut oil
3 large eggs or 5 small
1 cup almond meal
1/2 cup coconut sugar 
2 mashed ripe bananas
2 tsp ground cinnamon
1 1/2 tsp ground ginger
pinch of salt
1 tsp bicarb soda

Preheat oven to 180 degrees celcius
Line a springform cake tin with non stick baking paper
Soak chia seeds in water for 15 mins, stirring regularly
Place cacao, eggs, almond meal, sugar, cinnamon, ginger, salt, bicarb and olive oil in a bowl
Whisk to combine well and break up any lumps
Add mashed banana and mix
Add chia seed jelly and whisk until well combined
Pour into lined cake tin
Bake in oven for 35 - 40 mins or until it bounces back when pressed in the middle
Let the cake cool for 5 - 10 mins in tine
Then finish cooling  on a wire rack

Date Paste
Inspired by Earth Sprout

8 large pitted fresh dates
1 Tbs ground cinnamon
1Tbs fresh ginger finely grated
juice of half lemon
4 Tbs Water
pinch of salt

Place everything in a blender and whiz until smooth
When cake is cooled spread evenly over top of cake

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Wednesday, March 7, 2012

On My Plate....................

Soothing and refreshing plus a bit of fat to take you through to lunch.  Nice to nibble on after the morning rush is over.

Hearty and satisfying is how i would describe these.  They take time but will serve you for a number of days.  A good thing to prepare on the weekend in preparation for the week ahead.  

Real Baked Beans
Serves 6

350gms dried white beans, soaked in water overnight
2 Tbs cold press olive oil
1 brown onions, finely chopped
1 large red capsicum, finely chopped
2 bay leaves
1 1/2 tbs ground coriander
11/2 tbs sweet paprika
10 thyme sprigs, plus extra to garnish
3 x 400gms can whole peeled tomatoes
1/4 cup honey
a good dollop of butter (optional)
salt and pepper to season

Wash the pre soaked beans well and allow to drain in colander
Heat oil in pan over a medium - high heat
Add the onion and cook for 5 mins
Add the capsicum, bay leaves, coriander, paprika and thyme and cook, stirring regularly until the capsicum softens
Reduce the heat to medium low and add the tomatoes, squashing them down with a spoon 
 cook slowly for approx 1 hour

Meanwhile place the drained beans in a pot 
Cover with water and bring to a slow simmer for approx 1 hour or until beans are tender

Add the honey and butter to the tomato based sauce and season with salt and pepper to your taste 
Stir in the beans and cook for a further 20 - 25 mins to allow the flavours to develop
Serve with a dollop of natural yoghurt or sour cream.

Gluten Free Cranberry Drops
Makes approx 12 biscuits

1/4 cup coconut sugar
100gms organic unsalted butter, softened
1 egg

Preheat oven to 180 degrees celcius
Beat the sugar and butter together in a stand mixer until fluffy 
Add the egg and continue beating until well combined

1/4 cup quinoa flour
1/4 cup brown rice flour
1/2 cup buckwheat flour
1/2 tsp baking soda
1/2 tsp sea salt
1 1/2 tsp ground ginger
1/3 cup dried cranberries + extra for toping biscuits

Combine the above dry ingredients in a bowl and use a hand whisk to mix evenly
Then add to the wet mix
Combine in the stand mixer or with a spatula
Scoop up dough pieces about the size of a twenty cent piece and roll into little balls
Place on a flat baking tray lined with glad bake
Top each ball of dough with a dried cranberry pushing it into the centre to slightly flatten
Bake in a preheated oven for 10 - 12 mins
Remove from oven and transfer to a wire rack to cool

A bag of carrots, leftover quinoa, two hungry boys, one hungry mum and some pantry staples = Carrot and Chia patties.  I think this recipe could do with some tweaking but  it got me over the line with filling up some hungry tummies fast.  They went nicely alongside some a green salad and made for an easy lunch the following day.  Experiment with these and make it your own.

Carrot and Chia Patties
Makes approx 8 - 10 patties

200gm carrot, grated
75gms quinoa, cooked
40gms parmesan cheese, grated
2 - 4 T  fresh coriander, chopped finely ( i like more)
2 Tbs dried cranberries, roughly chopped
1 heaped Tbs wholegrain mustard
1 tspn chia seeds
lime zest or caviar of 1 finger lime (optional)
salt and pepper to season

Place all of the above ingredients into a bowl and mix lightly to combine

3 eggs, lightly beaten

Add the eggs and mix well
Allow to sit for 10 mins
Preheat a frypan over medium heat
Add a dollop of ghee or choice of oil if needed
Drop spoonfuls of mix into the frypan and cover for 5 - 6 mins before flipping and cooking the other side
Remove and place on a plate 
Cover with foil to keep warm
Repeat with remaining mixture
Serve warm with a side salad

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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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