Easter Feast: Healthy Easter Eggs for Children

March 28, 2013 § Leave a comment

I’ve been scouring the interwebz for an easy, relatively healthy easter egg recipe to make my kids but sans chocolate. We spent all of yesterday making easter eggs together with coconut butter and cacao and, to be honest, my three-year-old’s still high. So I needed something different. With very little luck on my search I had to suck it up and cross my fingers my own invention wouldn’t result in more mess and no success.

Last year I made a muesli-type mix that I rolled into balls, covered in coconut and wrapped in tinfoil. I kinda did the same again with the ones on the left, but used another blog’s nut-free recipe (you can find here, I just left off the white chocolate and instead coated mine in coconut that I rubbed a little natural food colouring through). But since I schlepped all the way to frigging Spotlight at frigging Sylvia Park with two kids at 9am on a Wednesday to find egg moulds because I am a crazy person I figured I might as well come up with a recipe for them. I used walnuts, because they are the healthiest nut (and I’m a mean mum who is always looking for the healthiest angle when it comes to my kids’ food which often ends up in an inedible mess so then said kids won’t touch my smoothies/porridge/chocolate mousse for months because they no longer trust me since I try to put kale in everything), and almond butter for the filling because I made a mega batch I’m still trying to use up. Happy frigging easter!

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Walnut Easter Eggs (vegan, raw, gluten free)
Shell
1/3 cup walnuts, ground to a flour in coffee grinder
2 tablespoons coconut flour
1 teaspoon honey (or agave/maple syrup)
1 teaspoon coconut oil

Filling
1 tablespoon almond butter
1/2 teaspoon nutritional yeast (optional, not raw, but gives great flavour)
5 drops stevia (or a little of your preferred sweetener)

Combine all shell ingredients in food processor and process till crumby. Press mixture into shell moulds leaving room in centre to put filling. Pop in freezer for an hour.
To prepare filling, combine all ingredients in a bowl and mix together with a spoon. Once shells are hard enough to remove from moulds, pop them out, fill with filling and press together gently.
Pop back in fridge to harden up a little and then serve or wrap in foil and leave in strange places for your children to find (or you, when you smell something behind the couch in a month).

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Happy Birthday!

March 24, 2013 § 2 Comments

My joyful, engaging and radiant daughter had her first birthday yesterday. We celebrated by inviting a handful of close family over for salads and snacks and, most importantly, cake.

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While the grown ups scoffed on tri-coloured (read: failed rainbow coloured) raw cashew dreamcake (recipe from here, you can play around with different foods to get the colours you want), Zana got a little cake all to herself.

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Berry Baby Birthday Cake (raw, vegan, gluten free)
Base
1/3 cup sprouted, dehydrated buckwheat
2 juicy medjoul date

Topping
1 cup frozen mixed berries
1 tablespoon chia seeds
1 tablespoon honey

To make the base, blend buckwheat and dates in a food processor until crumby. If it doesn’t stick together when pressed, add a tiny bit of water and pulse to combine. Press into the bottom of a small mould or springform pan, then pop in freezer.
To make the topping, grind chia seeds in a coffee grinder, then add all ingredients to blender or food processor and blend well until it makes a paste. Pour onto base and return to freezer.
Freeze for 3-4 hours – you want it to stay together but also soft enough to slice easily. Will melt if kept out of freezer for a while.

Well Preserved

March 18, 2013 § Leave a comment

I’ve been on a preserving bender lately, what with the end of summer glut at the markets. Roasted tomato sauces, damson plum jam, loads of kimchi and other fermented veg, and pickled jalapenos.
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The roasted tomato sauce was from Hugh Fearnley-Whittingstall cookboog veg Every Day (basically cut in half, sprinkle with a little oil, thyme, garlic and salt and pepper and roast at 180degC for an hour or so, push through a sieve, then simmer the resulting sauce for another couple of hours along with some vinegar and sugar). Here are the links to the best recipes I found for the other goodies:

http://purplefoodie.com/pickled-jalapenos/#.UTxM0RnpZD8

http://mynewroots.org/site/2013/01/fabulous-fermentation-week-kimchi/

http://wondrouspilgrim.blogspot.co.nz/2010/08/damson-plum-preserves.html

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