Anzac biscuits

Makes 25

Ingredients

125g butter

2 tbsp maple//honey

½ tsp baking soda

2 tbsp boiling water

1 ¼ cup spelt flour

1 cup oats

1 cup desiccated coconut

½ cup of coconut sugar

Method

Preheat oven to 160 c fan-forced or 175 c normal

In a large bowl put your flour, oats, coconut and coconut sugar

Melt butter and syrup together. In a small bowl add your baking soda and boiling water. Mix and then add to your melted butter mix. Add to your dry ingredients and mix well. Form into balls and place on your lined baking tray, flatten with your fingers. Keep at least 2 cm between them as they do spread! Bake for 15 minutes or until golden brown. Keep in an airtight container.

For an optional extra you can make this chocolate filling.

The chocolate filling is 100g dark chocolate, melted, then add 1/4 cup of cream or coconut cream 1 tbsp at a time, mix between each tbsp until combined. Then put a tsp of chocolate on each biscuit and sandwich together.

Legume ragout with saffron and rosemary

Have this by itself or as I have done with poached eggs and feta cheese

The term comes from the French ragoûter, meaning: "to revive the taste".

The basic method of preparation involves slow cooking over a low heat.

Serve 4-6

Ingredients

2 carrots, diced

2-3 stalks celery, diced

1 red or green capsicum, diced

1 large brown onion, diced

3-4 cloves garlic, crushed

2 stems rosemary

A pinch of saffron

2 x 400g can of rinsed and drained legumes, chickpeas, butter beans, cannellini bean, kidney beans etc…

2 cups of vegetable or chicken broth

1 cup tomato passata

Method

Put everything in a slow cooker and put on low for the day.

You can serve with extra veg and poached eggs, feta cheese, chopped chilli

Crumbed pork belly with apple relish and jerusalam artichoke

Flour for first dip ( either rice/potato/corn/tapioca)

fried jerusalam artichoke

This is using pork rashers which is sliced boneless pork belly

 Use about ½ cup flour, 1 egg beaten and 1 cup of almond flour  for each kg meat

Dip in flour, dust off excess then dip in egg and then into almond flour. Fry off in lard or coconut oil on a medium heat for 5-6 minutes each side

Apple relish

2 peeled and diced apples

1/2 spanish onion (red onion)fine dice

at.

Cook for 2 minutes in butter in a small pot, then add 1/2 tsp allspice, 1 tsp honey 1 tbsp ACV and 2 tbsp water, simmer with lid on for 4-5 minutes, take off lid and make sure liquid is evaporated, then use a potato masher and mash roughly, serve cold or warm

Jerusalam you use similar to potato, it has a nutty kind of taste, its pretty delish! It is also a good source of natural prebiotics. They are a pretty good source of iron too with 3.4mg iron per 100g. You can peel and slice and then fry off in your choice of fat

Chicken, red lentil and quinoa pilaf

Serves 6

This can be made vegetarian by omitting the chicken and adding more lentils/quinoa, just make sure you have twice as much liquid to lentils/quinoa, ie 1 cup to 2 cups of broth.

Ingredients

500g  chicken thighs, 1.5cm dice

½ cup of quinoa

½ cup of red lentils (uncooked)

1 brown onion, diced

3 cloves garlic, crushed

500ml chicken broth or other broth to suit

2 carrots, small dice, about 1cm

2 tsp dried thyme

2 tsp smoked paprika- with the herbs and spices you can use whatever you have on hand, rosemary, oregano, cumin etc…

Method

In a large pan put a knob of butter and fry off your onion, garlic and chicken, until the chicken is just browned, about 3-4 minutes. Add your spices and toss through. Ten add your broth and lentils/quinoa, season with salt and pepper, heat your broth in the pan then transfer to an oven proof baking dish. Cover tightly with foil or a lid (I use another tray). Bake at 200c for 35-40 minutes, check it half way. Cook until the lentils/quinoa is tender. When done take out, uncover and dot more butter over and mix through. I served this with green Russian kale and broccoli.

Spelt Easter buns with honey glaze

Makes 10 buns

Ingredients

1 cup hot water

7g (2 tsp) instant yeast- check your yeast is good, I keep mine in the fridge

1 tbsp honey

2 tbsp light flavoured oil-olive/macadamia/avocado

3 cups Wholemeal Spelt Flour ( 3  1/2 cups if using White Spelt Flour) I use all white when I make mine

1 cup of sultanas, you can use a combination of mixed peel and currants also

1 tsp ground cinnamon

½ tsp nutmeg

½ teaspoon salt

Extra flour for kneading

Method

Place all ingredients in a large bowl and mix, and then put on a floured surface and knead together until no longer sticky and easy to handle. You only need to knead spelt for 3-4 minutes. Add extra flour as needed. Put in a bowl and lightly grease the top and cover lightly so the dough doesn’t form a crust. Put in a warm place. I put mine in the oven with a roasting tray full of boiling water (oven is off) Leave for 30 minutes.

Next shape the dough into a ball and slice in half so you have 2 even pieces. Then slice each into 5 (if you want to make 10 buns) you could make 12 buns if you wanted instead, just adjust the baking time. I like to weigh the dough, then divide by 10 and then weight out each piece to get even buns. (Each of these were about 90g each)

Shape into balls and place into a lined (baking paper) tray or dish. 

In a small bowl add ¼ cup of spelt flour and enough water to make a thick paste. Put into a piping bag and pipe crosses on your buns. I put the paste in a small snap lock bag and then make a tiny snip at the corner of the bag.

snap lock bag with a tiny snip in the corner

after the 2nd rise

Put back in your oven (keep buns lightly greased and put your cling film back on) to rise another 30 minutes. Take out your buns and then preheat oven to 200c or 190 c fan forced. Bake for 20 minutes until lightly browned. When the buns are done- while hot- glaze with 1 tbsp honey and 1 tbsp water. Warm the honey and water together to make a syrup. Brush over the buns. Serve up slathered in butter!

Jaffa bircher/porridge

Ingredients

2 tbsp oats

1 tbsp coconut

1 tbsp lsa (ground linseed, sunflower seeds and almond)

1 tbsp chia seeds

1 tsp honey

3 tsp cacao powder

½ an orange- best to use organic as you will use skin and all

Method

Roughly chop your orange, and blitz until mostly smooth (use skin and all) Add enough liquid to make 250ml. I have used almond milk. Put in your jar or container with the rest of your ingredients (you can blitz coconut if you don’t want it shredded) Shake or mix well. Leave overnight in the fridge and serve with some coconut yoghurt/greek yoghurt and mandarin segments

served cold with coconut yoghurt

More health-promoting phytonutrients (flavanones) are found in the peel and inner white pulp of the orange than in its liquid orange center. The herperidin molecule found in the white pulpy portion of the orange molecule has been arguably singled out as the most important flavanone in oranges. It has been shown to lower high blood pressure as well as cholesterol in animal studies and to have strong anti-inflammatory properties. Pectin and other fibers found in the white layer beneath the skin of the orange can also help curb appetite and suppress hunger for up to 4 hours! And contrary to common belief, this white pulpy portion is not bitter. Because this most nutritious part of the orange is removed when oranges are juiced, it is just one more reason to select whole oranges over juice. And leave some of the white inner peel on your oranges for some of those extra nutritional benefits!

Gluten free naan bread

Ingredients

½ cup almond flour

½ cup tapioca flour

1x 270ml can full fat coconut milk

optional salt

Method

Mix all the ingredients together.

Heat a non stick over low heat and pour batter to desired size

Once the batter fluffs up and looks firm, flip it over to cook the other side. 

Notes

If you want to make the Naan then this will make 2 servings. Pour half the batter and cook - then repeat. Makes 4 turnover sized ones

Also, if you are not using a non-stick pan, you will need to use some sort of oil/ghee/fat to keep the batter from sticking :)

 Use this as a crepe for sweet filling for things such as
Strawberry and apple turnovers

Bacon and egg wrap

rolled with maple syrup