Recipe - Healthy Banana Muffins using Coconut Flour

Ingredients

• 2 Eggs
• 2 bananas (ideally aged)
• ¼ cup coconut oil or butter (softened)
• ½ cup coconut flour
• ½ a cup oats (optional)
• 1 tsp baking soda
• 1 tsp vanilla
• Milk to thin (I find different types of coconut flour need different qty’s, so play it by ear. Guesstimate is ½ cup to ¾ of a cup)

Instructions

• Preheat oven to 180 C degrees
• Put all ingredients except the bananas, oats and in medium sized bowl
• Using electric whisk, mix until smooth and well incorporated.
• Slowly add in milk bit by bit, don't let it get runny at all. Batter will be somewhat thick.
• Roughly chop bananas and whisk them in
• Stir through oats
• Bake for at least 20 mins until lightly browned and set in middle.

Recipe - Amelia Phillips's Spiced Pumpkin Muffins

This is taken direct from http://ameliaphillips.com.au/2014/11/recipe-month-spiced-pumpkin-muffins.html#

Ingredients (Makes 12)

·       ½ cup coconut flour, sifted*

·       1 teaspoon cinnamon

·       1 teaspoon nutmeg

·       1 teaspoon all spice

·       1 teaspoon baking powder

·       5 eggs, free range

·       ½ small pumpkin or 1 cup of mashed pumpkin

·       1 teaspoon organic vanilla essence (sugar free)

·       ¼ cup coconut oil

·       ¼ cup rice malt syrup

Method

·       Preheat oven to 180°C.

·       Remove skin and slice pumpkin into small chucks. Steam, set aside to cool and mash.

·       Combine dry ingredients together in a large bowl.

·       Whisk eggs and add with pumpkin, vanilla, oil and rice malt syrup.

·       Spoon into a greased muffin tray and bake for 30 minutes or until they pass the skewer test

·       Delicious served warm with a spread of organic butter. Enjoy

Recipe - Red Velvet Cupcakes

You'll need

• 1 beetroot (from 200gm - 300 gm range works)
• 60 gm dark cooking chocolate
• 60 gm milk cooking chocolate
• 200 gm butter, grated
• 100 gm caster sugar
• 4 eggs, separated, at room temperature
• 1 tsp red food colouring (or more if you'd like really intense colour)
• 150 gm (1 cup) plain flour
• 25 gm (¼ cup) Dutch-process cocoa
• 2 tsp baking powder

Method

1. Preheat oven to 160C
2. If the beetroot is fresh, cook beetroot in a saucepan of boiling water until tender (40 minutes to 1 hour), then set aside to cool. When cool enough to handle, peel. Or skip this stage and use a Love Beets beetroot (give it a good rinse and soak for 5 mins)
3. Transfer beetroot to a food processor and blend to a smooth purée
4. Melt chocolate - either by cooking on 1 on induction, or in a bowl placed over a saucepan of simmering water. Set aside to cool slightly
5. Meanwhile, beat butter and sugar in an electric mixer until pale and creamy, then add yolks one at a time, beating well after each addition
6. Add beetroot purée and food colouring, sieve flour, cocoa and baking powder over and fold to combine
7. Add chocolate
8. Whisk egg whites in a separate bowl to soft peaks, then fold into chocolate mixture. 
9. Spoon into a 12-cup muffin tray lined with paper cases and bake until an inserted skewer withdraws clean (20-25 minutes). 
10. Set aside to cool.
11. I served mine with cream cheese icing and shaved chocolate

Recipe - Le Raspberry Muffin

This is the same recipe as the blueberry muffins, just with Raspberries instead.

Recipe -Too-Easy Blueberry Muffins by Donna Hay from Donna Hay - Fast, Fresh, Simple

Serves 12

Ingredients

-          2½ cups (375g) self-raising (self-rising) flour, sifted

-          1 teaspoon baking powder

-          1 cup (220g) caster (superfine) sugar

-          ½ cup (125ml) vegetable oil

-          1 egg

-          ½ cup (125ml) milk

-          1 teaspoon vanilla extract

-          300g fresh or frozen blueberries

-          granulated sugar, for sprinkling

Method

Preheat oven to 180°C (350°F). Place the flour, baking powder and sugar in a bowl. Place the oil, egg, milk and vanilla in a separate bowl and whisk to combine. Pour the liquid ingredients into the dry ingredients and mix until just combined. Add the blueberries and mix to combine. Spoon mixture into a 12-hole ½-cup capacity (125ml) muffin tin lined with paper patty cases. Sprinkle the tops with sugar and bake for 30–35 minutes or until cooked when tested with a skewer. Remove from tin and cool on a wire rack.

Recipe - Mushrooms

Mushrooms


Nice and simple, shallots + 3 different mushroom types + garlic + salt/pepper.

Recipe - Hollandaise sauce

Recipe courtesy from my Aunty Ann :)

-          3 egg yolks

-          1 tablespoon water

-          125 grams butter chopped into small cubes

-          1 tablespoon lemon juice (or to taste)

-          Salt and pepper

1.       Whisk eggs and water in a heat proof bowl until pale and frothy.

2.       Stand bowl over barely simmering water. Make sure bowl does NOT touch water at all. You can use a double saucepan if you have one, which would be easier.

3.       Add 1 cube of butter, whisking continuously until completely dissolved. Then keep adding 1 cube butter as before, until all butter has been used.

4.       Keep whisking as you add the juice – taste to see if you need a little more. Add salt and pepper.

5.       Serve warm.

Recipe - Sweet orange and olive oil doughnuts (Rosquillos)

Serves 20

Cooking Time Prep time 10 mins, cook 10 mins

Ingredients:

• 2 eggs
• 250 ml (1 cup) pouring cream
• 250 ml (1 cup) freshly squeezed orange juice
• 1/2 lemon, finely grated rind only
• 125 ml (½ cup) olive oil
• 300 gm caster sugar
• 950 gm self raising flour
• 2 tbsp. ground cinnamon
• For deep frying: vegetable oil

 Method:

1. Combine eggs, cream, orange juice, lemon rind, olive oil and 120gm sugar in a large bowl, mix to combine, add flour and mix until a soft dough forms, then knead for 1 minute. Divide dough into 20 pieces and roll onto a lightly floured surface to form 15cmlong cylinders, then pinch ends together to make little doughnut shaped rings. Or, roll them into balls to have 'donut holes'
2. Combine remaining sugar and cinnamon in a bowl and set aside.
3. Heat oil in a deep fryer or large deep saucepan to 180C and cook rosquillos, in batches, for 4 minutes, turning once or until golden, then drain on absorbent paper. Cool completely, then coat with cinnamon sugar. Rosquillos are best eaten the day they’re made, but will keep for 12 days when they will be best suited to dunking in coffee. 

Source