IQS- Fructose friendly – Mini Lime and Coconut Cheesecakes.

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Giving up sugar had  relatively easy, but I do miss sweets, cakes, biscuits etc.

Not one thing in particular, but the texture of these foods…something creamy, cakey, crumbly and of course sweet.

I recently said no to some birthday cake, it was hard , it was my favorite continental cake, with chocolate and normal custard layers ūüė¶

So I really wanted a treat.It’s also nice to be able to have dessert or something with a cup of tea.

So I had a look at some of the recipes on the ‘I quit sugar’ web page ( http://www.iquitsugar.com) and the lime and coconut cheesecake (http://www.iquitsugar.com/recipe/lime-coconut-cheesecake). looked yummy.

My twists on Sarah s recipes include using ginger in the base, this makes it taste nice and gingernutty, and also using pecans instead of hazelnut meal. I also made these into mini cheesecakes, in muffin cases to help with portion control. I forgot to add the vanilla bean seeds!

This made about 18 mini cheese cakes, if you have two muffin pans, you can make all the cakes in one batch, or simply use the left over mixtures when the first batch is done.

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Ingredients:

Base

150gs Shredded coconut

100gs of Pecans crushed in a mortar and pastel until fine like almond meal

60gs of butter melted

ground ginger to taste

Filling

2 packets of full fat cream cheese (500gs)

1 egg

1/2 cup coconut cream

1/2 cup or to taste of brown rice malt syrup

11/2 tbls or to taste of stevia powder

zest and juice of one lime

Steps:

1. Pre-heat oven to 180. Line a 12 cup muffin tin with muffin cases.

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2. Combine base ingredients in a bowl, press  just under a tablespoon, of the mixture into the muffin cases.

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3. Bake this in the oven for about 10 minutes, keep an eye on them as nuts burn easily.

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4. Turn oven down to 160. Combine all the filling ingredients in a food processor, and blend until well combined.

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5. Divide evenly amongst the muffin cases.

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5. Bake in the over for 25 to 30 minutes. Repeat with any leftover mixture. Refrigerate for at least 2 hours before eating.

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Teagzx

 

 

Make your own instant porridge/oatmeal packets!

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For a long time I have been meaning to do this…

Firstly to save money  Рthe brand that we like to buy is over $6 for 8 serves, but has added pepita seeds and cinnamon etc.,  that makes them yummy.

Secondly – if I make our own I can control the sugar, and thus I can eat them again as I’m avoiding sugar (the ones we buy have sugar, honey and sultanas added, and 10gs of sugar per serve!).

You can read about the health benefits of oats here (http://www.uncletobys.com.au/health-and-nutrition/all-about-oats/). Adding the chia seeds, pepitas, nuts and coconuts adds more fiber , protein and also some good fats.

I made these mainly for the man to take to work, so I added about four sultanas per bag, and some stevia powder, if I eat them I don’t have the dried fruit or sweetener, but add some frozen berries when serving.

I prepare these individually into small snack size zip lock bags, and make them in a bowl at home, or a container at work. It is possible to combine every thing in a big container, and scoop a serving as needed.

This recipe is adapted from ‘The Yummy Life’ (http://www.theyummylife.com/Instant_Oatmeal_Packets), where you will find 12 flavor variations and instructions on how to turn these packets into ‘overnight oatmeal’, something that looks similar to bircher muesli.

You can use rolled oats or quick oats, the added bran and chia seeds will make up for some of the goodness lost in the processing of the quick oats. I use the ‘secret’ revealed here (http://www.onegoodthingbyjillee.com/2012/10/the-secret-to-making-homemade-instant-oatmeal-packets.html).

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I process some of the oats, to make the end product creamier. I made enough for 10 packets, which is 3 cups, so I processed 1 cup until fine and mix it back with the rest of the oats (this is what I call oat mix).

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Ingredients -per package

1/3 cup of oat mix

2 tsp of milk powder ( skim, full fat, or even protein powder)

1 tsp of chia seeds

2 tsp of oat bran

1/8 tsp of cinnamon

pinch of salt

Optional

sweetener of your choice, I added 1/4 of tsp of stevia powder ( if you don’t have a problem with sugar, any dry type will work or add liquid when serving)

1 heaped tsp of shredded coconut

1 tsp of pepita seeds

1 walnut crumbled per packet

To assemble:

Simple add ingredients to a ‘snack’ size zip-lock bag.

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Steps to heat:

1.Tip packet into bowl or container

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2. Add about 3/4 cup of water (you could use milk but you all ready have the milk powder in the mix). Stir to combine).

3.Microwave on high for 1 minutes, stir and microwave for a further minute. Stir, stand to cool enough to eat (times may vary according to microwave, if you use whole rolled oats you will need to cook for 3 minutes.

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I have only ever made them this way, but if using quick oats, you  can make this by simply adding 2/3 of cup of boiling water, stirring and letting stand for a few minutes until thickened.

Don’t be afraid if it seems a little runny, it will thicken after standing.

Txx

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Healthier Brownies Two Ways – Beetroot, Sweet Potato, Dates and Prunes.

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Brownies are yummy, and everyone one around here seems to love them.

Alas, they are full of fat, sugar and calories (due to all the delicious chocolate, butter and sugar they contain).

Here are two healthier brownie recipes that I have made lately. I say healthier because they are still a treat.

To make them healthier I have added some veg to up the nutrition, and replaced some of half of the sugar with dates/prunes.

The first recipe still contains lots of butter and dark chocolate, but the second reduces the fat, and contains only cocoa to get the chocolate flavor.

To make the second even healthier you could replace all the sugar with the dates, use raw cocoa instead of normal, and replace the flour with coconut flour or almond meal (adjusting liquid and raising agent as needed).

Beetroot Brownies (adapted from August issue of Australian Good Taste Magazine)

Surprisingly you can taste the beetroot, and it really compliments the chocolate! These were really moist, and much like normal brownies.

Ingredients:

200g beetroot, peeled, chopped

175g butter

125g of a mix of prunes and fresh pitted date

125g dark brown sugar

200g of good dark chocolate

3 eggs, lightly beaten

75g of plain flour

35g cocoa powder

1/4 tsp of nutmeg

1/4 tsp of cinnamon

100g chopped walnuts

Steps:

1. Preheat oven to 180c. Grease and line a 20cm square pan. Process beetroot in a food processor until finely chopped.

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2. In a small saucepan on low heat, mix prunes and dates with 1/4 cup of water, cook stirring occasionally until soft and mushy. Let cool.

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3. Place butter and chocolate in a microwave safe bowl. Microwave in 20 seconds burst, stirring in between until melted. Add beetroot, fruit mixture and sugar to bowl while stir warm, stirring well. Let cool for a few minutes.

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4. Stir in eggs. Combine dry ingredients in a bowl. Sift dry ingredients over the wet, and stir to combine, and stir in walnuts.

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5. Pour into prepared pan. Bake for approx. 30 min or until center is just firm. Cool in pan. Cut into squares. Try not to eat immediately.

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Sweet Potato Brownies (Adapted from Martha Stewart http://www.marthastewart.com/312801/fudge-brownies)

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Ingredients:

4 tbs of butter (about 65gs)

2/3 cup of cocoa powder

1/2 cup of wholemeal plain flour

1/4 tsp of baking powder

1/4 tsp of salt

100gs of fresh dates pitted and chopped – about 8 dates

1/2 cup of dark brown sugar

2/3 cup of sweet potato puree (boiled, processed and cooled sweet potato)

1 egg

1 1/2 tsp of vanilla extract

1/4 tsp of coffee powder

Steps:

1. Pre-heat the oven to 180 c. Butter an 20cm square pan; set aside. In a medium saucepan over low heat, melt butter. Remove pan from heat, and stir in cocoa. Let cool slightly.

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2. In a small saucepan, mix dates with 1/8 cup of water, cook on low stirring occasionally until dates are soft and mushy.

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3. In a small bowl, whisk together flour, baking powder, and salt.

4. Stir in sugar and date mixture into the sweet-potato puree,stir this and then the egg into the dry ingredients. In a small bowl, stir together vanilla and coffee until coffee is dissolved; add to cocoa mixture.

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5. Add  cocoa mixture and stir until well combined. Spoon into prepared pan; smooth the top. Bake until surface of brownies looks barely dry and an inserted knife comes out with a few moist crumbs, about 20 minutes. Cool to room temperature before serving.

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They are very fudgey, and give you a nice cakey chocolate hit.

Tx

Bacon and Egg Filo Pie – with Onion Jam

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I was really craving bacon and egg pie. Although, filo is lighter than other pastries this is NOT a lighter recipe.

It does contain lots of yummy things though, eggs, bacon, cheese and onion!

The filo and use of a loaf pan makes for easy assembly of the pie.

It can be served hot or cold, and can make a good breakfast, brunch, lunch, or dinner dish.

I found this recipe on the website of the TV show everyday gourmet http://www.everydaygourmet.tv/recipes/352.

In this version, I added the onion jam I posted previously https://teagzteagz.files.wordpress.com/2013/06/img_1542.jpg , and used some mayonnaise in place of the sour cream, as I forgot to buy it. I would recommend using the sour cream, the mayonnaise made it a little to rich. I also didn’t use any fresh¬† herbs, but the chives used in the original recipes or parsley would be lovely.

To make this healthier, use less and leaner bacon, or ham, or replace bacon with some spinach or tomato. You could also use low fat cheese and reduce the amount.

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Ingredients:

50g butter, melted
7 sheets of thick filo pastry
9 pieces of thin streaky bacon
10 eggs
Salt and pepper
200g cheddar, grated
50g mayonnaise

1 portion of onion jam
Juice and zest of ¬Ĺ lemon

Steps.

1. Pre heat the oven to 190C. Grease the bottom of a loaf tin and line with one sheet of filo pastry, allowing excess pastry to runoff the edges. Repeat 5 times, lightly brushing each time with the melted butter.

2.Fry the bacon until golden brown, drain.

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3. Place three pieces of the bacon in the filo lined tin. Crack the eggs into a bowl and season with salt pepper. Whisk, just to break up the egg yolks. Pour half of this mixture into tin, followed by another three pieces of bacon.

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4. In another bowl combine  cheddar, mayonnaise and lemon. Place on top of bacon, top with the onion jam and then add the remaining egg mixture. Finish with the last three pieces of bacon. Cover with the remaining buttered filo pastry and seal by crimping the edges to form a pie. Brush with a little butter.

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5. Bake in the oven for 35-40 minutes. Once cooked allow to cool slightly before removing from the tin.

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Maggie Beers Roast Pork Loin and Apple Sauce and Roast Potatos

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I really like watching Maggie Beer cook, however, I rarely make any of her recipes. I think because they often involve verjuice or some ‘other harder than usual to find ingredient’, that I would have to make a special trip to purchase.

I love that she showcases local and seasonal produce.

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But when I saw this one on the latest season of Masterchef, I had to give it a go. It was a real ‘Sunday lunch’ or special ‘Family dinner’ recipe.

I didn’t have verjuice, so I used apple cider vinegar in the apple sauce and left it out pouring it over the pork. I also didn’t make the cavolo nero, but served it with some steamed zucchini

I won’t re-write the recipe here, here is the link to the Masterchef recipe. http://www.masterchef.com.au/recipes/berkshire-pork-loin-with-cavolo-nero-and-apple-sauce.htm

This was not a complete success, as I didn’t have time to let the pork ‘dry’ overnight, I left it for about five hours, and the pork was already scored, but not at the 1cm intervals suggested. So, only part of my pork skin turned into beautiful crackling :(.

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The use of apples and grapes was wonderful with the pork, and as always with Maggie’s recipes, it really uses the best of season produce. This is a good apple sauce recipe, using a beurre noisette really deepens the flavors.

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I will include my recipe for crispy roast potatoes here.

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Serves 4.

6 medium Kestrel Potatoes (or any good roasting potatoes)

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salt and pepper

I clove of garlic minced

1 tbs of melted butter

1 tbs of olive oil.

1.  Preheat oven to 180c. Halve the potatoes. Add the potatoes to cold salted water in a large saucepan. Heat on high, bring to the boil and boil for about 10 minutes. You  want the potatoes to be partially cooked, but not falling apart. Drain and allow to steam dry in a colander.

2. Meanwhile, mix the remaining ingredients in bowl.

3. When cool enough to handle, use a knife to cut diagonal lines in the top of the potatoes, repeat in the opposite direction to create a cross hatch pattern. Do not cut all the way through.

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4. Place potatoes, on a lines baking tray. Using a basting brush, paint the potatoes with the butter mixture.

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5. Cook in oven for 30 to 40 minutes, or until golden and crispy.

Give her method of getting the perfect crackling a go,  and let me know how it turns out.

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Walpeup Young Womens Fellowship recipes – Chocolate Pudding

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This post is dedicated to my maternal grandmothers family. They were farmers in the small town of Walpeup. This recipe book was published by the ‘Walpeup Young Womens Fellowship’.

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The recipes are attributed to many of my great aunties, second and third cousins and various other family members related to me by marriage. This kinds of recipes books were made for school, club, association etc. fund raising purposes. But they were really useful when there was no internet, no cooking shows and no bookshops around the corner (cookbooks were expensive anyway). They were full of family recipes.

The recipes are for lack of a better work, very ‘retro’. They feature lots of canned things like soups and pineapple, call soy sauce ‘soya sauce’, and are by their nature budget friendly.

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But these things reflect what it was like to live in a rural area in the 70’s here in Australia. There was no supermarket in the town, they had a small store, a butcher¬† and a¬† cafe (many towns may not have had, even this). They were 1 hours drive from¬† the next larger town and small supermarket, and even then, this town would not have had specially stores.

You ate seasonally, because things out of season where simply not available. Sometimes things had to be made from pantry ingredients and whatever was growing in the garden, you couldn’t just run and get something from the supermarket at 7:00pm.¬† There was no take away, not even a fish and chip shop (which are and where everywhere in Australia). Meat was expensive, so cheaper cuts were utilized and nothing was wasted. Sundays roast became¬† sandwiches, curry, patties, and fritters during the week (my Nana still makes the fritters, there are pretty good with lots of sauce).

Anyway some of these recipes are still made by the original ladies and their descendents, and some thankfully have been retired.

This a pudding contributed to the recipe collection by my second cousin Tracy, I learnt how to make when I was fairly young, maybe 11. My Nana made it, so did my mum and dad (and many of my cousins), and now I make it too.

It is a chocolate self -saucing pudding.  Here is the original recipe.

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Here is my updated recipe. I used wholemeal flour and buttermilk, as this is what I had, feel free to use normal flour and milk. Using the brown sugar makes a really fudgey sauce.

Ingredients:

1 1/4 cup of wholemeal S.R. flour

1/2 cup of white sugar

2 tbls of cocoa

pinch of salt

2 tbs of melted butter

3/4 cup of buttermilk

1 egg, beaten

1/4 dark chocolate chips

topping

1/2 cup of white sugar

1/2 cup of dark brown sugar

2tbs of cocoa

1 1/2 cups of boiling water

Preheat oven to 180c.

1.In a bowl, mix  flour, sugar, cocoa, chocolate chips and salt.

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2.Add butter, milk and egg. Stir to combined.

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3. Spread into a greased deep pie dish, small casserole  or oven proof skillet.

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4. To make topping, mix together remaining sugars and cocoa, sprinkle over the top the batter.

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5. Careful pour over the boiling water.

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6. Bake for approx. 30 mins.

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You should have a cake the has risen to the the top, and a  chocolate sauce on the bottom, that is bubbling deliciously up the sides of you dish.

A recipe that has stood the test of time X.