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‘Tis the season for… Gluten free Gingerbread Men

While Raff has sprouted almost three teeth, she can’t quite bite into a cookie yet. If she could, this would be the type of cookie for her. I found this recipe on the healthychef.com. It is a really easy recipe and she has other variations for nut allergies.

This is my first attempt at making cookies of any kind. I have always found the task a bit daunting; they either come out rock hard or super soft, never just right. I guess that is the trick with baking, it needs just a little bit more attention. My little men look a bit spotty, that’s because I should have minced the dates finer, the workings of baking while baby is napping!

Merry Christmas.

Gluten Free Gingerbread MenGingerbread Men

Ingredients:

280 g  almond meal (ground almonds)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon gluten free baking powder
4 fresh soft pitted dates (60 g), finely ground.
50 ml cold pressed olive oil, macadamia or coconut oil
2 tablespoons of honey, maple syrup or brown rice syrup
1 teaspoon vanilla bean extract
1 egg white

Method:

Combine almond meal, dates and spices in a food processor. Process until combined and mix is crumbly.
Add olive oil, honey, vanilla + egg white. Process again until a soft dough forms.
Remove the dough and flatten down slightly between 2 pieces of baking paper – about 3 mm thick.
Refrigerate for 1 hour to allow the dough to firm up. If in a hurry, place in the freezer for 20 minutes.
Cut out into shapes with a gingerbread cutter and place cookies onto a baking tray lined with baking paper.
Bake at 150 degrees for 30 minutes or until golden. Remove from the oven and cool.
Makes 10 to 12

To decorate, melt a little white, milk or dark chocolate and spoon into piping bag made and decorate gingerbread with smiley faces and buttons.

Reference: http://www.thehealthychef.com/2012/11/gluten-free-gingerbread-men/

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‘Tis the season for Turkey & Quinoa Meatloaf, gobble gobble!

Tis the season indeed! This year will be our first Christmas with Rafaela and the excitement is slowly growing. The tree is up and the ham is en-route! She has no idea what is going on, she was given her first gift the other day and just ripped and ate the paper.  On the bright side she was eating with her hands…

What I do love about Christmas is the copious amounts of food. My family have a pot luck type soiree, while it’s more of a traditional affair on my husband’s side. Turkey tends to be a quintessential meat at both events. I thought to myself what a great meal for babies at Christmas, all that excitement and energy. Remember that Seinfeld episode when Jerry feeds his girlfriend Turkey so she would fall asleep and he and George could play with her antique toy collection, Priceless! While it does contain certain amino acids that bring on sleep it’s a combination of things that make you sleepy after turkey, usually all the other food and alcohol that goes with the feast.

Regardless, Turkey is a great lean protein; it was one of the first meats I tried. Most supermarkets have a select range of turkey products and its pretty affordable.

Below is a super healthy and protein packed meal for the whole family. While meatloaf is not normally a glamorous meal, you can dress it up by wrapping it in thin rashers of bacon for the Christmas table. Adding Quinoa gives the loaf a great nutty flavour and actually keeps it quite moist. I’ve provided a healthy glaze that is suitable for babies. For older kids you can use the standard tomato sauce type glaze.

Enjoy and Merry Christmas.

Turkey & Quinoa Meatloaf 

Ingredients

1/2 cup quinoa

1 cup water

1 teaspoon olive oil

1 small onion, chopped

1 large clove garlic, chopped

500g ground turkey

1 tablespoon organic tomato paste

2 tablespoons Worcestershire sauce (optional)

2 egg yolks

1x zucchini & carrot, grated

Handful of Cheddar cheese

Glaze (Combine these two ingredients in a small bowl):
• 1 Can organic tomato paste
• 1 Tablespoon apple cider vinegar (or more if you’d like your glaze to be a little thinner consistency)
optional: add 1/8 cup of honey to sweeten glaze

Method

Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Set aside to cool.

Preheat an oven to 180 degrees C and line a loaf tin with Baking paper.

Heat the olive oil in a fry-pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garlic and cook for another minute; remove from heat to cool.

Combine the turkey mince, cooked quinoa, onions, zucchini, carrot, tomato paste, cheese, Worcestershire sauce and egg, in a large bowl until well combined. Shape the mixture into the loaf tin. Either brush on your chosen glaze  or add rashers of bacon, ensure you tuck in the ends to avoid curling.

Bake in the preheated oven for 50-60 minutes  The loaf is ready when your meat thermometer reaches 70 degrees C . Let the meatloaf cool for 10 minutes before slicing and serving. Add your seasoning to your portions and cut a slice into fingers for the baby.

Keeps in the fridge for 2 days and freezes well.

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