Category Archives: Rice & Grains

Pea, Chickpea & Quinoa Fritters

Happy New Year! Wow. 2013 was quite challenging (more like First World problems challenging) – nothing in comparison to what I am sure millions of parents around the globe have to deal with every day when it comes to raising their children. I am feeling very lucky these days, too many bad news stories from hanging out with my friends that work for DOCS. We are still very blessed with our healthy little girl Rafaela, She will be two in 8 days! She has an amazing little personality these days. I have to say the most adorable thing is seeing her wiggle her bum when she is free of her nappy before her bath. It washes away the countless tantrums and leg clinging episodes we battle with throughout the day. Oh the joy!

What I do love about her age now is she can help me cook. She is so excited stirring and pounding pizza dough. I hope we can keep up the enthusiasm. Today she helped me make the fritters below and all she could say was “Oh wow” and “Yummy in my tummy”. Then she gobbled down three of them for dinner. I’m not quite sure that she understood, that what she was eating was what she helped me make. Regardless, she was eating a dinner littered with green, which was amazing enough.

I’m back at work full-time now, therefore the opportunity to really consider our meals has been limited and hence the lack of posts. Though the recent festive season (I hosted our family Christmas dinner) really ignited my love for menu planning, cooking and inventing! I’ve enjoyed an extra week off at work and armed with a few new cookbooks for Christmas, it’s game on!

As with the start of every New Year, I try to turn over a ‘new leaf’ in my eating habits and inflict these on to the hubby. This usually consists of weird grains and vegetables. He hates peas and isn’t really a fan of quinoa. We started off using quinoa instead of breadcrumbs on schnitzels. It was merely quinoa (cooked in vegetable stock) seasoned with salt, pepper and some sage on the chicken. Add a squeeze of lemon before serving with mash and greens. They worked out fantastic but didn’t photograph well. It was a really great way to pack in some extra protein, fibre and iron. With a great deal of left over quinoa, I started to look for different ways to use it and adapted this Donna Hay recipe.  As I said, Rafaela hoovered these down, which makes me so happy! Andrew also went back for more… did I mention he hates peas! We both agreed that they tasted like Chinese fried rice. Random indeed!

I served them up with a green salad and a little bit of tomato relish (store bought) and can be eaten warm or cold. This recipe makes around 14 (I did lose 2 fritters during the process of cooking – Try using a spatula and spoon to flip them)

Pea, Chickpea & Quinoa Fritters

2 cups (250g) of cooked peas (Use wholefood organic peas)

1 x 450g can of chickpeas (Use organic chickpeas)

2 cups of cooked white quinoa

1 carrot, peeled and grated

1 spring onion, finely sliced

2 eggs

2 tablespoons of rice flour

2 tablespoons of vegetable or sunflower oil (more for cooking)

Sprinkle of ground cumin

Sea Salt and Cracked Pepper for seasoning.

Method

Roughly mash the peas and blend the chickpeas in a food processor. Place into a bowl with the quinoa, eggs, rice flour, oil, carrot, cumin and season with Salt & Pepper. Mix well to combine and sit aside.

Line a baking tray with non –stick baking paper and start to form ¼ cupful’s of the mixture in to thin patties. Lay the patties on the tray to set before shallow frying.

Heat the extra oil in a non-stick frypan over medium heat and cook, in batches, for 3-4minutes each side until golden. Drain on absorbent paper. The fritters can be served warm or cold.

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Rafaela cooking up a storm!

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Golden Pea, Chickpea and Quinoa Fritters

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Chicken, Couscous & Bacon Meatloaf

Adapted from a Donna Hay Recipe

It has been awhile, I must say. What has happen since then and now, well Rafaela is growing up fast. She is 21 months old. I’m looking forward to when I can say she is 2 years and then we just go up by halves right? Imagined if we referred to our ages in months, I would be 380 months old! We definitely are in full swing of the infamous ‘Terrible Twos’ she loves to throw the most outrageous tantrums and the attitude is phenomenal. She has the ‘Terrorist’ as her nickname. However on the flip side she is so incredibly smart and funny. Her personality is shining through these days, even if it can be more challenging. She loves to repeat what we say and do, so eating now is getting to be a tad less of challenge as she wants to eat more and more by herself… Now from what I gather about most kids, green needs to be unseen so hiding vegetables has become my new pass time. Hence the Meatloaf! It’s a great way to use mincemeat and also hide vegetables. I’ve adapted this recipe from Donna Hay. She had these so nicely wrapped individually… Sorry I couldn’t quite pull that one off with the little one. So I’ve gone all traditional and used a loaf pan and a stack of additional vegies. The couscous gives the loaf a really nice texture and actually holds the loaf together quite well. The bacon naturally adds a nice smoky flavour and keeps the whole dish moist. To freeze, merely slice and place between non-stick baking papers in a freezer proof container.

Chicken, couscous and bacon meatloaf

Ingredients

1 tablespoon of Olive Oil

1 large brown onion, finely chopped

3 garlic cloves, crushed

1 carrot grated

1 zucchini grated

6-8 bacon rashers, rind removed

1 cup cooked couscous

1/3 cup oregano leaves, chopped

2 tablespoons finely grated lemon rind

1 tablespoon Dijon mustard

2 eggs

500g chicken mince

2 rashers of bacon, extra, chopped.

Sea salt and cracked black pepper

Method

Preheat oven to 180 degrees (350 F). Heat the oil in a non-stick frying pan over medium heat. Add the onion and garlic and cook for 5-7 minutes or until softened. Allow to cool completely.

Line a loaf tin with the rashers of bacon, slightly overlapping. Place on a baking tray and set aside. Place the couscous in a bowl with the onion mixture, oregano, lemon rind, mustard, eggs, mince, extra bacon, Salt & pepper and mix to combine. Place mixture into the loaf tin, packing it in tight and then fold over the bacon.

Bake for 25-30 minutes or until cooked through. Increase temperature to 220 degrees (440 F). Set aside for 5 minutes before inverting onto the baking tray, lined with non-stick baking paper. Bake for a further 5-10 minutes or until golden.

Serve with tomato chutney or sauce if desired. Makes 6-8 slices.

Top left: Packing in the filling. Bottom left: Snug as a bug in bacon rug, Right: Rafaela chowing down.

Top left: Packing in the filling. Bottom left: Snug as a bug in bacon rug, Right: Rafaela chowing down.

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Polenta Crust Spinach & Ricotta Tart

This tart was an experiment of combining two recipes and it worked a treat! It all came about after dedicating precious hours, during Rafaela’s nap, to clean the pantry out. Prior to this I had found a trail of ants marching their way in and was baffled as to what they were after. A few months earlier, we had the same scenario and I realised they were all over the jar of honey!

So after pulling it apart and reorganising (also a very timely exercise since returning from Costco), I found too many half full bags of pastas, rice, noodles and polenta. I thought it wise to start fresh and finish them all off. In addition to this, the hubby had returned home with a bag of silverbeet earlier in the week. He actually thought it was spinach and for a long time so did I.

So what is the difference? Well sliverbeet is from the chard family, closely linked to beetroot. They have bigger stiffer leaves with white stalks and it needs to be cooked before eaten. This is due to the high level of Oxylic Acid. Spinach on the other hand has small, soft leaves and can be eaten raw in salads. Both are great sources of Iron and Folate. Depending on the recipe it can be pretty interchangeable; therefore a spinach pie or tart can easily use both.

It is just this scenario that inspired me to develop this blog. I would find all these various ingredients and just Google them in one sentence and see what comes up. I also reach for Stephanie Alexander’s ‘The Cook’s Companion’ to filter an expansive list of ingredients. I found a polenta crust from Donna Hay and a spinach & ricotta pie from Teresa Cutler’s ‘Healthy Chef’ blog. Added some lemon, garlic and parmesan (yep the freezer is pretty similar to the pantry at the moment, too many half full bags of cheese!) and we had a pretty tasty dish for the family.

I really liked the polenta crust, it was a great way to use the grain and it added a cheese like depth of flavour to the dish. I served the tart with a tomato and balsamic vinegar salad. It felt very light and fresh and best of all, Raff gobbled it down!

Polenta Crust Spinach & Ricotta Tart (Serves 12)

Polenta Crust

½ cup (75g) plain flour

1 cup (170g) instant polenta or cornmeal

120g unsalted butter, softened.

½ cup of water

Sea salt

Filling

500g baby spinach or silver beet (Swiss chard) – remove stalks and slice

1 leek sliced

1 garlic clove crushed

450g fresh ricotta

1 teaspoon finely grated lemon rind

½ cup of Parmesan

Handful of fresh basil

Pinch of nutmeg

Salt & Pepper for seasoning

Method

Preheat the oven to 180 degrees. To polenta crust, place the flour, polenta, butter, water and salt in the food processor and process until a dough forms. Press the dough into 24cm loose bottom tart pan (or grease a round cake pan). Top the dough with non-stick baking paper and fill with baking weights or dried beans. Bake for 15 minutes, remove the paper and weights or beans and bake for another 10 minutes or until crisp.

To make the filling, sauté the leek and garlic in a pan with a splash of olive oil until soft. Add the spinach or silver beet to pan and season with salt & pepper, nutmeg and basil. Cook until wilted, remove for the heat and drain any excess liquid.

Add the ricotta, lemon, parmesan and mix through until combined. Spoon the filling into the pastry lined pie shell and bake for 35-40 minutes in preheated oven at 180 degrees until golden.

The making of the tart - Pie Crust, Finished Tart and Mixing up the Silverbeet

The making of the tart – Pie Crust, Finished Tart and Mixing up the Silverbeet

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Zucchini, corn, carrot and cheddar loaf

Wondering what to make for the kids lunch boxes this week? Why not try this Zucchini, corn, carrot and cheddar Loaf? I found this recipe on a recent trip to NZ. I had the chance to go through archived Donna Hay magazine in her IPad App and found this in a old Kids issue.We love a good loaf at home, however they are usually sweet ones. I made this loaf in about 10-15 minutes, this was the time that Rafaela sat down and ate her lunch. So it is very easy and very quick. We have a walking toddler on our hands now, so cooking can be quite acrobatic at the moment and I will say that kitchen looked like a bomb had hit it!

The original recipe calls for grated cheddar. I had a mexican cheese medley in the freezer and introduced a lone carrot sitting at the bottom of the vegetable tray. The texture is light and fluffy, yet dense enough to remain in tact if toasting or using as a sandwich. It is best served with some extra sliced cheese and tomato chutney.

Zucchini, corn, carrot and cheddar loaf

2 ½ cups self-raising flour

1 ½ cups grated cheddar cheese

1 cup grated zucchini

1 cup sweet corn kernels

1 cup of grated carrot

2 green onions (Scallions) sliced

2/3 cup Canola or Sunflower Oil

1 cup of Milk

2 eggs

Sea salt and cracked pepper

Cheddar and Tomato Chutney, to serve.

Method

Preheat oven to 180 degrees (350 F). Place the flour, grated cheese, zucchini, sweet corn and green onion in a bowl and mix to combine. Place the oil, milk, eggs, salt & pepper in a separate bowl and whisk to combine. Add the zucchini mixture and stir until well combined. Pour into a lightly greased 8cm x 22cm (1.75 litre capacity) loaf tin lined with non-stick baking paper. Bake for 55-60 minutes if until cooked when tested with a skewer. Serve with the cheese slices and chutney. Serves 8

Slice of the loaf

Slice of the loaf

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Cheesy Polenta Slice

I must say juggling motherhood and working has taken its toll. Not to mention the sickness rotating through the household at the moment. Rafaela is the little outbreak monkey; bringing home all these random diseases and the constant runny nose. ‘Hand, foot and mouth disease’ what the hell? Sounds worse than it is…I would pride myself on being quite healthy, I have avoided countless bouts of the infamous man flu. However the combination of being exhausted and never fully recovering from one sickness to another is definitely making life that little bit more dramatic.

We’ve had some big changes of late. I went away for work for 5 days and Andrew played Mr Mum and Dad, he’s now decided number 2 addition to the family is on hold indefinitely. Ha!

Rafaela has sprouted a tonne of teeth, along with being sick, this has led to a fair few sleepless nights, vaporisers and a heap of Panadol. It has also been very challenging to get her to eat anything than puree and spaghetti. Nothing orange or green gets past her so we’ve had to get pretty creative these days. It has been a huge learning curve for us. Every meal these days seems to start with the refusal to sit in her high chair (this resembles planking) Then watching her (like a hawk) to take the first bite to then try for the second and it’s a blatant refusal.  We are then cleaning up countless bowls of food thrown across the room, arguing over the options in the freezer, to then release her from her chair and the screams that can only be described as her being tortured, to then have her just want to eat something from a packet. It is not uncommon for the whole family to be in tears by the end of this… and that was just breakfast.

Now, the little devil is walking! It has been a process as many mums and dads will know; starting with the shuffle across the furniture, then the two hand hold, then the one hand. We went from big steps to little more controlled steps and then we had the downward dog moves that took her from sitting to standing on her own. All amazing feats, and then last night in the corner of my eye I see her get into her tripod position, stand and then take off! She was practically running and on a mission to nowhere. She was just so excited to be moving. It was hilarious and charming all at once. So with all these changes, I am feeling the need to be as simplistic as possible. This leads me to the below recipe for Cheesy Polenta Slice. It is extremely easy to make, it just needs at least 25 minutes of your attention.

Ingrediants

1 cup of polenta
1 litre of water
3/4 cup of parmesan cheese
3/4 cup of a cheddar, tasty or mozzarella cheese
3 good pinches of dried oregano
Cracked pepper
Butter

Method

Bring the water to boil and slowly while whisking add the polenta. Reduce the heat and Continue to whisk the polenta for 10-15min so you don’t get any lumps. Remove from the heat and allow it to sit for 5 minutes. While it may look cooked it’s important to cook the polenta for close to 25min otherwise it will be heavy and grainy.

Add the cheese, oregano and pepper stir to combine.

Line a small rectangle baking tray (The silicon trays work a treat), smooth out the polenta into the tray and allow to set in the fridge for 30 minutes.

When ready slice up into fingers or use a cookie cutter to make fun shapes out of the polenta. Melt a dollop of butter in a non-stick pan and fry up the slices until golden brown.

Serve up with pasta sauces, fresh tomato salsa, or with roast veggies. You can also add cooked veggies to this dish before setting in the fridge, consider; pumpkin, carrot or zucchini

You can also freeze the polenta. I find it easier to package the individual portions in foil and then defrost in the fridge or microwave before crisping them up in some butter.

Cheesy Polenta cut using a cupcake cookie cutter

Cheesy Polenta cut using a cupcake cookie cutter

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We continue the series of all things “round” with this burger recipe. It is a combination of a couple of different recipes and I have also adapted it to include quinoa and some extra vegetables. Of course, the thing with burgers/patties/rissoles/cakes is you can really just add anything to the mix and you can somewhat hide ingredients that you little one is quite picky about.

It is pretty normal, or so I have read, for kids to be fussy with their food. Where one day they may have liked eating something and now they sit in protest if it even comes near the plate. Rafaela has so far done this with carrots. It was her favourite as we started on solids, then she wouldn’t have a bar of them and now she can’t get enough of carrot sticks. Also, I have always been pretty adamant about including something green into her meals, zucchini and spinach have been standard but broccoli has always needed to be mixed up in the dish. So beating the Broccoli ban has become a more difficult feat. Even cheese, such an easy snack and a great source of calcium, will only go down the hatch if it’s melted or mixed into her meals.

So, like I said, making a burger is a great way to disguise any undesirable foods and this is for all ages!  Two birds with one stone in this house. With these lamb burgers, I am able get Raff eating more vegies and my husband, Andrew, eating quinoa.

Again, these burgers are very freezer friendly and great for the whole family. They can be served with all your favourite trimmings in a bun or on their own with mash or salad on the side.

Ingredients (Makes 12 – 14 larger burgers and 10 + mini burgers)

500g lamb mince

1 cup quinoa, cooked (prep notes below)

1 egg

1 small Spanish onion (or ½ large), finely chopped.

1 medium zucchini, grated

1 small carrot, grated

1 garlic clove, minced

1 tablespoon of tomato paste

80g of fetta, crumbed.

2 tsp. cumin, ground

Fresh or dried oregano (roughly a teaspoon)

Pinch of pepper

Method

Place dry quinoa into a large fine mesh strainer and rinse with cold water.

Place rinsed quinoa into a small saucepan and cover with 2 cups cold water.

Bring the quinoa to a boil and turn down to a low simmer. Cook for 15 to 20 minutes.

Remove from heat, fluff with a fork and cool before mixing into lamb.

You can either finely chop or grate the vegetables or place them into a food processor for whiz.

In a large bowl combine lamb, quinoa, egg, onion garlic, vegetables and spices. Mix thoroughly until the mixture comes together and is smooth.

Prepare the lamb burgers by forming them into small balls, usually the width and of your child’s palm. Flatten down into a patty and place on baking paper.

Place a large non-stick sauté pan over high heat for 1 minute. Add the patties into the hot pan and brown on each side. Cover and cook on low heat for 10-12 minutes.

To plate the dish place the lamb burger with some fresh salad or fresh tomato puree. Top with a dollop of natural yogurt mixed with fresh mint or with some sweet potato mash.

 

Lamb Burgers

Lamb Quinoa Burgers

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Sweet Orange Couscous

Breakfast, the most important meal of the day! It’s also the meal of the day that I find Rafaela the most alert and willing to try new things. Looking for new breakfast options is always on my agenda. I try not to get stuck into feeding her porridge and toast every morning.  This recipe is very yummy, super easy and can be a great as a summer salad for the whole family. Just add seasonal vegetables like asparagus or zucchini, seasoning and rocket.

Sweet Orange Couscous (this is enough to serve 12)

Ingredients:

2 cups of organic CouscousSweet Orange Couscous

2 cups of boiling water

½ cup of Orange Juice. Try and use one with pulp, I use Nudie’s Nothing but 21 oranges with pulp

1 orange

2 small carrots peeled, pre-steamed and grated

Sprinkle of cumin & LSA meal (Ground Linseed, Sunflower and Almonds)

Method:

Place couscous in a heat proof bowl. Add boiling water. Cover and set aside to absorb the water. This should take about 5 minutes. Fluff with fork to separate the grains.

Meanwhile, peel and segment the oranges. Do this over a bowl to catch the juice. Make sure you remove the white membrane. Either cube or leave as segments.

Add orange juice, orange pieces, carrot, shake of cumin and LSA meal to the couscous.  For younger babies, blend in a food processor with a little extra liquid (Water/breast milk/formula/juice).

If you want to make a small portion for just baby use the following measurements; 2 tablespoons of Couscous, ½ cup of orange juice, 1 carrot and ¾ of boiling water.

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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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Super Banana & Blueberry Quinoa Muffins

This is a really easy little recipe I found on the Wholesome Baby Food blog, just tweaked. It is full of ‘super foods’ Quinoa and blueberries, great for the family if you’re looking for a sugar free treat. I usually give them to Raff as a snack or serve them with yoghurt for breakfast. They freeze extremely well.

The main benefit of these little gems is the Quinoa (pronounced ‘Keen-Wah’); it’s a great little seed that comes in many forms. I have been using the whole seeds and flakes. This ‘super food’ is packed with protein, and also a great source of iron and fibre. As a family we use the whole seeds within omelettes and salads. For Rafaela we use them with mashed vegetables, stews and fruit for breakfast. It is also great to freeze and grab when heading out the door to beef up the pre-made pouches. This is what I call Raff’s fast food.

Shopping tip: It is readily available is supermarkets, you can find whole seeds, flakes and flours in the Coles health food isle. I bought a 1 kg bag of whole seeds from Costco for $11.99. Bargain!

The recipe below uses quinoa flakes, which is also great for porridge.IMG_1227

Banana & Blueberry Quinoa Muffins

This recipe makes 24 Mini Muffins

Ingredients

2 mashed Bananas

¾ cup of Blueberries (I generally use frozen berries, let them thaw slightly)

1 cup Quinoa (Flakes or Flour)

1 tsp. of Cinnamon Powder

2 Eggs*

1/2 tsp. of Baking Powder

¼ cup of Maple Syrup

2 tsp. of Vanilla bean paste.

Smallest pinch of salt

Method:

Pre heat a fan forced oven to 180 degrees

Mix together all the wet ingredients in a bowl, until well combined.  Add dry ingredient to the bowl and mix well.

Lightly spray a non-stick mini muffin pan with some Coconut Oil cooking spray or canola oil spray.

Spoon the batter into the pan and cook for 10-15min, or until they are golden brown.

*Check out my previous post on Egg substitutes

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