Tuesday, 28 July 2015

Peanut Butter Banana Flourless Muffins

I am a huge fan of getting new goodies in the kitchen to experiment, so when a chance meeting with one of the super cool guys from Nut Brothers led to me having testers of their delicious new range of peanut butter and almond butter, I had to come up with some recipes to do this yumminess justice!

There is a 3 product range available at the moment - smooth and crunchy peanut butter, and an amazing almond, sunflower, and chia butter. Yum! The range has been created with all natural ingredients, and the peanut butters are made from 100% peanuts - perfect for when you are a family trying to get away from those traditional brands of peanut butter with all of the unnecessary extras (we all know the ones I'm talking about!).





With a few jars of greatness now in my kitchen, it was time to get baking! The first creation was these delicious Peanut Butter Banana Flourless Muffins. With only a handful of basic ingredients, no flour at all, and a light fluffy end result, these muffins were a hit with both the little and big kids in our house!







The recipe is free of gluten, grains, dairy, soy, and refined sugar. If you would like to make it nut free you could use pumpkin or sunflower butter in place of the peanut butter. The recipe would also be delicious made with the almond butter as well if you don't eat peanut butter. Not only do they use simple ingredients but they truly could not be easier to make - you don't even need a bowl or mixing spoon!

These are a great addition to lunchboxes, and they also pack a healthy dose of protein so they are great for a quick breakfast option with a smoothie.

To see more about the nut brothers. check out their website http://www.nutbrothers.co.nz

Peanut Butter and Banana Flourless Muffins


Ingredients:
1/2 cup smooth peanut butter or nut butter of your choice (I used Nut Brothers Smooth Peanut Butter)
2 ripe bananas
1 tsp vanilla extract
2 eggs
1 tsp apple cider vinegar
2 tbsp honey
1 tsp baking soda

Directions:
1. Preheat oven to 170C. Line a muffin tin with cupcake cases.
2. In a blender, combine all ingredients and blend until smooth
3. Spoon 3 tbsp amounts into each hole
4. Bake for around 15-20 minutes until golden and spongy to touch.

These muffins with puff up quite a lot but don't be surprised if they 'deflate' a little after they come out of the oven...it's juts what happens. If you want to make them look a little more glamorous you can always pop on a dollop of your favourite icing.

Enjoy!

x

Wednesday, 15 July 2015

Flourless Chocolate Brownie

Going to post this one really quickly as it's bath time for the kids and they are super excited as I got them some bath paints today - not sure if that was wise but we will find out...sounds messy!!!!

This recipe is incredibly easy, contains no flour at all, and you could even have it for breakfast!

Free of gluten, grains, dairy, nuts, soy, and refined sugar, it is a fantastic lunchbox filler for school starting back next week, or just a little something to curb the mid afternoon munchies.



Flourless Chocolate Brownie

Gluten-free, grain-free, dairy-free, nut-free, soy-free, free of refined sugar

Ingredients:
1 large ripe banana
4 eggs
2 tsp vanilla extract
1/2 tsp apple cider vinegar
1 cup desiccated coconut
1 tbsp ground cinnamon
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp pure stevia powder
pinch of salt

Directions:
1. Preheat oven to 180C. Line a brownie pan (approx 19x19cm) with baking paper
2. In a blender blend the eggs, banana, vanilla, and apple cider vinegar until smooth
3. In a bowl, combine the cocoa, coconut, cinnamon, cocoa, baking soda, and salt
4. Pour the wet ingredients in to the dry. Mix well to combine.
5. Pour in to the prepared baking tin. Bake for approximately 15-20 minutes until soft but not runny to touch.

Options:
- If you prefer not to use banana you can use 1 cup apple puree or even a cup of kumara or pumpkin puree. These may not be as sweet so it may be worthwhile adding in some additional sweetener if you like things sweet such as coconut sugar, extra stevia, maple syrup, or dates
- This is not a super sweet brownie, as I wanted something that was suitable for an anytime snack as opposed to a decadent treat. If you would like to make this more as a treat or something to have on the odd occasion with an afternoon cuppa, feel free to add additional sweetener or a big old handful of chocolate chunks or something equally delicious. You can also feel free to add some chopped nuts or chopped dried fruit to the batter if you want a little more to it.
- These ingredients make a relatively small quantity, but if you would like a thicker brownie simply double the ingredients and bake for probably about 25-30 minnutes (you'll just have to keep an eye on it, as that's only a guess!)

Enjoy!

x

Monday, 13 July 2015

Easy Chicken Curry Casserole

Need a little inspiration on those nights when you're late home, you want something to eat, the fridge has a whole bunch of random stuff, and you need something that requires minimum effort but maximum flavour? Or one of those nights when everything gets a little out of hand and it all turns to custard and you need something you can just bung in a pot and leave it cooking while you deal to the chaos? Well here is the meal you need...a super simple chicken curry cooked in the oven in a big old casserole dish. One meal, one pot, one easy dinner!


Although I will post the recipe I used to make the meal, it really is just one of those dinners where you can use up whatever's in the fridge, so do feel free to make it your own... there is no right or wrong with this one.

Easy Chicken Curry Casserole

Gluten-free, grain-free, dairy-free, nut-free, soy-free, sugar-free

Ingredients:
500g chicken thigh fillets, roughly chopped (or meat of your choice)
1 400g can diced tomatoes
1 400g can cherry tomatoes, or one punnet of fresh cherry tomatoes
2 large stalks of celery, roughly chopped
1 large zucchini, halved lengthways and roughly chopped
1 onion, sliced
4 cloves garlic, either roughly chopped or grated depcnding on whether you like chunks of garlic or not
10 button mushrooms, roughly chopped
2 cups or so of silverbeet, roughly torn
2 red chillies, diced, or 1 tsp chilli powder (optional)
2 tbsp curry powder
2 tbsp tomato paste
salt and pepper to taste
handful of parsley, roughly chopped for garnish (optional)

Directions:
1. Preheat oven to 210C
2. In a large ovenproof casserole dish place all ingredients except the silverbeet
3. Cook with the lid on for about 30 minutes until chicken is cooked through and vegetables are tender
4. Add silverbeet, mixing it in to the hot casserole and replace lid, cooking for another 10 -15 minutes until the silverbeet has wilted. Season to taste
5. Serve with your favourite accompaniment - mash, rice, noodles, salad...whatever you like!

Play around with the veges and the herbs/spices - whatever you have and whatevcr you crave :)

Enjoy!

x