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Chocolate challenge brownies
I call these chocolate challenge brownies for two reasons: one, I challenge anyone to try them and not love them and two, I’m always curious to see if people can guess what the main ingredient is. If you haven’t already looked at the recipe... it’s chickpeas. A bit weird I know but you honestly do not know they’re there and I’ve made these for many chickpea averse kids who loved them. And while they’re definitely a delicious treat, it makes me happy knowing they’re made with wholesome ingredients and have extra goodness from the chickpeas: protein, fibre, potassium, b-vitamins, antioxidants from the cacao and healthy fats, vitamins and minerals from the peanut butter. Give them a go. I’m sure you’ll love them as much as we do.
Ingredients
• 1 can chickpeas, rinsed and drained. • 1/2 cup unsweetened smooth peanut butter • 1/2 cup maple syrup • 1 tbsp olive oil • 1 tbsp vanilla extract • 1/3 cup ground almonds • 1/4 cup unsweetened cocoa powder • 1/2 tsp baking powder • 1/2 tsp salt • 1/2 cup chocolate chips of your choice
Method
1. Preheat oven to 180C. Line a square brownie pan with non stick paper. I use a 7.5 inch square pan, 9 inch is also fine. 2. Put the chickpeas, nut butter, maple syrup, olive oil and vanilla in a blender and blend till smooth. Make sure you scrape down the sides and blend well. 3. Add the ground almonds, cacao, baking powder and salt and blend till smooth. 4. Add most of the the chocolate chips and fold through. You can save a few for the top. 5. Pour into your lined baking tray and gently press the mixture down. 6. Bake for 25 to 30 minutes depending on the size of your pan. The bigger the pan the less cooking time needed because it’s thinner. 7. Let it cool, cut into squares and enjoy!
Cinnamon doughnuts
Still delicious and such a treat but much lighter than traditional doughnuts, mainly from being baked rather than deep fried.
Method
1. Preheat the oven to 180C. 2. Put the oil, sugar, egg, milk, yoghurt and vanilla in a bowl and whisk till well combined. 3. Put a sieve over a large bowl and sieve in the flour, ground cinnamon, salt and baking powder. 4. Pour the wet mix into the dry mix and whisk together till just combined. Don’t over mix. 5. Spray the doughnut mould with oil spray. 6. Spoon the mix into the doughnut mould and bake for about 14 minutes until a knife comes out clean. 7. Let them cool down for a few minutes so you can handle them. 8. While they’re cooling make the glaze by mixing the glaze ingredients and whisking till smotth. 9. Allow to cool completely and then glaze.
Ingredients
• 2 cups plain flour • 2 tsp baking powder • 2 tbsp ground cinnamon • 1/2 tsp salt • 1 cup milk • 3/4 cup Greek yoghurt • 2 tsp vanilla extract • 2 eggs • 1/2 cup olive oil • 3/4 cup coconut sugar
Glaze
• 1/4 cup cloudy apple juice • 1/4 tsp cinnamon • 1 1/2 cups icing sugar • 1 tsp lemon juice
Broccoli pasta
I absolutely love this quick and simple recipe. Mainly because it is so delicious and full of flavour but for bonus points it comes together in less than 20 minutes. Feel free to adjust any of the sauce ingredients to suit your taste, it’s easily adaptable and so versatile you really can put it on pretty much anything, mix through a bean or potato salad, drizzle over grilled veg, over salmon or chicken...
Method
1. Cook the pasta in salted water. Two minutes before the end of the cooking time, add the broccoli to the pasta and then drain it all together. Make sure you reserve two tablespoons of the pasta water. 2. While the pasta is cooking, mix all the other ingredient to a large bowl and mix together. As soon as you’ve drained the pasta, add the two tablespoons of pasta water and mix well.
The sauce is done! 3. Add the pasta and broccoli to the sauce, mix through and serve.
Ingredients
• 500g pasta of your choice • 500g broccoli, washed and trimmed or cut into florets • Zest of 2 lemons • 4 tbsp olive oil • 1 tbsp chilli flakes • 1 clove garlic, grated • 2 tbsp finely chopped parsley • salt to taste • freshly ground pepper to taste • 2 tbsp pasta water
King prawn stir fry
Full of flavour and lots of goodness this is a perfect family meal!
Ingredients
• 300g raw, peeled prawns • 1 large chilli, deseeded and chopped • 4 garlic cloves, chopped • 1/4 cup fresh coriander, chopped • 1 tbsp caster sugar • Juice of 1 lime • 1 tbsp fish sauce • 1 tbsp grated ginger • 2 tbsp sesame oil, separated • 4 spring onions finely sliced • 1 red pepper, thinly sliced • 1 large carrot grated • 1 cup bean sprouts • 2 tbsp soy sauce • Cooked/straight to wok noodles – enough for four people • Extra lime to serve • Sesame seeds, extra fresh coriander and fresh chopped chilli to garnish
Method
1. Pat dry the prawns and add to a bowl. 2. Put the chilli, garlic, ginger, coriander, sugar, lime juice and fish sauce in a small food processor or nutri bullet and blitz together. Pour this marinade over the prawns. 3. Heat 1 tbsp of the oil in a wok, add the spring onions, red pepper, carrots and bean sprouts and cook for two to three minutes until the vegetables are just cooked and still have some crunch. Add the soy sauce to the veg, stir through, transfer to a plate and set aside. 4. In the same wok, heat the remaining oil. Take the prawns out of their marinade and add to the wok. Keep the marinade.
Cook for two minutes till they just turn pink, add the marinade and cook for another minute. Add the veg and the noodles to the prawns, cook for another couple of minutes till the prawns are cooked through and the noodles are warmed through. 5. Garnish and serve.
