Lunchbox

Chia & Almond Fruit Bread

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Chia

I started making the basic version of this bread from Tania Hubbard a while ago and absolutely love it! I’ve made it so many times and have often added sundried tomatoes, feta or cheddar, chives, basil and parsley to the mix for the perfect Mediterranean bread! It’s amazing!

Well recently I was in the kitchen with my good friend from Desperate Healthwives and we got cooking and came up with this one! How delicious is it!!! Well, I mean you probably aren’t too sure as you havent made it yet, but I highly suggest you just get straight off here and go and make it! It’s so quick and sooooo delicious!!

Chia & A Fruit Bread

Gluten free, paleo, vego, whatever diet you follow you are pretty sure to like this one!!

You can substitute some of the dried fruit for extra nuts in the bread. I actually love nuts in there and forgot to add them when I made this loaf, so that’s how the topping came along!

The topping is really delicious!! I really suggest making it! If you’re dairy free, just leave out the butter and sub with a tsp or 2 of coconut oil.

How gorgeous would the be as part of a Christmas breakfast or brunch or with a cheeseboard and berries! Yummo! xx

Chia & Almond Fruit Bread
This is a gorgeous take on a beautiful gluten free, grain free bread....and would be perfect for Christmas breakfast!
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Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Ingredients
  1. 100g Almonds
  2. 80g Arrowroot
  3. 1 tsp Bicarb Soda
  4. 1 tsp Cinnamon
  5. 1/2 tsp Allspice
  6. pinch celtic salt
  7. 3 Organic Eggs
  8. 2 Tbsp Apple Cider Vinegar
  9. 2 Tbsp Chia soaked in 30ml Water
  10. 1/2 Lemon, zested
  11. 50g Dried Figs
  12. 50g Dried Apricots
  13. 50g Medjool Dates
  14. 50g Walnuts
  15. 20g Butter
  16. 20g Maple Syrup
  17. 1/8 tsp Cinnamon
Instructions
  1. Preheat the oven to 175°C. Grease and line a loaf tin with baking paper.
  2. Place the almonds into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the arrowroot, spices, bicarb and salt and mix 10 Sec/Speed 5.
  4. Add the eggs, vinegar, chia & lemon zest and mix 10 Sec/Speed 5.
  5. Add the dried fruit and mix 5 Sec/Speed 3/Reverse.
  6. Pour into the prepared loaf tin and bake 30-35 Mins or until golden brown and cooked through.
  7. Place the walnuts, butter, maple syrup and cinnamon into the Thermomix and combine 5 Sec/Speed 2.5.
  8. Spread the mixture evenly onto the top of the bread and bake for a further 5 minutes.
  9. Cool completely on a wire rack before serving with butter!
Adapted from Tania Hubbards Chia & Almond Bread
Adapted from Tania Hubbards Chia & Almond Bread
Kitch'n Thyme https://kitchnthyme.com.au/

Basil Pesto

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Basil PestoThis Basil Pesto is delicious!!!!! I developed this one back when I was studying as a chef.

I’ve always added Italian Parsley to my pesto as it oxides quite a lot slower than basil and keeps for a really brilliant vibrant green pesto. And plus I really love the flavour dimension that the parsley adds.

Basil Pesto 3

Basil & Parsley are really high in Vitamin K along with many other vitamins. Through their unique anti-oxidants, essential-oils, vitamins, phyto-sterols and other nutrient substances, they help equip our body to fight against germs, toxins and help to boost immunity level.

So what better way than to pack them into a super dense nutrient spread/sauce!

I choose macadamias and pine nuts! They mix gives a really delicious flavour. You could use brazil or cashew nuts too.

bAsil Pesto 2

To make it dairy free and completely paleo just omit the parmesan. You will still have a beautiful pesto.

Basil Pesto
Yields 500
Delicious moreish pesto that has endless uses in my kitchen!
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Prep Time
5 min
Total Time
7 min
Prep Time
5 min
Total Time
7 min
Ingredients
  1. 60g Parmesan Cheese
  2. 1 Clove Garlic
  3. 2 Large Bunches (100g) Basil
  4. 1 Bunch (20g) Italian Parsley
  5. 150g Pine Nuts
  6. 50g Macadamias
  7. 1 1/2 tsp Celtic Salt
  8. 100g Olive Oil
Instructions
  1. Preheat the oven to 180°C. Line a large baking tray with baking paper and roast the pine nuts and macadamias for approximately 10 minutes or until golden brown. Set aside to cool slightly.
  2. Place the parmesan into the Thermomix and mill 5 Sec/Speed 7.
  3. Add all the remaining ingredients and blend 8 Sec/Speed 7.
  4. Serve.
Notes
  1. This pesto will keep nicely in the fridge for up to a week. Just make sure you cover the top with extra olive oil.
  2. You can freeze this pesto too. I often make a batch and freeze the leftover into ice cube trays ready to pull out for different meals.
Kitch'n Thyme https://kitchnthyme.com.au/

Roast Pumpkin & Dukkah Spiced Quinoa Salad w Garlic Yoghurt Dressing

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Roast Pumpkin Quinoa Salad

Let me just paint a picture for a moment of life as a mummy blogger!!….

You have a toilet training toddler and a newly walking baby that are both into everything!!!…albeit, cute and as adorable as anything!…Well, after 3 hours of working on the same thing, you finally get to finish it and EAT!….If any of you out there relate, this salad is worth waiting for!

The weather is heating up and this salad makes the perfect addition to a lunchbox with some boiled eggs, to a BBQ, a picnic or to dinner! Beautiful with Roast Lamb or Grilled Chicken, I’m sure you will enjoy it!

I use my delicious Hazelnut & Macadamia Dukkah. I love how easy it is to make in my Thermomix, including dry roasting the spices first in the same machine! So handy!

Roast Pumpkin Quinoa Salad 2

Quinoa is such a nutritious pseudo-grain! It’s high protein content makes it a really healthy option for kids and adults alike. Its yummy nutty flavour, really makes it so suitable for fresh salads, especially this dukkah spiced one!

The salad ingredients are honestly quite flexible. If you don’t have cucumber, try snowpeas. If you don’t have pumpkin, both carrot or sweet potato will be nice. Radishes would also go beautifully!

To make it completely Dairy Free, use Coconut Yoghurt in the dressing instead of Greek yoghurt.

I’m sure many of you are beginning to pencil ideas for outdoor and festive season entertaining, so add this one to list, it won’t disappoint!

Roast Pumpkin & Dukkah Spiced Quinoa Salad w Garlic Yoghurt Dressing
Serves 6
Beautiful middle eastern flavours combined to make one yummy salad! Make my delicious Hazelnut & Macadamia Dukkah for this salad!
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 350g Pumpkin, peeled & diced into 1cm cubes
  4. 2 Tbsp Hazelnut & Macadamia Dukkah
  5. 3 Tbsp Olive Oil
  6. 1 Medium Red Onion, cut into thin wedges
  7. 2 Cloves Garlic, peeled & crushed
  8. 100g Cherry Tomatoes, halved
  9. 2 Lebanese Cucumbers, halved lengthways and sliced diagonally
  10. 1/2 Bunch Watercress
  11. 1/4 Bunch Coriander, leaves
  12. 1 Tbsp Olive Oil
  13. 1 1/2 tsp Celtic Salt
  14. 1 Tbsp Lemon Juice
  15. 30g Roasted Almonds, halved
  16. Extra Hazelnut & Macadamia Dukkah for sprinkling
  17. Black Pepper, for grinding
Garlic Yoghurt Dressing
  1. 1 Clove Garlic, peeled
  2. 150g Greek Yoghurt
  3. 1/4 tsp Celtic Salt
Instructions
  1. Soak the quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 20-25 Mins/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a medium baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and add the dukkah and 1 Tbsp of the olive oil. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 15 minutes or until just tender with a knife. Place into the mixing bowl with the quinoa.
  4. Heat the remaining 2 Tbsp oil in a medium frypan over medium heat. Cook the onion & garlic, stirring for 3 minutes. Add to the large mixing bowl.
  5. Add the tomatoes, cucumbers, watercress & coriander. Add the olive oil, salt and lemon and toss well to combine all the ingredients.
  6. For the yoghurt dressing, place the garlic into the Thermomix and chop 3 Sec/Speed 7. Scrape down the sides, add the yoghurt and salt and mix 5 Sec/Speed 3.
  7. Serve the salad on a large platter, topped with the roasted almonds, the yoghurt dressing, extra dukkah if you desire and a generous grind of black pepper.
Notes
  1. You'll need to make a batch of my delicious Hazelnut & Macadamia Dukkah for this recipe!
Kitch'n Thyme https://kitchnthyme.com.au/

Cranberry & Almond Muesli Bars

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Muesli Bars 1

I’m finally sharing these with you all! I’ve had a number of friends ask me for my muesli bars recipe recently…and some not so recently!! With school going back it’s a must share right now! They are so quick easy and really take no time to make as they require no baking! They are full of nutritious seeds and nuts, with much lower sugar content than shop bought packaged ones that cost the earth!

They do have oats in them, so they aren’t gluten free. However, they can easily be made gluten free. To do so, omit the oats and replace with 100g of either organic puffed rice, cornflakes, quinoa flakes, extra nuts, seeds or coconut flakes or a mixture of all of them!Muesli Bars 4

You can also make them completely nut free by omitting the almonds if your school is nut free. Just replace with extra seeds or dried fruit. Otherwise you can make my Paleo Lunchbox Squares as another option.

Muesli Bars 2

These bars are sweetened with Honey and Coconut Sugar. You can use just honey if you prefer. I like the flavour of Coconut Palm Sugar with its Caramel tones. Either way, the sweetener in them is still a sugar, so they are definitely a treat, and something to eat in conjunction with a well balanced diet.

This is just one flavour combo that works really well. I also love Macadamia and Peach, or Chocolate Chip & Macadamia! So many options really! Just go to town on your favourite nuts or dried fruits!

Cranberry & Almond Muesli Bars
Yields 16
Nutty, seedy, fruity no bake muesli bars!
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 100g Organic Rolled Oats
  2. 80g Sunflower Seeds
  3. 80g Pumpkin Seeds
  4. 50g Sesame Seeds
  5. 80g Desiccated Coconut
  6. 80g Roasted Almonds, halved
  7. 50g Unsweetened Cranberries
  8. 50g Coconut Chips
  9. 30g Chia Seeds
  10. 130g Honey
  11. 50g Coconut Palm Sugar
  12. 130g Organic Butter
  13. 1 tsp Vanilla Extract
Instructions
  1. Line a 27cm x 18cm slice tray with baking paper. Set aside.
  2. Heat a large non stick frying pan over medium heat. Toast the oats until golden brown and then transfer to a large mixing bowl.
  3. Add the sunflower, pumpkin, sesame seeds and desiccated coconut and toast until golden brown, about 2-3 minutes. Transfer to the large mixing bowl.
  4. Add the almonds, cranberries, coconut chips & chia seeds and toss well to combine.
  5. Place the honey, sugar, butter and vanilla into the Thermomix and cook 8 Mins/115°/Speed 2. ( Use Varoma heat on the TM31.)
  6. Pour the hot mix over the dry ingredients and mix thoroughly with a spatula. Pour the mix into the prepared tray and press down firmly and smooth with your hands. Refrigerate until set firm, about 1-2 hours. Once set, cut into bars and place into an airtight container. Store in the fridge.
Kitch'n Thyme https://kitchnthyme.com.au/

Berry & Coconut Panna Cotta Verrines w Hazelnut Crumb

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Panna Cottas
These little delights went so well on the table for my daughters Vintage Rose 1st Birthday! They looked so pretty and elegant! I think anything with layers, always looks so attractive and inviting!

Here they are on the table! Don’t they just look so pretty as part of the setup! 1 - Table stuff

I love to party plan and come up with cute ideas for decorations and of course food! If you are being careful of sugar on the table, then leave the fairy floss off and top the crumb with pretty little violets or other edible flowers.

The easiest way to get the layers even, especially the panna cotta, in all the cups is to pop a tray securely on top of your TM lid with your verrines or cups on that. Bring up your scales and using a jug that pours easily, pour the filling straight in to the cups for precise measurements.

Berry & Coconut Panna Cotta w Hazelnut Crumb
Yields 25
Dairy Free smooth and creamy Panna Cottas with Berry Compote and Hazelnut Crumb! Yummo!
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Berry Compote
  1. 250g Strawberries, fresh or frozen
  2. 250g Raspberries, fresh or frozen
  3. 2 Tbsp Maple Syrup
  4. 1 Tbsp Lemon Juice
  5. 1 tsp Vanilla Essence
Panna Cotta
  1. 1 Litre Organic Coconut Milk
  2. 1 Tbsp Gelatin (grass fed, unflavoured)
  3. 120g Honey or Maple Syrup
  4. 2 tsp Vanilla Essence
Hazelnut Crumb
  1. 40g Roasted Hazelnuts, roughly chopped
  2. 100g Wholemeal Spelt Flour
  3. 50g Rapadura Sugar
  4. 1/2 tsp Baking Powder (Aluminium Free)
  5. 100g Organic Butter, cubed & chilled
  6. 40g Desiccated Coconut
  7. 1 tsp ground Cinnamon
  8. 50g Pink Persian Fairy Floss
  9. 24 x 75ml Verrines/glasses/containers
Instructions
  1. Place all the compote ingredients into the Thermomix with the simmering basket on top of lid in place of MC and cook 20-25 Mins/100°/Speed 1/Reverse, or until becoming thickened and somewhat jammy. Pour about 2 tsp into each verrine and place in the fridge for 30 minutes to set.
  2. Place a small bowl on top of the TM lid and weigh 125g of the coconut milk into it. Sprinkle the gelatin on top and set aside to soften. (There is no need to stir, just leave it to bloom and absorb the liquid.)
  3. Place the remaining coconut milk, honey and vanilla into the Thermomix bowl and cook 10 Mins/80°/Speed 3.
  4. Add the softened gelatin and stir 3 Mins/80°/Speed 3 to dissolve.
  5. Pour approximately 2 Tbsp (40ml) into each verrine and place back into the fridge to set for 2-3 hours.
  6. To make the crumb, preheat the oven to 180°C and line a large baking tray with baking paper.
  7. Place the hazelnuts into the Thermomix and chop 15 Sec/Speed 4. Set aside.
  8. Place the flour, sugar, baking powder and butter into the Thermomix and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the coconut and cinnamon and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together.
  9. Roughly crumble over the prepared baking tray and bake for 25-30 mins or until golden brown.
  10. Remove from the oven and cool before placing into the Thermomix and crumbling 5-10 Sec/Speed 4. ( Don't over crumble it, some nice crunchy bits will add dimension of texture.)
  11. Top the set verrines with 1 Tbsp crumbs and just before serving place fluffy handfuls of Persian fairy floss on top!
Notes
  1. I used 75ml Verrines here, however you could use cups or glasses.
  2. Be careful you don't put the fairy floss on too far out from serving as the moisture in the air will cause it to deflate and go sticky.
Kitch'n Thyme https://kitchnthyme.com.au/

Spicy Tomato Relish

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Tomato Relish 4
I don’t really remember when I started making this gorgeous sauce. All I know is that it’s stuck with me and been a real hit in my house, and is one of my secret recipes! So I’m sharing it with you all here….so I guess it’s not a secret anymore! Shhhh, don’t tell anyone!

Back when I was studying, I made it for one of our big functions and it was a real hit! Back then, before I had a Thermomix it used to cook down on the stove for about 3-4 hours! In the Thermomix it takes 2 hours, which is a real time saver for me! Plus I don’t have to watch it as much with the timer set!
Tomato Relish 3

There is some chilli in it, however you can increase this to your tastebuds! The spices are subtle and add a really beautiful depth of flavour to the relish.

I’ve significantly reduced the sugar content from my original recipe, as that has become really important to me as the children are eating more of these foods, (and I don’t want to train their tastebuds for food that’s too sweet), but it still has sweetener, so keep it in moderation for the little ones…and the adults too of course! You can make it completely Paleo if you use Coconut Palm Sugar.

Tomato Relish 1

I do de-skin the tomatoes, however I have made it before without and its ok, but the texture is that much nicer without the skins, and it really is a very quick step!

You can serve it with turkey ham on wraps, with tacos, arancini balls, on eggs for breakfast, with crackers and cheese! So many options, the list goes on and on!

Pure spicy love, Gabrielle xx

Spicy Tomato Relish
Yields 1
Delectable spicy relish to serve with meats, rissoles, sandwiches, cheese platters and more!
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Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Prep Time
5 min
Cook Time
2 hr
Total Time
2 hr 5 min
Ingredients
  1. 1.5 kg Mixed Tomatoes, peeled & quartered
  2. 250g Red onions, peeled & halved
  3. 2 Cloves Garlic, peeled
  4. 2cm knob Ginger, peeled
  5. 1-2 Red Cayenne Chillies, deseeded
  6. 125ml Red wine vinegar
  7. 180g Rapadura Sugar
  8. 1 1/2 tsp Celtic Sea Salt
  9. 1/4 tsp Pimentos (Allspice), ground
  10. 1/4 tsp Cloves, ground
  11. Few grinds of Black Pepper
  12. Pinch Cayenne Pepper
Instructions
  1. Boil the kettle. Cut a small cross into the base of the tomatoes and place them into a large mixing bowl and cover with boiling water. Leave for 1-2 minutes to soak, before peeling the skins off.
  2. Place the onions, garlic, ginger & chilli into the Thermomix & chop 3 Sec/Speed 7.
  3. Add the peeled tomatoes and chop for another 3 Sec/Speed 5.
  4. Add the red wine vinegar, rapadura, salt, spices, pepper & cayenne and cook 90 Mins/100°/Speed 1.5-2 with the simmering basket on top. Cook for a further 30-60 Mins/100°/Speed 1.5-2. (The timer on the Thermomix goes to 99 mins on the TM5, so you could set it to that and then for set it for a further 50 mins or so.)
Kitch'n Thyme https://kitchnthyme.com.au/

Salted Carob Bliss Balls

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Carob Bliss Balls3These ones are a recent creation! And they are good!

I’ve used Carob instead of Cacao. Carob is naturally sweeter than cacao and is caffeine free. It’s a great alternative to cacao and has a beautiful sweet, mellow flavour.  You can use Cacao, but I much prefer the carob in these ones, it’s just a perfect flavour with the slight saltiness.

More and more I realise how much I’m going back to my childhood. Carob was the only thing we ate, chocolate was unheard of in our house!…I know deprived! But now I think oh yum carob for a change!

Carob Bliss Balls1

I’ve used part almonds, part sunflower seeds, and I roast both of them. The almonds are easy to do in the oven on about 180° for 15 minutes and the sunflowers are easiest to toast in a frypan over medium heat until golden. You don’t have to roast them if you want them to be completely raw, but I do love the flavour of roasted nuts and seeds!

There is no added sweetener other than the dates. I love this. You could eat a couple for breakfast they are that good!

The little bit of coconut cream adds to the texture and helps bind them too.

 I love having some ready make bliss balls in the fridge at all times so there’s a quick fix snack for lunchboxes or just when there’s a hankering for something sweet.

Salted Carob Bliss Balls
Yields 18
A bliss ball good enough to eat for breakfast!
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Prep Time
2 min
Total Time
10 min
Prep Time
2 min
Total Time
10 min
Ingredients
  1. 100g Roasted Almonds
  2. 50g Toasted Sunflower Seeds
  3. 4 Medjool Dates, seeds removed
  4. 50g Coconut Oil
  5. 20g (2 Tbsp) Carob Powder
  6. 40g Coconut Cream
  7. 1 tsp Vanilla Essence or Paste
  8. 1/8 tsp Celtic Sea Salt
  9. Desiccated Coconut for rolling
Instructions
  1. Place all the ingredients into the Thermomix and process 10 Sec/Speed 6. Scrape down the sides of the bowl and process a further 10 Sec/Speed 7, or until a nice sticky crumb is achieved.
  2. Roll the mixture into balls and toss through the coconut to coat before placing into the fridge to set.
Notes
  1. If the mixture is a bit too oily to roll easily, place into the fridge to set for 30-60 mins before rolling.
Kitch'n Thyme https://kitchnthyme.com.au/

Thai Chicken Salad with Creamy Coconut Dressing

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Thai Chicken SaladI’ve been wanting to get this salad up on the blog for many months! Now before I go any further I just need to enlighten you on the reality of running a blog with 2 small children!  Of course the day I do decide to try and photograph the salad is the day one of my babies won’t sleep in her bed – only on mum! So she’s on my back in the Ergo carrier so she won’t attack the photo set and she promptly goes to sleep! I line everything up, ready to snap away! I go to take the photo and my storage is full! Ok, so I spend 5 minutes making some storage space on my iPhone….yes I do take all of my photos on an iPhone!…So now we are all ready to go again!

Then I hear little footsteps walking down the hallway! Oh yes that would be my 2.5 year old!…At this point, I wonder whether there is point in battling through!! He comes over “What’s this Mum?” I tell him its a yummy salad! “Mmmm it looks good Mum”. He proceeds to sit down and start feeding himself forkful after forkful along with the occasional forkful to mum “Open wide Mum!”. By this time I think it’s safe to say I’m no longer in photo taking mode, but deciding to relish this wonderful moment with my precious little human! We had a great little picnic! Let’s just say that there was about a teaspoon of salad left on the plate after his visit! And alas, I think that must be a very good sign! If a 2 year old will eat it I’m happy….my job is done! haha 😉

My saving grace was the rest of the salad in the kitchen! I could replate and have another go! So by the end of the day I finally had a photo!

Some days it’s easy to lose focus on what this is all about! My aim is to share the things I’m doing to nourish my family…and that was today! 

This is another recipe from a number of years ago. I used to serve this somewhat regularly at the health retreat as a perfect lunch option. And it makes the perfect option for me and obviously my 2 year old at home too! Good protein, good carbs and good fats from the dressing too!

Over time, I’ve done a couple of different dressings. I couldn’t work out which one to share, so I’ve gone with the Creamy Coconut Dressing. I’m happy to share the other one which is a more traditional tamari sesame dressing! Both delicious!

I often make this salad and serve it with my yummy Sticky Sesame Chicken for a delicious dinner!

Thai Chicken Salad w. Creamy Coconut Dressing
Serves 4
A perfect one bowl meal for a light lunch or dinner.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 1.25L Water
  2. *250ml Coconut Cream
  3. 2 Organic Chicken Breasts
  4. 1 Red Chilli, deseeded
  5. 1 Stem Lemongrass
  6. 2 Coriander roots & stems
  7. 4 Kaffir Lime Leaves
  8. 1 tsp Celtic Salt
SALAD
  1. 1/4-1/2 Wombok Cabbage, finely sliced
  2. 1 Bunch Choy Sum or Bok Choy, finely sliced
  3. 1/2 Red Capsicum, thinly sliced
  4. 1 Continental Cucumber, cut diagonally
  5. 1 Carrot, julienned
  6. 4 Spring Onions or 1 Red Onion, sliced thinly
  7. 1/4 Bunch Coriander Leaves, roughly chopped
  8. 1/4 Bunch Thai Basil Leaves, roughly chopped
  9. 100g Roasted Almonds or Cashews
CREAMY COCONUT DRESSING
  1. 1/4 Bunch Coriander, inclu roots & stems
  2. 2cm knob of Ginger
  3. 2 Kaffir Lime Leaves, de-stemmed
  4. 1 Tbsp Lime Juice
  5. 1 tsp Celtic Sea Salt
  6. 1 Tbsp Tamari
  7. 2 tsp Sesame Oil
  8. 250ml Coconut Cream
Instructions
  1. Place the water and coconut cream into the Thermomix bowl and insert the simmering basket. Place the chicken, chilli, lemongrass, coriander, lime leaves and salt into the basket.
  2. Cook the chicken 20 Mins/100°/Speed 3. Remove the basket with the spatula and set the chicken aside for 5 mins to cool slightly. Discard the aromatics in the basket and the cooking water. Tear the chicken into a few chunks and place back into the Thermomix bowl. Shred the chicken 5 Sec/Reverse/Speed 4. Place into a large mixing bowl.
  3. Place all the salad veges and the nuts into the large mixing bowl with the chicken and toss to combine.
  4. For the dressing, place all the ingredients into the Thermomix bowl and blend 30 Sec/Speed 8.
  5. Drizzle over the salad and toss to combine if serving straight away or serve on the side so the salad doesn't get soggy.
Notes
  1. *You can cook the chicken in all water to save on coconut cream if desired.
Kitch'n Thyme https://kitchnthyme.com.au/

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo

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Quinoa Pumpkin BitesOh these! Oh these! It’s not everyday that you just chuck a whole heap of stuff in a bowl and then afterwards think ‘Thank goodness I wrote that down!!!’. Normally I’m scratching my head to remember every little thing I put in so I can re-create them just as awesomely again! So this was my lucky day!

I’ve made them a couple of times since just to perfect them for you guys!…And maybe so I could eat a few more!

Last week I had to put my chef whites back on and go do a shift at the Health Retreat. It was great being back in the kitchen feeding hungry mouths and seeing the lovely guests relish the yummy food!

I made my Butter Chicken (that recipe is coming very soon- and you will not want to miss it! It’s amazing!!!) with Quinoa instead of Rice. There was a little Quinoa left over so I thought I’d bring it home and turn it into some yummy morsels! And that I certainly did!…If I say so myself!

They are DELICIOUS!!! And SOOO easy!

I’ve used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.

I LOVE that they have veggies hidden in them too! They have zucchini, shallots, pumpkin and herbs! From the outside they just look like crispy yummy treats, but are full of goodness inside.

Quinoa is so nutritious! It is technically a seed, but can be used like a grain. It’s versatility is awesome! It has the perfect balance of all nine amino acids essential for human nutrition, making it a great source for added protein Along with plenty of potent antioxidants, it’s also a good source of fibre and iron.

If you’re dairy free, just leave out the feta.

If you aren’t convinced by now to go and make them then let me just tell you what makes these extra special! It’s the Coriander Mayo! It is so quick to whip up in the Thermomix and just matches the pumpkin in flavour so perfectly! 

So go make them! Go now!

Quinoa, Roast Pumpkin & Feta Bites with Coriander Mayo
Yields 50
Little protein packed morsels of yumminess! Perfect for lunchboxes, parties or snacks!
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Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Prep Time
40 min
Cook Time
5 min
Total Time
45 min
Ingredients
  1. 170g White Quinoa (500g cooked)
  2. 800g Water
  3. 300g Pumpkin, peeled & diced into 1-2cm cubes
  4. 2 Tbsp Olive Oil
  5. 2 Zucchinis, chopped into 3-4cm pieces
  6. 2 Shallots, thinly sliced
  7. 100g Feta, crumbled
  8. 1/2 Bunch Coriander, finely chopped
  9. 3 Sprigs Mint, finely chopped
  10. 50g Breadcrumbs
  11. 50g Wholemeal Spelt flour
  12. 2 Organic Eggs, lightly beaten
  13. 2 tsp Celtic Sea Salt
  14. Panko breadcrumbs for shallow frying
  15. Olive Oil, Ghee, or Rice Bran oil for shallow frying
Coriander Mayo
  1. 1/2 Bunch Coriander, leaves only
  2. 1 Garlic Clove
  3. 2 Egg yolks
  4. 1 tsp Dijon Mustard
  5. 1 Tbsp Lemon Juice
  6. 1/2 -1 tsp Celtic sea salt
  7. 250g Macadamia, Light Olive, or Rice Bran Oil
Instructions
  1. Soak the Quinoa 30 minutes prior to cooking this recipe.
  2. Place the soaked quinoa into the simmering basket. Place the water into the mixing bowl and insert the basket. Cook for 25 minutes/Varoma/Speed 2. Remove the simmering basket and set aside to drain. Place the quinoa into a large mixing bowl.
  3. Line a large baking tray with baking paper. Preheat the oven to 180°C. Place the pumpkin on the tray and drizzle with the olive oil and sprinkle with some salt. Toss with your hands to coat the pumpkin thoroughly. Place into the oven to roast for 25 minutes or until just tender with a knife. (You want the pumpkin to hold together in the mix.)
  4. Place the zucchinis into the mixing bowl and chop 5 Sec/Speed 4.
  5. Place into the large mixing bowl along with all the remaining ingredients.
  6. Mix together with a flexible spatula until thoroughly combined.
  7. Heat the oil in a frying pan over medium heat. (Be careful not to overheat as you don't want the oil to smoke.) Grab small spoonfulls with your hands and push together into little rounds. Gently flatten into bite sized morsels and coat with the breadcrumbs. Pan fry on either side until golden brown before draining on absorbent paper towel.
  8. Serve warm with the coriander mayonnaise.
Coriander Mayo
  1. Place the garlic and coriander into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Insert the butterfly. Add the egg yolks, mustard, lemon juice and salt and mix 20 Sec/Speed 4.
  3. With the butterfly rotating on Speed 4 and MC in place, gradually pour oil into mixing bowl lid. Add oil slowly to start with and then faster as the mayonnaise starts to emulsify. This should take around 2-3 minutes.
  4. Serve with the Quinoa Bites! Yummo!
  5. Or store in the fridge in a jar.
Notes
  1. For a Gluten Free Option: I've used ordinary breadcrumbs in the recipe but you can easily substitute them for gluten free if needed. Just sub the spelt for rice flour too.
Kitch'n Thyme https://kitchnthyme.com.au/

Date Slice (Egg Free, Nut Free)

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This delicious slice is so moreish you will be reaching for a second piece!

Another one from my childhood, I remember making this one many times! I’ve had a little play with mum’s original, but essentially its still pretty similar! It is really really simple and easy to make! Date Slice Mums

The date filling is so yummy with the little hint of lemon and vanilla. It adds such a nice dimension to this slice. I think it really makes it! I cook it in the Thermomix but if you don’t have one just cook the dates on the stove until all the water is absorbed.

The slice is egg free and nut free so a good one for school lunchboxes! Feel free to add nuts if its for home, however I don’t think it needs any! Its just delicious as is!

Date Slice
Yields 20
This deliciously moreish slice will have you reaching for a second piece!
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 300g Pitted Dates
  2. 250ml Water
  3. 1 tsp Vanilla Essence
  4. 1/2 Lemon, zested
  5. 100g Coconut Sugar
  6. 185g Organic Butter
  7. 230g Wholemeal Spelt Flour
  8. 1/2 tsp Bicarb Soda
  9. 150g Rolled Oats
Instructions
  1. Preheat the oven to 160°C (fan-forced). Line a small rectangular slice tray with oil spray and baking paper. Set aside.
  2. Place the dates, water, vanilla and lemon zest into the Thermomix bowl and cook for 5 Mins/90°/Speed 1/Reverse. Set aside. Rinse & dry mixing bowl.
  3. Place the sugar, butter, flour and bicarb into the Thermomix bowl and bring together 20 Sec/Speed 6.
  4. Add the rolled oats and mix 5-10 Sec/Speed 5.
  5. Spread half the mixture onto the base of the prepared tin, then smooth over the reserved date mixture.
  6. Crumble the remaining slice mixture over the top, making it as even as possible. Once completely covered give it a little press down all over with your fingers.
  7. Bake for 30-35 minutes or until golden brown.
  8. Cut into slices or squares.
  9. Serve warm or cold with greek yoghurt! Yum!
Notes
  1. This slice keeps really well for up to a week in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/