Lunchbox

Chicken Thyme & Vege Sausage Rolls

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Chicken & Vege Sausage Rolls 2
I used to make these from time to time before I had the children and take them to work with a big salad! A number of work colleagues really wanted the recipe!!…..I could never get around to giving the recipe to them, so the joke became ‘before christmas’…do you think I even got to it for Christmas!!!…No!!!….So here it is about 4 years later!

Nevermind, a good recipe is certainly worth waiting for!…And I can assure you that these are good….yummy, delicious in fact!

The filling is really pretty straightforward! Just a whole lot of veggies, herbs and chicken mixed together that packs a punch!

If you don’t have the time to make your own rough puff pastry, just please make sure you buy an All Butter Puff. You definitely don’t want any nasty margarine pastry!

Here’s a couple of images to show you what I mean with placing the filling on the pastry sheets.
Sausage RollsSausage Rolls 2

These are quite a treat in our house as I try to keep gluten fairly low in our diet. Spelt is a better option, as its higher in protein and lower in gluten, however still quite carby, so a once in a while thing for us!

Fabulous in a lunchbox or for parties or large gatherings! Yummo!

Chicken, Thyme & Vegetable Sausage Rolls
Yields 24
Ideal for lunches, picnics, parties or large gatherings! Also great for freezing!
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Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Prep Time
50 min
Cook Time
30 min
Total Time
1 hr 20 min
Spelt Rough Puff Pastry
  1. 400g Organic Butter, 1-2cm dice & frozen
  2. 400g White Spelt Flour
  3. 1 tsp Celtic Salt
  4. 180g Water, chilled
Filling
  1. 1 Medium Brown Onion, peeled & halved
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Fresh Thyme
  4. 4 Sprigs Fresh Parsley
  5. 1/4 Bunch Fresh Coriander
  6. 1 Large Carrot, cut into 3-4 cm lengths
  7. 1 Large Zucchini, cut into 3-4cm lengths
  8. 500g Organic Chicken Breast, cut into 3-4cm pieces
  9. 1 Tbsp Italian Herbs
  10. 2 tsp Celtic Salt
  11. 1/2 tsp Cumin
  12. 1/2 tsp Smoked Paprika
  13. 50g Almond Meal or Breadcrumbs
  14. 1 Organic Egg
  15. Extra egg for brushing
  16. Sesame Seed for sprinkling
Instructions
  1. For the pastry, place all the ingredients into the Thermomix and mix 20 Sec/Speed 6.
  2. Transfer the dough onto a lightly floured surface and work into a ball. Halve the dough so you have 2 even portions, then flatten and wrap each portion of pastry in plastic wrap and refrigerate for 20 minutes.
  3. Unwrap 1 portion of pastry and place onto the Thermomat. Using a rolling pin, roll out dough into a long rectangle 3 times as long as it is wide. (approx. 60cm x 20cm) Fold dough into thirds and give folded dough a quarter turn to the left. Repeat rolling and folding process twice, then return to the fridge for 20 minutes. Repeat with the other portion of pastry.
  4. Preheat the oven to 200°C and line 2 large baking trays with baking paper. Set aside.
  5. For the filling, place the onion, garlic and herbs into the Thermomix and chop 3 Sec/Speed 7, then place into a large mixing bowl.
  6. Add the carrot and zucchini and chop 10 Sec/Speed 4. Add to the mixing bowl.
  7. Add the chicken breast to the Thermomix bowl and chop 5 Sec/Speed 5. Add to the mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the 2 portions of pastry into 2 large rectangles. Cut the rectangles in half to get 4 sheets approx. 20cmx30cm. (You might want to give them a little trim to neaten the edges.)
  10. Divide the filling evenly between the 4 pastry sheets, placing onto one long edge of the pastry. Roll pastry tightly, enclosing the filling. Cut each roll evenly into 6 sausage rolls. Brush with extra lightly beaten egg and sprinkle with sesame seeds.
  11. Place onto the ready prepared baking tray and bake for 25-30 minutes or until golden brown and nicely puffed.
  12. Serve warm with homemade tomato sauce or freeze for later.
Notes
  1. These are great frozen and tossed straight into a lunchbox!
  2. If you don't have time to make the pastry yourself, make sure you buy an All Butter Puff Pastry. you don't want any nasty margarine in your pastry!
Kitch'n Thyme https://kitchnthyme.com.au/

Feta & Walnut Meatballs

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IMG_9465MeatballsI’m pretty positive you will LOVE these meatballs!!! They make the perfect weeknight meal, or part of an elaborate Italian feast, or more simply the perfect protein hit for a quick lunch or lunchbox!

I made a bit batch of these for my friend when she had her baby earlier this year! They went down a real treat and her husband wanted the recipe…SO you’re all super lucky, because otherwise I might not have shared this favourite recipe of mine!

The walnuts just add such a lovely texture to the meatball and compliment beef in flavour so well! You could substitute other nuts with what is in your pantry though!

I do use Panko breadcrumbs sometimes for rolling….I know – Japanese & Italian! Say again?!! Yes, just this once, I’m mixing up the cuisines! These breadcrumbs are a real treat in my home! But they really do make them so yummy and crunchy on the outside! I’ve used ordinary breadcrumbs, gluten free breadcrumbs, or some crushed nuts (for Paleo) and they all work fine too! If using Panko crumbs, you may need to gently press the crumbs into the meatballs to help them stick sufficiently.

When cooking the meatballs, be really gentle when turning them over in the pan. Just gently turn them, as they may have the potential to crumble, depending on how wet your mix is. If you have cooked off the onions and veggies sufficiently, they shouldn’t fall apart though, but just be mindful of it!

You can absolutely leave the feta cheese out of them if you are dairy free or Paleo. They are still delightfully delicious without!

The sauce here, is a really quick pasta sauce. Sometime I’ll share with you my yummy-licious Roast Tomato, Garlic & Thyme Pasta Sauce! But this one is perfect for meals on the table fast! Just use whatever herbs are in your garden or what you have in the fridge! When I cook I don’t get too hung up on being exact with these things. If a recipe says 1/2 and onion, I’d chuck the whole one in! If you think some rosemary or oregano would be nice then stick it in! I’ve used both before and they are yum! Just whatever flavour hits you in the moment will work perfectly!

Enjoy!

Feta & Walnut Meatballs
Serves 4
My delicious meatballs make for the perfect dinner or for a fantastic ready-to-eat snack from the fridge! Get cooking!
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Meatballs
  1. 1 Large Red Onion
  2. 1 Clove Garlic, peeled
  3. 4 Sprigs Italian Parsley, chopped finely
  4. 2 Zucchini, cut into 3-4cm pieces
  5. 2 Carrot, cut into 3-4cm pieces
  6. 4 Tbsp Olive Oil
  7. 100g Walnuts
  8. 500g Organic Beef Mince
  9. 100g Feta, crumbled into rough pieces
  10. 1 Tbsp Italian Herbs
  11. 2 tsp Balsamic Vinegar
  12. 2 tsp Dijon Mustard
  13. 2 Tbsp Tomato Paste
  14. 2 tsp Celtic Sea Salt
  15. 100g Panko Breadcrumbs or preferred breadcrumbs
  16. Ghee or Coconut Oil for shallow frying
Quick Pasta Sauce
  1. 1 Brown Onion, halved
  2. 2 Cloves Garlic, peeled
  3. 2 Sprigs Fresh Basil
  4. 4 Sprigs Fresh Italian Parsley
  5. 2 Sprigs Fresh Thyme
  6. 50g Olive Oil
  7. 800g Organic Tinned Diced Tomatoes
  8. 1 tsp Honey
  9. 1 tsp Celtic Salt
  10. 1/2 Lemon, zested
Meatballs
  1. Place the onion, garlic, parsley and olive oil into Thermomix mixing bowl and chop 5-7 Sec/Speed 5.
  2. Heat a non-stick fry-pan over medium heat. Place 1/2 the olive oil in the pan to heat a little.(Being careful not to overheat it.)
  3. Scrape the onion mix into the pan and sauté until it starts to go golden brown and the moisture from the onions has cooked off.
  4. Place into a large mixing bowl and set aside. Leave the pan on the heat and add the remaining oil to heat.
  5. Place the zucchini and carrot into the mixing bowl and chop 10-15 Sec/Speed 4.
  6. Scrape into the pan and sauté until all the moisture has cooked off from the veggies. Add to the large mixing bowl with the onion mixture.
  7. Place the walnuts into the mixing bowl and chop 10 Sec/Speed 4, or until roughly chopped and add to the large mixing bowl.
  8. Add all the remaining ingredients and mix well to combine.
  9. Roll the mixture into tablespoon sized balls before rolling in the breadcrumbs. You may need to gently press the panko crumbs into the meatballs so they stick sufficiently.
  10. Heat a large non-stick frypan over medium heat with the ghee or oil, and cook in batches, turning frequently, for about 4 minutes, or until golden brown all over. Please take when turning the meatballs, they need to be handled with care.
  11. Remove from the heat and serve with tomato pasta sauce, fresh zucchini or parsnip pasta or traditional spaghetti.
Quick Pasta Sauce
  1. Place onion, garlic, herbs and olive oil into the mixing bowl and chop 5 Sec/Speed 5. Scrape down the sides of mixing bowl and sauté 7 Mins/120°/Speed 1.
  2. Add the tomatoes, honey, salt and lemon zest and cook 20 Mins/100°/Speed 2.
  3. Serve hot over the meatballs.
Kitch'n Thyme https://kitchnthyme.com.au/

Gluten Free Lemon & Lavender Cupcakes

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Lemon & Lavender Cupcakes

Some of you may remember last year I showed you a wedding cake I’d done for our close friends! Well the top layer for the bride and groom was this gorgeous Gluten Free Lemon & Lavender! Well I’m going to share them with you just in time for Mothers Day! These beautiful cakes are an absolute hit!! Gluten Free….but not gluten free with that horrible connotation of dry, and gritty and a very distinctive taste! This is Gluten Free with deliciousness and perhaps what someone wouldn’t even realise was gluten free unless told! It’s an absolute winner for the Gluten Free’s out there and just those that are cutting back on gluten and would like an alternative!

I mean you’ve got to try it!!! I’ve done this batter over the last few years as larger cakes for weddings with a gorgeous White Chocolate & Lavender Ganache in the layers (like that of my friends)! Oh yum!! I’ve done it like this in little cupcakes for smaller gatherings like baby showers and a Bridal Shower and it never ceases to delight!

Lavender is so amazing in food! I absolutely love it! You’ll see me use it a fair bit! I’ve got a few recipes to put up that use it, like my Lavender Icecream ( I developed it when I studied as a Chef) etc! Stay tuned!

I always use Guar Gum in my Gluten Free baking. It comes from the Guar Bean. Xantham gum is typically used, however it can come from a variety of sources including corn, wheat, dairy or soy, so I find guar a more reliable source for gluten free.

I’m going to give you two different versions. My classic version is made with buttermilk and butter, and finished with a buttercream icing however I’ve tweaked it so that they can be made to suit those that are Lactose & Casein intolerant by replacing the buttermilk with coconut cream and the butter with ghee. The ghee is still a ‘dairy’ product, however if made correctly the lactose and casein which often are the allergenic properties of dairy products, have been removed, making it suitable for some. If you are truly dairy intollerent, then use a dairy free alternative to ghee. The Lactose & Casein free version is really yummy, but the crumb is a touch firmer than the original. I’ve also used a whipped Coconut Cream Frosting on the top. It is yummy and creamy, different in texture to my buttercream, however is sure to delight those that can’t have butter!

Lemon & Lavender Cupcakes 2

Buttermilk has an amazing effect on baked goods. When combined with baking soda, it helps to add more moisture, giving a more tender final product, making it perfect to use in gluten free baking where we really need that extra moisture and tenderness!

I absolutely love butter! We go through so much butter in my house! The classic version also uses butter. There are so many amazing health benefits to butter, which I’ll talk all about more in another post! You will notice that I use regular salted butter in the frosting. I always have done this as that touch of salt adds extra flavour.

These cupcakes still have some organic raw sugar in them, so they are what we term a treat in our house! You can successfully replace this in either version with coconut palm sugar and it is very yummy, but you lose the creamy colour and end up with a more brown crumb and a little less intense lavender flavour.

Lemon & Lavender Gluten Free Cupcakes
Yields 12
Exquisite gluten free Lemon & Lavender cupcakes that are sure to delight any mum on Mothers Day!
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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. 125g Buttermilk or Coconut Cream
  2. 1 1/2 Tbsp Dried Culinary Lavender
  3. 125g Organic Butter or Ghee
  4. 130g Brown Rice
  5. 60g Potato Starch
  6. 30g Tapioca Starch
  7. 1/2 tsp Guar Gum
  8. 1 1/2 tsp Baking Powder (Aluminium Free)
  9. 150g Organic Raw Sugar or Coconut Sugar
  10. 2 Large Organic Eggs
  11. 1/2 Lemon, zested
  12. 1/2 tsp Vanilla Essence
Traditional Buttercream
  1. 200g Organic Raw Sugar
  2. 75g Organic Butter
  3. 4 Drops Food Grade Lavender Essential Oil (I use Young Living)
  4. 5-10 drops Hoppers Natural Purple Food Colouring
Coconut Frosting
  1. 1 Can Coconut Cream
  2. 1 Tbsp Honey or Maple Syrup
  3. 4 Drops Food Grade Lavender Essential Oil (I use Young Living)
  4. 15-20 drops Hoppers Natural Purple Food Colouring
Instructions
  1. Preheat the oven to 180°C.
  2. Place the buttermilk (or coconut cream) and lavender into the mixing bowl of the Thermomix and heat 5 Mins/50°/Speed 2.
  3. Strain the buttermilk through a fine sieve, pushing the lavender into the sieve with the back of a spoon to extract as much of the flavour and oils out of the lavender into the milk. Discard the strained lavender seeds. Set aside & rinse the mixing bowl.
  4. Place the butter (or ghee) into the mixing bowl and melt 1-2 Min/50°/Speed 2. Scrape down the sides of the bowl and add the butter to the lavender buttermilk. Rinse and thoroughly dry the mixing bowl.
  5. Place the rice into the mixing bowl and mill 2 Mins/Speed 9. Scrape down the sides of the bowl. Add the potato starch, tapioca, guar gum and baking powder and mix together 10 Sec/Speed 6. Set aside.
  6. Place the raw sugar or coconut sugar into the mixing bowl and mill 10 Sec/Speed 9.
  7. Add the eggs, lemon rind and vanilla and cream together 20 Sec/Speed 4.
  8. Add the flour mixture and buttermilk/butter (or coconut milk/ghee) mixture, in three additions, beginning and ending with flour, gently combining approx. 3-5 Sec/Speed 3-4 after each addition or until just combined. Be careful not to over mix the batter.
  9. Fill 12 x 1/3 cup sized paper cupcake cups 2/3 full with batter and place onto a baking tray.
  10. Bake for 20 minutes or until a skewer inserted comes out clean. If the skewer is just about clean, you can pull them out, as the residual heat will cook them through. You don't want to overcook them! Leave to cool completely on a wire rack before icing.
Buttercream Icing
  1. Place the sugar into the mixing bowl and mill 20 Sec/Speed 9.
  2. Add the remaining ingredients and whip 30 Sec/Speed 4.
  3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Coconut Frosting (Dairy Free)
  1. Place the unopened can of coconut cream upside down in the fridge and leave to chill overnight. Turn back over and pop the top of the coconut cream can and scoop out the firm thick cream into the mixing bowl. (About half way down you will reach a more watery coconut liquid. Save that liquid for smoothies etc in a sealed jar in the fridge.)
  2. Add the remaining ingredients and whip 20-30 Sec/Speed 4.
  3. Place into a piping bag fitted with desired nozzle and pipe onto cooled cakes and lightly sprinkle with extra dried lavender.
Kitch'n Thyme https://kitchnthyme.com.au/

Healthy Chewy Anzac Biscuits

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Anzac BiscuitsThis is my beautiful traditional yet healthy take on the famous Anzac biscuit! It also has special meaning to me as I’m sure it did to my grandad (pictured) who served in the First World War.

My Great Grandad Raymond Wenban served on the Western Front in France. At the age of 22 he joined the army to serve as a Medic in one of the largest battles of World War 1. The Battle of the Somme on the Western Front in France against the Germans was one of the bloodiest battles in history where over 1,000,000 soliders were either wounded or killed.

My great grandfather was an amazing man during this battle where he nursed many many men to their death and some back to health. He even nursed many Germans also.

Being right in the line of fire as a medic it was a miracle that he came home alive! For his service he received 4 medals that are dear to my family….the family like me, that wouldn’t be here without him today!

He was a wonderful man with an amazing sense of humour and a light hearted spirit! He lived to the ripe old age of 97!

I could go on and on, but the story behind the Anzac biscuit is a special one. These biscuits first appeared in 1914 when a homemaker journal published a recipe that used the newly developed golden syrup as a preservative. This enabled the biscuits to be transported to the European battlefronts and arrive fresh, even after 6 weeks at sea! How amazing!

I wonder if my great grandfather was lucky enough to get some of these cookies sent all the way from home! I wish I had been able to ask him! Nevertheless they would have been very precious I am sure to those soldiers who did receive them from home!

I’ve used coconut nectar as a replacement for the golden syrup but you can use honey or maple syrup if vegan or even rice malt syrup.

You can make them gluten free by using gluten free oats and gluten free flour too.

They are crispy on the outside and chewy in the middle! Yum!

So enjoy these gorgeous cookies as we celebrate and remember all the amazing men and women who sacrificed their lives for the amazing country in which we live today!

LEST WE FORGET!

Healthy Traditional Anzac Biscuits (Spelt & Naturally Sweetened)
Yields 18
These are my version of a chewy traditional Anzac biscuit. Naturally sweetened, wholemeal spelt, egg free, nut free.
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Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 75g Organic Butter, cubed
  2. 1 Tbsp Water
  3. 2 Tbsp Coconut Flour Nectar or Honey
  4. 1 tsp Bicarb Soda
  5. 75g Wholemeal Spelt Flour
  6. 1 tsp Baking Powder (Aluminium Free)
  7. 90g Rolled Oats
  8. 100g Rapadura Sugar
  9. 50g Desiccated Coconut
Instructions
  1. Preheat the oven to 180°.
  2. Line 2 large baking trays with baking paper.
  3. Place the butter, water and coconut nectar into the mixing bowl and cook 3 Mins/90°/Speed 2.
  4. Add the bicarb and mix 5 Sec/Speed 3.
  5. Add all the remaining ingredients and process 10 Sec/Reverse/Speed 4.
  6. Roll tablespoons of dough into balls and place on prepared trays allowing for spreading.
  7. Bake for 10-15 minutes or until golden brown.
  8. Cool for 5 minutes on the trays before transferring to a wire rack to cool completely.
Notes
  1. You can substitute the coconut flour nectar for honey, maple syrup or rice malt syrup.
Kitch'n Thyme https://kitchnthyme.com.au/

Broccoli & Golden Beetroot Salad w. Green Goddess Dressing

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Golden Beetroot & Broccoli Salad At the recent Thermomix Spectacular on the Sunshine Coast, I teamed up with my beautiful friend from over at Desperate Healthwives. We had a gorgeous simple Raw/Paleo, Nut Butter/Nut Milk stand. Along with that gorgeous Raw Macadamia Salted Caramel that I know many of you wanted to lick the plate off, we did this gorgeous fresh salad! It’s a bit of a take on the classic Thermomix Beetroot Salad. We’ve jazzed it up with gorgeous Golden Beetroots that are in season at the moment mixed with fresh spray free broccoli and of course this to die for Green Goddess Dressing! The original credit for the dressing goes to Oh She Glows. If you google green goddess dressing you can read about the history of this awesome dressing too! I’ve converted it to a recipe for the Thermomix and we have added in some fresh Coriander along with the other herbs! I use honey for a touch of sweetener, obviously if you’re vegan you can substitute with some maple syrup. It is 100% lick the bowl material!! Drizzled over this salad it’s a perfect match made in heaven! I know it sort of looks a bit like green slop on a plate, but when you taste it, you completely forget that you are eating green sludge!….Saying that, just look how vibrant green it is! Really you can’t get more ‘real’ food than that! The avocado makes it oh so creamy & smooth, yet it’s still so light….and you almost want to drink it! Enjoy!

Golden Beetroot & Broccoli Salad w Green Goddess Dressing
Serves 4
This gorgeous salad is oh so refreshing and nourishing!
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Prep Time
5 min
Total Time
10 min
Prep Time
5 min
Total Time
10 min
Salad
  1. 200g Broccoli, roughly chopped
  2. 1 Medium Golden (yellow) Beetroot, peeled & quartered
  3. 1 Red Apple, cored & quartered
  4. 1/4 Red Onion
  5. 2-3 sprigs fresh Coriander, leaves only
  6. 2 Tbsp Olive Oil
  7. 1 Tbsp Lemon Juice or Apple Cider Vinegar
  8. 1/2 tsp Celtic Sea Salt
Dressing
  1. 1 Garlic Clove, peeled
  2. 150g Avocado (Approx 2 Med), peeled
  3. 3 Spring Onions (green part only)
  4. 1/2 Bunch Coriander leaves
  5. 1/2 Bunch Basil leaves
  6. 1/2 Bunch Italian Parsley leaves
  7. 60ml Extra Virgin Olive Oil
  8. 2 Tbsp Lemon Juice
  9. 1 Tbsp Apple Cider Vinegar
  10. 80ml Water
  11. 1 tsp Honey (or Maple Syrup if vegan)
  12. 1 tsp Celtic Sea Salt
  13. pinch Cayenne Pepper
Salad
  1. Place all ingredients into mixing bowl and chop 3-5 Sec/Speed 4. Scrape down the sides of the bowl and chop a further 1-2 Sec/Speed 4, or until desired consistency is achieved. Be careful not to over process or it will turn into a dip - delightful as that may be!!
  2. Serve straight away with the dressing or cover and place in the fridge until serving.
Dressing
  1. Place the garlic into the mixing bowl and chop 3 Sec/Speed 7. Scrape down the sides of the bowl.
  2. Add the remaining ingredients and process 10-15 Sec/Speed 7. If some of the dressing is left unprocessed on the sides of the bowl just scrape down the sides and process a further 3 Sec/Speed 7.
  3. Drizzle over the salad and serve extra on the side! You will be licking the plate!!
  4. Store in an airtight container in the fridge. Will keep for about 5 days.
Notes
  1. You can add more water, vinegar, or lemon depending on how runny you would like it and your personal tastebuds.
Kitch'n Thyme https://kitchnthyme.com.au/

Chocolate Almond Milk

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Choco Almond Milk
 I love this!!…We love this! My little family loves it! It’s so delicious and SO easy to make! So perfect for a birthday party where either your family or your guests are dairy free. Or even if not dairy free, why not mix things up and do something different to normal dairy milk. Nuts are full of good fats, protein and good carbohydrates and make up part of a balanced diet. Also, regular bought junky chocolate flavoured milks are full of all sorts of rubbish, including preservatives, additives, colours, flavours, and refined sugars! I just love that this milk is only sweetened with a little maple syrup and is completely free of all the junk! It’s real food!

If you are concerned about the caffeine content in the raw cacao powder, consider replacing it with carob powder! Yum!

I served something similar to these at my son’s 1st birthday party! I added coconut milk which made it that little bit thicker and creamier. You can do that if you like, but honestly this milk is just perfect as is!

20 - Choc Coconut Milks

I designed a Vintage Hot Air Balloons party for him and it was A-M-A-Z-I-N-G! You can see a little bit of the cake in the picture above that I made, yes its got that sugary icing and all, but cake decorating is one of my ‘other’ little things I like to dabble in for the creativeness!….And my son hadn’t had any gluten, dairy or sugar before he was 1, so his cake was the basket, it was a GF, DF, chocolate cake, sweetened with a little honey! He LOVED it!! But more on parites in another post!!!

Choco Almond Milk w Dino Cookies

I made some of this milk last week along with these dinosaur cookies! Aren’t they just gorgeous! They are a Spelt Choc Chip, Cranberry & Macadamia cookie (my husbands favourite!) – I’ll get to the recipe soon! My little boy who is now 2 1/2 thought it was Christmas!

You can make my pure Almond Milk here.

Chocolate Almond Milk
Yields 1
Dairy-free Almond Milk turned into guilt-free Chocolate Milk! Perfect in smoothies, with cookies or for parties!
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Ingredients
  1. 170g (1 Cup) Raw Almonds
  2. 1 Tbsp Coconut Oil
  3. 1 1/2 tsp Vanilla Essence
  4. ½ tsp Celtic Sea Salt
  5. 1 L Filtered Water
  6. 3 Tbsp Maple Syrup
  7. 2 Tbsp Raw Cacao Powder
Instructions
  1. Place the almonds into a bowl, cover with filtered water and leave to soak overnight (or for at least 12 hours).
  2. Drain the almonds and place into the bowl of the Thermomix and mill 7-10 Sec/Speed 9.
  3. Add the oil, vanilla, salt and water & blend 1 minute/Speed 9.
  4. Strain the milk through a nut milk bag or muslin cloth. Keep the almond pulp for throwing into cookies, cakes, biscuits etc. (You can freeze it to save for use another day too!)
  5. Pour the almond milk back into the mixing bowl and add the maple syrup and cacao. Blend 5 Sec/Speed 7.
  6. Refrigerate until chilled, then shake well before serving.
Notes
  1. Pure Almond Milk recipe here: Almond Milk
  2. Will keep in the fridge for approx. 3 days.
Kitch'n Thyme https://kitchnthyme.com.au/

Orange Cinnamon & Coconut ‘Hot Cross Bun’ Chocolates

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Hot Cross Bun Chocolates

I just had to do something really chocolatey for Easter!! I can’t help myself creating! I wonder if there is some name for that problem! haha

These are really simple to make! You will need my Coconut Butter for these!

Hot Cross Bun Chocolates 2

And it’s a bit kitch with the crosses but how cute! Dont’ they just look adorable!

All grain free, dairy free and refined sugar free! Enjoy!

Orange Cinnamon & Coconut 'Hot Cross Bun' Chocolates
Yields 14
These are a cheeky little chocolate take off of a Hot Cross Bun! With lovely Cinnamon & Orange Easter flavours that are sure to delight! You'll need my Coconut Butter to make these!
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Chocolates
  1. 200g Coconut Butter
  2. 3 Tbsp Coconut Cream
  3. 2 tsp Maple Syrup
  4. 20g Orange Juice
  5. 1 tsp Orange Zest
  6. 1/4 tsp Cinnamon
  7. 100g Organic Dark Chocolate (70%)
Crosses
  1. 50g Coconut Butter
  2. 2 tsp Maple Syrup
  3. 3 Tbsp Coconut Cream
Instructions
  1. To make the chocolates place all the ingredients except for the chocolate into the mixing bowl and mix 10 Sec/Speed 4.
  2. Place into the fridge for 30 mins -1 hour to chill. Once chilled sufficiently, roll the mix into 14 even small bit sized balls.
  3. Break the chocolate into small pieces and mill 10 Sec/Speed 9. Then melt the chocolate 2 Mins/50°/Speed 2, scraping down the sides of the bowl closer to the finish time.
  4. Pour into a shallow bowl and dip the chocolates one at a time into the chocolate to thoroughly coat, before placing onto a baking paper lined rack or tray to set. You can place them in the fridge to set a bit quicker.
  5. Once the chocolates are set, place the coconut butter, maple and coconut cream into the Thermomix and mix 10 Sec/Speed 3-4.
  6. Place into a piping bag fitted with a plain nozzle and pipe little crosses on the chocolates. Place back into the fridge to completely set, then transfer into an airtight container.
Notes
  1. I couldn't find all my piping bags when I made these, so I popped the icing into a little glad bag and cut a little hole off one corner and used that to pipe the crosses! Little more rustic but still works a treat!
  2. Don't forget you'll need my Coconut Butter to make these!
Kitch'n Thyme https://kitchnthyme.com.au/

Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice

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**January 2019 update!** This recipe was originally posted in March 2015. I really felt that the photos needed updating, so i’ve rephotographed the recipe. All the ingredients remain the same, however I have finally added my method for my cucumber pickle that I’ve always made along side satay sticks and my method for the BEST Coconut Rice! The story below is as it was from 4 years ago!**

As I mentioned in my Tom Kha Gai (Thai Chicken Coconut Soup) post, Thai food is a real favourite! I just love the complexity of the flavours yet the perfect balance of flavours. Saying that, this satay sauce has more of a Malaysian influence! 😂

When I travelled all around Thailand a few years ago (almost 10 yrs ago now!!!) with my husband I think I must have had Chicken Satay at almost every restaurant! I really love it! I found it quite different however to the Western versions that we are used to here in Australia. Everything is sweetened up a little more over here!

This satay sauce version of mine I developed when I worked fulltime at the health retreat. As we don’t use peanuts at the retreat, I made it with macadamias as a replacement for the peanuts! And it’s amazing!!!

Peanuts a tendency to soak up aflatoxins from fungus in the soil. This is rather questionable. Being from the legume family and not really a nut, they have quite a porous shell, making them more susceptible to soaking up pesticides and bacteria as well, just one reason why organic is ultra important. Of course, we also know of the scrutiny they receive for being so allergenic too! We don’t have any allergies in our family, however they are not something we eat very much of – more on the occasional side! If we do have them, they must be organic peanuts! And saying that I’ve recently developed the best Satay Sauce using peanuts more specifically for Vietnamese Rice Paper Rolls!

This satay sauce sauce as I said above, has some of what I would call Malaysian flavours, but I still use coconut milk, more like the Thai version rather than soy sauce.

The marinade for the chicken is super easy and just flavours that meat up a little more than just leaving it plain.

I use chicken thighs as I find them more flavoursome, however you can use chicken breast or tenderloins, but just remember to reduce the cooking time to about 2-3 minutes each side.

You can serve this dish traditionally with Cauliflower Rice for a lower carb version, or just as they are with the sauce with and the cucumber pickle!

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Chicken Satay Sticks w Macadamia Satay Sauce, Cucumber & Chilli Pickle & Coconut Rice

Delicious peanut free satay sauce!

  • Author: Gabrielle

Ingredients

Chicken Skewers

  • 4 Organic Chicken Thighs or 2 Chicken Breasts
  • 1 tsp Coriander
  • 1 tsp Turmeric
  • 1 tsp Sweet Paprika
  • 2 Cloves Garlic
  • 4 Eschalots
  • 1 tsp Celtic Sea Salt
  • 2 tsp Olive Oil
  • 8 medium bamboo skewers (preferably soaked in water for 20 mins)

Satay Sauce

  • 300g Macadamias
  • 2 Medium Red Onions
  • 4 Cloves Garlic
  • 2 Long Red Chillies, seeds removed
  • 2 Stalks Lemongrass
  • 100g Olive Oil
  • 2 tsp Tamarind Pulp
  • 1 Tbsp Lime Juice
  • 1 tsp Lime Zest
  • 1 Tbsp Coconut Palm Sugar
  • 2 1/2 tsp Celtic Sea Salt
  • 150-200g Coconut Milk

Coconut Rice

  • 250g Coconut Milk 
  • 220g Water 
  • 220g Jasmine Rice
  • 1/2 tsp Celtic Sea Salt 
  • 1 tsp Honey or Raw Sugar

Cucumber Pickle 

  • 2 Lebanese Cucumbers, deseeded and sliced on the diagonal
  • 1 Red Cayenne Chilli, deseeded and sliced
  • 1 Tbsp Rice Wine Vinegar
  • 1 tsp Honey
  • 1/2 tsp Celtic Sea Salt
  • 1 tsp Olive Oil 

Instructions

Chicken Skewers

  1. Chop the chicken into 3-4cm cubes and place into a large mixing bowl. Place the eschalots, garlic, spices, salt and olive oil into the Thermomix and chop 5-10 Sec/Speed 7. Add to the bowl with the chicken and stir to combine well. Let marinate for 4-6 hours or overnight.
  2. Thread 5-6 pieces onto medium sized skewers. Preheat a chargrill or barbeque grill on high. Cook the chicken for approximately 4 minutes each side or until the meat is cooked through evenly.

Sauce

  1. Preheat the oven to 180°C. Line a baking tray with baking paper and roast the macadamias for 10 minutes or until golden brown. Remove from the oven to cool slightly.
  2. Place 50g of the macadamias into the Thermomix and chop 15-20 sec/Speed 4. Set aside.
  3. Place the remainder of the nuts into the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides of the bowl then process 40 Sec/Speed 4-5 until nut butter forms. Set aside.
  4. Place the onion, garlic, chilli, lemongrass and olive oil into the Thermomix and chop 10 Sec/Speed 7. Then sauté 10 Mins/100°/Speed 1.
  5. Add the all the remaining ingredients along with the reserved nut butter and cook 5 Mins/80°/Sp 1.
  6. Once cooked pour into a serving bowls and sprinkle with the reserved chopped macadamias.
  7. Serve with coconut rice or Cauliflower Rice.

Notes

  • Serve with my Cauliflower Rice for a low carb version!
  • You can double my Coconut Rice to serve more people.

Nutrition

  • Serving Size: 4

Hazelnut & Cacao Nib Bliss Balls

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imageThis beautiful bliss ball recipe came about recently when I was going to make my Paleo Chocolate Mango Tart. I had planned to make a batch of bliss balls that day also. The filling for the tart was sitting in the Thermomix and upon a second glance I all of a sudden had a ‘uh huh’ moment! This would make the perfect start to some delightful bliss balls! Yummo! So the whole tart went immediately out the window! Well thankfully, not really! I added a few more things to the mix and by golly it was delicious!

I add a few medjool dates and almond meal, along with the cacao nibs which add a gorgeous crunch to each bite, and a lovely bitterness!image

For the bliss balls I’ve reduced the maple syrup a little to 80g instead of 120g in the tart filling, as I like them to be more of an energy pick me up rather than an actual treat! I’m not a big sweet tooth, so I don’t mind it a little richer. It’s up to you.

You can also add in a protein powder to give them an extra protein kick for a post workout snack or for busy mums and breastfeeding mums! They are a little more fudgey with the protein powder. Try both and see which you prefer.

I then roll them in roasted hazelnuts! I love hazelnuts with chocolate or carob. (You can definitely use carob powder for these too!) They are just so good with the extra crunch on the outside! You could leave them with no coating or use coconut perhaps.

Hazelnut & Cacao Nib Bliss Balls
Yields 50
Crunchy, nutty, creamy bliss balls! Almost a little Ferrero rocher like!
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Ingredients
  1. 140g Roasted Hazelnuts
  2. 80g Coconut Oil
  3. 80g Coconut Milk
  4. 80g Maple Syrup
  5. 50g Raw Cacao Powder
  6. 1 tsp Vanilla Essence
  7. pinch salt
  8. 200g Almond Meal
  9. 4 Medjool Dates
  10. 40g Cacao Nibs
  11. 100g Protein Powder (optional)
Instructions
  1. To make the filling, place 60g of the hazelnuts into the Thermomix and mill 10 Sec/Speed 9.
  2. Add the oil, milk, maple, cacao powder, vanilla, salt and dates and cook 2 Mins/50°/Speed 3.
  3. Add the almond meal & cacao nibs (& protein powder if using) and process 10 Sec/Speed 4-5/Reverse.
  4. Refrigerate for 30 minutes to chill. Once chilled the mixture will be much easier to roll.
  5. Place the remaining 80g hazelnuts into the Thermomix and chop 15-20 Sec/Speed 4.
  6. Place into a shallow bowl for rolling. Take small spoonfuls of the chilled mixture and roll into balls. Finish by rolling in the hazelnut crumbs and refrigerate until firm.
Notes
  1. My original version didn't have protein powder in them, however you can add it if you want to boost the protein content. They are a little more fudgey in texture with the protein!
Kitch'n Thyme https://kitchnthyme.com.au/

Paleo Pumpkin & Walnut Chocolate Chip Cookies

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photoI’m soooooo excited!!! After countless experiments I finally present to you my humble Paleo Pumpkin & Walnut Chocolate Chip Cookies!

I have tried so many different things! A multitude of flours, sweeteners & fats! At one stage I had what my nieces and nephews termed a “Moofie”! A cross between a cookie and a muffin! I almost ran with that as they were delicious, but not 100% what I was looking for! I was looking for a crispy, golden, crunchy PALEO cookie! What I will say is that they will go softer once they are stored, but they are still deliciously beautiful! Just eat them fresh on the day of baking if you want that beautiful crispy texture!

I tried many different prototypes with almond meal but it wasn’t until I had an epic light bulb moment and decided to try them with almond butter. It came about because I was thinking of adding walnut butter to the mix for flavour! I suddenly realised nut butter might be the secret! Roasted almond butter. And oh, you can’t imagine the joy when I pulled out perfectly ‘normal’ looking cookies out of the oven! They were golden, and looked crispy! I just about dove in right there to try them! Once they had cooled sufficiently so I wouldn’t get burnt,  I snatched one right then and there!….Wow! Something magical had happened! The almond butter had done it! I was so elated! After all my attempts with many complex ratios and multiple ingredients, I ended up with a delightful cookie from the simplest of ingredients! There is really not much to these cookies at all! I am ridiculously excited to share this beautiful recipe with you! I’ve added no extra oils to the cookies. It rely’s completely on that from the almond butter. Because the almonds are roasted, this also helps to release even more of those beautiful oils from the nuts, which is why no other oil is needed.

To make you own almond butter, just place about 450-500g roasted almonds in the Thermomix and mill 10 Sec/Speed 9. Scrape down the sides and process for about 1 minute/Speed 8 or until a beautiful butter consistency is achieved!

As I love to do, I wanted vegetables in them, in particular pumpkin, firstly because I think its a perfect match (chocolate & pumpkin), and to increase the nutritional benefit! I mean, if I’m going to give these to my family, I will still always want a treat to be of some benefit! Hiding a vegetable in a cookie so that no one will ever know is perfect! My little boy just loves them! I still talk about the fact that even good treats we need to balance with lots of vegetables and proteins etc, and I try to teach him the difference between a bought cookie and one that mummy makes! Mummy’s have a healthier sweetener, and a small amount at that, and nuts that will make him strong etc!

I’ve used about 100g pumpkin puree in this recipe. You can actually increase the pumpkin to 200g with no problems. They are just a little more crunchy with 100g, whereas with 200g they are a little more moist in the middle! Completely up to you! If you have a whole lot of pumpkin to use, go the whole 200g! I just steamed the pumpkin in the Thermomix for about 15 minutes/Varoma/Speed 2, then pureed for about 5 Sec/Speed. I steamed about 300g. Depending on the pumpkin it will probably reduce by 1/3.

The walnuts just make them! After all, pumpkin and walnuts is such a beautiful marriage. But you could use whatever nut you fancy!

I hope you enjoy these cookies as much as we are!

photo0

Paleo Pumpkin & Walnut Chocolate Chip Cookies
Yields 28
A deliciously moist, subtly spicy pumpkin cookie!
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
Ingredients
  1. 120g Coconut Palm Sugar
  2. 450g Roasted Almond Butter
  3. 2 Organic Eggs
  4. 1/4 tsp Cinnamon
  5. 1/8 tsp Allspice
  6. 1 tsp Bicarb Soda
  7. 100g Pumpkin Puree
  8. 50g Chocolate Chips (naturally sweetened, dairy free)
  9. 50g Walnuts (roughly chopped)
Instructions
  1. Preheat the oven to 180°C. Line large baking trays with baking paper or lay your oven Thermomat on a tray.
  2. Place the sugar into the Thermomix and mill 10 Sec/Speed 9.
  3. Add the almond butter, the eggs, spices, bicarb, & pumpkin and mix 10 Sec/Speed 5.
  4. Add the chocolate chips and walnuts and mix a further 10 Sec/Speed 5.
  5. Once combined, place Tbsp sized amounts onto your baking sheet. Flatten out a little with your fingers to form a more flattened disc.
  6. Place into the hot oven and bake for 10-15 minutes or until the edges turn golden brown.
  7. Remove from the oven and whilst warm top with a few extra chocolate chips if you desire.
  8. Let cool on the trays for 5-10 minutes, before transferring to a cooling rack to cool completely.
  9. Store in an airtight container.
Kitch'n Thyme https://kitchnthyme.com.au/