Thermomix banana & carrot buckwheat loaf

VEGETARIAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | JERF

I have posted a couple of variations on this loaf, but here’s another one for Thermomix users. It is a great loaf for school lunchboxes (nut-free), with enough sweetness, but of course no added cane sugar, dates, agave or maple syrup. It also consists of only 7 incgredients, all of which I have at home almost all the time. If you’re not making it for school, you can sub in almond meal.

150g (approx 2 small) carrots, chopped into 4 equal sized pieces
250g (approx 3 small) bananas, cut in thirds
1.5 tspns vanilla powder (I recommend Heilala – no added sugar)
150g (1 cup) buckwheat flour
1 tspn aluminium-free baking powder
150g (approx 3) organic eggs
2 tbspns coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Put carrots, bananas, vanilla & coconut oil in the Thermomix – set to speed 6 for 10 seconds. The mix will be basically a puree [this may or may not be delicious by itself]
  3. Add the 3 eggs, blend 5 seconds on speed 3
  4. Add the buckwheat flour & baking powder. Set to reverse, for 7 seconds on speed 4
  5. Pour whole mixture into a loaf tin
  6. Put in the oven & set the timer for 40 minutes

Note on oven temperature: as nice as it would be that all ovens are actually the temperature they say they are, there is variation. Set for 35 minutes & check if preferred.

If you’re enjoying a slice yourself, I highly recommend slathering it in almond butter

20 pantry items to kickstart a healthy 2017

If I could force everyone to have 2 New Year’s Resolutions they would be to drastically reduce high-fructose foods & to start purchasing pantry staples from bulk stores, using their own jars.

My top 20 pantry items to kickstart your healthy 2017 are:

1. Nuts – a quick, easy snack high in protein & fat to fill you up & ward off sugar cravings

2. Buckwheat – a versatile ingredient delicious in a home made muesli, great soaked overnight in stewed berries & coconut yoghurt for a gluten-free vegan bircher. I buy a big jar from Naked Foods.

3. almond meal – muffins, cookies, crumble topping, muesli. Such a versatile gluten-free ingredient

4. Coconut oil – cook with it, use it in a vegan chocolate or slather it all over your body or through your hair. You can buy an organic coconut oil in Aldi or Woolworths for less than $7 a jar.

5. Olive oil – cook with it, use in dressings or in a low-fructose cake.

6. A variety of spices including zaatar, cumin, chilli, sumac, curry powder, cinnamon, Ovvio Organic turmeric – spices pimp any dish & make them way more interesting.

7. peanut butter – one of my all time favourite Asian dressings combines PB, tamari & freshly squeezed lime. An easy toast topper. Buy organic only (even Coles & Woolworths have their own organic PB) & check nothing is added like oils or sugar.

8. Tahini – delicious in a dressing with freshly squeeezed lemon & turmeric. Also adds a delicious element to home made chocolate. Mayver’s hulled tahini is the best.

9. Tamari – adds flavour to any dish, it’s a gluten-free version of soy sauce, made with whole soy beans & no added sugar. I buy Pureharvest brand Tamari.

10. cacao – no brainer here – to make all kinds of sweet treats. Cacao is the raw, unprocessed version of cacao. You can even buy it in stores like Aldi now.

11. rice malt syrup – my favourite sweetener. It’s low-fructose & derived from rice. It is a lot less sweet than honey so as you lose your sweet tooth it gives sweet treats just enough sweetness, especially in chocolate . I love Pureharvest which can be found in Coles & Woolworths.

12. quinoa – it’s been round a few years & I always have a store of it, great to bulk up salads or to serve as a gluten-free alternative to pasta

13. sesame seeds – they add flavour & texture to any dish, & are especially good in Asian dishes like a noodle salad. I also sneak them into my vegan chocolate often.

14. pepitas – enjoy them raw, sprinkle them over a black rice salad, lightly roast them with some tamari & chilli for an irresistible snack

15. sunflower seeds – have them raw as a snack, lightly roast them, sprinkle them over salads.

16. Herbal tea – I always choose organic teas as tea is a crop heavily sprayed in pesticides. Have a few varieties – I love Clipper organic peppermint, Spiral organic Genmai Cha, & usually a flavoured white tea or a herbal combination – currently it’s Pukka Night Time & Revitalise.

17. Organic coffee – I make myself a black organic filter Coffee most mornings. No wasteful coffee cups  & you can have your caffeine hit before walking out the door. We all win!

18. Chia seeds – at about 20% protein, chia seeds are great to pimp the nutritional value of a smoothie. You can also use chia seeds in place if an egg.

19. organic Miso soup – I love the Spiral Foods brand organic Miso – a quick, easy snack with 0.14g sugar & 0.92g fat per serve.

20. Tuna – It’s worth checking out this Greenpeace Tuna Sustainability Guide before buying. Hands down, Fish 4 Ever is the most sustainable brand, which you can buy in About Life.

Gluten-free quiche | Thermomix 

We are currently staying with my parents while we renovate – some amazing parts, some difficult. Free use of a Thermomix & never ending supply of fresh rosemary  definitely land in the “pros” column!

1 cup buckwheat groats

1/2 cup sunflower seeds

1/2 cup cashews

1/3 cup (or a touch under) coconut flour

7 eggs (1 for crust / 6 for filling)

1/4 of a sweet potato

2 handfuls baby spinach

1 handful parsley

8 mushrooms

10 olives 

100g organic butter

3 sprigs Rosemary (or thyme)

METHOD

  1. Slice mushrooms & sweet potato  thinly
  2. Throw buckwheat groats, cashews & sunflower seeds in Thermomix. Whizz on about speed 8 for 15 seconds. Check the consistency & if similar to a flour, tip into a mixing bowl
  3. Throw Rosemary into the Thermomix & whizz on speed 10 for 15 seconds. Put in 100g organic butter. Set to 100 degrees for 1 minute on about speed 3. Check it’s melted, otherwise just do another 30 seconds 
  4. Tip nut/seed flours back into the Thermomix, mix well & throw in one organic egg.
  5. Press down into a tin – I used a cake tin as I didn’t have a pie/quiche tin. Cook for 10 mins at 180 degrees.
  6. While the crust is cooking, blend 6 organic eggs with the baby spinach & parsley
  7. Slowly pour the egg/spinach/parsley mix into the crust, add the mushroom slices, sweet potato & olives
  8. Cook for 25 minutes at 180 degrees. Serve immediately, with a fresh green salad (simple dressing of olive oil & lemon compliments this dish well

Banana & carrot buckwheat bread 

Oh buckwheat, we’ve been friends a couple of years now but you never cease to surprise me in a world of increasing glutards (this fabulous term was stolen by me when a customer called the restaurant I worked for & warned me they had a “glutard” ie someone requiring a gluten-free meal). I am currently a glutard so no offence is intended.

3 bananas
2 carrots (I used purple but it’s your call)
1 cup buckwheat flour (I just grind buckwheat groats in a spice grinder)
3 eggs (use organic eggs, kids)
2 tbspns coconut oil
1.5 teaspoons vanilla powder (I use Heilala brand)
1 tspn bicarb

METHOD

1. Throw banana, carrot & vanilla into the blender until almost smooth.
2. Pour banana/carrot mix into a bowl. Add coconut oil & stir.
3. In a separate little bowl, crack the 3 eggs & just give them a little whisk with a fork so they are well mixed.
4. Add the eggs into the mixing bowl, then bicarb, then the buckwheat flour & stir til all mixed well.
5. Tip into a loaf tin (I use a silicone one) & cook for 50 mins at 180 degrees Celsius.

As there is no sweetener added, it is not overly sweet, but is not savoury enough to be a ‘bread’. I guess you could cut a slice & spread on some rice malt syrup or honey or my current favourite sugar-free berry jam. 

I love it & hope you will too. Let me know how you go if you bake it at home.

Much love, Alice AKA 6CI


  

Quiche with GF crust

Let me preface this post by saying Georgeats aka Georgia McDermott aka that chick who makes abso-f*cking-lutely everything she photographs & creates look amazing was my inspiration for this dish. I was up for a challenge & thought I could make her Rainbow Pie with buttery hazelnut crust.

A few minor obstacles in the first thirty seconds: no hazelnuts or hazelnut meal. Next was no pumpkin. Third is I am on a specialised food plan currently which means no dairy. No feta for me. Next is no chilli. I am also intolerant to onions. Sh*t, is anything going to be the same? Not really….unless you count that mine has eggs & a crust. Georgia your dish is the inspiration for mine, but mine looks pathetic in comparison to the vibrant colours of your rainbow chard (mine looked like a rainbow before I put them in the oven, then melted down to a murky pinky/brown by the time I excitedly pulled them out of the oven)

INGREDIENTS // CRUST
1 1/4 cup almond meal
3/4 cup buckwheat flour (I just whizz up buckwheat groats in a spice blender)
1/3 cup coconut flour
1 organic egg. Read the label peeps, free-range means nothing.
100g organic salted butter, melted
1 tbspn fresh rosemary

INGREDIENTS // FILLING
6 organic eggs
2 tbspns broccoli
1/4 cup rainbow chard, sliced
Handful spinach leaves
1/2 cup sweet potato, roasted in Rosemary

METHOD
1. Pre-heat oven to 200 degrees Celsius. Slice sweet potato, throw in the oven with a glug of olive oil, set the timer for 20 minutes.
2. While the sweet potato is in the oven, mix together the crust ingredients, then press into the tin/s. Of course I actually don’t have a pie tin either so I used two oversized ramekins, lined with baking paper.
3. Pull the sweet potato out of the oven, drop the temperature to 180 degrees celsius & throw in the pie crust. Set the timer for 10 minutes.
4. While the crust is in the oven, whisk up the eggs. Chop the chard & parsley. Try not to eat all the roast sweet potato.
5. Take out the crust, leave the oven on, throw in the egg filling with parsley & sweet potato, chard on top. Unlike me, put on a timer for 25 mins. Check it is cooked in the middle.

Rhubarb & Apple Buckwheat porridge | V GF DF RSF P

I love apple & rhubarb.

It is also super easy to make – chop a couple of apples & some rhubarb. Throw it in an oven dish, cover the top with foil & bake for about 30 minutes at 180 degrees celsius.
Once 30 minutes is up, take out of the oven, remove the foil & check that the apples have become slightly transparent & the rhubarb is falling apart.
Stir through buckwheat, & allow to sit for 10 minutes or so.
Enjoy!

Even better when it’s: vegan, paleo, gluten-free, grain-free, dairy-free & refined sugar free

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