Sourdough sweet potato brownie

I'm really pleased with this recipe, and so are my family.
I'm ecstatic to make a treat that's actually good for them, and it tastes great. Woo hoo!
It is low in grains, high in fruit and vege's, and no added sugar (apart from the sugar in the dark chocolate used in the icing).

Ingredients

300g sweet potato, peeled, diced and steamed.

1/2 cup buckwheat flour

1/3 cup dessicated coconut

1/3 cup spelt flour

1/3 cup sourdough starter

3 Tablespoons carob powder

1 Tablespoon cocoa powder

3 Tablespoons butter, melted

1 egg, beaten

1 banana, mashed

1/2 cup blackcurrants (mine are frozen)

1 teaspoon baking soda

Icing

50g 70% dark chocolate

3 Tablespoons cream

1. Mash the steamed sweet potato well, and let cool.

2. Add the next 8 ingredients, mix well and cover. Leave for 2 - 24 hours.

3. Heat your oven to 180 degrees.

    Line a 20x20cm cake tin with baking paper.

    Add the last 3 ingredients, and mix through the batter.

    Pour into your prepared tin and bake for 40 minutes.

4. Check that your brownie is cooked in the middle, and a sharp knife comes out clean.

    When cooked remove from pan, and let cool.

5. Melt the dark chocolate in a small bowl over hot water.

    When melted add the 3 Tablespoons of cream and mix well.
    Spoon the icing over the brownie and spread with a knife.

If you are local, I get my blackcurrants frozen from Putiputi ra in Whangarei.

Yogurt and Mint Coleslaw

This recipe is a favourite side dish in our household. My children often ask for more.
Luckily it makes large portions.
It's perfect at this time of year while cabbages are abundant.

Yogurt and Mint Coleslaw

Serves 4

Ingredients

2 ½ cups grated cabbage

2 carrots, peeled and roughly grated

½ yellow capsicum pepper, finely sliced

½ red capsicum pepper, finely sliced

2 Tablespoons finely diced onion

2 Tablespoons finely diced mint

2 Tablespoons apple cider vinegar

½ cup yoghurt

Salt and pepper

Combine cabbage, carrots, capsicum peppers, and onion in a large bowl.

In a small bowl combine mint, vinegar, and yoghurt. Mix well, and then pour over coleslaw mix and gently stir.

Serve and enjoy.

Sourdough mini bagels

These are kid sized mini bagels.
I used to always regret making bagels when I was mid way through making them, the extra step of boiling them before baking always felt like like a hassle when you had a big batch to do.
So this recipe only makes a small batch of 4 small bagels, which means you fit them all in a pot at once.
Just perfect for a healthy, nutritious lunch or snack for mums and bubs, and kids.

Sourdough Mini Bagels

Ingredients

1/2 cup sourdough starter
1/2 cup whole spelt flour, sifted
3/4 cup white spelt flour
2 Tablespoons avocado or olive oil

Combine all ingredients in a mixing bowl. Knead until just combined. If mixture is to dry add 1 -2 Tablespoons water.
Cover bowl and leave for 5 hours or more.

Divide into 4 equal pieces and shape dough into a ball. Flatten slightly and poke a finger through the middle to form the bagel shape.
Let rise for a few hours.

When ready heat oven to 180 degrees, and boil about 5cm water at the bottom of a large pot.
When water is boiling, turn the heat down a little and boil your bagels for a minute each side.
Remove with a slotted spoon.
Sprinkle with toppings of your choice, the picture above has grated parmesan cheese.
Bake for 15 minutes.

Once baked and cooled slightly, split and fill.
Ours had cream cheese, salmon, lettuce, and cucumber.
Yum!

Variation

For a fruit and nut bagel, add a few tablespoons of slithered almonds, 1 teaspoon cinnamon, and 2 - 3 Tablespoons raisins (I soaked mine for about 15 minutes in water before using).

A tasty family snack

This is a handy little mixture, to help you create a quick and healthy snack, breakfast, or lunch.
Store it in the fridge in an airtight container, and it will keep for a few days....if it lasts that long, it doesn't around here.

Egg Sandwich Mix

Ingredients

2 hard boiled eggs (boil with 1 teaspoon baking soda to make peeling easier)

1 or 2 carrots, grated

1 tomato, finely diced

1 cup grated chedder cheese

2 Tablespoons parsley, finely diced

2 Tablespoons natural, unsweetened yogurt

1 teaspoon mustard

salt and pepper to taste

Optional Extras

2 Tablespoons finely chopped onion, or spring onion

2 Tablespoons finely chopped celery

1/2 capsicum pepper, finely diced

Mash the hard boiled eggs with the back of a fork, and add to a mixing bowl with the rest of the ingredients. Mix well.

To serve either add to buttered sourdough toast (as above), or use in a sandwich, or add to your favourite cracker, or add to bread with a little extra grated cheese and place under the grill for a tasty toastie (below).

Spinach and Feta Fritters

We have been loving these fritters for breakfast.
We love them so much that we have had mashed potatoes 3 nights in a row, just so we can use leftovers to whip them up quickly the next morning.

Ingredients

1 1/2 cups mashed potatoes
4 eggs
1 1/2 cups finely diced spinach
100g cubed feta
pepper
coconut oil for frying
Greek yogurt and parsley to season

1. Combine the mashed potatoes, eggs, feta, and pepper. Mix well.

2. Heat 1 or 2 Tablespoons of  coconut oil in the fry pan. When hot add 1 Tablespoon of the mixture to the frypan. Let the first side cook well before flipping.
If you want to keep the fritters in a round shape, then place the mixture into an egg ring on the hot frypan. Let cook for about 10 seconds before removing the ring for the next fritter.

3. Serve immediately with a spoon of yoghurt and parsley as garnish if desired.