Sourdough fruit bread

This should really be called fruit and vege bread, it's amazing what you can sneak into a loaf of bread.
And it's really handy for when 'I'm hungry' strikes.
It's a lovely moist loaf, which keeps for several days.

Sourdough Fruit bread

Ingredients

2 cups whole spelt flour, sifted

1 cup dessicated coconut

1 cup water

3/4 cup sourdough starter

1 banana, mashed

1 carrot, grated

1/2 cup grated zuchinni 

1/2 cup raisins

1 teaspoon cinnamon

3 cups white spelt flour

Directions

1. Combine the first 4 ingredients in a non metallic bowl, and leave for 2 - 24 hours to ferment.

2. Add the rest of the ingredients, mix, then knead for a few minutes before transferring dough to either bread machine pan, or loaf tin.

Cover, and let rise for 2 - 5 hours.

3. Use the bake only setting in a bread machine, or heat your oven to 180 degrees and bake for 57 minutes,

Low sugar cheesecake

This is a no bake, low sugar cheesecake.
So low in sugar that it doesn't actually contain any processed sugar, just 2 Tablespoons of raw honey to sweeten it, and the natural sweetness of a fresh pear.

The base does take a bit more organisation than a typical crunch up biscuits and butter base, as it is made with sprouted buckwheat groats. But don't let this put you off as it is really simple, but just takes a bit of preparation.
And the great thing about buckwheat is it's gluten free, and contains B vitamins and an essential amino acid called tryptophan.

Tryptophan is really important for your body to create serotonin, which is the feel good chemical.

So basicly what I'm trying to say is this cheesecake will make you happy.

You can just soak the buckwheat groats for half an hour before using, or sprout them for a few days for maximum nutritional benefits.

Low Sugar Cheesecake

Ingredients

Base

1 cup of soaked or sprouted hulled buckwheat groats

1 cup shredded or dessicated coconut

1 Tablespoon chia seeds

2 Tablespoons coconut oil

10 dried apricots, cur into small pieces

juice of half orange

Middle Layer

250g quark or cream cheese

200g greek yogurt

1 pear, peeled, cored, and cut into chunks

3 Tablespoons lemon juice

2 Tablespoons honey

1 teaspoon vanilla

1/3 cup water

2 Tablespoons gelatin

Top with sliced kiwifruit or sliced strawberries if you prefer.

To make this cheesecake, soak the dried apricots in the orange juice for a few minutes then combine all base ingredients in a food processor.
Blend until well combined and press into the base of a 20x20cm dish.

Place in your fridge while you make the next layer.

Combine the water and gelatin in a cup. Sit the cup in a small bowl of boiling water and stir until the gelatin has dissolved.

Add all the middle layer ingredients to your food processor, and blend well.

Pour on to the top of the base layer and leave to set (will take about an hour).

When ready to serve, top with sliced kiwifruit and serve.

Mango frozen yogurt

This is a yummy, easy snack for sunny days.
I think we will be having a lot more of this recipe as the weather warms up.

I find it convenient to freeze milk and yogurt in ice cube trays if I don't think we will use it all before it's expiry date.
It's really handy for whipping up a quick, healthy dessert.

Mango Frozen Yogurt

Ingredients

1 cup mango, frozen into chunks

8 ice cubes frozen yogurt

8 ice cubes frozen milk

1 teaspoon vanilla

juice of 1/2 orange

Combine all ingredients in a food processor and blitz until smooth.

Serve immediately.

Yum!

Chips!

What kid doesn't love chips?
Mine love them.

And I don't mind them having them with their meal if they eat this version.
You can also add other vegetables into the mix such as sweet potato, kohl rabi, yams, parsnip, beetroot, and make a colourful bowl of chips.

I use a crinkle cutter to make mine. If you are a Whangarei local, I got mine from Arthurs Emporium for $1.50, although I have seen them cheap on www.amazon.com also.

Oven Chips

Serves 4

Ingredients

3 large potatoes (peeled if you like) cut into chips

1 Tablespoon of coconut oil

Kelp salt

Start heating your oven to 230 degrees.

Place cut potatoes into a pot, and cover with boiling water.

Boil for 2 - 3 minutes (I use my egg timer).

Drain immediately, and tip the potatoes into a large mixing bowl. 

Dot the hot potatoes with coconut oil and leave to melt.

Once melted season with kelp salt and shake the bowl to coat the chips with the coconut oil.

Tip onto a baking tray lined with baking paper.

Put tray into hot oven, turn them after 20 minutes and cook for a further 15 minutes or until golden brown.

Serve immediately.

Experiment with different seasonings, we like garlic granules and salt. Also lemon pepper is nice. 

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).