Tag Archives: grain-free

Chia ‘Cheesecake in a glass’ Pudding

OLYMPUS DIGITAL CAMERAWe all enjoyed this delicious creamy chia dessert at our mid-year Youth Space dinner. Themed on a cheesecake but served in a glass, it looks good, tastes good and is loaded with nutritional goodness – including lots of minerals, omega 3s, fibre, good fats & protein. There’s no cooking (apart from lightly toasting some slivered almonds to go on top…)  Simply chop, mix, and layer. (The trickiest bit is spooning it into the glass cleanly 🙂 ) Continue reading

Potato Fritters

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These fritters are dead easy. Seriously. If you can mash potatoes you can make these. A food processor is a very handy tool for grating the carrot and onion – speeds things up. Cook it, mash it, mix it, form it, bake/ fry it; done! The only thing you have to be careful of is that they are fragile. There is no binding agent, so be gentle when turning them. It helps to use a spatula that is really thin – thicker ones can catch on the fritters and bunch them up.

The kids at our preschool loved these, calling them potato cakes. The veggies give it just the right amount of flavour; very nice teamed up with roast capsicum and tomato BBQ sauce or with a beetroot & vegan ricotta salad (recipe coming soon)

Potato Fritters

  • Servings: 3-4 (makes about 10)
  • Difficulty: easy
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Ingredients:

  • 800g firm cooking potatoes
  • 80g onion
  • 130g carrot, peeled
  • 1 tsp salt
  • 1/2 tsp boullion powder 
  • 10g fresh parsley
  • Olive oil – just a little for frying

Method:

  1. Peel potatoes and ensure they are approximately the same size for equal cooking time. Boil in salted water, and let simmer for 30 min. This cooking water can be saved for use in sauces, stews or soups, as it’s rich in flavour and minerals.
  2. Mash the cooked potatoes till smooth and creamy.
  3. Grate carrots finely. Chop onion and parsley finely.
  4. Mix all ingredients well in a large bowl. Kneading it like a dough, using your hand, ensures that the seasonings are well distributed.
  5. Use a large serving spoon, or an icecream scoop to portion out fritter amounts (approx 80g each), and form into patties 1cm thick. Smooth the edges of the fritter to reduce crumbling.
  6. Heat your frypan (we use non-stick) and over a medium heat, shallow fry them with olive oil until a crust starts to form underneath. Turn them gently to keep the shape.
  7. Serve and enjoy hot.

 

Raspberry Coconut Mousse

Hello friends, a sweet (but not too sweet) treat that looks stunning for your special occasion, but is very simple to make 🙂

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To get maximum impact you will need some nice looking glasses (not too big is good), some baby mint leaves (raid a garden) and a piping bag with a large star nozzle – this is the kind of no-fail piping, you can’t really get it wrong 🙂 Just swirl it into the glass without smearing it all over the top of the glass, and if you do just clean it off 😀

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Great fun for kids to make, and everyone to eat. Continue reading

Carob Mud Cake

Here’s a rich, chocolatey dessert that will satisfy. The concept originally inspired by Petite Kitchen’s Vegan Dark Chocolate Torte, we have replaced the dark vegan chocolate with the ingredients of vegan carob chocolate (cocoa butter, rapadura, carob powder, soy milk powder), reducing the cost considerably and removing all caffeine. We also changed the “icing” into a delicious vegan ganache, with that lovely velvety ganache-like texture. (Regular ganache is simply a mix of cream and melted chocolate.)  Continue reading

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