Healthy Museli Bars (Nut free, No Refined sugars added, Clean Eating, Dairy Free & Gluten Free option)

4 of my kids are back at school on Monday to start the new school year, I have one in reception, one in year 2, one in year 7 and one in year 8. Sabrinah started kindy last week…she is a big kindy girl now and turns 4 on Wednesday!! And what’s funny is that all my 5 kids have now attended this kindy, Jordan started there in January 2004 and 9 years later here’s #5 Sabrinah going there…amazing!!  Heres my big kindy girl last Wednesday on her first day of kindy which happened to be a full day!  She’s lalaloopsy mad!

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With school going back I am in baking mode for school lunch boxes….healthy ofcourse!!! Today I was playing around trying to make the kids a yummy museli bar without the crappy sugars and am happy to say it was a success! You can make this gluten free too but you have to search for gluten free oats (or museli). Or maybe use cornflakes (making sure they are gluten free which they sell in health food shops or in the health food section of supermarkets. I almost made this with coconut oil but thought I’d stick with butter first and see how it works then try coconut oil (its more clean then). I havent added white or brown sugar to this at all, its sweetened with rice malt syrup but you can use honey or maple syrup but rice malt syrup is lower in natural sugar.  These make a crunchy museli bar too.

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Healthy Museli Bars

makes 14

2 cups organic rolled oats

1 cup puffed rice (or rice bubbles)

100 grams butter (or dairy free nuttelex)

1/2 cup  rice malt syrup or honey or maple syrup

1 tsp cinnamon

1/2 tsp vanilla essence

1/2 cup unsweetened shredded coconut

1/4 cup dried dates or sultanas  or a mix of dried fruit, chopped

1/4 cup  pumpkin seeds

3 Tbsp sesame seeds or sunflower seeds or mix of both

optional 1/4 cup dark chocolate chips

 

First preheat your oven to 180 degrees C.  Line a half size lamington baking tray (mine is approx 28cm by 20cm I think).  In a medium saucepan over a medium heat combine butter and rice malt syrup.  Melt the butter into the syrup stirring occasionaly, once melted bring to the boil and keep an eye on it.  I was stirring mine making sure it didnt burn.  Do this for a minute or so and the  sauce will start to thicken slightly and then take it off the heat and add the vanilla essence and stir.   Let it cool a few minutes while you prepare the dry ingredients.

In a large bowl mix all the rest of the dry ingredients then carefully pour in the butter mixture and mix to combine.  Press into the prepared tray,  heres a trick wet your fingers or wet the back of a spoon then start to press, it will stop the mixture sticking to your fingers and spoon.  Bake in the oven for 20 minutes until nice and golden, the smell this makes around the  house is divine!   Allow to cool half an hour or so in the pan then transfer to finish cooling in the fridge.  Dont cut this until its thoroughly cooled.  That way it wont be all crumbly.  Some tiny bits will crumble but not too badly, you will get nice neat slices!

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Nutty ‘Cookie Dough’ Pops (Clean Eating, Gluten Free, Lactose Free)

I am so excited to share this with you all,  my best sweet treat ever!!!

So I love all things sweet and cute, like cupcakes, cake pops, cookies macarons all naughty naughty stuff and not falling under the ‘clean eating’ category. Last night while I was at the movies at the park with my kids I had a vision. A clean eating cake pop style treat. So we got home about 11pm and what was I doing, I was in the kitchen doing a trial run and yahooooooooo huge success! OMG these are seriously the best clean eating treats ever and the cutest!!!!! I just left these plain but you can coat in coconut or more crushed nuts. You will eat these thinking you are being so naughty when you are absolutely not!!!   The nutty ‘cookie dough’ is simply similar to the crust of the lemon cheesecake!!!

Check this out…..

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Nutty ‘Cookie Dough’ Pops

1 cup mixed raw nuts

4 Tbsp  unsweetened shredded coconut

1/4 tsp vanilla

10 pitted dates

4 Tbsp rolled oats (optional)

1-2 Tbsp water

organic dark chocolate, melted for dipping (I used greens 85% but you can go 70% or just add a little honey or rice malt syrup if you dont like the bitterness,  I love the greens organic chocolate 85%)

You will need the cake pop sticks (I used left over fancy paper straws as I didnt have any cake pop sticks left over from my daughters party. I reckon you can make about 8 pops.

In a food processor blitz all ingredients until small chunks, add water if needed and blitz to make a sticky, workable dough. If you add too much water just add almond meal or coconut flour.

Roll heaped tablespoon fulls of the mixture into balls and place on a tray lined with grease proof paper and put in the freezer for about 30 minutes to firm up a little.   Melt the chocolate in the microwave.  Take the balls out the freezer and dip the pop stick about 1cm in the melted chocolate and gently push into the cookie dough ball.  Repeat with them all and place back into the freezer for another 30 minutes or until chocolate is set (make sure its set as it will fall off).   Take out the freezer and in a tallish cup (you want the chocolate to be higher up to make it easier to dip if that makes sense.  Tilt cup full of chocolate on a slight angle and dip and turn your nutty cookie dough pop until coated.  Hold over the cup to let remaining chocoalte drip off or gently tap on the side of cup.  Wait about a minute and then place either stick up on grease proof paper or stick into polystyrene to hold upright into place (which is what I used in the images you see). Repeat with them all and place in the freezer or fridge to set.  Store in the fridge.

Now to vary this you can add protein powder to change flavour, like adding cookie dough protein powder for a more authentic cookie dough flavour.  Or coat in coconut after chocolate dipping or extra nuts.

Seriously guys this is amazing,  I was being fancy putting them on a stick, if you dont have sticks just roll into balls and dip in chocolate, still tastes amazing!  You guys must try it.  Soooooooooo good!

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Carlie’s 8th Birthday {A Lavendar High Tea} | Personal Blog Post

My 3rd Child Carlie turned 8 on December 17 and this year we planned a high tea to celebrate.  Carlie’s favourite colour is purple so this is the theme colour we chose.  I have been working on this all year!!!  Buying bits and pieces throughout the year.  But her cake was the most amazing thing I had ever seen.  Pure work of art!!

Carlie invited 10 of her school friends and her cousin as the table setting we hired only seated 12 and we also had Carlie and my youngest daughter Sabrinah who is almost 4 seated at the table. But went perfectly well with the high tea theme.  I made traditional cucumber sandwiches (cream cheese and dill mixed together and spread on bread covered by cucumber slices) also had roast chicken and ham sandwiches, fairy bread with purple glitter ofcourse, cute mini quiches and mini hot dogs, well it it a kids party after all!! 🙂

As the girls arrived I had a table set up to decorate tea cup and tea pot cookies  I made the night before, they are sugar cookie recipes with rolled fondant on top,  they had edible glitter to use and also edible flowerd and edible textas.  Other games we played were pass the parcel, each layer had a little gift or treat.  Then I drew a huge tea pot on card and stuck it on the wall and used their named place card for the girls to stick onto the tea pot to see who could get closest to a circle I drew on the tea pot.

We had vintage style jazz music that  I downloaded from itunes onto my ipad and we had that playing in the background and used that music for pass the parcel for that authentic high tea experience.  Overall, I was very pleased with how the party theme turned out.  I hope you all enjoy the  photos…..after the images is a list of links to where I purchased everything.

Some photos I have taken of Carlie…

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Invites

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Party bags, filled with a block of lindt chocolate with a custom wrapper and a special glass jar necklace thats full of glitter

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The most amazing birthday cake ever!!!  The yummiest mud cake. 2 tiers in one….a pure work of art!

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A quick example of her birthday dress, I am looking forward to taking her out for some professional photos in this dress

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The table and chairs setting was hired from Groovy Chicks and Pirate Ships www.groovychicksandpirateships.com.au/

The smaller vases, printables and cupcake stands were from Fairydyst Stylish Stationary https://www.facebook.com/Fairydust.Stylish.Stationery?ref=ts&fref=ts

The gorgeous cake was from The Cupcake Lady www.thecupcakelady.com.au/

The delicious macarons which were a mix of white chocolate and vanilla with straberry filling made into a lavendar and cream colour to suit the theme were from The Amond Tree http://www.thealmondtree.com.au/ they also made me salted caramel macarons for xmas day!

The invites were from Etsy shop – Too Chic & Little Shab  http://www.etsy.com/shop/toochiclittleshab?ref=pr_shop_more

The adorable ballerina style party bags were from Etsy shop – Whitney Boutique http://www.etsy.com/shop/WhitneyBoutique?ref=pr_shop_more

The little glass jar necklaces that each guest got in their party bag were from Etsy shop – These Tiny Treasures http://www.etsy.com/shop/thesetinytreasures

Glass drinking bottles and purple stripe straws were from Little Big Company www.tlbc.com.au/

Crepe paper decorations on bottles were from Etsy store – JeanKnee http://www.etsy.com/shop/JeanKnee?ref=pr_shop_more

The jars with wooden spoons that I had the jelly in were from Tout Mon Amor www.toutmonamour.com.au/store/pc/home.asp

And Carlie’s adorable vintage style dress and head band was lovingly hand made by http://taylahmade.com.au/blog/ otherwise known as Chicoco (more pro pics coming soon of Carlie in this outfit)

Everything else, cake pops, cupcakes, tea pot/tea cup cookies were all made by me!

So there you have it, a girls birthday high tea!!

Chocolate Hazelnut Spread Brownies (options – Gluten free, Dairy free, Nut free)

If  you are a fan of Chocolate & Hazelnut then heres a fun recipe for you to try and they have so many options.  You can easily change brand of your choc spread depending on your allergy.  For example for those who are fine with dairy and nuts then nutella is great.  For those who are dairy free or nut free you can use the Sweet William Choc Spread or their scooby doo choc mud spread. OK so they aren’t ‘clean’ or sugar free but a great little treat non-the-less!  They are a big hit here when they are a little more gooey like!    These are so quick to make and use only 3 different ingredients……

Choc Hazelnut Spread Brownies (or Choc Spread Brownies)

1 cup of Nutella or Sweet William Choc Spread/Mud

2 eggs

1/2 cup Gluten Free SR flour or flour of your choice

 

In a bowl mix choc spread and eggs and then mix flour thoroughly,  for extra yumminess add in sweet william dairy free choc chips (my daughter loves it with these added). Pour into a square baking tray lined with grease proof paper and bake in a preheated oven at 180 degrees for 25-30 minutes.  The runnier the spead its best around 28 to 30 minutes.  If the spread is a bit more solid hen 25 minues will give you a gooey centre.  Just cook a little longer if you dont want it on the gooey side.  Use a knife to stick in the centre, if it comes out  with a tiny bit of batter after 25 minutes its nice and a little gooey in the middle!!

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I took this pic using instagram.

 

Party Idea: Cat Cake (Gluten Free, Low Fodmap)

My daughter Tayla is cat mad, whether its domesitc or tiger, she adores them, and is a cat owner herself, we bought  her a Lilac Burmese show cat for her 9th birthday so she could go to cat shows with her cat Mollie with my mum.   Earlier in the year for both her birthday and my mums birthday (my mum loves cats too and has 5 show cats) we made these cat cakes.   These can easily be made gluten free by using my gluten free vanilla cake recipe https://mycleanplate.wordpress.com/2012/06/23/simple-vanilla-gluten-lactose-free-cake-includes-lactose-free-butter-cream-low-fodmap/

You will need 2 batches of the cake recipe.  Fill one round cake pan with the normal amount of batter and with the 2nd lot of batter you will make the ears and ‘cheeks’ .  Fill 3 cupcakes wrappers and remaining batter put in another cake pan.   The cupackes will have less cooking time too.    Once cooled the main cake for the face you will need to slice across the top to even out.   The other spare cake you will cut 2 triangles for the ears then remove your cupcakes from the wrappers and use 2 to place on the lower part of the face cake, I like to use a little icing under or jam to hold in place.  Prepare your butter cream using butter (or dairy free margarine) – see link.   You will then need gluten free lollies (if low fodmap make sure they are fructose friendly too to make the eyes and ears, mouth, whiskers. Or use a piping bag with small nozzle to pipe on the extra bits.

This recipe can also make cupcakes, I have lots of cupcakes ideas, mostly use normal flour but can easily be adapted to be gluten free and/or low fodmap.  Remember though, for low fodmap dieters there is still alot of sugar in this recipe from the buttercream, so dont go overboard, stick to a small slice.  I know it will be hard!