Browsing Tag

Egg Free

Recipe: Thai-inspired Prawn & Noodle Soup

July 2, 2016
thai prawn soup in pan

I’m not sure about you but the snap in weather has me much hungrier & also craving warm, nutrient dense foods. Thai has long been one of my favourite cuisines however since reducing my sugar intake to next to nothing it’s pretty challenging to enjoy this food out. I’m not one for giving up on things I enjoy so I embraced the challenge to make a Thai soup full of flavour & free of any nasties. It’s jam-packed with flavour, easy to make & oh-so satisfying to enjoy knowing it’s good for you.

Thai soup served

Serves 6

200g Thin brown rice noodles
500g Local green prawns (you could also use chicken, fish or other meat)
400ml Coconut milk
2 cups Stock (preferably home made but any type you have in the pantry)
Coriander
Thai Basil
1 Green chilli
2 tbsp Tamari
2 tbsp Fish sauce
1 tbsp Natural peanut butter
2 cloves Garlic, finely diced
3 Shallots, sliced thinly
4cm Ginger, grated
3 Lime leaves, stalk removed & thinly sliced
1/2 tsp Ground cumin
1/2 tsp Turmeric
1/2 tsp Cayenne Pepper
1/2-1 tbsp Harissa paste (depending on how spicy you like)
1 lime
1 Red capsicum
2 handfuls Snow Peas
3-4 bunches Bok Choy
2-3 bunches Gai Lan
1 tbsp Peanut or coconut oil

Heat the oil on medium temperature & saute shallots & garlic for 2-3 minutes. Add coconut milk, chilli, tamari, fish sauce, peanut butter, ginger, lime leaves, cumin, turmeric, cayenne pepper, harissa & lime juice, cover & simmer for approximately 5 minutes.

Add the capsicum & snow peas to the pan along with stock, coriander & basil. If you enjoy the flavour of these herbs be generous & use at least a couple of tablespoons but if they’re not your favourites adjust accordingly. Simmer for 10-12 minutes, stirring every few minutes.

Rinse the prawns well & then place in the pan. Add the greens & simmer for another 5 minutes, stirring a couple of times. Meanwhile place the brown rice noodles in a large bowl & cover with boiling water for 2-3 minutes or until cooked, then rinse under cold water.

You can either add the noodles to the pan just as you serve or distribute amongst bowls & then top with the prawn soup. Serve hot & garnished with extra basil & coriander.

Enjoy!

M x

Recipe: Anzac Cookies

April 13, 2016
Anzac Cookie & Tea

Anzac Day is just around the corner… & who doesn’t love a cookie? Today I’m sharing a delicious recipe full of nutritious ingredients & free from gluten, dairy & refined sugar.

Stack of Anzac cookies

1/2 cup brown rice flakes
1/2 cup quinoa flakes
1/2 cup almond meal
1/2 cup desiccated coconut
1/2 cup almonds
2 tbsp macadamia or coconut oil
2 tbsp rice malt syrup
1 tsp vanilla powder

Preheat oven to 150c.

Combine dry ingredients in a food processor and combine until almonds are relatively small chunks. Add oil, syrup and vanilla and mix through.

Form into 12 cookies & place onto a baking tray lined with baking paper. Bake for 20-30 minutes or until golden brown.

Enjoy!

M x

Recipe: Not Cross Buns

March 23, 2016
Not Cross Buns served up

I don’t think people with food intolerances should miss out on the good stuff. As someone who worked in a bakery while studying, I had my fair share of crunchy hot cross buns with a good blob on butter in the past. Although I can’t have the traditional ones this creation is full of the same spice flavour and free of gluten, dairy, egg & grain.

Not Cross Buns on tray

Ingredients
3 cups almond meal
2 tbsp ground flaxseed
6 tbsp water
pinch of salt
1/2 tsp bicarb soda
1/4 cup macadamia oil
2 tbsp rice malt syrup
1/2 tsp vanilla powder
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/2 tsp mixed spice
1 1/2 tbsp cacao nibs

Method

Pre-heat oven to 160c.

Mix ground flaxseed and water and allow to sit to thicken up.

In a mixing bowl combine all other ingredients. Add flaxseed mixture and stir together until all ingredients are consistently combined.

Place a generous tablespoon of mixture onto a baking tray lined with paper (makes approximately 12). Cook for 25-30 minutes.

Remove from oven and allow to cool on a rack.

Serve with a generous spread of coconut oil or coconut butter.

Note: If you would like to add a cross there are 2 options – melt cacao nibs and drizzle or combine 2 tbsp shredded coconut with 1 tbsp coconut water and 1/2 tsp coconut oil then use fingers to place on top in the shape of a cross.

Enjoy!

M x