Tuesday, 29 March 2011

































Saturday, 26 March 2011


Pumpkin + carrot bars
  • 50g flour (i use whole-wheat spelt flour)
  • 100g pumpkin
  • 25g carrot
  • 1 tsp vanilla essence
  • 2 sachets splenda/sweetener
  • 30g no added sugar apple sauce
  • Pinch of salt + cinnamon
  • 1 egg
Method:
1. Grate carrot
2. Mash pumpkin with fork
3. Mix wet: carrots, pumpkin, vanilla essence, apple sauce, egg
4. Mix dry: flour, splenda, salt, cinnamon
5. Mix wet with dry
6. Bake @ 220 degrees celsius for 15-20 minutes.
7. Done!

Nutritional analysis:
Pumpkin - 20 calories
Flour - 180 calories
Apple sauce - 13 calories
Splenda - 8 calories
Carrot - 10 calories
Vanilla essence - 12 calories
Egg ~ 93 calories

Total ~ 335 calories ~ 192 carbohydrates ~ 14 protein ~ 3 fiber ~ 6 calcium

Friday, 25 March 2011

Vegetarian chocolate jelly bears ♥

 Mhmm, chocolate bears!! I've been looking around for recipes on chocolate jelly and couldn't really find many. One day the thought hit me, agar agar chocolate jelly. Inspired by the lovely chocolatecoveredkatie who uses agar in many of her recipes :)

Makes: 12 gummylicious bears

Ingredients:
  • 1 tbsp agar agar
  • 150 mL water
  • 2 tbsp cocoa powder
  • 2 sachets splenda
Method:
  1. Heat agar agar and water in a saucepan until stir it boils, then turn off heat.
  2. Add cocoa powder and splenda
  3. Stir
  4. Pour into your bear moulds (or other moulds of choice). Alternatively, you can pour it into a container and cut it up when it firms. 
  5. Wait until it firms (which will be around half an hour if you're pouring them into moulds) and nom nom nom!
Nutrition:
  • 1 tbsp agar agar (0 calories)
  • 150 mL water
  • 2 tbsp cocoa powder (10 calories)
  • 2 sachets splenda (7 calories)
Total: 17 calories. A little more than one calorie per bear.

Be creative! Try:
  • A tbsp of condensed milk or milk (dairy, soy, almond)
  • Coconut cream
  • Cinnamon

Monday, 21 March 2011

 Adapted from this recipe.

Spinach, onion and feta quiche

Makes: 6 servings

What you’ll need:
  • 1 medium onion, diced
  • 180 grams fresh baby spinach
  • 2 large eggs
  • Half a cup of flour - I used wholegrain spelt flour
  • 1/2 tsp baking powder
  • 325 grams of non-fat milk
  • 40 grams of ricotta cheese 
  • 1/2 cup of diced frozen vegies
  • Optional: pinch of salt and pepper
Directions:
  1. Preheat oven to 200 degrees Celsius and lightly grease a small baking dish. 
  2. Cook the diced onion in a frying pan on medium heat until soft and translucent. Add in the spinach and cook until it shrinks. Add vegies and cook. Set both aside to cool for a few minutes.
  3. Mix together the 1 whole egg + 1 egg white, flour, baking powder and salt in a large bowl. Add the milk, then stir in the spinach, onion and vegie mixture.Add 20 grams of ricotta cheese and stir until mixed in fully.
  4. Pour into the prepared baking dish and bake for 10 minutes. Take out of the oven and brush top with 1 egg yolk. Additionally, add 20 grams of ricotta cheese to the top.
  5. Bake until the outside edge is golden brown and the centre is set.
  6. Let cool for five minutes, then slice into six equal pieces and serve!
Unfortunately I can't post a ugly pretty  picture of a slice as we made this primarily for my grandma and my mum wants to show it to her as a whole :P 


 Adapted from fitnessandfreebies
Cranberry Orange Bread


Ingredients:
  • 2 cups all-purpose flour
  • 1 cup  uncooked oats
  • 1/4 cup sugar or sweetener substitute
  • 1 teaspoon baking powder
  • 3/4 cup fat-free milk
  • Two whole eggs
  • 1/3 cup orange juice
  • 1/4 cup apple sauce
  • 1 tablespoon grated orange peel
  • 20 grams prunes
  • 20 grams dried raspberries
Optional:
  • Pinch salt
Directions:
  • Heat oven to 350-degrees. Grease and flour 9 x 5-inch loaf pan. In large bowl, combine flour, oats, sugar or sweetener, baking powder, baking soda and salt; mix well.
  • In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Stir in cranberries and nuts. Pour batter into pan. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack ten minutes. Remove from pan. Cool completely. Store tightly wrapped. 
I replaced half the allotted cranberries with diced prunes :) I mixed in some  food colouring just for fun ♥

Wishlist

  1. Peanut butter & co dark chocolate
  2. Peanut flour
  3. Almond/cashew/nut butter
  4. Agave nectar
  5. Chia seeds
  6. Lara/luna bars
  7. Coconut oil
  8. Canned pumpkin
  9. Quinoa flour/Quinoa
  10. Cous Cous 
  11. Wheat Bran
  12. Shredded coconut
  13. Garbanzo/chickpea flour
  14. Nutritional yeast
  15. Almond milk
  16. Cacao powder