apricot meringue slice

On what was an extremely hot summers day in Brisbane, a silly thing to do is then turn the oven on….but alas I did!
It’s the things we do for our husbands.   Especially when they are painting the upstairs of the house on said hot day!!

So when he requested for a childhood favourite to be baked, I caved…..and sweated haha….but I’d rather be baking than painting 😉

This came from the old plastic file-o-fax of Womens Weekly recipe collection that his mum gave him….and this one is so delicious! The wet apricot/meringue layer is perfect with the dry biscuit type base….perfect afternoon tea on a hot day ><

Tasty nonetheless!  Original recipe card below for the full recipe.

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quinoa puff granola cereal

We are pretty obsessed with quinoa in our house.  Quinoa porridge, quinoa flakes, quinoa in our brown rice, salads, puddings – it goes on! But its super delicious and so versatile that how could you not be obsessed!

The same goes for Quinoa Puffs.  Little puffed up nutty quinoa that you can purchase quite cheaply from a health food store.  Perfect to top your morning yogurt or as a cereal on its own.  This little recipe has become one of our faves that tastes yum and disappears quickly!

Quinoa Puff Granola Cereal (gluten free)

• 2 cups quinoa puffs
• 2 cups mixed nuts (we used almonds,  macadamias, brazil and cashews)
• 1/2 cup goji berries
• 1/4 cup dried fruit (optional) such as apricots
• 1/4 cup seeds (chia, pumpkin etc)
• 1/4 maple syrup or honey
• 1/3 cup coconut oil

Preheat oven to 180 degrees Celsius.  Cover a flat baking tray with baking paper.

Roughly chop nut mix and dried fruit (if using).  Add to a mixing bowl the nuts, goji berries and seeds and stir well.  In a separate bowl mix the honey (or maple syrup) and coconut oil.  Add to the nut mix and stir well making sure dry ingredients are mostly covered with the wet ingredients .

Pour mix onto baking paper and bake in oven for 10-15 minutes or until nice and golden brown.  Take out of the oven and let cool on the baking tray.  Once cooled, break it up into small pieces and add to a container

Add the 2 cups of quinoa to the container, give it a shake/stir and its ready to eat.

Note: We add the quinoa puffs after as we like their texture mixed through the granola mix.   Its more about the puffs being a cereal with the granola than just a granola. However you could add the puffs to the baking to make it more a granola if you prefer.

Enjoy!

 

 

almond meal & sultana cookies

Trying to be healthy when you have a craving for sweet food can be quite tricky and baking a cake really just seems way too hard (yup!), as much as you want it.

These Almond meal & sultana biscuits are a quick little fix – surprisingly easy, really tasty and super adaptable to whatever you have in the house.  We have used sultana, craisins and goji berries and each of them work so well.  The goji berries were our personal favourite.  But you seriously could use any addition, cacao nibs, berries or heck, why not more nuts…

The perfect little dairy and gluten free snack!

Almond meal and sultana biscuits
adapted from allrecipes.com

• 2 cups almond meal
• 1 teaspoon baking powder
• Pinch of salt
• 1/4 cup coconut oil
• 1 tablespoon raw honey
• 2 large eggs (at room temp if you can)
• 2-3 tablespoons of sultanas or goji berries

Preheat oven to 175 degrees C (350 degrees F). Line a baking sheet with baking paper.

Mix almond flour, baking soda, and sea salt together in a bowl; stir in coconut oil until fully combined. Stir eggs and honey into almond flour mixture until a dough ball forms. Scoop dough using dessert spoon and roll into small balls.  Arrange on the baking paper and slightly press down to create a biscuit shape.

Bake in the preheated oven until biscuits are lightly browned, about 15 minutes.  Eat….straight away – they are so good!