This Fresh Wasabi Pea Avocado Toast is my new food happy place. Wonderfully simple, fresh and vibrant it is a gorgeous pick-me up snack ready in minutes. If you love your asian flavours, you’re going to love this.
Impossibly delicious, these Spiced Eggplant Brunch Pitas are the start of my new regime in the lead up to Christmas. While we navigate the festive merry-go-round I want to keep my food quick, simple but sumptuous. With steamed eggplant tossed in cumin and coriander spices, hummus, mint and a yoghurt dressing on warm spiced pitas, these rounds are quick, easy and ridiculously yum. A good start to the season if I say so myself.
An easy and quick curry loaded with warm ginger and spiced flavour, this crispy tofu Japanese curry is a balanced bowl of goodness ready in 30 minutes.
I have out-sneaked myself with these gorgeous and sweetly spiced Sneaky Spiced Pumpkin Baked Doughnuts. I am pretty chuffed with my cunning in creating so-good-you-can’t-stop-eating-them doughnuts that also hide no less than three vegetables.
I’ve never been much of a waffle-eater. We are more pancake people in Australia. And fritters. We are big on fritters. Recently, however, I bought a waffle iron and I am officially a convert. Crispy on the outside, soft on the inside and drizzled with maple. What is not to love? Well, you do have to buy a waffle iron if you don’t have one already and me thinks that might include most Australian families (or have I been living in a waffle-free bubble on my own?). So perhaps there is a little something not to love. However, waffle irons are pretty cheap and the waffle itself is seriously versatile. I have plied my little family with various sweet concoctions and of course I have stashed many a vegetable in the batter. The waffle iron is my latest weapon in a growing artillery of tools designed to get the elf to eat vegetables. But not today. Today, it is Autumn and the hills are breathtaking in their Autumnal finery. Gold, red, copper and brown leaves are everywhere. It brings out the kid in me, all I want to do is jump and roll. And it’s apple season what’s more so what better way to celebrate than with Spiced Apple Pie Waffles.
Many moons ago I fell in love with a cake recipe I found in Australia’s Gourmet Traveller magazine. It was a wonderful, comforting ginger spiced apple almond cake and I made it often. The ginger used to curl up and warm the tongue after each bite. Delicious.
Today I am playing with the flavours of the cake by putting them in to something more accessible; let’s be honest, I am not making tea cakes everyday. In these ginger pear granola bites I have substituted the apple for pear, kept the spicy ginger and baked the flavours in to a granola mix. In to a glass jar they go ready for a quick nosh or served with almond milk or coconut yoghurt for breakfast.
This granola is sweet, crunchy, lightly spiced and more than a little addictive.
I devised this cheeky fudge a few years ago and thought I’d share for Halloween this weekend. It does have two “super” culprits coconut oil and medjool dates. I am a fan of both but try not to use them in excess, it’s too darn expensive. If you don’t have almond nut butter add soaked cashews instead (throw the cashews in water in the morning and make this in the afternoon). Simples. Also, if you like your fudge sweeter, add 3 tbs of coconut sugar or any unprocessed brown sugar.
Line a 17 x 11 x 8 cm loaf tin with baking paper – I used this tin because I wanted a thicker fudge. I suspect you could simply use a lunchbox.
2/3 cup pumpkin puree (I roasted my pumpkin first, let it cool and then blended it)
1/2 cup coconut oil, melted
1/4 cup almond butter/spread
4 chopped medjool dates
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
A sprinkling of pumpkin seeds for decoration and crunch (completely optional)
Roast pumpkin for about 45 minutes in a moderate oven – 180 degrees C – until deliciously soft. Allow to cool.
Add coconut oil and almond butter to blender and blitz to combine. Add all other ingredients and blend until well combined and smooth. Pour into lined tin, bang to level and freeze for 45 minutes until set. Lift out and cut into squares.