After a very hot spring day, all I felt like was some salad, so I cooked some Quinoa and mixed with some roasted eggplant, onion, tomato and finished with some baby spinach and feta. Simple but very yummy....but of course, I always cook too much Quinoa. So today, whilst I was waiting for a new window to be installed, I set about finding a way to use it up and this what I came up with.
1 cup oats
1 cup cooked Quinoa
1/4 cup coconut
1/3 cup sunflower seeds
1/4 cup raisins
1/4 cranberries
1 tsp vanilla extract
1. Put all ingredients in TMX bowl and mix
Speed 6 / Approx 10 sec or until combined
2. Roll into balls and store in the fridge
Inspiration Haven arose from 4 friends sharing recipes and healthy living ideas. This blog is intended to be a central depot or 'haven' where we can share our ideas, inspiration and experiences and in turn become inspired. Most recipes are for a Thermomix but can be converted.
Wednesday, 17 October 2012
Crackers
I can't believe I have been buying expensive not so healthy crackers when these are so easy to make. After my girls sat down to eating a plate of these with some hommus, I later caught them stealing a few more from the baking tray...so I'm guessing they like them!!
70 g warm water
70 g warm water
70 g olive oil
250 g wholemeal Bakers Flour
250 g wholemeal Bakers Flour
10g Chia seeds
10g Linseeds
2 sprigs fresh rosemary, remove sticks
1 tsp sea salt
2 sprigs fresh rosemary, remove sticks
1 tsp sea salt
Preheat oven to 180ºC
Place water and oil into TMX bowl and warm
80ºC/ Speed 1 / 1 min
Add remaining ingredients and blend
10 secs / Speed 7
Tip into a bowl and scrunch into a ball to form a soft dough
Wrap and allow to rest for 5 minutes.
Divide
into thirds and roll out each ball of dough as thinly as possible. Side onto a flat baking tray.
Use a pizza cutter to score the dough
Use a pizza cutter to score the dough
Bake for 12 - 15 minutes or until crisp.
Turn off oven and break
into crackers into pieces. Return to oven to completely dry out.
Sunday, 7 October 2012
Icing Ideas
With all the birthday cakes that have been made here
recently, I thought I would devote a post to purely icing ideas. Here are some
of the ones I have tried recently and a couple of others which sound yummy!
Icing used was the Creamy Vanilla Frosting |
Cashew Nut Cream
1 cup of raw cashew
nuts
1/2 cup of water
little vanilla
little vanilla
Add all ingredients to TMX bowl
2 mins Sp 9 (or until smoothish)
2 mins Sp 9 (or until smoothish)
Berry Cashew Cream
1/4 cup raspberries (thawed, but any
berry would work)
1/2 cup cashews (If you have time
soak for an hour first and then rinse before using)
2 tsp vanilla extract
2 tsp vanilla extract
2 tbsp coconut milk
2 tbsp maple syrup
Add all ingredients to TMX bowl
2 mins / Sp 9 (or until smoothish)
2 mins / Sp 9 (or until smoothish)
Creamy Vanilla Frosting
From Steph Berg’s Blog http://www.stephberg.com/?p=2888
35g Plain Flour
200g whole milk
150g sugar
200g unsalted butter
35g natural vanilla extract
Place flour and milk into TMX bowl
and blend
5 secs / Sp 6
Cook for 15min / 80deg / Speed 4
Pour into a bowl, cover with plastic
wrap, pushing plastic down onto surface of mixture.
Cool completely
In clean TMX bowl add sugar and
pulverise
15 secs / Sp 9
Add butter and chop
5-10 secs / Sp 7
5-10 secs / Sp 7
Insert Butterfly and aerate butter
and sugar
1-2 mins / Sp 3 with MC off to allow air in bowl
Scrape down sides of bowl when
necessary.
Add Vanilla and beat
6 secs / Sp 4
Add cooked milk mixture and continue
to beat
2-3 minutes /Sp 3 until very smooth and white.
2-3 minutes /Sp 3 until very smooth and white.
Cover and refrigerate for 15 minutes
(No longer and no less). Use immediately
Tip: As Mim discovered...make sure the milk mixture is completely cool before adding to the butter mixture.
Coco Cheese Icing
Recipe stolen from Karen....this one is so yummy and particularly good if you need white icing.
Recipe stolen from Karen....this one is so yummy and particularly good if you need white icing.
250g cream cheese
120g chilled coconut cream (not light)
1/4 cup maple syrup
1 tsp lime zest
1 tsp vanilla essence or paste
120g chilled coconut cream (not light)
1/4 cup maple syrup
1 tsp lime zest
1 tsp vanilla essence or paste
Add all ingredients
to TMX bowl and mix to combine
Approx 30sec / Sp 6
Chocolate Ganache
As per the Everyday Cookbook (not so
healthy but very yummy!)
100g Dark chocolate, broken into pieces
80g Cream
Place chocolate in TMX bowl and grate
30sec / Sp 8
Add Cream and cook
2 mins / 50degreesC / Sp 5
Chocolate Icing
This came from "The Healthy Chef" website
1/4 cup honey
2 ripe avocadoes
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup good quality dark cocoa powder
1 teaspoon vanilla extract or 1/2 teaspoon vanilla bean paste
1/4 cup good quality dark cocoa powder
Add honey
first then add all other ingredients and blend
30 sec / Sp 6 until
smooth and creamy
Spoon into a bowl and allow to set in the fridge.
Spoon into a bowl and allow to set in the fridge.
Tip: The addition of banana or a little water makes for a
lighter mousse.
Quirky Cooking's Gooey Chocolate
Icing
Grind cashews for 10 secs / Sp 9, until fine
100g raw
cashews
Add remaining ingredients and mix at
speed 6 for 30 seconds, scrape down,
add a little more water if needed, and mix
another 30 seconds until smooth:
- 3 fresh
pitted dates
- 20g raw
cacao powder
- 1 tsp
vanilla extract
- 20g pure
maple syrup
- 20g
filtered water
Natural Food Colouring
If you are looking for Natural Food Colouring, I ordered them from Allergy Train - http://www.allergytrain.com.au/Store/tabid/62/CategoryID/9/List/1/Level/1/catpageindex/3/Default.aspx
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