Nanna’s shortbread 250 g butter 1 ½ cups plain flour 1 cup self raising flour 2 tbsp rice flour 170 g icing sugar ½ tsp vanilla extract Preheat the oven to 180o Lightly grease a rectangular baking tray with butter and line with baking paper. Sift flours together into a large mixing bowl.Use your fingertips to rub the … Read More
Mindful Beetroot Soup – by Tania Logan (Dietitian and Diabetes Educator)
I enjoy watching children creating healthy relationships with food and truly connecting with the food they eat. The year 6 students at our local primary school have been looking after the vegetable garden this year, with the help and guidance of a very generous staff member. There are a group of them that can be found there most lunch times, … Read More
White chocolate hot cross buns (makes 12)
This recipe requires a bread maker. Bread maker ingredients: 2 tsp yeast 475 g bread flour 260 ml milk 45 g butter 2 tbsp sugar 1 egg Additions: 200 g white chocolate chips 1 cup icing sugar 1 tsp butter 1 tbsp water Place the first 6 ingredients into your bread maker pan. Select the “dough cycle” or … Read More
Magic Bean Carob Cake
To the best of my knowledge, the original recipe for this cake is by Sarah Wong. I have adapted this recipe from a low chemical version from Emma Blank, a Dietitian specialising in food allergies and intolerances. It is such a clever way of using legumes and great if gluten free is required. 420 g can of kidney beans, drained … Read More
Zucchini slice – by Tania Logan, Dietitian and Diabetes Educator
5 eggs 1 cup self-raising flour, sifted 2 zucchini, peeled and grated 2 carrots, peeled and grated 6 shallots, washed, trimmed and finely sliced 1 cup grated cheddar cheese ¼ cup olive oil Preheat oven to 180°C. Grease and line a 30 x 20cm lamington pan. Beat the eggs in a large bowl until combined. Add the flour and beat … Read More
Roasted sweet potato and asparagus frittata – – by Tania Logan, Dietitian and Diabetes Educator
2 sweet potato 1 bunch of asparagus 2 leek 1 tbsp canola oil 6 eggs 1/3 cup milk Preheat oven to 200°C. Lightly grease an 8 cup capacity ovenproof dish, and line with baking paper. Peel the sweet potato and cut into 2 – 3 cm cubes. Wash and trim the ends from the asparagus. Cut each spear into … Read More
Hasselback potatoes – by Tania Logan, Dietitian and Diabetes Educator
8 large, white skinned potatoes 2 tbsp canola oil 2 tbsp butter, melted 1/3 cup chives, snipped Salt for seasoning Pre heat the oven to 200 oC . Peel the potatoes and halve length ways. Place one half of a potato, cut side down, on a chopping board. Without cutting all the way through the potato, make thin … Read More
Carrot and Zucchini Muffins
These delicious vegetable muffins are perfect for a picnic lunch or the weekday lunch box. Carrot and zucchini muffins (makes 12) 2 cups self raising flour 1 carrot, peeled and grated 1 zucchini, grated 1 tbsp chopped fresh chives ¾ cup milk ½ cup olive oil 2 eggs Cracked pepper for seasoning 1. Preheat the oven to 200oC. Lightly grease … Read More
Tzatziki
This super simple dip is quick and easy to prepare with only 3 ingredients. It makes crackers and crudités more interesting, and is delicious served in a wrap with leftover roast lamb, hummus and salad. Tzatziki 1 Lebanese cucumber, finely diced 1 cup Greek yoghurt 1 tbsp finely chopped chives 1. Place the cucumber, yoghurt and chives in a bowl. … Read More
Hummus
This is a low chemical version of hummus, suitable for those on an elimination diet. It is incredibly quick and easy to prepare. It is delicious with crackers or pita crisps, or served in a wrap with leftover roast lamb, salad and tzatziki. Hummus 440 g can chickpeas, drained and rinsed 3 tbsp canola oil 1/3 tsp citric acid Salt … Read More
- Page 1 of 2
- 1
- 2