GF Chocolate Cupcakes

My kids have wheat allergies, so birthday parties and school cake stalls can be tricky! So they can enjoy sweet treats like the rest of their friends, I have been working hard to create healthy, gluten-free, but still delicious alternatives. These cupcakes have been given the tick of approval by everyone in my kids’ classes. They’re also full of antioxidants and they’re refined sugar free!

Ingredients:

2½ cups of almond flour
¾ cup raw cacao powder
1/2 tsp of salt
1 tsp of baking soda
3 large ripe bananas, mashed
3 large organic eggs
1 tsp of vanilla extract
1/2 cup maple syrup (you could switch this for agave if you prefer)
1/4 cup coconut yogurt, kefir, whole milk yoghurt, or sour cream
¾ cup of semi-sweet chocolate chips

Method:

Preheat the oven to 175C and line a 12 hole muffin tin with cupcake wrappers.
Grab a large bowl and mash your bananas and then whisk in your eggs. Stir in your maple syrup, yogurt and vanilla.
In a separate bowl, stir together dry ingredients: almond flour, cacao powder, salt, and baking soda.
Then stir your dry ingredients into your large bowl of wet ingredients. Stir until almost combined, then add in your choc chips and stir until combined. Just don’t over mix!
Divide the batter into the cup-cake wrappers (about ¾ full) and bake for 19-25 minutes until a toothpick inserted into the center comes out clean.
Decorate with your favourite icing (we love this peanut-choc version) and enjoy!

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Stew: Poulet aux Pommes

I love chicken stew and this one is packed with flavour and nutritious goodies. There’s something about the natural sweetness of the apples balanced with the saltiness of the bacon that really makes the meal. My whole family loves it.

Ingredients:

2 tablespoons of grass-fed butter (or dairy-free alternative)
2 cloves of garlic, minced
1 brown onion, finely diced
3 celery stalks finely diced
6 rashers of nitrate-free bacon, sliced into 1cm wide batons
500 grams of chicken thighs, cut into bite sized chunks (or 700 grams of bone in chicken thighs if your kids can cut up their own dinner)
10 baby bella or button mushrooms cut in half
4 carrots cut into thumb sized pieces
1 litre of chicken bone broth
3 dried bay leaves
2 firm apples, each sliced into 6 wedges
2 tbsp of dijon or seeded mustard.
½ cup of apple cider
Salt and pepper to taste
OPTIONAL: ½ cup of cream or sour cream.
OPTIONAL: sprinkling of chopped parsley.
OPTIONAL: 2 tbsp of flour.

Method:

Preheat the oven to 180C.
In an oven-friendly pan or casserole dish, heat up your butter on the stove and then add your bacon and fry to crispy. Spoon out your bacon and set aside.
In the bacony, buttery goodness, fry your onion and celery over medium heat till the onion is clear, then add in the garlic and stir for a minute or two.
Add in your chicken and cook till browned. My mum adds in a couple of tablespoons of plain flour at this point to make for a thicker sauce, but we don’t as we’re gluten-free. If you do add flour, make sure you cook it in the pan juices for at least two minutes.
Add in your apple cider to deglaze the pan and make sure to scrape up any delicious brown bits.
Add in your stock, mustard, mushrooms, carrots, bay leaves, apples, salt and pepper and stir.
Pop in the oven for one hour, stirring a couple of times.
Take the casserole out of the oven and stir in your cream if using.
Remove the bay leaves and sprinkle with parsley.
Serve with french green beans, or rice, buttered noodles, a crunchy baguette, or mashed potatoes.

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GF Pancakes

Going gluten free isn’t always easy, and this is especially true at breakfast when wheat is such a staple. But ditching gluten doesn’t mean you have to miss out on everything (or reach for an expensive box-mix)! My kids love this recipe for Saturday morning brunches, especially if I get creative with the pancake shapes.

Ingredients:

1 ¼ cup GF plain flour with xanthan gum (if your flour doesn’t include it, add in a ¼ tsp)
1.5 tbsp organic raw or caster sugar (or more or less to taste)
1 tsp GF baking powder
½ tsp GF baking soda
¼ tsp salt
¼ tsp of your favourite spice (pumpkin pie, or cinnamon are both great)
Optional mix ins: ¼ cup blueberries, pecans, chocolate chips.
1 tsp of vanilla extract
1 cup of organic buttermilk (or plant based milk of your choice)
¼ cup of avocado oil (or mild flavoured oil of your choice)
1 egg, whisked
For frying the pancakes you’ll also need around three tbsp of grassfed butter or mild flavoured oil of your choice

Method:

Mix together dry ingredients in a large bowl.
Whisk the wet ingredients into the dry ingredients till the batter is smooth and fluffy.
If you’re using optional mix-ins, add them now.
Get a fry pan or griddle onto a medium heat and add a little butter or oil.
Ladle on about ¼ cup of batter for each pancake and flip once its bubbling on the edges and golden brown.
Heat the second side till cooked through
Keep the pancakes warm in a low oven as you finish your batch.
Serve the pancakes with fresh fruit, or honey and lemon, pure maple syrup, chocolate spread, or your favourite topping!
If you have any leftovers, wait till their cold, then freeze them. They’re quick to re-heat and make great after-school snacks!

Ingredients:

Method:

Riding in Cars with Kids: a Survival Guide

Ingredients:

Method:

Riding in Cars with Kids: a Survival Guide

Ingredients:

Method:

Riding in Cars with Kids: a Survival Guide

Ingredients:

Method:

Riding in Cars with Kids: a Survival Guide

Ingredients:

Method

Riding in Cars with Kids: a Survival Guide

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