Chocolate Peppermint Macaroons

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It is funny just how much I use coconut in my recipes considering I have always thought of myself as not enjoying coconut things. Anyway …. it does seem to be a go to sweet addition to many recipes which allow for taking out sugar or other fillers.  I think all of my offerings, bar one, for morning tea during my 5 week infant massage course have coconut added!  Not that anyone seems to mind and this week my offering of chocolate peppermint macaroons was a bit of a hit so I thought I would share it one here for everyone to find.

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All that is left from a batch of 30!

I did get this recipe, before I adapted it a bit, from Hungry Cub.  She had shared a delicious raspberry recipe however, in usual form for me, because I did not have all the ingredients I opted for a chocolate peppermint one.  Mine look no way near as beautiful or perfect as hers either ….. I tend to go for the natural, just chucked together look it seems and not just in my baking  either ;).  Anyway (looks aside) they taste yum, are very easy to make and best of all they are dairy free and gluten free!

Chocolate Peppermint Macaroons

2 Cups of shredded coconut

1 1/4 Tablespoons cocoa

1/2 teaspoon vanilla essence

2 Tablespoons runny honey

a few drops of peppermint essence

2 egg whites

For the coating – optional

50gm 90% dark chocolate (this is dairy free)

1/2 Tablespoon coconut oil

  • Pre-heat the oven to 160 C
  • Mix the coconut and cocoa together and mix well.
  • Add the honey, vanilla and peppermint essence into the the coconut mixture and make sure it is well blended.
  • Beat the egg whites until they form stiff peaks
  • Fold the egg whites into the coconut mixture.
  • On a baking paper lined tray put teaspoonful size piles of the coconut mixture and bake for 10-12 mins or until they are browning a little on top.
  • Once the macaroons are cool fully melt the chocolate and coconut oil in a double boiler (a small bowl over a pot of boiling water is my method).
  • Dip the base of each macaroon into the chocolate and place on a baking paper lined tray to set.  If you have extra you could also drizzle some chocolate over the top of the macaroons for an extra chocolaty treat.
  • Place the tray into the fridge to set fully and store there until serving or in-between servings if they last that long!
  • Enjoy

Well that is it for this week.  Until next time when I will probably share some Vegan recipe we are trying, now that my boy has decided that is his preferred eating, I hope this finds you healthy, happy and enjoying all the sweetness life has to offer.

Arohanui

Y

www.becominghealthy.co.nz

On the road again

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After many weeks in and around Christchurch we have finally made our way south. This journey marks the first time that we are all travelling in the bus with car happily being towed behind.  It was a new experience which also highlighted the things that we still need to do or learn on the bus.  We have already become experienced at removing the car and trailer in order to back track after being led past our destination, thanks to our Tom Tom, and trying unsuccessfully to reverse with said trailer and car attached.

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Our lunch spot at Mt Peel, South Canterbury

It has been a week of changes that is for sure.  Not only the change for the kids and I to be travelling with himself but also the change of not being around family and friends and also giving up on Facebook for the rest of this month (feels very strange not to update our travels daily and yet very refreshing at the same time) along with the weather suddenly changing from a heatwave yesterday to thunder, rain and hail today!  I guess that is what happens when you travel south as Autumn approaches.

So with the cold and stormy weather around us a warm afternoon tea treat was in order.  This is a basic scone recipe from The Edmond’s Cookbook which I have just halved in order to make it fit into our little bus oven.  It still makes the same amount of scones just a smaller version 🙂

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Afternoon tea warm from the oven

Scones

1.5 Cups Flour (white or brown)

25 gm Cold butter

3 Teaspoons baking powder

1/4 Cup of currents or sultanas (optional)

1/2 Cup and 1/8 Cup rice milk – or cow’s milk … we only use rice milk because we don’t stock the other:)

  • Preheat oven to 220 C
  • Mix flour and baking powder in a bowl
  • Cut the cold butter into small cubes and then ‘rub’ into the flour mix until it looks and feels like fine breadcrumbs.  Add fruit now if you are using it.
  • Make a well in the middle of the flour and butter mix and pour in the milk
  • Using a knife mix the flour and milk by cutting across it until a dough begins to form.
  • Using your hands lightly bring the dough into one ball. You may need a little bit milk if it is a little crumbly or a little bit of flour if it is sticky.
  • On a floured tray flatten the dough into a rectangle shape that is still at least 1.5cm high or higher (tray to top of dough)
  • Cut into 16 squares and bake for 10 mins or until brown on top
  • Enjoy warm or cold with butter and jam

Hope this finds you all happy, healthy and enjoying the life you have.

Arohanui

Y

www.becominghealthy.co.nz

Easy Egg and Dairy Free Cake

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Well our days here have been very busy as we have finally got our house-bus and are in the midst of preparing everything to hit the road.  It is super exciting however it is also a bit mental at times so I have been trying to find ways to  get everything done in the best possible way.  The recipe I’m going to share is one that is around on the internet and is a very basic chocolate cake which we have been using as a stand-by last minute recipe for a while now.  It is a very easy recipe to whip up and is particularly good if you need something for ‘egg-free’  friends or if you need to bake many cakes without breaking the bank buying eggs. 🙂

This recipe is a favourite with my daughter too and she often whips it up when she gets the baking urge.  It also is good for baking as cupcakes as well as a whole cake.  We have even eaten it warm from the oven with berries and cream for a pudding … in fact it is very versatile and fail free which is why I thought I would share. I think the original recipe had a bit more sugar in it which we have reduced down as we were consuming less sugar and so could taste the sweetness in things more.  I have put the original recipe here the best I can remember (before I just wrote out the recipe my daughter uses) and then our adaptions in brackets.

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Too good (and warm from the oven) for herself to resist.

Chocolate Cake (Egg and Diary Free)

  • 1.5 Cups Flour (both wholemeal and white work)
  • 1/2 Cup Sugar (we usually use honey and have also used dextrose which can make it a little crumby)
  • 1/8 Cup Cocoa
  • 1 Teaspoon Baking powder
  • 1/2 teaspoon baking soda
  • 1/2 Cup oil (any oil that you like … we use Olive)
  • 1 Cup water
  • 1 teaspoon vanilla essence (also made with other ‘flavours’ )
  • 1 Tablespoon vinegar (white vinegar though I’d sure any would be fine)

-Mix the dry ingredients

-Add the wet ingredients

-Mix very well to ensure there are no ‘pockets’  of flour

-Pour into a lined cake tin and bake at 180C for 20-25 minutes

-Ice, sprinkle with icing sugar, decorate with berries or leave plain and ENJOY.

 

Hope this finds you all well and enjoying the changes of season happening around us all.

Arohanui

Y

www.becominghealthy.co.nz

Back to Basics Pie

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In this household, mainly due to my aversion to thinking about and cooking evening meals, our children each cook one night a week.  The menu pretty much consists of homemade ‘takeaways’ such as nachos, pizza, fish and chips and tortilla however my eldest is beginning to branch out a little more, a little more often.

She loves pies, well actually anything pastry orientated to be truthful, and making mince pies for tea is a favourite – we haven’t quite got to the catering for all your dinner guests including your vegetarian mother ……. Anyway this has proved a bit trickier for her since we have be making a point of buying Palm Oil free as all the pre-rolled pastry has said oil in it.

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Almost ready for the oven

Although I have offered to show her how to make pastry it has always been declined …. until recently that is.  Over the last few weeks she has seen just how easy pastry can be to make and also how much yummier it is to eat!  So I thought I would share this very simple pastry recipe (from Edmonds Cookbook) which works equally as well for both sweet and savoury dishes.  It does make a lot of pastry though so either half the recipe or begin thinking of dessert ….. apple parcels anyone? 🙂

Back to Basics Pastry

2 Cups flour

125gm Cold Butter in small cubes

Cold Water

-Rub the butter into the flour until it is the consistency of breadcrumbs.

-Slowly add and mix in cold water until a dough begins to form.

-Lightly and quickly knead the dough together.

-Roll out on a floured board and use as desired.

Yes it is that easy!  The results are so much better than shop pastry too so go on and give it ago … that is the gluten and diary tolerant amongst you 🙂

Hope this finds you healthy, happy and full of energy.

Arohanui

Y

http://www.becominghealthy.co.nz