by Sally | Oct 28, 2013 | Recipes
gluten-free option, egg-free option
Makes 12 delightful muffins
1 1/2 cups wholemeal self raising flour OR gluten-free self raising flour
1 teaspoon mixed spice
1/3 cup oats OR gluten-free oats
2/3 cup unrefined brown sugar
1 cup cooked mashed pumpkin (this equates to roughly 350g of uncooked pumpkin)
3/4 cup chopped prunes
1 egg, beaten OR egg-replacer
125g butter, melted
Sift the flour and mixed spice into a mixing bowl. Add oats and sugar and mix together. Make a well in the middle of the bowl and pour in the egg, pumpkin, prunes and butter. Using a large metal spoon, stir quickly until the ingredients are mixed.
Drop spoonfuls of mixture into muffin cases, filling each case two thirds full. Bake at 200*c for 20mins or until the muffins are golden, well risen and cooked through. Leave to stand for 1 minute before putting them onto a wire cooling rack.
Enjoy!
Recipe from”Vegetarian Cooking” by Jo Anne Calabria (Murdoch Books).
by Sally | Dec 6, 2011 | Recipes
gluten-free option, dairy-free, nut-free option
Fakeaway Chicken Nuggets
Swap takeaway chicken nuggets for this delicious fake-away version, great for dinners, picnics, and packed lunches. Serve with tomato salsa dip, guacamole, mayonnaise (I love this sugar-free avocado oil mayonnaise from Hunter & Gather), or straightforward baked beans and sweet potato wedges.
This recipe also works for fake-away fish fingers. Swap out the chicken for firm white fish like cod, halibut, or haddock cut into thick strips.
Ingredients
3 x 6oz chicken breasts (for 4 people)
1 egg beaten (or egg replacer if avoiding egg)
Dry ingredients:
Mix a total of 10 tablespoons of any of the following:
oat bran
wheatgerm
ground flaxseeds
ground almonds
polenta
Pinch of garlic powder
How to make fake-away chicken nuggets
Preheat oven to 200*C. Brush a baking sheet with olive oil or coconut oil.
Dice the chicken breasts into cubes.
Put all the dry ingredients together in a bowl and mix well.
Dip the chicken into the egg then coat well in the dry mixture.
Place on baking sheet. Bake for 10-15mins.
You might also enjoy…
Shepherd’s Pie – with a twist!
Stir fried tofu with chop suey & rice
Houmous
