One of the things I love to do most in life is to bake. When I was (much) younger I used to sit on the bench and help my Mum cream together butter and sugar for the beginning of a cake - by hand of course - mixing it in the bowl with a wooden spoon. I’m sure the butter would have been made by hand churning the cream (from the family cows) until it split into that gorgeous sunshine yellow and that silky buttermilk. As I reflect on those times I can’t help but think how idyllic that was!
While a few things have changed (I’m too big to sit on the bench, I have found some wonderful healthy and tasty substitutes for butter and sugar, I use a Thermomix to make my own butter ), one thing remains the same. I still love to bake. It brings me a sense of relaxation, of joy and a feeling that I’m sharing a piece of my soul to those who taste my creations. I don’t eat desserts or cake that often anymore but when I do it has to be good, otherwise, what’s the point!
I like this recipe because the cake isn’t too sweet, it is firm enough that you could use it as a celebration cake and decorate it quite easily and it keeps really well. You can put the icing on at least a day ahead of when it is needed, pop it in an air tight container and leave it in the refrigerator. It can be for Easter or anytime of the year. I hope you enjoy this recipe too.
(paleo) Carrot cake and cashew cream frosting – makes 2 x 19cm cakes (recipe by Fiona at Food 4 Thought).
200g whole almonds (skin on), raw or activated if you like (see notes below) or use 200g almond meal
200g carrots (skin on), washed and chopped into 2cm pieces 0r use the same amount of finely grated carrot
20g (2 Tbls) coconut flour
1 teaspoon ground mixed spice
1 ½ teaspoons ground cinnamon
2 pinches ground rock or pink Himalayan salt
50g coconut oil, melted
100g raw honey or maple syrup
seeds from ½ vanilla pod or 1 teaspoon vanilla extract or paste
1 teaspoon bicarb soda (baking soda)
2 teaspoons fresh lemon juice
150g raw cashews, raw or activated if you like (see notes below)
60g honey or maple syrup
3 teaspoons fresh lemon juice
50g filtered water (you may need less if you have activated the nuts)
40g coconut oil, melted
seeds from ½ vanilla pod or 1 teaspoon vanilla extract or paste
1 pinch ground rock or pink Himalayan salt
Line 2 x 19cm round cake tins with non-stick paper. Preheat the oven to 180°C (170°C fan-forced).
For cake, place almonds into TM bowl and chop for 10 seconds on speed 8, to turn them into almond meal. Scrape around sides of mixing bowl with spatula. Add carrots and chop for 3-4 seconds on speed 6 or until chopped finely. Add remaining ingredients and mix for 15 seconds on reverse, speed 3 or until combined. Pour into prepared tins and level with a spatula.
Bake for 20 – 25 mins (depending on your oven) or until a skewer inserted into the centre of the cake comes out clean. Once baked, remove from tin and cool completely on wire rack before frosting.
For frosting, place cashew nuts into TM bowl chop for 10 seconds on speed 8. Scrape around sides of mixing bowl with spatula. Add all remaining ingredients into TM bowl and mix for 20 - 30 seconds on speed 4 or until well combined and smooth. Scrape around the sides of the bowl and repeat if necessary. Pour frosting over each cake, assemble as you like and place into fridge until needed.
Decorate with whatever you like.
My tips: *You could make this in one 22cm cake tin then cut it once it is has cooked and cooled however it will be a little denser. You would need to cook it for 45 – 55 minutes depending on your oven. *You can add a handful of walnut pieces to this batter if you like. *If you don’t have raisins you can substitute sultanas. *During winter coconut oil will solidify. The easiest way to melt it is to loosen the lid of the jar slightly then run the sides of the jar under hot water. It will melt quite quickly. *I activate nuts by soaking them for around 5 hours and rinsing them. You can use them straight away If you want them crunchy again, roast them (low and slow) in the oven. This process decreases levels of anti-nutrients such as phytic acid. You can find some more information here and lots of other places on the net.
ease: 8.5/10. This is as easy as any other cake I’ve made.
prep time: 10 minutes
cooking time: 25 minutes
total: 35 minutes + cooling time and assembly
taste: 9/10 This was (it went pretty quickly) delicious. Even my non-paleo friends decided this was “pretty good” for a healthy cake (and they went back for seconds).
would I make it again: Absolutely. Especially if I need a cake to decorate for a special occasion.
The weather has finally warmed up a little in Perth. For me, that means my eating habits change. I want to eat lighter, brighter food. So it is almost time to say goodbye to my curries and wintery stews and hello to more salads, shakes and ice creams. It also means the opportunity for more alfresco dining, BBQ’s and picnics.
One thing that never changes though is that I LOVE a good condiment. With a curry I like mango chutney, tamarind sauce or my all time favourite, eggplant kasundi. With a roast it has to be good gravy. I also add sauerkraut on the side of many of my dishes because of the medicinal benefits.
So what do I want to accompany those summery dishes, like salad, sandwiches or even the base of a tart? One of my absolute favourites is caramelised onion jam. There is something about onions that have been cooked until they have converted their juices to sweet nectar and have that stickiness that makes you want to eat more. The only problem is that this process is normally assisted by using some form of sugar, something I don’t eat any more.
So if I wanted some of my favourite little side dish, I needed to come up with something that would work with my lifestyle.
This recipe is super simple and as I mentioned, extremely versatile. One of the things that will be on my list of things to create very soon is a Paleo caramelised onion tart. YUM! I’ve used this jam in my Roast Beef Gravy and my Perfect Paleo Pies. You can use it with BBQ meats, or even with a baguette and some aged cheddar cheese. Even give it as a gift. Whatever you like.
I really hope you enjoy the results of this recipe as much as I do.
(healthy) caramelised onion jam (recipe by Fiona at Food 4 Thought).
Makes approx. 2 cups.
½ red apple (approx. 100g), cut into pieces
600g onions (red or brown), cut into pieces
20g coconut oil, ghee or butter
20g olive oil
50g apple cider vinegar
20g coconut amino or 1 tablespoon vegetable stock paste
80 – 100g honey (raw or cold pressed)
Place apple pieces into TM bowl and chop for 5 seconds on speed 5. Scrape around the sides of the bowl. Add onion pieces and chop for 4 seconds on speed 6. Add coconut oil/ghee/butter and olive oil. Cook for 20 minutes at Varoma temperature on reverse, speed 2 with the MC off. If the mixture starts to splatter place the simmering basket onto the mixing bowl lid. (I didn’t need to do this but just in case).
Add the remaining ingredients and cook for a further 5 minutes at Varoma temperature on reverse, speed 1 with the MC off. Scrape the base of the mixing bowl well to ensure mixture isn’t sticking. Cook for a further 5 minutes at Varoma temperature on reverse, speed 1 with the MC off. Mixture should be softened and darker in colour.
Store in sterilised jars in fridge until needed.
My tips: *This is great with roast beef, steak sandwiches, salads, in gravy and in tarts. Add it to cream cheese or cashew cheese to make an easy onion dip. *Make jars of it for gifts. If you would like to double the mixture, make sure you add at least 20 minutes to the cooking time. *This will keep for approx. 3-4 weeks in the fridge.
prep time: 10 minutes
cooking time: 30 minutes
total: 40 minutes
taste: 9/10 I love this “paleo version” of something I used to make and eat A LOT. Now I can eat it by the spoonful, guilt free.
would I make it again: I think this will be my new Hostess gift when visiting friends.
In my humble opinion, society today feels like a world of convenience. I know this is rather a serious statement for the start my post with but I really feel this dictates many of our daily choices. We all want things faster, easier and with less effort on our own behalf. I’m very guilty of this as time seems to be my most precious commodity.
Certain things seem to be more commonplace such as welling at my computer if it is not going fast enough, not ironing clothes that clearly need it and even skipping a meal or two just through not having enough time. Now that I say them out loud they all seem rather stupid but shortcuts do start to creep in everywhere.
However, there is one thing I will not compromise on – the food I eat. I don’t buy premade meals and do cook as much from scratch as I possibly can. I’ve learnt over many years that it is important to fuel your body with the right things to get the best out of it. When it comes to eating, I tend to be a “snacker”, eating smaller amounts more often throughout the day rather than bigger meals. My friends often say “you’re always eating”, and I guess it seems like I am. So having things on hand that I can grab on the run that keep my energy up is really important.
The great thing about making your own food from scratch is you can choose exactly what goes into it and what flavours you want. The challenging part is that it can be time consuming to “make your own”. Luckily this is where a Thermomix can come in very handy.
When I developed these recipes I knew they had to be really quick and easy as well as packed with flavour and nutrition. Oh and at least one on them had to replicate my favourite flavour, salted caramel. You can use these as a base and change the ingredients to suit you. I know there are possibly thousands of bliss ball recipes, so I hope you enjoy these.
(paleo) “salted caramel” bliss balls (recipe by Fiona at Food 4 Thought).
Serves 20 – 24 pieces, depending on size.
30g unsweetened flaked or shredded coconut
200g pitted medjool dates (about 12)
150g raw or activated nuts (I did half cashews and half pecan) *see below for nut free version
½ teaspoon fine sea salt or pink Himalayan salt
2 teaspoon vanilla paste or extract
Place all ingredients into TM bowl mix for 1 minute on speed 8. Scrape around the sides of the bowl, checking that ingredients are well combined. Place mixture into separate bowl and refrigerate (see tips below), this will make it easier to roll into balls. Once slightly chilled, take a rounded teaspoon/level tablespoon of the mixture and roll into balls. Place on a lined tray and refrigerate until firm (a couple of hours). Store in an air tight container in the fridge until ready to eat.
My tips: *To make these nut free simply substitute the nuts with sesame or sunflower seeds. *I found putting the mixture into the fridge to chill a little made them MUCH easier to roll into balls. If you don’t have time to do that just press them into a tray and cut them into cubes. You can also put it into the freezer for 10 minutes to firm the mixture slightly *If you are lucky enough not to eat these in the first two days, these will keep for approx. 2 weeks in the fridge.
ease: 9.5/10. Does it get any easier?!?
prep time: 10 minutes + chilling time
cooking time: 0 minutes
total: 20 minutes + chilling time
taste: 9.5/10 I’ve made a LOT of bliss balls. These got two thumbs up from G and are my absolute, all time favourite.
would I make it again: Ummm, I’ve already made three! hehehe.
(paleo) “chocolate chia” bliss balls (recipe from a friend and adapted by Fiona at Food 4 Thought).
Serves 20 – 24 pieces, depending on size.
30g unsweetened flaked or shredded coconut
150g pitted medjool dates (about 10)
300g raw or activated nuts (I used almonds)
¼ teaspoon fine sea salt or pink Himalayan salt
60-80g raw honey
20g (2 tablespoons) raw cacao powder
30g (2 tablespoons) chia seeds
30g (2 tablespoons) melted coconut oil *see below for melting easily
34g (2 tablespoons) water
Place all ingredients into TM bowl mix for 45 seconds to 1 minute on speed 8, until the mixture forms a ball or sticks together well. Scrape around the sides of the bowl, checking that ingredients are well combined. Moisten your hands with cold water and roll into balls. Place on a lined tray and refrigerate until firm (a couple of hours). Store in an air tight container in the fridge until ready to eat.
My tips: *If you are struggling to roll these into balls you might want to try the fridge idea mentioned above. *Substitute the nuts for any others and add some extra dried fruit (like dried cranberries) to switch it up a little. *To melt coconut oil easily I simply place very hot water into a container so that it will come at least halfway up the jar, slightly loosen the lid and sit the container in the water. Make sure that no water can get into the jar. I do this just before preparing all the other ingredients. This allows time for it to soften before it is needed.
ease: 9/10. Pretty simple
prep time: 15 minutes + chilling time
cooking time: 0 minutes
total: 25 minutes + chilling time
taste: 8.5/10 These were delicious.
would I make it again: Yes, because they are yummy. But only if I didn’t have the ingredients for the Salted Caramel
Easter time is one of those joyous occasions when many of us catch up with family and friends. Good food, company and a beverage or two.
There also tends to be LOTS of chocolate in one form or another. Easter hunts are still as popular as ever with more and more varieties of shiny wrapped goodies on the supermarket shelf every year.
In years past I would have indulged a little (or a lot) in some of those rich, sweet and tempting treats. These days, due to health reasons and a complete change in my eating plan, chocolate is not something I indulge in often at all. Although, there have been 90% cocoa blocks floating around the house that have been nibbled by moi.
So you can see that if I have chocolate, I’m quite particular about what it is made of. This recipe is simple, healthy, quick and can be changed to take on any flavour you like. I actually converted it for a competition (which I didn’t end up entering because I ran out of time – the story of my life!). The competition was run by doTERRA and was about using their essential oils in raw desserts. I started using doTERRA essential oils as part of the healing program for my auto-immune issues. I found them so AMAZING that I became a Wellness Advocate and now love sharing the oils with anyone who is interested. You can find out more about the oils and how they work through this link.
Nonetheless, with or without the addition of oils this is something that you can make at the very last minute and anyone can eat as much as they like. No limiting the Easter chocolate when it is this good for you!
No matter what you are eating over the Easter break, I hope you are sharing it with people you love and creating some beautiful memories.
(paleo) faux “white chocolate” (recipe converted by Fiona at Food 4 Thought inspired by The Rawtarian.).
Serves 20 – 30 pieces, depending on size.
250g shredded coconut
75g maple syrup (or any other sweetener that you like)
1/8 teaspoon sea salt
1 teaspoon vanilla paste or extract (leave this out if using oils)
5 – 6 drops of doTERRA oil of your choice – lemon, peppermint, cinnamon, wild orange, lime or even lavender
Place coconut into TM bowl and mix for 1 ½ minutes on speed 8. Scrape around the sides of the bowl and repeat if necessary, but only until mixture looks like it is starting to come together a little. When it gets to this stage, add remaining ingredients and mix for 1 minute on speed 6. Mixture should hold together when squeezed in your hand and should feel “wet”.
Press mixture into mould or tray firmly and freeze 30 minutes. Once set, pop out of moulds and keep in an airtight container in freezer until required.
My tips: *Make sure that you process this enough in the beginning. It should just start to stick together after the first process. *The mixture must be pressed into the moulds or tray FIRMLY or it will just crumble. *I use doTERRA oils because of their purity. You can use whatever you prefer but I would suggest something that is therapeutic grade.
ease: 9/10. So simple for such a great result!
prep time: 15 minutes + setting time
cooking time: 0 minutes
total: 45 minutes
taste: 9/10 I LOVE this. I feel like I’m being so naughty but I’m really not.
would I make it again: Yes, and next I’m trying a chocolate version!
Hellllllloooooo!!!!! It is so long since I have posted on my website, looked at a new recipe or even spoken to you all that I feel like I almost need to reintroduce myself.
For those who are new to my blog, my sincere welcome, I hope you find it interesting. For those who are dedicated readers, my heartfelt gratitude for inspiring me to continue doing what I do.
You may have seen a little “shift” in my recipes lately to a paleo style of eating. This has been due to some serious health issues that I was trying to resolve with the assistance of my gorgeous and fabulous Naturopath (if you want her name just let me know) and through changing my diet. I’m really pleased to say that we have made some significant progress and I am feeling so much better.
It doesn’t mean that you have to follow the paleo way of eating to enjoy my recipes, it just means that you will enjoy the food and it will be good for you.
This is a recipe that I adapted to the Thermomix. It is something that has been a part of my repertoire for many years and if I ever make it for friends there are lots of positive comments. There are a few ingredients but don’t get scared, just keep reading. In the hint and tips I will make sure that I tell you how and where I buy my ingredients.
Now I know it is the middle of summer (at least in Perth) so not necessarily curry season but I’ve always been a bit strange like that. I love eating hot things in hot weather and cold things in cold weather. So summer = curry and winter = ice cream. Weird, right . No matter when you make this I hope you enjoy it. It is definitely a favourite in our house. Oh, and like many curries, the leftovers are even better .
(paleo) Pork & eggplant curry (recipe by Fiona at Food 4 Thought).
4 garlic cloves
100g red onion/shallot
50g fresh or frozen lemongrass, chopped into 1cm pieces
zest of 1 lime, peeled with a peeler, reserve lime flesh
20g fresh or frozen coriander root (about 8-10)
½ teaspoon shrimp paste
1 fresh or frozen kaffir lime leaf
1 teaspoon paprika
½ teaspoon ground turmeric
1 teaspoon cumin seeds or ½ teaspoon ground cumin
½ teaspoon dried chilli flakes
20g olive oil
400 – 500g pork loin, cut into 3cm pieces
300g eggplant, cut into 2cm pieces
200g coconut milk
20-30g fish sauce
20-30g raw honey or coconut sugar
For paste, place all ingredients into TM mixing bowl and blend for 30 seconds on speed 7. Scrape around the sides of the bowl and repeat. Scrape around the sides of the bowl and cook for 5 minutes at 100°C on speed 2. Scrape around the sides and base of the TM mixing bowl. Store paste for another time or leave it in the bowl and use it immediately.
For curry, place pre-made paste into TM mixing bowl and add pork pieces. Cook for 3 minutes at 100°C on reverse, speed soft. Add eggplant and coconut milk. Cook for 50 minutes at 90°C on reverse, speed soft. Add fish sauce and coconut sugar then cook for another 10 minutes at 90°C on reverse, speed soft.
Squeeze over some juice from reserved lime and serve with cauliflower rice or side dish of your choice.
My tips: *The ingredients for the paste can be purchased from Asian food stores and some supermarkets. They are all quite common and easy to find. To make it easier, sometime I will buy pre-cut lemongrass that has been frozen, just use the same weight. *You can double or even triple this paste then just divide it up. Use what you need for this recipe then keep the rest in the fridge until you want to use it. You could also freeze it. *You can substitute chicken thigh for the pork and it is equally delicious. I would cook it for the same amount of time because you need the eggplant to soften. Chicken breast would not work in this dish.
ease: 7/10. Just a few steps in the preparation!
prep time: 15 minutes + standing time
cooking time: 70 minutes (for curry only)
total: 85 minutes + standing time
taste: 9/10 I LOVE the flavours in this curry. A delicious winter (or summer ) warmer.
would I make it again: What do you think?
In January 2010, I said “Hello” to the blogging community and started my Food 4 Thought website. My goal was to put my passion for cooking into pages to share with others and hopefully along the way, inspire people to cook.
How things have changed! I still love to cook and to share my recipes. Inspiring people to try new things and take their own “food journey” continues to drive all that I do.
What has changed most? Since that first post, I now have a Thermomix (of course) and a digital SLR (camera) – I love them both. One allows me to create delicious food and the other beautiful photos . I still have my KitchenAid because…….umm……it’s so pretty. Unfortunately it does gather dust because I tend to adapt things to “Hermie” now. I’ve taken my own food journey throughout the years and learnt that my body likes different foods now and runs more efficiently when I eat those particular things. Some people might think a breakfast of LOTS of spinach, avocado, roasted pumpkin and boiled eggs is a bit weird, but I love it.
As I mentioned, sharing recipes and ideas is really important to me and one of the reasons I write my blog and my newsletter. So when someone asked me recently how I use my Thermomix for breakfast aside from the “usual response” of poached eggs (YUM!), porridge, boiled eggs, CADA, omelettes, baked eggs and homemade bread and butter I also mentioned muesli bars.
When creating this recipe I took inspiration from a little cookbook that Thermomix in Australia offer. “Cooking for Me and You” is designed for one to two people and has some delicious recipes like Asian style mussels, Prawn stir fry and Chocolate custard soufflé. So in celebration of sharing to inspire people to cook, I am also sharing the book. Simply leave a comment below telling me about your favourite breakfast creation using the Thermomix. Share your recipes, you might inspire people xxx
(paleo) breakfast bar– makes approx. 18 bars (recipe by Fiona at Food 4 Thought inspired by Cooking for Me and You).
70g flaked coconut (unsweetened)
60g brazil nuts
120g your choice of mixed dried fruit
60g raw cashew nuts, activated if you wish
120g your choice of mixed seeds
250g almonds, activated and dried if you wish
3 eggs (or chia eggs)
60g raw honey
40g dried cranberries
Preheat the oven to 170°C (160°C fan-forced). Line a 30cm x 20cm baking tray with non-stick paper.
Place flaked coconut into TM bowl and grind for 10 seconds on speed 7. Set aside.
Add brazil nuts and chop for 7 seconds on speed 4. Set aside with coconut.
Add cashew and dried fruit into TM bowl and chop on closed lid position, Turbo for 1 second, 1-2 times. Set aside with coconut.
Place almonds into TM bowl and mill for 8 seconds on speed 8. Add eggs and honey, mix 5 seconds on speed 4. Add all other ingredients and mix for 20 seconds, reverse on speed 3.
Scrape mixture into prepared tray, use damp hands to press down firmly and evenly. Bake for 25-30 minutes, until golden. Once cooked remove from oven and place on cooling rack. When just cool enough to handle, cut into bars. If you want to coat them in chocolate allow to cool a little more then coat as desired.
My tips: *For the dried fruit I used 30g apricots, 40g sultanas, 50g dates and for the mixed seeds I used 40g each of sesame, sunflower and pumpkin. You can use whatever you like. *I activated the nuts by soaking them then roasting them in the oven. This process decreases levels of anti-nutrients such as phytic acid. You can find some more information here and lots of other places on the net.
ease: 9/10. Not difficult, just a few steps
prep time: 15 minutes
cooking time: 30 minutes
total: 45 minutes
taste: 9/10 I LOVE these. They have become my “grab and run” breakfast as well as the little snack I have just to fill the gap when I need it. They’re not too crunchy so easy to eat one handed
would I make it again: I have already
Food journeys, diets, eating plans, lifestyle choices. These all evolve, grow and change, at times somewhat dramatically throughout our lives.
Food has been a big part of my life for as long as I can remember. My “journey” began as a youngster in the kitchen with my Mum. I remember helping to make sausage rolls for my Dad’s lunches and helping Mum mix the cakes, mainly so that I could lick the spoon.
As a teenager my Brother and I were State level competitive swimmers. We trained about four hours a day at least 5 days per week so keeping our bodies fuelled became really important. My grandparents had a farming property close by so most of our food came from the land. My Mum used to spoil us for dinner by making the best steak and kidney pie or lightly fried lambs fry (liver) with onion gravy. Delicious!
Ironically enough, in my later teenage years I announced to my family one day that I was strict vegetarian. This, combined with excessive sports activity, resulted in a dramatic (and unhealthy) weight loss and body obsession. This went on for too many years.
I am pleased to say that with years under my belt and lines on my face has come some wisdom. For quite a while I have eaten a healthy diet and exercised regularly. However I still enjoyed a sneaky dessert every now and then quite often. One of my favourites was my Mum’s cheesecake. It’s really good. So you can imagine how disappointed I was when my lifestyle needed to change again (due to health reasons) and I began eating a Paleo diet. I just had to make some form of lemon cheesecake. Although completely different to my Mum’s recipe, I love it just as much . I hope you enjoy this simple recipe too.
(paleo) lemon cheesecake – makes one loaf tin (recipe by Fiona at Food 4 Thought inspired by Paleo Cupboard).
200g whole almonds (skin on), activated if possible (see notes below)
6 medjool dates, pitted
30g coconut oil, melted
200g raw cashews, soaked for at least 5 hours or overnight, drained
60g pure maple syrup
130g fresh lemon juice
100g coconut milk
60g coconut oil, melted
Line a large baking tray with non-stick paper or a silicone mat.
For base, place almonds and dates into TM bowl and chop for 12 seconds on speed 8. Add coconut oil and mix for 20 seconds on speed 4 or until combined. Pour into prepared tray and press down firmly. Place in freezer while making the filling.
For filling, place all ingredients into TM bowl and mix for 1 minute on speed 7 or until well combined and smooth. Scrape around the sides of the bowl and repeat if necessary. Pour filling over the top of the base and place into fridge for at least 2 hours.
Serve with whipped coconut cream and lemon slices.
My tips: *During winter coconut oil will solidify. The easiest way to melt it is to loosen the lid of the jar slightly then run the sides of the jar under hot water. It will melt quite quickly. *I activated the nuts by soaking them then roasting them in the oven. This process decreases levels of anti-nutrients such as phytic acid. You can find some more information here and lots of other places on the net.
ease: 8.5/10. This is as easy as any other cheesecake I’ve made
prep time: 15 minutes + chilling time
cooking time: 0 minutes
total: 15 minutes + chilling time
taste: 9/10 This was (it went pretty quickly) delicious. Even G, who is not a big coconut fan, loved this. It had a strong lemon tang to it and the filling was silky. The base had the right cheesecake crunch.
would I make it again: Absolutely. And I want to try a chocolate berry version too
Mother’s Day is the one day of the year where most of us stop, even if only briefly, to recognise the AMAZING job that Mothers do in this world. I’m sure the word “job” should actually be in flashing lights because it is a 24/7, all consuming lifetime commitment.
I am extremely blessed to have an incredible Mum. One who has always been there to guide and support me while also letting me learn from my own mistakes. She taught me that I can do anything I set my mind on, to strive for my goals and dreams and, to this day she makes sure I know how proud she is of me.
When I was a child she would put up with my individualism and stubborn, strong will which included constant demands for different fashion items that (she made herself and) were a one of that no-one else would ever have.
She also had the patience of a saint when it came to my cooking. I remember her teaching me many recipes as a young child, allowing me to make the typical childhood mess. And as a teenager, me taking over the kitchen and putting my own twist on what I’d learnt to cook it for her and my family. Mostly successful, although I’m sure she was more than pleasantly surprised sometimes at how well things actually turned out.
Unfortunately we live in different states now. So although my spirit will be with her on Mother’s Day I won’t be making her a delicious breakfast like I may have done in years past. If I was with her I would make sure that she didn’t lift a finger and had the best breakfast in bed. Freshly brewed coffee and healthy pancakes. What could be better! I wonder in my fur child can make these for me on Mother’s Day, LOL.
What are you making your Mum for Mother’s Day breakfast??
(paleo) pancakes – makes 12 x 20cm pancakes (recipe by Fiona at Food 4 Thought).
200g whole almonds (skin on)
1 – 2 tablespoons honey (depending how sweet you like it)
2 tablespoons coconut oil
200g tapioca (arrowroot) flour
250g homemade almond milk
1 1/2 teaspoons bicarb soda
3 teaspoons apple cider vinegar
2 teaspoons ground cinnamon
pinch of salt
Preheat a small pan over a medium heat.
Place almonds into TM bowl and chop for 12 seconds on speed 8. Remove and set aside.
Add coconut oil and honey to TM bowl and heat on 70°C for 2 minutes at speed 2 or until completely melted. Add all remaining ingredients along with reserved ground almonds. Mix for 20 seconds on speed 4. Scrape around sides of bowl, and mix for further 20 seconds on speed 4, or until well combined.* Place a small amount of butter into the pan. Pour enough mixture into the pan to cover the base and cook until you see bubbles starting to form on the surface of the pancake. Flip over and cook on the other side until golden brown. Remove each pancake from the pan and keep warm until ready to serve.
Serve with fresh fruit and maple syrup.
My tips: *This is quite a wet mixture, not thick like some pancake batters. This makes it easier to pour and to cover the base of the pan. *Don’t be tempted to turn the heat up too high and cook them quickly. They will burn and not cook all the way through. Leave them on a medium heat and wait until you see the bubbles forming. *I found these really filling and only needed two for my breakfast. *Use any spice that you like in place of cinnamon. *These will keep in the fridge really well once cooked. They can also be frozen.
ease: 8.5/10. Easy enough to do on Mother’s Day!
prep time: 10 minutes.
cooking time: 20 minutes
total: 30 minutes.
taste: 8/10 From G, given he isn’t strict paleo and loves traditional flour pancakes that is a really good score! Personally I would say 9/10 from me. I loved these. I felt they had so much more flavour than other pancakes I’ve eaten.
would I make it again: Every weekend, if I had time
I recently wrote about how special it is to share recipes. Sharing tips and tricks that help us all get the most out of our Thermomix is also a wonderful thing to do. I asked you all to tell me what your best Thermomix tip was via my FB page. Thanks to everyone who shared their ideas, there were some great ones!
Thermomagician – Making Magic in my Kitchen – Don’t throw liquid gold down the sink. When you make stock – use the water you use to self rinse the bowl as the next liquid stock you use.
Ali – My tip is: don’t worry about peeling veggies or coring fruit (e.g. Apples, pears) when making any recipes that will blitz them up anyway (soups, smoothies, dips). The skins hold additional nutrients (after being washed well!) and it avoids unnecessary waste. We’re too quick to throw away the good stuff!
Hillary – Remember to use the self-clean function. Especially after making dough, I like to put 1 litre of water a drop of dish washing liquid 3min/50 C/spd 4, when that’s done, turbo pulse 2-3 times. No sticky dough under the blades, no gummy TM brush or dish cloth, love it !
Rachael – The little bottle brush that you get to clean baby bottles teats make cleaning under the blades very easy work.
Maria – My tip for everybody would be to use the machine and accessories at the same time and you’ll not only save electricity but you can make a three course meal in about 25/30 minutes. Use the Thermomix glass to make a cream of carrot, the lower varoma tray can be filled with frozen beans, carrots, artichokes… and the top varoma tray with some chicken breast, salmon… Now, that is some healthy meal and best of all, while your machine works, you can just sit down and relax!
Minnie – When measuring, place a bowl on top of thermo and place items in that when correct, tip in. I weigh my flour, butter etc this way saves having to tip out.
Debbie – Not cooking related but I have sat my thermo on a bamboo place mat, this helps when needing to move it, which is every time I use it as I have limited bench space. I just slide it out saves having to lift it every time.
- Thermomagician – Making Magic in my Kitchen – When you self rinse turn the blades on reverse and it swirls the water a little higher and gives the lid a good wash at the same time..
- Yasmin – When using the Varoma to make an omelette or steamed veggies and meat (or anything really) I measure the water and turn the machine on to Varoma with the MC in place THEN start chopping/preparing the food. Takes roughly 6-8 minutes for it to get up temperature anyway so it means no time is wasted and saves 5 or so minutes in cooking time. Every minute counts when you are a full time working mum of two kids two and under!!!!
Nerissa – Pre plan what u r going to do when u do a big batch cook up so that u aren’t standing around doing nothing when your machine is cooking for you. ie make dough for your scrolls and biscuits and set aside until u have a hot meal cooking and then do the rolling out and cooking.
Bron – Place the butterfly to the left of the stamped blade (with TM symbol) when looking at it pointing ‘north’ – that way the butterfly has a high point of the blade on front of it, less chance of the butterfly flying off.
Helen – When milling/grinding powdery products such as sugar or flours, place a sheet of glad wrap over the mixing bowl before putting on the lid. This stops the dust getting all over the lid and also stops powder coming out. You can then continue next steps without dusty powder dropping from the lid of thermi, saves a lot of mess.
Thanks so much for sharing everyone. As mentioned on my FB page, there would be some prizes for contributing. These were chosen using Random.org today :)
Please contact me to claim your prize.