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Savoury Pumpkin Scones

Savoury Pumpkin Scones

Savoury Pumpkin Scones

Soft savoury pumpkin scones perfect warm with a little butter or just as is for a tasty snack.
Course Breakfast, lunch, Snack
Cuisine Australian, english
Keyword pumpkin soup, savoury, scones
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 scones

Ingredients

  • 3/4 cup Pumpkin Puree
  • 2 cup SR Flour
  • 1 tsp Baking Powder
  • 1 tsp Cumin
  • 55 g Butter cubed and chilled
  • 3/4 Cup Chedder Cheese Grated
  • 1 Tbsp Chives
  • 1/4 cup Milk

Instructions

  • Preheat the oven to 180C.
  • Sift the flour, salt and cumin into a bowl. Then rub the chilled butter into the flour to create a fine crumb. Mix in the cheese and chives. Then add in the warm milk and pumpkin puree to bring the mixture together to form a smooth dough. Dust with flour. Form a round disc (about 8inch wide) and cut into 8 wedges, alternatively use a scone cutter!
  • Bake in the oven for 15-17min until they have risen and are golden.

Notes

  • To make your own pumpkin puree steam or roast some pumpkin and blend for 1min until smooth. 
  • you can you gluten free flour for these scones as well!
Funfetti Birthday Layer Cake

Funfetti Birthday Layer Cake

I am 26 today and I fully intend on eating this cake. I made it for myself, because what type of food blogger would I be without making one for myself.

And when I say cake I mean with REAL flour, sugar, eggs, butter. You name it! Why am I so passionate about this? Why a I a nutritionist promoting eating cake?

funfetti birthday cake

Why I always eat cake on my birthday!

My fondest memories of my childhood was picking the cake my mum would make me for my birthday – one year I got three (school, actually birthday, and party!! I thought I had won the lottery!). So to me it signifies learning to bake with my mum and celebrating and having fun with family and friends! OH and turning one year older, though I am slowly coming to that AGE where you don’t want to make a fuss of it anymore.

So I may be a nutritionist but I am a nutritionist that urges you to keep eating cake! Eat food that makes you feel good. So eat vegetables and grains and legumes and protein because they make you feel great and make your body function well. But also eat cake because it makes you feel good, eat it because of what it signifies for you!

 

So instead of finding healthy options for your kid’s birthday, make it with them and demonstrate to them that eating it is ok. That it is allowed! Because what a healthy watermelon cake tells them is that this food is not allowed, that it should be restricted.

Your kid is going to attend birthday parties; they are going to have the option of eating unhealthier foods. So show them that it is allowed as this can prevent kids from going crazy at parties, because its just another food, not some special treat that should otherwise be restricted.

So here is to making delicious cakes to celebrate our birthdays! Its how I plan on spending my big day today (plus a little work, because its unavoidable!). And best yet make this recipe for your kids because they will love it, I have never met a kid who doesn’t love sprinkles!

Funfetti Birthday Cake

Birthdays are for enjoying cake and celebrating someone you love! So ditch the healthy cake and make something you will all love!
Course Cake, Dessert
Cuisine Australian
Keyword birthday, Cake, sprinkles
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 225 g butter softened
  • 200 g sugar
  • 3 eggs
  • 1 tsp vanilla
  • 2 cups plain flour
  • 1 tsp baking powder
  • 1/2 tsp bi carb soda
  • 1 cup buttermilk
  • 1/2 cup sprinkles

Icing

  • 1 Batch Cream Cheese Icing or 2 x Philly Cream cheese icing packs
  • 3 tbsp Sprinkles

Instructions

  • Preheat the oven to 170C and line the base of 3x 6inch cake tins or 2 x 8inch baking tins.
  • Cream the butter and sugar in a large bowl with electric beaters. Then add in 1 egg at a time. Beating until smooth and creamy. Add in vanilla. Use a wooden spoon to fold in plain flour, baking powder and bi carb soda, alternating with buttermilk.
  • Finally fold in sprinkles, be careful not to over mix.
  • Bake in the oven for 25-30min until cooked through. Allow to cool for 10mins before removing from their tins and then cool completely on a wire rack.
  • Meanwhile make the cream cheese frosting or if using the new philly cream cheese icing packs you can ignore this pack.
  • Once the cakes are cooled carefully cut off the top of the cakes with a serrated knife if they are not flat.
  • Then place one cake on a plate, top with 1/4 cup icing, repeat until all cakes are layered. Then carefully spread your remaining icing around the edge. Smooth it down with a bench scraper or pallet knife. Top with sprinkles.
  • Keep cake in the fridge if it’s a hot day, and remove 20min before serving to allow icing to soften.

Other great cake recipes for your special days:

Savoury Buckwheat Crackers

Savoury Buckwheat Crackers

Buckwheat Crackers

Buckwheat Savoury Crackers

Gluten free crackers that are perfect for your weekend cheese platter, or for the kids lunchbox during the week!
Course Appetizer, Snack
Cuisine Australian
Keyword buckwheat, cracker, rosemary, savoury
Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 1 hour
Servings 6

Ingredients

  • 2 cups Buckwheat flour
  • 1.5 Tbsp Flaxseed meal
  • 1/3 cup Sesame seeds
  • 2 tsp Rosemary
  • 1 tsp Garlic salt
  • 3 Tbsp Olive oil
  • 8 Tbsp Cold water

Instructions

  • In a bowl combine the flour, flaxseed, sesame seeds, rosemary (fresh or dried!) and garlic salt. Stir in the olive oil. Then add cold water 1 Tbsp at a time until it forms a smooth dough. Form the dough into a ball and wrap in cling film and refrigerate for 30min-1hr.
  • Preheat the oven to 180C. Roll out the dough on a piece of baking paper until it is 2mm thick. Trim to make sides straight. Slide baking paper onto a baking tray. Use a large knife to cut dough into desired cracker size. Repeat with any remaining off cuts of dough.
  • Bake in the oven for 20-25min. All to cool completely.

 

 

Like this recipe? Why not try some other delicious lunch box additions!

2 Ingredient Pizza Dough

2 Ingredient Pizza Dough

Pizza has NEVER been so easy!! With just 2 ingredients and 5mins you can make your very own  dough. So there is no reason not to whip it up for a Friday night family pizza night!

2 ingredient pizza dough I like to set out all the toppings and make mini pizza’s so that everyone can choose exactly what goes on theirs! This not only stops the fights, but also empowers your kids to have choice over what they eat!2 ingredient pizza dough

Pizza has always been one of the foods referred to as ‘bad’ or ‘unhealthy’ but this is anything but! So this is the perfect meal to practice quitting the negative talk, If you have no clue what I am talking about watch this youtube clip!

 

You can choose your own but I have also included some of my favourite topping variations to get you started:

– Chicken Pesto: Pesto sauce, Shredded Chicken, Mushroom, Zucchini ribbons and mozzarella

– Classic Hawaiian: Tomato Paste, Shredded ham, Pineapple, Red onion and mozzarella

– Veggie loaded: Tomato paste, mushroom, red onion, zucchini ribbons, mozzarella and finish it off with pesto when its cooked!

2-ingredient Pizza Dough

With just 2 ingredients and 5mins you can make your very own pizza dough! Never think pizza is unhealthy again!
Course Dinner, lunch, Snack
Cuisine American, Australian
Keyword pizza, savoury
Prep Time 5 minutes
Cook Time 15 minutes
Servings 3 people

Ingredients

  • 1 cup yoghurt
  • 1 cup SR flour

Toppings – Choose your own:

  • ¼ cup Pesto
  • ¼ cup Pizza sauce
  • 50 g Ham shredded
  • 50 g chicken breast cooked and shredded
  • 50 g tin Pineapple pieces
  • ½ Red onion thinly sliced
  • 100 g Mushroom thinly sliced
  • 1 Zucchini shaved
  • 1 cup mozzarella grated

Instructions

  • Preheat the oven to 230C. Place a pizza stone or baking tray in the oven to start heating up. This is the key to a crisp base.
  • In a bowl combine the yoghurt and SR flour. Use a wooden spoon to start, but as it comes together it is best to use your hands.
  • Tip the dough out onto a flour surface. There is no need to knead this dough! Cut the ball of dough into 3 pieces. Roll each piece out to 7inch wide. Carefully place them on baking paper.

Now its time to top them with your favourite things! My suggestions:

  • Classic Ham and pineapple: Spread the pizza with 1 tbsp of pizza sauce, top with 1/3 cup mozzarella, Ham, Pineapple and red onion.
  • Pesto Chicken: Spread 1 Tbsp pesto on the pizza, top with 1/3 cup mozzarella, mushrooms, shredded chicken, zucchini ribbons
  • Veggie Loaded: Spread with 1 Tbsp pizza sauce, top with 1/3 cup mozzarella, mushrooms, red onion, zucchini ribbons. After cooking drizzle with pesto.
  • To cook place on a hot pizza stone or baking tray in the oven and bake for 10min, until the cheese is golden and base is crisp.

Notes

*Alternatively if you have a mix master with a dough hook you can use that.
** if you have a pizza stone, you can also cook these in the bbq.

 

 

Like this recipe? Why not try some other delicious lunch box additions!

Fudgey Black Bean Brownies

Fudgey Black Bean Brownies

Blackbeans. Yes that’s right the main ingredients in these brownies are blackbeans. I didn’t think I could ever do that to brownies. But I vowed to make a nut free, low sugar, gluten free brownie that still tasted good. I tried all the different flours, all the different add in’s to make them taste good. BUT nothing I tried worked both texture and flavour wise. UNTIL I gave in and started experimenting with legumes!

blackbean brownies

Blackbeans by far created the best texture (oh so fudgey!) and has absolutely no aftertaste. Seriouly these taste like extra fudgey gooey chocolate brownies. YOU CAN NOT TELL THEY CONTAIN LEGUMES!! Hooray!!!

blackbean brownies

And the best part is they take literally 5mins to make before putting them in the oven to do their thing! They are also nut free (hello great school lunchbox treat!), low in sugar and gluten free so everyone can enjoy them! I haven’t tried it yet, but I have a strong feeling these would work really well with flax eggs as well – I will get back to you on that!

If you are looking for other great lunchbox snacks why not check out my latest youtube video where I show you exactly how to make my delicious chewy muesli bars.

Black bean brownies

Gluten free, Nut Free and Low sugar. These brownies are seriously perfect for everyone! The blackbeans provide the most delicious fudgey texture, without an after taste.
Course Dessert, Snack
Cuisine Australian
Keyword blackbeans, brownies, Chocolate, gluten free
Prep Time 5 minutes
Cook Time 30 minutes
Servings 16

Ingredients

  • 400 g tin Black beans
  • 3 eggs
  • ¼ cup rice bran oil
  • 1 tsp vanilla
  • ¼ cup cocoa powder
  • ½ cup brown sugar
  • 1 tsp baking powder
  • pinch salt
  • 3/4 cup dark choc chips

Instructions

  • Preheat oven to 170C. And line a square baking dish with baking paper.
  • In a food processer blend black beans until smooth. Add in eggs, oil, vanilla, cocoa, sugar, baking powder, salt and 1/2 of the choc chips. Pour into prepared baking tray and top with remaining choc chips. Bake in the oven for 30-35min. Allow to cool completely before slicing.

Like this recipe? Why not try some other delicious lunch box additions!