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!

Egg and Bacon  Pinwheels

Egg and Bacon Pinwheels

Mix it up, Roll it, slice it and then into the oven! Don’t be intimidated by this pinwheels they are super easy to make and loaded with vegetables for a delicious healthy lunch box Snack. bacon and egg pinwheels I love to freeze the pinwheels  before I cook them so you can pull out however many you like and have a freshly baked snack in just 20mins! All you need to do is lay them out on a lined baking tray and freeze for 30min/1hr. Then pop them in a container or zip lock bags and put them back in the freezer! bacon and egg pinwheels

Bacon Pinwheels

Bacon and egg pinwheels loaded with vegetables for a tasty snack that the whole family will love.
Course Appetizer, lunch, Snack
Cuisine American, Australian
Keyword bacon and eggs, pastry, pinwheels, Snack
Prep Time 20 minutes
Cook Time 25 minutes
Servings 33 pinwheels

Ingredients

  • 1 brown Onion finely chopped
  • 4 rashers Bacon finely chopped
  • 1 Zucchini grated
  • 1 carrot grated
  • 1 red capsicum finely chopped
  • 2 Eggs
  • ½ cup chedder cheese grated
  • 3 sheets Puff Pastry frozen

Instructions

  • Heat a large non-stick pan on medium heat. Add in the onion and bacon and fry for 5min until it begins to soften and brown. Then add in the zucchini, carrot and capsicum. Fry for another 2-3min. Set aside and allow to cool for 10min.
  • Meanwhile preheat the oven to 180And lay out 3 sheets of puff pastry on the bench to allow them to defrost.
  • Stir the egg and cheese through the bacon mixture and then spread a thin layer over each of the puff pastry sheets. Carefully roll each sheet of pastry up tightly. Then use a sharp knife to cut the rolled pastry in to 1cm thick pin wheels. Spread over a baking tray and bake in the oven for 20mins.
  • Tip: if the pastry is too soft to cut, put it in the freezer for 20mins before cutting.
  • Alternatively, you can freeze the pinwheels prior to cooking. Spread them out of a baking tray and freeze on tray for 1hr. Remove from tray and put them in zip lock bags or a container and return to the freezer. When you are ready to eat them place them frozen into the oven and cook for 25min.

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

Mini Pikelets with Strawberry Jam

Mini Pikelets with Strawberry Jam

Light fluffy and oh so delicious! These mini pikelets are perfect for any lunch box. Sandwich between your favourite jam (or homemade chia jam!) for a delicious snack.

Pikelets

These used to be one of my favourite treats growing up! My mum used to make them for our lunchbox out of leftover pancake batter, but I thought they were worthy of their own recipe!

Pikelets

Mini Pikelets

Fluffy and Delicious batter for a tasty (and easy) snack for lunch boxes.
Course Breakfast, Snack
Cuisine American, Australian
Keyword pancakes, pikelets
Prep Time 5 minutes
Cook Time 10 minutes
Servings 6

Ingredients

  • 1 1/4 cup SR flour
  • 1 cup milk
  • 1 tbsp. Greek yoghurt
  • 1 egg
  • 1 Tbsp Sugar
  • 1 Tbsp lemon juice
  • ½ cup Jam or Maple Syrup to serve

Instructions

  • Whisk together first 6 ingredients. In a large bowl or jug.
  • Heat large non stick pan. Cook 1-2tbsp of mixture for 1-2min then flip. Repeat with remaining.
  • Serve warm with jam, or pack them up for a delicious lunch box snack.

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

Savoury Muffins – Make them your own!

Savoury Muffins – Make them your own!

savoury muffins

Take your picnic to the next level with these delicious morsels of savoury goodness… aka the ultimate savoury muffin. They are super easy to whip together, healthy and packed with so many delicious flavours they are sure to be a ground pleaser!

savoury muffins

These savoury muffins are perfect to keep stored in the freezer and added to lunch boxes or for an easy mid week snack! Packed with vegetables they are a great nutritious snack for kids (and adults!)

savoury muffins

The base recipes is just 7 simple ingredients and then you can let your imagination run wild and add in all of your favourite things – or I have also listed some of my favourite additions!

Savoury Muffins

The possibilities are endless with this recipes! Make the base and then add it your favourite flavour additions or what ever you have on hand!
Course lunch, Side Dish, Snack
Cuisine Australian
Keyword lunchbox, muffins, savoury, savoury muffins, Snack
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12

Ingredients

Muffin Base

  • 2 cups self raising flour
  • 1 tsp baking powder
  • 1 large zucchini grated
  • 1 large carrot grated
  • 3/4 cup milk plant based milk can be used
  • 2 eggs
  • 100 g butter melted.

Suggested Additions:

  • 60 g black pitted olives sliced
  • 100 g sun-dried tomatoes roughly chopped
  • 2 sprigs of Rosemary stems removed
  • 5 chives roughly chopped
  • 100 g Danish Feta crumbled

Instructions

  • Preheat the oven to 160C and grease a muffin tray with spray olive oil.
  • In a large bowl combine the flour and baking powder. Then add in carrot and zucchini. Make a well in the centre and add in the eggs, milk and butter and stir until all combined.
  • Then add in your favourite flavour additions! Such as the above suggested! Stir to combine and then
  • Divide the mixture among 12 muffins holes. Then bake in the oven for 25mins or until golden brown. Enjoy hot with a little butter or cold with a fresh salad!

Notes

  • Freeze for up to 2 months for an easy mid week snack or addition to the lunch box!
  • You can really add any flavours to the base muffins! Another of my favourites is roast pumpkin, spinach and feta!

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

Ham and Tomato Quiche

Ham and Tomato Quiche

Ham and Tomato Quiche Ham and Tomato Quiche

Ham and Tomato – Name a more iconic duo. I dare you!!

It is delicious on crackers, sandwiches, why not in a quiche. Buttery flakey (cheesey) pastry topped with a light and delicate eggy filling. There is a reason Quiche’s are so popular.

Instead of all the cream and cheese in traditional quiches, I like to keep it light! Substitute milk for cream, and cottage cheese for the cheddar. Every tried baked cottage cheese? NO – well then you are seriously missing out!

Ham and Tomato Quiche

Simple flavours but a delicious combo all the same! Make this super easy quiche from scratch for a delicious dinner and take leftovers for lunch!
Course Dinner, lunch, Main Course
Cuisine Australian
Keyword Dinner, easy, ham, home cooking, quiche, tomato
Prep Time 20 minutes
Cook Time 50 minutes
Resting Time 30 minutes
Servings 6 People

Ingredients

Short Crust Pastry

  • 1 2/3 cup Plain Flour
  • 125 g Butter cold and cubed
  • Pinch Salt
  • 5-6 Tbsp Chilled water

Filling

  • 150 g Ham
  • 1 Tomato
  • 2 spring onions
  • 6 eggs
  • ¾ cup milk
  • salt and pepper to taste
  • ½ cup cottage cheese

Instructions

  • Combine flour, salt and butter in food process and process until it forms a fine crumb. Then add in 1 tbsp of chilled water at a time. Until the dough comes together. Wrap dough in glad wrap and refrigerate for 30mins.
  • Preheat the oven to 180Roll out pastry on a floured surface until it is 0.5cm thick. Carefully pick it up using your rolling pin and then lay it in the pie dish. Don't worry if it breaks and you can push it together. Press the pastry into the dish. Prick the base of the pastry with a fork 5-6 times. Top with baking paper and spread baking weights or rice over the base and bake in the oven for 15mins.
  • Meanwhile prepare the filling. Roughly chop ham, slice tomato. In a jug, whisk the eggs, milk, salt and pepper until light and fluffy.
  • Remove from the oven pastry, discard baking paper and weights. Then spread ham and tomato over pastry base. Pour the egg mixture over the base. Use a tablespoon to spoon cottage cheese over the top. Bake in the oven for 20-30min until golden and set.

Ham and Tomato Quiche

 
Satay Chicken Skewers

Satay Chicken Skewers

Chicken Satay Skewers are always the first thing I order when I am at a Thai Restaurant (or in Thailand!). 

So when I came home from Thailand I knew it was about time I recreated it! Little did I know it would be so easy to create such authentic delicious flavour of the satay sauce. 

sataychicken

First you need to marinate the chicken for as little as 10mins while you prep the sauce (if you have the time marinate overnight, but don’t stress if you don’t have the time!). 

Now the trick to getting a really delicious flavour is the perfect grill marks. The best way to do this is ensure that your BBQ plate or pan is super hot before you add the chicken. 

satay chicken skewers

As for the sauce I love to use either crunchy or smooth NATURAL peanut butter. If you don’t have natural you can use any peanut butter, but it really doesn’t need the added sugar!

Make extra sauce and save it to drizzle over EVERYTHAAANNG!!! Well that is what I do anyway. I makes a super delicious dressing for a herby salad!

chicken satay skewers

Finish off the entree by serving drizzled with some coriander, lime and crushed peanuts!

Chicken Satay Skewers

A delicious entree that your friends and family will be impressed by or serve with rice and vegetables for a delicious nutritious dinner!
Course Dinner, Snack
Cuisine thai
Keyword Chicken, satay, sataychicken, Thai, thaifood
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Servings 4 people (for entree)

Ingredients

  • 2 chicken breast
  • 2 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha
  • 2 gloves garlic
  • 8-10 wooden skewers

Satay Sauce

  • ½ cup smooth peanut butter
  • 1 tbsp soy sauce
  • 2 tsp fish sauce
  • 1 tbsp siracha reduce if you don’t like it spicy
  • 1 clove garlic
  • 1 cup water
  • ¼ cup peanuts finely chopped

Instructions

  • Slice the chicken breast length ways into 1-2cm think slices. In a small bowl combine the soy sauce, fish sauce, siracha and garlic cloves. Pour the marinate over the chicken and marinate for at least 10mins or up to 4hrs. Meanwhile soak the wooden skewers in water so that they don’t burn.
  • To make the sauce: Combine all of the ingredients, except for the peanuts in a small saucepan and bring to the boil for 1-2mins, remove from the heat and mix in the peanuts. Pour into a bowl and set aside.
  • Push the skewers through the chicken and then preheat a griddle pan or preferably a BBQ!
  • Once the BBQ or pan is hot, cook the chicken for 4-5min on each side until cooked through. Serve on a platter with satay sauce, coriander and fresh lime.

Looking for your more recipes to impress your guests? Try our favourites!

 – Thai Spritzers

Creamy Hummus and Zaatar Chips

– and for something a little sweet: Blueberry scones