Pear, Raspberry and Macadamia Loaf

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for your tummy. Perfect as a toddler treat too!

Like cake? Love cake? But feel a little guilty when you eat it? Have no fear! My loaf is here! This Pear, Raspberry and Macadamia Loaf is totally guilt free, low in added sugar and loaded with healthy goodies like chia, buttermilk and raspberries.

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for you mummy tummy. Also a great toddler snack!

Not too long ago Legoman and I sat down to do a cupboard clear out in our kitchen. A whole bunch of unfun was had. But, I did realise we had a lot of certain things. Apparently I hoard almond meal, carob powder, pasta and macadamias. There are worse things I could be hoarding! Don’t judge me!

Macadamias are Australia’s gift to the land of nuts. They are a little buttery ball of good fats, antioxidants and even have natural plant sterols to keep your cholesterol in check. Plus, they’re Australian so of course they’re wonderful! They work beautifully into both sweet and savoury dishes (did someone say Macadamia crusted fish??). Next time you’re out shopping, try some macadamias and try not to eat them all before you bake this Pear, Raspberry and Macadamia Loaf!

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for your tummy. Perfect as a toddler treat too!

The day I baked this was our local Winter Magic Festival which is held each year to celebrate the Winter Solstice, the shortest day of the year. It is such an amazing outpouring of community spirit and love. This year was the first year I haven’t gone in a while, but I was feeling very pregnant and very uncomfortable that day. So I baked instead (and did laundry, cleaned the toilets, did the dishes….). But gorgeous Legoman and Possum had a fab morning together. Here’s a little happy snap of Possum in her get up. Dressed proudly by daddy! She said she was a strawberry, and apparently I was a rainbow. Love her so much!

Pear Raspberry and Macadamia Loaf

Pear, Raspberry and Macadamia Loaf – Makes 1 loaf

1 cup SR flour

2 Tbsp chia seeds soaked in 1/2 cup water

1 tsp baking powder

1/2 cup LSA

1/2 cup macadamias, chopped and toasted

2 pears, peeled, cored and chopped

1/3 cup frozen raspberries

1 1/2 cups buttermilk

75g butter melted

1/4 tsp cinnamon

3 Tbsp coconut sugar

1 tsp No Egg with 2 Tbsp water or 1 egg

1. Preheat oven to 180°C. Grease and line a loaf tin.

2. Soak your chia seeds in water and let sit for 15 minutes.

3. Combine dry ingredients (except coconut sugar) and nuts in a large mixing bowl.

4. Beat together, in a separate bowl, the buttermilk, NoEgg and coconut sugar until bubbly.

5. Stir wet, chia and dry mixes together. Add butter, pear and raspberry. Stir to just combine.

6. Pour into a baking tin and bake for 1 hour 15 minutes. Check with a skewer. Allow to cool before chowing down!

Pear Raspberry and Macadamia Loaf. A delicious, guilt free treat for you mummy tummy. Also a great toddler snack!

And just an aside, I’ve been having a local tour of local hospitals the past few days thanks to by placenta previa. This has left Legoman flying solo with Possum at home. He sent me this picture of our kitchen tonight. It looks AMAZING! And I just want to publicly say a HUGE thankyou to my husband for being such a wonderful support for me and such a loving daddy to our Possum. I love you Legoman! xxx

Pear Raspberry and Macadamia Loaf

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Delicious and Easy Chicken Schnitzel

Easy and Delicious Chicken Schnitzel

Once you’ve written Chicken Schnitzel a few times it starts to look super ridiculous! Chicken Schnitzel. Chicken Schnitzel. Chicken Schnitzel. Teehee. Anyway! This delicious and easy, very easy, chicken schnitzel was a way to use up the last bit of Buttermilk in the fridge after making Possum’s Birthday Cake and also these delicious Pumpkin Buttermilk Scones. Every meal planners dream! No food waste!

The weather in the mountains yesterday was cold and misty, perfect for a belly warming schnitzel teamed with creamy (and I mean creamy, I used pure cream and butter) mashed potato, roast pumpkin and steamed vegetables. Nom nom nom nom.

This version of Chicken Schnitzel is also egg free, so allergy friendly. Hurray! If you can’t do gluten you can substitute the bread crumbs for rice crumbs or gluten free bread crumbs. Rice crumbs actually turns out super crunchy.

This would be a great meal to make if you had a bit of mummy anger going on after a rough day as you get to bash the chicken with something heavy. Just watch your knuckles! I learnt the hard way.

This is a lovely meal for the whole family to enjoy with enough variety on the plate to ensure something for everyone.

I was thinking this would be a big hit with Possum as she loves chicken. But by the end of dinner she had eaten all her vegetables and wanted more vegetables but had hardly touched her chicken or mash. Clearly what her body wanted. Poor old mummy got to gobble up her serve of chicken schnitzel after Possum was asleep. Yes, I am a human seagull.

Can I just say, as delicious as Chicken Schnitzel is, it ain’t very photogenic. But the photo below shows you my secret weapon to a good Chicken Schnitzel. My marble rolling pin. This also doubles as my home security system. This baby has some serious weight to it and flattens out a chicken breast in minimal time and effort. Possum was also using it to practice her weight lifting skills (with my very nervous supervision).

Chicken Schnitzel Secret Weapon

Delicious and Easy Chicken Schnitzel – Serves 2 adults and 2 kidlets

2 chicken breasts, sliced in half lengthways (to make them a bit flatter)

1/4 cup buttermilk

1/2 tsp Dijon mustard (amp this up if you like a bit more of a kick to your schnit)

salt and pepper

1-2 cups of breadcrumbs

Olive oil for frying

After you have sliced your chicken breasts lengthways, lay down a large piece of baking paper, place 1-2 chicken pieces on the paper, then cover with another equal sized piece of baking paper. Use something heavy to hit the chicken (thanks to my marble rolling pin I don’t have to hit very hard) until the chicken is 5-10mm thick. Set aside flattened chicken and repeat with remaining pieces.

In a bowl mix together buttermilk, mustard and salt and pepper. Add chicken pieces and stir to coat. Allow to soak for 30 minutes. Then, using tongs, remove each piece and coat in bread crumbs. To make this easier I place the crumbs on a dinner plate, starting with ~1 cup, and add more if needed (another little kitchen hack is to place crumbs and chicken in a plastic bag and shake to coat). Place crumbed pieces on a clean plate ready to cook.

Meanwhile get your vegetables sorted. I roasted pumpkin pieces in the oven at 180°C in some olive oil, boiled some potatoes (ready for mashing) and steamed some broccoli, beans and carrots.

When you’re ready, heat oil over medium heat in a non stick pan, preferably cast iron (I love my cast iron pans). There should be about 2mm of oil in the whole base of the pan.

Place 1-2 chicken pieces in the hot oil. Cook for a few minutes each side until beautiful and golden. Place cooked pieces on paper towel. Repeat with remaining chicken.

Serve with all your delicious veg and enjoy!

Easy and Delicious Chicken Schnitzel 2

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Pumpkin Buttermilk Scones

Pumpkin Buttermilk Scones

After Mother’s Day on Sunday you may have some roast pumpkin swimming around in your fridge. Or maybe you totally forgot Mother’s Day and are looking for a way to make it up to the person who gave you life! Either way, these  Pumpkin Buttermilk Scones are delicious!

Mother’s Day was a bit of a non event in our house. Legoman went to work and Possum and I went to a birthday party. I did get to stay in bed an extra 30 minutes and we had croissants for breakfast. Win! Possum gave me a very sweet book called I Love You Mummy and Legoman gave me/us welding gloves, a small shovel and a metal bucket. Romance hey! The romantic thing is that they are all used with our fire place, and they have already been put to good use.

The scones were made for the birthday party Possum and I went to, which was a combined 2nd birthday party for Possum and a few of her little buddies. We had such an amazing afternoon on a friend’s property in the Kanimbla Valley. Amazing views, a beautiful large creek, heaps of space for happy toddlers plus we even all chipped in and got a jumping castle. Needless to say poor Possum was beyond tired by the time we got home.  And the scones were a success!

These Pumpkin Buttermilk Scones are great for kids as they are low in sugar and actually have some veg in them. If you like you could play around with the buttermilk and pumpkin ratios if you want more pumpkin in there. Possum and I just had to do some quality control when they came out of the oven! Yummo!

Pumpkin Buttermilk Scones – makes 12-15

2 cups self raising flour

1 Tbsp caster sugar

pinch salt

60g butter chilled and chopped

3/4 cup buttermilk

freshly grated nutmeg ~1/4 tsp

1/3 cup roasted pumpkin

extra buttermilk for brushing

Preheat oven to 220°C standard/200°C fan forced. Line a baking tray with baking paper.

Add flour, nutmeg, sugar and salt into a large mixing bowl. Combine. Using your hands, rub the butter into the flour until the mix resembles fine bread crumbs (I used to love doing this as a kid growing up).

Make a well into the centre of mix. Add buttermilk and pumpkin. Use a butter knife to combine until it forms a sticky dough. Turn out onto a floured surface (also put a little flour on your hands). Knead gently until smooth.

Press out the dough until ~2cm thick. You can either cut into desired number of scones or use a cutter to make shapes (I did love hearts, surprise surprise!). Place the scones on the baking tray so that they are just touching. Brush the tops with some buttermilk.

Bake in the top half of the oven for 12-15 minutes or until golden.

Serve with butter, ricotta or even mascarpone for a special touch of yum!

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