Pina Colada Muffins

Pina Colada Muffins

Ahhhh sweet summer nights, sipping Pina Colada’s on a beach front somewhere wonderful… all just a dream for this heavily pregnant mother of a toddler! Doesn’t mean I can’t bake some super tasty muffins! Because cocktails and muffins totally compare. Excuse me while I go sob in the corner for a moment…. Rightio! Back again! This pregnant mumma is also living in the icy start of winter, where our pipes are already starting to freeze in the mornings and our windscreens need to be scraped of ice before driving anywhere. So sure, why not tropicana on your tastebuds! Liven things up!

These Pina Colada Muffins are a delicious combination of some of my favourite things.

Coconut, lots of coconut.

Pineapple. Mmmmmmmm

Lime. Sweet, sweet (or sour) lime.

Pina Colada Muffins

Plus a few other healthy yummos like chia seeds, yoghurt and banana to make these Pina Colada Muffins totally guilt free. They are both egg free and nut free making them perfect for school lunches and toddler afternoon teas. And with only 2 Tbsp of coconut sugar added you can confidently even give these as a little baby led weaning treat too!

Legoman’s verdict… “They’re sweet. They’re good.”

Possum’s verdict… “Deliiiccccciiiiioooooooooouuuusssss. I want more muffin!”

Pina Colada Muffins

I have really wonderful memories of sipping Pina Colada’s on Tonsai Beach in Thailand, with the freshest of fresh coconut and pineapple in them. Swinging in a hammock. Watching the lightning flash across the ocean. Off I go day dreaming again…

These Pina Colada Muffins are quite a moist mix so when baking make sure to give them a little skewer test to check if they are done. I had to keep putting them back in the first round, I think I was a bit too excited to try them!

Pina Colada Muffins – Makes ~16 mini muffins

225g tin pineapple pieces in natural juice

2 Tbsp chia seeds

1 cup SR flour

1 cup desiccated coconut

1 tsp baking powder

270ml tin coconut cream (I use Ayam brand as it’s 100% pure coconut, not watered down or thickened)

2 bananas, mashed

2 Tbsp coconut sugar

2/3 cup full fat plain yoghurt

2 Tbsp coconut oil melted

Zest of 1 lime

1. Strain off the juice from the pineapple into a medium bowl. Add the chia seeds to the juice and let soak for 15 mintues

2. Meanwhile, preheat the oven to 200°C and grease a mini muffin pan.

3. Combine desiccated coconut, SR flour, baking powder, coconut sugar and lime zest in a large mixing bowl.

4. Mash bananas and stir through pineapple pieces.

5. Whisk together coconut cream and the chia seed mixture.

6. Combine chia/coconut mix, pineapple/banana mix, dry mix and yoghurt.

7. Spoon into muffin pan and bake for 20-25 minutes, check with a skewer that they are cooked right through as this is quite a moist mixture.

Pina Colada Muffins

I had to add in this photo of the pineapple pieces. The sunshine through the bowl was making such beautiful patterns. And that photo of the whisk is actually a colour photo, looks black and white. Pretty groovy 🙂 I hope these Pina Colada Muffins add some tropical sunshine to your day! Enjoy!

Pina Colada Muffins

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Toddler Friendly Birthday Cake (Happy Birthday my gorgeous Possum!)

Toddler Friendly Birthday Cake - Egg Free

Birthday’s deserve cake, and it’s nice to know this Toddler Friendly Birthday Cake not only passed the picky toddler test, it also passed the tired hungry mum test! Hurray! One mummy friend shouted out “Can you blog this one? Little man is loving it!”.

This time two years ago I was swaying and vocalising my way through early labour. By 7:30 tomorrow morning I would’ve given birth to the most wonderful little bundle I have ever met. My gorgeous little Possum. What a proud mummy I am! This birthday, Possum specifically requested an apple cake, so her birthday cake was a Toddler Friendly Apple and Carrot Cake with Cream Cheese Icing.

Possum asked for there to be one red apple and one green apple in her cake, and I suggested a carrot (as she loves carrots) which she agreed whole heartedly. There was a decent meltdown over whether the gooey seeds (chia) would end up in the cake or in her belly, but a timely arrival of Grandpa and Grandma put all to rest *phew*. There’s some creamy buttermilk and just a touch of cinnamon to round off this moist yummy Toddler Friendly Birthday Cake. Of course this cake is egg free, as little Possum has an egg allergy. I think I’m getting the hang of this egg free baking now though!

We had a little party for our Birthday Girl today at our local park. A handful of happy chatty friends, a bevy of proud family to play and eat and giggle with our precious Possum. I have to say it was a lot more fun than her first birthday and much less emotional. It was so wonderful watching her play with her little buddies, hiding in bushes, sharing the swings, giving cuddles and kisses. What a wonderful age this is.

A big thankyou goes to my Mum who made the cream cheese icing at the last minute at my request. It really topped off this Toddler Friendly Birthday Cake! She recommends even adding a little lemon zest to give it some extra zing.

I hope you and your birthday toddler (or not so little person!) enjoy this cake as much as we did!

grated apple and carrot

Toddler Friendly Birthday Cake aka Egg Free Apple and Carrot Cake

1 1/2 cups SR flour

1/2 cup almond meal

1 tsp baking powder

1 tsp ground cinnamon

1/2 cup brown sugar

1 green apple, peeled and grated

1 red apple, peeled and grated

1 carrot, peeled and grated

1 cup buttermilk

1 tsp vanilla essence

1 tsp No Egg replacer with 2 Tbsp water (or use 1 egg)

2 Tbsp butter melted

2 Tbsp chia seeds soaked in 1/2 cup water for 15 minutes

ICING:

Philadelphia cream cheese

Pure cream

Caster sugar

Vanilla essence

Preheat Oven to 180°C fan forced/200°C conventional. Grease and line a spring form baking tin. Mix your chia and water and let sit for 15 mintues

Meanwhile, mix together your SR flour, almond meal, baking powder and cinnamon,

Add your grated apples and carrot, stir to combine.

In a seperate bowl, beat together your brown sugar, buttermilk, vanilla and No Egg (or 1 whole egg if no allergies).Add to your flour/apple mix. Stir through chia seeds and melted butter until all just combined.

Pour into your prepared baking tin and bake for 1 hour.

To make the icing, use a spoon to briskly mix together your cream cheese, cream, sugar and vanilla to suit your taste. (I think my Mum didn’t use a whole block of cream cheese…). Once the cake has cooled, spread icing over cake. Place as many candles as needed/wanted, sing, horray, cut and be merry!

I can't believe she's 2

Carob Almond Poppy Biscuits

Carob Almond Poppy Biscuits

Last night Legoman and I tackled the totally un-fun task of clearing out one of our food cupboards. This meant pulling everything out of the cupboard, checking used by dates and ingredients, and then either throwing out, giving away or putting it back in the cupboard. We hadn’t really done that since Possum was diagnosed with her allergies. Or since I started meal planning. And coming from a long line of hoarders, turns out we could have survived some kind of apocalyptic event just on the amount of almond meal I have stashed away….

So these delicious Carob Almond Poppy Biscuits were a result of all the wonderful things I rediscovered hiding in my cupboard! I found Carob Powder left over from doing the elimination diet with Possum, almond meal (lots of almond meal), poppy seeds and an awful lot of self raising flour.

carob biscuit 1

Quite often when you mention carob people screw their faces up and remember the waxy little carob buds sold at school canteen’s across Australia in the 80s and 90s. But I have found the most delicious Australian made carob and it’s an absolute winner! I’m not paid to say how tasty it is (they don’t even know I exist!), but The Carob Kitchen’s carob products are to die for. Especially their Carob Almond Bar and their little Banjo Bars (which I often scoff after doing the grocery shopping!).Why carob? It’s gluten free, caffeine free (hello pregnancy and breastfeeding!) plus their bars have no added sugar or sweeteners as the carob is sweet enough. Winner!

carob biscuit 2

I love the texture the Poppy Seeds add to these Carob Almond Poppy Biscuits. Little bursts of POP when you bite in. Yum! The little bit of cinnamon adds just a hint of spice and the combo of almond and butter gives them a certain richness.

So go clear out your cupboards! Who knows what you might find in there!

carob biscuit 3

Carob Almond Poppy Biscuits – Makes 16

1 cup self raising flour

1/2 cup almond meal

1/3 cup carob powder (The Carob Kitchen if you can get some)

6 tsp poppy seeds (I couldn’t find my Tbsp!)

1/2 tsp cinnamon

125g butter melted

1 tsp No Egg mixed into 2 Tbsp water or I egg whisked

1/4 cup raw sugar

1 tsp vanilla essence

1/3 cup maple syrup

Pinch of salt

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

Mix together flour, carob, almond, poppy seeds, cinnamon, and raw sugar.

Meanwhile mix together your No Egg or whisk your egg.

Melt the butter over a low heat then add the vanilla and maple syrup. Swish to combine.

Make a well in centre on mixing bowl. First add your No Egg mix or egg, then add your melted butter mix. Stir until just combined.

Spoon mix onto baking tray. Bake in oven for 13 minutes. Allow to cool slightly before gobbling them all up!

carob biscuit 5

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Egg Free and Gluten Free Corn Fritters

Egg Free and Gluten Free Corn Fritters

I love me a good brunch. Sadly Legoman thinks it’s a waste of time. And with a toddler and conflicting work schedules it’s a rare treat. I always, always, always order corn fritters when they are on a menu. Especially if they come with avocado and bacon…. mmmmmm… bacon. I was flicking through my recipe folder and got pretty excited to find a corn fritter recipe with no egg!!

I modified it slightly to try and make it more kiddie friendly (less spices), sadly Possum still wasn’t keen on them tonight but was happy to gobble up close to a whole avocado and a bucket of yoghurt. Legoman on the other hand said it was a keeper.

I chose to make mine little hand size to make for easy dipping, but you can also make them more grown up sized. I reckon they would be even tastier with a little salsa of some kind on the side. Something a little sweet and a little zingy!

Egg Free and Gluten Free Corn Fritters with Mint Yoghurt and Avocado – serves 4

120g chickpea (besan) flour

1/2 tsp baking powder

1 1/2 tsp ground cumin

1 1/2 tsp ground coriander

1/2 tsp ground turmeric

pinch of salt

200g frozen or fresh corn kernels (don’t need to defrost)

3 spring onions, trimmed and finely chopped

A big handful or coriander, roughly chopped

160ml full fat milk or water (I reckon coconut milk would rock too)

Sunflower oil for frying 

1-2 Tbsp chopped mint

salt and pepper to taste

1/2 cup yoghurt (plain full fat)

1 ripe avocado (or more if you love your avo!)

First make up the yoghurt by combining yoghurt, mint, salt and pepper in a bowl. Set aside.

Sift dry ingredients into a bowl. Mix in corn, spring onions and coriander. Stir in milk.

Heat 1cm of oil in frying pan to medium high heat. Use a heaped teaspoon amount per fritter, making sure not to over crowd the pan. Cook until golden brown on each side (I left the first batch a little too long and they looked a bit like those old ladies at the beach who could be made into handbags). Remove and drain on paper towel. Keep fritters warm in the oven while you cook the rest.

Serve these Egg Free and Gluten Free Corn Fritters with yoghurt and slices of avocado. Yum!

Corn Fritters

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Egg-Free Cinnamon and Apple Muffins

Egg Free Apple and CInnamon Muffins

What makes a tired toddler happy? Fresh out of the oven muffins made by mum! You know that something is going to be delicious when the raw batter smells AMAZING! This afternoon scrummy yummy was destined for my belly. We are very fortunate to have a beautiful and productive Jonathon Apple tree in our backyard. This year we have picked bucket loads of beautiful crispy, juicy apples. The season is all finished now and the final fruit were picked this week. They aren’t the prettiest of apples and some never really grew up, bit like little Peter Pan apples. They were even a bit green. These apples were perfect for this Egg-Free Cinnamon and Apple Muffin recipe. Possum has been our quality control master, testing each apple… with just one bite.

Our final apple bounty

Our final bounty, with bites taken out by our dear Possum (human!)

Egg-Free Cinnamon and Apple Muffins – makes 16 mini muffins

1/2 cup oats

1/2 cup almond meal

1/2 cup desiccated coconut

1 cup self raising flour

1 tsp baking powder

2 tsp cinnamon

1/4 cup coconut sugar

2 Tbsp maple syrup

2 Tbsp chia seeds soaked in 1/2 cup water

200g full fat plain yoghurt

1 tsp vanilla essence

1/2 cup milk

50g butter melted

3 small apples, peeled and chopped (or 2 medium)

Preheat oven to 200°C fan forced or 180°C standard. Grease a mini muffin tray (i always use butter).

Soak your chia seeds in water and leave for 15 minutes.

Once chia seeds are ready (they should look a bit like frog spawn…), mix all ingredients in a large mixing bowl. I like to add all dry first to combine then all my wet ingredients. Just personal preference.

Spoon mixture into the greased mini muffin tray. Bake in your preheated oven for 18-20 minutes.

Allow to cool on cooling rack, or just gobble them up straight out of the oven!

You can thank me later for how amazing your house will smell 😉

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Patient Possum

Patient Possum

Egg-Free Spiced Pear Cake

Egg Free Spiced Pear Cake

Another egg free baking post! I must be getting my baking mojo back! Huzzah!

It was my wonderful best friend’s birthday this past weekend, and being the amazing friend that I am… I totally forgot. So to make it up to her I baked her a birthday cake. Possum suggested we make a pear cake. I figured it wouldn’t be too hard to make one up, surely. I’ve baked loads of cakes! It had just been so long I couldn’t actually remember what cake batter looked like. But being who I am I just started and hoped for the best.

The cake tasted delicious, certainly one I would happily make again. But I would bake it longer than I did as most of it was still raw. But the edges were great! So here is my modified (with increased cooking time) recipe for Egg-Free Spiced Pear Cake. Enjoy a slice with your best friend (and your other best friend, a dollop of cream!)  🙂 xx

Egg-Free Spiced Pear Cake

2 Tbsp chia seeds soaked in 1/2 cup water for 15 minutes

1/2 cup sugar

75g butter plus another 25g to dot on top of the cake batter

1/2 tsp pure vanilla extract

1 tsp No Egg* mixed into 2 Tbsp water

1 cup self raising flour

1/2 cup desiccated coconut

1/2 cup ground almonds

1/4 tsp ground cardamom

1 tsp ground cinnamon

3/4 cup plain yoghurt (full fat)

1 tsp bicarb soda

2-3 pears peeled, cored and chopped

1 Tbsp brown sugar to sprinkle on top of cake batter

* No Egg is a potato based egg replacer product. This cake would still work without it.

Preheat your oven to 180°C or 160°C fan-forced. Grease and line a cake tin (i used a circular springform tin, not sure how big sorry!).

Grease and line your cake tin

Put your chia seeds in water to soak for 15 minutes until they look like frog spawn (mmmmmmm). Using an electric beater, beat together sugar butter, vanilla and No Egg mix. In a large mixing bowl, combine flour, coconut, ground almond, cardamom, cinnamon and bicarb. Gently combine. Stir through the yoghurt. Then stir through the butter/sugar mix. Finally stir through the chia seeds.

Cake batter before stirring in the chia seeds

Cake batter before stirring in the chia seeds

Pour mixture into your prepared cake tin. Sprinkle over your chopped pear. Then sprinkle over brown sugar and finally dot with the remaining 25g butter. Place in the oven to bake for 1 hour. Check with a skewer to make sure it is cooked all the way through. It is a very moist batter so may need extra time.

Ready for the oven!

Ready for the oven!

***Please do let me know how this turns out if you make it! I would love to hear feedback on any recipes I have posted. ***

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Moist Egg Free Banana and Date Muffins

Moist Egg Free Banana and Date Muffins

Cooking is my therapy. And when Possum (now 21 months old) decides sleep is for losers, mummy needs therapy. This recipe was conceived and baked in 30 minutes. In time for Possum and I to curl up on the couch together, eating muffins, watching Ratatouille and being friends again.

Since Possum was diagnosed with an egg allergy, I had gone right off baking. Not trusting egg replacements and I think being a bit OTT with mourning the lack of eggy goodness in our kitchen (as I’m still breastfeeding I’m not eating egg either). Now I am 18 weeks pregnant and recognizing I needed a healthy snack when I’ve got the munchies (goodbye nausea, hello appetite again!!).

I’m very proud to share with you my recipe for…

Egg Free Banana and Date Muffins

Makes 12 mini muffins (next time I would double the recipe)

3/4 cup SR flour

1/4 cup oats

1/4 cup almond meal

1/4 cup desicated coconut

1/4 cup coconut sugar

2 Tbsp chia seeds soaked in 1/2 cup water for 15 minutes (looks a bit like frog spawn……..)

1 very ripe banana mashed

1/4 cup milk

1 tsp No Egg mixed with 2 Tbsp water

8 dates chopped

1-2 Tbsp melted butter

Mix all your dry ingredients together. 

 

Add your No Egg mixture, chia seed mix, milk, banana and butter. 

 

Mix until just come together. Spoon into pregreased mini muffin pan. Bake for 15 minutes at 180 fan forced (200 standard).  Cool on wire rack. Enjoy!

  

These are low in sugar and have a good mix of yummy healthy things in them. Possum declared after one bite “I love muffin!”. Therapy was a success in more ways than one!