Quinoa is a hot topic at the moment and it’s easy to see why. Not only is quinoa gluten free but it’s also full of fibre, protein, vitamin B, vitamin E, iron, calcium and many other nutritional minerals. Replacing regular flour with quinoa flour is a really easy swap to increase your intake for many of these important nutrients, and one the kids won’t even notice.
Serves: 10 cookies
Prep: 10 mins
Cooking: 10 mins
Utensils: Mixing bowl, spoon, baking tray, parchment paper, measuring cups, measuring spoons, regular spoon
1 cup Quinoa Flour
1 Tbsp Chia Seeds
¼ cup Almond Flour
½ cup Coconut Sugar
¼ tsp Salt
½ tsp Baking Powder
3 Tbsp Chocolate Chips
¼ cup Coconut Oil
- Preheat the oven to 180C degrees.
- Add quinoa flour, almond flour, coconut sugar, baking powder, chia seeds and salt to a large mixing bowl and mix it together.
- Add the coconut oil and eggs and mix this in.
- Then add the chocolate chips and mix.
- Line a baking tray with parchment paper.
- Using a spoon, place dollops of the mixture on the baking tray. Flatten the dollop (these cookies won’t spread).
- Bake in the oven for 10 mins or until the edges are turning golden.
- Remove from the oven and let them cool on a wire rack. These can be kept in an airtight container for a week or frozen. These gluten free cookies are great for breakfast, snacks and packed lunches!
A turkey roasting in the oven, all the family visiting from far and away, who doesn’t love Thanksgiving. One of our favourite things about Thanksgiving, other than having that time to reflect on all the wonderful things going on, is leftovers! There’s always so much food and Turkey seems to hang around for days in the best kind of way.
This recipe for Pim’s Turkey Tomorrows is a great reason to make sure there’s that little bit of extra turkey leftover. They’re so easy to make and a winner with kids and adults alike.
If you’ve got an abundance of turkey this Thanksgiving, or just extra from a Sunday roast, then give this recipe a whirl.
1 Tbsp Cranberry Sauce
Salt and Pepper to taste
1. Pre heat the oven to 180ºC.
2. Boil the potato and pumpkin with a little salt. Drain and mash.
3. Chop the turkey into little cubes and mix with the cranberry sauce.
4. When the potato and pumpkin are cooled take a spoonful in your hand and add a few cubes of turkey cranberry mix. Shape the potato and pumpkin mix into an oval around the turkey.
5. Coat with flour, egg and panko breadcrumbs and place on a baking tray.
6. Bake in the oven until golden or about 15 mins.
7. Serve while warm and enjoy!
Pumpkins and Halloween go hand in hand; carrots and coconut, not so much. But…this deliciously heart-warming soup will not only give you something fun to cook with the kids for Halloween but will also help you disguise another meat-free, super healthy meal as something fun and yummy to eat.
Prep: 45 mins
Cooking: 35 mins
Baking dish, saucepan, peeler, scales, measuring spoons, measuring jug, knife, blender.
245g Pumpkin, peeled and diced 105g Carrots, peeled and diced 1⁄4 tsp Dried Thyme
2 Tbsp Coconut Oil
2 Garlic cloves
200ml Coconut Milk
1⁄2 Organic vegetable stock cube
Salt and pepper to taste
1⁄2 Slice of brown bread, cubed
1. Preheat the oven to 190C.
2. Place the pumpkin, carrot and garlic (in their skins) on the baking tray. Cover with 1 Tbsp of the coconut oil, thyme and salt and pepper. Mix them together.
3. Place in the oven and roast for 25 minutes.
4. In a frying pan heat the left over Tbsp of coconut oil and fry the bread pieces until golden. Keep to one side.
5. When the vegetables are roasted, remove from the oven. Remove the garlic from their skins and place in a blender with the coconut milk and water.
6. Pour all the ingredients into a saucepan and add the vegetable stock cube. Add salt and pepper to taste. Add extra water to adjust consistency if needed.
7. Pour into a serving bowl and top with crispy brown bread croutons!
If you’re feeling particularly creative, why not grab some Halloween cookie cutters and use these to cut out ghostly shapes in your bread.