Fruity "Pouch" Muffins

I love doing baby led weaning with our DD and she seems to really love food so we've never had to do purees at all. So when someone kindly gave me one of those fruit puree pouch thingys I wasn't sure what to do with it! But then I got thinking that it would go quite nicely in some muffins... And here's the result!

Forgive the american cup measurements, it's (heavily) adapted from a recipe for Apple and Coconut Muffins in "Superimmunity for Kids" by Leo Galland.

Pouch Muffins

Ingredients
1 cup plain floud
1/2 cup wholemeal spelt flour
1 tsp bicarbonate of soda
1/2 tsp vanilla essence
1 tsp vanilla powder (or use more vanilla essence)
1 egg
1/4 cup melted unsalted butter
1/4 cup flaxseed oil
2 tbsp apple juice concentrate
2 tbsp sugar free apricot spread
2 tbsp milk
One pouch of fruit puree (I used a blueberry, vanilla and banana one)

Recipe
1. Preheat oven to gas mark 6 (400 degs F). Line a 12 cupcake tray with cupcake cases.
2. Mix the dry ingredients together.
3. In a separate bowl combine the wet ingredients (except for the pouch contents).
4. Combine the wet and dry, mixing enough to blend together but not over beaten.
5. Put 1 tsp of mixture in each cupcake case. Squeeze over approx 1/2 tsp of pouch contents in each case. Top with 1 tsp of muffin mixture. Swirl with a skewer to make a nice pattern!
6. Bake for approx 10-15 mins until lightly brown.
7. You will probably have some of the pouch contents left so now you have to find something else to do with it; mixed into yoghurt is quite nice.

Sugar free Stewed Rhubarb

I love rhubarb and as soon as I saw some at the market I brought some..... but then I couldn't think how to cook it without sugar! So I experimented a little and came up with this recipe which tastes really nice. Lovely on it's own or just added to your muesli for breakfast. The bicarb tip I found in a World War II cook book and it works! It does fizz rather a lot but don't let it put you off!

Stewed Rhubarb
Ingredients
Approx 600g Rhubarb (four large stalks)
10 Pitted dates
100 ml Apple juice
1 tsp  Ground ginger
1/2 tsp Bicarbonate of soda
Recipe
1. Chop the rhubarb into approx 1 inch lengths and add to saucepan with apple juice and ground ginger.
2. Finely chop the dates and add to the pan.
3. Bring to a boil and then simmer gently until the rhubarb and dates have softened and disintegrated.
4. To neutralise the acidity (and reduce the need for sugar) stir in the bicarbonate of soda when the fruit is cooked. It will fizz a lot!
5. Eat hot or cold.

Sugar free Savoury Snacks

With a lack of cakes and biscuits at the moment we needed something savoury to snack on....

So firstly I made these Roasted Chickpeas from the fascinating FatFree Vegan Kitchen blog. I made them from dried chickpeas (rather than tinned) and they were really easy to make. I didn't add as much chilli as she suggests (I didn't want it too spicy!) but next time I would follow the quantities given as my ones could do with a bit more spice! Still they taste nice and are quite moreish.

Then I also made some Savoury Seeds, really easy to make and very tasty! Just take a few handfuls of mixed seeds (I used sunflower, pumpkin and flax) and dry fry them for a few minutes in a pan. Then add a half teaspoon or so of soy sauce and fry for a little longer. These are definitely very moreish and I fear I will have to make some more soon!

Sugar free Spice Bread with Vanilla Frosting

Just made another lovely recipe from the Superimmunity for Kids book; a lovely spice bread (or cake really) with vanilla frosting. And you really wouldn't know that it hasn't any refined sugar in! To be honest I found the icing too sweet so would probably add the apple juice concentrate gradually next time until it is to my taste. I'll post some photos soon.... if it doesn't get all eaten before then!

Spice Bread
Ingredients
1 1/2 cups Wholemeal flour
1/2 cup Wholemeal spelt flour (or soy flour if you have it)
1 tsp Bicarbonate of soda
2 tsp Ground cinnamon
1/4 tsp Grated nutmeg
1/4 tsp Ground allspice
1/2 cup Raisins
1/2 cup Chopped nuts (I used a mixture of almonds, cashews and walnuts)
1/2 cup Linseed (or sesame seeds)
3 eggs
3/4 Yoghurt
1/4 cup Butter, melted
1/4 cup Flax or Walnut oil
3/4 cup Apple juice concentrate
Recipe
1. Preheat oven to gas mark 4 (350 degs F/ 180 degs C). Grease a 2lb loaf tin.
2. Sift together the flours, bicarb and spices.
3. Add the raisins, nuts and seeds and mix well.
4. In another bowl beat the eggs, yoghurt, melted butter, oil and apple juice concentrate until blended.
5. Combine both mixtures until blended (but don't over mix).
6. Pour into the prepared tin and bake for 40 mins.

Vanilla Frosting
Ingredients
6 oz Firm tofu
2 tsp Lemon juice
3 tbsp Apple juice concentrate
2 tsp Vanilla essence
1 tbsp Powdered vanilla (if you have it)
Recipe
1. Put the tofu in a blender and mash with a spoon.
2. Add the other ingredients and blend until a smooth mixture.
3. Chill to thicken the frosting.
4. Spread on your cake!

Sugar free muesli bars

So, we've given up refined sugar again... this time for the entirety of Lent! Hopefully we won't go over the top when we can eat it at Easter again, all the chocolates in the shops are already tempting me....

Anyway, so we wanted a nice snack to keep us going in the afternoons and I found this recipe in the "Superimmunity for Kids" book (can you tell I'm working my way through all the nice recipes!). It's not too sweet but is really good and much better for you than the shop brought ones. An easy to remember recipe too when you use the American quantities.

Muesli Bars
Ingredients
3 cups Muesli (sugar, salt and milk powder free)
3 Eggs
3 tbsp Apple juice concentrate
3 tsp Cinnamon
1/2 to 1 cup Raisins/Sultanas (depending on how many your muesli already has)

Recipe
1. Mix the eggs, apple juice concentrate and cinnamon in a bowl.
2. Add the muesli and raisins and stir well.
3. Leave to infuse for ten to fifteen mins.
4. Preheat the oven to gas mark 4 (350 degs F/ 180 degs C)
5. Grease a large tin (9" square) and and add the mixture.
6. Bake for 25 mins or until set and lightly brown.
7. Cut into squares whilst still warm.

Yummy Sesame Spice Oatmeal Cookies

I made these lovely cookies yesterday for some mummies and babies to eat and they went down very well! The recipe is from an american book "Superimmunity for Kids" by Leo Galland and Dian Dincin Buchman which I recently brought.... after seeing all the recipes in the back I then went and brought some american measuring cups so I could make them easily!

Sesame Spice Oatmeal Cookies
Ingredients
1 cup / 8oz pitted dates
1 cup orange juice
1/4 cup butter, melted
3 cups rolled oats
1 cup wholemeal flour
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp grated nutmeg
1/2 tsp ground ginger
1 cup raisins
1 cup sesame seeds
1/2 cup flaxseed (or walnut) oil

Recipe
1. Put the orange juice and dates in a saucepan over a low heat and leave to soften.
2. Mix the dry ingredients in a bowl and add the sesame seeds and raisins.
3. Puree the date mixture with the melted butter and flax oil.
4. Add the pureed mixture to the dry ingredients and mix well.
5. Drop tablespoon size cookies on baking sheets and cook in the oven (350 deg F / Gas 4 / 180 deg C) for approx 15 mins til lightly browned.
6. Try and resist eating them when they come out of the oven!

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