Dairy Free Spelt Chocolate Chip Muffins

I actually can't remember the last time I baked anything with chocolate chips. Being dairy free my chocolate choices are quite limited and I tend to stick with blocks of 85% cocoa chocolate like Lindt or Green & Blacks which are naturally free of dairy.

But when I spotted these dairy free chocolate chips in the bulk section of the my health food store I had to grab some and make something for the boys. And what else to bake but chocolate chip muffins?!

I got 10 from this recipe but you could easily make 12 instead (I normally would) just by making them slightly smaller.

This is a simple and delicious recipe that is free from wheat, dairy, nuts and refined sugar.  Perfect for the after school munchies!

Spelt Chocolate Chip Muffins (Dairy free)

Wet ingredients:
2 eggs
1/3 cup coconut oil
1/3 cup coconut sugar
2 ts vanilla extract
3/4 cup rice milk

Dry ingredients:
1 2/3 cup wholemeal spelt flour
3 ts baking powder
pinch salt

Filling:
1/2 cup dairy free chocolate chips
2 tbs chocolate chips, extra

Preheat oven to 180 degrees / 160 degrees fan-forced.

Line a muffin tray with paper liners and set aside.

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Thermomix instructions - add the wet ingredients into the bowl and mix for 5 secs / SP 4.

Add the dry ingredients and mix for 5 secs / Sp 4, scraping down the bowl if needed.

Add the 1/2 cup chocolate chips and mix for 4 secs / SP 3 / Reverse.

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No thermomix? Combine the wet ingredients in a small bowl. Combine the dry ingredients in a large bowl. Pour the wet into the dry and mix until just combined.  

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Spoon the mixture into the prepared tray and sprinkle the extra chocolate chips over the top.

Bake for 12-15 minutes or until the top springs back and they are evenly golden brown.

Turn out onto a wire rack to cool.

Makes 10-12 depending on the size of your muffin tray.

Pineapple Mango Salsa (SRC)

It's Secret Recipe Club time! I know it can't just be me, but the last Monday of the month seems to come around so quickly! Each month around 120 bloggers are assigned a blog in secret to peruse and choose a recipe to make. Today is Group D's turn to reveal their assigned blog and recipe.

This month I was thrilled to be assigned Fantastical Sharing of Recipes by Sarah who happens to be the fearless leader of the Secret Recipe Club. Sarah is married to Nick and they have 3 beautiful children, 2 cats and a dog. Definitely a full house! She is also a serious recipe hoarder and her blog is packed full of delicious sounding, family-friendly comfort food.

I liked the sound of the Atomic Hashbrowns but the kids aren't keen on spicy food so the Chubby Hubby Potatoes would be more their thing, though I've bookmarked both to try later. I was also really tempted by the 40 Clove Garlic Chicken and Classic Cabbage Rolls. But it is summer here after all and I just couldn't face any hot food so I started looking for something cool.

It has been stinking hot here the past few weeks. We've had a couple of 36 degree days (around 96 F) and it is just miserable being in the kitchen when it's that hot. So many times I've planned my meals for the week and then not made any of it because none of us felt like eating much. BUT not this time.

These barbecued pork chops topped with pineapple mango salsa were calling everyone's name. Is there anything more summery than this? (apologies to anyone knee-deep in snow right now).

Succulent pork was the perfect pairing for this light, fresh salsa. The kids loved having fruit for dinner and miracle of miracles, Mr 5 actually tried some pork! This is the kid that won't touch any meat except salami.

Thank you Sarah for such a simple but delicious recipe. This is one of our new family favourites.

Pineapple Mango Salsa
Recipe from Fantastical Sharing

1 1/2 cups fresh sweet pineapple, diced
1 mango, diced
1/2 red capsicum, finely diced
1/4 cup red onion, finely diced
2 tbs fresh coriander roughly chopped
juice of 1 lime
1 tbs extra virgin olive oil
pinch salt

Place all ingredients into a large glass bowl and toss to combine.

Refrigerate for 30 minutes before serving with grilled meat.

An InLinkz Link-up

Menu Plan Monday (22nd February)

Can you believe this is the last week of February? At this rate it will be Christmas before we know it!

We have most nights free this week but I also have a lot of work to do while the kids are at school and day care, and definitely don't want to be spending too much time on food preparation.

Are you following me on Facebook yet? I posted a pic of my big bake-off yesterday to get prepared for the week. All that baking means that lunchbox snacks and afternoon teas are already taken care of for the entire week which is awesome. I love feeling organised!

This week we will be eating ...

Monday - Veggie-loaded Spaghetti Bolognaise

Tuesday - Veggie fritters

Wednesday - Chicken stirfry

Thursday - Slow cooked shredded pork

Friday - DIY

Saturday - Brinner (pancakes, eggs, bacon, mushooms)

Sunday -  Homemade pizza

Have a great week!

Curried Veggie Slice

A few weeks ago we realised our fridge was suddenly not cold anymore so I baked up a storm, trying to use up everything that I could before it went bad. This was one of the results and it was absolutely delicious!

It's basically my take on a classic zucchini slice. Unfortunately not one of my children will eat zucchini slice, something I've found incredibly frustrating as it's such an easy meal and can be served hot for dinner or cold in lunchboxes.

I did have a small win with this recipe though, as after leaving out the bacon, swapping some of the veggies and adding some curry powder I called it a Curried Veggie Slice and my 6 year old loved it! Go figure.

I ate some for lunch straight away and froze the rest in single serves. It's been brilliant for my lunch on study days when I need something quick and filling.

Have you had any luck changing the name of something to get your kids to like it?

Curried Veggie Slice

1 onion, finely chopped
1 clove garlic, crushed
450g grated vegetables (I used sweet potato, carrot and zucchini*)
6 eggs
50g extra virgin olive oil
100g wholemeal spelt flour (or rice flour to be gluten free)
1 ts baking powder
1 tbs veggie stock paste
1 ts curry powder
1 tbs nutritional yeast flakes (or a handful of grated cheese if not dairy free)

Grease and line a 20 x 30cm slice pan with baking paper and set aside.

Preheat oven to 180 degrees C / 160 degrees fan-forced.

In a small bowl beat the eggs, oil, stock paste, curry powder and nutritional yeast until well combined. Place all other ingredients into a large bowl. Pour the egg mixture over the top  and mix well.

Pour the mixture into the prepared pan and bake for approximately 30 minutes or until golden brown and just set.

Leave to cool for at least 15 minutes before serving or refrigerate until needed. Great for lunchboxes.

*make sure you squeeze out the excess liquid from the zucchini before adding it otherwise your mixture will be very wet and the slice won't bake properly.

Menu Plan Monday (15th February)

We have a busy week with a few school functions and doctors appointments so dinners need to be easy and quick. Lots of components are already in the freezer like the meatballs and the chicken for the risotto. We usually do our DIY night on a Saturday but it needs to be on Wednesday this week. Being flexible is key!

Here's what is on the menu for us this week ...

Monday - Pork meatballs with rice noodles and greens

Tuesday - Chicken and corn risotto

Wednesday - DIY

Thursday - Curried sausages with cauliflower rice

Friday - Scrambled eggs, mushrooms and toast

Saturday - Homemade pizza

Sunday - Roast chicken and veg

Have a great week!