Gluten-free Corn Fritters

My grandmother was a great cook. Nothing especially fancy but the sort of homemade, stick to your ribs, oh-so-tasty fare that grandmothers are renowned for.

Her jam tarts in particular were spectacular!

But it was her corn fritters that seem to have stuck in my mind most clearly.

I had gone with her and friend for a week's stay on Tangalooma, a family-friendly resort on an island about an hour's boat trip away. We were in a downstairs garden apartment with a small kitchen where we could cook for ourselves and not have to eat out all the time.

I can so vividly remember coming in from the beach all wet and sandy to the smell of corn fritters frying and then burning my tongue eating them as soon as they came out of the pan.

There's just something about that combination of sweet and salty, crispy fried outside and soft fluffy middle that I can't resist!

These days no one in my family apppreciates a corn fritter quite as much as I do but they are a family favourite nonetheless.

You can think of these as a savoury pancake and top them any way you like.

I shared on Facebook during the week that I had leftover fritters topped with some smoked trout and sauerkraut (haha I just realised as I wrote it down that it rhymes!) for lunch the next day.

My kids also love them topped with crispy bacon and maple syrup. SO good!

Gluten-free Corn Fritters

2 cups gluten free plain flour
3 ts gluten free baking powder
1/2 ts salt
2 eggs
1 x 400g tin corn, drained
3/4 cup rice milk
Oil for shallow frying (Olive oil, coconut oil or ghee is great for these)

Place the flour, baking powder and salt into a large bowl and whisk together. Add the eggs, corn and milk and fold together with a spatula until well combined. (You may need slightly more or less milk than this, it seems to vary with every batch and probably depends also how well drained your corn is).

Preheat your frying pan over medium-high heat. Add enough oil to generously cover the base of the pan. When it starts to shimmer you are ready to fry.

Dollop spoonfuls of mixture into the pan and flatten out slightly. Fry for about 3 minutes then flip and fry on the other side until crisp, golden brown and cooked through.

Remove from the pan and place onto a wire rack over a baking tray. This ensures the fritters stay crisp on the bottom (nothing worse than a soggy bottom!)

Repeat with remaining mixture.

Makes approximately 16.

Are there any foods you feel really nostalgic about from your childhood?

Let me know below!

Susan

The BEST wholemeal spelt bread

Hello dear readers!

I've been taking some time away from the computer these past few weeks and am now refreshed and ready to jump back into things.

My big boys have just finished their first week back at school (in grades 1 and 3) and my priority at the moment is keeping their lunchboxes packed with nourishing and tasty food.

I don't know about your kids, but mine are always STARVING on the holidays and tend to graze a lot more. So it's always a bit of a shock to their systems to have nothing between breakfast and 11.10am when lunch starts!

I actually don't mind the boys having sandwiches for lunch as long as they are made with good quality bread and decent fillings.

For me, the ingredients on a loaf of bread should read flour, water, yeast and salt, with maybe some honey for sweetness and a high quality oil for a soft crumb.

If you haven't actually read the label on the bread you purchase you are probably in for a shock - most of them have numbers galore, vegetable oils, unpronounceable preservatives and additives to keep it fresh on the shelf for way longer than it should be.

I Quit Sugar did a post on the 5 healthiest breads at the supermarket but even those contained canola oil and a few other sneaky ingredients.

Baking your own is definitely the best option and my wholemeal spelt bread is the one I make for the kids that always gets eaten.

It's easy and pretty forgiving (my husband can make it on his own!) and it freezes well. I make a loaf most weekends, slicing and freezing it as soon as it has cooled.

If you have a Thermomix and haven't made your own bread yet, what are you waiting for?

The aroma of freshly baked bread is one the best smells in the world and the taste is better than anything you can buy. It's also far cheaper as a loaf of spelt bread will typically set you back at least $6.

I buy my spelt flour in bulk 12.5kg bags through my co-op and store it in the freezer.

The best wholemeal spelt bread that kids actually like

420g water
2 ts instant dried yeast
2 ts honey
600g wholemeal spelt flour
2 ts salt
2 ts apple cider vinegar
1 tbs extra virgin olive oil

Place the water, yeast and honey into the Thermomix and heat for 2 minutes / 37 degrees / SP 2.

Add the flour, salt, vinegar and oil and mix for 10 seconds / SP 3.

Lock lid and knead for 8 minutes.

Leave in the bowl for 20 minutes to rest.

Turn out onto an oiled surface, punch down and shape into an oblong.

Place dough into a large/jumbo/900g bread tin.

Cover and place in a warm, moist place to prove until it rises to the top of the tin (I do mine in the just emptied dishwasher!)

While the dough is proving, preheat your oven to 200 degrees Celsius / 180 degrees fan-forced.

Bake for approximately 30 minutes or until golden brown and sounds hollow when tapped underneath.

Remove from tin immediately and leave on a wire rack to cool.

Do you bake your own bread?

Susan

Happy New Year! (and some dairy-free mint choc chip ice cream)

Hooray it's 2017!

Can you feel it?

There's an excitement in the air - like the coming year is a blank slate just waiting to be filled with all sorts of awesomeness. Like this awesome mint-choc-chip ice cream! But more on that in a moment.

While I am not really into setting resolutions, at the beginning of a new year I think a certain amount of reflection is good.

Some people set goals, some choose a guiding word, some cross their fingers and hope for the best.

Me? I've found 3 little questions to be really helpful:

1. What do you want more of?

2. What do you want less of?

3. What do you want to introduce?

If you sit with each of those questions for a few moments the answers do make themselves known.

For me personally, I want more fun activities with my kids, more focus on my relationship with my husband, more meditation (I've committed to a 365 meditation challenge this year), more personal development, more reading of fiction, more gluten and dairy free cooking because this way of eating is serving me well, and more mindfulness and gratitude

I want less fear, stress and worry about things that I can't change, less self-recrimination, less feeling that I have to do it all.

I want to introduce - more movement, more date nights, a dedicated self-care ritual, to incorporate essential oils more into our daily lives, more fermented foods and a real focus on gut health for myself and Mr 6 especially.

I also want to eat more ice cream - if it tastes as good as this one does!

I've used a tin of coconut condensed milk here but if you have a Thermomix you can of course make your own with whatever sweetener you choose. I usually would but being time-poor on New Year's Eve and also wanting a very white base I chose to buy some. Totally up to you!

Dairy-free Mint-Choc-Chip Ice Cream 

3 cans Ayam coconut cream (chilled in fridge upside down for 24 hours before you begin!)
1 can coconut condensed milk (also chilled in the fridge for 24 hours)
5 drops peppermint essential oil*
100g Lindt 85% cocoa chocolate, chopped into small chunks

Insert the butterfly into the thermomix bowl.

Take your already chilled cans of coconut cream, open them carefully and place only the thick creamy parts into the thermomix. Depending how you stored your can in the fridge you may be able to scoop off the cream leaving some watery milk in the tin, or you could pour off the milk leaving the cream behind. Just don't use the milk for this ice cream or it won't work!

Beat the cream for 30 secs / SP 4.

Add the (already chilled) condensed coconut milk and peppermint oil and whip for another 30 secs / SP 4.

Add the chopped chocolate and mix on reverse / SP 2 for 10 seconds.

Pour into a freezer safe container and chill until firm. Or serve immediately for a (very) soft-serve style ice cream.

My kids went nuts for this on New Year's Eve and there were arguments over who got to lick the bowl and spatula!

If you don't have a Thermomix then a good food processor or blender will work well too!

*Not all essential oils are safe for ingestion. Click here for more information on the brand I use and love!

Peppermint is one of my all-time favourite essential oils and to help you experiment with it I've done up a handy printable with some of the best uses for this wonder oil. Just click on the image below to grab your copy!

Do you use essential oils at home? What are your favourites? xx

Christmas Menu 2016

Well, we're really on the countdown to Christmas now!

This year I have made a concerted effort to get organised early for Christmas.

We bought a few presents during the year and then I made sure I had all the kids presents bought and wrapped before school finished. Go me!

I've had lists upon lists of gifts, shopping and food prepared so that this week has just been crossing things off. I've even got a timeline prepared for all the Christmas Eve cooking to make sure everything gets done.

This year we are hosting both Christmas Eve and Christmas Day. Normally we wouldn't do both but that's just how it's worked out.

This is the 4th year now that I've posted our Christmas menu and it's so helpful to be able to look back at previous years and see what worked and what didn't, and importantly what we can cut back on.

Our Christmas food this year is quite traditional - all our favourite things, homemade of course, and with lots leftover so I don't need to cook for a few days.

It's going to be great.

Christmas Eve Dinner

Honey, mustard and ginger glazed ham
Pigs in blankets (by special request from the kids who saw Jamie Oliver make some on one of his Christmas cooking shows)
Duck fat roast potatoes
Roast carrots
Steamed greens with almonds

Tapioca Christmas pudding (GF, DF)
Coconut vanilla bean custard


Christmas Breakfast

Scrambled eggs with leftover ham and garlic spinach
Spiced fig gingerbread


Christmas Lunch

Nibbles - nuts, pate, GF crackers, Christmas bliss balls

BBQ side of salmon
Prawn and chorizo salad
Mango and avocado salad

Mango and raspberry trifle (similar to this one I made last year but with a few changes to make it both GF and DF)

So that's it!

I wish all of you a very happy and safe Christmas 2016.

What's on your Christmas menu this year? Do you do a hot or cold Christmas lunch? Tell me below

Healthy Christmas Rum Balls

Now I know I'm venturing into dangerous territory here.

It seems like everyone's mum or nanna makes rum balls at Christmas - and everyone thinks their version is the best!

Some have crumbled cake, some use crushed biscuits or weetbix, all have chocolate and of course, rum.

My previous favourite back in my BW days (Before Wholefoods) was this version I made with Madeira cake and condensed milk. So good but so bad!

I've tried a few different variations and this one is a definite winner.

It has the fewest ingredients and tastes out of this world!

They are rich, intensely chocolatey and have a lovely warmth from the rum. Just perfect.

So I started these a few days ahead of time by soaking the sultanas in the rum and leaving them to steep. As soon as the rum was gone and the sultanas were plump and juicy they were ready to use.

If you don't have time for that (or just don't want to), you can place the sultanas and rum in a small saucepan, bring to the boil and then simmer until all the liquid is absorbed.

Despite it being school holidays I have somehow managed to keep these hidden from the kids in the freezer. They are definitely adults only and if I'm honest, just to good to share!

Healthy Cacao Rum Balls

1/2 cup organic sultanas*
2-3 tbs rum
250g organic raw almonds (or almond meal)
2 heaped tbs raw cacao + 1/2 cup extra
2 tbs coconut oil
pinch salt

*See the post above for details on how to prepare the sultanas and rum - by either steeping or boiling. When you are ready, follow the instructions below to make the rum balls.

Place the almonds into your food processor and blend to a fine meal (Thermomix 10 secs / SP 9).

Add all remaining ingredients (except the extra cacao) and blitz until the mix is sticky and clumping together.

Place the extra 1/2 cup raw cacao into a bowl.

Roll spoonfuls of mixture into balls and then drop into the cacao. Toss until covered and place into a storage container.

Makes approximately 16 balls.

Store in the fridge or freezer.

Do you have a favourite treat that it just wouldn't be Christmas without? Tell me below!