Fun Recipes
COOKING
Making cakes, meals, picnics, morning tea plates, any kind of food together brings a huge amount of pleasure to smallies! Going to the local farmer’s market we’re lucky to be able to buy fruit and veggies straight from the earth, spray and packaging-free.
We have favourite recipes like plant-based sushi with miso mushrooms, buckwheat pancakes and maple syrup, pear crumble muffins, steamed veggies and rice with sesame oil and sesame seeds. Remy also likes to make up her own dishes, is the Dessert Queen and a big fan of Master Chef. She’s been concocting magic potions since she was knee-high as any veritable witch would.
Buckwheat pancakes and toppings - Serves 4 (double ingredients if you are serving more people)
1 cup of buckwheat flour + 1 cup of oat milk + 2 eggs + a pinch of salt + strawberries + maple syrup
Pour one cup of buckwheat flour into a mixing bowl and whisk in a cup of oat milk or other milk of your choice. Whisk in two eggs (or a tablespoon of chia seeds soaked in water for 15 minutes). Add a pinch of salt and don’t forget to sing your magical spell together over the mixture. You can make one up! Remy has a favourite one which goes as follows: “Silly Silly Bo Billy Banana-fana Fo-Filly Me Mi Mo Fofilly Silly”. You can make wishes of good fortune, prosperity, health and happiness. Put a frying pan on a high heat to heat up a teaspoon of olive oil. Let the fat sizzle and add a ladle full of batter. Swirl it around the pan to coat the pan. Turn down the heat to medium heat so it doesn’t burn. Flip when ready on one side. Flip onto your plate when cooked on the other side. Add chopped strawberries, maple syrup, coconut yoghurt, blackberry or cherry jam. Or you can go savoury with peanut butter and stir-fried greens. Yum!
Pear Crumble Muffins
Crumble topping: ⅓ cup gluten free flour + 3 tablespoons coconut sugar + ½ teaspoon cinnamon + 2 tablespoons butter, melted or olive oil
Muffins: 2 cups self-raising gluten free flour + 1 teaspoon cinnamon + pinch of salt + ½ cup butter or olive oil + 1 cup coconut sugar + ½ cup oat milk + 2 eggs, beaten + 2 teaspoons vanilla extract + 2 fresh pears, peeled sliced and poached in warm water for ten minutes
Preheat the oven to 180°C and place 12 muffin cups into cupcake or muffin tin, or just grease the with butter or oil. Prepare the yummy crumble topping by combining the dry crumble ingredients with a fork in a mixing bowl. Pour the melted butter or oil into the mixture and combine the mixture (with a fork or your clean hands) until it looks like crumbly bits!
In a bowl combine the flour, cinnamon and salt. Put to one side. In a large bowl or mixer combine the melted butter (or olive oil), coconut sugar, oat milk, eggs and vanilla. Slowly add the dry flour mixture to the wet mixture until they make friends. Gently fold in your chopped pears. Divide the muffin mixture into the prepared muffin tins. Top with crumble topping (you might have a little extra to nibble on) and bake for 22-25 minutes until the crumble tops are golden and a toothpick inserted in the middle comes out clean. Take out your muffins from the oven and allow them to cool slightly. Can be served with butter or coconut yoghurt for increased delight! Enjoy!
Gluten Free crunchy buns
3 cups of gluten free plain flour, 2 tsp yeast in 1 and a half cups of warm water, 1 tsp of salt.
Place the flour in a mixing bowl. Add the yeast (we buy packet yeast and use one for this mix) to the warm water. Mix into the flour with the salt and start to create a dough by folding in the mixture from the outside to the inside of the bowl. You can use a wooden spoon to make this easier. The dough will be sticky and wet!
Leave under wraps for 3 hours until it doubles in volume. You can refrigerate it for up to 3 days which makes it super tasty!
Leave the dough out while you allow the oven to heat up. Cold dough doesn’t rise very well. Heat the oven to 230°C/450°F (220° fan). Make small round bread rolls and place them evenly on the baking tray.
Before you put them in the oven you can pour over olive oil and sprinkle herbs like oregano and thyme, course sea salt and pepper. And say a spell to give them extra magic when you eat them!
Bake for up to 30 minutes. Serve with any kind of cheese, green lettuce leaves, cucumber slices, hummus, grated carrot, olives and slices of roast pumpkin. Enjoy!