Recipe: Easy Blueberry Friands (Gluten Free)

The simplest Blueberry Friands recipe you'll ever make. So easy, this is a one bowl recipe with no whipping required.  Gluten free and made in minutes, you can use fresh or frozen blueberries or whatever mix ins you like!

Click to pin this recipe on Pinterest!

You know how isolation made some people into crazy bakers? 

Surely you've seen people on your friends list or Facebook sharing pictures of their homemade sourdough loaves or elaborate kitchen creations.

Well, I seem to have missed that boat.

Click to pin this recipe on Pinterest!

You see, rather than isolation seeing me bake up a storm, I have made a whole lot of nothing over the last few months.

Instead I've been working, gardening, washing the car, spending time with family and rarely touching the oven.

I don't know if it's because we haven't been having people over or because I've just been in a bit of a COVID-slump but baking just hasn't been high on my to do list.

More after the jump >>

Recipe: Healthy Homemade Honey Vanilla Granola

I come from a long line of killers... cereal killers. It's bad, guys - box after box of cereal disappears in the blink of an eye - and if it's granola? It's gone in seconds. 

Good granola is expensive, however, so this cereal killing habit can get quite expensive. That's why granola was always a treat in the SIL house - until Kristy perfected the ultimate healthy granola recipe. 

Unlike store bought granola, this granola is refined sugar free, gluten free*, low fat and contains just five ingredients instead of thirty three unpronounceable ones.

It's also super cheap to make - we worked out that a big batch of this granola costs us around $3! You wouldn't even get a bowl of homemade granola in a cafe for that much! And you certainly wouldn't get the same amount of store-bought granola for $3.

I make a big batch of this every two or so weeks and the whole family loves it - it's crunchy, just perfectly sweet and delicious on its own or as a yogurt topping. Jesse likes his on top of yogurt with fresh banana whilst I like mine with cottage cheese, peanut butter, chia seeds and fresh strawberries or banana - but my Dad? He likes his straight up.

We like to keep things simple with this granola, however, you can add in whatever dried fruits, nuts or spices you like!

So let me share the recipe with you >>

Recipe: Watermelon and Feta Couscous Salad

I loveeeeeeee summer. So much so that usually, I'll spend the rest of the year pretending it's summer. One summer food that I can never get enough of is watermelon - so naturally this Watermelon and Feta Couscous Salad was one of my favourite dishes over summer and I keep on making it through winter so I can sit by the fireplace and pretend that it's summer just for a little while ;P

It's ridiculously simple but oh so delicious - and it's a crowd pleaser too! If you haven't had watermelon and feta before I dare you to try it because it's absolutely delicious. I've had friends turn up their noses only to have them snaffling the entire bowl of this salad a few minutes later!

When I'm having friends over, I like to make food that is not only delicious but also quick to put together - because no one wants to be ignoring their friends whilst they're stuck in the kitchen when they're supposed to be entertaining them! This watermelon and feta couscous salad can be made in advance so you can be the perfect hostess - just leave adding the watermelon until just before you're ready to serve!

But let me give you the recipe so that you too can soon be snaffling the entire bowl ;) >>

Recipe: Cheesy Chicken and Mushroom Rice Bake

I'm a friendly person... but when it comes to winter, we are not friends. I'm a cold bug at the best of times so when winter rolls around I'm desperately searching for thermal leggings, wondering how many layers I can put on before I look like the Michelin man and just about hugging the fireplace each night. 

You'll find me clutching hot cups of tea and drinking hot water when I've drank so much tea it no longer tastes good. 

You'll see a scarf on my neck and a beanie on my head and I'll probably have fluffy socks hiding under my boots. 

When it comes to be thinking about dinner, you'll find me wrapped up in a blanket, deep in thought thinking about how I can make sure I cook at least one thing in the oven every single night so I can stand by and watch it absorb the oven's warmth.

That's why I like rice bakes and casseroles like this. They're easy to make, super delicious anddddddddddd I can soak up the warmth of the oven whilst I'm at it. Truth be known - I'll probably cook it longer than needed too because I don't want to leave my Bahama-like standing place. 

It may not be the prettiest dish on the planet - but this recipe is super dooper simple and absolutely delicious - and it certainly doesn't taste "healthy" either. 

But let me give you the recipe >> 

Recipe: Healthy New York Baked Mini Cheesecakes

We're kind of cheesecake obsessed in the SIL house at the moment. We're on a mission to perfect every type of cheesecake - from fluffy lighter cheesecakes to dense New York Style cheesecakes, some that use lots of cream cheese and some that use none at all, some with ricotta and even cottage cheese - and of course, we're on a mission to make these cheesecakes healthy and delicious too!

This recipe is the perfect Healthy New York Style Cheesecake Recipe - and it uses cottage cheese which you may think wouldn't work - but trust me when I tell you these babies are incredible. In fact, I even tweaked the proportions from my original version (photographed above) to the version on the right which is perfect creamy, just the right density and absoluteeeeeeeeely delicious.

We've been enjoying them just on their own - but you can go crazy with the toppings and add whatever you like. We've had our recipe testers top them with everything from fresh fruit to chocolate drizzles and they have all loved the recipe.

Cheesecake is serious business, friends. You have to make multiple batches and eat multiple cheesecakes for the sake of the recipe... right? 

That's what I keep telling myself ;)

These cheesecakes are so good that no one will ever know they're healthy - and no one will ever know there's cottage cheese in them (trust me, Jesse hates cottage cheese) unless you tell them. That means they're perfect for birthday parties and get togethers with friends. But you may also want to keep them all to yourself ;P

But let me give you the recipe! >> 

Recipe: Avocado, Almond and Raisin Brown Rice Salad

I know, I know - another weird combination, but I promise you this one is so so good. It's a pretty random, use what's left in the fridge, meal but it totally works.

More often that not, the reason our favourite food combinations are our favourites is because of the balance of flavours and textures. Salty and sweet, soft and crunchy, sweet and sour etc. 

This Brown Rice Salad totally works for that exact reason. You've got creamy avocado, crunchy almonds, savoury spinach and grilled zucchini and sweet juicy raisins mixed through brown rice. You've also got a mix of warm and cold - with the rice and veggies being warm and the cold creamy avocado. 

But I know what you're thinking, an Avocado, Almond & Raisin Brown Rice Salad still sounds totally odd - but I bet the first person to put peanut butter and jelly together got a few weird looks too! 

So let me give you the recipe >> 

Recipe: Carrot Almond Cake

You know, there's one big problem when it comes to making recipes up off the top of your head.... you then have to come up with a name. 

It's fine with the basic things... chocolate cake, banana bread, vanilla cupcakes... but when it comes to recipes that aren't like anything you've had before you get a little bit stumped. 

This was one of those recipes. I created it on a whim. I'd bought way too many carrots, Easter was fast approaching, I wanted carrot cake but didn't want cakey cake, I wanted to use almond meal but didn't want to make the usual recipes. 

It was one of my throw everything into a bowl, mix it up and pray over the oven hope for the best

And ohhhhhhhhhhhhh baby did I do better than best with this cake. In fact that reaction on the right was totally Jesse.

He took one bite and started nodding and I was internally screaming "SAYYYYYYYYYY SOMETHING!!!!!!!!!" and then he was "Well damn, you're pretty boss". 

We both decided it was one of the best cakes I've made in a while... but then we came to a dilemma... 

What on earth do we call it on the blog?!

So we did what any normal person would do when they have to decide on a name for a cake - we sat down together and ate more cake (it was for research guys, I swear) and thought about ideas. 
Carrot Almond Torte? Fancy enough, but what makes a cake become a torte anyhow? Carrot Almond Cake? The texture's right but when it uses a tiny bit of flour it can't exactly be called flourless. 
What did we settle on? Carrot Almond Cake which totally doesn't do the recipe justice, but hopefully we convince you with pictures instead ;) 
This is a cake that is moist, delicate and tastes incredibly decadent and perfectly sweet whilst being totally healthy.

It's a cake you'll want to serve your friends for afternoon tea or dessert because you know they'll be impressed and want to know your secrets.

It's a cake that you actually may want to keep to yourself because it's too good to share.

It's a cake that you'll make over and over again because it's ridiculously simply and crazy delicious. 

It's a cake you'll want to make RIGHT now. So let me give you the recipe >> 

Recipe: Carrot Cake Baked Oatmeal

You know that look you get from people and you just know that they think you're absolutely crazy? Well a few weeks ago I got that look and then some from a checkout girl at the grocery store. 

You see, I was shopping with SIL Mama and we were waiting in line at the checkout when an idea hit me. "Carrot cake baked oatmeal - that is what I'm baking for breakfast tomorrow!" I said. "Hmm, interesting - but it could be good" SIL Mama replied.

Just as the checkout girl started scanning our groceries she said "Carrot cake baked oatmeal? Now that is the weirdest thing I have ever heard of... how do you even make that" whilst giving me that look. 

Well I'll tell you what, doubtful checkout girl, this Carrot Cake Baked Oatmeal Recipe is incredible - and it makes your house smell amazing. So amazing that Jesse roused from his little computer cave and begged me to share. 

I kinda wish I hadn't agreed to share with Jesse though.... because that meant less for me :P We both took one bite and instantly became obsessed - and we've made it multiple times since. 

It's also the perfect Easter Breakfast and probably what you need in your stomach before you spend the rest of the day in a chocolate induced coma ;P 

So let me give you the recipe! >>

Recipe: Avocado and Basil Spaghetti

Want to know how you give a blogger a heart attack? Let her go to check her blog in the morning to write a post and have the blog disappear from the internet. Hole-eeh-smokes, it was like losing my first child in a shopping mall... well... what I imagine it would be like seeing as Chanel doesn't go to shopping malls and I don't have real children. 

The blog was down all morning and redirecting to the Google homepage, but nevertheless! It's back up and running now!

But enough about that! Do you know what I find reaaaally satisfying? Opening a fresh avocado to find it is perfect inside. Especially when said avocado cost you $4 for the teeniest tiniest avocado you've ever seen. Seriously Australia, what's up with your avocadoes at the moment? 

But nevertheless, back to the perfect avocado. When it's perfectly green, creamy and smooth. Major win, friends.... major win. 

When I do find those elusive perfect avocadoes, I try to make sure they're used in the best way possible and not just shoved within sandwiches or hidden away. This Avocado and Basil Spaghetti is one of my favourite ways to use avocado (avocado quinoa being the second - funnily enough I posted that recipe exactly one year ago today) and I've been eating it multiple times a week. The basil takes it to a whole new level - plus it makes it a teensy bit fancier because you know... green garnishes totally take a dish from drab to fab, right? 

But enough chitter chatter, let me give you the recipe! >>>

Recipe: Buckwheat Banana Muffins

I mentioned in our last Recent Things post that I always look forward to seeing spotty brown bananas in the fruit bowl. This weekend, however, I realised that it's not just me - it's the entire SIL family. 

Usually when our bananas start to take on a leopard-esque appearance, the hinting starts.... 

• Hey Kristy, I won't eat those bananas because you'll probably want to use them to make something right?
• Kristy, those bananas are getting very brown - don't you think you should do something with them?
• You know what I love, those banana muffins you made last time... oh they were really good.... we should make them again soon. 
• There's nothing better than fresh banana bread, right Kristy?
• Do you have the recipe for those banana muffins you made that time? They were really reaaaaaaaaaaallly good. 

It's not just me. The entire SIL Family are banana baked good obsessed - and I can't really blame them. Whilst I do have a couple of favourite recipes, I do love to experiment and these buckwheat banana muffins were one of those very experiments. 

An experiment which created our family's new favourite banana muffin recipe!

Even though I'm the only one in the family who can't eat gluten, we usually always have gluten free baked goods in the house and no one knows the difference. One of the things that's most important for me when creating gluten free recipes for SIL is that they taste good - "normal" even - and my family are the perfect critics. 

I love creating healthy, allergy friendly recipes that don't feel like you're eating "special food" or leave you feel like you're getting left out. They have to taste amazing, look good and be easy to make. 

Even if you can eat gluten, the buckwheat in these muffins gives them a delicious flavour and together with the oats they're light, fluffy and have a little bit of a nutty flavour too! 

But let's get onto the recipe! >> 

Recipe: Healthy Peanut Butter Cookie Dough for One!

What would you say if I told you that you could eat cookie dough as a snack or for dessert and it could be totally healthy. You probably wouldn’t believe me, right? Or you might think I’m going to tell you about a nasty bean filled concoction that doesn’t include a single item real cookie dough does – wrong. Or you could be like Jesse and think I’d totally lost the plot.

I sat down in my favourite red chair, bowl in hand, munching away and Jesse asked me what I was eating. “Cookie dough” I said, quite possibly with a mouthful of said cookie dough. “What? Cookie dough? You didn’t feel like baking the cookies or something?” Jesse asked me. Psh! I’m lazy, but I’m not that lazy! 

I’ve been trying to find ways to add more protein into my diet, so I’ve been playing around with different combinations and new recipes. What I came up with was a recipe for a single serving of protein cookie dough that tastes just like peanut butter cookie dough and uses no funky ingredients. No beans, no protein powders, no artificial sugars or nasties.

But be warned, now that I’ve given you a recipe that allows you to eat healthy cookie dough, you’ll probably find yourself making it all the time and bragging about it to everyone. Jesse is addicted too…. But you can’t really blame him, can you?

But let's get onto the recipe! >> 

Recipe: Healthy Banana Bread

Ever since I was a little girl, I wanted to be that wife. That wife who greets her husband when he gets home from work, that wife with freshly baked cakes and muffins for guests or when her husband deserves a treat, that wife who packs her husband's lunch and kisses him goodbye every morning, that wife with a clean and delicious smelling home, that wife who cooks dinner ever night that gets a thumbs up and a big mmmm. 

Silly? Stereotypical? Sexist? Quite possibly for some, but in my head that's just how it was meant to be. Was my Mum that way? Not at all - and that's probably why I wanted to do things differently.

You see, unlike me, SIL Mama isn't a baker - at all - but the one thing she could bake was a recipe given to us by a friend - simply called Fay's Banana Cake. But there was one problem with Fay's Banana Cake - it had a tendency to be too oily and definitely wasn't banana bread material. Being a banana bread fan - I started playing around with the recipe - and giving it a Kristy twist, I changed it to remove the two block of butter (500g) the original recipe used. 

What I came up with was a recipe that I, and the entire SIL Family, adore. In fact, these pictures don't actually show the entire loaf as the second I sliced it, I had hands grabbing at the board for pieces of banana bread! 

I must add, this banana bread does look quite a bit browner than usual as Miss Kristy decided to get distracted fixing something and left her banana bread in the oven until she spotted her oven mitt out of the corner of her eye, wondered why it was there and ran yelling "SHOOOTTTT! The banana bread!" - luckily it was still moist and delicious and disappeared before my eyes.

Healthy Banana Bread makes 8-12 slices 

gluten free option, wholewheat option, low fat, lower sugar, clean eating friendly

3 large bananas, mashed (about 1 1/3C mashed)

1/3 cup egg whites or 2 eggs

2 tbsp softened butter/reduced fat dairy spread/non-dairy spread

1.5-3 tbsp honey (depending on how sweet you like things)

1 tsp vanilla

1 cup whole wheat flour/buckwheat flour/gf oat flour 

1/2 cup plain flour/gluten free plain flour

1 1/2 tsp baking powder

1/4 tsp baking soda

Pinch of salt 

optional mix ins: spices, nuts, chocolate chips, etc.

Preheat your oven to 180°C/355°F

Grease and line a loaf tin or small cake ban

Mash your bananas and mix in the eggs, honey, butter and vanilla.

Mix together your flours, baking powder/soda and salt and pour into wet ingredients.

Mix until just combined and pour into your baking tin.

Bake for ~40-50 minutes, keeping an eye on your loaf to ensure it doesn't brown too much. If your banana bread is browning too much, but not cooked in the middle, cover it with foil.

Bake until a skewer inserted removes clean and cool slightly before turning out of the tin.

But tell me, what is your family's favourite recipe? 

It might be sweet, it might be savoury - it might have been handed down from Mother to Daughter throughout the years or maybe it's a brand new one you've created!

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Recipe: Quinoa Stuffed Zucchini Boats

I love zucchinis - I don't know what it is about them, but they're so good. One of my favourite ways to eat zucchini are these Cheesy Baked Zucchini Boats. I was thinking about making these one day, to serve alongside my pesto quinoa - when I thought... 

Why not put the quinoa in the zucchini and then top it with cheese?!

Brilliance, I tell you. So off I went, to create this new creation - and when I bit into it, I was in heaven. Two of my favourite dishes combined into one! This is quite possibly the simplest recipe and you can switch up the quinoa mixture with whatever you feel like - I've also stuffed them with my avocado quinoa and it was delicious!

Quinoa Stuffed Zucchinis - serves 1, easily multiplied  
gluten free, low fat, clean eating friendly 

1 medium/large zucchini 
1 serve of cooked quinoa 
~ 1 tbsp pesto 
~ 1 tablespoon parmesan cheese
Optional: 1 tablespoon reduced fat cream cheese if you'd prefer a creamy filling 

Preheat your oven to 190°C/375°F
Slice your zucchini in half and use a teaspoon to scoop out the seeds, leaving a "wall" on each end to keep the quinoa in. 
Place your zucchinis onto a lined baking tray/dish. Place into the oven and bake until they just begin to soften. 
Mix together your quinoa and pesto until incorporated. If you're using cream cheese for a creamy filling, mix them together over a low heat until the cream cheese mixes through.
Carefully put your quinoa mixture into the hollowed zucchinis and sprinkle cheese over the top. You'll likely be left with some extra mix, depending on the size of your zucchini, but that's an added bonus ;) 
Place your stuffed zucchinis back into the oven and cook until the cheese is melted and slightly browned. 
Leave to cool slightly before devouring! 

But tell me, what's your favourite vegetable? 
Mine is a tie between zucchinis and carrots - once upon a time, my hands and feet began to turn yellow because I ate too many beta-carotene filled vegetables ;P I even had orange blotches on my stomach, haha. 

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Recipes: Peanut Butter Cookie Dough Raw Bites

These raw bites caused a bit of a dilemma in the Southern In-Law house this weekend. I mean, when you make "raw balls" you're going to have a bit of a problem.

Firstly it was deciding whether they should be raw balls or raw cookies - we decided on balls because Jesse said the looked better (should I be worried about this? I don't want to know..) and I decided they were more portable that way. 

Then once they were made - the jokes started. "That smells delicious!" "What?" "Your balls.... oh wow... that sounded bad"..... "These taste amazing" "What are they?" "Raw balls" "You're going to get some weirdos looking at your blog if you post that on your blog". But you know what.. they taste amazing - and at least they gave us a laugh. 

The biggest dilemma came with naming them - because we couldn't just call them "raw balls" as some people may have other ideas about what that means (I am seriously cringing at writing this post - but let's continue). They taste just like cookie dough and they are super filling so they're the perfect portable snack - we decided on raw balls as Jesse didn't like my idea of calling them Powraw balls because it was "lame". 

Nonetheless, they're a delicious snack that's so easy to make - so let's get onto the recipe!

Peanut Butter Cookie Dough Raw Bites - makes 4-6 bites, depending on size

gluten free, raw, vegan, clean eating friendly, sugar free 

1/3 cup dates* 

1/2 cup gluten free rolled oats, ground

1/2 cup peanuts 

1 tsp vanilla 

Optional: cinnamon/spices, 1 tbsp maple syrup for a sweeter bite

In a food processor, first chop up your dates. 

Add in your oats, peanuts and vanilla and process until the mix begins to form a "clump". 

If your mix is too try, simply add in some water - just a couple of drops at a time. 

Form into ball shapes and place into a container to chill. 

Eat within a week, stored in the fridge or store in the freezer to keep for longer. 

*If you'd like them sweeter without using added maple syrup, use 1/2 cup of dates 

Note: whilst these are healthier than regular cookie dough - they're still energy dense as all raw treats are so keep this in mind! We usually make the mix into 4 larger bites and have one bite as a snack - they're way more filling than you'd think!

But tell me, what's your favourite snack at the moment?

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Recipe: Sweet Potato Banana Muffins (with Quinoa!)

Sometimes I don't know where I get my ideas from. My Mum doesn't bake, my Nanna struggles to get a packet mix right and the only person who I ever cooked sweet things with was my neighbour Audrey when I was four. 

But somehow, I found a way to light the baking spark inside me - and I can't. stop. baking. 

For Jesse, that baking habit is a very.... fufilling habit to have. Why? Because he gets to sample all of the different things I bake and make. 

Sometimes, however, I can't tell him what's in the things that I bake. 

"Oooh, something smells good - what are they?" he'll say as he walks into the house after a day at work. 

"Oh, nothing.. just some banana muffins" I say... leaving off the sweet potato and quinoa.

"They're a bit orange though?" he questions. I have to think fast...

"Whole grains... you know.. flaxseeds and polenta and stuff..." It's okay to fib, I tell myself, because I'll tell him after he's eaten one

And before I know it, a muffin is in his hand and quickly disappears. "Oh yum, baby.. these are good" he says. 

This is when I start doing an internal victory dance, screaming SUCCCEEEEEEESSSSS in my head.

"Oh, Jesse? I forgot to tell you.. they have sweet potato in them.." I say, quietly. 

"Really? Sweet potato? But they taste like banana muffins... and they're good" he says. "Yep - and quinoa too" I add.  "No way"

Yes way. These muffins are filled with healthy ingredients and have no added fat or refined sugars - but they are so good. Which just goes to show - most of the times it's the healthy misconceptions that turn people off good food - but if you don't push those healthy benefits, people are more inclined to try things. 

My family and friends know that every sweet and baked good that comes out of my kitchen is a healthier version - but by now, they know that I wouldn't feed them anything that tastes anything other than amazing.

These muffins are perfect for kids and fussy eaters - and it also makes a delicious cake or quick bread that's perfect on it's own or topped with some cream cheese frosting. If you want to keep things healthy, my favourite cream cheese "frosting" is simple a mix of reduced fat cream cheese and maple syrup. Taste as you go and don't add to much maple syrup - I only use a tiny bit to lightly sweeten it.

Sweet Potato Banana Muffins - makes 12  
gluten free, vegan, clean eating friendly, low fat, healthy, can be refined sugar free or completely sugar free

2 1/2 tbsp dry quinoa, cooked
1/2 cup polenta/cornmeal*
2/3 cup + 2 tbsp plain flour/gluten free flour
2 tbsp flaxseeds, ground
1 tsp baking powder
1/2 tsp baking soda
Pinch of salt
3/4 cup pureed sweet potatoes**
2 bananas, mashed 
1/2 cup unsweetened applesauce 
2 tsp vanilla
1/4 cup honey/maple syrup/sugar/sweetener of choice***
Optional: spices/nuts/mix ins of your choice

Preheat oven to 200°C/390°F

Prepare muffins tins or a medium loaf pan or cake tin

In a bowl, combine flour, cooked quinoa, cornmeal, flaxseed, baking powder, baking soda and salt.

In a separate bowl, mash banana and add in sweet potato puree, applesauce, vanilla and honey/sweetener (if using - see tips).

Mix wet ingredients together until combined.

Pour wet ingredients into dry ingredients and stir until just combined. 

Pour your batter into muffin tins or your prepared pan and bake for around 20-25 minutes for muffins or 40-50 minutes for a cake or loaf. 

Leave to cool before removing from tins.

Tips:
*If making these gluten free, ensure you use both gluten free flour and gluten free polenta
**I simply peel sweet potatoes, wrap them in baking paper and then foil and bake them until they're soft. Once they're cooked, I puree them with my Masha or in the food processor and pop them in the fridge. If you don't use all of the puree, simply freeze it for later - but ours never lasts that long! You can also boil/microwave the sweet potato if you prefer.
***I find with all of the fruit, these are sweet enough - but it's up to you!

So tell me, do you have a healthy dish that everyone loves - but doesn't necessarily know it's healthy? 

Now my family and friends kind of expect they're getting a healthier version, even though it tastes incredible - but I often get comments like "there's no way this doesn't have butter" or "well this is going to go straight to my butt!" when it's actually a healthier version!

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