It’s always great to have a freezer to lunchbox favourite for the kids school lunch boxes and this won’t let you down. This is a great base recipe that stays fresh for days and once defrosted even though it is gluten/wheat free and egg free. You are able to make blueberry muffins, raspberry muffins, chocolate chip, cinnamon… whatever your choice is with this base recipe. Enjoy!
To recreate the best egg-free, wheat-free, dairy-free brownie we first needed to understand what it takes to make a great brownie a great brownie? We have had our share of not so good brownies that’s for sure. When you live free of dairy, wheat and eggs the perfect brownie recipe may be hard to come by… We have also had our share of failed recreations. We have learnt that a good brownie should be fudgy but not dry, dense but not hard, soft but not light, chewy but not gooey 🙂
Oliver and I recently explored all things ‘eggs’! On this journey we learnt that the simple egg takes on many different functions in different recipes. The incredible egg emulsifies, binds, aerates (leavens) and flavours… and… it does almost all of these actions to create the very best brownie. So… in order for us to recreate the perfect EGG FREE brownie we had to imitate all of these amazing functions of the simple egg… this for us meant taking on a whole new realm of egg science and lots of trials and errors!! But… “By George, I think we’ve got it!”
Our brain is an amazing organ of the human body. I love how a smell can trigger a wonderful walk down memory lane… another amazing fact that our brain is responsible for. How every time I walk past our lemon tree in our backyard, the fragrance from the lemons takes me back in time to the crisp Winter months when I would push Oliver as a very small baby in his pram around the monastery near our house in Cyprus. Lukas, his older brother, would totter along happily beside us. The grounds of the monastery are amazing. The gardens absolutely beautiful. And in the Winter time a bounty of lemon, orange, and mandarins were ready for the picking. You could smell the citrus fragrances in the air as the sun set at the end of each day…
As a busy mum I am always looking for lunchbox ideas that also pass as a wholesome, balanced meal. A parcel of goodness with as many of the 5 food groups in it as possible but still packed with yumminess. So when we created this yummy pouch of goodness, we were excited that it was an all in one creation that could pass as a meal, a snack, and most importantly a lunchbox creation full of goodness. Even though Oliver is not a huge fan of vegetables he loves these pasties that I sneak extra vegetables into. Hope that you enjoy them also…
It has turned wet, wild, windy and freezing here today. It was a great day to stay inside and turn to some comfort cookies and a cup of herbal tea.
These cookies that we created are soooo yummy we can’t express in words how amazing they are. Not only are they scrumptious… they are dairy-free, wheat-free, egg-free and nut-free too!
Here’s the recipe for you to decide how good they are for yourself 🙂
The humble ANZAC biscuit is a favourite in our house with it’s wholesome but basic ingredients which makes it perfect for our family who eat free of egg, wheat, dairy, peanuts and tree nuts. For those that are not Australian or from New Zealand the acronym ANZAC was coined in 1915 when Australian and New Zealand troops trained in Egypt. ANZAC then stuck and applied for all Australian and New Zealand soldiers from World War 1 with particular association with the landing at Gallipoli on April 25, 1915. The ANZAC biscuit although eaten at different times throughout the year is baked especially around ANZAC Day (25th April) and eaten in memory of all the soldiers past and present. We will remember them.
This is the first of many blog posts that I would like to write this year in my Enviro Year. I will walk around the garden and see what’s in season then work out with my mum a fun recipe to make and then share it with you all. I’ll try and do this once a month… maybe more? Walking around the garden the last few weeks there has been plenty of produce coming to life… Rhubarb, strawberries,
snake beans, all the herbs that you can think of and much much more… I especially loved the pumpkins and decided that I should make Lady Flo’s Pumpkin scones as they are epically good!!! I really want anybody that likes anything very tasty to try these. They are especially easy to make and a great way to use up some of those scrumptious seasonal pumpkins that are ready and ripe to pick. They also freeze really well ready to be put straight into your lunch box as a special treat for your school day. Enjoy 🙂
When almost everything I put into Oliver’s and Oliver’s brother’s lunchbox is made from scratch I am sometimes overwhelmed with the lack of motivation and ideas… especially when all of the ideas have to be dairy-free, wheat-free, egg-free and nut-free… But over the years we have managed to collect a number of great ideas and things that the boys like more than others. One of Oliver’s all time favourites are crunchy chicken strips. I especially love these as they are super easy to make, don’t require many ingredients and can be eaten warm or cold. They can be eaten freshly cooked or can be frozen for freezer to lunchbox ease-ness… So here’s the recipe for you all to enjoy 🙂
It’s a glorious Summer like day here today… just beautiful! The air is clear, the sky is that blue, blue, blue… a day where you just want to spring out of bed to start the day and make the most out of life! And to make it even more spectacular it’s Saturday and the waves are up! It doesn’t get much better than this. The boys head out to catch some waves while I sit on the beach and watch and soak in the splendour of the natural beauty that surrounds me… Summer reminds me of so many things… Coconut is just one of them and Coconut Apricot Slice is another… Oliver’s Nonna makes the best coconut apricot slice and I have fond memories of eating it in the Summer months as a child… so we decided to make an ‘Oliver friendly’ version that we can enjoy all together…
In my Kitchen Science class this week… as a part of our biodiversity topic… we learnt about the process of honey making and we made Honey Joys. We got to eat the Honey Joys that we made and they were delicious!