frittata

Serves 24

A great easy dish to get a decent serve of vegetables into your (or your child's) diet. Whilst this is a Thermomix recipe, a food processor would do exactly the same job.

Poppy cooks...

1. Preheat oven to 170ºC and either line two small slice trays with baking paper, or oil two pie dishes (or one of each!).
   
   
2. Place
   onion, chopped and
   2 cloves of garlic, peeled in mixing bowl and chop 3 seconds / speed 7.
   
   
3. Scrape down bowl, add
   splash olive oil and saute 2 minutes / varoma / speed 2.
   
   
4. Add
   2 carrots, chopped,
   zucchini, chopped,
   small sweet potato and chop 5 seconds / speed 5.
   
   
5. Add
   400g corn kernels,
   100g bio cheese, grated,
   1 tablespoon wholegrain mustard,
   180g gluten free self raising flour,
   6 eggs,
   1 teaspoon baking powder,
   celtic sea salt and cracked black pepper and mix 20 seconds / reverse / speed 4.
   
   
6. Pour mixture into slice tins or pie dishes.
   
   
7. Sprinkle
   pepitas and
   sunflower seeds over the top.
   
   
8. Place in oven for 50 minutes or until golden brown.

oat + goji berry pikelets/pancakes

Makes 24 pikelets, 7 medium pancakes for stacking or 2 large pancakes

This is a great breakfast or snack for adults and kids alike that is easily frozen. It reminds me of hot cross buns - yummmmmmm.

Poppy cooks...

1. In a mixing bowl stir together
   1 cup quick cooking rolled oats*,
   1 cup oat milk,
   1 egg and
   1/4 cup maple syrup.
   
   
2. Stir through
   1/2 cup gluten free plain flour,
   2 teaspoons baking powder,
   1 teaspoon cinnamon.
   
   
3. Stir through
   1/2 cup goji berries (or sultans if you prefer).
   
   
4. In a pan, with a little
   coconut oil, pour batter to whatever size pancakes/pikelets you want. I find 1 tablespoon is a good pikelet size and 3 tablespoons is a good pancake size. Flip them over when the first side is cooked and they are firm enough to flip. Remove once second side is cooked. (Note: these pancakes look much darker than "normal" pancakes but they actually taste better when they are darker in my opinion).

Serving suggestion:

Make 2 large adult sized pancakes with this mixture (or 2 large with about 4 pikelets if you are a 2+1 family like we used to be), topped with coconut yoghurt, seasonal fruit, maple syrup or my favourite, I will heat some frozen berries in a pot slightly to defrost and warm them. Now that we are a family of 5, I double this recipe for breakfast and use leftovers in the kids lunchboxes through the week (if we are lucky enough to have any leftovers).

Some other options I have tried and tested is replacing the cinnamon with vanilla protein powder (great for my growing toddler and during pregnancy), or replacing the cinnamon with açai powder to supercharge these healthy pancakes!

Order:

I'm in the throws of figuring out an online store, but you can now buy this pancake mixture ready to cook for $16, pick up from the Perth city area. Leave a comment or send a private message to my Facebook or instagram accounts to order xx

* When I write quick cooking rolled oats, I'm referring to the whole grain oat that is essentially the same as rolled oats but rolled thinner and cut finer so is a more suitable texture for this recipe.

flourless chocolate cake

Poppy bakes...

My best critic is my husband; so the fact he likes this cake makes it a winner! It is a variation of the popular Thermomix Magic Bean Cake, but if you don't have a Thermomix, you can do the exact same process with a blender and mixer or food processor. I love how it contains red kidney beans as a flour replacement, but you can't taste them. You can make this cake vegan too by using a flax egg or egg replacer.

Serves 10


CAKE

1. Preheat oven to 180º and line a cake tin.
   
   
2. Puree
   400g red kidney beans or butter beans, drained and rinsed,
   1 tablespoon water,
   1 egg and
   1 teaspoon vanilla extract until smooth on speed 7; then set aside.
   
   
3. Without washing the mixing bowl, beat
   125g butter and
   140g coconut sugar for 30 seconds on speed 5.
   
   
4. Add
   4 eggs and beat for 20 seconds on speed 4.
   
   
5. Add bean mixture back in and combine for 5 seconds on speed 4.
   
   
6. Add
   65g cacao powder,
   1 teaspoon gluten-free baking powder,
   1/2 teaspoon bicarbonate of soda and
   1/4 teaspoon celtic sea salt and blend for 10 seconds on speed 4.
   
   
7. Pour batter into cake tin and bake for 40 minutes or until a skewer comes out clean.
   
   
8. Allow the cake to cool, then remove from tin. You can simply decorate it with
   raspberries and
   desiccated coconut; and/or serve with a generous dollop of
   coconut ice cream.

JAM

To take this cake to the next level, you can add some raspberry jam to cut through the dark chocolate taste.

1. To make the jam filling, in a small sauce pan heat
   1/2 lemon, juiced,
   1 tablespoon coconut sugar and
   2 teaspoon rice malt syrup.
   
   
2. Once the coconut sugar has dissolved, add
   1 cup raspberries,
   1/2 teaspoon vanilla extract and
   2 tablespoon white chia seeds; gently mashing the raspberries with a fork.
   
   
3. Remove from the heat and cool in the fridge until the chia seeds have absorbed most of the liquid to form a jam.
   
   
4. Slice cooled cake in half and spread the jam between the two layers.
   

ICING

This is the best healthy chocolate icing! I don't have any pictures yet but I will be making this for my daughter's next birthday cake, so I'll share some pictures soon.

1. Pour
   150g dark chocolate buttons into a stainless steel mixing bowl over a boiling pot of water and slowly stir with a whisk until melted.
   
   
2. Add
   1 cup coconut cream and slowly whisk together until combined.
   
   
3. Cool in the fridge until the right consistency to spread onto the cooled cake.

CHOCOLATE SHELL 

This is another icing option which creates a thinner and harder layer of chocolate around the cake which I use when I make this cake in my Wilton 5 Layer Cake Tin Set.

1. Melt
   150g dark chocolate and
   3 tablespoons coconut oil in a double boiler, refrigerate for about 20 minutes just before it sets then whisk until fluffy. Pipe or spread over cake - voila!

In this picture I have spread the raspberry jam between the 5 layers and encased the cake in the chocolate shell and topped with freeze dried raspberries.

strawberry muffins

Serves 12

Poppy bakes…

1. Preheat oven to 180ºC and prepare 12 muffin cups.
   
   
2. In a large mixing bowl combine
   1/2 cup sunflower seed flour,
   1/2 cup brown rice flour,
   1/2 cup coconut flour,
   1/2 cup millet flour,
   1/2 cup gluten-free plain flour,
   2 tablespoons coconut sugar,
   1 tablespoon tapioca flour,
   2 teaspoons baking powder,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon ground nutmeg.
   
   
3. Add in
   2 eggs, beaten,
   1/4 cup olive oil,
   1/2 cup maple syrup,
   1 tablespoon vanilla extract and slowly beat to combine.
   
   
4. While beating, slowly add in
   1 cup rice milk.
   
   
5. Fold through
   1 punnet strawberries, diced then spoon mixture into muffin cups and bake for 25-30 minutes.
   
   
   

pear cake

Serves 12

Poppy bakes…

1. Preheat oven to 180º and prepare a cake tin.
   
   
2. In a mixing bowl combine
   250g gluten-free plain flour,
   1/2 teaspoon baking powder and
   pinch of celtic sea salt.
   
   
3. Place
   250g coconut sugar into Thermomix and mill 20 seconds / speed 10.
   
4. Insert butterfly whisk; then add
   250g nuttelex and mix 3 minutes / speed 3.
   
   
5. Add
   4 eggs,
   1/4 teaspoon vanilla extract and
   zest of 1/4 lemon on speed 3 until combined.
   
   
6. Pour the wet mixture into the dry, and combine using a spatula.
   
   
7. Gently fold through
   3 packham pears, peeled and diced.
   
   
8. Pour mixture into the cake tin and bake for 50 minutes.

apple + maple syrup cake

Serves 10

Poppy bakes…

1. Preheat oven to 180ºC and line a cake tin.
   
   
2. In a mixing bowl combine
   5 tablespoons nuttelex, melted,1/2 cup coconut sugar,
   1/2 cup maple syrup,
   1 egg, lightly beaten and
   1 teaspoon vanilla extract.
   
   
3. Stir through
   1 cup gluten-free plain flour,
   1 teaspoon baking powder,
   1/4 teaspoon celtic sea salt and
   1.5 cups granny smith apples, chopped.
   
   
4. Pour mixture into cake tin, bake for 30 minutes or until a skewer comes out clean and allow to cool before serving.

quinoa + blueberry slice

Serves 12

This yummy and healthy slice has a hidden ingredient...dōTERRA'S lemon essential oil, which is dōTERRA's top-selling essential oil. Lemon has multiple benefits and uses, being a powerful antioxidant that can help ward off free radicals due to its high limonene content. When ingested, it provides cleansing and digestive benefits, can soothe an irritated throat, and supports healthy respiratory function. Extracted from the lemon rind, a single bottle of dōTERRA lemon essential oil is equal to 45 lemons; with the lemons used in dōTERRA's product sourced in Italy. You can purchase the oil from my online dōTERRA shop at http://www.mydoterra.com/kerryjacobs/

Poppy bakes…

1. Preheat oven to 180º and line a slice tin with baking paper.
   
   
2. In a mixing bowl combine
   2 cups quinoa flakes,
   1/2 cup brown rice flour,
   1/2 cup fine desiccated coconut,
   2 teaspoon ground cinnamon,
   1 teaspoon gluten-free baking powder and
   1/8 teaspoon celtic sea salt.
   
   
3. In a small saucepan on low heat, melt together
   4 tablespoons coconut oil,
   1/2 cup manuka honey and
   1/3 cup coconut sugar, then add to dry ingredients and combine.
   
   
4. Mix through
   2 free-range eggs and
   2 drops dōTERRA lemon essential oil.
   
   
5. Fold through
   1 cup blueberries, then pour mixture into the slice tin and spread evenly.
   
   
6. Bake for 20-25 minutes or until slightly golden. Allow to cool and then slice.
   
   
   I like to store mine in the fridge and heat up in the oven for 5 minutes before eating to make the batch of slices last longer than a few days.
   
   
   

mixed berry, carrot + zucchini cupcakes

Makes 12

Poppy bakes…

1. Heat oven to 190ºC.
   
   
2. In a bowl whisk together
   1 cup coconut sugar,
   1 cup olive oil,
   2 eggs and
   1.5 teaspoons vanilla extract.
   
   
3. Add and whisk together
   3/4 cup carrot, finely grated,
   3/4 cup zucchini, finely grated and
   1 cup fresh or frozen mixed berries.
   
   
4. Add and whisk together
   3/4 teaspoon celtic sea salt, and
   3/4 teaspoon ground cinnamon.
   
   
5. Add
   2 cups gluten free self raising flour and gently fold into mixture without over mixing.
   
   
6. Divide batter among moulds and bake for 25 minutes or until a skewer comes out clean.

blueberry muffin top cookies

Makes approximately 30 cookies

My husband was very accurate in describing these cookies as tasting like muffin tops! They aren't your usual crunchy cookie but soft just like the best part of any blueberry muffin. The brand of coconut yoghurt and gluten free flour you use will impact on the texture of the cookies, but regardless, they are yum.

Poppy bakes...

1. Preheat oven to 190°C and line baking tray with baking paper
   
   
2. Using a spatula, mix together
   1 cup coconut sugar and 
   1.5 cups coconut yoghurt.
   
   
3. Add
   1 egg and
   1 teaspoon vanilla essence and mix together, then set aside.
   
   
4. Stir together
   2 cups gluten free plain flour,
   2 teaspoons baking powder and
   1/2 teaspoon celtic sea salt.
   
   
5. Add wet ingredients to dry and fold together.
   
   
6. Gently fold in
   1 punnet / 1 cup blueberries.
   
   
7. Spoon desired sized mounds on to baking paper with adequate space in between and bake for 10-20 minutes or until golden.
   
   
8. Cool cookies on a wire rack before eating.

For an energy boosting snack, team these cookies with a glass of coconut water

Notes
These cookies are beautifully soft with a slightly chewy texture, so be sure to carefully lift them off the baking tray using a flat spatula when placing them on a wire rack to cool.

blueberry, lime + coconut cake

Serves 10

Dry ingredients

1/2 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 tablespoon coconut sugar

Wet ingredients

4 free-range eggs

3 tablespoons nuttelex, melted

juice + zest of 1 lime

zest of 1/2 lemon

6 tablespoons coconut milk

1 teaspoon vanilla extract

punnet (1/2 cup) blueberries

Glaze ingredients

1/4 tablespoon coconut oil, melted

30ml coconut cream

Pinch of celtic sea salt

25ml honey

15ml lemon juice

1/4 teaspoon vanilla extract

Method

1. Preheat oven to 180°C
2. In a bowl combine dry ingredients
3. In a separate bowl mix wet ingredients, excluding blueberries
4. Mix dry ingredients into wet ingredients using a spatula
5. Combine blueberries into mixture
6. Spoon mixture into a cake tin and bake for 30 minutes, or until a skewer inserted comes out clean
7. Remove and allow to cool for 10 minutes before serving
8. On low heat, combine glaze ingredients until smooth
9. Cool glaze in the fridge for at least 30 minutes before spreading over cake

Notes
This is a delightfully light and fluffy cake, due to the use of coconut flour. Like most cake recipes, you can use this same mixture to make muffins - this recipe makes about 6 large muffins.