waffles

 Poppy cooks...

1. In a large bowl whisk together
   1 cup almond meal,
   1 cup gluten free plain flour,
   1 cup tapioca flour and
   1 tablespoon + 1 teaspoon baking powder.
   
   
   
2. In a smaller bowl combine
   2 eggs, beaten with a fork,
   1 cup coconut/rice milk,
   2 tablespoons apple cider vinegar,
   1 teaspoon vanilla essence and
   1/2 cup maple syrup.
   
   
   
3. Add just under
   1/2 cup coconut oil, melted and whisk well.
   
   
   
4. Add wet ingredients to dry and whisk well again.
   
   
   
5. Add 1/2 cup of mixture to waffle iron and cook until golden brown (our waffle iron takes 3 minutes and 20 seconds).

Anzac biscuits

1.  In your Thermomix bowl mix
   160g gluten free plain flour,
   80g coconut sugar,
   100g rolled oats,
   70g desiccated coconut, and
   1/4 teaspoon Celtic sea salt for 10sec/speed 3.
   
   
2. In a small dish mix
   1/2 teaspoon baking soda and
   2 tablespoons boiling water.
   
   
3. Add this and
   130g coconut oil (slightly melted) and
   1 tablespoon honey to the Thermomix bowl and mix 10 sec/speed 3 or until combined.
   
   
4. Preheat oven to 180ºC.
   
   
5. Form mixture into cookies about 5mm thick on a lined baking tray.
   
   
6. Bake for 15-20 minutes then allow to cool on the trays until nice and crisp.

glazed carrots

 Poppy cooks...

1. In a frying pan heat
   3 tablespoons olive oil.
   
   
2. Add
   600g baby carrots, peeled and halved and toss to coat in oil and cook for 5-7 minutes cut side down.
   
   
3. Add
   2 teaspoons honey,
   1/3 cup water,
   Celtic sea salt and pepper then stir and allow to cook for about 3 minutes or when water is evaporated and carrots start to caramelise.
   
   
4. Stir a few more times to coat evenly, then serve with a sprinkle of
   parsley, finely chopped.

Vegetable skewers

 Poppy cooks...

1. If using wooden skewers, soak 8 skewers for 30 minutes.
   
   
2. In a large mixing bowl, toss together
   120g baby mushrooms, whole or halved,
   capsicum, large dice,
   120g squash, sliced,
   1/2 pineapple, cut into chunks,
   1/2 red onion, large dice,
   15g olive oil,
   1 teaspoon Celtic sea salt,
   sprinkle of cracked black pepper,
   1 teaspoon paprika,
   1/2 teaspoon dried garlic powder and
   1/2 teaspoon dried onion powder.
   
   
3. Skewer the vegetables leaving a bit of space between each to evenly cook.
   
   
4. BBQ skewers for 12 minutes, rotating 2-3 times. You can also cook these in the oven at 200C for 6 minutes, then flip and cook for a further 6 minutes.

steak

 Poppy cooks...

1. Bring
   350g fillet steak to room temperature.
   
   
2. Pat dry with paper towel and season.
   
   
3. Heat
   1 tablespoon olive oil in frying pan over high heat.
   
   
4. Cook steak on one side for 2.5 minutes then turn.
   
   
5. Leave for 1 minute then add
   4 tablespoons garlic butter (see garlic bread recipe).
   
   
6. Once butter is melted, spoon over steak and cook for a further 2 minutes.
   
   
7. Sear edges of the steak then transfer to a dish and cover loosely with foil for 5-10 minutes to rest.

caramelised onion

 Poppy cooks...

1. Place
   2 tablespoons ghee,
   500g red onion, sliced,
   2 tablespoons honey,
   2 tablespoons balsamic vinegar,
   1/4 teaspoon Celtic sea salt into the Thermomix bowl and cook 10 mins/Varoma/reverse/speed soft.
   
   
   
2. Scrape down sides of bowl and cook a further 10 mins/Varoma/reverse/speed soft with measuring cup removed.
   
   
   
3. Store in sterilised jars in the fridge.

beef broth gravy

Poppy cooks...

1. In a small saucepan add
   6 teaspoons Nutra Organics beef broth powder, to
   300ml filtered water on medium heat, stirring to dissolve powder.
   
   
2. Immediately dissolve
   6 teaspoons cornflour in
   6 teaspoon filtered water and add to the saucepan.
   
   
3. Continually stir until it reaches desired consistency.