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.

chutney

A great fridge staple that can keep for up to 4 weeks and is perfect in toasted cheese sandwiches.

Poppy cooks...

1. In a medium saucepan add
   250g red onions, thinly sliced,
   500g mixed-colour tomatoes, chopped,
   red chilli, finely chopped,
   75ml apple cider vinegar,
   140g coconut sugar,
   celtic sea salt and pepper and simmer for 1 hour or until jam-like.
   
   
2. Leave to cool then transfer to sterilised jars to keep in the fridge.

cranberry sauce

Makes 1 large jar

Poppy cooks...

1. Place
   500g cranberries,
   2 granny smith apples, peeled, cored and finely diced,
   150g coconut sugar,
   1 cinnamon stick and
   splash of filtered water in a large saucepan and bring to the boil.
   
   
2. Reduce to a simmer and continue to simmer until the apple softens and the sauce boils down to the desired consistency.
   
   
3. Allow to cool and serve, or pop in a jar to store in the fridge for later.

In the pot, ready to cook

I store my cranberry sauce in a jar in the fridge and it lasts seemingly forever, but maybe that's because we go through it so quickly! A great home made version that you can make well before Christmas dinner

Scooped up into a fancy secondhand glass bowl ready for Christmas dinner (or any meal!)

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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.
   

CHOCOLATE 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.

ITALIAN MERINGUE BUTTERCREAM

For icing that you want to be able to colour, that isn't sickly sweet...

1. Prepare your Thermomix bowl with the butterfly whisk attachment and add
   4 large egg whites then place in the fridge. You can do this up to a day before to produce a stiff meringue.
   
   
2. If you keep your butter in the fridge, take it out now to bring to room temperature. You will need
   300g unsalted butter cut into chunks.
   
   
3. Make sugar syrup by bringing
   120g water and
   200g caster sugar to the boil on high heat until the sugar is completely dissolved and the syrup is boiling/bubbling at 118ºC.
   
   
4. Whilst the sugar syrup is coming to the boil take the Thermomix bowl out of the fridge and add
   1 teaspoon cream of tartar and
   2 tablespoons caster sugar.
   
   
5. As soon as the sugar syrup is ready, set Thermomix to 20mins/37ºC/speed 3 and after a few seconds, start very slowly drizzling the sugar syrup in.
   
   
6. Bring the bowl to room temperature by placing in the fridge for 1/2-1 hour.
   
   
7. On speed 3, slowly add the chunks of butter until completely smooth. If it is too runny, cool down further in the fridge.
   
   
8. You can add your colour to the Thermomix bowl or colour smaller batches in separate mixing bowls. Use a spatula to put buttercream in a piping bag and place in the fridge for 10 minutes before piping onto cake.

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.
   
   
   

healthy char kway teow

Serves 4

Poppy cooks…

1. Lightly beat
   5 eggs with a fork, pour into a lined brownie tray and cook in a 180ºC oven until done.
   
   
2. In a wok on high heat, saute
   red capsicum, thinly sliced,
   yellow capsicum, thinly sliced,
   3 garlic cloves, minced,
   carrot, finely julienned,
   1/2 zucchini, julienned in
   butter until cooked and slightly softened.
   
   
3. In the meantime, in a large pot, boil 
   400g thick rice noodles in accordance with packet instructions, then drain.
   
   
4. Return noodles to pot, then add
   2 handfuls of spinach, sliced,
   2 sprigs of coriander, minced, oven cooked eggs, sliced and stir fried veggies.
   
   
5. In a small mixing bowl, stir together
   3 teaspoons coconut sugar,
   4 tablespoons gluten-free soy sauce,
   6 tablespoons coconut amino sauce, and
   2 tablespoon olive oil and pour into pot.
   
   
6. Stir together on high heat until ready and serve with
   black and/or white sesame seeds sprinkled on top.

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.

gnocchi + pork ragu

Serves 6

Poppy cooks…

1. Place
   1kg de-boned pork leg,
   2 red onions, peeled and roughly chopped,
   400g tin of diced tomatoes,
   2 tablespoons tomato paste,
   2 cups filtered water,
   4 garlic cloves, peeled,
   2 tablespoons gluten-free soy sauce,
   tablespoon of dried mixed herbs,
   2 teaspoons smoked paprika, (you can use sweet paprika too, depending on the smokiness level you prefer)
   2 tablespoons coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/2 teaspoon cracked black pepper into a large pot on medium heat for 4 hours or until the pork is soft and pulls apart easily.
   
   
2. Place
   1kg nadine potatoes and
   1/2 head of garlic (skin left on) on a baking tray in a 180ºC oven for 1 hour or until they are easily pierced by a skewer.
   
   
3. Allow the potatoes to cool slightly, then halve and scoop the flesh into a mixing bowl.
   
   
4. Add the roasted garlic, skin removed, then mash until smooth.
   
   
5. Add
   2 egg yolks and combine.
   
   
6. Add
   1.5 cups gluten-free plain flour, half a cup at a time to the potato mixture, mixing together to form a dough, but be careful to not overwork the dough.
   
   
7. Prepare a lightly floured surface, then roll handfuls of the dough into long strips. Cut strips into gnocchi pieces and place on a floured tray. Using a fork, make indents in the gnocchi to absorb the ragu sauce later.
   
   
8. When the pork is soft, remove from the sauce, shred the meat and place back into the sauce.
   
   
9. Bring a separate pot of
   filtered water with
   1/2 teaspoon celtic sea salt to the boil, add gnocchi and remove as soon as they rise to the surface - approximately 2 minutes. Remove with a slotted spoon and place into the pork ragu. Then serve!

The pulled pork can also be cooked in a slow cooker...I cook it on medium for 5 hours, then remove the lid and cook on high for half an hour to reduce the sauce while I shred the meat.

As an alternative, the pulled pork is perfect with my apple coleslaw, served in hard tacos!

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.
   
   
   

gluten-free apple crumble

Serves 8

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl place
   6 granny smith apples, cored and diced then squeeze a bit of
   lemon juice over the apples and toss to coat.
   
   
3. Stir through
   2 tablespoons agave syrup then dust with
   2 teaspoons tapioca flour and toss to coat.
   
   
4. Poor the apple mixture into your baking dish or ramekins.
   
   
5. In another mixing bowl combine
   1 cup quinoa flakes,
   3/4 cup gluten-free plain flour,
   1 cup coconut sugar,
   2 teaspoons ground cinnamon,
   1 teaspoon ground ginger and
   1/2 teaspoon celtic sea salt and mix together.
   
   
6. Add
   3/4 cup coconut oil and combine.
   
   
7. Spoon crumble mixture over apple mixture and bake using bottom element only for 15 minutes, and then with both top and bottom elements on for another 20 minutes or until the crumble topping is crisp.

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.

slow cooked beef cheeks

Serves 4

This recipe is best prepared the day before you intend to serve it!

Poppy cooks…

1.  24 hours before cooking, in a large pot combine
   4 beef cheeks,
   knob ginger, grated,
   4 spring onions, finely chopped,
   5 cloves garlic, minced,
   red chilli, finely chopped,
   1 teaspoon chinese five spice,
   2 teaspoons coconut sugar,
   1/3 cup rice wine,
   1/4 cup tamari sauce,
   1/2 cup filtered water, place the lid on the pot and leave to marinade in the fridge.
   
   
2. The next day, pour over
   1 cup beef stock and place on low heat for 4 hours or until the beef cheeks are tender and all the fat is rendered.
   
   
3. While the beef cheeks are cooking, in a rice cooker cook
   2 cups jasmine rice with
   bunch of pak choy, chopped or any other asian greens in the steamer insert.

zucchini + carrot cake

Serves 10

An easy recipe that doesn't require the use of an electric mixer. Also a great way of sneaking in some extra vegetables in the guise of something sweet.

Poppy bakes…

1. Preheat oven to 180ºC.
   
   
2. In a mixing bowl gently stir together
   250g gluten-free self-raising flour,
   2 teaspoons ground cinnamon and
   1 teaspoon mixed spice.
   
   
3. In a small mixing bowl stir together
   1/2 cup olive oil,
   1 cup coconut sugar,
   1 egg and
   1 teaspoon vanilla extract.
   
   
4. Grate
   1 small carrot and
   1 small zucchini, around 160g combined.
   
   
5. Add the wet ingredients from step 3 to the dry ingredients from step 2 and mix together using a spatula until well combined. Then add the carrot and zucchini and mix together until well combined.
   
   
6. Place the mixture in a lined cake tin and bake for 35 minutes, or until a skewer comes out clean.

strawberry + avocado salad

Serves 4

Poppy cooks…

1. To make the dressing, in a small pot combine
   125g strawberries, chopped,
   1/4 teaspoon coconut sugar,
   small pinch of celtic sea salt and
   1/2 teaspoon filtered water on low heat until the strawberries soften and release their juices.
   
2. Use a stick blender to liquify the mixture.
   
   
3. Stir through
   2 teaspoons olive oil,
   1/4 teaspoon balsamic vinegar and
   1/2 teaspoon poppy seeds, and then place in the fridge to cool.
   
   
4. In a salad bowl, add
   bag of mesclun,
   avocado, peeled and cut into chunks and
   125g strawberries, cut into chunks.
   
   
5. When ready to serve, drizzle strawberry dressing over the salad.

mápó dòufu

Serves 4

Poppy cooks…

1. Cook
   2 cups brown basmati rice.
   
   
2. Before putting on the heat, in a wok combine
   1 egg, lightly beaten,
   1 tablespoon cornflour,
   1/2 teaspoon ground five spice,
   1 tablespoon spring onion, finely chopped,
   1/2 teaspoon coconut sugar,
   1/4 teaspoon olive oil and
   1/4 teaspoon celtic sea salt.
   
   
3. Add in
   500g free range pork mince, mixing to coat pork in marinade; then cook pork mixture on a high heat.
   
   
4. Add
   red capsicum, finely diced,
   handful green beans, finely chopped,
   1/2 teaspoon chilli flakes,
   1 tablespoon garlic, minced,
   1 tablespoon ginger, minced,
   2.5 teaspoons coconut sugar and combine.
   
   
5. Add
   1 cup chicken stock,
   2 tablespoons gluten free soy sauce and
   2 tablespoons coconut amino sauce, reducing the heat if it starts to spit.
   
   
6. In a small dish, dissolve
   2 teaspoons cornflour in
   2 teaspoons filtered water and add to the pot and stir through.
   
   
7. Add
   4 spring onions, finely sliced, and
   2 packets of firm tofu, cubed until most (but not all) of the liquid is absorbed.
   
   
8. Serve on cooked rice with extra
   spring onions, sliced on top.

crispy skin salmon with a dill, cucumber + celery salad

Serves 2

Poppy cooks…

1. In a bowl combine
   4 tablespoons coconut yoghurt,
   1 tablespoon dill, roughly chopped,
   garlic clove, minced,
   2 teaspoons rice wine vinegar,
   1/2 teaspoon coconut sugar,
   1/2 teaspoon celtic sea salt and
   1/4 teaspoon cracked black pepper.
   
   
2. Add
   lebanese cucumber, finely sliced and
   2 celery sticks, finely sliced and toss to combine.
   
3. Place salad in the refrigerator and cook
   2 salmon fillets in a non-stick frying pan, skin side down first.

christmas cake

Serves 10

Despite containing no gluten, dairy, refined sugar or nuts, this Christmas cake tastes even better than traditional Christmas cakes. I made a single cake, but you can use the same recipe to make individual single serves using pudding moulds. Depending on your dietary requirements, you can serve with cream, coconut cream, or for added indulgence, white chocolate sauce with cognac & vanilla bean by "a bit on the side" (a local Denmark brand who make THE BEST sauces and preserves which are all gluten free).

Poppy bakes…

1. Around 12 hours before you plan to bake the cake, soak
   400g currants,
   175g raisins,
   175g sultanas,
   50g dried cherries in 
   4 tablespoons of cognac (you can also use brandy or cherry liquor).
   
   
2. Preheat the oven to 135˚C.
   
   
3. Using an electric mixer with a whisk attachment, cream together
   220g unsalted butter at room temperature and
   220g coconut sugar until light, pale and fluffy (approximately 5 minutes).
   
   
4. Slowly add
   4 lightly beaten eggs whilst using the whisk attachment.
   
   
5. Gently fold in
   200g plain gluten-free flour,
   1/4 teaspoon ground nutmeg and
   1/2 teaspoon ground allspice.
   
   
6. Gently fold in soaked fruits,
   zest of 1 orange,
   zest of 1 lemon and 
   1 tablespoon of molasses.
   
   
7. Pour mixture into cake tin and cover with a circle of baking paper with a small hole cut out of the centre.
   
   
8. Bake towards the bottoms of the oven for 1.5 hours and then cool on a wire rack.
   
   
9. Using a skewer, make small holes in the cake; and once a week (or twice before serving), feed the cake with a drizzle of cognac. Use a basting brush to spread the cognac over the surface for an even colour.

gingerbread cookies

Makes 16

Poppy bakes...

1. Preheat oven to 180˚C.
   
   
2. In a mixing bowl, mix together
   1/2 cup plain gluten-free flour,
   1/3 cup coconut flour,
   2 tablespoons arrowroot powder,
   1 tablespoon ground chia seeds,
   2 tablespoons quick oats,
   1/4 teaspoon celtic sea salt,
   1/2 teaspoon baking soda,
   1/3 cup coconut sugar,
   1 teaspoon ground cinnamon,
   1.25 teaspoon ground ginger and
   1/4 teaspoon ground cloves.
   
   
3. Add
   3 tablespoons coconut oil,
   2 tablespoons manuka honey, 
   2 eggs and combine.
   
   
4. Scoop mixture onto a large sheet of baking paper. Place another sheet of baking paper on top and use a rolling pin until you reach the thickness you want for the cookies.
   
   
5. Use gingerbread men cookie cutters and place unto a baking tray lined with baking paper (or you can roll/press into cookies which are just as yummy).
   
   
6. Bake for 10 minutes and allow to cool (make sure not to leave them in for any longer as they dry up very easily).