Make ahead blueberry chia and coconut oats

It has been a busy week in the Bite-Sized Thoughts household. My mother-in-law is visiting from Australia and we have enjoyed introducing her to Mini Bite. Mr Bite has taken the week off work to enjoy her company, and I took advantage of that to have a 'keeping in touch' day at work on Wednesday. It was the second time I'd left Mini Bite for more than an hour or so and I'm pleased to report that all went well - for her and for me. It was also rather lovely to have a day of adult company, complete with baby-free train rides into and out of my workplace. Reading a book with a cup of coffee never felt so good.

If you have a similarly busy schedule, this blueberry oat mix is a useful way to make a breakfast (or snack) option ahead of time. It is also adaptable and with a few small tweaks you could turn the recipe into one for blueberry oat balls instead - just omit the milk and use a little more oats to give a sturdier texture.

This does use a food processor and you may be wondering why you would bother with that when freshly made oats and blueberries provide a delicious combination without any meddling. Simply put, this is delicious in a different way. The blended mix is pudding-like and reminiscent of bircher muesli. It is also thick, easily portable, and (or course) can be made well in advance.

Tweet

Vegan millionaire's shortbread with pear

My big decision last weekend was how to reacquaint myself with my food processor. Mr Bite changed the plug over (Australian to UK) last week, and it was all ready to process away. I have been gathering bookmarks over the last few months for just this moment - a raw vegan millionaire's shortbread recipe, Kate's raw hazelnut caramel slice and Heather's raw carob cream squares, amongst others. How to choose?

Complicating matters, I also had some over ripe pears and the memory of my vegan caramel pear slice. In a mix and match moment, I took the millionaire's shortbread recipe and adapted it to include pears in the filling, and to use cashews and oats instead of almonds for the base.

The result? Food processor heaven. 

Tweet

Strawberry coconut almond spread, for autumn

I know that for many of you, grey skies and rain are not that exciting. If I was at the end of winter, they probably wouldn't be that exciting to me either. If Perth was the sort of city to turn off sunshine for the next 6 months and give me only grey skies and rain, I might also be a little apprehensive.

However, for me, in this part of the world, at this time of year - grey skies and rain are delightful. Exhilarating, wonderful, and delightful.

Yesterday I had soup. Last night I slept under a quilt. This morning I ran in long sleeves in the rain. Today I wore a scarf and took an umbrella to work. I wrapped my hands around my cups of tea and soaked up their warmth. I am thinking about porridge.

Hello, autumn.

I am very happy.

If I'm honest, our grey skies and rain have still been accompanied by temperatures around 20'C (68'F), and at least some sunshine each day. Autumn in Perth is pretty mild. If we had weather like this all year round, I might want to live here forever instead of moving to a country that has more grey skies and rain than sun.

Today's post isn't only about weather. I know not all of you share my (extreme) interest in that topic, and those of you at the end of Northern Hemisphere winter might deservedly be annoyed with me for rejoicing in weather that, to you, probably sounds like summer.

No, today's post is also about food. It is about all the things I am suddenly wanting to make now that cooler weather is upon us. I am dreaming of plum muffins. I am thinking about oats. I want to bake with spices. This upcoming Easter weekend should be a lot of fun.

I don't have baking for us today - time is still a teeny bit lacking - but I do have something that you could spread on baking, or hot cross buns, or just plain toast. It is an easy twist on Hannah's chocolate coconut hazelnut butter of 2011, which has the magical quality of also turning into fudge, and which I have made many a time.

This strawberry coconut almond spread is not much like the chocolate hazelnut version, but it has an ingredient list that was inspired by it. It is easy. It turns a punnet of strawberries into something quite different. I think it would be perfect for any season, or any time.

If you're ahead of me and have some plum muffins lying about...it would probably go quite well with them too.

Strawberry coconut almond spread

Easy to make, and easy to use.

Inspired by Hannah's chocolate coconut hazelnut butter at Wayfaring Chocolate. 

Vegan.

Food processor required.

Print recipe

Ingredients

250g punnet of strawberries, washed and stems cut off

90g almond meal (1 cup)

50g desiccated coconut (2/3 cup)

1/4 tsp salt

1 tsp vanilla

1 - 2 tbsp water

Method

Process the strawberries in a food processor until puree-like; about 1 minute. 

Add the almond meal, coconut, salt and vanilla and continue processing until smooth, about 2 minutes. Add the water as needed to reach a spread-like consistency and process for another 1 - 2 minutes.

Store in the fridge (not recommended for freezing).

I like rather than love this recipe, on account of liking strawberries a lot when they're fresh but only a moderate amount when they're turned into desserts or sweet dishes. What I do love, however, is the novelty of this spread and how easy it is to make. You can use it as you would jam, or as you would nut butter, which means it is a very versatile product to have around the place.

If only raspberries were cheaper, I might try a raspberry chocolate hazelnut variety next...

Submitted to Healthy Vegan Friday #36.

What are you spreading on things this week?

Tweet

Peppermint carob truffle balls

Sometimes I make something that is so perfectly aligned with my tastes, I can't understand why I haven't made it before.

Something that doesn't need a real recipe, or forward planning. Something that uses ingredients I always have to hand, in quantities that I am used to mixing together.

These peppermint carob truffle balls are a perfect example.

Easy to make, the short ingredient list works to give a product that delivers in taste and in texture.

If you like carob and peppermint, I think you will like these.

Peppermint carob truffle balls

Makes ~16

Vegan

Print recipe

Ingredients

2/3 cup raw almonds

1/2 cup pitted dates

1/4 cup carob powder*

1 tsp peppermint essence (or use 1/2 tsp if you just want a slight mint flavour)*

1 tbsp maple syrup

2 tbsp dessicated coconut

~1tsp water, or as needed to think out the mixture

*If you don't like carob, cocoa would work fine

*If you don't like mint, sub in vanilla

Method

Combine the almonds and dates in a food processor. Process until ground and starting to clump together.

Add the carob, peppermint essence, maple syrup and coconut to the almond-date mixture, and process until smooth and the mixture holds together. Add water if needed.

Roll the mixture into 16 balls. Place on a baking tray lined with baking paper and set in the fridge for at least 1 hour (or in the freezer if you can't wait that long). 

Caroby.

Minty.

Smooth and incredibly delicious.

These have to be in my top 5 favourite truffle balls to date. 

As a bonus, if you move from making these to making banana softserve without cleaning your food processor,  you can have banana peppermint carob icecream, which tastes hardly of banana but very nicely of mint and carob.

A win-win outcome, I think.

After re-discovering these in April 2013, I am sending this recipe to Ricki's Wellness Weekend, 18th to 22nd April 2013, and Raw Foods Thursdays 18th April 2013.

Have you enjoyed any impromptu dishes lately? 
How do you feel about carob?

Tweet

Christmas food ideas: No bake edible presents

I'm conscious that there are a number of posts around on edible Christmas gifts (and non-edible ones for that matter), but I have so much fun with Christmas treats and baking that I didn't want to skip over this post.

The food-related presents I make at Christmas usually change from year to year. My Mum set up a tradition of making decorated Christmas cookies with me and my sister, and those are a stand-by that I can't imagine not making. Around those cookies, though, I enjoy trying different things and experimenting with whatever takes my fancy each year.

This year I decided to make peppermint chocolate bark, raw papaya and cashew balls, and milk chocolate hearts. As a bonus, none require an oven and all can be made at least a week in advance.


I used Lindt when chocolate was involved, thanks to Coles heavily discounting the Lindt Excellent blocks last weekend. However, any chocolate of your choice would work.

You can print all recipes (such that they are) here, but they are also below - and all are incredibly simple.

Peppermint chocolate bark

This idea came from my Chocolate Recipes calendar, with peppermint bark providing the December recipe. It is extremely easy and the bark could be also used to top cupcakes or cakes.

There are only 3 ingredients and the preparation is limited to melting and then setting chocolate. Simple!

Melt 100g Lindt Dark Chocolate with Mint (or equivalent)

Spread over the base of a lined loaf tin

Set in the refrigerator for at least 30 minutes

Then melt 100g Lindt White Lindor chocolate (or equivalent)

Spread the white chocolate over the dark chocolate

Sprinkle 2 large candy canes, crushed, over the top

Return to the refrigerator and set for at least 1 hour

Break the bark into rough pieces

Serve 

(or eat)

These are going to Mr Bite's family, but we squeezed in some taste tests of our own - which I greatly enjoyed. I really liked the inclusion of mint in the bottom chocolate layer, and the crushed candy canes provided a fun texture. 

Raw papaya (pawpaw) and cashew balls

I thought it was probably wise to do something non-chocolate, and this was it. Although I don't usually like cashews, I thought they might pair best with papaya and the ingredients did seem to work well together. The balls taste mostly of papaya, with a little coconut, and there was no discernible (to me) cashew flavour.

This recipe has 1 more ingredient than the bark, but it is equally simple!

Place 160g (~1 cup) chopped dried papaya and 80g (~1/2 cup) cashews in a food processor and process until well chopped and combined 

Add 1 tsp vanilla and 20g (~1/4 cup) dessicated coconut and continue processing until the mixture clumps together

Remove the mixture from the food processor and roll into balls, coating each with extra dessicated coconut

Place on a lined baking tray and refrigerate until set, about 1 hour

I really like the pink colour and suspect I'll be using papaya in fruit and nut balls again in the future. These are going to my Mum, but a repeat effort may happen in the future so I can have a whole batch to myself...

(Edit: For a pineapple version of these tried on 17th January 2012, see here!)

Milk Chocolate Hearts

These require small heart-shaped moulds in which to set your chocolate. I used silicon ones, which help with removing the chocolate, but I have also seen foil moulds in supermarkets, including some decorated with Christmas themed pictures.

I used dried cranberries, almonds, and crushed peanuts to decorate the hearts, but any decorations you like would do.

I also had enough melted chocolate left over to make two round discs, which were set in the bottom of sturdy foil muffin liners.

Melt 150 - 175g Lindt milk chocolate (or equivalent)

Use half of the melted chocolate to fill 8 small heart-shaped moulds approximately 3/4 full

Top each of these 8 hearts with dried cranberries, an almond, or crushed peanuts

In 8 separate heart-shaped moulds, place dried cranberries, an almond, or crushed peanuts in the bottom of the mould

Then fill these 8 hearts with the remaining melted chocolate, approximately 3/4 full

Place hearts on a plate or baking tray and refrigerate at least 2 hours, until fully set

Remove the chocolate hearts from the moulds before serving

Three products, minimal kitchen time, easy to package up, and from my taste testing - all highly enjoyable.

As the top photo may suggest, I also packaged up some non-homemade food. Liquorice allsorts in bags for my sister and her boyfriend; a jar with layered chocolate almonds, cashews and liquorice for my brother; and a bowl with nuts and chocolate almonds for my Dad.

It's feeling rather Christmassy under our mini Christmas tree...

Do you have favourite treats or gifts to make at Christmas?

Previous Christmas food posts:
Cranberry rolls

Christmas ice cream and jazzed up fruit
Main meals and sides (recipe round up)

Tweet

Apricot, Sesame and Coconut Balls, and Chocolate Peanut Fudge

We are home! After a brief trip to Sydney, a week back home, and then 3 weeks of house sitting (only 15 minutes from our own house, but nonetheless not at our own house), we are back in our own place.

It may be smaller, it may not have a big veggie garden, and there may not be any pets...but it is rather nice. In fact, it is very nice. Having all of my things in one house, rather than strewn in a disorganised fashion across two locations, is also nice.

Before I left my Mum's kitchen I had, of course, to try her magimix. I wanted to see how it compared to my Kitchen Aid.

Thus, you may consider the following products as creations in the name of research. It's hard, but someone has to do these things.

Apricot, Sesame and Coconut Balls

Inspired by Johanna's apricot delight

Makes 12 - 15 balls

Combine 1/4 cup sesame seeds, 1/4 cup dessicated coconut, and 1/2 cup chopped dried apricots in a food processor

Pulse until well-combined and the mixture resembles crumbs

Add 1 tbsp honey or agave and 1tsp water

Process until the mixture starts clumping together

Roll into 12 - 15 balls and coat in extra coconut

Set in the fridge or freezer

I actually preferred these to the chocolate-y fudge below, which says something rather significant about how good they tasted...

I'm still looking forward to trying Johanna's original, apricot and coconut version of these, but this combination worked well as a way to use the ingredients on hand in my Mum's pantry (which included the sesame seeds).

Chocolate Peanut Fudge

Inspired by chocolate

Makes ~15 squares

Combine 1/2 cup chopped peanuts and 1/4 cup cocoa in a food processor

Pulse until well-combined and the mixture is moist

Add 2 - 3 tbsp agave (or more if you want it sweet), 1tsp vanilla, 1 tbsp plain flour, and 1/4 tsp salt

Process until the mixture is smooth and starts clumping together

Press into a square container and sprinkle with extra peanuts

Set in the fridge or freezer, before cutting into squares

These is far more decadent than the short ingredient list would suggest. Sprinkling the chopped peanuts on top also makes the squares look fancier than the simplicity of the recipe deserves.

The conclusions? The magimix still works well, after 25+ years :)

Have you tried different food processors? Or even a Thermomix (although be warned, if you have a Thermomix, I may not be able to control my jealousy...).

Tweet

Easy weeknight entertaining

As part of my efforts to stay up-to-date with professional development type matters, I'm part of a group of six who meet every two months, ostensibly to discuss work-related issues. We do discuss work-related issues, but it's also a way of keeping in touch with friends from university who may otherwise be seen infrequently.

Foolishly, I offered to host our meeting last week, a few days after we returned from Tasmania. As someone who likes to clean the house, arrange food to look attractive, and make 'impressive' looking dishes when people come over, this was not entirely wise.

So what did I do?

I cut corners :P

Fruit and nut bread, olive bread, carrot and celery, hummus, and crackers to start.

Four vegetarian pizza options and roasted capsicum for main.

Strawberries, date and almond balls, chocolate almond balls, and Hannah's chocolate coconut hazlenut fudge for dessert.

Super simple!

The pizzas included two with fetta (which could be easily removed from my pieces) and two with mozzarella:

Sweet chilli, spinach and pumpkin pizza with fetta

1 pizza base of choice

Sweet chilli sauce, spread over base with a pastry brush

Baby spinach leaves, layered over the sauce

Steamed pumpkin, diced

Fetta, diced

~2 tbsp fresh coriander, torn and sprinkled over the top

Mediterranean pizza with fetta or mozzarella (I made one of each)

1 pizza base of choice

Tomato paste

1/2 zucchini, sliced thinly

1 capsicum, sliced thinly

4 mushrooms, peeled and sliced

Sun dried tomatoes, to taste

Dried or fresh basil / oregano / herbs of choice, sprinkled over the top

Fetta or mozzarella

Tomato and herb pizza with mozzarella

1 pizza base of choice

Tomato paste

Up to one punnet of cherry tomatoes, quartered (use a sharp knife, so they don't smush!)

Dried or fresh basil / oregano / herbs of choice

Mozzarella

The nice thing about pizza is that you can't really go wrong, and there are so many flavour variations - even without moving into meat options. The pumpkin option was my favourite this time.

The chocolate almond balls were an impromptu variation on the other balls / nut fudge products I'd made before. Happily, they worked a lot better than the chocolate date variety I made back at Easter and my non-vegan, non-raw food friends happily ate quite a few.

Chocolate almond balls

100g raw almonds

60g oats

60g dark chocolate chips (or dark chocolate, chopped)

1 tsp vanilla essence

1 tsp almond essence

1 tbsp pure maple syrup

Pinch salt

1. Process almonds in a food processor until fine; add oats and process until combined and fine.
2. Add chocolate chops, vanilla essence, almond essence, maple syrup and salt and process until just combined and starting to form a sticky ball
3. Roll into teaspoon-ish size balls and set in the fridge or freezer (they keep slightly soft in the freezer but are firm enough in the fridge)

Do you have stand by recipes or systems for entertaining?

Tweet

Easter baking part II

Easter baking part I featured a repeat effort at berry oat slices and introduced a vegan lemon pie slice.

Both involved an oven and, as the name would suggest, baking.

Easter baking part II actually didn't involve any baking. No oven, no heat, no cooking.

I know, my title lies.

The upside is, these two products are very easy to make and are well worth the minimal effort required!

First up: Hannah's Chocolate Coconut Hazlenut fudge from Wayfaring Chocolate

Hannah's recipe can also make spreadable Chocolate Coconut Hazelnut butter, and I had originally planned to make half butter-y and half fudge-y. In the end, though, I ended up going for all fudge. I am glad I did...

...because the fudge-y squares are good :)

The only modification I made to Hannah's recipe was to use 35g of dessicated coconut instead of 55g, as I didn't want the coconut to be too overpowering. It worked brilliantly. I found the taste to be very slightly reminiscent of a Golden Rough, but better, and more adult-like in taste and texture.

Incidentally, I promise the squares in my pictures aren't really the size of brownies (although I can understand why one might want to make them that large). I should have put something in for scale - they're about 2cm across.

Second: Two varieties of raw (or nearly raw) balls.

The first variety was a standard 1 cup raw almonds, 1 cup chopped dates, 1 tsp vanilla affair. Process the almonds, add the dates and vanilla, process some more, and roll balls in dessicated coconut before setting in the fridge.

The second was adapted from a Nestle recipe for fruity chocolate truffles, which I had tucked away for some reason that I am not fully aware of (I don't usually make recipes provided by companies / brands).

I processed 1/2 cup raw almonds, then added 1/2 cup chopped dates, 1/2 cup sultanas, 1/2 cup chopped dark chocolate, 1 tsp cocoa and 1 tsp vanilla and processed some more. I rolled these balls in extra cocoa.

The chocolate date balls were softer than the plain date / almond ones, so could be set (or stored) in the freezer as an alternative to the fridge.

Each batch made around 20.

I actually found the chocolate version of these to be a little disappointing - I thought they lacked punch. I think if I made them again, I would add some peppermint essence, chilli, or some other flavour to give them a kick.

My partner also commented that they were a bit sweet, and I think adding other flavours would balance out the date / chocolate sweetness.

With that said, my brother and sister reportedly liked them, so it might depend on your taste.

I really like the plain date and almond ones though. There's not much that can go wrong with that combination (although having said that, I am probably now inviting a date and almond disaster to visit my kitchen...).

All in all, a productive food weekend! And probably enough baking for a little while...

Tweet