Popcorn? Yes it’s true, it’s not only delicious but also good for you.
A serving of popcorn a day has more antioxidants than fruit and vegetables. I’m not referring to the sugar-coated or buttery types, just the plain popcorn. Popcorn contains fibre and is the only snack that is 100% whole grain. It’s a great option to serve as a snack to children as healthy and fun to eat!
Some quick health benefits of Popcorn;
- Low in fat, high in fibre
- Rich in complex carbohydrates
- Its antioxidants can help protect against cancers, heart diseases, and other illnesses that are caused by free radicals (cells that attack other healthy ones).
If you can’t eat popcorn plain there are some healthy topping options. Link below to topping ideas.
- Nutritional Yeast
- Balsamic vinegar
- Olive oil
These muffins are a little treat for kids (and their mums) without being too naughty. The ground almond and rice flour create a different texture to the usual muffin, though still very tasty. I enjoyed mine with a cup of tea and Leroy managed to eat 2 whole muffins before I had even took a bite. He loves it when I’m baking though he has no concept of time so struggles being patient. I believe he thought it was worth the wait in the end.
1/3 cup vegetable oil
2 cups almond meal (check packet does not contain traces of wheat, if so you can ground your own)
1/2 cup desiccated coconut
1 large tin of pears, drained
1/2 cup rice flour
1 teaspoon baking soda
3 tablespoons of honey
Preheat oven to 180degrees, grease 12 hole muffin pan. Beat eggs and then add oil and honey.
Combine almond meal, coconut, flour and baking soda. Blitz up pears into small pieces. Add pears to mixture and combine gently. Add egg mixture to bowl. Divide mixture into muffin pan holes.
Bake for 25-30 minutes, or until golden. Leave muffins to cool in pan for 5 minutes before turning out. Serve warm.
Note – If you would prefer more sweetness in your muffins you could use 3/4 cup caster sugar instead of honey. Once they are baked you could also sprinkle some icing sugar. Pears could be substituted for berries or peaches.
Well it’s been awhile since my last blog. Sorry for my absence, I have just been so busy juggling Leroy & Leila. I haven’t had the chance to be creative and try new recipes, I have just been cooking our trusted family favourites. Today I had some time on my hands so I decided to make some dairy free muesli bars for snacks for the family. The past month I have given up dairy as directed by my doctor as it may be the cause of Leila’s eczema. It honestly hasn’t been as difficult as I thought it would be though I am missing cheese & chocolate of course. Normally I make muesli bars with condensed milk but this recipe is without this ingredient and they were just as yummy. Give them a try.
Dairy free muesli squares
1 cup of traditional oats
1 cup of roasted cashew nuts
1 cup of pine nuts
1 cup of desiccated coconut
1/2 cup of almond meal
1 cup of mixed dried fruit, chopped
1/3 cup vegetable oil
3 tablespoons honey
Preheat oven to 180degrees.Line dish with baking paper allowing overhang. Blitz nuts into a fine powder consistency.
Combine oats, nuts, almond meal, coconut and fruit into a bowl. Separately whisk egg, vegetable oil and honey together. Stir into the muesli mixture.
Transfer mixture into your baking dish and press down firmly to even out. Sprinkle some oats on the top. Bake for approximately 25-30 minutes or until lightly browned. Cool in pan first, then cut into the squares and serve.