Carrot Cake Bircher Muesli

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At the start of the year many people make the resolution to eat healthier

And what could be healthier than to include veggies in breakfast!

So I wanted to share with you what we’ve been enjoying for our breakfast lately

I’ve called it Carrot Cake Bircher

But don’t be fooled by the title – its actually really healthy

Why carrot cake? Well it includes all of the flavours I love to put in my carrot cakes

Along with grated carrot, of course

I’ve actually used my traditional bircher muesli recipe which you can find here

my original bircher muesli is damn fine too…

And just replaced the apple with carrot, blueberries with raisins and added the gorgeous spices

Cause we could all do with a bit more spice in our lives, right?

Anyway, I hope you give it a go

My husband thinks its a damn good way to start his day!

How to make carrot bircher muesli…

My preference is to mix my bircher muesli straight into the pyrex dish I’m going to store it in

mix bircher ingredients

Add milk

Add milk

Mix well. Then place lid on dish and place in the fridge overnight

Store in fridge

Next morning, dish up your portion. Top with yoghurt if you like

Along with walnuts and honey or maple syrup

And enjoy 🙂

Carrot Cake Bircher Muesli
 
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Serves: 2
Ingredients
  • ⅔ cup whole rolled oats
  • 1 tablespoon ground or whole linseeds, or chia seeds
  • 1 teaspoon cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg, optional
  • ¼ cup raisins
  • ½ cup grated carrot - approx 1½ small carrots
  • 1¼ cups of your choice of milk
  • ¼ cup walnuts, or other choice of nuts
  • 2 teaspoons maple syrup or honey
  • your choice of yoghurt, to serve, optional
  • pumpkin or sunflower seeds, to serve, optional
Instructions
  1. Place oats, linseeds, spices, raisins, carrot and milk (or milk/yoghurt mix) in a bowl and stir to combine.
  2. Cover and set aside for at least 30 minutes, or preferably overnight in the fridge.
  3. (Note: For bircher muesli on-the-go, after mixing ingredients together, transfer into 2 jars or re-usable glass containers and place toppings on ready to quickly grab out of the fridge the next morning and go)
  4. Serve into bowls and top with walnuts, then drizzle with honey or maple syrup.
  5. Add yoghurt, fruit or seeds as desired
  6. Enjoy!
 

For a dairy free alternative, use soy, oat, coconut milk, coconut water or any type of nut milk

While some people call this muesli overnight oats, I prefer the original name Bircher

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Vanilla and Coconut Quinoa Cake

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impressive healthier dessert, especially when topped with fresh raspberries….yum!

I have to admit, I am not the best quinoa cook

Usually it’s because I think I can multi-task (well women can, right!)

oh what a shame, I overcooked quinoa so had to make this yummy cake! 🙂

Yet again whilst cooking quinoa the other day, I got distracted and overcooked it

As much as I hate it when I do that, it does encourage me to get creative and think of ways to use this overcooked quinoa

And I came up with a great way….

This gorgeous light cake tastes almost buttery, despite not having any butter in it at all

And made the most delicious dessert served with fresh raspberries and Gundowring Ice-cream (sold at Alfalfa House)

piled high with fresh raspberries…

Despite it being delicious as is – lovely and moist, with a slight hint of coconut

You could adapt this cake in many different ways by adding fresh lemon, lime or orange zest, frozen berries or any spices you like – such as cinnamon, ginger, cardamom, or any combination of these ideas

You could also make icing or a healthier creamy topping to go on it

Or drizzle with a lovely tangy citrus sauce

so deliciously moist…watch out, it won’t last long!

Oh, and as usual, this is super quick and easy to make – you just chuck everything into a food processor

Even your kids could make this (if you have any that is!)

So I hope you give it a go

And let me know what you think 🙂

yum 🙂

Vanilla and Coconut Quinoa Cake
 
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Author:
Serves: 6
Ingredients
  • 1 ½ cups (250g) cooked quinoa – I used white (see notes below on how to cook quinoa)
  • ½ cup rapadura or brown sugar
  • ¼ cup extra virgin olive or macadamia oil
  • 1 heaped teaspoon vanilla bean paste
  • ½ cup + 1 tablespoon desiccated coconut
  • 2 teaspoons baking powder
  • 3 large eggs
Instructions
  1. Heat oven to 170 degrees. Grease and line bundt or 7 inch round cake tin
  2. Or you can make cupcakes
  3. Place cooked quinoa, sugar, oil and vanilla paste in the bowl of a food processor and process until smooth (Thermomix speed 5 for 30 seconds, stop wipe sides down then speed 8 for 20 seconds )
  4. Add coconut, baking powder and eggs and process until combined (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 5 seconds)
  5. Pour mixture into prepared cake tin
  6. Bake for 35-40 minutes, or until when a skewer is inserted it comes out clean
  7. If making cupcakes, bake for 18-20 minutes, depending on size
  8. Allow to cool before serving
  9. Serve with fresh fruit and yoghurt or ice-cream
  10. This cake really is a blank canvas to create so many different versions.
  11. Here are just a few suggestions of ingredients to add:
  12. - Lemon, lime or orange zest
  13. - Frozen raspberries or blueberries
  14. - Lemon zest and blueberries
  15. - Lime zest and raspberries
You only need cooked quinoa for this recipe, not overcooked

But since I got a lot of people asking ‘how did you overcook quinoa?’

This is what I did….

How to overcook quinoa

Place 1/2 cup of quinoa in about 2 cups of water

Cook for longer than packet directions – time depends on what colour quinoa it is

I used white quinoa (Australian grown) and it was overcooked at 12 mins!

BTW, you’ll know when its overcooked as it becomes gluggy

Drain as best as you can 🙂

Cool before using to make this cake

 

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Roasted Cauliflower and Chickpea Tacos with Green Tahini

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cauliflower and chickpea – our new favourite tacos….

We have a new favourite taco

wrap your chops around one of these beauties….

These tasty tacos were inspired by a lovely new client

She was currently eating the standard Aussie ‘meat and three veg’ meal most nights

But needed to cut down her meat intake for health reasons

roasted cauliflower and chickpeas ready for adding to tacos

While discussing meat free options, she came up with the idea of using roasted cauliflower in place of meat in tacos

I nearly fell off my chair – in delight I hasten to add

Thinking about the protein component, I decided to add chickpeas

And here’s the yummy result…

who needs meat when you’ve got this delicious filing to add to your tacos

I made the tortillas as well, but to save on time you could use taco shells or bought tortillas

Just try to find one that doesn’t contain palm oil

The thing I love most about tacos is that you get to put all the ‘bits’ in the middle of the table

And everyone helps themselves, making their very own version

add spinach leaves..or not

then slaw…or not!

add cauli and chickpeas…or not!

and drizzle with green tahini…or not!

I do hope you give these delicious tacos a go

Please let me know if you do

#healthyhomecafe #healthyhomecaferecipe

quick, easy, sooo deeelicious

 

 

Roasted Cauliflower and Chickpea Tacos
 
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Serves: 4
Ingredients
  • 1 small cauliflower
  • extra virgin olive oil
  • 1 x 400 gram tin chickpeas or 1½ cups cooked chickpeas
  • 2 tablespoons Mexican or Cajun Spice mix
  • 2 teaspoons tamari, or light soy sauce
  • Slaw:
  • ¼ - ⅓ small red cabbage (approx 200 grams or 2 cups), finely shredded
  • 2 medium carrots (approx 2 cups lightly packed), grated
  • ½ small bunch fresh coriander or mint, roughly chopped
  • juice of 1 lime
  • 1-2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • Green tahini
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1-2 tablespoons water
  • 1 tablespoon finely chopped coriander
  • Tortillas or Make your own using recipe below
  • a small handful of spinach leaves, optional
  • sweet chilli sauce, optional
Instructions
  1. Heat oven to 200 degrees and line a baking tray with greaseproof paper
  2. Cut cauliflower into small florets
  3. Place in a bowl, drizzle with oil, toss, spread on oven tray and bake for 30 mins until golden
  4. Meanwhile, prepare the slaw: Combine finely shredded red cabbage, grated carrot and coriander together in a bowl. Add lime juice, olive oil a pinch of salt and some pepper and mix together. Set aside
  5. Green Tahini: Mix tahini, lemon juice, water and coriander together. Add extra water as needed to make a sauce that you can drizzle. Set aside
  6. To serve - add chickpeas to fry pan along with some olive oil and 1 tablespoon spice. Toss for 3-4 minutes, to warm through. Add tamari and cook for a further minute before removing from heat.
  7. Sprinkle the other tablespoon spice over cooked cauliflower. Add chickpeas to tray of cauliflower.
  8. Put tacos together by placing spinach leaves on tortilla
  9. Top with slaw, roasted cauliflower and chickpeas
  10. Drizzle with green tahini and sweet chilli sauce if using
  11. Roll up and enjoy
  12. Chickpea tortillas - 1 cup besan (chickpea) flour; 1 tablespoon cornflour; pinch salt; pinch turmeric; pepper; 1½ cups water - Add chickpea flour, cornflour, salt, turmeric and pepper in a bowl. Slowly add water and whisk to combine. Set aside for 30 mins before cooking. Heat fry pan over medium heat. Brush pan with olive oil. Add ¼ cup of mix to pan and cook for approx 2 minutes before flipping and cook on other side for approx 1 minute.
Notes

If you eat organic and can’t get cauliflowers any longer as they will be out of season, you can make these tacos with just the chickpeas

Or replace cauliflower with broccoli – roasted broccoli is so delicious

Spice mixes – I love both Herbies and Spice and Co – so used Herbies Cajun spice mix (which has thyme in it) along with Spice and Co’s Mexican blend which contains chipotole chilli – what a fab combo!

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