Healthy Home Cafe

- In Vegan · Vegetarian
Black Bean, Corn and Coriander Fritters
- In Baking · Snacks
Seedy Quinoa Crackers
- In Breakfasts
Mango Chia Breakfast Trifles

Black Bean, Corn and Coriander Fritters

by healthyhome
in Vegan · Vegetarian
— 28 Nov, 2018

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I have a healthy obsession with corn fritters

And why not – they are so quick and easy to make, healthy and filling, are great for breakfast, lunch, dinner or even as a snack, you can make them many different ways (more ideas here and here)

Plus they taste so damn good

a stack of stax of corn fritters…yum!

Corn is a food I get asked about often. Unfortunately many of my clients get told not to eat it (not by dietitians I may add!)

I don’t understand why as it so incredibly nutritious

I even wrote all about how healthy it is for you here – please check it out

corn fritters cooking away in the frypan…

These lovely fritters are so easy to make and very delicious

The hardest thing about them is deciding what to put on top…

Hmmm…what to top these fritters with??? Any of these or my fully loaded guacamole?

Today it was a combination of tomato relish and fresh avocado

Who knows what tomorrow may bring?

my corn fritters look almost restaurant worthy hey!

Enjoy

Black Bean, Corn and Coriander Fritters

Prep time

5 mins

Cook time

10 mins

Total time

15 mins

Author: Caroline Trickey from Healthy Home Cafe

Serves: 16

Ingredients

400 gram tin black beans, drained
1½ cups fresh or frozen corn (no need to thaw)
1 small bunch coriander, finely chopped
¾ teaspoon salt
freshly ground black pepper
½ teaspoon ground turmeric (optional)
½ teaspoon baking powder
1 cup besan (chickpea) flour
½ cup water
extra virgin olive oil
guacamole, avocado, tomato relish, onion relish etc to serve

Instructions

Place black beans, corn, coriander, salt, pepper, turmeric, baking powder and chickpea flour in a bowl. Mix together.
Add water and mix well together until all ingredients are combined.
Heat a large frypan over medium heat.
When hot, add oil and spoonfuls of mixture to make fritters.
Cook fritters on each side for 2-3 minutes, until golden brown.
Remove from pan and place on paper towel.
Top with relish , avocado or guacamole and eat while still warm

Note: if you don’t have chickpea/besan flour, replace with 1 cup wholemeal plain flour, add an extra 1 1/2 teaspoons baking powder and 2 eggs

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by healthyhome
in Baking · Snacks
— 21 Nov, 2018

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You may realise from my website that I’m all for making as much of the food you consume yourself

That way you know what is in it and most likely you would only put the best quality, healthiest ingredients in

Plus I’m all for making things that are quick and easy

Crackers are definitely something you want to make yourself

(see bottom of this post if you want to know why)

And the ones I make (see here, here and here) are all quick and easy

Including these – my new favourite, super crispy crackers

seriously so easy, even your kids could make these!

From time to time I see people in my clinics who can’t tolerate large amounts of seeds

So I thought I’d try making my seedy crackers with less seeds

And inspired by this old recipe for linseed crackers, I came up with these…

I had to add some pumpkin seeds to make them more inviting – otherwise they would be beige – and I really don’t like beige food!

These crispy crackers are delicious with pretty much anything – peanut butter, cheese, dips

Including my very deeelicious Thai chilli and lime hommus (see photo)

Not only are these a great little cracker for yourself

But they would make a lovely (Christmas?) present for someone who already has ‘everything’

Give them a go and let me know what you think of them

yum, yum, yum

Seedy Quinoa Crackers

Prep time

20 mins

Cook time

20 mins

Total time

40 mins

Author: Caroline Trickey from Healthy Home Cafe

Serves: 64

Ingredients

1 cup cooked quinoa (160 grams) - or ⅓ cup uncooked quinoa
¼ cup linseeds
⅓ cup water
2 tablespoons pumpkin seeds (30 grams)
2 tablespoons sesame seeds (30 grams)
2 teaspoons extra virgin olive oil
½ teaspoon salt

Instructions

If you haven't already, start by cooking the quinoa
Place in a saucepan. Cover generously with water and cook for 12 minutes.
Drain in a colander, then place a lid on top and allow to 'steam' while you prepare the rest of the crackers.
Mix linseeds and water together in a medium sized bowl.
Set aside for 10 minutes until the linseeds have 'soaked up' most of the water
Meanwhile, turn the oven on to 170 degrees and line a baking tray with greaseproof paper
Add pumpkin seeds, sesame seeds, oil, salt and quinoa to linseeds and mix well.
Spread mixture evenly over baking tray. It will cover an area of approx 20 x 30 cm
Bake for 20 minutes
Remove from oven and cut into small squares
Return to oven for 10 minutes
Remove from oven and flip over
Return to oven for a further 10-15 minutes - depending on how thick your crackers are - until browned and crispy
Allow to cool completely before storing in an airtight glass jar

How to make these seedy quinoa crackers….

mix linseeds and water and allow to sit for 10 mins until most of the water has been absorbed

spread mix out onto lined baking tray – not too thin or thick – just right Goldilocks!

bake for 20 mins then remove from oven and chop, chop, chop…

bake, flip and bake some more until….ta daaaaa
They look like these! YUM!

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by healthyhome
in Breakfasts
— 13 Nov, 2018

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Mmmmangos are so deelicious right now

That I was inspired to use one in a recipe

And since I haven’t posted anything breakfasty for a while

I came up with these…

Mango Chia Breakfast Trifles – a most deeelicious way to start the day!

I’m really not a fan of soggy breakfast cereals

And although I do enjoy homemade granola – see here , here and here

One of these is my preferred, perfect way to start the day as they are light, tasty and filling

Plus they have everything you want to include in breakfast
– Low GI Carbs (yes, mango is low GI!!)
– Protein
– They are High in Fibre, but most importantly….
– They are really Deeelicious!

Today I used soy milk to make the chia pud part

But in the past I have used coconut milk and different homemade nut milks

They all work really well

The chia pud can be made up to 3 days ahead of time and stored in the fridge

The nuts, seeds and coconut can be toasted up to a week before needed and stored in an airtight jar

These trifles are highly variable as you can use any other type of fruit you want

In fact, fresh berries are a fabulous alternative and you could even serve them as dessert

So go on, give them a go

You are sure to LOVE these healthy ‘trifles’ 🙂

Mango Chia Breakfast Trifles

Prep time

20 mins

Cook time

5 mins

Total time

25 mins

Author: Caroline Trickey from Healthy Home Cafe

Serves: 4

Ingredients

3 tablespoons chia seeds
1 tablespoon pure maple syrup or honey, optional
1 cup milk of your choice
1 gorgeous fresh mango, diced
¼ cup macadamias, broken
1 ½ tablespoons pumpkin seeds
1 ½ tablespoons sunflower seeds
¼ cup flaked coconut

Instructions

Place chia seeds and maple syrup in a bowl, slowly add milk and mix well
Continue to stir for at least 30 seconds so the chia seeds don’t clump together (alternatively you can place the mix in a jar with a tight-fitting lid and shake it until well combined)
Place in the fridge for 20 minutes, or overnight. Meanwhile organise the mango and topping
Dice mango into largeish chunks set aside
Place macadamias, pumpkin and sunflower seeds in a frypan. Cook over low-medium heat, constantly stirring until they start to brown
Add coconut and continue to cook for 2-3 minutes until coconut goes golden brown
To assemble ‘trifles’
Evenly divide mango between serving glasses
Evenly divide chia pudding mix and carefully spoon on top
Top with toasted nuts, seeds and coconut and serve

prepare everything the day before and assemble just before eating….

the easiest way to chop up mango is cut off the ‘cheeks’ then score and turn out. Then just carefully slice off the chunks!

Variations;

Use any fruit you like – Strawberries, Mixed berries, Or a mix of fruit like Mango, Banana & Passionfruit…

For a nut free version, replace nuts with more seeds and extra coconut

Replace topping with a home made granola

For a vegan version use a plant-based milk and maple syrup if your milk needs a little sweetening!

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Welcome to Healthy Home Cafe

I’m Caroline, an accredited practising dietitian, nutritionist and author. I love food and love to cook.

Welcome to my virtual cafe where I will show you how easy and delicious it is to eat healthily.

I also run fabulous cooking classes in the Inner West in Sydney, Australia
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Keep in touch with Healthy Home Cafe

my veggie-licious cookbook (hardcopy)

Come and see how I do it in my kitchen!

VIEW UPCOMING CLASS DATES

Cooking Class Sneak Peak

Welcome to Healthy Home Cafe

Sign up for the Healthy Home Cafe monthly newsletter to receive fresh, healthy new recipes in your inbox

Recent Posts

Keep in touch with Healthy Home Cafe

Sign up for the Healthy Home Cafe monthly newsletter to receive fresh, healthy new recipes in your inbox