A little introduction

Welcome to Moreish Morsels – and that is certainly what I am endeavouring to create, beautiful bite size mouth watering delicacies that you will want to create and devour over and over again.

So, let me introduce myself.

Firstly I am not a baker. I just love to bake and want to share my recipes. I am not a nutritionist either, so I cannot and will not offer advice as such, other than to share my own experience.

I have been married for 10 years. My husband is my biggest cheerleader and mentor, without whom Moreish Morsels will never have been born.

He is also my taste tester, which comes in handy, as not only is he honest – because you don’t want to go posting a recipe that really isn’t all that moreish, but he can eat anything, and I can’t. But more about that later.

I am a mother to two beautiful children.

I love baking sweet treats for lunchboxes, without all the unnecessary sugars.

And they love their mum’s baking.

There is nothing more complimentary (and satisfying) than a big chocolately grin and a thumbs up from your children as they munch on something you baked for them.

I am a journalist. It’s a career path I am extremely proud of. It’s also a useful tool to have in bringing this wee project together.

I can write, I can bake – why not combine the two.

These are two skills I was gifted with from my Father in Heaven – yes I am a Christian – occasionally my blogs may segue into this area, so be prepared, but I promise not to drench you.

Now this one may throw you, but i am allergic to pretty much everything.

I have fructose malabsorption syndrome. Meaning I can’t process fructose. I am also allergic to sucrose, gluten and wheat – eggs, onions, garlic, dairy – blah, blah, blah.

There are plenty of recipes here I haven’t even tried.

That’s why it pays to have honest people around me.

I have more than a few taste testers I trust to each give me helpful feedback.

Rest assured, even though I haven’t tried it, the recipe won’t go onto the page until I have refined it based on their feedback and it has been given the big thumbs up.

Plus, I wasn’t always this way, so I do know what flavours work well together.

It’s why so many of my recipes have either low, or no fructose or sugar, gluten or dairy.

I have spent the last year researching sugars and it’s impact on the body. I have spent time experimenting with different grains, flours and ingredient replacements.

Did you know the liquid from your can of chick peas can replace egg – you can even make meringue with it.

However, some are just full of butter, sugar, eggs, milk and all the good stuff that makes baking so delicious – just the way mum or grandma made.

So, why may you ask am I such a fan of baking, when it’s not something I can even personally enjoy?

The answer is you.

I love to give, and nothing makes me happier than baking a sweet treat for someone – whether they are going through a hard time, or they have no time to bake for the family, or just cause I love them.

I am an unashamed giver.

So, I hope you enjoy what you find here. Feel free to adapt and let me know if you do.

I am always open to new ideas, challenges and unique flavour combinations – and darling husband is always keen to try them.

These recipes aren’t perfect and results may and probably will vary.

Banana Cake with peanut butter frosting – egg free

In the late 90s when I was younger and carefree there was this amazing pancake restaurant in Hamilton – it was open 24 hours and was the perfect place to go after a night out in the clubs. There is nothing like a huge carb loaded meal after a night of drinking. I have to admit, as I’ve got older I can’t handle too much alcohol or high carb meals, which is just sad.

Anyway, I digress.

It was at this restaurant that I was introduced to the most amazing taste combination of peanut butter and banana and was so delicious on top of pancakes.

A-m-a-z-i-n-g

Sadly, that restaurant was actually closed down by the department of health, but oh well, I never suffered after eating there. Although most people probably put sickness down to too much alcohol.

Anyway, I have recreated those pancakes plenty of times. I’m the only one in my family who enjoys peanut butter on pancakes – or on anything as a matter of fact. Are these children actually mine?

I have always wanted to try the combination in a cake – and in the weekend I finally got my chance. I took it to work for the other peanut butter nutters to try and received a resounding thumbs up. One of my colleagues is wheat intolerant so she just ate the peanut butter frosting off a piece – of course no one wanted that piece of cake after she was done. But she got to enjoy some of it, which I’m thrilled about.

So, anyway, here is the recipe:

Cake:

90g softened butter

1Tbs honey

1/4c raw caster sugar

2 large mashed bananas

1tsp vanilla extract

1c plus 1tbsp buttermilk (1cup of milk with 2tsp vinegar left to sit for 10mins)

2Tbsp Greek yoghurt

2c all purpose flour

1tsp baking powder

1/2tsp baking soda

Frosting:

1c icing sugar

2Tbsp smooth peanut butter (I use and highly rate Pics)

1tbs butter

1/c water

Method:

Set oven to 180°C

Cream butter and sugar and add all other wet ingredients. Once blended spoon all dry ingredients in till it’s a smooth batter. Place in pre prepared round baking tin and bake 35-40mins or until skewer comes out clean.

Once cooled, prepare frosting. Blend softened butter and peanut butter into a smooth paste. Add icing sugar and slowly add water and mix until it’s a spreadable mixture.

Spread icing on the cake and sprinkle chocolate chips on top, or do what I did and add crushed chocolate coated peanuts for that crunchy texture and added nutty taste.

Enjoy with gusto. My colleagues did, this cake was gone in 10 minutes.

Warm winter sausage and vegetable bake

I love fast food – and not the ‘takeaway’ kind. Nope, I like food that’s fast and easy to put together and this bake is one of them. It’s so full of warm spices, fresh roasted vegetables sausage without fillers. It’s a winter warmer – and a winner.

The great thing about this bake is it will last a few days and once baked you just need to pop some in the microwave. It also uses one of my favourite vegetables – the humble cauliflower, but you can use whatever vegetables you have on hand.

I recently discovered Franks Sausages, they are based in the Waikato, made to order and have no nasty fillers – so if you are keto or have a funny tummy, then these sausages will suit you just fine.

What makes this dish so delicious is a secret ingredient I discovered at the 2018 food show. It’s called MetaBuz. It’s an amazing taste sensation full of tumeric, cinnamon, fennel, vanilla, black pepper and a whole lot of other amazing anti-inflmmatory beauties. It’s designed to be a chai tea, but I use it to marinade chicken pieces, roasts, in soup bases and anything else savoury.

So, enough of that – here’s the recipe:

2Tbsp olive or coconut oil

1 carrot

1/2 cauliflower cut into florets

1 small broccoli cut into florets

2 kumera – roughly chopped

1 onion

2c Spinach – roughly chopped, or baby spinach leaves left whole

2Tbsp fresh chopped basil

2tsp ground tumeric

1Tbsp Metabuzz

1/4 block of feta or 1/4c grated or diced cheese (optional)

3 franks sausages, cut into thin rounds – I like the Bratwurst the best, but the Cumberland adds a little heat. You may need to slightly boil the sausages first so they are easy to cut.

Method:

Preheat oven to 200°C

1. Add chopped kumera and carrot to a large baking dish, add all the spices and oil and mix till veges are coated – bake 15 minutes

2. Once baked, add remaining vegetables and sausage and mix until all the vegetables are coated in the oil and spices. Switch to fan bake and bake a further 20 minutes

3. Remove from the oven and add the cheese while hot. Serve immediately and enjoy with gusto. It’s just as nice without cheese if you don’t want to add it.

The flavour of this dish increases after a day in the fridge, so hold some aside and enjoy for lunch the next day.

 

Basil pesto pizza – vegan

 

Cauliflower is incredibly versatile, I have been discovering all kinds of uses for it – from bakes, baking, soups and even pizza bases.

The wonderful thing about a cauliflower pizza is how light it is and gentle on the tummy. This was a once a week dish, but cauliflower is currently $5 per head, so I am being a bit thrifty with it.

To make this pizza, you will need to steam the cauliflower until just soft, allow it to cool, rice it and then squeeze as much moisture out as you can. While this seems like a laborious task, I make it easier for myself by steaming half a head and then leaving it in the fridge for whenever I need it though the week. Then all you have to do is rice it and use it for whatever you wish.

For this recipe I went vegan, but if it’s not for you, certainly don’t avoid using meat and dairy products. I haven’t tried the recipe with an egg and I am not sure how much moisture it would add.

Base ingredients:

1cup cauliflower (steamed and riced)

1/4c almond flour (or meal)

1x flax egg

1tsp basil pesto

Toppings:

*35g of Tomato paste

**3/4c Veesy mozzarella (or dairy mozzarella)

1Tbsp chopped basil

4 cherry tomatoes – thinly sliced

1/4 red onion (diced)

2 thinly sliced large button mushrooms

2Tbsp basil pesto

Additional options: Ham, cooked chicken, spinach, pineapple (no juice), feta

Method:

1. Mix 1Tbsp ground flaxseed with two Tbsp water – leave for 10 minutes to thicken
2. Squeeze as much moisture out of the steamed/riced cauliflower. One cup of cauliflower should expel as much as 1/2c liquid
3. Add cauliflower to a bowl with remaining base ingredients and mix into a dough, it will be slightly wet
4. Place the dough onto a baking tray and spread into a flattened circle or rectangular shape
5. Bake 15-20 minutes
6. While base is baking, prepare toppings
7. Once cooked spread tomato and basil pesto over the base
8. Sprinkle 1/4c veesy cheese over the base
9. Add all other toppings, finishing with the remaining cheese
10. Return pizza to the oven and bake a further 15 minutes

*(Add more paste to the base if you want, but I find it very salty)

**I noticed the vegan cheese under the toppings will melt but the topping won’t.

Straight from the oven the base is a little flimsy, so better eaten with a fork, however it holds its shape much better the next day (if it lasts that long). This is a perfect small meal with a freshly poured glass of rose.

Enjoy with gusto

 

 

 

 

 

 

 

 

 

 

 

 

 

Double Chocolate Scones

 

Winter is absolutely my favourite month. I love dressing in warm clothes, wrapping myself in wool and wearing scarves, gloves and beanies. We aren’t quite in winter yet, so by mid afternoon I am usually shedding layers as it warms up – only to get cold again by late afternoon.

What I love most about this season is how well timed my trip to work is to coincide with the sunrise and sunset. I have been getting some amazing photos of the Matamata-Piako District. We are so blessed here to have the gorgeous Kaimai Range in our back door step. The cloud sets low on the range on a cold morning and sometimes in the middle of winter you can spot snow on the peaks. There are ample walking tracks, some leading to some gorgeous waterfalls and the vista from the very top is quite breathtaking. It really is quite a special place.

Another wonderful thing about winter is creating delicious baking that warms the insides – and that’s where the inspiration for this recipe came from. I hope you enjoy it as much as my colleagues did.

Unlike normal flours, the sad thing about gluten free flour is it’s inability to keep muffins and scones light and fluffy for longer than a day. However, the great thing about this recipe is, after the first day they taste just like afghan cookies, meaning they can keep on being enjoyed.

So, without further ado – here is the recipe:

35g cold butter (grated or diced)

1.5c self raising gluten free or normal self raising flour

1/2 c rolled oats

2tsp cinnamon

2Tbspn Cocoa

1/4c maple syrup

1c milk (I used almond, but you can use whatever you like)

1/4c chocolate chips

1Tbsp milk.

Method:

Use a pastry cutter, or your finger tips to blend the butter, cocoa, cinnamon and flour together.

Add rolled oats then make a well in the centre of the dry ingredients and add the wet ingredients. Bring together with a spoon, or your hands until all the flour is incorporated into the wet ingredients.

Like with a scone, place a bit of flour on a board and tip out the dough, bringing it together into whatever shape suits your fancy. Using a sharp knife cut the dough into triangles, squares, rectangles or use cookie cutters to make interesting shapes. Place chocolate chips on top and slightly press into the dough.

Brush the second measure of milk over the top.

Bake 20mins at 200°C in the centre of the oven.

Enjoy with gusto while warm, with a little butter and berry jam, or even peanut butter (although, that may just be my preference cause I think PB goes with everything).

Till next time

 

 

Chocolate Peanut Butter Lunchbox Slice

Hey, so sorry, it’s been a wee while since I last posted a recipe – thanks for sticking with me.

There are a few reasons why I haven’t posted anything – one being I got a new job and I now work out of town, leaving me only a few hours in the day to balance baking and cooking and spending time with my family. The other is my allergies have taken a step up – and to be honest I kind of lost my motivation. I created this site for people like me, who have to be careful what they eat, however even when I bake with alternate ingredients I still haven’t been able to eat any of it. It’s difficult and incredibly frustrating to bake for others and never be able to enjoy it myself, it’s a constant reminder of how limited my diet is. Sometimes I am at peace with it, other times not so much.

At the moment I’m at the end of my tether. In another effort to get to the bottom of it I have recently taken a SIBO test, at the recommendation of Vinka Wong, a functional nutritionist and diagnostic tester based in Matamata.

I had never heard of SIBO – otherwise known as Small Intestinal Bacterial Overgrowth. This is caused when the balance of good and bad bacteria in the gut gets out of whack in the digestive tract. The test requires eating a very specific diet for 12 hours and then fasting for 12 hours. Following that you need to drink lactulose and then breathe into 10 glass vials (one every 20 minutes over 3 hours). From these vials the technicians will look at hydrogen and methane levels in my breath.

I am currently waiting on the results and living in hope that there may be a positive result and I can get it sorted. If it’s negative, we go back to the drawing board. Lucky for me Vinka is a determined woman and says she likes a good challenge.

So…aside from that it’s Mother’s Day, a time to honour those who brought us into the world, whether they are still with us or not. It’s not only about Mum’s but also a nice time to honour the women in our lives who may have played that role in some form or another such as an aunt, older sister, teacher, neighbour, babysitter or grandparent.

The things I remember most fondly about my time growing up, was how much time my mum spent in the kitchen. There was always baking for the lunchbox and it’s something I appreciated. Not only that, but Mum and I often spent time together baking. There are skills from this early teaching that I still apply to my own baking today. I admit i’m not as patient as my own mum and I find it difficult to put aside my need for perfection to teach Amelia these basic skills. It’s something I am working on though.

So, here’s to all the influential women in our lives – may we always remember what they taught or continue to teach us.

So, back to the reason I am here – the dairy and egg free recipe.

Chocolate Peanut Butter Lunchbox Slice

3/4c coconut milk (I used 2Tbsp coconut powder with 3/4c water)

1 flax egg – or 1 real egg (a flax egg is made with 1Tbsp of ground flaxseed with 2Tbsp water and leave for 10minutes to thicken)

1/4c pure maple syrup

1/4c Pics smooth peanut butter

1 1/4 C plain flour

1tsp baking powder

1tsp cinnamon

2Tbsp chocolate peanut butter (I used Fix and Fogg)

Mix all wet ingredients (except chocolate peanut butter) together until smooth, then add dry ingredients and mix into a smooth batter. Pour into a slice tin and smooth out then dollop small amounts of chocolate peanut butter onto the top of the batter and use a teaspoon to create a swirly pattern.

Bake at 180 degrees C for 20minutes and once cool devour with gusto

 

 

 

 

 

 

 

 

 

Comforting Crunchy Crumble

Dessert – there is nothing more comforting on a cold winters evening than a delicious dessert.

Now I was always more of a chocolate dessert kinda gal, and growing up we enjoyed chocolate self saucing pudding, but more often than not apple crumble was the dessert we ate after dinner. So it’s always nice to honour a childhood dessert and add my own special twist.

Mum’s version of the dessert, which was the original, was full of white flour and oats, loads of butter, about a cup of brown sugar for that caramel taste, and extra on top of the apple.

It was in one word – delicious!

As an adult, I am not so keen on all that sugar and carb loading after dinner.

What I love about my version of the recipe is that it contains less carbs, sugars and dairy products but still tastes amazing. Now, my Mum would probably disagree, she says why change the original when there’s nothing wrong with it…which is true, but I think we can still enjoy the original, but also eat more of a healthier variation.

You can make apple crumble way ahead of time and keep it in the fridge until you want it. Once dinner is served, chuck it in the oven for about 20 minutes. Dessert is always best straight out of the oven.

Once cooked, it keeps for about five days in the fridge, so you can enjoy crumble for a few more nights (if the whole thing isn’t devoured that very night). My kids like it with ice cream, but it’s also delicious with yoghurt – or keep it simple with just a bit of milk.

So with no further a-do, here is the recipe:

Ingredients for the fruit base:

2 large apples (peeled and roughly chopped)

1/2c water

2 star anise

1c blueberries (fresh or frozen)

2Tbsp coconut sugar

1/2c water

Topping:

1/2c dairy free butter – melted

1c coconut

1c ground almond

1/2c finely chopped apricots

1/4c sultanas or raisins

1/2 c wheat flakes, or keep it gluten free and add quinoa flakes instead

2 Tbsp coconut sugar

1/2c water (optional)

1Tbsp maple syrup (optional)

Method:

Place the apple in a saucepan with the water and star anise and gently cook for about an hour.

While the apple is cooking, start the topping.

Add all dry ingredients, plus the fruit to a bowl. Melt the butter and pour over the top. Mix well. The mixture should be completely coated in butter but not overly wet. Set aside till apple is ready.

Once apple is nice and soft, remove the star anise but do not tip out the remaining water. Tip the contents of the saucepan into an oven safe dish with the blueberries and sprinkle over the sugar and extra water.

Add the topping and make sure the fruit is completely covered.

For added sweetness add the optional maple syrup to the water and pour slowly around the edges of the dessert.

Bake for 20 minutes at 180 degrees C.

Enjoy with gusto, with a small topping of ice cream, yoghurt or milk.

 

 

 

 

 

 

 

 

 

Vegan Chocolate Brownie

All parents want their kids to be healthy, happy wee human beings.

I dislike having allergies, but if I have to have them, then I am glad I got them as an adult. There is so much research about them now than ever before and I am responsible for feeding myself.

It’s annoying to be restricted but I am quite used to it by now – it’s just the way life is. In the grand scheme of things, it’s a fairly easy to manage disorder.

However, I was pretty frustrated when my three-year-old son started showing signs of a gluten and dairy intolerance. Now, the bonus is I know quite a bit about that, so it’s been an easy transition for him.

We are trying a month long elimination diet – but its disappointing to see that his health and digestion has improved, meaning it’s likely he will live without one or the other. Whether its gluten and dairy that’s the culprit is yet to be seen, another couple of months will give us the answers.

So, with both his and my eating disorders in mind, I came up with this brownie.

No wheat or dairy for both of us, but also no eggs and very little sugar, which is also tolerable for me.

I was dubious it would work out actually, so cutting into that slice and seeing its rich gooey chocolate centre was bliss! And it held together so well…another bonus.

It was stable in the pantry at room temperature, and also in the fridge but I haven’t tried freezing it yet.

It got the big thumbs out from the remaining family members who can eat what they like.

Just a wee tip regarding ingredients: I haven’t made it enough times to know if alternatives can be used. So, if you defer from the ingredients in my recipe then the outcome will probably differ.

I do not suggest using any alternative sugars than coconut sugar – its the closest alternative for brown sugar, giving it a gooey brownie like texture and caramel taste. If sugar isn’t an issue for you, use brown sugar if you like.

Both cacao and cocoa will give produce a similar tasting brownie.

Guar gum is a must have, as it prevents crumbling.

As far as the linseed as an egg alternative goes, it will only work if the seed and water has time to thicken…so make sure to allow for that. I haven’t tried it with eggs.

I tried the recipe with both unsweetened almond and coconut milk – with no difference in taste.

So…here you go.

Ingredients:

1/2 c cocoa or cacao powder

1 1/2 c almond flour

1/2 c coconut flour

1tsp baking powder

1tsp guar gum

3Tbsp coconut sugar

2Tbsp ground linseed or flax seed mixed with 1/4c water (Equivalent of 2 eggs)

1/3c melted coconut oil

1 1/2c non dairy milk

1tsp vanilla essence

Method:

Preheat oven to 180degrees c and prepare a slice tin.

Mix the ground flaxseed or linseed with water and set aside for at least 10mins to thicken.

Completely melt the coconut oil.

Add all dry ingredients to a bowl and whisk together.

Make a hole in the centre of the dry ingredients, add all the wet ingredients and mix well.

Place in a slice pan and bake for 25mins.

Allow the brownie to cool completely before removing from the pan and cutting.

Enjoy with gusto and be sure to share your experience x