caramel popcorn bars

Back in the day, I had a space called Like Minded Projects in Collingwood that housed both Fred Gets and ACE Cookies.  All sorts of magic was created there, not to mention these crazy delicious caramel popcorn bars that Amber the chef dreamed up.  Needless to say, I was addicted.  Throughout my pregnancy the cravings for these bars kicked into overdrive and I was the caramel popcorn bar monster.

It's time to set these babes free and share the recipe with the world where it belongs.  I have trialled many different flavour variations using essential oils with great success, will post that another time x

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First up, you need to make the flavoured popcorn.

USE THIS
100g popped organic corn    
170g coconut sugar    
40g water    
4 sprigs rosemary (I have subbed for doTerra essential oil)
1 tbsp coconut oil
 

WHAT NEXT
1. Place coconut sugar and water into heavy based saucepan and bring to the boil.
2. Cook for a few minutes until mixture becomes darker then throw in rosemary.
3. Take off heat and pour in popcorn
4. Add a little coconut oil to stir through.
5. Keep folding through until most of the popcorn is completely covered in caramel
6. Transfer onto a dehydrator sheet and dehydrate overnight on approx. 60 degrees, if you don't have a dehydrator, put your oven on low (say 60 degrees celsius) for an hour and then check and assess if you need longer for it to be crispy and dry.

 

Now for where the magic happens

USE THIS
6 cups Caramel Popcorn
1.5 cups Cashew Nuts
¾ cups Rice Malt Syrup
1 pinch Salt

 

WHAT NEXT
1. Place Caramel popcorn into a large mixing bowl and set aside.
2. Place cashews into blender and turn into nut butter, then add rice malt and salt and blitz until smooth.
3. Transfer mix to a saucepan and heat up so the mixture becomes a little runny
4. Pour mix onto popcorn and massage with hands until popcorn is coated in the sticky mixture. Be careful as the mix can get super hot
5. Transfer mix into a lined baking tin.
6. Using your hands and a palett knife, get the mix to be as flat and even as possible.
7. Place another baking paper sheet on top and with a different tin the same size press down firmly.
8. Place in the fridge for at least an hour until set and portion to whatever size you like.  Keeping in mind they are quite rich and heavenly so smaller portions may be the best way to go.

 

Enjoy and let me know how they turn out, be sure to tag me in any recreations x

 

no bake sour cherry + peanut butter granola bars

These are only a slightly altered version of The Nutritious Princess's original recipe which you can find here

Having recently taken to the concept of Minimalism, when it comes to gifts, we've decided that we would rather allocate some time and space in our lives to make a thoughtful gift (food or otherwise) with the receiver in mind the whole time instead of purchasing a present (unless we know it's something that the receiver 200% will LOVE and has asked for).

In this instance, it was something super YUM!  Looking for a treat to make my mother for her birthday, I remembered that she LOVES Cherries which just happened to be in my freezer at the time.  This recipe had been sitting in my bookmarks and I was keen to give it a go, so I experimented by adding the Sour Cherries and a few other tweaks.

Extremely happy to say they were devoured and enjoyed by all.  Let me know what you think x  

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USE THIS
1/2 cup natural peanut butter (I always like to use crunchy for texture)
1/2 cup honey or rice malt syrup
1/4 cup touch chopped quality chocolate (use unsweetened unless you are have a VERY sweet tooth)
1 1/2 cups oats
1/2 cup chopped peanuts
2 tbsp coconut flakes
4 tbsp chia seeds
tiniest pinch of sea salt
1/2 cup frozen Sour Cherries (though I would use fresh if I had them)

 

WHAT NEXT
Over a low to medium heat, use a double boiler and melt the peanut butter, honey and chocolate chips

1. In a bowl, combine the oats, chopped peanuts, coconut flakes, chia seeds and sea salt.
2. Pour the liquid mixture into the dry ingredients and mix well to coat everything.
3. Press the granola bar mixture into a small square pan lined with baking paper. Cover and refrigerate for 2 hours before cutting.

Once cut, I leave these in the freezer as the sour cherries are full of water and will start to lose liquid as they defrost.  Take out whenever it's time for a yum treat x

sweet potato + brown rice patties - for humans of all sizes

Borne from a need to use up everything in our fridge before our next weekly shop and also squeeze a few colours of the rainbow into one food item, these patties turned out a winner for both big and little, so a double win in our case.  They are perfect served with either a green salad or salsa and an egg.  Also simple to grab and eat on the run.  Super yum!

sticky fingers

sticky fingers

big people size.

big people size.

USE THIS
1 sweet potato (large)
3 potatoes (large)
handful of spring onions (chopped)
handful of spinach leaves (rough chopped)
handful of kale (rough chopped no stems)
2 cups cooked brown rice
1 egg
1/4 - 1/2 cup tapioca flour (may need more depending on how wet your mix is)
tsp cumin powder
S + P to taste
*mixed topping of your choice, I used black sesame seeds, pumpkin seeds, nutritional yeast and crushed nuts if you've already allergy tested your little one.

 

WHAT NEXT
1. Mix everything together in a mixing bowl.  If the mix is too wet to roll, then add a bit more tapioca flour until you get a mix you're happy to roll.  
2. Put the mix in the fridge for around 30 mins and allow to firm up.
3. Preheat your oven to 200 degrees (if your oven runs hot, lower this a little to 180)
3. Take portion sizes that match the appetite of a big and a little person and roll these out and place with a bit of space in between on a lined baking tray (they are great kept in the freezer)
4. Squish your balls down lightly to form a round patties shape.
5. Press into the top of each, the mix of seeds, nuts etc that you have chosen.
5. Bake in oven for approx. 20 mins total, check at the 10 minute mark to make sure they are browning nicely and not drying out.  Take out earlier if you find they are drying out as they will already be cooked, the extra time is to ensure a nice crust and shape.  

 

IMPORTANT NOTES
About the mix - A wet mix can still bake well but it's best if it can hold it's shape a little. If your mix is too dry, either add another egg or keep adding coconut milk slowly until you're happy with a rollable consistency.  You want to avoid having a mix that's too solid as it will dry out as it bakes.  Once rolled, you should be able to squish them down quite easily to form patties.  

These will last in the fridge in a sealed container for up to 5 days and I would suggest heating them up again in a pan so they get crispy on the outside x

egg pancakes - all the veg

In trying to keep a low waste household, especially when it comes to food, these little pancakes are a super quick and simple way to tick a few boxes in your day.  Bonuses being, they're incredibly easy for little ones to eat and tend to rate lower on the 'left a million crumbs and chewed food pieces on your table/floor/furniture/surrounding humans scale' when you're not in your own home.

USE THIS
3 eggs
1/2 carrot (grated)
1/2 zucchini (grated skin on)
1/4 cup of tinned lentils
small handful fresh coriander (chopped)
1/4 tspn tumeric
pinch of paprika
twist of cracked pepper

*Feel free to use any veg you have available in your fridge as long as it can be grated or chopped into smaller pieces to allow for quick cooking to take the raw veg edge off.  
Additionally, feel free to use any spices you are keen on giving your little one to broaden their palate and encourage an adventurous eater.  (Depending on the age of your child, you may need to check what spices you feel will be appropriate, Willow is currently 12 months.)

WHAT NEXT
1. Mix everything together in a mixing bowl.
2. Heat coconut oil in a frying pan
3. Spoon tablespoons of mix into the pan and allow to cook for a minute or so before flipping over.
4. Continue to cook for a few extra minutes until golden brown.

These will last in the fridge in a sealed container for up to 5 days x