PB and J biscuits

I saw the divine Reece Hignell and Jess Lemon (from Australia’s Masterchef ‘Back to Win’) share an epic 3 ingredient peanut butter biscuit recipe on Instagram.

So I thought, “let’s make it PB&J – but healthy?”

The original recipe is just 1 cup of sugar, 1 cup of peanut butter and 1 egg, mixed together into balls and flattened with a fork, baked at 170*C for 12 minutes.

I changed mine up a little and used:

  • Baked at 170*C for about 15 minutes, then drizzled with Noshu low sugar white chocolate chips and served with a dollop of Natvia low sugar raspberry spread – bliss!
  • Pie Maker Savoury Muffins

    After a recent baking spree for night shift, I can now truly appreciate why people are going nuts over these pie makers!

    You’d be surprised at what people can create in such a short space of time with one of these (a real bargain considering they’re only $29 from Kmart). For some epic recipe ideas, definitely look up the Australian Kmart pie maker recipe group on Facebook!

    As part of my experimentation, I made an old recipe of mine, a cross between a muffin and a frittata – a fruffin if you will (because mufftata sounds a bit risky).

    I made two different flavours of these by changing the spice, otherwise the base recipe is the same!


     

    Ingredients (makes 12)

    Method

    1. Turn on the pie maker.
    2. Beat the eggs, then add the milk, flour, yogurt and spice mix and stir well to combine.
    3. Place spinach leaves at the base of the pie mould, then pour 1/8th cup of filling mixture on top. Place a small piece of cheese, then add another dollop of filling mixture to cover.
    4. Cook in the pie maker until golden brown (about 3-5 minutes). These will cook more evenly the more full the mould is.
    5. Store in an airtight container in the fridge if they don’t all get eaten!

    Breakfast berry oat protein bars

    A mouthful to say and a mouthful to eat! Another delicious creation on my never ending quest to keep my scrub pockets full of snacks….

    Ingredients (makes 8)

    • 1/2 cup flaxseed meal
    • 1/2 cup vanilla pea protein (I use Botanika Blends)
    • 1/2 cup quick oats
    • 1 and 1/2 cup almond milk
    • 1/4 cup cacao nibs
    • 2 tablespoon liquid coconut oil
    • 1/2 cup frozen berries
    • 2 eggs, beaten
    • 1 teaspoon baking powder

    Method

      Preheat the oven to 200*C. Line a slice tray with baking paper.
      Mix the dry ingredients together in a bowl until well combined.
      Add the wet ingredients and stir well.
      Add the frozen berries and mix through.
      Spoon and flatten the mixture into the slice tin, bake until set (about 30-40 minutes) and allow to cool before slicing into 8 pieces. Store wrapped in baking paper in the freezer or in an air tight container in the fridge.

    Lemon quince Pterodactyl wings

    Sorry for the radio silence! Between studying for fellowship and moving, I’ve barely had time to function this year.

    Now, I know this is not my normal kind of recipe, but if these make dinner easy and delicious for anyone else who’s busy like me then I’ll be happy!

    These enormous turkey wings were cooked in my brand new oven, and what can I say, I’m impressed!

    Ingredients

      Turkey wings (about 800g which was 5)
      • 2 tablespoons lemon infused olive oil (I used

    Cobram Estate

      )
      2 tablespoons quince paste

    Method

    1. Preheat the oven to 170*C.
    2. In a bowl, mix the lemon olive oil and quince paste together. Spread the mixture on top of the turkey wings.
    3. Wrap the turkey wings all together in a parcel of baking paper (so that the quince doesn’t burn) and bake until cooked through (about an hour). Allow to rest before serving with your favourite greens!

    Carrot and Parsnip Gratin

    After I made my amazing mushroom cauliflower sauce, I remembered I had bought some parsnips from the market. Time to make gratin!

    Ingredients (serves 2 as above)

    Method

    1. Preheat the oven to 180*C. Lightly grease a baking dish with olive oil.
    2. Grate the carrot and parsnips. Mix with the sauce and pour into the dish.
    3. Sprinkle with quinoa flakes and then mozzarella. Bake until cheese is melted and golden (approx 20 minutes).

    Lemon Coconut Blueberry Protein Mini Muffins

    The secret to these super moreish, dairy free, gluten friendly mini-muffins is the use of lemon infused olive oil instead of butter / coconut oil, which adds an amazing tang to the mix!

    Ingredients (makes 24) 

    • 1 cup coconut flour
    • 1/2 cup vanilla pea protein (I used vanilla pea pro by Protein Supplies Australia)
    • 2 tbsp lemon infused olive oil
    • 1 cup almond milk
    • 1 tbsp maple syrup
    • 1 tsp baking soda
    • 2 eggs
    • 1/2 cup blueberries (fresh or frozen)

     

    Method

    1. Preheat the oven to 180*C and line a 24 cup mini muffin tray with cases.
    2. Mix all of the ingredients together until well combined.
    3. Spoon ~ 1.5 tbsp mixture into each case and bake until firm (approximately 30-40 minutes). Store in an airtight container in the fridge or freezer.

    Honey Mustard Pumpkin Seeds

    Don’t throw out your unwanted pumpkin seeds – turn them into this tasty snack instead!

    Ingredients

    • 1/8 cup pumpkin seeds
    • 1 tsp mustard
    • 1 tsp honey

    Just multiply the recipe for bigger quantities, works a treat! I’ve also thrown in buckwheat groats and tigernuts to increase the volume before and they taste amazing. 

    Method

    1. Preheat the oven to 180*C and line a tray with baking paper.
    2. Toss the pumpkin seeds with the honey and mustard, then roast until golden – be vigilant as these can burn quickly, then only need 8-10 minutes max!

    S’mores Brownies

    Life is all about balance. And sometimes, that involves eating brownies that make your soul incredibly happy, even if your pancreas isn’t. After a little trial and error, I’ve discovered the perfect way to make your usual brownies taste just like s’mores – and wow do these little s’moresels (hehe) pack a punch!

    Ingredients (makes 12-24 depending on how you cut them, I prefer mine smaller as these are pretty rich!)

    • 1/2 cup mini marshmallows
    • 1 packet McVittie’s digestive nibbles (or similar, but essentially you need small balls of digestive biscuits that are entirely covered in chocolate – normal digestive biscuits will just go soggy in the mix!)
    • Your usual favourite brownie recipe (or packet mix, there is no shame in using a packet mix!)

    Method

    1. Preheat the oven as per your usual recipe or packet mix instructions. Line a brownie tray with baking paper.
    2. Prepare your usual brownie recipe or as per the packet mix instructions.
    3. Just before baking, mix in the marshmallows and the digestive nibbles, stir well to combine.
    4. Pour into the tray and bake until just cooked through. Allow to set and cool in the fridge before cutting as the marshmallow will be incredibly sticky while hot!!

    One Tray Chicken, Pumpkin and Mushroom Bake

    This was a crazy Saturday afternoon experiment. While it didn’t turn out Insta-pic perfect, it did make for some fantastic meal prep with minimal washing up.

    Ingredients (serves 4) 

    • 200g Kent pumpkin
    • 2 large sweet potatoes
    • 500g mushrooms
    • 1 bunch asparagus
    • 150g baby spinach leaves
    • 4 small chicken breasts
    • 1/4 cup reduced salt chicken stock
    • 1.4 cup fresh chopped parsley
    • 4 fresh basil leaves
    • 1 microwave packet of brown, red and wild rice

    Method

    1. Preheat the oven to 200*C. Lightly spray a baking dish with oil.
    2. Wash and chop the pumpkin and potatoes into small pieces and add to the dish. Bake until starting to soften (15-20 minutes).
    3. Add the mushrooms, asparagus and chicken breasts to the dish and bake until the chicken is almost cooked through (20 minutes). Add the spinach leaves and herbs and bake for a further 5 minutes until the leaves are wilted.
    4. Just prior to serving, cook the rice as per the packet directions and add to the dish.

    Peanut Butter Protein Brownies

    Peanut butter, banana and chocolatey goodness with the added benefits of being high fibre, low in refined sugar AND high protein? These gloriously fudgy mouthfuls may just be the best brownies ever!

    Ingredients (makes 9-12 depending on how you cut them!) 

    • 1/2 cup coconut flour
    • 1/2 cup flaxseed meal (can substitute with LSA)
    • 1/2 cup cacao pea protein (I use hazelnut cacao pea protein by Botanika Blends)
    • 2 eggs
    • 2 tbs cacao (can substitute with cocoa powder, or carob for something sweeter)
    • 2 tbs coconut oil, melted
    • 1 tsp baking powder
    • 2 extra-ripe bananas
    • 3 tbsp natural peanut butter (i.e. no added oil, salt or sugar – I use crunchy PB by Mayvers)

    Note if you prefer yours sweeter, you can also add 2 tbs maple syrup or coconut sugar.

    Method

    1. Preheat the oven to 180*C and line a brownie tray with baking paper.
    2. In a bowl, mash the bananas, then add the eggs and oil and mix until well combined.
    3. Add the flour, flaxseed, pea protein, cacao and baking powder to the mix and again, stir everything until well combined.
    4. Pour the mixture into the brownie tray, then swirl the peanut butter on top (place blobs about 1/3rd of the tray apart from each other, then use a fork to swirl into the mixture).
    5. Bake until a sewer comes out clean (about 20-30 minutes). Allow to cool before cutting.

    For a bit of crunch, you can also add your favourite nuts or cacao nibs to the mix!