#100daysofoats : 100 Days of Oats Challenge

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Oats is a staple breakfast in our house. It’s cheap, it’s filling, it’s healthy. 

My toddler likes her oats but she would much prefer “egg and abo” every day for breakfast. So I’m challenging myself to create a hundred different flavourings for oats to make our morning breakfasts a little more exciting.

I will update this post with links to the different recipes as they are created. Alternatively you can follow my facebook page and search the hash tag #100daysofoats

Recipe 1: Carob & Strawberry

Recipe 2: Papaya, Cardamom and Coconut Cream Puree

#100daysofoats: Papaya, Cardamon and Coconut Cream puree for Oats

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Recipe number 2 for my #100daysofoats challenge. It was a hit with the adults and the 8 month old, the toddler said it was “stinky” but she has developed the attitude of a teenager so I would take what she says with a pinch of salt.

This recipe makes enough for 6 servings on top of oats. The leftover servings I froze for another day.

INGREDIENTS :

  • 1 medium sized Papaya, peeled and cut into cubes
  • 2 Tbsp Raw Honey
  • 1/2 cup coconut cream 
  • 1 1/2 tsp ground cardamon 
  • 1/2 tsp ground ginger

METHOD:

  • Place all the ingredients in the food processor and puree until smooth 
  • You can serve it on top of your cooked oats immediately but I like leaving it to chill in the fridge overnight or for a couple of hours.

Dinner/Lunch: Broccoli & Parmesan Soup with Rye Bread Croutons

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A simple broccoli soup perfect for a light dinner or lunch. Quick and easy to make, it will take about an hour of prep and cooking.

INGREDIENTS:

Soup:

  • 1 onion, finely diced
  • 2 cloves of garlic, finely minced
  • 2 heads of broccoli, separated into florettes 
  • 5 cups of tap water
  • 2 tsp freshly ground black pepper 
  • 2 tsp dried mixed herbs
  • 1/2 -1 tsp chilli flakes
  • 1 tsp black onion seeds (Nigella seeds)
  • 2 Bay leaves
  • 2/3 cup of cream or coconut cream
  • 1 cup of grated parmesan

Croutons:

  • 4 slices of Rye bread, cut into 1×1 cm cubes
  • 1/4 cup Olive or Coconut oil
  • 1 tsp onion powder
  • 1 tsp white pepper 
  • 1/2 tsp garlic powder 
  • 2 tsp dried mixed herbs

    METHOD:

    • Heat some oil in a medium sized pot, add the onions and fry off until they are golden brown.
    • Add the garlic and fry off for a minute.
    • Add the spices and water to the pot and turn the heat to high. Allow water to come to the boil and then turn down the heat and allow it to simmer for 15 minutes.
    • Add the broccoli florettes to the pot and allow it to simmer until al dente which will be about 10-15 minutes
    • Remove the pot from the heat and puree the soup in a food processor or with a stick blender.
    • Return the soup to the pot on a medium heat. Add the parmesan and coconut cream and simmer for about 10 minutes to allow the cheese to melt and the soup to heat through.
    • Mix oil and spices for the croutons in a separate bowl.
    • Add the cubed rye bread to the bowl and toss it in the oil until the bread is well coated.
    • Heat a frying pan on a medium heat and add the cubed bread to the frying pan. Allow it to toast slowly while turning often until the croutons are crispy and golden brown.
    • Dish the soup up into bowls and sprinkle the croutons on top

    #100daysofoats: Carob and Strawberry Oats

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    Oats is a budget-friendly staple for breakfast  in our house. Often I only have time or inclination to do plain oats with a blob of butter and a little honey to sweeten but every now and then, if my ingredients allow I create a dressed-up version of oats.

    This recipe makes enough for 3 adults or 2 adults, a toddler and a baby.

    INGREDIENTS:

    • 2 1/2 cups Rolled oats
    • 3 1/2 cups cold water
    • 4 Tbsp of carob powder
    • Fresh Strawberries 
    • Raw honey to taste (optional)
    • Blob of butter (optional)

    METHOD:

    • Place water, rolled oats and the carob powder into a saucepan. Mix well until carob powder is stirred through. Bring saucepan to the boil and then turn down heat and allow it to simmer for 10-15 minutes, until the oats is soft and the water has been absorbed.
    • Slice fresh strawberries and place on top of the cooked oats, drizzle with some honey to taste and drop a blob of butter on top. Serve.

    The baby (7 months) had his oats without any additional honey. The toddler  (2 1/2 years) had hers with a teaspoon of honey to slightly sweeten it.

    Processed Sugar Free Baking: Banana, Peanut Butter, Choc-chip Muffins

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    Every now and then I bake, I love spending time measuring out the ingredients, finding perfect recipes and obviously eating the final product. There is a science behind baking, it’s a code to crack to ensure the final product is light, tasty and has the right combination of flavours. 

    Since Fay started on solids I’ve spent time seeking recipes that use healthier ingredients and minimal amounts of non-processed sugar so she can have a treat now and again and the whole family can benefit from the reduction of sugar in our diet. My main preference of non-processed  sugar is raw honey because it is the most natural and reasonably priced sweetner available. I’ve found a frustrating lack of recipes that use honey as a sweetner.

    So I’m delving deeper into learning the science of baking and starting a series on processed sugar free baking.

    My first recipe in the series is a firm favourite with the toddler and my sweet-tooth husband. Banana, Peanut Butter and choc chip muffins. If you can’t find sugar-free choc chips for the recipe you can always use dark chocolate chips which tend to contain less processed sugar than milk chocolate chips.

    INGREDIENTS:

    • 2 Eggs
    • 4 Medium ripe bananas, well mashed
    • 1 tsp vanilla extract 
    • 1 cup milk
    • 2/3 cup crunchy peanut butter, sugar and salt free
    • 1/3 cup coconut oil
    • 1/3 cup honey
    • 3 cups cake flour
    • 2 1/2 tsp baking powder
    • 1 heaped tsp bicarb
    • 1/2 tsp himilayan salt
    • 2/3 cup dark chocolate chips (has some sugar)/sugar-free choc chips (sweetened with stevia/xylitol)

    METHOD:

    • Heat oven to 180 degrees Celsius and grease a medium sized muffin tin.
    • Whisk eggs, mashed banana, milk and vanilla together.

    • Place peanut butter, honey and coconut oil in a saucepan on a low heat. Stir until just melted and remove from heat. Allow to cool for a few minutes.
    • Slowly whisk in the cooled peanut butter mixture into the egg and banana mixture. Mix until well combined.
    • Sieve into the liquid mix flour, baking powder and soda and salt. And stir well until combined and makes a smooth batter.
    • Stir in chocolate chips until evenly mixed through.
    • Fill muffin tin with the mixture and bake in oven for 15-20 minutes.Remove from oven once a toothpick can be removed clean. Take out of muffin tin and allow to cool on a cooling rack before serving

        Makes approximately 24 medium sized muffins.

        Red Lentil Dahl with Tomatoes and Spinach

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        This is another bulk recipe that is easy on the wallet and easy to freeze and reheat for quick, healthy dinners. From this recipe I managed to make enough for three dinners. One cup for the adults,half a cup for the toddler.

        The spicing I’ve used is toddler friendly but if you want it a bit hotter add some more chilli flakes.

        INGREDIENTS:

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        3 cups dried Red lentils
        5 cups of water
        2 cups stock (veg, beef or chicken)
        3 leeks
        1 onion
        1 green pepper
        4 tomatoes
        150g of spinach (half a bag)
        5 cloves of garlic
        3 cm finger of ginger

        SPICES:

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        2 tsp tumeric
        1 tsp cardamon
        1 tsp coriander
        1 tsp smoked paprika
        1 tsp chilli flakes
        1 tsp ground black pepper
        1 tsp white pepper
        2 tsp dried herbs
        2 1/2 tsp salt
        1/2 tsp cumin
        1/2 tsp cloves
        3 dried bay leaves

        METHOD:

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        Dice onions, leeks and green peppers into similar sized pieces.
        Finely chop ginger and garlic.
        Peel tomatoes then half them then quarter the halves.

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        Put a large pot on a high heat add some oil and fry off the leeks, onions, garlic and ginger until soft and slightly caramelised.
        Add all the spices to the onion mixture and stir constantly while you fry off for about a minute.
        Add the water and stock to the pot, add the lentils and  bring to the boil. Turn down the heat and allow pot to simmer for about 30-40 minutes
        Add the peppers and tomatoes 5 minutes before the end of the cooking time and stir through.
        Turn off the heat and stir through the spinach to allow it to wilt.
        Serve with Roti, I used this recipe for wholewheat roti.

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        Scalloped Turnips with Bacon, Sweet Peppers and Leeks.

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        Turnips are cheap at the moment so I bought a bulk bag at the veg shop the other day. They’re not my favourite root vegetable so I’ve had to force myself to come up with meals that include them.
        A couple of days ago we ate them as chips that I did in the airfryer, today I’m making them like I would Scalloped potatoes and over the weekend the husband is making Bubble & Squeek (a British turnip and carrot dish)

        INGREDIENTS :

        6 Turnips
        1/2 large onion
        3 leeks
        1 yellow pepper
        2/3 cup grated pecorino / parmesan
        1 cup bacon (optional)
        250ml cream
        250ml chicken stock
        Salt and pepper

        STEP 1:

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        Peel and thinly slice the turnips. If you have a mandolin, this is the time to use it. If you don’t have a mandolin a sharp knife will work.

        STEP 2:

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        Dice the onions, leeks and peppers into approximately the same size pieces.
        Chop the bacon into bits, a pair of kitchen scissors does a quick job of this.

        STEP 3:

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        Fry the bacon off until crispy, remove from frying pan but retain the bacon fat in the pan and return it to the heat.
        Add the leeks, onion and garlic to the fat in the frying pan and fry off until slightly browned, then add the yellow pepper and toss for about a minute then remove mixture from the heat.
        Grate the cheese.

        STEP 4:

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        Place a layer of turnips on the bottom of your dish.
        Sprinkle some onion, leek and pepper mix on the layer.
        Place another layer of turnips over the previous layer.
        Sprinkle some bacon over that layer.
        Layer another layer of turnips.
        Pour half of the chicken stock and half of the cream over the layers.
        Sprinkle a third of cheese over the layers.

        Repeat the layers one more time

        Add a final layer of turnips to the top of the dish.
        Sprinkle any remaining bacon or onion mix over the top.
        Keep the final third of cheese aside for the last step.

        STEP 5:

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        Preheat oven to 180 degrees Celsius
        Place the dish on a tray to catch any a accidental boil overs of the cream.
        Place dish in oven and bake for 25-30 mins.
        Take dish out of the oven and place something heavy on top to compress the turnip slices. Here I have used a dish a size smaller than the one it is in weighted down with some old metal weights. Cook for a further 30 mins.

        STEP 6:

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        Increase ovens temperature to 210 degrees Celsius.
        Remove dish from oven and remove weight from previous step.
        Sprinkle the top of the dish with the remaining cheese and return to the oven.
        Bake for a further 20-30 minutes until cheese is golden brown.