Tag Archives: bake

Crustless Quiches

15 Dec

crustless-quiche-2

I have to admit that I am a little strange, I don’t really like Omelet’s & typically I am not really a Quiche girl, but I love these Quiches!.

This quiche recipe combines all my favourites, bacon, cheese, zuchini and zesty fresh herbs. Not to mention its super easy to make & you can add in any vegetables or herbs that you have on hand. Sometimes mine have mushrooms, sometimes they don’t, it all depends whats in the fridge when the Quiche cravings hit.

I love making the muffin versions of these as they make perfect snacks for little hands & a yummy addition to any lunch box.

They are a perfect on-hand staple as they can be frozen & pulled out of the freezer to top up lunch boxes or as a quick dinner at anytime, that’s if you don’t eat them all!! I have to make a double batch to ensure that any of mine make it to the freezer 🙂

Crustless Quiches a’la Mama Going Natural

  • 2 zuchini’s
  • 4 large swiss brown mushrooms
  • 3 shallots
  • 4 rashes of bacon
  • 3 sprigs of oregano
  • 2 sprigs of thyme
  • 1 1/2 c grated cheese
  • 2 c milk
  • 5 large eggs
  • 3/4 c spelt flour
  • 3/4 t baking powder
  • 1/2 t himalayan salt
  • 1 t ground pepper

Grate your zuchini & place in a bowl, add chopped mushrooms, diced shallots & sliced bacon rashes. Pull off the leaves of your herbs & add them & your grated cheese to the bowl & stir well to combine.

In a jug mix the eggs, milk, spelt, baking powder, salt & pepper & whisk well to combine.

At this stage you can either mix your egg custard into your filling & scoop it into your dish or muffin pan, but I prefer to use a spoon & scoop in the vege mix to the top of each pan & then pour over the egg custard. This makes little quiches chockful of yummy goodness as opposed to little omelets (just my opinion).

Bake for 45 minutes at 180 degrees.

crustless-quiche

Then enjoy zesty cheesy goodness & thank me 🙂

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Spiced Banana Choc Chip Blondie – Sugar Free

13 Apr

This delicious dessert has had us in a quandary all day. What to call it?

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Not really a cake, not really a brownie, not really a cookie, but definitely 100% delectable with its decadent, fudgey vanilla center & gooey chocolate chips.

I voted we call it “heaven” – but seems that name has already been taken!

So we had to settle on calling it the mouth-full that appears above. The name does not do this blondie justice, not even close.

I suppose really there is only one thing for it – your just going to have to get out the mixing bowl & make this one for yourself.

Trust me, you will be thanking me & singing my praises afterwards.

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But a word from the wise, do not try the batter. It is evil, addictive stuff. It will make you do bad things, like eat the whole bowl!!

Creamy, vanilla dough studded with chocolate chips. Almost impossible to resist – trust me!

Consider yourself warned & congratulate yourself on your iron will, if your batter makes it to the oven 😉

Spiced Banana Chocolate Chip Blondie –  Sugar Free a’la Mama Going Natural 

You will need:

  • 250gms Chick Peas
  • 1/2 c oats
  • 3/4 c dates
  • 2 Stevia sticks or 3 drops
  • 1/2 t salt
  • 1 t baking powder
  • 1/2 t bicarb soda
  • 1/2 a smaller banana
  • 1/2 c milk
  • 1/2 t cinnamon
  • 1/4 t nutmeg
  • 1 1/2 T coconut oil
  • 1 T Vanilla extract
  • 1/2 c sugar free chocolate chips

Before you start, soak your dates in hot water for 15 minutes until they plump up. While they are soaking place the oats in your food processor/blender or use your stick mixer to grind them into a finer consistency (as close to flour as you can get). Drain off your dates and  add them along with all the other ingredients (except for the chocolate chips) to your ground oats & blend until you have a smooth paste. Stir in the chocolate chips & place your mix into your greased baking tin. I use small cup cake tins to make mini cakes & a loaf pan to make a larger cake.

This size batch makes one loaf & 5 mini cup cakes (depending on how much batter you eat). Bake for approximately 35 to 45 minutes at 170 degrees. The longer you bake it the less fudgey the cake will become – so you decide!

The Blondie will look a little soft & uncooked when it comes out of the oven, leave it to rest for 10 minutes to cool & firm up before turning it out of the baking pans or getting stuck into it 😉

This brownie is best eaten warm while the chocolate chips are still gooey – so definitely cut yourself a slice after 10 minutes & enjoy a sugar-free taste of heaven – minus the harp music.

If you can? – save a little & store it  in the fridge, it will become even more dense & fudgey after refrigeration – yum!!

brownie-banana

Note

With the Chick pea’s you can either use the canned variety or you can soak your dried chick peas overnight in a bowl of water (this is said to make them more digestible – as the enzyme inhibitors are leached out of the peas). Soak overnight & then drain off the soaking water & boil the peas in fresh water for approximately 30  minutes (check their softness to ensure they are cooked). The peas can then be cooled & used. Or frozen for use at a later date. As an added bonus peas prepared this way will have no added preservatives or salts, just pure goodness 🙂

I haven’t really tried it as yet, but if you don’t allow oats in your diet, I don’t see why you can’t substitute with rice flour or spelt or another grain that is acceptable to you. The oats help to firm up the Cookie & soak up the moisture while adding texture to the dough – but you will have to experiment on your own for that one 🙂

Now stop reading & go make some Blondie decadence – you know you want to

Mama-going-natural-signature

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