Sweet Treat

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** PRE-ORDER ** Cut out the Crap SLOW COOKING!

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Good Morning friends, Happy Monday!

I am super excited to let you know that my new mini Cookbook ‘Cut out the Crap Slow Cooking’ is on it’s way!

Due to arrive to me 19-22 June …. Pre-sales are up and going today! Eeeek! I am SO excited! I know you are going to love this one as much as I do! It was so enjoyable making this book, I have a new found passion for my slow cooker and I am pretty sure that you will notice that with the recipes and photos!

Available individually OR in a 5 pack with the other ‘Cut out the Crap’ Cookbooks!

SHOP HERE

“At the end of a long day the last thing I feel like doing is cooking, yet I know my family need to be fed! If you are in the same boat as me, or, if you are after some inspiration for slow cooking recipes, then this book is just what you need!”

Collette White

What’s inside?

  • 30 recipes all with full colour photos
  • Gluten Free
  • Dairy Free
  • Preservative / Additive Free
  • Refined Sugar Free
  • Quick and Easy to prepare
  • Freezer friendly recipes
  • Tasty and Healthy
  • Every day ingredients
  • Meals to satisfy your whole family

Wishing you a wonderful week ahead, thank you for your continued support!

Take Care of You,

Collette x

PS I would like to say a HUGE and heartfelt THANK YOU to two people.

To my dear friend, Bec, from FIREFISH. Bec is my Graphic Designer Guru & Website lady also! She has this amazing ability to almost get inside my head. I give her photos and ideas and she turns what I am imagining my books to look like into reality. She nails my brief and look EVERY TIME … (she has designed all my books except for the first one). I love having her on this ‘journey’ with me, because she makes it far less scary and far more achievable and exciting.
To my new friend, Naomi, from BLUE RUST IMAGES. Naomi was kind enough to come over to give me some pointers with my food photography. I couldn’t possibly thank her enough for allowing me to pick her very talented brain! I love taking the photos in my books myself, but I really wanted to step things up with this book. She is an incredibly talented Food AND Landscape photographer and has an absolute genuine heart of gold.

Upside down Apple and Jam Cake

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Good Afternoon friends! Happy Tuesday! I hope this finds you all well.

We are doing ok here. I had a quick trip from TAS to QLD last week, up Friday and back Saturday for my Grandfathers funeral. It was lovely to be there to support my Dad and family. I must say, the humidity up there in Townsville was insane! It makes me love this Tassie weather even more! I know some people love it, but it sure isn’t for me!

I have been getting in such a great routine since the kids have gone back to school. As a busy Mum of 4 and then COTC, I find a routine helps me so much and as crazy as it sounds, it actually helps me to be less stressed and less ‘running around like a chook with it’s head cut off’ and I feel less busy because I AM actually organised. I am not sure if you can relate to that or not? One of the biggest things I have been able to do is get back into the kitchen a little more – as you know, this is my happy place.

Todays recipe is bought to you by my desire for Banana Bread every time I make it for the kids! (I am intolerant to Bananas) … so I decided to have a play around with swapping the banana for apple and was thrilled when it worked. My kids came home yesterday to it for afternoon tea and Master 6 ate two pieces … and when I wasn’t looking took a 3rd! When he saw me packing his school lunch box later that night, he asked me to fill it with the ‘apple bread’ … WINNING! (…and let me say, no I didn’t fill his lunch box with it!) I re-tested it again today just to check my measurements and couldn’t wait to get it on here for you to try. I hope you love it as much as my family does!

Upside down Apple and Jam Cake

(gluten, dairy, soy, nut and additive free)

1 tblspn jam of choice

1 apple – cored and thinly sliced

400g stewed apples

3 eggs

1 cup brown rice flour (170g)

¼ cup coconut flour (30g)

1/8 cup honey (40g)

2 tspns fresh lemon juice or ACV

1 tspn baking powder

¼ tspn cinnamon

pinch salt

Line a square 20cm x 20cm cake tin with baking paper.

Preheat oven to 180c.

Spread the jam evenly over the bottom of the baking paper (I used a wet pastry brush to make this easy). Layer the thinly sliced apples on top of the jam.

Place all the remaining ingredients into a food processor etc and blitz until creamy, smooth and thoroughly combined. You might need to scrape down the sides a few times during this process.

TMX: Speed 5 / 30 seconds. Scrape down sides, then a further 10 seconds on Speed 5.

Pour cake mixture into the prepared tin and bake in preheated oven for 35-40 minutes or until thoroughly cooked.

Allow to cool on a wire rack for 5 minutes before turning upside down onto a plate.

Enjoy!

Notes and Tips:

  • You can turn this into an apple ‘bread’ (similar to a banana bread) by leaving out the bottom jam and sliced apple and pouring the mixture into a lined bread tin. You will need to increase the baking time to approx 50-60 minutes (depending on your oven). Even this square shape does have that slightly moist and dense texture of banana bread.
  • If you haven’t got apples to stew, you can buy tin ‘pie apples’ that is nothing but apples.
  • Once cool, I cut mine into squares and kept it in a container in the fridge.

I hope this finds you all well and I look forward to hearing from you once you make this!

Take Care of You,

Collette x

 

 

 

Apricot Biscuits

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Good Morning friends! Happy Friday! I hope this finds you all well.

We are enjoying the School Holidays. We have had a few beautiful and warm days here in Tasmania and we have been taking advantage of them and doing some sight seeing and beach trips. You can check out some photos on Instagram! (I LOVE photos!)

We have also been doing plenty of baking on days that are not as nice, a little recipe creating and stocking the freezer a little getting ready for back to school. I bought some beautiful additive free Apricots the other day from my local Bulk Wholefoods Shop, Unpacked, and made these gorgeous little biscuits with them. I am pleased that I took a photo instantly as they were gone in two days … no kidding, my kids loved them (and trust me they are my biggest critics!) I hope you and your family love them too!

Apricot Biscuits

 (gluten, dairy, soy free – nut free options)

200g dried apricots *

½ cup desiccated coconut (45g)

½ cup brown rice flour (80g)

1 egg

1 heaped tspn peanut or almond butter (20g) – optional

½ tspn vanilla powder *

pinch salt

Preheat oven to 180c and line two large trays with baking paper.

Place the apricots and coconut into a food processer and blitz on medium speed until combined. Then scrape down the sides.

TMX: Speed 7 / 20 seconds.

Add the remaining ingredients and blitz again on medium speed for 30-60 seconds or until thoroughly combined.

TMX: Speed 4 / 30 seconds.

Roll heaped teaspoon sized balls and place them on the tray. Flatten slightly using a fork.

Bake for 10-12 minutes until golden.

Notes:

  • Remember that dried apricots which are free from additives are actually brown in colour and NOT bright orange
  • If you don’t have vanilla powder you can swap this for 1 tspn vanilla essence

As always, I look forward to hearing from you when you make them!

Take Care of You,

Collette x

Simple Fruit Chia Pudding and Jelly!

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Good Afternoon friends …. Happy Wednesday! I hope this finds you all well!

I am quickly popping by today to share with you these two yummy recipes. The chia pudding was inspired with a suggestion from a friend of mine and whilst I was experimenting with ‘quantities’ I decided to add some gelatin to it also and make it into a jelly as a yummy snack for the kids! They love it and I hope that you do too!

Simple Fruit Chia Pudding

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

Place the tin of fruit and all the juice into a blender or food processor and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Refrigerate overnight.

Serve with yoghurt, seeds, nuts and fruit.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice
  • This also works well with homemade stewed fruit

Simple Fruit Chia Jelly

1 x 825g tin of Peach in Mango Juice *

½ cup chia seeds

½ cup boiling water

¼ cup room temp water

5 tblspns gelatin *

Place the tin of fruit and all the juice into a blender or food processer and blitz on high until smooth.

TMX: 20 seconds / Speed 5

Pour the mixture into a bowl or container (that has a lid) and add the chia seeds. Mix thoroughly.

Meanwhile, in a small bowl add the gelatin to the room temp water and mix well (it should go thick and lumpy). Add the boiling water to this gelatin and whisk well with a fork until thoroughly dissolved.

Add the gelatin mixture to the fruit and chia mixture and mix again, thoroughly.

Refrigerate overnight (or at least a few hours) until set.

Cut into squares and store in the fridge.

Notes:

  • I have tried this with other tin fruit and it still works but my kids prefer this one with the mango juice.
  • This also works well with homemade stewed fruit
  • I used the ‘Great Lakes’ gelatin (the orange / red beef one)
  • My kids put a few pieces in the freezer and loved this frozen!

Wishing you a lovely rest of the week and I look forward to connecting again soon!

Take Care of You,

Collette x

 

 

 

 

 

 

 

Banana Chia Pudding

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Good Morning friends! Happy Friday! I hope this finds you well.

Just popping by quickly today to share with you this SUPER easy and incredibly yummy recipe. I posted it on Instagram yesterday and realised it was a regular in my home but not on the blog so here it is! My kids LOVE overnight oats for breakfast but Miss 12 is best avoiding oats so I make this for her instead. It is also perfect to pop into a little container for morning tea at school with some fruit. Yummo! I hope you love it as much as they do!

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BANANA CHIA PUDDING

 1 large banana

1 cup of milk of choice OR

½ cup mik and ½ cup yoghurt

1/3 cup chia seeds

1 tspn maple syrup, honey or rice malt syrup (optional)

In a medium container with a lid, mash the banana well. Add the remaining ingredients and stir thoroughly.

Place the lid on and refrigerate overnight.

Serve as is or with yoghurt and fruit.

  • Keeps well in the fridge for 3 days.
  • Approximately 4 serves

I hope this finds you all well … and that you have a truly lovely weekend ahead!

Take Care of You,

Collette x

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NOW AVAILABLE for a limited time through my online store. Velvet Latte (if you like Turmeric Lattes, you will LOVE this!) and Belgium Dark Chocolate Buttons (DAIRY FREE!) … perfect for Christmas gifts and baking!

Caramel – Comb

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Good Afternoon friends! I hope this finds you well!

Just over 4 years ago I posted a recipe on here for ‘Honeycomb’ … just recently a lovely COTC friend asked me if there was a way to make this without the white sugar and golden syrup and try and make it ‘slightly’ healthier. Of course, my kids were keen for me to test it out! Here is the final recipe (I simply swapped a few key ingredients from the original recipe) … please note: DO NOT use Baking Powder instead of BI-CARB SODA as it will NOT work (I learnt this one the hard way myself!) … whilst YES, this is a recipe loaded with sugar still, sometimes life calls for it and you can either choose to embrace the treat for what it is ‘a treat / party / sometimes food’ OR scroll on by and ignore it! For those of you choosing to embrace it, ENJOY! I hope you love it as much as my Kids did!

Caramel - Comb

Caramel-Comb

1 cup rapadura sugar

4 tblspns rice malt syrup

1 tbspn water

3 tspns bicarb soda

Line a large flat tray with baking paper.

In a large saucepan place the rapadura, rice malt syrup and water. Stir constantly over a medium-high heat until the sugar dissolves (this will take a few minutes).

Bring mixture to the boil, stop stirring and boil for 4-5 minutes until dark and golden (be careful to not burn it!)

Remove from the heat and working quickly add the bicarb soda and stir well (mixture will look like a science experiment that is about to explode!)

QUICKLY pour honeycomb onto prepared tray and allow to cool at room temperature for approximately 15 minutes before placing the entire tray into the fridge.

After an hour, break into pieces and enjoy OR break into pieces and dip into dark chocolate.

Store in an airtight container (preferably in a single layer) in the fridge.

My Miss 12 feels this should be called ‘Caramel-Comb’ NOT Honeycomb as she says the first bite is crunchy but then it softens into a chewy caramel. Be warned though, it can remove wobbly teeth!

I look forward to connecting with you all again soon!

Take Care of You,
Collette x

Rhubarb, Strawberry and Pear Muffins

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Good Evening friends! HAPPY FRIDAY! I hope this finds you all well!

I was so grateful to be given a massive bag of gorgeous fresh Rhubarb from my neighbour the other day. Love these perks of Tasmania! I was super keen to get experimenting with it as the only time I have ever used it before was in stewed Rhubarb and Apple for a pie / crumble etc. I ended up making a Chilli and Rhubarb Chutney, Stewed Apple and Rhubarb which the kids used in Chia Puddings and ate with Yoghurt and of course a Crumble and then these scrumptious Rhubarb, Strawberry and Apple Muffins! I will get around to posting all the recipes I used the Rhubarb for but first up the Muffins …. I hope you enjoy them as much as my family (and my neighbours who gave me the Rhubarb loved them too as I gave them some to try!)

Rhubarb Muffin - LOGO

Rhubarb, Strawberry and Pear Muffins

(gluten, dairy, soy, additive, refined sugar free)

2 cups almonds (240g) OR almond meal

6 eggs

½ cup rapadura (90g) *

½ tspn vanilla powder *

pinch salt

3 long rhubarb stalks (50g) – cut in half length ways then into ½ cm pieces

6 strawberries (70g) – cut into quarters

1 pear – cored then cut into thin long slices

½ tspn cinnamon

½ tspn rapadura – extra

Preheat oven to 170c and line a 12 hole muffin tin with cases.

Place the almonds into your food processor and blitz on high until ‘almond meal’ is formed (skip this step if using almond meal)

TMX: Speed 7 / 5 seconds

Add the eggs, rapadura, vanilla and salt to the almond meal mixture and blitz on a medium speed for 4 minutes.

TMX: Speed 5 / 4 minutes

Add the rhubarb and strawberries to the mixture and gently stir through, until thoroughly combined.

TMX: Reverse / Speed 4 / 10 seconds

Pour mixture into patty cases, trying to get an even amount of fruit in each one.

Place 1-2 slices of pear on top of each muffin and sprinkle with cinnamon and extra rapadura.

Bake in preheated oven for 30 minutes or until golden and thoroughly cooked.

Allow to cool for 5 minutes before enjoying!

Makes 12

Hints and Tips:

  • Rapadura can be swapped for coconut sugar, brown sugar or sweetener of choice
  • Vanilla Powder can be swapped for 1 tspn vanilla essence
  • I found the rhubarb easiest to cut into 1cm pieces by using kitchen scissors
  • Muffins freeze well

Wishing you a beautiful weekend ahead! Look forward to connecting more soon and of course, I would love to hear from you once you make these!

Take Care of You,

Collette x

Orange, Carrot & Dark Chocolate Balls

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Good Morning friends! Happy Wednesday! I hope this finds you all well.

Miss 12 & I were experimenting in the kitchen on the weekend. I love cooking with my kids. Especially when we have time and are not rushed! We made Carrot Cake from my Cookbook ‘Cut out the Crap’ & then we were going to make bliss balls and wondered what they would be like with carrot in them and from there we decided to have a play around! I love how ideas can just flow from random conversations and moments like these.

We ended up with these gorgeous orange, carrot & dark chocolate bliss balls! Of course, you can leave the dark chocolate off, or use chocolate of your choice, however, it does add a whole new scrumptious level to these bite sized treats! I hope you love them as much as my family!

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Orange, Carrot & Dark Chocolate Balls

(gluten, dairy, soy, egg and additive free)

1 cup walnuts (110g)

1 medium carrot – peeled and diced (110g)

1 cup desiccated coconut (90g)

10 Medjool Dates – seeds removed (140g)

4 drops of food grade Orange oil OR
Zest of ½ a large orange

pinch salt

100g dark chocolate (good quality and dairy free)

Place the walnuts and carrot into your food processor and blitz on high until a crumb is formed.

TMX: Speed 6 / 3 seconds

All the remaining ingredients EXCEPT for the orange oil OR zest and blitz again on high until thoroughly combined.

TMX: Speed 7 / 10 seconds

Scrape down the sides.

Add the orange oil OR zest and blitz again for 30 seconds.

TMX: Speed 5 / 6 seconds.

Roll into balls and freeze whilst you melt the dark chocolate.

Once the dark chocolate is melted, you can dip the balls into it, or use a spoon to wave / drizzle the dark chocolate over.

Freeze for ½ an hour before enjoying.

These can be stored in the fridge OR freezer.

Wishing you a beautiful rest of the week and I look forward to connecting with you all again soon!

Take Care of You,

Collette x

3 bite size snacks!

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Good Afternoon friends! I hope this finds you well! Don’t be shocked that I am popping back into your email boxes again this week but I couldn’t wait to share with you these 3 cute little bite size snacks and thought you might like them in time for the school holidays!

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If your kiddies are anything like my four they love a snack and are always eager for something yummy for afternoon tea … due to school rules 3 out of 4 of them can’t have nuts at school and they LOVE them (I am grateful they don’t have any allergies) so I generally try and add them into their home snacks. They help fill them up and leave them satisfied without ruining their appetites for dinner.

They are cute, incredibly easy, tasty and filling … my kids love them … and so do I! I hope you do too!

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Banana bites

Cut a banana into bite sizes pieces, pop a dollop of peanut butter on top and top with a raspberry.

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Date bites

Cut the seed out of a medjool date, fill with almond butter and top with coconut flakes.

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Yoghurt bites

Put berries into an ice cube tray and fill with yoghurt or leftover smoothy, stick a small paddle pop stick in there and freeze. Use a knife to help pop them out and eat straight away.

Wishing you a beautiful rest of the week!

I look forward to connecting more with you soon,

Take Care of You,

Collette x

Protein Balls

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Good Morning friends! Happy Tuesday! I hope this finds you all well!

We are all well here. I am getting use to the house being so quiet, now that all 4 of my kids are at school and I am extremly grateful for how much I can get done during the days … I am even committing to reading a little each day (even if it is just to 10 minutes) as I love reading but never prioritise it and also committing to putting my feet up on the wall for 10 minutes each day … sounds crazy but I love it … you can learn more about it on a previous blog HERE. 

I am popping by today to share with you my CRAZY EASY ‘Protein Ball’ recipe … I popped it on my Facebook page a few weeks ago and it was super popular so I thought it was best to pop it here so you can find it easier! As I say, it is super easy to make, full of protein and healthy fats and incredibly yummy. You may or may not want to sprinkle a little added salt on top (depending on your taste buds) and hide them in the freezer from the rest of the family. Here’s hoping my family don’t read this blog and find my stash!!!! I hope you love them as much as I do!

Protein Balls - LOGO

Protein Balls

(gluten, dairy, soy, egg and preservative free)

2 cups brazil nuts (320g)

12 medjool dates – seeds removed (200g)

2 tblspns chia seeds (20g)

2 tblspns flaxseeds (20g)

2 tblspns cacao (20g)

1 tspn coconut oil

good pinch salt

optional:

1 tbspn maca powder

1 tblspn protein powder

Place all ingredients into a food processor and blitz on high until thoroughly combined. The time will depend on your machine.

TMX: Speed 7 / 20 seconds then scrape down sides and Speed 7 / 10-20 seconds

Roll into desired size balls and refrigerate for an hour before enjoying.

 Wishing you all a wonderful rest of the week! I look forward to hearing from you when you make these!

Take Care of You,
Collette x