Vegetable Slice
Serves: 6

Ingredients:

• 2 carrots
• 1/2 leek
• 1 zucchini
• 1 small sweet potato
• 1 small onion
• 1 red capsicum
• 3 spring onions, including green portion
• 3 rashers bacon, rind removed (optional)
• 1 cup ground rice
• 2 teaspoons baking powder
• 1 tablespoon minced garlic
• 12 eggs
• 3/4 cup rice milk

Method:

• Preheat your oven to 180 degrees Celsius and grease and line a 20-22cm square baking tray/tin.
• Peel vegetables that require peeling then finely dice all vegetables to about 3/4cm cubes.
• Dice the bacon and place in a large mixing bowl with the diced vegetables.
• Stir through the ground rice and baking powder until all the vegetables are well coated.
• In a mixing jug whisk together the eggs, milk, garlic and salt & pepper to taste until well combined then pour over the coated vegetables until well combined and all vegetables are coated in the egg mixture.
• Pour into the prepared tray and then bake for 45 minutes or until golden and set.

Recipe Notes:

• Ground rice can be replaced with plain flour
• Rice milk can be replaced with any type of milk and 1 cup of grated cheese can a also be added if preferred.
• To be stored covered in the fridge for the maximum of 2 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Lemon Coconut Cake
Makes: 1 loaf cake or 12 muffins

Ingredients:

• 400ml can of coconut milk
• 1 x can SR flour
• 1 x can desiccated coconut
• 1/3 can caster sugar
• 1 large lemon or 2 small lemons

Method:

• Pre-heat oven to 180 degrees Celsius and prepare either a loaf tin by greasing and lining with baking paper or greasing a 12 standard hole muffin tray.
• Pour the can of coconut milk into a mixing bowl.
• Use the empty can to measure the flour, coconut and sugar adding them directly into the mixing bowl.
• Finally add in the fresh juice and all of the freshly grated lemon rind from the lemon(s) and mix until very well combined.
• Bake in the loaf for approximately 45 minutes or until a cake skewer comes out clean
• Bake in the muffin tray for approximately 20 minutes or until a cake skewer comes out clean.

Recipe Notes:

• Store in an airtight container for the maximum of 3 days
• This recipe is freezer friendly to be consumed within3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Caulifredo Sauce
Serves: 4-6

Ingredients:

• 1 medium-large head of cauliflower
• 1 tablespoon minced garlic
• 2 tablespoons olive oil
• 1 teaspoon garlic or onion salt
• 300ml cream

Method:

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into a saucepan and cover with the cream, bring the cream to a boil and then reduce to a gentle simmer for 15 minutes or until the cauliflower is cooked through and very soft
• Blend until smooth.

Thermo Cooking

• Preheat oven to 180 degrees Celsius
• Cut the head of cauliflower into florets about 4-5cm and spread out in a roasting dish
• Whisk together the oil, garlic and salt until well combined and spread evenly over the cauliflower
• Roast the cauliflower for 25-30 minutes
• Pour all the cauliflower into your thermo bowl and cover with cream (Speed 1; 100 degrees; 15 minutes)
• Allow to cool for approximately 5 minutes prior to processing
• Blend until smooth (Speed 10 – 6 seconds, scrape down the side of the bowl with a spatula, Speed 6 – 10 seconds)

Recipe Notes:

• Serve over your favourite pasta, as shown in the picture with linguine pasta
• Serve over some grilled chicken or fish as a delicious sauce
• Use as a delicious alternative to white sauce/cheese sauce in recipes like lasagne
• To make this recipe DAIRY FREE replace the cream with either chicken stock, r vegetable stock or coconut cream
• Store in an airtight container for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Carrot Cupcakes with Lemon Frosting
Makes: 18

Cupcake Ingredients:

• 3/4 cup vegetable oil
• 3 eggs
• 1 teaspoon vanilla extract
• 1/2 cup caster sugar
• 2 cups coarsely grated carrot
• 1 1/4 cups SR Flour
• 110g almond meal
• 1 teaspoon cinnamon

Frosting Ingredients:

• 250g cream cheese, at room temperature
• 1/2 cup icing sugar
• 2 teaspoons lemon rind, freshly grated
• 1 tablespoon lemon juice, freshly squeezed

Cupcake Method:

• Preheat oven to 180 degrees Celsius and line muffin trays with 2 layers of paper cases.
• Whisk together the oil, eggs and vanilla in a bowl, add the caster sugar and beat until well combined.
• Stir in the carrot, flour, almond meal and cinnamon.
• Spoon equally into the prepared muffin trays.
• Bake for 18-20 minutes or until a skewer inserted into the centres comes out clean.
• Set aside to cool completely while you prepare the frosting.

Frosting Method:

• Use an electric beater to beat the cream cheese, half the icing sugar, lemon rind and lemon juice in a bowl.
• Gradually add the remaining icing sugar until you get your preferred consistency and taste.
• Spread or pipe the lemon frosting evenly over the cupcakes.

Recipe Notes:

• Store an airtight container below 27 degrees for a maximum of 3 days
• This recipe is freezer friendly to be consumed within 3 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Muesli Bars
Makes: approximately 20 bars

Ingredients:

• 2 cups rolled oats
• 1 cup rice bubbles or rice krispies
• 1 cup sultanas
• 1/2 cup chopped dried apricots
• 1/2 cup dried berried (goji berries & cranberries used in the picture)
• 1 cup mixed seed (chia, sesame & flaxseed used in the picture)
• 3/4 wholemeal SR flour
• 250ml honey
• 150ml coconut oil or melted butter

Method:

• Preheat oven to 180 degrees Celsius and prepare a brownie tin by lining and greasing.
• Mix all cereals, fruit and seeds into a mixing bowl and combine well, add in the SR flour until completely coated.
• Heat the honey and coconut oil over gentle heat until starting to slightly bubble, once bubbling stir through the dry mixture until well combined and coming together.
• Place the mixture into the prepared brownie tin.
• Once you have filled the tin use the base of drinking glass to press down to compact all ingredients into the tin.
• Bake for 35-30 minutes or until slightly golden on top, remove from oven.
• Leave in tin for at least 10 minutes before moving to a cooling rack.
• Allow to be completely cooled and set before cutting and cut with a very sharp and hot knife for the most crumble free outcome.

Recipe Notes:

• Store in an airtight container for a maximum of 5 days
• This recipe is freezer friendly

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

C4K Mini Sweet Treat Balls

Apple Pie Balls

Ingredients:

• 1/2 cup dried apple rings, well packed
• 1/2 cup pitted dates
• 1/4 cup toasted muesli
• 1/2 teaspoon all spice

Apricot & Coconut Balls

Ingredients:

• 3/4 cup dried apricots
• 3/4 cup desiccated coconut

Dark Chocolate Balls

Ingredients:

• 1/2 cup pitted dates
• 1/2 cup sultanas
• 100b 70% dark chocolate
• 1 weetbix biscuit

Method for all:

• Place all ingredients into your Thermo cooking device or Food Processor and blend under the mixture is ground well.
• Remove the mix from the bowl and grab portions of the mixture and roll into the desired ball size.
• For larger size balls you may need to finish the ball by rolling in coconut to they aren’t so sticky.

Recipe Notes:

• The small bags seen in the picture were purchased in a pack of 100 from eBay
• Store in an airtight tight container below 27 degrees
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.

Apricot Dream Balls
Makes: Approximately 30 (depending on ball size)

Ingredients:

• 3/4 cup mixed dried fruit
• 1/4 cup chopped dried apricots
• 3 large pitted dates
• 1 tablespoon coconut milk
• 3/4 cup desiccated coconut

Method:

• Place all dried fruit and coconut milk into a food processor.
• Blitz until the mixture comes together then shape into balls (easiest to do with damp hands).
• Finish off your apricot dream balls by rolling in desiccated coconut.
• Chill until firm.

Recipe Notes:

• Store in an airtight container in the fridge for a maximum of 7 days
• This recipe is freezer friendly to be consumed within 6 months

Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes.  The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.