Tag Archives: Orange

Orange and Chia Cakes/Muffins

School is just around the corner so why not spend the weekend in the kitchen baking. I am very big on nutrition and teaching kids the importance of real food vs CRAP so get the kids in their with you and teach them about what you are making, why and how it will help them. This will build a great foundation for them and also puts the demand for sugary processed foods from the school canteen on hold for a while.
These beauties are packed with Chia Seeds that are rich in Omega 3’s, fibre and protein. Chia seeds are great for filling little (and big) tummies and giving great energy to get them through a full day and keep their brains focussed in class too. Of course we’ve included Oranges as we are still eating through our tree here. You all know they are high in Vitamin C but incorporating the peel adds fibre to the recipes as well. We’ve gone nut free too as more and schools are on this initiative so it makes your job easier. WE opted for coconut flour as it compliments oranges well in this recipe. Coconut Flour is a great substitute for gluten and nut flours (even buckwheat dare I say considering my current affair) as it is lower in carbohydrates and full of beneficial fibre, vitamin C and B12; all important for our growing offspring. Eggs are fabulous and although you could go completely egg free but you might as well just give the kids chia puddings instead of a baked treat here.

Feel free to add flavours (spices, essence, superfood powders etc) anything sugar free and part of the real food pantry.

chia_orange_stack
Orange and Chia Seed Cakes

Orange and Chia Seed Cakes

nutfree, grainfree, low FODMAP
PREPARATION TIME       TOTAL TIME
15 MINUTES             45 MINUTES

INGREDIENTS

3 Tbsp Chia Seeds, soaked in hot water (ratio 3:1)
1 whole Orange (the whole thing chopped) plus, the juice of a second navel orange
½ cup of Virgin Coconut Oil (softened but not liquid)
¼ Cup Maple Syrup
3 x good sized Eggs
1.5 tsp  Baking Powder
1/2 cup of Coconut Flour

INSTRUCTIONS

Pop Chia seeds in water and set aside
Preheat oven to 170c
Prepare Muffin Tray with cups or baking paper

1. Pop the chopped orange in the food processor and whizz until it purees. Juice the other one and pop to the side.

2. Add softened coconut oil and maple syrup in a bowl and beat until combined and creamy.
3. Add eggs one at a time beating thoroughly after each one

4. Combine Orange and Chia mix (as well as second juice) then add to the bowl

5. Combine flour and baking powder in sieve and gradually folding in to mixture
6. Leave to sit for 10 minutes to let the chia and coconut flour activate
7. Pour into prepared tray

8. Bake at 170c for about 30 Minutes testing with skewer.
9. Leave to cool completely if you can resist, the cooked chia needs some time to cool down

 

Top with maple glaze or whipped coconut cream

orange_chia
YUM
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Orange and Carrot Loaf

Obviously I have an orange tree. I love to cook seasonally and I think it is important that we eat seasonally too. Oranges always remind me of winter. Half time in a game of netball, football or soccer. So juicy, packed with vitamin C for iron absorption and great juiced and in smoothies. I try to use the whole orange as much as possible as the fibre content is high in the pulp and zest. The Raw Orange Bites are a great pick-me up and will help keep you regular too.

I also love buckwheat. The smell, the taste, the texture and the health benefits. This recipe also includes coconut flour (a great gluten free alternative). I ran out of ground buckwheat flour so you could try this recipe with just buckwheat to avoid coconut.

Orange and Carrot Loaf

nutfree, grainfree, dairyfree, low fodmap
PREPARATION TIME        TOTAL TIME
20 MINUTES              1 HOUR 30 MINUTES
orange-carrot-loaf
orange-carrot-loaf

INGREDIENTS
2 Large Carrots grated
1/2 Cup 100% Pure Maple Syrup
Juice of 1 Orange

3/4 Cup Buckwheat Flour
1/4 Coconut Flour
1 tsp. gluten free baking powder
1/4 tsp. ground cardamom
1 tsp cinnamon
1 tbsp. Coconut oil
1 egg
Juice of 1-2 Oranges
Zest of 1/2 Orange
INSTRUCTIONS
1. Mix carrots, Maple Syrup and Orange Juice- leave to soak for minimum 3 hours (overnight is best)
2. Mix dry ingredients in a bowl
3. Add Carrot Mix, Juice, Zest and Coconut Oil
4. Pour into lined loaf tin
5. *optional Top with pumpkin seeds and buckinis
6. Bake for 35-40 minutes (check with skewer to see if it comes out clean)
7. Leave to cool in tin for 30 minutes before slicing.