Mug Cake

3 Tbs flour

1/4 tsp baking powder 

3 tsp sugar 

1 Tbs cocoa 

2 1/2 Tbs milk 

1/2 Tbsp vegetable oil

1 Tbs Baileys 

Combine all ingredients into an oversized microwave-safe mug. Mix with a small whisk until batter is smooth. Cook in the microwave for about 1min. Top of cake should be dry. Serve with ice cream.

via

This made a great gift. I tested the recipe first and was also nice with Kahlúa.

Jenny's Japanese Salmon

3 Tbs mirin
3 Tbs soy sauce
1 Tsp Chilli flakes
270g Udon noodles
400g Atlantic Salmon (2 pieces)
2 eggs
Sesame seeds
Garlic
Ginger
Snow peas
Broccoli
Sesame oil

Marinate salmon with mirin, soy sauce, sugar and chilli for 2hrs. Whisk egg with sesame seeds and fry in oil to make an omelette. Roll up, slice and set aside. Stir fry ginger and garlic in oil, add salmon with half the marinate until cooked. Add snow peas and broccoli. Add prepared noodles. Garnish with egg.

Whipped Coconut Cream

400g can full-cream coconut cream

Chill the coconut cream in the refrigerator overnight. Scoop out the thick coconut cream from the top of the can. Whisk until it resembles whipped cream. Store in the refrigerator up to 4hrs and ice cake just before serving.

via

Low Sugar Sponge Cake

I used this for Myles' first birthday smash cake as I was trying to do a refined sugar free cake. It tasted great but flattened as it cooled. I ended up making a normal sponge for the bottom layer. His layer actually tasted better! And the jam was super easy and tasty. The whipped coconut cream is also a big tick that I think I'll use more than normal cream from now on! 

I iced it too early as we had to postpone the session because Myles had an unprecedented long nap! So it cracked, but was still soft and yummy. I also toasted coconut on the stove until it was the ideal colour for sprinkles. (I was going to dye them with food dye to make rainbow sprinkles but went with this gold theme instead, much easier and tastes great!)

2 egg yolk 

4 egg whites 

1/4 cup pear concentrate (simmer 3/4 cup of pear juice til reduced to a third)

2 Tbs olive oil

1/2 cup flour 

1 Tbs cornflour 

Boil olive oil with pear concentrate till the mixture steams. Set aside to cool slightly. Meanwhile beat egg whites till soft peaks. Add in egg yolks to the olive oil mixture and slowly stir in the flour and cornflour. Fold egg whites into the flour mixture. Bake at 170C for 15mins in 10cm cake pan. Slice the cake halfway, spread the sugar free pear jam and sandwich it with the top layer. Cover in coconut whipped cream.

Sugar Free Pear Jam

Stir 1/3ml of pear concentrate (made by simmering 1 cup of pear juice till reduced to a third) and 1 tsp arrowroot starch (or cornflour), dissolved in a bit of water, into the pear concentrate. Simmer till thick and bubbly. Set aside to cool.

 via

ABC Muffins

1 medium apple, grated, pureed or diced (1/2 cup pureed) 

1 sml-medium carrot, grated (3/4 cup) 

1 sml banana (1/2 cup mashed) 

2 eggs 

1 tsp vanilla 

3 Tbs melted butter or oil (optional) 

1 ¼ cup flour 

1.5 tsp baking powder

Sultanas (optional)

Mash banana with a fork. Add eggs, vanilla, and butter/oil. Add apple and carrot to the other wet ingredients. Beat together until smooth, yellow and a little frothy. Add the flour and baking powder. Beat for a further 30-60 seconds to make a well-mixed batter. Portion into an oiled muffin tin. Mix makes 12 standard sized muffins or 30 mini muffins. Bake at 180C for 25-30 mins for standard sized muffins (or 15 min for mini muffins). These muffins can be stored in an airtight container for 3 days, or they can be frozen.

Good for baby led weaning to have of hand as a healthy snack.

Use equivalent of any fruit or veg combo. (4 cups)

via My kids lick the bowl

Sausage Chutney Rougaille

via Best Recipes

3 tbs oil

1 tsp ground chilli powder

1 tsp turmeric powder

1 tsp cumin powder

1 brown onion, diced

2 clove garlic

1 tsp ginger

1 kg beef sausages, cut into 3cm pieces

2 tbs tomato paste

1 x 400g can diced tomatoes

1 fresh tomato, diced

1 tsp dried thyme

salt & pepper

2 tsp fresh parsley, garnish

Mashed potato

Heat oil in a frypan. Add chilli powder, cumin and turmeric and fry for two minutes until fragrant. Add onions, garlic and ginger and fry until translucent. Remove and set aside. In the same pan, fry sausage pieces until browned on each side. Add onion and spice mix back to the pan. Add tomato paste and fry for two minutes. Add canned tomato and chopped tomato to the pan. Simmer on low for 20 mins. Add thyme, salt and pepper. Sprinkle with parsley just before serving. Serve with MASHED POTATO or rice and naan bread.

Damo's Chicken Pies

1kg Chicken
2Tbs butter
1 cup onion
1 cup carrot
1 cup celery
6 Tbs flour
2 cloves garlic
2 Tbs parsley
1 Tbs Thyme
3 cups chicken stock
1 cup peas
salt/pepper
1/2 cup cream
Shortcrust pastry

Lactation Cookies

2 Tbs flax seed meal
1/4 cup water
250g butter, softened
1 cup white sugar
1/2 cup brown sugar
3 egg yolks
1 1/2 tsp vanilla extract
2 cups flour
1/4 cup brewer's yeast
1 Tbs wheat germ
1 tsp baking soda
1/2 tsp salt
1/2 tsp cream of tartar
2 1/2 cups oats
1 cup choc chips
1/2 cup almonds, chopped

Preheat oven to 180 C. Mix flaxseed with water in small bowl and let soak for 5 mins. Beat butter, white sugar, and brown sugar together in a large mixing bowl until creamy. Beat in egg yolks and vanilla extract. Add flax seed mixture. Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cream of tartar in a separate bowl; add to butter mixture and stir until just combined. Fold oats and chocolate chips into the dough. Roll dough into walnut-sized balls and place 2 inches apart onto a baking sheet. Bake until the edges are golden, 12 mins.

The brewers' yeast, wheat germ, flax seed, whole oats and almonds help with lactation.


Via Allrecipes.com

Other Lactaction Cookie Recipes