Maple Syrup Butter Cookies

This recipe comes straight from the Women’s Weekly “Classic Cookies” cookbook but of course I have adapted to make them allergy friendly. My little duckling really enjoys helping with this one! I love this recipe because it has only a handful of ingredients, they look great, taste delicious and no cane sugar.

Ingredients

125g Nutlex (or butter if you can handle dairy)

1 vanilla pod (or 1/2 tsp vanilla extract)

1/3 cup organic maple syrup

3/4 cup gluten free flour (or plain flour if not gf)

1/4 cup cornflour

First in goes the maple syrup

Then he helps with the butter. Mamma adds the vanilla.

Hands behind back when watching the butter and maple syrup. Beat until light and fluffy.

                                             

Next sift the flour and cornflour over the butter mixture. A little too hard and messy for this little duck to do. He does not like it when Mamma takes over! So he holds my arm while I sift.

Next we stir it all together. Always have to keep a close eye on my little duckling in this stage, otherwise it all goes in his mouth! Next the mixture goes into a piping bag. Little duckling likes watching the mixture be piped onto the tray. Once completed, place the tray of cookies into the fridge for 15-30mins. This makes the butter go hard and they keep their shape when cooking.

                            

Bake in the oven at 180 degrees Celsius for 15 minutes. Cool on tray.

Afternoon Tea!

I’m currently obsessed with this tea combination – fresh mint, ginger, lemon and honey.  Goes quite nice with our freshly baked cookies!

Happy Cooking!

Love Duck Egg Blue Mamma xx

Chicken Nuggets and Chips – Allergy friendly receipe

This one is a bit of a favourite in our house with the little man. It is gluten free, egg free, dairy free and nut free. Eating takeaway is very limited with our little duckling’s allergies, so below is our version of Chicken Nuggets and Chips.

Ingredients

Chicken Breast

Gluten Free Breadcrumbs (or sometimes we use allergy friendly cornflakes crushed up)

Rice milk (or your choice of milk)

Gluten Free flour (or cornflour)

Mixed dried herbs

Sea Salt and cracked pepper

Potatoes and sweet potatoes

Coconut oil

Chicken Nuggets

1. Cut Chicken breast into nugget shaped pieces – no right or wrong way to do this step!

2. Put the gluten free flour, seasoning and a little dried herbs in one bowl.

3. Put rice milk in another bowl.

4. Put breadcrumbs and a little dried herbs in another bowl.

5. I dip all of the nuggets into flour making sure each surface is covered and place on a plate.

6. Then take a floured nugget and dip in milk and then cover in breadcrumbs. Place on baking tray covered in baking paper. Continue this step until all of the nuggets are complete.

Bake at 180 degrees celsius for 7 mins. Turn nuggets over and bake for an extra 5-7 minutes. We serve our nuggets with oven baked chips and some gluten free organic BBQ sauce or we make our own hummus.

Oven Baked Chips

Peel and cut chip shapes from potato and sweet potato. In a bowl mix a little melted coconut oil with a pinch of sea salt and toss the chips through. Place on tray lined with baking paper and place in oven for 15-20mins (depending on the size of your chips) at 180 degrees celsius.

Enjoy!

Duck Egg Blue Mamma xx

Allergy friendly Coconut Slice – 4 ingredients, no bake

I love this recipe! It is super simple to make, and even easier to eat! I recently found the blog Chocolate covered Katie and her fantastic ‘Coconut crack bars’. It is very exciting as our little duckling can eat them! They are nut free, wheat and gluten free, dairy free, cane sugar free and amazingly delicious! I have changed it slightly from her original recipe, below is my take on it.

Ingredients

1 1/2 cups desicated coconut

1/4 cup agave syrup or maple syrup
3 tablespoons coconut oil
pinch of salt 

1. Take 3/4 cup coconut and put in blender. Blend it up a bit so it is a bit finer. Pour into bowl and add the other 3/4 cup desicated coconut.

2. Add coconut oil, agave or maple syrup and a pinch of salt and stir to combine. Taste (just to make sure it is good!!!)

3. Line a small dish with baking paper and press in coconut mixture. Put in fridge until hard.

4. Optional extra – melt some allergy friendly chocolate (or chocolate of choice, I think dark would be best) and spread over the top of coconut mixture before placing in fridge.

Carefully cut into small squares. This best eaten straight from the fridge as when it is warm it is very delicate as the coconut oil starts to melt. Enjoy!

Duck Egg Blue Mamma xx

Banana coconut almond meal mini muffins

I love baking. I always have. Now that our little duckling is at the age of enjoying finger foods I have been trying to find some super healthy treats for our family. My mission was to make something that was sugar free, butter free, wheat free and egg free that still tasted yummy (yep I love to give myself a baking challenge alright!) After searching on google and not coming up with any matches I made up my own. I am pretty pleased with how they turned out and though I should share it! It can be adapted to dietary needs and tastes good as gluten, dairy and egg free.

2 cups Almond meal
2 tsp gluten free baking powder
3 eggs (we used Orgran natural egg replacer due to allergic reaction to eggs)
1/4 cup mashed banana 
1 tbsp coconut oil
1/4 cup milk (we used soy milk but you could use oat or rice for a soy free version)
1 tbsp honey 
handful of finely chopped dried fruit (whatever takes your fancy – figs, apricots, dates etc)
nutmeg
vanilla essence

Combine all ingredients in a large mixing bowl. Grease a mini muffin tin (I used nutlex, but you could use butter) I didn’t use cupcake papers as I think the mixture would stick to it. Bake in a 180 degree oven for 15 – 20 mins or until golden. 


Our little duckling enjoyed these and so did Mamma and Pappa duck, they seemed to disappear very quickly! So quickly that I forgot to take a photo to go with the recipe, so I think I will have to make another batch!