I’m a one pot wonder kind of girl so this recipe really hits the spot, even better you can cook it slowly while you sleep! It’s extremely tender because it’s slow cooked on a low temperature for 12-13 hours and is covered to prevent evaporation and drying out.
My husband bought a tray of lovely heirloom tomatoes from Flemington Markets. Some of them were already pretty over ripe so we decided to make a quick and easy tomato sauce which can be used as the base for many other delicious meals.
Even better it’s cheap to make, you can control the sodium levels and no refined sugar like the majority of store bought sauces contain.
In a mixing bowl, combine chickpea flour and salt. Gradually add water, whisking constantly, until a smooth, thin batter forms. Let stand, covered, at least 4 and up to a maximum of 8 hours
Preheat oven to 280C and position oven rack in second position from top. If you have a pizza stone or sheet pan, set it on the rack (it will help crisp the farinata from below, but isn't required).
Pour olive oil into well-seasoned large cast iron skillet and swirl to fully coat bottom in an even layer. Using a spoon, scrape any foam from surface of batter and discard. Stir batter to mix well, then pour into skillet. Stir gently to swirl oil on top of batter
Season all over with black pepper and sprinkle with rosemary leaves, if using.
Change oven setting to grill. Set skillet on pizza stone or sheet pan or on the oven rack if not using a stone, and cook until farinata has just set, no longer jiggles, and is browned all over, about 11 minutes. If your grill cycles off, you can prop the oven door open with a utensil to keep it on the whole time.
Let farinata cool slightly until set. Eat warm or at room temperature.
At first, when I was told that we needed to completely eliminate dairy from Gracie’s diet (probably for always) I was very concerned. It’s pretty well known that children need appropriate calcium intake to ensure they grow strong bones and teeth. However if your child has food allergies/intolerances you need to look for alternatives.
Below shows the daily intake requirements for children of different ages:
Babies 0–6 months
approx. 210mg (if breastfed)
approx. 350mg (if bottle fed)
Babies 7–12 months
Children 1–3 years
Children 4–8 years
Children 9–11 years
Adolescents 12–18 years (including pregnant and breastfeeding young women)
So what other foods are high in calcium?
Dark Leafy greens: 95mg in 1 cup of Kale
Oranges: 65mg in 1 fruit
Broccoli: 45mg in 1 cup
Seaweed: 126mg in 1 cup
Sesame seeds: 126mg in 1 cup
Almonds: 72mg in 1/4 cup (20 nuts)
Fortified soy, nut or oat milk: 300mg in 1 cup
Fish (with bones). 402mg in 1/2 cup of canned Salmon
Grace is currently at the age where she is testing boundaries and that typically means she can often refuse to eat the foods I make her. Perseverance is the key, I ‘try and pack a lot of goodness in her food, whether that means me putting extra green veggies in a meatloaf or a sprinkle of sesame seeds over her food.
Simple ways I boost Gracie’s intake:
Fruit Smoothies made from Coconut Vitasoy (enriched with calcium)
Chia puddings made with Coconut Vitasoy (enriched with calcium)
Sprinkle sesame seeds over her food
I’ve posted below a simple but tasty recipe for Salmon Patties which are very high in calcium. If you look through my recipe index you’re find some other great ideas too.
If you make any of my recipes tag: #HGGfood so I can find you!
These simple to make spelt bread rolls are so easy to make, they’re vegan & dairy-free. The end result is a fluffy and delicious bread roll. They are a huge hit with Gracie so they’ve been on high rotation ever since!
Putting everything in a single bowl and using the microwave really speeds up the process for a mid-week bake. It’s important to add the warm liquid to the dry mixture at between 42 – 46 degrees celsius, any higher at it could kill the yeast preventing rise.
Original recipe can be found here – but we’ve modified slightly for Gracie’s needs.
To a large mixing bowl, add 3/4 cup (90 g) spelt flour, yeast, sugar and salt. Whisk to combine.
In a separate mixing bowl (or small saucepan over medium heat), microwave the coconut milk, water, and olive oil until warm - about 45 degrees (~55 seconds). It should be the temperature of bath water. If it’s too hot, it will kill the yeast.
Add wet to the dry ingredients and whisk vigorously or beat on medium/low for 2 minutes, scraping sides as needed.
Add 1/4 cup (30 g) more spelt flour and beat for another 2 minutes. Then add only enough remaining flour to make a soft dough. Transfer to a lightly floured surface and knead until smooth and elastic (~1-2 minutes). Then place back in the mixing bowl, loosely cover, and let rest 10 minutes.
Divide the dough into 10-11 equal pieces, carefully shape into balls (handling as little as possible), and place in a greased 9x9-inch baking dish or round cake pan. Cover and let rise in a warm place (such as on top of the oven or in a sunny spot) until doubled in size - about 45 minutes - 1 hour. Then sprinkle with sesame seeds.
Preheat oven to 190 degrees celsius . Once the rolls have doubled in size bake for 18-20 minutes, or until fluffy and light golden brown. Carefully brush with olive oil for a shiny appearance (optional).
Bone broth is extremely easy to make and packed full of nutritional goodness.
Broth is high in amino acids which are inflammatory, collagen, gelatin and trace minerals. Gelatin has been proven to be beneficial in assisting with healing of the gut lining and helping with growing good bacteria. It’s also very easy to digest!
Please note if you have an amine intolerance you should only cook for around 2/3 hours.
I love to batch cook bone broth and freeze it in batches, I even add some in smoothies during the hotter months. Not only do we drink broth, I use it as a base for casseroles and even for spaghetti Bolognese.
1 whole, fresh chicken, or a chicken carcass (organic, free range)
3-4 litres filtered water, room temperature
2 Tbsp apple cider vinegar
1 large onion, roughly chopped
2 carrots, peeled and roughly chopped
2 cloves garlic, roughly chopped (optional)
If starting with a whole chicken, cut meat off bones (as much as you can) and refrigerate to use in other meals. (Use fresh chicken within 24 hours – can be frozen if you bought the chicken fresh.) The fat can be added to the stock as it gives flavour and helps nutrients to be absorbed more easily. OR start with a chicken carcass left over from a roast dinner, or a raw carcass from the butcher.
Place the bones (and any fat) into a large, heavy-based stockpot or slow cooker. If you are cooking up your own chickens, or have access to the 'whole' chickens, you can also add the chicken feet.
Bring to a gentle boil and skim off any foam that rises to the top. Reduce heat, and simmer on low for 1 ½ to 3 hours (or cook 3-4 hours on high in a slow cooker). Take carcass out of broth, and remove any remaining meat from bones. (Refrigerate meat to use in meals.)
Return bones to broth and continue to simmer for another few hours if you're ok with longer cooking times.* If you are using a pot on the stove, keep heat low and top up water as needed so that the bones are always covered.
Strain the broth into into jars/containers. Discard bones and vegetables.
Store in the fridge for up to a week, or freeze for up to 6 months. (Make sure you leave about 3cm of space at the top of the jar/container as liquids expand when freezing.)