This month’s theme: Budgeting
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prep: 30 mins | cook: 20 mins| serves: 10 muffins
- 1 cup rolled oats
- 1 cup wholemeal flour or wholemeal spelt flour
- 1⁄2 tsp baking soda
- 1 tsp baking powder
- 1⁄2 tsp nutmeg
- 2 tsp cinnamon
- 1 cup cooked sweet potato, mashed
- 1⁄2 cup rapadura sugar
- 3 tbsp olive oil
- 1⁄4 cup milk
- 1 egg
- Preheat the oven to 180C fan-forced and grease 10 holes of a 12-hole muffin tin or line it with paper liners.
- Mix the oats, flour, baking soda, baking powder and spices together in a bowl.
- In another bowl, combine the mashed sweet potato, sugar, oil, milk and egg.
- Make a well in the middle of the dry ingredients and pour in the wet then stir together until just combined.
- Divide the batter between the 10 holes (sprinkle with extra oats if you want to make them a bit fancy) and bake for 15-20 mins or until a cake tester inserted in the middle of one muffin comes out clean.
Can be frozen
Pea, mint & feta mini fritatas
prep: 15 mins | cook: 12 mins| serves: 12 muffins or 24 mini muffins
- 5 eggs
- 1⁄2 cup yoghurt
- 1⁄2 cup frozen peas
- 50g crumbled feta
- 2 tbsp of chopped mint
- 1⁄3 cup grated cheese (optional)
- Preheat oven to 190C fan-forced.
- Grease two small 12 hole patty pans.
- Whisk the eggs, yoghurt, and cheese together in a jug. Season with salt and pepper (if desired).
- Combine peas, and mint in a bowl. Spoon evenly into holes of prepared pan. Top with frittata mix. Sprinkle with feta.
- Bake for 10 to 12 mins or until set.
Veggie packed ragu
prep: 10 mins | cook: 4 hours | serves: 4
- 500g diced beef
- 1 brown onion, diced
- 2 cloves garlic, crushed
- 2 carrots, finely diced or grated
- 1 zucchini, finely diced or grated
- 1 tin tomato drained or 1 cup chopped fresh tomato
- 2 tbsp tomato paste
- 1⁄2 cup bone broth
- 1⁄2 cup passata
- Herbs – preferably fresh whatever you have on hand – we like rosemary, oregano and basil
- 1 bay leaf
- A pinch of salt and a sprinkle of black pepper
- If you have a slow cooker, throw everything in the slow cooker and cook on low for 4 hours or until the meat is so tender that it falls apart when you touch it with a fork.
- Gently shred the meat by squashing it with a fork.
- Discard the bay leaf
- Can be pureed.
- Alternatively, heat 1 tbsp of oil in a large casserole dish and saute the onion and garlic until soft.
- Add the meat and cook just until browned then add the rest of the ingredients.
- Bring to a boil then reduce to a simmer, pop on the lid and cook for 1 hour or until the meat is tender.
- Discard the bay leaf.
- over pasta
- over a baked potato or sweet potato
- use as pie filling
- over noodles make from zucchini
- use as filling in lasagne – make a cheat’s bechamel by combining a tub of ricotta with 1 egg
prep: 20 mins | cook: 1 hour plus 1 hour to set | serves: 24 crackers
- 1⁄2 cup mixed chia and flaxseed ground in the food processor to make a fine meal
- 2⁄3 cup mixed seeds – sesame, poppy seeds, pepitas, sunflower seeds (whatever you like) – bigger seeds can be processed in the food processor so they’re not too chunky if you like a smooth cracker
- 1 tbsp kale powder (optional)
- 1 cup water
- Pre-heat the oven to 150°C fan-forced and line a baking tray with baking paper.
- Place all the ingredients in a bowl and use a spatula to mix them together.
- Leave to swell for 15 mins.
- Spread onto the tray in a thin, even layer using a spatula.
- Use the edge of the spatula to score the mixture into 24 squares.
- Bake for one hour and then turn the oven off and leave the biscuits to dry out for another hour then transfer to a wire rack to cool.
- Snap into squares.
- Store in an airtight container for up to 2 weeks
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