This week, our Fresh Choice Nelson guest blogger, Paula, has a delicious recipe for Blueberry & Lemon Cupcakes. The perfect treat to encourage your kids to step into the kitchen for some school holiday baking. Don’t forget to head to Fresh Choice Nelson for all your baking ingredients. Take it away, Paula!

The school holidays have kicked off this week. It’s always a great time to get the kids into the kitchen for a spot of cooking. Successful school holiday baking often revolves around sweet treats, like cookies and cupcakes. I have a daughter who was obsessed with macarons.

Fresh Choice Nelson has all the ingredients you need for baking. I have put together a recipe for cupcakes that are gluten-free, sugar-free and taste delicious.

School Holiday Baking – Blueberry & Lemon Cupcakes

Ingredients:

Cupcakes:

• 1 cup of almond meal
• 2 Tbsp of sweetener, to taste
• 1 tsp of baking powder
• 2 Tbsp of butter, melted
• Two Tbsp of cream
• 2 Tbsp of water
• 1 tsp of vanilla
• Two eggs
• 1/4 cup of blueberries, freeze-dried
• 1 lemon, zest and juice

Icing:

• 125g of cream cheese softened
• 1/2 cup of sweetener, icing not sugar
• 1 lemon, zest and juice

Method:

Mix all of the dry ingredients for the cupcakes. Add the butter, cream, water, vanilla and eggs. Whisk through until well mixed. Lastly, add the blueberries and the lemon. Try not to mix too vigourously. This helps to ensure that the blueberries don’t stain the mixture.

Divide the mixture between six muffin cups.

Bake for around twenty minutes at 180 degrees C, then leave to cool.

For the icing, beat together the icing ingredients until they are creamy and smooth.

NIP – Nutritional Information:

Per Cupcake

• Energy – 735kj
• Protein – 6g
• Fat – total – 15g
• Carbohydrates – 4g
• Sugar – 2g

If you’re ready to start your school holiday baking head to Fresh Choice Nelson, or shop online. Click and Collect is available!

This week, our Fresh Choice Nelson guest blogger, Paula, has a delicious recipe for the perfect Rhubarb Crumble. Don’t forget to head to Fresh Choice Nelson for all your baking ingredients. Take it away, Paula!

Warming puds on a rainy spring evening in Nelson are magic to me. As a kid growing up, we had pudding at least three nights a week. It’s more of a rarity these days and there is definitely something special about it. My kids don’t expect pudding, and fully appreciate it when they do get it. I try to keep them lighter these days, without sugar and the heaviness of flour.

Rhubarb is lower in natural sugars than other fruits and makes a great base for this crumble. Serve with whipped cream or try some of the wide options for ice cream alternatives that have less sugars. Fresh Choice Nelson has a great range of these, plus all the other baking ingredients you’ll need.

Rhubarb Crumble

Topping & Baking Ingredients:

• 3/4 cup of almond flour
• 1/4 cup of desiccated coconut
• 1/3 cup of pecans, chopped
• 2 tbsp ground flax meal
• 1-2 tbsp sweetener (I use sweetnzclassic blend) available in the baking ingredients aisle
• 1/2 tsp of ground cinnamon
• pinch of salt
• 1/4 cup of butter, melted
• 1/2 tsp of vanilla extract

Filling Ingredients:

• 1/4 cup of water
• 2 tbsp chia seeds
• 400g rhubarb, cut into 1/2 inch pieces (fresh or thawed from frozen)
• 2 tbsp sweetener

Method – Crumble Topping:

1. For the topping, preheat the oven to 160 degrees and line a baking tray with baking paper
2. In a large bowl, whisk together the almond flour, coconut, flax seed meal, pecans, sweetener, cinnamon and salt. In a small bowl stir together the melted butter and vanilla.
3. Add the butter mixture to the almond flour mixture and use a fork to blend until the mixture resembles coarse crumbs. Spread out evenly on the prepared baking sheet and pat down with hands to flatten slightly.
4. Bake for ten minutes, then gently stir. Bake for another ten to fifteen minutes, or until golden brown. remove and let the mixture cool completely.

Method – Rhubarb Filling:

1. For the filling, preheat the oven to 200 degrees. In a large bowl, combine the water and chia seeds, and allow this mixture to soak for five to seven minutes. Stir in the rhubarb and sweetener, tossing to coat.
2. Spread the rhubarb mixture into a 9 x 13 inch glass or ceramic baking dish. Cover tightly with foil and bake for thirty to theity five minutes, or until the mixture is bubbling and the rhubarb tender.
3. Remove the filling from the oven and remove the foil. Break the cooled topping into pieces with your hand and spread over the filling to cover it completely. Serve warm.

Note: If you are using frozen rhubarb, measure the rhubarb while it’s still frozen, then thaw completely. Drain in a colander but do not press the liquid out.

If you’re ready for a delicious pudding head to Fresh Choice Nelson and visit the baking ingredients aisle. Or shop online with Click & Collect!

This week, our Fresh Choice Nelson guest blogger, Paula, has a delicious homemade mayo recipe for you to try. Take it away, Paula!

Fat is one of the three essential macronutrients the body needs, along with carbohydrates and protein. Many healthy and nutritious foods have been unfairly demonised for being high in fat.

Some of the best sources of fatty acids include avocado, olive oil, nuts, nut oils and fatty fish.

There is a huge range of oils available; the best to look for are a cold-pressed, extra virgin that has not been chemically processed. These oils are great in dressing for salad or drizzled over steamed veg. If you are going to be heating your oil, look for one with a high smoke point, but that is still cold pressed, and not chemically processed. Macadamia oil and avocado oil are both good options. I add a little butter to the pan with these oils for extra flavour.

A great way to add healthy fat to your diet is to make your own mayo. This recipe contains raw egg, keep it in the fridge and consume within three days. Try mixing up the flavours of the basic recipe. I replace the dijon mustard with fresh wasabi and the lemon juice with lime. Sometimes I add roasted garlic and wholegrain mustard for a delicious aioli. You can add chopped gherkins, capers, dill and finely chopped red onion for a fresh tartare sauce.

Homemade Mayo:

Ingredients:

• Two egg yolks
• Juice of 1 lemon
• 1 tsp Dijon mustard
• Salt and pepper to taste
• 2 tsp of water
• 100 ml of avocado oil
• 100 ml of extra virgin olive oil

Method:

Add the egg yolk, lemon juice, mustard, salt and pepper and water to a blender. Pulse the blender a few times, then on a medium constant speed start adding the oil in a slow stream. The mayo will thicken and emulsify as you add the oil. Store in the fridge.

Don’t forget to head to Fresh Choice Nelson for all your ingredients to make your homemade mayo.

This week, our Fresh Choice Nelson guest blogger, Paula, has a delicious pumpkin pie recipe for you to try. Take it away, Paula!

Winter is in full swing in Nelson, and there is nothing quite like a comforting dessert. My pumpkin pie recipe will definitely warm you up. This pie is amazingly good for you too! Pumpkin is highly nutritious with vitamin A and antioxidants. This pumpkin pie recipe has no added sugar; it’s gluten-free and low carb. It’s also made using the most luscious ‘Little Bare’ coconut cream available at Fresh Choice Nelson.

Little Bare Food Company

Lonnie Pomeroy, from the Little Bare Food Company, started out writing a food blog and sharing simple recipes that were staples for her family. The philosophy was all about sparking inspiration. It offered new ideas to people looking to improve their family’s health. Lonnie was diagnosed with lymphoma at sixteen years old, which made optimum nutrition incredibly important for herself. When her two children, Maggie and Fletcher, came along, she further committed to a fully health orientated lifestyle.

Little Bare Food Company Coconut Cream

This thick and luscious coconut cream is simply made with pure coconut cream and water. It is perfect for making coconut yoghurt and using in sweet and savoury dishes, such as smoothies, curries, coffees and hot chocolate. I’ve used it in this fabulous pumpkin pie recipe. The quality and texture of this coconut cream are exceptional.

Paula’s Pumpkin Pie Recipe

(Serves 12 – Dairy free, gluten free, sugar-free)

Base:

• 1 cup of almond meal
• 1/2 cup LSA (ground linseed, sunflower and almond)
• 1/2 cup finely chopped pecans
• 2 Tbs of melted coconut oil
• One Tbs of sweetener (I use sweetnz classic blend)
• 1 tsp ground ginger
• 1 tsp ground cinnamon

Press firmly into a tart tray and bake at 180 degrees until golden. Let the base cool.

Filling:

1. Place 2 cups of diced pumpkin in a roasting dish with 1 tsp of melted coconut oil and bake at 180 degrees until soft and cooked through.
2. Place the pumpkin in a saucepan with one can of Little Bare Coconut Cream, and blend with a stick blender until smooth.
3. Add 1 tsp of ground ginger, 1 tsp of ground cinnamon, 1 tsp of vanilla paste and sweetener to taste. Add 1 Tbs of gelatin that you have bloomed in 1/2 cup of cold water, (I use a good quality gut health gelatin).
4. Bring the filling mixture to a simmer for five minutes, then pour into the base.
5. Let the pie set in the fridge and serve with extra coconut cream.

This week, our Fresh Choice Nelson guest blogger, Paula, has some autumn cooking and baking inspiration for you. She’s also sharing a delicious recipe for low carb spiced fruit buns. Take it away, Paula!

The cooler weather and darker nights bring with them a very exciting time for food. Autumn produce has made its way into Fresh Choice Nelson with feijoas, tamarillo, figs, squash and nuts.

Soups are essential autumn cooking. Some of my favourite dinners include stews, casseroles and curries. Look in-store at the Inspire meal Bags for easy dinners in these categories. The Five Spice and Orange Beef Stew served on creamy cauliflower mash is perfect for these cooler nights. Find it in the product section at Fresh Choice Nelson. It’s also low carb, so perfect for those of us reducing our carb intake.

If you feel like some autumn baking, I have put together a recipe for spiced fruit buns, served with raspberry and chia jam and whipped cream. You could also slather them in butter! Serve for brunch or morning tea with some Sublime coffee.

This recipe is low carb and gluten free.

Low Carb Spiced Fruit Buns

Two grams carbs per bun. Makes 12.

Ingredients:

• 2 1/2 cups almond meal
• 3/4 psyllium
• 4 tsp baking powder
• 4 tsp apple cider vinegar
• 1 1/2 cups boiling water
• 4 eggs
• 2 tsp cinnamon
• 1 tsp cloves
• 2 tsp cocoa powder
• 4 Tbsp sweetener (I use sweetnz classic blend. Find it in the baking aisle at Fresh Choice Nelson)

Method:

Mix the dry ingredients. Beat the eggs and press into the dry ingredients.

Add the boiling water and vinegar. Mix until even and tacky.

Shape into twelve buns and bake at 220 degrees C for twenty minutes.

Raspberry & Chia Jam

Make the jam by simmering one cup of frozen raspberries with a dash of water, a dash of lemon juice and 1 tsp chia seeds. Simmer the mixture until it reduces. Let it cool to thicken.

Head to Fresh Choice Nelson for all your autumn cooking and baking ingredients!

This week, our Fresh Choice Nelson guest blogger, Paula, has a low carb loaf recipe for you to try at home. Take it away Paula!

I have embraced a low carb diet way of eating since the start of this year. This includes no wheat, grains or sugar, so I have naturally started to adopt a gluten free diet.

Most people love bread, and I am no exception. I am often asked for a low carb loaf alternative. There are plenty of recipes out there, but I have created this one, it has taken a few tweaks to get it just right. I am so happy with the result. So, I decided to share the recipe with you. All the ingredients can be found at Fresh Choice Nelson. They also stock a fabulous range of low carb crackers and other goodies to stock up on. My nutand seed bread is best served toasted. My favourite toppings for this low carb loaf are Pic’s peanut butter or poached eggs. Try smashed avovado taken to a new level by adding some crumbled feta, cherry tomatoes, basil and a good splash of olive oil.

Nut and Seed Low Carb Loaf

• 1 1/2 cups almond meal
• 1/4 cup psyllium husks
• 1 Tbsp guar gum
• 1/2 cup sunflower seeds
• 1/2 cup pumpkin seeds
• 1 tsp baking powder
• 1/4 cup sesame seeds
• 1/4 cup chia seeds

Mix together these dry ingredients

• 1 egg
• 1/2 cup natural greek yoghurt
• 1/4 cup olive oil
• 1/2 tsp baking soda
• 1/2 cup boiling water

Mix together the wet ingredients then add to the dry.

Place in a loaf tin and sprinkle with extra sesame seeds.

Bake at 180 degrees for approximately one hour.

Test by inserting a skewer, it should come out clean.

Head to Fresh Choice Nelson for all your low carb loaf ingredients and don’t forget to pop your favourite toppings in your basket too!