I love having a batch of homemade sausage rolls in the freezer to give the kids on those nights that you really don’t feel like cooking. I’ve always made my own filling – thus ensuring they are full of a range of veggies, and organic, grass-fed mince. I used to cook them with a store bought (butter) puff pastry until I realised that my kids reacted badly to gluten. I then starting experimenting with making my own gluten free pastry after realising that it is impossible to buy a gluten free pastry that isn’t made with margarine or vegetable shortening – both which I avoid like the plague. I won’t lie to you, gluten free pastry is not easy, it’s very fiddly and can be quite messy, but to offer my kids their favourite dinner knowing that it won’t cause them health problems is worth it! (and as long as you manage to hide them from the grown ups these sausage rolls are a great freezer staple to have on hand!)
The recipe below makes enough filling for 3 lots of the pastry quantities below, so if you prefer, you can freeze the filling in batches to pull out and make a batch at a time as required.
I have made these both with and without a Thermomix, and I have included both versions below.
The Shrinking Hubby’s Gluten Free Sausage Rolls
To Make The Gluten Free Puff Pastry
What you will need:
- 90 grams ice cubes
- 180 grams cold unsalted butter
- 200 grams gluten free plain flour
- 1 1/2 teaspoons of salt
Thermomix friendly method
Place the ice and butter into the mixing bowl and blitz 15 seconds, speed 10. Scrape down bowl.
Add the flour and salt and mix 5 seconds, speed 5. Scrape down bowl. (the mixture will resemble crumbs – this is normal)
Turn dial to closed position and knead for 2 minutes.
Cover in plastic wrap and refrigerate for at least 30 minutes.
Non Thermomix method
Place the ice and butter into a food processor and blitz until well combined (careful to stop before the ice melts too much). Scrape down the bowl.
Add the flour and salt and mix again for a good few seconds until well combined. (the mixture will resemble crumbs – this is normal).
Now this is the tricky bit. You need to knead the crumbs by hand on a large chopping board. It will be messy and sticky but persevere and try and get it all into a ball, quickly wrap and refrigerate for at least 30 minutes. This is the hardest part but I promise you it will come together and you will achieve a dough that you can use!
To Make The Gluten Free Beef Filling
What you will need:
- 1 onion
- 2 cloves garlic
- 1 zucchini
- 1 peeled carrot
- 500 grams organic, grass-fed beef mince
- 1 egg
- 1 cup almond meal
- 1 tablespoon Worcestershire sauce
- 1 tablespoon tamari
- 2 tablespoons tomato paste
- fresh herbs (optional)
- salt and pepper
Thermomix friendly method
Add the onion and garlic into the mixing bowl and blitz speed 5 for 5 seconds. Scrape down bowl.
Add the zucchini and carrot and mix speed 5, 5 seconds.
Add the beef and mix speed 5, 15 seconds.
Add the almond meal, egg, Worcestershire sauce, tamari, tomato paste, salt, pepper and herbs (if using) and mix speed 5, 20 seconds.
Scrape down bowl and mix a further 10 seconds, speed 5 – or until well combined.
Non Thermomix method
Finely chop onion, garlic, carrot and zucchini (or blitz in food processor until you reach your desired texture.)
Add to a large bowl with the remaining ingredients and mix well using your hands for best results.
How to pull them together:
Line a baking tray with non-stick baking paper.
Ok, as I said, using gluten free pastry can be really tricky. I have made these several times, and honestly rolling them with a rolling pin is sticky and unproductive. I have found that the easiest way to make them is to take sections of the pastry out of the fridge at a time (I usually do it in thirds) and roll into little balls about 1 – 1 1/2 tablespoons each, roll into a snake and flatten into a rectangular shape with your palm. Pop a dollop of the beef mixture in the centre. Quickly roll the pastry around to form a sausage roll shape. (hence the rustic nature of these ones :-))
When you have made all your rolls, whisk an egg in a bowl and paint the egg mixture over the sausage rolls to give them that golden sheen.
Bake in a moderate oven (180 degrees) for approximately 30 minutes or until well browned. If you intend to freeze you can do so and then reheat them in the oven when you are ready to serve them.
Enjoy, and if you stumble across any tips for making the preparation of these any easier – please feel free to share your wisdom in the comments!
This is a fantastic way to start the day – especially after a good workout! It is tasty, filling and as always very nutritious!
It might look like a bit of work in the kitchen but it seriously only takes a few minutes to throw together. If you are time poor it’s a good idea to chop up a couple of leeks and some veggies at the beginning of the week and just grab handfuls when you are ready to make it (rather than chopping it all every morning).
I don’t have it with bread and I don’t feel like I am depriving myself. Apart from adding heaps of flavour, the coconut oil and butter make it really satisfying, and you’ll find you won’t be hungry again for ages. Enjoy XX
The Shrinking Hubby’s Egg and Veggie Scramble
What you will need:
- 1 Tablespoon coconut oil or good quality grass –fed butter
- 2 free range eggs (organic if possible), whisked quickly in a separate bowl
- About 1 inch of leek
- Mix of chopped veggies – e.g. zucchini, tomato, broccoli, beans, spinach, asparagus
- Sea salt/freshly cracked pepper
How to pull it together:
Heat the butter and/or coconut oil in a pan.
Add the leeks and cook until browned.
Throw the rest of the veggies into the pan and stir through until well coated.
Add the whisked eggs and stir through until scrambled.
Serve and eat immediately.
Note: If I have any leftover meat from the night before (e.g. steak, lamb or chicken) I add this with the veggies. For a kick you can add some fresh chopped chilli with the leek or a good quality chilli paste stirred through at the end.
These are a really yummy and healthy treat. I confess to having a bit of a thing for salted caramel, and these bring those flavours out beautifully. With only a handful of ingredients, and a few seconds to blend together they are quick and easy to pull together and a great one for the kids to make. My daughter is excellent at pitting the dates for me and these are her favourite cookies! Enjoy XX
Chewy Salted Caramel Cookies
Makes approximately 16 cookies
- 1 1/2 cups raw macadamia nuts
- 1 1/2 cups pitted medjool dates
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon sea salt
Place all ingredients into a food processor and blitz until well combined.
If using a Thermomix (or similar), place all ingredients into the mixing bowl and mix 20 seconds, speed 9.
Roll the mixture into balls about 1 tablespoon each. Flatten with your palm and bake in a moderate oven (180 degrees Celcius or 350 degrees Fahrenheit) for 12-15 minutes or until cooked to your liking.
Careful as they will burn easily so keep an eye on them and keep in mind that they will continue to cook for a minute or so after you have taken them out of the oven.
Allow to cool and enjoy.
It’s been a while since I wrote my article ‘Jazzing Up Your Veggies’ which has some great tips for getting creative with ordinary vegetables to make them more appealing and delicious. You can check it out here – seriously that sea salt and cinnamon roasted sweet potato is just so yummy!
I often post photos of my food on my facebook page or my Instagram feed and you guys are always eager to know how I prepare my veggies so I thought I’d share a few more of our family’s favourites here:
1. The Super Greens Stir-fry
This is my current favourite accompaniment – delicious with barbequed salmon, grass-fed scotch fillet, chicken thighs, lamb cutlets or even aside a succulent roast chook. The coconut oil and/or butter or ghee make it really tasty (and filling). The trick is to get the leeks nice and brown before adding the rest of the greens.
All you need to do is heat up a good dollop of coconut oil and/or ghee or grass-fed butter in a large pan. Add a handful of chopped leek (I usually use about 5cms (or 2 inches)) and cook until nicely browned. When it’s ready add some chopped asparagus, broccoli, zucchini and beans (or whatever veggies you like) and stir until well coated and cooked to your liking. Add a good sprinkle of good quality sea salt and freshly cracked black pepper and serve immediately with your choice of protein.
2. Zoodles (pasta free zucchini noodles)
If you love your spaghetti but are trying to avoid pasta and starchy carbohydrates, these are just the best thing ever!
What you will need:
- 2-3 zucchinis/courgettes per person
- Sea salt
- Olive oil
- Fresh Lemon Juice
- A vegetable spiraliser (or you can use a vegetable peeler for a ‘fettucine effect’ if you don’t have a spiraliser)
How to pull it together:
Create the zucchini noodles using a vegetable spiraliser (see note below). Place noodles in a colander, sprinkle liberally with good quality sea salt, a squeeze of fresh lemon juice and drizzle with a splash of olive oil. Toss and let sit for about 30 minutes. You will find a lot of liquid leaves the noodles which means that they will shrink down quite a bit.
You can heat them up before serving, or have them raw – they are delicious both ways!
NOTE: I have tried many spiralisers to make vegetable ‘noodles’ and the GEFU Spiral Slicer Spiral Fix is by far the easiest and most effective I’ve used.
If you like the idea of Zucchini noodles and want more inspiration I have used Zucchini noodles previously with the delicious Dina’s Tomato Sauce here, my Salmon with Pesto Zucchini Noodles here and we absolutely love our zucchini noodle ‘spaghetti bolognese’ here!
3. Slow Cooked Tomatoes
These are the best! So easy to pull together and pack a huge punch of flavour to any meal or salad. Again, this is a perfect accompaniment to a barbeque, but is also delicious for breakfast with eggs and sauteed spinach and mushrooms.
Lay out some small tomatoes (I used baby roma tomatoes on the vine here but cherry tomatoes, or halved tomatoes also works well). Drizzle with some olive oil, sprinkle some torn basil leaves, sea salt and cracked pepper and cook in a moderate oven for a good 30 – 45 minutes or until well cooked to your liking.
4. Cauliflower Rice
This is seriously so easy it doesn’t even really qualify as a recipe! If you have a thermomix, simply pop half a head of cauliflower into the mixing bowl and chop in reverse speed 5 for about 5 seconds. If you are using a food processor, put the roughly chopped cauliflower into the bowl and pulse until it reaches a texture you like. Cauliflower rice is brilliant with curries, stir fries, as fried ‘rice’. A perfect substitute for rice for those looking to avoid grains or starchy carbs.
Feel free to play around with your seasoning, a bit of lemon juice, sea salt and cracked pepper or some spices such as chilli, cumin, paprika or even cinnamon are all delicious!
I love to throw some lemon zest, a squeeze of the juice and some green shallots (spring onion) into the machine with the cauliflower for a lemon zesty ‘rice’.
5. Zesty Salsa
I love a tasty little salsa. This one is delicious served with my healthy nachos, chilli mince or with my gluten free chicken schnitzel or a barbequed piece of fish or steak. It is zesty and tasty and takes no time to prepare!
Don’t be restricted what I’ve used here – you can use what you’ve got in the fridge, some organic corn kernels or rinsed baby salted capers would be nice here too. The idea is to create a fresh and zesty mix of flavours to jazz up your meal!
(serves 2-4 as a side dish)
What you will need:
- 1 Avocado diced
- 1 cucumber peeled and diced
- A handful of button mushrooms diced
- 1/2 red capsicum diced
- 1 green chilli (seeded) finely chopped
- 1 roma tomato or a few cherry tomatoes diced
- 1/4 red onion finely chopped
- About a 1/4 cup of fresh Coriander leaves (cilantro)
For the dressing:
- The juice of 1-2 limes (depending on your taste)
- 1/4 cup olive oil
- Sea salt and freshly cracked pepper
How to Pull It All Together:
Shake or whisk all the dressing ingredents together. Combine the chopped up veggies into a bowl. Gently toss the veggies with the dressing and serve!
I hope that some of these ideas inspire you! I have a few more up my sleeve for the third installment of Jazzing Up Your Veggies – Shrinking Hubby style! Stay tuned! And don’t forget to like me on Facebook, Instagram or Pinterest for more ideas to create healthy meals for you and your family!
It’s really really really (did I say REALLY) difficult to fit into a modern world when your kids have gluten and dairy intolerances. I mean it’s not like they have an Anaphylactic episode if they eat dairy or gluten so it’s not easy justifying your motives to the children and others when we are not at home. People look at you as if you are a bit crazy when you try to explain it. I’m not surprised that many parents are reluctant to try altering their kids diet to fight things such as Eczema or behavioural issues, or they do try but end up giving up. When I see how much my kids benefit from avoiding processed foods and food containing gluten and dairy I am inspired to keep going. I hope that by sharing what I learn along the way inspires you guys to feed your kids healthier too.
This is our current go-to treat for the kids. I stumbled upon a similar recipe while looking for dairy free options to send to school with my kids (i.e. in place of yoghurt) and changed it to suit us. They loved it. (I love it – it is delicious – it tastes just like a chocolate yogo but without all the nasties – yum!)
I make it in my Thermomix – it takes 7 minutes and cooks itself, but it is also really quick and easy on the stove. (Both methods are included below)
You may wish to make double as there won’t be much left over! (this provides for a small can of ‘Ayam’ brand coconut milk and is enough to give my 3 kids some with fruit for dessert and makes 2 small portions to take to school)
I hope you enjoy 🙂
The Shrinking Hubby’s Dairy Free Healthy Chocolate Custard
(GF, DF, RSF)
- 270g Full Fat Coconut Milk (or 1 cup)
- 40g Water (or 2 Tablespoons)
- 1 Free Range Egg
- 1/3 cup Coconut Sugar (or Rapadura Sugar)
- 1/2 teaspoon Vanilla Extract
- 1 tablespoon Arrowroot (Tapioca Flour) (or gluten free Corn Starch)
- 1 1/2 tablespoon Cacao Powder
If using a Thermomix:
Place all the ingredients in your mixing bowl and cook for 6-7 minutes, 90 degrees, speed 4
If not using a thermomix:
Mix the arrowroot flour (or cornflour) and water together. Add to a saucepan with the other ingredients and whisk briskly over a medium heat for a few minutes until custard thickens to your liking. It will thicken quickly as it heats up and will continue to thicken as it cools
For a vanilla custard, you can omit the cacao. Both versions are divine! Serves 4 but recipe is easily doubled. It is delicious served with berries for dessert or even breakfast!
This keeps well for a few days in the fridge too – so if there are any leftovers the kids can take to school in little containers.
Today’s guest post has been written by my friend and cooking mentor, Robyn Goldin. Robyn is amazing in the kitchen and her beautiful boys’ voracious and varied appetites is a credit to her clever cooking and creativity.
Last week I made Robyn’s Double Chocolate Muffins and they were wolfed down by my entire family! Absolutely delicious, they are gluten-free, nut free (so perfect for school lunches), and refined sugar free. I made mine with coconut milk rather than yoghurt so they were dairy free too.
They are rich but make a popular treat – I hope you enjoy!
Mimi’s Double Chocolate Muffins
I am delighted to have been asked to guest-blog on The Shrinking Hubby this week and share one of my kids’ favourite recipes!
I thought I would start by telling you a little bit about myself. I am not a chef or a nutritionist, I call myself a ‘professional eater’ who loves to cook. For as long as I can remember I have loved food. Most of my memories are centred around food as it was an integral part of my childhood. My parents are both excellent cooks and I grew up eating wonderful, interesting food.
I only started cooking at the age of 23 when I got married and I didn’t really have much of an idea about what I was doing. But I was once told that if you can read you can cook, and so I set about following recipes from the pictures that took my fancy! I vowed not to be scared to try something new and so my love of cooking began.
Cooking became my passion, and I started Mimi’s Kitchen in 2012 after many requests to share my recipes. I have the pleasure of sharing my love for cooking with many people through cooking classes (both adults and children) and catering for small occasions.
Most importantly, I am a mum (or Mimi as they call me) to 3 very busy and hungry boys. Sometimes if feels like my sole purpose in life is to feed them and I have made it a bit of a mission of mine to ensure they learn to eat a wide variety of foods. Recently I have been interested in introducing them to foods that are lower in refined sugar and as wholesome as possible, in the hope that the higher the quality of what they consume, not only is it healthier but it will keep them fuller for longer.
I try to include my boys in as much of the preparation as I can and they all really enjoy watching the process and eating the spoils. I find that the more involved they are, the more likely they are to try something new.
I made these Double Chocolate Muffins the other day. I find the minute you tell kids there is chocolate in it, they will eat it without hesitation! Little do they know there is so much other goodness in these muffins for them. My kids loved them and they even tasted great the next day as their texture changed and became quite fudgey.
I hope you all have a go at trying these muffins. Let me know what you think. You can find me on Facebook – www.facebook.com/cookinmimiskitchen or Instagram @mimiskitchen_ or my blog www.mimiskitchen.org
Mimi’s Double Chocolate Muffins (gluten, dairy, refined sugar and nut free)
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