Lamb Cumin and Honey Meatballs (GF, DF, NF, EF)

I must say meatballs are one of the easiest and tastiest go to savoury snacks for family lunch boxes, not to mention breakfast and dinner! The bonus is there are so many options for delicious flavour combinations. This one is a winner!

Lamb and Cumin Meatballs (makes 30 meatballs)

Ingredients:

1kg Lamb mince (organic is best)

1 brown onion finely diced

1 carrot finely grated

1/3 cup pinenuts (omit if nut allergy)

1 Tbsp organic honey

Salt and Pepper to taste

3 Tbsp of freshly chopped parsley, mint and rosemary

2 tsp ground cumin powder

tbsp olive oil

Method:

Preheat oven to 220 degrees celsius fan forced

In a small frypan first brown off onion and grated carrot in a tbsp of olive oil. Cook until onion is translucent then put aside to cool.

Next put all the remaining ingredients into a stainless or glass mixing bowl. Add onions and carrot when they are cool enough to handle.

Mix all ingredients together thoroughly. The best way to achieve this is by kneading the mixture with your (clean) hands until everything is well distributed through the mince.

Grab a large baking dish or tray (with edges so fat doesn’t run into your oven, learnt this one the hard way…. whoops!), line with baking paper or lightly grease with olive oil and begin rolling the mixture into golfball size meatballs. Place the meatballs in rows on your tray or dish and put them into the hot oven for around 20mins or until browned and fragrant.

Once cooked removed from oven and allow to cool.

These can be added cold to lunch boxes or reheated and placed in a stainless steel thermos container for hot lunchtime meatballs.

Enjoy!

 

 

Apricot and Ginger Cookies

Apricot and Ginger Cookies (Wheat free, Vg, DF, Egg free - makes 25 bite sized cookies)

Ingredients:

2 fresh apricots

1 large carrot

1tsp ginger powder (less if you do not like a strong ginger flavour)

1 tsp vanilla powder

1/2 cup honey

1/2 cup coconut oil

1 cup oats

1/2 cup organic dessicated coconut 

1/2 cup activated sunflower seeds

1/3 cup coconut flour

Pinch of salt

Method:

1. Preheat oven to 180 degree (fan forced).

2. Place sunflower seeds in food processor and pulse until they are a similar consistency to the coconut flour.

3. Add all remaining ingredients to the food processor and blend until the mix is firm enough to shape but still very moist.

4. Use clean wet hands to roll into balls and flatten into a biscuit shape.

5. Place on a lined baking tray and bake for in a 180 degree fan forced oven for 20mins. They should be a lovely golden colour.

6. Allow to cool on the baking tray for 10 minutes then transfer to a wire rack.

7. Once completely cool, store in the fridge in an airtight container.

This Weeks Healthy Kids Lunch Box Recipes

As requested by some of my Instagram followers I will start to publish the recipes that myself and Nicole from Alchemy Health and Wellbeing work on each Sunday when we get together to do lunchbox prep for our kids school lunches.  Where possible we try to make most recipes dairy, gluten and egg free to cater for allergies and nut free to make them school friendly.  This week we made a lovely moist zucchini cacao mousse muffin, lamb meatballs and a to die for apricot and ginger cookie. Over the coming days I will post each recipe for you guys. To start here is the Muffin recipe

Zucchini Chocolate Chip Mousse Muffin (Vg, DF, GF, NF)

Ingredients:

1 large zucchini

3 tbsp chia seeds blended to meal or 2tbsp of bought chia meal

3 tbsp flax meal

1/2 cup coconut flour

1/2 cup cacao

18 tbsp water

10 small dates

1/2 ripe avo

1Tbsp coconut cream

1/2 tsp bicarb

1 teaspon vanilla powder

1 tsp cinnamon

1/4 cup coconut oil

1/4 cup choc chips

1/4 Sweetener (maple syrup, honey or rice malt)

Method

Preheat oven : 170 degrees fan forced

Firstly combine the chia and flax meal with the water, mix well and allow to stand so it becomes gel like.  This is your egg replacer and gives the centre of the muffin a mousse like texture.  If you want to use eggs then omit the flax and chia meal and use 6 eggs.

Combine the rest of the ingredients except the chocolate chips in a food processor and blend until firm but wet.  Add in the flax/chia mix and process until well mixed and you can spoon the ingredients into muffin cups or a loaf tin.  Before you spoon your mixture in fold in your chocolate chips saving some to decorate the top.  Don't forget to grease your muffin moulds with coconut oil.  Once the mixture is evenly distributed (you should get around 24 mini muffins) cook for 20 mins at 170 degrees (celsius) in a fan forced oven. If you are making into loaf you need to line the loaf tin with grease proof paper and cook it for around 45-50 mins at 170 or until a skewer comes out clean.  Allow the loaf to cool in the tin for 10 mins before you put on a rack to cool.