Summer Peach Cakes

Last Friday we had a busy morning out and about, catching up with Liam’s friends for a playdate.  He was on the go the whole two hours that we were out, so was understandably exhausted when we  got home.  Normally I’m lucky if he sleeps for an hour to an hour and a half hour during the day, but when he had been asleep for two hours, I decided to make the most of it and get some baking done!

There were two peaches sitting all alone in the fridge which I wanted to use before they turned bad (and I’d also paid $8 a kilo for them and couldn’t stand the thought of throwing them out).  It had felt like awhile since I’d made anything from my Donna Hay recipe books, so I looked through her Simple Essentials – Fruit for some ideas.  This recipe is based on ‘Summer Nectarine Cakes’ and I followed the ingredients, apart from substituting the nectarines for pears (you could use any summer stone fruit though), and using approx 1/4 cup of hazelnut meal as I didn’t quite have enough almond meal for the 1 cup required.  These little cakes we so light and tasted divine.  I also really liked the taste of the hazelnut meal, it gave them a really nice flavour.  These will definitely be going on the ‘make again’ list.

These are too cute!

These are too cute!

3 egg whites

1 cup almond meal (I used approximately 3/4 cup of almond meal and 1/4 cup of hazelnut meal)

1/2 cup icing sugar, sifted

1/4 cup self raising flour

50g melted butter

1 tablespoon finely grated lemon rind

1 large nectarine, halved and thinly sliced (I used 2 medium sized peaches)

* Preheat oven to 180 degrees

* Place egg whites, almond meal, sugar, flour, butter and lemon rind in a bowl and mix to combine.

*Spoon 1 tablespoon of the mixture into 12 lightly greased, 1/4 cup capacity patty tins and top with slices of nectarines/peaches etc.

* Bake for 15 minutes or until puffed and golden

Protein Balls

Contrary to popular belief, not everything I make is unhealthy.  These protein balls are super quick to make, use up whatever you have in your pantry, and are a great snack to satisfy your sweet tooth – Scott even mistakes these for rum balls!

I came across the idea, whilst Aiden was in NICU and one of his nurses bought some in for me to try.  I normally don’t measure any of the ingredients I put in, however below is what went into my latest batch. I tried a friends version this week, she adds acai berries and cocoa powder which gave them a great flavour.

protein balls copy

300g pitted dates

1/4 cup LSA mix

2 tablespoons hazlenut meal

1/4 cup coconut + extra for rolling

2 tablespoons  black chia seeds

100g walnuts

50g blanched almonds – toasted

50g brazil nuts

What's rattling around in my pantry this week

What’s rattling around in my pantry this week

* Soak dates in boiling water for 20minutes until soft , then drain excess water

* In a bowl, combine dates, LSA mix, hazlenut meal and coconut. Using a stick blender, blitz until dates reach desired consistency (I like the dates to still have some shape to them, it’s up to you though!)

* Add chia seeds, walnuts, almonds and brazil nuts and blitz until nuts are in smaller pieces – don’t worry, even though it doesn’t look very appealing, they do taste great!

date balls 1 copy

* Roll tablespoon sized balls in coconut and then pop into the fridge to set.