This is a very flexible recipe. The two main ingredients are the chicken mince and the vege. The chicken mince is sticky (unlike other mince), so the eggs, flavours and almond meal are not 'necessary' but do improve the taste, texture and flavour profile. 

WHAT YOU NEED:

500g chicken mince
1.5 cups grated vege (carrot and zucchini work well)

PLUS - optional
2 eggs
almond meal or breadcrumbs

PLUS - optional 
garlic, herbs, cheese, olives, sundried tomatoes

WHAT YOU DO

Combine all chosen ingredients and form into 12-14 balls. 
Roll the balls into almond meal or breadcrumbs to give it a slight 'crumb'
Lightly spray a fry pan with olive oil and pan fry for a few mins over a moderate heat to brown
Transfer to the oven at 180C and cook for 20min
Serve with vegetables, salad or add to a lunchbox
EASY! 

As the cool weather sets in for another crisp Canberra winter I often find myself retreating to the kitchen to turn on oven and whip up a batch of these delicious muffins.  They are the perfect yummy snack to have on hand and will fill your home with their glorious scent – the touch of lemon reminding me of the sun-kissed warm weather that will revisit later in the year.
 
While whole-wheat flour has been used, a gluten free alternative will work just fine if you are so inclined.
 
(Makes 12)
 
WHAT YOU NEED:
 
1 ¾ cups wholemeal self-raising flour
2 TBS psyllium husk
1/3 cup caster sugar
1 TBS honey
¼ cup traditional rolled oats
1 TSP baking powder
1 ¼ cups low fat Greek-style yoghurt
2 eggs
1/3 cup extra virgin olive oil
Finely grated zest of 1 lemon
1 cup berries (any) – fresh or frozen
 
WHAT YOU DO:
 

1. Preheat the oven to 180C and line a 12-cup muffin tray with paper cups.
2. Combine all wet ingredients (eggs, yoghurt, honey, lemon zest and oil) in a bowl.
3. In a separate bowl, combine flour, oats, psyllium husk, sugar and baking powder.
4. Make a small well in the centre and mix through the wet ingredients until well combined.
5. Gently fold through the berries and divide the batter among the paper cups.
6. Bake for around 25-30 minutes or until a skewer inserted into the centre comes out clean.
7. Transfer to a wire rack to cool before serving.

WHAT YOU NEED:
1/3 cup boiled, cooled pumpkin- mashed.
2 Tbs low fat milk
1/4 tsp cinnamon
3/4 cup rolled oats
1/2 cup flour (use almond meal or gluten free flour for GF alternative)
1/4 tsp salt
1/4 tsp baking soda
1/4 cup coconut sugar
 
WHAT YOU DO:
1.Combine all dry ingredients in food processor and mix until well combined
2.Add all liquid ingredients to dry mixture 
3.Roll into small balls and refrigerate for 20 mins
4.Flatten into cookies after refrigeration and serve

NOTE: There is nothing wrong with carbs, but we had a request for a 'carb free' cracker for dipping into carb rich hummus and here it is. These take a few hours to bake. 

WHAT YOU NEED:

​1/2 cup of ground golden flaxseed (I used a coffee grinder) 
1/4 cup chia seeds
1/4 cup whole flaxseed
1/4 cup pepitas
1 cup water
1 tbs coconut oil
1tbs nut butter
1/4 tsp garlic powder (or other herbs you like)
Salt to taste

WHAT YOU DO:

Combine all the ingredients and let stand for 10 mins. The flaxseed and chia will become 'gloopy' - this is good! 

Line a baking tray with oiled paper and spread mixture into tray. 

4 Stage Baking! 

1) Bake for 15min at 180C then take out and cut into squares
2) Bake for a further 15min at 180C then turn the squares over
3) Bake for a further 5-10min at 180C 
4) To make them CRUNCHY, reduce temp to a LOW 80C and bake for 90min. This will dry them out and make them crunchy

ENJOY! I love these. Lisa :)

Photos below: Raw mix spread into tray, cut mid baking and cooling on rack