Today’s recipe is not from me, but comes from a gorgeous new cookbook After Dinner Mints for Breakfast. There is an amazing little story behind this cookbook which I would love to share with you!
Jessica Bond (pictured below) is a Mum and Founder and Executive Director of the Captain Courageous Foundation who let you know more about this cookbook which would make a wonderful Christmas gift.
***********
If you would have told my husband Jeff and I, four years ago that I would be a busy mum of 3, Executive Director and Founder of a national foundation and attending global medical conferences I would have told you, you were completely bonkers! But all of these and more have become part of our every day life. How life can change when you least expect it.
In 2008 my son Angus was born with a life-threatening Bone Marrow Failure disease called Diamond Black-Fan Anemia (DBA). It means that Angus will require blood transfusions for the rest of his life to keep him alive. At 9 weeks of age, when Angus was diagnosed, we were encouraged to find out as much as possible about his disease. It was upon this advice that we learnt one of the hardest facts of the disease – there are only 800 registered cases. The implications of this weighed heavily on us. ‘How on earth is anyone going to pay attention to a disease with so few affected?’ We then made a very conscious decision that we were not going to just focus on how to keep our son alive, we were going to search for a cure. So the Captain Courageous Foundation was born.
The Captain Courageous Foundation funds research across Australia, with an aim to enhance the understanding of bone marrow failure (including DBA) in order to make improvements in diagnosis, treatment, and direct patient care, while working toward a cure for children with these diseases around the globe.
We have been very touched by people we have met along the way. With my busy home life and fundraising full time it is wonderful when 2 of your closest friends get together and come up with a fundraising idea beyond anyone’s imagination. Below is a brilliant family friendly recipes from a cookbook created by my dear friends Helen Burge and Kirsty Willows called “After Dinner Mints for Breakfast”. It is a stunning 200 page, hard cover cookbook packed with 160 tasty recipes in 7 gorgeous chapters. It is for sale online at www.captaincourageousfoundation.com for $50. All proceeds go directly to the Captain Courageous Foundation. A sneak peak of After Dinner Mints for Breakfast can be seen here.
Billy & Harvey’s Sweet Zucchini Slice
This simple, quick and delicious slice has been passed down from Billy’s babysitter to his mummy, to our mother’s group members and friends. This healthy snack option is my two-year-old son Harvey’s favourite. It is variable and adaptable and allows you to add your own special touch. It is delicious as morning or afternoon tea for hungry children and their parents, or to pack for weekends away with grandparents. It makes a healthy and tasty option at birthday parties, is easy and substantial as food on the go, as well as for last-minute home entertaining. This zucchini slice is not only a delicious way to ensure some fruit and vegetables are eaten by our little ones, but it is also easy for them to help make. What fun! Jules Page
Ingredients:
- 1 cup self-raising flour
- 1 tsp cinnamon
- Salt
- 1 zucchini, 1 carrot, 1 apple – all grated
- 1 cup sultanas, chopped
- 1 cup dried apricots, chopped
- ½ cup walnuts, chopped (or LSA – Linseed, Soy and Almond ground nut mix)
- 2 eggs
- 1 tsp vanilla essence
- ½ cup olive oil (or less olive oil and some pureed apple and a drizzle of honey instead)
Method:
1. Sift flour, cinnamon and a pinch of salt into a large bowl.
2. Add grated ingredients, sultanas, apricots and walnuts/LSA (I leave the nuts out if there are known allergies and just add a little more flour or other ingredients of choice).
3. Whisk eggs, vanilla and oil and add to dry ingredients (and add drizzled honey here if substituting).
4. Place in a 20cm x 20cm cake tin.
5. Cook for 1–1¼ hours in a 180˚C oven.
- 1 cup self-raising flour
- 1 tsp cinnamon
- Salt
- 1 zucchini, 1 carrot, 1 apple – all grated
- 1 cup sultanas, chopped
- 1 cup dried apricots, chopped
- ½ cup walnuts, chopped (or LSA – Linseed, Soy and Almond ground nut mix)
- 2 eggs
- 1 tsp vanilla essence
- ½ cup olive oil (or less olive oil and some pureed apple and a drizzle of honey instead)
- Sift flour, cinnamon and a pinch of salt into a large bowl.
- Add grated ingredients, sultanas, apricots and walnuts/LSA (I leave the nuts out if there are known allergies and just add a little more flour or other ingredients of choice).
- Whisk eggs, vanilla and oil and add to dry ingredients (and add drizzled honey here if substituting).
- Place in a 20cm x 20cm cake tin.
- Cook for 1–1¼ hours in a 180˚C oven.
To purchase a copy you can visit the Captain Courageous shop or at Melbourne Market Magnolia Square:
Malvern Town Hall,Cnr Glenferrie Rd & High Street, Malvern.
Thursday 6th December 7pm-10pm, Friday 7th December 10am-9pm & Saturday 8th December 10am-4pm
***********
I am yet to cook with LSA – Linseed, Soy and Almond ground nut mix and have had it on my list to try for a while – have you cooked with it?