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Quirky Cooking

Flourless Chocolate Brownie Cookies

QuirkyJo by QuirkyJo
March 10, 2011
in Baking, Cakes, Chocolate, Christmas, Dairy Free, Desserts, Gluten Free, Grain Free, Holidays, Lunchbox, Naturally Sweetened, Nuts, Snacks, Thermomix, Wholefood
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Need a chocolate fix? Well hold onto your tastebuds, these chocolate pecan cookies will knock your socks off!! 

I got the idea for these cookies from a recipe for ‘brownie cookies’ that used wheat flour, but I decided to try ground pecans instead. I’m always looking for ways to make gluten free (or even grain free), dairy free treats that are even better than their original wheat and dairy counterparts… I love pecans and chocolate together, and I was hoping the pecans would give these a chewy ‘brownie’ texture. They did!  I also changed the sugar to Rapadura, which gives them a richer flavour, and is of course better for you than refined sugar.

 
 

I promised to post this recipe ages ago, but I needed some photos, so today my daughter Cassia helped me make these again. (She loves to use the Thermomix, and is always quite happy to pose for photos.) I also invited my Quirky Cooking Facebook friends to join in the baking fun! A few of us baked ‘together’ via the internet, exchanging hints and tips as we cooked. (Check out some of their tips and variations below the recipe.) We’ll have to do some cooking together again via Facebook – it was a lot of fun! 

So here’s the recipe – please let me know how you like it in the comments below. Recipe makes about 40 cookies.

Note: You can find fine sea salt and Vanilla powder for this recipe in my online store!

Flourless Chocolate Brownie Cookies
2014-07-20 08:13:59
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Ingredients
  1. 220g dairy free dark chocolate, broken in pieces
  2. 150g pecans
  3. 3 eggs
  4. 1 tsp dry, instant coffee (or raw cacao powder)
  5. 1 tsp vanilla extract
  6. 120g Rapadura
  7. 1/4 tsp sea salt
  8. 1/4 tsp bicarb soda (opt.)
Instructions
  1. Chop dark chocolate for 8 seconds on speed 6.
  2. Melt chocolate at 50 degrees for 3 minutes on speed 1.
  3. Add the rest of ingredients and mix for 20 seconds, speed 8.
  4. Drop by heaped teaspoonfuls onto lined baking trays and bake at 160 degrees C for about 11-15 minutes, until cookies have risen and cracked slightly. You don't want to overcook them, as they are supposed to be slightly 'gooey' in the centre - just barely baked through! Leave on trays for 5 mins, then remove to cooling rack. They will sink down as they cool and become flatter and chewy.
Quirky Cooking https://www.quirkycooking.com.au/

The mixture will be thick and sticky, not quite as thick as usual cookie dough. Try not to eat all the raw mixture – I know, it’s hard!

 

The raw mixture is soooo yummy!

If you can manage to keep everyone from scoffing them all straight away, store them in an airtight container in the fridge – they taste delicious cold!

P.S. I think next time I’d better double or triple this recipe!

Tips and Variations: 

Phiazy used a mixture of almonds and hazelnuts instead of the pecans – her cookies were a little firmer, and puffed up a little more. She also used a mixture of dark and milk chocolate, and sugar instead of Rapadura (because she didn’t have any). Actually, she forgot the sugar in the first batch, but she said they were still yummy (since she didn’t use 70% cocoa chocolate, so they were pretty sweet already) – they were just a little flatter. So if you don’t use dark, 70% cocoa chocolate, make sure you cut down on the sugar!  

Raelene made these the old-fashioned way – she doesn’t have a Thermomix (yet!)… She chopped the chocolate, melted it in a double-boiler, got water in it and had to start again, ran out of chocolate and had to go to the shop again, used 100g pecans plus 50g almond meal (but found she needed more almond meal because the mixture was too thin), and used raw sugar because she’d run out of Rapadura – but they still worked! She decided next time she’d use Rapadura plus add some raw cacao powder to make them richer and more chocolatey. Despite her setbacks, Raelene decided these were definitely worth making, and even worth the extra trip to the shop!!Jessica made these using macadamia nuts instead of pecans – yummo!!
Tags: Brownie cookiesbrowniescacao powderchocolatecookiesdairy freeflourlessGluten FreeGrain FreepecansRapaduraSnacksVanilla
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Comments 43

  1. amorita says:
    11 years ago

    oh yum!! your amazing Jo, I love your blog and cooking!! You rock my world! hahaha

    Reply
  2. ThermomixBlogger Helene says:
    11 years ago

    Wow you have been busy and having such fun. This recipe reminds me of one that helped me win a prize at our local Fall Fair a few years ago… it was a recipe for “Black Bean Brownies” — gluten free and nobody was the wiser. Amazing what can happen when we open up our minds and kitchens to the possibilities 😉

    Reply
  3. Iwa Brown says:
    11 years ago

    Made these this arvo! Beautiful! Only had green & blacks choccie in the pantry though, will try with nestle next time as I prefer the taste. Very easy and quick recipe though! Also might try using almonds next time!

    Reply
  4. Cat J B says:
    11 years ago

    Ooh, how did I miss this one?? Gotta try these!

    Reply
  5. Bek says:
    11 years ago

    We made these today. SO GOOD! Amazingly easy recipe and the batch disappeared very quickly. Will have to make a double batch next time.

    Reply
  6. Jo Whitton says:
    11 years ago

    How did I miss all these comments?? Thanks guys, glad you liked them Iwa & Bek! I think I need to make these again… so yummy! 😀

    Reply
  7. madamez says:
    11 years ago

    Thanks so much Jo, I made these on Sat night with Lindt 70% and 200g hazelnuts and 50g pecans. so delicious. They are particularly yummy served with pear and creme fraiche. i love your blog, not sure how you find the time for it in your busy life (makes me feel a bit slack!!) but i am certainly grateful that you do. C:-) ps i am currently smelling the good smells of quinoa in the thermomix, can’t wait to try

    Reply
  8. Jo Whitton says:
    11 years ago

    You’re welcome Madamez! Glad you liked them! I’ll have to try them with hazelnuts – sound delicious! Enjoy the quinoa 🙂
    P.S. I just don’t show the mess in my photos 😉 Lol!

    Reply
  9. Eddel29 says:
    11 years ago

    this is amazing! flourless?! i wanna try this as soon as i got home.

    Reply
  10. Charenn C. says:
    11 years ago

    great post, I really like it. Thanks for posting. 🙂

    Reply
  11. Charenn says:
    11 years ago

    Nice recipe, this is really yummy. There is nothing to argue about. Keep posting stuff like this i really like it. thank you for sharing this recipe..

    Reply
  12. Jo Whitton says:
    11 years ago

    Glad you liked it, Charenn! 🙂

    Reply
  13. fashionista says:
    11 years ago

    I am a brand new thermomixer (not even a week in!) and I just tried these with walnuts instead of pecans as that is all I had. I am also mostly sugar free so I used 85% dark chocolate and only had 150grams left in the house so just used that and it was runny enough. I put a little extra cocoa in it to make up for the lack of chocolate and used 60g Xylitol instead of Rapadura. The mixture tasted great but when I cooked them they didn’t flatten, they are quite high and a little tough but I may have over cooked them. The change in ingredients probably didn’t help but they still taste really good, especially for wheat free, gluten free, grain free, diary free, sugar free biscuits! Hubby couldn’t believe they tasted that good. lol! Thanks for the recipe Jo, I know I will be using your blog a lot!

    Reply
  14. Julie says:
    10 years ago

    Hi Jo,
    I have tried a few of your recipes now and all have been fantastic (flourless choclate cake and brown rice risotto are staples) but after trying these, I had to comment. So easy (3 steps!), and so chocolatey. They would be even better with Lindt, but I couldn’t justify putting such yummy (and pricey) chocolate in there. Had to use Cadbury 70% as it was half the price and amazingly I can taste it in there. Can’t wait to try your raw chocolate recipe but haven’t got my act together to order the cocoa butter online.
    Thanks so much for the wonderful recipes
    Julie

    Reply
  15. Jo Whitton says:
    10 years ago

    Hi Fashionista – sounds like you did well! Maybe a bit more chocolate would make them more ‘gooey’, but I’m sure they still tasted great!

    Hi Julie – so glad you liked them (and the other recipes!)… you’re welcome! Enjoy 🙂

    Reply
  16. Mel says:
    9 years ago

    Hey Jo, do you think you can sub the rapadura with honey or maple syrup at all? These look great, I’m just wanting to make them more paleo-like 🙂
    Cheers

    Reply
  17. Jo Whitton says:
    9 years ago

    Hi Mel, I think rice malt syrup might work better, texture wise – do you have that?

    Reply
  18. Mel says:
    9 years ago

    I do, but its not paleo. Maple syrup?

    Reply
  19. Hannah says:
    9 years ago

    This is late but Mel can I ask why maple syrup is paleo but rice malt isn’t?

    Reply
  20. Mel says:
    9 years ago

    Because rice malt syrup comes from rice – which is a grain, so not paleo 🙂 maple syrup comes from the tree – as long as you get the good stuff that is haha

    Reply
  21. Jo Whitton says:
    9 years ago

    Oh sorry, yes, saw ‘paleo-ish’ and thought rice malt might be ok! You could use maple syrup, but use less. Today I made them with 60g Rapadura and 15 drops of vanilla SweetLeaf stevia drops – they were perfect for me, although my husband thought they were a bit too ‘dark’. Kids loved them though!! (I used 70% cocoa Green & Blacks chocolate, 170g, plus 50g coconut oil and 1 T cacao powder. Can’t help myself, I always change recipes, even my own! Lol)

    Reply
  22. Larniemac says:
    9 years ago

    Another great recipe from quirky, use a Lindt bunny dark and cashews (just half the batch size). Cooked them in patty cake wrappers as I ran out of baking paper. Cooked 11mins. Yum.

    Reply
  23. Anonymous says:
    9 years ago

    I didn’t have any pecans, so I used 100g hazelnuts and then added some oats and a tablespoon of coconut oil. Worked out beautifully!

    Reply
  24. Anonymous says:
    9 years ago

    Hi Jo, I’m a new devotee to your blog (having been referred from Jenny Greenland who sold me my thermomix and delivered it 3 days ago). I’ve just cooked this recipe.. well it’s in the oven now.. I couldn’t resist tasting the mix before it went in the oven.. so moreish!!

    Looking forward to trying out many more recipes! I can’t stop cooking! Loving my thermomix!

    Reply
  25. Anonymous says:
    9 years ago

    These were delicious …who would guess there was no flour!! Perfect treat for my celiac friend. I used a mix of the dark and milk chocolate and used less sugar :-). Thanks so much

    Deb

    Reply
  26. Amy says:
    9 years ago

    I just made these. I tweaked the recipe based on what I had available in my pantry (late night cravings!) I divided it in 3 (not enough ingredients) I ground the nuts in my mortar and pestle as the thermie up high would have woken my babies, and I had no eggs, so used chia.
    Don’t try it LOL they did NOT work out well hahaha
    I’m keen to try again when I do have the ingredients on hand 😉
    Amy.

    Reply
  27. Lisa Walker says:
    8 years ago

    These are deelish!! I used too much dark chocolate so they formed one huge cookie which I cut up like brownies. I’m not sure that there’ll be any left for the kids tomorrow! Thanks for all your inspiration.

    Reply
  28. Megs says:
    8 years ago

    Hi Jo – any idea what ingredient changes I could make to have this low FODMAP? I can’t have instant coffee or cocoa.

    Reply
  29. Lynnm says:
    7 years ago

    Hi,

    Is there a way to make these nut free for school lunch boxes? Sound too yummy to pass up!

    Reply
    • QuirkyJo says:
      7 years ago

      Maybe try my Flourless Gooey Fudge Brownies instead – they’re nut free!

      Reply
  30. Simone says:
    7 years ago

    Hi, how do these go in the freezer, so easy for lunch boxes. Thank you.

    Reply
    • QuirkyJo says:
      7 years ago

      They’ll last for months in the freezer! Just wrap well.

      Reply
  31. Angela says:
    6 years ago

    Hi Jo,
    Just made these and they are amazing! I halved the sugar, used walnuts and hazelnuts (didn’t have pecans) and increased the cocoa to 1tbsp. Mine were a really heaped tsp and made 30, just baked a few minutes longer. Thanks so much for your inspirational, amazing recipes!
    Will definitely be making again. Cheers Angela ???

    Reply
  32. Carolyn Chan says:
    5 years ago

    OMG how divine are these?? And so quick and easy! Thank you!

    Reply
    • Jo Whitton says:
      5 years ago

      Hi Carolyn, thanks so much for your comment. Love hearing that you enjoyed the cookies. They are amazing aren’t they!!

      Reply
  33. Tiffany says:
    5 years ago

    I accidentally used honey thinking it was a substitute for Rapadura and I purposely used the Lindt mint chocolate. It needed to be cooked longer but Oh. My. Goodness!! It tasted sooooooo good. Looking forward to trying different varieties of chocolate. Mmmmmmmm.

    Thanks so much for all your amazing recipes 💕

    Reply
  34. Shannon says:
    5 years ago

    Hey Jo, How did you get 40 of these? I only managed about 20 and they didn’t flatten at all or crack on the top. Can’t wait till I am off Intro GAPS to eat them. My husband said they were awesome.

    Reply
  35. Christina says:
    4 years ago

    What’s a good substitute for eggs in this recipe?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Christina, you could try using ‘chia eggs’ – 1 tbsp chia seeds to 3 tbsp water (soaked for a few minutes) in place of each egg. Let us know how it works out! 🙂

      Reply
  36. Lauren says:
    4 years ago

    Love this recipe, so yum!
    Just wondering if anyone has made then using coconut flour instead of the pecans. Thinking of getting these in kids lunchboxes, as we tend to have them as an afternoon treat….would 1 Tbspn of coconut flour equate to 150g pecans?

    Reply
    • QuirkyJo says:
      4 years ago

      Hi Lauren! Glad you love this recipe. Normally, you would use approx 1/4 the amount coconut flour to nut meal…maybe try approx 35-40g coconut flour instead of the 150g pecans and see how you go. xx

      Reply
  37. Kristen says:
    2 years ago

    This is still one of my favourite cookie recipes. I keep coming back to them because they are easy and delicious! Perfect when you need a little treat, or a whole batch of treats.

    Reply
    • Quirky Cooking Team says:
      1 year ago

      Thank you:-).

      Reply

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{Ruby Red Grapefruit Pie} Wednesday isn’t too ea {Ruby Red Grapefruit Pie} Wednesday isn’t too early to start thinking of treats for the weekend, is it? 😄 Citrus is in abundance right now, so if you’re like me and have ruby red grapefruits piled up on your bench top, you should definitely try this pie. It’s arguably my favourite recipe in our Life-Changing Food cookbook and I will shout its praises every citrus season til my dying day!!

Grapefruit pie is a local favourite in South Texas (USA) and in ruby red grapefruit season you’ll find it served at
little roadside barbecue joints where they guard the recipe closely! I only know about it because my parents are Texan and lived in South Texas for years… but this recipe is way too good to hide away. The pie's crunchy crust holds big, juicy sections of ruby red grapefruit set in a sweet citrus jelly, and it's not bitter, because the grapefruit pith is removed. 

Some versions have a layer of cream cheese spread over the pastry under the grapefruit and jelly, to protect the crust from getting soggy, and this also acts as a creamy foil to the tangy fruit and crunchy crust. I love it best this way - I use cream cheese or labne, or I make cashew cream cheese for a dairy-free version. The traditional accompaniment is a big dollop of fresh whipped cream (which is always sweetened in Texas, but I prefer it unsweetened), or use coconut cream if you’re avoiding dairy. And don't panic filleting the grapefruit - once you get the hang of it, it's quite easy. And if your pieces turn out a little mangled and messy, don't worry, it will taste just as amazing!

You can find the recipe in our Life-Changing Food cookbook* or app AND I’ll be making this recipe and sharing it on my next podcast video THIS FRIDAY  on my citrus episode, so keep an eye out for that! (Subscribe to my newsletter to get all the latest videos as they are released - link in bio.)

[Photo by @cookrepublic for Life-Changing Food]

*Note: The Life-Changing Food cookbook has just sold out and we are waiting for the next print run to arrive, but you can buy the app which has the same recipes as the book - search “Life-Changing Food” in your App Store!

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#eatseasonally #weekendbaking
{Herb & Cheese Fatayer} I promised to share how we {Herb & Cheese Fatayer} I promised to share how we made these little cheesy-eggy grain-free pastries, so here you go!

- Make a batch of Grain-Free Dough (recipe in Life-Changing Food, or buy the pastry premade from Primal Alternative, or you can use the Almond Meal Pastry on my blog)
- Mix together 300-400g quark (or mashed feta) and 4-5 eggs (whisked)
- Roughly chop some flat-leaf parsley, chives and mint (and finely chopped onion if you like), add zest of 1 lemon and mix through egg mixture, then season with salt and pepper
- flatten a circle of dough in your hands (about 10cm diameter and about 5mm thick) and shape into fatayer (like a little boat), then set onto lined baking trays
- fill fatayer with egg mixture
- bake in 200C oven for 15-20 mins or until pastry is browned and mixture has set firm

I keep these in the fridge/freezer and warm them up for a quick breakfast or lunch!

#grainfree #pastry #glutenfreepastry #glutenfree #lunch #snack #cheese #quark #eggs #herbs #baking #quirkycooking
Thank a farmer for your next meal! ❤️ (Also, S Thank a farmer for your next meal! ❤️ (Also, Simi can do his own washing today 😂😂)

(Simi works on an organic farm and often brings home goodies like these beautiful daikon radish, which we fermented with chilli and garlic! So good - they stay quite crisp and make a great condiment to serve with dinner.)

#ilovewhereilive #athertontablelands #farnorthqueensland #fnqlife #countrylife #muddy #organic #farmer #thankafarmerforyournextmeal #garden #daikonradish #fermentedfoods #fermentedradish
Yesterday I shared my Monday cooking videos in my Yesterday I shared my Monday cooking videos in my stories (let me know if you missed them and want me to re-share), and one of the questions I had afterwards was this one ⬆️ - “Can you share ‘What we ate this week’ day in the life style? And what is made fresh, prepared ahead, and from the freezer”. 

Why not, I said! So I’ve been taking photos of my food even more than usual 😂 like a photographic food diary, and it’s sometimes boring and sometimes delicious and sometimes weird, but you’re welcome to follow along if you like!! 😁

Today’s “day on a plate” in pictures: 

Breakfast: herb & cheese fatayer (grain-free pastry from Life-Changing Food filled with a mixture of quark, eggs, herbs and lemon zest - will share recipe in another post) - made yesterday and stored in fridge/freezer, heated in grill and eaten on the run with coffee 😁

Lunch: savoury mince from Simple, Healing Food (made yesterday, with a lot of cabbage added because we needed to use it 😄), fermented daikon radish (grown on the organic farm where Simi works), and Camembert cheese (made at a local dairy)

Snacks: Peanut butter chocolate fudge 😁 recipe on the blog ❤️ (and tea)

Dinner: Broccoli & cauliflower bake (from Simple, Healing Food except with cheese on top rather than macadamia “cheese” - prepared yesterday, stored in fridge then baked in oven tonight), steak & veggies - kids had fish instead of steak … I made lots as the leftovers are for work lunches tomorrow 😊

Before bed: probably another cuppa tbh but last night was beet kvass - I don’t think I’ll do that again right before bed though, it was a bit too strong before bed 😄

I don’t know if any of this will be at all helpful, but I guess it will show that I’m not always perfect and I don’t always stick to my meal plan and my food isn’t always “instagrammable” 😄 and that’s ok! 🤗 

PS My meal plan for the week is at the end - links are in my newsletter sent out on Monday. ❤️

#cooking #dayinaplate #quirkycooking #meals #quirkymeals #jowhitton #whatimeating #currentlyeating #food #keepingitreal #glutenfree #grainfree #wholefood #mealplan #usewhatyouhave #reducefoodwaste
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[Photos taken at @guyalacafe (YUM!! Just sayin’) and @rustysmarkets 🥥, Cairns]

#whatsreallyimportant #the5yearrule #friends #family #goodfood #bestcoffeeintown #timeout #catchup #connection #community #love #cafe #guyalacafe #rustysmarket #cairns #cairnslife #farnorthqueensland 

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Did you know you can get my cookbooks at your loca Did you know you can get my cookbooks at your local Source Bulk Foods store? 🎉🎉🎉

@thesourceerina NEW COOKBOOK just landed - “Simple, Healing Food”, the fabulous latest book from Jo Whitton of Quirky Cooking fame.
.
The simplest and most effective way to reclaim our health, and improve the health of our families and the world around us, is to embrace nutrient-dense whole foods; the traditional foods that have nourished humans for thousands of years.This invaluable guide from Quirky Cooking's Jo Whitton provides all the information you need to transform the way you look at food. Packed with easy-to-follow and nutritious recipes, with practical advice from integrative nutritionist and GAPS practitioner Elyse Comerford, the gentle, step-by-step approach used in this book will have you cooking fresh, delicious and easily digested whole foods you and your family will love. Inside you'll find:
🌱Over 140 gut-loving recipes that are completely free from grains, gluten and refined sugar
🌱Fuss-free meals suitable for a wide variety of dietary challenges, including dairy free, egg free, nut free, nightshade free, GAPS and low FODMAPS
🌱Ideas for healthy snacks and treats
🌱Nutrition advice for improving gut health, from nutritionist Elyse Comerford
🌱Tips to help you discover the joy and simplicity of cooking with whole foods.
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Simple, Healing Food is for everyone who wants to cook and eat their way to better gut health.
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With our 20% off storewide sale on till Sunday, it’s a fantastic time to add this one to your collection, or put it aside for someone special. Shop the sale online for delivery or click and collect, link in bio. 
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Did you see my latest podcast video? 😃 “Cooki Did you see my latest podcast video? 😃 “Cooking with Seasonal Produce - 2 Winter Meals You’ll Love!” 

From this… to this! 😍

On this live, 1 hour video I made:

- Gypsy Stew (with chicory leaves, bok choy, tomatoes, Spanish onions, Russian garlic, a red chilli, lemon juice, chicken stock & chicken breast, ghee, salt & pepper - forgot the flat-leaf parsley 🙄)

- Beef & Cabbage Soup (with brown onion, Russian garlic, tomatoes, carrots, cabbage, zucchini, fresh parsley & oregano, thyme, sage, tomato paste, red wine vinegar, honey, salt, pepper, chicken stock and just 300g beef mince for a meal that feeds 6-8 adults!)

- Pumpkin, Cauliflower & Leek Mash (made with the above plus coconut cream, ghee, salt & pepper), to serve dolloped into the Beef & Cabbage Soup

- Herb-Roasted Chicken (with the chicken pieces from making the stock)

I fed 8 people last night (the kids & their friends plus Simi twice 🤣) and they licked their bowls clean! 😁 (Practically!) And there were plenty of leftovers for work lunches and dinners today. 🎉🎉

LINK IN BIO to watch video! Recipes in Life-Changing Food and Simple, Healing Food cookbooks. ❤️

https://youtu.be/28q5Qqor1qg

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Want to hang out and cook with me this afternoon? Want to hang out and cook with me this afternoon? 😃 In my last podcast video I showed how I meal plan to use up the produce I have on hand and reduce food waste. Today I’m going to go live at 4pm (AEST) and show what I’m making for dinner with some seasonal produce I picked up today at my local organic farmer’s co-op! 

If you miss the live, you can watch later on my Quirky Cooking YouTube channel. 🤗

#livevideo #cooking #seasonalproduce #usewhatyouhave #produce #seasonal #local #dinner #mealplanning #familymeals #wholefood #glutenfree #grainfree #delicious #nourishingfood #healingfood #athertontablelands #farnorthqueensland #australia #inseason
This is the kind of message I LOVE getting!! It’ This is the kind of message I LOVE getting!! It’s small changes like these - learning to use what you have, working out a simple meal plan, getting some meal prep done ahead of a busy week - all make a huge difference to feeling motivated, organised and less overwhelmed. And there’s the added bonus of saving money and reducing food waste. 🎉🎉 Win win!!

Watch this video on my Quirky Cooking YouTube channel, or listen via your podcast app. 🤗

#mealplan #planahead #fridgeorganization #fridgeforaging ##organised #meals #moneysavers #reducefoodwaste #useitup #savemoney #wasteless #freshproduce #eatwell #spendless #food #cooking #quirkycooking #jowhitton #quirkycookingchats #cookingvideos #podcast #australianfoodie #farnorthqueensland #fnqfood
Far North Queensland winter evenings be like… 😂😂😂 (It’s getting down to 9C tonight and we’re feeling the cold!) 🤣🤣🤣

#fnqlife #fnqwinter #winter #athertontablelands #farnorthqueensland #Australia #myboys #chattime #wishwehadafireplace 😁
Exciting news!! @elysenutritionist and I are hosti Exciting news!! @elysenutritionist and I are hosting an ‘Open Fire Feast’ at @thebarnretreat on July 28th! 🎉🎉 It’s like a half day, outdoor feast + gut health retreat, with amazing chefs @pipsplate, and @walfoster of @naturalicecreamaustralia!! 😍🎉🎉 

We will be savouring every mouthful of locally-sourced produce as we watch the food being prepared over the open fire, with multiple courses culminating in a gourmet, cultured-ice cream dessert. 

@elysenutritionist and I will be sharing our health wisdom between courses and talking though the process as the food is being prepared, with cooking demonstrations and harvesting of honey and some local produce on site. 

Tap on link in my bio for details and to book your spot!

{This is an exclusive event with only 40 tickets available.}

https://www.quirkycooking.com.au/2022/06/open-fire-feast-event/

Photos by @jesskearney_ and @ellibyrne 📷 

#firefeast #fire #feast #event #guthealth #healingfood #realfood #wholefood #nourishing #healthy #outdoors #outdoordinner #openfirecooking #byronbay #northernrivers #thebarnretreat #miniretreat #halfdayretreat #quirkycooking #jowhitton #elysecomerford #nutritionist #pipsumbak #pipsplate #walfoster #naturalicecreamaustralia
So, did you see my latest podcast video showing ho So, did you see my latest podcast video showing how I meal plan to use up the produce I have on hand each week? 😃🍋🥒🥑🥕🍌🥦 Here’s my lunch today, with some of the produce & ideas shown in the video… 

- baked sweet potatoes (I bake a few whole in their skins & keep in the fridge to add to meals), sliced & pan-fried in ghee with homemade butter (from cream that was nearly out of date & needing to be used), sprinkled with the a sesame seed/nigella seed spice blend (Everything Bagel Blend by @gewurzhaus)

- a cheat’s version of pickled beetroot (boiled, sliced, drizzled with apple cider vinegar and stored in the fridge for up to a couple of weeks)

- smoky baba ghanouj on the side (I had SO many eggplants & my sister made this with some of them) - recipe in Life-Changing Food

- homemade sauerkraut (I always have jars of kraut & fermented veggies in the fridge - such a great way to preserve an abundance of veggies, & so good for your gut!!) - recipes in Simple, Healing Food

An inexpensive and delicious meal using locally grown, in season, pesticide-free produce from my CSA box ❤️

Need some inspiration to help you use up the produce in your fridge? Check out my latest podcast, do a “fridge audit”, make a list of ideas, plan your meals for the week, and save yourself some money!!

Watch on my Quirky Cooking YouTube channel, or listen via Quirky Cooking Chats on your podcast app. ⭐️⭐️⭐️⭐️⭐️

#lunch #wholefood #justeatrealfood #useitup #reducefoodwaste #reducewaste #cooking #veggies #locallygrown #seasonal #eatseasonal #localfood #fnqfood #pesticidefree #csa #communitysupportedagriculture #simplefood #foodismedicine #quirkycooking #jowhitton #recipes #moneysaver #mealplan
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I love it when my readers are as excited about my recipes as I am, and want to share them! I only ask that if you do share my recipes on your own blog or on social media, you only share an excerpt or link, not the entire recipe. Full and clear credit must be given to Quirky Cooking with a link back to the original content. If you’d like to share one of my photos, please contact me for permission. Thank you! Jo x

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