So it's a simple one today. Again, I've turned a classic into a healthy little snack that I can eat. These are free from gluten, dairy, egg and soy. Suitable for vegans too. Cacao Crispies (makes 12) Ingredients: 2 cups puffed brown rice 1/2 cup almond butter 1/4 cup brown rice syrup 1 tablespoon coconut oil 2 tablespoons cacao powder 1/4 teaspoon ginger...
So again I've been experimenting with a classic bake but turned it into a healthy, raw, vegan treat free from gluten, dairy, egg, soy and refined sugar! Chocolate Caramel Shortbread Ingredients For the chocolate layer 70ml coconut oil (melted) 3 tablespoons cacao powder 1 &1/2 tablespoons brown rice syrup 1 teaspoon dairy free milk For the caramel layer 100ml tahini (sesame seed butter) ...
Move over cows, make way for the nuts and seeds! As you may know already there are a wide range of options out there for those people who are lactose intolerant, suffering from a milk allergy or maybe just want to cut down on dairy. I'm aware you could easily go to the shops and buy a carton of dairy free milk but...
Since it's nearing towards Christmas now I figured it was only right to try out some gingerbread. A bit experimenting did take place and I found that the blackstrap molasses (which you can find in a good health shop) in this recipe adds a deep flavour to the gingerbread men and using a small amount of oat flour gives it a slight twist...
Choco-cado, you're wondering? If I named this post avocado cookies there's a chance you wouldn't read it. In fact, now you're probably still thinking avocado in a cookie? What is this madness? Well I tell you it's no madness, rather a masterpiece. The avocado is in place of the usual butter you would use in a cookie, combined with maple syrup and cacao...
So the idea behind these came about as I wanted something I could snack on that would be full of goodness. At the same time I also quite fancied the idea of turning flapjacks into a healthy, energy boosting snack. So from that we got these vegan superfood snack squares, free from gluten, dairy and egg but full of super energising ingredients! Superfood...
Today I fancied making soup but was unsure what kind so I headed to the shops and I ending up picking up some beetroot, parsnip, fennel and ginger. (Beetroot being a favourite of mine at the minute.) I got home and came up with this wonderful gluten and dairy free creation to warm me up on a cold day. Roasted beetroot, parsnip and...
So here we have another peanut butter related post. It doesn't take a genius to work out I may have a slight peanut butter addiction... These peanut butter fudges are so fudgy and tasty you'll want to eat them all at once which is why it's a good thing that they're so simple to make! They are gluten, dairy, soy, egg and refined...
So who doesn't love pancakes? This post contains three different ways of making them, we have an easy 2 ingredient way, a way without egg and a way without banana AND egg. So hopefully one of these will work for you! They are all gluten, dairy, nut (if you ignore my nut butter toppings), soy and refined sugar free. The two without egg...
Funnily enough I've never been a fan of doughnuts but for some reason I just fancied making some and I'm so glad I did, in my sister's words "they are delightful."
I started off just making plain ones but whilst decorating I dropped one and it broke so I obviously had to test it for taste. I was so surprised at how well they turned out I was inspired to make some more, but this time a different flavour and of course I had to go peanut butter flavoured, it'd be some sort of crime if I hadn't, right?
So here's the recipe to both the peanut butter doughnut and the plain one (incase, for some strange reason, you aren't a fan of peanut butter.)
These are baked vegan doughnuts, free from dairy, gluten, egg and refined sugar!
Baked Vegan Doughnuts
(makes 8-10 mini doughnuts)
Ingredients:
For the doughnut:
50g oat flour*
80g rice flour
10g gram flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
100ml maple syrup
15ml rice milk
1/2 teaspoon apple cider vinegar
1/2 teaspoon vanilla extract
1 chia seed egg
45g dairy free margarine
*you don't have to use separate flours, you could just use a pack of gluten free plain flour
For the icing:
50g dairy free chocolate, melted
Method:
1. First of all, make the chia seed egg. Grind 1 tablepsoon of chia seeds in a pestle and mortar. Add 3 tablespoons of water, mix and set to one side.
2. Preheat the oven to 180 degrees and grease a doughnut tray.
3. In a large bowl mix the dry ingredients together until combined.
4. In a small pan, on a low heat, mix all the wet ingredients, including the egg (which should be a gloopy consistency now.) Remove from the heat once the butter has melted.
5. Add the wet ingredients into the dry and stir until its fully incorporated. Don't over mix!
6. Place a dollop of dough into each doughnut shape, smoothing the top over with the back of a spoon.
7. Bake in the oven for 10 minutes until a skewer inserted comes out clean and dry.
8. When you take them out the oven, place the tray upside down on a cooling rack, the donuts should fall out onto the tray when you lift it up.
9. Once cool, drizzle over the melted chocolate.
Vegan Peanut Butter Doughnuts
(makes 8-10 mini doughnuts)
Ingredients:
For the doughnut:
50g oat flour
70g rice flour
10g gram flour
10g cacao powder
2 tablespoons cacao nibs
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
100ml maple syrup
30ml rice milk
1/2 teaspoon apple cider vinegar
1 chia seed egg
50g peanut butter
For the icing:
50g peanut butter
Method:
1.
First of all, make the chia seed egg. Grind 1 tablepsoon of chia seeds
in a pestle and mortar. Add 3 tablespoons of water, mix and set to one
side.
2. Preheat the oven to 180 degrees and grease a doughnut tray.
3. In a large bowl mix the dry ingredients together until combined.
4.
In a small pan, on a low heat, mix all the wet ingredients, including
the egg (which should be a gloopy consistency now.) Remove from the heat
once the peanut butter has melted.
5. Add the wet ingredients into the dry and stir until its fully incorporated. Don't over mix!
6. Place a dollop of dough into each doughnut shape, smoothing the top over with the back of a spoon.
7. Bake in the oven for 10 minutes until a skewer inserted comes out clean and dry.
8.
When you take them out the oven, place the tray upside down on a
cooling rack, the donuts should fall out onto the tray when you lift it
up.
9. For the icing, melt the peanut butter and drizzle over the top. (I used a piping bag fitted with a round nozzle, but you could just use a spoon.)
At the weekend I went with my family to the Allergy and Free From show in Liverpool at the Exhibition Centre. Inside the hall were tables and stalls set up with different brands and their 'free from' products, along with a load of samples! There were also chats and demonstrations you could watch and take part in too. I however got lost...