A Recipe You Can Do Today!

Nut Butter Cookies

Merry Christmas everyone!

May you have a day full of love and laughter with the people you care most about.

Nut Butter Cookies

Nut Butter Cookies

I found this great little recipe that I just had to share with you…

Vegan, gluten free and low fructose cookies that are absolutely delicious!

Ingredients:

2 cups of nut butter

1 3/4 cups sugar, a little extra for sprinkling

1 Tsp. sea salt

2 Tsp. baking soda

2 Tsp. vanilla extract

2 Tbsp. flaxseed meal mixed with 1/4 cup warm water

Method:

Preheat over to 180 Celsius.

Mix together the nut butter, sugar, salt, baking soda and vanilla until well combined.  Add in the flaxseed mixture and mix.

Roll mixture into 1 inch balls and place 2 inches apart on baking sheets, flatten with a fork and sprinkle with sugar.

Bake 9 minutes or until slightly golden on the edges.

Allow to cool completely before moving onto the cooling rack.

 

Super easy and so delicious and I must say it was hard to not eat the mixture before cooking it!

Yummo!

Seasons Greeting…

Ally x

Giving credit where credit is due…

Thank you Allyson Kramer for this wonderful little recipe.

 

 

Deconstructed Raw Brownie

Deconstructed Raw Brownie

Deconstructed Raw Brownie

With my first Just Desserts class coming up on 9th November I’m spending some time to tweak a few recipes and whiz up some newbies…

… how does this Deconstructed Raw Brownie look?

Based on a couple of previous recipes – I think this one has come out pretty good 🙂

Check out my previous recipes to put this one together… or come along to Just Desserts and get the latest version 🙂

Chocolate pudding

Raw Brownie

Eat Well. Be Well.

… and enjoy the gorgeous sunshine…

Ally x

 

Pistachio Chili Truffles

Pistachio Chili Truffles

Pistachio Chili Truffles

I often have a chocolate craving and it is so good to have these little truffles tucked away in the fridge when only chocolate will do!

Ingredients:

1 cup macadamias

3/4 cup cacao powder

3/4 cup chopped cacao butter

1/2 cup coconut palm sugar

1 cup water

1 Tbsp. lemon juice

1/2 Tsp. tamari

1 Tsp. vanilla powder

2 Tsp. chili powder

3 Tbsp. melted coconut oil

1 cup chopped pistachio nuts for rolling the truffles in.

Method:

In a high speed blender, blend together all the ingredients (except pistachio nuts) until smooth.

Place the mixture in a bowl and refrigerate overnight (or a few hours in the freezer).

Remove from the cooler, roll into balls and coat with pistachios.

I added a little extra salt to the pistachio nuts 🙂

Enjoy!

Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

Strawberry Shortcake Muffins

I have been itching to get into gluten-free vegan cooking for quite some time – my experiments went as far as an amazing pizza base recipe I found (which I have used over and over again) but finally I’ve taken the steps to create the most delicious strawberry muffins which are for my kids breakfast / lunches… and I sooo reckon they will eat them!

It was actually quite weird doing this recipe – knowing I was going to blog it – and turning the oven on…. ummm… so yeh everyone – this ain’t raw!

Ingredients:

1 cup raw sugar

1/2 cup extra virgin olive oil

1 1/2 cups almond milk

1/2 cup soy berry yoghurt

3 1/2 Tsp. baking powder

2 1/2 cups brown rice flour (I milled 250 g brown rice in my thermomix for 1 minute on speed 9)

3/4 cup potato starch

1 Tsp. xanthan gum

2 cups chopped strawberries

(OK – you get this is going to require a trip to the health food shop but I can guarantee it is worth it!)

Method:

Turn your dehydrator – oops sorry – oven on to 190 degrees Celsius.

Line a 12 muffin tray with muffin patty pans…

Grab yourself a medium size bowl and stir together the sugar, oil, milk and yoghurt.

In a large bowl, whisk together the baking powder, brown rice flour, potato starch and xanthan gum.

Add the chopped strawberries to the flour and coat well.

Slowly mix the liquid through the dry ingredients until well combined.

Grab yourself a 1/3 measuring cup and dollop cupfuls into the muffin patty pans.

Bake for 20-minutes until firm to touch and slightly browned… cool for 15 mins before serving!!!!

Om – nom – nom…. and Ommmmm again…

Delicious – will make again.

I’m going to keep a few in an airtight container to see how long they keep and also freeze a few to see how they go after thawing 🙂

Happy tummies to you xxx

Ally x

 

 

 

Chocolate Cashew Cream

Raw Chocolate Cashew Cream

Raw Chocolate Cashew Cream

I made up this cashew cream to accompany a cheesecake that I made up a few days ago (which is happily stashed away in the freezer)…

Upon whizzing this ultra creamy cream up in the vitamix… I am thinking that it is very much like that delicious chocolate custard I used to eat as a kid… tastes similar and has that same smooth consistency… but guess what?  It is soo much better… this has no dairy, is not processed, no added colours or flavours and is 100% natural and wow so yummy…  only thing left to wonder is whether there will be any left tomorrow to serve up with the chocolate mocha cheesecake…

Here’s the recipe… (and yes you can make it with any blender / processor but it just may not be quite as smooth)

Ingredients:

1 cup raw cashews (soaked 2 hours)

1/4 – 1/2 cup filtered water (start with a little and add to get the consistency you’d like)

2 Tsp. cacao powder

1 Tbsp. agave nectar (or maple syrup is fine too)

1/2 Tsp. vanilla powder

pinch of celtic sea salt

Blend all the ingredients together – start off with only 1/4 cup water and add to get the right consistency.

I stopped the vitamix 2 -3 times to scrap down the sides – then whizzed it all up again 🙂

Delicious – eat on it’s own or serve with any of your favourite desserts.

Eat Well.  Be Well.

Ally x

 

Salted Tahini Caramels

Salted Tahini Caramels

Salted Tahini Caramels

You either like Tahini or hate it – to me it is like a peanut butter substitute – combine that with also being a sesame snap fan – I can’t help but to just love it.  Topped with some delicious sea salt, this is a small caramelly, salty treat you can have stashed away in the freezer for anytime… or all the time!

Ingredients:

1/2 cup Tahini

1/4 cup coconut flour

1/4 cup coconut nectar

1/8 Tsp. coarse sea salt

 

Method:

Combine together the tahini, coconut flour and coconut nectar in a medium bowl.

No food processors for this one just a good solid wooden spoon and a bit of elbow grease…  Whenever I actually get to mix something by hand I think of those muscles building in my arm and I think of my grandmothers solid muscular arms… hmmm… back in the days when there was no need to go to a gym for a work out… and that has me thinking…

So once well mixed…

Put the mixture into a small square dish (or plastic container) that is lined with baking paper… flatten and sprinkle with sea salt.

Last step – yep already there…

Freeze until firm – slice with a sharp knife when ready to consume…

Enjoy straight from the freezer – these last months in the freezer in an airtight container…

Another raw delicacy to add to your growing freezer collection….

Which reminds me to finish off that Chocolate – Mocha Cheesecake I have on the go…

Subs:

Substitute coconut nectar with any of the other raw sweetners you may have in your pantry – maple syrup – agave – etc…

Eat Well and Be Well

Ally x

Giving the credit where  it is due…

The lovely Amber Shea inspired the making of these little treats… thanking you…

 

 

 

 

 

Alfredo Pasta!

 

Alfredo Pasta

Alfredo Pasta

I love this rich creamy recipe, 1 serve of this keeps you going all day and well into the evening!

Full of protein and green zucchini goodness!

As always – too easy is always the best.

For the pasta…

Grab 1 zucchini and a vege peeler and start peeling into long ribbons!

(I leave the middle bit – but the rest of the zucchini, including the skin is yum)

For the sauce…

In a small processor or stick blender…

Blend together:

1/2 handful of pine nuts (say 1/4 cup)

1/2 handful of cashews

1/2 handful of macadamia nuts

juice of 1/2 lemon

1 garlic clove

a splash of Tamari (nama shoyu or soy sauce)

2-4 Tbsp. water

Add more water is you like your sauce less think

Now the fun part…

In a bowl place your ribbon-ed zucchini pasta and a few spoonfuls of your alfredo sauce and massage the sauce into your zucchini to coat with the lovely creamy sauce.

Serve over some greens, grab your fork and eat!

Eat well, be well

Ally x

PS. left over sauce is awesome on flaxseed crackers… or just by the spoonful… or on celery stalks… as a vege dip…

 

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