Gluten-Free

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.

 

 

Raw Breakfast Parfait

Raw Breakfast Parfait

Raw Breakfast Parfait

Inspired by a recipe from Luke and Scott – I decided to convert their Paleo Parfait (thanks Fiona) into a Raw Breakfast Parfait and I must say I am rapt with the result – there is definitely the potential for these 4 creamy crunchy berry delights to be gone before the end of today – it will be hard leaving them for my breakfast tomorrow!

The granola takes a few days to make and I used dehydrated sprouted buckwheat in mine (which I just happened to have on hand) – so if didn’t happen to have the sprouted dehydrated buckwheat – start sprouting your buckwheat now and expect to start making up parfait’s next week!  It will take time to sprout them and them dehydrate fully.  Sprout until they have tails the length of the buckwheat – then dehydrate 24 hours.

Putting together the granola.

Ingredients:

1 apple

1/2 carrot

6 medjool dates (soaked for 1 hour)

1 Tbsp. lemon juice

1/2 sprouted and dehydrated buckwheat

1/3 cup sesame seeds

1/2 pepitas (pumpkin seeds)

1/2 cup activate almonds

1/2 cup desiccated coconut

pinch of sea salt

1/2 Tsp. mixed spice

Method:

In a processor (or blender) – pulse the apple, carrot and dates to form a chunky wet mix, add in the remaining ingredients and just pulse to combine – do not over process.

Line a dehydrator tray with teflex sheet and spread the granola mix across the tray.

Dehydrate at 115 degrees Fahrenheit for 36 hours or until fully dry and crunchy.

Store in an airtight jar / container.  The granola will keep for a few months.

 

Making the Coconut Cream.

Open 2 young thai coconuts – reserve the water – scrap out the coconut meat (I will put up a post this week on how to open coconuts – it is really simple!)

Combine at a ratio of 3 parts coconut meat to 1 part coconut water in a blender on high speed until lovely and creamy – if too thick – you can always add more coconut water.

Coconut Cream will keep in the fridge for 2-3 days.

 

Making the Berry Salsa

Take 1-2 cups of frozen berries and allow to thaw overnight in the fridge.

In a blender combine the frozen berries with a sweetner of your choice – I used 2 Tsp. agave nectar but you could use coconut nectar or maple syrup or raw sugar.  Pulse to combine – do not over process and it is great a little chunky.

 

Putting together your Breakfast Parfait!

You know what to do… pop some of that crunchy granola in the bottom of a glass… top with coconut cream… and then your berry salsa…

Then grab a spoon – a gorgeous comfy spot to sit (nothing beat the sunshine outside) and take the time to nourish your body with healthy delicious food and your mind with a few moments of delightful relaxation!

Ally x

 

 

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