PALEO, VEGAN, GLUTEN FREE & DAIRY FREE
INGREDIENTS
Serves 1
1 ripe banana
1 tsp cinnamon
2 tbs almond flour
1 tbs honey (agave nectar, vegan)
METHOD
Enjoy with my granola or with dairy free ice-cream.
PALEO, VEGAN, GLUTEN FREE & DAIRY FREE With the cold winter months finally settling in my craving for warming comfort foods is growing. There is nothing nicer than indulging in stodgy baked feel good treats around christmas, but they are not very healthy. This little beauty is quick, healthy and deliciously indulgent, perfect for when you need a warm sweet pick me up. With minimal ingredients and cooking time, theres nothing stopping you to whipping this up in minutes. INGREDIENTSServes 1 1 ripe banana 1 tsp cinnamon 2 tbs almond flour 1 tbs honey (agave nectar, vegan) METHOD Pre heat then oven to 170 degrees celsius. Mix the cinnamon & almond flour together. Peel the banana. Brush the honey or agave over the banana and coat in the almond and cinnamon mix. Place on a baking tray and bake in the oven for 15 minutes, until golden brown.
Enjoy with my granola or with dairy free ice-cream.
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PALEO, GLUTEN FREE, DAIRY FREE & VEGAN Feeling like something crispy, crunchy and bursting with flavor? These chips are to die for! They are the perfect thing to have with a glass of wine or while watching a movie! I recently came across smoked garlic in the supermarket and decided to throw it into the trolly. Since then I have used it with green beans, white fish, asparagus, corn on the cob, just to name a few. Quite simply I've become obsessed with it. The crispy spinach crisps are a fantastic vessel to carry those beautiful smokey flavors. With few ingredients, the flavors do all the talking in this one! **This recipe comes with a warning, you will smell like a large bulb of garlic for the day! INGREDIENTSLarge handful of spinach leaves 1 tbs melted coconut oil 1 clove of smoked garlic generous helping of coarse salt & black pepper METHOD Preheat the oven to 180 degrees Celsius. Line two baking trays with greaseproof paper. Finely grate the garlic. Add the spinach to a medium sized mixing bowl. Melt the coconut oil in the microwave for 30 seconds. Add to the spinach leaves. Add the garlic, salt & pepper. Use your hands to coat all the spinach leaves with the seasoning and oil. Lay out the leaves on your baking trays. Place in the oven for 10-12 minutes. Keep an eye on them as they will quickly brown. With the second tray I got lazy and didn't play each leaf down signally. But it really didn't make a difference, the crisps still came out crispy. These keep for 3 days in a brown paper bag. But are best eaten straight out of the oven.
Enjoy! PALEO, VEGAN, GLUTEN FREE & DAIRY FREE Sweet, spicy, chewy & chocolatey. What more could you ask for in an after dinner treat! These little beauties are fantastic to fix those chocolate cravings! They dates mimic a chewy caramel centre, and the spiced walnuts add a delicious bite and added spiced with the hint of cinnamon. Definitely give these a go, mine were all gobbled up in one night! INGREDIENTS16 dates 1/3 cup walnuts 1 tsp cinnamon 1 tsp honey/agave syrup 70g 85% dark chocolate diced almonds METHOD Remove the stones from the dates by carefully cutting them open in a way that they can be pressed together again. In a frying pan, lightly toast the walnuts with the honey and cinnamon. Make sure you coat all the walnuts with the cinnamon and honey. They should be done when golden brown(3/4 minutes). Melt the chocolate in a heatproof bowl in the microwave, in 30 second intervals, stirring in between each go. Roughly chop the spiced candied walnuts so that they can fit in the pitted dates. Fill each date with the walnuts so that it just barely closes. Dip each date in the melted chocolate making sure to tap off the excess. Place a diced almond on top of each chocolate covered date. I had extra walnuts and chocolate left over, so I made chocolate covered candied walnuts.
PALEO, GLUTEN FREE, DAIRY FREE Oh Holy Moly. These bread is one of the most delicious banana bread recipes that I have come up with so far. It is dense, moist and the perfect thing to have baking in the oven to fill your house up with warming aromas this autumn. Popping a slice of this bread in the toaster a few days after you've made it, and allowing a dollop of Irish butter to melt through it is my favourite way to enjoy it. This bread is definitely one for the recipe repertoire. I have yet to come across one person that doesn't love it. INGREDIENTS 250g of dates, with stones removed 2 very ripe bananas 100g roughly chopped pecans 75g diced almonds 200g raisins 2 tbs honey 100g fine polenta 2 tsp cinnamon 1 tsp salt 2 tsp baking powder (gluten free) 3 tbs dark rum 2 egg whites 20g of diced almonds to decorate METHOD Pre heat the oven to 160 degrees Celsius. Line a bread tin with greaseproof paper. Soak the dates in boiling water for 5 minutes. Reserve 100ml of the soaking water and drain the rest. Add the dates, banana and the reserved water to a blender and blitz for a few seconds. I think it is nicer to have a textured bread so I never completely break down the dates and the banana. Add the date and banana mixture to a large mixing bowl. Add the chopped nuts & raisins to the date and banana mixture and mix well. Add the polenta, cinnamon, baking powder, salt & dark rum to the mixing bowl and stir everything together. In a separate bowl, whisk up the egg whites till soft peaks form. Little by little gently fold in the egg whites to the mixture. Make sure all the egg white is well incorporated. Pour the mixture into the prepared bread tin and smooth down. Sprinkle over the chopped almonds or pecans and place in the oven for 45 minutes or until a skewer comes out clean. Peal off the greaseproof paper & leave on a wire rack to cool before cutting.
Enjoy! DAIRY FREE, GLUTEN FREE, PALEO, VEGAN This is by far one of the easiest yet tastiest treats to whip up. There is basically zero prep and its all done and ready to eat in 20 minutes. I'm keeping this recipe really simple but feel free to add different crumbles or granolas of your choice to the baked apples. Dairy free ice-cream would be a delicious addition also. INGREDIENTS For one portion you will need 1 Pink Lady Apple 1 teaspoon of honey or agave nectar to keep this recipe vegan 1/2 teaspoon of coconut oil 1 teaspoon of cinnamon METHOD Pre-heat the oven to 180 degrees Celsius. Core your apple. Place the apple on a baking tray. Place the coconut oil on top of the apple with the honey and cinnamon. Bake in the oven for 20-25 minutes until the apple is tender and you have an amber syrup on the base of your tray.
Put the baked apple on a plate. Pour about 1-2 tablespoons of boiling water on to the base of your tray to remove any of the really sticky bits of the syrup. Use a spoon to dissolve the solidified sticky bits until you have a lovely thin syrup. Pour the syrup over the apple. Serve with crumble or ice-cream. Enjoy! DAIRY FREE, GLUTEN FREE & PALEO There aren't too many times during the day when I don't have my fingers in different flavors and foods. I am always picking at something. These are the perfect little treat to nibble away on, enjoy them with a lovely glass of white or just scoff them down watching a movie, what ever you chose they wont last for long, AND they are so simple to make! INGREDIENTS What you will need 1 cup of mixed nuts(I used almond, hazelnut, walnut & cashew) 1 tsp of coconut oil 3 tbs organic honey generous pinch of salt METHOD Simply, melt the coconut oil In a pan over medium heat. Scatter the nuts over the pan and coat them in the melted coconut oil. Allow to toast for 2 or 3 minutes, dont allow them to go brown, otherwise they will burn by the time we are finished. Pour the honey into the pan, making sure all the nuts are coated and turn up the heat. Cook the honey for about 5 minutes until it starts to bubble away and becomes slightly thick. Add in a generous pinch of salt. When they honey has slightly reduced pour the honey coated nuts onto a silicon mat or on to greaseproof paper. Allow to cool. The honey should solidify, leaving you with a crunchy honey coat all over the nuts. Sprinkle a little more salt if you like and store in an airtight container for up to 2 weeks. Enjoy!
PALEO, GLUTEN FREE, DAIRY FREE A Twix bar would be the closest thing that I could compare these to, but they are a little different. For those of you who don't know what Twix's are, they are a chocolate bar with a crunchy biscuit base and a caramel filling. For the caramel filling I used what I had left over from my chocolate ice-cream with salted caramel filling bites, so if you're making them its a great idea to do these along side. They can be made in less than 20 minutes! I prefer making my sweet treats in bites rather than bars or large portions because I love just be able to grab something sweet to keep me going and I don't have to be breaking bars in half and taking little sections off cakes to watch how much i'm eating. I added a toasted pecan to half of these little beauties just to change it up a bit. But you can leave them in or take them out depending on your preference. INGREDIENTS Yields 8 miniature 'Twix's' For the almond base 2/3 cups of almond flour 2 tbs coconut oil(melted) 2 tbs honey pinch of salt tsp vanilla extract For the caramel filling 1/4 cup of dates, pitted & soaked for 5 minutes 2 tbs honey pinch of salt For the chocolate covering 90g of 85% dark chocolate 1 tbs coconut oil Optional pecans METHOD Pre heat the oven to 170 degrees celsius. Add the almond flour, salt, honey and vanilla extract to a bowl, mix well. Then add the melted coconut oil to the bowl and stir until the almond flour is completely coated in the coconut oil. It should be a damp sand consistency and should stick together when pressed with your fingers. Line a tin with grease proof paper, in this case I used tinfoil as I had no grease proof, but either will work just fine. Press the almond flour mix into the tin and pack it down tightly using your finger tips. It should be about 1/2 cm thick. Place in the oven for 10-12 minutes until the edges are golden brown and the biscuit is cooked through. Allow to cool a little before taking it out of the tin and then let cool completely on a wire rack. Cut the biscuit base into 8 little pieces. To make the caramel. Soak the dated in boiling water for 5 minutes. Add to a blender and blitz until the dates are broken down. Add the honey and a generous pinch of salt and blitz again until the caramel is smooth. The caramel may be a bit runny when you make it, if so, leave it sit in a bowl for about an hour. Place about a teaspoon of the caramel on top of each biscuit base. To smooth out the surface wet your finger tips and press gentle down on the caramel. The water stops the caramel from sticking to your fingers. Melt the dark chocolate and the coconut oil over a ban marie or in the microwave. Dip each biscuit and caramel piece into the chocolate and place on a tray. Place in the freezer immediately, this prevents the biscuit from becoming soggy. After the 1st layer of chocolate has hardened dip a second time and place in the freezer again. At this stage you can add the pecans or but of your choice. Take the Twix bites out of the freezer and enjoy! These are great treats to take to the cinema or to nibble away on during a movie night in!
Enjoy! PALEO, GLUTEN FREE, DAIRY FREE & GRAIN FREE NOM NOM NOM. Eat these little beauties as bite sized treats or have them around a table with friends and family as a delicious sweet ending to a meal. For these I used the scrumptious nobo ice-cream, I love the fact I know every single ingredient that they use in their creamy tubs of goodness and their flavors are mouthwateringly good! A favourite combination of mine is salted caramel and chocolate and this result of this combo using their ice-cream is just heavenly. You can make these into ice-cream pops by simply inserting a skewer into the centre before they set in the freezer. Trust me every one will go nuts for these chilly chocolatey treats. I have also made ice-cream pops using nobo's coconut vanilla ice-cream, recipe can be found here! |
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