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! |
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