‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF

This sauce turned out really yummy, the combination was delicious. I made it for my little boy to have over pasta, millet or brown rice. But equally i loved it on some of my own Brown rice pasta.

A very versatile sauce, as it would go beautifully as a sauce in a bake.P1090499

‘BABY FRIENDLY’ – Tomato, Ricotta and Chicken Sauce – GF
 
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Author:
Recipe type: BABY FRIENDLY, Poultry
Serves: 12

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 2 Celery stalks – finely diced
  • 1 Red onion – sliced and diced
  • 1 Organic Chicken breast – finely diced
  • 3 med Carrots – peeled and finely diced
  • 2 Courgettes – peeled and finely diced
  • 10 small button Mushrooms – finely sliced and diced
  • 100ml Apple Puree
  • 2 cans Chopped tomotes
  • 1 tsp dried Basil
  • 1 tsp dried Oregano
  • ⅛ tsp Sea Salt
  • ⅛ tsp Ground White Pepper
  • 12 Basil Leaves
  • 250g Ricotta

Instructions
  1. In a saucepan heat the oil and add the onion and celery and cook for approx. 5 on minutes on med heat, stirring occasionally.
  2. Make a well in the center and add the chicken. Cook for a further 5 minutes or until chicken is cooked right through.
  3. Add the carrots, courgettes and mushrooms and cook for a further 2 minutes. Combine well.
  4. Add the apple puree, canned tomatoes and rinse the cans with some water and add this too.
  5. Add the oregano, dried basil, salt and pepper.
  6. Bring to boil then simmer on the lowest heat with the lid on for approx. 30min.
  7. Remove from heat, add the basil leaves and ricotta and blend using a stick blender or blend in a food processor. Or you can blend half of it and leave the other half un-blended depending on the age of you child.
  8. Use as a sauce for pasta, brown rice, millet etc.
  9. Enjoy!

 

Raw Cacao Nib, Walnut and Raisin Balls – GF, Vegan

P1070003

Raw Cacao Nib, Walnut and Raisin Balls – GF, Vegan
 
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Delightfully moorish!
Author:
Recipe type: Snacks, Desserts
Serves: 25balls

Ingredients
  • 100g Maple Syrup or Honey
  • 75g Almond Flour
  • 55g Walnuts
  • 80g Raisins
  • 50g Sunflower seeds – grinded to make a flour
  • 1 Tbs Organic Unrefined, undeodorised Virgin Sesame Oil
  • 1 Tbs Vanilla Bean Paste
  • 30g Raw Cacao Nibs
  • 1/ tsp Sea Salt
  • ¼ tsp ground Ginger
  • ¼ tsp ground Nutmeg
  • ½ tsp ground Cinnamon

Instructions
  1. Place all the dry ingredients first in a food processor (except the cacao nibs)
  2. Add the wet ingredients on top
  3. Blend in a food processor until a ball forms, you may want to scrap down the sides half way through
  4. Right at the end, add the cacao nibs and blend for a few more seconds, only until the nibs are incorporated into the mixture
  5. Lightly wet your palms and rolls the balls
  6. Store in layers in an air tight container. Separate layers with sheets of baking paper.
  7. Refrigerate
  8. These will last for weeks in the fridge….. if they last that long
  9. Enjoy!

 

Coconut Vanilla Sponge Birthday Cake with Vanilla Frosting- GF

My little boy turned two not long ago and I wanted to make him a neutral and healthy cake.

After some tweaking this one turned out light , moist and delicious.

The recipe for the icing I got from ‘Babycakes’

P1060881

Coconut Vanilla Sponge Birthday Cake with Vanilla Frosting- GF
 
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Happy Birthday to my little boy Ari, who turned a big two!
Author:
Recipe type: Desserts
Serves: 12

Ingredients
  • DRY INGREDIENTS
  • 130g Rice Flour (I used a combination of white and brown)
  • 200g desiccated coconut – Blended in a food processor for 30 seconds (not to produce coconut flour)
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • WET INGREDIENTS
  • 3 med Organic Eggs
  • 180g Erythritol or Coconut Sugar
  • 250g Courgettes – finely grated
  • 1 Tbs Vanilla Paste or Extract
  • Jar of St Dalfour’s Strawberry Jam (which has no sugar)
  • ICING
  • 1 cup non diary milk
  • ½ cup Almond Milk Powder
  • 1 Tbs Coconut Flour
  • ⅛ cup Agave Nectar or Maple Syrup
  • 1 Tbs Vanilla Paste or Extract
  • 1 cup Coconut Oil
  • 1 Tbs fresh Lemon Juice
  • Coconut Shavings

Instructions
  1. Make the Icing first – Add all the ingredients except for the oil and lemon juice into a food processor. Blend for approx. 2 minutes then slowly add the oil and lemon juice.
  2. Pour the icing into an airtight container and refrigerate for 6 hours or to speed up things freeze it for 30min – 1hour.
  3. Pre-heat the oven to 160 degrees Celsius (fan forced oven)
  4. Line two round (same size) baking tins with baking paper
  5. Place all the dry ingredients in a large bowl and whisk to combine well
  6. Place the eggs, vanilla paste/extract and Erythritol in another bowl and whisk well, fold in the courgettes
  7. Make a well in the center of the dry ingredients and pour in the wet ingredients and combine well using a whisk. Do not over mix, just enough so there are no flour balls anywhere.
  8. Pour ½ of the mixture in each baking tin.
  9. Bake in the center of the oven for approx. 45minutes.
  10. Lay the coconut shavings onto a non-stick baking tray and bake for approx. 10mintues or until lightly browned. This is to be done once the cake is removed from the oven. Please make sure you keep an eye on the coconut flakes as they brown/burn very quickly.
  11. Remove both cakes and allow to cool completely on cooling racks
  12. Once cooled, spread the jam over one cake and lay the other on top
  13. Place the cakes on your ‘cake’ plate and spread the icing all over the top and the sides using a cake spatula.
  14. Sprinkle the coconut shavings over the top.
  15. You and your kids will love it!
  16. Enjoy!

P1060888

Courgette and Ricotta Soup – GF

P1090405

Courgette and Ricotta Soup – GF
 
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Yum, Yum, YUMMY!! What a fantastic spring soup. The ricotta adds an amazing taste to this soup.
Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 1 Leek – sliced thinly
  • 2 Garlic cloves – sliced and diced
  • 1kg Courgettes – roughly chopped
  • 25g fresh Basil – roughly chopped (Stalks chopped separately)
  • 25g fresh Mint – roughly chopped
  • 750ml Vegetable Stock
  • 125g Ricotta Cheese
  • Cracked Pepper
  • Rock Salt

Instructions
  1. In a large saucepan cook the leek and garlic in some filtered water until soft and translucent – med heat for approx. 10min.
  2. Add the courgettes and cook for a further 10min on med heat, stirring occasionally. Courgettes should be soft and cooked right through.
  3. Add the basil stalks and season. Cook for a further 2minutes.
  4. Add the stock, ricotta, mint and basil leaves.
  5. Bring to boil then simmer for 5minutes.
  6. Taste, season, taste.
  7. Serve with a dollop of ricotta cheese and some chopped basil and mint leaves and cracked pepper.
  8. Delicious!

P1090408

RAW Rainbow Matchstick Salad with a ginger & lemon dressing – GF, Vegan

P1090449

RAW Rainbow Matchstick Salad with a ginger & lemon dressing – GF, Vegan
 
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I really craved some fresh vegetables that i can chomp on as a salad. This one fit all the criteria. Like a coleslaw but much much better and healthier!
Author:
Recipe type: RAW Salads
Serves: 4

Ingredients
  • 4 Carrots – peeled and cut lengthways very thinly or use a mandolin (matchstick size)
  • 2 Raw Beetroot – peeled and cut lengthways very thinly or use a mandolin
  • 2 Courgettes – peeled and cut lengthways very thinly or use a mandolin
  • 2 Red Peppers – seeded and sliced very thinly
  • ½ small white cabbage – very thinly sliced
  • Bunch of Spring onions – sliced
  • 75g Sunflower seeds, pumpkin seeds, cashews, flaxseeds, slivered Almonds
  • Cracked Pepper
  • Rock Salt
  • DRESSING
  • 2 Tbs Extra Virgin Olive Oil
  • Juice of 1.5 Lemons
  • Juice of 1 Lime
  • 40g fresh Mint leaves
  • 20g fresh Basil Leaves
  • 40g fresh Coriander
  • 20g fresh flat leaf parsley
  • Nob of fresh ginger
  • 2 Garlic cloves

Instructions
  1. Pre heat your oven to 200 degrees Celsius (fan forced)
  2. Spread the seeds and nuts on an oven tray and bake for approx. 8-10min or until lightly browned
  3. Meanwhile, place all the dressing ingredients in a food processor and blend for approx. 5min.
  4. Place all the vegetables in a large bowl, drizzle the dressing over the top, season and toss to combine well
  5. Spread the toasted seeds and nuts over the top
  6. Enjoy!

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Asparagus and Watercress Soup – GF, Vegan

P1070782

Asparagus and Watercress Soup – GF, Vegan
 
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Watercress and Asparagus go soooo well together! yum yum!
Author:
Recipe type: Soups
Serves: 4

Ingredients
  • 2 bunches of Asparagus – tips broken off and chopped into 4cm pieces
  • 200g Peas2 Leeks – thoroughly washed, sliced and diced
  • 3 Garlic Clove – sliced and diced
  • 2 small potatoes – peeled and diced into 1cm square pieces
  • 2 bunches of Asparagus – tips broken off and chopped into 4cm pieces (separate tips from stalks)
  • 200g Peas
  • 1 Courgette – sliced and diced
  • 100g Watercress – chopped
  • 1.5 liters Vegetable Stock
  • 25g Fresh Basil leaves – roughly chopped
  • 15g Fresh Mint leaves – roughly chopped
  • Sea Salt
  • Ground White Pepper
  • Plain low fat Greek Yoghurt or non-diary plain yoghurt

Instructions
  1. In a large saucepan, cook the leeks and garlic in some filtered water on med heat for approx. 5 minutes.
  2. Add the potatoes and cook for a further 10minutes
  3. Add the asparagus stalks, peas, courgette and stock and bring to boil
  4. Then simmer for approx. 15 minutes
  5. Add the asparagus tips and simmer for a further 10 minutes
  6. Add the watercress, herbs and season – cook for a further 2 minutes and remove from the heat
  7. Pour ⅓ into another container and using a stick blender or food processor, blend until smooth.
  8. You can blend the whole soup, I just enjoy chewing my soup sometimes.
  9. Pour the blended soup to the chunky part and stir well.
  10. Enjoy with a dollop of yoghurt!

P1070786

Banana and Pecan Cake – GF

P1070348

Banana and Pecan Cake – GF
 
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What an amazing cake. I didn’t know if it would turn out since I didn’t add any oil or butter. You can substitute the Xylitol for any other grain sugar like Ethrytol, Coconut Sugar etc. This has to be one of my favorite cakes, the texture of the cake is perfect and its very moist. A perfect flour combination and very low on fat. Enjoy!
Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • 130g Brown Rice Flour
  • 50g Buckwheat Flour
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • ¼ tsp Sea Salt
  • 1 tsp ground Cinnamon
  • 75g Xylitol Sugar or Erythritol Sugar
  • 2 med Organic Eggs
  • 250g of ripe banana – mashed very well
  • 150g or 1 large Courgette – finely grated
  • 1 Tbs Vanilla Bean Paste
  • 60g Pecans

Instructions
  1. Pre-heat the oven to 180 degrees Celsius (fan forced)
  2. Line a bread tin with baking paper.
  3. Toast the pecans for approx. 5-10 minutes in the oven – make sure you do not burn them. Break them up into smaller pieces and put aside.
  4. In a bowl whisk the eggs and Xylitol for approx. 2 minutes ( you can use a hand blender or just a hand whisk)
  5. Add the mashed banana, grated courgettes and vanilla bean paste. Combine well.
  6. In a separate large bowl add the all of the dry ingredients except for the pecans.
  7. Whisk the dry ingredients well to combine them.
  8. Add the dry to the wet and whisk to combine well.
  9. Fold in the pecans.
  10. Pour mixture into the bread tin (mixture should be runny like thick custard)
  11. Bake in a pre-heated oven for approx. 50-55min.
  12. Remove and allow to cool on a wire rack.
  13. Delicious!!

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Sweet Potato, Feta & Spinach Frittata – GF

P1060892

Sweet Potato, Feta & Spinach Frittata – GF
 
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I love egg dishes, they are so easy to make and take next to no time to prepare. I left this one cooking on the hob whilst i was taking a shower. It was ready when i got out. Nothing beats hot, soft, melted feta cheese with Spinach. One of my indulgences….
Author:
Recipe type: Breakfast, Poultry
Serves: 4

Ingredients
  • 8 Med Organic Eggs
  • 1 large Sweet Potato – peeled and thinly sliced crossways – I used a mandolin on the thinnest setting
  • 1 Spanish onion – thinly sliced
  • 200g Feta cheese – crumbled
  • 1 bunch Spinach – soaked and washed many times to remove any grit then finely chopped
  • Small bunch of Chives – finely chopped
  • Handful of Mint Leaves – roughly chopped
  • Handful of Basil Leaves – roughly chopped
  • Sea Salt
  • Ground White Pepper

Instructions
  1. First cook the sliced onions in a little bit of water until soft and translucent,
  2. Add the sliced Sweet Potatoes and cook on med heat, turning the sweet potatoes with tongs regularly
  3. After approx. 5min, put the lid on the frying pan and allow the potato to cook. Turning the potatoes every few minutes. This goes on for approx. 10-15min.
  4. Once the Sweet potato is cooked right through, spread the potato/onion mixture evenly around the frying pan
  5. In a bowl combine the chopped spinach and herbs and toss to combine well
  6. Spread the chopped spinach and herbs over the sweet potato mixture evenly
  7. Crumble the feta evenly over the top
  8. Whisk the eggs in a separate bowl and season
  9. Pour the egg mixture over the Spinach
  10. Cover and cook on the lowest setting for approx 20-30min or until the eggs have risen and set
  11. Make sure the eggs has set all around the edges of the pan and nearly set in the middle. Then take it off the heat and let it sit covered for a few minutes. The eggs will continue to cook.
  12. Serve with a side salad.
  13. Delicious!
  14. Enjoy!

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Chickpea & Chestnut Flour Bread – GF, Vegan

P1070361

Chickpea & Chestnut Flour Bread – GF, Vegan
 
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Who doesnt like freshly made bread! I found this receipe in ‘GOOD WITHOUT GLUTEN COOKBOOK – Frederique Jules’.
Author:
Recipe type: Breakfast, Bread
Serves: 10

Ingredients
  • 435ml – 1¾ Cup water
  • 1 Tbs Extra Virgin Olive Oil
  • 1 tsp Apple Cider Vinegar
  • 3 Organic Eggs
  • 100g Chickpea Flour (Besan)
  • 100g Brown Rice Flour
  • 50g Chestnut Flour
  • 125g Tapioca Starch
  • 125g Potato Starch (not Potato Flour)
  • 2 tsp Sea Salt
  • 1 Tbs Erthrytol Sugar or Coconut Sugar
  • 3½ tsp Xanthan Gum
  • 1 Tbs dried Yeast
  • 50g chopped Walnuts – toasted for 8 minutes in the pre-heated oven
  • 50g chopped Pecans – toasted for 8 minutes in the pre-heated oven

Instructions
  1. Preheat an oven forced fan to 180 degrees Celsius
  2. Line a bread tin with baking/parchment paper
  3. Add the water, oil, vinegar and eggs into a large mixing bowl and mix using a blender or mixer
  4. In another bowl add the rest of the ingredients except for the nuts and using a whisk combine well
  5. Add the dry ingredients to the wet and mix for 2 minutes on a low speed
  6. Add the nuts and mix through
  7. Pour the dough into the lined bread tin
  8. Cover with a dry tea towel and allow to sit for 30 minutes at room temperature.
  9. Bake in a pre-heated oven for approx 30-35 minutes
  10. Remove and turn over on a cooling rack straight away to cool.
  11. Enjoy!

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Chocolate Hazelnut Raisin Balls – GF, Vegan

P1060755

Chocolate Hazelnut Raisin Balls – GF, Vegan
 
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These are super delicious! ‘POD’ sells these Nookie bars and I’ve tried to re-produce them. The ones I made turned out very similar but not has hard as the Nookie bars. But just as delicious! The only thing I would change, is I would roll the balls in toasted hazelnut bits rather than hazelnut flour. I over blended the nuts in the blender, whereas I should have used a mortar and pestle to obtain the best results. Enjoy!
Author:
Recipe type: Desserts, Snacks
Serves: 20

Ingredients
  • 100g Gluten Free Oats – grinded into flour
  • 50g Raisins
  • 2 Tbs Rice Syrup
  • 2 Tbs Honey
  • 100g Cocoa (sugar free)
  • 100g Hazelnuts
  • 50g Sunflower Seeds – grinded in flour
  • 1 Tbs Vanilla Extract
  • ½tsp Sea Salt
  • 1 Tbs Rapeseed Oil

Instructions
  1. Pre-heat a fan forced oven to 180-200 degrees Celsius.
  2. Lay the hazelnuts on a nonstick oven tray and bake for approx. 10 minutes.
  3. Remove and rub the hazelnuts between your palms to remove the skins.
  4. Put a small handful aside.
  5. Add the rest of the ingredients to a food processor and blend until a ball is formed.
  6. Meanwhile, using a Mortar and Pestle, grind the hazelnuts into small chips/bits.
  7. Lay these on a flat plate.
  8. Remove the dough from the food processor and roll into small balls, then roll over hazelnut chips and store in an air tight plastic container.
  9. You can place baking paper (parchment paper) in-between ball layers, to avoid them sticking together.
  10. I then placed these in the fridge.
  11. Will last for months in the fridge.
  12. Best eaten approx. 5-10minutes out of the fridge so balls are not so cold and hard.
  13. But it’s all a matter of preference. They are yummy at room temperature or cold out of the fridge.
  14. Enjoy!