Figgy Coconut Balls – GF, Vegan

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Figgy Coconut Balls – GF, Vegan
 
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Real moorish!
Author:
Recipe type: Snackes, Desserts
Serves: 25

Ingredients
  • 12 Dried Figs
  • 10 Medjool Date – pitted
  • 100g Chopped Cashews (soaked for 2 hours)
  • 100G Coconut Flour
  • 30g Raw Cacao powder
  • 1 tsp ground Cinnamon
  • 1 tsp Vanilla Extract
  • ⅛ tsp Sea Salt
  • Fine Desiccated Coconut – to roll the balls on

Instructions
  1. Place all the ingredients in a food processor and blend until smooth – you may need to add some water to get it going. Approx. 2-4 Tbs.
  2. You’ll also need to scrape down the sides a few times.
  3. Roll into small balls and roll on fine desiccated coconut.
  4. Store in an air tight container and refrigerate.
  5. Delicious!

P1110715

Red Teff Flour Chocolate Cake with Chocolate Frosting – GF

I’d bought a large bag of Red Teff Flour and wanted to make something with it. This was the outcome, a yummy chocolate cake!

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Red Teff Flour Chocolate Cake with Chocolate Frosting – GF
 
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Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • WET INGREDIENTS
  • 150g non diary milk
  • 200g Apple or Pear Puree
  • 60g coconut oil (melted and at room temperature)
  • 2 Organic med eggs – whisked
  • 1 tsp Vanilla Extract or Paste
  • ½ tsp liquid Stevia
  • DRY INGREDIENTS
  • 70g Raw Cacao
  • 115g Red Teff Flour (White Teff flour works just as well)
  • 150g Erythritol (I used brown)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder
  • ½ tsp Sea Salt
  • ¼ tsp Xanthan Gum
  • CHOCOLATE FROSTING
  • 100g 80%min dark Chocolate – cut into pieces
  • 1 Tbs diary free Butter
  • 4 Tbs Coconut Cream
  • 2 Tbs Maple Syrup
  • ½ tsp Vanilla Extract or Paste
  • ⅛ tsp Sea Salt

Instructions
  1. Pre-heat a fan forced oven to 170 degrees Celsius.
  2. Place all the dry ingredients in a bowl and whisk to combine well.
  3. Place all the wet ingredients in another bowl and whisk to combine well
  4. Add the wet ingredients to the dry and whisk to combine. Do not over mix.
  5. Pour into a lined bread tin and bake in the center of the oven for 25-30min.
  6. Remove and turn over onto a cooling rack and allow to cool.
  7. To make the Chocolate frosting, place the Chocolate, Coconut Cream and butter in a glass bowl.
  8. Place the bowl in a saucepan which has approx. 1.5cm of water in it. The glass bowl must be min 5cm higher than the water.
  9. The glass bowl must never touch the water.
  10. Then simmer on the lowest heat until everything is melted. Do not be tempted to mix the ingredients before everything is completely melted and don’t tempt to melt everything quickly.
  11. Once everything is melted, whisk gently then add the remainder of the ingredients and whisk to combine.
  12. Gently pour the chocolate frosting over the cake.
  13. Place in the oven for approx.. 1 hour so the frosting can set.
  14. Remove from the fridge. Allow to sit for 20min to come back to room temperature.
  15. Enjoy!

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Ham, Mushroom & Pea Frittata – GF

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Ham, Mushroom & Pea Frittata – GF
 
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What a yummy Frittata. The ingredients worked beautifully together.
Author:
Recipe type: Breakfast/Poultry
Serves: 5

Ingredients
  • 1 Spanish Onion – sliced thinly
  • 1 cup Frozen Petit Pois
  • 1 small can Corn
  • 8 Button Mushrooms – sliced thinly
  • 100g Greek Feta – crumbled
  • 10 very thin slices of ham – chopped finely
  • 12 Organic Eggs (med) – beaten
  • Rock Salt
  • Cracked Pepper

Instructions
  1. Place the onions with some filtered water in a deep frying pan and cook on med/low heat for approx. 10min until soft and translucent.
  2. Add the mushrooms and cook for a further 5 minutes
  3. Add the corn and Petit Pois and cook for a further 2 minutes
  4. Scatter the ham and feta cheese evenly all around
  5. Meanwhile beat the eggs and season
  6. Pour the egg mixture over the ham mixture, cover and on the lowest heat allow to cook for at least 15-20min or until the egg is cooked.
  7. You’ll see at this point a lot of water has formed over the egg. All you need to do is remove the lid half way and allow it to sit on the hob for 5 minutes.
  8. All the water will be reabsorbed by the frittata.
  9. Serve with a side order of salad.
  10. Delicious!
  11. Enjoy!

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Rose Water & Orange Blossom Balls – GF, Vegan

These have a lovely hint of Rose Water and Orange Blossom water. Very Moroccan or Lebanese.

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Rose Water & Orange Blossom Balls – GF, Vegan
 
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Author:
Recipe type: Desserts, Snacks
Serves: 30

Ingredients
  • 14 Dates – piped (Preferably Medjool)
  • 100g Cranberries (I’ve dehydrated some using Xylitol found under ‘Desserts’)
  • 100g Sultanas
  • 55g Pistachios
  • 135g Pumpkin Seeds
  • 75g Sunflower Seeds
  • ½ cup fine desiccated Coconut (plus more to coat the balls)
  • 2 Tbs Honey
  • ¼ tsp Rose Water
  • ¼ tsp Orange Blossom Water
  • 2 tsp ground Cinnamon
  • ½ tsp Sea Salt
  • ½ cup tepid Water

Instructions
  1. Place all the ingredients into a food processor and process until smooth
  2. You may or may not need to add more water
  3. You will need to stop the food processor a few times to scrap down the sides
  4. Roll into small balls and coat with fine desiccated coconut (you’ll probably need to moisten your palms a few times to roll the balls as they are quite sticky)
  5. Refrigerate overnight. Best eaten after 24hours.
  6. I place them in-between layers of baking paper in an airtight container.
  7. They’ll last in the fridge for weeks.
  8. Enjoy!

P1110436

Baked Salmon Fish Cakes – GF

These are real easy to make, and really tasty.

Great with a side order of salad!

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Baked Salmon Fish Cakes – GF
 
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Author:
Recipe type: Seafood
Serves: 8

Ingredients
  • 4 large Potatoes – scrubbed
  • 2 Salmon Fillets – washed
  • ⅔ cup Gruyere Cheese – grated
  • 2 egg – whisked
  • Small bunch of Parley –finely chopped
  • Small bunch of chives – finely chopped
  • 1 small Spanish Onion – sliced and diced
  • Sea Salt
  • Ground White Pepper

Instructions
  1. Place the potatoes with their skins in a saucepan full of water and salt.
  2. Cook on medium heat for 20minutes.
  3. Drain and leave to cool.
  4. Pre-heat a fan forced oven to 180 degrees Celsius.
  5. Meanwhile remove the skin off the salmon fillets using a sharp knife.
  6. Chop the Salmon into small pieces.
  7. In a bowl add the chopped Salmon, grated cheese, eggs, parsley, chives and onions. Season well and stir to combine.
  8. Peel and grate the cooked potatoes and add to the Salmon mixture and combine well.
  9. Using your hands, make large balls with the mixture. Then flatten to make the patties.
  10. Place on a non-stick baking tray and bake for approx. 8-10minutes on each side.
  11. Enjoy!

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Spelt & Raisin Sandwich Bread – Vegan

This recipe was taken from a cookbook called ‘Café Sigrun’. Sigrun Porsteinsdottir, who is the author of this amazing cookbook is also a dear friend of mine who lives in Iceland. This fantastic cookbook has the most beautiful recipes and pictures.

This Spelt Sandwich Bread recipe is one of hers. I just added raisins.

Unfortunately the cookbook is all in Icelandic!!!! Hopefully an English version will be made soon…..

It truly is delicous, and no yeast is used!

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Spelt & Raisin Sandwich Bread – Vegan
 
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Author:
Recipe type: Breakfast
Serves: 12

Ingredients
  • 600g Stoneground Spelt Flour (I’ve also experimented here in substituting 250g with Buckwheat Flour or Brown Rice Flour – turned out just as delicious)
  • 2 Tbs Baking Powder
  • 1 tsp Sea Salt
  • 500ml Non diary milk
  • 2 Tbs fresh Lemon Juice
  • 40g Sesame Seeds
  • 25g Sunflower Seeds
  • 50-100ml luck warm water
  • 1 Cup Raisins

Instructions
  1. First place the non diary milk and lemon juice in a small glass bowl, stir well then leave for minimum 1 hour if not longer. This will create buttermilk!
  2. Pre-heat a fan forced oven to 180 degrees Celsius
  3. Place the flour, Baking powder, salt, seeds and raisins in a large bowl – stir or whisk to combine well
  4. Make a well in the centre and add the ‘buttermilk’
  5. Using a Nordic Bread Whisk – Stir/whisk to combine. Do not over stir, stir as you would with any Gluten Free dough
  6. Add the luke warm water – only add as much as you need.
  7. Pour into a lined bread tin
  8. Bake in the centre of the oven for 50minutes
  9. Remove and allow to cool
  10. Delicous!!!!

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Braised Green Beans, Peas and Chorizo – GF

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I made this yummy salad dish for Christmas.  I wasn’t sure how it was going to turn out, but it was totally delicious.  Real easy to make, I’ll definitely be making this dish again and again.

Braised Green Beans, Peas and Chorizo – GF
 
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Recipe type: Salads
Serves: 4

Ingredients
  • 1 large Spanish Onion – finely chopped
  • 2 Garlic Cloves – finely chopped
  • 240g fine Green Beans – ends chopped off and halved
  • 100g Chorizo – skin removed and diced
  • 200ml Vegetable Stock
  • Small bunch flat leaf Parsley
  • Leaves from 6 Mint sprigs
  • Rock Salt
  • Cracked Pepper
  • 400g Frozen Peas
  • Bunch of Rocket – chopped roughly
  • 100g Feta – crumbled
  • 10 vacuumed packed or freshly roasted Chestnuts – cut into smaller pieces
  • Juice from 1 Lemon

Instructions
  1. Sauté the onions and garlic in some filtered water on med/low heat until soft and translucent for approx. 10min. Make sure you don’t burn them.
  2. Add the green beans, Chorizo, Parsley, Mint and stock. Season, cover and simmer for approx. 8min.
  3. Add the peas and cook for a further 2-4 minutes uncovered or until they are cooked right through.
  4. Stir through the rocket, feta and chestnuts.
  5. Drizzle with lemon juice.

 

Squash, Savoy Cabbage and Haricot Bean Broth – GF, Vegan

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A lovely tasting broth. Light and full of flavor.

Squash, Savoy Cabbage and Haricot Bean Broth – GF, Vegan
 
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Author:
Recipe type: Soups
Serves: 5

Ingredients
  • 1kg Butternut Squash – Peeled, seeded and cut into bit size pieces
  • 1 large Spanish Onion – sliced and diced
  • 1 Leek – thinly sliced
  • 2 Garlic Cloves – sliced and diced
  • 1 piece of Ginger – approx. 2cm – sliced and diced
  • 3 Celery Sticks – finely sliced (including leaves)
  • Herbs de Provence
  • 150ml Cooking White Wine
  • 1 Tbs Coconut Sugar
  • 2 Liters Vegetable Stock
  • 1 Can Haricot Beans – thoroughly washed
  • 1 small head Savoy Cabbage or ½ a normal size one – thinly sliced and chopped
  • Extra Virgin Olive Oil
  • Rock Salt
  • Cracked Pepper

Instructions
  1. Pre-heat a fan forced oven to 180degrees Celsius
  2. Toss the Squash with some Olive oil, Herbs de Province and Season
  3. Cook for approx. 45min
  4. Meanwhile saute the onions, garlic and ginger in some filtered water, on med/low heat until soft and translucent – approx. 10min.
  5. Add the celery, leeks, herbs and cook for a further 5minutes. Add the wine and sugar and allow to simmer for approx. 20minutes or until liquid has been mostly absorbed.
  6. Add the stock and beans. Bring to boil then simmer for approx. 10minutes.
  7. Stir in the pumpkin and savoy cabbage. Season, taste, season.
  8. Enjoy!

P1110363

Sour Cherry & Cacao Nib Balls – GF, Vegan

If you like dried Sour Cherries, then this is one for you. The cacao nibs complimented these perfectly!

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Sour Cherry & Cacao Nib Balls – GF, Vegan
 
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Author:
Recipe type: Desserts, Snacks
Serves: 20

Ingredients
  • 1 cup Walnuts
  • ¾ cup Dried Sour Cherries
  • 20 Medjool Dates – piped
  • 2 Tbs Cacao Powder
  • ½ tsp Sea Salt
  • ½ tsp Vanilla Extract or Paste
  • 3 Tbs Cacao Nibs
  • 1-2 Tbs Non diary milk

Instructions
  1. Place the walnuts in a food processor and process until chopped
  2. Add the rest of the ingredients (except the cacao nibs) – scrape down the sides if need be
  3. Once all is at the consistency desired – add the cacao nibs and turn off the food processor. You don’t want to crush the cacao nibs, you only want them quickly blended into the mixture
  4. Roll into balls.
  5. I place them in-between layers of baking paper in an airtight container.
  6. They’ll last in the fridge for weeks.
  7. Enjoy!

P1110402

Chocolate Chip Banana Bread – GF

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I loved the addition of the chocolate chips. A real yummy cake!

Chocolate Chip Banana Bread – GF, Vegan
 
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Author:
Recipe type: Desserts, Breakfast
Serves: 12

Ingredients
  • DRY INGREDIENTS
  • 1.5 cups Brown Rice Flour
  • ½ cup Almond Flour
  • 1 tsp Baking Soda
  • ½ tsp fine Sea Salt
  • WET INGREDIENTS
  • 2 large very ripe Bananas – mashed
  • 4 Organic eggs – separated
  • 100g or ¼ cup Applesauce or Pear sauce
  • 2 Tbs Coconut Oil – melted
  • 1 tsp Vanilla Extract
  • ½ cup Brown Rice Syrup
  • EXTRAS
  • ½ cup Chocolate Chips – I used Plamil Chocolate drops sweetened with Xylitol
  • ½ cup Walnuts – roughly chopped

Instructions
  1. Pre heat a fan forced oven to 170 degrees Celsius
  2. Place all the dry ingredients in a large bowl and combine well using a whisk
  3. Place all the wet ingredients in another bowl (excluding eggs whites) and combine using a whisk
  4. Whisk the eggs whites so they become fluffy peaks
  5. Fold in the eggs whites into the wet ingredients
  6. Pour the dry ingredients into the wet and using a whisk gently whisk until all is fully combined
  7. Add the chocolate drops and walnuts, fold in.
  8. Then pour mixture into a lined bread baking dish and bake in the center of the oven for approx. 40-50min.
  9. Allow to cool on a wire rack.
  10. Enjoy!