Christmas Mince Pies – GF, Vegan

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Christmas Mince Pies – GF, Vegan
 
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Yes I know, it’s a tad late to post Christmas mince pies, but it’s taken me that long to get this recipe typed up and ready to post. So here it is. What wonderful Mince pies these turned out to be. I loved them and will definitely make them again.
Author:
Recipe type: Desserts
Serves: 10

Ingredients
  • CRUST:
  • ½ cup Almond Flour
  • 1 cup Almonds – coarsely ground
  • 1 Tbs Chia Seeds
  • 1 Tbs Maple Syrup
  • 2 Tbs Coconut Oil – Melted
  • MINCEMEAT:
  • ½ cup dried Cranberries ( I used my dehydrated cranberries)
  • 1 cup mixed Raisins – golden and brown
  • 20 Dates – roughly chopped
  • ¼ cup – blanched Almonds
  • 2 Green Bramley Apples – peeled and chopped into small pieces
  • 2 Tbs fresh Orange Juice
  • 1 Tbs Lucuma Powder
  • 1 tsp ground Cinnamon
  • 1 Tbs Vanilla Bean Paste
  • ½ tsp Nutmeg

Instructions
  1. Pre-heat your oven to 160 degrees Celsius.
  2. TO MAKE THE CRUST:
  3. Place the chia seeds in a small bowl and add 2 Tbs of warm water, allow to sit for approx. 10min
  4. Combine the almond flour and coarsely chopped almonds in a bowl. Stir to combine.
  5. Add the rest of the ingredients and combine well using a large metal spoon.
  6. Place the crust in a 15-20cm diameter pie dish, or you can use muffin trays.
  7. Remove a fist full of dough and lay some baking paper on your work surface. Spread some almond flour on the baking paper and roll out the dough so it’s the same diameter size as your pie tray.
  8. With the remainder of your dough, using your fingers and using a spatula, spread and press the crust so it covers not only the bottom of the pie pan/muffin tray but also all up on the sides, right to the top. You may need to slightly damp your fingers with water if things get too sticky.
  9. Cover with cling film and put aside.
  10. TO MAKE THE MINCEMEAT:
  11. Add all of the ingredients to a food processor and blend until combined. Do not blend until smooth. Leave it semi chunky.
  12. Pour the mincemeat into the pie crust and flatten using a spatula or the back of a metal spoon.
  13. Slide the crust lid off the work surface with the baking paper then turn it over quickly onto the mincemeat.
  14. Peel the baking paper off the crust top then pinch all the ends so it connects with the base.
  15. Bake for approx 20min.
  16. Remove and allow to cool.
  17. This is wonderful served with some hot vegan custard or hot date sauce.

Dehydrated Cranberries – GF, Vegan

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Dehydrated Cranberries – GF, Vegan
 
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I wanted to make some vegan/sugar free Christmas mince pies. I wanted to add dried cranberries to the filling, but couldn’t find any available without any sugar in them. So i decided to make my own. They actually turned out great! Probably needed more sugar though, but for the purpose of using them in my mincemeat for my Christmas mince pies, they were excellent! I’ve still got quite a few remaining sitting in my refrigerator ready to be used in another recipe. I definitely recommend making your own dried cranberries.
Author:
Recipe type: Snacks

Ingredients
  • 2.5 Cups Frozen Cranberries
  • ½ cup 100% Apple Juice
  • 5 Tbs Honey or Maple Syrup
  • 1.5 Tbs Coconut Oil – melted (room temperature)

Instructions
  1. If you buy fresh cranberries, i suggest freezing them first.
  2. Cut the cranberries in half and place them in a large bowl
  3. Place the rest of the ingredients over the cranberries, and toss to combine well
  4. Lay cranberries over your dehydrator sheets and dehydrate for approx 24hrs on 48 degrees Celsius.If you buy fresh cranberries, i suggest freezing them first.
  5. Cut the cranberries in half and place them in a large bowl
  6. Place the rest of the ingredients over the cranberries, and toss to combine well
  7. Lay cranberries over your dehydrator sheets and dehydrate for approx. 24hrs on 48 degrees Celsius.
  8. I usually swap the shelves twice throughout the cooking process. This ensures even dehydrating.
  9. Remove and allow to cool before storing.
  10. I’ve used half for my Christmas mince pies and the other half I’ve stored in an air tight container in the refrigerator. They’ve been there for over 1 month and still look fine.

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Asparagus and Pearl Barley Soup

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Asparagus and Pearl Barley Soup
 
Nothing beats baked asparagus.
Author:
Recipe type: Soups

Ingredients
  • 160g dried Pearl Barley – washed
  • 650ml water
  • 1 kg Asparagus – ends broken off
  • 2 large Banana Shallots – sliced and diced
  • 2 Garlic Gloves – sliced and diced
  • Extra Virgin Olive Oil
  • 1.5 Liters of Vegetable Stock
  • Sea Salt
  • Cracked Black Pepper
  • 250g Greek Yoghurt
  • Flat leaf Parsley – finely chopped – Garnish
  • Lemon Juice – Garnish
  • Shaved Parmesan – Garnish

Instructions
  1. Pre heat the oven to 180 degrees Celsius (fan forced)
  2. In a saucepan add the Pearl Barley and water and bring to boil, then simmer for approx. 15-20min until tender
  3. Drain and put aside
  4. Meanwhile lay the asparagus on a flat nonstick baking tray on one layer only
  5. Spray Oil over all the asparagus making sure you’ve sprayed both sides
  6. Season then toss the chopped garlic and shallots over the top – season/oil some more
  7. Roast for approx. 20min turning over half way
  8. Blend the asparagus in a food processor until smooth with the vegetable stock and Greek yoghurt
  9. Pour soup into a large saucepan and add the Pearl barley.
  10. Serve with a drizzle of fresh lemon juice, parsley, parmesan shavings and cracked pepper.
  11. Enjoy!

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Carrot & Date Cake – GF

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Carrot & Date Cake – GF
 
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Nothing beats carrot and dates together in one cake. Moist and moorish!
Author:
Recipe type: Desserts, Breakfast
Serves: 12

Ingredients
  • ¾ cup (120g) White Rice Flour
  • 1 cup (90g) Buckwheat Flour
  • 2 tsp Baking Soda
  • 2 tsp Baking Powder
  • 2 tsp Arrowroot Powder
  • 1 tsp ground Allspice
  • ¼ tsp ground Ginger
  • Pinch Sea Salt
  • 4 med Organic Eggs
  • 160ml Extra Virgin Rapeseed Oil
  • ⅔ cup (160ml) Date Syrup
  • 2 Tbs Lemon Juice
  • 4 med Carrots – peeled and grated
  • 10 Dates – roughly chopped

Instructions
  1. Preheat a fan forced oven to 175 degrees Celsius
  2. Line a round spring form baking tin with baking paper
  3. In a large bowl add the flours, baking powder, baking soda, arrowroot powder, allspice, ginger and salt
  4. Whisk to combine well
  5. In another bowl beat the eggs until light and frothy, add the oil, date syrup and lemon juice and beat for 2 minutes
  6. Fold in the carrots and dates
  7. Pour the wet mixture into the Centre of the flour mixture and using a large metal spoon, fold in until combined well
  8. Pour mixture into the baking tin and bake in the center of the oven for approx. 45minutes
  9. Remove and allow to cool on a cooling rack.
  10. Enjoy!

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Butternut Squash, Sweet Potato & Apple Soup – GF, Vegan

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Butternut Squash, Sweet Potato & Apple Soup – GF, Vegan
 
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I’ve always been intrigued about using fruit in soups. So if decided to take the plunge and use apple. The end result is lovely. You can’t even taste apple, but it does lend a touch of sweetness to the soup. I definitely recommend it.
Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 1 lrge Leek – thinly sliced
  • 1 lrge Spanish onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 1 lrge Carrot – sliced
  • 1 lrge Parsnip – sliced
  • 2 lrge Apples – diced
  • 400g Sweet Potatoes – diced into 2cm square pieces
  • 650g Butternut Squash – diced into 2cm square pieces
  • 1 Litre/4 Cups Vegetable Stock
  • ½ tsp ground Cinnamon
  • ¼ tsp ground Nutmeg
  • ¼ tsp White Pepper
  • ½ tsp Cayenne Pepper
  • Sea Salt
  • 170g plain non diary yoghurt
  • Coriander – finely chopeed – Use as a garnish

Instructions
  1. Cook the onions, leek and garlic in a large saucepan with some filtered water until soft and translucent on med heat – approx. 10min
  2. Add the rest of the ingredients and bring to boil
  3. Then simmer for 3min with lid on
  4. Blend either in a food processor or use a stick blender to blend until smooth
  5. Add the yoghurt and blend until all combined well
  6. Serve with a sprinkling of Coriander and cracked pepper
  7. Enjoy!

 

Mediterranean Kale Chips – RAW, GF, Vegan

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Mediterranean Kale Chips – RAW, GF, Vegan
 
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I love using sundried tomatoes when making kale chips, the flavour they give is delicious!
Author:
Recipe type: RAW
Serves: 6

Ingredients
  • 1 lrge bag Kale – soaked for a while then washed thoroughly
  • 10 Sundried Tomatoes in Olive Oil
  • 2 Tbs of the oil that’s in the sundried tomato jar
  • 15 Black Olives
  • 2 Tbs Tomato Paste
  • 10 Garlic
  • 1 tsp ground Cayenne Pepper
  • ¼ tsp ground Cinnamon
  • 1 tsp Hot Paprika
  • 2 Tbs Bragg Aminos
  • 4 Tbs Nutritional Yeast
  • 4 Tbs Filtered Water

Instructions
  1. Start by sliding off all the kale leaves from the stalk then place in 2 very large salad bowls
  2. Place the rest of the ingredients in a food processor and blend until smooth, or blend using a stick blender
  3. Pour the paste over the kale and massage in using your hands
  4. Layer kale over the dehydrator sheets on the dehydrator trays evenly
  5. Dehydrate for approx. 16 hours on 45 degrees Celsius or until kale is nice and crispy

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ANZAC Biscuits – GF, Vegan

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ANZAC Biscuits – GF, Vegan
 
I wanted to make some Anzac biscuits that were Gluten Free and Vegan and tasty. Well these tick all the boxes and were polished off in no time!
Author:
Recipe type: Breakfast, Desserts
Cuisine: Australian

Ingredients
  • 150g White Spelt Flour
  • 120g Desiccated coconut
  • 120g Jumbo Organic GF Oats
  • 50g Dried Cranberries (see my homemade dried cranberries under ‘condiments’)
  • 50g Macadamia Nuts
  • Pinch on Sea Salt
  • 100g non diary Butter
  • 100g Honey
  • 1 tsp Baking Soda

Instructions
  1. Pre heat the oven to 170 degrees Celsius (fan forced)
  2. In a large bowl, gently whisk the flour, coconut, oats, cranberries, nuts and salt
  3. Gently melt the butter and honey in a small saucepan
  4. Meanwhile in a very small bowl add the baking soda and 2 Tbs of boiling water and combine well using a mini whisk
  5. Make a hole in the center of the flour mixture and pour the honey mixture in the center
  6. Using a large metal spoon, fold in the ingredients
  7. Add the baking soda mixture and fold in once again until everything is combined well
  8. To make the biscuits – roll between your palms a ping pong size ball of the dough then lay on a nonstick baking tray
  9. Use the back of a fork to flatten – make sure you leave room between each biscuit to allow for growth during the baking process
  10. Bake for approx. 15min
  11. Remove and allow to cool on a cooling rack.
  12. Enjoy!

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Thai Spiced Chicken & Vegetable Soup

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Thai Spiced Chicken & Vegetable Soup
 
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Author:
Recipe type: Soups
Serves: 6

Ingredients
  • 2 Garlic Cloves – sliced and diced
  • sm piece of fresh Ginger – grated
  • 2 Organic Chicken Breasts – butterflied and chopped into small pieces
  • 1 sm med/hot red Chilli – finely chopped – seeds removed first
  • 10 Spring Onions – finely chopped
  • 1 Red Pepper – sliced thinly
  • 1 Green Pepper – sliced thinly
  • 5 Carrots – sliced thinly (i used a mandolin)
  • 3 Celery Sticks – sliced thinly (i used a mandolin)
  • 1 can Coconut Milk
  • 1 Liter Vegetable Stock
  • 2 Tbs Tomato Puree
  • Lime Juice
  • Fish Sauce
  • Small packet of Sugar snap peas
  • Sea Salt
  • Cracked Black Pepper
  • Coriander – finely chopped – garnish.

Instructions
  1. In a saucepan, cook the garlic, ginger and chilli in some filtered water on med heat for approx. 5 min.
  2. Add the chicken pieces in the center and cook for approx. 10min constantly stirring.
  3. Add the tomato paste, cook for a further 2 minutes stirring constantly.
  4. Add the spring onions, peppers, carrots and celery. Combine well.
  5. Add the coconut milk and stock and bring to boil
  6. Simmer for approx. 15-20min
  7. Season, add juice of ½ a lime and a dollop of fish sauce.
  8. Serve with a lime wedge and chopped coriander.

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‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free

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‘BABY FRIENDLY’ Chicken, Mushroom & Spinach Sauce – GF, Diary Free
 
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What a yummy sauce! Its tastes more like a cabonara sauce but without the bacon. I use this over alphabet pasta, rice, quinoa, millet etc. My little boy devoured this…
Author:
Recipe type: Poultry
Serves: 15

Ingredients
  • 1 Tbs Extra Virgin Olive Oil
  • 1 Spanish Onion – sliced and diced
  • 2 Garlic cloves – sliced and diced
  • 4-5 Chestnut mushrooms, washed and thinly sliced
  • 2 Organic Chicken breasts – washed and finely chopped
  • 1 large Tbs Brown Rice Flour
  • 500ml non diary milk
  • ½ tsp fresh Thyme – finely chopped
  • a bunch of fresh Chives – finely chopped
  • 100g Cheddar – grated
  • A very large handful of baby Spinach leaves – chopped
  • 1 tsp Sea Salt
  • ¼tsp Ground White Pepper

Instructions
  1. In a saucepan slightly heat the oil, add the onions and garlic and cook on med heat until soft and translucent. Make sure you dont burn them.
  2. Make a hole in the middle and add the chicken and cook for a further 5 minutes, stirring constantly
  3. Add the mushrooms and cook for a further 2 min
  4. Add the flour and with a wooden spoon combine well, constantly stirring – 2 minutes
  5. Gradually add the milk and continue stirring until the milk thickens
  6. Add the Spinach, thyme and season – stir until spinach has wilted
  7. Turn off the heat and stir in the cheese
  8. Serve over pasta, rice, quinoa, couscous, millet etc
  9. Delicious!!

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Jerk spiced Sweet Potato and Corn Soup – GF, Vegan

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Jerk spiced Sweet Potato and Corn Soup – GF, Vegan
 
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This soup has been slightly adapted from one i found in a Waitrose Magazine. Very hearty and tasty.
Author:
Recipe type: Soups
Cuisine: Jamaican
Serves: 4

Ingredients
  • 1 Leek – finely sliced
  • 1 Spanish onion – sliced and diced
  • 1 Celery stalk – thinly sliced
  • 4 Garlic Cloves – sliced and diced
  • 1 small hot chili – seeds removed – sliced and diced
  • 150g yellow split peas – washed
  • 2 tsp chopped fresh thyme
  • 1 Liter Vegetable Stock
  • 2 Sweetcorn cobs
  • 160ml can Coconut Milk
  • 2 large Sweet Potatoes – peeled and chopped into 1cm cubes
  • 2 tsp Jerk Paste or Spice

Instructions
  1. In a large saucepan, cook the onions, leek, garlic, celery and chili in some filtered water, on med heat until soft and translucent – approx. 10-15min
  2. Add the split peas, stock and thyme
  3. Cover and bring to boil then simmer on the lowest heat for approx. 35min
  4. Blend in a food processor or better yet, if you have one, blend with a stick blender whilst soup is still in the saucepan
  5. Meanwhile, cut the corn kernels away from the corn cobs by holding the cobs upright on a chopping board and slice away from you.
  6. Place the saucepan back on the hob, add the corn, coconut cream (although retain a couple of tablespoons for garnish), sweet potato and jerk spice/paste to the pot.
  7. Bring to boil, then simmer for approx. 15-20min or until sweet potato is soft and tender.
  8. Lightly mash the sweet potato with a masher
  9. Serve with some coconut cream and some fresh thyme
  10. Enjoy!