Quinoa cookies (Gluten free, Dairy free, sugar free)

I’m at the stage when I’m trying all sorts of healthy additions to what I cook-experiment. Quinoa is my latest addition so you’ll find it in many of the recipes that I create.

These cookies are inspired by my kids desire for chocolate everything … but the refusal to eat quinoa. So, what I’ve done, I’ve combined them and that did the trick. They eat them.

Ingredients:

1 tbs Nuttelex (Dairy free spread)

3 tbs Coconut butter melted

1 free range egg

2 tbs agave nectar

2 tsp Stevia powder

2 tbs coconut flour

2 tbs buckwheat flour

3-4 tbs carob

5 heaped tbs cooked quinoa

1 tsp chia seeds

4 squares organic 100% chocolate (unsweetened) chopped into small pieces.

Method:

Boil the quinoa in water like you’d do with rice. Stir occasionally.

Preheat oven at 150 C.

Mix Nuttelex and melted coconut butter and egg. Stir until well combined.

Add the agave, stevia, flours, carob, chocolate, quinoa and chia. Combine well all the ingredients.

quinoa cookies 1

Spoon them in the tray and place in the oven for about 20 minutes.

 quinoa cokies 2

Note:

*For a grain free version use only coconut flour.

** For a nut free version use only buckwheat flour.

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Healthy Carrot Cake (Gluten free and sugar free)

Ingredients:

3-4 egg (medium or small)

¾ cup coconut oil liquefied

½ cup honey

1.5 tsp cinnamon

1 cup carrot finely grated

¼ cup banana mashed

¼ cup sunflower seeds

½ cup walnut chopped

3 tbs gluten free self rising flour

½ cup coconut flour

½ cup almond flour

1.5 tsp baking soda with 1 tbs lemon juice

Icing:

4 tbs French cream (homemade for SCD)

3-4 tbs Stevia powder (depending how sweet you like it)

1/3 cup coconut oil liquefied

1 – 4 tbs coconut flour

Method:

Beat eggs with coconut oil and baking soda with lemon (put baking soda in a bowl and add the lemon on top and mix it).

Add: cinnamon, honey, carrot, banana and all the rest. Mix them on a lower speed.

Put the batter in a greased 20 cm tin. Bake 30 mins or until just golden in colour.

For Icing:

Mix the french cream, stevia and coconut oil. Beat them a couple of minutes on medium to high speed then add coconut flour 1 tbs at a time and check the consistency if you like it.

After the cake has cooled down spread the icing on top and refrigerate for 2 hours or eat it stright away.

 

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Recipe 6 – Chocolate strawberry pizza – gluten free, sugar free, dairy free

gluten free- reduced grains, dairy free, sugar free-

The idea of this dessert came to me because I was nostalgic thinking of some apple and ice cream pizza that I ate some time ago when I was still eating gluten.

The result is nothing but lovable and it disappeared fast from the plate.

So, here it is before I forget.

Ingredients:

PIZZA BASE

1 free range egg

10 tbs almond meal

2 heaped tbs organic brown rice flour

3 tsp stevia powder

2 tbs melted coconut butter

1 tbs chia

1 heaped tsp xantan gum (gluten free)

CHOCOLATE CREAM

½ unsweetened dark 70% chocolate (dairy and gluten free and preferably organic)

½ cup organic soy milk

1-3 raw honey (depending on your taste)

2 tbs melted coconut butter

2 tbs nuttelex (dairy free spread)

TOPPING:

Chopped banana

Chopped strawberry

Method:

Preheat the oven to 140 degrees (fan forced).

Place the wet ingredients in a bowl and mix them well. Then start adding one by one: rice flour, almond flour, coconut oil, stevia, xantam gum (after this stir and mix very well) and last chia. Please note that it is important to add xantan gum and chia last.

Put the batter into pre-papered and oiled round trays (I managed to get 2 medium pizza bases from this recipe). Then you have to spread it uniformly and press it nicely with a spoon or a spatula. Remember that the ingredients used don’t work as normal flour so don’t be frustrated and use some patience to spread it evenly.

 pizza base

Put it in the oven and lower the temperature to 120 degrees.

In the meantime, in a double boiler put the chocolate, coconut oil, soy milk and dairy free spread and mix a few minutes until everything is liquid and homogenous.

Put it aside for few minutes to cool down and add the honey (heat will destroy the enzymes). Mix well and then put it in the freezer for 10 minutes.

choco cream

Now you can chop the fruits into nice, even slices.

Take the pizza base from the oven and let it cool. Then spread the chocolate cream onto it and put the fruits topping.

              pizza choco flower                happy face 3

Then take a photo of it and enjoy the pizza!

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Almost raw salad

almost raw saladAs I said in my other posts I found it hard to eat a lot of raw during the winter but this salad satisfied my taste for cooked food while being still nearly raw.

Ingredients:

Broccoli

Cauliflower

Romanesco Cauliflower

Carrots

Baby corn

Goat cheese (small piece)

Dressing:

Salt, apple cider vinegar (1 tbs), grape seed oil (2 tbs)

Method:

Boil water on the stove. Place in peeled and chopped carrots plus baby corn when the water is boiling. Leave it for 20 seconds and remove them.

Do the same with the remaining vegetables but leave them only 10 seconds (I mean it! Count to 10 and that’s it!).

Put them in a bowl and spread the dressing on top of the salad. Toss the vegetables well into the dressing.

Add chopped goat cheese.

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Banana rice bars (Gluten free, Dairy free, sugar free)

rice bars

Ingredients:

 

3.5 very ripe bananas (large ones)

1 egg

1 tsp vanilla extract

1 apple grated

½ cup soaked sultanas

2 organic dried dried apricots (conventional ones have sulfites on them – as a rule if they are nice and yellow they have sulfites so avoid them)

6 tbs silvered almonds

3 tbs sunflower seeds

2 tbs linseed

1 tbs chia

1 tbs raw cacao nibs

10 tbs rice flakes (unsweetened)

4-5 tbs rice bubbles (unsweetened) 

 

Method:

Preheat the oven at about 150 degrees (if fan forced) and adjust it according to your oven.

Mash the bananas, add in the grated apple, add egg, vanilla, sultanas, apricots, almond, sunflower seeds, cacao nibs, rice flakes, rice bubbles, linseed and chia. Mix them fairly fast as chia and linseed start to coagulate it quickly.

Put the mix in a small rectangle tray (about 20×20 was for me) and flatten it uniformly with a spatula or a soon.

Bake it for about 30-40 minutes or until it is gold and firm. Cut it into bars’ size.

 

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Recipe 3 – Almond chocolate biscotti

Ingredients:

Biscotti:

3 egg whites

5 tsp stevia

1-2 tbs raw honey (to your taste)

2 ½ cups almond meal

½ cup gluten free all purpose flour

1 tsp bicarbonate soda

1-2 tsp organic vanilla extract

Chocolate dip:

2-3 small pieces unsweetened 70% chocolate

2-3 tsp honey

2 tbs melted cocoa butter

2 tbs melted coconut butter

1 tbs unsweetened almond milk

2 tbs carob powder

Method:

Preheat oven at 130-15 degree (fan forced).

Beat the egg whites until stiff then add the stevia, honey and vanilla.

In a separate bowl mix the dry ingredients then gently fold them into the egg whites.

With your hands roll 5-6 cm logs and place them into the prepared tray. After you make all of them (about 15 for me) you flatten them gently with a spatula and place in the oven for about 20-30 minutes (keep an eye on them as gluten free flour doesn’t bake the same as normal flour).

In a double boiler melt the chocolate, cocoa butter and coconut butter and mix them well. Add the carob.

Leave aside to cool a bit then ad the honey and mix well.

After the biscotti cooled down cover them ½ with chocolate dip (by dipping them into it).

almond biscotti with little hand

Place the biscuits covered with chocolate on a foiled tray and refrigerate at least 2 hours to set the chocolate. Keep them in the fridge in an airtight container for about 2-3 weeks.

Well, mine never make it past 24 hours … as chocolate is never enough.

Yummy crème brulee (gluten free, dairy free, processed sugar free)

I read a few articles about palm sugar and it seems that if you find a pure one it is quite low GI. However, remember, everything in moderation is the best approach.

Ingredients:

1 can of coconut cream

2 tbs grated palm sugar

4 tsp of Stevia

8 tbs of unsweetened almond milk

2 vanilla pods scrapped

2 eggs

3 egg yolks

Method:

Stir the vanilla into the coconut cream and almond milk.

Separately, use a double boiler: mix the eggs, egg yolks and palm sugar/ stevia over a double boiler for a few minutes until the mixture is well mixed and gets a bit whitish.

Then pour the milk mixture over it drop by drop until fully incorporated.

Pour the mixture into small ramekins (about 5, depending how big they are), pour hot water into an oven tray (at least 1/3 height of ramekins). Put it in the oven for 30-40 minutes or until it is set but still wobbly.

yummy creme brulee 2