Our gorgeous little boy turned 2 yesterday and this is the Peppa Pig that I made for his special day. This cake is a magic bean cake that is gluten free, naturally sweetened and made without any colours, preservatives or highly processed ingredients. The recipe for the cake is from The Healthy Jessie (I used raw cocao, black beans and just rapadura) and the jam recipe is from Quirky Cooking. It was so wonderful to be able to serve a yummy cake that everyone could enjoy.
A few months ago, I stumbled upon the amazing Paleoliscious and made her coconut bread. It was by far the best coconut bread that I've tasted and we have made it many times since. As a few of you may be aware, I love all things chai so have adapted her recipe to create a yummy chai coconut bread....it is really deliscious!!! This is perfect for all of you paleo-ers and allergy suffers. If you after a non-chai version drop by Paleoliscious and check out her recipe and while you're there, have a look at her other great recipes!!
Chai Coconut Bread
6 Free range eggs
1/2 teaspoon vanilla extract
3 tablespoons honey
3 cups of desiccated coconut
1 tablespoon of melted coconut oil or butter
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon nutmeg
1 teaspoon ground cardamon
Preheat oven to 160 degrees and line a loaf tin. Place coconut in a thermomix, blender or coffee grinder and blend until finely chopped (the bread will still work if you skip this step). In a large bowl, mix together the oil, vanilla, honey and eggs. Add the coconut and spices and combine well. Pour mixture into lined loaf tin and bake for about 30-40 minutes or until a skewer comes out clean. Remove from oven and leave to cool in tin on a rack for 5-10 minutes before removing from tin. This can be served plain or with butter, coconut margarine, jam or honey.
These breakfast balls are a delicious treat, perfect for families on the run or children who prefer finger foods for breakfast. They're naturally sweetened and are very popular with our little toddler. They can be eaten straight away or stored in an airtight container for a couple of days.
1 large apple cored
1/2 teaspoon cinnamon
1/4 cup sultana's
1 3/4 cups gluten free oats (the amount will vary slightly depending on the size of your fruit)
Place apple in the food processor or thermomix and blend until finely chopped. Add banana, cinnamon and continue to blend until well combined. Slowly fold through oats (1/2 cup at a time) and sultana's until mixture is thick enough to roll into balls. Roll into balls and place on a baking tray. Bake in a moderate oven for 10-15 minutes or until slightly golden.
I was so excited to put this dairy free chewy caramels recipe together. As many of you are aware, I recently came across Quirky Cookings fabulous dairy-free condensed milk recipe. After seeing her recipe, it made me realise that it may be possible to put together a healthier toffee-like caramel and this is it. These are perfect for any sugar lovers looking for a naturally sweetened alternative or could be served at a childrens party instead of lollies. They are super chewy yet have a smooth creaminess just like an old fashioned caramel toffee lolly.
Dairy Free Chewy Honey Caramels
1/2 tablespoon coconut oil
1/4 cup thick coconut cream (Ayam brand often has the thick cream on top)
3/4 cup honey
1/4 teaspoon vanilla extract
1/8 tsp bi-carb soda
Grease a small tray with coconut oil (be on the generous side) and place in the freezer. Place honey and coconut cream in the thermomix. Cook on varoma, speed 4 for 20 minutes without lid. Place the rice basket on top of the lid to stop splattering. Once cooked, add the vanilla extract and bi-carb soda and mix for 5 seconds on speed 3. Pour caramel into the cold tray and leave until it is cool enough to handle. Stretch out caramel, fold and gently twist into 3 or 4 long twist. Cut with a sharp knife and leave to go hard. The caramels will hold their shape for a day if left out but should be stored in the fridge until they are ready to be served.
200grams washed quinoa
2 tablespoons fresh parsley
3 tablespoons fresh coriander
6 large strawberries
Cook quinoa according to instructions on packet. Finely chop fresh herbs and strawberries. Once the quinoa is cooked, stir through herbs and strawberries. Cut avocado's in half and spoon quinoa mixture on top. Finish with dressing.
2 tablespoons Apple cider vinegar
1 tablespoon dijon mustard
2 cloves garlic
1/2 cup olive oil
2 teaspoons honey
1 teaspoon ground coriander
1 tablespoon ground cumin
pinch of nutmeg
Whisk all of the ingredients for the dressing together. Pour on top of quinoa stuffed avocado's to taste. (you will probably have some left over dressing)
Note- This recipe can also be made into a salad using slices of avocado instead of halves.
It's harvest time on the farm at the moment so we baked a Date and Apple loaf to take take down to the header this morning. This loaf is gluten free, naturally sweetened with dates and has a crunchy top and soft centre. Perfect for these cold and windy winter days.
Gluten Free Date and Apple Loaf
1 cup gluten-free rolled oats (we use the freedom brand)
1 cup gluten-free oat flour (grind oats in food processor or thermomix)
1 cup boiling water
3/4 cup brown rice flour
2 apples peeled and chopped into small cubes
1/2 cup milk
3/4 cup dates
2 teaspoons of butter or coconut oil
1 tsp bi-carb soda
Preheat oven to 180 degrees celcuis and line a loaf pan. Combine rolled oats, dates and boiling water in a medium bowl. Allow to sit for 5 minutes. In a food processor or thermomix, add the sifted oat flour, rice flour and bi-carb soda. Add the milk, egg, butter and the date and oat mixture. Blend until well combined. Reduce speed and add the apple. Fold through or mix on a low speed until just combined. Pour into tin and bake in a moderate oven for 45 min or until cooked through and golden on top.
1 cup unsalted butter
1/2 cup of olive oil or coconut oil
salt to taste
Combine ingredients in food processor and store in jar in fridge for 2 weeks.
Dairy-Free No-nasties Margarine
100g coconut oil
1/3 cup olive oil
1/2 cup coconut cream
1/4 teaspoon of tumeric
salt to taste
Combine all ingredients in a food processor or thermomix and store in a jar for up to 2 weeks.
Note: This spread is not suitable for heating at high temperatures but makes a great spread on breads ect. We often mix herbs with this recipe and serve it on baked potato's.