This is a basic vegan dish that we usually make every week. I wasn't going to share this recipe because it's not overly photogenic but a friend requested the recipe after trying it. I don't tend to weigh or measure the ingredients because it is  just a matter of layering and you can vary the ingredients to your taste. This is a lot like a veggie lasagne as the avocado gives the dish creaminess and the no-tomato sauce works like a normal tomato sauce. This is a really tasty, simple dish that is perfect for a Meatfree Monday meal.

In a deep dish place....
1 layer of thinly sliced roasted sweet potato (red)
1 layer of thinly sliced raw zucchini (lengthwise) approx. 1 large
1 layer of sliced fresh avocado
1 layer of fresh silverbeet
1 layer of thinly sliced roasted purple sweet potato
1 layer of roast pumpkin (roasted in cubes) (gently mashed)
1 layer of our tomato-free base sauce or your favourite tomato pasta sauce
1 handful of chopped fresh basil sprinkled over tomato layer
1 layer of thinly sliced raw zucchini (lengthwise) approx. 1 large

Place in a moderate oven and cook for 30min.

Apple Thins inspired by this recipe

• 1 large apple, roughly chopped 
• 2 tablespoons coconut oil
• 2 tablespoons  maple syrup
• 2 teaspoons vanilla extract
• 1 cup ground flax/linseed
• 1 cup seeds or nuts , ground finely ( I use 1/2 cup pepitas and 1/2 cup sunflower seeds)
• 2 tablespoons ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cardamon

Preheat oven to 140 degrees Celsius. Place apple, coconut oil, maple syrup and vanilla extract in a food processor and blend until well combined and finely chopped. Add seeds and spices and mix until dough forms. Place half of the dough on a large piece of baking paper and place another piece of paper on top. Use a rolling pin to roll out into a thin sheet of dough. Carefully lift up bottom piece of paper and place on a baking traying before peeling back the top layer of paper . Repeat with the second half of the dough. Cook in the oven for 40 minutes , remove from oven (but leave oven on) and cut into squares. Use a flipper to turn biscuits and return to oven for another 40-60 minutes or until hard. These can also be made in a dehydrator and will take 2-3 hours.

1 sweet potato
Fillings such as - avocado, Natural yoghurt, nitrate free bacon, freshly chopped chives, minces, mushrooms ect

Roast Sweet Potato in the oven for about 1 hour on 180 degrees celcius. If you are using a large potato cut into three before slice wedges into it and filling with the avocado, yoghurt , bacon and chives or any other filling that you would prefer

Gluten Free Crepes
65g potato flour 
65g millet flour 
pinch of salt 
1 cup milk (dairy,nut or rice) 
2 eggs 
1 tablespoon melted butter or coconut oil
pinch of gf baking powder
1 teaspoon apple cider vinegar

Blend all ingredients together until smooth, pour mixture into a lightly oiled or buttered frypan to make a thin crepe, cook, add filling, fold and serve. 

For sweet-use fruit such as banana's, strawberries and mango and serve with coconut, mango, honey ect

Savoury-Any of your favourite fillings such as mushroom, mince, cheese ect.

I was teaching at school a couple of weeks ago and a parent was talking to me about breakfast cereals. She was explaining that her children only ever eat cereal on the weekend but they always want the milo cereal, which she really doesn't like.  As soon as she mentioned milo cereal, I remembered the healthier homemade milo recipe by Cathy over on the thermomix forum  and also shared by the lovely Sonia over at  Natural New Age Mum .  I had to adapt the milo recipe as we don't have almonds in our house due to my almond allergy and from here, worked on turning this delicious powder into small breakfast flakes. My little toddler, who has never had breakfast cereal in his life, got his hands on some and thought it was  just the most amazing thing ever. I wouldn't recommend serving this to children regularly but it's perfect for a weekend or special breakfast treat.

Homemade Chocolate Cereal (gluten, grain, dairy and egg free)
1/4 cup macadamia nuts
1/4 cup raw cashew nuts
1/2 tbs pumpkin seeds
1/2 tbs sunflower seeds
1/2 tbs sesame seeds
1 tbs ground flax/ground linseeds 
2 tbs raw cocao (not cocoa)
2 1/2 tbs Rapadura Sugar
2 tbs water
1/2 tbs coconut oil

Preheat the oven to 160 degrees Celcius. Place all of the nuts, seeds and ground flax in a food processor, blender or thermomix. Mix in raw coca and rapadura followed by the water and coconut oil. Place a sheet of baking paper on a chopping board and sit dough on top. Place another sheet of baking paper on top of the dough and use a rolling pin to roll the pastry out as thin as you can. Carefully peel the top sheet of baking paper back and lift the bottom peice of paper and dough onto a baking tray. Cook in the oven for 20 minutes, remove from oven and leave to cool and harden before cutting or breaking it into small pieces.

This pastry is a quicker and easy version of our gluten and dairy free puff pastry. It still tastes delicious but isn't quite as light and flaky as our other recipe.  It is, however, perfect for sausage rolls and pies.

Gluten and Dairy free Rough Puff Pastry
1/2 cup glutinous rice flour aka sweet rice flour (Woolworths, Coles, Asian supermarkets and some health stores stock it)
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup corn flour
1 teaspoon xanthan gum
1/4 teaspoon guar gum
1 1/4 cups coconut oil, solid
1/4 cup ice water


Mix flours in a bowl and cut coconut oil into small peices. Gently rub the oil into the flour until is it looks like large crumbs. Create a well in the middle and add half of the cold water. Gently work the water into the flour before adding the rest of the water (press together and avoid kneading). Take a sheet of baking paper, place the dough on top followed by another piece of baking paper. Roll the dough out away from you in one direction, fold over itself into three flaps, wrap in the baking paper and leave to rest in the fridge for at least 8 hours. (this resting time is really important as the grains will absorb moisture)

Remove the dough from the fridge and place it in the food processor and chop it up until it looks like fine bread crumbs. Remove from food processor and pour into a bowl. Using your hands, gently push dough together. Turn the pastry onto a floured pastry board. At this stage I divide the pastry in half as I find it easier to work with. Roll each piece of pastry out between two sheets of baking paper to form a rectangle approximate 10cm x 20 cm. Lift top sheet of baking pater and fold the pastry ends over to form three folds. Rotate the pastry clockwise, place the paper back on top and roll out away from you again to make the 10 x 20cm rectangle. Repeat this another three times so that you have turned the pastry a total of five times. If the pastry has become really soft, place in the fridge for 5 minutes to firm up.

Preheat oven to 180 degree celcius. Place dough on the edge closest to you and put another piece of paper on top. Get your rolling pin and roll pastry away from you to make a large, thin sheet.  Cut dough for pie tops or sausage rolls or bake as a whole sheet. Cook in oven for approx. 20 minutes.

Over the weekend, I let the followers on our page  know I was working on a gluten free puff pastry. What I didn't tell them, was that I was also working on a gluten and dairy puff pastry. I've been wanting to put a gluten and dairy free puff pastry together for ages but really didn't want to use nuttelex and blog after blog says to use butter or fail. I will admit that this pastry was a bit of a challenge to put together and has taken a little while to perfect. Not only did I have to make sure that the gluten free flours had enough time to rest and absorb moisture but I was also working with the coconut oil which hardens up very quickly and can make a very stiff dough if chilled for too long. Making gluten and dairy free pastry requires following and breaking a few traditional pastry making rules. Coconut oil turns to liquid when it reaches around 30 degrees so this may make it a little difficult to make in summer. If you are wanting to make it in summer, I would suggest making it at night and keeping your coconut oil in the fridge for a few hours.  The instructions seem very long and complicated but they really aren't. I have tried to give you lots of detailed instructions and I promise, it won't seem so complex, the second time you make it. In the photo's above, I served mine with an vegan orange cashew cream with berries but this pastry is wonderful for both sweet and savoury treats. Have fun!!! 

Dairy and Gluten Free Puff Pastry
Dough Block
1/2 cup glutinous rice flour aka sweet rice flour (Woolworths, Coles, Asian supermarkets and some health stores stock it)
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup corn flour
1/4 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon guar gum
3/4 cup cold water

Coconut block
170 grams coconut oil (solid)
1 tablespoon glutinous rice flour (extra)

Place all flours for the dough block in a food processor and gradually pour in cold water until the mixture starts to look like fine bread crumbs. Pour dough into a bowl and push together to make a rough dough ball (don't knead). Wrap dough in plastic and place in the fridge for 30 minutes.

To make coconut block, lay a sheet of baking paper on a board. Sprinkle sheet with 1/2 tablespoon of glutinous rice flour and place coconut oil on top. Sprinkle another 1/2 tablespoon of flour on top of oil . Place another sheet of baking paper on top and get a rolling pin and begin to pound the coconut block. Lift top sheet and fold the oil in half, scraping the sides. Place the sheet back on top and pound again. Repeat process three times. Remove top sheet again and shape in into a 12cm square block. Place in fridge for 10-15 minutes.

Remove the dough block from the fridge and place on a floured pastry board. Using a well floured rolling pin, roll pastry out into a 20cm circle. Place the the coconut block in the middle and without touching the coconut block, use your rolling pin to  roll out the the sides a little more so that you have four flaps around the coconut block. Fold one flap back over the coconut block and then continue to fold the other flaps over the block one at a time so that it is completely enclosed. Use your rolling pin to gently press down the package until it is about 3cm thick. (you will have little chunks of coconut oil popping up at this stage and that is fine)  Roll the piece of pastry out, away from yourself in one direction only, to form a rectangle approximate 15cm x 30 cm.  Fold the pastry ends over to form three folds. This represents the first turn. Repeat the rolling process as before and fold the ends over to form again three folds. Turn the pastry a total of four times before wrapping in baking paper and leaving in the fridge overnight. (this is really important as each grain of gf flour will absorb moisture and soften up)

This is where you will gasp and think that I'm a little crazy and just trying to waste your time but trust me, you need to do this.
Place the dough in the food processor and chop it up until it looks like fine bread crumbs again. Remove from food processor and pour into a bowl. Using your hands, gently push dough together. Turn the pastry onto a floured pastry board. At this stage I divide the pastry in half as I find it easier to work with. Roll each piece of pastry out, away from yourself in one direction only, to form a rectangle approximate 10cm x 20 cm. Fold the pastry ends over to form three folds. This represents the first turn. Repeat the rolling process as before and fold the ends over to form again three folds. Now press two fingers into the the closest edge of the pastry to you. Wrap in baking paper and place in the fridge for 30 minutes

Remove pastry from fridge so that the finger marks are in the same position that they were in. Rotate pastry clockwise one turn and repeat the roll and fold process 2 more times. Wrap in baking paper again and leave in fridge for 10 minutes. 

Preheat oven to 180 degree celcius. Place a piece of baking paper on the pastry board, place dough on the edge closest to you and put another piece of paper on top. Get your rolling pin and roll pastry away from you to make a large, thin sheet. Gently lift pastry onto a baking tray and remove the top layer of baking paper. Repeat with the other half of the pastry or you can freeze it for later. Cook in the oven until golden brown (appox 20-30minutes). Remove from oven and leave to cool for a few minutes before cutting for pastries or placing on top of a pie.

This cheese is really delicious and doesn't last long in the cottage. This creamy vegan cheese is perfect for all of you craving some vintage cheddar or french onion dip. The photo's really don't do this recipe justice. You really must try it!!!! x

Cashew and Macadamia Cheese Log
3/4 cup of raw cashews 
1/2 cup raw macadamia's (or extra cashews if you prefer)
3/4 cup Nutritional yeast
2 1/2 teaspoons of dried onion powder
2 teaspoons dried garlic powder
1/4 teaspoon cracked pepper
3 1/2 cups cashew milk (we like this recipe)
1/2 cup agar agar flakes
1/3 cup light olive oil
2 tablespoons vegetable stock concentrate (from thermomix EDC) optional
Juice of half of a lemon

Place nuts in a food processor or thermomix and grind until finely chopped but before it turns to butter. Add nutritional yeast, dried onion powder, dried garlic powder and cracked pepper. Pulse a couple of times to mix ingredients. Place milk and agar agar in a saucepan and stir over medium heat to dissolve agar agar. Increase heat and bring to a simmer. Continue to cook over heat until mixture thickens. Pour milk mixture into food processor or thermomix and blend until  creamy. Add the olive oil, vegetable stock concentrate and lemon juice.  Blend until combined, place in bowl, cover and chill in fridge for 1-2 hrs. Remove from fridge, divide mixture into four and make small logs. Serve plain,  roll in herbs or cracked pepper or mix some dried fruit through cheese mixture.

When I was a child, I collected recipes from the paper and magazines and popped them in a clear sleeved folder and just last week I found one of my folders in a box of old books. One of the recipes in the folder was  called 'Heavenly Raspberry Marshmallow slice'. It looked so good but was filled with margarine, white sugar, white flour, raspberry jelly and lots of other ingredients that weren't to nice.  I quickly began to break down the recipe in order to 'healthiful' it and this is the finished product. Like most of my sweet recipes, this isn't an everyday food but it is a great slice to take to functions and special occasions.

Raspberry Marshmallow Slice
Base
2 cups dates (presoaked in warm water and strained)
1 cup nuts or seeds (almonds, cashews and sunflower seeds work well)
1 cup shredded coconut
4 tablespoons coconut oil
2-3 tablespoons raw cocao powder

Raspberry Layer
200g fresh of frozen raspberries (other berries can also be used)
3 teaspoons grassfed powdered gelatine
2 tablespoons hot water water

Marshmallow Layer
1 cup honey
Pinch of Salt
1 Vanilla Bean, scraped or 1 tsp vanilla extract 
1/4 cup Water, cold
1 1/2 tbsp grassfed powdered gelatine

Chocolate layer
Line a small slice tray or loaf tin with baking paper that has been greased with coconut oil or butter. Place all of the ingredients in the thermomix or food processor and blend until well combined. Press into tin and place in refrigerator whilst you prepare the next layer

Raspberry Layer
Blend raspberries until well pureed. Push through sieve to remove seeds if you prefer otherwise you can leave them in. Dissolve gelatine in hot water. Add a tablespoon or two of the raspberries to the gelatine mixture and stir through before adding the rest of the raspberry mixture. Pour raspberry mixture over chocolate base and place in the refrigerator to set

Marshmallow Layer
(Thermomix Method)
Place cold water in a bowl and sprinkle gelatine over top. Gently stir to mix through. Place honey, salt and vanilla bean in the thermomix and heat on varoma, speed 2 for 5 minutes. (If you are using vanilla extract, leave it out until after this step) . Turn off heat and add vanilla extract if you are using it. Carefully pour honey mixture into a jug or bowl and clean out thermomix. Put whisk attachment on the thermomix and add gelatine mixture. Turn thermomix onto speed 4 and slowly add hot honey mixture (approx 1/6th of the mixture every minute). Once honey is all added, continue to mix on speed 4 for a further 3 minutes. Spread over raspberry layer and leave to set for at least 4 hours or overnight.

(Stovetop method)
Place cold water in a stand mixer with whisk attachment  and sprinkle gelatine over top of the water. Leave to soak while you prepare honey mixture.  Combine honey, salt and vanilla bean in a medium saucepan and stir over medium/low heat until it reaches 115 degrees celcius on a candy thermometer. (If you are using vanilla extract, leave it out until after this step) Remove from heat and stir through vanilla extract if you are using it. Turn on the stand mixer and start to whisk gelatine mixture. Slowly add hot honey mixture (approx 1/6th of the mixture every minute). Once honey is all added, continue to mix on high speed for 5-10 minutes or until mixture is white and fluffy. Pour mixture over raspberry layer and leave to set for at least 4 hours or overnight.

Quinoa Wraps
1 1/2 cups of Quinoa Flour
1/2 cup Tapioca Flour (you can use extra quinoa flour but I prefer them with the tapioca)
2 cups water
2 teaspoons olive or coconut oil
pinch of salt
(oil or butter for frying)

Toast Quinoa flour by either spreading on a baking tray and cooking at 110 degrees celcius for 1-2hrs,  cooking over low heat in a frypan for a few minutes or cooking in the thermomix for 10minutes at 100 degrees celcius. You will know when it is toasted as it will no longer have the bitter grass-like smell.  Combine all ingredients together and whisk or blend until batter is very smooth and has no lumps. Heat frypan on medium/low heat and add oil or butter. Pour some batter in pan, swirl pan to make as thin as possible or use the back of a spoon to help spread. Cook until edges curl up and the bread begins to brown slightly*  Flip and brown other side. Wraps can be stored in an air tight container for a few days or served straight away.
(Please don't stress if your very first wrap isn't perfect....mine wasn't either.  It's like making pancakes...they keep getting better as you go along. Your second one will be amazing ;) )