Category: Dairy free

Salted Caramel Bon Bons – Gluten-free, Dairy-free, Refined sugar-free, Grain-free, Paleo friendly.

Salted Caramel Bon Bons
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Salted Caramel Bon Bons – Gluten-free, Dairy-free, Refined sugar-free, Grain-free, Paleo friendly.

These are delicious! In fact so delicious you will probably need to double the recipe as they disappear very quickly! Gluten-free, dairy-free, refined-sugar free and full of yummy goodness.

The secret to making these easily is to make sure that the caramel mixture is firm and pliable. I put mine in the freezer for 3 hours. This way they become easy to roll into balls.

Secondly, when coating with the chocolate, I find it easier to place the balls in the chocolate with a spoon and roll then around. If you use your fingers, the heat from your hands tends to soften up the caramel and the chocolate too quickly.

Ingredients

• 1 cup pitted dates . Soak them in hot water for about 5 mins. to soften them.
• 1/4 cup organic coconut milk
• 1/4 cupvirgin coconut oil
• 1/2 tsp. vanilla extract
• 1/4 – 1/2 tsp. unrefined salt

Chocolate coating

• 1/4 cup cocoa powder
• 1/4 cup virgin coconut oil
• 2 Tbs. raw honey

Instructions

• Soak dates in hot water for about 5 minutes. Drain and then blend the dates, coconut milk, coconut oil and vanilla extract until a smooth paste forms. Add 1/4 tsp. salt, blend, and taste. Add more salt if you wish. Keep adjusting until you get the required amount of saltiness. Place in the freezer until firm and pliable, at least 3 hours.

• Roll teaspoons of the date mixture into balls and put back into the freezer to stay firm.

• Make the chocolate coating: melt and stir together the cocoa powder, coconut oil and raw honey over very low heat until combined. Let the mixture cool until thickened enough to coat the caramel balls. Place in the fridge for a few minutes if it is too runny.

• Using a teaspoon roll each caramel ball into the chocolate and place on a baking sheet lined with baking paper. Sprinkle very lightly with the unrefined salt, and put back into the fridge until the chocolate coating is firm. Store in the fridge.

Enjoy!

Happy eating!

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“Nutella” Hazelnut Cookies – Gluten-free, Dairy-free, Grain-free, Refined Sugar-free, Paleo Friendly

Hazlenut Cookies
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“Nutella” Hazelnut Cookies – Gluten-free, Dairy-free, Grain-free, Refined Sugar-free, Paleo Friendly

 

This makes a very nice gluten-free and dairy-free snack and the cookie itself is not too sweet. You can eat the cookie by itself or have it as I have made it, with a “Nutella” filling. I warn you though, this becomes very filling!

Dry Ingredients:

2 cups hazelnuts
1/3 cup cocoa powder
2 tablespoons coconut flour
1/4 teaspoon baking soda
1/4 teaspoon sea salt

Wet Ingredients:

4 tablespoons coconut oil
3 tablespoons honey
2 large eggs
1 teaspoon vanilla

Homemade Nutella Filling (optional)

(see here)

Preheat oven to 175 degrees C.

Place the hazelnuts into a food processor and grind into a fine meal, then add the remaining dry ingredients. Pulse until combined.

Then add coconut oil; pulse to combine. Add the remaining wet ingredients and process to combine them.

Drop by the spoonful onto a cookie sheet lined with baking paper. With wet hands, gently flatten each one. Bake for 12 minutes. Remove from oven and place onto a wire rack to cool.

Once cooled you can spread the “Homemade Nutella” filling onto the bottom side of one cookie and then place another equal sized cookie on top to make a “cookie sandwich”. Yum!

Happy eating!

To see more cookie recipes like this why not check out my new Cookies eBook on Amazon!

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Cranberry Plantain Muffins – Gluten-free, Dairy-free, Refined Sugar-free, Nut-free, Grain-free

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Cranberry Plantain Muffins – Gluten-free, Dairy-free, Refined Sugar-free, Nut-free, Grain-free Cranberry Plantain Muffins – Gluten-free, Dairy-free, Refined Sugar-free, Nut-free, Grain-free

For those following a gluten-free diet, you are often limited to nut flours when looking for healthy gluten-free flour substitutes. This can create problems if you have nut sensitivity. Fortunately there is an alternative, plantains.

Plantains are a member of the banana family but are lower in sugar and need to be cooked to make them edible. They are often used to make chips and are also used the way a potato would be used in areas such as Africa and the Caribbean. They are a good source of Vitamin A and C as well as potassium.

Using plantains gives a light fluffy texture which is often hard to achieve with nut flours. The idea is to use green plantains as they are lower in sugar and in moisture than when they are ripe. They are difficult to peel so you will need to make a slit down each side with a knife to remove the skin. Then cut them into pieces and puree them in the blender.

Ingredients:

• 1 ½ cups of pureed plantains
• 4 eggs
• 3 Tbsp. honey
• 1 Tbsp. vanilla
• 1/3 cup coconut oil
• 1/4 tsp. cinnamon
• 1/4 tsp. salt
• 2 tsp. baking soda
• 1 cup cranberries

1. Preheat oven to 175c. Grease a muffin pan (I used silicone muffin cups which make things easier).
2. In a food processor combine the pureed plantain with the eggs, coconut oil, vanilla, honey and salt.
3. Blend for 3-5 minutes, until completely smooth.
4. Then add baking soda and cinnamon and blend until fully mixed together. Fold in the cranberries.
5. Pour the batter into the muffin pan (the pan or cups should be 70-80% full as the batter does rise).
6. Bake for about 27 minutes.

The end result will be a soft chocolate brown muffin but be careful not to let them burn as they can become bitter in taste.

Happy eating!

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Banana “Nutella” Ice-cream – Dairy-free, Gluten-free, Refined sugar-free, Raw

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Banana Nutella Icecream

After successfully making my own “Nutella” (see post here) I realized that I had nothing to eat it with as I don’t eat bread.

A bit of lateral thinking and googling later I found the solution. “Nutella” ice cream!

I don’t eat ice-cream anymore either because of the dairy (not to mention the additives and chemicals it contains) so I am very happy that I have found this solution and I too can have a treat on a hot day. It is really easy and only takes a couple of minutes to make!

Ingredients:

• 2 bananas

1 portion homemade “Nutella”

Peel the bananas and cut into pieces. Put in the freezer for an hour or so until frozen.

Once frozen place in a food processor together with the homemade “Nutella” and blend until combined and smooth. You will end up with a lovely creamy mixture just like a soft serve ice-cream, what we used to call “Mr. Whippy” when I was a kid.

You can eat it as it is or put it back in the freezer until frozen.

When serving, pound a few toasted hazelnuts in a pestle and mortar and sprinkle on top.

Happy Eating!

If you would like to see more raw desserts like this one why not take a look at my Raw Desserts book on Amazon!

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Homemade Nutella – Gluten-free, Grain-free, Dairy-free, Refined sugar-free, Raw

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Homemade Nutella

Hazelnuts and chocolate has to be one of the best combinations ever. Although I have never eaten Nutella myself, it is very popular in my family.

Reading the ingredient list on the jar though, makes me realize that I am not really missing out as it contains a lot of items that I do not care to ingest.
Apart from the milk powder and whey powder which I am intolerant to, it also contains sugar, edible vegetable oil, emulsifier and nature identical flavoring.

I was also surprised to see that it only contains 13% hazelnuts!

So I set out on a mission to create my own homemade nutella and succeeded surprisingly easily. Only 4 ingredients and nothing artificial.

The hazelnuts are rich in unsaturated fats which help to regulate cholesterol levels. They are also high in the B vitamins, vitamin E, and magnesium.

Coconut Oil is full of lauric acid which is anti-bacterial, anti-viral and anti-fungal.

Honey is full of antioxidants as well as prebiotics and probiotics and if you are using raw cacao powder in place of cocoa, this too is full of antioxidants and is said to lower blood pressure and improve circulation.

So simply by making it yourself you are turning a snack food that may not be good for you into a healthy indulgence.

Here it is:

Homemade Nutella

Ingredients:

½ cup Hazelnuts (skin removed)

3 tsp. cocoa powder (if you have raw cacao powder even better)

2 tsp. honey

1 tbsp. organic cold pressed coconut oil (it is important to use a good quality coconut oil. If you don’t you could end up with an unpleasant aftertaste)

Grind the nuts in a food processor or grinder until it becomes a paste. Then add the cocoa, honey, and coconut oil. Keep processing until fully mixed and smooth.

Store in the fridge.

Note:

You may wish to adjust the sweetness by adding more or less honey. You can also adjust the liquidity of the paste by increasing or decreasing the amount of coconut oil.

Happy eating!

If you would like to see more raw desserts like this one why not take a look at my Raw Desserts book on Amazon!

 

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Blueberry Almond Muffins – Gluten-free, Dairy-free, Grain-free, Refined Sugar-free, Paleo friendly

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Blueberry Almond Muffins – Gluten-free, Dairy-free, Grain-free, Refined Sugar-free, Paleo friendlyThis is a very simple recipe and can actually be the base for any muffins you wish to make. Instead of blueberries you can just substitute any other fruit such as bananas, cranberries or, if you are feeling naughty, dark chocolate chips!

Ingredients

• 1 cup almond flour
• ¼ cup blueberries
• 2 large eggs
• 1 dessertspoon honey
• ¼ teaspoon baking soda
• ½ teaspoon apple cider vinegar

Preheat the oven to 175 degrees c.

In a bowl mix the almond flour, baking soda and blueberries together.

In another bowl mix the eggs, honey and vinegar. Stir the dry ingredients into the wet until fully combined.

Pour into 4 muffin cups and bake for 15 mins until the muffins are slightly browned at the edges.

Allow to cool and serve.

Simple!

Enjoy!

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Coconut Jelly – Dairy-free, Gluten-free, Refined Sugar-free, Vegan

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Coconut Jelly – Dairy-free, Gluten-free, Refined Sugar-free, Vegan

This is a great one for the kids and even the big kids among you.

Although the total time to make this is not long, you do need to make this in stages so that you can create the layers.

Ingredients:

1 cup organic coconut milk
2 cups tender coconut water
3 tsps. Agar Agar powder
Honey (optional)

Layer 1

Heat the coconut milk over a low heat. In a separate pan dissolve 1 tsp of Agar Agar in a little hot water (just enough to dissolve the powder). Keep stirring until fully dissolved.
Once dissolved add to the hot coconut milk and mix well. Set aside to cool.

Pour the cooled milk into your jelly molds (I used silicone cupcake molds) until 1/3 full, then place in the fridge to set for about 1 and 1/2 hours. Once set you can proceed with the next layer.

Layer 2

Now repeat the process for the tender coconut water, this time using 2 tsps. of Agar Agar for the two cups of coconut water. You can sweeten the coconut water with honey if you wish.

If you are lucky enough to be using a fresh young coconut, remove some of the flesh with a spoon and place pieces of the flesh into each jelly mold. The coconut flesh will float in the coconut water once you fill the molds giving a nice surprise texture when you eat it.

Then pour the coconut water/agar agar mixture into the molds, filling each to the top. Again place in the fridge for about 1 and ½ hours to set.

Once set you can remove from the molds and serve.

Enjoy!

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Heavenly Bites – Gluten-free, Dairy-free, Refined Sugar-free, Vegan, Raw

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Heavenly Bites - Gluten-free, Dairy-free, Refined Sugar-free, Vegan, Raw

Very easy to make. Takes about 5 minutes and all made in the food processor. Delicious and healthy!

Ingredients:

1/2 cup organic pecans
½ cup organic walnuts
1 cup medjool dates (about 10 dates)pitted
2 tbsp. unsweetened cocoa powder
2 tbsp. organic desiccated coconut
1 tbsp. organic cocoa powder
Pinch of salt

Place all ingredients into a food processor, and process until mixture is small crumbs.
Use a teaspoon to take a spoon full from the food processor and roll into a ball. Then roll the ball in desiccated coconut. Repeat until all the mixture is used up.

They probably wont last long as you will keep eating them but store in the refrigerator if you need to.

Note: If the mixture is not sticking together just add another date or two.
If you soak the dates for about 5 minutes in hot water they soften up nicely to help you remove the pits and then will blend easily in the food processor

If you would like to see more raw desserts like this one why not take a look at my Raw Desserts book on Amazon!

 

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Strawberry Pannacotta – Gluten-free, Dairy-free, Refined Sugar-free

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Strawberry Pannacotta – Gluten free, Dairy free, Refined Sugar free

 

I have always loved pannacotta but it is full of cream so I wanted to find out a way to make a dairy-free version. At first I tried using nut cream but it became too heavy and stodgy. I then tried coconut milk which works well and creates a beautiful creamy pannacotta.

It took me a few attempts to get this right. Making sure you get the correct proportion of agar agar to liquid is very important. A simple rule of thumb is that for 1 cup of liquid you need 1 tsp. of agar agar powder. The agar agar must be fully dissolved and then added to a hot mixture. If you add it to a cold mixture it doesn’t set properly.

Ingredients:

• 2 cups of strawberries
• 2 cups organic coconut milk
• 2 tsp. agar agar powder ( if you have flakes just put them in the blender to become powder)
• 1 tsp vanilla essence
• 2 tsp honey

Put the strawberries in a blender until they become smooth. Then strain the mixture through a sieve into a bowl to make a coulis. Discard any leftover pulp.

In a pan heat the coconut milk, vanilla essence and honey, together with ¼ to ½ of the coulis (depending on how pink you want the pannacotta). Keep on a low heat.

In a separate pan put the agar agar in a little hot water stirring constantly until fully dissolved. Once dissolved stir into the coconut milk mixture and keep stirring until fully mixed. Put aside to cool for about 15 minutes.

Line 4 ramekins with cling film and pour the cooled pannacotta mixture into the ramekins. Cover and put in the fridge to set for about 2 hours.

To serve, turn the ramekins out onto a plate. The cling film makes them easy to remove from the ramekins. Pour the remaining coulis over the pannacottas.

Note: If you wish you can sweeten the remaining coulis with honey before serving, however I prefer to keep the natural taste of the strawberries as a contrast to the sweetened pannacotta mixture.
You can make this recipe vegan by substituting maple syrup for honey

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Apricot Cashew slice – Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Raw

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Apricot Cashew slice – Gluten-free, Dairy-free, Refined Sugar-free, Raw

A very easy recipe, it only takes about 5 minutes to make and doesn’t require any cooking.

Because of the cashew content it is very filling so you can’t gorge on them. Even one slice is sufficient to indulge your sweet tooth.

Ingredients:

• 200g of unsalted cashews
• 1 cup of desiccated coconut
• 10 -12 dried apricots, chopped finely (soak them in hot water for a couple of minutes first to soften them up)
• 1 tablespoon of raw organic honey

Place all the above ingredients into a food processor and process until it forms a fine crumb and the mixture holds together. If the mixture is too crumbly, add another ½ teaspoon of honey.
Press the mixture in a greased cake tin until it is about ¼ inch thick. Sprinkle the top with desiccated coconut and put in the fridge for about an hour.
Remove and cut into squares. Store in the fridge.

Enjoy!

Note: You can make this vegan by using Maple Syrup instead of honey

If you would like to see more raw desserts like this one why not take a look at my Raw Desserts book on Amazon!

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