Tag Archives: dairy-free

hotbuns

RECIPE: Spelt Hot Cross Buns

I get more excited about hot cross buns at Easter time than Chocolate – especially when they are straight out of the oven! Hot Cross Buns don’t last very long in my home. My boys seem to hop around quicker than bunnies trying to get another one as soon as they’ve finished the first!

Thanks to Jo at Quirky Cooking for this great healthy recipe for Hot Cross Buns with spelt flour, dairy free and no processed sugar. Easy to make with a thermomix. This recipe is also delicious as fruit bread – just cook the dough in a loaf tin instead of making rolls.

Happy Easter to all and enjoy this family time together!

Ingredients;

zest of 1 orange

60gm (3 tbsp) raw honey

250ml nut milk (macadamia/coconut/almond)

70g (1/3 cup) macadamia oil or light olive oil)

550g (4  3/4 cups) spelt flour (I used 150g wholemeal, 400g white)

1 tsp salt

2 heaped tsp instant yeast

1 1/2 tsp each ground cinnamon & nutmeg

1/2 tsp ground cloves

100g (2/3 cups) sultanas

70g (1/4 cup) currants

Method:

Whizz the orange zest and honey, on speed 9 in Thermomix, until ground

Add remaining ingredients expect sultanas and currants and mix on speed 6 for 6 seconds.

Add the sultanas and currants and then knead on interval speed for 2 mins

Wrap dough in silicon bread mat and place in cold oven with a tray of boiling water underneath. Leave to rise for 20 minutes.

Punch down and shape into small rolls. Place close together on lined baking tray, and leave to rise for 10-15 mins.

Pipe with crosses made from:

80g white spelt flours
1 tsp light olive oil

pinch salt
100g water

Place rolls in cold oven, again with a pan of boiling water underneath. Turn oven on to 220 degrees (C) and bake for 15-20 mins or until golden.

Brush with syrup while still warm. For syrup, I used 2 tbspns of honey with 2 tbspns warm water

Rasp4

RECIPE:- Raspberry Cheesecake (Gluten Free, Dairy Free, No Bake)

Raspberries are one of nature’s super fruits, full of goodness for heart health, inflammation, and many other conditions. They are also rich in Vitamin C and high in anti-oxidants.

Raspberries are not only sweet and tasty but are also healthy option for a sprinkle over cereal, add sweetness to porridge or add to a smoothies.

I love this recipe to make a birthday cake for those that don’t like a baked cake or don’t make chocolate their favourite. This is also a great dessert or treat.

THE BASE

INGREDIENTS 

1 cup desiccated coconut
1 cup brazil nuts
10 dates, seeds removed
1 tablespoons cacao or cocoa

THE RASPBERRY LAYER

INGREDIENTS – Step One
2 cups frozen raspberries
8 medjool dates, seeds removed
1 teaspoon vanilla
1 rounded tablespoon honey

INGREDIENTS – Step Two
2 cups raw cashews
1/4 cup milk (you can use any type of milk, water also works. I prefer coconut milk)
3 tablespoons coconut oil, soft
1 teaspoon vanilla extract
squeeze of lemon juice

METHOD

1. Start by placing the cashews into a bowl and covering with hot water, for the raspberry layer. Set aside. (you can do this up to 12 hours before making the cake, I am seldom that organised and typically do it about 10 minutes before making a start).

2. Place all of the ingredients for The Base into your processor and blend until the mixture is well combined and resembles a fine, sticky crumb. Press the mixture firmly into the base of an 18cm spring form cake pan. Set aside.

3. Place all of the ingredients for the Raspberry Layer – Step One into your processor and blend until the mixture is well combined. Spoon the mixture into a bowl and set aside.

4. Strain the cashews and place them into your processor, blend the cashews to form a smooth paste. You can add the milk to assist with achieving the desired consistency.

5. Add the remaining Step Two ingredients and blend until the mixture is smooth and well combined.

6. Add the raspberry mixture and blend until the mixture is well combined.

7. Spread the cheesecake mixture over the base and place in the freezer for approximately six hours to set.

Serve. Eat. Enjoy!

Courtesy of Wholefood Simply 

Rasp3

 

pancakes

Recipe: Spelt Pancakes (Dairy Free, Gluten Free)

Oh Pancakes! How much I love you – do you love pancakes?

One of my favourite parts of the weekend, is having yummy, healthy Spelt Pancakes with a cup of tea.

We often think of pancakes with a breaky treat but you can enjoy eery bite with a healthy option.

This recipe is a light, fluffy and totally comfort by having a natural choice for breakfast. While pancakes font have a reputation as a healthy option, this recipe still gives you nutrients that can benehfit your health.

Spelt flour is a great option to substitute for other flours such as whole wheat flours. Spelt flour is much more densely packed with nutrients than the regular wheat flour and gives you a super charges breafst otion to start your day. An extra bonus is that spelt is sweeter than regular wheat flour and has a mild, butty flavour too. Its a lighter grain which helps to have fluffier, lighter pancakes.

A tip is to be aware of how much sugar, processed or natural, are topped on top :)

INGREDIENTS

2 tbsp (30gms) coconut or macadamia oil (can opt to you use soft butter if prefer)

2 cups (250g) spelt flour  (white and/or wholemeal) or can use plain gluten free flour

3 eggs

300ml almond or coconut milk

1/2 fresh lemon juice

1 tbsp baking powder

1/2 tbsp baking soda

1 tbsp (30g) raw honey

METHOD

1. Place all ingredients into your food processor and blend until smooth. Or you can place all ingredients into a large bowl and blend.

2. Heat a frying pan over medium-high and place 1-2 tbsp coconut oil. Then turn heat down slightly so that its doesn’t burn the pancakes.

3. Once its melts, pour into 10cm circles of pancake batter.

4. Cook until bubbles are formed and starts to pop in the batter. Then turn over nd cook until lightly browned.

5. Remove pancakes to a plate, add another 1-2 tbsp coconut oil, and continue cooking pancakes until batter is finished.

4. Serve with berries, coconut yoghurt and raw honey, or with yoghurt and fresh lemon.

5. Can be stored in an airtight container for up to 2 days and be reheated.

Notes: You can opt for egg free by using 1 tbsp chai seeds and 3 tbsp water or add a touch more milk.

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Recipe: Creamy Broccoli Soup (Dairy Free)

When the weather cools down, often the health consciousness of what we eat falters. But staying warm with food doesn’t have to be fried chicken or hot chips.

Soups are a great option to sooth the chill and are a perfect mood-boosting food during the colder months.  So, it’s always nice to have a delicious and quick soup recipe on hand to whizz up in your blender for dinner and take to work!

This Healthy Broccoli Soup is creamy, yummy and has an added bonus of being loaded with green nutrients. Broccoli is one of nature’s most nutrient-dense vegetables, packed with fibre, vitamins, minerals, and antioxidants, which strengthen the immune system during flu season.

Give this a go and let me know what you think…

Ingredients

1 large onion, finely chopped

5 cloves garlic, finely chopped

2 tbsp coconut oil (30gm)1/2 tsp dried chilli flakes (option)

1/4 tsp chilli flakes

2 heads of broccoli (400-600gms)

800 litres water

1 x 400ml can coconut milkSalt n Pepper to taste

Method

Finely chop the onion and garlic.

Heat the coconut oil in a large pot and sauté the onions for 5 minutes until golden.

Add the garlic and chilli flakes and sautée for 2 minutes.

While this is cooking, chop up the broccoli  as small florets and slice the stalk. Then place it in with the onion mix. Stir for 30 seconds.

Then pour in the water and simmer for  20 minutes.

Discard 3/4 of the water.

Add coconut milk and use a blender until smooth. If the soup is too think add a little of the discarded cooking water.

Salt and Pepper to taste.

Thermomix Method

Blend the onion and garlic 5 seconds/5 speed.

Add the chilli flakes and cook 100′C, 4 mins/2 speed.

Add broccoli as small florets and slice the stalk.

Add 800 Litre of water and cook 100′C, 15mins/1 speed.

Discard 3/4 of the water.

Add coconut milk and blender 20 seconds/8 speed.

If the soup is too think add a little of the discarded cooking water.

Salt and Pepper to taste.

Vegetarian (1)

Recipe: Vegetarian Sausage Rolls (Dairy Free)

This is a great recipe for those wanting to make sausage rolls without meat. I guess that makes them non-sausage rolls then !? Sausage rolls are a favourite for many and are often used as a celebratory snack at birthday party and events.

For Vegetarians we can still enjoy this snack the meat-free way. With walnuts and oats as an alternative to give that meaty texture, mixed with herbs and cooked in spelt wraps, they never last long at our house :)

Vegetarian Sausage Rolls

1 large onion

2 tbsp mixed herbs of choice

100g (2/3 cup) walnuts

100g (1 cup) organic spelt oats (or oats of choice)

4 eggs (plus 1 egg for the pastry)

3-4tbsp nutritional yeast & 1/8 cup almond/nut milk (or 150g feta cheese if you prefer dairy)

2 tbsp organic tamari

80g (3/4 cup) almond meal

1 packet Spelt Mountain Bread Wraps (or you can opt to use Puff Pastry instead)

Sesame seeds  

(optional addition: 1-2 grated vegetables like carrots)

Method:

Preheat oven @ 180’C

Chop onion and herbs in Thermomix (or Blender) for 3 sec on speed 6

Add walnuts, oats and chop for 6 sec on speed 6, scrape down sides and blend again if needed to ensure smooth

Add eggs, nutritional yeast/feta cheese, tamari and almond meal. Mix speed 5 for 20 secs. Scrape down sides and blend again if needed until smooth.

Beat 1 egg in a small bowl and then brush the egg lightly between two spelt wraps to bind.

Cut the binded spelt wraps in half horizontally on working bench

Place small amount of mixture onto the long edge of the pastry and roll. Brush the edges and cut into four equal portions. Brush the tops and sprinkle with sesame seed.

Place sausage rolls onto lined baking tray and bake for approx. 20mins or until crisp and golden

 

IMG_4481

Recipe:- Banana Bread (Gluten Free, Dairy Free, Paleo)

Sometimes we can have a treat as a snack that is still healthy and yummy! 

This easy Banana Bread is Gluten Free, Dairy Free and Paleo. It’s delicious served lightly warm and toasted with some butter. 

The best thing is that bananas are an energy food and are a great source of potassium, which is essential for maintaining normal blood pressure and heart function. Their moisture and sweetness means you can reduce the amount of sweetener and oil considerably. In addition, protein-packed almonds are also full of healthy fats that are kind to your arteries and can help lower cholesterol as well as keep blood sugars stable. This makes a nice change from ‘store bought’ banana breads that are generally high in refined white flour, sugar and saturated fats.

Ingredients

  • 300gm (3-4 medium) ripe bananas 
  • 200gm (2 cups) almond meal
  • 25gm (1/4 cups) ground flaxseed (linseed)
  • 50gm raw honey or organic maple syrup 
  • 50gm (1/4 cup) macadamia nut oil
  • free range / organic eggs
  • 1/2 tsp baking soda (bicarb soda)
  • 1 tsp baking powder (alumimun-free)
  • 1 tbs fresh lemon
  • 1 tsp vanilla

Method

  1. Preheat  your oven at 160 C – fan forced
  2. Combine smashed banana, honey, oil, vanilla, eggs, baking soda, baking powder and lemon. Use a blender like a Vitamix or Thermomix or you can do this by hand in a large bowl.
  3. Add the almond meal and flaxseed and mix well.
  4. Spoon batter into a loaf tin. The size I use is 14cm wide x 25cm long.
  5. Bake for 45minutes to 1 hour (a skewer inserted into the centre should come out dry).
  6. Remove from the oven and allow to cool before turning out the loaf.
  7. Keeps in the fridge covered for up to 1 week.

Courtesy to Teresa Cutter from book Purely Delicious. This recipe has been been slightly altered to suit. While this is a very healthy option, I still advise eating these kinds of sweet foods as occasional treats only. Cut the sweetener down even more if you can, to keep things even better for your wellbeing. 

Happy Baking :)