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Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

Saturday, September 08, 2018

These triple coconut buckwheat muffins are perfect for breakfast, or anytime snack. The combination of protein and fiber-packed buckwheat seed, ground hazelnut and coconut products make these muffins a perfect gluten-free, grain-free and dairy-free treat.

70 g Coconut oil, melted
200 ml Coconut milk
110 g Coconut syrup
30 ml Freshly squeezed lemon juice
1 tsp Vanilla extract
150 g Buckwheat flour
150 g Hazelnut meal
2 tsp Baking powder
1/3 tsp Baking soda
Pinch of sea salt
120 g Fresh or frozen blueberries

Preheat oven to 180C/350F. Line a jumbo 6-hole muffin pan with paper cups. Melt coconut oil, add in coconut milk, coconut syrup, lemon juice and vanilla extract. Whisk until well combined.
Mix together the buckwheat flour, hazelnut meal, baking powder, baking soda and salt in another bowl. Sift the flour mixture into the coconut mixture. Mix until just incorporated.
Gently fold in blueberries and divide the batter among the paper cups. Bake in the middle of hot oven for 25 minutes until nicely golden.

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No Bake Kiwi Cake - Vegan, DF, GF

Tuesday, July 03, 2018

This delicious vegan Kiwi Cake, adapted from here, is gluten, dairy, refined sugar free. The crust is made with dried figs, almonds and lime juice, then topped with maple syrup sweetened cashew coconut cream and garnished with a layer of kiwi fruit.

Crust	Cake
150 g Dried figs or dates, roughly chopped 100 g Almond slices, toasted 5 ml Freshly squeezed lime juice	250 g Cashew nuts 35 ml Freshly squeezed lime juice 40 ml Freshly squeezed lemon juice 75 ml Maple syrup 120 g Coconut oil, at room-temperature 2 Kiwis

Line a 20x11cm loaf pan with baking paper. Place chopped dried figs and toasted almond slices in a food processor. Process until finely chopped. Add in lime juice and process until a sticky mixture forms. Press the sticky mixture evenly into the bottom of the loaf pan.
Place cashew nuts, freshly pressed lime and lemon juice, maple syrup and coconut oil in a food processor and process until smooth and creamy. Pour the filling onto the crust and smooth the surface.
Peel and cut the kiwis into slices. Arrange the kiwi slices on top and chill for 2 hours or overnight until set.

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White Asparagus with Saffron Silky Tofu Dressing - Vegan, Gluten-Free

Wednesday, May 30, 2018

White asparagus must be peeled, as the outside is fibrous and bitter. They have an earthier, nuttier and sweeter flavour than the usual green variety, and can be enjoyed raw or cooked. Though white asparagus is traditionally served very simply, just with parsley potatoes and a generous helping of melted butter or a velvety Hollandaise sauce, this vegan saffron flavoured silken tofu dressing is just as amazing.

600 g White asparagus, peeled and trimmed
150 g Silky tofu
1 large pinch Saffron powder
Salt and pepper to taste
1 tsp Apple cider vinegar
2 tbsp Chives, chopped
2 tbsp Almond slices, toasted

Peel and trim the white asparagus. Bring a pot of water to a boil and season with salt lightly. Cook prepared asparagus, covered, for 10 minutes.
Add tofu, saffron, salt, pepper and apple cider vinegar in an immersion blender. Blender until smooth and creamy. Stir in half of the chopped chives.
Place asparagus on serving plates. Spoon the dressing over and sprinkle with the remaining chives and toasted almond slices.

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Ruby Chard Salad with Walnuts and Cranberries

Thursday, April 05, 2018

This salad is a healthful, easy, and fast way to prepare different types of chard. Keep it vegan or add crumbled Feta, blue or goat cheese, which pair really well with earthy sweetness of bright, vibrant ruby or rhubarb chard.

Salad	Dressing
1 bunch Young tender ruby chard, washed, drained and chopped 5 Scallions, chopped 1/4 head Heart-shaped purple cabbage, sliced 50 g Dried cranberries 50 g Walnuts, toasted	2 tbsp Extra virgin olive oil 2 tbsp Balsamic vinegar 1 tbsp Maple syrup 1/2 tsp Sea salt 1/2 tsp Black pepper, ground

Wash and dry the ruby chard thoroughly. Remove the stems. Cut leaves into 1 inch pieces. Slice stems in half then into 1/2 inch pieces. Thinly slice the heart-shaped red cabbage.
Place the olive oil, balsamic vinegar, maple syrup, salt, and pepper in a glass jar. Shake until well combined.
In a large bowl, combine the chard, scallions, and cabbage. Pour dressing over the salad and toss until evenly coated. Toss in the cranberries and toasted walnuts. Serve immediately.

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Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Thursday, March 29, 2018

A soya-free alternative to traditional tofu, this Chickpea Tofu (here is the original recipe) has a creamy-firm texture similar to classic tofu and is easy to pull off at home with just a few basic ingredients and super tasty too. Chickpea tofu is a traditional food originally from Burma, and often referred to as Burmese tofu or Shan tofu. It's great as the party snack or salad topper.

100 g Chickpea flour
1 tsp Turmeric powder
1/4 tsp Freshly ground black pepper
1 tsp Sea salt
700 ml Water
2-3 tbsp Olive oil
Hot chilli sauce for serving
Sliced scallions for serving

Lightly oil an 8-9 inch baking dish or casserole dish, set aside. Whisk chickpea flour, turmeric powder, black pepper, salt, and 1/3 of water in a large saucepan. Let sit 10 minutes to hydrate, whisking occasionally to break up any lumps.
Whisk in the remaining water. Heat over medium-high, whisking often to prevent lumps from forming, and bring to a simmer. Cook, reducing heat as needed to maintain a gentle simmer and stirring with a wooden spoon until very thick and beginning to stick to bottom of pot, 6–8 minutes. Chickpea tofu is ready if you see a thin film on the bottom of the saucepan.
Pour the thick mixture into the prepared baking dish and smooth top. Let cool until set at room temperature, about an hour.
Gently turn out tofu onto a cutting board and cut into about 15-18 rectangles. Heat half of the oil in a large nonstick skillet over medium-high. Carefully add half of tofu and cook until golden and crisp, 2–3 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining tofu and oil.
Arrange tofu on a platter and top with scallions and serve with dipping sauce alongside.

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Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Thursday, March 22, 2018

Teff, which is grown in Ethiopia and used to make injera (the sourdough flatbread), is a super tiny grain with a long list of health benefits. Along with being gluten-free, naturally high in minerals and super tasty, teff also helps you lose weight because of rich copper and high fiber content. Feel free to use amaranth instead if you can't find teff around you.

175 g Teff seeds (or amaranth seeds)
Sea salt
100 g Quick oat flakes
100 g Raisins
70 g Cashew nuts, roughly chopped
20 g Chia seed
Pinch of cinnamon
3 tbsp Coconut oil
3 EL Maple Syrup
100 g Cashew butter
2 Large ripe bananas, mashed

100 g Blueberry jam with 100% fruit
50 g Pistachios, a mix of chopped and whole
30 g Cacao nibs
40 g Goji berries

Soak teff seeds in a saucepan filled with 350ml salted water over night. Drain and set aside.
Preheat the oven to 180C/350F. Line a 24x28x4cm baking pan with baking paper. Place drained teff seeds in a large mixing bowl together with quick oats, raisins, cashew nuts and chia seeds.
Melt coconut oil, maple syrup and cashew butter in a saucepan over low heat until well combined. Add in mashed bananas.
Pour the cashew butter-banana mixture into the teff mixture. Mix until well combined. Spread the thick mixture into the prepared pan. Smooth the surface and bake for 35-40 minutes until set. Remove and cool for 5 minutes.
Spread the blueberry jam onto the surface while still warm. Sprinkle the pistachios, cacao nibs and goji berries over. Gently press to adhere. Cool completely and cut into bars.
Store the rest, covered with a plastic film, in the fridge for about 1 week or several weeks in the freezer.

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Turmeric Cauliflower Steaks

Thursday, March 08, 2018

These oven-roasted turmeric seasoned cauliflower steaks are easy to prepare and would make an excellent vegetarian side or light dinner.

2 Medium cauliflowers (about 2 kg)
60 ml Extra virgin olive oil
2 tsp Ground turmeric
Sea salt
Freshly milled black pepper
Fresh herbs, chopped, to serve
Thinly sliced red chilli, to serve

Preheat oven to 180C/350F. Line a large baking tray with parchment paper.
Cut the cauliflower into four 1.5cm-thick slices, leaving base intact.
Whisk the olive oil with the turmeric in a bowl until combined. Brush over cauliflower steaks and place them in the prepared baking tray. Grind some black pepper and sea salt over.
Roast cauliflower in the oven for 25-30 minutes or until tender and crisp. Scatter with chopped herbs and thinly sliced red chilli, to serve.

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Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Thursday, February 22, 2018

If you adore classic puffed rice bars, then these sweet, chewy, and seedy puffed quinoa bars are for you too. Not only are these bars great for kids, they are perfect in your lunch-box for an extra energy boost during the day. They are vegan, naturally gluten free, super tasty and contain no refined white sugar.

180 g Tahini
250 g Maple syrup
100 g Puffed quinoa
200 g Sunflower seeds
200 g Pepitas
30 g Black sesame seeds
30 g White sesame seeds

Grease a 20cm x 30cm baking pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
Place tahini and maple syrup in a small saucepan over low heat. Cook, stirring occasionally, for 3 minutes or until syrup has melted and mixture is combined.
Combine puffed quinoa, sunflower seeds, pepitas and sesame seeds in a bowl. Add tahini-syrup mixture. Working quickly, stir until combined. Spoon mixture into the prepared pan, pressing with the back of a spoon to level and compact. Refrigerate overnight or until set.
Cut into 16 - 20 bars. Store the rest in an airtight container in the fridge.

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Tri-coloured Quinoa Rice Paper Rolls

Thursday, January 11, 2018

Create a simple, healthy and flavourful lunch with these rice paper rolls which are low-cal, low-fat and gluten-free. Use the roasted chicken and cooked tri-coloured quinoa leftovers to make this time-saving, delicious meal.

100 g Tri-coloured quinoa, rinsed
200 ml Water
1 tsp Gluten free tamari plus extra to serve
10 Rice paper sheets
200 g Leftover roasted chicken breast, thinly sliced
1 Sweet pepper, deseeded and thinly sliced
1 Fresh red chilli, thinly sliced diagonally
Fresh parsley, cilantro or mint leaves

Place quinoa and water in a saucepan over medium-low heat. Bring to a simmer. Cook, occasionally stirring, for 10-12 minutes or until quinoa is tender. Cool slightly. Toss with the tamari.
Soak a sheet of rice paper wrapper in hot water for 10-20 seconds. Transfer to a clean tea towel to absorb excess water. Place a little of the quinoa in the middle of the rice paper. Top with sliced chicken, sweet pepper, chilli and fresh herb leaves.
Roll up firmly to enclose the filling. Cover with a slightly damp cloth to preven drying out. Repeat with remaining sheets. Continue with remaining rice paper and fillings. Serve with extra tamari, if desired.

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Baked Harissa Spiced Sweet Potato with Pesto

Thursday, December 14, 2017

This baked Harissa sweet potato side dish with a nutrient-packed kale and walnut pesto is super tasty and healthy at the same time. It is prepared with just a few ingredients and makes a fabulous accompaniment to any main meal.

1 kg Sweet potatoes, thinly sliced
2 tbsp Olive oil
1 tbsp Butter, melted (olive oil if vegan)
1 clove Garlic, minced
1 tsp Harissa spice mix
Sea salt and pepper, to taste
Homemade kale and walnut pesto, to serve

Preheat oven to 190C/375F. Combine together the olive oil, melted butter, minced garlic, harissa spice mix, salt, and pepper in a small bowl.
Pour half of the oil-spice mixture in the bottom of a rectangular baking dish. Arrange sweet potato slices in the dish and brush potatoes with the remaining oil-spice mixture.
Bake for 40 minutes until tender and lightly browned. Serve with pesto.

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Sweet Potato Soup with Moroccan spiced Chickpeas

Thursday, November 16, 2017

A thick and smooth sweet potato soup with crisp Moroccan spiced chickpeas to make this vegetarian winter warmer extra delicious and flavourful. You can easily veganize this soup serving it with coconut or soya yoghurt instead of Greek yoghurt.

Soup	Moroccan Spiced Chickpeas
1 tbsp Extra virgin olive oil 1 tsp Cumin powder 2 Brown onions, finely chopped 2 Garlic cloves, crushed 1-2 tsp Harissa paste, to taste 800 g Sweet potatoes, peeled, cut into 5cm pieces 1000 ml Vegetable broth Greek yoghurt, to serve Coriander leaves, to serve (optional)	2 tsp Extra virgin olive oil 400 g Cooked chickpeas, rinsed, drained, patted dry 2 tsp Moroccan spice mix Sea salt and pepper to taste

Heat the oil in a large frying pan over medium heat. Add cumin. Cook, stirring, for 30 seconds or until aromatic. Add onion. Cook, stirring, for 3-4 minutes or until softened. Add garlic and harissa. Cook, stirring, for 2 minutes or until aromatic. Add in chopped sweet potatoes. Cook, stirring, for a minute. Season with salt and pepper.
Cover and bring to the boil. Reduce heat to medium-low. Simmer for 30 minutes or until the sweet potato is tender.
Meanwhile, preheat oven to 220C/410F. Pat the chickpeas dry with paper towel. Line a large baking tray with non-stick baking paper.
Combine the oil and Moroccan spice mix in a small bowl. Toss the chickpeas with the spice and season with salt. Spread the chickpeas, in a single layer, on the prepared tray. Bake for 25 minutes or until golden and crisp.
Blend the soup with an immersion blender until smooth. Divide soup among bowls. Top with yoghurt and chickpea mixture and sprinkle with coriander, if using.

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White Chocolate Dipped Coconut Lime Macaroons

Thursday, October 26, 2017

Those who love coconut and white chocolate combos will enjoy this erythritol sweetened and gluten-free treat. Lime zest adds a refreshing citrus flavour to the cookie that's complemented by the sweet white chocolate coating. It is super easy to make and takes just a few ingredients.


4 Egg whites, at room temperature 75 g Desiccated coconut 75 g Desiccated coconut, lightly toasted 100 g Erythritol granules 1/2 tbsp Finely grated lime rind 1/4 tsp Vanilla extract Pinch of salt 150 g White chocolate couverture for dipping, chopped

Preheat oven to 180C/350F. In a large bowl, whisk egg whites until frothy. Add in coconut, erythritol granules, lemon rind, vanilla extract and pinch of salt. Use a rubber spatula to fold the dough together until combined.
Dampen your hands with cold water and form tablespoons of mixture into domes. Bake until golden, about 15-20 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely.
In a double boiler or a heatproof bowl set over a pan of simmering water, melt the chopped white chocolate, removing it from the heat when a few small lumps remain. Stir until smooth.
Working one at a time, dip the bottoms of the macaroons into the white chocolate and place back on the lined sheet pan. Chill in the fridge for 20 minutes until set. Store the macaroons in an airtight container at room temperature for up to 7 days.

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Vegan, GF, DF Blueberry Buckwheat Hazelnut Muffins

No Bake Kiwi Cake - Vegan, DF, GF

White Asparagus with Saffron Silky Tofu Dressing - Vegan, Gluten-Free

Ruby Chard Salad with Walnuts and Cranberries

Turmeric Chickpea Tofu - Vegan, Gluten-free, Soya-free, Nut-free

Teff Cashew Breakfast Bars with Cacao Nibs and Goji

Turmeric Cauliflower Steaks

Tahini Puffed Quinoa Bars - Vegan, Gluten-Free

Tri-coloured Quinoa Rice Paper Rolls

Baked Harissa Spiced Sweet Potato with Pesto

Sweet Potato Soup with Moroccan spiced Chickpeas

White Chocolate Dipped Coconut Lime Macaroons

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