Tag: dairy free

Chocolate Pie with Buckwheat Crust

Chocolate Pie with Buckwheat Crust

Choc buckwheat pie 1

Chocolate and buckwheat is a great combination. For some reason I have only just realised this, and now I’m a little obsessed. The earthy, nuttiness of the buckwheat contrasts so beautifully with the chocolate, and throw in hazelnut to the equation and you have a triple threat!

Also buckwheat. I cannot sing it’s praises more highly. A gluten free ‘pseudo-grain’, or not really a grain at all as it is a relative of rhubarb. High in protein, fibre and magnesium, buckwheat also throws us a little iron and B vitamins to keep us out of trouble. It also contains rutin, a bioflavonoid, which works to strengthen our blood vessels and capillaries, lower blood pressure and improve circulation. If you’re an easy bruiser or bleeder, buckwheat is for you my friend.

I remember learning about buckwheat back when I was studying naturopathy, and was so impressed I rushed off to make some for myself. I cooked it as I would cook rice – by the absorption method, and I have to say I wasn’t completely in love with the imposing flavour. Since then I have learned to balance the flavour with other friends of buckwheat – caramelised onions, root veggies, pancakes, and now chocolate! I also like to add it to rice or quinoa if I am making it via the absorption method, as it cooks in the same amount of time and mellows out the strong flavour. But my favourite way to use buckwheat is to use the flour in gluten free baking. And here is a lovely example for you.

choc buckwheat pie 3

The crust is inspired by a fantastic one from Sarah Britton of My New Roots, but I have put a chocolate and hazelnut twist on it. You will also find this recipe (and loads of other deliciousness) in the …

Fig Popsicles with Easy Salted Caramel Sauce

Fig Popsicles with Easy Salted Caramel Sauce

fig pops 1.1

Hello, Autumn! And hello, FIGS! If you happen to live in Melbourne, particularly the inner north as I do, you’re be very aware of the fig-tastic-ness that is everywhere. Unfortunately not in my back yard, but luckily we have a work friend who regularly comes to the fig party with a beautiful donation 🙂

Just because I’m still hanging on to summer, I still feel the need for frozen treats in the freezer. And these are highly recommended! Super easy to make, and deliciously refreshing.

I’ve spoken about the nutritional beauty of figs before here (back when I had an overhanging fig tree next door…), but to give you a little recap, you can expect to find calcium, magnesium, zinc, iron and vitamins A, C and E among other things. They are also wonderfully high in fibre, go figs!

So if you manage to get your hand on some, here is one quick and delicious serving suggestion. I’ve listed some others below.

fig pops 2.1

[headline]Fig Popsicles with Easy Salted Caramel Sauce[/headline]

Makes 7-8 popsicles

2 cups coconut cream (full fat)

1 large ripe banana

2 tsp vanilla extract

1/2 – 1 tbsp maple syrup (optional)

5-6 fresh figs, thickly sliced

For the sauce

2 tbsp cashew, macadamia or almond butter

1 tbsp maple syrup

1/2 tsp vanilla extract

Decent pinch sea salt

Place the coconut cream, banana, vanilla and maple syrup if using in a blender, and blend until smooth.

Taste and make sure the sweetness is to your liking.

Pour the mixture into popsicle moulds, poke in a couple of slices of fig to each one and transfer to the freezer for at least 4 hours, or until frozen.

To make the caramel sauce, simply combine all ingredients in a small bowl and mix to combine.

Serve the popsicles once frozen …

Banoffee Breakfast Chia Oats

Banoffee Breakfast Chia Oats

banoffee oats 2

It’s no secret I’m a fan of oats. They are a beautifully grounding and nourishing breakfast to set you up for the day. Full of B vitamins and magnesium to support your nervous system, iron for energy, and fibre to keep your digestive system happy. But sometimes porridge seems a bit meh. Even when topped with 14 different fruit / nut / seed / yoghurt combos, sometimes I want more. Something different.

If that’s you too, you really should make these Banoffee Breakfast Chia Oats. They’re delicious. And they best part is that you put most of it together the night before. Banoffee, for the uninitiated, is an English flavour combination featuring banana and toffee or caramel. It’s a winning combination in my mind, especially with the addition of a little cheeky chocolate…

This recipe was inspired by a recipe in Delicious magazine that mashed banana through oats which I thought was pretty cool. But what if it wasn’t just oats, but banoffee oats with a delicious crunchy pecan topping – and here we have the result, yum!! The addition of chia adds extra fibre and minerals, plus a lovely pudding style consistency. And the crunchy pecans are perfect to give you that “Am I eating a delicious pie for breakfast but it’s really actually good for me?” kind of feeling.

banoffee oats 1

[headline]Banoffee Breakfast Chia Oats[/headline]

¼ cup rolled oats

1 1/2 tbsp chia seeds

1/2 cup almond milk and 1/2 cup coconut milk (or any combination milk of choice)

1 tsp vanilla extract

1 banana

FOR THE CARAMEL

1 date

1 tbsp almond butter

A pinch sea salt

1 tbsp coconut milk/nut milk/milk of choice

¼ cup pecans, lightly toasted

 

Place the oats and chia seeds in a bowl and add the milk and vanilla.

Cover and place in …

No-Bake Spiced Carrot Cake with Whipped Coconut Icing

No-Bake Spiced Carrot Cake with Whipped Coconut Icing

raw carrot cake 1

Having just polished off the last of this cake (with a little help) this afternoon, I can confirm that it is not only delicious, but nutritious – awesome! It contains a whole world of goodness, is simple to put together, and you don’t even need to bake it! Too good. It makes the perfect little snack with a cup of tea as it combines some lovely protein from the walnuts and almonds, some high quality fat from the nuts again as well as the coconut, some fabulous vitamin A, C and fibre with the carrot, and is naturally sweetened with dates, which are also high in fibre and potassium. So let’s jump right in.

I have presented it as a layer cake, but you could just as easily set it in any dish you like, and have more of a slice style cake. Alternatively, this mix would also make great bliss balls for something different, just shape into balls and roll in desiccated coconut.

 

[headline]No Bake Spiced Carrot Cake with Whipped Coconut Icing[/headline]

Gluten Free, Dairy Free, Vegan, Grain Free // Makes one small 15cm layer cake, or a larger single layer cake

1/2 cup walnuts

1/4 cup desiccated coconut

1/2 cup almond meal

1 generous cup of grated carrot (about one large carrot)

1/2 cup (about 5) medjool dates, pitted

1/4 tsp ground nutmeg

1/4 tsp ground ginger

1/2 tsp ground cinnamon

For the Icing:

1 400g tin coconut cream (unsweetened, no added emulsifiers)

The zest of 1 orange

1/2 tsp vanilla extract

Place the walnuts, coconut and almond meal into  food processor and process until they form a small crumb.

Add all other ingredients and process until dates are well incorporated.

Press into a tin or dish of your choice lined with baking paper.

To make the …