Tag Archives: Easy

Gluten-free Plum Cake

20130830_124746Wow, pretty proud of this one, I very much enjoyed this cake.  I have a tree in my backyard that is loaded with tasty dark purple tart skinned but sweet fruit plums and I was trying to come up ideas on what to do with them all.  A dear friend of mine was visiting earlier this week and asked if he could have a bag to take to him Mom to make a plum cake, now, to be honest I have never tried or even heard of plum cake so naturally I was intrigued.  A few days later, I got to try his mom’s cake, and, it was good, really basic but…cringle…ingredients: oil, sugar, white flour and a few eggs… which in my head screams CHALLENGE!    Today a friend came over to have a cook day; we harvested the plums (also apples, recipes for those to follow) and made a bunch of fun stuff. 20130830_172730 I pretty much just wung it with the cake, I took Mom’s recipes into account and started swapping, we had so many plums we made two cakes right away, she took one home to bake and I baked mine a couple hours ago.  Nailed it.  Wouldn’t change a thing.  Love when that happens!  It’s super moist, fluffy, tarp and just the right amount of sweet.  I used coconut oil and only half a cup of raw cane sugar to health it up a bit too. Also, I made a gluten free flour blend for this one, usually I try to measure per recipe but since we were making two it just I’ve made sense for me.  It’s always good to have a good gluten free flour mix on hand anyway.  I didn’t use any of my previously posted blends simply because I was missing some ingredients, so, technically I wung it here too, ha. I’ve posted the blend below but you can obviously try a store bought blend if you prefer, just look at the ingredient list for something with a couple flours, a starch and xanthan gum.  Sometimes the blends already have baking powder in them and that would probably mess the recipe up.   Have fun and enjoy! x

Oven 350 degrees

8 inch glass baking pan, greased with coconut oil
2           cups Fresh Plums, chopped
Small bowl
1/2       cup organic Cane Sugar
1/2       cup Coconut Oil, melted
3            large Eggs
1/2       cup Coconut Milk, room temperature
2            teaspoons pure Vanilla Extract
Large Bowl
1 3/4    cups Gluten-Free Flour Blend*
1             teaspoon Baking powder
1/2        teaspoon Baking soda
1/2        teaspoon Sea Salt
10          fresh Plums for topping, cut in half (approx.)
1             tablespoon Coconut Sugar mixed with Cinnamon for Sprinkling 20130830_182314In your small bowl combine the sugar and melted coconut oil and mix.  Add eggs and hand beat until sugar is melted and slightly whipped. Add Coconut Milk and Vanilla and mix again.  Set Aside. Combine dry ingredients in the large bowl and stir.  Add wet to dry and mix well. Add chopped plums combine then pour into your prepared baking dish. Sprinkle with Coconut Sugar and Cinnamon then completely cover the top of the cake with plum halves, open side down. Bake for 45 minutes to 1 hour or until toothpick inserted in center comes out clean.   Let stand before serving. 20130830_202936

*Gluten Free Flour Blend

2              cups White Rice flour
2              cups Sweet Sorghum Flour
2              cups gluten free Oat Flour
1/2         cup Potato Starch
1/2         cup Arrowroot Flour
1              cup Tapioca Flour
4              teaspoons Xanthan Gum

Mix all the ingredients in either a glass container or large ziploc bag.  Sift together using a large wire whisk to really incorporate all of the flours.

Chia Buckwheat Seed Flat Bread

Hello!

Well I’ve just been too busy to create or post any recipes,  I moved from an apartment into a house with a huge yard and besides that being a ton of work in itself I planted a huge vegetable garden, very exciting and having my own organic fresh veg, fruit and herbs to work with is awesome. I am off today to my family cabin for most of August so I was up late last night blending my green smoothies for freezing and making breads and crackers.  The recipe below is one I created from gluten-free bread and cracker recipes, it’s kind of a cross between a cracker and a bread. Very filling and nutritious, loaded with protein, healthy fats and fibre.  I used my fresh herbs but you can use dried if that’s what you’ve got and feel free to experiment with different herbs or flavours.   You can top these gems with most anything, I love them plain or avocado spread on top. Hope you enjoy them as much as I do!

Chia-flatbread-2Chia Buckwheat Seed Flat Bread

 

Oven 350 degrees
Coconut Oiled Baking Sheet
Food Processor

1        cup Gluten-free Oats
1/2  cup Raw Buckwheat Groats
1       cup Chia Seeds
1       cup Pumpkin Seeds
1       cup Sunflower Seeds
1/2  cup Hemp Seeds
2       teaspoon Coconut Sugar
2       teaspoons Oregano, chopped
1       teaspoon Thyme, chopped
1       teaspoon Sea Salt
1/2  teaspoon Garlic Powder
1/2   teaspoon Onion Powder
2       cups Water

Grind your oats and buckwheat in a high powered blender or food processor until you get a flour.  Move to a large bowl, add remaining ingredients and  mix well.

Transfer to a coconut oil greased baking sheet and use a spatula to spread and flatten.  Sprinkle with some more sea salt and bake for approximately 25 minutes or till firm to the touch.

All to cool for a 5-10 minutes then cut and transfer to cooling rack.

Store in the fridge for a few days or freeze.

Home Made Almond Milk

*Addendum :  You can make quick nut milks (no soaking required)  with just a Nut-Milk-Bag_1024x1024nut bag and a good blender.  Creamy nuts like Cashews and Macadamias make great milk for coffee, tea, granola or smoothies.  Don’t be afraid to experiment either, I like  Cashew Almond or Macadamia and Toasted Coconut,  simply toss 1/2 – a full cup of nuts with  equal parts water (less or DIY-Coconut-Milk-All-Sorts-of-Pretty6more depending on the thickness you desire), a pinch of sea salt, flavour if you like: vanilla or cinnamon and/or sweetener like honey or stevia and blend until smooth.  Sheeze through the nut milk bag and you’re done!

 

I’ve been meaning to post these simple instructions on how to make your own nut milk for years, if you Google almond milk recipes you’ll find pretty much the same instructions, its super easy and much healthier and tastes fresh. You can make any sort of nut milk you like, Hazelnut is awesome, Walnut for an another example, Pecan, Brazil Nut, Macadamia, Cashew, the list goes on, or, mix more than one nut together like Almond Hazelnut! Yum! Beware this is raw, natural food so it will only keep for 3-4 days (as real food should). I used to make my nut milks with layered cheese cloth, its super cheap, you can buy it at a hardware store but eventually I bucked up and bought a re-usable nut bag, and honestly it’s well worth it. Look for future posts on using the left over nut pulp!

Makes 32 oz.
High powdered blender
Nut bag or Layers of Cheese Cloth
Pitcher or large bowl
2     cups Raw Almonds
4     cups Fresh, Spring or Filtered Water
Pinch of Sea Salt
Optional:
1    teaspoon Vanilla
Healthy Sweetener of your choice: stevia, coconut sugar, honey, maple or add dates to the soaking nuts and blend too.

Soak the almond in the filtered water over night or for 8-12 hours. Rinsing and replacing the water at least once is a good idea.

Drain and rinse your soaked almonds then blend with 4 cups of fresh water and sea salt on high for 2 minutes. If using a regular blender (not heavy duty, like a VitaMix) you may need to do two batches, blending 1/2 at a time.

Strain the milk from the pulp using your nut milk bag by squeezing as much of the milk out as possible. Add vanilla and sweeten to taste if you desire.

Reserve and store the pulp in the freezer to make other delicious recipes like crackers, cookies or bread.

Variations:

Chocolate Milk
32 oz    Almond Milk
1             tablespoon Unsweetened Cocoa Powder
1/4       cup Honey or Dark Agave
1            teaspoon Vanilla Extract
Blend.

Chai Milk

32 oz     Almond Milk
1/4        cup Honey, Maple Syrup or Dark Agave
1             teaspoon Vanilla Extract
1             teaspoon Cinnamon
1/2       teaspoon Garam Masala
1/4       teaspoon Nutmeg
Blend.

Gluten-free Blueberry Chia Muffins

20130224_101748Put this little recipe together this morning when I woke craving a muffin, kinda random but I take it as a challenge, plus, I bought a container of Organic Blueberries this weekend that were super tasty and would be perfect addition to a muffin recipe.  I like the challenge of using what I’ve got kicking around to create new recipes and I also have some Almond pulp/grinds left over from making almond milk (a recipe I will also post) to use.  You can sub in fresh ground almonds if you like, in fact, the muffin will probably taste even better, fine grind though!  I used a frozen banana in this recipe but you could sub in sweet potato puree or apple sauce if you have that instead.  I’m going to make these next time with fresh cranberries and orange next time. Have fun, and enjoy!

Oven 350 degrees

12 pan muffin tin, greased
Large bowl:
1 1/2      cups Gluten-free Flours, I made a mix of brown rice, white rice and sorghum
1              cup Almond Pulp/Grinds
1              teaspoon Xanthan Gum
1              tablespoon Chia Seeds
2              teaspoons Baking Soda
1/2         teaspoon Sea Salt
Medium bowl:
1              Banana, from frozen or ½ cup Sweet Potato Puree or Apple Sauce
1              large Egg
1/2         cup Maple Syrup
1/2         cup Coconut Oil or other oil like Sunflower or if you must room temp. unsalted butter
1              tablespoon Vanilla Extract
Juice and Zest from half a Lemon
1/2         cup fresh Blueberries

Combine dry ingredients.  Mix wet ingredients.

Fold wet ingredients into dry. Scoop batter into muffin pan and bake for 15-20 minutes.

Home-Made Protein Bars

 

860717_10151248562646780_840883433_oThis weekend I went snowshoeing with my boyfriend and decided to make him some protein bars for the trip. I used my tried and tested granola bar recipe and worked on a new creation raw bar from researching other recipes I found online. I love the home made granola bar, it is such a flexible recipe, you can really change the flavour every time you make them and they are really nice a crunchy. You can add your favourite protein powder and a little extra coconut oil or leave them the way they are. They are much healthier than store bought ones and really easy to make.
The raw/uncooked protein bar is nice and easy to make too and tastes surprisingly good! Perfect post workout or as a meal replacement to go.


granola barsCrunchy Granola Bars

Oven 325 degrees
9×9 pan lined with parchment paper
You can shift around these ingredients depending on what you have or prefer. Add 1/4 cup of protein powder with an extra tablespoon of oil for a protein granola bar.

Medium pot:
1/4      cup Nut Butter of your choice: Almond, Cashew, Sunflower, Peanut ect.
1           tablespoon Coconut Oil
3           tablespoon Honey or Maple Syrup
3 1/2   tablespoon Brown Rice Syrup or Molasses
1            tablespoon Vanilla
1            tablespoon Coconut Sugar

Mix in a bowl 3 cups total of:
1 1/2    cups Puffed Rice/Kamut/Quinoa
1/2       cup Kamut or Rye Flakes
1 1/2    cups Rolled Oats
1/3       cup dried juice sweetened Cranberries or other dried fruit like goji berries, blueberries, cherries, pineapple, apricots or raisins
1/4       cup raw Pumpkin Seeds
1/3       cup raw or toasted Sunflower Seeds
1            teaspoon Cinnamon *optional

Warm nut butter, honey, brown rice syrup, vanilla, and coconut sugar until sugar has melted.

Mix dry ingredients in a medium bowl.

Pour warm onto op the dry and mix well.

Once well coated, spread the mixture into your pan. Press down with a spatula or oiled hands then bake for about 25 minutes.

Allow to cool completely before removing to cut. Bars will crisp up over a few hours.
Note: Mix up your ingredients! Add coconut ribbons or chopped up banana chips for different flavours.

Raw Protein Bars

1/2      cup Chopped Pistachios
1/2      cup Pumpkin Seeds
1/2      cup Coconut Flour
1/4      cup Vanilla Protein Powder
2           tablespoon Hemp Seeds
2           tablespoon Chia Seeds
1/3      cup Goji Berries
1/3      cup Coconut Flakes
1           Vanilla Bean or 1 teaspoon Vanilla
1/3      cup Almond or Hemp Milk
1/3      cup Coconut Oil
1/4      cup Honey
2          teaspoon Cinnamon
Pinch of Sea Salt

Mix all ingredients together and press into a square pan. Chill in refrigerator for approximately 1 hour. Slice into desired sized bar.

Store in the refrigerator or freezer until the day you plan to eat one.

Creamy Celery and Fennel Soup

fennel-celeryHad a fennel craving tonight and when I went looking for this soup recipe I discovered it sitting in my drafts! So, here it is: creamy, light and very healthy soup.

Large heavy bottomed soup pot
3-4    tablespoons Sunflower Oil
2         Leeks,trimmed,white and light green section only, diced
1         tablespoon Fennel Seeds
4        cloves Garlic, chopped
1         head of Celery, chopped
1         large Fennel Bulb, chopped
1         large Yukon Potato, diced
1-2     liters Organic Vegetable Broth
1         cup plain/unsweetened Milk, (I use Goats Milk but Almond, Hemp or Soy will work too)

Sea salt and fresh Ground pepper to taste

Heat oil in soup pot over medium heat. Add the leek, stir for a couple minutes, add the fennel seeds and garlic and stir for another. Add the celery, fennel, potato, and stir. Add broth to the top of the vegetables and bring to simmer. Simmer on low till tender, about 45 minutes.

Cool soup enough to blend in a blender or use an immersion blender, blend till smooth. Return to pot, add milk and heat on low until serving.

Coconut Milk Bailey Irish Cream

Coconut Milk Bailey Irish Cream

Homemade-BaileysI love Bailey’s during the holidays and I always indulge a glass on ice in the evening or a generous splash in a coffee Christmas morning but boy do I pay for it, the combination of cream, sugar and alcohol really make my stomach hurt.  So, this year I made my own!  I made it a few different ways to suit different restrictions and see what works,  personally I am ok with goat’s milk and like that it lends a bit of that dairy like flavour but you can also make this recipe totally vegan using just coconut milk or half coconut milk, half unsweetened almond milk.   If you Google homemade bailey’s recipes they are all  pretty much the same although some have egg and some don’t,  I tried my recipe with and without and although I think I like it better with the eggs, it works nicely without (just not quite and thick) so, suit yourself!  Most at home recipes call for almond extract, I took this out because I found the coconut and almond together yield a less Bailey’s like taste.  I will also include a recipe to make your own chocolate sauce, it’s easy and much healthier then store-bought.

Coconut Milk Bailey’s Irish Cream

1 – 1 ½  cups Irish Whiskey
1 ½        cups Sweetened Condensed Coconut Milk *recipe below
1              cup Goats Milk or Almond Milk (if you want full vegan sub in one cup of light coconut milk here)
3              Eggs (can omit)
2              tablespoons Chocolate Syrup *recipe below
2              teaspoons Instant Espresso (or brew your own double shot)
1              teaspoons Vanilla Extract
Couple pinches of sea salt

In a blender or food processor, mix eggs until frothy.  Add all other ingredients except Whiskey and blend for a few minutes or until thick and frothy. Add Whiskey to taste and pulse a few times to mix well.  Store in the fridge for up to a month!

Sweetened Condensed Coconut Milk

2              cans Full Fat Coconut Milk
½            cup Coconut Sugar
1              teaspoon Vanilla
Pinch of sea salt

First you need to make your own Condensed Coconut Milk and Chocolate Syrup.  2 cans of coconut milk into a pot and bring to a boil.  Reduce and simmer on low for approximately 10 minutes;  you want to see it reduce by about 1/3 here.  Then, add ½ a cup of coconut sugar and 1 teaspoon of vanilla extract  and a pinch of sea salt then continue simmering until total volume is reduced by almost half.  You want it thick!  Strain and set aside to cool.

Chocolate Sauce

½           cup Dark Cocoa Powder
1             cup Water
1 1/2     cup Coconut Sugar
½           teaspoon Vanilla
Pinch of sea salt

Combine cocoa and water in a small pot and bring to a boil, add sugar, vanilla and sea salt then simmer for 3-5 minutes.  Done!  I pour mine into a jar and store it in the fridge for all kinds of uses.  If you want a thicker sauce simply continue to simmer on medium/low to desired reduction.