INGREDIENTS

1 cup of cashew nuts

2 cups of water

1 – 2 tsp of vanilla extract

handful of chia seeds

2 tsp instant coffee (good quality)

or you can make strong really coffee and use 2 cups of that instead of the water

4tbls agave or maple syrup

METHOD

soak cashew for 2 – 4 hours

dissolve coffee in water (or make coffee) and when cool soak chia seeds in it

bend everything together in a high speed blender

( I am a huge fan of the vitamix…expensive I know but we blew up 4 blenders then decided to go for it and the difference is phenomenal)

http://www.amazon.co.uk/Vitamix-TNC-Black-010231-Blender/dp/B005KQ2TYO/ref=sr_1_1?ie=UTF8&qid=1398604379&sr=8-1&keywords=vitamix

put in an ice cream maker until ready

we have a really cheap one that works really well……….

http://www.amazon.co.uk/Duronic-Machine-Sorbet-Yoghurt-selling/dp/B00E0J8NGU/ref=sr_1_3?ie=UTF8&qid=1398604262&sr=8-3&keywords=ice+cream+maker

keeps in the freezer for a couple of months

yummy scrummy…my favourite flavour x x x

enjoy x x x x x x

INGREDIENTS

4 bananas mashed

2 eggs (or 2 tbls of chia seeds mixed in 65ml of water and left to soak for 15 mins)

3/4 cup of rice milk for other milk of your choice

1/3 cup of maple syrup (or add another mashed banana and another tbls of stevia works if you wish to omit this)

1tsp vanilla extract

2 tbls grapeseed oil (optional leave out if you want fat free muffins they will be fine)

1 1/2 cups of gluten free self raising flour…I like Doves farm

1 tbsp ground flaxseed

1/2 cup of sourgham flour

(if you cant find this use any gluten free flour you have say besan, almond flour or another tbls of flaxseed)

1/2 tsp  fine salt  pink Himalayan if you have it or sea salt is best

1 tsp cinnamon

1tsp baking powder

1tsp bicarbonate of soda

1 tbs stevia (granulated)

2 handfuls of chopped walnuts (you can use any nuts really or even choc chips!)

METHOD

oven on 180deg c

beat all the wet ingredients into a bowl, bananas, eggs, (or chia mix), maple syrup, (if using) milk, oil and vanilla extract

mix all the dry ingredients into another bowl, flours, flaxseed, salt, cinnamon, baking powder, bicarb, stevia and walnuts

mix wet and dry ingredients till almost mixed….texture is better if there are still the odd dry floury bits about!

spoon into lined muffin cases batter fills about 18 to 20 cases depending how big you want them!

bake for about 40 mins check them if they are still al little soft bake for a further 5 – 10 mins

enjoy they are so good when warm and lovely when cooled….keep for about 4 days in a tin too… yay!

ps….I am really into the ‘if you care’ range of cases at the mo check em out x makes everything look healthier!!!!!

http://www.amazon.co.uk/THREE-If-You-Care-Baking/dp/B008FRM7OC/ref=sr_1_3?ie=UTF8&qid=1398500363&sr=8-3&keywords=if+you+care

 

 

 

 

 

 

 

 

 

 

 

 

 

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INGREDIENTS

450g rhubarb chopped into 2cm pieces

50 – 100g coconut sugar

(depending how sweet you like things I made mine with 50g and liked it my Mum says it needs more!)

100g melted goats butter or vegan butter

juice of a whole lemon

1tbls finely grated fresh ginger root

2 handfuls of chia seeds

……………………………………………………………………………………………………………………………………………………………………………………………

4 eggs

120g coconut sugar

125g goats butter or vegan spread

1tsp ground cardamon seeds

80g finely grated carrot

200g ground almonds

100g rice flour

1tsp baking powder

zest of a whole lemon

1tbls maple syrup

METHOD

oven on 180deg c

mix the chopped rhubarb with the coconut sugar, ginger, butter and lemon juice and warm in a small saucepan over a gentle heat for a couple of minutes the set aside and allow to infuse

beat the eggs with the coconut sugar till real fluffy

grate the carrot and mix in

mix together (or sieve if you are that way inclined) then add the rice flour almonds baking powder lemon zest to the egg mixture

melt the butter/spread and stir in the ground cardamon and maple syrup, when nicely interacting mix this in too

in a square deep baking tin lined with baking paper carefully arrange rhubarb mixture evenly on the bottom then scatter the chia seeds over the top

now spread batter mix over the top and bung in the middle of the oven for 40 mins

allow cake to cool then turn over yay! so pretty!

you can sprinkle things on top if you desire…own it …make it yours!!!!

 

 

INGREDIENTS

SPONGE:

3 medium free range eggs

160g coconut sugar

200g peeled and finely grated butternut squash

120g rice flour

3tbsp cacao powder

80g ground almonds

1tsp baking powder

1 tsp bicarbonate of soda

1/4 tsp salt

125ml of goats milk kefir (or 125ml goats milk with 3tsp of lemon juice or 125ml coconut cream or use 125ml butter milk)

 

ICING:

50g softened goats butter(or use a vegan butter)

100g coconut sugar ground to a powder

100g xylitol ground to a powder (if you are sensitive to xylitol use 200g of coconut sugar all together)

50g mascapone (or 50g of toffutti vegan cream cheese)

 

TO DECORATE

use your imagination!

I use chickies in the spring

rose buds and petals

any edible fresh flowers

freeze dried strawberries or raspberries

cacao nibs

anything goes!

 

METHOD

oven on to 180deg c

grease and line two 18cm round cake tins

whisk eggs and coconut sugar for 4 – 5 mins till very fluffy and pale

during the whisking time grate the butternut squash and when ready beat it in with the eggs and sugar mix

add the flour cacao powder, ground almonds baking powder, bicarbonate of soda and salt. mix them well

add the buttermilk (or alternative) and beat again one last time

pour batter into tins and bake in the oven for 30 mins

make the icing  by beating the butter and the coconut sugar together then add the mascarpone and the cacao powder and xylitol (or other half of coconut sugar) and salt and beat beat beat until a fabulously rich and creamy icing has formed!

When cakes are cool spread half the icing between them and the other half on top and let your creative juices flow!!!!

Happy baking x 

 

INGREDIENTS

125g rice flour

75g raw cacao flour

1/4 tsp baking powder

180g sweet potato cooked and mashed to a puree

100g date syrup

50g molasses

50g sweet freedom

50g agave

(or 250g date syrup or any combination of sweeteners above would work!)

175g melted butter (goats is best)

1 egg

1/2 tsp vanilla extract

METHOD

oven on 180deg c

cook and mash peeled chunks of sweet potato

sift rice flour, cacao powder and baking powder together

mix sweet potato puree, sweeteners, butter egg and vanilla extract in another bowl

stir dry and wet ingredients together

pour brownie batter into a rectangular cake tin lined with baking parchment and bake for 20mins till set on top but still gooey in the middle

allow to cool and then slice into 8 pieces

 

 

 

INGREDIENTS FOR SPONGE

1 medium free range egg

50g Coconut Sugar

100g peeled finely grated courgette

1 tsp almond extract

25g rice flour

60g ground almonds

1 tsp baking powder

small pinch of salt (optional)

 

ICING

75g xylitol whizzed to a fine powder

50 powdered agave 1tbsp water

1tsp vanilla extract

1 tsp almond extract

 

FOR DECORATION

bunny ears: 2 almond slivers

bunny nose: one tiny piece of freeze dried raspberry

 

METHOD

oven on 160 deg c

Whisk egg and coconut sugar together until really fluffy and airy

add grated courgette, almond extract and mix until all lovely and together

add flour ground almonds baking powder and salt into the mixture and mix well

spoon into mini muffin trays (the tiny ones) this mix will make 24

bake or 15 mins

to make icing combine ingredients really well banishing any lumps!

when cakes are cool pop a little icing on then the ears and noses!

tadha!!!! heavenly bunny yummies!!!!!

 

 

 

 

INGREDIENTS

400ml of homemade almond milk (if shop bought make sure it is unsweetened)or Brown Rice milk is also super awesome

1tsp cacao

1tsp granulated stevia

1 tsp maca powder (optional)

METHOD

put the milk into a saucepan and heat gently to warm it (don’t boil)

whisk other ingredients in till frothy with a balloon whisk

pour into your favourite mug and enjoy!

INGREDIENTS

475g wholemeal spelt Four

1 tdp baking powder

1tsp bicarbonate of soda

1 tsp sea salt or fine himalayan salt

50 – 75g dried friut of your choice (raisins, sultanas, mango etc)

150 – 200g of mixed seeds of your choice (sunflower, pumpkin and flax work well)

I tablespoon of black strap molasses or honey or date syrup (flavour will vary accordingly)

550mil tepid water (I use 300ml of boiling to mix the sweetener in until well dissolved then top up with 250ml of cold)

METHOD

oven on 180 deg c

mix all the dry ingredients together in a bowl

blend water and sweetener together as described above

mix the two together then spoon into a greased lined 20cm loaf tin

bake for an hour

delish served with butter or non dairy spread and some sugar free jam such as St Dalfour x

especially good on lazy weekend mornings

 

INGREDIENTS:

Cake Batter:

160g coconut sugar

2 medium free range eggs

100g ground almonds

200g fine polenta

2 tsp baking powder

1/4 tsp salt

2 pinches of saffron

zest of 2 oranges

200g if finely grated carrot

( Harry suggest the cuispro hand grater which is brilliant for making the veggies almost dissappear!)

Syrup:

juice from the 2 oranges (300ml)

150g clear honey

pinch of saffron

 

METHOD:

Preheat oven to 180 deg c

Grease a 22cm square x 5cm deep rectangle tin

Beat sugar and eggs for 3 mins till fluffy and pale ( while these are whipping up a storm I grate the carrots)

Add ground almonds, polenta baking powder, salt saffron orange zest and grated carrot mix well.

Pour batter into tin and bake for 1 hour and 15 mins.

Make the syrup by popping everything into a small saucepan and bringing to the boil then allowing to cool and steep for 10 mins to infuse flavours.

Once baked make tiny holes in the sponge cake with a skewer all the way to the bottom of the cake then pour the syrup over and allow to sink in for at least 15 mins

Either serve from the tin or be very v careful lifting it out as it is v delicate”

Enjoy the crumbly yumminess x x x x

 

 

 

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