Did I just capitalize “the”? Yes, I did. I really do think that this is THE best gluten- and dairy-free tiramisu ever! It’s creamy, dreamy and incredibly delicious. It’s a lot lighter than the traditional gluten- and dairy-laden tiramisu, but don’t let that put you off. This just means that you can eat more of it!
It has exactly the same flavors and textures as traditional tiramisu, but did not give me any sugar pangs, itchies/other allergic reactions. It’s F-A-B! It’s the best thing since sliced bread (hmm, I mean, ermm… I’m trying to think of a gluten-free food that is as good as sliced bread, because gluten-free bread is just bleurgh – sliced or not). Continue reading
In the past, I only ever ate store-bought ladyfingers (savoiardi or boudoir biscuits), as is, when I had leftovers from making tiramisu. I loved them. They were dry, crunchy and light, with just the right amount of sweetness.
Once I’d given up gluten and dairy, I thought I’d never be able to eat tiramisu again. The traditional store-bought ladyfingers are made with wheat, and the gluten-free variety contains gum. Wah wah. What’s a girl to do? I’ll tell you what … a girl needs to create her own gluten-free ladyfingers recipe, one that doesn’t contain wheat/gluten, one that doesn’t contain weird gluten-free flours, Continue reading
These are the best peanut butter balls in the world. This statement maybe an exaggeration, but seriously, these peanut butter balls are absolutely delicious! They are healthy and super-easy to make. They contain no weird ingredients, but good, plain, simple ingredients: peanut butter, maple syrup, coconut flour, unsweetened cocoa powder, coconut oil, sea salt and vanilla extract.
The original peanut butter ball ingredients always gave me Continue reading
I was so very excited to make and eat a WHOLE pumpkin cheesecake-esque dessert (and not have a reaction to it). Although, it doesn’t come anywhere close to my dairy-laden spiced pumpkin cheesecake, it’s a great dessert nonetheless. It was gone within 3 days, and it was just me eating it!
The base/crust is made with oats, walnuts. coconut oil, maple syrup and spices, and is sooooooooooo delicious; similar to a really good oat cookie. The filling is made with cashews, pumpkin, coconut oil, maple syrup, coconut sugar, lemon juice, vanilla and spices, Continue reading
Coconut bliss in one bite. This fudge is creamy, barely sweet and packed full of coconutty goodness. It’s nutritious, dairy- and refined sugar-free and made from just 5 ingredients: coconut, coconut oil, dates, vanilla and salt. The pieces can be dipped in chocolate if desired. For me, they didn’t get that far… they went straight into my stummy.
A couple of tips: use a freshly opened package of coconut and the plumpest Medjool dates you can find. I like using these.
Warning: these are pretty addictive. I ate one piece after another, and then returned to the refrigerator to get another piece. Eventually, I just took the whole container and sat down. Continue reading
Finally, a pancake that I love! They are free of gluten, refined sugar, dairy and gums! They are soft, nutty, sweet, incredibly moreish and perfect with lashings of maple syrup. They aren’t as fluffy as other pancakes, but I don’t care about that, because to me, they are perfect! Continue reading
I’ve been using almond milk since I went dairy- and soy-free. I don’t drink it by the glass, but rather put it in smoothies or in my porridge/oatmeal. There are two problems with store-bought almond milk: (i) most are made from conventional almonds, and (ii) all contain some sort of gum that I’m allergic to. Fortunately, I’m not allergic to carrageenan, but I do not like what I read about this stuff, so I wanted to find a healthier alternative.
Homemade almond milk is so easy to make, and best of all, if you like it sweetened, you can sweeten it with your chosen sweetener. If you’d like to add other flavorings such as cocoa or vanilla, you can also do that. But best of all, there are no weird ingredients in it. Continue reading
Wow. Just, wow.
The flavor and texture of this apple tart will make you sing and dance. What’s best is that it contains no gluten, no refined sugar and no xanthan/guar gum. It’s plant based, delicious and does not contain a myriad of weird flours that you’ve never heard of. The ingredients are clean, simple and nutritious. The pastry/crust is made from blitzing together millet flour, almond flour, coconut oil and salt, and the filling is made from sliced apples, lemon juice, maple syrup, flaked/sliced almonds, glazed with fruit-sweetened jam/preserves/fruit spread. The pastry/crust is crisp, has a great flavor and just the right amount of sweetness, and the apples, when cooked just right, are Continue reading
Wow a vegan lasagna that tastes as good, if not better than the meat-laden version? Yep. Before anyone says anything, my version of lasagna is typically different than what most Americans would see as lasagna. That is, lasagna made with layers of ricotta and other stuff. My lasagna is more typical of the British style made lasagna, that is red sauce layered with lasagna sheets (noodles) and then topped with a white sauce and cheese (for the dairy eaters).
This lasagna was so good, I had two of the pieces shown. Continue reading
I haven’t had guests over for dinner for quite some time. I think this was the first time for A and I. If there is to be dinner, there always has to be dessert! Since I’m now gluten-, dairy-, soy-, meat- and refined sugar-free, it was going to be a little bit of a challenge. The main course consisted of poached cod and parsley sauce (peanut sauce for me), baked potatoes, carrots and asparagus. Dessert was banana cream pie (raw vegan one for me). I have to say, I certainly was NOT suffering Continue reading
I was browsing at food porn one morning and saw pictures of Devon cream scones. The photo made me salivate and I was determined to make them as soon as possible. I made two batches, one gluten-laden (for A.) and one gluten-free (for me). Unfortunately the gluten-free version (based on an online recipe) was not very good. The taste, texture and flavor of the scones made me want to hurl. I was so disappointed, especially after seeing A. devouring his delicious looking scones. I HAD to create a new batch. Continue reading
… homemade, with no refined sugars or other weird stuff. This smooth, rich, melt in your mouth chocolate is made with just three ingredients: coconut oil, unsweetened cocoa powder and maple syrup. It’s pure unadulterated deliciousness.
The reasoning behind me creating this recipe was because I was craving chocolate. The only problem is that I now have developed a sugar sensitivity, where every time I eat it, I have an eczema outbreak. This unfortunately includes eating it in chocolate. On top of that, so many chocolate bars out there contain soy, another thing that brings me out in a rash. There is one chocolate I used to dig, and still do, but choose not to eat it due to the sugar, it’s the Continue reading