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
… 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
These coconut cupcakes were just for me. I mean, I had to have cake that I could eat. After all, it was A’s birthday, and he was busy devouring a lemon mousse cake. These cupcakes are light, moist and packed full of flavor. Unfortunately, both the cake and the curd is on the dark side due to the coconut crystals used. The coconut crystals seemed to also overwhelm the pineapple curd, and it tasted more like a tropical version of slightly tangy toffee sauce, which isn’t too bad.
I topped the cupcakes with coconut whipped cream. Continue reading
Oh. My. Word. This raw carrot cake is absolutely unbelievable. You will NOT believe that it is raw, nutritionally dense and packed full of all the good stuff. The good stuff being fruit, nuts and oats (gluten-free, of course!) There is no gluten, dairy, eggs, gums, refined sugar or weird flours that you cannot pronounce/have no idea where they come from. You will not have to switch on your oven, but you will need a food processor.
The cake is made from oats, dates, dried pineapple (note: not crystallized), coconut, cinnamon and carrots (d’uh); the frosting is made from raw cashews, lemon juice, coconut oil and maple syrup. The best part is, the longer you let this cake sit, the better it tastes. Continue reading
Whipped cream that is light, creamy, delicious AND plant based? Yes, siree! If you no longer eat dairy because of health reasons, you will be glad to know that this cream will cause you no ill effects. It is made from coconut milk, well, ok, more specifically coconut cream, which is whipped to perfection. That’s it, seriously. You can add a sweetener and/or vanilla extract if you’d like.
I know tons of people have been blogging about this gem for some time. After reading all of these recipes, I just had to try it, but was worried that I’d pick up a dud tin/can of coconut milk. Thankfully, I did my research, and read that Whole Foods Market, 365 Organic Coconut Milk (full fat) has a great fat content. If you’re unsure, shake the tin/can of coconut milk when you’re choosing your tin/can. If it sounds thin and watery, the liquid inside will slosh freely. If it’s thick and creamy (i.e. what you want), it will slosh slower, and sound somewhat dense. Pick this tin/can and take it home. Continue reading
Yes, I know, yet another gluten-, dairy-, gum- and psyllium-free pancake recipe.
Unfortunately, it’s not the best pancake recipe in the world. It has been included into my blog for completeness… one day, I’ll get it right. It’s definitely not a recipe I’d endorse because there’s just something not quite right about them. I’ve made them twice, and they are just so dry. When I mean dry, I mean if you dare eat one on its own with no syrup, you will most likely choke on them…they really are _THAT_ dry. It’s like eating a bucket of sand, but with flavor. I later read somewhere that millet flour has a tendency of making goods dry… d’uh, now you tell me! In my defense, I am new to this gluten-free “baking” malarkey. Continue reading
It takes just coconut oil, chocolate, walnuts and salt to make this vegan fudge. That’s it. You don’t need to beat it until your arm hurts, just heat, stir and chill. It is really that simple.
It’s not like the traditional fudge fudge, but it’s so darn good. It’s not chewy, but it is dense, rich, smooth, and just melts in your mouth perfectly. Two downsides: Continue reading
Wow. Yummy. Amazing!
This “ice cream cake” is awesome. It’s creamy, rich and unbelievably good. The top layer is made from berries, and has just the right amount of tanginess and sweetness, with a texture similar to that of sorbet. The bottom layer is barely sweet, with an incredibly dense creaminess. It’s also raw (if you don’t count the processing of the cashews), and made purely from fruit. Even A (a meat-, dairy-, and egg-eating individual) said it was good. Thank you Emily. Stumbling over your blog has made my already bright world, brighter still!
To call this ice cream cake isn’t entirely true. I mean, it’s not as if this is actually ice cream, Continue reading
I am so excited: I can now have blueberry pancakes! These gluten- and dairy-free pancakes are awesome… a wonderful change from the last couple of gluten-free pancake recipes that I tried. Those were pretty bad. I tried them twice, and each time was as bad as the last.
From what I’ve read about gluten-free pancakes/muffins, no gums etc are usually needed to hold the batter together. However, I had two fall apart on me when flipping, so I added a little psyllium, let the batter sit for a bit, and then tried again. They remainder of the pancakes were easy to flip and cooked perfectly.
These pancakes taste like soft oatmeal cookies… warm, oaty, cinnamony, with Continue reading
Success!! Soft, pillowy and creamy potato gnocchi that is not only gluten-free, but also dairy-free.
I want to jump up and down with joy. In fact, I nearly did when I tested the gnocchi dough to see if it would hold together. I placed one potato dumpling into a clear glass with hot water, and heated it in the microwave. I watched with great anticipation. When I saw the dumpling slowly rise to the surface, I nearly yelled “yessssssssssss”!
Why was I so excited? I was a little worried when I added too much of my flour blend. My original recipe had Continue reading
A few months ago, we went out for dinner. The really only thing I could eat was the gluten-free pizza. It wasn’t bad, in fact, it was pretty good. The base was chickpea (garbanzo) based, thin and crispy, sorry, read that as crunchy. It was topped with bacon and cheese… I was eating meat then. I tried to recreate this recipe twice using this recipe, but both times it was a flop. I have no idea what I did wrong, or what people are ranting and raving about. It was a waste of ingredients, both times. Those were sad days.
I’d given up on a good gluten-free pizza dough recipe until I saw a recipe from Yammie’s Gluten Freedom. I mean how can this not look fabulous? I had to try it! Continue reading
These chocolate bites are not for the faint hearted. They chock-full of chocolaty goodness, and are soft, chewy, fudgy and incredibly moreish. The best things about these morsels are that they are gluten-free, dairy-free and super easy to make.
Warning: if you can’t take your sugar well (.. like me), you must limit yourself to 1-2 per sitting, otherwise you will have a severe sugar high… and low afterwards. Continue reading