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
This is a grain-free cous cous, that is actually really good for you. It’s a great way of sneaking cauliflower into our diets, and we all know we should be eating more cruciferous vegetables! It’s simple, it’s easy, and you can dress it up as little, or as much as you want. Here, I dressed it up with tomatoes, olives, parsley, garlic and olive oil, and served it with pan-fried mackerel stuffed with orange and almond meal. It was darn good!
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
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
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
This cornbread is moist, tender, and absolutely delicious.
Since I went gluten-free, my baking took a nosedive. There were three reasons for this: (i) I didn’t miss the baked goods, (ii) I needed to lose weight, (iii) I didn’t want to make gluten-free stuff that had a myriad of ridiculous ingredients in it.
Initially, I bought some gluten-free flours because I thought I’d eventually play around with them. For months, I didn’t get around to using them because I realized that I had bad reactions to the gums Continue reading
This dish is nutritious, quick and simple to make, and absolutely delicious. It is gluten-free, meat-free and would be vegan if I hadn’t have grated a mountain of cheese on top. Before you turn away in disgust, please read on… that includes you meat eaters out there.
When I chose not to eat meat, it was a conscious choice. When people hear that I am gluten free and no longer eating meat, they show me a face of sympathy, apologize and say how hard it must be for me. This makes me laugh, because it’s not hard, and I enjoy food now, more so than ever. Trying to explain this to these people is a lost cause, so I just don’t.
I used to love making this dish with minced (ground) beef, and now it has been adapted to be made with tofu. The crumbled tofu acts like Continue reading