Ever wondered whats in your chewing gum?

I love chewing gum.

Unfortunately regular chewing gum is packed with artificial - and potentially toxic - substances, including aspartame, BHT, and the same components of rubber tires, plastic bottles, and white glue.

Consumers are kept in the dark about what they are chewing because the FDA allows up to 80 synthetic ingredients to be hidden in the catch-all term “gum base.” Lets look at the ingredients in a simple pack of Wrigley's Extra gum:
SORBITOL, GUM BASE, HUMECTANT (422), MANNITOL, FLAVOUR, SWEETNERS (951, 950), EMULSIFIER (322, FROM SOY), ANTIOXIDANTS (321,320), COLOURS (133, 132, 160a).

Look bad? Now for the closer look:

SORBITOL = sugar

GUM BASE = synthetic rubbers

 HUMECTANT (422),

 MANNITOL,  = Sugar

FLAVOUR,  = Artifical flovor

SWEETNERS (951, 950), = more sugar

EMULSIFIER (322, FROM SOY), = to help it stay combined - also used for firefighting

ANTIOXIDANTS (321,320), = added antioxidants - who knows whats in them

 COLOURS (133, 132, 160a). - and finally artificial colors. Nice

So I set out for an alternative. Eventually I evened it down to three products:

Pepppersmith - Rapeseed lecithin? -  Hard to get in Australia

Chicza - Glucose and evaporated cane juice - Easy to get, comes in lots of flavors and it's organic

Simply Gum - Sunflower lecithin and evaporated cane juice - only comes in one flavour

We settled on Chicza. Mint.  I'll just have to brush my teeth afterwards.

I'll post a review soon-ish. It will arrive on Monday and I'm away camping then so I'll just have to wait.

Ice creams and toppings

Two recipes - one post!
Now that's unusual for me. I like to drag out my posts, writing them ahead of time and only posting when I absolutely have to. Not this time! Two easy ice cream recipes a sauce and sprinkles!
Enjoy.

Almond Ice cream:

Ingredients:

1 batch of white frosting (chilled)

about a cup of almond butter (toasted)

Method

Mix, mix, MIX.
pour into a container and freeze until almost hard. Serve with crushed nuts and berries of choice.

Fruity Tooty Ice cream:

Ingredients:

Frozen bananas, mango or berries.

Method

Squish through a Low RPM juicer ( like a champion) on the mincing cone.

Alteratively, you can blend this in a food processor or blender but I like the fun shapes a juicer makes. :P

Raspberry Sauce:

Ingredients:

1 cup raspberries

1/2 cup fresh orange juice

Method:

Blend until smooth. Pour over ice cream.

Chocolate Sprinkles:

Ingredients:

2 Tablespoons coconut sugar

1 Teaspoon cocoa powder

Method

Mix. Sprinkle over ice cream.

Coconut Agar Agar

Oh my.
It's the 3rd of November today. Unbelievable how fast October left. Bye Bye apples,oranges and bananas. Hello Mangoes, peaches and nectarines. YUM!
I made a heap of coconut cream yesterday planning to make ice cream. I ended up using this recipe instead, because I didn't exactly fancy the idea of taking it out of the freezer and whisking it every half an hour. It was amazing! my bananas weren't frozen enough so I had to refreze the whole thing and it didn't end up being ready until after dinner. But It was soo good!
Hem Hem. Back to the recipe. I didn't feel like composing a recipe today. I followed it exactly. Well kinda. I left out the rose water. And used coconut sugar. But you know me! sometimes I wonder wheater I've ever followed a recipe to the word before. Maybe once. Or twice. Anyways here is the link: http://www.girlcooksworld.com/wp-comments-post.php
and my Pic. :D I'm really proud of my photography.

Spinach and "Cheese" Puffs

Oh. My. GOD!!! these are SO GOOD! and so easy...
I will say no more...

Spinach and "Cheese" Puffs

Ingredients for the filling:

1/2 cup cashews

1 cup water

1-2 Tablespoons nutritional yeast flakes (optional, but it makes the whole thing more "cheesey")

1 large bunch sliverbeet or spinach, steamed and finely chopped

1 egg

1/4 teaspoon nutmeg

1/4 cup chopped fresh oregano

1 tablespoon fresh of dried basil

dash of cumin powder

Ingredients for the pastry:

1 batch of Cream puff pastry 

Method

Place cashews and water in a bowl leave to soak for half an hour. Drain. Blend with nutritional yeast adding water until you reach a smooth, thick paste. Add in the remaining ingredients and mix well. Set aside. Bake your cream puff pastry for 20 minutes,Remove from oven and turn oven down to 180 C. Fill  puffs with spinach and cashew mix and bake for another 10-15 minutes or untill the filling and pastry are well cooked. Serve warm or cold.

Cream Puffs - Fathers Day treat

Well. Not real cream obviously. But I swear, these are AMAZING! The original recipe calls for rice flour, which of course is off limits, but I subbed arrowroot and they were brilliant. The butter, (also a no-go) got melted anyway so I used coconut oil. I'm pretty sure it would work with just about any oil, though. I made one (Minor? Major?) mistake, though.(*DRUMROLL*) I left half the eggs out. I was doubling it and in those last moments of adding the eggs I forgot. Well,  I'll post the recipe as is coz it worked pretty well. This recipe makes 6 Large puffs, but you are perfectly welcome to double it as I doubt it will affect anything.

Cream Puffs

Ingredients:

1 cup water

1 cup arrowroot flour (tapioca would probably work)

1/2 cup coconut oil (Solid)

1/4 teaspoon salt

3-4 eggs (depends on size)

2 cups vegan cool whip for the filling

1/2 cup honey

1 cup fresh or frozen raspberries

Method

Preheat oven to 200 degrees.
Melt oil in a medium saucepan.
While your oil is melting, mix together your arrowroot powder and water into a slurry. Be sure to incorporate all of the arrowroot powder.
Slowly pour the slurry into the hot oil, stirring constantly with a wooden spoon.

Continue stirring as the batter thickens. The batter will come away from the pan and eventually resemble a stiff a blob.
Remove from heat and turn your mixer on medium speed.
 Add one egg at a time, mixing well between each one.
Turn mixer on high and beat the dough until it becomes pale in color, no more lumps appear, and the dough appears sticky.
To test your batter, take a pinch between your fingers and pull them apart. If your dough stretches, then you’re ready. If not, return to the mixer and beat for another minute or so.
Don't worry if your "dough" looks like this:

it will look like this after baking:

Drop by large spoonfuls onto a oiled baking sheet. Bake for 30 to 35 minutes or until golden brown,crisp and puffed. Cool on a wire rack.

Slice with a bread knife along the middle fill with vegan cool whip, Drizzle over honey and add a hand full of raspberries

Triple C. Juice

Sorry I haven't posted in a while. Iv'e been been busy. Anyway, let's get on with the post:
Triple C. Juice. I love that name. Cucumber, Celery, Carrot! Well triple C + A if you use the apple option. This is brilliantly refreshing and my favorite juice at the moment.

Triple C. Juice

 

Ingredients

2 large cucumbers

1 bunch celery

3 small carrots

2 small apples (optional, but it makes the juice sweeter

Method  

Juice all ingredients and mix. Serve with ice.

My favorite bread recipe

It's not mine.
I'm sorry but I'm just not very experimental when it comes to baking. However, Elana has done it for me ;)
http://www.elanaspantry.com/paleo-bread/

Blog Name Change

My blog name needs to change.

Not because I don't like my title, but because my blog is lost in a sea of spam websites trying to cheat you on free stuff. I am NOT trying to cheat you, I simply want to share my Gluten Free dairy free sugar free corn free recipes with you. Even though that doesn't sound simple at all. I can hardy call it "Simply gluten Free dairy free sugar free corn free" can I? It just doesn't sound simple. There are two issues with changing my blog name. One: It will delete all comments I already have. Two: Changing my title will mean changing my URL and that means you will no longer be able to find my blog at everythingfreerecipes.blogspot.com.au. Don't worry I'll tell you the new URL before I set it ;). Three: I err- don't know what to change it to! I feel quite annoyed admitting it! My current Ideas are:

Layla's Lunchbox

The Empty Shelf (TAKEN)

The Empty Pantry (TAKEN)

Layla's Pantry (I feel like I'm ripping off  Elana's Pantry though...)

Factory Free Foods  (It's okay...)

Take A Bite (There is no indication about it being gluten free though...)

Layla's Recipe Box (I feel like I'm cheating Carla's Gluten Free recipe box)

I guess that leaves Layla's Lunchbox. I'll check if it's taken. It's a shame about the Empty pantry/shelf. I really liked them. 

 So if you like any of my ideas or  have any idea's of your own would certainly welcome comments with suggestions.

Thanks,
Layla Falcon

Avochoco Mousse

Sorry I haven't posted in a while! This recipe s Super EASY. I mean seriously.Blend. That is all the instructions that there is.

Avochoco Mousse

Ingredients

2 medium avocados

1 banana (optional, but add more honey if not using)

1/4 cup soaked cashews (optional)

2 Tablespoon cocoa

2 Tablespoon honey

Method

Blend until smooth.

Mulberry Jam

Sorry I left it so long!
Expect mulberry everything for the next couple of weeks. Our tree is aboundant with them. Ive already posted Mulberry Pies and now mulberry jam. It's just the start of a long line. I adapted the Nourishing Meals Cookbook recipe for Strawberry lime jam.

Mulberry Jam

Ingredients

450 grams/1 pound Mulberries stalks removed

3 - 4 tablespoons water (depending on how juicy your berries are)

1 tablespoon lemon juice

1/4 cup honey

1 and 1/2 tablespoons arrowroot/tapioca starch

Method 

Whisk lemon juice, honey and starch. Put berries and water in a saucepan add the honey mix and whisk to combine. Bring to a boil (lid off) and immediately turn down to medium heat simmer for 8-10  minutes stirring constantly. Remove from heat and pour in to a mason jar. Place in the fridge lid off to thicken.

Mulberry Pies

I basically copied Brittany's recipe for Cherry Almond hand pies but used mulberries from our tree instead of cherries, coconut sugar in place of xylitol and ground my own almonds. Oh and I left out the almond and vanilla extracts. :).

My gluten free flour mix

This mix is used in a few of my recipes such as my dirt and worms and my vanilla sponge cake. I Have changed it to be 1 cup buckwheat 2 cups coconut flour on occasion due to shortages. I grind my own buckwheat flour using this method.

Gluten free flour mix

Ingredients

2 cups buckwheat flour

1 cup coconut flour

1/4 cup tapioca flour

1/4 cup potato starch

Method

Whiz in a blender to combine. Alternatively you can stir by hand, but this is slower ans more messy. Store in a sealed jar in the pantry and use within the next two weeks. (whitch should be no problem with all of my recipes on hand!)

Vanilla sponge cake - Egg free!

I am fine with eggs but I know a heap of people are allergic/intolerant so I really wanted to share this with you. Food.com had done all the egg free and dairy free for me so all I had to do was try my gluten free flour mix in place of theirs and use honey in place of sugar so really they did all the really hard stuff for me ;) I adapted it from this recipe which I found while desperately searching the net fr an everything free sponge. THANK YOU!

Vanilla sponge cake

Ingredients

1 1/2 cups My gluten free flour mix

1 cup grated palm sugar or honey

1/3 cup oil (I use coconut oil)

1 cup water (or dairy free milk such as almond milk)

1 teaspoon baking powder

1 teaspoon baking soda

1 - 2  teaspoon vanilla powder/extract

1 tablespoon apple cider vinegar

Method

Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake)
Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
Using a mixing jug, beat the oil, vinegar, vanilla, sugar and water together. Mix well.
Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.

How to make buckwheat flour - two ways

This is more of a method that a recipe. option A. is simply to chuck it in your blender and whiz. option B. is to soak and dehydrate and then grind - Q. Why bother? A. It makes it more digestible. I can't have rice flour or ordinary buckwheat flour as they make me feel sick. However, soaked and dehydrated buckwheat flour is fine for me. (I'm going to experement with soaked and dehydrated rice flour soon, too)

Method A:

Place 1 and 1/2 cups buckwheat in blender and whiz until a fine flour is reached.

Method B:

Put buckwheat in a bowl and cover with 5 inches of water. Soak over night. In the morning drain and place on a baking tray. Spread thinly. You might need two trays. Place in dehydrator and dry at  50C for 8 hours or overnight. When dry blend to a fine flour.

Sherbet

Apricot. Mango. Strawberry. Kiwi fruit. Really any freeze dried fruit you can find. It's not strictly sugar free. It has coconut sugar,and only a small amount of that even. I am seriously addicted to this stuff. MAKE IT AT YOUR OWN RISK!

Sherbet

Ingredients

1/2 teaspoon baking soda

1/2 teaspoon citric acid

3 teaspoons crushed freeze dried apricots

2 - 4 teaspoons coconut sugar

Method

Mix. Just make sure your bowl and spoon are DRY.

Sour Cherry Surprise Balls

I'm posting this now due to forgetting yesterday. Leave out the lucuma and halve the cacao and pour into molds for chocolates. Or halve the lucuma and add a tablespoon of coconut oil and chill an then use as a spread. Or replace the sour cherries with another dried fruit such as raisins. Really, the options are endless. I ran out of cherries by the end so really the surprise was "OMG! I didn't get a sour cherry" in my case  ;)

Sour Cherry Surprise Balls

Ingredients

50g cacao powder

70g cacao butter, melted

1/2 cup lucuma powder

60g honey

1/4 - 1/2 tsp peppermint extract

4 Tablespoons dried sour cherries

rice flakes, for rolling

Method

Mix lucuma and cacao in a small bowl. Whisk together cacao butter peppermint, and honey. Add in they powder mix. Keep adding in more lucuma untill you get a dough. Roll a ball of it around a sour cherry and repeat the rest of the dough. Crush some rice flakes and roll each ball in them until well coated. Chill until hard about 10 - 20 minutes and serve.

Apple Crisps

I just popped over to http://www.paleoforkids.com.au and started making their brilliant apple crisp recipe. Although when I got the cinnamon down from the cupboard. I spotted my cacao powder and endend up changing it. Theese are in the oven right now, so will post a pic later.

Apple Crisps

Ingredients

3 - 4 small apples

1/4 cup lemon juice

1/4 cup water

5 Tablespoons palm sugar

5 Tablespoons cinnamon

1 Tablespoon cacao powder

1/2 teaspoon vanilla powder (you can use vanilla extract here, but instead add it to the lemon mix as it is a liquid)

Method

Preheat oven to 50C. (Or as low as your oven goes)
Stand apples right side up and slice down the middle. Slice apples with a pane slicer. In a bowl combine lemon juice and water. Soak apple slices while you make your cinnamon mix. In a shaker Mix sugar, cinnamon, cacao and vanilla. Remove apples from the lemon mix and lay on a baking sheet. They can touch, but not overlap. Sprinkle with the cinnamon mix and  bake for 2 - 4 hours depending on your oven temperature.


If you have any questions about this recipe or any other on the site, please leave a comment.

Copycat Grapefruit Pearl EasyWay

I love doing Copycat recipes! (even though most of the time I have never tasted the thing that I'm copying) I used to get the to Grapefruit Pearl Easy Way from the little shop near the train station and get them to leave the sugar out but the green tea made me hyper. Years ago I used to copy them with some grapefruit juice and pearls but for some reason I stopped doing that. Today I pulled the jar out of the back of the pantry and looked up how to cook them. I was feeling ambitious so I experimented with strawberry green tea and lemonade fruit juice. It would also work with all grapefruit juice and ordinary green tea. This is super easy despite thee crazy long instructions. It made a HUGE amount about 15 servings but i'm going to freeze some ;)

Copycat Grapefruit Pearl EasyWay

Ingredients

2 cups black tapioca pearls

5 cups water

Juice of two grapefruits

Juice of one lemonade fruit (or more grapefruit juice)

Juice of half a lemon

1 and 1/2 cups boiling water

4 Tablespoons honey

1 teabag of Strawberry - Rose green tea

1 - 4 cups water

Method

Boil the water. Add the pearls to the boiling water and boil for 30 minutes. Stir occasionally to make sure the pearls are not sticking to each other or to the pot. Turn off heat and let the pearls steep in the water for another 30 minutes with the lid of the cooking pot on.
Drain the tapioca pearls and rinse with cold water to cool them down. Dilute honey in boiling water and add tea bag. Let sit for 1-2 minutes depending on how strong you like it. Add in juices and whisk to combine. Add 1 cup of water and taste if its to strong add more. Repeat until it tastes not too strong. Spoon 1/4 cup of pearls to 1 cup of drink in a large cup and serve chilled
.

Popcorn - Corn free!

HA! Told you I was working on it! One day away from my coming soon - Popcorn post. It all started when I found this recipe. (That got them a spot on my blog list) I pretty much copied it word-to-word but I used Extra Virgin olive oil. They were a little bitter from the oil, so next time (very, very soon!) I might use light olive oil or even coconut oil.

Popcorn - Corn free!

 

 

Ingredients

200g Puffed Lotus Seeds (NOT dried)

1/4 cup olive oil or melted coconut oil

 Salt, to taste


Method

 Preheat oven to 200 C/ 400 F.
Mix oil and lotus seeds until well coated. Spread on a baking tray and bake for 5-8 minutes or until lightly browned. Remove from oven and mix in salt. Serve with an icy cold  mint shake.

Coming soon! - Corn Free Popcorn

I won't deny it. I LOVE Popcorn. before I went Everything free I loved that salty snack that was a handful of delicious , crunchy  goodness. MMMMMMMMMMMMMM! Any way I have been working on an alternative for some time now. Anyway, be expecting something salty and delish popping up (Get it? - Popcorn popping up - Haha ) in my Blog Archive.

Back soon,
Layla

Mintshake

I love Chocolate Covered Katie! (for a link to her blog check out my blogroll tab) I have been living on that site. This is adapted from her "Mint choc chip shake".

Mintshake

Ingredients

4 large frozen bananas

1/2 teaspoon peppermint extract

3 cups coconut milk/almond milk

1/2 cup sorrel leaves/ baby spinach

1/2  cup chocolate chips

Ice, for serving

Method

Blend everything except chocolate chips in a high speed blender untill smooth. Sprinkle over chocolate chips and serve over ice.

Chocolate Coconut Brownies

These are pretty adaptable. The first time didn't work so good, but after a bit, I got it just right. Try These with sweet potato, spinach, beetroot or zucchini for a change from the applesauce. I swear you can't taste it. use real eggs if you don't avoid them.

Chocolate Coconut Brownies



Ingredients

50g cocoa powder/raw cacao

50g coconut flour

100g applesauce

100g coconut oil (must be solid)

100g -150g honey

2 flax eggs  (2 tablespoons flax meal and 6 tablespoons water - let sit 10 minutes)

1/4 cup shredded coconut (optional)

Method

Preheat oven to 160C.
Sift cocoa and flour together. In a separate bowl beat coconut oil and honey until smooth, light and fluffy. Beat in flax eggs and applesace. add in dry ingredients and mix well. Pour into a lined baking pan and sprinkle over coconut. Bake for 30-35 minutes, or untill no longer bubbly on top

Super Easy Lasagna with Rice paper

There are numerous gluten free lasagna recipes around the net, but they all seem to contain gluten free lasagna sheets. Urgh. And Cheese. Hrrumph. And White sauce. Grrrumph. and - Ok you get the Idea. So one day I was browsing the net urging at lasange sheets, humphing at cheese and growling at white sauce, when I found this recipe http://theactorsdiet.com/2011/02/09/whos-the-laziest-of-them-all/ I was so exited to see the rice paper in it I forgot to read the directions and besideds It has cheese in it (Hrrumph!). In this version I use hummus to replace cheese but if you don't have an intolerance/allergy you are perfectly welcome to adapt. To make this even easier, use frozen left overs for this for a 5 minute shove-in-the-oven favorite.

Super Easy Lasagna

Ingredients:

550g lamb mince (frozen)

550g pork mince (frozen)

2  680 gram bottles tomato puree

1 head broccoli

                                                         

1 carrot

                                                      

4 brussel sprouts

1 stick celery 

1 medium capsicum

3 medium tomatoes

1/2 cup chopped beans

1 cup water

1/2 cup hummus (optional)

rice paper (about 40 sheets)

Method

Place the meat in a saucepan on high heat and cover. Blend all vegetables with all the water and 1/4 of the tomato puree  until smooth. Add the veggie mix and the rest of the tomato to the meat in the saucepan. Stir. Cover, and cook for 15-20  minutes. Uncover and cook off extra liquid for about 15 minutes Soak all sheets one at a time in boiling water for about 5 seconds. They should still be stiff. Layer four sheets on to of each other and pour over a 2 inch layer. Cover with rice paper and repeat four times or until you run out of space. Spread hummus over and add a final layer of rice paper. Bake for 20 - 30 minutes.

Meat Pies with Rice Paper Pastry

Mmmm..... Don't usually get on to things this fast do I? Well I can tell you right off the bat that I have just finished eating theese along with my quinoa salad. As a plus, it can be made vegeteretrian with Ricki Heller at
www.rickiheller.com/2010/10/i-am-thankful-for-vegan-tortiere-gluten-free-dairy-free-anti-candida-friendly/. I haven't tried the vegan version yet but I am all in trust of the recipe. This makes about 8 - 10 mini pies to serve 4-6 people. I use Pandaroo brand rice paper but you can also use Red rose brand. Use your own herbs and spices in your own amounts. Double it. Halve it. Leave out the tomato. Fry in different oil. Use beef mince instead. Seriously, you can't stuff this recipe up.

Meat Pies with Rice Paper Pastry



Ingredients

550g lamb mince

1/2 tsp coconut oil (solid)

1 tablespoon chopped oregano

1 tablespoon chopped mint

1 tablespoon chopped parsley

1/8 teaspoon mustard powder

1/4 teaspoon cumin seed powder

1/4 teaspoon nutmeg powder

1-2 teaspoon salt

1/2 teaspoon ground black pepper

1/2 cup water

1 cup tomato paste/puree

16-20 sheets rice paper

Method

Preheat oven 180C.
Melt coconut oil in a large pan over medium heat. add in mince; stir fry until browned. Add in herbs,spices and  water. Stir in 1/4 cup of the tomato paste. Cook until all the liquid is all evaporated. Add in remaining tomato paste, salt and pepper. Stir and turn heat down to low while you prepare your pastry. Soak all sheets one at a time in boiling water for about 5-10 seconds. They should be soft enough to push into the ramekins, but not so much that they will tear. Oil 10 ramekins (or 10 holes of a muffin pan), and place soaked rice paper sheet inside. Push down until it is completely covering all sides. Let sit until they are sticky. Add in second layer of rice paper. Spoon in meat filling until 3/4 full then fold the tops of the rice paper over, making the top of the pastry. Bake for 10 - 15 minutes.

Chocolate Mint Biscuits - adapted from elanaspantry

I've never actually tasted a girl scout cookie -as I've been gluten dairy sugar free almost all my life - but these would have to be better. Oh my so delicious...

Chocolate Mint Biscuits

Ingredients for the cookie

1 cup ground almonds


1 teaspoon coconut flour


2 tablespoons raw cacao powder


pinch of salt


1/4 teaspoon baking soda

2 tablespoons coconut oil (solid)


1/4 cup honey


1 teaspoon peppermint extract

Ingredients for the chocolate 

6 ounces unsweeted dark chocolate chunks


1/2 teaspoon peppermint extract


1/2 cup maple syrup or honey

Method for the cookie

Preheat oven to 180C.
In a food processor, combine almond flour, coconut flour, cacao, baking soda, and salt. Pulse in shortening, honey, and peppermint extract until dough forms Roll out dough between 2 pieces of parchment paper to ⅛ inch thick. Freeze dough for 15 minutes. Using a 2-inch cookie cutter, cut out dough. Transfer circles to a parchment lined baking sheet and Bake for 4 minutes. Cool completely on the baking sheets, then freeze for 1 hour

Method for the chocolate

Melt chocolate and peppermint extract in a small saucepan over very low heat. Dip each cookie in chocolate, then place on a parchment-lined plate and transfer plate to freezer for 1 hour

Layla's Buckwheat Cookies

For me, it really all started with the buckwheat cookies. This recipe is never fail (So long as you leave enough space between cookie blobs, that is),Everything free,And above all delicious. Add in Currants, chocolate chips, dried cranberries or just leave them as is.

Layla's Buckwheat Cookies

Ingredients

370 grams buckwheat
1 and 1/4 teaspoon baking powder (not baking soda)
1 tablespoon cinnamon
1/2 tsp ground nutmeg
1 teaspoon ground ginger
pinch of salt
1/2 cup honey
130 grams coconut oil (solid)
1 large egg
1/2 cup currant chocolate chips or dried cranberries (optional)

Method

Put buckwheat in a bowl and cover with 5 inches of water. Soak over night. In the morning drain and place on a baking tray. Spread thinly. You might need two trays. Place in dehydrator and dry at  50C for 8 hours or overnight. When dry blend to a fine flour and weigh out 185 grams (keep the rest for another recipe). Preheat your oven to 175C and ling sheets with paper. Whisk together the honey and coconut oil until there are no lumps. Beat in the egg. Add Flour, baking powder,spices and salt and mix well roll into balls and drop onto cookie sheet leaving lots of room for spreading. Bake for 15-20 minutes or until golden brown. Cool on a wire rack.

Quinoa Lettuce Salad

A quick lunch is a genius invention. What's more is it's easy to make and delicious. I used mixed quinoa because that's all i have, but if you're into the look you could totally use golden quinoa. Or less lettuce and more quinoa. Or vice versa. Really, this recipe is completely flexible.

Quinoa Lettuce Salad

Ingredients

4-6 mushrooms

1 very small onion, chopped small

2 tablespoon apple cider vinegar

1/8 cup olive or peanut oil

1 tablespoon coconut oil (solid)

1 cup and 1/2 of  mixed quinoa, cooked

100g lettuce mix - I use pimms organics

1 cucumber, sliced thinly (optional)

Method

Preheat oven 200C on grill setting
Slice mushrooms thinly. place on tray and cover with the olive or peanut oil and grill 10 minutes.Remove from oven and drain oil. Place between layers over kitchen paper to drain away oil. Melt coconut oil in the smallest frying pan you have. Add onion and fry until golden brown. Remove straight away or they will burn.  Place between layers over kitchen paper to drain away oil. Tip quinoa into a salad bowl. Rinse lettuce and add in along with cucumber, mushrooms and onion. Pour over vinegar. Toss and serve.

Coconut Rice-cream with Raspberry sauce

The best recipe ever. Although It is A bit trickier than previous recipes, it is super rewarding! 8-10 servings. Although in this case five people managed to polish it off in under an hour!

Coconut Rice Cream with Raspberry sauce

Ingredients For the Rice Cream

2 cups water

2 cups coconut milk

3/4 cup arborio rice

pinch of salt

Pinch of cinnamon

Dash of nutmeg

20-30 grams unflavored gelatin

1/2 cup raw honey

2 teaspoons vanilla powder/extract

2 cans Ayam coconut cream

Ingredients For the Raspberry Sauce

1 300g package organic frozen raspberries

4 tsp tapioca starch

2 tablespoon raw honey

1/4 cup water/coconut milk

2 Tablespoon lemon juice

2 tablespoon orange juice 

Method For the Rice Cream

Place tins in the fridge for 10-20 hours. Remove the thick part and measure until you have 1 cup.

Combine first five ingredients in a large saucepan on lowest heat. Cover and cook for about 50 minutes or until rice is tender and liquid has been almost completely absorbed. Stir occasionally. Mix honey and gelatin in a small bowl, and add to rice. Transfer to a large bowl. Let cool and add vanilla. Chill until thickened slightly. Fold in coconut cream. Turn into an 8 cup square mold.

Method For the Raspberry Sauce

Puree berries. Gradually blend in tapioca starch and honey. Add in water and transfer to saucepan  Add water. Cook stirring until sauce boils for 30 seconds. Add in Juices. Pour over rice cream

Strawberry, Banana, Mango Ice blocks

Yeah.
I know it's winter. It was pretty warm today and after a long day at the park I was sweating something terrible. I a craving for ice blocks. I knew I had yogurt in the fridge from yesterday when i attempted a dairy substitute. It was better than a substitute. It was delish. For those of you who are interested here is a recipe.

1 cup and 1/4 coconut water

1 cup and 1/2 coconut meat

1 teaspoon probiotic powder


Blend coconut water and meat in blender. Stir in probiotic. place in dehydrator for 3 - 6 hrs on 30 degrees C.

That made about twice as much as needed for this recipe. It is delious on its own or with berries. I'll admit I'm not to credit over this amazing yogurt recipe I pay my respects to Girl on Raw. Without this yogurt I would have never made this recipe. Thank you! Anyway I better get a move on with the ice block recipe. Picture coming tomorrow!

Strawberry, Banana, Mango Ice blocks

Ingredients

3/4 cup frozen strawberries, sliced

3/4 cup frozen banana, sliced

3/4 cup frozen mango chunks

3/4 cup coconut yogurt, divided

3 TBS raw honey (optonal)

Method

Blend 1/4 cup of  the yogurt and the berries and 1 TBS of the honey until smooth.pour in one inch of the mix into five ice block molds. Repeat step one with the next lot of yogurt, honey and banana. Pour one inch layer on top of the berries. Do the same with the mango. Freeze for 24 hours or until hard.