Sunday 27 October 2013

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

Saturday 26 October 2013

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.

Tuesday 15 October 2013

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/

Friday 4 October 2013

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.