This delicious, sweet, fruit bread is so easy to make and has the health benefits of being gluten and dairy free. It is tasty sliced and served with strawberry jam. It did not last long in our house!
350g Rice flour
150g Buckwheat flour
1 tsp Dried yeast
1 tsp Himalayan pink crystal salt
1 tsp Cinnamon
1 tsp Ginger
350ml Filtered water
1tsp Coconut oil
Preheat the oven to 200C.
Add the dry ingredients and the raisins into a large bowl. Wash your hands. Make a well in the middle of the flour and add the water. Mix the ingredients together using your hands.
Now leave the dough to rise for an hour an a half until it has doubled in size.
Next grease a bread tray using the coconut oil. Place the dough into the bread tray and bake in the oven for 35 minutes.
Leave the bread to cool for 5 minutes then place on a wire rack. Once cool slice the bread.
Store in a cool, dry place and eat within 3-4 days.
Treat yourself to a homemade, dairy free and sugar free chocolate bar for Easter! It’s very easy to make, especially if like me you always have coconut oil in your cupboard!
I’m always on the look out for sugar free chocolate. You can buy dairy free, but refined sugar free is hard to find. I don’t eat refined sugar as it makes me feel dizzy and jittery! So I decided to make my own sugar free chocolate bar! I used agave nectar to sweeten the chocolate which is low GI and doesn’t give you that unhealthy sugar rush!
Makes 1 bar
Cooking time: 20 minutes
Freezing time: 40 minutes
100g Coconut Oil or Cacao Butter
5tbsp Cacao Powder
3tbsp Agave Nectar
1/4tsp Himalayan Pink Crystal Salt or Sea Salt
Heat a pan of water on a low heat and place the coconut oil or cacao butter in a bowl over the pan. Slowly melt the coconut oil or cacao butter.
Now add in the cacao powder and mix well with a metal whisk until it is smooth.
Lastly add in the agave nectar and the salt and mix well.
Now take the bowl off the heat and pour the mixture into a small, rectangular plastic container in the shape of a chocolate bar.
Put in the freezer for 40 minutes.
Remove from the freezer and using a knife cut the chocolate bar into a grid to make the chocolate segments.
Now you can indulge in delicious chocolate!
Store in the fridge.
Halva is deliciously sweet and easy to make! The dessert is popular in the Middle East. This version is made from chana which are chickpeas. It is vegan as I have replaced the butter with coconut oil and the dairy milk with almond milk. My family found it very tasty!
I am fond of Middle Eastern dishes especially hummus, dhal and falafel. Perhaps I had a past-life in Egypt!
Makes 9 pieces
3tbsp Coconut Oil
150ml Almond Milk
½ tsp Ground Cardamom
6 tbsp Agave Nectar
50g Cashew Nuts
Soak the chickpeas in cold water overnight.
Drain the chickpeas and blend them while still wet to form a paste.
Melt the coconut oil in a non-stick pan. Add the chickpea paste and cook for 5 minutes, stirring regularly.
Now pour in the almond milk. Bring to the boil and then simmer on a low heat for 10 minutes, stirring regularly. Add in the agave nectar, ground cardamom and roughly chopped cashew nuts and almonds. Simmer for another 5 minutes, stirring regularly until you have a sticky dough.
Pour the dough into a square baking tray and leave to cool for 30 minutes.
Put in the freezer overnight.
Next morning take the halva out of the freezer to defrost for 1 hour. Cut the halva into rectangles and enjoy!
Store in the fridge.
Treat yourself to these delicious yet healthy gluten-free, vegan chocolate muffins! They are perfect to have as an afternoon snack and will satisfy your sweet tooth! The quinoa and brown rice make them high in vegan protein!
90g Brown Rice
1tbsp Coconut Oil
2tbsp Ground Flaxseed
3tbsp Cacao Powder
4tbsp Agave Nectar
1tsp Apple Cider Vinegar
2tsp Baking Soda
1/4tsp Pink crystal salt
300ml Almond Milk
Preheat the oven to 180C.
Grease each section of a muffin tray with coconut oil.
Add all the ingredients into a Vitamix blender. Blend for 30 seconds until well mixed.
Next spoon the mixture into the 12 sections of the muffin tray. Fill up each section to about ¾ full.
Bake in the middle of the oven for 25 minutes.
When they are cooked, leave them to cool for 5 minutes and then carefully remove each muffin and place on a rack to cool.
Store in a cool, dry place and eat within 5 days.
My Vegan Chocolate Muffins recipe is featured in the ChefChili app!