Tag Archives: vegetarian

Chocolate Snowballs

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

Indulge in these delicious chocolate snowballs, the perfect afternoon treat.

Chocolate Snowballs

Makes 10

Ingredients

100g                           Walnuts

100g                           Dates

1                                   Ripe Banana

1tbsp                          Agave Nectar

5tbsp                          Cacao

¼ tsp                          Pink Crystal Salt

50g                              Desiccated Coconut

Method

Soak the walnuts overnight and soak the dates for 15 minutes.

Add the walnuts to the blender and grind until small and crumbly. Cut the banana into small pieces and add to the blender, along with the dates, cacao, agave and salt. Blend to a thick and smooth chocolate paste.

Put the desiccated coconut in a small bowl.

Roll up the chocolate mix into medium sized balls in your hands. Roll around in the desiccated coconut until completely covered. Add to a container. Repeat the process.

Store in a container in the fridge. Eat within a week.

Raw Chocolate Mousse

Desserts, Gluten-Free, Recipes, Vegan, , , , , , , , , ,

Delicious, smooth and chocolatey mousse that is quick to make!

P1010096

Serves 4

Ingredients

1                      Ripe Avocado

4tbsp              Cacao powder

2tbps              Agave nectar

300ml             Almond milk

1/4tsp             Pink crystal salt

Instructions

Put all the ingredients in the blender. Blend for 30 seconds on full power until well combined.

Pour into 4 dessert bowls. Refrigerate for 1 hour then serve.

Baked Sweet Potato with Hummus

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , ,

Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.

Baked Sweet Potato with HummusBaked Sweet Potato with Hummus

Serves 1

Ingredients

1                      Medium Sweet Potato

3tbsp                Hummus

½                     Ripe Avocado

30g                  Kidney Beans

1tsp                 Lemon Juice

1tsp                 Milled Flaxseed

1tsp                 Turmeric

1tsp                 Oregano

1/4tsp              Rosemary

1/4tsp              Black Pepper

1/4tsp              Pink Crystal Salt

Handful            Spinach, Watercress & Rocket

Method

Preheat the oven to 200C.

Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.

Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.

Serve warm with a handful of spinach.

Amaranth Porridge

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , ,

Amaranth is a sweet grain that makes a delicious porridge! Amaranth porridge is a tasty breakfast! Just add your favourite fruit and dairy free milk!

Amaranth Porridge

Serves 1

Ingredients

300ml             Filtered Water

75g                 Amaranth

100ml             Almond Milk

1/2tsp             Cinnamon

30g                 Raisins

4                     Raspberries

Instructions

Bring the water to the boil in a small pan. Add in the amaranth. Simmer on a low heat for 5 minutes and then add in the almond milk.

Continue to heat until the porridge thickens. Now stir in the cinnamon and raisins. Keep stirring and when the porridge starts to stick to the pan, remove from heat and immediately pour into a bowl.

Drop the raspberries on top and serve warm.

Gluten Free Blueberry Muffins

Cakes, Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , , ,

Treat yourself to these tasty gluten free blueberry muffins for an afternoon snack! They are made using quinoa and brown rice flour and are 100% gluten free!

Gluten Free Blueberry Muffins

Makes 12

Ingredients

75g                 Quinoa

75g                 Brown Rice

2tbsp              Ground Flaxseed

1tsp                 Apple Cider Vinegar

2tbsp              Desiccated Coconut

4tbsp              Agave Nectar

30g                 Raisins

75g                 Walnuts

1tsp                 Baking Soda

1tsp                 Cinnamon

1/4tsp             Pink crystal salt

300ml             Almond Milk

150g               Blueberries

Method

Preheat the oven to 180C.

Rinse and then ground the quinoa and brown rice in the blender.

Add in all the ingredients except the blueberries into the blender. Blend for 1 minute until well mixed.

Now stir in about 100g of the blueberries.

Next, spoon the mixture into the 12 sections of a muffin tray. Fill up each section to about ¾ full. Drop the extra blueberries on top.

Bake in 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 for about 15 minutes.

Quinoa & Brown Rice Pancakes

Breakfast, Gluten-Free, Recipes, Vegan, , , , , , , , , ,

These quinoa & brown rice pancakes make a delicious breakfast on a lazy Sunday morning. They are gluten free and easy to digest.

Quinoa & Brown Rice PancakesQuinoa & Brown Rice PancakesQuinoa & Brown Rice Pancakes

Makes 6

Ingredients

75g                 Quinoa

75g                 Brown Rice

300ml             Almond Milk

1tbsp              Desiccated coconut

1tbsp              Ground flaxseed

1tbsp              Agave nectar

1/4tsp             Himalayan pink crystal salt

Method

If you have a Vitamix blender, pour in the quinoa and brown rice and blend until it has formed a fine flour. Alternatively you can cook the quinoa in filtered water for 15 minutes and the brown rice for 40 minutes and then place them in the blender.

Add the almond milk, desiccated coconut, flaxseed, agave nectar and salt to the blender. Mix until it has formed a liquid batter.

Heat a small pan over a low heat. Pour in enough batter to form a medium sized pancake.

Cook for about 2 minutes until there are bubbles throughout the surface and you can easily peel away the pancake from the pan. Flip over and cook for another 2 minutes until golden brown. Pile the pancakes on top of each other on a plate.

Add a fruit topping of your choice such as sliced banana, strawberries or raspberries. Drizzle with agave nectar.

Serve warm.