Zucchini, Walnut & Cranberry Brownies (Blondies!) – Vegan, Gluten, Dairy & Sugar Free!

Moist, goodie packed blondies - easy to make and perfect with a large mug of coffee! Gluten Free, Dairy Free, Sugar Free and Vegan!

(For those of you with a vegtable garden I can't think of a yummier way to use up a bumper harvest of Summer Squash!)


Ingredients: (Makes 14)
30g Olive Oil
1 TBSP Hot Water
1 Egg – I used Ener-G Egg Replacer
1 Tsp Vanilla
100g Xylitol (or your preferred sweetener)
150g Gluten Free Self Raising Flour
½ Tsp Salt
1½ Tsp Gluten Free Baking Powder
150g Grated Zucchini
70g Dried Cranberries
65g Chopped Walnuts

Method:
1. Mix the Flour, Sweetener, Baking Soda, Baking Powder, Salt, Zucchini, Cranberries and Walnuts together in a bowl
2. In another bowl combine the Oil, Vanilla, Egg Replacer and Hot Water
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a 9” square baking tin and spread out evenly
5. Cook for 25-30 mins at Gas Mark 4 (350 degrees)
6. Cool completely before cutting into squares

*If you can tolerate chocolate, sprinkle a handful of Dairy Free Chocolate Chips into the mixture prior to baking, for added yum!*

Creamy Almond and Flax Porridge - Gluten Free, Dairy Free & Low Carb!

Creamy, warming porridge with the added goodness of Omega 3! Gluten, Free, Dairy Free, Low Carb and quick and easy to make! Perfect comfort food on cold mornings, or indeed at any time of day! I challenge you to stick to just one bowl...I couldn't!


Ingredients: (Serves 1)
1. 15g Vanilla Rice Protein Powder
2. 15g Ground Almonds
3. 15g Ground Flax
4. 5g Xylitol (or preferred sweetener)
5. Boiling Water
6. Your choice of Berries and Nuts to Top

Method:
1. Mix the Protein Powder, Almonds, Sweetener and Flax together in a cereal bowl
2. Add boiling water until you achieve the consistency you desire
3. Top with Berries, Nuts and a sprinkle of Sweetener
4. Serve immediately

Almost Fat Free Lemon and Raisin Zucchini Muffins - Gluten Free, Dairy Free and Sugar Free!

Starbucks style Muffins - minus the guilt! Yummy, scrummy Gluten, Dairy and Sugar Free Muffins with added goodness from Zucchini and Flax! Go on treat yourself - they're good for you! :)



Ingredients: (makes three large Muffins or six small)
100g Gluten Free Self Raising Flour
35g Ground Flax Seeds
1 tsp Baking Powder
½ tsp Baking Soda
1 Egg - I used Ener-G Egg Replacer
115g Zucchini
Zest of a lemon
Juice of ½ a lemon
40g Xylitol
40g Walnuts (Omit for Fat Free)
40g Raisins
½ Cup / 125ml Water

Method:
1. Mix together Flour, Flax Seeds, Zucchini, Xylitol, Lemon Zest, Baking Powder & Soda, Walnuts and Raisins
2. Add the Water, Egg and Lemon Juice and mix gently untill combined
3. Spoon into a well greased muffin tin, do not use papers as these will stick (weld!) to the muffin
5. Bake in a preheated oven (Gas Mark 5) for 45-50 mins until the tops are golden and a knife comes out almost clean. Leave to cool then glaze with Lemon Glaze if desired

Banana Bread - Gluten, Dairy, Sugar and Egg Free!

To carry on the banana theme I thought I’d treat you all to a quick, easy and delicious Banana Bread recipe. For a great breakfast serve toasted with nut butter or dairy free spread!


Ingredients:
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Vanilla Extract
50g Walnuts
1 Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

Method:
1. Beat together Xylitol, Oil and Vanilla Extract
2. Peel and Mash the Banana and then beat into the sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into a lined loaf tin
5. Bake in a preheated oven (Gas Mark 5) for 30-35 mins until loaf is golden brown on top and springs back when gently pressed 6. Leave to cool then dust with icing sugar or frost

Cinnamon & Walnut Buns with Lemon Glaze – Gluten and Dairy Free!

I am eating one fresh from the oven as I write and, not to blow my own trumpet, but these are delicious! A great afternoon treat with a cup of tea!


Ingredients: (Makes 6)

For the Buns:
190g Butternut Squash
200g Gluten Free Self Raising Flour
1 tsp Gluten Free Baking Powder
1 tsp Cinnamon
20g Xylitol
25g Walnut Pieces
1 TBSP Olive Oil

For the Lemon Glaze:
Juice of ½ a Lemon
Icing Sugar - enough to thicken the lemon juice until the glaze easily coats the back of a spoon

Method:
Preheat oven to 200c/Gas mark 6
1. Bake a small whole squash for 45 mins then allow to cool for 30 mins (Tip: Use the left over Butternut Squash from my Butternut Squash Bread, a small squash will give you enough for both!)
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 190g of mashed squash and place in clean bowl and then add the flour, cinnamon, walnuts, xylitol, baking powder and oil
4. Mix until all ingredients combine into a dough
5. Add a little more flour if too sticky or a little water if too dry
6. Divide the dough into six equal amounts and then roll into sausage shapes. Curl the sausage shapes into spirals and place on greased baking paper. Sprinkle with a little extra cinnamon and xylitol
7. Bake for 30-35 mins.
8. Remove from the oven and allow to cool fully
9. Mix the Lemon Juice and Icing sugar together to form a glaze
10. Drizzle over the buns and allow to set
11. Serve and enjoy!

Raspberry & Flax Seed Loaf

Finding a bread recipe that works is the holy grail of allergy friendly cooking - I'm not saying I've cracked it but I think this loaf does a pretty good job! Its not the prettiest but its divine toasted and smeared in Almond Butter plus it makes a fantastic breakfast with a big mug of coffee!

Ingredients:
150g Raspberries
175g Ground Flaxseeds
1 tsp Gluten Free Baking Powder
1 tsp Baking Soda
5 Eggs - I used Ener-G Egg Replacer
20g Xylitol or 10 drops liquid stevia depending on taste
20g Walnuts (optional)

Method:
1. Add the Baking Powder, Soda and Xylitol (if using Stevia add after the Eggs) to the Flaxseeds and mix well
2. Heat 100g of Raspberries (microwave or in a pan) until they become slushy and release their juices
3. Mix the warmed Raspberries into the Flaxseed mixture and stir well
4. Add the egg replacer and stir
5. Add the remaining 50g of uncooked Raspberries and Walnuts (if desired) and stir gently
6. Pour the mixture into a lined loaf tin, distribute evenly and sprinkle the top with Xylitol
7. Cook for 45mins – 1 hour at 375 / Gas Mark 4
8. Allow to cool before serving and refrigerate to maintain freshness
9. Serve lightly toasted and spread with Nut Butter, Honey or Jam

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These are the flax seeds I use in all my recipes, they are fantastic as they are pre milled making them super easy to use, plus one bag just so happens to be the perfect amount for my Raspberry Loaf!



Find stockists here: http://www.virginiafoods.net/

Raspberry and Flax-Seed Smoothie

This is great post gym or on a hot day. It is super refreshing and full of good fats.

Ingredients:
200g Frozen Raspberries
10g Ground Flax Seeds
100-200ml Water

Method:
1) Add Raspberries, Flax and Water to a Blender
2) Blend and Enjoy!