Vegan, Grain and Gluten Free Nut Butter Cookies

These Cookies are a Vegan twist on traditional Peanut Butter Cookies - they are chewy, moist and oh so delicious! Served with a warm glass of Vanilla Rice Milk they're my perfect midnight treat!

Ingredients: (Makes 12)
1/2 Cup Nut Butter (I used Almond)

1/2 Cup Xylitol / Sugar or your prefered Sweetner

Egg Replacer - use enough to make 1/2 an egg (you can use 1/2 a Hens Egg if desired)

1/2 Tsp Baking Soda
1/2 Tsp Almond or Vanilla Extract

Method:
1. Combine the Nut Butter, Xylitol, Baking Soda and Almond Extract 
2. Wisk the Egg Replacer until foamy
3. Add to the Nut Butter Mixture
4. Line a Baking Sheet with Baking Parchment

5. Devide the Mixture into tweleve Balls and space out on the baking sheet (the cookies spread)

6. Using a fork dipped in Xylitol or Sugar press down on the Balls once horizontally and once vertically until you have a cross shape - don't completely flaten the Balls. See below:

7. Cook for 15mins at 180C / Gas Mark 4 - the cookies will be slightly soft when you remove them from the oven but will firm up as they cool

10. Use a palate knife to gently place the cookies onto a cooling rack. Cool before eating!

Low Carb Almond Butter Cake - Grain Free, Gluten Free, Dairy Free and Sugar Free

This recipe is adapted from 'Breaking The Vicious Cycle' by Elaine Gottschall who created the <#66cc66>Specific Carbohydrate Diet. I tried it out of curiosity (when you look at the ingredients you'll know why) and was pleasantly surprised! The recipe is sugar, dairy and grain free and the end result tastes surprisingly like a moist sponge cake. Enjoy!



Ingredients: (Makes 8)
130g Nut Butter - I used Almond Butter
45g Xylitol
1 Small Egg
1/4 Tsp Baking Soda

You could add Vanilla Extract, Ginger, Cocoa & Chocolate Chips, Nuts or Dried Fruit for variation. The Cake would also be lovely frosted!


Method:
1. Mix the Nut Butter,Baking Soda and Xylitol together in a bowl
2. Whisk the egg and add to the Nut Butter mixture
3. Spoon the mixture into a greased 9x4 inch loaf tin
4. Cook for 20-25 mins at Gas Mark 4 (350 degrees)
6. Allow to cool slicing into squares and serving

Fat Free Potato Chips / Crisps!

Crispy, Fat Free and delicious - Potato Chips with none of the guilt!



Ingredients:

1 Large Baking Potato
Salt

Method:

1. Peel the Potato and slice thinly using a mandolin
2. Arrange on a Microwave safe plate or a Microwave Chip Maker
3. If using a Microwave Chip Maker microwave the Potato for 6 mins at full power. If using a plate Microwave for 2 mins on full power then turn over the Potato slices and
Microwave for a further 2 mins
6. Repeat with the remaining slices
7. Sprinkle with salt then serve with your favourite dips!

*Note microwave time may vary due to differences in power, I suggest you try a small batch first to determine the right time needed to get perfect Chips/Crisps!*

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!*

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 Cupcakes – Gluten Free, Dairy Free, Sugar Free & Vegan!

Yummy Cupcakes perfect for Birthday parties or just as a treat! Every time I eat one it still amazes me that these are Gluten Free, Dairy Free, Sugar Free & Vegan! This recipe is pure gold!




Ingredients: (Makes 10)
100g Xylitol
6 Tbsp Light Olive Oil
1tsp Almond or Vanilla Extract
½ Ripe Banana
150g Gluten Free Self Raising Flour
4 Tbsp Water

(For children's parties just add a drop of food coloring to the mixture for instant cool!)

Method:
1. Beat together Xylitol, Oil and Almond or Vanilla Extract
2. Peel and Mash half a Banana and then beat into sugar mixture
3. Add Flour and Water and Mix well
4. Spoon into cupcake cases
5. Bake in a preheated oven (Gas Mark 5) for 20-25 mins until cupcakes are golden and spring back when gently pressed
6. Leave to cool then dust with icing sugar or frost

*These cupcakes are best served fresh as they have a tendency to dry out*

Sesame and Ginger Cookies!

I cooked these Sesame and Ginger Cookies last night - they were perfectly gooey in the centre and utterly delicious!


Ingredients:
110g (1 1/4 cups) Almond Flour
130g (2/3 cup) Xylitol
85g (1/3 Cup) Tahini
1/2 Teaspoon Baking Powder
2-4 Tsp (depending on taste) of Ground Ginger
4 Table Spoons Water (Adjust depending on the consistency of your dough)

Method:
1. Mix the dry ingredients together and add water until you get a firm dough like consistency
2. Shape into balls and compress lightly with the palm of your hand or the base of a glass
3.Cook for 30 mins at 350F / Gas Mark 4.

Makes 12 - 14 Cookies

Cucumber Sandwich!

Crunchy, refreshing and tasty - a great lunch or snack!



Ingredients:
1/2 Cucumber (Wash well)
1 Tin Sardines (canned in olive oil, drained) - Also works well with Tuna
2g Turmeric
1g Cayenne Pepper (more if you like it hot!)
Juice of 1/2 Lemon

Method:
1) Hollow out Cucumber with a long knife
2) Mix Sardines, Turmeric, Cayenne and Lemon juice in a bowl
3) Stuff Sardine mixture into the Cucumber
4) Eat!