Gluten Free, Vegan Apple and Blueberry Custard Cake

It is unbelievable how much this cake tastes like rich, luscious custard! It has a slight apple tang with sweet almond undertones and is oh so creamy! Perfect served cold, straight from the fridge!

Ingredients:

200g Almond Flour (Ground Almonds / Almond Meal)

250g Finely Sliced Green Apple

100g Xylitol or Sugar

Egg Replacer for Three Eggs

2 Tsp Baking Soda

The Zest of one Lemon

70g Blueberries

1/2 Tsp Almond Extract

Method:

1. Combine the Almonds, Apple, Lemon Zest, Blueberries and Xylitol/Sugar in a bowl

2. Whisk the Egg Replacer with the Baking Soda until foamy

3. Gently fold the Egg Replacer into the Almonds, Apples, Lemon Zest, Blueberries and Xylitol and add the Almond Extract

4. Line a loaf tin with a cake case / liner - this is essential

5. Spoon in the batter and cook for 1hr 30 mins at 180C / Gas Mark 4 - after 45 mins has elapsed cover the top of the cake with baking parchment to prevent burning

6. Remove the Cake from the oven, allow to cool thoroughly then refrigerate over night before serving

7. When ready to serve invert the cake

*The cake will be very soft when removed from the oven, it should just hold its own shape within the cake case, don't remove it from the cake case until cool*

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!

Booja-Booja Stuff In A Tub - 100% Natural Vegan, Gluten and Sugar Free Ice Cream!

Step-up the award winning Booja-Booja Stuff in a Tub, an incredible ice cream substitute that I challenge you not to fall in love with!

Raw, Organic, Natural, Low GI, Gluten, Dairy, Soy and Sugar free Booja-Booja Stuff In A Tub is impossibly creamy and delicious. Patrick Holford, a leading authority on health and nutrition, calls it "the best ice cream in the world" and I would hasten to agree!

It comes in five tempting flavours, including ‘Hunky Punky Chocolate’, ‘Coconut Hullabaloo’, ‘Feisty Ginger’and my personal favourite 'Keep Smiling Vanilla M'Gorilla' which is better than any Vanilla Ice Cream I have ever tried!

About Booja-Booja

Booja Booja is a UK company, based in Norwich, which strives to be minimal, renewable, and beautiful!

They are an independent manufacturer of organic chocolate truffles and have received many awards, including Winner of the Organic Food Awards 2003, the Best New Organic Food Product 2003 at the Natural Product Awards, and the 2005 Award for best 100% Vegetarian Box of Chocolates from the Vegetarian Society for Gourmet Truffle Selection.

Purchase online at Goodness Direct for £6.00 or find Booja Booja’s Stuff in a Tub at health food stores.

Heart Shaped Pear Cakes – Gluten Free, Dairy Free, Vegan & FailSafe!

Cute hearts, perfect to serve to the one you love or just for fun! Sweet, fruity and FailSafe!



Ingredients: (Makes 8)
200g Peeled and Diced Fresh Pear / Pears canned in syrup
100g Sugar (or your preferred granulated sweetener)
220g Gluten Free Flour
150g Rice Milk
½ Tsp Baking Soda
1 Egg – I used Ener-G Egg Replacer
45g Sunflower Oil
1 ½ Tsp Natural Vanilla Extract

Method:
1. Mix the Flour, Sugar, Baking Soda and Pears together in a bowl
2. In another bowl combine the Oil, Rice Milk, Vanilla and Egg Replacer
3. Gradually add the dry ingredients to the wet until they are fully combined
4. Spoon the mixture into a muffin tin (I used a heart shaped one!)
5. Cook for 30-35 mins at Gas Mark 4 (350 degrees)
6. Allow to cool before serving

This recipe is suitable for those following the FailSafe Diet Plan - for more information <#66cc66>Click Here!

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!*

Walnut and Basil Pesto with Brown Rice and Millet Pasta – Gluten Free, Dairy Free & Vegan!

If you want a delicious, quick, no hassle lunch or dinner then look no further!




A note on Pasta:
Gluten Free Pasta tends to vary in quality and taste so experiment until you find one you like – my favourites are Orgran Brown Rice and Millet Fussili Pasta and Doves Farm Organic Brown Rice Penni Pasta. In general I think that Rice Pasta tastes better than those made from Corn although I’m sure others would disagree! Once you find a good one you’ll never miss Wheat pasta again so it’s worth shopping around!

Ingredients: (Serves 2-3)
60g Fresh Basil
Juice of 1 Lemon
20ml of Olive Oil
40g Walnuts
½ Tsp Xylitol (or your preferred sweetener)
½ Tsp Salt
2 Turns of Freshly Milled Black Pepper
250g Gluten Free Pasta

Method:
1. Add the Basil, Lemon Juice, Olive Oil, Walnuts, Xylitol, Salt and Black Pepper to a blender
2. Pulse until all ingredients are well combined
3. Add the blended ‘Pesto’ to a saucepan and heat until it thickens, stirring regularly or microwave for 1-2 mins on full power
4. Cook the pasta according to instructions
5. Once cooked drain the pasta and stir in the pesto
6. Dish into bowls, garnish with a sprig of Basil and a drizzle of Olive Oil

*This recipe also works exceptionally well with chicken*

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

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*

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!

Garlic and Herb Butternut Squash Bread - Gluten, Dairy & Yeast Free!

I love this bread recipe, it is almost foolproof and makes the most delicious savoury loaf - serve it toasted with a drizzle of olive oil. Your non Gluten and Diary free friends won't be able to tell the difference - whenever I bake it I always get asked for the recipe! Enjoy!






Ingredients:
Adapted from a Recipe by Gillian Mckeith

375g Butternut Squash
300g Gluten Free Bread Flour
2 tsp Gluten Free Baking Powder
1 tsp Herbs
1/2 tsp Garlic Powder
2 TBSP Olive Oil

Method:
Preheat oven to 200c/Gas mark 6

1. Bake a small whole squash for 45 mins then allow to cool for 30 mins.
2. Remove skin and seeds and place flesh in bowl and mash.
3. Measure out 375g of mashed squash and place in clean bowl, then add the flour, seasoning, oil and baking powder.
5. Place on floored board and knead until soft and spongy.
6. Add a little more flour if too sticky or a little water if too dry
7. Place dough in a small loaf tin or form into a round loaf and place on an oiled baking tray. If you make a round loaf cut a cross on top (In my opinion the loaf tin makes a better bread as the crust of the round loaf can be a little hard)
8. Bake for 30-35 mins.
9. Insert a knife into the bread, if it comes out clean the bread is done. If cooking a round loaf do the usual base tap to check if cooked. If required, bake for a further 5 mins.

* If you like fruit bread exchange the garlic and herbs for 20g sultanas, 1-2 tsp cinnamon and add 20g Xylitol or 10 drops liquid Stevia- yum!

Almond Flour Orange Cake with Sesame and Lemon Frosting

Check out my Almond Flour Orange Cake with Sesame and Lemon Frosting - it is Gooooood! Gluten Free, Dairy Free, Vegan, Sugar Free and Delicious!



Recipe - Adapted from www.elanaspantry.com

Ingredients:
2 oranges
4 eggs - I used Ener-G Egg Replacer
1 Cup (200g) Xylitol (Can substitute with 3/4 Cup Agave Nectar)
2 cups (175g) blanched almond flour (ground almonds)
1 teaspoon baking soda

Method:
1. Wash the oranges and boil them whole (peel and all) for 1 ½ hours, or until soft
2. Place whole oranges (peel and all) in a food processor and blend until smooth
3. Process in egg replacer, xylitol, almond flour and baking soda until well blended
4. Pour batter into a greased 9-Inch round cake pan
5. Bake at 375° for 45-50 minutes, until a toothpick stuck in the center comes out clean - I had to double bake I removed the cake from the tin, turned it over and cooked for a further 40 mins. Total cooking time 1hr30!!!

Sesame and Lemon Frosting

Ingredients:
4 heaped Tsp of Tahini
4 heaped Tsp of Xylitol
Juice of half a lemon

Method:
Mix Tahini, Xylitol and Lemon Juice together and spread over the cooled cake

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

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!