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!

Grain and Dairy Free Carrot Cake with Avocado Frosting

A delicious moist and light Carrot Cake with sweet and creamy Avocado frosting - perfect anytime of day as a treat or served with Booja-Booja Vanilla 'Ice Cream' for an indulgent desert.

Ingredients Cake:
200g Almond Flour (Ground Almonds / Almond Meal)
250g Grated Carrot
100g Xylitol or Sugar
3 Small Organic Eggs
2 Tsp Baking Soda
The Zest of one Lemon
50g Nuts or Seeds - I used a combination of Sunflower Seeds and Walnuts (optional)
50g Raisins (optional)

Ingredients Frosting:
1 very ripe Avocado
50g powdered Xylitol (I use a pestle and mortar) or Icing Sugar

Method: Cake
1. Combine the Almonds, Carrots, Lemon Zest, Nuts and Raisins in a bowl
2. Separate the Egg Yokes from the Whites
3. Beat the Egg Yokes then wisk in the Xylitol or Sugar
4. Whisk the Egg Whites until foamy
5. Gently fold the Almonds, Carrots, Lemon Zest, Nuts and Raisins into the Egg Yoke and Xylitol/Sugar
6. Add the Baking Soda to the Egg Whites and whisk
7. Very gently fold the Egg Whites and Baking Soda mix into the other ingredients
8. Line a loaf tin with a cake case or grease the tin and line the bottom with baking paper 
9. Spoon in the batter and cook for 40-45 mins at 180C / Gas Mark 4 - on touch the cake should spring back when cooked
10. Remove the Cake from the oven, allow to cool thoroughly before serving
 
Method: Frosting
1. Blend the Avocado and Xylitol or Icing Sugar
2. Frost the cake (the cake must be cool)
3. Frost the cake just before needed as the Frosting will discolor over time

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I'd love to know what you think of the Cake - let me know if you make any alterations to the ingredients and how it turns out! I'm going to try a Vegan version using Egg Replacer - I'll update you all with the results!

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

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.

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!*

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!*

Chinese Style Chicken and Sweet Corn Soup – Gluten & Dairy Free!

A super quick lunch or a great starter - serve with gluten free prawn crackers for the perfect Chinese restaurant experience!


Ingredients:
1 litre Chicken Stock
200g Shredded Chicken Breast
350g Sweet Corn (Tinned)
1 Tsp Salt
½ Tsp Cayenne Pepper (optional)

Method:
1. Prepare the stock (bought or homemade) - I simmered the bones left over from a Roast Chicken with 1 Large Onion and some salt and pepper for two hours. Once cooled I skimmed the fat off and drained though a fine sieve.
2. Boil enough stock to serve two, once boiling add the Chicken , Sweet Corn, Salt and Cayenne Pepper
3. Simmer for ten mins – make sure that all ingredients are piping hot before serving
4. Garnish with a few finely sliced spring onions and serve

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