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Recipe Blog

LET FOOD BE THY MEDICINE AND MEDICINE BE THY FOOD

My wish for you is to Live Better, Strive Harder, Be Bolder, Dream Bigger, Climb Higher and Seek Greater.
My vision is to help people create food that is delicious, easy to make and high in nutrition,
so that food once more becomes a vehicle to fuel your body, mind and soul.

Salted caramel halloumi and apple

By , March 20, 2015

Gluten free, carb free with a bit of sweet and salty

This is one from my ‘seven minute meal’ collection

Ingredients (makes 3 portions)

  • 100g halloumi
  • 2 green apples, cored and cut into 2cm slices
  • a pinch of salt
  • a drizzle of honey if you want more of a contrast in flavour

Method
Place the haloumi and apple slices in a hot non-stick frying pan. Move the pan around so that the halloumi fat covers the apples a little

Cook on both sides so that the halloumi is brown and the apples caramel in colour.

Finish off with a pinch of salt and/or a drizzle a bit of honey if you want more of a contrast in flavour!

This was taken from Sarah Wilson’s, I quit sugar book. It is an inspired recipe, I would never think about putting these two ingredients together. Genius!

Decadent chocolate brownies

By , March 19, 2015

Decadent chocolate brownies

-Gluten free, dairy free, nut free

I found this recipe on Eat Drink Paleo, who adapted it and I adapted it once more. This brownie is moist in the middle and has a rich decadent taste. It was one of the taster’s favorites so far and no one guessed the secret ingredient!

Ingredients

  • 1 large sweet potato or 2 small (white or orange is fine)
  • 6 tbsp. soft or melted coconut oil (can use olive oil)
  • 2 tsp. vanilla extract or essence
  • 4 tbsp. raw honey (add more if you have a sweet tooth)
  • 6 tbsp. raw cacao powder
  • 5-2.5 tbsp. coconut flour
  • 1 tsp. baking powder
  • I tsp. baking soda
  • 2 eggs

As with all cake type mixtures, the accuracy doesn’t need to be perfect for a good result.

Method

Preheat oven to 185 °C/ 365 °F. Line a deep baking tray with grease proof paper

  • Combine the grated sweet potato, eggs, vanilla, honey, coconut oil in a large mixing bowl and stir together till well mixed. Then add cacao powder, baking powder and baking soda and stir. Finally add the coconut flour. Avoid adding too much as it absorbs moisture and so may dry out the brownies. You are looking for a gloopy consistency in the mixture.
  • Once combined pour the mixture into the lined baking tray (any tin is fine really as long as the layer is at least one inch thick, just adjust cooking time and keep a closer eye if you make it thicker).
  • Cook for 25-30 minutes, or until you can put a toothpick through and it comes out clean. Remove from the oven and allow to cool for 5-10 minutes before removing from the tin and slicing. It is easier to slice once cooled, although I have to admit I didn’t wait.
  • Enjoy!

Salted Caramel Chocolate Tart

By , March 18, 2015

Salted Caramel chocolate tart

-Gluten free, dairy free and delicious

I found this recipe on Eat Drink Paleo; it is great not only because of the end product but also because you can use all three parts of the recipe for other things.

(I used the base for other tarts/puddings – pumpkin for example)

(I used the middle as a raw pudding base for paleo banoffee pie but you could just eat it on it’s own)

(I used the excess chocolate topping to create raw dairy free chocolate, by putting the left over mixture in an ice cube tray and placing in the fridge)

Ingredients

For the base

  • 150g cups ground almonds
  • 75g cup hazelnuts
  • 2 tbsp. coconut oil melted or soft
  • 1 egg
  • 1 tbsp. maple syrup or honey
  • 1 tsp. vanilla extract or essence

For the caramel filling

  • 150 g pitted dates (about 20 Medjool dates, soaked in boiling water for at least 10 minutes)
  • 75g coconut cream (coconut milk was used in the eBook)
  • 1 tbsp. soft or melted coconut oil
  • 1 tsp. vanilla extract or essence
  • 1 tsp. sea salt or Himalayan pink salt
  • 2 tbsp. crushed almonds

For the chocolate topping

  • 100 g coconut oil
  • 6 tbsp. raw cacao powder
  • 1 tbsp. raw honey
  • 1 tsp. vanilla extract

Method

Preheat oven to 180 °C/ 355 °F. Grease a tart tin

Start with the base. The recipe uses raw hazelnuts but I decide to do a little toasting beforehand to give them richer flavour. Heat a small frying pan and add the hazelnuts. Cook over medium heat for 3-4 minutes, swirling frequently to prevent burning, until lightly browned on all sides. Remove and cool for a few minutes.

Place the hazelnuts in a food processor. Reserve 2-3 tablespoons for later. Grind and process into fine meal, for about a minute. Add the ground almonds, coconut oil, egg, maple syrup (you can use any other natural sweetener) + vanilla. Blend again until the mixture comes together.

Scoop the mixture out and make it into a large ball. Place and flatten between 2 sheets of baking paper (about 50x50cm). With a rolling pin, roll out the base to about 3mm thick (mine was more like 5cmm). When rolling, start from the middle and roll to the edges in different directions. Peel the top layer of baking paper off then flip the base over the tart tin. Be gentle.

Just fill in any gaps with your fingers. Make sure the area where the sides and the base meet is filled, a little thicker if possible. Place a round layer of baking paper over the base and fill with baking beads. Bake in the oven for 10 minutes, remove the baking beads and bake for a further 10 minutes or until golden brown. I turned the oven to 170°C for the second 10 minutes. Set aside to cool, in the tin.

Now for the filling: Drain the water from the soaked dates. In the food processor, whiz the dates, coconut oil and vanilla until they foam a thick paste. Add the coconut cream or milk and salt, whiz again until really smooth (about a minute, scrapping the sides as you go).

Spread the caramel mixture over the base and place in the freezer for about 20-30 minutes. You can sprinkle the crushed hazelnuts over the base before adding the caramel but I sprinkled mine on top of the chocolate layer.

Now to make the chocolate topping: In a bain marie (a bowl placed over simmering water), melt the coconut oil, honey and vanilla. Stir until combined. Sift in the raw cacao powder (I just added it in without sifting) and whisk continuously until smooth. I’d say about 20-30 seconds; you don’t want to overcook it. Pour the chocolate topping over the caramel and spread with a spatula. Sprinkle with crushed hazelnuts. Place in the freezer for 5 minutes.

Gluten free, dairy free: Savoury muffins

By , March 18, 2015

Gluten free courgette and chorizo muffins

– Gluten free and dairy free (ex-chorizo will make them meat free)

Ingredients (multiply as needed)

  • 160g rice flour
  • 160g almond meal
  • 80g coconut flour
  • 3 eggs
  • ½ cup virgin olive oil
  • ¼ cup water
  • ½ tsp salt
  • ½ tsp garlic powder or freshly chopped
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 medium courgette
  • 3 tbsp chorizo
  • 3 tbsp chopped sun-dried tomatoes

Optional extra;

  • Swap the chorizo for ham, or cheese
  • Can use tapioca flour instead of rice flour

Method

  • Heat the oven to 180c
  • Combine all the flours, baking soda and powder, salt and garlic powder
  • Using a whisk, mix through well. In another bowl wisk the 3 eggs, olive oil and water. Add the courgette, chorizo, sun-dried tomatoes and the liquid mix to the dried ingredients and mix through with a wooden spoon until well mixed. You should have a very thick/claggy mixture with your hands.
  • Grease 8-12 muffin cases/tray with olive oil. Using a spoon fill the cases till almost full to leave room for the muffins to rise a little.
  • Bake for 20-25 minutes. Take out of the oven and let them cool down for a few minutes before removing from the tray. Place a wire rack and serve while they are still warm.