Flapjacks- chocolate brazil and apricot

Brazil, apricot & chocolate chip flapjacks

 

250g oats

100g coconut sugar

125g butter

4 tablespoons maple syrup

50g chopped brazil nuts

25 g coconut chips

25g mixed sunflower & pumpkin seeds

100g chopped dried apricots

100g chocolate chips

Melt the butter adding the sugar to dissolve. Add syrup. Mix all dry ingredients together and pour over butter mix.

Press into a brownie tin and cook at 200*C for 15 minutes until golden brown.

Chocolate chunk, brazil nut & date cookies

Put the following ingredients in the food processor:

125g room temperature butter

1 drip vanilla extract

1 cup coconut sugar or brown sugar

1 egg

1 cup almond flour

1 cup flour

1 teaspoon bicarb

Blend until smooth and comes together, tip into a bowl and add:

½ cup oats

1 cup dates chopped roughly

1/2 cup chopped brazil nuts

1 cup chocolate chunks or chips

Mix together and dollop onto baking paper and roll into a sausage shape. Chill for 20 minutes then cut thick slices, place on cookie trays spread apart and bake for 15 minutes at 180*C

Enjoy!

Stem ginger gingernuts - gluten free

Ingredients
250g ground almonds
50g butter or coconut oil
1 teaspoon bicarb of soda
2 tablespoons ground ginger
4 tablespoons maple syrup
grated zest of a lemon 
small pinch of salt
50g chopped stem ginger or crystallised ginger

Method
Combine the almonds and bicarb in the food processor. Add everything else apart form the stem ginger and pulse to combine. form into a sausage and cut 10 slices. Top with ginger cubes and flatten slightly with your palm.

Cook @ 180*C for 10 minutes till just going golden around the edges. Chill,-if you can wait that long and eat!

Double dark chocolate & berry brownie muffins - gluten- free antioxidant rich immune support

3 eggs whisked with 

200g coconut sugar or sugar or half-half

175g butter or coconut oil melted and mixed with 

80g cocoa powder

1 drip vanilla extract

1 tsp bicarb

200g almond flour

100g dark choc chips

100g frozen berries, i used blueberries & raspberries

50g dried mulberries (opt)

Mix altogether & spoon into a lined cake tin

Cook at 180*C for 20 minutes – you don’t want to cook till the skewer comes out clean!

Corona cookies - gluten-free almond oat cinnamon & choc chip

What else is there to do but bake! I panic shopped 3 times but alas forgot to buy much butter so these and half-half butter and coconut oil

Ingredients
250g ground almonds
70g butter or coconut oil
1 teaspoon bicarb of soda
2 teaspoons cinnamon powder
2 teaspoons vanilla extract
2 tablespoons maple syrup
50g small oats
30 chocolate buttons

Method
Combine the almonds and bicarb in the food processor. Add everything else apart form the chocolate and pulse to combine. form into a sausage and cut 10 slices. Top with choc chips and flatten slightly with your palm.

Cook @ 180*C for 10 minutes till just going golden around the edges. Chill,-if you can wait that long and eat!

Thanks to the Hemsley babes for inspiration.

Pumpkin spinach & feta quiche - gluten-free

20 cm quiche - 4 good portions

Pastry

150g buckwheat flour

90g butter, cold and cubed

1 egg yolk

20 ml cold water

Filling

200g pumpkin - skinned & roasted in chunks with seasoning & olive oil on 200*C for around 30-45 minutes until just turning brown on edges

75g lardons (optional for veggies)

½ red onion sliced

3 bricks frozen spinach, defrosted

75g crumbled feta

4 eggs

50ml cream

1 clove garlic, squashed

Combine the flour butter, egg yolk and water in the food processor and blitz until combined. Roll out between cling film and push into quiche plate making the sides all nice and neat. Fork it and rest in the fridge for 30 minutes.

Blind bake base at 200*C until cooked through, it might crack on the bottom so try to patch it up best you can. 

Meanwhile, fry off the lardons adding the onion till coloured and tasty.

Fill the quiche base with pumpkin, lardons, onion mixing in the spinach and feta and season well.

Mix the eggs, cream and garlic together, season and pour into quiche.

Bake in the oven for around 20-30 minutes until cooked through but not too much

***the base is a bit crumbly but we’re going for GF not aesthetics! If you want a vain quiche, use half-half buckwheat and spelt wheat flour, it will still be low gluten. 

Fruit & nut flapjacks - gluten-free energy boost

Fruit & nut Flapjacks – great to pack for a school snack

250g oats

200g butter melted – could use coconut oil to be dairy free

200g honey / maple syrup combo

Add any or all of the following:

100g dark chocolate chips – or cacao to be dairy free or leave out

100g chopped dates  and / or apricots or combo

100g coconut chips

100g chopped pecans or hazelnuts or combo

100g raisins / cranberries / gojis

50g pumpkin seeds

Mix altogether and bake on 180*C for 15 mins, cool and cut into squares.

Combination of fibre, fat & protein balances the sugar from the fruit and honey and will keep them perky

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Lasagne - gluten-free veggie 'lasagne' - pumpkin, eggplant or spinach layers

If using eggplant or pumpkin, slice thinly and griddle gently to cook. Set aside. If using spinach leaves, wash and dry them.

Tomato sauce

1 onion, finely chopped

2 cloves garlic chopped

1 tin tomatoes plus 1 passata OR 1 passata plus 3-4 fresh tomatoes

1 pinch herbs de provence or oregano

Fry onion and garlic in 1 tbsp olive oil, add herbs, tomotoes and passata with a little salt and pepper and simmer gently for 10 minutes till tasty. Set aside.

Lasagne filling

1 onion thickly sliced

2-3 peppers multi-coloured thickly sliced

1 courgette sliced 

1 large carrot thinly sliced

1 clove garlic crushed

Toss all in olive oil and garlic in an oven tray and roast at 200* for 20 mins until browning but not black!

When roasted, add into tomato sauce and mix.

Assemblage – sheeps cheese and feta to crumble

Put a little olive oil in bottom of a pyrex dish, layer some spinach or eggplant or pumpkin. Next, layer some roasted veg / tomato mix and crumble some cheese, repeat until finished. Top with some crumbled cheese and bake covered with foil for 30 mins at 180*C, uncover and cook for another 5-10 till cheese melted.

Flaxseed (linseed) - a bit of nutrition and gluten-free banana pecan & flax bread recipe

Flaxseeds are a good vegetarian source of omega 3 fatty acids, great to include in our diets especially if our oily fish intake is low. Flax provides alpha-linoleic-acid which has been found protective against cancer. Flax produce a mucilaginous gum like fiber  which can lower cholesterol, protect our heart and also ‘nourish’ our intestinal tract walls.

Flaxseeds are a phytoestrogen and can help balance our hormones especially during peri-menopause and menopause. (YAY!).

Eyes, joints and our brain also benefit from the high fatty acid content of flax and being full of fat and protein, these little wonders can also help balance our blood sugar.

Include flaxseed in your diet! 1-2 tbsp per day is a good intake, blended into a smoothie or ground and sprinkled on porridge or yoghurt or the oil used on salads.

Flax can be soaked in overnight oats or grind them in small batches and kept in the a glass jar in the fridge as they go rancid. You can also buy the oil and use on salads ( doesn’t taste amazing so perhaps make a dressing with it). Buy flax/ linseed oil in small opaque or dark bottles and throw out if unused after 3 months as it will have gone off. It is expensive so commit to using it! Write the date you open it on the label.

You can also sprout flaxseeds: soak them in water for 3-4 hours, drain and put in sprouter, water daily and you should see shoots within 10 days.

Banana, pecan & flax bread       

gluten-free, refined-sugar-free, dairy free

30g butter or coconut oil at room temp

300g / 3 ripe bananas 

220g ground almonds

2 tbsp maple syrup 

1 tbsp lemon juice

Pinch of salt

1/2  tsp bicarb soda

1 tsp ground cinnamon

1 tsp vanilla extract

30g flaxseed ground – buy whole and blitz (flaxseed = linseed)

1 tbsp flaxseed to sprinkle

75g pecans chopped

3 eggs

Oven 170*C, line a bread pan with greaseproof paper

Put everything except the whole flax and the pecans into food processor and blend till well combined, add pecans and mix by hand. Tip batter into bread pan smoothing out evenly and sprinkle flaxseeds on top.

Put in oven for 1 – 1 ¼ hours until cooked through. If after a while it looks like it is getting too brown, cover with baking paper.

Enjoy!

https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&ved=2ahUKEwjDtoDU2dDnAhV0DGMBHWprC1EQFjACegQIERAG&url=https%3A%2F%2Fwww.webmd.com%2Fvitamins%2Fai%2Fingredientmono-991%2Fflaxseed&usg=AOvVaw0ZhgPhxd9moJm1GeItcb9z

Thanks to the Hemsley goddesses for the inspiration!

Double dark chocolate Brownie - gluten-free - reduced sugar - dairy free option

Chocolate, and no, I don’t mean Cadburys unfortunately, is full of nutrients. Choose dark, 70% plus organic chocolate (I like 90% to nibble on but don’t try and cook with it) for magnesium to help you relax and antioxidants to give you a boost.

3 eggs whisked with 

200g coconut sugar

175g butter or coconut oil melted and mixed with 

80g cocoa powder

1 drip vanilla extract

1 tsp bicarb

200g almond flour

100g dark choc chips

100g roughly chopped macadamias or hazelnuts

100g frozen raspberries

Mix altogether & spoon into a lined cake tin

Cook at 160*C for 30 minutes – you don’t want to cook till the skewer comes out clean!

Susie Thomson-Bowen 2020

'Caramel' date cake - gluten-free refined sugar-free

100g butter at room temp

250g pitted dates (around 300g dates with stones)

200g ground almonds

20g coconut flour

Pinch of salt

1 ¼  tsp bicarb soda

½ tsp ground nutmeg
3 eggs

Crème fraiche or yoghurt ‘brassé’ to serve

Oven 170*C, line a brownie pan with greaseproof paper

Soak dates in 200ml boiling water for 10 minutes. Put in food processer and blend till smooth. Add in all other ingredients and blend till well combined. Spread evenly in brownie pan.

Bake for 35 minutes and then cover with baking paper to prevent it going too brown and cook for another 20 minutes till skewer comes out clean. 

Enjoy!
Thanks to the Hemsley goddesses for the inspiration!