Wheat, Gluten, Dairy, Egg, Lactose, Refined Sugar, Caffeine, Red Meat, Soya & Rice Free Recipes

Suitable For Endometriosis, Crohns ,Celiacs Disease IBS (Irritable Bowel Syndrome) Sufferers - Some Recipes Are Also Nut-Free, Vegan & Raw

Tuesday, 3 February 2015

The most simplest Creamy Vegan Carbonara Sauce in the world

The Most Simplest Creamy Vegan Carbonara Sauce in the World!
(Yes I said it...in the World! your need to try it)
Vegan, Vegetarian, Gluten, Wheat, Rice, Soya, Dairy, Lactose, Refined Sugar, Red Meat & Egg Free

3 heaped Tbls Nutritional Yeast
2 tsp Dijon Mustard GF
2 tsp Marigold Vegetable Bouillon Vegan (Purple)
5 Tbls Cashew Butter
150ml Hot Water (less if you like it thick)

 This recipe made enough to cover 3 nests of corn linguine generously (photo)

Whilst your pasta is on the stove cooking take a bowl and add all the ingredients except for the water.

When the pasta is cooked and ready simply pour the hot pasta water straight into the bowl with your ingredients in.

Next stir all the ingredients together to make a delicious sauce for your pasta.

Turn your pasta out onto the sauce and toss it around.

Sprinkle any desired herb on top and serve.


x x x

Monday, 2 February 2015

Agave & Dijon Encrusted Turkey Steak with Baked Parsnip chips - no oil

Agave & Dijon Encrusted Turkey Steak 
With Baked Parsnip Chips -no oil
(Breaded Turkey Steaks & chips)
Wheat, Gluten, Dairy, Lactose, Rice, Soya, Red Meat, Refined Sugar & Egg Free.

"This is Crispy, Crunchy and soft next to the turkey just like breaded turkey should be"

Breaded Turkey:
4 Tbls Agave
3 tsp Dijon GF
2 Tbls Cashew Butter
3 Big handfuls GF Cornflakes (crushed)
4 tsp Turmeric
Pepper to taste
4 tsps Chives 
3 tsp parsley
2 Medium Sized Parsnips

Pre-heat the oven to gas mark 5

I asked for my turkey steak to be cut a little thicker, then when I am home i like to slice them in half just to the edge and butterfly them open so they look enormous.

 Then Wrap the turkey steak in cling film and bash it with a rolling pin to flatten it out. (do not worry about little holes you will be covering them.

On a plate or tray crush the cornflakes and other crust ingredients together.

Next mix the agave, dijon and cashew butter together in a bowl.

With the turkey still on the cling film smother the one side of the turkey with the based and sprinkle a thick layer of the crust ingredients on top and firmly press down.

Now lift the turkey by the cling film and flip it onto a tray big enough for the turkey.

Continue to based the exposed side of the turkey and place more crust on top remembering to press firmly down on top.

Peel and chop the parsnips in evenly cut chips.

Place them into a steamer for 10 minutes.

Whilst the parsnips are steaming place the turkey into the pre-heated oven for 15 minutes.

Shuffle the parsnips onto a silicon coated baking tray to prevent sticking place on a high shelf in the oven for 10 minutes, then turn the chips and place back into the oven for a further 8-10 minutes on gas mark 8.

After the turkey has been in for 15 minutes turn the tray so it doesn't catch on the one side and in for another 10 then flip the whole thing over and cook for 5 minutes.

The chips and breaded turkey should be golden and looking delicious.

For the Dip:

Just stir together
2 tsp Dijon
4 tsp Agave

add more dijon if its not hot enough or more agave if its too hot for you.

Bon Appetite !!!

x x x

Sunday, 1 February 2015

Breakfast Merlot Grape Juice Chia Pudding

Super Bowl Sunday
Breakfast Merlot Grape Juice Chia Pudding
Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

2oz Chia Seeds
300ml Red Merlot Grape Juice
100ml Water

Pour the chia seeds into a bowl, cup, glass or even a clip seal jar.

Then add your juice.

Stir and leave in the fridge overnight or whilst you are in work.

If your chia pudding turns out on the runny side simply add more chia seeds.
Alternatively if your chia pudding is too thick for your liking then add more water.

Add any toppings you wish or just enjoy plain.


x x x

Sunday, 25 January 2015

Original & Chocolate Chip Anzac Biscuits

Original & Carob Chocolate Chip Anzac Biscuits
Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast & Refined Sugar Free

Happy Australia Day!!

5oz GF Oats (Big Oz ironically)
1oz Desiccated Coconut (Happiness is Homemade Organic)
3oz Almonds or Walnuts
3 Tbls Virgin Cold-pressed Coconut oil (Biona)
3 Tbls Agave Nectar (Groovy Foods)
1 Tsp Vanilla Paste (Taylor & Collegde)
4 Tbls Water
3oz Carob Dots (homemade)

Pre-heat the oven on gas mark 2

Pour 4oz of the oat, desiccated coconut, nuts and coconut oil into the high-speed blender.

Pulse the blender on your highest setting, until it resembles fine bread crumbs.

Next add he rest of the ingredients, except for the carob dots and blend again.

If your blender isn't strong enough, then simply turn out the dough and combine the ingredients by hand.

You should have a sticky dough that will stay together.

If not add a little bit more water to the dough and mix thoroughly.

Now add your carob

Take a small handful of the dough and make rounds with them and place onto a baking tray.

Pop them into the oven for 10 minutes then turn the tray and in for another 10 minutes.

Take them out, place them onto a cooling rack for 20 minutes then enjoy.

Hope you have a lovely Australia Day :D

x x x

Thursday, 11 September 2014

Buckwheat & Almond Carob Chocolate Chip Cookies

Buckwheat & Almond Carob Chocolate Chip Cookies 
Vegan, Wheat, Gluten, Dairy, Rice, Lactose, Egg, Caffeine, Soya, Yeast and Sugar Free

6oz Organic Buckwheat Flour (Gluten Free)
5oz Ground Almonds 
2oz Arrowroot Starch
1/2 Tsp Baking Powder
7oz Vegan Pure Spread
5oz Coconut Sugar 
2 Tsp Vanilla Paste 
1 Tbls Orgran Egg Replacer 
120ml Hot Water
5oz Carob Chocolate Chips (No Soya) 

Pre-heat your oven to Gas Mark 4.

Place all of the ingredients into a bowl and combine until smooth.

Line a baking tray with grease-proof paper.

Divide the cookie mixture into equal portions with room for the cookies to spread.

Stick the cookies into the oven for 10 minutes then turn your tray to prevent the cookies from burning for a further 5 minutes.

If your cookies are a little soft underneath, gently turn them over and put them back into the oven for 5-7 minutes.

Next put all of your cookies on a cooling rack.

Your cookies will harden and be crunchy on the outside and slightly soft on the inside.

Enjoy with a lovely warm vegan milk or coconut carob hot chocolate.


x x x

Wednesday, 16 July 2014

Quick Vegan Caramelized Onion Bread Bun

Vegan Caramelized Onion Bread Bun
Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Refined Sugar Free, Soya Free, Red Meat Free, Yeast Free.

1/4 Onion 
1.5oz Ground Almonds
3 Tsp Soaked Chia Seeds 
1/2 Tsp Baking Powder GF
3 Tsp Water 
2 Tsp Extra Virgin Olive Oil

start by wiping your frying pan with extra virgin olive oil.

Add your chopped onions and cook until they turn a gorgeous brown colour.

Mix all of the other ingredients together in a measuring jug until completely combined.

Place the jug in the microwave on high for 2 minutes.

Now carefully tip the bun out and flip it over and place back into the microwave for 30 seconds

Leave on the side to cool slightly before tucking in.

This will last a couple of days or more and wont dry out.

Try my other breads No Tomato Bread Bun, Spinach Bread Bun & Cheesy Bread Bun

Play around with ingredients see what you can create.

x x x

Tuesday, 10 June 2014

Thursday, 5 June 2014

Quick Microwave, No Tomato - Tomato Bread Bun

No Tomato - Tomato Bread Bun
Vegan, Gluten Free, Wheat Free, Egg Free, Dairy Free, Lactose Free, Rice Free, Yeast Free, Refined Sugar Free, Soya Free, Red Meat Free.

1.5oz Ground Almonds
3 Tsp Soaked Chia Seeds
1/2 Baking Powder GF
2 Tsp Extra Virgin Olive Oil

Mix all the ingredients togethe scoop into a measuring jug.

Now place the jug into a microwave for 2 minutes.

Carefully flip the bread bun over and back into the microwave for 30 seconds.

Let the bun rest for a minute on the side before consuming.

This can be eaten straight away or kept for a couple of days without drying out just wrap in tin foil.

Here it is shown with mushroom pate spread recipe HERE.

x x x