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

Sunday, 31 March 2013

Lemon & Poppy Seed Cake Pies


Lemon & Poppy Seed Cake Pies
Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, 
Crohns, Coeliac & Endometriosis

These cake pies were just so fun to make and work out but by far the strangest way to cook, They are heavy to hold but they are light to eat sounds criptic doesn't it?  I have called them cake pies because they are more the consistancy of both which is strange i know but it works and they have a lovely taste.

2oz Almond Flour
2oz Sorghum Flour
1 Tsp Baking Powder
1/2 Tsp Xanthan Gum
2oz Unrefined Light Brown Sugar
3oz Coconut Oil
1/2oz Pure Spread
1 Tsp Poppy Seeds
3 Tsp Lemon Juice
1 Tsp Vanilla Paste
2 Tsp Ground Chia Seeds
4 Tsp Hot Water
60ml Cold Water
2 Tbls Agave Nectar

First make your Chia Egg by combining your ground chia seeds to hot water then leave to one side until needed.

Add your sorghum flour, almond flour, baking powder, sugar and xanthan gum to a bowl and mix together.

Melt your coconut oil and add it to your flour mix.

Then mix it all together.

Add the Pure next and mix it into a dough.

Your dough should look something like this.

Now add your poppy seeds and stir.

Now stir in your lemon juice, vanilla paste and agave nectar and chia egg.

You should now have a loose dough.

Next add your cold water and stir it all in to make a lovely sticky batter.

Spoon your mixture into their cases.

Pop them into the oven on gas mark 5 for 25 minutes.

The tops are lovely and risen but the bottoms need cooking.

When your alarm has gone off quickly and carefully turn your cakes over and put them back into the oven for a futher 15 minutes.

Now your the bottoms of your cakes should be cooked.

Put them onto a rack to cool completely because they need to set in the middle.

Best eaten when completely cooled as they will have set and it brings out the flavour more. so hold your horses. Or leave them over night.

Now your cakes have completely cooled, You can devour them.

They should be crumbly but should not fall apart when picked up.

Hope you like them....

x x x

Presto! Pesto! - Dip, Sauce, Spread!

Presto Pesto
Vegan, Gluten Free, Wheat Free, Soya Free, Rice Free, Refined Sugar Free, Red Meat Free, 
Crohns, Coeliac & Endometriosis Safe

2 Big Handfuls of Spinach
2 Big Handfuls of Kale
2 Cloves of Garlic
1.5oz Almond Flour
2 Tbls Natural Yeast Flakes
60ml Extra Virgin Olive Oil (Add more if you like it loose)
Pinch of Salt & Pepper 

Feel free to change the almond flour to a nut of your choice, Just blend them first before adding everything else as it makes them less chunky.

Add all the ingredients to a blender.

Blend it until it has all broken down and created a lovely thick sauce.

If you dont like it thick like i do then you can easily just add a little more at a time untill you get your personal perfect consistency.

If you arent using it straight away then you can scoop it into a jar, keep it in your fridge and you can just use it later.

If you find your pesto has become a little thicker whilst being in the fridge just stir in a drizzle or two of extra virgin olive oil and stir it in and this will bring it back to life for you.

It is so lovely with pasta, as a dip, spread on anything! have it with cheese and crackers....the list is endless.

x x x

Saturday, 30 March 2013

Simple Vegetable Pie

Simple Vegetable pie
Vegan, Wheat Free, Gluten Free, Rice Free, Refined Sugar Free, Soya Free, 
Crohns, Coeliac & Endometriosis Safe

Pie Pastry Here is the recipe
1 Courgette 
1/2 Onion
3 Asparagus Stalks
1/2 of a Leek
3 Mushrooms
2 Tsp Natural Yeast Flakes
Drizzle of Extra Virgin Olive Oil

First make your pastry.

Next fill your metal pie dish with your pastry and chop the edges off for a nice clean look.

Line your pies with baking paper and fill them with clay beads to blind bake you pastry.

Put them in the oven on gas mark 5 for 25-30 minutes.

Your pastry case should be a lovely golden colour.

Now you can paint the inside of your pastry cases with your homemade pesto with the back of your spoon spread the pesto right up to the top of your pastry cases.

Now chop your cougette and layer the pieces to line the bottom of your pie.

Next chop your onions and asparagus stalks and layer those ontop of the courgettes.

Chop your leek and mushroom and layer those ontop also.

Then finish off the pie with the ends of your asparagus and dust with a little natural yeast flakes.

Drizzle Extra Virgin Olive Oil over the top.

Put it into your already preheated oven for 15-20 minutes on gas mark 5.

When the pie is cooked serve either on its own with a sauce of vegan bouillon stock and hot water.

or some mash potato or potato salad which ever takes your fancy.

x x x

Apricot & Chocolate Mousse

Apricot & Chocolate Mousse
Vegan, Gluten Free, Wheat Free, Rice Free, Yeast Free, Refined Sugar Free, Soya Free
Crohns, Coeliac & Endometriosis Safe

4oz Cashews
3oz Agave Nectar
4 Tbls Almond Milk
3oz Carob
1 Tsp Vanilla Paste
2oz Cocoa Butter
1oz Pure Spread
60ml water
8 Apricots

First Soak your cashews in boiling hot water for 2 hours.

Melt you cocoa butter.

Put all of you ingredients apart from the apricots into your blender. and blend until nice and smooth

Next add your apicots and blend until they finely chopped.

You will be left with a lumpy mixture.

Now add you carob and blend until smooth.

blend the water into your mixture .

Blend a little longer so that it gets lighter so it has a moose texture.

you can also scoop out the mixture into a bowl and take your whisk to it to get more air into the mixture.

Scoop the mixture into pots and put them into your fridge to set.

Or if you can not wait then free free to just dig in.

Hope your all having a lovely Easter.

x x x

Thursday, 28 March 2013

Two Nut Free Caramels, Original & Chocolate

Two Nut-Free Caramels
Vegan, Gluten Free, Wheat Free, Nut Free, Soya Free, Rice Free, Refined Sugar Free, Yeast Free - Crohns, Coeliac & Endometriosis Safe

This recipe is for an Endo-sister that has a nut allergy, I was asked if there was a way that i could make a nut-free version of my Caramels so i accepted the challenge and came up with these, They have a different flavour and when they come out of the freezer are more like toffee, I dropped one to see and it smashed just like toffee! when it starts to defrost it does get softer. Thank You for requesting this and hopefully you will love these, sorry my recipes aren't really nut allergy friendly.

2.5oz Any Seed Butter Here for homemade recipe (do not use sunflower seeds)
4 Tbls Agave Nectar
5 Heaped Tbls Unrefined Light Brown Sugar
1 Tsp Vanilla Paste
2 Tbls Pure Spread

3 Heaped Tbls Carob Powder

First if you are making homemade seed butter make that before starting this recipe.

Add all of your ingredients to your blender.

 Do not add the carob if you wish to have Original Caramel.

Blend until all your ingredients have turned into a smooth mixture.

Scoop out your caramel mixture and put it into a pan  on a low-medium heat.

Keep stirring the caramel until it is sticky and pulling together nicely.

It should be a thick caramel but not burnt or hard.

Place your caramel mixture onto a piece of baking paper and form into your desired shape, watch you don't burn your fingers whilst doing this.

Wrap it up and pop it in the freezer.

After about 25 minutes your caramel will be hard and ready for munching.

Chocolate Caramels

Follow the above recipe but add the carob powder also to your blender and blend it altogether.

Add your mixture to a pan like above on a low-medium heat and keep stirring.

Your mixture will melt and then thicken up again due to the pure and sugar.

When you have the sticky texture it is ready.

Pop your caramel onto a piece of baking paper and form into your desired shape.

As you can see it is sticky and stretchy just like caramel.

Wrap your caramel up and stick it in to the freezer.

Leave it in the freezer for 25 minutes and it will be hard.

If not leave it in the freezer for a little longer.

There you have it your nut-free version of the soft caramel chews in two lovely flavours.

Hope you enjoy them
x x x