Saturday, 8 June 2013
Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.
Endometriosis Safe, Crohns & Celiac Safe.
2oz Sorghum Flour
2oz Amaranth Flour
2oz Tapioca Starch
3 Tsp Cyder Vinegar
3 Tbls Grape Seed Oil
2 Heaped Tsp Mixed Herbs
1 Tsp Lemon Juice
1 Tsp Ground Pepper
1/2 Tsp Salt
1 Tsp No Egg
Approx. 20 Prawns
1/2 Red Onion
1/2 Tin White Crab Meat
2 Tbls Vegan Mayo (Recipe Here)
Pinch of Cumin
1/2 Tsp Mace
1.5 Tbls Cornmeal
260ml Hazelnut Milk
2 Tbls Nutritional Yeast
1 Tsp Bouillon Vegan Stock
1/2 Tsp Salt
1/2 Tsp Pepper
1 Tsp Dijon Mustard
Start by making your base, Mix all of the Base ingredients together to form a dough ball.
Leave the dough on the side for 20 mins to rest.
Now roll out your dough, you can do this onto baking paper if you wish or straight onto the
Pre-bake on Gas Mark 7 10 minutes, Take another tray and place it ontop of the base to flip it and place it back into the oven for another 5 minutes.
Next make your cheese sauce, put your cornmeal and hazelnut milk into your pan and stir on a medium-low heat until it thickens.
Now add the rest of the cheese sauce ingredients and stir in until the yeast has dissolved.
Spread the sauce onto your pizza.
Add your Prawns sporadically on top of the sauce.
Rip up your kale and sprinkle over the top of your prawns.
In a ramekin mix your mayo, crab, cumin and mace together.
You should have a creamy crab texture.
Spoon your crab mix and onions onto the pizza.
Place in the oven on gas mark 5 for 20-25 minutes or until golden.
Cut and serve.
This pizza is also enjoyed 'student style' eaten in the morning cold for breakfast, spread some mayo on top and off you go.
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Friday, 7 June 2013
Chocolate Breakfast Pebbles
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.
Endometriosis, Crohns & Coeliac Safe.
80g Coconut Flour
1/4 Tsp Baking Soda
9 Tbls Hot Water
2 Tsp Ground Flax Seeds
2 Tbls Coconut Oil
4 Tbls Unrefined Sugar
Pop all the dry ingredients into a bowl apart from the ground flax seeds.
Next melt the coconut oil and add it to the dry mix.
Mix the coconut oil together with the dry ingredients.
Now add the ground flax seeds and the hot water.
Stir it all together until it is all combined.
Wait for the mixture to cool down for about 10 minutes before attempting to roll them into balls.
At this point you can decide how big or small you would like your cereal pebbles to be.
I went for double the size of a pea.
Place a sheet of baking paper onto your baking tray.
Put the tray into the oven at gas mark 6 for 10 minutes.
Then take the tray out and turn each of them over.
Put them back into the oven for a further 10 minutes.
If you have made pea sized cereal then halve the time needed and bake on gas mark 5.
Now you have your pebbles place them on a cooling rack, if yours are pea sized then just pick up the baking sheet they were cooked on with the pebbles and place it onto a cooling rack.
Once the pebbles have cooled down you can munch them as a quick breakfast snack.
Chomp them in front of the TV or doing the ironing or checking your emails.
Or pour hazelnut or almond milk (or whatever dairy-free milk you enjoy)
topped with mixed fruit and hazelnuts.
These pebbles also swell a little when left overnight to soak, so does the mixed fruit.
Hope you like it.