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Tuna Mayo Stuffed Mushrooms

 Easy Peasy 

Tuna Mayo Stuffed Mushrooms

Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Red Meat Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

This can be made for a great tasty starter or as a light lunch / dinner.

Ingredients:

5 Chestnut Mushrooms

1/2 Tin of Tuna

1/2 Tsp Dried Parsley

4 Tbls Vegan Mayo

Pre-heat your oven to gas mark 5.

Grab your chestnut mushrooms

Peel and Pop the stalks out.

Chop your stalks up, they can be used in the filling.

Put your tuna, chopped stalks and parsley into a bowl.

Add your vegan mayo and combine.

Spread out your mushrooms on a baking tray and start spooning your mixture into your mushrooms.


Put them into the oven for 15-20 minutes or until golden on top.

They should be piping hot when they come out so watch the juices as your take the tray out of the oven.








If you would like to top them with a sauce you can add a Tbls of vegan mayo to a ramekin and add 1 Tsp hot water to thin it down.

and then just pour over each of your mushrooms and sprinkle a little dried parsley over the top.

x x x

An easier way to make white chocolate

An Easier White Chocolate Method

Vegan, Wheat Free, Gluten Free, Soya Free, Rice Free, Refined Sugar Free

Crohns, Coeliac & Endometriosis Safe 

I have experimented with my white chocolate recipe a little more in the way that it is prepared, This method is 100% fool proof and will not go wrong. The other recipe you needed to take your time mixing and there was a fine line better the right consistency and it splitting but this one is simple and straight forward, Just in time for easter!

Ingredients:

3.5oz 100% raw cocoa butter

1 tsp vanilla bean paste

2oz unrefined icing sugar

2 heaped tsp almond flour

a couple pinches of salt

squirt agave nectar

Melt you Cocoa Butter by placing it into a bowl ontop of a pan of simmering water.















Whilst your cocoa butter is melting sift your icing sugar into a bowl.

Now your cocoa butter should look like this.











Slowly add your melted cocoa butter a tablespoon at a time into your icing sugar stirring the mixture each time you add your cocoa butter.










Half way through your mixture should look like this.

There is no signs of splitting or firming up because there is no direct heat this time.

Now it is time to add the rest of the ingredients.

Stir them all in thoroughly.

Your white chocolate is now ready for a mold or baking paper and a tray to harden.

Then put it in the fridge to set.

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Nut-Free & Coconut-Free Vanilla Cream & Chocolate Cream with cheats Chocolate Strawberry ice's

 Nut-Free Vanilla Cream and Chocolate Cream

Vegan, Nut Free, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

I have made this for a Coconut Sensitive nut allergy Endo Sufferer. Hope you enjoy it. 

Cheats chocolate strawberry ice's at the bottom.

Ingredients:

Vanilla:

3 Heaped Tsp Seed Butter (Recipe Here)

7 Tbls Warm Water

2 Heaped Tsp Vanilla Paste

1 Tbls Agave Nectar

For Chocolate Add:

2 Tbls Carob Powder

Add all of the ingredients to a blender and blitz until you have you desired consistency.

You can pour it on Chocolate Banana nut-free ice-cream.

For chocolate cream just add the carob to the mixture and blitz until smooth.

Best served chilled.

Cheats Chocolate Strawberry Ice's.

Just freeze your strawberries and Dip!

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Strawberry Cream Crumble

Strawberry Cream Crumble

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Ingredients: 

1 Can Coconut milk 60% fat content

1 Tsp Vanilla Paste

 Strawberry Jam:  Recipe Here

 Crumble Biscuits: Recipe Here

First pop your can of coconut milk into the freezer for an hour.

Now when you open your can the coconut cream with have risen to the top making a thick cream.

If it hasnt seperated then leave it for a bit longer.

Scoop all of the cream from the top and keep the coconut water for another recipe.

 

Add your vanilla paste to the cream and stir. 

If your cream is look a little limp then pop it in the fridge for a while until it thickens again.

Spoon out some of your jam into your choosen glass for the desert.











Next scoop the cream you have made onto the top of the jam to make the next layer.

And finally Crumble your biscuits ontop of the cream to make the last layer.



There you have it a lovely smart summer desert.

x x x

Blueberry Jam

Blueberry Jam

To go with your British Cream Tea Scones

Ingredients:

200g Blueberries 

3 Tbls Unrefined Mucovado Sugar

1 Tsp Vanilla Paste

4 Tbls Apple Pectin

Put all of your ingredients into a pan on a medium to low heat.

 Keep stirring.

Your berries will boil down and your jam will thicken.














Your Jam will be done when your spoon has a coating of Jam on it when lifted from the mixture.

Pop the lid on wait for it to cool completely and then keep it in the fridge.

x x x 

Very British Scones to welcome the Little Prince

British Cream Tea 

Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

I am so pleased with how these turned out, they aren't bready but more a soft biscuity consistency but still gorgeous especially with Strawberry Jam (Red), Coconut Cream (White) & 
Blueberries (Blue) ....You need to try them!

Ingredients:

5oz Almond Flour

6oz Millet Flour

3 Tsp Psyllium Husks

1/3 Tsp Baking Powder

3oz Pure Sunflower Spread

2oz Unrefined Mucovado

2 Tsp Ground Flax Seeds

4 Tsp Hot Water

100ml Hazelnut Milk/ Or milk of your choosing

3oz Mixed Fruit (optional)

Pre-heat your oven to Gas Mark 7.

Mix your ground flax seeds and hot water together and leave to one side.

In a bowl measure out your Pure Spread, Mucovado, Millet and Almond Flour, Husks and Baking Powder.

With your fingers rub the mixture together until it resembles rough bread crumbs.

Now you can add your flax mixture.

At this point you can add your mixed fruit also.

Add your milk and combine until you have a thick batter.

Dampen your hands and grab a little of the mixture roll into a ball and pop onto a baking tray.

Put your tray into your pre-heated oven for 10-12 minutes until lightly golden brown.

Carefully place them onto a cooling rack and wait for them to cool down before diving in.

These have a gorgeous texture and go well with any Unrefined Homemade Jam.

The cream is Coconut cream.
Just get 60% fat cream or above pop the tin in the fridge for a couple of hours or put it into the freezer for half an hour to an hour and your cream will be at the top of the tin waiting for you.

I like to mix in a teaspoon of vanilla paste to my cream.
Do not mix it too vigorously as it will turn to a milkly consistency again.

Top photo is Strawberries & Cream.

Second: Blueberries, Cream & Blueberry Jam.

Third: With the lid on.

Forth: 'The British' Strawberries, Cream & Blueberries.

YUMMMM!!

 x x x 

Sweet Potato Shoestring Fries - Oven Baked

Oven Baked
Sweet Potato Shoestring Fries
Vegan, Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Ingredients:
2 Sweet Potatoes
2 Tbls Grapeseed Oil
Optional: Salt & Pepper and other Spices & Herbs

Pre-heat your oven to gas mark 8.

First you need to peel your sweet potatoes.

Now cut them into thinly sliced shoestrings.

Next toss your shoestring sweet potatoes in grapeseed oil making sure you rub the oil on each showstring.

Evenly spread your shoestrings onto a baking tray.

Now you can sprinkle on any seasoning you wish to ontop of your shoestrings.










Pop your tray into the oven for approx 20-25 minutes or untill they are a lovely golden brown and slightly caramelised.

Serve with your favourite dip or they are delicious on their own or as a snack.

x x x