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

Saturday, 16 November 2013

Simply Beautiful Creamy Banana Splits

Simply Beautiful
Banana Split With Cream & Chocolate
Vegan, Gluten Free, Wheat Free, Rice Free, Caffeine Free, Dairy Free, Egg Free, Refined Sugar Free, Yeast Free, Red Meat Free, Soya Free.

Per Dessert:
1 Banana
1 Handful of Frozen Blueberries (Optional Frozen)
2 Tbls Thick Coconut Milk (Refrigerated)
Shavings of Carob Chocolate (Recipe HERE add 4 tbls Carob Powder to make it brown chocolate) 
1 Banana
1 Handful of Frozen Blueberries
1 Handful of Raspberries
5 Fresh Cherries
2 Tbls Thick Coconut Milk ( Refrigerated)
Shavings of Carob Chocolate (As Above)

First to split your banana in half length ways with a knife.

Add a handful of frozen blueberries (you can freely use fresh and other fruit if you wish)

Now add your coconut milk and carob shavings.

The reason i use frozen berries is because the coconut milk with harden and become crunchy and frozen in no time at all, with runny cream underneath.

So simple and quick to make yum!

This one is just as quick, I just wanted to show you gorgeous foodie photos really!.

Just split the bananas like before.

Add frozen or fresh fruit, cream and chocolate shavings........AND EAT!

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Friday, 15 November 2013

Steamed Toffee & Cherry Puddings

Steamed Toffee & Cherry Puddings
Vegan, Gluten Free, Wheat Free, Egg Free, Rice Free, Yeast Free, Soya Free, Caffeine Free, Refined Sugar Free.

This recipe is for an Endo sister that loves cherries and sticky toffee, so i thought i would surprise her. Hope you like them! 

I apologize for the cherries shown in the photos, they are from a tin as i could not find any fresh cherries, Fresh Cherries are much better in this recipe.

Steamed Pudding:
12 Dates
3 Tsp Chia Seeds
100ml Water
1/4 Tsp Bicarbonate Of Soda 
1/2 Tsp Baking Powder
2 Tsp Lemon Juice 
2oz Pure Sunflower Spread
2oz Unrefined Molasses 
3oz Sorghum Flour
2oz Sweet Potato Starch 
4oz Ground Almonds
1 Tsp All Spice 
1 Tsp Minced Ginger
1 Tsp Cinnamon
70ml Water -Extra

Cherry Sauce:
4oz Cherries
3 Tbls Unrefined Molasses 
2 Tbls Apple Pectin 

Caramel Sauce:
2oz Raw Cashews 
3oz Unrefined Molasses
2 Tsp Pure Sunflower Spread
1/2 Tsp Vanilla Bean Paste
50ml Coconut Milk 
Steamed Pudding 

First soak your dates in the 100ml of hot water for two hours.

Pour the water and dates into a blender along with your chia seeds, pure spread, molasses, and spices.

Blend until smooth.

In a bowl mix together the rest of the ingredients except for the 70ml water.

Once mixed you can add the 70ml water.

Combine everything thoroughly, fold the mixture for a couple of minutes.

Separate the mixture into three small pudding molds.

For each pudding mold take a piece of foil and make a fold in the middle of the foil so that the mixture has room to expand in the steamer.

Now tie a piece of string around the lip so no water gets into the pudding,

Now for the cooking!

Fill your steamer bottom half way with water. cover with your steamer top.

Pop all three into your steamer and cover with the lid for 20 minutes, take a knife and stab into one of the puddings, if the knife comes out clean then they are ready, if not cover back up and leave for another 10 minutes.

Once cooked, run a knife around the edge of the pudding and slide the pudding out of the mold.

Put the puddings onto a cooling rack whilst you make your chosen topping.
Caramel Sauce 

Add all the ingredients apart from the coconut milk for the caramel sauce in to your blender.

Blend just to combine.

Add coconut milk and blend until smooth.

Keep blending until warm.

The sauce should coat the spoon and the sugar dissolved.

Pour the caramel sauce over the pudding.

You can also pour some coconut milk over the sauce and sprinkle with cinnamon.

Cherry Sauce

Add all the ingredients for the cherry sauce in to a pan and stir on a medium heat and bring to the boil.

When the sauce coats a spoon slightly, pour onto your pudding.


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