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

Ingredients:

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.

Enjoy!

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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!!

Ingredients:

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

Creamy Mushroom Turkey Quinoa

Creamy Mushroom Turkey Quinoa

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

Ingredients:
4 Turkey Steaks
200ml Thick Coconut Milk
200ml Coconut Milk
1 Large Red Onion
5 Tbls Mushroom Pate
Sprinkle of herbs
Cooked Quinoa

First dab your paper towel with olive oil then wipe your non stick pan with it.

add your turkey steaks to your pan until they are cooked through and lovely and brown.

Take your turkey steaks  to one side and add your thick coconut milk to the same pan your turkey was cooked in.

Stir your sauce together on a low to medium heat.

In another pan, again wipe your pan with olive oil with your paper towel.

Chop your red onion and pop them into the pan, cook until your onions are soft and slightly browning.










Add your sauce to your onions or visa versa.

Now add your mushroom pate to the mix.









Add the rest of the coconut milk to your thick sauce.

Bring to the boil then turn down to simmer.


Slice up your turkey steaks into strips and add them to the sauce and cook until they are hot through.

Cook your quinoa and then serve!

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Oven Baked Vegan Spring Rolls

Oven Baked Spring Rolls

Vegan, Dairy Free, Lactose Free, Rice Free, Gluten Free, Wheat Free, Red Meat Free, Egg Free, Yeast Free, Soya Free, Nut Free.

Ingredients:

GF, EG, WF Spring Roll Papers (Recipe HERE)

Stir Fry Mixed Vegetables

Beansprouts 

Chestnut Mushrooms

Cook your stir fry vegetables, Beansprouts and mushrooms in a pan.

When they are done, leave them in the pan until they have completely cooled.

You want them to be cool because if they are still hot then your papers may turn mushy and you don't want that.

Scoop some of the mixture into the middle of your paper.

Fold in both of the sides.

Now fold up the bottom and tuck all the mixture inside.

You dont want any air pockets.

You can now roll up the spring roll tightly.













 The good thing about the papers being slightly sticky is that they don't need anything extra to make them stick down, just press the paper onto the other side and it will adhere to the other side and stay there during cooking.

Do this to the rest of your rolls.

Place them onto a baking sheet on a baking tray.

Gas Mark 7 for 20-25 minutes.

(They will come out darker, the photo came out lighter)

Turn the tray half way through and also flip them all for an even bake.

They will be crisp and yummy!

Enjoy them with any dipping sauce, why not try:
No Soya Soya Sauce Raw or Cooked (Recipe HERE)
or
Chinese Sauce ( Recipes HERE)

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Gluten, Rice, Egg & Wheat Free Spring Roll Papers (Popiah Skins or Rice Papers)

Spring Roll Papers 

(Popiah Skins or Rice Papers)

Vegan, Dairy Free, Lactose Free, Wheat Free, Gluten Free, Rice Free, Red Meat Free, Egg Free, Soya Free, Yeast Free, Nut Free.

I have been dreaming about making spring roll papers for ages!, Every time i tried to make them gluten, egg, rice and wheat free they would not for the life of me fold without breaking, it was soo annoying!

But armed with a good non-stick pan, i was determined that this WOULD work for me this time!

well admittedly not the first time but the 6th time EUREKA! I was so over the moon, and grinning from ear to ear. I need to Thank House of Annie for the technique of how to tell when the papers are done, so thank you Annie!.

I had to tweak the technique a little bit as the papers dough wasn't as elastic because of them not having any gluten in them so they wont fling back. They also aren't as thin as paper but they are as thin as i could make them without them flaking like fish flakes hee hee.

So the wait is over!! here is the recipe!.

Ingredients:

300ml Water

7oz Buckwheat Flour

4 Tbls Sweet Potato Starch

2 Tsp Xanthan Gum 

Mix all of the dry ingredients together in a mixing bowl.

Add the water and combine until everything is mixed with no lumps, if you have lumps just take a whisk to the mixture and beat until the mixture is smooth.

The mixture will be slimey and gloopy.

Next here are those techniques the house of Annie taught me to make it more elastic.

Pick a handful of dough up and slam it back into the bowl, imagine you are picking up a ball and throwing it.

Keep repeating this process until your dough is quite stretchy.

The dough will still break and wont fling like a gluten dough.

Once you have thrown the dough for around 3 minutes you can make your papers.












The gluten dough needs to be in the fridge for 2-3 hours to firm up so that it can be flung but since this will not fling you can use it straight away.

This was my first attempt...This one i tried to fling and realised that it was not going to work, instead of coming away, the dough wanted to stay there, but anyway in my eyes it was the first step to success! this one was too thick but it would bend, it had potential.

Right i have included these photos of what your pan should NOT look like to make a successful paper.

These were my other attempts.

A little like Goldilocks: This one was too thick!

This one was too wet! 

















This one was just RIGHT!!! YIPPEE!

So here's how: On a low heat.

With your mixture prepared.

Take some of the mixture and plop it onto your non-stick pan, (You can take the pan off the heat to do this) With the back of a teaspoon spread the dough around the pan.









You want the mixture to coat the pan thinly but without being able to see the pan through the batter, you want it as even as possible.

If you can see the pan through the batter then these bit will cook quicker and breaker causing holes to your paper and you do not want holes.

When the paper has cooked the sides should lift away from the pan. It will not take very long to do so.




You can then, carefully with your fingers pick up the side of the paper and peel it away from the pan easily.

I flip it over a cook the other side for just about a minute.

All of the cooking should be done on a low heat, do not turn your heat up.

TA DA!, The Free From spring roll paper was born!


Place your paper on a rack to cool. If they are piled up whilst hot then the bottom ones will be slimey by the time you use them.

They are a little sticky, But shouldn't solidly stick together, but if you do find yours are sticking together then just place baking paper between them.

They must be made and used in the same day as they tend to shrink and dry out if left, covered and stored in a cool place they may last for use the next day, but for best results I would use the same day.

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