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.

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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.

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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!!

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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.

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No Soya - Chinese Sauce

No Soya - Chinese Sauce

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

Ingredients:

6 Tbls Extra Virgin Olive Oil

390ml Boiling Water

4 Tbls Vegan Stock 

4 Tbls Cyder Vinegar

1 Tbls Unrefined Muscovado Sugar

2 Tsp Sesame Seeds

Pinch Pepper

1 Tsp Salt

2 Garlic Cloves

1 Tsp Root Ginger

3 Tsp Sweet Potato Starch / Tapioca Starch

Start by chopping up your garlic and ginger.

Put all of your ingredients into your blender.

Blitz until nice and smooth.

Pour your mixture into a pan.

Bring to the boil and then turn down to simmer and thicken for 5 minutes.

If you do not mind bits in your sauce then you will not need to do these next steps.

Pour your mixture onto a muslin square or cheese cloth.

Start slowly squeezing the bag to drain the liquid out.

Just to show you what is left. You can use this for a spread or just eat it as is.

Pop your sauce into a jar and screw the lid on tight and store in the fridge until needed.

The mixture will thicken and develop its flavour over night and become more chinesey.

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Turkey Stir Fry with No Soya - Soya Sauce

Turkey Stir Fry

With No Soya - Soya Sauce

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

This can be made vegan easily by omitting the turkey

Ingredients:

1 Tbls Extra Virgin Olive Oil

2 Tsp Chives

Handful of Broccoli Florets

2 Baby Sweetcorn

Handful of Pak Choi Leaves 

3 Chestnut Mushrooms

6 Sugar Snap Peas

1 Small Carrot Sliced

1/2 Small Courgette

10 Chunks Turkey

5 Tbls No Soya - Soya Sauce

First chop and slice your courgettes, mushrooms, baby sweetcorn, sugar snap peas in half, and half of your pak choi.

Place your mushrooms and olive oil into a pan and cook until lovely and brown.

Put your water onto boil then add your spaghetti until the water boils again then reduce the heat down to simmer until cooked.










Next add the rest of the vegetables apart from the pak choi.

Add 2 Tbls Spaghetti water to your vegetables so they do not stick to the pan.





When your vegetables are near warmed through you can add your sliced and whole pak choi leaves.

Whilst that is cooking, cook your turkey until it has cooked all the way through.

When the turkey has cooked you can either cut up the chunks into smaller bite sized pieces or leave them chunky.

Add the turkey and no soya - soya sauce to the vegetables and stir them together.

Let the mixture simmer for 5-7 minutes.

Drain your spaghetti and place into a dish.






Top with your stir fry and sprinkle with sesame seeds.


Now you can Munch!

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