150 g
rapadura sugar (or any sugar you wish to use)
100 g
oil (I used Grapeseed but any mild tasting oil will work)
1 tsp
vanilla extract
1 tsp
ground cinnamon
1/2 c
(55g) raw cacao/cocoa powder
1 c
(130g) gluten free self raising flour
100 g
melted dark chocolate (the darker the better especially if avoiding dairy. Check the label to ensure dairy free)
Ingredients
85 g
coconut cream (I scooped the thick part of an unshaken 270g tin of coconut milk off the top. Coconut cream would probably give you a thicker 'cream' if you have it)
100 g
raw cashews (if you have the time a smoother icing would be achieved by soaking the cashews in water for minimum 4 hours Drain them and dry on a paper towel before adding to the mix)
3 heaped
tablespoons solid coconut oil
3 heaped
tablespoons raw cacao/cocoa powder
40 g
rapadura sugar, or to your taste (brown or coconut sugar would also work)
Tip add chocolate chips for a decadent touch. We tested it yesterday - huge success. Transfer to a freezer food bag, clip tight and shake together further
You could experiment with using white chocolate as a topping too, but firstly, it's not usually dairyfree, secondly, it didn't look quite so nice once cooled and set, and thirdly, it just didn't taste as good, which is why I haven't put it as a suggestion - it was my favourite Green & Black's organic white chocolate as well
Fold in chocolate chips. Next squeeze your shredded zucchini of excess moisture with a paper towel or cheesecloth then place shredded zucchini in a large bowl
for my sister-in-law and her recipes have dominated my ‘healthy eats’ board on Pinterest ever since. Oat, Chocolate and Nut butter Cookies gluten and sugar free
Flourless dairy-free cacao cake. It’s deeply-rich but still light. Raspberries, edible flowers, whipped coconut cream and melted dark chocolate to decorate
I have to say that I am in absolute awe of mums like my cousin who on a day-to-day basis have to think of food for their kids which are free from all food colourings, glutendairy , nuts etc
You can Make your own Coconut Flour in the Thermomix or purchase a good Organic One. I’ll preface this post by saying the Sugar Free means Processed Sugar
No one can deny the power of a hazelnut-chocolate combination. You know those days when you wake up and you just want to laze about in your PJs, watch Frasier re-runs, and snuggle with your pup on the couch with a cup of tea and a decadent chocolate breakfast
Method - Conventional. A bit of chocolate splashed across my Facebook page and before I could blink again it had become one of the most popular posts since, well, the last chocolate recipe
½ cup coconut oil or cacao butter or half and half. use a spoon or fork to drop cookie dough bites into the chocolate, place on a tray lined with baking paper or into mini patty pans and place in fridge or freezer to set
Chocolate, Banana & Peanut Butter Mousse - DairyFree, GlutenFree. I love chocolate mousse and wanted to figure out another way to make it without the dairy nightmare
It’s almost Easter again, and while we aren’t really a free-from anything family, when there’s so much focus on chocolate – between Valentine’s day, Mother’s Day, and Easter, I like to have alternatives available, so that even if I don’t manage to curb my sweet tooth, I’m at least not filling up myself or the children with cheap, often actually not very good – chocolate
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Peanut Butter & Chocolate Cheesecake. Grind the chocolate cookies in a food processor until. Since Daisy LOVES peanut butter, we decided that should be the main focus of her cake
- pinch of salt. I remembered seeing a pumpkin muffin recipe a while ago flicking through a free food magazine but couldn't remember what was in it so with what was left over I just had to try and create a yummy, gluten/nut/dairy/crapfree veggie smuggling sweet pumpkin muffin recipe for snack time and also a great one to take for morning tea at kindy
It is probably the best loaf bread so far in this series, taking into consideration the short list of ingredients, free of practically everything that goes into quality glutenfree bread recipes and the simplicity of this bread preparation, both making the batter and baking itself
Cooking Without Gluten | Gluten-free cooking without compromise
Hot chocolate with gooey marshmallows floating on top, warming crumbles,. 15 minutes. 4-6. 6-8 curry leaves. 250ml light coconut milk. Add in the garlic and ginger and cook for a further 1-2minutes. Add the curry leaves and curry powder and cook for 30 seconds to a minute until the spices become fragrant. Add in the tomato, apricots, coconut milk, 1/2 cup of water and apple cider vinegar. Reduce and simmer on low for 30 minutes. Add the pumpkin and cook for a further 20 minutes or until the pumpkin is tender. Substitute with 1-2 bay leaves. 6-8 curry leaves. 250ml light coconut milk
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