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)
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
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
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 setÂ
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
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
Lime & Coconut Chicken Burgers. Â Back in the day, I was the girl who ordered the spearmint milkshake when all my friends were ordering chocolate or caramel
At any given time that you drop into my house I will have a fresh pot of coffee or tea sitting on the table within minutes along with some cake or cookies
Can be dusted with icing sugar or dipped into dark cooking chocolate. -). Place nuttelex & sugar together in a bowl & cream until light & fluffy (sugar should dissolve)
)So here's my recipe, but feel free to change and tweak it to taste - use more or less chilli or cinnamon, maybe some coriander seeds roasted in the Thermomix bowl and ground up with the other spices - there's plenty of ideas in the Indian cookbook recipe, so have a look and tweak to your heart's content
When we were children for about three years running she had the same witch-shaped cake. This cake is glutenfree, which meant that everyone in my family could join in on the celebration
Add 125g melted or solid coconut oil. 5 cups coconut sugar. Put into a 20cm cake tin or loaf tin & bake 30-60 mins 175oC until a skewer inserted comes out clean. 5 cups coconut sugar
The Cooking Angel - Your Holistic Nutrition Consultant
Raw cacao, raw cashews, rapadura sugar, vanilla extract, organic cornflour, butter and milk (coconut or other milks of your choice could be used although the more watery, lower fat milks may require an extra tbs of cornflour or more cashews) are all that is required here - making it a great snack for kids, providing them with protein, calcium, lots of vitamins and minerals and antioxidants from the cacao
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