Browsing Tag

Dairy Free

Sweet

Pecan & Raisin Cookies

October 4, 2016

It’s been a while since I’ve made cookies, and today I fancied playing around with flavours! The base of the cookies are made of ground almonds, which makes them melt in the mouth, and I’ve added raisins and pecans for a sweet and nutty hit, give them a try and let me know what you think!

Ingredients

  • 150g ground almonds
  • 100g of raisins
  • 50g pecans, chopped
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (maple syrup or honey)

Method

Preheat the oven to 180°c (fan) and line a baking tray. In a mixing bowl add all of the ingredients except the coconut oil and sugar, and stir together. Add the coconut oil and sugar to a pan and melt together. Pour into the mixing bowl and stir until a sticky dough ball forms, add 1 tbsp of milk if the mix is a little dry. Using a spoon divide the mix into 8-10 balls and flatten in your hand, pop on the baking tray and bake for 15-20 mins. Leave to cool and then munch away!

Sweet

Apple Pie Bliss Balls

April 6, 2016

Apple Pie is one of my favourite desserts, it’s like a warm comforting hug! And we all know how much I love bliss balls, so I decided to combine the idea of a classic pudding with a healthy twist – all in mini bite sized pieces…

Lots of recipes tend to use dried apple but I decided to try making them with a real apple and they turned out delicious. The oats and almonds help soak up any of the juice and the dates bind them together, a squeeze of lemon juice helps to keep them from discolouring quickly.

Ingredients

  • 50g almonds
  • 75g oats (gf if needed)
  • 75g dates (approx 10)
  • 1 apple, peeled
  • squeeze of lemon juice
  • 1/2 – 1 tsp of cinnamon

Method

Put the oats and almonds in a food processor and blitz until a fine crumb. Pit the dates, peel the apple and chop into small pieces. Add to the processor with the lemon juice and cinnamon and blitz together until sticky. Using a spoon, roll into balls and pop on a tray. Store in the fridge or freezer, makes approx 12.

 

Sweet

Chocolate Almond Butter Strawberries

March 25, 2016

The Easter weekend is here and that usually means indulging in lots of sweet and savoury treats (I won’t mention the chocolate egg I’ve already eaten…) so I decided to experiment in the kitchen with some of my favourite ingredients and that’s how Chocolate Almond Butter Strawberries were born!

The sauce is perfect for dipping all sorts of fruit in, and if there is any left over you can spread it out on a baking sheet, sprinkle over sea salt and pop in the freezer to harden, it makes the most deliciously rich chocolate to add to breakfast bowls or melt into porridge…

Ingredients

  • 50g almond butter
  • 25g raw cacao powder
  • 25g raw maple syrup
  • 5 tbsp of milk (I used coconut)
  • 250g strawberries

Method

Add all of the ingredients to a heat proof bowl, except for the milk and strawberries, and put over a pan of simmering water (make sure the bowl doesn’t touch the water underneath). Keep stirring as the sauce starts to melt together, add a tablespoon of milk and stir. Repeat until the sauce is lovely and thick then remove from the heat.

Dip the strawberries in the sauce and sprinkle with your favourite toppings, I used crushed pistachios, sesame seeds, raw fruit powder and coconut.

Pop in the fridge to set the sauce, although it will still remain buttery so won’t harden like normal chocolate. Or eat straight away while they’re still warm!

Guest Recipes

‘Feel Great’ Clean Apple Crumble

March 22, 2016

By Izzy Reuss
Founder of mygoodnessberlin

Our bodies are incredible and have the potential to feel great! I know this because I have experienced the transformation from feeling just “good” to feeling great on my journey to a clean, plant based lifestyle. I think sometimes we can become satisfied with feeling good, so we don’t work towards going further and achieving greater things… actually our bodies are capable of so much more than we are aware of. This crumble is full of goodness so you can feel GREAT after a delicious dessert!

You will need:

  • 1 red apple
  • 2 tsp cinnamon
  • 1/2 cup sultanas
  • 1/2 cup blueberries or blackberries
  • 1/2 cup of dates (pitted)
  • 1/2 cup almonds
  • 1/2 cup oats
  • 1/2 cup Almond milk (Coconut milk also works)

crumble1

Method:

This is super simple. Cut the apple up into chunks and put them in a pan over a medium heat and pour boiling water over, not too much, just enough to cover it all, then stir in the cinnamon. I like to cover the pot as the apple softens much faster, this way it should take 7 – 10 mins. While you’re here preheat the oven to 180°C.

While that is cooking, roughly chop the almonds, the dates (this is a little sticky so you can use a blender if you like) and mix them together in a bowl. Add the oats and the milk and mix. This is your crumbly bit.

crumble2

Once your apple is nice and soft you drain out the water, fill your oven friendly dish and mix in the blueberries and sultanas. Of course you can just leave it as apple crumble if you like but I love adding berries or rhubarb. You can get creative. Then spoon your mixture on top to cover your fruit.

Pop it in the oven then leave it to cook for 20 minutes. Obviously if you make a much a bigger one it may need a little longer but you are aiming for it to look nice and crispy on top. That’s literally it, it takes about 15 minutes to prepare and it tastes so good! You can serve it up as dessert, or I like having it for breakfast because it’s so full of wonderful energy giving goodness!

crumble3

Thanks Izzy for sharing this amazing recipe! x

Sweet

Blueberry & Coconut Bliss Balls

March 15, 2016

When I’m craving something sweet, I always try and have a batch of blissballs stored in the fridge. I keep leftovers in the freezer and take a few out at a time so I have them to munch on when I’m ready for a super quick snack!

This recipe is only made up of four ingredients, and I’d say they are pretty much store cupboard staples so I’ll bet you’ll have them ready to go!

Here’s how I made them…

Ingredients

  • 100g of cashews
  • 100g of dates
  • 100g of blueberries
  • 50g of desiccated coconut

Method

Add the cashews to a food processor and blitz until a fine crumb, then add all of the other ingredients and process until a sticky dough form. You might need to scrape down the sides to help the dough stick together.

Next take out spoonfuls of the mix and shape into balls, pop into the fridge to firm up and then snack away! I covered mine in Arctic Power Berries raw pressed blackcurrant powder and extra coconut.

They can be stored in the fridge or freezer.
Makes about 14.

Breakfast

Apple & Raspberry Oats

February 25, 2016

Breakfast is probably my favourite part of the day, especially when I’ve made it the night before and it’s ready and waiting in the fridge. It also means I can start the day knowing I’ll be full of energy and not scrambling around for snacks at 10 o’clock!

Overnight oats is one of my go-to breakfasts, it takes 5 minutes to prepare and it’s so easy to swap and change the flavours. I’m loving adding grated apple at the moment, it adds a fresh texture and taste to the creamy oats.

Layering fresh fruit with oats is a great way to add more nutrients to your breakfast, and it just so happens to look extra pretty too!

Here’s how I made it…

Ingredients

  • 1 apple, peeled and grated
  • 45g oats (gluten free if needed)
  • 165ml of milk (I use coconut, almond or rice)
  • 1 tbsp of ground almonds
  • 100g fresh raspberries
  • 1 tsp of honey or maple syrup
  • 1/4 tsp of cinnamon

Method

Peel and grate the apple into a bowl, add the rest of the ingredients except for the raspberries, honey and cinnamon (I usually put the bowl on top of the weighing scales and add everything in). Stir well until all mixed together.

Next, add the raspberries to another bowl with the honey and cinnamon. Using the back of a fork, mash the berries together until pureéd.

Layer up the oats and raspberry pureé evenly and leave in the fridge overnight. Or if you don’t want the oats to turn pink, layer it together in the morning.

 

 

Sweet

Chocolate Chickpea Bliss Balls

February 23, 2016

Who would have thought chickpeas & chocolate would be so good together?!

I love experimenting with new flavours and creating bliss balls is one of the quickest (and tastiest) ways of exploring combinations. Previously I made raw cookie dough bites with chickpeas and almond butter, and they were awesome, so I knew I was on to a good thing throwing raw cacao into the mix!

Super easy to make, and ideal before or after a workout for an instant mini protein hit. Here’s how I made them:

Ingredients

  • 400g tin of cooked chickpeas, drained
  • 100g of cashews
  • 2 tbsp of raw cacao
  • 1 tbsp of maple syrup or honey
  • pinch of sea salt

Method

Begin by draining the chickpeas and rinsing under cold water, then pat dry to remove any excess water as this can make the mix too wet. Next add the cashews to a food processor and blitz until a fine crumb, then add all of the other ingredients and process until a sticky dough form. You might need to scrape down the sides to help the dough stick together.

Next take out spoonfuls of the mix and shape into balls, pop into the fridge to firm up and then snack away!

They can be stored in the fridge or freezer.
Makes about 16.

Sweet

Rhubarb & Almond Slices

February 21, 2016

The idea of sweet and sour rhubarb compote mixed with a light almond biscuit style base, literally makes my mouth water! They’re quick and easy to make (the recipe is based on my blueberry and almond cookies) and while the base bakes, you make the rhubarb compote.

You can double the rhubarb quantities and reserve half to use with other dishes, such as spooned over yoghurt, spread on toast or even added to smoothies.

Here’s how I made them…

For the base

  • 150g ground almonds
  • 1/2 tsp of baking powder
  • 1/2 tsp of cinnamon
  • 2 tbsp of coconut oil
  • 2 tbsp of coconut sugar (or maple syrup/honey)
  • Additional 1-2 tbsp of milk (if needed)

For the Rhubarb compote

  • 150g fresh rhubarb
  • 1 tbsp of coconut sugar (or maple syrup/honey)
  • 2 tbsp of water

Method

Preheat the oven to 180° c (fan) and line a baking tray. In a bowl add the ground almonds, baking powder and cinnamon and mix together. Add the coconut oil and sugar to a low heated pan and melt together. Pour into the dry ingredients and stir together, add the additional milk if the dough is a little dry (I added 2 tbsp of coconut milk) and keep mixing until a ball forms.

Transfer the dough to the line baking tray and using you hands, flatten and shape the mix until approx 1cm thick. Pop into the oven and bake for 20 minutes.

While the base is baking, chop the rhubarb into small pieces and add to the pan with the water and sugar, heat on low to medium and stir until the rhubarb softens and becomes a thick compote, this only takes 5 or so minutes. Turn off the heat and set to one side.

When the base is golden brown, remove from the oven and leave to cool slightly so it firms up. Next spread the rhubarb all over the base. For the crumble topping, I used a handful of flaked almonds, pistachios and pecans which I crushed into a small pieces and then spread on top evenly. Pop back into the oven for 5 minutes to toast the nuts and then leave to cool before cutting into slices.

Makes 6-8 slices.

Smoothies

Green Power Bowl

February 18, 2016

This is an awesome green smoothie for someone trying it for the first time, it’s loaded with spinach but the sweetness of the fruit and coconut milk disguises any ‘green’ taste! Here’s how I made it:

Ingredients

  • 1 frozen banana, chopped
  • 1/4 cup of mango, ideally frozen
  • 1/4 cup of pineapple, ideally frozen
  • big handful of spinach
  • cup of coconut milk
  • tbsp of oats

Method

Simply blend all of the ingredients together until lovely and smooth, add a little more milk to make it as creamy as you like.

Sweet

Sweet Blackstrap Malt Loaf

February 12, 2016

A twist on a classic, this healthy version is made with blackstrap molasses, buckwheat flour and chia seeds – making it vegan, gluten and dairy free! Here’s how I made it:

Ingredients

  • 2 ripe bananas
  • 200g buckwheat flour
  • 4 dates
  • 2 tbsp of chia seeds
  • 2 tbsp of blackstrap molasses (I used @meridianfoods)
  • 100g raisins
  • 1 1/2 tsp of of baking powder

Method

Preheat the oven to 160°c (fan) and in a bowl add the chia seeds with 8 tbsp of water, stir and set aside. In a food processor add the bananas, flour, dates and molasses. When the chia seeds have started to form a gel, add to the processor and then blend everything together until a sticky dough forms. Spoon into a bowl and add the raisins and baking powder, stir together and then spoon into a lined loaf tin. Pop into the oven for an hour, leave to cool before eating! The chia seeds make the loaf quite sticky, but this reminds me of the shop style ones – only tastier!