Gluten and dairy free carrot and zucchini muffins

Leave a comment

gluten and dairy free carrot and zucchini muffins recipe

As mentioned in my previous post, I seem to only cook new recipes and have time to blog on long weekends, now, so thank you very much to the Queen for having a birthday!

I’m really lucky to have a lot of friends who also like cooking (and eating) and sharing their healthy recipes, such as this one, thanks Jacqui!

I’ve been looking for a good vegetable-based snack recipe for a while that’s not uber expensive to make, and this one fits the bill!

Despite our oven being rubbish, they turned out really well. I think with a better oven they would have risen a bit more, but maybe let me know how you go…

Gluten and Dairy-free Carrot and Zucchini Muffins

Ingredients:

  • 2 cups almond meal
  • 2 whisked eggs
  • 1 tablespoon coconut flour
  • ½ cup  carrots, peeled and grated (this was about 1 smallish carrot for me)
  • ¾ cup zucchini, grated (this was about 3/4 of a regular size zucchini for me)
  • ¼ cup raw honey, melted
  • ¼ cup organic coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1 ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon sea salt
  • 1/8 cup sultanas (optional, I actually had these out on the bench but forgot to put them in! Will have to try again with them)

Method:

  1. Preheat oven to 180 degrees celcius.
  2. Prepare muffin pan by placing liners in each hole (I found that my muffins stuck a bit, so maybe spray them with some olive oil spray first).
  3. Combine dry ingredients together in a mixing bowl (almond meal, coconut flour, cinnamon, baking soda and sea salt).
  4. Melt honey and coconut oil together, then allow to cool slightly (so you don’t cook the eggs) and combine them with the remaining wet ingredients in another bowl (eggs, raw honey, organic coconut oil and vanilla extract).
  5. Add wet ingredients to  dry ingredients and stir until combined.
  6. Add grated carrots, grated zucchini and sultanas, and stir all ingredients together.
  7. Using a tablespoon, add the mixture to each muffin liner. Each liner should be ½ to ¾ full.
  8. Place muffin pan in the oven and bake for about 25-30 minutes.
Advertisements

Gluten and dairy free Christmas balls!

Leave a comment

gluten-dairy-free-Christmas-balls

I love Christmas time, but it can be annoying for people with food allergies and intolerances. All of the extra eating and visiting and snacking can become stressful when you’re having to worry about what’s in the food on offer.

It can also be stressful for people who are hosting guests who have food intolerances and allergies.

That’s why these little gems are a blessing. They’re pretty easy to make, and taste (to me anyway) much like traditional rum balls, making them good for everyone! (unless you’ve got a nut or fructose allergy… can’t please everyone!)

Dairy and gluten free Christmas balls (and vegan!)

Makes 18 balls (about the size of the small ball you get with a petanque set, you know the one?)

About 15 minutes preparation time, but allow 1-2 hours refrigeration before serving

Ingredients:

This is one of those recipes that you can substitute ingredients, but it does help to have a guide for proportions to get the consistency for rolling right. This is the combination that works best for me…

  • 1 cup nuts (I used about half brazil, half walnuts and some pistachios thrown in for good measure)
  • 8 prunes or dates (if using dates, soak them in water for at least 4 hours before making, discard water)
  • 1/4 cup dried cranberries
  • 2 tablespoons cocoa or cacao powder
  • 1 tablespoon honey (or omit if wanting to reduce sugar, or to make the balls vegan. You may need an extra prune or two though for the consistency)
  • 1 teaspoon vanilla essence
  • desiccated coconut (for rolling the balls in)

Method:

  1. Blend nuts in blender of food processor to desired consistency. I like a medium consistency, not too fine.
  2. Add all other ingredients, except coconut, and blend until combined.
  3. Test the consistency of the mix by trying to roll a ball. If it is too crumbly, add another prune or some more honey to moisten, and blend again.
  4. Once you’re happy with the mixture, roll the mixture into balls with your hands. I like to use a teaspoon to help get a consistent and snack size ball.
  5. After rolling each ball with your hands, roll them in the coconut until coated.
  6. Refrigerate for at least 1-2 hours before serving, and enjoy!

Merry Christmas!

Raw cacao biscuit balls

2 Comments

I mentioned before that I’m trying to cut down on sugar, and more specifically, dark chocolate. I love dark chocolate. It’s one of my weaknesses.

Thankfully, I’ve recently found a good substitute. This recipe was recommended to me by a colleague who knows I adore the various raw balls from Goodies & Grains in Adelaide’s Central Markets.

I’ve tried to make them myself before, but just haven’t gotten the specific ingredients, or proportions right. While this recipe isn’t a perfect substitue for the G&G balls, they certainly satisfy my cravings.

The original recipe is from the Running to the Kitchen blog, and it’s author, Gina, seems like a woman after my own heart, loving both running and food.

I’ve adapted the recipe slightly, and find it a good base to add your own “optional extras” to, depending on your own preferences, what you have at hand, and how you’re feeling.

Raw cacao biscuit balls

Makes approximately 10 bite-sized balls.

Ingredients:

  • 1-1 1/2 cups LSA (ground linseed, sunflower seeds and almond meal), or you can make your own by first blending your preferred nut/s
  • 6-12 prunes
  • 1/4 banana
  • 2 tablespoons cacao nibs
  • 1 tablespoon pure cocoa powder (either to add to the mixture, or roll them in afterwards)
  • Pinch salt

Optional extras:

  • Acai powder (e.g. 1-2 teaspoons)
  • Maca powder (e.g. 1-2 tablespoons)
  • Shredded or desiccated coconut
  • Flax seeds or other seeds
  • Chia seeds
  • etc

Method:

  1. Using a food processor or similar device, combine the LSA, banana, 6 prunes (to begin with), cacao nibs, cocoa powder (or reserve to roll them in after), salt, and your choice of extras.
  2. Blend until combined and it begins to form a soft dough (albeit somewhat crumbly). You may need to add extra prunes (1-2 at a time) to get to the desired consistency.
  3. Once you’re happy with your dough, roll into bite-sized balls.
  4. Place on a tray and put in freezer for 30 minutes to become firm.
  5. After 30 minutes, remove from freezer and roll in cocoa powder if desired.
  6. You can also press them into more biscuit-like shapes with a fork, or leave as balls.
  7. Store in fridge or freezer, and consume within 3-5 days (If they last that long that is…)

Gorgeous green juice

2 Comments

I got pretty excited when I finally found kale at the local sustainable market, and bought two massive bunches of it… So then I had to find other things to do with it.

My housemate’s got a juicer, so I decided to try juicing it. I searches for a few recipes and eventually came across this one which I like.

If you prefer sweet juices, this probably isn’t for you. It’s very veggie, and a bit tart, but sooo good for you. I also find it a great immune system boost, particularly in this wintery weather.

Gorgeous green juice

Ingredients:

Adjust the quantity as you prefer, or to make more. This is about how much I use for one large glass.

  • 1/3 continental cucumber, cut into pieces
  • 2 smallish apples (I used red delicious), cut into quarters, with the pips removed
  • 1 lemon, peel removed and cut into quarters
  • 1 handful-ish of continental parsley, chopped
  • Approximately 8-10 kale leaves, chopped

Method:

  1. Rinse all of the chopped/prepared ingredients and juice through a juicing machine.
  2. And drink!

If you need an extra immune boost, try stirring through a heaped teaspoon of spirulina.

If you can’t be bothered making your own juice, or want to take it to the next level and treat your body to a full juice detox, check out Juice Revolution.

They’ve got a range of delicious and uber-organic juice products and detox programs. You can order them online and make your body sing!

And while the lovely Juice Revolution ladies are friends of mine, this is not a sponsored post. Just sharing a great product and service.

Peanut butter biscuits

2 Comments

Where have the past few months gone!? I know I’ve been busy, but I didn’t realise it’s been over two and a half months since I’ve posted anything here… I’ve still been cooking and trying new recipes, so will try to make up for my tardiness by posting them all here now.

To kick things off, here is a new recipe I got from a colleague who was recently diagnosed as celiac. She had actually saved this recipe from the kids section of the newspaper when she was a kid, and found it again recently when trying to figure out what she could make to take to book club (and that she could eat, obviously).

I could not believe how simple this recipe is. It’s seriously sooo simple. And deceptive.

It’s peanut butter, sugar and an egg. That’s it. Nothing else. No flour. And they’re sooo delicious.

Gluten and dairy free peanut butter biscuits

Makes about 12 biscuits.

Ingredients:

  • 1 cup peanut butter (I used smooth, but you could try with crunchy as well).
  • 1 cup white sugar
  • 1 egg (lightly beaten)

Method:

  1. Preheat oven to 180˙C, and line a baking tray with baking paper.
  2. Combine ingredients in bowl until they form a sticky batter.
  3. Roll into biscuit-sized balls, place on tray and press top down with fork.
  4. Bake for about 20 minutes, until firm and lightly brown.
  5. Leave to cool.
  6. Eat.

That is all. Do it.

Roasted tamari pepitas and sunflower seeds

1 Comment

I’m a big snacker.

Apparently when I was little and our neighbours used to take care of me for a day, I would gradually eat my way through a container of dried fruit and nuts that my mum would leave with me (in between playing of course). I think this formed my snacking habit, and love of dried fruit, nuts and seeds.

This snack was recommended to me by my naturopath who admits she finds raw pepitas and sunflower seeds “boring”. I actually like them raw, but I also love tamari, so I love the idea of combining them.

They are great as a savoury snack, or can even be used as a garnish on a curry, or soup such as this leek, broccoli and herb soup.

What is tamari?

Tamari is a Japanese-style soy sauce, usually made wholly from soy beans, so it’s gluten free (whereas “regular” soy sauce often has wheat in it).

Roasted tamari pepitas and sunflower seeds, or “Pimp my pepitas!”

Ingredients:

  • Equal amounts raw pepitas and sunflower seeds, e.g. 1/2 to 1 cup each
  • Tamari

Method:

  1. Preheat the oven to 180˙C.
  2. Line an oven tray with baking paper.
  3. Combine the pepitas and sunflower seeds, and spread them over the baking papered tray.
  4. Drizzle the tamari over the seeds. Try to make sure each of the seeds has some tamari on it, but don’t try to coat or soak them. I think I put a tad too much on mine… lucky I love tamari! 🙂
  5. Place the tray in the oven and cook for about 10 minutes.
  6. After 10 minutes, check how they are going and smelling. Use an egg slide to turn the seeds over on the tray, and cook for another 5 minutes. The time for these will depend on your oven, so if they smell cooked earlier (you know that delicious roasted nut/seed smell?) then remove them.
  7. Remove from oven once cooked and allow to cool, flipping as required with the egg slide to ensure they don’t stick to the baking paper.
  8. Once cooled, store in an airtight container (if you don’t eat them all first!)