Fresh Apricots are so abundant that now is a great time to add them to your baking. These wee gems are delicious and so easy to make.
Dry Ingredients: 1 cup Brown Rice Flour 1 cup Almond Meal 2 teaspoons GF baking powder 1/2 teaspoon xanthum gum 1/2 teaspoon baking soda Pinch of sea salt 1/2 teaspoon ground cinnamon Wet Ingredients: 2 eggs 1/2 cup coconut sugar 1/3 cup grape seed oil or olive oil 1 teaspoon vanilla extract 2/3 cup coconut milk (I use Twin Island) - could substitute almond, oat or rice milk 3 small over ripe bananas (mashed) 2-3 medium size fresh apricots (de-stoned and diced) Method: Pre heat oven to 180 degrees Liberally grease a set of medium sized muffin tins with coconut oil Sift all dry ingredients into a large bowl In a flat dish mash your bananas with a fork and set aside In a separate bowl break your two eggs and sift in the coconut sugar Hand whisk until combined Add the oil and vanilla and whisk Add the banana and lastly the milk - whisk to combine Pour the wet mixture into the dry stirring and turning gently with a wooden spoon until just combined Gently fold in the diced apricots Spoon into prepared muffin tins Sprinkle the top of each muffin with coconut sugar Place in the middle of the oven and bake for 25 minutes Allow to cool for 5 minutes in the tin, then gently run a knife around the edge of each muffin and lift out onto a cooling rack. This recipe makes 12 deliciously light textured muffins that are gluten free (GF)/dairy free (DF)/ soy free (SF), and refined sugar free (RSF)
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Ingredients:
2-3 tablespoons of extra virgin olive oil 1 medium organic red onion – chopped finely 3 cloves of organic garlic – chopped finely 2cm piece of organic fresh ginger – chopped finely ½ Florence fennel bulb (medium size) – sliced finely 1 teaspoon celery seeds dash of dried or fresh chilli (to taste) 1 x 400gm tin of organic Chickpeas (I use Chantal) you could use pre-soaked and cooked organic chickpeas if you have time ¼ organic red cabbage – chopped finely 2 medium size organic zucchini – grated or chopped finely if preferred 2 medium size organic tomatoes – quartered, de-seeded and cut into nice little cubes. Bunch of fresh organic mint – chopped finely Bunch of fresh organic coriander – chopped finely ¾ cup roasted organic pumpkin seeds Dressing: Juice of 1 orange Juice of ½ lemon 2 tablespoons extra virgin olive oil 1 teaspoon organic toasted sesame oil Good pinch of sea salt 1 tablespoon of Pomegranate Molasses Method: Put the oil in to a small heavy based frypan and place on low heat. Once the pan is warm place the red onion, garlic, ginger and Florence fennel in and cook until fragrant and soft. Add the celery seed and chilli and cook through for another 2-3 minutes. Remove from the heat and cool. While this is cooling drain the chickpeas into a sieve and rinse in fresh cold water. Prepare all other ingredients as above Place the cooled mixture from the fry pan into a large shallow bowl followed by the cabbage, chickpeas and zucchini. Gently toss with your hands. Add the tomato, chopped herbs and roasted pumpkin seeds Mix all the dressing ingredients in a jar and give a good shake to combine. Pour over the dressing and with a large spoon gently turn to coat the salad with the dressing. This can be eaten alone or served with warm brown rice. Ingredients:
3-4 medium sized zucchini 3 large handfuls of small green French lentils large handful of wild rocket large handful of roughly chopped parsley large handful of roughly chopped mint leaves 1 avocado handful of pitted green olives toasted pumpkin and sunflower seeds 1 cup (approx) of peas (fresh or frozen). Dressing: In a jar place: Juice of 1 orange Enough Virgin Olive oil to cover the juice by approx 5mm Teaspoon of Pomegranate molasses Teaspoon of Seed mustard Pinch of Sea salt 2 cloves roasted garlic (I pre roast mine because I can’t tolerate raw garlic – but you may prefer it raw and finely diced) Shake it up! Method: Place the lentils into a sieve and rinse under cold running water. Place in a saucepan well covered with water – add a good big pinch of sea salt and bring to the boil. Turn down to simmer for 10-15 minutes until tender. You want the lentils to retain their shape. If you’re using frozen peas you can refill the lentil pot with a little water, bring to the boil, and pop in your peas. Once the water starts to boil again, remove from heat , drain, throw in a dollop of olive oil and a pinch of sea salt. Swish around for 2 seconds, take the lid off and allow to cool. While the lentils are cooking prepare the zucchini spaghetti by zesting lengthwise – I used a small hand held zester it’s a bit fiddly but well worth it! You could also use a julienne peeler if you have one. There’s a little waste as it’s really difficult to do the whole zucchini. Set aside on a paper towel to absorb excess moisture. Place the seeds into a heavy pan and toast on a low heat until golden – the pumpkin seeds will start to pop. Remove from heat and cool. Chop the bunch of rocket roughly into thirds. Roughly chop the washed parsley and mint leaves. Slice the olives into lengthwise slices In a large serving dish arrange your chopped rocket, then your zucchini and the lentils – lightly toss together with your hands. Split your avo in half and remove seed. Take each half and with a small parring knife, gently make narrow lengthwise incisions from top to bottom, across the entire half, gently pushing the tip through the flesh but not piercing the skin. Scoop the avocado out with a large spoon by inserting the spoon gently between the skin and the flesh and even more gently working it around and under to release the flesh completely from the skin. Slide the flesh onto the palm of one hand and use the other to separate each slice into the dish. Now add the chopped herbs and peas and olives And lastly the nuts. Give your dressing another shake, remove the lid and pour over. Gently toss with your hands being careful not to break the avocado slices. Ingredients
1 cup Almond Meal 1 cup Brown Rice Flour 2 teaspoons GF baking powder ½ teaspoon Baking Soda ½ teaspoon of Xanthum Gum 2 organic Eggs 1/2 cup coconut sugar 1/3 cup oil (grape seed or olive) Teaspoon of vanilla extract Grated rind of lemon - about 2 teaspoons 1/2 cup of coconut milk (Twin Island) - you could switch this out for soy, oat, almond or rice milk. 1 large cup of frozen or fresh organic blueberries Method: Preheat the oven to 180 degrees Celsius and prepare your loaf tin by lining it with baking paper. Sift dry ingredients (coarse sieve required for the almond meal) into a large bowl. In a separate bowl place eggs, sugar, oil, vanilla extract, lemon rind and coconut milk. Hand whisk until combined and creamy. Make a well in the dry ingredients and pour in the wet mix stirring as you go - mix till just combined - don't over mix. With a large spoon gently fold in the blueberries Pour the mixture (should resemble lose batter mix) into your pre-prepared tin And bake for 30-40 minutes until a skewer inserted comes out clean. Once out of the oven allow to sit for 5 minutes, then carefully lift using the sides of the baking paper, onto a wire cooling rack. This is great sliced warm and served with coconut yoghurt. Alternatively it's totally delicious sliced cool and consumed with your favourite tea This loaf is gluten free, dairy free, soy free and refined sugar free |
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