Hello again! Yes, I’m still alive…even though my lack of posts over the last few months may suggest otherwise!
Although I haven’t been doing much posting, I have been doing MUCH baking…lots and lots of baking! One of the most exciting things about deciding to go grain-free and sugar-free (and choosing to use only real and wholesome food — none of the processed stuff) is coming up with delicious new recipes. It’s something that I don’t think I’d ever get sick of!
After spending over 15 hours in the last day and a half, cooking and baking at Wilder & Hunt, I once again found myself in the kitchen – baking. As soon as I walked in my door, I decided that I needed to bake some cookies, since we had none in the house (not acceptable!) and about 20 minutes later, my house smelled like sweetly toasted heaven and I had at least a dozen of these amazing cookies to show for it.
In case you were wondering, Wilder & Hunt is an exciting, brand-spankin’ new “Real Food” store/cafe offering raw smoothies, delicious baked goods and ready-made meals catering to Paleo, Primal, Vegetarians/Vegans as well as anyone interested in being healthy. Because I’m so passionate about making healthy food taste delicious (and of course, grain-free and sugar-free) the perfect place for me to cook and bake my recipes is the Wilder & Hunt kitchen, where I can share my food with all of their customers! For those of you in Auckland or visiting, check out our facebook page here!
Now on to the recipe…There are actually two recipes that I will be sharing with you today. The first recipe is for my Chewy Almond-Raisin Cookies, and the second is for Coconut Butter Frosting which I decided at the last minute to combine with these cookies to make a “Frosting Sandwich”…and wow–was it good! Please give these a try, I promise you won’t be disappointed! Continue reading →
This recipe has fast become my new favorite. In fact, I’ve already made two batches in two days! I can’t wait to share this recipe with you…
Focaccia bread is a flat, oven-baked Italian bread which may be topped with herbs, nuts, seeds or topping of choice. Focaccia doughs are similar in texture to pizza dough, and usually consist of high-gluten flour, oil, yeast, water and salt. This recipe however, is free from flour, gluten, grains, dairy, sugar, and nuts! You are in for a treat. Continue reading →
I’m going to keep this post short and sweet ~ just like these delightful little muffins. These are flour-less (gluten-free & grain-free), nut free, dairy free, sugar free, and so extremely moist and delicious, when you take a bite you may just be mistaken and think that you are eating cake! Continue reading →
This has been my favorite morning/afternoon (or both) snack this week, so I thought it’s about time I share this recipe so you can get in on this goodness too! I’m sure you’re familiar with “Lara Bars”, right? Well this is my version of Lara bars…a mixture of dates, nuts, raw cocoa powder, coconut and spices. I thought it would be fun to shape them into “logs” which are pretty much the same size of a nice cuban cigar (just slightly better for you). They are also 100% RAW and have an incredibly yummy spiced, chocolatey flavor. Try these out for yourself, and let me know how much you love them! Continue reading →
My recipe I’m going to share with you today is simple and sweet, and takes care of that naughty craving you may have to indulge in a not-so-healthy sweet treat. When I get those cravings, I like to make sure I’ve got something in my cupboard, ready to treat myself to!
I wasn’t so prepared the other night. Cam and I both were wanting something sweet after a pretty late dinner, and after scrummaging through my cupboards trying to be creative and think what I could turn into a ‘dessert’ in a relatively short amount of time, I decided on cookies. Chocolate Chip cookies to be exact. (yes, I was baking cookies after 9:30pm). Continue reading →
This recipe has been post long-overdue, and I feel guilty for not sharing it sooner. I always make sure to have a nice-size jar of this ready made in my cupboard. It’s a handy ‘trail-mix’ snack to chuck in a ziplock bag and take on the go, or you can enjoy this for breakfast with some homemade creamy caramel almond milk on top for a treat! It’s super low carb too, with only 6g carb per serve, so perfect if you’re on a low carb thing. Lately, I’ve been finding myself sprinkling this on top of homemade ice cream, and most recently used this as a topping for my dairy-free Vanilla Yogurt and Blueberry Parfait…oh. my. goodness.SO GOOD.
Grain-free Granola Crunch
Dietary Info: GF/DF/SF/PA/V and Vegan! (*see notes at end of post for dietary codes)
Serves 14 Serving size: 50g
1 c. (200g) Almonds, roughly chopped
80g unsweetened coconut flakes
1/4 c. (50g) sunflower seeds
1/4 c. (50g) pumpkin seeds
1/4 c. (50g) macadamia nuts, chopped
1/4 c. (50g) walnuts, chopped
2 Tbs. sesame seeds
To mix in after baking:
3 Tbs. honey + 1 Tbs. boiling hot water
1 tsp. vanilla bean paste
2-3 heaping Tbs. (16g) LSA Super Fruits, or ground flaxseed
2 tsp. cinnamon
sea salt to taste
Preheat oven to 325 degrees (160C).
In a large mixing bowl, mix all chopped nuts, seeds and coconut.
Spread in an even layer on un-greased cookie sheet and bake for 30-35 minutes, stirring occasionally until starting to turn golden in color. Remove from oven and transfer toasted nuts and seeds to large mixing bowl. (leave oven on).
In a small bowl, combine honey with boiling water and vanilla bean paste and stir well to combine.
Mix wet mixture into the large mixing bowl with nuts and seeds and stir until all dry ingredients are covered with honey mixture.
Add ground LSA (or flaxseed), cinnamon and sea salt (I used about 1/4 tsp. salt for this recipe). Toss well.
Place parchment paper on cookie sheet and return to oven for 15 more minutes, stirring halfway to make sure it doesn’t burn.
Check granola for dryness. If nuts and seeds are lightly golden but still a bit moist with honey mixture, turn oven fan on and heat off and crack the door. You can leave in for another 15 minutes so mixture has a little more time to dry. (I don’t mind mine on the more toasted side as you can see.)
Remove from oven and let cool completely.
Once cooled, toss in raisins. Transfer to jar that can be sealed for easy storage, and enjoy however and whenever you wish!
Nutrition facts per 50g serving: Calories 211, Fat 20, Carb 6, Protein 5
Special Dietary Needs:
Gluten Free/Grain Free = GF
Dairy Free = DF
Sugar Free = SF
Paleo Approved = PA
Vegetarian = V Low Carb = LC
The above codes for specific dietary requirements will be found under each recipe title
One of the hardest things for me to give up on my new and revised healthy eating plan, was dairy. I love dairy so much. I love cheese — every kind of cheese, but especially goat and sheep feta, parmesan and mozzarella! My usual breakfast before giving up dairy was Greek yogurt topped with honey and fresh fruit, and sometimes with a sprinkle of granola on top (not the grain-free kind) — that was my fave. I didn’t give up dairy because I think it’s bad for you, I literally thought that I’d give it a ‘trial run’ to see if I felt any better after eliminating it from my diet, and to my surprise (and maybe a little dismay) I felt way better. So much better in fact, that I haven’t actually felt like I’m missing out on it! Cam still eats cheese on a daily basis, so it’s not like I don’t have a huge stash of it in my fridge, but just knowing how much better I feel when I don’t eat it, takes away the craving for me!
I have thought lately though, that it would be fun to try and make a dairy-free “yogurt” — not only for me, but for all of you other dairy-free eaters out there…so this morning, I gave it a try. Guess what? It worked! Here it is, my dairy-free AND grain-free“Vanilla Yogurt & Blueberry Parfait”!
I should start by letting you know that this cake is also gluten free, grain free, dairy free and sugar free too!! But you’d never be able to tell.
This weekend was a pretty special one.
It was my honey Cameron’s birthday, and we were able to sneak away for a peaceful weekend in the beautiful Coromandel. Prior to this little trip, I spent hours (literally), trying to figure out the perfect birthday cake I could make for him — one that was healthy with none of the bad stuff, yet so yummy that you wouldn’t even know that it was! We’ve been sticking to the paleo thing for the most part (minus a few legumes, veggies, and nuts here and there), so while the cake is completely paleo – the frosting isn’t (darn those delicious peanuts!). Continue reading →
Have you ever tried making your own sausages? It’s actually pretty simple, and considering how much crap (literally) is in most store bought sausages, not to mention that most brands contain upwards of 50% fat, it’s nice to have a healthy alternative! I’ve been dreaming about Jules Clancy’s “Magic Sausage Supper” ever since I saw it over on The Stone Soup’s food blog — if you have never visited this blog before, I highly recommend it – so many goodies! When I first saw this recipe, Cam and I were in the middle of a detox…and no, meat was not on the “allowed foods” list, which is probably why I was drooling over recipes like this! I finally got around to trying her recipe the other day (OMG – so good!). The only real thing I did different, was I decided to make my own sausages instead of using store bought ones, and since they turned out so yummy, I thought I should probably share my recipe with you! These are grain-free, gluten-free, dairy free, egg free, paleo approved and oh, so tasty! Continue reading →
This is the first grain-free porridge I’ve made since giving up the grain, and contrary to what you may think – it’s actually packed with flavor. I use the Sun Warrior Vanilla RAW Protein powder in this recipe, which almost makes it taste like a vanilla custard or pudding…and the texture of the chia seeds are pretty awesome.