Easiest paleo flatbread ever with Instant vegan savoury cashew cheese

Paleo flat bread, no fuss. And the cashew cheese… Amazing. Superfast. Nicer than any cow-based cream cheese, coming from someone who still occasionally eats dairy. Just mix it up and go… Tangy, salty, savoury, spicy, creamy, yum.

On a side note..  hello 🙂

Ingredients &  Method – serves 2-4

Super easy paleo flatbread:

Vegan pasta sauce of choice
Ground almonds
Flax seed
Generous pinch of salt

No measurements. Use mostly almonds, a tablespoon or so of flax if you like, salt (more than you think you need – bread is quite salty) , then just enough sauce to make a thick paste.

Spread the paste onto a lined baking sheet, bake at 200 degrees C for about 15 min. Allow to cool before peeling away from your liner.

Cashew cheese:

4 tbsp cashew butter
2 tbsp soy yoghurt
1 tsp dried thyme
1/2 tsp garlic oil
1/4 tsp smoked Paprika
1 tsp pomegranate molasses – do not skip, this is what makes it magic
1 tsp probiotic powder (optional)
2 tsp nutritional yeast
Salt to taste

Mix everything together
Adjust seasoning to taste

Enjoy!

Asian style broccoli

I love broccoli in most things, but this has to be one of the absolute best ways to eat it.

Ingredients – serves 2-3
1 pkt broccoli, steamed, about 250g
Pinch garlic powder
2 tsp soy sauce
1/4 tsp hot Paprika
1tbsp toasted Sesame oil
Toasted Sesame seeds to top

1. Mix everything together
2. Serve immediately
Enjoy!

Incredible korean style crispy green pancakes – vegan, gluten free, low carb, paleo

You know when something tastes so good you can’t resist eating it while you cook, and when you finally get to the table you forget all about things like table manners and cutlery and start tearing bits off with your hands in excitement? This is one of those things. It took me a full 15 minutes of eating before I could muster enough sense to pick up the fork. I’m stuffed now but still find myself longingly staring at the uneaten half of my third helping. Oh yes. This is one to get the fat-pants out for.

Except, it isn’t… It’s almost all veggies, with gram flour, onions, vegan kimchi  (thank you miss Maangchi!) and seasonings – apart from the oil used to fry them in there aren’t that many calories in them at all, for the way they taste. It’s like an amazing, crispy, pakora-like pancake but a billion times better… No overabundance of powdery dough, just the sweet, cruncy green veggies coated in a light layer of delicious, crisp, spicy batter… If I don’t stop describing this thing soon I’ll cave in and finish my plate. Make this. Especially if you find – as we did – a beautiful bunch of beets with greens intact that it’d be a crime to waste. They’re like kale but softer, less grassy and more sweet tasting. Although I’m sure baby kale or de-veined regular kale would work just as well.

Adapted from Maangchi’s kale pancake and kimchi pancake recipe vids on YouTube.

Here it is next to some stir-fried veggies… Yummm

Ingredients – serves 3-4
1 large bunch of beet greens with stalks, maybe 150g, chopped
1.5 pak choi, washed, sliced
1 medium onion, diced
1 green onion (scallion), chopped
1 medium chilli pepper, de-seeded and chopped finely
1/4 tsp smoked Paprika
1/2 cup kimchi of choice (we used vegan homemade – to Maangchi’s easy recipe with soy sauce instead of fish sauce & pear instead of rice flour slurry)
2 tbsp soy sauce
2 tbsp toasted Sesame oil
1/4 tsp garlic powder
1/4 tsp ginger powder
1/2 tsp salt
About 3/4 cup water
Up to 1 cup gram flour, or as much as required to make a thin batter that coats everything.
Generous amount of oil to fry in (2tbsp per pancake)
Optional – toasted Sesame seeds as garnish

1. Put everything except frying oil and gram flour in a large bowl
2. Mix well then add half the gram flour, mixing and gradually adding more until a thin batter coats everything and there are a few tablespoons more of it at the bottom of the bowl
3. Heat your pan with 2tbsp oil on high, putting ladlefuls of the mixture into it when hot, then flattening them out to make a relatively thin pancake (thinner means crispier and tastier). Fry until crispy on the bottom (around 3 min) then flip using a spatula, or just using the pan if you want to show off. Cook the other side until that’s crispy too, a few more min.
4. Transfer to a plate then start the next pancake in the same way. Stack the pancakes to keep them warm as you cook. Try not to eat too many as you fry!
5. Serve immediately, topped with toasted Sesame seeds if you like.
Enjoy!

Vegan almond herb & onion crackers – Gluten-free, dairy free, paleo, low carb

These are great with nut cheese. You can dehydrate them if you want them raw instead of baked, too.  Like most recipes here, easy, fast, yum. A great staple/ alternative to crisp breads & crackers. Adapted from a recipe from the blog Olives for Dinner.

Ingredients – makes about 20
1/3 cup ground linseed/flax seed
1/2 cup water
1 1/3 cup ground almonds
1/2 tsp smoked paprika
2 tbsp Nutritional yeast (optional – gives a cheesy flavour)
2 tsp onion powder
1 pinch garlic powder
2 tbsp dried oregano
1 tsp salt (we used half sea salt & half smoked salt – nb these crackers are quite salty so reduce this to half if you want to eat them plain)
1 sweet, pointed red pepper, finely diced (optional, but very tasty)

Method:
1. Put everything in a bowl. Mix until it looks like a soft, sticky dough.
2. Turn onto a greased, lined baking tray (we foil line & spray with oil). Dump the dough in the middle, grease hands well with olive oil, and pat down to make a flat cracker, about 4mm thick. Re oil hands as necessary while working.
3. Score into cracker shapes using a pizza cutter. Bake in the oven at 200 degrees C for 15-20 mins or until crisp. (or dehydrate for 8h at 110 apparently, but I haven’t tried that). Allow to sit and cool a little before removing from tray, the steam will help them loosen (removing while hot makes them stick).
Enjoy!

Amazing oriental style meatballs with rice

This recipe is adapted from Monique’s slow cooker lamb recipe on the Divas Can Cook blog. One thing about Monique is she really knows her flavours, this combination blew us away. This is a stovetop version using our favourite vegetarian meatballs, absolutely delicious on a bed of buttered rice (that’s rice 3 days in a row this week lol – my new favourite thing)

See previous post for rice quantities/method

Ingredients: serves 4
600g meatballs of choice
1 tsp minced fresh ginger
1 medium red onion, diced
4 tbsp olive oil plus 3 tbsp toasted sesame oil (do not sub – important for flavour. Must be dark black brown coloured toasted sesame oil, not the light coloured version )
4 tbsp soy sauce (we used Japanese)
2 vegetable stock cubes, or 2 1/2 cups stock of choice (we used organic veg cubes)
4 tbsp honey
2 tbsp thickener of choice – cornflour, flour or arrowroot (optional)
3 large cloves garlic (you can increase this, up to one small head, it’ll be delicious but the leftovers will be lethal – garlic develops in flavour & gets stronger over time)
1 sweet pointed red pepper, diced

To serve: rice & steamed broccoli

Method:
1. Fry the onion, garlic in the oils until soft & translucent
2. Add the pepper and ginger, fry for a couple of minutes
3. Add everything else except thickener, plus 2. 5 cups water if not using stock.  Dissolve thickener of choice in 2 tbsp water & pour in.
4. Bring to the boil, simmer 15 mins or until the sauce has thickened & meatballs are done
5. Adjust seasoning, then serve.
Enjoy!

Alternative to macaron: Soft, fluffy paleo almond cookies – all natural, Gluten-free, dairy free

Delicious, soft, sweet, fluffy, easy & ready in 15 minutes from start to finish. What’s not to like? 🙂 these are like the easiest, healthiest macaron alternative you’ve ever tried. No crisp shell or frilly feet, but no supersweet sugar overload either. I’d prefer a bowl of these any day, you could fill & colour them to make them look more like the sugar loaded originals, or just enjoy them as they are.

Nb: if you want a smooth, macaron like top, spoon into small hemispherical or well-like silicone moulds (such as teacake, cupcake or cake pop moulds).

Ingredients: makes 9-12
1 cup ground almonds
1/4 cup egg whites (4 tbsp or 2 egg whites)
Few grains of salt,
2 tbsp honey (or vegan alternative)
1/4 tsp vanilla extract

Method:
1. Put everything in a bowl and mix together. You should get a thick batter.
2. Spoon on to greased baking sheet or silicone mat as shown

3. Bake at 165 degrees C for 12-15 mins, or until done.

Enjoy!

Possibly the easiest, lightest, fluffiest paleo naan flatbread in the universe (Gluten-free)

Hands down the hardest thing for me about going grain free was losing bread. I searched through so many recipes but couldn’t find a go-to I was happy with: they either contained a ton of ingredients I never have/ can’t find, they have stupidly complex methods or perhaps worst of all, they don’t taste good.  I loathe arrowroot in bread, js. Even the microwave breakfast muffin I posted here couldn’t meet my requirements for a staple, for its relative complexity and the fact it’s quite loaded with oil for its size, making it not so easy to eat all the time (although if you’re feeling it, still makes a great treat).  This week I made up my own bread which is ridiculously fluffy, great tasting, naan like, and so simple even your cat could make it (though you might want to skip that last suggestion unless you don’t mind a cat-hair seasoning).

IT’S SO FLUFFY I’M GOING TO DIE!

Ingredients: serves 2
300g ground almonds (about 1.5 cups)
2 whole, large eggs or 3 egg whites, or 7 tbsp carton egg whites
4 tbsp olive oil, or double if using egg whites without yolks
Generous pinch of salt
Seasoning to taste: we used 2 heaped tablespoons Sundried tomato & onion paste the first time, then dried thyme, sesame, onion powder, smoked paprika & Sundried tomato oil the second. Yum.

Method:
1. Put everything in a bowl and mix well
2. Spread resulting sticky paste on to oiled baking sheet (we lined it with foil for ease of removal), patting flat with oiled spatula or hands
3. Bake on high (we used 220 degrees C) for 10 mins, or until slightly browned. Serve immediately.
Enjoy!

Healthy BANANA BREAD (gluten-free, refined sugar-free, Paleo-friendly)

1/2 cup coconut flour
1/2 cup finely ground almonds
3 medium bananas
1/2 cup butter, softened
1 teaspoon baking soda
1/4 cup coconut sugar, honey, or other sweetener (mixing sweeteners is recommended)
1 teaspoon cinnamon
4 eggs
1/4 teaspoon ground vanilla bean
splash almond extract (optional)
pinch of salt
100 grams dark chocolate (optional but good!)

1. In food processor or hand blender, mix almonds, flour, and butter. (If you need to grind the almonds, do so before adding the flour and butter.)
2. Add sweetener, cinnamon, vanilla bean, almond extract, baking soda, and salt, mixing after each addition.
3. Add bananas to food processor and mix until pureed. (Puree separately if necessary.)
4. In separate bowl, whisk eggs for a couple minutes until they begin to have body. Add mixture from food processor.
5. If using chocolate, run it through the food processor until it is in fine pieces, then stir into batter.
6. Bake at 350 degrees F (180 degrees C) for 40 minutes or until it smells and feels done.

(All this can be done by hand too, but a food processor is easier!)

How do you know if it’s done?
Smell test: When the scent of baked goods begins to waft from the oven, it’s almost done!
Feel test: It feels solid.
Fork test: Pierce it with a fork, and if the fork comes out clean, it’s done.

Recipe adapted from Slim Palate – here is their classy and well-presented picture of the banana bread!

healthy fig & almond slice – paleo, GF, sugar free, low fat (yes, really)

This is a recipe I developed as a guilt-free alternative to one of my favourites, the raspberry and almond slice from Costa coffee shops.  Theres something oh-so-delicious about that rich, dense almond base with those swirls of jam, and the delicate flakes of almond on top… the first version of this recipe I made was very similar, but contained no sugar except for the jam (plus I had no flaked almonds in the house), and it doesn’t have that odd layer of doughy pastry at the bottom which I don’t really like.  It was so good that before the batch finished I made it again, this time a double portion and without any added sugar at all – just fresh, sliced figs baked into the top.  The recipe for both can be seen here.

In case you’re wondering how on earth this can taste like a dessert without sugar in it – that’s because of stevia.  Stevia is a natural sweetener they have been using for generations in South America, its from a plant, tastes 300 times sweeter than sugar in its pure form, and contains no calories.  Too good to be true, right? I thought so, especially because there’s a bit of an art in baking with it to get the sweet balance right, and the first few times I tried it didn’t work so well. But I think I’m getting the hang of it now, because the last few things I’ve made have been great 🙂  But don’t worry if this doesn’t convince you, I’ve given the option to use regular sugar instead.  Hurrah!

Did I mention this recipe also has no added fat, and is so simple a child could make it? yup.  yesterday was a good day 🙂

Here it is before going into the oven 🙂

I couldn’t resist giving it a little styling – you can see more pictures on my Facebook page, Fancy Favours & Edible Art

and here is the first version, the raspberry jam original 🙂

 

Ingredients – makes one 9″ tart

• 2 cups ground almonds (480ml as measured in a measuring jug.  Don’t look at me that way, I’m not weird)
• 6 medium egg whites, or 12 tbsp carton egg whites (if you can’t find these you could use 4 whole eggs)
• 2 tsp oil based almond essence 
• 1/3 cup plus 2 tsp (90ml) of stevia based sweetener with erythritol (in the UK the brand name for this is Truvia) – important it has the weight and granular appearance of sugar.  NB: Truvia “baking blend” is different – its sweeteners plus sugar and you will have to adjust amounts if you use that one.  If you want to use real sugar, its 2 cups (480ml).
• 1/2 tsp baking powder
• 2 tbsp flaked almonds
• 3 fresh sliced figs to top, or 4 tbsp raspberry jam of choice for the sweeter traditional alternative

1. Preheat the oven to 170 degrees C fan, 180 C for regular ovens or whatever your equivalent gas mark
2. Line a 9″ round or 8″ square pan with baking paper, then brush with oil or spray with cooking spray.  This recipe sticks if you don’t.  I used a loose bottom pan, which I recommend for ease if you have one.
3. mix the almonds, sweetener, egg, baking powder and almond essence together in a bowl until well combined, then pour into your prepared pan and spread evenly.  Top with dollops of raspberry jam, or slices of fig, then sprinkle over the flaked almonds, as in pic 1.
4. Bake for about 20-25 minutes or until a cake tester or fork comes out clean.  Allow to cool on a wire rack, then remove from the tin and peel away the paper.

Enjoy! 🙂

Pure Maple Fudge (dairy-free, vegan, refined sugar-free)

A while back, I had the curious impulse to make dairy-free maple fudge. Was it possible? I had never even made fudge before. After great research and consideration, I embarked on this method. Fortunately, it was easy!

• 4 cups coconut milk (or, for dairy option, 2 cups cream)
• 4 cups pure maple syrup
• 2 cups chopped walnuts
• 2 liberal dashes salt (tip – salt brings out the sweetness)
• candy thermometer

1. In a saucepan, simmer coconut milk over low heat until it is reduced by half (about 20 minutes). Allow to cool slightly. (If using cream, skip this skip and just put the cream in the saucepan and continue.)

2. Add maple syrup and salt. Fasten the candy thermometer to the side of the pot so that it is not touching the bottom. Over low-medium heat, cook to 238 degrees F, stirring occasionally with a wooden spoon.

Tips:

• In the beginning, the coconut milk will be lumpy, but as you stir, it will become smooth.
• As I learned, fudge is very temperature-sensitive, and so a thermometer is highly recommended unless you are an expert!
• For an extra buttery flavour, you can add 1 tablespoon butter with the maple syrup, but it is not necessary – the maple fudge in the photo above was made without it.
• If the weather is humid or rainy, cook to 240 degrees F.

3. Without stirring, gently remove from heat and pour into a bowl. Do not scrape the bottom of the pot. Allow to sit for 5 minutes without stirring.

4. Add walnuts and stir for 3-4 minutes or until the mixture holds its shape. This should require some effort, especially at the end.

5. Pour into a pan lined with wax paper. Smooth the top using a greased piece of wax paper.

6. Allow to cool. It will set as it cools. If the weather is humid, you may want to put it in the refrigerator. Slice when set.

Makes 16 small squares.

Enjoy!

One of the first responses this recipe got was, “Maple syrup is expensive!” Yes, it is expensive (at least in most places). This is not an everyday dessert but rather is worthy of a special occasion or to give as a gift. 

Also…throughout most of human history, desserts were special treats, not to be enjoyed every day. We are living in a very unnatural era, where cheap candy bars have become the norm. A dessert should be a little expensive and hard to obtain!

Based on World’s Easiest Maple Walnut Fudge (made with cream)