November 24, 2015

Ginger Biscuits - Vegan - Gluten Free

I love ginger biscuits! Not only do they taste great, but ginger is fantastic for stomach complaints especially nausea. They are so yummy to nibble on, and because they are made with nutritious ingredients, they add to your good food intake for the day, not the naughty extras, how cool is that! 

These are vegan and gluten free and sweetened with maple syrup.  My sweetness need has lowered dramatically since changing my eating habits, this doesn't happen overnight but little by little. If this recipe isn't sweet enough for you, add a little more and a little less next time you make them to wean off. My family who still eat "normal food" like them, so it should be fine anyway. 

Here is the recipe for my ginger biscuits...

1 cup ground cashews  
1/2 cup ground almonds 
1/2 cup coconut flour
6 tbsp maple syrup
1 tsp vanilla extract
4 tsp ginger
1 tsp cinnamon
pinch salt
1/4 cup nut milk

Bake in a preheated oven 160 Celsius for approximately 8-10 minutes depending on the size of your biscuits.  15 - 20 minutes for bigger biscuits.

Grind the nuts and flour together in your food processor 

It will look like flour when finished, it won't take too long 20-30 seconds in mine

Add the rest of the ingredients.

Now to bring out my cookie cutter collection! 

Some of these I've had since I was a child. 

The dough rolls out very easy

I think I'll choose butterflies... 

Very easy to cut. Who said gluten free cooking is hard? It's definitely easier than wheat flour. 

They break away no hassles. Easy peasy. 

And they are done, so easy and the taste delicious!

Hehe, butterfly for my butterfly puppy. 

Yummy yummy, scrummylicious! 

Now to get them back in the tin lol they fit them so snug and there is a process we need an instruction sheet for lol

Hope you enjoy, x Sarah and Pippin 

November 13, 2015

Pumpkin Pie - Vegan - Gluten Free

I only discovered how good pumpkin pie was as an adult, when chatting to some American friends online.  It became a fast favourite, so I had to create a vegan, gluten free recipe I could indulge in! I use butternut squash since it is the sweetest of the pumpkins and really easy to buy year round. This recipe is packed with vitamins, minerals and protein, as well as being delicious!

First off, get that pumpkin cooked! A little hint, bake your pumpkin in the oven for about 30 minutes, it should be soft but not squishy, the skin will peel right off, and you can chop it up no hassles!


Biscuit Base

Note -  I rinse the pecan nuts in warm water to get rid of the bitter taste before I use

1/3 cup coconut flour
1/2 cup raw pecans 
1/2 cup raw cashews
Pinch of Himalayan salt
8 dried dates (can be soaked for 30 mins to soften)
splash of vanilla extract

Blitz the nuts in your food processor until they look like flour, and then add all the ingredients together, and press into 25 cm pie dish

Pre bake base for approximately 15 mins at 180C or until it's just stating to brown up.

Leave and make the pie filling

Pumpkin filling

1 medium baked butternut pumpkin, approx 2 cups pumpkin.
1 TSP cinnamon
1/2 TSP nutmeg
1/2 TSP ground cloves
3 tablespoons tapioca flour
 4 tablespoons maple syrup
1 cup thick coconut cream)
Pinch salt
1tsp vanilla bean extract 

So easy with my amazing Breville food processor! Love it!

Blend all this together in your food processor.  Pour into pie base, and bake at 160C for approx 30 minutes, this will differ according to how runny your mix is to begin with. Don't worry if it is a little soft when warm, it will set further when cooled.

And try to not eat the whole thing in a day....try!!   LOL!!

Enjoy!! x Sarah

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