These fudge brownies are gluten-free, vegan, rich yet truly healthy, free from all processed ingredients. A delicious combination of fudge brownie with nuts, honey and fruit. Delicious desserts are unnecessary fatty, sugary and calorie intensive.
Vegan Gluten Free Fudge Browniesadapted from Fitsugar
- Mix together all crust ingredients in a food processor until well blended.
- Press it into a loaf pan lined with tin foil or plastic wrap until evenly distributed and set in the fridge while preparing the topping.
- Place all the ingredients for the topping in a food processor and process until well blended. Spread topping onto the crust layer base until evenly distributed. Place in the freezer for at least 30 minutes. Cut into 16 squares. Serve and refreeze the rest.
Thick "steaks" are cut from a head of cauliflower, simply seasoned and drizzled with olive oil, then baked until tender. They are served with a very simple parsley sauce, which can be prepared up to 3 days in advance. This way of preparing cauliflower is very simple and wonderfully delicious!
- Preheat oven 200C/400F degrees. Drizzle a large baking sheet with 1 tablespoon of olive oil.
- Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard. Cut cauliflower vertically into 1/4-inch-thick slices. Arrange in a single layer on prepared pan. Drizzle cauliflower with remaining tablespoon of olive oil. Sprinkle with salt and pepper. Bake for 30 minutes or until golden brown.
- While the cauliflowers are roasting, combine all of the ingredients except the olive oil for the green sauce in a blender and process into a smooth sauce. With the motor running, open lid and slowly drizzle in olive oil. Serve with roasted cauliflowers.
A delightful combination of rich white chocolate and silky coconut cream, with a complimentary raspberry sauce in one creamy and luscious sweet treat.
Coconut Cream White Chocolate Mousseadapted from nigella
- Defrost the unsweetened frozen raspberries in the microwave. Once the berries have completely thawed, force the juice from the berries by gently pressing the berries with the back of a spoon. Throw away the seeds and, to the strained juice, stir in the honey until combined. Serve or store in an airtight container, refrigerated, for up to 5 days.
- Put the can of coconut milk in the refrigerator for several hours (or overnight). Scrap off the solid top layer of creamy coconut, careful not to include any of the liquid on the bottom of the can. The coconut water can be used in making the smoothie or baking bread.
- Whip the coconut cream with an electric mixer until it has the airy texture of whipped cream, about 5 minutes. Chill, covered, the whipped coconut cream in the fridge and go ahead to prepare the white chocolate.
- Melt the white chocolate in a heatproof bowl over a saucepan of simmering water. Remove from heat.
- Whip the egg whites and lemon juice until stiff peaks form, then fold into the chocolate mixture, in 2 batches, until well combined. Remove the whipped coconut cream from the fridge and fold into the chocolate mixture.
- Divide into 4 glasses and refrigerate for 4 hours or overnight until just set. Serve topped with raspberry sauce.
Due to the lack of gluten, the gluten free breads usually have a heavier, solider consistency and smaller volume compared to the standard wheat bread. Gluten, or protein, in the bread, helps the standard bread to rise and makes them soft and flexible. Psyllium husk, derived from the outer coating of the psyllium seed, is a complete natural fiber and does not contain any additives or preservatives. It is a top herb used in weight control and for general intestinal health. Psyllium is sold as whole husks and powder. Get the whole psyllium husks if have access to them. I have used finely ground polenta flour in this recipe, but other gluten free flours (teff, rice, or sorghum) will work fine too.
Gluten Free Polenta Bread with Psyllium Husks and Yoghurtadapted from here
- In a mixing bowl, mix the lukewarm water, honey and fresh yeast. Let sit for 5 minutes to activate the yeast. Whisk the yoghurt, 50ml olive oil, crushed flaxseed and psyllium husks into the yeast mixture. Let stand for 2 minutes to let the flaxseed and psyllium release their gelatinous substances.
- Toss together the polenta flour and salt in another mixing bowl. Pour the wet ingredients into the dry and mix together with a large wooden spoon until thick. Then knead the dough on a worktop to mix everything until incorporated. Return the dough to the bowl, cover and moist towel and leave for 30-45 minutes.
- Line a baking tray with baking paper. Form the dough into an oval shape, that is approximately the length of the pan, then brush with extra olive oil, cover and leave to rise for 45 minutes.
- Heat the oven to 240C/465F, uncover the dough and slash the top with a small sharp knife, sprinkle with a little polenta to give it a floured look and bake for about 40 minutes, or until golden-brown in colour. Leave to cool on a wire rack before slicing.
This nutritiously delicious homemade bread with perfectly moist crumb and lightly chewy crust, made with soaked 5 grains, grape seed flour, and spelt bread flour along with liquid barley malt extract, which adds so much more flavour and complexity to the taste. Grape seed flour, naturally high in protein, and OPC (one of the most potent antioxidants known — 50 times as powerful as vitamin E), is known for its great taste and can be added to almost every meal.
Five Grain Spelt Bread with Grapeseed Flour and Malt Extractadapted from Brot-Bernd Armbrust
- Pour the boiling water over crushed 5-grain mix in a large bowl. Cover and let it swell for at least 4 hours or overnight until the water has been all absorbed.
- Dissolve the fresh yeast and malt extract in the lukewarm water. Add in spelt bread flour, grape seed flour and salt. Stir for 2 minutes until combined. Now add in the soaked 5-grain mixture. Stir at low speed for 3 minutes, then increase the speed and knead for a further 5 minutes.
- Transfer the dough ono a floured work surface. Fold the dough a few times and shape into a round. Cover the dough with a kitchen towel and rest for 25 minutes. Do a stretch-and-fold every 15 minutes. Line two loaf pans with baking paper.
Divide the dough into two portions and form each into a log. Place each into a loaf pan. Brush the tops with water and sprinkle with pumpkin seeds. Cover with kitchen towel and proof for 30 minutes.
- At the same time, preheat the oven to 220C/410F with a shallow tray filled with water sitting at the bottom of the oven. Once the oven has reached the desired temperature, remove the tray filled with water and bake the loaves in the center of the hot oven for about 50 minutes.
This simple and colourful quinoa salad is ridiculously good for you, tasty, versatile and so simple to prepare with cherry tomatoes, fruits and herring roe. It's perfect for potluck or anytime really!
Herring roe is in truth the milets, which is from male fish, in other words, it's herring sperm. Leave it out if you are a vegetarian.
- Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes. Set aside to cool.
- Whisk olive oil, lime juice, cumin, salt, and chilli flakes together in a bowl.
- Combine quinoa, tomatoes, diced fruits, and green onions together in a salad bowl. Pour dressing over quinoa mixture. Toss to coat and season with salt and black pepper. Serve immediately.
A deliciously moist, grain-free quick bread with poppy, chia seeds, vanilla yogurt and sweet potato. It works great for breakfast or snacks and a great way to use up leftover sweet potato puree.
- Line a standard loaf pan with parchment paper. Preheat the oven to 175C/350F.
- Whisk together the ground poppy seeds, chia seeds, vanilla protein powder, sea salt, baking powder and baking soda in a mixing bowl.
- In large mixing bowl, beat the eggs until frothy. Stir in the sweet potato puree, and vanilla yogurt until well combined. Add the dry ingredients into the wet one and stir until well combined.
- Pour the batter into the prepared loaf pan. Sprinkle the almond slices on the top of the batter. Bake in the center of hot oven for about 55 minutes. Remove from the oven and leave it in the pan to cool for 5 minutes, then turn out onto a cooling rack to cool completely.