Vegan Almond Coconut Cookies with Tahini + Chia Seeds {low carb, high fibre, gluten free}

Vegan Almond Coconut Cookies Vegan Almond Coconut Cookies

Two recipes in two days?! This hasn’t happened in months, guys! As you know, I’ve been spending a lot more time on travel posts instead, but I’ve been in a foodie mood lately, so you guys get another recipe! This one’s a supercharged cookie recipe that’s VEGAN, HIGH FIBRE, LOW CARB, GLUTEN FREE AND GRAIN FREE! Adapted from Alexandra’s amazing Skin Cleanse Cookies, I added my own tahini twist to them and also used Natvia instead of the higher calorie coconut sugar the original recipe calls for. These cookies are beautifully chewy and have a decadent coconut-y fragrance. Continue reading “Vegan Almond Coconut Cookies with Tahini + Chia Seeds {low carb, high fibre, gluten free}”

Peanut Butter Protein Pancakes with Sweet Tahini Sauce, Blueberries & Almonds {low carb, gluten free}

Peanut Butter Protein Pancakes Peanut Butter Protein Pancakes

If you’re in the mood for a healthy, low sugar, low carb, gluten free breakfast, our delicious peanut butter pancakes are the perfect treat for you! Thick, filling and satisfying, these amazing pan-fried gems are bursting with the goodness of healthy fats, fibre and protein. And since I had a jar of unhulled tahini sitting in the pantry, I decided to make a simple tahini sauce naturally sweetened with honey to go over the top. Bellísimo! Continue reading “Peanut Butter Protein Pancakes with Sweet Tahini Sauce, Blueberries & Almonds {low carb, gluten free}”

Chocolate Chip Honey Banana Walnut Muffins {gluten free}

Chocolate Chip Banana Walnut Muffins Chocolate Chip Banana Walnut Muffins

One of the best things about making a batch of these healthy, hearty, low-carbish  almond flour muffins is the melded fragrance of warm honey, dreamy coconut, toasty banana and melty chocolate during baking. If I could bottle the scent to keep forever, I would. And here’s even better news: they taste as good as they smell! Actually, they taste even better – sweet and comforting and sinfully moist and soft and decadent. It’s hard to believe they’re entirely gluten free. They were so mouthwatering that I had two of them as soon as they were out of the oven, and then another a few hours later. It seems self-control is nonexistent where tasty banana muffins are concerned! Continue reading “Chocolate Chip Honey Banana Walnut Muffins {gluten free}”

Low Carb Crepes with Strawberries, Blueberries & Walnuts {gluten free}

Gluten Free Low Carb Crepes Gluten Free Low Carb Crepes

As you’ve probably noticed by now, we’re back home on the Gold Coast after our short stint in Queenstown. I know, depressing isn’t it? I’m already missing that ridiculous cold and million-dollar view. What’s after New Zealand, I hear you ask? We’re heading to Japan next Monday (yes, Japan again), followed immediately by Taiwan and Hong Kong! We’ll be gone for a good three weeks, but I’ll try my best to keep this blog updated. Anyway, more on that some other time. Today, I have a LOW CARB, GLUTEN FREE crepe recipe for you! Continue reading “Low Carb Crepes with Strawberries, Blueberries & Walnuts {gluten free}”

Almond & Coconut Flour Silver Dollar Pancakes {gluten free}

Almond Coconut Flour Pancakes Almond Coconut Flour Pancakes

Yes, another pancake recipe. I’m going a little overboard with them on this blog. As of now, seven different pancake recipes can be found here. Granted, this is the first low carb, grain free recipe of the lot. The original recipe (from The Nourishing Home) calls for just almond flour, but I’ve tweaked the recipe such that it includes some coconut flour and almond milk. They do end up making the pancakes more hearty and filling, which is great if you’re looking for a heavier breakfast. Continue reading “Almond & Coconut Flour Silver Dollar Pancakes {gluten free}”

Flourless Orange & Hazelnut Cake with Caramelised Walnuts {gluten free}

Flourless Orange &  Hazelnut Cake

It’s been a long while since James and I had a proper baking session, so we decided to whip up this insanely moist gluten-free cake on Saturday. Most of you are probably familiar with the classic orange and almond cake, so we decided to put a little spin on it. We used ground hazelnuts in the recipe instead of the usual almond meal, a concept that has served me well in the past. This cake is a little time-consuming to make, mostly because you’ve got to boil and then purée a couple of oranges before you even start on the cake batter. But it’s all worth the effort, guys. Believe me.  Continue reading “Flourless Orange & Hazelnut Cake with Caramelised Walnuts {gluten free}”

Creamy Banana Buckwheat Porridge with Blueberries, Almonds & Cacao Nibs {vegan, gluten free}

Banana Buckwheat Porridge

A healthy breakfast to start off the week! I’m in high spirits today. James and I are flying off to Tokyo tomorrow morning. It’s winter there right now, so my suitcase is full of ridiculously bulky clothing. It’s really hard to pack for winter when it is literally 30°C around here right now. I’m glad to be leaving for a colder climate (perhaps I’ll regret saying this when we get to Japan). Anyway, I made this healthy, vegan, gluten free porridge thing for breakfast this morning. As a first timer with buckwheat porridge I’ve gotta say, I loved it.

Buckwheat Groats Fresh Blueberries

I used Deliciously Ella’s super simple recipe for the buckwheat porridge. She cooks the buckwheat with bananas, cinnamon, honey/maple and almond milk so that the kernels have time to soak up all of that yummy stuff as the liquid reduces. What’s left is a creamy, gooey, comforting and mildly sweet  porridge that goes very well with fruity toppings like berries and crunchy additions like almonds and cacao nibs.

Banana Buckwheat Porridge Banana Buckwheat Porridge Banana Buckwheat Porridge

Buckwheat’s deceptive name can easily cause confusion – it is not a type of wheat, nor is it related to wheat in any way. Buckwheat is derived from the seeds of a flowering plant and is therefore entirely free of gluten. The soft, hulled triangular seeds (groats) have a mild favour that intensifies when roasted. Diets high in buckwheat have been linked to better blood sugar control and lowered risk of developing high cholesterol.

Banana Buckwheat Porridge Banana Buckwheat Porridge

Banana Buckwheat Porridge with Blueberries, Almonds & Cacao Nibs
a vegan & gluten free recipe, serves 2 ; adapted from Deliciously Ella’s recipe.

Ingredients:

1 cup raw buckwheat groats (kernels)
1 cup filtered water
2 cups almond milk
2 ripe bananas, sliced
1 tablespoon maple syrup (or rice malt syrup)
2 teaspoons ground cinnamon

toppings:

fresh blueberries
banana slices
roasted almonds
organic cacao nibs

Preparation:

  1. Heat the cup of water in a medium saucepan over high heat until it starts to boil, then stir in the buckwheat. Bring heat down to medium-low and allow the buckwheat to sit for a couple of minutes.
  2. Stir in the sliced bananas, maple syrup and cinnamon. Let simmer until the water is mostly absorbed, then stir through one cup of almond milk.
  3. Allow the mixture to continue cooking, stirring occasionally to prevent the buckwheat at the bottom from burning. Gradually add the second cup of almond milk as it is needed. Never let the buckwheat run out of liquid.
  4. After about 20 minutes, most of the liquid should be absorbed and the mixture should be of a porridge-like consistency. Serve with blueberries, banana slices, almonds, cacao nibs and some extra maple syrup. Enjoy!

Banana Buckwheat Porridge

Coconut Flour Blueberry Muffins {gluten free}

Gluten Free Coconut Flour Blueberry Muffins

These super delicious gluten-free and dairy-free blueberry muffins are the simplest muffins I have ever attempted. And the bonus is that they are lower in carbohydrates compared to regular wheat muffins. Coconut flour is always tricky to bake with, but it’s a gluten-free, high-fibre alternative that most people like to work with. This recipe calls for the tiniest amount of it for substance, and a good number of eggs to hold it all together. I like to call these muffins “dessert quiches” instead, because that’s kind of what their texture’s like. Soft, moist, eggy. But also sweet and solid – like a firm custard. I also use a little rice malt syrup in the recipe as a sweetener.

Blueberries Free Range Eggs Rice Malt Syrup

So, what is rice malt syrup anyway? Also known as brown rice syrup, RMS is versatile, vegan sweetener made from 100% organic brown rice. By culturing rice with enzymes, the starches begin to break down. It is then cooked until it becomes a viscous syrup. Once the process is complete, the final product consists of soluble complex carbohydrates, maltose and a small amount of glucose. RMS is a healthier option to other sweeteners as it is virtually free of fructose. This is important because other sweeteners like cane sugar, honey, maple syrup, and agave (all containing 50% or more fructose) are faster releasing sugars, which can wreak havoc on blood sugar levels and cause insulin spikes.

Gluten Free Coconut Flour Blueberry Muffins Gluten Free Coconut Flour Blueberry Muffins Gluten Free Coconut Flour Blueberry Muffins Gluten Free Coconut Flour Blueberry Muffins

Full of juicy blueberries that rise to the top of the batter during the baking process, you have to try these “dessert quiches” at least once. The recipe itself is ridiculously simple. All you have to do is throw all the ingredients into a high speed blender, blend for a few seconds, then pour the batter into muffin cups and decorate with blueberries. Bake at 200°C for 16 minutes and you’re done. Too easy!

Gluten Free Coconut Flour Blueberry Muffins Gluten Free Coconut Flour Blueberry Muffins Gluten Free Coconut Flour Blueberry Muffins Gluten Free Coconut Flour Blueberry Muffins

Coconut Flour Blueberry Muffins
a gluten & dairy free recipe; adapted from The Wholesome Home’s recipe.

Ingredients:

3 eggs, lightly beaten
3 tablespoons grapeseed oil
3 tablespoons rice malt syrup*
juice of 1 lemon
a pinch of sea salt
1/4 cup coconut flour
1/4 teaspoon baking powder
1/2 cup fresh blueberries

* I used Pureharvest’s Organic Rice Malt Syrup in this recipe. It is gluten, fructose & GMO free. You can use honey if you don’t have any RMS on hand.

Preparation:

  1. Preheat oven to 200°C and line a muffin pan with paper cases. This recipe will yield approximately 4 – 6 regular muffins.
  2. Blend all the ingredients except the blueberries in a high speed blender. The batter will be extremely runny.
  3. Pour batter into prepared muffin cups and sprinkle an equal amount of blueberries into each cup.
  4. Bake for about 16 minutes, or until the tops of the muffins start to turn a light golden.
  5. Remove tray from oven and leave muffins to stand for 5 minutes before transferring to a wire rack to cool. Best eaten warm and fresh, the day they are made.

Gluten Free Coconut Flour Blueberry Muffins