Vegan Gluten free Wild Blueberry Almond Cake

Ingredients

• 2 cups ground almonds

• 1/2 cup gluten free flour

• 2 tsp baking powder

• 1/2 tsp baking soda

• 3/4 cup non dairy milk

• 1/3 cup olive oil or coconut oil

• 2 tbsp ground flaxseeds

• 1/2 cup coconut sugar

• zest of a lemon

• 2 tsp apple cider vinegar

Directions

Mix wet ingredients with dry. Bake at 350 for 40 minutes.

Rhubarb apple loaf

Epic little gluten-free rhubarb apple loaf

INGREDIENTS

• 1 cup oat flour 

• 1 cup almond flour

• 3/4 cup chickpea flour 

• 1 1/2 teaspoons baking powder

• 1 teaspoon cinnamon

• 1/2 teaspoon salt

• 1/3 cup olive oil 

• 1/2 cup maple syrup, honey or agave 

• 1 sweet apple, rinsed and grated with skin

• 3-4 stalks fresh rhubarb

• 3/4 cup kefir or dairy free yogurt

• 3 eggs, whites and yolks separated

Directions

I make my own oat flour in my vitamix. Mix all the dry ingredients. Then, mix all wet ingredients except egg whites. Separate eggs and whip egg whites in mixer until fluffy. Mix dry with wet and then slowly add egg white. Line pan or grease w coconut oil. Add ingredients and later the rhubarb stalks and sprinkle w raw sugar. Bake @ 350 for 1 hour. Let cool before cutting.

Asparagus and spring onion soup

Soup lover and getting tired of same old asparagus dish.

Ingredients

• 1 bunch spring onion 

• 2 shallots 

• 2 cloves garlic 

• 1 bundle asparagus (ends broken) 

• 1 tbsp Ghee 

• Stock of choice (I used homemade chicken stock)

• Leftover corn cobs 

Directions

Break hard ends off asparagus and drizzle with olive oil on pan. Bake for 10 min until soft. Meanwhile, sautée onion, garlic and shallots with ghee until soft. Add asparagus. Add 2-3 cups stock and let simmer for 10 min. Let cool slightly and purée in Vitamix until smooth (watch lid!) Add cut corn and top with choice of topping. Dollop of yogurt, basil, bacon etc.

Enjoy.

No-bake strawberry ricotta cheesecake sweetened with seasonally fresh berries and honey with a graham crust

Ingredients

Filling 

• 1 tub ricotta (500g)

• 1/2 cup cream cheese- I used fresh whipped from our local cheese shop

• 1 tbsp real vanilla extract 

• 1/4 cup honey 

• 1 cup fresh strawberries- pureed

Crust

• 2 cups graham crumbs

• 5-6 tbsp grass-fed butter, melted 

Directions

Melt butter and mix into crumb. Press onto cheesecake dish and either bake 15 min or freeze.  Meanwhile, in mixer add cream cheese, ricotta, honey and vanilla until mixed. Add strawberry puree and top with your choice of fresh berries, whipped cream, yogurt, coconut cream, etc.

Kale Salad

Love it or hate it?  Kale can be tricky to digest so it’s always helpful to steam it or let it soften by rubbing in some olive oil.

Ingredients

• Kale - stem removed and chopped thinly 

• 1 carrot shredded 

• 1 cup Red cabbage sliced 

• Pumpkin seeds 

• Chives, basil 

Dressing

• olive oil  2:1 ratio with apple cider vinegar

• 1 tsp Dijon

• 1 tsp maple syrup

• Salt

• Pepper

Directions

Let sit for 1-2 hours before serving.

Oat Flour Bagels (Gluten-Free)

Our kids love bagels, which make a quick breakfast. We tested a gluten-free version using oat flour. Delicious. One half was blueberry cinnamon. The other half was garlic and sesame seed.

Ingredients

• 1.5 cups oats - ground with high speed blender (I often do this ahead of time and keep in a tuperwear for quick baking)

• 2 tsp baking powder 

• Salt 

• 1 cup Greek yogurt - plain but used flavour to give your bagel a flavour of choice (or you can use a dairy-free version)

• 1 egg

Directions

Mix ingredients. Add anything here - I did frozen wild blueberries and cinnamon in half) or you can leave plain and brush with egg whites or coconut oil and add your toppings Once mixed create a ball and turn over a few times and use more oat flour as it will be sticky. Separate into 4-6 balls and use slightly wet hands to roll in rope and place on greased pan. Bake @ 375 for 20 min and let cool.

Gingered Orange Carrot Spelt Loaf Sweetened with Mashed Banana and Honey

Ingredients:

• ⅓ cup extra-virgin olive oil 

• 1/3 cup honey 

• 1/4 cup freshly squeezed orange juice

• 2 eggs

• ¼ cup milk of choice 

• 1 mashed ripe banana 

• 1/4 cup coconut sugar (if needed - I didn’t use)

• 1 teaspoon baking soda 

• ½ teaspoon salt

• 1 tsp ground ginger root 

• 1-2 shredded organic carrots 

• Zest from one orange 

• 1 ¾ cups flour (white, spelt or gluten free) 

Directions:

Mix wet ingredients into a 2 cup measuring cup. Add shredded carrot and orange zest into flour. Mix dry with wet but do not over-mix. I added candied ginger on top followed by my orange pansies. You can add chopped pecans into this recipe as well. Bake @ 350 for 30-40 min.