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Posts Tagged ‘Wheat-free’

It’s been a while since my last entry, but I’m slowly recovering from post-holiday blues…That doesn’t stop me from reminiscing though – which is exactly what this Carrot Cake is about! My mum’s friend and I had planned to make this to keep us going on our long car ride to Croatia (7 hours!), but it never lasted that long – we ended up having to bake a replacement at the last minute. Turns out my Dad has a strict ‘No eating in the car’ policy, so the Carrot Loaf came all the way to Croatia with us and ended up a blessing amongst the lack of veggie food…My family agreed that this was the best Carrot Cake they have ever had, and couldn’t believe it was made without Eggs or Butter. This recipe is based on one from Ricki Heller’s book: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, which I absolutely LOVE as all the recipes are without refined sugar or wheat – my kind of Dessert book! The combination of Carrot, Cinnamon, Lemon & Coconut is heavenly, and the Lemon Glaze on top (suggested by my Dad’s girlfriend) adds just the right amount of tartness…

Ingredients:

1 1/2 cups finely grated Carrot, unpacked

1 Tblsp. ground Flax Seeds

1/4 cup Agave Syrup

1/4 cup Maple Syrup (or 1/2 cup of Syrup of choice)

3/4 cup Soy Milk

1/3 cup Canola Oil

1 tsp. Vanilla Extract

1/2 tsp. Apple Cider Vinegar

1 Tblsp. grated Lemon Zest, fresh

1 1/2 cups Whole Spelt Flour

2 tsp. Cinnamon

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/4 tsp. Salt

1/2 cup unsweetened shredded Coconut

 

Method:

– Preheat oven to 180C/350F, and spray a 8″ loaf pan or 9″ square pan.

– In a medium bowl, combine Carrots, Flax Seeds, Agave, Maple Syrup, Soy Milk, Oil, Vanilla, Vinegar and Lemon Zest. Set aside for atleast 2 minutes.

– In a large bowl, sift together Flour, Cinnamon, Baking Powder, Baking Soda and Salt. Add Coconut, and stir to combine.

– Pour the wet ingredients over the dry and stir just to combine. Pour the batter into the pan and smooth the top.

– Bake in preheated oven for 35- 45 minutes (the loaf pan takes longer than a square pan), or until a tester inserted in centre comes out clean.

– Allow to cool completely until removing from pan, and covering with Lemon Glaze.

For the Lemon Glaze:

1 cup sifted Icing Sugar

juice of 1 Lemon (add half first, then more if needed)

 

– Slowly add Lemon Juice to Icing Sugar until the right consistency is achieved. Pour over Carrot Loaf and allow to set.

*Warning: Will make a mess if eaten in the car…

PS: This would be delicious with the inclusion of Nuts, too!

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I served this dish at a Girl’s Dinner a few nights ago – it’s great to make if you’re feeding a crowd. Risotto usually has Parmesan in it, but you really don’t need it here as it’s definitely not lacking in flavour! The Sundried Tomatoes add a great taste, but you can also leave them out if you prefer. I decided to make this with Barley because I thought the firm chewiness of this wheat-free grain would work well (and it did), but if you don’t have any on hand then it can be substituted with traditional Arborio Rice, or even Short Grain Brown Rice. Switch it up by changing the veg according to your taste…This is not a difficult meal to make, but it does require a good 45 minutes stooped over the stove, so be prepared!

Ingredients: {adapted from Vegie Food (Chunky Food)}

7-8 cups Vegetable Stock

1 cup White Wine

Olive Oil

1/2 Onion, diced

2 cloves Garlic, minced

2 cups chopped Mushrooms (I used Brown, but you can mix and match with any you like)

2 cups Barley

2 tsp. dried Thyme

4-5 Sundried Tomatoes, chopped into small pieces (if dry, rehydrate before use)

2 cups fresh Baby Spinach

 

Method:

– Place the Stock in a large saucepan and bring to boil, then reduce heat and keep at a low simmer.

– Heat Oil in a large saucepan/frying pan, adding Onion and cook for a few minutes until soft and golden. Add Mushrooms, Garlic & Thyme, and saute a few minutes until Mushrooms begin to shrink in size and release water. Slowly add 1/3 cup White Wine, and cook until dissolved. Repeat with another 1/3 cup until dissolved again and Mushrooms are cooked but still firm. Remove half the Mushroom mixture and set aside to add later.

– Stir in the Barley, adding a litte more oil if neccessary, and cook 1-2 mins. with the Mushroom mixture in the pan. Slowly add the left over 1/3 cup White Wine & Sundried Tomatoes, and stir over medium heat until absorbed. Continue adding the stock a little at a time (about 1/2 cup), with a ladle, stirring constantly until absorbed and the Barley is cooked through and creamy. This will take about 40 minutes.

– Roughly shred the Spinach with your hands, and mix into the Risotto with the rest of the Mushroom mixture you set aside before. Cover with a lid and leave for a few minutes for the Spinach to wilt (with heat off).

– Garnish with fresh Parsley if you like.

*About 4 large servings…

 

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For the last 2 years or so I’ve become accustomed to a light breakfast of Fruits or Smoothies, but every Sunday I like to treat myself to a nice hearty Brunch (because I have the  whole day free to recover from my food coma!) – and I’ve had this recipe in mind for a few weeks…It comes straight from Dreena Burton’s Eat, Drink & Be Vegan: Everyday Vegan Recipes Worth Celebrating, which has some fabulous recipes! I used Whole Grain Spelt flour for these, which produces quite a ‘wholesome’ texture, so I would suggest that you maybe try it with Light Spelt if you have it on hand – I’m sure Wheat flour would make a fine substitute too, if it’s not a problem for you. Even though they contain Coconut Milk, the pancakes don’t have an obvious Coconut flavour, so adding dessicated Coconut or an extract would be good if that is what you’re looking for…The overripe Banana adds enough sweetness, so that there is no need for extra Sugar. These are not South African style pancakes (which are more like Crepes) – they come out thick & small, perfect to stack on top of eachother and cover with Maple Syrup & Bananas!

Ingredients: (makes 12-15 pancakes)

1 1/2 cups Spelt Flour or Whole-wheat Pastry Flour

1 Tblsp. + 1/4 tsp. Baking Powder

1/2 tsp. Cinnamon or Nutmeg (I prefer Cinnamon…)

1/8 tsp. Sea Salt

1 1/2 cups Light Coconut Milk (OR mix 3/4 cups Full Cream Coconut with Milk of choice) – you may need to add a bit more to get the right consistency

1 cup overripe Banana (about 1 large Banana), sliced

1 tsp. Vanilla Extract

Canola Oil Cooking Spray, or Oil of choice to coat pan

sliced Banana, Maple Syrup & dessicated  Coconut to serve

 

Method:

In a large bowl, add Flour and sift in Baking Powder. Add Cinnamon & Salt, and stir to combine. In a blender combine Coconut Milk, Banana, and Vanilla Extract and blend until smooth.

– Transfer wet mixture to dry, and stir just until well combined (don’t over mix), adding more liquid if needed to reach desired thickness (if mixture is too thick, pancakes will be very doughy). Set aside.

– Spray a frying pan with Oil (spreading it with a paper towel), and heat on medium-high heat until very hot. Reduce heat to medium-low, and using a ladle or Ice-cream scoop, pour batter into pan to form pancakes. Let cook on one side for a few minutes, until bubbles start to form, then flip and lightly brown other side for 1-2 mins. Repeat for the rest of the batter, re-spraying pan if needed.

– Top with Maple Syrup, sliced Banana & dessicated Coconut…

*Set your oven to 120C/250F and keep Pancakes warm on a foil-covered plate or tray until ready to serve.

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Banana Bread is always a hit – this is my tried & tested recipe that I have shared with many, and it never fails! It’s just the way Banana Bread should be: moist, crunchy & not too sweet, with a delicate crust. I decided to jazz it up a bit by adding some Cocoa (so good!), but if you want to leave it out then add an extra 1/4 cup of Sugar. I didn’t want to overpower the Banans in this loaf, so if you want a stronger Chocolate flavour increase the Cocoa to 1/2 cup…And for extra chocolatey goodness, add Chocolate Chips instead of Nuts! Buy yourself some Bananas today, and let them sit for a few days until they are nice and spotty, before making this Banana Loaf.

Ingredients:

(adapted from You Won’t Believe It’s Vegan!: 200 Recipes for Simple and Delicious Animal-Free Cuisine)

2 1/4 cups Barley Flour (or 2 cups All-Purpose Flour if you don’t want it Wheat-free)

1 1/2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 cup Canola Oil

1/2 cup Brown Sugar or 1/2 tsp. Stevia (increase to 3/4 cups Sugar or 3/4 tsp. Stevia if making plain Banana Bread)

1/4 cup – 1/2 cup Cocoa Powder

1/2 tsp. Salt

1/4 cup Soy Milk (may need a little more if using 1/2 cup Cocoa)

1/4 cup Maple Syrup

1 tsp. Vanilla Extract

4 mashed, ripe Bananas (add extra 1/2 Banana if using Stevia instead of Sugar)

1/2 cup chopped Walnuts, or Chocolate Chips

Method:

Preheat oven to 180C/350F, and lightly oil 9X3 inch Loaf pan and set aside.

– In a large bowl, sift Flour, Baking Powder, Baking Soda and Cocoa.

– In another bowl, mix together Oil, Sugar/Stevia, and Salt. Stir in Soy Milk, Maple Syrup, and Vanilla. Add the Bananas to the mixture and mix well.

– Add the Banana mixture and the Nuts to the dry ingredients and stir in thoroughly.

– Pour batter into the prepared pan and bake for 40 – 50 mins., or until a toothpick inserted in the middle comes out clean.

– Allow to cool in pan 10 mins. and then turn out onto a cooling rack and cool completely.

*Makes 1 delicious Loaf…

 

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Since I can remember, Tiramisu has always been my all-time favourite dessert (apart from Ice cream, but that’s a whole other story!). I would order it whenever I was at a coffee shop with my Mum, I would beg for it to be made when there was a big occasion, and I would prepare it myself to impress my sweetheart…But since going Vegan I have hesitated to attempt making this wonderful dessert, as I just had a feeling it would never compare to the real deal. Well, I was wrong – this Tiramisu was everything I was hoping for, and it brought me back to the days when I used to eat trays of this stuff! It is based on the one from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine–  I just used another recipe for the sponge cake, as I wanted a Wheat-free version, but once it’s soaked in all that Coffee & Rum you can’t even tell. The overall texture is perfect, the only change I have made is to add more alcohol – it just wasn’t as boozy as I like mine to be! This is pure indulgence…

Ingredients:

Sponge Cake (recipe from Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods):

 1/4 cup Canola Oil

2 Tblsp. Maple Syrup

1 cup Soymilk

1 tsp. Apple Cider Vinegar (or white vinegar)

1 tsp. Vanilla Extract

1/4 cup Brown Sugar OR 1/4 tsp. Stevia

1 3/4 cups Barley Flour

1 tsp. Baking Soda

1 tsp. Baking Powder

1 tsp. Salt

Method:

– Preheat oven 180C/ 350F, and oil a square brownie pan.

– Mix Oil, Syrup, Soymilk, Vinegar & Vanilla in a small bowl.

– In a seperate bowl, sift Sugar/stevia, Flour, Baking Powder, Baking Soda, and Salt. Whisk the wet ingredients into the dry until well incorporated.

– Pour into pan and bake about 30 mins. or until knife inserted in middle comes out clean. Let cool 10 mins., remove from pan and let cool completely. Cut horizontally & then into ‘fingers’ (long, thin rectangles).

Tiramisu Topping:

1 cup of Soya Too Soy Whip (or any other dairy-free whipping cream you like to use)

1 container Vegan Cream Cheese (80z) – I use Tofutti

5 Tblsp. Brandy, Rum, or Kahlua

1/2 cup Sugar OR 1/2 tsp. Stevia

1 cup freshly brewed Espresso/strong Coffee

2 Tblsp. good Cocoa powder

 

Method:

Whip up Cream according to package directions.

– In a large bowl or food proccessor, whip together Cream Cheese, 1 1/2 Tblsp. Liquor, and Sugar/Stevia until smooth. Fold in Cream.

– Have ready a glass rectangular dish. Mix remaining 3 1/2 Tblsp. Liquor with Coffee. Dip each cake ‘finger’ into the coffee mixture – should be soaked, but not dripping. Lay each piece into the dish, covering the the bottom.

– Using a spatula, cover the Sponge with the Cream filling, and smooth out. Sift the top with Cocoa Powder and allow to set in the fridge for atleast 6 hours, or overnight, before serving.

*Tastes even better the next day!

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I love a good Apple Crumble – who doesn’t!? But unfortunately, my recipe of choice contains Wheat and Sugar – both of which I am currently trying to avoid…It really is a great recipe though, so I’ve included it here anyway and just put my modifications in brackets so you can decide for yourself which way to make it. I had some Blackberries in the fridge that were at the end of their days, so I decided to pop those in along with the Apples, and I also needed to use up some Hazelnut meal i had lying around . Originally from The Joy of Vegan Baking: The Compassionate Cooks’ Traditional Treats and Sinful Sweets (my favourite!), this Crumble takes about 10 minutes to prepare – the most time consuming thing being the peeling of the Apples…And then sit back with a good book while it bakes in the oven!

Ingredients:

4 large Apples, peeled, cored and sliced (I used 2 Granny Smith & 2 Red Gala)

1 cup Blackberries

1/4 cup Granulated Sugar (1/4tsp. Stevia Powder)

1/2 tsp. Vanilla Extract

3/4 cup plus 1 Tblsp. Unbleached All-Purpose Flour (Barley Flour)

1 tsp. Cinnamon, divided

1 cup (125g) finely ground Almonds (I mixed with half ground Hazelnuts)

1/2 cup Brown Sugar (Coconut Sugar)

1/4 tsp. Nutmeg

1/4 tsp. Salt

1/2 cup non-dairy butter, melted (1/4 cup Coconut Oil)

 

Method:

– Preheat oven to 375F/190C. Lightly grease 8-inch square/round baking dish.

– In a medium bowl, toss together Apples, Blackberries, Sugar, Vanilla Extract, 1 Tblsp. Flour, and 1/2 tsp. Cinnamon until Apples coated. Arrange in prepared baking dish.

– In another bowl, combine the 3/4 cup Flour, Almond & Hazelnut meal, Brown Sugar, Nutmeg, remaining 1/2 tsp. Cinnamon and Salt. Cut in the Butter/Oil until mixture is fine and crumbly. Sprinkle topping over Apple & Blackberry mixture.

– Cover with foil and bake 45 mins., until apples soft when pierced. Uncover, and bake 10 more mins. or until crumble is crisp and golden in colour.

*Serve with Custard or Ice cream…

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Mmmmm…There’s nothing better than the smell of a batch of cookies baking in your oven filling your apartment (or house, if you’re lucky!). These aren’t actually Coconut cookies, but they both have coconut in them – as you can see, I’ve been on a bit of a Coco-hype lately since my holiday in Thailand… This is my favourite cookie recipe from a book called Simple Treats: A Wheat-Free, Dairy-Free Guide to Scrumptious Baked Goods, and I usually just modify it depending on what I feel like. You’re welcome to play around with it, there are so many possible variations! I like that it uses Maple Syrup instead of Sugar (which can be a bit pricey, but totally worth it), as well as Barley & Oat Flours in place of Wheat – making them easier on your digestive system. Incidentally, I just found out today that I have a Wheat intolerance, so I guess I’ll be making these more often! This particular batch was photographed in the plane on my way to visit my dear friend in the Philippines, and was made especially for her, as she is a fellow Vegan 🙂

Lemon-Poppy Seed-Coconut Cookies (makes 18 cookies)

Ingredients:

1 cup Rolled Oats

1/4 cup Canola Oil

1/2 cup Maple Syrup

1/2 tsp. Vanilla

2 Tblsp. fresh Lemon Juice

1 cup Barley Flour ( Spelt or Whole Wheat Pastry Flour will do too, if you prefer)

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1 3/4 Tblsp. Poppy Seeds

1/2 cup dessicated Coconut

1 Tblsp. Lemon Zest

 

Method:

Preheat oven to 350F/180 C.

– Process Oats in Food processor or Blender until they are the consistency of coarse flour.

– In small bowl, mix Oil, Syrup, Lemon Juice and Vanilla.

– In a separate bowl, place ground Oats, Poppy Seeds, Coconut and Lemon Zest. Sift in flour, Baking Soda, Baking Powder, and Salt.

– Pour wet ingredients into dry, and mix with a spatula until well incorporated.

– Using 2 spoons, scoop out 1 heaped Tblsp. of batter onto lined cookie sheets. Flaten cookies slightly with bottom of a cup or glass (Dip in warm water before).

– Bake for 11 mins. then rotate cookie sheets a half turn (to ensure even baking), and bake 5-6 mins. more – until cookies golden around the edges.

– Let them cool on the cookie sheet 5-6 mins. and then remove onto a cooling rack.

 

Chocolate Chip-Oatmeal-Coconut Cookies (18 cookies)

Ingredients:

1 1/2 cup Rolled Oats

1/4 cup plus 2 Tblsp. Canola Oil

1/2 cup plus 2 Tblsp. Maple Syrup

1/2 tsp. Vanilla Extract

1 cup Chocolate Chips

1/4 cup dessicated Coconut

1 cup Barley Flour

1/2 tsp. Baking Soda

1/2 tsp. Baking Powder

1/2 tsp. Salt

1/4 tsp. Cinnamon

dash Nutmeg

 

Method:

Follow method for previous cookies (Lemon poppy-coconut), only processing 3/4 cup of Oats, and adding the rest whole to the dry ingredients.

* Enjoy with a cuppa

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