I have loved alternating between my eggs in the morning and my different grain free raw granola flavours (other recipes here and here). I took inspiration from my cinnamonsalty/sweet popcorn to try to entice my daughter to try it (she is devoted to her muesli for breakfast!). I love it warm straight out of the dehydrator and served with kefir and berries. I also like it with gently warmed almond milk. Especially with the mornings starting to be a bit cooler.
It also works really nicely as a crumble topping with some stewed fruit and my fat banana custard for puddings!
Grain Free Salty Cinnamon Maple Granola
A warming and comforting granola. Great warm or cold. Serve with Kefir/yoghurt and berries.
It was the last day of term party at my daughter’s kindergarten this week. Sharing food at school is not allowed for many reasons but at the end of term they are able to bring food for sharing.
There is a no nut rule in the school and so I wanted to make sure my daughter was able to have food she could make herself, can eat herself (she has sensitivities to wheat, some dairy and has a strong reaction to refined sugar) and also be excited to share with her friends.
We looked through all my recipe books and we decided on a banana and date bread recipe. I have adapted and added nutrition to it, so that we are all happy! They tasted great too! We are gluten free in the house so I used Tapioca, Oat and Coconut flour, I then used kefir to keep them moist and light. Since I could not use almond flour (no nuts) I added black sesame seeds which contain more antioxidants.
Light and moist, the dates helped to add texture and sweetness to the muffins. The mixture was wet without being sloppy and by keeping the muffins small by using this pan (from Amazon but in Hong Kong I bought it on Shanghai St) the cooking time was only 10 mins! About the right amount of time to keep my daughter engaged with the task!
Banana, Date and Sesame Muffins
A delicious gluten and nut free muffin. Sweetened with dates and coconut sugar, these muffins are a very satisfying treat for all ages (1 and up as it contains eggs)
I have made Banoffee Pie several times. Every time I have made it with Dulce Leche that I have bought. This time I was committed to making my own toffee- without condensed milk (which I do not count as a real food!). See my post on refined sugar for why I love coconut sugar. It is also gluten free packed with healthy fats and proteins to balance the sugar!
This time I am making it for my husband so we made a couple of compromises! He loves real cream so since it is his birthday I have used dairy cream. However I have also included ways to make this dish dairy free. He was happy!
However- I couldn’t do it all by myself. I had some expert help. Especially since it was for Daddy’s birthday!
Real Food Banoffee Pie
A real food banoffee pie. Nut and date cruse, coconut sugar and cream toffee, banana's and fresh double cream with cinnamon
100g butter (I used raw but you can also use coconut oil)
1 tsp pink salt
banana essence (optional)
Dash of filtered water
For the rest
2 large banana's (sliced thinly)
200g double cream
1/2 tsp ground cinnamon
2 Chocolate fudge pieces (grated)
To make the base
Add all the ingredients to the food processor and blitz until it is looking a little sticky. Turn out contents into a greased pan or spring form pan (for ease of removing later)
Press the mixture out to rise up the sides of the pan. You want it to be at least 0.5 cm thick.
Place base in the freezer
To make caramel
Place coconut sugar in a saucepan and dash of filtered water.
On a low heat mix sugar with a wooden spoon. It will quickly turn to liquid caramel. Slowly stir in coconut cream and salt and stir until dissolved.
I am using raw butter so to keep the enzymes alive I want the toffee to then cool until you can easily hold your finger in it (be careful it may be hot to begin with so use common sense when using finger!)
When cooled add butter/coconut oil and stir to melt and dissolve.
Add banana essence if desired
Pour into a jar and keep in the fridge (bonus- you will probably only use half for the pie- the rest you will have to ration yourself!)
Whip cream with the cinnamon until stiff
See below pictures for how to layer. Pour Toffee, add banana, then cream and top with grated chocolate. Store in fridge.
You can make everything in advance but leave off slicing/adding the banana and whipping the cream until just before serving.
Loula Natural https://loulanatural.com/
Here is the picture to help you assemble the Banoffee pie
I hope you enjoy it!
Come and find my other favourite Gluten Free Sweet Treats on Pinterest
Traditionally Simnel Cakes were given to mum’s on Mothering Sunday. Since in the UK Mothering Sunday and Easter are normally close (not this year!) it became a cake for both. The 12 balls on the top of the cake are also meant to symbolise the 12 apostles. I am not really a follower of organised religion but we like to celebrate re-birth and the spirit of spring time.
The cake is essentially a fruit cake with a marzipan centre and top. I love it as every year I have attempted Marzipan! Now I have my Real Food Icing Sugar- this year it was simple and my most delicious yet!
Again I have looked for the classic recipe like in my other modern updates of a classic from my mums Supercooks books. The cake is really nice and by using a Modern Update on a Classic I have made it gluten-free and packed full of nutrients. I have also used my preserved Cinnamon Kumquats to keep it moist and a nice light citrus zing to it and also my Chai Latte Concentrate for a spicy twist too.
Gluten Free Simnel Cake
A delicious citrus and spicy fruit cake with marzipan made from coconut sugar and almonds.
Grease and line your spring form tin (7inches) with baking paper and a little butter. Pre-heat oven to 180 degrees centigrade
Sift flower and baking into a bowl.
In a bigger bowl beat (I use my Kenwood) the butter and sugar together until smooth and creamy. Add one egg at a time and adda spoonful of the flour mixture after each egg
fold in the rest of the flour mixture.
Add diced Kumquats (see picture below) and sultanas together with the kefir stir well to mix evenly
Roll out your marzipan (if your marzipan was kept in the bridge allow it to return to room temperature and knead to release the oils again. Roll out and cut two discs the same size as the bottom of the pan, Shape the rest of the mixture into 12 balls of equal size.)
Pour half of the mixture into the baking tin.
Place one of the marzipan discs on top of the mixture.
Pour the remainder of the mixture on top of the disc.
Place the cake in the oven and cook for 1 hour to 1.5 hours (I use a halogen oven so it only took an hour)
Lower the temperature to 150 degrees centigrade and cook for another hour.
Remove cake from oven and allow to cool completely.
Lay the other marzipan disc on the top of the cake and arrange the balls around the circumference. use a little water or juice to stick if necessary
Return to a hotter over (220 degrees centigrade)
Allow to cook until balls start to go a golden brown.
Allow to cool completely and serve
Is really nice with a dollop of coconut cream or ice-cream
Easter is not the same without Hot Cross buns! I really like them with cheese! Since we have chosen to be gluten free as much as possible I decided even though I have never made hot cross buns before- I would give a gluten free version a go.
As part of my Modern Updates of a Classic series this recipe has been adapted from my mum’s Supercooks cookbooks. They were a wedding present and date from the mid to late 70’s. The repertoire in the books is huge covering all over the globe.
To create a gluten free version (I have done 3 batches! this mix of flours is the best!) I have played with different types of flour and have replaced the milk in the recipe to Kefir (of course!).
Gluten Free Hot Cross Buns
I use cardamon, orange peel, lemon zest, cinnamon and sultana's in this recipe. With a mix of gluten free flours and Kefir these buns will be great on anyone' easter table!
Places dough in a bowl and cover with a damp cloth and allow to prove for about an hour until it has almost doubled in size.
Take dough out of bowl and knead in sultanas.
Separate dough into 16 same size pieces and shape into rolls. Place on greaseproof paper or greased baking trays and replace damp cloth and place in a warm place to rise again.
see picture below
Make cross dough by adding butter and flour together. crumb with your fingers and use a little water if necessary to shape into a wet dough. Shape dough into crosses- this was ridiculously fiddly for me!
Heat oven to 230 degress c and cook buns for 10-15mins until golden brown.