CHOCOLATE CHERRY MINI TARTS - VEGAN AND GLUTEN FREE

Chocolate Cherry Mini Tarts

By fooddoodles.com

makes 8 – 12 mini tarts, depending on size

Crust

75g raw almonds

100g dried cherries

50g Medjool dates

dash vanilla

30g unsweetened cacao powder

In a food processor, process the almonds until no large pieces remain.  Remove the ground almonds and place in a bowl.  Add the cherries and dates to the food processor and process again until no large pieces remain.  Add in the ground almonds, vanilla and cocoa powder and process until the mixture is completely combined but still crumbly.  Spoon the mixture into your preferred tin(either a mini muffin tin, mini pie plates, mini tart pans, etc) and press down firmly to form.  Place the shells in the freezer until ready to use.

Filling

2 ripe avocados

2 tbsp coconut or almond milk

40g cacao powder

100g maple syrup

In a food processor, completely combine the avocados, milk, cocoa and maple syrup or raw honey.  Process until completely smooth.  Taste and add more maple syrup or cacao powder as desired to get the right taste for you.  Assemble the tarts by removing the shells from the freezer.  It’s easiest to remove the crust from the tin when it is frozen.  Place a dollop of the chocolate filling in the tart and top with some fruit of your choice.

These will last in the fridge until ready to serve, but I wouldn’t store them for more than a day.

PLANT BASED MINERALS - HOW IMPORTANT ARE THEY ESPECIALLY NOW?

PLANT BASED MINERALS - HOW IMPORTANT ARE THEY ESPECIALLY NOW?

Are you worried about the nutrients in the food that you eat, because you should be? This is very worrying indeed.

I have been reading into how nutrient deficient our soils are today.  A nutrient deficiency in soils was talked about as far back as 1936!

According to an article on Independent.co.uk, the degradation of our soils is the result of increasingly intense farming with deep ploughing and rapid crop rotation and even larger fields free of trees allowing the wind and rain to carry away the top layer of soil.

Our soils have already been damaged and it continues at 1cm to 3 cm a year!

Climate change is set to make matters worse with increasing temperatures and water shortages that make the soil dustier as well as heavy rainstorms that wash it away.  

What can you do to get more minerals into your diet?

You can buy plant based minerals that contain 75 plant based minerals.  We need at least 60 minerals in our diet every day.  Plant based minerals are better absorbed by the body than metallic minerals.  

If the nutrients are not in the soils today then they are not in the food that we eat and they are not in our bodies either.  Supplementation is key here.  I cannot stress enough how important minerals are to your health.  You cannot absorb the nutrients or vitamins from the food that you eat without enough minerals.  This can go on to develop disease.  You may feel okay now but sub clinical diseases can take years to develop.  

I got sick 3 years ago and was very scared because I could not digest anything I was eating and I was getting thinner and thinner.  I now follow a very strict diet to get my digestion strong again. It is much stronger now and I feel great but I still had some fatigue issues and I knew there was something missing.  I have been taking plant based minerals for 3 months and I feel great and much stronger with more energy and I sleep much better.  My IBS symptoms are at least 90% reduced.

Don't wait until you get sick to take action for better health.  If you want to try the minerals for yourself to see how you feel, try them for 3 months (which is the timescale to really feel the benefits). You have nothing to lose.

I am not recommending the minerals because I will make lots of money, I am recommending them to you because I care about other peoples health and wellbeing.  I also would not recommend any product to anyone that I hadn't tried myself and thought was safe and worth the investment!  

YOU CAN PLACE YOUR ORDER HERE



Source - INDEPENDENT

PEAR ALMOND CLAFOUTIS

PEAR ALMOND CLAFOUTIS - GLUTEN FREE, GRAIN FREE 

By gourmandeinthekitchen.com

Serves 6 to 8

Ingredients

Coconut oil or unsalted butter, for baking dish

2-3 large Bosc pears, halved lengthwise, cored and sliced thinly

250g/ 1 cup coconut milk

3 large eggs

1 teaspoon pure vanilla extract

1 Tablespoon Poire Williams (pear brandy or you can also use cognac)

50g/ 1/4 cup unrefined sugar (I used coconut sugar)

60g/ 1/2 cup almond flour (or regular flour if gluten-free is not a concern for you)

¼ tsp of fine sea salt

28g/ ¼ cup sliced almonds

Instructions

Preheat oven to 375 degrees/190C. Grease a 10-inch cast iron skillet or 10-inch ceramic tart dish or 9 1/2-inch pie plate with butter or coconut oil; set aside.  Fan cut pears over bottom of prepared dish.  Blend coconut milk, eggs, vanilla, pear brandy, coconut sugar, almond flour, and salt in a blender until smooth, about 1 minute. The mixture will be thin, like crêpe batter.  Pour batter over pears. Sprinkle sliced almonds over batter.  Bake until golden and set, about 35-40 minutes.  Let stand 10-15 minutes. Cut into wedges and serve warm or at room temperature.

CHOCOLATE FUDGE WITH CACAO NIBS

CHOCOLATE FUDGE WITH CACAO NIBS

By gourmandeinthekitchen.com

For the Fudge Base:

2 cups/ 224g raw organic cashews

2 cups/ 240g unsweetened organic shredded coconut

240g (about10 large) very soft medjool dates, pitted

1 cup/ 100g raw organic cacao powder

½ cup/ 120ml organic maple syrup

Pinch of fine sea salt

For the Ganache:

1/2 cup/120ml organic maple syrup

1/4 cup/60g extra virgin unrefined coconut oil

1/2 cup/50g raw organic cacao powder

Pinch of fine sea salt

¼ cup/30g of raw cacao nibs for topping

Make the Fudge Base:

Place cashews in the bowl of food processor and grind until very finely ground (be careful to not over process the nuts into butter).  Add the shredded coconut and process until well combined and fine in texture. Add the pitted dates and process until a soft paste forms. Add the cacao powder process again.  Finally add the maple syrup and a pinch of salt and process to combine until a creamy texture is achieved scraping down the sides as needed. Press firmly into a parchment lined square or rectangular pan or mold.  Place in fridge while making the ganache topping.

Make the Ganache Topping:

In the food processor, blend together maple syrup and coconut oil until well combined.  Add in cacao powder and a pinch of salt and process until smooth scraping down the sides as needed.  Pour over fudge base and spread out evenly over the top. Sprinkle with cacao nibs and return pan to fridge to set and firm for at least one hour.  Cut into squares and serve the fudge cold. Keep leftovers in an airtight container in the fridge.

RED LENTIL BLENDER PIZZA CRUST

RED LENTIL BLENDER PIZZA CRUST

By veggieprimer.com

Have you tried using lentils for your pizza crust?  I really love this recipe.  I use almond or coconut milk in my pizza because I don't eat grains but feel free to use whatever milk you want.

INGREDIENTS

400g/2 cups uncooked red lentils, rinsed and sorted

400ml/2½ cups almond or coconut milk

2 cloves garlic

1 tsp. baking soda

1 Tbsp. apple cider vinegar

½ tsp. fine sea salt

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried marjoram

½ Tbsp. olive oil

INSTRUCTIONS

Preheat large non-stick pan over medium heat.  Place ingredients in a high-speed blender in the order they are listed.  Begin blending on lowest setting and slowly turn up to highest setting.  Blend on high for approximately 40 seconds.  Scrape sides and blend from low to high for another 10-20 seconds.

Pour about ⅔ cups of batter into heated pan to form an 8 inch crust. (I use a ⅓ cup ladle. Then I use the back of the ladle to spread the batter evenly into a nice round shape.)  Cover pan with lid slightly askew and cook for about 3 minutes or until top of crust begins to set and you can easily slice a spatula underneath.  Flip the crust and continue to cook about 2 more minutes.  Place cooked crust on a plate and repeat steps 6-8 until batter is finished. (Recipe makes about 5 crusts).  

Preheat oven to 450ºF/225C.  Place a crust on a pizza screen and add your favorite toppings.  Bake about 8 minutes or until crust edges begin to brown.

NOTES

The crust keeps well in the fridge for a day or two prior to baking. I haven’t tried freezing it, but I imagine it would also freeze well.

BANANA COCONUT CRUNCH CEREAL - PALEO, GAPS, GLUTEN FREE, EGG FREE, NUT FREE

BANANA COCONUT CRUNCH CEREAL - PALEO, GAPS, GLUTEN FREE, EGG FREE, NUT FREE

Do you like cereal for breakfast?  This is a great recipe to try.


By pureandsimplenourishment.blogspot.fr

Ingredients

225g/1 1/2 cups raw sunflower seeds (or pumpkin seeds)

120g/1 1/2 cups finely shredded coconut

30g/1/4 cup coconut flour

1 cup pureed ripe bananas (I used 2 large bananas)

60ml/1/4 cup coconut milk

2 TBSP honey

2 TBSP coconut oil

1 tsp vanilla extract

2 tsp ground cinnamon

1/2 tsp baking soda

pinch sea salt

Preheat your oven to 350F/175C.   Place the sunflower seeds and shredded coconut into your food processor and process until you have a fine flour.  Transfer the flour mixture to a bowl.  Add the remaining dry ingredients and stir well to combine.   Add the wet ingredients and mix well with a spoon or pastry blender.  Now you have 2 options depending on if you want square cereal or round cereal (see below) .

Option One: Square Cereal (this is the easier version)

Line 2 baking sheets with parchment paper.  Transfer half the dough to each baking sheet and cover with another piece of parchment paper.   Using your rolling pin, roll the dough until it is about 3-4mm thick.   Using a knife, cut 1 inch squares into the dough.   Place in the oven and cook for 24-28 minutes (NOTE: if you are like me and don't roll the dough evenly, the edges may cook quicker so I recommended checking at 20 minutes and taking out the edge pieces if they are browning).   Remove from oven and allow them to cool to crisp up

Option Two: Round Cereal

Line 2 baking sheets with parchment paper.   Form 1-1.5 cm round balls of dough with your hands and place on the baking sheets (this should make enough for 2 baking sheets).  Place in the oven and cook for 14-18 minutes (until they are browned or crisp on the outside).   Remove from the oven and let cool to crisp up.

HEALTHY KEY LIME PIE WITH CHOCOLATE CRUST - VEGAN AND GLUTEN FREE

HEALTHY KEY LIME PIE WITH CHOCOLATE CRUST - VEGAN AND GLUTEN FREE

By onegreenplanet.org - Danielle Dewar

FOR THE CHOCOLATE CRUST:

150g/1 cup raw buckwheat

3-4 dried figs

3-4 Medjool dates

2 tablespoon maple syrup

A pinch of stevia or a couple drops liquid stevia

A pinch of salt

1 teaspoon cinnamon

2 tablespoon cacao powder

1 1/2 tablespoons coconut oil

1 tablespoon extra virgin olive oil

60ml/1/4 cup water

FOR THE KEY LIME FILLING:

500g/2 1/2 cups steamed and cooled cauliflower florets

120ml-160ml/1/2-2/3 cup fresh lime juice

A big pinch of pink salt

Stevia, to taste

300g/1 1/2 cups ripe avocado flesh, not mashed

3 tablespoons maple syrup

2 tablespoons coconut oil

1 tablespoon liquid sweetener

1/2 teaspoon vanilla extract

TO MAKE THE CHOCOLATE CRUST:

Add everything but water to food processor and pulse until evenly is crumbly. Add water, just enough to moisten the dough and blend. Wet your hands and press the dough into a short crust pie dish. Bake in a 400°F/200C oven until firm.

TO MAKE THE FILLING:

Puree everything until totally smooth. Taste. Add extra stevia as you need it to sweeten it to your taste. Spread into baked shell evenly. Chill in the freezer for 1-2 hours then store in the refrigerator.