Monday, February 5, 2018

Apple Cider Vinegar Gummies

What's not to love about Apple Cider Vinegar (or ACV)?
If you haven't heard of all the amazing health benefits, checkout some of the sites that explain all the different ways to use it and how to start including in your daily life.

We've been using ACV for years now for everything from mastitis, recovering from food poisoning, common coughs/colds, sinus infections, in our food... the list goes on.

When I recently came across this recipe, I just knew my family would love these.

Since posting this, I bought myself a cute gummy-bear mould.

1 cup apple juice (no added sugar)
1/3  cup apple cider vinegar (with the "mother")
1/3 cup water
3 1/2 tablespoons gelatine powder

Combine the apple juice, apple cider vinegar and water in a large saucepan (no heat) and stir well. Sprinkle the gelatin powder over the liquid and mix, letting it sit for two minutes.
Switch on the heat to medium low and stir with a wooden spoon for five minutes until the gelatin is fully dissolved.
Pour the gelatin mixture into a tray/mould and chill until set.

Need more tips? Click here!

Sunday, February 4, 2018


This cake is one of my family's favourites. It's perfect for Thanksgiving, Christmas time or any occasion throughout the year.  I'm not sure that we have any left over for the next day very often, but it is still good the next day! Oh, and the aroma while it's cooking... is delightful! Enjoy.


1/4 cup melted coconut oil
1/4 cup honey (or maple syrup)
1/4 cup coconut sugar
1 cup cooked pumpkin
4 eggs
1 cup almond flour
1/4 cup coconut flour
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup coconut flour
1/2 cup almond flour
2 tablespoons coconut sugar
1/2 teaspoon cinnamon
2 tablespoons honey (or maple syrup)
2 tablespoons coconut oil

1. Preheat oven to 165 degrees Celsius and line a pan with baking paper.
2. Make the crumb topping first: in a small bowl, combine coconut flour, almond flour, coconut sugar, cinnamon, honey (maple syrup), and coconut oil. Mix well. Set aside.
3. In a large bowl, combine coconut oil, honey (maple syrup), coconut sugar, and pumpkin. Mix well.
4. Add in the eggs and mix until incorporated.
5. Add in the almond flour, coconut flour, baking soda, pumpkin spice, cinnamon, and salt. Mix until no dry pockets remain. Pour into prepared pan and top with crumb topping.
6. Bake for 45-50 minutes.
7. Store in fridge after the first day (if there's any left!).

Saturday, January 27, 2018

Gluten Free: Naan Bread

I had been making a 3 ingredient naan bread at home, but my son and I wanted to experiment to get a more desirable texture. 
This is what we came up with and our whole family loved it. 
Obviously you can vary the flavour by omitting the garlic and coriander and adding something different.
Gluten Free: Naan Bread


Almond flour - 1 Cup

Rice flour - 1/2 Cup 

Tapioca starch - 1/2 Cup

Coconut milk - 1 Cup

Bi carb - 1 Tsp

Vinegar - 1 Tsp

Himalayan salt - 1/2 Tsp

3 cloves of garlic 

A few sprigs of fresh coriander

Ghee - 1 Tbl

  1. Mix everything in a bowl or food processor (except the ghee) until all the lumps are gone. 
  2. Pre-heat the pan and put a small amount of ghee in the pan to melt. 
  3. Pour the mixture into the pan with the ghee. 
  4. Cook until they have risen and they are brown on both sides. 

Gluten Free Chocolatey Tapioca Puddings

My daughter loves bubble tea so when I bought tapioca pearls recently, she was so excited to make something using them.  She found a recipe that looked good, but after forgetting to put in half the ingredients and changing some of the others to suit our family's dietary needs, this recipe was created!  

I love it when 'mistakes' turn out to be great new discoveries.

Gluten Free Chocolatey Tapioca Puddings

1/3 cup tapioca pearls
2 and 3/4 cup of milk of your choice 
(we used rice milk)
 4 tablespoons cocoa
1/8 cup coconut sugar 
(or sweetener of your choice)
1-2 teaspoon vanilla/ peppermint or coffee essence

1. In a saucepan mix all the ingredients except the vanilla; let the ingredients stand for about 5 minutes.

2. Put the saucepan on the stove over a medium heat, stirring constantly. Bring to the boil.

3. Turn the heat off (or remove from the heat) and stir in the vanilla (or other flavour).

4. Let it stand for 20 minutes or so.

5. Give it a stir and either dish it up immediately or place in single servings and refrigerate. 

Makes 5 small jars. 

Thursday, January 18, 2018

DIY Gluten Free Bars: Gingerbread

I think I'd had too much coffee but I was buzzing around my kitchen experimenting with different flavour options for these GF bars I've been making.

Our refrigerator is now stocked full of the apricotpeanut, cinnamonchocolate and... I'm so excited... gingerbread flavour! Check them out!!



1 cup dates
1 cup oats (I used Bob Red Mill GF, Quick Cooking Oats

1/2 cup yellow raisins
1/2 walnuts
1-2 tablespoons coconut sugar softened

1 tablespoon ginger
1/4 cup coconut oil
*2 tablespoons of water

  • Soak the dates for at least 5 minutes in boiling water to soften them.
  • Prepare a flat tray with baking paper.
  • While the dates are soaking place the oats, raisins, ginger, walnuts, coconut sugar and coconut oil into the food processor.  
  • Drain the water off the dates and into a bowl.*
  • Add the dates to the food processor and blend ingredients together.
  • If the mixture is not coming together in the food processor making a 'ball' shape add 1-2 tablespoons of the water that was saved from the dates.
  • Spread the mixture onto the prepared tray.
  • With another piece of baking paper on top, flatten the mixture using a rolling tool to smooth the mixture into a rectangle shaped slab about 1/2 centimetre thick.
  • Remove the top piece of baking paper before cooking.   
  • Bake at 180 degrees celcius for approximately 25 minutes (or longer if you want crunchier bars).
  • Once removed from the oven, slide the baking paper and slab onto a cooling rack allowing it to cool for around 10-20 minutes.
  • Next slide the baking paper onto a large chopping board and begin slicing the slab into bars approximately 7 x1-1.5 cm. 
  • Store in an air-tight container.

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