Monday, May 7, 2018

Practise Makes Perfect

I first heard about these bars about 6 months ago and I knew, as soon as I saw the ingredients, that I wanted to try to make them myself. 
After experimenting with the chocolate ones, I started trying to make all different flavours like ginger, coffeeorange chocolate and more!
Our family's favourites are coffee, chocolate and peanut.
But tonight as I was stocking the fridge with my weekend baking, I remembered that I still had one of the original bars in my cupboard. I opened it and placed it next to mine on a plate to compare them and I was shocked at how similar they were in texture, taste and looks. I guess practise makes perfect! 

Guaca"muu"le


I live in Thailand and the word here for pork is "muu" and for bacon "muu bacon" (หมูเบคอน).

So this is my twist on regular guacamole. Add some muu (bacon) because... let's face it, everything is better with bacon!

1/4 cup cilantro/ fresh coriander, leaves
3 avocados
garlic (adjust to your taste)
1/4 cup red/white onion (optional)
1/4 cup cherry tomatoes
1 tbsp lime juice
2 rashers of bacon

Cut the bacon into small cubes and cook it separately in a fry pan. Cool.
Put avocados, cilantro, onion, garlic and lime juice in the food processor. Mix until smooth.
Cut tomatoes in quarters and gentle stir through tomatoes and bacon.
Serve and eat!





Tuesday, April 10, 2018

Moody Smoothie

Each night my husband and l make ourselves this Moody Smoothie full of amazing ingredients. I've named it Moody Smoothie because one of the ingredients that we like to add is called "ashwagandha" You can read more about it on Dr Axe but basically  is an adaptogenic herb (helps to balance, restore and protect the body). It’s valued for its thyroid modulating, neuroprotective, anti-anxiety, antidepressant and anti-inflammatory properties.
It’s ashwagandha’s ability to work as a stress-protective agent that has made it such a popular herb. Like all adaptogenic herbs, ashwagandha helps the body to maintain homeostasis, even in moments of emotional or physical stress. But the many ashwagandha benefits don’t stop there. This powerful herb has shown incredible results for lowering cortisol levels and balancing thyroid hormones. What's not to like about that! Enjoy...

Ingredients (for 2 people)

500ml almond milk
2 bananas
a handful of blueberries
spinach
1 tbs chia seeds
2-3 tsp cacao
1-2 tsp ashwagandha

*Note: we don't actually 'measure' when we make this, 
so the ingredient list is just a guide.
Also if it's not sweet enough for you, you can add some honey. 









Sunday, April 1, 2018

Happy Easter!

Well without dairy and sugar there are no chocolate Easter eggs to be found in our house BUT that did not stop the kids and I from making our first batch of GF, DF hot crossed bun {muffins}.

Here's the recipe:

Ingredients:
170g cashew nut butter
1 orange juiced
zest from 1 orange 
3 eggs
50g almond flour
1 tbsp cinnamon
1 tsp ground all spice
1/2 tsp ground nutmeg
100g raisins/ sultanas
2 tbsp honey
2 tbsp rice malt syrup
1 tbsp coconut oil
1/2 tsp bicarbonate soda
ghee/vegan butter to grease the muffin tray


The Cross:
1 egg white
3 tbsp fruit sugar
add corn flour and tapioca starch to thicken

1. Preheat oven to 180C (350F)
2. Grease muffin tray
3. Add all ingredients for the muffin mixture into a bowl and mix well
4. Spoon the muffin mixture into the tray (Ours made 6 muffins)
5. Make the cross topping
6. Spoon the cross topping into a piping bag and pipe over the muffins
7. Bake for 20+ minutes until cooked
8. Serve with vegan butter 



Banana Cake: gluten free, refined sugar free, dairy free

A simple and lovely banana cake recipe that I made up today. And... it turned out great, so much so, that I had to literally stop myself from continuing to keep cutting little pieces from the edge as we were heading out for dinner. True story!

Even this guy gave it the big thumbs up!
Okay here it is:

2 tablespoons of vegan butter (melted)
1 cup of S.R gluten-free flour (I used White Wings)
1/2 cup Natvia Organic Sweetener (or sweetener of choice)
1/2 unsweetened almond milk
2 eggs + an extra yolk
1/2 teaspoon of vanilla
1 teaspoon of cinnamon
1 very ripe banana

Grease your tin. 
Heat your oven to 180 degrees celsius (350F)
Melt butter. Add all other ingredients and mix with handheld blender.
Put in the tin.
Cook for approx 30 minutes.

We didn't put any icing on ours. We ate it warm and moist straight from the oven. 
Delicious!


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