Delectable Chocolate Sponge Cake with Avocado Cacao Frosting – GF, Vegan

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

This recipe was adapted from ‘The Tasty Alternative’s – Vegan Double Chocolate Cake. It really is a deliciously moist chocolate cake. Spongy and chocolaty. A great combination of gluten free flours to produce a winner! Weighing the flours is recommended. As with all gluten free cakes, they are best eaten on the day that they are made. Otherwise portion off, wrap in cling film and freeze.

Author: thefussiesteater.com

Recipe type: Dessert

Serves: 10

Ingredients

• DRY INGREDIENTS
• ½ cup/70g Sorghum flour
• ½ cup/70g Chickpea flour
• ⅓ cup/40g Tapioca starch
• ½ cup/40g raw Cacao powder
• 1 tsp Baking Soda
• 1 Tbs + 1 tsp Baking Powder
• ¼ tsp Xantham gum
• ¼ tsp Sea salt
• WET INGREDIENTS
• ½ cup/125g Maple Syrup
• ⅔ cup/150g Apple sauce
• ½ cup/90g Coconut Oil
• ⅔ cup/130g hot water
• 1 Tbs Vanilla Extract
• ½ tsp liquid Stevia
• FROSTING
• 2 ripe Avocados
• ¾ cup raw Cacao powder
• ½ cup Maple Syrup
• 10 drops liquid Stevia
• 2 Tbs Coconut Oil

Instructions

1. Preheat a fan forced oven to 175degrees Celsius
2. In a large bowl, sift all the dry ingredients
3. In another large bowl combine all the wet ingredients and whisk to combine well
4. Add the dry to the wet and with a large metal spoon, mix to combine. Do not over mix
5. Pour into a round 9inch cake tin lined with baking/parchment paper
6. Bake for 20min exactly
7. Remove and allow to cool completely on a cooling rack
8. TO MAKE FROSTING
9. Add all ingredients to a food processor and blend until smooth and creamy
10. Spread frosting liberally over the cake including the edges
11. A true crowd winner!

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3.2.1230

This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013 ‘ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com

RAW Pizza base or burger bun or open face sandwich bread! – GF, Vegan

 

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Prep time

10 mins

Cook time

10 hours

Total time

10 hours 10 mins

 

I was aiming at making raw dehydrated crackers with this recipe but instead this wonderful pizza base / burger buns emerged much to my delight! I thought I could even have open face sandwiches on it as well!

Author: thefussiesteater.com

Recipe type: Snacks, Raw

Serves: 2 pizza bases

Ingredients

• 4 Tbs Buckwheat flour
• 300g Beetroot – already cooked and soft – roughly chopped
• 50g Carrots – roughly chopped
• 2 Tbs Linseed
• 2 Tbs Sunflower Seeds
• 1 Tbs Psyllium Husk
• ¼ tsp Zatar
• ½ tsp Sea Salt
• 2 tsp Bragg aminos (soy sauce alternative)
• bunch of fresh Parsley – stems and leaves
• 2 Tbs or Sundried tomato paste OR 4 Tbs Sundried tomatoes in oil

Instructions

1. Grind the Linseed and Sunflower seeds
2. Place all ingredients in a food processor and blend for approx 5min
3. Spread thickly on a non-stick Teflon sheet – approx ½ cm thick
4. Dehydrate on 43 degrees Celsius for 6 hrs
5. Turn mixture over onto the bare mesh tray
6. Dehydrate for a further 4 hrs
7. Use as a pizza base or cut up in pieces and use as bread to replace an open face sandwich or better yet a the bread in raw burgers!
8. Makes 2 pizza bases or at least 8 pieces for open face sandwiches or 4 sets for burger buns.
9. Delicious!

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2.2.1

This post has been submitted to ‘Slightly Indulgent Tuesday; 05/21/13 ‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesdays Week 68: May 22, 2013′ and to ‘#glutenfreefridays #41′ @ Vegetarian Mamma and to ‘healthy vegan friday #44′ @ http://veggienook.com and to ‘Raw Foods Thursdays 5/23/13′ @ http://www.glutenfreecat.com

5.0 from 1 reviews

Lean Beef Patties

 

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Prep time

20 mins

Cook time

8 mins

Total time

28 mins

 

Since I’ve fallen pregnant I’ve been having cravings for mincemeat + I’m low in Iron. The beef patties are great served with a slice of cheese and an egg ontop, accompanied by a fresh salad.

Author: thefussiesteater.com

Recipe type: Meat

Serves: 5

Ingredients

• 400g Lean mince beef
• 1 egg – free range or Organic
• 1 small bunch parsley – finely chopped
• 1 Spanish onion – sliced and diced
• 2 Garlic cloves – sliced and diced
• 2 tsp Dijon mustard
• 1 T Braggs Amino or Worcester sauce
• 1 large gherkin – sliced and diced
• Paprika
• Cayenne Pepper
• Rock salt
• Cracked pepper

Instructions

1. Place all the ingredients in a large bowl and using your hands, combine very well.
2. Cover with cling film and place in the fridge for a minimum of 1 hour. Longer or even overnight is better but not essential.
3. Pre-heat a cast iron griddle on med heat for approx 5-10minutes.
4. Meanwhile, separate the meat mixture in equal size balls – flick a bit of water on your palms to avoid the meat sticking to your hands
5. Then flatten the balls between the palms of your hand
6. Lay patties on a flat plate
7. Do this to all the balls
8. Spray each side of the patties with Olive oil
9. Cook each side for approx 3-4 min
10. Enjoy!

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3.2.1215

This post has been submitted to ‘Pennywise Platter Thursday 5/16′ @ http://www.thenourishinggourmet.com

Rustic Chickpea Soup – GF, Vegan

 

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Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

 

A lovely comforting soup for those cold winter nights. Real easy and quick to make. Serve with thick lightly toasted ciabatta bread or sprinkle it with feta cheese if you’re not lactose intolerant or vegan.

Author: thefussiesteater.com

Recipe type: Soups

Serves: 4

Ingredients

• 1 Spanish Onion- sliced thinly
• 4 Garlic gloves – sliced and diced
• 4 Celery sticks including leaves – cut into ½ cm pieces
• 1 Tbs Olive oil
• 2 med Carrots – peeled and sliced into ½cm pieces
• 2 Tbs Tomato puree
• 1 can chopped tomatoes
• 1 can chickpeas – washed thoroughly
• 1 Tbs dried Oregano
• 2 Tbs fresh Parsley – finely chopped
• 1 Tbs dried thyme
• 10g fresh Basil leaves – roughly cut
• 2 bay leaves
• ½ tsp Stevia
• 500ml Vegetable Stock
• Herbamere salt
• White Pepper

Instructions

1. In a large saucepan, cook the onion and garlic in Olive oil, adding some filtered water. Cook until onion is soft and translucent. Approx 5-10 min on low-med heat.
2. Add the celery and carrots, cook for a further 5-10min
3. Add the tomato paste, cook for 1 min
4. Add the can chopped tomatoes, all the herbs except for the basil, add Stevia, stock and season.
5. Bring to boil then simmer on the lowest heat for approx 30min.
6. Turn off the hob and add the basil leaves.
7. Serve with as is or with some bread or cheese.
8. Delicious!
9. Enjoy

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3.2.1230

This post was submitted to ‘Fat Tuesday: May 14, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/14/13 ‘ @ http://simplysugarandglutenfree.com

Raw White Chocolate & Cranberry Crispies – GF, Vegan

 

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Prep time

20 mins

Cook time

10 mins

Total time

30 mins

 

This is a recipe that I found and slightly changed from ‘Jessica’s raw chocolate recipes’ Cookbook by Jessica Fenton. The recipe I slightly adapted was called ‘White Chocolate + Raisin Snaps’. It’s quite rich, sweet and moorish. It’s one of my partner’s favourites!

Author: thefussiesteater.com

Recipe type: RAW, Dessert, Snacks

Serves: 30

Ingredients

• 100g raw Cacao butter
• 75g raw Cashew nuts
• 3 Tbs Xylitol Crystals (Sugar)
• 1 tsp Vanilla Bean paste or seeds from 3 vanilla pods
• 2 Tbs Lucuma
• 150g dried Cranberries
• 100g Buckwheaties (I used the ones found under ‘Snacks/Fig & Goji Berry Buckwheaties’

Instructions

1. Melt the Cacao butter gently as you would melting chocolate i.e preferably in a glass bowl that’s sitting over water in a saucepan. The glass bowl should NOT touch the water. Melting should be done just above the lowest setting. The water should not boil but gently simmer.
2. In a high speed blender, blend the Cashew nuts. If you don’t have a high speed blender like me, then use a food processor. Blend until flour like.
3. Add all the ingredients except the buckwheaties, cranberries and cacao butter into the food processor and blend.
4. As the processor is on, slowly pour in the melted cacao butter and blend for 1-2 minutes.
5. On a baking tray, spread the crushed buckwheaties and cranberries
6. Pour the mixture over the buckwheaties and cranberries. If your mixture isn’t very runny then you’ll need to combine everything using a metal spoon
7. Once all is combined, spread flat using the back of the metal spoon
8. Try to make it one large square or rectangle
9. Should be approx 1 – 1.5 cm deep
10. Place in the refrigerator until hard – Overnight would be good, otherwise it should be ready in a few hours
11. Once its hardened, slide/turn over mixture onto a chopping board
12. Cut into either bite size pieces or finger length pieces
13. Store in an airtight container in the fridge
14. Will last for months… if they last that long

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3.2.1215

This post has been submitted to ‘Fat Tuesday: May 7, 2013′ @ http://realfoodforager.com and to ‘Slightly Indulgent Tuesday; 05/07/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 65: May 7, 2013′ @ http://www.thetastyalternative.com and to ‘#glutenfreefridays #39‘ @ Vegetarian Mamma and to ‘Allergy Friendly Mother’s Day‘ @ http://cybelepascal.com and to ‘Raw Foods Thursdays: 5/9/13′ @ http://www.glutenfreecat.com

Roasted Sweet Potato with Maple Syrup and Pecans – GF, Vegan

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

Another delicious recipe that I found in Ottolenghi’s cookbook. An amazing taste explosion!

Author: thefussiesteater.com

Recipe type: Salads, Vegetables

Serves: 6

Ingredients

• 5 med Sweet Potatoes – scrubbed clean (unpeeled) and diced into 1-2cm cubes (approx 1kg)
• 40g Pecan Nuts – broken up into pieces
• 6 Spring Onions – finely chopped
• 6 Tbs Parsley – finely chopped
• 6 Tbs Coriander – finely chopped
• ⅓ tsp dried Chilli flakes
• 30g Sultanas or Raisins
• Cracked Pepper
• Rock Salt
• DRESSING
• 2 Tbs Extra virgin Olive Oil
• 2 Tbs Maple Syrup
• 1 Tbs Sherry vinegar or Red wine vinegar
• 1 Tbs Lemon juice
• 2 Tbs Orange juice
• 2 tsp grated Ginger
• ½ tsp ground cinnamon

Instructions

1. Pre-heat the oven to 180 degrees Celsius
2. Place the Sweet potatoes in a large bowl, spray with Olive oil and season
3. Lay on a non-stick baking tray, on one layer
4. Roast for approx. 45min in the centre of the oven
5. In a separate baking tray, spread the pecans and roast in the same oven for approx. 5-7min or until lightly browned.
6. Remove and put aside
7. Meanwhile place all the dressing ingredients in a bowl and whisk
8. Once the Sweet potatoes are cooked, remove and transfer to a very large bowl
9. Add the parsley, coriander, spring onions, chilli, pecans and sultanas
10. Toss to combine well
11. Add the dressing and stir thru using a large plastic spoon
12. Taste and season
13. Divine!

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3.1.09

This post has been submitted to ‘Slightly Indulgent Tuesday; 04/30/13‘ @ http://simplysugarandglutenfree.com and to ‘Allergy-Free Wednesday Week 64: May 1, 2013′ @ http://www.thetastyalternative.com and to vegetarian mamma and the Nourishing Goument and to ‘Healthy Vegan Friday’ @ http://www.carrieonvegan.com

5.0 from 1 reviews

Red Lentil,Cauliflower,Kale & Squash Soup – GF, Vegan

 

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Prep time

1 hour

Cook time

1 hour

Total time

2 hours

 

I love Kale and this soup is oozing with it. I’ve blended ½ the soup and left the other half chunky so eating the pieces of kale is heavenly. Don’t be put off by the colour, this really is a lovely soup.

Author: thefussiesteater.com

Recipe type: Soups

Serves: 5

Ingredients

• 2 small-med Leeks – sliced thinly
• 1 Spanish Onion – Sliced and diced
• 1 sm hot green Chilli Pepper – sliced and diced
• 1 med hot red chilli Pepper – sliced and diced
• 10g (or 1 small knob) Ginger – sliced and diced
• 5 Garlic cloves – sliced and diced
• 150g or 3 med Carrots – sliced
• 370g or 1 sm Cauliflower – chopped into bite size pieces
• 1 sm Butternut Squash – peeled, sliced and diced
• 1 lrg bunch of Green Kale – torn into small pieces
• 75g Red Split Lentils
• Juice of 1 Lemon
• 2 cans chopped Tomatoes
• 4 cups Vegetable Stock
• 1 tsp ground Cumin
• 1 tsp ground Coriander
• ½ tsp Hot Paprika
• ½ tsp ground Cinnamon
• 1 tsp ground White Pepper
• Sea salt
• 70g Parsley
• 150g Savoy Cabbage – thinly sliced
• 28g Basil
• 300g non-sweetened non-diary yoghurt

Instructions

1. In a large saucepan cook the leeks, onion, garlic, ginger and chilli peppers in enough filtered water to just cover, until soft and translucent on med heat with lid on, stirring occasionally. Approx 10-15min.
2. Add all the spices. Stir well.
3. Add the carrots, cauliflower, squash, can tomatoes & stock. Bring to boil.
4. Add the Kale and lentils, lemon juice & parsley. Bring to boil.
5. Then simmer on low to med heat for approx 30min.
6. Add the cabbage and basil.
7. Cook for a further 5 min.
8. Turn off heat
9. Blend half of the soup in a food processor (probably in two batches) adding ½ the yoghurt per batch.
10. Pour the pureed soup into the chunky soup.
11. Serve with chopped parsley and a dollop of unsweetened non-diary yoghurt.

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2.2.1

This post has been submitted to Slightly Indulgent Tuesday; 04/23/13  @ http://simplysugarandglutenfree.com and to ‘#glutenfreefridays #37 ‘ @ Vegetarian Mamma and to ‘Allergy Friendly Friday 4/26/13‘ @ Cybel Pascal and to ‘healthy vegan friday #40′ @ http://veggienook.com and to Fat Tuesday: April 30, 2013 @ http://realfoodforager.com

Chestnut Truffles – GF, Vegn

 

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Prep time

25 mins

Total time

25 mins

 

These are quiet moorish! I had a can of Chestnut puree sitting in my pantry for a while, and since I bought chestnut flour not that long ago, I thought I’d experiment and make some truffles. What came out was a recipe that I used for three different things. I’ve used this to make truffles, chestnut pudding and cake icing. Although instead of spreading it on top of a cake (which you could), I spread it in the centre by cutting the cake in half. Pure bliss!

Author: thefussiesteater.com

Recipe type: Desserts

Serves: 40

Ingredients

• 1 can Chestnut puree
• 10 Tbs Chestnut flour
• ½ tsp Stevia
• 4 Tbs Agave
• 4 Tbs Coconut Oil
• 6 Tbs non-diary milk
• 1 ripe Banana
• 2 tsp Chocolate Extract
• 1 tsp ground Cinnamon
• ¼ tsp ground Nutmeg
• ¼ tsp ground Ginger
• 1 tsp Vanilla Extract
• ¼ tsp Sea Salt
• COATING
• Coconut flakes
• Cacao flakes or powder

Instructions

1. Place the chestnut puree with the bananas in a blender and blend
2. Add the rest of the ingredients and blend well
3. Pour mixture into a glass bowl
4. Place in the freezer for approx 15min
5. Meanwhile on two plates, spread your choice of coatings. I used coconut and cacao flakes.
6. You may need to wet your palms with some water in order to roll the truffles; otherwise they will stick to your hands.
7. Once rolled and coated, place in an airtight container in the fridge.
8. Best eaten after 24hrs. This will give them time to harden appropriately.
9. You can however, eat this mixture as a dessert pudding as it’s so delicious on its own, or you can use half the mixture to make truffles and the other half to spread on or in a cake.
10. I used this mixture as an inside cream to my Blueberry Cake under ‘Desserts’.

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3.2.1215

This post has been submitted to ‘#glutenfreefridays #36 ‘ @ Vegetarian Mamma and to ‘Pennywise Platter Thursday 4/18′ @ http://www.thenourishinggourmet.com and to ‘healthy vegan friday #39′ @ http://veggienook.com and to ‘Fat Tuesday: April 23, 2013′ @ http://realfoodforager.com and to Slightly Indulgent Tuesday; 04/23/13  @ http://simplysugarandglutenfree.com