Raw Cross Buns

Dairy Free – Gluten Free – Grain Free – Refined Sugar Free – Raw – Vegan – Paleo

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My husband looks forward to Easter for one reason and one reason only; Hot Cross Buns! He lives for them. So considering we are both gluten intolerant now the prognosis of his HCB addiction hit him hard. I had to really talk him down from the bakery ledge the other day as he was going to throw bloatedness, itchiness and general discomfort to the wind for the sake of some gluten goodness. They say grief goes through 12 stages right? Poor soul. So I have been keeping my eye out for a gluten free recipe to try and ease his pain. And as soon as I saw this recipe on fab raw food blog Rawified I knew I had to give it a crack of my own version… and i’m pretty stoked with the result.

These little bun bites are delicious! They taste identical to hot cross buns which is slightly confusing as they are an entirely different texture (obviously they are not going to have that glorious fluffiness that only refined white bread has!). While I would have easily downed 3 hot cross buns in my past life these are so rich and nutrient dense that you only need one before you are totally satisfied. Plus they are full of Omega’s, protein, fiber and deliciousness. Enjoy!

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Ingredients

Dough

  • 2 cups raw almonds 
  • 1/2 cup raisins
  • 1/2 cup cashew pulp (made from cashew milk… see recipe here) OR 1 cup cashews if you haven’t made milk **see note
  • 2 tablespoons sweetener of choice (agave, raw honey, maple syrup etc)
  • 3 tablespoons ground flax seed (aka linseed)
  • 3 large dates
  • 1 teaspoon lemon juice
  • Zest of 1 lemon
  • Zest of 1 orange
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg

** If you have prior notice to making these then I would urge you to try the milk! You are going to use the same amount of cashews in the recipe anyway and if you just soak them 6 hours before (preferably the night before) you can get a good litre of non-dairy milk as a bonus!

Icing

  • 1 cup raw cashews
  • 2 tablespoons sweetener of choice – i used maple YUM (agave, raw honey, maple syrup etc)
  • 2 teaspoons water
  • 1/4 teaspoon Himalayan salt (if you don’t have that table salt is fine)

Method

Dough

  1. Using a food processor grind up your almonds to a fine powder (and if you are using whole cashews instead of cashew pulp add these too)
  2. Add all other ingredients except the raisins. Pulse your food processor until the ingredients are well mixed.
  3. Add the raisins and pulse so that they are mixed but not purified.
  4. Shape your dough into balls slightly smaller than golf balls. Flatten them with the back of a spoon. Get a butter knife and carve in a cross shape. As you press the knife in wiggle it side to side so the groove of the cross is opened.
  5. Set aside while you make the icing.

Icing

  1. Using a food processor grind up your cashews to a fine, even powder. This is your icing so you do not want it to be lumpy and bumpy.
  2. Add remaining ingredients and combine until they are a smooth caramel coloured paste.
  3. If you have a piping bag use this to pipe your crosses. Otherwise I just used two butter knifes. I got a bit of icing onto the blade of one knife and then just scraped it into the cross grooves.
  4. Serve with a big smile.

Have a happy healthy Easter!!!

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Teacup Cake

Gluten Free – Grain Free – Refined Sugar Free – Dairy Free – Paleo

Cooking time – 3 minutes, Serves 1

So is it a Teacup Cake or a Tea Cupcake?

A Mud Cake or a Mug Cake?

Scrumdiddiliumptious or Yumskiddilidumptious?

Some of life’s great questions. All I know is that I played around with a few healthy ingredients and ended up with the most gorgeous little cake-for-one recipe. This is perfect for when you have a sweet craving but cannot be trusted with the whole cake. This being said, it is a healthy (read; gluten free, sugar free, grain free, dairy free) recipe so even if you don’t limit yourself to just one cup you are doing okay!

I have to apologise for the photo quality… I didn’t expect to be successful so I was just playing around on my phone before putting it up on Instagram (come follow me! My user name is @oliveonblonde). Don’t worry, the photo quality is not representative of the taste. It is Delicious with a capital D.

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Ingredients

  • 1.5 tablespoons Almond Meal
  • 1.5 tablespoons Organic Raw Cacao
  • 1 tablespoon Raw Honey
  • 1 teaspoon Coconut Butter
  • Pinch of Cinnamon
  • Pinch of Salt (try go for an unprocessed one like Pink Himalayan)
  • 1 Egg

Optional

I topped mine with some Cashew Cream I had already made and some Cacao Nibs.

To make Cashew Cream you need raw cashews, non-dairy milk, natural sweetener and a vanilla pod. I swear by Vegan Sparkles (one of my fave bloggers and friends) fail-safe recipe – see it here. (This will mean recipe takes about 10 minutes instead of 3)

It is perfect by itself but if you want something extra but don’t want to make the cashew cream get creative… berries, nut butter and honey. Get creative!

Method

  1. Mix all ingredients together in a teacup.
  2. Microwave for 1 minute.
  3. Optional: Top with Cashew Cream and Cacao nibs.
  4. That is it. Seriously.

NOTE: If you want to make a bigger cake, double the ingredients, put in a mug and microwave for two minutes!

Great for kids!!! (My husband wanted to add that he is proof that it is child friendly – even he managed to cook one!)

Raw Coconut Macaroons (Paleo, Raw, Vegan)

Paleo – Raw – Vegan – Gluten Free – Refined Sugar Free

Preparation Time – 10 minutes; Fridge Time – 40 minutes 

 

What a sweet little treat!

What a sweet little treat!

I have been completely embracing a new way of life lately – a life where I actually value the body I am trudging around in! This means I have forgone grains, refined sugar, dairy and opted instead for loads of vegetables, fruit and lean proteins. Not only am I aiming for a slightly lighter existence (post baby bod blues) but I have added motivation now. Since having my baby I seem to have developed allergies – itchy red rashy allergies! Strange but true. As you can see here The New York Times reported that due to weakened immune function, it’s not uncommon for women to develop allergies after giving birth. So with that in mind I am not only on a mission to discover what I am newly allergic to but I am also trying to balance that with breast-feeding cravings. Enter Sir Macaroon!

Strawberry optional... but was tasty I can assure you!

Strawberry optional… but was tasty I can assure you!

This fluffy, gooey ball of love was oh so simple to whip up. They are very sweet and moist and the perfect afternoon snack for that 3pm pang of sweetness. Next time I will dip them in raw chocolate and drizzle it over the top as well. (If you want to try this the raw chocolate recipe that I would use is the Ganache Icing from my Superfood Slice – see that here). Could be the makings of an indulgent raw dessert in there somewhere?

Ingredients

½ cup Coconut Oil
½ cup Coconut Butter (Buy this at health food store or make your own see here)
1 ½ – 2 Cups unsweetend shredded coconut
3-4 tablespoon of sweetener of choice (maple syrup, raw honey or agave)

Method

  1. Soften the coconut oil and coconut butter by heating in a small saucepan or by placing inside the oven at low heat
  2. Once melted to liquid remove from heat.
  3. Add your sweetener and combine.
  4. Add the shredded coconut bit by bit until you get the consistency you want. The mix won’t stick together like a traditional doughy mixture but it will cool down and harden into a solid form.
  5. Form the mix into whatever macaroon shape blows your hair back – little domes are tradition. You may have some liquid leftover at the bottom of the bowl… I poured these over the the mounds for extra richness. They will cool to be solid!
  6. Put in fridge to cool down.
  7. EAT THEM!
Snowy Stack!

Snowy Stack!

Fudgy Banana Brownie (Paleo, Vegan)

Paleo – Grain Free – Vegan 

Preparation Time – 15 minutes; Cooking time – 15 minutes; Fridge time – 1 hour

Everyone loves a brownie!

Everyone loves a brownie!

When I was pregnant everyone always used to warn me about any expectations associated with my post baby bod. They all said – “your body won’t just bounce back straight away”. I nodded politely but internally I was thinking… “Pfft – I haven’t gone mad with food during the pregnancy, I’ll snap back like an elastic band dammit”. Unfortunately majority won and I have been left with a little bit of a shock. I guess cultivating a human for 9 months does slightly affect you – who woulda thunk it! As such I have committed to giving the Paleo diet a go. This diet hinges on a high protein intake, lots of leafy greens, no processed foods and – the most important part – no grains whatsoever! One could be fooled into thinking this diet makes coffee and cake with friends impossible never fear – baked goods are actually surprisingly easy to Paleo-ise.

Almond Meal is a Paleo Bakers friend! Almond Meal is made from ground almonds and therefore is sometimes referred to as almond flour. It lends a moistness to any dish you use and is a high protein alternative to your standard nasty white flours. And the kicker… it partners especially well with chocolate! Zing zing zing! If you would like to make your own Almond Meal the Delighted Momma provides a fantastic tutorial here. (note: she specifies almonds without skin, but using ones with their skin on is completely fine!). Here is the recipe for my incredibly well-received Fudgy Banana Brownie. YUM.

Served with organic strawberries and an Alessi spoon = perfection!

Served with organic strawberries and an Alessi spoon = perfection!

Ingredients

*note – if you don’t like banana substitute the 2 mashed banana’s for 1 free range egg. This will obviously mean the brownie is no longer vegan though! 

Brownie Base

½ cup coconut oil (solid)
½ cup organic raw cocao powder (this is different to cocoa in that it is a superfood but you can substitute if need be)
½ teaspoon ground cinnamon
½ cup coconut milk
2 tablespoons maple syrup (can use honey or agave nectar)
2 mashed ripe bananas (I always keep a stash of frozen ripe bananas in the freezer… cut into chunks)
1 cup almond meal

Raw Ganache Icing

2 tablespoons raw cacao powder
1 tablespoon melted coconut oil
2 tablespoons coconut sugar
1 teaspoon ground cinnamon

Method

Brownie Base

  1. Preheat a fan-forced oven to 160° Celsius (325° Fahrenheit)
  2. Mix the coconut oil, cocao powder and cinnamon in a bowl and combine well.
  3. Add the coconut milk, maple syrup and almond meal and mix until combined.
  4. Mash in banana (if using frozen I microwave it until it is mostly defrosted. This works really well and means you will have amazing delicious banana chunks in your brownie!)
  5. Line a small brownie tin with baking paper. Spoon the mixture into the tin and smooth the surface of the mix.
  6. Place in the oven for 15 – 20 minutes. Insert a chopstick/skewer to check – the stick should come out with a bit of the mix on it. This means extra fudginess once it has cooled! Remove and allow to cool to room temperature (if you can resist digging in straight away!).

Raw Ganache Icing

  1. Remove 2 teaspoons of your coconut sugar and keep aside (this will dust the brownie!).
  2. Combine remaining coconut sugar with cinnamon.
  3. Whisk the cacao powder and coconut oil together until smooth .
  4. Add cinnamon coconut sugar mix and mix well.
  5. Pour on top of the brownie and refrigerate immediately.
  6. After 10 minutes remove from fridge and sprinkle on remaining coconut sugar. This will give a beautiful caramel fairy dust effect!
  7. Serve with strawberries!!!

Coconut Vanilla Strawberry Cupcakes (Gluten and Dairy Free)

Dairy Free – Gluten Free – Grain Free 

Preparation time: 10 minutes ; Cook time: 20 – 30 minutes

Makes 12

I often find that Gluten Free muffins, cupcakes, breads, pancakes – anything with a doughy naughtiness about them – have a funny dry texture that leaves you mouth feeling somewhat… powdery? That is why I am so obsessed with coconut flour. Every recipe I use it in turns out delicious and moist and tastes more indulgent than it is. I have spoken of my coconut love before (in my recipe for paleo pancakes – see here) but to sum it up; this is a grain free flour that is backed full of fibre and protein. Plus it is made from a ‘waste’ product; i.e. the husk of the coconut.

Inspired by this recipe by The Wannabe Chef, these cupcakes were super moist and had the most subtle coconut flavour. After I took them out of the oven they did sink a bit but I was actually okay with that because it gave a nice flat surface for me to apply the icing too. This being said, it wasn’t a light fluffy cupcake. I am sure they wouldn’t have sunk had I stopped opening the oven door to ogle them!

Ingredients

Cupcakes

  • 1/2 cup plus 2 Tablespoons coconut flour
  • 4 eggs
  • 2 egg whites
  • 1/2 cup brown sugar (you could also use palm sugar, honey or maple syrup – I was just feeling naughty!)
  • 1 cup coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 teaspoon baking soda

‘Cream Cheese’ Frosting 

  • 1 tub tofutti (vegan cream cheese) or normal Cream Cheese if that’s how you roll
  • 1 x Punnet of strawberries
  • Icing sugar to taste

Method

  1. Preheat your oven to 175C (350F) and grease your cupcake tin (I use coconut oil but your standard ‘oils’ are fine)
  2. Combine all your ingredients in a bowl and mix to form an even batter
  3. Scoop batter into cupcake wells
  4. Bake for 20-30 minutes – until the tops are firm and a skewer comes out without any mix
  5. Remove from oven and let the cupcakes cool completely before frosting them
  6. Place entire tub of ‘cream cheese’ into a mixer. Then sprinkle in icing sugar bit by bit and taste as you go. I don’t like my frosting too sweet so I hardly use any but others like that tooth-tingling buzz.
  7. Slice up strawberries and place on top of cupcakes.
  8. EAT!!!

Fluffy Coconut Pancakes (Grain, Gluten and Dairy Free)

Dairy Free – Gluten Free – Grain Free – Sugar Free

Preparation – 10 minutes; Cooking Time – 10 minutes
Serves 2 – 4 (my husband and I shared and I was really really  full!!!)

In my last recipe post – which was for a grain-free pizza crust – I rabbited on about Coconut Flour being a wonder ingredient. But that is very vague so here I will list of a few of the amazing health benefits of coconut flour.

Gluten Free: I heard the other day that most people of Anglo-Saxon decent are at least a little gluten intolerant and after paying attention to how my body reacted after gluten and I think I fall into this category. Gluten causes an inflammatory response in the body which is not conducive to good health (can lead to organ damage or arthritis). Coconut Flour is free from gluten and is therefore a great substitute!

High in Fiber: We need fiber to keep our gastrointestinal tracts healthy. For every 100g serve of coconut flour we get 39 grams of fiber which is more than most grain based flours. Studies show that a high fiber diet offers protection against chronic diseases such as diabetes, colon cancer and cardiovascular problems.

High in Protein: Coconut Flour has 19g of protein per 100gram which is more than the equivalent amounts of anchovies (14.5g), bacon (15.9g), eggs (12.5g) or pork sausages  (13.9g). I was surprised to see that coconut flour is only just behind fillet steak in terms of protein (20.9g)!

Waste Product = Environmentally Friendly: Coconut flour is a raw material made from a waste product of coconut milk production!

So all in all… a great ingredient. Especially when you miss ‘grainy’ treats like pancakes. I found a similar recipe on the aptly titled Paleo Pancake blog. Enjoy…

Ingredients

  • 4 free-range, organic eggs
  • 1 cup coconut cream
  • 2 teaspoon vanilla extract
  • 1 tablespoon honey
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1/2 teaspoon sea salt
  • Coconut oil for cooking fat (only oil you should cook high heat! More on that here)

Method

Preheat frying pan on medium-low heat.

In a bowl, mix eggs together well until frothy.

Mix in coconut milk, vanilla, and honey.

In a your measuring cup combine dry ingredients (flour, baking soda, sea salt) thoroughly.

Sift the dry ingredients into your egg mixture.

Mix well until it is a nice, smooth batter.

Heat coconut oil in the pan. Pour batter to form pancakes. (Mine were about 10-15cm diameter). Cook until edges start to dry and firm then flip and cook through.

Top with real maple syrup, honey, fruit or nice natural jams. DELISH.

How cute is my happy husband…