Gluten-Free Blueberry Muffins with Almond Flour
Finely ground almonds create a delicate, soft gluten-free flour that is light and subtly sweet.
Preheat the oven to 375 degrees F. Line a standard muffin tin
with paper liners
.
Whisk together:
1 1/3 cups almond meal
1 cup (half buckwheat flour/ half coconut flour)
1/2 cup tapioca starch
or potato starch
(not potato flour!)
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum (arrowroot powder)
1/2 teaspoon Authentic Foods Vanilla Powder (or vailla essence)
1 cup (half buckwheat flour/ half coconut flour)
1/2 cup tapioca starch
or potato starch (not potato flour!)1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon xanthan gum (arrowroot powder)
1/2 teaspoon Authentic Foods Vanilla Powder (or vailla essence)
Beat in:
1 1/3 cups organic coconut sugar
2 tablespoons light olive oil
If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range egg whites, beaten till frothy. You'll need 1/4 cup liquid, so two will work, if large enough. If not, use three.
2 tablespoons light olive oil
If you prefer using eggs in your gluten-free baking, I recommend using two to three organic free-range egg whites, beaten till frothy. You'll need 1/4 cup liquid, so two will work, if large enough. If not, use three.
1/2 cup warm water, more as needed, up to 3/4 cup
1 teaspoon fresh lemon juice
Beat the batter until it is smooth, like a slightly thickened cake
batter.
Add in:
1 pint fresh blueberries, washed and patted dry
Stir gently and briefly.
Plop the blueberry muffin batter into the twelve lined cups.
Bake in the center of a preheated oven for 23 to 25 minutes, until
golden and firm to the touch. A wooden pick inserted into the center
should emerge clean.
Cool the muffin pan on a wire rack for five minutes. Gently pop the
muffins out to continue cooling on the rack (don't cool them in the hot
pan- they'll get soggy).
Almond Ginger Truffles
Ingredients
½ cup almonds
¼ cup almond butter
¼ cup pecans or walnuts
½ tsp ground ginger (dried)- I used 1/2 FRESH GINGER -finely chopped
½ cup of dates, pitted
¼ cup unsweetened shredded coconut or sesame seeds
Methods/steps
1. In a food processor combine the nuts and fresh ginger. Pulse into a fine meal.
2. Add the almond butter and the dates and pulse until well combined.
3. Roll into 1 inch balls.
4. Add the sesame seeds or shredded coconut into a small bowl.
5. Roll each ball in the bowl to coat with sesame seeds or coconut.
Anzac Truffles
Ingredients
1/2 cup (120g) cashews (raw)
1/3 cup (30g) sesame seeds (slightly roasted on frypan)
1/3 cup (30g) desiccated coconut
2/3 cup (60g) rolled oats (SPELT oats)
pinch sea salt
1/3 cup golden syrup (can use maple syrup for a truer raw status, but the flavour will be less Anzac-like)
2 tsp vanilla
Methods/steps
Place the cashews, sesame seeds, coconut, oats, and sea salt in a food processor and pulse until finely chopped.
Add in the golden syrup and vanilla and pulse until the mixture clumps together and can be rolled into balls (you can add a teensy bit of water if needed).
Roll into balls and store in the fridge (or the freezer, but you’ll want to let them come to room temperature in that case).
Happy Australia Day
Raw Vegan Blueberry & Lemon Cheesecake
This recipe serves a lot of people! It makes a 20 cm round or square cake, enough for at least 8 slices.
Appliances you will need:
Appliances you will need:
- blender (I use a vitamix which is a high speed blender)
- food processor
- 20 cm spring form baking tin
Ingredients (I use good local organic produce - if you can, you should too!):
Base
- 1 cup macadamia nuts
- 1/2 cup walnuts (or mixture of pecan)
- 1/2 cup dates (Date spread)
- 1/4 cup shredded coconut
- pinch of himalayan pink salt
Lemon Cheesecake layer
- 2 cups cashews (soaked for 2-4 hours and then drained)
- 3/4 cup lemon juice
- 2 tbs lemon zest (make sure you are using unwaxed, organic lemons)
- 3/4 - 1 cup brown rice syrup (or alternative sweetener like stevia)
- 3/4 cup coconut oil
- 1 tbs vanilla
Blueberry layer
- 1 cup cashews (soaked for 2-4 hours and then drained)
- 1 cup blueberries ( I added another cup)
- 1/4 cup coconut oil
- 1/3 cup brown rice syrup (or alternative sweetener like stevia) + Coconut sugar to taste
- fresh blueberries to serve
After preparing all of the above:
Place all ingredients for the crust except for the dates in a food processor until the texture of crumbs. Add dates and pulse until well combined. Press into the base of the spring form tin and pop into the freezer while you prepare the other components of the cheesecake.
In a blender, blend all the ingredients for the lemon cheesecake layer, along with a whole lot of good vibes, on high speed until silky smooth. Pour onto the base layer and return to the freezer.
In a blender, blend all the ingredients for the lemon cheesecake layer, along with a whole lot of good vibes, on high speed until silky smooth. Pour onto the base layer and return to the freezer.
Wash out the blender and blend all ingredients for the blueberry layer on high speed until smooth. Pour on top of the lemon cheesecake layer. You can leave it as is, or pretty it up by using a bamboo skewer to marble the two layers. Return to the freezer for 4 hours or overnight.
To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the spring form tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Scatter some fresh blueberries on top and enjoy!
To serve, sit at room temp for 10-15 minutes. Carefully remove the sides of the spring form tin and transfer the cheesecake onto a serving platter (you may need to use a sharp hot knife to ease the cheesecake from the tin). Scatter some fresh blueberries on top and enjoy!
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Detox Smoothies-Gluten free - sugar free - low GI - high omega
Strawberries & Cream Smoothie
1 cup frozen strawberries
1 tbsp ground flaxseed
250 ml almond milk
1 tsp raw honey
Combine all the ingredients in a good powerful blender
Blueberry & Coconut Smoothie
1 young coconut
1 cup frozen blueberries
1 tbsp ground flax seed
Combine the young coconut juice and flesh, blueberries and flax in a good powerful blender and blend until smooth and creamy.
Whopping amounts of antioxidants, protein and omega 3 as well as being alkaline to support and nourish your liver and immune system.Gluten free - sugar free -low GI - high omega 3 and protein High in Vitamin C to support healthy skin and immune system. Young coconut water acts like an electrolight to help hydrate your cells, transport energy and boost metabolic rate. Flax is high in omega 3 that also helps stimulate the secretion of leptin, a hormone to suppress appetite and burn stored body fat.
Cherry Ripe Smoothie
half cup frozen Cherries
1 tbsp ground LSA
250 ml organic rice milk
1 tsp raw honey
Combine all the ingredients in a good powerful blender and blend until lovely and creamy. Serve immediately and enjoy.
Banana cream pie smoothie
1 frozen banana, chopped
1 pear, chopped
250 ml almond milk
1 tbsp LSA (linseed, sunflower
seed and almond)
1 tsp vanilla extract
pinch cinnamon
Combine all the ingredients in a good powerful blender
Cherries are packed with the antioxidants C + E which help support the immune system and fight disease. LSA is a combination of linseed,sunflower seed and almond - high in vitamin E and omega 3 essential for heart and brain health.
Gluten free - sugar free - low GI - high omega 3.
Bananas are a terrific energy food and a great source of potassium, an essential mineral for maintaining normal blood pressure and heart function.
Pear helps promote cardiovascular and colon health as well as lowering cholesterol.
Adding a touch of cinnamon helps utilize blood sugar and boosts brain activity!
Thanks Budda Belly Bites for this yummy recipe... Green Apple Garden salad w Lemon dressing
Salad is AWESOME. It’s a staple in my household and the quickest way I can think of including a diverse range of nutritious raw veggies into my meals (apart from green smoothies!). This quick and easy salad will take less than 15 minutes to prepare and tastes delicious!
This recipe serves 1 for a main.
Appliances you will need:
- Your hands :)
Ingredients (I use good local organic produce - if you can, you should too!):
- 2 cups lettuce shredded (I used butternut lettuce but you can use whatever you like)
- 1 green apple sliced
- 1 cucumber sliced
- 1/2 cup cherry tomatoes halved
- 1/2 cup activated pumkin seeds
- 1/4 cup activated walnuts
Dressing:
- 4tbs cold pressed olive oil
- 1 1/2 tbs raw apple cider vinegar
- 2tbs fresh lime juice
- himalayan pink salt and pepper to taste
After preparing all of the above:
Place all salad components into a large bowl with a good helping of positive thoughts and set aside. In a small glass, combine all ingredients for the lime vinaigrette and whisk with a fork until emulsified. Pour vinaigrette over salad and toss until everything is well coated. Enjoy!
RECIPES
RAW VEGAN CHOCOLATE CAKE
raw vegan chocolate cake for the base:
1 cup pecans
1 cup hazelnut
1/2 cup dates, pitted
1/4 cup dried shredded coconut
for the chocolate cheese centre:
2 cups almonds, soaked for at lease 1 hour
1 cup coconut oil
2 tablespoons cacao butter
1 cup cacao
1/4 cup agave syrup
1/2 cup water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
STEP ONE
Sprinkle dried coconut on to the bottom of a 20cm cake tin. Blend pecans, hazelnuts and dates in a food processor. Press nut and date mixture onto the coconut. (This will prevent it sticking to the bottom of the tin.)
STEP TWO
Slowly and gently melt coconut oil ad cacao butter in a saucepan on a very low heat until a liquid consistency is reached. Remove from heat.
Blend almonds, cacao, melted coconut oil and cacao butter, agave syrup, water, vanilla, cinnamon and sea salt in a food processor until smooth.
Pour the mixture onto the base in the cake tin.
Place into the fridge until firm.
NUTRITION NOTES: ALMONDS
Almonds are a nutrient-dense whole food, and good source of dietary fibre and protein. Almonds are packed with
B vitamins, providing a good source of energy. Almonds are low in saturated fat; contain many protective nutrients including calcium and magnesium that help to promote strong bones; vitamin E and phyto-chemicals, which may help protect against cardiovascular disease and cancer; and are also a rich source of phosphorus, zinc, selenium, iron, manganese and potassium. Almonds are known to lower “bad” LDL cholesterol levels. Almonds may help to prevent gallstones and promote a healthy colon.
Coconut and raspberry babycakes
These babycakes are gluten free these are perfect for you.
It’s always very interesting baking with coconut flour as it absorbs more liquid than other wholegrain flours. I used organic coconut flour from bobs red mill which is a very superior product. Coconut flour is rich in and fiber and a great alternative to buckwheat and rice flours if you feel like a change. These baby cakes are really yummy and a very unusual soft texture.
So here is the recipe
1/2 cup coconut flour
3 eggs (room temperature please)
1/4 cup organic coconut oil
1/4 cup rapadura sugar
1/2 teaspoon baking powder ( I use Bob’s red mill aluminium free)
1/2 cup raspberries (frozen because there out of season) thaw out
5 tablespoons filtered water
1 teaspoon pure vanilla essence (no fake vanilla please)
Preheat the oven to 170 degrees
Take a cupcake tin and grease with some butter or coconut oil so baby cakes they don’t stick
In a bowl whisk the eggs well and pure vanilla and mix again
Mix the coconut flour, baking soda and sugar in a bowl (dry ingredients)
Melt the coconut oil and add to dry ingredients, then add in egg wet mixture, lastly add the water and stir, if mixture is stiff (as it absorbs the water very quickly then add a another tablespoon) gently fold in the raspberries
Now spoon into the cupcake tin and bake for 15- 2o minutes until golden and firm.
Blueberry Crumble Muffins-Gluten free
Method- Preparation Time: 20 minutes - Cooking Time: 25 minutes - Makes 12
Ingredients
Base 1- muffin
o Coconut oil, to grease
o 375g (2 1/2 cups) self-raising flour -Gluten free flour
o 155g (3/4 cup, firmly packed) brown sugar -(replaced with Coconut Sugar)
o 150g butter, melted (replaced with melted coconut oil-100g)
o 80ml (1/3 cup) milk (organic version)- if wanting diary free use Rice milk
o 2 eggs, lightly whisked -used home laid eggs from Client Louise
o 220g frozen blueberries, thawed (can use 433g tinned -drained syrup)
o Crumble Topping
o 115g (3/4 cup) flour - (i used 1/2 cup coconut flour/ 1/4 Rice flakes- for crunch)
o 90g chilled butter, chopped (i used 70g butter) + 50g Coconut oil to cut more.
o 100g (1/2 cup, firmly packed) brown sugar (replaced with Coconut Sugar)
o 50g (1/2 cup) flaked almonds ( replaced with 1/4 cup Hazelnut Meal & 1/4 cup shredded coconut)
1. Preheat oven to 180°C. Brush twelve 150ml-capacity Texas muffin pans with melted butter to lightly grease.
2. To make the crumble topping, place the flour in a bowl. Use your fingertips to rub the butter into the flour until the mixture resembles coarse breadcrumbs. Stir in the sugar and almonds.
3. Place the flour and sugar in a large bowl. Add the butter, milk and egg, and stir until well combined. (add filtered water to have right consistency)
4. Spoon the mixture evenly among the prepared pans. Divide the blueberries evenly among the pans. Sprinkle over the crumble mixture. Bake in oven for 20-25 minutes or until a skewer inserted into the centres comes out clean. Set aside in the pans for 15 minutes to cool slightly.
