Tag: gluten free

Healthy sweet muffins

Healthy sugar free muffins

***Dairy free, egg free, gluten free, sugar free***

***Ingredients***

Wet ingredients:

  • 1 avocado
  • 2 carrots
  • 2 eating apples
  • 100ml sunflower oil (or any flavourless oil)
  • 100g dates

Dry ingredients

  • 220g self raising flour (I used gluten free flour)
  • 50g fine oats
  • 1 tsp baking powder
  • 1 tsp cinnamon

***Method***

  • Preheat oven to 180 degrees celcuis/350 degrees Fahrenheit
  • Put all the wet ingredients into a blender and mix well.
  • In another bowl, put all the other ingredients and mix.
  • Add the wet ingredients to the dry ingredients and fold together.
  • Put in muffin cases and bake for 20 minutes.

Alternatives

  • Instead of oats use millet flakes or buckwheat flakes or quinoa flakes.
  • Add 50g raisins
  • If not use gluten free flour then use wholemeal self raising flour
  • Add chopped nuts
  • Add 50g raspberries or strawberries or blueberries
  • Replace the apples with a grated carrot.

Vegetables and avocado muffins

*** Dairy free, soya free, egg free, gluten free, nut free ***

Healthy snack or lunch option

Ingredients

1 ripe avocado

1 carrot – grated

½ courgette – grated

160ml/¾ cup milk (I used rice milk)

80ml/¼ cup flavourless oil (sunflower oil, rapeseed, vegetable oil)

125ml golden syrup (or maple syrup or honey)

225g/1 cup plain gluten free flour

2 tsp baking powder

1 tsp baking soda

½ tsp xanthan gum (not required if using wheat flour)

pinch of salt

Method

  • Preheat the oven to 180 degrees
  • Put the avocado, carrot and courgette into a blender and puree.
  • Add the milk, syrup and oil. This is your wet ingredients.
  • In another bowl mix all the other ingredients together. Dry ingredients
  • Add the wet ingredients to the dry ingredient and fully combine.
  • Put in muffins cases and bake for 20 minutes

These freeze well so handy for snacks and lunchboxes

Alternatives

  • Add 50g raisins
  • Add 50g oat flakes or Buckwheat flakes or quinoa flakes or millet flakes
  • Replace 30g of the flour with cocoa powder.
  • Add a handful of spinach to blender
  • Use a banana instead of the avocado
  • If not gluten free then use wholemeal instead.
  • Add 30g flaxseed

Simple apple cake

Simple apple cake***Dairy free, Soya free, egg free and gluten free ***

Ingredients

200g/2 cups self raising flour (I use gluten free self raising flour)

1 tsp baking powder

A pinch of salt

1 tsp cinnamon

100g/ half cup caster sugar

120g/half cup&1 tbsp melted butter or oil

125ml/half cup milk (I use rice milk)

1 cooking apple – these are sourer that eating apples

Method

  • Preheat oven to 180 degrees celcuis
  • Mix all the ingredients together except the apple. Make sure they are well combined. Add extra milk if it’s not fully coming together.
  • Peel and slice the apple and fold into the cake mix.
  • Put in lined loaf tin and bake for 40/45 minutes.

Alternatives

  • If using eating apple, use half the amount of sugar.
  • Makes 10 muffins, bake for 20 minutes.
  • Add 50g of raisins or 50g of chocolate chips

Vegan cheesecake

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*** Vegan cheesecake ***

Dairy free, soya free, egg free and easily made gluten free.

One can of coconut milk (400g)
200g dairy free chocolate
2 tbsp icing sugar (powdered sugar)
250g biscuits (any biscuits will work – a mixture of digestives and ginger biscuits is nice)
100g dairy free butter

Method

  • Store can of coconut milk in fridge over night. This will allow the cream to rise to the top.
  • Crush biscuits in blender. Melt the butter and add to the crushed biscuits. Place crush biscuits in bottom of cake dish.
  • Melt the chocolate – set aside to cool.
  • Using only the cream of the coconut milk (not the water), whisk with the sugar.
  • Add melted chocolate to coconut milk (need to have cooled slightly) and mix well.
  • Spread across top of crushed biscuits. Place in fridge for a few hours to set.

Alternatives:
• Use gluten free biscuits in base.
• Use 2 cans of coconut milk (800g) and 400g of chocolate to make top thicker.

Possible to freeze and will keep in freezer for up to 3 months. Defrost overnight before using.

 

 

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Strawberry Cheesecake.

 

Vegan chocolate avocado cake

*** Vegan chocolate cake ***
Dairy free, soya free, egg free and gluten free

Very moist cake

Ingredients

1 ripe avocado
300g brown sugar
300g gluten free flour
50g cocoa powder
1 tsp bicarbonate soda
2 tsp baking powder
Half tsp of salt
400ml milk (rice milk is best in vegan baking)
170g dairy free butter

Method
• Preheat oven to 160 degrees celsius.
• Put avocado and sugar in food processor and blend well.
• Add all other ingredients and blend well.
• Divide between 2 lines cake tins.
• Bake for 30/35 minutes.
• Leave in tins until cool.

Decorate as required. I used vanilla buttercream and chocolate buttercream.

Vegan ganache can also used to decorate.

Milk – Rice milk is best in vegan baking as it holds air better than many alternative milks.

Spinach muffins

*** Spinach muffins ***
Dairy free, egg free and gluten free

Ingredients

270g self raising flour (I use Aldi self raising gf flour)
1 tbsp baking powder
1/2 tsp baking soda

1 tsp mixed spice
Pinch of salt
4 cups of well chopped spinach
2 tbsp grated carrot
2/3 cup of sugar
1/2 cup milk (any milk will work)
1/4 oil
180ml pureed apple
1 tsp apple cider or lemon juice

Method

  • Preheat oven to 200 degrees Celsius
  • Mix flour, baking powder, baking soda, mixed spice and salt together
  • Whisk spinach, carrot, sugar, milk, oil, Apple puree and cider/juice.
  • Add wet mix to dry mix and whisk well.
  • Bake for 20/25 minutes.

These freeze well so handy for lunch.

Ice cream

*

** Icecream ***
Dairy free, egg free and sugar free ice-cream

Ingredients

3 ripe bananas
150ml coconut milk (any milk will work)

2 tbsp cocoa powder

5 strawberries chopped in small pieces

2 tsp vanilla essence

1 tbsp golden syrup/maple syrup/corn syrup (optional)

Method

  • Chop banana and put in freezer over night.
  • If using canned coconut milk, put in fridge over night so you can take off the cream.
  • Blend frozen in blender and add milk and syrup, blend until you get a creamy consistency.
  • Split mix 3 into 3 separate bowls.
  • One bowl add the vanilla essence and mix well – Vanilla ice cream
  • One bowl add the cocoa powder and mix well – chocolate ice-cream
  • One bowl add the strawberries and mix well – Strawberry ice-cream.
  • Put back in freezer for at least 3 hours to set.
  • If you prefer soft ice-cream serve immediately.

Alternatives

  • Half a cup of Chopped raspberries (or any fruit)
  • 2 tbsp of peanut butter
  • 2 tbsp Chocolate chips
  • Broken up cookies

Brownies – no added sugar

*** Sugar free brownies ***
Dairy free, egg free and gluten free and sugar free

Ingredients

100g Sweet potato (peeled and chopped)
2 apples (peeled and chopped)
120g flour (I use gluten free flour, any flour will work)
30g cocoa powder
50g nut butter
20g dairy free butter

Method
• Preheat oven to 180 degrees Celsius
• Boil the sweet potato and apples until soft and remove most of the water but leave about 2 tbsp of the water in the pot.
• Add the butters and let them melt.
• Puree with hand blender.
• Mix in the flour and cocoa powder, mix well. Put in baking tin but do not flattened down.
• Bake in oven for 25 minutes.

Alternatives

  • Add 50g dried raisins/dried fruit/dairy free chocolate chips add after flour & cocoa.
  • 1 tablespoon of golden syrup/honey/maple syrup, add with the butter
  • Add 50g chopped hazelnuts, add with the flour

Banana and apple scones

*** Banana and apple Scones ***
Dairy free, egg free, gluten free and no added sugar

Extremely easy

Ingredients

200g gluten free flour
100g Dairy free butter
2 ripen bananas (well mashed)

1 apple grated
1 tbsp cinnamon (optional)

Method
• Preheat oven to 160 degrees celsius.
• Rub the butter into the flour and cinnamon.
• Add the mashed bananas and grated apple and mix well.
• Roll out on a floured surface and cut with cutter.
• Bake for around 20 minutes.