Easy Superfood Chocolates – vegan or dairy free recipe for Easter

Our friend chef and nutritionist, Christine Bailey, has come up with this brilliant but simple chocolate superfood recipe for Easter. Take a look…

Superfood chocolates especially for Easter
Superfood chocolates especially for Easter

My children love making homemade chocolates and as they follow a  dairy free diet this is a perfect way to create something scrummy and healthy for Easter. I love to cram in lots of superfood powders too – these are a great way to energise and nourish your body.  You could also mix in some other flavourings too – such as mulberries, goji berries, crystallised ginger or chopped nuts.

For more of my great healthy treats why not get my new Ebook – Paleo and Gluten Free Treats available from my website shop www.advancenutrition.co.uk

Makes about 20 chocolate   

100g raw cacao butter
2tbsp coconut oil
4tbsp raw cacao powder
2tbsp lucuma powder
2tsp maca powder
2tbsp raw honey or sweet freedom
1tsp super greens powder

1. Melt the cacao butter and coconut butter very gently – you can do this in a pan or over a bowl of simmering water.  Stir it as is dissolves.
2. Whisk in the remaining ingredients until smooth.  Pour into chocolate moulds and place in the fridge to set.

(Recipe copyright Christine Bailey MSc, MBANT, CNHC Qualified Nutritionist and Chef)

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Christine’s Strawberry Cream Valentine Tarts – recipe

A perfect  celebratory dessert – creamy, rich and sweet. Ideal for Valentines Day: Christine Bailey’s Strawberry Cream Valentine Tarts

strawberry cream tarts1

Completely gluten free, grain free and vegan. Top with a fresh sliced strawberry or chocolate heart for a truly romantic treat.

Christine is a well known nutritionist, chef, presenter and author of many healthy recipe books.  Her latest book Nourish is a cancer care recipe book written in collaboration with the Penny Brohn Cancer Centre. Christine will be running a cancer care cookery demonstration on May 5th at CNE, Wokingham.  For more information and to book visit advancenutrition.co.uk/cookerydays

Preparation time: 15 minutes
Freezing time:2 hours 30 minutes
Suitable for: vegetarians, suitable for vegans, Dairy Free, Seed Free, Soy Free, Gluten Free, Egg Free

Serves 6

Base:
125g pecan nuts
75g pitted, soft dates
2tsp melted coconut butter
Filling:
250g cashew nuts
200ml Vanilla Rice Dream
225g Strawberries, chopped
3tbsp maple syrup
Pinch of Himalayan salt
115g melted coconut oil

1. Grease 6 metal rings and line the sides with a strip of baking parchment. Place on a lined baking sheet.
2. To make the base grind up the pecan nuts in a food processor until very fine.  Add the dates and coconut oil and process to form a sticky dough. Divide the dough between the metal ring bases and press down firmly to form a crust.
3. Place in the freezer for 30 minutes to harden
4. To make the filling place all the ingredients in a blender and process until smooth and thick.  Divide the filling between the metal rings.  Return the rings back into the freezer and freeze for 1-2 hours until firm.  Carefully remove the rings and place the desserts on individual serving plates.
5. Place in the fridge and allow to defrost for an hour before serving. They can be kept in the fridge until needed.
6. Top with berries or a chocolate heart to serve.

Vegan pancakes without eggs? Easy peasy recipe!

Vegan pancakes without the eggs are easy when you have the know how…

veganpancake5oz plain flour
2 tbsp sugar
2 tsp baking powder
1/2 tsp salt
300ml water
1 tbsp oil
icing sugar for dusting
selection of fresh fruit

1. Add the dry ingredients to a bowl, make a well in the centre and add the wet ingredients. Whisk until blended.
2. Add a small amount of oil to a frying pan and place over medium heat. Check the oil is hot by adding a drop of batter, if it spits then it is ready.
3. Pour a scoop of batter into the pan. Brown on both sides.
4. Move pancake to plate. Arrange fruit on top shaped in a smile and serve with a sprinkling of icing sugar.

Vegan cheeses – what’s your favourite?

There are so many vegan alternative cheeses out there.

But few do exactly the same as dairy cheese.

Redwood Cheezly Cheddar Slices, for example, are designed to be perfect for melted cheese, but other Cheezly products will be better for cubing, grating or slicing. Bute Island also make a good variety of cheese alternative flavours too.

There again, not every dairy cheese is ideal for grating or melting either…

so, What’s your favourite?

At GoodnessDirect we often receive suggestions of different makes of vegan cheese. Everyone, it seems, has their favourite. What’s yours?

One of the best I’ve heard of is cashew cheese which has a great taste and is great for slicing, melting or spreading. It’s easy to find a recipe to make your own, but for ease of use here’s one from The Food Network UK.

Apple Spice Cake (dairy free)

A scrumptious, moist cake recipe made lower in fat by replacing some of the fat with orange juice concentrate. Great for potlucks or family gatherings.

Servings: 15

3 eggs
300g sugar, white or 225g of low GI Sweet Freedom
360g unbleached flour, white
8g baking powder
4g baking soda
2g cinnamon
1g nutmeg
1g allspice
3g salt
120ml orange juice, frozen concentrate, thawed
120ml vegetable oil, plus extra for brushing
5ml vanilla extract
390g apples, peeled and chopped

Directions
1.     Preheat oven to 350°F (175°C).
2.    Prepare 10-inch (25cm) bundt or tube-type pan with a little extra vegetable oil.
3.    Beat eggs in a large bowl with an electric mixer until frothy. Add sugar and beat well. In a small bowl, mix dry ingredients together (flour, baking powder, baking soda, cinnamon, nutmeg, allspice and salt). Add dry ingredients to egg mixture; blend well. Add in orange juice concentrate, oil and vanilla; mix together. Batter will be thick. Fold apples into batter until blended. Pour into prepared bundt pan.
4.    Bake for one hour or until a wooden toothpick inserted into the cake’s centre comes out clean.
5.    Cool on a wire rack for 15 minutes. Carefully remove cake from pan. Allow cake to cool before serving.

For the party try Christine’s gluten free Roasted Pepper and Walnut Dip recipe

walnutdipNutritionist, Christine Bailey, has an easy store-cupboard dip or spread which takes just minutes to prepare. Perfect for the party!

Rich in antioxidants and essential fats this is packed full of protein and nutrients.  With a creamy sweet taste it combines omega rich walnut oil and balsamic vinegar to create a wonderful dairy free dip.

Suitable for Vegetarians and vegans, Gluten-free, Wheat-free, Dairy-free, Egg-Free

Serves 4-6

Pinch of smoked paprika
1 garlic clove, crushed
100g / 4oz walnuts, chopped
225g / 8oz roasted red peppers (from a jar)
1tbsp sun dried tomato puree
3tbsp organic cold pressed walnut oil
1-2tbsp Higher Nature’s Organic Wild Pomegranate Balsamic Vinegar to taste
2tsp xylitol
Salt and black pepper to taste

1.    Place the paprika, garlic, walnuts, peppers in a food processor or blender and process until finely chopped.
2.    Add the rest of the ingredients and blend until smooth.
3.    Adjust quantity of vinegar and xylitol according to taste.  Season with a little black pepper and sea salt.

Try this creamy dairy free ingredient in your Christmas cooking… (recipe included)

Amazake is a deliciously sweet and creamy dairy free alternative
Try this deliciously sweet and creamy dairy free alternative for your desserts

If you’re looking for a cooking alternative to milk, you might want to try amazake. It’s so deliciously thick and creamy it is hard to believe its made from dairy free ingredients!

Amazake is a non-dairy ingredient for desserts and drinks, made purely from whole grain rice. It is naturally sweet flavour and has a thick creamy consistency. Plus it’s gluten free too

Try using amazake for making pancake batter, muffin mixes or dairy free French Toast. Or you can mix it into your fruit smoothie. Also available, with their own distinctive flavours, are oat and millet amazake.

Try this Orange amazake dessert Recipe…

A light, but satisfying dairy-free dessert for serving all year round.

(serves 5)

– 1 jar (380g) Clearspring Amazake
– 350ml (1 jar) water
– 1 tbsp (30g) Clearspring Malt Syrup
– 100ml carrot juice for colouring (optional)
– Juice of 1 orange + some of the rind, grated
– 1 tbsp Clearspring Kuzu (thickener)
– A pinch Clearspring Traditional Sea Salt
– Slices of orange to garnish

1. Mix all the ingredients except for the kuzu and bring to the boil whilst stirring.
2. Dissolve the kuzu in a little water then add to the hot liquid stirring until thick.
3. Serve into individual dishes, cool and garnish with the orange slices.