Category: Gluten Free

Carrot Date Muffins

15/3/2019

Recipe

2 cups oats
1 medium shredded carrot
½ chopped dates
1 banana
½ cup plant milk
Flax seeds
¼ cup maple syrup (or 5-6 soaked dates pureed)
Salt

Note* Maple syrup can be replaced with soaking 5-6 date in boiled water for 15 mins, blending them and adding them to the “banana flax eggs”.

Instructions

Add the oats, shredded carrot, chopped dates, maple syrup, ans salt to mixing bowl.
In a second bowl mash a banana with a fork and then add the plant milk and flax seeds and whisk together.
Add wet ingredients to the dry and mix thoroughly. Add small amounts of plant milk if needed more damp.
Oil then fill muffin trays.
Bake at 350 for 25 mins.

Makes 6 medium sized muffins.

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Apple & Spice Breakfast Muffins

26/4/2018

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Recipe

2 cups Rolled Oats
1/4 cup Oat flour (can be made in a grinder)
6 soaked Dates
1/4 cup Flaxseeds
1 banana
1 med size Apple (finely chopped)
1/2 cup plant mylk
1 tbsp cinnamon
Pinch of ground Cloves
Pinch of Himalayan salt or sea salt

In a small bowl add 6 dates and just enough (boiled) hot water to cover them. Set aside for 15-20 mins while preparing everything else.

In a large mixing bowl add the oats, oat flour, flaxseeds, cinnamon, and cloves.

In a medium mixing bowl mash the banana with a fork until consistently mushy add the dates (without the soaking water but keep water to the side) and mash them in as well. This can be done in a blender but is just as easy with a fork. Then add any plant mylk you desire and mix this well.

Chop an apple into small pieces and add them to the dry mix.

Pour the wet mix into the dry bowl and mix thoroughly. If this mixture seems to be dry in any area just add a tiny bit of the date water to it at a time and continue mixing.

Scoop equal parts into a 6 tray muffin tin, pinch a tiny bit of sea salt on top of each one, and slip them into the oven to bake at 350 for 35-40 mins dependant on your oven.

Allow them to cool for 10mins and this make it easier to pop them out of the muffin tin.

This recipe is gluten free, dairy & egg free, high in fibre and easy on the planet. Did I mention I think they're delicious!

Experiment and have fun with whole foods, pineapple, blueberries or pretty much any fruit you have in the fridge or freezer is a great switch up for new full flavours every week!

Add a small amount of coconut butter, nut butter, or chia jam to a warm one and enjoy!

Health & Happiness.
~R

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Moroccan Style Stuffed Sweet Potatoes

22/12/2017

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With these warming spices and sweet earthy flavour you will definitely dream of a Moroccan Rooftop in a blazing sunset.

Recipe

3 Med size Sweet Potatoes
11/2 cups cooked Chickpeas (or 1 can)
1 lrg Carrot (finely chopped)
1/4 small Red Cabbage ( apx 1 cup finely chopped)
1/2 Onion (finely chopped)
3 cloves Garlic chopped
1 tbsp olive oil ( you can always saute in water and skip any oil)
1 Medium-lrg Tomato (or 1/4 cup Tomato Sauce)
1 tbsp Garam Masala powder
Pinch of ground dried ginger or grate a small amount of fresh in as cooking
Pinch or Nutmeg
Pinch or Sea Salt and Black Pepper

Bake the sweet potatoes in the oven at 350 for 45 mins or until cooked thoroughly. As the Sweet potatoes are baking, turn a pan to medium high and saute the garam masala with onions garlic, and oil for 1 min, turn down to medium heat then add blended tomato, carrots, red cabbage, and ginger to cook for a several minutes add water by the tbsp as needed for a moist but thick sauce. As the veg is almost cooked add the chickpeas, salt, pepper, and nutmeg to taste, cook for a few more minutes.

Let the sweet potatoes cool a little when done as they are easier to neatly cut in half and scoop out. Add the scooped sweet potato to the pan mix and loosely fold in the chunks of potato.

Spoon the mix back in the potato and slip back into a heated oven for 10 mins.

I like to serve this dish with a tangy cool plant-based yogurt, it pairs perfectly with the sweet, rich spice of this dish.

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Colourful Cabbage Slaw

28/11/2017

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Recipe

1/2 a Red Cabbage shredded or finely chopped
1Lrg Yellow Beet Shredded or finely chopped
2 Carrots Shredded or finely chopped

Dressing

1 Tbsp Balsamic Dressing
2 Tbsp Olive Oil (Sesame oil is also lovely in this mix)
1 Tsp Maple Syrup
juice of 1 Orange (Mandarin)
Pinch of salt and pepper to taste

Shred All ingredients into a large bowl. Blend all Dressing ingredients with blender and pour veggies, mix well and serve anytime, now or later. The tastes blend over time but the ingredients stay crunchy making great leftovers or batch prep salad for the week.

Toppers are always optional, make it your own, or add different flavour for each serving. I love dried cranberries, walnuts or pumpkin seeds.

Hope you enjoy!

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Carrot Date Muffins

Apple & Spice Breakfast Muffins

Moroccan Style Stuffed Sweet Potatoes

Colourful Cabbage Slaw

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