1 red pepper
1/2 orange pepper
1/2 sweet potato
1 garlic clove
2-3 tbsp olive oil
I am not a big fan of super sweet biscuits. I like to taste the flavour of the ingredients not sugar or chocolate. During my student years I used to do all sort of biscuits savoury and sweet ones. I loved to munch them whilst writing essays or studying for exams. The more butter the better the cookies..at least I thought so. In fact I thought I could not make biscuits without decent amount of oil or butter in them but I guess I was wrong. The following recipe is my own modification from one cookbook recipe I came across. If you cannot use oat you can always replace rolled oats with millet for example. These are perfect busy snacks for both toddlers and mums!
125g pear puree (baby pear puree pot is perfect for this)
2-3 tbs browns sugar
2-3 tbs white sugar
1 1/2 dl ( 1 1/4 cup) white flour or gluten wheat white flour
1 dl (1/2 cup) rolled oats or millet
1/2 tsp salt
1/2 tsp baking soda
1/2 teaspoon baking powder
1dl (1/2 cup) raisins or you can use small pieces of dates too 🙂
1. Preheat the oven to 180 celsius degrees.
2. Mix together pear puree and sugars. Add the flour and other dry ingredients.
3. Form the biscuits and bake them for about 8min until golden brown.
These are healthy snack, not too sweet, no butter but lots of energy. Of course they are not like oaty butter biscuits but they’ll do 🙂
My friend had a BBQ party and I wanted to bring something special like a cake. Everyone else was bringing savoury things so I thought after the tasty grill food something heavy and sweet would be good. I love cakes and of course wanted to make sure I am able to eat the dessert too so I made again dairy, egg and gluten free cake! I was very happy with it and wanted to share the recipe with you. You can obviously do it with dairy too, this is just the version I used. Also all of you who maybe already bored with my special diet recipes I guarantee when the situation is over and I manage to get some special formula for my baby and reduce breastfeeding I will start adding amazing ”normal” recipes again. I, however, think I may need to do these special diet ones on the side if my baby girl’s allergies won’t pass quickly.
It has been a crazy roller coaster and I feel it just gets worse. Now when she is feeding huge amounts of breast milk the allergens pass through in bigger amounts too. Again yesterday I ate something unsuitable (my guess is lentils…) and today she woke up with the horrendous rash everywhere in her body. Therefore I am leaning towards quitting breastfeeding and moving to formula. I know they say ”boob is the best” and I totally agree if the child is not as allergic as mine. At the moment I feel ”boob is the worst”, there is always some new food that causes reactions and poor little thing suffers. Anyway, I hope things will change soon as we will see the specialist in a week’s time. Until then…special diet continues..
5dl (2 1/2 cup) gluten free flour or normal white flour if possible
2dl (1 cup) sugar
2 tsp baking powder
1/2 tsp baking soda
100g grated dark chocolate or alternatively dairy free rice milk chocolate
2 orange zests grated
150g margarin (dairy free if needed)
1 tbs cashew butter
1 tsp vanilla extract
250dl (250ml) rice milk
1/2dl (50ml) orange juice form the oranges
Oat cream mixed with sugar, vanilla sugar and vanilla extract
1dl (100ml) oat cream
1dl (1/2 cup) dark brown sugar
1 tbs Cointreau orange liquor
6 pieces of dark chocolate
1. Mix together dry ingredients.
2. Melt the margarin in the pan, add cashew cream and vanilla extract.
3. Pour margarin mix and rice milk into the dry ingredients and mix well.
4. Bake in 175 celsius degrees for 40-50min.
5. Let the cake cool down. Cut it in half.
6. Spread the jam on the base and oat cream mix on the top of it.
7. Prepare the icing.
8. Boil oat cream and sugar in the pan 5-7min until thick. Add Cointreau and chocolate pieces. Spread the icing on the top of the cake.
9. Decorate the cake with some orange.
TIP: If you want to have a moist cake use rice milk on the base and top and brush it and let it absorb.
1 dl (100ml so 1/2 cup) raisins
1/2dl (50ml so 1/4 cup) rum
150g dairy free margarin
2dl (1 cup) sugar
2 bananas mashed
1 tsp vanilla extract
4 dl gluten free flour preferably self-raising
2 tsp baking powder (if you don’t have self-raising flour use double amount of baking powder)
1 tsp ground cinnamon
50g grated dairy free dark chocolate
3 tbs coco powder
2dl (200ml so 1cup) rice milk (or soy milk)
1. Soak raisins in rum.
2. Whisk margarin and sugar.
3. Mix the dry ingredients.
4. Add mashed bananans and vanilla extract to the margarin sugar mix.
5. Add dry ingredients into the mixture together with the rice milk. Mix well.
6. Cook in a cake tin for 30min in 175 celsius degrees.
I coated the cake with vanilla flavoured oat cream (1 pack of oat cream, 1 tbs sugar, 1 tsp vanilla sugar and 1 tsp of vanilla extract) and it was tasty but you can also use the avocado chocolate mousse recipe found in my blog and have that as an icing on the cake. Alternatively if you can use soy, whip the soy cream or serve with the soy custard, they would go lovely with the cake as well! Oh and almost forgot to mention..I cut the cake half and mashed banana and miz it with a small amount of oat cream and put it in between the cake to give some moist!
This recipe is worth trying. It is a bit more exciting version of hummus and so tasty too!!! It is more colourful than the original version as it is bright orange and it is suitable for toddlers as well when you leave salt out or use it a bit less. I use this spreading now as I cannot use butter. It is awesome on sandwiches or rice or corn cakes 🙂
1 sweet potato (cooked as cubes)
1 tin (400g) chickpeas
half an lemon
1 -2 tsp paprika
1 tbs tahini or alternatively cashew butter ( I use cashew butter as my baby girl is allergic to sesame seeds)
1. Cook sweet potato until soft.
2. In a blender or with the hand blender puree sweet potatoes and chickpeas.
3. Squeeze half a lemon in.
4. Add the spices.
I got inspired to cook some risotto when watching ”Jamie does Venice”. I thought I should make some lovely risotto too. I love risottos but good ones are not easy to make. My other source of inspiration for this dish is an American TV chef Rachel Ray who in one of her episodes did butternut squash risotto as a side dish for apricot chicken. (You get an idea how many cooking shows I watch…so many!!!!! I am constantly looking for new inspirations!)
I wanted to combine these two inspirations I got and I created my own butternut squash risotto which was so tasty. I didn’t use any meat although one chicken stock in this dish makes it non-vegetarian. If you want to make a vegetarian version do it with a vegetable stock. Otherwise this risotto is vegan as there is no dairy or eggs involved. My dear Aussie husband loved it and I have to say I was proud of my creation. This time it was me hunting the third plate 🙂
Serving for four people:
1 butternut squash
2 garlic cloves
2dl (1 cup) risotto rice (Abrorio)
125ml dry white wine
500ml chicken (or vegetable) stock (Knorr jelly ones are good!)
1 small zucchini
1/2 tsp mixed pepper spice (red, green, black in same)
hint of black pepper
hint of white pepper
handful of fresh sage
hint of salt
1. Cut the butternut squash into small cubes, roll them in olive oil and cook them in the oven in 200 celsius degrees until soft and brown. After taking them away from the oven mash them in a bowl, it does not have to be fine mash but mash the cubes away.
2. Chop the onion and garlic and cook in olive oil in a frying pan until golden brown.
3. Add risotto rice and cook for a while.
4. Add the white wine and cook until the wine has absorbed into the rice.
5. Add zucchini cubes.
6. Add the chicken stock gradually into the risotto.
7. Add the spices except the sage.
8. Add the mashed butternut squash after the risotto has absorbed all the chicken stock.
9. Add the handful of sage.
10. Let the risotto simmer in a low heat and add 300 ml of water gradually.
11. Check the taste. Serve with white wine! Yum!
I bought an amazing cook book yesterday. It has all the recipes of my favourite chef Bill Granger. The book was only four pounds in our local second hand book store and I didn’t even have to glimpse it through as I knew I would want it. I have been watching Bill Granger’s TV show where he is touring around UK and I absolutely love his recipes. He is so health conscious but recipes whilst being healthy are always mouthwatering. So if you need a good cookbook I warmly recommend Bill Granger’s Every Day. I am planning to cook it through and will drop some of the recipes to this blog.
I baked the breakfast loaf yesterday following Bill Granger..Well..I almost followed the recipe but not quite so here is my version of it.
50g rolled oats (1/2 cup = 1dl)
300 ml oat milk (Granger uses regular milk)
240g (2 cups =4 dl) plain white gluten free flour (Granger used regular self raising flour or wholemeal)
2 tsp baking powder
150ml (approximately 175g) dried fruits and nuts (crushed walnuts and hazelnuts, small pieces or dried apricot, raisins and dried cranberries, Granger used 125 dried cherries and 50g dried apple, 3 tbs crushed almonds)
75g (1/3 cup+3/4dl) soft brown sugar
2 tsp cinnamon
3 tbs honey (I used Acasia)
1 tsp Orgran No Egg + 2 tsp water (Granger used 1 egg lightly beaten)
on the top some rolled oats
1. Soak the rolled oats with the oat milk for 30minutes.
2. Preheat the oven in 180 celsius degrees. Grease and line the bread tin.
3. Mix the flour and baking powder in a bowl.
4. Stir in rolled oats with oat milk, dried fruit, sugar, cinnamon, honey, No Egg mix and mix together well.
5. Pour it to the bread tin and bake for 35-45 minutes.
I can guarantee this is tasty!!! Bear in mind that when not using regular wheat flour the dough does not raise a lot but the flavour is amazing!