Apple and Raspberry Loaf with Cashew Cream and Fresh Berries

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 Apple and Raspberry Loaf with Cashew Cream and Fresh Berries
This is a delicious vegan, gluten free loaf topped with cashew cream and fresh berries.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Loaf
Cashew frosting/cream
Prep Time 30 minutes
Cook Time 40 minutes
Servings
people
Ingredients
Loaf
Cashew frosting/cream
Instructions
Loaf
  1. Preheat the oven to 180C and line and grease a loaf tin.
  2. Sift the flour, baking powder, and cinnamon into a bowl and add the xylitol.
  3. Add the oil, milk and vanilla essence and mix until thoroughly combined. Toss in the berries and apple.
  4. Pour into the loaf tin and bake for approx 40 minutes or until golden brown and a skewer comes out clean.
  5. Allow to full cool while you prepare the topping.
Cashew cream/frosting
  1. Drain the cashews and then put all of the ingredients into a high speed blender. Blend until smooth - add extra milk depending on preference of consistency.
  2. Place in freezer/fridge for 30 minutes to allow to set
  3. Pour the cashew cream over the loaf and top with fresh berries. Store in fridge until ready to serve.

Leek and Pea Flatbread

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 Leek and Pea Flatbread
This is a savoury gram flour pancake or flatbread that contains chopped leeks and peas. It can be eaten with soups or salad but is equally delicious on its own. It is gluten free and has both protein and fibre which means that this pancake/flatbread will keep you fuller for longer.
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Ingredients
Prep Time 10 mins
Cook Time 20 mins
Servings
people
Ingredients
Instructions
  1. In a food processor add the gram flour, baking powder, spices, salt, pepper and water. Process into a thick batter.
  2. Then stir in the chopped coriander and spring onions.
  3. Heat some of the oil in a small frying pan/skillet and add a small handful of leeks and peas and fry for a few minutes.
  4. Then pour some of the batter mixture over the leeks and peas. Cook for 4/5 minutes and then turn it over and cook the other side for a few minutes or until golden underneath.
  5. Set aside pancake/flatbread and then repeat above process with the leeks, peas and batter. Serve immediately.

Vegan Apple and Raisin Loaf

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 Vegan Apple and Raisin Loaf
This is a lovely moist and gluten free apple and raisin loaf. Serve warm from the oven with some fruit spread or nut butter and a cup of green tea - perfect! The apples in this cake means that it is full of fibre and as an added bonus provides a natural sweetness too. The fibre and polyphenols in apples have been shown to support the growth of beneficial gut bacteria.
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 15 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 180C and grease and line a 1lb loaf tin.
  2. Put the margarine and xylitol into a food processor and blend until smooth.
  3. Add remaining ingredients apart from the raisins and process until combined well.
  4. Stir un the raisins.
  5. spoon the mixture into the prepared tin and smooth the top.
  6. Bake in the oven for 45 minutes and cooked through. allow to cool before transferring to a serving plate.

Vegan Blueberry Pancakes

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 Vegan Blueberry Pancakes
These pancakes are really fluffy, light and vegan. They are also made with fresh blueberries but you could add any of your favourite fruit instead. Serve with extra fresh fruit, yoghurt and maple syrup.
Prep Time 10 Mins
Cook Time 20 Mins
Servings
People
Ingredients
Prep Time 10 Mins
Cook Time 20 Mins
Servings
People
Ingredients
Instructions
  1. Put the flour, xylitol, baking powder and salt into a medium bowl or processor and stir/mix to combine
  2. In a separate bowl add the milk, apple cider vinegar, and vanilla essence and stir to combine. Set aside for 5 minutes.
  3. Pour the milk mixture into the flour and whisk until smooth - leave to stand for 5 minutes.
  4. Melt some of the coconut oil in a griddle and place on a medium heat.
  5. Pour about 1/2 cup of the batter into the griddle and add some blueberries to the pancake. When the top of the pancake begins to bubble, flip the pancake over and cook until golden.
  6. Serve the pancakes with extra fresh blueberries, maple syrup and natural yoghurt.

Raisin, Coconut and Cinnamon Cookies

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 Raisin, Coconut and Cinnamon Cookies
These are nutritious and delicious cookies. They are vegan and gluten free, made with gram and brown rice flour. Gram flour is high in protein, iron and fiber. At the same time it is low in carbs and is gluten free. Brown rice flour is also high in fiber and is gluten free.
Prep Time 20 Mins
Cook Time 17 Mins
Servings
25 cookies
Ingredients
Prep Time 20 Mins
Cook Time 17 Mins
Servings
25 cookies
Ingredients
Instructions
  1. Preheat the oven to 200C
  2. Combine the flours, baking powder, oil, xylitol, vanilla, coconut, cinnamon and milk into a bowl and mix well to form a soft dough. Add more milk as necessary.
  3. Add the raisins and continue to mix.
  4. Scoop the dough using a dessert spoon onto a greased or parchment lines baking sheet. pat down each cookie with the spoon.
  5. Bake until golden and slightly firm to the touch. Cool before serving.