Monthly Archives: May 2014
The recipes you will find I this blog will definitely be wheat, dairy and soya free. They are also free from refined cane sugar. They are mostly treat recipes – I find cooking most of our day to day meals not so challenging, I think this is true for most other sufferers? In time I may add some of the savoury foods that help us pack more veg into our day to these pages.
I have been on the Anti-candida diet, I am not completely recovered, but a lot better. I allow myself some natural sugars. I’m trying to find a balance that works well for myself and my husband along with our two young boys. Sweet things are a treat! But we all love them and want them more than is good for us. I’m trying to give my family healthier treats. Xylitol is a good substitute as far as flavour and carbs is concerned, but seems to be a very refined product. Therefore, I am trying to find natural alternatives too. I am using both and hoping for the best, after all we can only strive for balance in an imperfect world. I tried Stevia for a little while, but found it difficult to work out quantities. Perhaps I need to give it another try!
These little beauties are quick and delicious and probably quite healthy 😉 They are not excessively sweet!
3/4 cup peanut butter
3/4 cup chopped dates
3 tablespoons coconut oil
1 tablespoonish vanilla
1 cup chopped nuts, your choice of variety, I like mixed
1 cup desiccated coconut (toasted if you like)
1 cup rice crispies (I use rice cakes and cut them up, as the crispies mostly have added sugar and other things on, three rice cakes makes your cup)
Place your chopped dates in something that has a lid and soak them in just enough boiling water to cover, put on the lid ;-).
Toast your coconut if desired. Measure and mix dry ingredients.
Now drain the dates of most of the excess water.
Add your coconut oil and vanilla essence, whizz with a stick blender or in a blender.
Is your peanut butter salty? If not add a couple pinches of salt.
Stir in peanut butter.
Combine wet ingredients and dry ingredients.
Spread evenly in a sealable container or two.
Refrigerate for about 30 minutes till set.
Slice up, enjoy!
Alternative: instead of chopped nuts use 1/2 cup toasted sesame and 1/2cup sunflower seeds. Also increase the peanut butter and sweetener option to 1 cup each. As the seeds take more to coat.
You could try adding some chocolate drops of your choice…
These are quick to put together recipes. Take some time to chill right down before churning in your ice-cream maker. I find that chilling in the freezer (the ice-cream not me, tempted some days though, would anyone think of looking for me there? Might get some peace…) ’til it gets just a little frozen around the edges means quicker in the ice-cream maker. My ice-cream maker (from Lidl) can churn up to 1 litre, (I think this may be a bit optimistic) this recipe is about 750ml and it fills it right up once processed. It is so lovely and soft-servish right out of the ice-cream maker, but watch out for it freezing to the bottom of your makers bowl!
Chocolate coconut cream ice-cream
2 boxes coconut cream, (500ml) (chill one in the fridge until needed)
4 tablespoons cocoa powder, (30-35g) (check its dairy free – these guys do one http://www.therawchocolatecompany.com)
2 tsp. vanilla essence (10ml) (or if you prefer use a vanilla pod and steep in the cream when warmed)
Pinch salt (if you like)
1 tablespoon arrowroot (15ml) or corn flour powder (or Agar flakes use according to pack instructions)
1/2cup almond milk, (125ml) (or your choice of milk, be careful here, some milk will not thicken)
3 eggs separated (use whites for some other delicious project, v good for almond/sesame crackers #)
6 tablespoons xylitol (90gr) (or sweetener of your choice)
Place 1 of the boxes of coconut cream in a pot over a medium heat to melt. Once fairly hot add the cocoa and whisk in until smooth.
Heat one box or 250ml of the coconut cream in a pot. Add cocoa powder to the heated coconut cream and whisk. Combine cornflower or arrowroot with milk, and add egg yolks. Add to cocoa and coconut mix. Return to heat and allow to thicken. Remove from heat, whisk in the second box of coconut cream and also the Xylitol. Place in a large bowl or plastic container in the deep-freeze to chill for a couple of hours. (I leave it till its just freezing around the edges)
Churn according to ice-cream machine instructions.
For chocolate peanut butter ice-cream, leave out the eggs and add 4 tablespoons peanut butter 70-75g (I like the slightly salted peanut butter for this, but watchout for added sugar, if there is no salt in the peanut butter I add about 1/4 tsp), add this in while the mix is still warm, before adding the second box of coconut cream. I also add ½ tablespoon Xylitol.
For Vanilla Coconut cream ice-cream just omit the chocolate and 1 tblsp Xylitol (Reduce to 75g) and add a little extra vanilla. This is really good with chocolate sauce 😉
For Raspberry ice-cream (v good with chocolate brownies) Remove the seeds from 400g raspberries (I used frozen) and add to vanilla ice-cream recipe (omit vanilla). You may need to use about 6 1/2 tblsp xylitol (100g)