Stewed rhubarb & Greek yoghurt | GF VEG

I love the unique flavour of rhubarb – a little sour but still quite earthy. It is so good in winter & this stewed mix can be used for a crumble, add to yoghurt, or even eat by itself (I may be guilty of this….)

INGREDIENTS

1 medium apple – I used an organic Fuji but use whatever type you enjoy

6 stalks rhubarb, each approx 15 cm long, roughly chopped into 3-5 cm lengths

1/2 cara cara orange (flesh)

Pinch or 2 cinnamon

Pinch or 2 ginger

Pinch or 2 Heilala vanilla powder

1/4 cup coconut water (my favourite is Natural Raw C)

METHOD

1. Throw all ingredients into a saucepan

2. Bring to the boil, stir, then reduce to a simmer. Set a timer for 30 minutes.

Allow to cool til lukewarm, then serve with a big dollop of yoghurt & sprinkle hazelnuts over the top.

Berry & Apple crumble smoothie | vegan DF GF RSF

Refined sugar free, dairy-free, gluten-free, vegan.

Baked apples
2 Fuji apples, peeled, cored & quartered
1 tspn cinnamon
1 tspn ginger
Bake at 160 degrees for about 20 mins, wrapped in baking paper & foil.
Remove from the oven, open up & let it cool down.

Bake the crumble at the same time as the apples (each only need a small oven tray)
1/3 cup almond meal
1 tspn coconut
2 tspns coconut oil
1 tspn rice malt syrup (add more if you want it sweeter but the smoothie is already sweet enough)
Mix all ingredients together
Bake at 160 degrees for 7-10 minutes.
Keep an eye on it – if it starts going brown, take out immediately.

Blend:
Baked apples (once cooled)
1 orange (zest & all of inside)
1/2 cup frozen berries
1/4 cup Natural Raw C coconut water

Pour the smoothie in the glass then top w crumble.

The flavours are very wintry – the combination of baked apples, cinnamon, ginger & orange are lovely.

20140601-203649-74209611.jpg

Gingerbread cookies | refined sugar free, gluten-free, dairy-free

I have been craving gingerbread for about 2 weeks & randomly came across a recipe which I then refined – typically as I didn’t have all the required ingredients & needed to make them NOW!

1 1/4 cups almond meal
1/4 cup buckwheat flour (I make my own by throwing buckwheat into a spice grinder until a flour consistency) **if you have enough almond meal, I would recommend it in place of the buckwheat flour- I just didn’t have enough at the time.
3 dates
1 tablespoon olive oil
1 tablespoon rice malt syrup
1 egg white
1 tspn cinnamon
1 tspn ginger
1/2 tspn nutmeg

METHOD
1. Throw dates, almond meal, buckwheat flour, cinnamon & nutmeg in a food processor for 15-20 seconds
2. Add in olive oil, rice malt syrup & egg white then blend again until a soft dough consistency
3. Put in an oven tray lined with baking paper.
4. Put in the fridge for 1 hour
5. Turn the oven to 150 degrees
6. Remove from fridge & break pieces off then roll into balls in your hand & place on a clean piece of baking paper & squash down by hand or with a fork
7. Bake for 25 minutes

ICING: see recipe titled “raw vegan ice magic”

20131108-143911.jpg