3 ingredient dairy-free ice-cream

3 INGREDIENTS | VEGAN | GLUTEN-FREE | DAIRY-FREE | NUT-FREE | CHILD FRIENDLY | NO ADDED CANE SUGAR | LOW FRUCTOSE

I made this “nice-cream” or vegan ice-cream or whatever you choose to call it because I have been getting mighty bored of the whinging of “Whats for afternoon teeeeeeea?” the whole walk home from school! You could add any supplements you enjoy to pimp the nutrient content.

250g frozen mixed berries

150g coconut yoghurt

100g coconut water

Blend until you reach desired consistency – I use the Thermomix on speed 5 for about 20 seconds

Enjoy immediately or pour into a reusable glass container & pop in the freezer

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Pink grapefruit & strawberry frappe

VEGAN | RAW | GLUTEN FREE | DAIRY FREE | PALEO | LOW FRUCTOSE | JERF

I have never done a juice fast, nor do I plan on ever doing one but I do love adding a blended smoothie / frappe every so often to get a massive nutrient hit in a condensed form (eg 3 cups of spinach blended down to approx 1 tspn, you know what I mean?).

This guy is low fructose for all the IQSers & with the amount of ginger I spiked mine with, I’m hoping all bugs will stay away.

INGREDIENTS

1 pink grapefruit (mine was approx 400g, down to about 275g when peeled)

10 strawberries (approx 150g)

10 ice cubes (approx 100g)

1 tablespoon mint

Ginger, to your taste – I used about a dessert spoon full

METHOD

Throw all ingredients into the Thermomix or your preferred blender, whizz until well liquified. I used speed 6 for 10-15 seconds.

Drink immediately.

Makes 2 glasses, or if you’re greedy like me, you can polish off the whole thing on your own

Spinach strawb blood orange juice

What it lacks in looks, it makes up for in both taste and nutrients…now that the boys rugby season is over, we have spent the last two Saturdays at Orange Grove Market. One of my favourite fruits, the lemonade fruit has been irresistible so I figured at this time of year while flu & are the nasty bugs continue to circulate, I’d dose up on nutrients in the hopes that when we head to the UK in two weeks we will all be well.

SIX INGREDIENTS

150g strawberries

130g blood orange (1, average size)

150g lemonade fruit (1, large)

50g spinach

100g coconut water (or water)

Ginger, to taste. I like mine with some kick!

Blend all ingredients (I don’t juice) & try to ignore the awful colour it becomes because it really is delicious!

Vanilla miso tahini fudge

VEGAN | GLUTEN-FREE | NUT-FREE | DAIRY-FREE | EGG-FREE | LOW FRUCTOSE | IQS APPROVED | 6 INGREDIENTS ONLY | ONE PAN ONLY

I become innovative when I am craving something sweet – which is a dangerous attribute to have! After scanning the pantry, I came up with this combination which is incredibly fudge-like but without any sugar, dairy, preservatives, colouring & minimal plastic packaging (my other passion currently is the environment). The only ingredient that comes in plastic is the Miso paste.

INGREDIENTS
100g tahini
80g coconut oil
35g coconut butter
1 1/2 teaspoons rice malt syrup
1 teaspoon miso (I love Spiral Foods)
1/4 teaspoon vanilla powder (I use Heilala)

METHOD

  1. Melt coconut butter, coconut oil & miso on a low heat. I never bring any part of this recipe above a low heat. I find the Miso doesn’t completely mix in which gives the fudge some lovely salty pops
  2. Once almost all melted, tip in the tahini & sprinkle in the vanilla
  3. once all mixed together, turn off the heat & stir through the rice malt syrup
  4. You can let it cool slightly, then pour into silicone moulds. I recommend placing the silicone mould tray on a chopping board so it doesn’t bend/spill when you’re lifting it into the freezer. Seeing as it is halfway to Christmas, I thought I’d give my Christmas tree moulds a go 😉
  5. Depending on the size of your mould, these can be ready in as soon as 30 minutes.

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Chocolate brownies | GF SF NF

GLUTEN-FREE | NUT-FREE | SUGAR-FREE | VEGETARIAN | 6 INGREDIENTS ONLY | NO BLENDER NEEDED | CAN BE PALEO | CAN BE DAIRY-FREE

I’ve left you all hanging long enough for this recipe. It’s super simple, & can even be 5 ingredients if you prefer (this will also make it dairy-free)

INGREDIENTS
1 cup cacao
1 cup coconut flour
1 cup rice malt syrup or preferred sweetener (maple syrup, honey)
6 organic eggs
1/2 cup butter (if you want a dairy-free option, you can replace the butter with coconut oil)
1/2 cup coconut oil

METHOD

  1. Pre-heat the oven to 170 degrees celsius
  2. Sift the cacao & coconut flour into a mixing bowl. I find coconut flour can become quite clumpy so this step is best not skipped
  3. Crack the eggs into a small separate bowl & give it a 10 second gentle whisk
  4. Melt the butter & coconut oil on a low heat in a saucepan
  5. Tip the melted butter & coconut oil into the mixing bowl
  6. Add in the rice malt syrup & eggs
  7. Stir until well combined
  8. Tip into a slice tin (approx 20cm x 30cm), lined with baking paper
  9. Use a knife or spatula to level it out
  10. Set a timer for 25 minutes
  11. Allow it to cool in the tin, then slice as required. I cut them into approx 3cm x 3cm sqaures & it made 54.

 

 

Salmon & sweet potato patties

GLUTEN-FREE | DAIRY-FREE | PESCETARIAN |NUT-FREE (optional) | 7 INGREDIENTS ONLY | mixing bowl & pan only

I’m all about making life easy, especially for families where it seems multiple meals are often made to address all family requirements. These salmon & sweet potato patties (better word?) are gluten-free, dairy-free, meat-free & can easily be nut-free. They use basic ingredients which I would bet you already have at home.

INGREDIENTS
400g sweet potato
1 medium salmon fillet
Juice & zest of half a lemon
1 tbspn chia seeds
1 organic egg

OPTIONAL

  • 2 tablespoons finely chopped kale – it doesn’t add much taste, I add it to increase the nutritional value
  • 2 tablespoons thyme – I add herbs to everything but they can be omitted if you feel the taste is too strong for littlies
  • 1 tablespoon sumac – adds a nice citrusy taste (not as sour as lemon)

CRUST

1/4 cup quinoa flakes
1/4 cup almond meal

If you are nut-free, you can use all quinoa flakes. You could also use a standard breadcrumb if you’re not fussed about gluten. If you don’t have quinoa flakes, you could use all almond meal.

METHOD

1. Peel sweet potato, cut roughly into 4cm cubes & boil until soft
2. Mash sweet potato, it doesn’t have to be smooth
3. Pan-fry the salmon fillet, don’t worry if it’s not entirely cooked as it will be cooked again once in the patty
4. Throw the salmon fillet in with the sweet potato & again roughly mash (a fork will be fine)
5. If you’re using thyme &/or kale, you can just use some kitchen scissors & chop it straight into the mixing bowl.
6. Put in juice of half a lemon & zest – this can be omitted
7. Mix in chia seeds (this helps the mixture bind), then mix in the egg with a fork
8. In a separate bowl, pour in almond meal & quinoa flakes (or whatever ingredients you use for crust)
9. Using your hands, form the mixture into balls then coat in almond meal/quinoa flake mix
10. Put all the patties on a plate & throw in the fridge for at least 1 hour so they set. Any sooner & they may fall apart.
11. Pan-fry in preferred oil on a medium heat – they only need a minute or 2 on each side

MAKES 12 PATTIES – enough for 3 young children

Serving suggestion: mayonnaise or pesto or even better – mayonnaise mixed with pesto. I’ve popped up the recipes for both – just do a search 


Easy (sugar-free) scones

VEGETARIAN | EGG-FREE | NUT-FREE | SUGAR-FREE

INGREDIENTS
2 tspns apple cider vinegar
3/4 cup organic milk
2 cups wholemeal s-r flour
1 tspn baking powder
1tbspn organic butter

METHOD

  1. Add the vinegar into the milk & set aside for 5 minutes, until the milk thickens (it looks bad, but is meant to be!)
  2. Pre-heat the oven to 220 degrees Celsius
  3. Sift the flour & baking powder into a bowl. Rub in the butter using your fingertips
  4. Add the milk to the flour mixture & stir quickly.
  5. Turn out into a floured surface, knead lightly & roll out to 2-3cm thickness.
  6. Use a round cutter & cut out the scones. They only need a small gap on the tray as they go up, not out once cooked.
  7. Using a small amount of milk, brush the tops of the scones
  8. Set the timer for 10 minutes. It may need 1-2 minutes longer.

Serve immediately

Apologies for no photos with this one – I had a slight lapse where some photos weren’t saved….ahhh, technology! Good excuse to get back into the kitchen & make these for you