Vegan Chocolate Chip Cookies (gluten free)

These cookies contain no refined sugar, animal products or gluten, but that doesn't mean they aren't filled with lots of flavour. Not to mention, this cookie recipe is so much simpler than traditional types and takes mere minutes to prepare. You will one this recipe and I promise you will be making these cookies all the time, and everyone will thank you for it!


Vegan Chocolate Chip Cookies

Ingredients:

• 1 1/2 cups of almond meal
• 1/2 teaspoon of baking powder
• 2 1/2 tablespoons of coconut oil
• 2 tablespoons of maple syrup 
• 1/4 cup of vegan chocolate chips

Method:

1. Mix together the almond meal and baking powder, then add the rest of the ingredients. 
2. Preheat the oven to 170 degrees and line a baking tray with greased proofed paper. 
3. Shape tablespoons of mixture into balls and place onto the tray, slightly flattening each down.
4. Bake in the oven for 15 minutes until golden.
5. Take out the cookies and leave them to cool on the tray, then store in an airtight container. 

Gluten-free Lemon and Blueberry Cakes

This delicious recipe was inspired by a healthy baking recipe from the lovely Theresa Cutter, a qualified nutritionist and fitness trainer who writes for Australian Women's Fitness Magazine. She has a fabulous website, 'The Healthy Chef' which has delicious recipes and advice for healthy living.

These gorgeous little cakes are perfect to take to a morning tea or serve as dessert, warmed and with a little natural Greek yoghurt. I used honey in the recipe for sweetness but you can substitute with stevia or xylitol if you want to reduce the sugar content. To increase the protein, I also added some Sunwarrior powder. If you want to skip the protein powder, omit this ingredient and the almond milk.

Gluten-free Lemon and Blueberry Cakes

Makes 8

Ingredients:

• 1 1/2 cups of ground almonds
• 1/4 teaspoon of baking soda
• 2 tablespoons of vanilla protein powder (I used a rice protein powder 'Sunwarrior')
• 2 organic free-range eggs
• the juice and zest of one unwaxed organic lemon
• 2 tablespoons of almond milk
• 2 tablespoons of natural honey
• 1 teaspoon of vanilla bean paste
• 2 tablespoons of coconut oil
• 1/2 cup of fresh ricotta cheese (I like to buy mine from an authentic Italian deli or the farmer's markets)
• 1/2 cup of frozen blueberries
• 2 tablespoons of chia seeds
• extra honey for drizzling

Method:

1. Preheat the oven to 170 degrees fan forced.
2. Combine the ground almonds, baking soda, protein powder and lemon zest in a large mixing bowl.
3. In a small saucepan, warm the coconut oil, honey and vanilla paste until melted. Set aside and leave to cool. 
4. In a medium bowl, whisk the eggs and add the almond milk and lemon juice. Pour in the cooled coconut oil, honey and vanilla mix. Mix the wet ingredients into the dry almond mix, and stir until combined.
5. Fold in the ricotta and then gently fold through the blueberries briefly. 
6. Oil a silicone muffin tin or line a regular muffin tin with patty pans. Place roughly two tablespoons of the mixture into each muffin hole.
7. Top each cake with a sprinkle of chia seeds and a drizzle of honey.
8. Bake for 35 minutes or until baked through and slightly golden.
9. Leave to cool slightly in the pan before gently transferring to a wire rack to cool.

Gluten-free Cake Batter Pancakes

My two favorite treats are cake and pancakes, and to combine them is just genius. I think cake is the perfect birthday breakfast and cake batter pancakes make any start to the day more special. Easy to make, decorate the pancakes with delicious vanilla protein glaze and sprinkles. Add some sparklers or cute candles to surprise a certain someone on their special day.

Cake Batter Pancakes

makes about 12 pancakes

Ingredients:

• 1 1/2 cups of vanilla whey protein powder
• 2/3 cups of gluten-free yellow cake mix
• 1 tablespoon of stevia
• 1 teaspoon baking powder
• pinch of salt
• 2 eggs
• 1 teaspoon vanilla extract
• 1.5 - 2 cups of unsweetened vanilla almond milk
• hundreds and thousands 

Method:

1. Combine flour, cake mix, baking powder, sugar and salt in a bowl and mix. 
2. Add 1 cup of milk, egg and vanilla extract and stir until smooth. Start with 1 cup of milk and add more if needed; you will want the mixture to be pancake mixture texture (not as thick as cake mix but not runny). Fold into the mixture a few tablespoons of sprinkles. 
3. Preheat a large fry pan to medium heat and spray with non-stick cooking oil. Pour batter in 1/4 cup measurements and let cook until bubbles form on top, about 2-3 minutes. Flip and cook for 1 minute more. 
4. Serve with vanilla sauce.

Glaze

• 1 cup of vanilla whey protein powder
• 3 tablespoons of almond milk (warmed)
• hundreds and thousands 

Mix milk and protein powder until smooth and runny. You may need to add a little more powder or water/milk to reach desired consistency. Drizzle on pancakes.

Source: www.sweeteats.com 

http://www.howsweeteats.com/2011/01/cake-batter-pancakes/

Gluten-free Banana French Toast - the healthy way

Sometimes poached eggs and toast jus't don't cut it for breakfast. Savoury breakfasts are not the only healthy option to start the day; you can create your own sweet treat in the morning without the guilt. This french toast for one is super easy to make, quick and so delicious. I served mine with a tablespoon of peanut butter for extra energy. Another yummy accompaniment is plain yoghurt mixed with a tablespoon of vanilla whey protein powder and chopped strawberries. Read on for the simple recipe.


Gluten-free Banana French Toast - the healthy way

Ingredients:

• 1 tablespoon of coconut oil
• 1 piece of gluten-free bread (thaw if it is frozen)
• 1 chopped banana
• 1 egg white
• 2 teaspoons of xylitol 
• 1/2 teaspoon of vanilla essence
• pinch of cinnamon
• 1 teaspoon of vanilla whey protein powder (you can skip this ingredient if you don't have it)

Method:

1. In a shallow bowl, whisk together the egg white, xylitol, vanilla, cinnamon and protein powder. 
2. Soak the piece of bread in the egg mixture, ensuring both sides are coated.
3. Heat the coconut oil in a non-stick fry pan until hot.
4. Place the bread into the hot oil and fry on one side for a few minutes on medium heat, before flipping over the cook the other side. When you flip the bread, add the banana into the pan in the remaining coconut oil to brown.
5. When finished, served the french toast with caramelized banana on top.

Peanut Butter, Banana and Choc Protein Truffles

A great snack to have on hand when those sugar or hunger cravings hit as these protein truffles are so tasty and packed with good fats and vegan protein to help carry you through the day. Very easy to make, these bite-sized treats are sugar-free and high in fibre.
Peanut Butter, Banana and Choc Protein Truffles 

Ingredients:

• 1 tablespoon of peanut butter, natural and unsalted
• 2 teaspoons of sugar-free maple syrup
• 2 tablespoons of Natvia sugar-free hot chocolate powder
• 1/2 cup of rolled oats
• 1/4 cup of vanilla pea protein powder
• 1 small banana, mashed
• 3 tablespoons of Natvia sugar-free hot chocolate powder, for rolling truffles

Directions:

1. Mix together all the ingredients until combined using a large spoon.
2. On a medium sized plate, sprinkle out the 3 tablespoons of Natvia sugar-free hot chocolate powder.
3. Take out a tablespoon of the mixture and roll into a ball. If the mixture is too sticky to handle, you can add more rolled oats or protein powder. If you can manage to roll the mixture into balls, roll it into the chocolate powder on the plate to coat and keep the balls from being so sticky.
4. Put onto a plate covered with cling film or into a container and let set in the fridge.
5. Will keep for a few days, if you can make them last that long!

*For an extra treat, add some finely chopped figs, chia seeds, sultanas or finely chopped dark chocolate.

Skinny Sugar-free Gluten-free Butterfly Cakes

The perfect treat at an afternoon tea, butterfly cakes are dainty and sweet, and are always a crowd pleaser. These sponge cakes are made without gluten or sugar yet stay fluffy and moist. To keep the cakes completely allergy free, the berry centre is made with blueberry flavored CoYo, spiked with some Chambord liquor.

Skinny Butterfly Cakes
120 calories per cupcake

Ingredients:

• 100gm (2/3 cup) gluten-free plain flour
• 2 teaspoons of baking powder
• 4 eggs
• 1/2 cup of Natvia sweetener (stevia sweetener powder)
• 50 gm butter, melted and cooled
• 1 large tub of blueberry CoYo (coconut milk yoghurt)
• 2 tablespoons of Chambord or raspberry liquor

Method:

1. Preheat oven to 180 degrees fan forced. Line a 12-hole muffin tin with cupcake liners. Sieve the flour and baking powder twice into a bowl and set aside.
2. Using an electric mixer, whisk the eggs and sweetener until pale and creamy, and doubled in size (about 5 - 8 minutes).
3. Gently fold the flour mixture into the eggs and sweetener until combined. Add in the melted butter and fold again until incorporated.
4. Divide the mixture amongst the 12 cupcake liner; the mixture should come to just over 3/4 full. Don't fill the cupcake to the brim on the liners as they will rise.
5. Bake for 15 minutes, until risen and golden.
6. Take out of oven and let cool in tin for 15 minutes before transferring to a wire rack to completely cool.
7. Once cooled, use a small sharp knife the cut out a dome shape in the centre of the cakes. Cut this small piece of cake into two to use later.
8. Transfer the CoYo into a bowl and mix together with liquor.
9. Fill each cake cut-out with the CoYo and top with remaining cake pieces to form the butterfly.
10. Dust with natural icing sugar before serving. 

Gluten and Sugar Free Protein Cakes

These cakes are so moist and delicious, I couldn't have been happier with the results. They are beautiful as a muffin, toasted as an english muffin or served warm with co yo ice-cream and sugar-free maple syrup for dessert. Made with really clean ingredients, this is an excellent skinny sweet, which is free from gluten, any added sugar and packed with protein and healthy fats.

Gluten-free Sugar-free Protein Muffins/Puddings

Ingredients:

• 2 scoops of pea protein powder
• 3 tablespoons of coconut flour
• 1 teaspoon of vanilla extract
• 1/2 cup of sugar-free maple syrup
• 1 mashed banana (great to use an overripe banana - I keep mine in the freezer and take out when I need it)
• 1 cup of apple puree 
• the zest of one orange
• 1 small avocado
• 2/3 cup of egg whites
• 3 tablespoons of coconut oil, melted
• 1/4 cup of dried blueberries
• Pepitas and walnut to top

Method:

1. Preheat the oven to 180 degrees. Generously spray a large muffin tin with coconut oil spray. My muffin tin makes 8 large muffins.
2. Mix together the egg whites, banana, maple syrup, vanilla, apple puree, orange zest, avocado and coconut oil.
3. Stir in the protein powder and coconut flour until combined. Add in the blueberries.
4. Divide the mixture between each muffin hole and top with pepitas and walnuts. You can add any nuts or seeds you like (or have on hand).
5. Bake for 25 minutes, until browned on top and set.
6. Leave to cool before taking out and storing in the fridge for up to one week.

Flourless Coconut Chocolate Protein Pancakes

This was a treat for Easter Sunday breakfast so naturally these pancakes had some luxurious sprinkles of chocolate scattered through them. I added my favorite pea protein powder and some coconut flour, which makes these pancakes gluten-free and low in sugar. If you are using a good non-stick fry pan, flipping your pancakes will be easy. If you don't want to use chocolate drops, try adding blueberries.

Flourless Coconut Chocolate Protein Pancakes

Serves 4

Ingredients:

• 3 eggs, lightly whisked
• 1 large mashed banana
• 1/4 cup of coconut flour
• 1/2 cup of soy milk
• 2 scoops of protein powder
• 3 tablespoons of dairy-free sugar-free dark chocolate drops
• 3 tablespoons of stevia sweetener powder
• 1 teaspoon of coconut oil

Directions:

1. Mix all the ingredients together in a large bowl until combined. 
2. Heat up a large non-stick fry pan and spray with coconut oil.
3. Pour an even amount of pancake mixture into the pan (my pan could fit four at a time).
4. Cook on a medium heat until the edges of the pancake start to peel from the pan. When this happens, carefully flip each pancake using a rubber spatula.
5. Cook on the other side for a few more minutes until cooked through.
6. Serve with low-fat Greek yoghurt and berries.

Flaxseed, almond and cranberry bites

Perfect for keeping those hunger pains at bay in between meals, these bites are high in protein and healthy fats, yet free from sugar, meaning this snack will help keep your blood sugar levels stable and make you feel full for longer. They contain flaxseed, which is high in most of the B vitamins, magnesium, omega-3 fatty acids, dietary fibre and low in carbohydrates. You can buy flaxseed at most groceries stores in the health food section, it looks like ground nuts. Make sure to keep flaxseed in a cool place in your pantry or in the fridge as the mix can expire if not stored correctly. These tasty little bites will keep for several days in the fridge, secured in an airtight container.

Flaxseed, almond and cranberry bites

Makes 15

Ingredients:

• 200 grams of almond meal (processed almonds)
• 2 tablespoons of almond butter
• 1 tablespoon of coconut oil
• 1/4 cup of flaxseed
• 4 sachets of stevia sweetener (I use Natvia brand)
• 2 handfuls of crasins (dried cranberries)

Method:

1. In a large bowl, mix together the almond meal and flaxseed.
2. On a low heat, warm the almond butter and coconut oil until slightly melted. Add in the stevia crystals and mix until dissolved.
3. Add the melted mixture into the almond meal and flaxseed. Pour in the craisins and stir until the mixture is combined. If the mixture seems to wet, you can add more flaxseed.
4. Spoon out a small tablespoon of the mixture and roll into a ball. Repeat until all the mixture is used. Of course, you can make them as big or as small as you like.

Calories: 70 calories per ball (if you make 15 with the above quantities)

Valentine's Day gluten-free chocolate fondant

Chocolate is synonymous with love; rich and addictive, chocolate is the flavor of romance. Knowing this and the fact that I knew anything chocolate would be a hit, I decided to create a dessert fit for the day of celebrating love. One of the best chocolate desserts is undoubtedly the chocolate fondant; crisp and cakey moist sponge encasing a molten lava centre oozing chocolate decadence. I made my fondant gluten free, which is actually quite simple when you replace the plain flour with gluten-free flour. For the chocolate component, I used 100 grams of dark chocolate and 100 grams of milk chocolate because I find dark chocolate creates a fondant that is almost too rich; the milk chocolate adds a lighter flavor. If you prefer the intense dark chocolate taste, use all dark chocolate but add a couple of tablespoons of brown sugar (in addition to the 1/4 cup) to compensate.

Valentine's Day gluten-free chocolate fondant for two 

Ingredients:

• 100 grams of good-quality cooking milk chocolate 
• 100 grams of good-quality cooking dark chocolate 
• 2 eggs
• 2 tablespoons of gluten-free plain flour (or regular flour if preferred) 
• 50 grams of butter
• 1/4 cup of brown sugar

Method:

1. Preheat the oven to 180 degrees.
2. Melt the chocolate and butter in a large microwave safe bowl. Heat on a low-wattage and check regularly to ensure the chocolate doesn't burn.
3. Add the sugar and mix until dissolved. Add the eggs and stir until combined. Sift in the flour.
4. Grease two large (250ml) ramekins with butter and dust with sugar until covered to create a barrier.
5. Pour in the mixture between each ramekin and bake for 20-25 minutes.
6. Take out and leave to rest for 10 minutes.

Serve with vanilla ice cream and fresh berries. 

Happy Valentine's Day! 

xoxo

Gluten-free Gospel: Banana Pancakes from My New Roots

Taken from My New Roots

Gluten-free Gospel 

Gluten-free diets have become uber-trendy in the past couple years as celebrities have plugged the lifestyle as a savior for their overall health and wellness. But why would someone go gluten free if they didn’t have to? Good question. Does it seem like cool-kid train has left the station heading towards the Promised Land, while you’re still standing on the platform? It’s okay; I think you’re cool. But here’s the low-down on gluten-free eating in case you want to buy a ticket for later. 

What is Gluten?

Gluten is the natural protein found in many grains, such as wheat, rye, barley, and spelt. Despite recent uproar and confusion, gluten is not bad for you. Some people however, have an autoimmune form of gluten intolerance known as Celiac disease and cannot digest it. Celiac disease affects nearly 3 million Americans, and those affected must avoid allfoods and food products that even come into contact with gluten-containing grains. 

Are oats gluten-free?

Short answer, yes. Oats are inherently gluten-free, but are very often grown with or processed in facilities that also handle wheat and/or other gluten-containing grains. Because oats become contaminated with gluten in this way, they are often not safe for Celiacs. However, some companies have developed dedicated processing facilities for oats only, making them safe for those who cannot tolerate any gluten whatsoever. These companies include: Bob’s Red Mill,Cream Hill Estates, GF Harvest, Avena Foods, Legacy Valley (Montana Monster Munchies), and Gifts of Nature.

Click here for a discussion on oats in the gluten-free diet or visit Health Canada’s website for an extensive technical review on the safety of oats in the GF diet.

Should you go gluten-free?

Many people who are not affected by Celiac disease are making the switch to a gluten-free diet, claiming that it helps them lose weight, gain energy, improve concentration etc. Of course there can be something to that as we are all very different and react to foods in very different ways – some people find that eliminating gluten, or even just wheat makes them feel dramatically better than they did before. Great! But as we all search in vain for the “miracle diet” that will make us feel amazing, look our best, and allow us to take over the world, we must remember that there isn’t one right answer. We have to take time to listen to ourselves, and give our own bodies a real chance to tell us what is best for us. Even if your best friend gives up gluten and feels incredible, it may not necessarily be the right choice for you.

Often the reason many people do shed a few pounds and generally ‘feel better’ eating foods without gluten, is not the avoidance of gluten itself, but the fact that they are making healthier food choices. We all know what happens when we polish off the breadbasket at lunch; we feel sluggish, foggy, tired and often bloated. It’s not a coincidence – what do you think will happen when you down a loaf of white flour? 

Conversely, when you choose a gluten-free diet, your horizons are forced to expand just a little, and suddenly quinoa, amaranth, and millet make their way into your dinner. You choose fruits and veggie snacks instead of cookies and crackers. Breakfast becomes smoothies instead of cereal. Variety comes into play, and that is what makes the difference! More freshness! More produce! Less dead, nutrition-less, life-sucking white bread. Just sayin’.  

But let me be clear about another thing: wheat is not the enemy! Whole wheat is good for you. So are rye, and barley, and spelt and kamut. These grains contain gluten, yes, and are also full of protein, fiber, phytochemicals, B vitamins, folate, calcium, selenium, iron, and zinc. When prepared properly and eaten in their whole, unprocessed forms, they have many benefits. 

The problem is many of us eat wheat three times a day, often in its over-processed forms (boxed cereal, sandwich bread, pasta…), which has been stripped of most of its valuable nutrition. It’s not necessarily the wheat, it’s the way we process and consume it.   

If you want to give gluten-free eating a shot, go ahead. Perhaps you do have an insensitivity lurking around, and eliminating gluten will certainly shed some light on it. Or, perhaps you want to cut back on the wheat and introduce new and exciting foods to your diet; experiment with the amazingly diverse seeds, nuts, and grains that are on the market for you to explore. Sometimes imposing a few limitations on oneself forces creativity, which can be a very good thing when it comes to what we eat. PB&J sandwich again? We can do better than that!

Gluten-free Banana Bread Pancakes

Serves 2

Dry ingredients:

1/3 cup walnuts

2/3 cup rolled oats (certified gluten-free oats if you have a sensitivity)

1 tsp. baking soda

pinch sea salt

Wet ingredients:

1 very ripe banana

1 tsp. vanilla extract

1 tsp. olive oil

2/3 cup nut milk 

2 tsp. maple syrup

For garnish:

maple syrup

1 banana, sliced

a handful of walnuts, chopped

extra-dark chocolate, grated (for a special treat!)

Directions:

1. In a food processor, pulse walnuts until they resemble a sand-textured powder (do not over process – you’ll end up with walnut butter!). Remove walnut ‘flour’, add oats and pulse until you get a shaggy flour. Place walnut and oats flours in a large bowl. Add baking soda, sea salt and stir to combine. 

2. Add all wet ingredients to the food processor and blend to combine. 

3. Add wet ingredients to dry ingredients and mix just until the two come together. Let batter sit for 30 minutes at room temperature. 

4. Heat a little coconut oil (or ghee) in a skillet and drop in 3 large spoonfuls of batter (you are after three, 8 cm / 3 inch sized pancakes). Spread slightly with the back of the spoon to even out the batter. Turn heat down to low. Let cook on the underside until the topside is opaque, which will take more time than a regular pancake. Check to see if the bottom has browned, and if so, flip over to cook the other side. Cook until the underside is crispy and brown (although the middle is a little moist, this is okay).

5. Put pancake on a baking sheet in a warm oven, and cover with some foil while you make more (this will also give them time to firm up a little in the middle). Serve with pure maple syrup, fresh banana slices, chopped walnuts, and grated dark chocolate for a special treat – they are banana bread pancakes after all. 

Coffee Vegan Balls

After making rum balls over Christmas time, I realized there was many possibilities to create vegan versions of the bite-sized treat. I found soy condensed milk at an online vegan grocery store and the recipe for my coffee vegan balls was born. I did stay within the rum ball tradition by adding some booze to the recipe, using my favorite liquor, Tia Maria. Adding a generous helping of desiccated coconut and some coffee soaked sultanas, these were a big hit with the whole family. To stay within my diet, I also used sugar-free vanilla gluten-free biscuits as the base of the recipe but you can use any plain vanilla biscuits you want.

Coffee Vegan Balls

Ingredients:

• 1 can of soy condensed milk
• 1 packet of plain vanilla biscuits
• 3 tablespoons of sugar-free chocolate coffee powder
• 1 tablespoon of dark cocoa powder
• 1/2 cup of sultanas, soaked in a shot of espresso or a coffee tea bag
• 1/4 cup of desiccated coconut, plus 1/2 cup for rolling
• 2 tablespoons of Tia Maria

Method:

1. Process the biscuits until crushed.
2. Add the condensed milk, coffee powder, cocoa powder, tia maria and coconut, mix until combined. Add in the sultanas. If the mixture seems to wet, add more coconut until the right consistency is achieved.
3. Refrigerate for 20 minutes or until cool enough to handle more easily.
4. Once cooled, use a tablespoon to spoon out the mixture and roll into balls. Coat the balls in coconut and place in a container to store. Either store in the freezer or fridge, depending how chilled you prefer them. Keep cool.

Gluten-free Peanut Butter and Chocolate Brownies

My favourite combination of salty and sweet, I was in desperate need of this chocolate fix this week. Quick and easy to make, these brownies are a hit. The dark chocolate drops create an intense richness to the cake and the peanut butter swirl topping is the perfect complement. I. LOVE. THESE! They also a fantastic individually wrapped up in the freezer for instant gratification whenever needed.

Gluten-free Peanut Butter and Chocolate Brownies

Ingredients:

• Bobs Red Mil Natural Food Brownie Mix
• 3 tablespoons of vegetable oil
• 1 packet of dark chocolate buttons (whatever brand you prefer - or chop up some sugar-free dark chocolate)
• 1 egg
• 1/2 cup of almond milk
• 1 teaspoon of vanilla extract
• 3 tablespoons of organic peanut butter, smooth
• 2 teaspoons of ground salt
• 1 disposable foil baking tin or brownie tin lined with baking paper

Method:

1. Preheat the oven to 180 degrees and prepare your baking dish with baking spray.
2. In a large bowl, empty the brownie mix and add the oil, chocolate, egg, almond milk and vanilla extract. Mix together until combined.
3. Pour the mixture into your tin and flatten with a spoon.
4. Drizzle the peanut butter over the top and mix in softly with a spoon to create a swirl effect.
5. Top with the salt. 
6. Bake in the oven for 20 - 25 minutes and take out to cool completely before slicing into squares.

Sugar-free Gluten-free Gingerbread Cookies

These cookies are the perfect sweet treat this Christmas, especially if you want to stick to a sugar and gluten free diet over the holiday season. I made mine gingerbread men shaped and you can choose any cut-out you desire, or roll into balls to make traditional cookies. I also like to make these biscuits as a Christmas gift for friends and family; just secure in an airtight container and wrap with ribbon.

Sugar-free Gluten-free Gingerbread Cookies

Ingredients:

• 1 cup of almond meal
• 1 1/2 cups of gluten-free pastry mix (find this in your gluten-free baking section)
• 1 teaspoon of baking powder
• 1/4 cup of stevia sweetener crystals
• 1 teaspoon of ground ginger
• 1 teaspoon of ground cinnamon
• 1 pinch of all spice
• 2 tablespoons of melted low-fat margarine
• 3 tablespoons of almond milk (you may need to add more if your mixture is too dry)

Method:

1. Sift the baking powder and pastry mix, then add in the almond meal, sweetener and spices.
2. Add the margarine and almond milk, and slowly mix together until the ingredients form a soft dough. 
3. Knead this mixture together to make a ball; if the mixture is not holding together add a small dash of almond milk until you get the desired results.
4. When you have kneaded the dough into a ball, place on a flat counter, covered in a sheet of baking paper. Using a rolling pin, roll the dough into flat piece about 2 cm thick. You may need to sprinkle some almond meal on the dough before rolling if it seems a little sticky.
5. Cut out your desired shapes and place on a large baking tray, covered with baking paper.
6. Bake in a hot oven (200 degrees fan forced) for 15 minutes, or until golden.
7. Transfer to a wire rack to cool and store in an airtight container for up to 10 days.

Vegan Carrot Cakes with Coconut Icing

These little cakes are divine; so moist and sweet without breaking any vegan rules! Silken tofu has become my new favourite ingredient to use in my baking. It has such a mild taste, it adds moistness to cakes without affecting flavour and can also make a great icing (as you will later find out).

Vegan Carrot Cakes with Coconut Icing

Ingredients:

• 1 mashed banana
• 2 finely grated carrots 
• 1 teaspoons of pure vanilla extract
• 2 teaspoons of cinnamon
• 1/2 cup of flaxseed oil
• 1 1/2 tsp baking powder
• 1/4 cup of agave syrup
• 2 tablespoons of stevia sweetener powder
• 1 1/4 cups self-raising gluten-free flour
• 1/4 cup of silken tofu
• 1/4 cup of sultanas 

Icing:

• 1/2 cup of stevia powdered icing sugar (or real icing sugar)
• 1/2 cup of silken tofu
• 1 teaspoon of maple syrup
• 2/3 cup of shredded coconut
• 3 tablespoons of toasted muesli (can be gluten free if required)

Method:

1. In a large bowl, sift the cinnamon, baking powder, and flour, and stir to combine.
2. In a large jug or bowl, whisk together the agave syrup, oil, carrots, banana, tofu and vanilla.
3. Make a well in the centre of the flour mixture and pour in the wet ingredients, adding the sultanas. 
4. Gently mix until combined.
5. Fill 12 greased muffin tins with the mixture and bake in the oven for 25 - 30 minutes, until cooked through. The muffins will be very moist but should be firm to touch.
6. Let cool in the pan for a few minutes before transferring to a wire rack to cool further.
7. To make the icing, blend together the sugar, tofu, maple syrup until blended (or use a whisk until all lumps are removed). Stir through the coconut until the mixture thickens. Once cakes are cooled, top with a dollop of the coconut icing and sprinkle with a little muesli to finish. 

Skinny Tofu Berry Cheesecake with vegan, paleo and sugar-free options

With so many fantastic soy and coconut milk products on the shelves to replace traditional dairy options, vegan and lactose-free cheesecakes are as easy to make as the old-fashioned varieties. This cake can be made vegan or paleo with a few ingredient replacements, which I will specify in the ingredient list. I have made this recipe really flexible to suit all different needs, tastes and preferences just by a few adjustments. Feel free to ask any questions if it gets too confusing! I also must add, don't be afraid your cheesecake won't set. It will! Don't have nightmares of unclasping your springform pan only to have the filling collapse dramatically from its confines. This has never happened to me... and I am not bragging, I am reassuring. If you are afraid of cheesecake disasters, lightly touch the cake when you remove it from the oven and you will feel it's gentle firmness. Also, setting the cake will come from allowing it to cool correctly and giving it plenty of time to chill in the fridge before serving. Don't be tempted to serve straight from the oven.

The beautiful pink blush of the cake makes it gorgeous looking and spectacular to serve at a dinner party. Don't tell anyone about the tofu ingredient or sugar absence until they have eaten their piece all up! I promise you they will be greatly impressed by your culinary secrets...

Skinny Tofu Berry Cheesecake

Ingredients:

Supplies:

• 1 medium springform pan, line the bottom with foil and clasp the outside around the foil with enough the wrap around the sides of the tin. 
• 1 medium or large roasting tin. 

Crust:

• 1 pack of fresh dates (fresh works best but dried dates will work too, you will just need to soften them for 30 minutes in hot water first)
• 250 grams of almond meal
• 1/4 cup of cashew nut butter
• 1 teaspoon of honey
• 1 teaspoon of flaxseed oil

Filling:

• 1 packet of silken tofu (use firm tofu if omitting the eggs)
• 1 large container of coconut milk yoghurt in berry flavour - if berry isn't available, buy plain and add 2 tablespoons of no-sugar berry jam
• 200 gram packet of soy cream cheese or Philadelphia low-fat cream cheese if dairy-free is not required
• 1/4 cup of stevia sweetener crystals OR 1/2 cup of honey or agave syrup if preferred
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 organic eggs (leave these out if you are vegan or want an egg-free cake and add 1 tablespoon of coconut oil)
• 2 limes, zested and the juice of one
• 1 teaspoon of vanilla extract

*Note: To make this cake Paleo-friendly, create a filling with:

• 1 large container of coconut milk yoghurt
• 1/2 cup of cashew butter
• 1/2 cup coconut oil
• 1/2 cup raw honey
• 1 punnet of blueberries or 1 cup of frozen blueberries
• 8 strawberries, diced
• 2 limes, zested and the juice of half one lime
• 1 teaspoon vanilla extract

Method:

1. To make the crust, soak fresh dates in a little boiling water for 10 minutes or until very soft. Spoon out the excess water and using an electric mixer, cream on high speed until puréed. Continue mixing and add in the almond meal, cashew butter, honey and flaxseed oil until the ingredients form a thick paste.
2. Preheat the oven to a hot 200 degrees and spray the cake tin with cooking oil spray.
3. Press the date paste onto the bottom of the cake tin and spread evenly to create a base. Use the remaining paste to create a pie crust around the sides, which should cover three-quarters up the side of the tin.
4. Bake the crust blind in the hot oven for 8 minutes, until toasted and crusty.
5. Take the tin out of the oven and leave to cool. Meanwhile clean the electric mixer to use again to make the filling.
6. To make the filling, cream together the tofu, coconut yoghurt, cream cheese, lime juice and zest, and vanilla extract until smooth and creamy.
7. Beat in the stevia sweetener, honey or agave (depending on your preference) until sugars are dissolved.
8. Stir in the berries.
9. Pour the mixture into the pie crust; I like to fill only to the top of the crust but it won't matter if the mixture spills over.
10. Preheat the oven to 160 degrees and find a roasting tin that will fit the cake tin inside. Place the cake tin in the roasting tin and pour in enough boiling water to reach half-way up the cake tin side.
11. Bake in the slow-heat oven for 1 hour and 15 minutes. When the cooking time is done, leave the cake to cool inside the oven with a wooden spoon stuck in the oven door to leave it ajar.
12. After 1 - 2 hours, take out the cake and leave to come to room temperature in a cool place in the kitchen. 
13. Cover with clingfilm and refrigerate for at least 2 hours. 
14. To serve, unclasp the springform tin but leave the cake sitting on it's metal base, just remove the visible foil. Slice when still cold but leave for 30 minutes to warm up slightly before serving (I think it tastes better this way). 
15. To present the cake, you can add extra blueberries, strawberries, fresh flowers and gourmet chocolates/lollies. I used gorgeous heart-shaped freckles and chopped Skinny Cow chocolate wafer bar.

Makes 10 - 12 servings.