grain free

Chickpea Omelette (Soy, Gluten, Grain free)

It’s an omelette to me but I can see others would argue a pancake so let’s settle on pomelette…..more omelette than pancake though ūüėČ I love these kinds of recipes, super simple, tasty and obscenely healthy. These are a surefire way to get that lunchy brunchy savoury fix.

chickpea omelette

I love using chickpea flour in my recipes, and this chickpea omelette is further proof! In fact, I have a love affair with chickpea/gram/besan flour. It has magical versatility!!  Chickpea + water = magic! It all started with the socca which is that good I made this daily for a while there! This sweet potato omelette blows my mind still. It makes mean waffles and sweet pancakes too not to mention pasta and tofu (yes really!).

chickpea omelette

It’s just a complete bonus to me that chickpea flour happens to be an amazingly healthy ingredient. This gluten free flour is packed full of protein, iron + fibre and if that’s not reason enough to invest in a big pack of this good stuff then check out these stats on it’s amazingness in terms of health and adaptability.

chickpea omelette

Chickpea Omelette / Pancake

(makes 4/5)
2 cups chickpea flour
2 1/2 cups almond milk or water
1 tablespoon psyllium husk (optional)
2 tablespoons nutritional yeast (optional)
salt + pepper
1/2 teaspoon turmeric
favourite vegetables (onion/tomato/pepper works well)

  1. Mix all the ingredients excluding the vegetables + allow to sit for 10 minutes.
  2. Meanwhile heat a non stick frying pan over a medium heat + ladle the batter to cover the pan to desired thickness.
  3. Add your prepared veg + cook for 4-5 minutes. Bubbles will form + it will be obvious when to flip the omelette or fold over for a minute or so. Both options work well.
  4. If you are making a batch, keep them warm in a very low heat oven.

Black Bean Mocha Brownies (Gluten and Sugar free, Vegan)

Black bean mocha brownies…for that day when you NEED brownies like now! Blender brownies that are not only super quick to make but oh so healthful. These are those brownies that tick every box – no dairy, grain, gluten, egg or sugar.

Black Bean Mocha Blender Brownies

But but but, honestly they are still tasty as hell. Oh, and oh so adaptable too. Swap out the black beans for white beans, sub the walnuts for pecans, tahini for PB or coconut oil, ditch the coffee altogether + sweeten as you like. See, really, these are like a brownie for anyone and everyone ūüėČ

Black Bean Mocha Blender Brownies

Black Bean Mocha Brownies

(make 12-16)

2 tablespoons chia seeds soaked in 6 tablespoons water
3 tablespoons almond milk
1 teaspoon vanilla extract
2 tablespoons tahini
1/2 cup cocoa powder
1 can black beans, drained (230 grams drained weight)
2 tablespoons dark strong coffee granules soaked in 2 tablespoon hot water

Dark chocolate chips  + walnuts

Method:
1. Preheat oven to 175 ¬ļC + line a small baking tin (8X8 inches is good).
2. Throw the lot into a blender (not the chocolate chips or walnuts) + blend until smooth.
3. Transfer to the tin, press copious amounts of chocolate chips and walnut pieces into the batter + bake for 25 minutes.
4. Remove from the oven, allow to cool, slice + enjoy. Freeze like a dream.

Plantain Chocolate Chip Cookies (Grain Free + Vegan)

Chocolate chip cookies…they’re a go-to comfort snack to match¬†that cool refreshing glass of almond milk or your favourite hot drink during the day or evening. It’s a social snack, most people’s eyes light up when ‘cookie’ is mentioned as an offering. It’s a fact. As you may have guessed (from the way we do things on the blog here) it’s not any old cookie, it’s made with…plantain?!

Grain Free Vegan Chocolate Chip Cookies

Err, why? Well you searched for grain-free vegan paleo cookie recipe. And you got plantain chocolate chip cookies as your answer.
These are as good as they look too.
The facts:
Plantains are high in fibre, vitamin A & C, rich source of B vitamins (B6) and loadsa minerals too just look for yourself here livestrong will tell you more than you need to know.

DSC_2841 Grain Free Vegan Chocolate Chip Cookies

Personally, we love how these are healthy and yet you’d find it hard to find anything wrong with the taste and texture…they’re that good!¬†Small, moreish, yet¬†simple to make!

Grain Free Vegan Chocolate Chip Cookies

Plantain Chocolate Chip Cookies

(makes 12)

1 ripe plantain
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon bicarbonate soda
2 tablespoons coconut flour
2 tablespoons tapioca starch
2 tablespoons coconut sugar
2 tablespoons dark chocolate chips

Method:
1. Preheat oven to 175¬†¬ļC. Lightly grease baking tray.
2. Combine all the ingredients apart from the chocolate chips in a blender/food processor. Once processed fold through chocolate chips.
3. Spoon tablespoon sizes of cookie dough onto the baking pan + bake for 12-15 minutes.

Recipe minimally adapted from this recipe at Purelytwins.

Flourless Blondies (Grain + Dairy Free)

For completely grain free¬†cooking, these¬†look pretty darn good don’t they? Welcome flourless blondies….

flourless blondies vegan

Most people who are into cooking are likely to have a can of chickpeas in their cupboard, and as this is the bulk of this ingredient list, you’re doing well already!
This is a true floury brownie alternative with all the taste and texture of a small cakey snack (and the almond butter really does give this that extra satisfying bite).

flourless blondies vegan

One of the main purposes of this blog is to show people that delicious and healthy cooking/baking can be done with great results from just a few simple ingredients. So with very few exceptions, this is essentially an all natural recipe with an all-satisfying outcome. Once they’re¬†out the oven start thinking about that cup or tea of coffee these are going to meet up with…

Grain free baking is becoming more and more popular with the explosion of paleo recipes everywhere as people shift their old ideas of using traditional all-purpose flours as their go-to baking staple. Oh yeah, we’ve got some great grain-free ideas for you too right here.
The great thing is these are also vegan of course (go team vegan! :-D).

flourless blondies vegan

Flourless Blondies (Grain + Dairy Free)

1 can chickpeas (drained)
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate soda
1 teaspoon vanilla extract
1/3 cup agave syrup
1/2 cup almond butter
1/4 cup dark chocolate chips

  1. Line a 6″X8″ baking tin + preheat oven to 175C.
  2. Add all the ingredients apart from the chocolate chips to a food processor + process until smooth.
  3. Fold through the chocolate chips + transfer to the baking pan.
  4. Bake for 25-30 minutes.
  5. Cool in the pan for 30 minutes, slice + really enjoy.

Curried Lentil Soup with Carrot + Coriander Dumplings (Gluten Free + Vegan)

curried lentil & dumpling stew
We spent our entire saturday morning in 3 carpet/wood flooring superstores and it was sooooo bad. Bad because I hate these places at the best of times, bad because I feel I should take a greater interest and enthusiasm for the flooring that goes down in our home (especially considering the financial outlay) and bad bad bad because we just couldn’t make a choice – oh golly! Instead we left with several quotes and unfinished business but I’m never going back there, no way. I really do want some nice flooring but it’s the time (it’s a lot) and effort that goes into choosing whilst getting caught up in the maze of DIY-ers frantically filling their trolleys like they know exactly what they’re doing. I guess I just need to be one of those people, someone who loves everything DIY, but I’m not. I’m the person who likes the nice house but without ever entering a huge superstore, I’m more than happy to choose online, at home and in comfort! The thing is you just can’t choose flooring online, it just doesn’t feel right….oh I know, first world problems hey!

lentil dumpling stew

Anyway, it’s food like this that gets me through car crash mornings such as hanging out in DIY stores in a confused state!! A real good, homely, comforting, major silly healthy lentil stew with the best dumplings ever. Oh yes.

curried lentil & dumpling stew

I’m gonna put myself out there now and say this is probably one of my favourite meals just for how wonderfully feel good and delicious it is. This is a complete meal in itself with plenty of protein and four servings of veggies served with grain and dairy free dumplings. I just gotta say these dumplings are better than those dumplings you used to love…..you know the ones and with healing onion, garlic, chili, ginger and turmeric this stew is sure to warm and nourish you all winter long….spring and summer too.

Right, time to call the DIY superstore and finally make that decision!

curried lentil & dumpling stew

Curried lentil soup with carrot + coriander dumplings

(serves 2)

soup:
1 tablespoon olive oil
1 onion, diced
2 garlic cloves, minced
small piece of ginger, chopped finely
2 sticks celery, chopped finely
2 large carrots, chopped into small pieces
1 cup red lentils
4 cups vegetable broth
1/2 teaspoon each of cumin, coriander, turmeric + cinnamon
1 heaped teaspoon curry powder
2 handfuls greens, shredded
chili + coriander for dressing

dumplings:
1 cup chick pea (gram) flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1 small carrot, grated
1 tablespoon coriander, chopped
2 tablespoons soya yoghurt
1/2 cup water

method:

1. Heat the olive oil over a low heat + add the first 6 ingredients, stirring until softened + aromatic.
2. Add the lentils, broth, spices + greens, keep on a low heat for 15 minutes. You may need to add more water if it over thickens, or add a teaspoon corn flour if it needs thickening.
3. Whilst the soup is simmering make your dumplings by combining the flour, salt + baking powder. Once combined add the carrot, coriander, soya yoghurt + water to form a sticky cookie dough mixture.
4. Form 6 dumplings by hand or alternatively spoon the mixture directly into the soup. The balls should sit on top without sinking. Cover the pan + simmer for a further 15 minutes.
5. Serve dressed with chopped chili + coriander.

Grain Free Chocolate Cup Cake (Gluten free + Vegan)

grain free chocolate muffin

I’m still on a quest to perfect my grain free, eggless muffin – just those words themselves sound challenging. I like a challenge and I’m so there on this one because these are oh so light and fluffy despite not having the ‘hold together’ sticky doughy substance of a regular egg based muffin. I don’t think they’re supposed to though, hello – eggless, grainless……but but but these are whole food cup cakes, 100% plant powered and healthy as hell – they’re not meant to be like those other ‘plastic’ muffins. These grain free chocolate cup cakes hold themselves together just fine. C’mon, almond flour, coconut flour and cocoa are fully involved, enough said.grain free chocolate muffins

And they are so worth it. So wholesome. So smooth. So chocolatey. So low in sugar yet high in protein with none of those nasty trans fats but rather a little of the heart healthy ones. Just the ticket to get you through til teatime. These grain free chocolate cup cakes don’t need icing per se but really, what does need icing? Everything of course, including these! This simple chocolate icing is rich, silky and very chocolatey, taking these from tasty to damn right delicious. A good place to be.chocolate grain free cup cake process

I love topping mine with coconut (in any form), goji berries, crunchy seeds and dark chocolate chips. You just top yours with whatever takes your fancy.chocolate grain free cup cakes

Grain free chocolate cup cakes

(makes 10)

3/4 cup almond flour
1/2 cup coconut flour
1/4 cup cocoa powder
1 teaspoon of baking soda + bicarbonate soda
1/2 teaspoon salt
1/2 cup sugar
1 1/4 cups almond milk
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
2 tablespoons coconut oil, melted
1 flax egg or regular egg (1 tablespoon flaxmeal: 3 of water)
1/4 cup non dairy yoghurt
1/4 cup apple sauce

icing:
1 tablespoon coconut oil
1 tablespoon maple syrup
1 tablespoon cocoa powder

1. Preheat the oven to 180 ¬ļC.¬†Add all the dry ingredients to a bowl + combine well. Whisk all the wet ingredients in a separate bowl + add to the dry mixture. Combine thoroughly but do not over mix. Depending on the brand, coconut flour has a tendency to absorb liquid so you may need to add a little extra milk.
2. Line a muffin tray with 10 cases + spoon the mixture into the tray.
3. Bake for 30 minutes or until a toothpick comes out clean.
4. Allow to fully cool before icing.
5. Combine icing ingredients over a low heat + spoon over each cup cake. Top with whatever tickles your fancy. Allow to set.

Healthy Darkest Double Chocolate Flourless Cookie Bites

carob chickpea cookieI can’t stop baking with beans, and not baked beans or pulse based curries but sweet nutty desserts bursting with the humble chick pea or fudge like black bean. It’s a pretty good feeling knowing that your sweet, dark and decadent cookie is actually 75% chick pea! Or your chocolate fudge brownie is crammed with black beans and you know that creamy cookie dough butter, yep you guessed it – it’s mainly white beans! Is it wrong to get excited over carob, chocolate, almondy, chickpea based goodies? Even the raw dough is hard to resist.

Cookie dough that's good enough to eat

Baking with beans is the way forward – who needs margarine and white flour when any pulse would do a better job, mega boost the nutritional content higher than you can imagine and transform a pretty unhealthy dessert to one which is plant based and truly good for us. Good news.Plate of cookies

And here’s a bit more good news:

flourless, no grain whatsoever so yep they’re gluten free
no dairy and entirely plant powered
so rich and chocolatey it almost hurts
so easy to make, literally throw it all in the blender and adjust ingredients for correct consistency
they really are healthy with such a tiny amount of sugar
less than 50 calories per cookie, eat lots
carob, ummmmStack them cookies up!

Technically carob isn’t chocolate but it does have a chocolatey taste with a sweeter, nuttier flavour than cocoa and it is super delicious. Also packed full of antioxidants and unlike cocoa contains zero caffiene. I absolutely love it. I use carob purely for a change of flavour as cocoa is one of my favourite ingredients ever and would work equally well in this recipe too. I do feel guilty cheating on cocoa but carob is so worth it.¬†A plate of cookies for you!

Healthy darkest double chocolate flourless cookie bites

(makes 15-20 cookies)

1 can chickpeas, rinsed + drained (240 grams)
1 banana, peeled + chopped
3 teaspoons non dairy butter or coconut oil
1 flax egg (1 tablespoon of flaxmeal to 3 of water)
1 teaspoon vanilla extract
2 tablespoons carob powder (or cocoa powder)
2 tablespoons brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons almond meal or almond flour
4 tablespoons dark chocolate chips

Method:

1. Preheat oven to 180¬ļC.¬†Add all the ingredients except chocolate chips to a food processor or blender until smooth. Stir through the chocolate chips. The mixture should be a cookie dough consistency so you may need to adjust almond flour to make it drier or add a dash of almond milk to loosen it.
2. Lightly grease a baking tray + form 15-20 small cookies from the mixture. They will not spread so allow enough room to remove once baked. Flatten slightly with a fork.
3. Bake for 20 minutes until crisp on the outside. Allow to cool fully before removing from the baking tray + get stuck right in. Store in an airtight container for 7 days.

Socca – One ingredient Grain Free Bread (GF + Vegan)

Socca breadSimple is my new thing.

I’m pretty good at making things more difficult than they need to be, blindly overlooking all short cuts and getting knee deep with the complex stuff. So naturally i’m loving simple, yet rewarding recipes and this socca recipe is right down with this simplicity stuff. ONE ingredient, really, just the ONE. By the way, I’m not counting the water and the salt – I hope you think that’s fair. Oh, and coconut oil too, these extras don’t count, surely.Socca

The one ingredient is gram, garbanzo, chick pea flour – whatever name floats your boat. I like chick pea flour because I’m from the UK and this is what we say. I’ve always perused the bean flours in my local indian supermarket and thought about finding out more about it but never really got around to it. So after some serious googling I found that it’s not just indian cuisine that favours this flour. Chick pea flour is used to make Socca which originates from France and Italy and sold in pizzeries and bakeries throughout. It’s usually cooked in a tin baking pan with olive oil and eaten hot from the oven. In my opinion, this is the best way but I have enjoyed it cold several times. It’s pretty versatile too and i’m certain you could create some seriously delicious flavour combinations. I’m thinking chocolate already………pumpkin maybe?Just one ingredient bread

Anyway, since making this I’m perplexed by a couple of things. Firstly, why have I not come across socca on trips to Italy and France, ever? I’m pretty offended as I was only in France last week and I didn’t see any socca……anywhere. My second trouble is, why don’t more people love the chickpeas? I mean, chickpea curry, falafel, cookie butter, pupadums, delicious dips, chocolate chip chick pea bites and now socca. Where would we be without chick peas? They get a bit of a bad rap and people assume if you eat a lot of chick peas you’re a barefoot, tie dye, free loving hippie, well maybe not but you do know what I mean right? They also have a reputation for producing excess gas……my advice here is to eat beans and lentils such as chick peas more regularly, always chew well and your digestion will soon thank you for eating them. ¬†They’re tasty, healthy with impressive versatility and don’t deserve the bad rap they get! Love ’em.Simple socca

Let’s all get some more chick peas in our lives…..they’re seriously cheap and full of health so you just know I wanna sell chick peas a little more to you. Well OK……….

fibre rich so fantastic for digestive support
scientifically proven to increase satiety and decrease calorie intake
blood sugar regulation
unique supply of antioxidants
lowers cardiovascular risks

So, the take home message is………eat more chick peas and why not start with this simple bread. You cannot go wrong with this recipe and it’s great to experiment with, I often make this soft and bendy and other times I prefer a crisp and snappy socca! I usually bake it in a 12″ square baking dish but by using a smaller dish you can achieve a thicker softer bread and for a crispier version just use a bigger dish or less socca batter. I like to use the same ratio of water and flour but I’ve tried it with more water which works great too for a less dense lighter version.Socca pre slicing

Either way, enjoy this gluten, dairy and grain free bread on it’s own, with a hearty stew, some smoked black beans, topped with peanut butter or humous or used for a simple socca sandwich. I like it with a little cookie butter smeared on top…..a double whammy of chick pea love. It’s the perfect carrier for other flavours so get creative and add your favourite herbs or veggies.

What’s your simple 1 or 2 ingredient go to recipe?

Socca + cookie butter

socca

1 cup chick pea flour
1/2 teaspoon salt
1 cup water
2 teaspoons coconut oil

Method:

1. Preheat oven to 200 ¬ļC.¬†Place coconut oil in a baking dish + put in the oven to melt.
2. Combine the socca ingredients to form a smooth batter. Leave to sit for 5 minutes to thicken.
3. Remove hot dish from the oven with the melted oil + pour in the batter. Place back in the oven + bake for 30 minutes.
4. Remove  from the oven+ flip the socca. Return to for a further 5-10 minutes or grill on high for 2 minutes for a crispier version.

 

 

The Healthiest ‘Cup’ Cake Ever (Gluten Free + Low Carb)

A cake to celebrate!Cake in a mug

Life’s too short not to eat cake. I whole heartedly agree but life’s also too short to eat over processed junk and be unhealthy, sick and unhappy. And there really is no need to be, not when you can actually have your cake and eat it. This healthy coconut, cranberry + dark chocolate mug cake is a nutritious, protein rich, gluten free, low carb, sweet and nutty cake served mug style.

Oh, and it’s delicious, I mean really delicious. It’s the kind of deliciousness where I wish I was eating it, like all of the time. It’s in a mug, there’s a microwave involved so you know that this is minimal on the washing up and pretty quick too. I love baking with coconut flour as its gluten free and high in fibre and lauric acid which is essential for a healthy immune system, great skin and optimal thyroid function.Mug cake in a bowl

The healthiest ‘cup’ cake ever is flavoured with extra coconut, cranberries and dark chocolate purely because I believe this is a perfect combination and essential for my peace of mind! It works, take my word for it, no don’t do that, make it and see for yourself! Any variety of dried fruit, chocolate chips and nuts would work so this is great for adapting to suit your mood or the contents of your kitchen cupboard. I used coconut flour purely because I really do love it and it’s grain free but any flour would work well, as long as a cake batter consistency is achieved.¬†Mug cake = easy

I eat this as part of my lunch when I fancy something a little sweeter, sometimes breakfast and often an afternoon or evening snack. Oh OK, I eat it whenever, because it really is that good, and healthy too, it’s definitely that.

See if you can get it out of the mug without breaking it in half like me – it’s hit and miss! Just grab a mug and have your cake and eat it, a healthy cake at that.¬†Mug cake

Healthy coconut, cranberry + dark chocolate mug cake

(serves just you)

1 heaping tablespoon coconut flour
1 tablespoon dessicated coconut
pinch of salt
1/2 teaspoon baking powder
1 egg
1/3 cup coconut milk (or nut milk of choice)
1 teaspoon vanilla essence
1 tablespoon maple syrup
sprinkle of cranberries + chocolate chips (dairy free)

Combine the dry ingredients in a mug + stir thoroughly. Add the wet ingredients and mix to fully combine. Stir through the cranberries + chocolate chips. Microwave on high for 2 minutes. Eat from the mug or transfer to a bowl. Drizzle with extra sweetener. Maple syrup is good.

Healthy Black Bean Chocolate Fudge Brownies (Gluten Free + Vegan)

Black bean fudge brownie stack!Because black beans are not just for tacos!

If there’s one bean I favour it’s the little old black bean and I just love everything about them. ¬†I’ve been blind to their amazing versatility as I usually just throw them in a Mexican stew or a big avocado salad, so I was pretty excited to combine my black bean love with my equal adoration of cocoa. I’m thinking, dark, chocolatey, fudge-like, gooey, crumbly at the sides and soft in the middle. I was right, this is exactly how they are…..were.Two black bean brownies......

Traditionally, chocolate fudge brownies are chock a block with bad fats, white sugar, digestive clogging gluten and dirty dairy but these are the perfect example of how something which really is ultra healthy can still be delicious. Let’s change all that, there really is no need to go without or crave junk when chocolate fudge brownies like this are knocking about. That’s good information to have. Make them and see for yourself, don’t take my word for it. If you don’t make them, please do take my word for it!Simple process

To achieve a fudgey brownie like texture I used agave rather than brown sugar and dotted each brownie with dark chocolate chips and pecan pieces for a richer more decadent treat. Scrap that, they’re hardly a treat with an ingredient list like this, more an everyday necessity. The black beans, chia, coconut oil and cocoa make this chocolate brownie a shining example of wholesome goodness brimming with health attributes, a brownie that kicks plant butt and makes you feel better than OK. Oh and don’t worry about eating the raw brownie batter straight off the spoon……it’s all plants so get stuck in.¬†Just as good uncooked?

So, here’s the black bean brownie lowdown:

grain free
dairy free
gluten free
iron rich
high fibre
good source of protein
so delicious

Please try these! Black bean chocolate brownies

Healthy black bean chocolate fudge brownies

(makes 12)

2 tablespoons chia seed soaked in  6 tablespoons of water
230 gram black beans (drained weight)
1/2 cup cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon vanilla essence
4 tablespoons agave syrup
2 tablespoons coconut oil
3 tablespoons almond milk
pecans + chocolate chips to dress

Method:

1. Preheat oven to 175 ¬ļC.¬†Add the chia egg to your blender ¬†or food processor + blitz for 30 seconds. Next add the remaining ingredients apart from pecans + chocolate chips + pulse until a smooth batter is achieved. The ideal consistency should be quite hard to pour but not as thick as frosting. Add more milk/water if it is too thick.
2. Lightly grease a 12 cup muffin tin. Spoon equal amounts of the mixture into the tin + dress with nuts + chocolate chips if desired. Bake for 25-3o minutes. They are ready when the outside of the muffin has come away slightly from the sides of the tin but some softness in the middle.
3. Allow to cool fully before loosening the edges with a fork to remove. They are pretty delicate so handle with care.

Note: The chia seeds can be replaced by 1 egg for a non vegan version. The agave syrup can be replaced by brown rice syrup, honey (non vegan), maple syrup or 1/4 cup regular sugar.

Adapted from Minimalist Baker.

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