Gluten Free Buckwheat Banana Bread

It has been a long time sorry all! Here's my latest recipe. I also now have a youtube channel with video recipes which can be found here: https://www.youtube.com/channel/UCXmlI4FDoPruQcomPZvyrSA

Ingredients:
3 cups buckwheat flour (don't use Bob's Mill brand or it will be very dark)
3 x Organic Free Range Eggs room temperature OR 3 x Tbs flaxseed mixed with 12xTbsp water
1 Tbsp Rice bran oil 
3 x bananas
1 Tsp baking soda (check the ingredients for no added nasties)
1/2 Tsp vanilla extract
1 Tbsp stevia

Directions:

1. Line bread tin with grease proof paper (you can add butter to the tin to make paper stay better) and preheat oven to 180 degrees celsius
2. In a bowl add 3 peeled bananas, stevia, oil, vanilla extract, 3 eggs and baking soda and mix using an electric blender.
3. Add in the buckwheat and mix under all combined to a cake batter consistency. If the mixture isn't at this consistency you can add 1/2 cup of water.
4. Bake for 3o minutes in a moderate oven, it may take less time the hint is when you start getting the nice smell of baked bread it is done. You can check by putting a skewer in the middle to test it, if it comes out clean it's done
5. Let cool for 5 mins, then take out of the tin and let it cool on a wire rack
6. Cut into pieces and store the rest into your fridge. Great with homemade almond butter
   
   Optional - add blueberries or carob nibs in the mix and flaked almonds on the top for extra textures.

Arabic lentil soup

This is my absolute favourite soup and my go-to whenever I feel rundown. I enjoy cooking fresh and tasty food for my vegan friend so this one is easy and packs the flavour.

Ingredients:

2 x cups of red lentils

3.5 x cups water

1 x tbsp himalayan pink sea salt

1 x tbsp ground cumin

1 x large onion

1 x handful chopped parsley

2 x tbsp rice bran oil

0.5 x lemon

Directions:

1. Wash lentils in cold water 5-10 times until the chalky water starts to run clear

2. Once washed, place lentils in a pot and top with the 3.5 cups of water. Cook for 20 mins or as directed on the back of the packet

3. Dice the onion finely, it doesn't need to be perfect

4. In a frying pan put the rice bran oil, onions and cumin and sweat the onions down - make sure not to burn them!

5. Place the onions and make sure to also add the oil you cooked them in into the lentil mixture

6. Add salt, chopped parsley and the juice of half a lemon and cook for a further 2 mins

7. Serve and enjoy!

Dairy-free, four ingredient smoothie

It's been a crazy few months and I now live in Singapore, where cooking at home has become a rarity. However, I am going to endeavour to cook when I can and share great tasting recipes to make quickly and without spending too much money on stuff that's good for you.

Easing myself back into it with a simple four ingredient smoothie. There is absolutely no added sugar as the sugar of the banana packs enough sweetness.

Ingredients:

1 x banana
A small handful of blueberries
1 cup of organic Oat Milk
6 x ice cubes

Directions:

There's only one step here, put all the ingredients into the blender, turn it on and blend for 1 min and then serve.

Perfect for a quick breakfast or a snack on the go. Enjoy!

Chocolate chia pudding

This is delicious, I adapted it off another recipe I saw but as always made it my own. If you want it to set properly you can leave it overnight. If you just want to enjoy the goodness that same night, leave it in the fridge for 15 mins and then devour it (in a healthy way of course!).

Ingredients:

1 cup Oat milk or Lactose-free milk or Almond milk (for this one I use Oat milk)
1 Tbsp Stevia (I used PureVia)
2 Tbsp cocoa
2 Tbsp chia seeds
1 x vanilla pod

Directions:

1. Place cocoa in a bowl and pour in the cup of milk
2. Whisk until all mixed together
3. Scrape seeds from vanilla pod and place into bowl
4. Add chia seeds and Stevia and whisk mixture again
5. Pour mix into glass cups and place in fridge for a minimum of 15 mins or overnight for firmness
6. Serve

Aubergine and tomato sauce with konjac noodles

While I enjoy eating meat, I like to take a break from it a couple of times a week as meat can take more time to digest and can cause strain on your digestive system. 

Here is a really easy to make vegan recipe that is full of favour and doesn't make me crave meat. It's also carb free for those watching their sugar intake or are coeliac.

Ingredients:

1 x aubergine

1 x diced tomato

2 x garlic cloves minced

1 x finely diced onion

2 cups of filtered water

1 Tbsp olive oil or rice bran oil

1 Tsp Himalayan pink sea salt

1 Tsp dried parsley

1 Tsp dried oregano

1 Tsp creamed basil (or fresh basil if you prefer)

1 x pack of Slim noodles/ Konjac 

Directions:

1. Char-grill a whole aubergine by putting it whole on a gas stove and rotating every 30 seconds for 5 mins (It doesn't have to be cooked all the way through as it will finish off cooking later)
2. In a frying pan add oil, onions and garlic and let them sweat down for 2 mins on a medium heat
3. Chop up aubergine and add to frying pan
4. Stir for 2-3 mins until aubergine softens a bit further
5. Add diced tomatoes, oregano, salt, parsley and creamed basil and stir for another 2 mins
6. Add 1 cup of water gradually so it begins to form a sauce, don't put it all in at one time as it will take longer to reduce
7. Turn down the heat to simmer for 5-10 mins, if it reduces down too much just add slightly more water
8. While this is cooking, boil 1 cup of water in a small pot and add the Slim noodles - they will cook within 2-3 mins
9. Drain the noodles and pour into the frying pan, mixing the noodles and the sauce together for 1 minute
10. Serve in a bowl and enjoy!

Vegan cauliflower soup

It's been a while since I have posted, I've been travelling a lot so haven't had much time on my hands for cooking. Until now that is! Here's a super easy recipe for Cauliflower soup and it's suitable for vegans or those who are intolerant to dairy.

Ingredients:

1 x large head of cauliflower
2 x cups of water
1 x onion finely diced
2 x minced garlic cloves
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tsp Himalayan Pink Sea Salt
3 Tbsp olive oil
4 x parsley leaves
1 Tsp cracked black pepper

Directions:

1. Add 2 Tbsp of olive oil to a pot and cook onions on low heat until they have sweated. This should take around 10 mins
2. Add garlic and cook for a further 5 mins, don't let the garlic burn
3. Chop up cauliflower and place into pot
4. Mix all the ingredients together and add nutmeg and cinnamon
5. Add 2 cups of water, put the lid on the pot and cook on a medium heat for 20 mins or until cauliflower is soft
6. Add salt to the pot, stir and put into the blender
7. Blend until smooth
8. Serve with a drizzle of olive oil, a pinch of cracked black pepper and a few parsley leaves

Raw organic cocoa balls

You can make these little morsels of joy with cacao but I only had cocoa on hand. You need only a few ingredients for this. It's a delicious treat you can make as a gift for friends or just to munch on by yourself.

Ingredients:

1 Tbsp organic coconut oil (softened)
2 Tbsp greens and black organic cocoa
150g ground almonds
2 Tbsp xylitol
3 Tbsp desiccated coconut

Directions:

1. Put the cocoa, ground almonds and xylitol in a bowl and mix together

2. Add coconut oil and mix thoroughly until the ingredients clump together. If necessary, add a touch more coconut oil

3. Take one heaped teaspoon of the mixture and put it in your palm and roll the mix into a ball

4. Roll the ball in desiccated coconut and repeat for the rest of the mix

5. Place all the balls in the fridge for an hour or two

6. Serve

Low sugar luxurious chocolate mousse

This is one of my favourite desserts and it perks me up after a bad day. It is an occasional treat but careful it is addictive. For those avoiding caffeine you could make this with carob but for this recipe I have used dark chocolate.

Ingredients:

3 eggs
150g dark chocolate (I usually use chocolate that is over 70% as it has a lower sugar content but this is at your discretion)

Directions:

1. Place dark chocolate in a bowl over a pot of simmering water. Make sure the water doesn't touch the bowl
2. Separate the eggs, with one bowl holding egg whites only and the other the yolks
3. Use an electric blender to whip the egg whites to stiff peaks. You know they are done when you can place the bowl over your head and nothing falls on you :P
4. Turn the heat off the pot of boiling water once the chocolate is melted 
5. Place the egg yolks into the chocolate and mix quickly
6. Remove the bowl from the pot and grab 2 tablespoons of the egg white mixture and fold into the chocolate gently
7. Once this is done fold the rest of the egg white mixture into the chocolate but be sure not to overwork as you still want it to be light and airy
8. Place the mixture into little cups and place in the fridge for 4 hours or overnight
9. You can serve with shavings of chocolate or any red berry

Healthy sugar free "Nutella"

So I don't touch Nutella any more. After reading the ingredients in it I was seriously put off by the amount of sugar in it and the fact they use modified palm oil. I decided to make my own version as essentially it's cocoa and hazelnuts, however I try to avoid caffeine so I made mine with carob. Carob tastes like chocolate but you can tell the difference, so if you're not avoiding caffeine then stick with raw cacao, which has been touted as better than cocoa.

 

 

Ingredients:

1 x cup of shelled and skinned hazelnuts (taking the skin off is a pain otherwise)

2 Tbsp carob powder (or raw cacao)
1 x vanilla pod
1 Tbsp of xylitol (or 1/2 Tbsp liquid stevia)

Directions:

1. Roast hazelnuts in the oven for 5-10 mins or until they get a nice colour on them. Make sure to watch them because if they burn your spread is ruined
2. Let cool for 5 mins and then place hazelnuts in food processor
3. Scrape out beans from vanilla pod and place in food processor along with the xylitol 
4. Scrape down hazelnut mix in food processor and keep it on for 10 mins until it starts to become like a spread consistency
5. Add the carob powder into the hazelnuts and allow to mix
6. Once the mixture is the same consistency as regular Nutella it's ready

Buckwheat flatbread (vegan, gluten free, dairy free)

I absolutely love this bread, I could eat it everyday but this girl has to watch her figure. This is a great replacement for any flatbread and can be cut up and baked to turn into nachos. Buckwheat is not wheat as the name assumes and is completely gluten free. The best thing about this recipe is it takes less than 10 mins to make and cook.

Ingredients:

2 Tbsp Buckwheat flour

1/2 cup room temperature water

1/2 Tsp Himalayan Pink Sea Salt

1 Tbsp Rice bran oil

1 Tsp Olive oil

Directions:

1. Place buckwheat flour in a small bowl with salt
2. Make a hole in the centre and add olive oil and mix
3. Slowly add water until the mix becomes a batter, it can be a relatively watery batter which is fine
4. Set aside for 2 mins and heat up a fry pan
5. Add rice bran oil to the pan and distribute it evenly around
6. Pour buckwheat mix in pan and use the back of a spoon to spread the mixture out evenly and quite thin
7. Allow to cook on one side for 2 mins then flip over and cook on the other side for another 2 mins. If you want the bread more crispy cook for longer
8. Serve with eggs or fill with anything you like!

Fried aubergine with onion and tomatoes

Hope you all enjoyed the amazing weekend. Today's recipe is one you can make and have cold or hot. You can use it as a dip at parties or as a side dish or main - it's so versatile!

Ingredients:

1 x large aubergine (or eggplant for the antipodeans)
2 x cloves garlic crushed
1 x onion 
1 x tomato
1 Tbsp turmeric
1 Tsp cayenne pepper
2 Tsp Himalayan Pink Sea Salt
2 Tbsp rice bran oil 
1 x handful of chopped parsley (optional)

Directions:

1. Cut onion in half and finely slice length ways
2. Cut aubergine into 2cm cubes and add 1 tsp of salt to bring out the water inside it 
3. Finely dice the tomato
4. In a frying pan add rice bran oil and let it heat up on a medium to high heat
5. Use a paper towel to dry off aubergine and add it to the pan with the onion and crushed garlic
6. Add turmeric and cayenne pepper straight away and stir
7. The aubergine will absorb a lot of the oil so if after 5 mins it isn't cooking quickly enough add a tiny dash more of rice bran oil
8. Cook until aubergine has softened and then add the tomato
9. Cook for an additional 5 mins and then add 1 tsp of salt
10. Garnish with parsley (optional)
11. Serve with Buckwheat flatbread or any other bread you choose (Buckwheat flatbread recipe to come...)