Raw Vegan Fudge Brownie Tarts

These are completely raw, vegan, gluten free, dairy free, egg free, grain free AND full of antioxidants with a bit of protein snuck in. What more could you want in life. Rich, chocolately brownie tart heaven, made from ingredients that are actually good for you. No processed ingredients and no crap, plus they’re really easy to make and look pretty fancy too.

It would be a complete lie to say these were zero calories and fat-free but made with whole, clean, natural ingredients, I promise they can fix that chocolate craving without ripping your bikini body diet plan to shreds.

*N.b. I know some people can struggle with dates and almonds on the low FODMAP diet but I can manage a small amount – I added walnuts into the base layer mix to balance out the almonds a bit, but just be cautious when trying out this recipe first time if you’re unsure of the amount you can tolerate or whether you can at all.

You can also use cocoa powder instead of the raw cacao to make it a bit cheaper – just note it won’t be completely raw. If you’ve got a bit of cash to splash however and you’re considering buying the stuff, I find cacao really does last a while and is full of health benefits! (I Quit sugar has a great post on the topic).

 

Bottom layer ingredients:

– 1 cup pitted medjool dates

– 1 cup mixed raw walnuts & almonds

– 1/4 cup raw cacao

– 2 tablespoons melted coconut oil

– pinch of salt

– dash of cinnamon

– dash of vanilla extract

nb. to make a basic base you can simply process together dates and nuts which still tastes amazing, but after debates (and lots of testing) the rest of the ingredients just add something good

Top layer ingredients:

– 2 ripe bananas

– 1/2 cup raw cacao

– 4 tbsp raw almond butter

– 4 tbsp raw maple syrup

– 2 tsp of peppermint extract and mint leaves to garnish (optional)

 

To make:

1. Mix together all of the bottom ingredients in a food processor until well blended
2. Spread the mix into the base of some tart cases or anything you fancy, and push down with your fingers to the edges until evenly distributed (line the trays with cling film first to make it to much easier to get the tarts out too!)
3. Mix together the top ingredients in a food processor until well blended
4. Spread the chocolately top mix over the bottom layer base until evenly distributed
5. Place in freezer for at least 30 minutes
6. Serve and enjoy!

Plus you can just re-freeze whatever you don’t eat and have at a later date!

Low FODMAP Carrot and Coriander soup

I really love soup. It’s so easy, so versatile and you can shove a load of veggies and spices in and get a ton of nutrients and minerals in one low fat meal. I hate however, that I can no long buy any store made version – even the healthier, cleaner ones, because they all contain onion and/or garlic!

This recipe from Karina at the Gluten-Free Goddess is one I use so often (I just switch the curry powder for coriander powder because I am yet to find a suitable low FODMAP brand).  I love serving mine with lactose free cream cheese, adding in parsnips every now and then or using almond or coconut milk to make it a bit creamier. Go wild. The possibilities are endless.

You need only:

– 2 lbs. organic carrots, trimmed, peeled, chopped

– cold fresh water

– sea salt, to taste

– good shake of cumin powder

– good shake of coriander powder

 To make:

1. Toss the chopped carrots into a soup pot and add just enough cold water to cover them before seasoning with sea salt and a dash or two of coriander or cumin

2. Cover and bring to a boil; lower the heat and simmer until the carrots are very tender (about 20 mins). Add a bit more water if you need it

 3. Puree the soup with blender/smoothie maker until the carrots are blended and the soup is silky smooth. Then gently heat it through!

Gluten Free Bread sticks

Sorry for my lack of posts over March, a 14,000 word final-year dissertation to write, an infinite number of mad job application send outs and three weeks of a flu virus alongside a course of antibiotics didn’t really make for the most chirpy or interesting read!

I am now feeling a bit more back on track however (wooo!) and after a busy few days in London I made these yesterday morning for a family lunch time snack. These are the easiest, tastiest, gluten and dairy free vegan bread sticks I’ve ever made, flavoured with just olive oil, sea salt and cracked black pepper. The recipe is from the wonderful Mel at Pig in the Kitchen and came in my March gluten and dairy free box from Crate of Nothing (another blog post to follow on how good that was later).

Please ignore the not-so-symmetrical shapes but my skills with a homemade piping bag aren’t the best – or the most patient…

Mel Pig in the Kitchen

 

You will need:

• 100g Cornflour
• 50g Potato flour
• 100g Brown rice flour
• 1 and a half tsp. dried yeast
• half a tsp. xanthan gum
• 1 tbsp sugar
• half a tsp salt
• 50g dairy free spread
• 180ml (approx). tepid water

Then simply:

1. Preheat your oven to 190C and line a baking tray with some baking parchment – you may need two trays!
2. Tip all of the flours into a large mixing bowl along with the yeast, xanthan gum, sugar and salt and mix well until everything is evenly distributed
3. Pop the dairy free spread into the bowl and rub together until the mix resembles fine breadcrumbs
4. Carefully add the tepid water to the mix (you may not need it all) until you have a thick mix – almost like a thick cake batter
5. Beat everything together with a wooden spoon for around 1 minute to make sure all the ingredients are combined (and to get rid of any nasty lumps and bumps…)
6. Next, take a big spoon and dollop some of the mix into a piping bag with a thin nozzle (5mm)
7. Now, it’s time to get your piping skills on! Gently pipe the mix onto your baking trays in a long, smooth and simply elegant fashion
8. Using a pastry brush (or your finger) carefully brush the surface of each stick with olive oil
9. Season the sticks with a little sea salt and cracked black pepper then pop the lot into your oven
10. Bake for 10 minutes, or until they are golden brown, then remove and allow to cool before serving

 

Gluten free bread sticks

Tropical breakfast oatmeal

Now you can do this in a saucepan on the stove. It sounds fancier, probably looks fancier and makes you feel fancier. But I would be lying if I said I didn’t just shove my oatmeal in the microwave in a rush for university every morning. This recipe is super quick, super healthy and tastes like you’re on holiday wahey – what more could you want in life.

You need:

– 1/3 c old-fashioned gluten free oats

– 2/3 c coconut and rice milk mix

– fresh pineapple

– goji berries

– 1 tsp vanilla extract

– sprinkle of ground cinnamon

Directions:

– Add the oats to a bowl and top with the milk

– Microwave until bubbling and cooked through (roughly 1 minute 30) 

– Add the vanilla extract and cinnamon and stir before adding the rest of the toppings!

Nb. I’ve tried this with buckwheat and rice porridge instead of oats too and it tastes great also + toppings like chia, shredded coconut and almonds would add even more flavor – just avoid if you’re low FODMAP.

Raw-chocolate-salted-banana peanut butter cups

These never fail to be amazing. The recipe, adapted from Milking Almonds, is vegan, raw, all-natural and not full of crap like the store bought alternative. I’m not gonna lie before I went lactose free Reese’s Pieces Peanut Butter Cups were one of my all time favs (especially when I lived in Canada for six months and they had them on every street corner) buttt I could say now I honestly prefer these. Cleaner, tastier, and with much healthier fats such as coconut oil and raw cacao, both your skin and ass will thank you too! Go onnn make the switch.

You need:

• 8 tablespoons liquid extra virgin coconut oil
• 6-8 tablespoons raw cacao powder
• 2-4 tablespoons maple syrup
• 6 tablespoons crunchy peanut butter
  
• 1 medium banana
• pinch of salt
• cupcake liners or other molds

Directions

• Mix coconut oil, cacao powder and maple syrup in a bowl
• Adjust sweetness to your liking
• Line up your molds and pour a bit of the chocolate into each of them
• Place in the freezer until the chocolate is solid  – only takes a few minutes
• Mix crunchy peanut butter with salt and spread between each of the cups – try to make sure it doesn’t touch the sides of the mold
• Top with 1 thin slice ripe banana in each
• Pour more chocolate on top until it covers the salted peanut banana middle
• Place back in freezer and let it solidify completely / about 5 minutes
• If you like them a bit harder, just store them in the freezer instead of the fridge
• Enjoy!

Raw chocolate banana peanut butter cups by She cant eat what

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