Here’s the original post – Grain-free Pizza Recipe and I’ve copied the recipe for you below This is a definite winner and I’m really pleased with how it turned out

I’m always on the look out for grain-free alternatives and had heard a lot about using cauliflower as a pizza base so I thought I would give it a go. I’m thrilled with the results – it’s absolutely delicious and really easy to make too! I whipped this up in about 30 mins! You can make this dairy free or vegan too if you want to (options below)

For the base you will need:

1 large Cauliflower

a handful of fresh Basil leaves

a handful of fresh flat Parsley leaves

1/2 tsp dried Oregano

1/2 tsp Garlic salt

Himalayan rock salt and black pepper to taste

1 Egg OR 1 tbsp ground flax seeds/linseed soaked in 3 tbsp water

Optional – 1 cup of grated hard cheese (goat’s cheese, vegetarian parmesan, mozarella – whatever you like)

For the pizza topping you will need:

Pasata or tomato purée

Toppings of your choice – I used mixed peppers, onions, mushrooms, baby plum tomatoes and feta cheese

Preheat the oven to 220 C.

Remove the central stalk of the cauliflower and cut in to florets. Place in a food processor and pulse until it is chopped up nice and small. Pop it in to a bowl, cover with clingfilm and microwave on full power for 3 – 4 minutes (until tender). Allow to cool (unless you have asbestos fingers!) and then tip in to a clean tea towel. Wrap it up and then wring the life out of it! You want to get rid of as much water as possible. Place the wrung out cauliflower back in the bowl and add all the other base ingredients, with the egg or egg substitute going in last.

Mix together well (hands work best). Once it’s all well mixed tip it out on to a lined, greased pizza tray (or baking tray) and press out in to a pizza shape. You want it to be well squished down and thin but not too thin – a couple of mm thick. Place in the oven and cook for 7 – 10 minutes until it just starts to colour.

Remove and add your pasata or tomato purée and your pizza toppings. I like to pre-cook my peppers and onions in a frying pan before adding them as it means they are super tender. Once you’ve added all your toppings place it back in the oven for a further 7 – 10 mins. Remove, drizzle with some chilli-infused olive oil and serve with a side salad!

Mixed berries – this one has strawberries, blackberries, raspberries, red currants and black currants and nothing else! Beautiful!

Reblogged from lucysfriendlyfoods:

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I should have made these earlier in the weekend, but we've been so busy that we've only got round to making them today - well at least Easter isn't quite over yet!

I came across the idea of these super cute bunny rolls on Pinterest and just HAD to make them - perfect for getting the girls involved and simply too adorable not to make.

Read more… 276 more words

The icing is flavoured with either lemon, fresh raspberry or fresh blueberries.

For the biscuits you need:

2 cups gluten free or spelt flour

1 cup raw Icing sugar

6 oz Dairy free spread

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Cloves

For decoration:

Raw coconut palm sugar

Cinnamon and chilli sugar (see here)

Currants

Raw Icing sugar

Lemon juice, raspberries and blueberries

Sugar balls etc

Preheat the oven to 175 C. Mix all the biscuit ingredients together in a bowl – ensuring the spread is well combined with the flour an sugar. Once it forms a dough pop it in the fridge for 30 mins if you have time. Remove and roll out. Use whatever shaped cutters you like to it your biscuit shapes and transfer to a baking tray.

If you are using currants for bunny eyes and noses then add those now. Sprinkle with raw coconut sugar and cinnamon and chilli sugar. Place in the oven and cook for 8 – 12 mins or until golden. Remove and allow to cool on a wire rack.

Once cool you can ice the biscuits. Mix up your icing powder with lemon juice or fresh raspberries or blueberries and then spread on the biscuits. Add sugar decorations if you like. Allow to set and then eat!

The first recipe I posted for these buns last year was for both dairy-free, gluten free hot cross buns. The taste was spot on but they were a little dense for my liking so I had a go at a second recipe with spelt flour and wow, what an improvement! They’re not gluten-free, but they are low gluten and spelt flour is often tolerated much better by people with gluten intolerance than normal flour so they’re not awful .

The original recipe is below and for the “tweaked” version, I just used white spelt flour, instead of the rice flour, corn flour and xanthan gum and upped the yeast a bit…and….. we have… yummy buns! woohoo!

If you want to stick to gluten free though – the original recipe isn’t half bad!

If you like it you can use candied peel instead of the orange and lemon zest (I’m not a candied peel fan myself which is why I haven’t used it). These are a little dense but being a little dense isn’t too much of a bad thing – I still manage to devour loads of them in one sitting!

150g Cornflour

100g Rice flour

1.5 tsp Dried yeast

0.5 tsp Xanthan gum

2.5 tbsp Coconut palm sugar / unrefined raw sugar

0.5 tsp Himalayan rock salt

1 tsp Mixed spice

0.25 tsp Ground cinnamon

Zest of 1 lemon

Zest of 1 orange

50g  Olive oil

225 ml Warm water

100g Raisins / currants

For the Cross (optional)

4 tbsps Rice flour

1.5 tsps Cornflour

pinch of Xanthan gum

1.5 tbsps Coconut palm sugar/ unrefined raw sugar

enough water to make a pipeable paste

For the glaze: 3-4 tbsps Golden syrup

Preheat the oven to 180 C. Put the flours, yeast, xantham gum, spices, sugar, salt and orange and lemon zest into a bowl and mix well. Next add the oil and then start to add the water gradually, mixing as you go using a wooden spoon. The mix will have the consistency of a cake batter. Beat until all the lumps are gone. Finally stir in the raisons/currants. Scrape the mixture into the centre of the bowl and cover with clingfilm and leave to rise in a warm place for approximately 10 mins. It won’t rise dramatically but it will bulk up a bit.

While you wait you can make the dough for the cross. Put the flours, sugar and xantham gum into a small bowl and add enough water and mix to make a pipeable paste. Put this mixture into a piping bag, or if like me you don’t have one just pop it in a small plastic sandwich bag and then cut off the corner to pipe through.

After the dough has sat for 10 mins spoon it out onto a baking tray. Try to give your buns as much height as possible when you put the dough out. Pipe the white cross over them. Cover the tray loosely with clingfilm and leave to prove in a warm place for another 5 mins.

Place then in the oven for 10 – 15 mins. Check them regularly – the tops should start to brown and they should sound hollow when tapped on the base! Once done remove from the oven and allow to cool. If you want to glaze them then gently warm the golden syrup and then paint over the top while the buns are cooling (warning it makes them deliciously sticky!).  Allow to cool.

These are definitely best eaten warmed or toasted with some lovely home-made jam!

I used some chilli and chocolate infused sugar for this recipe. You can buy this ready mixed or you could easily make it yourself  – it’s simply a mix of sugar, cocoa powder, chilli powder and cinnamon. Mix 100g sugar with 10g of cocoa powder, 2 tsp cinnamon and 1 tsp chilli powder (or more if you want it hotter!). Adjust the amounts depending how much you need but keep them in those ratios

For the loaves/fingers you will need:

1/2 cup Apple puree

1/4 cup Almond butter

1/3 cup Cocoa powder

1/3 cup Almond milk/soya milk/any non-dairy milk

1/3 cup + 2 tbsp boiling water

3/4 cup Chilli and chocolate infused sugar (plus extra to sprinkle on the top)

1 tsp Vanilla extract

1 tsp Chocolate extract (if you don’t have this then use another tsp vanilla extract)

1/8 tsp Almond extract

1 1/2 cups Gluten-free flour mix (or spelt flour if you’re not worried about gluten-free)

3/4 tsp Bicarbonate soda

3/4 tsp Himalayan rock salt

1 tsp chilli flakes (adjust to taste)

4 oz Chocolate chopped into chunks (I used Willie’s chocolate for this)

1 cup chopped Sweet cherries

Preheat oven to 175 C and boil the kettle (no, not for tea – though that wouldn’t hurt!).

Put the apple, almond butter, milk and cocoa powder in a mixing bowl. Add 1/3 cup boiling water and mix quickly with a fork to make a thick chocolate sauce. Add the sugar and extracts and mix well. Sieve half the flour, bicarbonate soda and salt into the mix and mix gently. Add 1 tbsp boiling water and mix again. Add the rest of the flour mixture and another tbsp boiling water and stir until smooth. Go gently – don’t over mix. Add the chilli flakes and adjust to taste – if you want it with a bit more of a hit add more! Finally add the chocolate chunks and cherries and fold in to the mixture.

Pour into the tins  (this recipe will give approx 8 – 9 tins) or if you have a mini mini loaf/finger tin then use that. Put in the oven for 10 – 25 mins (if making fingers you will need to start checking them after 10 mins as they’re so much smaller).

Check they’re done by sticking a skewer in the centre, if it comes out clean they’re done (bear in mind you may hit a cherry or chocolate when you do this so you’re looking for a lack of cake dough on the skewer – chocolate or cherry juice is fine!). Allow to cool in the tins for 10 mins then take out of the tins and cool on a wire rack. They really need to be eaten warm so the chocolate is all melty! Yum Yum Yum!

This is so easy and so delicious!

You will need:

150g Raw almonds
1/2 tbsp Cinnamon (adjust to taste)
1 tbsp Coconut oil
1 tbsp Sweet freedom, honey or other liquid sweetener

Simply place everything in to a food processor or vitamix and pulse until combined and smooth. It may take up to 10 minutes depending how smooth you want it. You can add a little extra coconut oil for a creamier texture if you like. Adjust the cinnamon and sweet freedom to taste. Once combined remove and eat! It’s lovely on toast, or you can use it in your smoothies, but it’s even better spread on some lovely fresh, tart apples! Yummy!

These use the same basic ingredients as my choc and ginger biccies but just replace the ginger with a handful of dried cherries! Simple!

So this weekend Mother’s Day and the return of my lovely friend from holiday inspired me to bake some more biscuits for both of them Both are fans of the combo of ginger and dark chocolate and they work brilliantly with these cookies. I also had some fun with a cool set of letter cutters (I’m such a child!).

You will need:

2 cups Spelt flour or gluten-free flour mix

1 cup Unrefined Icing sugar

6 oz Dairy-free margarine (get the best quality you can)

A handful of crystallised ginger

A handful of dairy free chocolate (I used Willie’s chef’s drops)

Pre-heat the oven to 180 C. Put the margarine in a large mixing bowl, sieve the flour and icing sugar in and cream it together. Try not to over mix but make sure the margarine is properly mixed with the dry ingredients. Chop the ginger and chocolate into small pieces and add to the mix. Once it’s formed a dough wrap in cling film and chill for 30 mins (optional). If you find the dough is too sticky then add some more flour.

Roll the dough out and use cutters to cut your biscuit shapes and transfer to a greased baking tray. I found that this dough worked best as a thick biscuit (about half a cm). If you don’t want to roll it then take small balls and flatten on to the baking tray. Bake in the oven for 10 – 12 mins or until as brown as you like them (I like my biscuits bordering on burnt so I kept them in a little longer! ).

If you have some letter cutters (or you’re handy with a knife and can freehand them) then you can have fun spelling stuff in biscuit form!