Apple, Onion and Potato Parcel-Pies

2 packets ready-made puff pastry (dairy free)

1 tin potatoes, drained and crushed (not mashed)

3 red onions, finely chopped

2 dessert apples, chopped

100ml red wine

300g grated cheese (or vegan alternative)

1 egg, beaten (you can use soya or almond milk instead)

Handful fresh thyme, chopped

Handful fresh rosemary, chopped

1 tbsp oil

 

SERVES 6

 

1. Put oil in pan over medium heat.

2. Add red onion and apple.

3. When the onion is translucent add the red wine and potato.

4. Heat through for 5 minutes and then remove from the heat and set to one side.

5. In a roasting tin or baking tray, roll out one of the pastry pieces. Do the same with the second piece of pastry in a second tin.

6. Place half the onion mixture onto one half of one of the pieces of pastry. Do the same with the second half of the mixture onto the second piece of pastry.

7. Sprinkle half the cheese over one and half over the other.

8. Sprinkle half the thyme and rosemary over each.

9. Brush the edges of the pastry with the beaten egg and fold the pastry over to make large parcels. Press the edges together all the way round.

10. Bake in a preheated oven at 180°C (fan), 200°C (no fan), for 30 minutes or until risen and golden.

11 . Serve slices of ‘pie’ with baked beans and a green salad.

Heavenly Healthier Chocolate Cake

I have been experimenting with gluten free, grain free and dairy free cakes for a while now, and I think I’m finally getting the hang of it.

Lower in fat and sugar than typical chocolate cake this recipe even contains fruit, yet still tastes decadent with its blend of vanilla, cinnamon and coffee. It also contains cacao powder, which is a good source of nutrients and is naturally sweet. Go ahead: try it warm from the oven with homemade yoghurt and blueberries. Mmm…

You will need:

4 small apples

1 tbsp lemon juice, fresh or bottled

2 tbsp coconut oil, softened (vegetable oil will work here too)

2 tsp instant coffee (I use cafedirect fair trade organic decaffeinated  coffee – caffeine doesn’t like me)

3 medium eggs

2 tbsp powdered stevia

30ml almond milk

2 tbsp rice malt syrup

65g coconut flour

50g raw cacao powder

1/2 tsp baking powder

1/2 tsp cinnamon

1 tsp vanilla extract

7″ baking tin with a removable base, lightly greased

 

1. Chop the apples and remove the cores. Put the oven on to 180°C (160°C fan).

2. Place apple pieces in a small saucepan with the lemon juice and just enough water to cover.

3. Bring to the boil and then turn down the heat and simmer for 10  minutes.

4. Meanwhile, in a food processor place the coconut oil, coffee, stevia, rice malt syrup, milk and eggs. Whizz on a high speed until well combined using the blade attachment.

5. Add to the food processor the flour, cacao, baking powder, vanilla extract and cinnamon.

6. Strain the cooked apples and add to the mixture.

7. Whizz again for a full minute, scraping down the sides as needed.

8. You should have a soft dropping consistency. If not, add a tablespoon of almond milk or apple water.

9. Spoon the mixture into the prepared cake tin and bake in a pre-heated oven for 35 minutes or until a metallic skewer comes out clean. The top of the cake should be crackled but not burnt.

10. Store in the fridge (if it lasts that long).

 

adapted from this recipe: 

http://www.theculinaryjumble.com/2016/02/24/deeply-rich-chocolate-cake/

Healthy No Grain Chocolatey Breakfast

I initially tried this with wheatgrass powder instead of the cacao powder. It was disgusting. It looked like dried pond scrapings. It tasted worse. So revolting was it, indeed, that I ate a bowl on two consecutive mornings and then decided to throw the rest away. I hate wasting food, but it really was vile! However, this altered recipe is very palatable.

Yes, it’s possible to combine healthy eating and chocolatey-ness and have it for breakfast! This takes just a few minutes to prepare but will last for many breakfasts. Although the initial ingredients are expensive, a little goes a very long way, so this does not become too uneconomical.

 

You will need:

150g chia seeds

150g raw buckwheat

50g banana chips, crushed

50g dried cranberries

50g pumpkin seeds

30g popped amaranth

20g gogi berries

15g dried apple pieces

1 tbsp raw cacao powder (or more, to taste)

 

1. Wash buckwheat and leave to dry on a clean tea towel or kitchen roll paper. If you do this last thing at night it will be dry by the morning.

2. In a bowl combine the chia seeds, banana chips, cranberries, pumpkin seeds, popped amaranth, gogi berries, apple, cacao and fully dry buckwheat.

3. Stir gently to combine.

4. When fully combined, place in an airtight container.

 

TO USE:

Place one tablespoonful in a bowl. Add around 150-200ml water or almond milk and leave to soak for at least 15 minutes (you can even leave it overnight) before eating.

 

TOP TIPS

Watch this YouTube video for how to pop amaranth (you can also buy it ready-popped):

https://m.youtube.com/?#/watch?v=sqbQDKxDyW4