Thursday, May 29, 2014

Raw Coconut Pistachio Slice

This slice is so good. It reminds me of eating rice crackles or white christmas, only it's much better for you. They are VERY moorish! Recipe by yours truly.

1/2 cup pistachios, shelled & roughly chopped
1 cup shredded coconut
1/3 cup sesame seeds
1/3 cup flax seeds
1 cup dates, pitted & roughly chopped
1/2 cup coconut oil, melted & cooled
3 tablespoons tahini
1 cup almond meal
2 tablespoons psyllium husks
3 tablespoons maple syrup

Mix all ingredients together, and press into a paper-lined slice tray or pan.

Put in the fridge to set, and cut into small pieces the next day. These will need to be kept refrigerated otherwise they will become too soft.

Note: Upon cutting these they can be a little crumbly, so slice slowly and carefully. I think next time I would try pressing them into cupcake papers to avoid cutting.

Sunday, May 11, 2014

Broccoli Soup & Amazing Wheat-free Bread

 I made this meal over the weekend and I decided to post the two recipes together as they really complement each other. The broccoli soup is light and tasty with a slightly creamy texture, and the wheat-free bread makes a wonderful filling accompaniment. If you like Burgen's soy and linseed bread, you will love this one, except it's even better!

The broccoli soup is my own recipe and the original bread formula can be found here.

All completely vegan, dairy free and wheat free, but trust me it's very satisfying and filling. The leftover bread also makes amazing toast.

Note: the bread dough should be prepared the day before if possible as it needs time to "rest" before baking.

 Broccoli Soup

1 head of broccoli, chopped
1 head of cauliflower, chopped
1 leek, chopped
2-3 cloves of garlic, finely chopped
1.5 litres vegetable stock
3 TBS white vinegar
1 can cannellini beans, drained
200ml soy milk
Salt and pepper, to taste

In a large soup pot, sauté the leek and garlic in a little olive oil.

Add the remaining ingredients. Bring to the boil, then turn down to a low-medium heat and simmer for 30-40 minutes. Blend in batches until smooth.

Amazing Wheat-free Bread

1 cup sunflower seeds
1/2 cup flax seeds
1/2 cup hazelnuts, roughly chopped
1.5 cups rolled oats
2 tablespoons chia seeds
4 tablespoons psyllium husks
1 teaspoon salt
1 tablespoon maple syrup
3 tablespoons coconut oil, melted and liquid
1.5 cups warm water

In one bowl, combine the nuts, seeds, rolled oats, psyllium husks and salt. In another bowl, combine the melted oil, maple syrup and water.

Mix the wet and dry ingredients together to form a dough. Allow to sit for 2 hours or overnight.

Preheat the oven to 175 degrees. Press the dough into a silicone loaf pan, smoothing the top with the back of a spoon. Bake for 20 minutes.

Remove the bread from the loaf pan and place directly onto the oven rack, and bake a further 30-40 minutes. The bread is done when it sounds hollow when tapped.

Allow to cool completely before slicing.