We had some shelled peanuts in the cupboards that have been there for quite a while. We don’t use peanuts in a lot of cooking, which doesn’t make sense since they are one of the cheapest nuts, and they are quite nice. I decided though since these ones have been there so long to have a go at turning them into peanut butter.
I’ve noted previously that most nuts you can just process into a buttery form, but after doing some reading it sounded like roasting peanuts gives them a stronger flavour as well as helping to release the oils to make the butter.
So here it is, roast peanut butter, and it is very cheap and easy to make. I think I’ll be making it in the future instead of buying it.
Continue reading Roasted Peanut Butter
Cream is one of those reasons I have often said I could never be vegan, that and cheese. I can give or take meat, eggs, milk and so on, but cream and cheese always get me.
Then I decided to try whipping coconut cream up to see if it would whip like normal cream. Turns out while it’s not exactly like normal cream it is very close, and frankly, it is amazing! With cream like this, I can definitely do without normal cream. Not only is it cholesterol free and marginally better for me (still a bit on the fatty side though), but it actually tastes better too in my opinion. It also doesn’t have the side effect of phlegm build up in my throat that I get whenever I have regular dairy cream (too much info?).
All I can say is make it, it will blow your mind. Continue reading Coconut Whipped Cream
I was looking for a good dessert recipe to use for Christmas lunch that is also healthy, after all, what’s the point of a healthy lunch only to have a very bad for you dessert?
Mum actually sent me this recipe a few weeks before hand and I had kind of forgotten about it until I happened across it again going through recipes I had set aside that looked interesting. This one fit the bill perfect, it would be nice and cool if Christmas day turned out to be a scorcher, it’s a little bit different to the typical vegan, gluten-free cake, and the flavours sounded amazing. So I went for it. Unfortunately I realised part way through that the original recipe called for a 6″ springform pan and I was using a 9.5″ one, but fortunately I was able to adapt from there on to work. The cake is a little smaller than it should have been if all the ingredients were directly proportional to the original, but frankly I think it is a pretty good balance and it would actually be too big if it were any bigger.
So, make sure you use a 9.5″ springform pan with these ingredient quantities.
That aside, I was surprised how easy it was to make for an amateur cook like me and the cake was a hit, the family all loved it and raved about it. This is definitely one to go in the “things to make again” collection. Continue reading Frozen Raw Strawberry Macadamia Cake (Dairy and Gluten-Free)
Wifey and I had a slice of carrot cake at a cafe the other day, and have been wanting more since. Carrot cake shouldn’t be too bad for you right?
Well, looking at what goes into one normally, it’s not that brilliant really. A carrot cake normally has eggs in it to start with, so automatically we’ve got a good dose of cholesterol in there without considering anything else.
So I went on a hunt for a healthy carrot cake recipe. I found this one on Love and Lemons and decided to give it a try. It is a vegan, gluten-free, and lactose free carrot cake, so it should cater to most diets, and I can attest to how good it tastes as well.
I adapted it based on the ingredients I had on hand and thought that the overall result was very enjoyable and adds a strong nutty flavour to the cake. Give it a try. Continue reading Carrot Cake with Nut Frosting (Gluten-Free)
Everyone loves pancakes, especially on the weekend when you have a little bit more time to do something a little bit special for breakfast.
The problem though? Pancakes are not exactly healthy. A typical pancake recipe is white flour, sugar, eggs and milk plus your choice of sweet topping. That means carbs, sugar and cholesterol.
This pancake variation inspired by Janella Purcell brings together a favourite with a healthy, cholesterol free option that is also suitable for most special dietary requirements including being gluten-free and lactose-free.
A batch makes about 14 very filling pancakes which means no need to go back for seconds, and you can feed a family with them. Win-win. Continue reading Banana & Almond Pancakes Recipe (Gluten Free)