Posts Tagged ‘gluten-free’

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RAW VEGAN GLUTEN-FREE AMARETTI

February 2, 2013

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

It’s amazing how fast and easy it can be to create raw versions of cooked favourites. I was recently presented with a box of out-of-this-world artisan soft amaretti … The ingredients listed on the box being sugar, apricot kernels, almonds and egg white, I figured I would play around to come up with a raw version. My main concern is that the original recipe just has too much sugar, in fact, the first ingredient is sugar : over 50% !

So these raw amaretti are way lower in sugar. They are also vegan (I left the egg white out) and gluten-free (like the original), and finally, they literally take 5 minutes to make (excluding dehydrating time). What’s there not to love ?

Raw Amaretti

1 cup ground almonds

1 tbsp raw coconut palm sugar

1/4 tsp pink Himalayan crystal salt or sea salt

1 tsp agave nectar

1 tbsp good quality almond extract

about 1 tbsp pure fresh water, or as needed

In a mixing bowl, combine the ground almonds, coconut palm sugar and salt. Thoroughly mix the dry ingredients using your hands, working in as much air as possible. This step is the key to soft and moist yet light amaretti.

Add the agave, almond extract and water. Add more water if needed, aiming at a crumbly dough consistency. Taste test, but don’t eat it all …

You can roll the dough and cut it into desired shapes using a cookie cutter. I use pop cake moulds to shape my raw amaretti. Put your amaretti onto a lined dehydrator tray and dehydrate at 42 C for about 6 hours or until your amaretti are as dry and crunchy on the outside whilst staying as moist as you like them in the inside.

For instant, no-dehydrator amaretti, just pop your amaretti in the fridge for a couple of hours or in the freezer for 15 minutes.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW CHOCOLATE, RASPBERRY AND GINGER MACAROONS

December 16, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Taking inspiration from my quick and easy coconut and vanilla macaroons, I made these chocolate, raspberry and ginger macaroons. Chocolate and raspberry must be the best combination ever, and ginger gives these macaroons such a delicious kick.

 

Makes 16 small macaroons :

1 cup dessicated coconut

1/4 cup almonds

1/4 cup raw almond butter or tahini

1/4 cup raw cacao powder

2 tbsp agave or your favourite sweetener, to taste

2 tbsp raspberry powder

1 tbsp fresh ginger root juice

generous pinch Himalayan pink crystal salt or sea salt

Process all ingredients in your food processor until crumbly. The mixture should stick together ; if not, add a tiny bit of agave or water.

Take about a tablespoon of the mixture at a time and either roll into small balls or shape into macaroon halves using an ice cream scoop or a silicon mould to make pop cakes or a similar gadget. Pop them in the fridge to set.

You should even have time to wash the food processor and put the kettle on before your friend gets to your’s.

Enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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YOU WON’T BELIEVE IT IS RAW CHRISTMAS PUDDING RECIPE : VEGAN, GLUTEN FREE, NO ADDED SUGAR

December 10, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Just 2 weeks to Christmas … There are those who are so excited they can’t wait … Those who are overwhelmed and who wish they had more time to decorate the tree, get the presents for their loved ones and plan the Christmas meal … Why not try a raw Christmas pudding this year for something different ?

Or you might have recently started enjoying the benefits of including more raw foods in your diet. The best way to stick to your raw food diet and still indulge over the festive period is to have your own raw decadents desserts. Maybe take some with you if you are invited to a Christmas dinner / party ; just make sure you make enough, as this pudding is very popular.

I am very excited to share my raw Christmas pudding recipe with you. Try this raw, vegan, gluten-free, no added sugar christmas pudding for a guilt-free alternative and you will have to keep reminding yourself that it is indeed, raw.

Raw Christmas Pudding

Serves 4 :

50g raisins

50g sultanas

50g currants

1 orange, juiced

2 tbsp Grand Marnier (orange liqueur) or liqueur of your choice

(replace with more orange juice for alcohol free pudding)

1/2 cup mesquite

1/4 cup ground almonds

1/4 cup lucuma

1/4 cup olive oil

1/4 cup pure water or orange juice

1 tbsp cinnamon

pinch ground nutmeg

pinch ground cloves

pinch crystal salt or sea salt

Put the vine fruit to soak in the orange juice and orange liqueur (if using) overnight or for at least a few hours.

Using your hands, thoroughly mix the mesquite, lucuma, cinnamon, nutmeg, clove and salt in a mixing bowl. Add the olive oil and the water and mix until well combined. Add in the soaked fruit and any soak liquid, mix again. You should get a sticky mixture.

Using your wet hands / one or several moulds, shape mixture into one or 4 individual Christmas puddings. Eat right away or keep in the fridge, but before eating, take the pudding(s) out of the fridge and allow to stand at room temperature for a few hours to warm up. Alternatively, you may also warm the pudding (s) in the dehydrator for an hour.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW VEGAN GLUTEN FREE CARROT CAKE

December 8, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Carrot cake used to be totally unheard of in France. I first tasted it on the Eurostar from Paris to London over 10 years ago. It was instant love, and carrot cake remained my favourite cake for years. For a few years,  though, I treated it as an exclusively British wonder, and the thought of carrot cake would make any trips to London even more exciting.

I eventually learnt how to make carrot cake myself, tweaking the traditional recipes to get a not-so-sweet carrot cake, then a vegan one, then a gluten-free one …

Actually, what I have always loved the most about carrot cake is the carrots and the spices. So the next episode of my love affair with carrot cake had to be a raw carrot cake, with carrots as a the main ingredient.

To make 5 individual carrot cakes : 

1 cup / 200g carrot  (about 10 carrots)

50g sultanas or raisins

50g walnuts

50g almonds

50g dessicated coconut

1 tbsp cinnamon

pinch grated cloves

pinch grated nutmeg

pinch Crystal salt or sea salt

Grate the carrots very fine. Alternatively, if you have a Champion, process the carrots using the blank plate. You can also juice your carrots, drink the juice and use carrot pulp to make carrot cake.

In a food processor, grind the sultanas, walnuts, almonds and coconut until well combined. Add the spices, the salt and the carrot and process again.

Taking 1/4 cup mixture at a time, form little individual carrot cakes.

You can either eat them right away, or put them in the fridge to set a little, or dehydrate them for a few hours.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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QUICK N EASY RAW COCONUT AND VANILLA MACAROONS

November 29, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

Make these when your best friend is coming over for tea and you only have 15 minutes. Super short ingredient list, no soaking, no chopping, no dehydrating, nothing. And the secret ingredient is actually the salt … it beautifully rounds of the flavours.

Makes 16 small macaroons :

1 cup dessicated coconut

1/4 cup almonds

1/4 cup brazil nuts

1 tbsp coconut butter, melted

1 tbsp agave or your favourite sweetener

1 tbsp vanilla extract or the seeds from 1 vanilla bean

generous pinch Himalayan pink crystal salt or sea salt

Process all ingredients in your food processor until crumbly. The mixture should stick together ; if not, add a tiny bit of agave or water.

Take about a tablespoon of the mixture at a time and either roll into small balls or shape into macaroon halves if you have a silicon mould to make pop cakes or a similar gadget. Pop them in the fridge to set.

You should even have time to wash the food processor and put the kettle on before your friend gets to your’s.

Enjoy.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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RAW GLUTEN FREE WAKAME ‘PASTA’ IN TOMATO SAUCE

November 23, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

This one was a totally random creation, but one that worked so well that it is sure to become a favourite. It was born from the desire to have something more substantial than a shoots and sprouts salad to go with portobello mushroom steaks.

It reminded me of Milanese breaded veal escalope with spaghetti and tomato sauce, which I used to adoooooore !

Wakame is rich in calcium, iodine, proteins and fibre, and it is one of the most suitable sea vegetables for eating raw in salads or for people starting to eat algae, as it has a very gentle flavour.

It’s nutritional values are as follows :

Proteins: 22,7%, Fats: 1,5%, Carbohydrates: 46,8%, Fibre: 35,3%, Potassium: 6810 mg, Calcium: 1380 mg, Magnesium: 680 mg, Phosphorous: 235 mg, Iron: 20 mg, Iodine: 22,6 mg, Vitamin A.: 0,04 mg, Vitamin B12: 0,36 mg, Vitamin C: 5,29 m

Serves 2 as a side dish :

20g dry wakame

1 tomato

about 10 halves sun-dried tomatoes

1 tbsp olive oil

1 small clove garlic

1 tsp tamari or 1/2 tsp dark miso (I used mugi – barley miso)

1 tsp brown rice vinegar

1 tsp umeboshi plum seasoning

1/2 tsp rice mirin or mikawa mirin

Rehydrate your wakame by soaking it in cold water for 15 minutes or as per your manufacturer’s instructions. Drain.

 

Make the tomato sauce by simply blending all the other ingredients together.

Mix the sauce with your drained makame ‘pasta’ (you may want to cut it in striped to make it more pasta like). It’s ready !

Enjoy

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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BROWNIE SLICES – RAW, VEGAN, GLUTEN FREE AND TRULY SCRUMPTIOUS

November 18, 2012

 Dear One,

If you are reading me for the first time, welcome to my blog, and thank you for stopping by. If you have been here before, thank you for visiting again.

These chocolate and goji berries brownie slices are absolutely 100% raw, vegan, gluten free, grain free, low glycaemic index and truly scrumptious. And they take 10 minutes to make.

They were inspired by the first commercially produced raw chocolate cake I ever had, and although at that time I didn’t think I could make such delicious raw cake magic myself, I did write down the straight-forward list of ingredients : almonds, cacao powder, lucuma, agave, olive oil, water, vanilla. That’s it.

Fast forward to a couple of years, I played with proportions, added my beloved goji berries, a generous pinch of Himalayan pink crystal salt, and the result is a luxurious rich and super moist chocolate brownie affair with the occasional goji berry delight …

Everybody I feed it to loves it. You couldn’t tell it is raw, either !

Really, this is not just the best raw chocolate brownie I have ever had, it is the best chocolate brownie I have ever had. Full stop.

For 9 thin brownie slices : (feel free to double recipe !)

1/2 cup ground almonds

1/2 cup raw cacao powder

1/2 cup lucuma

1/4 cup extra virgin olive oil

1/4 cup fresh pure water

2 tbsp goji berries

1 tbsp agave syrup or your favourite liquid low glycaemic sweetener

1 tsp vanilla powder or vanilla extract

generous pinch Himalayan pink crystal salt or sea salt

In a mixing bowl, mix the ground almonds, cacao powder, lucuma, goji berries, vanilla powder and crystal salt together.

As for most raw food cakes, this stage is very important : make sure you throroughly mix your dry ingredients by hand and work as much air as you can into the mixture. This ensures nice light and airy cakes. If you skip this or use a food processor or similar machine at this stage, your cakes will be denser and heavier.

Then add the wet ingredients : the olive oil, water, agave and vanilla extract (if you are using a liquid vanilla extract rather than vanilla powder) and mix again, still by hand.

Press your brownie mixture in a small square tin and pop it into the fridge for a couple of hours (or in the freezer for half an hour) to allow it to set while you clean up.

Finally, score into individual brownie slices.

I will keep for a couple of weeks in the fridge and will freeze well, but they have never lasted more than a couple of days in my kitchen !

Do give it a go and let me know how you go.

Would you like to use this article on your blog, website or in your newsletter ? You are welcome to do so, as long as you include the following text with it :

© 2012 RAW FOOD ETC Want to look good and feel great by including more RAW FOOD into your diet ? Get FREE healthy raw food recipes, articles and tips from https://rawfoodetc.wordpress.com/ 

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