Grain free

Scrambled Tofu

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Scrambled egg tofu

Ingredients;
  • 500gms. organic tofu, firm
  • 1 x sliced leek or diced onion
  • 1 x clove of crushed garlic
  • 1 x diced tomato (optional)
  • chopped chives (optional)
  • 1/4 tsp. Himalayan salt
  • 1/2  tsp. turmeric powder
  • 1/4  tsp. each of; cumin powder and coriander powder (optional)
  • 3 Tbsp stock, water or bone broth (water or vegetable stock if vegetarian or vegan)
  • butter (or alternative if vegan)
Instructions;
  1. Drain the tofu from the water.
  2. Heat a medium frypan (if frypan isn’t non-stick, you’ll need to have it well-greased) over medium-high heat. You can a little knob of butter (or alternative) too regardless for an even creamier taste.
  3. Fry off leek or onion and garlic.
  4. Add tomato and chives, if using.
  5. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
  6. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time.
  7. Remove from heat and season with sea salt and pepper as desired.

Serves 2-3

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Raw Flaxseed Crackers-Paleo, Low Allergy

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linseeds

Ingredients

  • 1 cup (150g) flaxseeds (aka; linseed)
  • 2 tbsp (40ml) ground flaxseed (linseed) meal or almond meal (use only linseed meal for low allergy)
  • 3/4 cup (190ml) water
  • 2-3 tsp (10-15ml) Himalayan salt, tamari or soy sauce

Optional;

  • 3 tsp (15 ml) maple syrup (or honey)
  • pinch of onion powder (about 1/6 tsp)
  • pinch of garlic powder
  • ½ cup grated parmesan cheese (avoid for low allergy)
  • 1 tsp minced fresh rosemary (avoid for low allergy)
  • Himalayan salt for sprinkling

Dehydrator Method;

  1. Mix the flaxseeds and flaxseed (or almond) meal in a bowl.
  2. Combine the water, salt or tamari, sweetener, and any of the optional ingredients, except the salt for sprinkling, in a container and mix until everything is thoroughly combined.
  3. Pour the water mix over the flaxseed mix and stir thoroughly.
  4. Leave to sit for 10 to 15 minutes, until the mix becomes thickened, but not too stiff.
  5. Spread mix thinly over one dehydrator tray and score lightly with a spatula.
  6. Sprinkle with salt
  7. Dry for 12-36 hours at 40-45°C, flipping crackers once after 5-6 hours (optional).
  8. Break crackers along score lines and store in an air-tight container.

Oven Method;

  1. Preheat oven to 170 – 190 C.
  2. Prepare a large baking tray by lining with baking paper or use a silicon mat
  3. Follow steps from 1 – 6
  4. Scoop the mixture out on to your lined baking tray or silicone mat.
  5. Cover the mix with baking paper, use a rolling pin to roll the mix to an even thickness. Try to roll the mixture to no more than 5mm thick. This takes some patience as you need to push the dough back together if it breaks up.
  6. Using a sharp knife, deeply score/cut your dough along desired cracker shapes. This allows you to break the end result into nice tidy pieces.
  7. Bake in the oven for approximately 30-35 minutes (check to make sure they are not burning). The thicker the mix is the longer it will take to bake. You can turn them over after 15 minutes to cook the yunderlayer if you like.
  8. Remove from oven and allow to cool completely, then break into crackers.
  9. Store in an airtight container for up to two weeks.
These are yummy with savoury or sweet ricotta (watch out for my recipe for home-made goats ricotta with herbs and garlic!), or any kind of cheese or nut butter!
flaxseed-crackers-mine-cropped
Photo courtesy of Jessica Higgs

Powder Free Protein Shakes

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protein-shake

 

Ingredients;

  • 1 banana, peeled
  • mango (optional to have instead of banana)
  • handful of berries (optional)
  • 150g low-fat natural yoghurt or soya yoghurt
  • 100ml of milk or dairy-free milk
  • 1/2 cup of silken tofu
  • 1 tbsp peanut butter, nut butter or loose nuts and seeds
  • 1 tbsp chia seeds
  • dessicated coconut (optional)
  • raw cacao (optional)
  • ½ tsp cinnamon (or to taste)
  • ice cubes on hot days!

Method;

Using a powerful blender, either a stick blender that chops ice (and nuts in this case) or thermomix or other strong kitchen blender, blend until smooth (about 1 minute).

Raw Protein Balls

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protein-balls1

Ingredients;

  • 350 g raw whole almonds, macadamias or walnuts (or a combination of all)
  • 20 fresh dates, pitted
  • 1 x tablespoon coconut oil
  • 1/4 cup chopped sulphur free apricots (optional)
  • 3 generous tablespoons of raw cacao powder or carob powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground  cinnamon
  • Zest and juice from half an orange
  • Dessicated Coconut, Goji berry, Cacao, Crushed Nuts for rolling

Directions;

  1. Process nuts with cinnamon, some orange zest and raw cacao or carob powder
  2. Add in the dates, vanilla extract and process until mixture starts to come together
  3. Add orange juice if needed (only a little at a time), enough to make the mix soft and easily forms balls
  4. Form into roughly 15 balls (depending on the size you want them)
  5. Coat in dessicated coconut, Goji berries, raw cacao powder or crushed nuts.
  6. Store in the fridge for up to 4 weeks

To make a yummy protein packed smoothie, blend 2 balls with 1 cup of milk of your choice (coconut is particularly delicious for this!) and banana, berries mango or papaya.

 

 

 

 

Sweet Potato Brownies – Grain Free

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chocolate-bar-brownies-cropped

Ingredients;

  • 1 cup mashed sweet potato
  • ½ cup smooth nut butter of choice (I recommend almond or cashew butter)
  • 2 tablespoons maple syrup, honey or rice malt syrup
  • ¼ cup raw cacao or carob powder
  • 1 tablespoon of dessicated coconut (optional)
  • Handful of raw cacao nibs or carob pieces (optional)

Directions;

  1. Preheat the oven to 180ºC and grease a small square cake tin.
  2. Melt the nut butter with maple syrup, honey or rice malt syrup.
  3. In a large bowl add the mashed sweet potato, melted nut butter and sweetener, and cacao or carob powder and mix well.
  4. Fold in the dessicated coconut and cacao nibs or carob pieces.
  5. Pour mixture into greased pan and bake for 20 minutes or until cooked through.
  6. Allow to cool completely before slicing and refrigerating.
  7. These brownies are best when cooled completely.
  8. Store in the fridge or freezer