Gluten free - dairy free - sugar free - nut free - egg free - additive free
Confession: I don't often consume hot drinks, and I don't like coffee. AT. ALL. "Inconceivable" I hear you cry. I know. But in chilly, windy winter weather, I sometimes find myself looking for something to warm me up from the inside. Hot chocolate is usually it. I have a really simple 'recipe' that I make myself rather than partaking in the pre-made mixes that are full of ridiculous amounts of sugar, and usually dairy milk and other unpleasant additives and flavours. My version is dairy free and refined-sugar free, tastes great and is even Fair Trade- so it's Friendly for everybody! You can add your sweetener to your own taste. My hubby actually drinks his straight, with no sweetener at all. But then he also used to be addicted to unsweetened double shot espresso's. My palate doesn't handle that kind of bitterness, so I use a couple of teaspoons of sweet stuff. Ingredients and Quick Method:
Gluten free - grain free - dairy free - refined sugar free - egg free - nut free Sometimes, breakfast for me consists of one of these smoothies and a handful of almonds. They also make a great, filling afternoon tea for the kids. I know there are probably thousands of smoothie recipes on the internet...green smoothies seem to be all the craze. All I know is that my kids like smoothies based on banana, with a few other ingredients, and this is the formula I tend to stick to! I use organic frozen berries. Berries are one category of food that has a high level of pesticides when not organic, and buying frozen organic berries is MUCH cheaper than fresh! This 'recipe' is just a suggestion, really. Be creative with what you have (the 'browner' smoothie pictured below has less berries and more greens)! You can make double and keep half in the fridge for the next day, saving you that precious time.
Gluten free - grain free - dairy free - refined sugar free - contains nuts and egg This is a wonderfully easy yet satisfying cake. It isn't too rich, and works really well for an afternoon tea cake, in the daily lunch boxes, or a dessert served with some cashew cream and fresh berries. The recipe was inspired by the Santiago Cake recipe in "The Family Meal" by Ferran Adria, the head chef of the legendary elBulli restaurant in Northern Spain. The batter for the cake is very runny and it does not rise- therefore comes out a bit more like a slice than a cake. Serves 20 (or 12 if you like big pieces!)
Ingredients
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