Sauteed Sweet Potato

Check out the Spice Blend for Sweet Potatoes Here.

You can use sweet potato or even butternut squash, but the squash is more hassle to prepare. Above is Red and White Quinoa and Cumin Chicken which work wonderfully together. Squash is on the right, I think…

Ingredients

150g Chopped Sweet Potato
1/2 Tbsp Olive Oil
1/2 Tbsp Butter

Method

1. Bring some Water to a boil and cook Sweet Potatoes for about two minutes. Don’t let them get soft.

2. Heat the Olive Oil and Butter in a non-stick pan and turn the heat to a medium high and stir in the Sweet Potato. Cook for 5 minutes, stirring to prevent burning. Should be golden, soft and slightly browned when cooked.

Variations:

Coconut Oil: Use 1 Tbsp Coconut Oil instead of Olive Oil and Butter for a crisper Sweet Potato.

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Rice Flour Pancakes

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

 

Made with Duck Eggs for extra spring.

I always say that without gum or added starch rice flour is very little use in anything that needs to rise. But in saying that when it’s use in flat preparations with egg as a binder it can be pretty great and cheaper than other flours too. The handiest part is that it has very little, if any really, flavour so it won’t over power whatever you’re serving these with. These are just a simple pancake, but they tend to be consistent. If you keep the batter a little thick and spread it around you can get a really nicely bouncy pancake. You have to play around with these to get them the way you like them, but they are really forgiving. You can ditch the sugar and vanilla if you’d rather use them in place of bread.

Ingredients

3 Large Eggs
215g Rice Flour (White and Brown Blend or Just Brown)
120ml Low Fat Milk
2 Tbsp Sugar/Maple Syrup
1 Tbsp Vegetable Oil/Coconut Oil
1 Tsp Baking Soda
1 Tsp Baking Powder
Dash of Vanilla Extract

Makes 8 Pancakes. Can be frozen.

Method

1. Add Eggs, Vanilla Extract and Sugar to a bowl and whisk until Sugar dissolves.

2. Whisk in Milk and Oil, then whisk in Rice Flour and Baking Soda until a smooth thick batter is formed. Leave in the fridge for half an hour. Add the Baking Powder just before cooking.

3. Over a medium heat some Oil and swirl it around the pan, then add some of the Batter, just enough to form a small circle. Cook for a minute or two until bubbles start to appear on the edges and the underside is golden brown, then flip and cook the same on the other side. Repeat until batter is used up.

Variations:

Sweet Potato: Use 2 Tbsp Brown Sugar instead of White. Add a Pinch of Cinnamon along with the Flour. Then add 100g Puréed Sweet Potato along with the Eggs. Cook for 2 1/2 minutes on each side on a medium heat until Pancakes are firm, but springy. Makes 8 Pancakes.

Flax and Rice Pancakes: Use 165g Rice Flour (White and Brown Blend), 50g Ground Flaxseed and 350ml Low Fat Milk. Prepare the same. Makes about 7 Pancakes.

Carob and Peanut Butter: Beat mix using an electric mixer and alongside Milk and Oil add in 25g Carob Powder and 75g Natural Peanut Butter. Everything else is the same.

Hokkaido Pumpkin Cinnamon Pancakes: Use 2 Tbsp Brown Sugar instead of White. Add 1 Tsp of Cinnamon along with the Flour. Then add 100g Hokkaido Pumpkin Purée along with the Eggs and Add 50g Sultanas just before resting. Cook for 2 1/2 minutes on each side on a medium heat until Pancakes are firm, but springy. Makes 8 Pancakes.

Hot Carob Sauce

Hot Carob Sauce on a nondescript Pancake

Ingredients

2 Tbsp Carob Powder
2 Tbsp Milk/Dairy Free Milk/Water
2 Tbsp Sugar
1 Tbsp Butter/Coconut Oil

For Microwave: Add everything to a microwave safe jug and heat for 30 second bursts, stirring in-between, until sauce has thickened.

Method

1. Add everything to a saucepan and stir on a low heat until Butter has melted and sauce has gotten smooth. Serve immediately.

Honey and Peanut Butter Cereal Bar

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

These are best eaten from the freezer, but they’re still soft and chewy when frozen.

 

Ingredients

35g Peanut Butter or Cashew Butter
35g Honey
35g Cereal (Any will work, but Puffed Rice Cereal works best) or 50g Hemp Seed

Optional: Add 1 Tbsp Coconut Oil.

Can Be Frozen.
Can be made in the microwave. Heat Honey and Peanut Butter in a bowl for 30 second bursts until honey is bubbling and Peanut Butter is slightly melted, then whisk together until smooth and use as normal.

Method

1. Melt Peanut Butter and Honey on a medium heat, keeping stirred until mixture becomes smooth and warm.

2. Stir in Cereal and put into baking paper lined bowl or silicone mould.

3. Press down mixture with the back of a spoon and leave in freezer for half an hour or until set firmly.

Variations:

Less Honey: Replace half the weight of the Honey with same in Coconut Oil.

Carob Centred Cereal Bar

Both Cereal Layers. 35g x 2.

70g Peanut Butter
70g Honey
70g Maple Flavoured Cereal

Carob Layer

28g Butter/Coconut Oil
18g Carob Powder
1 Tsp Honey
1/8 Tsp Vanilla Extract

1. For the first layer melt half the Peanut Butter and Honey on a medium heat, keeping stirred until mixture becomes smooth and warm.

2. Stir in Cereal and put into silicone mould.

3. Press down mixture with the back of a spoon and leave in freezer for half an hour or until set firmly.

4. Sift Carob into a large bowl and set aside.

5. Melt Butter in a pan on a low heat, add Vanilla Extract and Honey. When butter is completely melted remove from heat. Add Butter to sifted Carob Powder and whisk together. The mixture should be glossy and thick.

6. Remove Cereal Bar from freezer and spread the Carob Mixture on top until the top of the bar is covered in a even layer. Place back the the freezer or half an hour or until set firmly.

7. When Carob has set repeat steps 1-3 and return to the freezer once more until set. Cut into bars and store as wanted.

Coconut Flour Banana Bread

Adapted from: Here

Ingredients

Wet

125g Natural Peanut Butter/Almond Butter
1 Medium Egg
1 Medium Banana, Mashed
1 Tbsp Honey
1/2 Tbsp Butter/Coconut Oil, Melted
1 Tsp Lemon Juice
1/4 Tsp Vanilla Extract

Dry

1 Tbsp Coconut Flour
1/4 Tsp Cinnamon
1/4 Tsp Baking Soda

Can be frozen.

Method

1. Preheat oven to 175c (No Fan). Grease and line the bottom of a baking tin.

2. Mix together all the dry ingredients and set aside.

3. Add all the wet ingredients to a bowl and beat together, using an electric mixer, until smooth. Then add the dry and beat until mixed completely. Pour into the prepared tin and bake for 30 minutes, turning halfway if necessary, or until a knife comes out clean. Loaf should be golden brown and firm.

4. Let cool in the tin for 15 minutes then transfer to a wire rack to cool completely.

Carob Peanut Butter Freezer Fudge

Dark Carob is never as strong as it looks, it has a unique taste, with a slightly bitter edge, but I found dark chocolate much more bitter, although admittedly the colour of carob would make you think otherwise.

Tweaked from: http://themessybakerblog.com/2014/08/26/carob-peanut-butter-freezer-fudge/

Ingredients

56g Butter/Coconut Oil
70g Natural Peanut Butter
20g Carob Powder
1/2 Tsp Vanilla Extract
1 Tbsp Maple Syrup
1/4 Puffed Rice Cereal

Method

1. Add Butter and Peanut Butter to a small saucepan and melt over a low heat stirring until smooth.

2. Whisk in the Carob Powder, Maple Syrup and Vanilla until incorporated and smooth. Then fold in the Cereal.

3. Transfer the mixture into a silicone mould or a prepared container and place in the freezer for 30 minutes or until set. When set cut into squares a with a knife and leave in the freezer.

Carob Chips

I can only get Dark Carob, but if you’re using a lighter carob it may make the bar less intensely dark.

Adapted from: http://raiasrecipes.blogspot.ie/2012/06/homemade-carob-chips-refined-sugar-free.html

Ingredients

56g Butter/Coconut Oil (Coconut Oil works better)
35g Carob Powder
1/2 Tbsp Honey
1/4 Tsp Vanilla Extract

Makes one thin bar of Carob Chips.

Method

1. Sift Carob into a large bowl and set aside.

2. Melt Butter in a pan on a low heat, add Vanilla Extract and Honey. When butter is completely melted remove from heat.

3. Add Butter to sifted Carob Powder and whisk together. The mixture should be glossy and thick. If mixture is clumpy it may need to be reheated as Butter may have cooled too much or it may need more Butter. Try reheating first and then add Butter as needed.

4. Pour into a silicone mould or a tray lined with cling film, then smooth out until evenly distributed. Leave in the freezer until set.

5. Once set, remove from mould and chop up into chunks as needed. Store in the fridge.