This is your rest, relax and food preparation day. Today slow down your pace a little and take a look at what you’ve achieved over the last week. Congratulate yourself on the things you’ve accomplished and see what can be improved also, take some time to prepare your meals for the next week so you save time and keep eating Healthy. Just in case you need to justify taking a break lol, here are a few reasons why it’s vitally important. Read more
It’s That Time of the year again Easter, but this year you’ve made a change in your eating habits. Now your Vegan or Vegetarian and all the good stuff seems off limits. Not to worry there are hundreds of recipes that can help you create the same foods you love while maintaining your new Life Style. Let’s start with these yummy Hot Cross Buns.
Vegan Gluten Free Hot Cross Buns
1 cup almond milk (or other non dairy milk)
1 tsp fast action yeast
2 tbsp coconut sugar or your favorite sweetener
2 tbsp neutral flavored oil such as grape seed
3 1/2 cups gluten free flour
1 tsp salt
4 tsp cinnamon, nutmeg and all spice mix
1/2 packed cup raisins
Finely grated zest of 1 organic orange
1/4 cup freshly squeezed orange juice (or other fruit juice)
3 tbsp plain gluten free flour
2 tbsp water
2 tbsp sugar
2 tbsp freshly squeezed orange juice (or other fruit juice)
Gently heat the milk until it is lukewarm. Remove from the heat and whisk in the yeast and sugar. After a couple of minutes the yeast will start to froth.
In a large bowl, mix together the flour, salt, spices. Stir in the rasins, citrus peel and orange zest. Make a well in the center of the dry ingredients and stir in the oil, yeast milk mixture, and orange juice. Bring together the ingredients using your hands. The dough should be soft and sticky. Depending on the type of flour used, you may need to add a little more liquid.
Turn out the dough onto a lightly floured surface and knead for 5 minutes or so, until the dough is smooth. Place the dough in an oiled bowl, cover with a damp tea towel or oiled cling film (plastic wrap) and leave in a warm place for an hour or so until it has doubled in size. If your house is cool (like ours), cover with oiled foil and place in the oven at 100 degrees for an hour.
When the dough has risen, knead for a further 10 minutes then divide into 12 or 15 equal size balls. Roll the dough into smooth balls and evenly space out on a large baking tray (10 x 15”) lined with non stick baking paper. Cover with the damp tea towel, oiled cling film (plastic wrap) or foil and leave in a warm place for 45 minutes or so, until they have risen.
Heat the oven to 410 degrees.
To make the crosses, mix 3 tbsp plain gluten free flour with 2 tbsp water to form a thick paste. Spoon into an icing bag with a thin nozzle (or a plastic freezer bag and snip the corner). Slowly pipe along each row of buns, then repeat in the other direction. Place in the oven and bake for 20 minutes on the middle shelf, until golden brown.
To make the glaze, gently boil the sugar and fruit juice in a small pan for about 5 minutes until it starts to thicken into a syrup. Brush over the buns while they’re still hot. Allow to set before serving. These buns are most delicious served warm or toasted.
The buns will last 2-3 days in an airtight container. They also freeze well. I tend to slice them in half before I freeze them so that they can be toasted without the need to defrost first. Enjoy!!!
3/4 cup flour (oat or almond or flax flour can be sustituted)
2 teaspoons baking powder
1/2 teaspoon course salt
2 large egg = 3 tsp dry Egg Replacer plus 4 tbsp water or 2 tablespoon of ground flax seeds and 6 tablespoons of water
1 coconut oil, melted, plus more for skillet
1/4 cup almond or coconut mild
2 tablespoons pure maple syrup, plus more for serving
Fresh fruit or fruit preserves (optional) for serving
In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg substitute, coconut oil, milk, and syrup until smooth. Add wet mixture to flour mixture and whisk to combine.
Lightly coat a large nonstick skillet or griddle with coconut oil and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes.
Flip cakes and cook until golden brown on underside, 2 minutes. Wipe skillet clean and repeat with more melted butter and remaining batter (reduce heat to medium if overbrowning). Serve with maple syrup and fresh fruit or preserves if desired. Makes about 12 small or 6 large Enjoy!!!