Hey guys, today’s recipe is a simple one. Gluten free Ginger cookies! This is the first time I’ve ever tried baking ginger cookies and after experimenting with a few cookie dough types, this is one is ideal for the best flavor. You can easily adapt this recipe to suit your preferences. The best way I can describe this cookie is it has a soft centre and a crumbly texture. If you want a stronger ginger flavour then you can use fresh ginger, but you can use ginger spice for a more subtle flavour.
Ingredients
1/4 cup melted coconut oil
1/3 cup coconut sugar
1 tbsp grated ginger
2 eggs
1 cup oat flour
1 cup almond flour
1 cup corn flour
1tsp cinnamon
Instructions
Preheat oven at 150ºC.
Combine coconut oil, coconut sugar, ginger, and eggs.
Fold in the different flours, cinnamon, and any other spices you’d like.
Avoid over mixing the cookie dough. Allow it to chill for 10-15 mins.
Roll out the cookie dough into even portions, lightly pressing them down.
Bake for 20-25mins or until they harden on the outside.
This recipe was a quickie, let me know if you do try it out down in the comments. Thank you for reading and please like and follow for more, xoxo.
I’ve always been a fan of chocolate cake, I mean who isn’t? But, as much as I love it, I don’t always feel that great after eating it. While there’s nothing wrong with indulging in a traditional chocolate cake without any guilt, I still wanted to enjoy a version that didn’t throw me into a food coma. That’s why I wanted to create a chocolate cake recipe that was rich and decadent yet light and simple. I made this chocolate cake a while back for Christmas and it’s become a personal favourite since then. It is gluten and dairy free, as well as sugar free if you use a sugar substitute like I did. Most importantly it is super quick and easy to make. So here’s what you’ll need…
Ingredients
1 cup oat flour (simply blend some oats in a blender or food processor)
4 eggs
1 cup chocolate chips (I used pure chocolate pellets without dairy or sugar). You can also use roughly chopped dairy free chocolate (I like the one from sweet switch)
2 tbsp raw cacao powder
1/3 cup xylitol (or any sugar substitute)
1/3 cup almond milk
1/2 tsp baking powder
1 pinch of salt
Steps
Preheat your oven to 170ºC
Over a double boiler, melt the chocolate with the almond milk, stirring gently.
While the mixture is melting, separate your egg yolks from the whites.
Whisk the egg whites until they become fluffy and soft peaks form.
Once the chocolate has melted remove from the double boiler, allow to cool slightly and stir in the xylitol.
Now take your yolks and temper them by adding a spoonful of the chocolate mixture and combining.
Add the tempered yolks to the rest of the chocolate.
Sift in 1/3 of the oat flour, the baking powder, salt, and cacao powder into the chocolate. Fold gently until well combined.
Now add a third of the egg whites into the batter and fold gently. Repeat these steps until you’ve added in all your flour and egg whites. It’s important not to over mix, fold in the ingredients with a spatula to achieve the best results.
Once fully incorporated, transfer the batter into a lined cake tin and place in the oven.
Bake for about 30-45 minutes, once the cake is cooked in will be firm all the way through.
Allow it to cool before removing from the tin and slicing.
Tips
Double boiler: to use a double boiler simply boil water in a saucepan and place a heatproof bowl over it to melt the chocolate in.
Oat flour: when making oat flour it’s useful to make sure your blender is completely dry and pulse the oats. I love using oats for this recipe because it’s light but keeps the cake moist. I wouldn’t suggest changing out the flour.
Tempering your yolks is necessary to prevent them from cooking in the hot chocolate.
With this type of cake, folding your flours in is better than whisking because you don’t want to over-mix. You want the batter to be airy and not dense.
I hope you try out this recipe and let me know how you find it. I know how ‘guilt-free’ treats are hard to come by which is why I try to find the best alternatives to make my own. If you’d like to see more of these recipes and other tips on healthy baking, please like and follow for more, xoxo.
Hey guys, welcome back! It’s been a while since I posted a new recipe so here is my latest obsession! Protein baked oats that take less than 10 mins, can be made in the microwave, and taste like banana bread. So here’s how you can make it…
INGREDIENTS
1/2 cup oats
1 banana
1/2 scoop protein powder (I use Women’s Best Vegan Vanilla Protein)
1 egg
1/4 cup almond milk
1/2 tsp of cinnamon
1/2 tsp baking powder
Liquid Sweetener (I use WB’s sugar free syrup)
Toppings (optional)
STEPS
Combine your oats, egg, almond milk, banana, protein powder, cinnamon, and baking powder in a blender until smooth.
Pour the batter into a large mug (the batter shouldn’t exceed 3/4 of the mug)
Cook in the microwave for 3 mins (depending on the level of your microwave) or you can also bake it in a muffin tin in the oven for 5-10 mins.
Allow to cool, drizzle with sweetener of choice and top with anything you like. I chose almond butter, but you can also opt for berries anything you like.
I hope you enjoy this quick recipe, let me know down in the comments what you’d like to see next and please like and follow for more, xoxo.
Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…
INGREDIENTS
2 cups gf flour
1 cup almond flour
2 eggs
1/4 cup coconut sugar/ erythritol sugar substitute
1/4-1/2 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup fruit mix (raisins, dried orange)
1/2 cup blueberries
1/2 cup seeds/nuts (optional)
1 tbsp lemon juice & zest
STEPS
Combine the flours, sugar and spices in a bowl.
Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
Bake at 180ºC for 20-25 mins or until a skewer comes out clean.
You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.
Hey guys, it’s been a while since I’ve written a new recipe but the wait was definitely worth it for this one. Believe or not, this recipe is dairy, gluten, AND sugar free. I’ve been having a major craving for mini pies these last few weeks and I’ve developed the perfect recipe for these mini custard meringue pies. The best part is that it’s basically foolproof and it tastes amazing even after a few days stored in the fridge. You could definitely make a large version of this pie but I personally enjoy the mini version better. You can also make any type of pie with this crust recipe, it also works great with apple or banana filling.
Combine all of the ingredients for the crust until it forms a crumble.
Grease your pie moulds with coconut oil spray and press the crumble into the base of the mould and the push the excess into the sides to form the crust. Use your fingers to even out the thickness of the crust.
Bake the crust in the oven at 180ºC for 10 mins or until it turns golden and hardens.
Meanwhile, cook the custard by combining all the ingredients and stirring on a low flame until it thickens (do not let it boil). You can also follow the instructions on the box.
Pour the filing into the crusts and bake on 180ºC for 10-15 mins or until the custard slightly hardens.
While the pies are in the oven, prepare your meringue by whisking your egg whites in a mixer until they turn fluffy and form hard peaks. Slowly add in the sugar and vinegar while whisking until they turn glossy but stay fluffy.
Spoon or pipe the meringue onto the tartes and change your oven setting to direct heat from the top. Bake until the meringue hardens on the top and turns golden.
Leave to cool and refrigerate, it should store well for up to 4-5 days (not that you’ll have leftovers with this one).
I hope you guys enjoy this recipe, let me know down in the comments which new recipes you want to see. Thank you for reading, please like and follow for more recipes like this one, xoxo.
Health Boss 