Tag: lactose free

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Rachel’s Grain Free Eggy Wraps

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1 egg 1 3/4 tablespoons flax seed meal (ground flax/linseed) Water to loosen as needed Whisk egg add flax meal whisk again if too thick add splash of water – you are after a thick pancake batter not runny Heat few drops oil if frying pan medium heat add Pour enough mixture to coat bottom of frying pan – spread out with back of spoon to get it evenly distributed Aiming for a thick crepe or English pancake thickness Allow to cook until golden then flip over and cook on other side until egg is cooked through and golden both … Continue reading Rachel’s Grain Free Eggy Wraps

Breakfast, Dessert, Snack3 Comments

Rachel’s Coconut Flour Pancakes

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4 eggs 1/4 cup coconut milk or nut milk 1 tablespoon maple syrup or honey 1/4 cup coconut flour 1 teaspoon baking powder 1 teaspoon vanilla powder 1 teaspoon cinnamon 1/4 cup coconut oilWhisk eggs the add all ingredients except oil whisk again Add oil give it another good whiskCook on a griddle or frying pan lightly oiled medium heat Drop a table spoon sized amount for each little pancake Cook for a couple of minutes before flipping to cook other side. These burn easily so do not have the heat too high Lovely naked (the pancake – not you!) … Continue reading Rachel’s Coconut Flour Pancakes

Dessert, Recipes, Snack5 Comments

Rachel’s Nut Butter Brownies

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450g nut butter e.g almond, peanut or cashew, brazil nut etc (almond is our favourite) 1/2 to 3/4 cup honey depending on how sweet you like them 2 eggs 2 teaspoon baking powder Pre heat oven 180 deg C Mix together all ingredients Line a rectangular tray with grease proof paper Pour in brownie mixture Bake 15 – 20 mins so still a bit gooey in the centre Cool and cut into portions and enjoy No one would every guess they were gluten and dairy free Some variations for you to have fun with: Try 1/2 tahini and 1/2 almond … Continue reading Rachel’s Nut Butter Brownies

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Coconut Mistake Cake

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This is a mistake cake because I was making little pancakes and the mixture wasn’t forming or holding – so I lined a loaf tin with baking paper and filled it up with the mixture: 2 cups coconut flour 6 eggs 1 cup coconut water (or a little more, I can’t remember – just feel your way!) 3 teaspoons cinnamon Bake for 30-40 mins at 170oC till golden brown on top and when you skewer it comes out clean Gail thought that it was like an apple tea cake – so maybe next time I’ll try with fresh peeled apple … Continue reading Coconut Mistake Cake

Breakfast, Dessert, Recipes3 Comments

Apple Mousse & Almond Butter

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(Adapted from Alain Coumont’s Communal Table) Fills 4 small bowls or glasses Apple compote Almond nut butter Honey Lemon juice 1 cinnamon stick or a sprinkle of ground cinnamon For the compote, core and peel 4 – 5 apples (about 600g), and then slice them finely. Add them to a solid pan with 3 tablespoons of water and the cinnamon, and put a tightly fitting lid on. Cook over a gentle heat for about 15 minutes until they have softened and become fluffy. Fork them up a bit, remove the cinnamon stick, and process/blend the apples along with the almond … Continue reading Apple Mousse & Almond Butter

Author inspiration2 Comments

The Onion

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I’ve often heard the analogy that healing is “like peeling away layers of an onion”. If only … I have a lot of ‘if only’ running through my mind at the moment and there’s one thing I know for sure – I can’t go back and change them … so how do I accept the not-so-loving choices I’ve made in my life? The unfoldment of the amazing work-in-progress that I am is allowing me the opportunity to choose another way of treating myself – I have been and can be very hard on myself for choices that have not been … Continue reading The Onion

Recipes, Vegetable2 Comments

Rachel’s Easy Pad Thai with Bean Vermicelli Noodles

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Ingredients: Serves 4 1 pack bean vermicelli noodles 20 ml (1tbs) peanut oil 2 cloves garlic, chopped 4 spring onions, sliced, plus extra to garnish 2 red chillies, seeded, chopped 150g green prawns, peeled, with tails on 40ml (2 tbs) fish sauce 2 teaspoons red curry paste 40ml (2 tbs) lime juice 2 eggs, lightly beaten 1/4 cup chopped fresh coriander 1/2 cup trimmed beansprouts 1/4 cup roasted chopped peanuts, to garnish Fried shallots, to garnishPlace noodles in a bowl and pour boiling water over to cover. Set aside for 5 minutes, then drain and set aside.Heat the oil in … Continue reading Rachel’s Easy Pad Thai with Bean Vermicelli Noodles