Avocado & Lime Tart (GF)

For a healthier alternative to cheesecake! 


Average per serving: Cal = 370 Total time:20 minutes prep + chilling or freezing time

I was drawn to this recipe because quite frankly I thought “that… sounds gross” I was intrigued therefore decided why not! Safe to say… I was pleasantly surprised. I always say this but i think this has to be one of my favorite desserts yet.

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Dark Chocolate & Peanut-Butter Cornflake Cakes (GF)

Continue reading “Dark Chocolate & Peanut-Butter Cornflake Cakes (GF)”

Sweet Potato, Spinach and Lentil Soup with Cashew nuts

My Home-made soup to help heal and soothe a poorly tummy and gut

Last week was show week at Laine Theatre Arts, which also meant numerous trips to Costa Coffee and the sweet shop for an afternoon energy boost, then whether spoons later that evening for a post bowl of chips and a glass of wine. Safe to say, since then I have been feeling the side effects. My energy levels, digestive system, skin.. you name it, it’s caught up with me! (7 days worth of stage makeup didn’t help either) hello spots! *cries*

This being the case, I have devised a recipe full of all the necessary ingredients to give my body the chance to detox and heal. As a sufferer of IBS, my poor tummy has been in knots, so implementing root vegetables alongside taking an effective probiotic should soon soothe the pain in no time!

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Blueberry Cake with Lemon Drizzle (GF)

→ GLUTEN-FREE BLUEBERRY CAKE WITH LEMON DRIZZLE ←


– all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – ©

I have been persuaded. ANYONE who tells me that gluten free food isn’t as good as regular food Is either 1. a liar or 2. hasn’t eaten this cake. Honestly, I have NEVER in my life made something and been so happy with the outcome.

We’ve all been there. We have had such high expectations for a cake. We’ve slaved away in the kitchen all day, followed the recipe religiously, and spent a fortune on ingredients, all in the hope that we can rely on Mary Berry or Betty Crocker to assist us in creating something delicious… only for it to come out of the oven with burnt edges and a soggy bottom.

But not this time. Served slightly warm, this moist and satisfying tea time treat is one I shall be making again and again from now on!

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Chocolate Chip Chickpea Blondie’s (GF)

GLUTEN-FREE EATS & TREATS


I don’t bake. The last time I tried I ended up wasting too much time, creating too much mess and throwing the majority of what I can only describe as unfit for human consumption… in the trash. Did I mention that the recipe was from a children’s cookbook. 10 year old’s can cook better than me. BUT JUST LOOK AT THESE. Can you imagine the surprise when I actually created something EDIBLE.

I can barely believe I made these, they were so easy and cheap to make! And more importantly, they tasted heavenly! ( I may have already eaten most of them…) don’t judge me. They are fudgy, fantastically chewy and with an added sprinkling of sea salt on the top… I might even go as far as to say they are my favorite gluten free treat yet! They even got the seal of approval from my housemate too! Score!

Also; I have a funny tummy when it comes to wheat, so anything flour-less in an absolute winner. If like myself, you suffer from what I call the “9 month baby bloat” and the pain that comes with it after digesting gluten, you probably know how it feels to suffer the torment of only being able to sniff the chocolate cake all you’re friends are eating, rather than paying an arm and a leg for the overly priced gluten-free version.   

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 – all pictures taken are my own – iphone 6: edited on VSCO & Afterlight – 

What you’ll need:

  • Cooking Spray
  • 420g Chickpeas (don’t forget to rinse and drain them!)
  • 1/2 cup all natural peanut butter
  • 1/3 cup organic agave nectar (honey if you’re not vegan)
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 baking soda
  • 1/3 cup vegan or regular chocolate chunks + extra for topping
  • For a final touch sprinkle on some sea salt!

Instructions:

  • Preheat Oven to 170° Celsius and spray an *8×8 baking tin with non-stick cooking spray.
  • Add all the ingredients except for the chocolate chips, into a food processor and blend until a thick batter is formed.
  • Resist temptation to eat batter.
  • Spread evenly in the baking tin (the batter will be really sticky, it’s normal) and sprinkle 2 tablespoons of chocolate chunks on top (add more to exceed nutritional values)
  • Bake in the oven for 20 – 25 mins or until a toothpick comes out clean. The edges should be browned. The batter may seem to be underdone but they risk being dry if kept in any longer and will firm slightly once cooled.
  • Cool for 20 mins and sprinkle with sea salt (it’s best to leave them in the tin to cool)
  • Cut into squares, and serve!

For non-vegan recipes: Add an egg to make it more cake like

Add nuts, fudge pieces, or even dried fruit for an alternative!

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For the original recipe click this link! – Ambitious Kitchen –