Salted Caramel Sauce

This is what healthy frozen dessert dreams are made of.... YUM! It just happens to be raw as well as delicious too.

 

 

Ingredients:

• 1 cup Medjool dates
• 3/4 cup water (or 1 cup if you are leaving out the liquid sweetener)
• 1 1/2 tablespoons agave nectar or maple syrup (if you are on a strict raw diet it's probably a good idea you leave this out)
• 1/4 teaspoon fresh scraped vanilla beans or gluten free vanilla extract
• pinch of salt

 

Directions:

1. Put all ingredients in a food processor and whizz up until smooth. Its that simple!

I served mine over vegan vanilla ice cream with bashed up almonds and dairy free chocolate sprinkled over the top. I can recommend it, it was delicious! Who would have thought caramel could be so healthy? :)



Why not serve it with my Native Foods Cafe inspired Boogie Bars and dairy free vanilla ice cream? Banana, Caramel, Chocolate Chips, Vanilla, Oats, Almond, Coconut.... what a combination!

Peanut Butter Cashew Cookie Bites

My Chocolate Chocolate Chip Coconut Bites have been so popular (both in my apartment & with readers), & they are so yummy, that I decided I needed to create another flavor. These little gems of rawness are sweet and oh-so satisfying and not at all naughty. They will make your skin glow & your tummy smile! And Shhh! but I think they taste even better than larabars.

Ingredients:

• 20 Medjool dates
• 1 cup raw cashews
• 1 tablespoon raw peanut butter
• 1/4 cup raw peanuts
• 1/4 teaspoon gluten free vanilla extract or fresh scraped vanilla pod

Directions:

1. Pulse the dates in a food processor until they become a sticky dough like consistency.
2. Add the peanut butter and vanilla to the dough and blend until fully combined.
3. Add the nuts, and pulse again a few times, until they are evenly blended through. Don't over process, you want them still a bit crunchy. They aren't as fun to eat if the nuts are processed too finely.
4. Transfer the dough to a bowl for the fun part, messy (& a tiny bit sticky)... but fun! Break of small chunks of the dough and roll them into bite size balls, placing them on a baking sheet.
5. Refrigerate until set.
6. Enjoy! :)

Like these? Why not turn them into Reeses Peanut Butter Cup Cashew Cookie Bites by adding 2 tablespoons raw cocoa powder to the food processor with the peanut butter.

Banana Cream Pie

Craving pie? Well look no further! This Banana Cream yumminess is for you. It's actually good for you as well, so you can indulge with non of the naughty-ness. It's so healthy, you could even have it for breakfast! Raw, and packed full of fruit & nuts... your skin will glow, your step will be springy, & your smile will be beaming! :)

Ingredients:-
For the pie crust:

• 1 1/2cups medjool dates
• 1 cup almonds (walnuts or pecans work too)
• 1/2 teaspoon maple syrup
• 1/2 teaspoon freshly scraped vanilla pod

For the cream filling:

• 1 1/2 cups cashews (soaked in water for 4 hours)
• 1/4 cup water
• 2 teaspoons vanilla
• 2 small ripe bananas
• 2 tablespoons shredded unsweetened coconut
• 3 tablespoons maple syrup

For the topping:

• 2 bananas

Directions:

1. Place the dates and almonds in a food processor, and pulse until fine.
2. Add the vanilla and maple syrup and pulse again until mixed in.
3. Press the almond mix into a pie pan, forming  a crust. Place into the refrigerator while you make the filling.
4. Drain the cashews, place them in a food processor with the water, and blend together until smooth, scraping down the sides as needed (it should take about 3 mins).
5. Add the vanilla, coconut and maple syrup, blend until combined.
6. Slice the banana, add that to the food processor and blend again until fully combined, it should be creamy and very smooth.
7. Spoon the filling into the pie crust, and spread evenly. Place in the refrigerator or freezer to set.
8. Slice the bananas for the topping just before you're ready to serve it, (otherwise they will start to go brown) and place them evenly over the set cream filling. It's also better to portion the pie while it's still a bit chilled, as it keeps it's shape a lot better.
9. Serve and Enjoy!  :)

Wanting to make it even more decadent and luxurious? Why not add 2 tablespoons of cocoa powder to the cream filling or sprinkle with coconut shavings to serve?! Utterly yummy and oh so good for you too.

Baked Nacho-style Kale Chips

Craving potato chips but not really wanting to induge because you don't want to be naughty? Well that will no longer be a problem with my yummy Nacho-style crunchy Kale Chips. You can indulge in firsts, seconds, & even thirds if you feel the need, completely guilt free!

This recipe is made baked in the oven, purely because not everyone owns a dehydrator. But, if you are following a raw diet, you can substitute the olive oil for the juice from 2 lemons & 1 cup of cashew nuts (soaked for 2 hours) blended together, and the vegan cheese for nutritional yeast.

Ingredients

• 2 bunches kale
• 2 tablespoons extra virgin olive oil
• 1 teaspoon chilli powder
• 2 teaspoons garlic powder or fresh crushed (both will work)
• 1 teaspoon sea salt flakes
• 5 tablespoons vegan parmigiano style powder cheese

Directions

1. Preheat the oven to 350 degrees, line 2 large baking sheets with parchment paper.
2. Wash the kale, trim & discard the stems. Tear the leaves into chip-sized pieces.
3. Place the kale in a large bowl & drizzle with the oil. Toss the leaves with the chilli, garlic & salt, until thinly coated.
4. Place the kale on the baking sheets in a single layer. (You may need to repeat the baking process again to avoid the kale being on top of each other, depending on how big your oven is).
5. Bake for about 12-15 minutes until the leaves start to go brown at the edges, be careful not to let them burn as the chips will get slightly bitter. Turning them part way through.
6. Remove them from the oven, sprinkle with the vegan cheese, and then let them cool for a few minutes to make them crunchy.
7. Serve... & eat! :)

You could also serve the baked kale straight from the oven as a side dish.

Blackberry Chia Jam

Continuing on my quest for healthy & delicious gluten free, vegan yumminess for my favourite meal of the day (breakfast, for those of you are wondering), I found this.... Chia Jam! It is so quick & easy to make, and crazy healthy compared to store bought jams & jellies. It's raw, contains no added sugar (just the natural stuff from the blackberries), plus it has the added nutrient packed extra of the new super seed, chia!

Ingredients

• 1 cup blackberries
• 1 tablespoon chia seeds
• 1 tablespoon water
• agave nectar or stevia to taste

Directions

• Mash the blackberries with a fork (if they are frozen, be sure to let them thaw first).
• Transfer the fruit into a jar, mix in the chia seeds & water.
• You may not need any but you could add a drizzle of agave nectar or a few drops liquid stevia, it just depends how sweet you want the jam.
• Refrigerate for about an hour.
• Toast a slice of your favourite gluten free bread, spread with your fresh homemade chia jam & serve. Delicious and oh so healthy!

If toast isn't your thing, you could have it on oatmeal, pancakes, vegan yogurt/ice cream,  or even on it's own as a snack. This also tastes amazing on one of my favourite brown bag/ picnic lunches... almond butter, grilled banana & jelly sandwich. Or as an extra treat, serve it warm & toasted, think grilled cheese meets pb & j, but a way way healthier and good for you version!

Chocolate Chocolate Chip Coconut Bites

My 'not-so-naughty' Chocolate Chocolate Chip Coconut Bites... indulging my sweet tooth healthily & beautifully.

Ingredients

• 1/2 cup raw cashews
• 15 medjool dates
• 2 tablespoons unsweetened raw cocoa powder
• 1/4 cup vegan chocolate chips
• 1/4 cup almonds
• 1/4 cup unsweetened coconut flakes

Directions

1. Process the dates in a food processor until they become a sticky dough like consistency.
2. Add the nuts & cocoa powder, and pulse in the food process until evenly mixed. Don't over process, you want them still a bit crunchy. They aren't as fun to eat if the nuts are processed too finely!
3. Transfer the mix to a bowl, add the chocolate chips & coconut and mix until combined fully.
4. Now it's time for the fun bit, slightly messy, but very fun all the same. Break off chunks of the dough and roll into bite-size balls, placing them onto a baking sheet.
5. Refridgerate until set, if you can resist eating them straight away.

Utterly yummy, and oh so good for you. Your skin will glow, your step will be springy, & your smile will be beaming! :)

If you like these little gems... you will love my Peanut Butter Cashew Cookie Bites!

Buckwheat Breakfast Crumble

Breakfast is most definitely my favourite meal of the day! It's also probably the meal that has got most predictable for me since going gluten free. I seem to have fallen into a pattern of having pretty much the same thing most mornings. My go-to options have become gluten-free toast with almond or cashew butter, gluten-free oatmeal with blueberries or a fresh juice (preferably of the green variety). Not that there is anything wrong with any of these options, infact they all super yummy & chock- full of goodness.... I just fancied a bit of a change!

Cue, my Buckwheat breakfast crumble.

I'd not tried raw buckwheat groats before, but I'd heard very good things about them. They are full of fiber, minerals & protein don't you know?! I also wanted to try something a bit diffrent & innovative not just using the regular gluten- free subsitutes. It took me a couple of attempts to get the groats to the right consistency the first time I made it, but once I had perfected them, this quickly became my new favourite breakfast/brunch dish! So, here it is....

Ingredients
(this serves 1, but you could just as easily double or triple it & serve it 'family-style' in a bigger dish)

• 1/2 banana
• 2 tablespoons raspberries
• 3 tablespoons blueberries
• 4 or 5 chopped strawberries
• 2 tablespoons gluten-free oats
• 1 tablespoon raw buckwheat groats
• 1 tablespoon almonds
• 1 tablespoon raw organic honey
• 1 tablespoon raw almond butter

Directions

1. Rinse the raw buckwheat groats, then soak them in water over night.
2. Rinse them again, let them dry, and put them in a food processor.
3. Add the gluten-free oats, almonds, & honey to the food processor, pulse it until just combined, (you don't want the mixture processed too fine).
4. Slice the banana, and top with the berries in a bowl.
5. Spoon the almond butter ontop, (you can stir it into the fruit if you like too).
6. Sprinkle on the buckwheat/ oat mixture and serve.

I'm not on a strictly 'raw food' diet, however I do like experimenting with raw recipes every now and and then. This was one of those experiementations. But equally, it could be baked in the oven and served warm. I just make it like this for it's convinience because I'm always rushing around in the mornings to yoga or work, and don't always have time to bake something. It would also be so delicious served as a healthy dessert with my Coconut ice cream melting over it.

Let me know what you think in the comments below xo

No-bake Chocolate Chip Cookie Dough

Who doesn't love milk & cookies? And (if I may say so myself) my gluten free, vegan nuggets of loveliness are delicious ones! Both chewy and crunchy, these taste even better dipped in a glass of almond milk, and the fact they are super healthy only make you love them more.

These are already no-bake but if you are following a 'raw' diet, they can be easily adapted. I made them for one of my friends, substituting the vegan chocolate chips for raisins. This version of my cookies works really well for breakfast when your in a bit of a rush too. You could also add a couple of tablespoons cocoa powder if you're wanting a much needed chocolate fix without the choc chips!

Ingredients

• 1 cup gluten free oats
• 1/2 cup medjool dates
• 1/4 cup almonds roughly chopped (optional)
• 1 teaspoon ground cinnamon
• 1 tablespoon honey
• 1/2 cup vegan chocolate chips (more or less depending on how chocolatey you like it)
• Glass of almond milk to serve

Directions

1. Food proccess or blend the medjool dates, add the almonds & repeat until mixed evenly through.
2. Add the gluten free oats honey, and cinnamon to the mixture and pulse until just combined.
3. Pour the cookie dough mix into a bowl, add the chocolate chips and combine (with a spoon if you don't like to get messy).
4. Shape the dough into bite-size balls or alternatively you can flatten them into patties, placing them on a lined baking sheet.
5. Refridgerate for about an hour, then.... enjoy!

Chocolate Chia Pudding

Move over every other seed on the shelves at the market, chia are here and they mean business!
These wonderful little seeds are still fairly new to me, but with them being packed with fibre, omega-3s, protein, & anti-oxidants, how can a vegan, foodie, gluten-free girl resist?!

Ingredients
(serves 4)

• 2 cups almond milk
• 2/3 cup chia seeds
• 1/2 teaspoon pure vanilla extract (be sure to check it's gluten free)
• 2 tablespoons cocoa or carob powder (more or less depending on how chocolatey you like it)
• agave nectar or honey to sweeten (to taste)
• Rasberries to garnish (mint leaves or coconut shavings would look/taste cool too)

Directions

1. Combine the almond milk, chia seeds, & vanilla in a bowl, or shake in a glass jar (making sure the lid is on tight).
2. Refridgerate for 4-8hrs (overnight is best).
3. Stir in the cocoa or carob powder, refridgerate for 1-2h).
4. Stir, spoon into bowls, drizzle with agave nectar or honey if you fancy, & decorate.
5. EAT and delight in the yumminess.

Little tip- feeling a chill? warm it through! It's delicious hot too.