Soak one cup of cashews in 2 1/2 cups of water. Cover and let soak overnight (or 6-8 hours) for best results.
After soaking them overnight, rinse the cashews and transfer them to a blender. Add 1/2 cup of water and blend until a smooth cashew paste is formed. You may need a little bit more water depending on your blender and the cashews. In that case add, one tablespoon water at a time.
I like to leave my cashew cream unflavoured so that I can modify and use it as needed for a sweet or savoury dish.
Store in an airtight container in the refrigerator for up to a week.
This will make about 2-21/2 cups of cashew cream. Simple reduce the ingredient quantities by half to make one cup of cashew cream if you so wish.
Carrot Pudding/ Gajar Halwa –
Grate the carrots by hand or in a food processor.
Heat a large skillet or kadhai to medium high heat and add the coconut oil.
Once the coconut oil is hot add the grated carrots. Sauté well.
Then add the coconut sugar and jaggery and mix well with the carrots & beets.
After the sugar and jaggery are well combined add the coconut milk and mix well. The carrots and the beet will give out a lot of water as they cook but don’t worry because it will reduce as all the ingredients come together. Keep sautéing until most of the water content reduces.
Finally add the cashew cream and the freshly ground cardamom powder and mix well. Keep stirring the mixture until it is no longer watery.
You can eat the halwa/ pudding hot, at room temperature or cold from the refrigerator. It tastes delicious at any temperature!! I personally enjoy it after it’s been refrigerated. You can also garnish the halwa with some chopped almonds if you like.
If you don’t wish to use a blend of the coconut sugar and jaggery, then you can easily use all coconut sugar or all jaggery and it will still taste perfectly delicious.
Try this addictive, easy and healthy recipe and you will never forget how yum it tastes!!!
1 cup almond + hazelnut butter blend
3/4 cup coconut sugar
1 free range egg
1/2 Tsp sea salt
1 Tsp baking soda
1 Tsp pure vanilla extract
1/2 cup vegan chocolate chips
Preheat the oven to 325 deg F and prepare a cookie sheet with a parchment paper or rubber mat.
In a large bowl add the almond + hazelnut butter blend (or only almond butter), coconut sugar, egg, vanilla extract, salt and baking soda. Mix well.
Fold in the chocolate chips until well combined.
Cover and refrigerate for at least 30 minutes.
Scoop out tablespoon sized dough balls and give a flat disc like shape with your hands.
Bake in the preheated oven for 12 minutes.
Let the cookies cool completely before eating them.
You can use only almond butter instead of the almond+hazelnut blend and they will still turn out to be amazing. But I personally love the hazelnut taste.
The longer you refrigerate them the better they will hold up their shape. This cookie dough can be prepared and refrigerated a day in advance too. You can also make the dough balls and freeze them for up to 2 months. Let them thaw at room temperature for 10 minutes before baking.
Once baked the cookies will stay good in an airtight container at room temperature for 2-3 days and in the refrigerator for up to a week (provided they don’t get eaten as soon as they are out of the oven)
Preheat the oven to 350 deg F/180 deg C. Grease a 9” X 5” or 8” x 4” Loaf tin with coconut oil and line it with parchment paper.
In a bowl add the Gluten Free All-Purpose Baking flour, Baking Soda, Baking Powder, salt, Cinnamon powder, Allspice and Nutmeg powder. Whisk together until well combined.
In a separate larger bowl add the vegetable oil and sugar. Whisk well.
Then add the eggs, vanilla extract and whisk. Follow with the pumpkin puree and whisk it all together.
Then add the dry ingredients to the bowl with the wet ingredients and whisk it all together. Finally add the almond milk and whisk well again. Scrape the sides of the bowl with a spatula to ensure that batter is well combined.
Transfer the batter to the greased loaf tin and bake in the preheated oven for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
Let the bread cool in the tin for 10-15 and then invert it on to a cooling rack. Let it cool completely before cutting into it.
This pumpkin bread will stay well refrigerated in an airtight container for up to a week. Just microwave it for 20-30 seconds before eating it.
This hands down the best Gluten Free Pumpkin bread. Don’t believe me? Serve it to your Gluten eating family & friends and they won’t even know the difference.
Use plain pumpkin puree (the ingredients should say 100% pumkin) and not the pre made pumpkin pie filling.
You can use any of the gluten free baking flours available. My personal favourite is Bob’s Red Mill.
Eliminate the Xanthan gum if your gluten free flour already has the Xanthan gum in it.
If you like a cracked top on your pumpkin bread then use a 8” x 4” loaf tin but if you prefer a smoother top then go for the 9” x 5” tin. I personally like the cracked top and that’s why I use the smaller tin.
1/4 cup red bell pepper (green or yellow will do too)
3/4 cup sweet corn
1/2 cup minced white onion
1/2 tsp ground black pepper
2 cloves garlic minced
2 Tbsp olive oil
Salt to taste
Cilantro and avocado to garnish (optional)
White bean puree
Blend one can of the white kidney beans with one cup of chicken stock into a smooth puree. Set aside.
Heat a deep pot to medium high heat and add the olive oil. Once the oil heats up add the garlic, onions, jalapeño, red bell pepper, sweet corn, the remaining can of white kidney beans, black pepper, salt and the boiled and shredded chicken thighs. Give it a good mix.
Then add the white bean puree and 5 cups of chicken stock. Mix well.
Increase the heat to high and let the chili come to a boil. Turn off the heat once the chili comes to a rolling boil.
Finally garnish with some chopped cilantro and sliced avocado. Enjoy the white chicken chili. This is a perfect meal to welcome the Fall season!
*You can also use leftover rotisserie chicken for this recipe.
1 and 3/4 cup unsweetened shredded coconut (dried)
1/4 cup ground almonds/almond meal
1/4 cup almond butter
1/4 cup raw honey (maple syrup for vegan)
1/4 cup coconut oil
1/2 tsp vanilla extract
Sea salt as desired
Molten Chocolate topping:
1/2 cup DF chocolate chips
1/2 tsp coconut oil
In a bowl add almond butter, coconut oil and honey (heat the mixture if needed in two bouts of 30 secs in the microwave or heat over a double boiler) and mix well.
Then add the coconut and ground almonds. Mix well.
Use an ice-cream scoop to shape the macaroons. I used a 2 tbsp scoop and that made 9 macaroons. You can use a 1 tbsp scoop to make smaller macaroons and that should give you 16-18.
Place the macaroons on a baking sheet lined with a rubber mat or parchment paper and the cover with plastic wrap. Freeze for at least 2 hours.
Chocolate Topping: Melt the chocolate chips in the microwave or over a double boiler. If using the microwave, heat in bouts of 30 secs to prevent the chocolate from burning. Check the chocolate after each 30 second bout to ensure that it does not burn. 2-3 bouts should be sufficient depending on the microwave. Then add 1/2 Tsp coconut oil and mix well.
After two hours take the macaroons out of the freezer. Dip one half of the frozen macaroons in the chocolate dip and place them back on the rubber mat/parchment paper. The melted chocolate will set immediately on the frozen macaroons. Let the frozen macaroons thaw for 15-20 mins before digging into them.
Store them in an airtight container and keep them refrigerated. They stay good for 6-7 days in the fridge.
Add all the ingredients to a bowl and mix until well combined.
Cover and refrigerate for at least an hour. Scoop the dough out (I used a tablespoon sized ice-cream scoop) and roll well. Flatten the dough balls with the back of a cup/glass.
Bake in a 350 deg F oven for 14 minutes. Let cool completely before eating. These cookies are crispy on the outside and soft & chewy on the inside.
You will get 18 cookies with this recipe. These cookies stay well in an airtight container for about a week. I recommend keeping them refrigerated and then warming them for 15-20 seconds in the microwave just before eating.