Vegan Gaajar Halwa | Vegan Carrot Pudding | Gluten & Dairy Free

Vegan Carrot Pudding/ Gajar Halwa🥕

Ingredients:

  • 4 cups grated carrots 
  • 1/2 cup full fat coconut milk (canned) 
  • 1/2 cup coconut sugar
  • 1/2 cup jaggery (unrefined cane sugar)
  • 1/2 cup cashew cream 
  • 1 tbsp coconut oil 
  • 1/8 tsp cardamom powder 

Method:

Cashew cream – 

  • 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 – 

  1. Grate the carrots by hand or in a food processor. 
  2. Heat a large skillet or kadhai to medium high heat and add the coconut oil.
  3. Once the coconut oil is hot add the grated carrots. Sauté well.
  4. Then add the coconut sugar and jaggery and mix well with the carrots & beets.
  5. 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 sautĂ©ing until most of the water content reduces. 
  6. Finally add the cashew cream and the freshly ground cardamom powder and mix well. Keep stirring the mixture until it is no longer watery. 
  7. 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.

** Notes:

  • 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.

BEST EVER! | Flourless Chocolate Chip Cookies | Gluten & Dairy Free

Try this addictive, easy and healthy recipe and you will never forget how yum it tastes!!!

Ingredients:

  • 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 

Method:

  • 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. 

Notes:

  • 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)

Gluten Free Pumpkin Bread | Best Ever Recipe

Treat yourself this Pumpkin Season with this awesome recipe!!

Ingredients

  • 1 3/4 cups Gluten Free All-Purpose Baking flour 210g
  • 1 Tsp Baking Soda
  • 1/2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1 Tsp Xanthan gum
  • 1 ½ Tsp Cinnamon Powder
  • ½ Tsp Allspice
  • 1/4 Tsp Nutmeg Powder
  • 2 Free range Eggs
  • 1 ½ cup Coconut Sugar 232g
  • 1/4 cup Almond Milk 60ml
  • 1 1/3 cup Plain Pumpkin Puree 300g
  • 1/2 cup Vegetable Oil 120ml
  • 1 Tsp Pure Vanilla Extract 5ml

Method

  • 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. 

To Note

  • 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. 

Healthy Spaghetti & Chicken Meatballs | Gluten & Dairy Free

(PCOS friendly Recipe)

Ingredients:

Meatballs:

  • 1 lb or 450 grams of minced Chicken 
  • 1 cup fresh Parsley minced 
  • 1 Tbsp minced garlic
  • 1 Tsp Garlic powder 
  • 1 Tsp Onion powder 
  • 1 Tsp Italian seasoning 
  • 1 Tbsp Red Pepper flakes (reduce if you want it less spicy)
  • 2 Tbsp Oat flour
  • 1 egg whisked
  • Salt to taste 

Lil SoSo’s version of Marinara sauce:

  • 700 ml or 24 oz Tomato sauce (I used a sauce made with Pomodoro tomatoes. Ensure that it contains only tomatoes and has no seasonings. Salt is ok.)
  • 2 Tbsp minced Garlic
  • 1/2 cup Minced Red Onion
  • 1 Tbsp Italian seasoning 
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tsp dried Basil 
  • 1/4 Tsp freshly ground Black Pepper 
  • 1/2 Tbsp Red Pepper flakes (reduce or eliminate if you don’t want it to be spicy. I enjoy a spicy marinara.)
  • 1 Tbsp Olive oil 
  • Salt to taste 

Method:

Meatballs:

  • Pre heat the oven to 400 deg F or 200 deg C.
  • Add all the ingredients to a large bowl and mix until well combined.
  • Line a baking sheet with parchment paper or a silicone baking sheet and spray it with some olive oil spray.
  • Use a small ice cream scoop or a Table spoon to scoop out the meatballs. You will get approximately 20 meatballs if you use a tablespoon measure. 
  • Grease hands with some olive oil and shape the meatballs into smooth rounds. 
  • Bake in the preheated oven at 400 deg F for 20 minutes. 
  • You can refrigerate the meatballs for 4-5 days or freeze them for up to a month.

Marinara Sauce:

  • Heat a pan/skillet to medium heat and add the olive oil. Follow this with the garlic, onions and all the seasonings. SautĂ© well.
  • Then add the tomato sauce, salt and give it a good mix. Continue heating at medium heat and turn off the heat once the sauce comes to a boil. Be careful of the sauce spluttering when it boils. 
  • Enjoy the sauce with some gluten free spaghetti (I used brown rice spaghetti) and freshly baked meatballs. 

Chocolate Chip Muffins | Gluten & Dairy Free

Ingredients: –

  • 2 ripe bananas
  • 2 eggs
  • 1/2 cup peanut butter
  • 1/2 cup almond butter
  • 1/4 cup maple syrup
  • 1/2 tbsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 cup dairy free chocolate chips (plus some extra for the topping)

Method:

– Pre-heat the oven to 400 deg F and grease a 12 count muffin tin with some coconut oil.

– Smash the two bananas in a bowl. Add the peanut & almond butter and whisk until well combined.

– Add the eggs, vanilla, maple syrup, baking powder and salt & whisk.

– Finally fold in the chocolate chips.

– Divide the batter equally in a 12 count muffin pan. Sprinkle each muffin with some extra chocolate chips.

– Bake in the preheated oven at 400 deg F for 14 minutes or until a toothpick inserted comes out clean.

– These muffins stay well in an airtight container refrigerated for up to a week

Mushroom Masala | Gluten Free & Dairy Free

Mushroom Green Peas Masala

Ingredients:

  • 225gm cremini (white or brown) mushrooms sliced
  • 1 cup minced red onions
  • 1/2 cup chopped tomatoes 
  • 3/4 cup green peas (I used frozen peas)
  • 1 tbsp ginger garlic paste
  • 2 tbsp coconut milk powder 
  • 1/4 tsp turmeric powder
  • 1 tsp Kashmiri red chilli powder (1/2 tsp for less spicy)
  • 1/8 tsp cumin seeds
  • 1/8 tsp mustard seeds
  • 4 small or 2 large bay leaves 
  • 8 black peppercorns 
  • 4 black cloves 
  • 1/4 tsp cumin powder
  • 1/2 tsp corriander powder
  • 1/2 tsp garam masala
  • 1/4 cup minced cilantro/corriander (divided)
  • 1 and 1/2 tbsp vegetable oil (or any neutral flavoured oil)

Method:

  • Heat a kadhai/ sauce-pan to medium heat. Add oil.
  • To the hot oil add the mustard seeds, cumin seeds, bay leaves, cloves, black peppercorns and half of the minced cilantro. SautĂ©. 
  • Then add the ginger garlic paste, onions and tomatoes. SautĂ© for 2 minutes.
  • Follow this with the turmeric powder, red chilli powder, cumin powder and coriander powder. SautĂ© for 2-3 minutes. 
  • Then add salt, coconut milk powder and the green peas. SautĂ© for 1 minute.
  • Next add the mushrooms and sautĂ© until mushroom is well coated with the spices. 
  • Finally add the garam masala powder
  • Cover and cook for 4-5 minutes or until the mushrooms are cooked.
  • Remove the lid. Give it a good mix. 
  • Turn off the heat, garnish with the rest of the cilantro and enjoy delicious Mushroom Green Peas Masala! This dish pairs well with rice, GF bread or GF roti. 

White Chicken Chili

A winning recipe for the new Chili Competition! As fall arrives this recipe makes for a perfect meal to keep you warm and cosy!!

Ingredients:

  • Chicken boneless skinless chicken thighs/breast (boiled and shredded) 1 lb/500 gm
  • Whole White kidney beans – Two 19 oz/540ml cans
  • Chicken stock 6 cups (divided)
  • 1 small jalapeño minced (seeds removed)
  • 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)

Method:

White bean puree

  • Blend one can of the white kidney beans with one cup of chicken stock into a smooth puree. Set aside. 

Chili

  • 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. 

No Bake Coconut Macaroons | GLUTEN & DAIRY FREE

Ingredients:

  • 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 

Method:

  1. 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.
  2. Then add the coconut and ground almonds. Mix well.
  3. 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. 
  4. 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.
  5. 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. 
  6. 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.
  7. Store them in an airtight container and keep them refrigerated. They stay good for 6-7 days in the fridge.

Crinkle Top Cashew Cookies

Ingredients:

  • 1 1/4 cup ground cashews or cashew meal
  • 3/4 cup almond flour 
  • 3 tbsp coconut flour
  • 1/2 cup cashew butter 
  • 1/2 cup 100% pure maple syrup 
  • 1 tsp vanilla extract 
  • 1/2 tsp baking soda 

Method:

  • Pre-heat the oven to 350 deg F / 180 deg C.
  • 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. 

Curried Cauliflower Korma

Try this recipe and become an instant fan of this healthy and nutritious dish!! My husband and I have this quite frequently as part of our meals!!

Ingredients:

  • 8 cups cauliflower cut into florets (approx two large heads of cauliflower)
  • 1/2 cup carrots cubed
  • 1 cup green peas
  • 2 cups minced red onions
  • 1 cup minced tomatoes
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1/2 cup cilantro minced
  • 1 cup coconut milk
  • 4 bayleaves
  • 8 black peppercorns
  • 6 cloves
  • 2 one inch cinnamon sticks
  • 1/4 Tsp mustard seeds
  • 1/4 Tsp cumins seeds
  • 1/4 Tsp turmeric powder
  • 1 Tsp red chilli powder
  • 1 Tsp cumin powder
  • 1 Tsp coriander powder 
  • 1 Tsp garam masala 
  • 2 Tbsp vegetable oil 

Method:

  • To a hot skillet or pan add the oil. Once the oil is hot, add the cumin seeds, mustard seeds, cinnamon sticks, cloves, black peppercorns, minced garlic, minced garlic and minced cilantro. SautĂ©.
  • Then add the onions, tomatoes and mix well.
  • Once the onions and tomatoes are kind of mushy, add the turmeric powder, red chilli powder, coriander powder, cumin powder and the garam masala. Mix and sautĂ© well. 
  • Then add the cubed carrots, peas and give it a good mix. 
  • Follow this with the cut cauliflower florets and mix well again. Then pour in the coconut milk and add salt as needed. Mix well.
  • Cover with a lid and let cook for 10 – 15 minutes. You can uncover and stir every now and then. You will know that the cauliflower is cooked when it cuts easily with the spatula.
  • Finally, garnish with some cilantro and enjoy this delicious curry with rice or a gluten free roti. 
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