Easy Sugar Free Vegan Hazelnut Chocolate Spread

This recipe took a little experimentation as cocoa is quite bitter. Some of the spreads like this on the market are bitter. Thankfully there have been some good developments in sugar free baking. I found a liquid Stevia which worked very well with no bitterness. Without the sugar I eat a lot less, but the flavour is good with subtle sweetness and my 2.5yr old with a sweet tooth LOVES it! The ingredients are simple and it's quick and easy to make.

The Ingredients
250g Smooth hazelnut butter
100g Semi-sweet dairy free unsweetened chocolate (I used fair trade organic)
2 Tsp. Pure, unsweetened vanilla extract
1 Tbsp. Unrefined coconut oil
18-20 drops Pure liquid stevia (I used Now organic Better Stevia which is less processed than the powdered Stevia and has no bitter taste)

Choose organic where possible.


The Method

1. In a double boiler, gently melt the chocolate and coconut oil.

2. Once the mixture is melted and smooth, stir in the hazelnut butter and stir in the vanilla.

3. Pour into a clean glass jar and allow to cool.

4. Keeps well stored in the fridge, or in a cool dark place for a few months.


* To make hazelnut butter, roast the hazelnuts in the oven at 180°C (360°F) for 15 minutes turning them over every 5 minutes. Tip out onto paper towel as soon as they are out of the oven. Let them sit for 5 minutes and then rub off the peel using the paper towel. Process the prepared hazelnuts into a smooth nut butter.

Easy Vegan Chocolate Hazelnut Spread

 

Of course we all know that famous brand and I've been addicted to it most of my life. I couldn't find a GMO, palm oil, dairy free version so I had no choice but to come up with a recipe. I had an idea..

It has 4 simple ingredients, less sugar than the main brands and is quick to make. It tastes like a darker version of the main stream brands, but with the same irresistible flavour. The bought hazelnut butter is what I used for convenience and it still tastes great. For a homemade version you can make your own*. If you want the exact flavour of the regular brands, but a healthier version and you eat dairy, then you can use organic milk chocolate instead of the dairy free chocolate.

The Ingredients

250g Smooth hazelnut butter
200g Semi-sweet dairy free chocolate (Chocolate with at least 60% cocoa solids)
2 Tsp. Pure vanilla extract
1 Tbsp. Unrefined coconut oil

Choose organic where possible.


The Method

1. In a double boiler, gently melt the chocolate and coconut oil and stir in the vanilla.

2. Once the mixture is melted and smooth, stir in the hazelnut butter.

3. Pour into a clean glass jar and allow to cool.

4. Keeps well stored in the fridge for a few months.


* To make hazelnut butter, roast the hazelnuts in the oven at 180°C (360°F) for 15 minutes turning them over every 5 minutes. Tip out onto paper towel as soon as they are out of the oven. Let them sit for 5 minutes and then rub off the peel using the paper towel. Process the prepared hazelnuts into a smooth nut butter.

Gluten free, Vegan Oat and Raisin Cookies

This is my first experiment with gluten free vegan cookies. They turned out crunchy on the outside, soft on the inside, and really tasty and wholesome. It's nice to have a healthier gluten free snack without the eggs and butter. I enjoyed the wonderful cinnamon aromas that wafted from the oven as they cooked. They are favorites with wheat eaters too, and you don't really notice that they are made without butter.

Ingredients:
1 1/2 cups Bobs Red Mill Gluten Free All Purpose flour
3 cups gluten free quick flake oats
1 cup organic coconut oil (room temperature)
1 cup brown sugar
1 tsp vanilla essence
1 tsp baking soda
1/2 tsp sea salt
1 tsp cinnamon
2 tbsp organic flax meal
1 tsp xanthan
1 cup organic raisins

Method:
Heat oven to 350F. Beat butter and sugar together until smooth. Beat in the vanilla and egg replacer*. Blend all dry ingredients except for the oats and raisins, and mix into wet ingredients. Stir in the oats and raisins. Drop rounded tbsps, an inch apart, onto a lightly greased baking sheet/tray and bake for 10-12 minutes or until they start to go a golden brown. Remove and let cool and firm for 5-10 minutes before transferring them to onto wire rack to cool.

*Egg replacer - mix 2 tbsps flax meal with 6 tbsps water and let sit for 5 minutes.

They are best eaten freshly baked, and tend to soften when stored but will keep for a few days.

This recipe was adapted from: http://www.bobsredmill.com/recipes_detail.php?rid=1428

Quick, Easy Gluten Free Brownies

This is a great simple and easy brownie recipe which I came across. They turn out chewy, very chocolatey and delicious. My wheat eating husband said it was the best brownie he'd ever eaten!

I like the fact it's so simple and only uses corn starch.

So here is the recipe:

• 1/2 cup butter
• 1/4 cup cocoa powder
• 1 cup brown sugar
• 1 tsp vanilla
• 2 large eggs
• 1/4 corn starch
• 1/2 tsp salt
• 1 cup chocolate chips or dark chocolate pieces (60-70%)
• 1/2 cup macademia nuts (optional)
  
  Method:
  
  Preheat oven to 350 F. and lightly grease an 8x8 inch baking pan.
  
  In saucepan, melt butter and add cocoa powder. Whisk.

  Mix in the brown sugar, eggs and vanilla to butter/cocoa mixture.
  
  Add the corn starch and salt and mix well.
  
  Stir in chocolate chips or dark chocolate pieces.
  
  Pour into prepared pan and bake for 30-35 minutes. Until toothpick comes out clean.
  
  Allow brownies ample time to cool and set before serving.
  
  

They can be stored in the freezer and thawed before serving.

Here is the source: http://www.ehow.com/how_2224302_fudgy-gluten-free-brownies.html

Coconut Easter Macaroons

This is an adaption of a recipe which I found while on a search for coconut flour recipes, and I gave it an Easter twist. It's quick and easy and the macaroons are popular with wheat eaters too!

Here is the recipe:

Ingredients

½ cup sifted organic coconut flour
½ cup butter*
3/4 cup sugar
¼ teaspoon salt
4 free range eggs
¾ teaspoon almond extract
2 cups grated or flaked coconut

* for a dairy free version, leave out the butter.

Heat oven to 375 F (175 C).

Mix melted butter/oil together with sugar, eggs and almond extract. Stir in flour and grated coconut. Let batter rest for 5 minutes and then drop heaped tsp mounds 1 inch aprt onto a greased cookie sheet/baking tray. Bake for 15 minutes or until browned. Makes 12 macaroons (aprox).

Once cooled I decorated them with a chocolate glaze and mini eggs. They were really enjoyed by everyone!

They are also good just plain without the chocolate, and can be frozen and then thawed before serving.



Here is the link to the original recipe and other recipes using coconut flour: http://www.tiana-coconut.com/coconut_flour_recipes.htm

Glutino Gluten Free French Bread & Pizza mix

Tonight with an Italian meal I enjoyed Glutino's Gluten Free French Bread. It was a little complicated to make but worth it for a large, well-risen, crusty white loaf. It is tapioca free so has quite a neutral flavour, holds together well and would make good sandwich bread. It contains white rice flour, potato starch, corn starch, guar gum, granulated honey, salt and yeast.

Pros: Good versatile, crusty white bread.
Cons: Contains potato flour and is dry and very dense.

The trouble with "Nightshades"

The nightshade family is often a problem for people with Celiac disease. Nightshades contain alkaloids which act as a natural pesticide for the plants. Many people can tolerate nightshades, but it's difficult for anyone with damaged intestines. The most common nightshades are tomatoes, potatoes, peppers, chili and egg plant (aubergine). There are theories that if Celiac disease is undiagnosed it often leads to extreme sensitivity and potentially leaky gut syndrome, where the toxins in nightshades can pass into the blood and cause a reaction. If this is the case then when the intestines recover there is a chance that alkaloids can be eaten again with no reaction.

Unfortunately potato flour is perhaps the savior of gluten free foods. It is what makes them work. You'll notice it in almost everything. To get a flavour and texture that can help to imitate wheat, potato flour is the magic ingredient. So for those with a problem with nightshades the downside is an upset, inflamed stomach and possibly other symptoms too.

To learn more:
http://www.whfoods.com/genpage.php?tname=george&dbid=62

Gluten Free Mince Pies

December is the time for mince pies and it's hard to find gluten free ones anywhere. So there was only one choice, and that was to make them.

It is a lot of work and worth making a big batch and freezing them. Pastry can be made in large batches and frozen which saves some time.

The pastry was made from rice, corn and potato flour and it holds together better than most gluten free pastry.

They are filled with Vegetarian mincemeat and topped with icing (confectioners) sugar.

The result was really good, deceptively light and really delicious. Even a wheat eater would enjoy them. The only downside is the slight grittiness of the white rice flour, I'm still trying to source a finer ground flour.

Gluten Free Egg Plant Parmesan

I found a basic technique to make this and then created a recipe. To make this properly it does take some time and patience, but is well worth it!

The result was even better than expected and everyone who tried it loved it. You don't even notice that it's gluten free!

Here is a link to the recipe which I based this on: http://www.bookofyum.com/blog/welcome-to-my-italian-cafe-38.html

Importance of Dedicated Gluten Free Facilities & Equipment

This video sums up the how totally gluten free premises are the only way to guarantee gluten free food. Beware of restaurants and bakeries that offer gluten products alongside gluten free, many should not be claiming they offer gluten free options as in reality the food is contaminated with gluten.

Organic Gluten Free Blackberry & Apple Pie

This is a wonderful, delicious pie. A very summery pie and is perfect served chilled.

It was inspired by leftover pulp from a recent batch of homemade organic jam. The pulp contained pectin and was full of pips but also tasty blackberry pulp. It seemed such a waste to throw it away. So to transform it into an edible pie filling I added pomegranate juice, generous amounts of organic cooking apples, brown sugar and butter. For the pastry I tried my new recipe made with rice flour and corn flour which turned out very light and flaky, perfect with the filling.

Mountain Top Gluten and Wheat Free Bakery, Vancouver

Hidden away in North Vancouver, is a bustling gluten free bakery. It had an amazing selection including; savory pies, cookies, cakes, bread, scones and more. Spoilt for choice I went for the focaccia, cheese scones and some chocolate chip cookies.

Verdict:
My favorites were the cookies, they were the first crunchy cookies I have eaten since cutting out gluten and tasted not unlike regular wheat ones. The focaccia was a little on the dry side on it's own, but went very well with a cheese and onion omlette. The cheese scones were a little on the dry side too but quite tasty when warmed in the oven. I'm looking forward to trying some more on my next visit.

http://www.emountaintop.com/

Gluten Free Cream Tea*

Coming from the south coast of England, the summer is just not the same without a few Cream Teas* on those hot days. So when you know you can't eat gluten anymore all you can do is wistfully remember what is was like. So this recipe was a great discovery..

Scones**
1/2 cup potato starch
3/4 cup white rice flour
1 3/4 tsp xanthum gum
1 tblsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 tblsp sugar
1/3 cup cold butter cut into 1/2 cm cubes
3/4 cup buttermilk

Toppings
Devon clotted cream
Organic homemade strawberry jam

Heat oven to 375 F and grease a baking sheet. Mix dry ingredients and then add butter and process until it has the texture of coarse breadcrumbs. Add buttermilk and mix until it forms one clump and then carefully and quickly make into 8 scone** shapes and place on the baking sheet, ( it is very sticky and should be handled as little as possible). Bake for 10-12 minutes, or until lightly browned.

Verdict
Soft, fluffy and delicious. They are very light and although they do taste different to regular wheat scones**, they are still really good, and even wheat eaters will enjoy them.

Dairy Free version
Dairy free cream: http://www.care2.com/greenliving/soy-free-vegan-whipped-cream.html#

To replace the butter use a vegan butter that has been frozen before hand.

To replace the buttermilk add 1 1/2 tblsp lemon juice into 3/4 cup of soya milk and and let it sit for 5 minutes. Or use 1/2 cup of vegan sour cream per cup of butter milk mixed with 1/2 cup per cup of butter milk of water.


* If you've never tried a Cream Tea, here is some info on the history and tradition which goes back 1000 years: http://en.wikipedia.org/wiki/Cream_tea

** The North American version of a scone is called a biscuit.

Regaining Health on a Gluten Free Diet

When you find out you have celiac diease, it often opens a can of worms health-wise. You don't always know the effects that eating gluten has had.

My doctor told me the results of blood tests soon after being diagnosed with celiac disease and the results were not good. They showed I was anemic, extremely low on minerals and vitamins, most worryingly iron, B12 and D.

So after spending a small fortune on vitamin and mineral supplements did I feel any different? The answer is 'no' as I had been pretty asymtomatic eating gluten and didn't feel the tiredness that my mineral and vitamin levels indicated. Whether I felt tired or not, the fact was that my body needed nutrients.

Intestines damaged after years of eating gluten, take time to heal, and they won't suddenly be okay. In fact they are very sensitive and inflamed and not just as a result of eating gluten. That's when other intolerances and bad eating habits rear their ugly head. Many people with celiac disease also have diabetes, nightshade intolerance, lactose intolerance and so on. Some intolerances may go when the intestines heal, others are ongoing. As if avoiding gluten isn't enough!

Your stomach just may not like all this new gluten free food, mine didn't. The doctors advice? - just to avoid gluten and take vitamin and mineral supplements. There must be something else to help the healing process. What's the point of taking supplements that can't be absorbed?

That's when I stumbled on this article: http://www.celiac.com/articles/21803/1/-Life-in-the-TrenchesRecovering-from-Celiac-Disease/Page1.html

My order of Glutagenics is on it's way and it's not cheap but then when it comes to health it needs to take the priority.

After being malnourished for years and new to a gluten free diet you CRAVE calories, stodge, sweet foods, fat! It just might not be the best thing to eat! You might have detox reactions too, in my case I got teenage skin again and headaches. I also lost weight, not that I was over weight, but there is another myth. People with celiac disease are not always underweight. It makes sense that your metabolism would be slow due to being malnourished. Also the body being starved of nutrients effects the thyroid function. So there is now new connection emerging between celiac disease and obesity - http://www.celiac.com/articles/1033/1/Celiac-Disease-and-ObesityThere-is-a-Connection-by-Melissa-Croda-q/Page1.html

The best mineral supplements to take are high quality liquid forms, as they are most easily absorbed. Good brands will state on the label if they are gluten free.

Whether these supplements will be absorbed will be revealed in the next blood test, in 6 months time. So it will be interesting to see the results, as this will indicate that the healing has begun.

Gluten Free Coconut bread

So for this I found a recipe online, which was basically 6 eggs and coconut flour, coconut oil and salt.

The result - this wins as the worst bread I've made so far, almost had to throw it away. In the end froze it and ate it toasted with lots of butter and jam and it was just about edible.

What I learnt is that coconut flour is VERY dry as it has ALL the oil and moisture taken out of it.. The kind of dryness that saps every drop of moisture from your mouth. So is definitely best used in moderation with other flour.

The taste was egg mostly and very dry coconut and it was really hard to swallow.

I'll try some other recipes and post the results..

Pros - high protein, filling.
Cons - tastes like egg, too dry.

Gluten Free White Bread

It was my first try of Pamela's Gluten-Free Bread Mix. It's easy and makes a good size loaf.

This is great sandwich bread and the consistency is impressive. Very much like a white wheat loaf. It would probably make wonderful garlic bread as well, as it has that doughy texture.

It tastes sweet and you can taste the tapioca flour, but it goes well with savoury or sweet spreads and toppings, and is quite versatile.

It's best frozen after a few days in individual slices to be taken out when needed.

Pros: Easy to make. Great sandwich bread for picnics and packed lunches. Good alternative to wheat white bread.

Cons: It's not organic. It contains sugar. It's low in fibre and protein. It has a tree nut allergy warning.

Gluten Free Sunflower Flax Bread & Bun Mix

This mix was recommended to me at a local health store as being a customer favourite: Kinnikinnick Foods Gluten Free Kinni-kwik Sunflower Flax Bread & Bun Mix

It's very quick and easy to make and the result is a two small sized loaves which have a pretty good bread-like consistency. The flavour is ok, it tastes nothing like wheat bread but is vaguely reminiscent. It's sweet and you can taste the tapioca starch.

It needs to be kept in the fridge and eaten within a few days and is best frozen in individual slices and taken out when needed and toasted.

Pros: It's convenient and quick to make. Good sandwich bread, good for picnics and lunches out. It contains a good amount of fibre and protein and more nutrients than most gluten free breads.

Cons: It's not organic. In the ingredients, white rice flour is 1st on the list, potato starch is 3rd and sugar is 5th. It tastes too sweet. It has a tree nut allergy warning.

Gluten Free Cinnamon Raisin Bread

So far this is the only fruit bread mix I've tried - Bob's Mill Cinnamon Raisin Bread Mix

The smell is amazing when it's in the oven! - it tastes great too spread with butter when warm. It has a good consistency and it handy for packed lunches and picnics. The mix makes a good large - sized loaf.

It is best sliced a little thinner and buttered generously and it soon dries out. It can be frozen as individual slices and then toasted.

Pros - A great tasting fruit bread, with good consistency. Handy for snacks.

Cons - It's not organic. Can get a bit dry. Contains mostly potato starch.

Gluten Free Wholegrain Bread!

It's not easy on a gluten free diet to find bread that even remotely resembles wholegrain. My days of eating that dark german bread I so loved are over..but recently I made a discovery: Bobs Redmill Hearty Whole Grain Bread Mix.

This mix makes a large and substantial loaf and which is the probably the closest thing to that german rye bread you'll find, and even looks like it. It's a great sandwich bread and goes very well with cheeses and savoury spreads. It actually tastes very much like a wheat bread and so could almost fool wheat eaters!

As with most gluten free breads it is best kept in the fridge and eaten within a few days, or you can freeze slices and take out as needed.

The ingredients list is 23 items long, with everything from cocoa powder to onion powder. It must have taken a while to develop this recipe and it's really not an easy task!

Pros: Great sandwich bread, tastes almost as good as german rye bread, good sized loaf. It's more nutritious than most gluten free breads.

Cons: It's not organic, contains sugar (9th on ingredient list), potato flour and may contain traces of tree nuts.

The Best Gluten Free Brownies!

This won hands down for one of the best Gluten free brownie mixes I've tried so far - 'Namaste Foods Gluten Free Brownie Mix'.

It would be really hard to beat these brownies. The are extremely chocolatey and could fool the pickiest wheat eaters into thinking they were regular wheat ones!

I added a generous amount of Hersheys chocolate chips to these and wow, this makes for something so chocolate-tastic it's dangerous.

They are also free of other common allergens like nuts and potato.

Tip: To keep them fresh freeze them and defrost as required they taste just as good!

Warning: It's hard to stop eating them.