Tag: dairy free
Coconut Custard
Banana muffin ( grain free, sweetener free, dairy free)
Anzac Biscuits ( grain free, gluten free)
1 cup almond meal
1 cup roughly chopped nuts, I used walnuts, cashews and almonds
1/2 cup unsweetened shredded coconut
1/2 cup unsweetened coconut flakes
4 heaped tbsp arrowroot flour, makes sure it doesn’t have 220 in the ingredient list
1/4 cup coconut oil, melted
2 tbsp raw honey
1/2 tsp bicarbonate soda
2 tbsp water
Preheat oven to 180•
Combine the dry ingredient into a med size mixing bowl.
In a microwave safe bowl combine the oil and honey and heat on high for between 45 sec to 1 1/2 mins or until bubbling.
Combine the
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water and bicarb soda.
Add bicarb and water to oil and honey, mix well.
Add wet ingredients to the dry, mix well.
You may need to add some more water to the mix if it is too dry.
Divid mixture into 22 balls.
Flatten with hand or fork.
Cook biscuits on a lined tray in preheated oven for around 15 min or until golden brown.
Grain Free, Sugar Free, Dairy free Pancakes
1 1/2 cups almond meal, not packed down.
1/2 tsp baking soda
1/4 tsp real salt
1/2 tsp cinnamon ( I did a batch without too)
3 lg eggs
1/4 cup almond, rice or coconut milk or dairy if you want
1/4 cup coconut water, you can just increase milk if you don’t have coconut water, but it adds a nice flavour
2 frozen bananas, defrosted and mashed
1 tsp vanilla
In a mixing bowl, combine the dry ingredients.
In a separate bowl, whisk together all the wet ingredients.
Add the wet mix to the dry and mix well. Let it rest for about 10 mins.
Heat a nonstick pan over med – low heat. If its too hot the pancakes will burn and be to hard to flip, don’t rush them
Pour in the mixture, you don’t want them too big as you won’t be able to flip them.
Fry pancakes until they start to bubble and the edges start to cook, flip over very carefully using a thin metal spatula.
Cook until golden brown on both sides.
Pancakes freeze and reheat well
Banana & Walnut Muffins
Banana & Walnut Muffin
1/2 cup of coconut flour
1/2 tsp real salt
1/2 tsp baking soda
1/2 tsp baking powder
4 over ripe bananas, best to use frozen bananas (defrosted)
4 eggs, whisked
1/4 cup melted coconut oil
1/8 cup raw honey
1 cup of crushed walnuts
Preheat oven to 180*C
Combine coconut flour, salt, baking soda, powder and walnuts into a large mixing bowl.
In a separate bowl combine banana, egg, oil, & honey.
Add wet ingredients to the dry, mix well.
Line muffin tray with liners, I use silicon liners.
Put about just under 1/4 of mixture in each muffin.
Bake for 20 – 25 min or until golden brown on top and cooked though
I got 17 muffins out of this mixture
