super yummy gluten free vegan baked fruit cheesecake

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Super Yummy Gluten Free Vegan Baked Fruit Cheesecake

After embarking on my quest for healthy goodness I have been determined to find yummy desserts.  This.  Is,  SO.  GOOOOOOD!  My lovely friend Jake introduced me to this when he made it for me last week and I’ve been raving about it since – I even baked it for my housemates a couple of days ago 🙂

Although the original recipe is not vegan, after a few tweaks to replace the dairy and eggs (see the version below) it was super simple to make and came out pretty darn well if I say so myself!  If you’re unsure of where to buy the gluten free / vegan ingredients you can click on them to be taken to where I sourced them from.

Ingredients

For the biscuit base

For the cheesecake filling

  • 220g cream cheese (substitute for 220g dairy free cream cheese)
  • 112g caster sugar
  • 2 medium eggs (substitute for 2 tsp gluten free natural egg replacer mix and 4 tbs water)
  • 15g cornflour
  • a few drops vanilla extract
  • 50g fruit of choice (raspberries all the way for me although this recipe is definitely getting tested with lemon zest next time I bake it)

Method

  1. Preheat the oven to 180°c / 350°f / gas mark 4.
  2. Grease an 8in / 20cm round spring form cake tin (you only need a shallow one) or flan ring
  3. Stir together the gluten free flour, desiccated coconut, ground almonds, caster sugar and gluten free baking powder.
  4. Rub the butter into the flour mixture until it resembles breadcrumbs, then mix to a dough.
  5. Press into the greased tin then place on a flat baking tray and bake for 15 – 20 minutes until golden brown.
  6. (You can use this for the base or for a richer base – melt 50g unsalted butter (or soya spread), stir in the cooked biscuit and press back into the cake tin and place into the fridge to set.)
  7. Prepare your fruit and place on the bottom of the cooked tart base.
  8. To prepare the cheesecake filling beat the cream cheese to soften.
  9. Add the rest of the ingredients and beat until smooth.
  10. Pour over the fruit and bake in the oven for 25 minutes until firm.
  11. Leave to cool then store in the fridge until required. This will also freeze very well.
  12. To serve, run a sharp knife around the edge to loosen the ring and take off

Enjoy!

big love

gollygoshgirl

xx

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yummy healthy dessert that feels super indulgent

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Yummy Healthy Dessert That Feels Super Indulgent

As I continue on my quest for healthy goodness I am determined that I will not compromise taste or completely give up on dessert.  I flipping love fruit but sometimes I want something a bit more substantial to satisfy my (very demanding) sweet tooth!  Cue this little number – super tasty and fully of goodness 🙂

Ingredients

Serves one

  • 2 Berry oatcakes ( I use Nairns gluten free)
  • 5 tbsp Soya yoghurt
  • Handful of blueberries or blackberries
  • 4 Strawberries
  • 1 tbsp grated Dark chocolate or dark chocolate chips

Method

  1. Crumble the oatcakes
  2. Mix the blueberries or blackberries into the yoghurt
  3. Dice the strawberries
  4. Layer the prepared ingredients and the dark chocolate as desired
  5. Grab a teaspoon (smaller spoon makes me feel like I’m eating more) and dig in!

Enjoy!

big love

gollygoshgirl

xx

homebaked healthy almond butter cookies with dark chocolate chips

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Homebaked Healthy Almond Butter Cookies with Dark Chocolate Chips

Well as you may have realised, my quest for healthy goodness had led me to approach food a little differently.  It has not, however, cured my very sweet tooth.  I know there are a hundred things you are advised to do which will curb your cravings (brush your teeth, eat an apple, distract yourself with a different activity etc etc) BUT sometimes; a girl just.  needs.  chocolate.  And cookies.  And these really hit the spot! These are my second foray into cookies healthy-style and you know what? I much prefer them to the chocolate chip ones I posted a week ago.  Yum 🙂  I found the original recipe on Facebook but there was no source given (apologies if it’s yours – let me know and I’ll give you the credit you deserve!) however as usual I gave it a few tweaks!  Below is my version…

Ingredients

Makes 8 cookies or 16 bitesize cookies

  • 1 1/4 cups canned chickpeas (I just used the whole 400g tin, which is 260g when drained)
  • 2 teaspoons vanilla extract
  • 1/2 cup + 2 tbspns (165g) natural almond butter
  • 1/4 cup (80g) agave nectar or honey
  • 1 tspn baking powder (I use gluten free)
  • 1/2 cup dark chocolate chips (70% cocoa solids)

Method

  1. Preheat the oven to 180ºC/350ºF/gas 4
  2. Line your baking trays with greaseproof paper
  3. Drain the chickpeas, rinse them well then make sure there is as little excess water as possible one them.  (It is suggested you pat them dry with a piece of kitchen paper but to be honest I didn’t bother).
  4. Put the chickpeas in a food processor and process until smooth (looking kind of a little bit like moist ground almonds)
  5. Mix all of the ingredients together except the chocolate chips
  6. Add the chocolate chips
  7. The mixture should be pretty sticky.  Using wet hands, form the cookies or cookie bites and place onto the lined baking trays.
  8. Bake in the oven for 10-13 minutes.
  9. Let the cookies cool on the baking trays for a few minutes before cooling on a wire rack.  When they first come out of the oven they are very soft but firm up as they cool.

Enjoy!

big love

gollygoshgirl

xx

healthy homebaked chocolate chip cookies (yep; you heard right!)

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Healthy Homebaked Chocolate Chip Cookies

To cut a long story short; I’ve been throwing myself a pity party for the past week.  I was told I can’t eat gluten, dairy, eggs or yeast for the foreseeable future – possibly forever.  My favourite foods flashed around a conveyor belt in my mind (desserts featuring pretty highly), quickly followed by the realisation that I needed to find some good substitutions as speedily as possible!  All recipes I could find for cookies and cakes seemed to want me to grind nuts (not gunna happen considering that my trusty £5 electric whisk from Argos is my only real equipment) or require a massive amount of substitute ingredients which aren’t readily available or affordable.  I stumbled across the original recipe on pinterest and emailed it to myself but  I cannot for the life of me find the source (if anyone knows it please get at me!).  As usual, I have  made a few little changes – my version is below!  These come out pretty rich but you know what? They also taste surprisingly good!

Ingredients

Makes 16 cookies

  • 1 small Avocado
  • 3/4 cup Honey (for vegans substitute honey for 1/2 cup agave nectar, 2 tbsps soya milk and 1 mashed banana)
  • 1/2 cup Soft light brown sugar, packed
  • 2 tsp Vanilla extract
  • 2 cups Rice flour
  • 1/2 cup Cocoa powder
  • 1/2 tsp Salt
  • 1/2 tsp Bicarbonate of soda
  • 1/2 tsp Cornflour (UK) or cornstarch (US)
  • 2 tbsps Soya milk
  • 1 and 1/2 cups dark chocolate chips (70% cocoa solids)

Method

  1. Slice, pit and mash the avocado.
  2. Place the avocado into a mixing bowl and combine it with the honey.
  3. Add the sugar, soya milk and vanilla extract, mixing until combined.
  4. In a separate bowl sift together flour, cocoa powder, chocolate chips, salt, bicarbonate of soda, baking powder and cornflour.
  5. Slowly mix in the wet ingredients a little at a time.
  6. Chill in the fridge for 2-36 hours.
  7. Preheat the oven to 180ºC/350ºF/gas 4
  8. Line your baking trays with greaseproof paper
  9. Roll the mixture into mounds the size of a heaped tablespoon and place onto the baking trays lined with greaseproof paper.
  10. Flatten the mounds of mixture slightly, creating discs.
  11. Bake in the oven for 10-13 minutes.
  12. Let the cookies cool on the baking trays for 5 minutes before transferring to a wire rack to cool.

Enjoy!

big love

gollygoshgirl

xx

scrummy super salad

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Since I started living with boys it has been my personal mission to attempt to introduce a little bit of greenery to their meat (I mean; meals).  This salad is now known as the ‘MAN SALAD’ and is just about one of the only leaf-based dishes that the boys deem fit to enter their stomachs.  I love it – it’s full of nutrients and little blessings for my insides, which slots quite nicely into my quest for healthy goodness.  I personally mix and match whatever I have in the fridge and store cupboard, but the items with the * are the ones which the boys say make it MAN SALAD worthy.

Ingredients;

  • Spinach, kale, lettuce or a combination of the three (make sure to chop or tear the leaves as more enzymes are produced – good stuff!)
  • Sliced plum, strawberries, blueberries, grapes or a combination of all of them *
  • Cucumber
  • Baked sweet potato chunks (literally chop sweet potato into little chunks, bake it in the oven for 40 minutes at 180 degrees Celsius and voilà! No added fat, salt or other nasty stuff needed!) *
  • Red bell pepper
  • Cherry tomatoes
  • Pine nuts
  • Cashew Nuts (raw and unsalted) *
  • Desiccated coconut *
  • Mixed seeds (I use pumpkin, sunflower, sesame, flax and whatever else comes in the mixed seed pots I buy) *
  • Grated lemon zest *

I don’t ever feel hungry after eating this (in fact; quite the opposite) but if you wanted extra protein or to bulk it out you could add turkey breast, tuna, hard boiled egg or a can of mixed beans (red kidney, black eye, borlotti, baby green lima and pea navy are my choice!)

You can check out more yummy healthy recipes here if you fancy it!

big love

gollygoshgirl

xx

yummy, filling and crazy-healthy stir fry recipe

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To be honest, this is pretty adaptable so just add in whatever tickles your fancy! It can be vegan, fat-free, gluten-free, dairy-free, nut free (you get the picture)….pretty darn good ey?!?

I am very much on a budget so it’s often cheaper to choose certain ingredients over others (for example beans rather than turkey and whatever veg is on offer or in season). Buying frozen vegetables is also cheaper than fresh and they tend to retain more nutrients; win! I buy Fairtrade where possible if I’m not buying local – sometimes a teensy bit pricier but SO worth it to ensure fair working conditions for those who produce it. Add in as much variety as possible of veg – the more colours you use the more nutrients you’re adding (it’s ALL about ‘eating the rainbow’)!

This truly does fill me up and I regularly eat it for lunch. I usually make enough for at least 8 meals and freeze them ready for the week. That way I can alternate them with other meals I’ve pre-prepared and frozen so I don’t feel like I’ve eaten exactly the same thing every day (which, let’s face it; no one wants to do!)

Simply use lemon juice to fry off the onions and garlic then add your ingredients in whatever order you prefer, adding in lots of soy sauce and some coconut milk or passata to taste. I usually use 1 can of coconut milk or passata between 8 servings, but it depends on your preference and portion size really!

Ingredients;

  • Soy sauce (gluten free if needed)
  • Lemon juice
  • Coconut milk OR passata (sieved tomatoes) – make sure you buy 100% tomatoes – no added salt, sugar or other cheeky extras
  • Turkey breast (diced) OR a can of mixed beans (red kidney, black eye, borlotti, baby green lima and pea navy are my choice!)
  • Cauliflower
  • Broccoli
  • Green beans
  • Curly kale
  • Spinach
  • Courgette
  • Onion
  • Garlic
  • Red and/or green bell pepper
  • Cherry tomatoes
  • Peas (I love petit pois)
  • Pak choi
  • Cashew Nuts (raw and unsalted)
  • Desiccated coconut
  • Mixed seeds (I use pumpkin, sunflower, sesame, flax and whatever else comes in the mixed seed pots I buy)

big love

gollygoshgirl

xx

oooh and if you wanna see more tasty healthy recipes just click here 🙂