super yummy gluten free vegan baked fruit cheesecake

Photo 26-07-2013 14 27 03

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

Advertisements

yummy healthy dessert that feels super indulgent

Photo 30-06-2013 15 47 36

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

Photo 28-06-2013 19 15 12

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!)

Photo 14-06-2013 23 45 47

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

baked red peppers stuffed with goodness

Photo 12-06-2013 21 29 37

Baked Red Peppers Stuffed With Goodness

These.  Are.  Yummy. Fact.  AND they’re super full of nutrients to make your body smile from the inside out!

Since embarking on a quest for healthy goodness at the beginning of April one major thing I’ve noticed (probably very belatedly compared to everyone else) is how many cheeky little unhelpful added extras there are to food that I had thought was pretty good for me!  I’ve certainly discovered the value (and reaped the results) of cooking from scratch using only the good stuff!  It took a fair amount of scouring food labels at the start but I’ve started to work out what is literally what it says on the tin and what is actually a chemically or sugar enhanced flavour.  And my tastebuds can now certainly notice the difference!

The problem is, you don’t want to sacrifice flavour (I wouldn’t have the willpower to anyway!) in pursuit of nutrition or it will make you miserable and simply crave the taste of sugar and fat.  So I started to experiment a little bit with foods I know are full to the brim of nutrients and other goodness, and to come up with meals that taste yummy, are within my price range and that I can prepare in bulk to freeze in my trusty tupperware.

These are my current favourite (recipe below) but my meal prep also includes yummy, filling and crazy healthy stir frys and super food salads amongst others for lunches to take to work.

Ingredients

  • 6-8 Red bell peppers
  • 800g Lean turkey mince or lentils
  • 100g Quinoa
  • 400ml Carton of passata
  • 400ml Can of mixed pulses
  • 175g Can of sweetcorn
  • 2 Sweet potatoes
  • 150g Butternut squash (optional)
  • 2 Cloves garlic
  • 1 Onion
  • Oregano (fresh or dried)
  • 50g Kale, Spinach or a mixture of the two
  • Lemon juice

Method

  1. Preheat the oven to 180°C
  2. Put the quinoa into a pan of boiling water for 15-18 minutes until cooked, then drain the water.
  3. Chop the sweet potatoes (and butternut squash if you have it) into small chunks (about 1cm big) then place them onto a baking tray lined with greaseproof paper.  You don’t need any oil – promise!  Don’t put them in the oven just yet – that comes a little later.
  4. De-seed and halve the red bell peppers (if using for meal prep you need to halve them to fit into tupperware – if you’d prefer them whole like in the picture then go for it – the recipe is the same!) and place them on a baking tray with the inside facing upwards.  Again, no oil needed.
  5. Chop the onion and garlic, then pop them into a frying pan on a medium-high heat with about 2 tablespoons of lemon juice for a couple of minutes
  6. If you are using meat add in the turkey and stir until cooked
  7. Add in the oregano
  8. Add the passata, mixed pulses, sweetcorn (and lentils if using) and stir for a few minutes
  9. Finally add the cooked quinoa and kale/spinach for a few minutes and stir well
  10. Spoon the cooked mix into the prepared bell peppers
  11. Place the baking trays with the bell peppers into the oven along with the baking tray of sweet potato and butternut squash.
  12. Cook for 30-35 minutes.
  13. Leave everything on the baking trays to cool for a couple of minutes then transfer the bell peppers to plates or tupperware.
  14. Add the baked sweet potato and butternut squash.

Enjoy!

big love,

gollygoshgirl

xx