The last few days have just been a continuous eating and drinking cycle (and napping, of course). I finished off the turkey yesterday by making my family turkey, stuffing and cranberry grilled cheeses. My sister actually bowed down to me they were that good 🙈. Any day now I'll get back Sausage stuffing cake.
500g sausage meat
8 rashers smokey streaky bacon
50g walnuts, chopped
100g cooked chestnuts, chopped
1 medium onion, finely chopped
2 sticks celery, finely chopped
Zest of one small orange
1 egg, beaten
1 tbsp fresh sage, chopped
1 tsp chilli flakes
2 tbsp olive oil
Salt and pepper .
Preheat the oven to 180C and set aside an 18-20cm springform cake tin. Heat the oil and butter in a frying pan and add the onions and celery. Cook for around 5 minutes until they begin to soften then add to a mixing bowl and combine with the sausage meat, walnuts, chestnuts, orange zest and sage. Season with the chilli flakes, salt and pepper then mix in the egg and mash together. Lay the bacon slices in the tin then add the stuffing mix and pat down. Drape then bacon from the top of the tin over the stuffing, to wrap it up. Scatter with some extra walnuts then place in the oven and cook for 40-45 minutes.
🦄 BLUEBERRIES & CREAM CHEESECAKE ✨ ———————————————————————
A cheesecake without the cheese, without the dairy, gluten & refined sugar 😉 #dairyfree#glutenfree#refinedsugarfree ———————————————————————
🦄 Stuff you need; ✨ BASE
1. 1 tbsp macadamias
2. 1 cup walnuts
3. 2 tbsp peanut butter [I used @mayversfood]
4. 1/2 cup hazelnut meal
5. 2 tbsp coconut oil, melted
6. 1 tbsp maple syrup ✨ FILLING
1. 1 cup cashews, soaked for an hour and drained
2. 1 cup coconut cream
3. 2 tbsp coconut oil, melted
4. 1/2 tsp vanilla
5. 2 tbsp maple syrup
6. 1.5 cup blueberries, fresh or frozen
7. 1 tbsp gelatin, mixed into 1/2 cup water [I used @greatlakesgelatin] ———————————————————————
🦄 What you need to do; ✨ BASE
1. Using a blender, mix the nuts for the base until a smooth consistency is reached.
2. Add coconut oil and maple syrup. Blend until well
3. In a lined bar tin, smooth the base mixture until it is about 1cm thick.
4. Place in the freezer for 30 mins. ✨ FILLING
5. Blend the cashews and coconut cream until smooth consistency is achieved.
6. Add coconut oil, vanilla and maple syrup. Blend until well combined.
7. Add gelatin and water mix and stir throroughly.
8. Add blueberries and stir through.
9. Pour mixture on top of the base.
10. Freeze for 30mins or until set.
11. Remove from freezer, cut into slices and store in the fridge.
E N J O Y 💗✨
Following on from my last post, I present part two of the divine Gluten Free High Tea @tartscafe 🌸Pictured is the sweet treats sitting pretty 🍃Traditional Italian Cannoli 🍃 Matcha Line & Vanilla Cake 🍃Scone with raspberry chia seed jam & chantilly cream 🍃 Chocolate Pomegranate Tart 🍃Vanilla Bean Pannacotta with Pomegranate🌺 I love that each guest is presented with their own plated up treats & the lovely Sandra, Queen of Tarts 👸 explains what each delish morsel is 🙌
A pretty Mini Plum & Meringue tart - handmade from real plums! And you'll never guess...my gluten-free friends are going to love it too!
We are so excited to put this on your High Tea menu! Book your table for this Saturday - 11pm - 12.30pm or 1pm - 2.30pm
Looooooving this blueberry banana nice cream I shared over at @sofabfood! Gluten-free, dairy-free, vegan and refined sugar free 👍
Recipe (link in profile) 👉 https://sofabfood.com/blueberry-banana-nice-cream/
GUYS. Rice Krispie treats and Reese’s cups had a love child and the full recipe is up on the blog!!! I could not be more OBSESSED with these!! They are the simplest 5 ingredient crunchy chocolate peanut butter bars, vegan and gluten free!! Can’t wait for you guys to try them!! #thetoastedpinenut#glutenfreedessert#chocolatepeanutbutter 😘
Gluten Free Dark Chocolate Protein Brownies
1 brownie: 138 cals 8.6gP/5gF/16.7gC
60g (1/2c) buckwheat flour - arrowhead
14g (2tbsp) almond flour - king arthur
25g raw organic whey
15g (3tbsp) unsweet special dark cocoa
5g (1tbsp) unsweet dark cocoa
0.5g stevia powder
1/2 tsp baking powder
184.5g (3/4c) pumpkin - farmers market
1 large organic pasture egg
56g (1/4c) unsweetened applesauce - 365
*coconut oil spray in pan(s)
1. Set oven to 350 and spray brownie pan or 5 mini pans with coconut oil spray
2. Combine dry ingredients in a bowl
3. Add pumpkin to dry ingredients and mix until combined
4. Add egg and applesauce and mix until combined
5. Pour batter into the sprayed pan or mini pans
6. Sprinkle the top of the brownies with pink himalayan salt (optional)
7. Bake for 10-12 mins for mini pans or 15 mins for one pan
8. Remove from oven (they may be a little wet inside this is ok!) allow to fully cool, place in refrigerator for about an hour before eating
Thanks @antiwheatgirl for letting me know that @risotteriamelottinyc has this amazing gluten free dessert! I used to visit all the time when Kris lived in the East Village, so I was happy to go back over the weekend. 100% gluten free! 😍😍😍
IF you like pina coladas... you are going to LOVE this smoothie🍹👏🏼🥥☀️🐠 I grew up at the beach in the summers, so as soon as it hits 80° out that’s where I want to be. This smoothie is the next best thing, even if I’m drinking it while studying for my Advanced Italian exam 🥂 Blend: 1 c unsweetened vanilla coconut milk, 2 spears of frozen pineapple, 1ish frozen banana, 1/4 cup coconut shreds. Perfect combo of fats and carbs 🤩 have it as a snack, dessert, or with chips and guac like I did (all 👏🏼 about 👏🏼 balance) #smoothie#pinacolada#fruit#fruitsmoothie#tropicalsmoothie#cleaneats#healthybreakfast#glutenfreedessert#summercravings
I know what you’re thinking... imogen it looks like you’ve just smashed an avocado on to a slice of soggy bread.... and you’re absolutely right! (Except for the soggy bread part 😉) —————————————————
VEGAN KEY LIME PIE for 8:
Base: 600g dates, 200g almonds, 120ml maple syrup, 200g other nut of choice.
Pie: 4 avocados (YES!), juice of 3 limes, 80ml maple syrup, (cheeky teaspoon of spirulina for that #health 😏), 80ml coconut milk.
Blend each part separately, later in a tin, refrigerate overnight or freeze for 1.5 hours. ————————————————-
VEGAN ✔️ HIGH PROTEIN ✔️ HIGH FATS ✔️ HIGH MICROS ✔️ HIGH FIBRE ✔️ DELICIOUSNESS ✔️ GLUTEN FREE ✔️ AMAZINGNESS ✔️
Gluten Free & Vegan Chocolate Turtle Cupcakes - There is something so magical about dark chocolate, salted caramel and toasted pecans! I finally perfected my vegan salted caramel sauce using @naturescharm evaporated coconut milk and Malden Sea salt flakes and boy does it taste delicious! 😋😋
Breakfast cookies are another oat-based recipe I love! I meannnn who doesn’t love cookies for breakfast?!
I like to add a scoop of vanilla protein powder to mine and I eat one on the way to work and one in the afternoon before I work out.
These are filled with apples and cinnamon but you could definitely add blueberries or any nuts you want to!
Making Monday’s great again 🙌🏼 baked bananas with all your favourite ingredients - dates, peanut butter, crushed hazelnuts all combined with a sweet gooey warm banana topped with a dash of oat cream for good measure. Simple to make yet impressive when served. Bake them in your oven or on the BBQ. Recipe to follow soon ✨
🍫 Homemade Caramel Fudge Chocolate Bars 🚨
Got the recipe from @meghantelpner and OMGGGG. They’re incredible.
. Dairy-free, vegetarian and made with wholesome ingredients.
I used PB instead of cashew butter, pecans instead of almonds, and added cinnamon to the tahini mixture.
Check out the recipe on her blog.
One of those unplanned & spontaneous thrown together recipes that I wish I had measured and written precise amounts down as it turned out so awesome 😎
But if I had Interrupted the creative flow by overthinking it & measuring things, would it have turned out so divine?! 🤔
I guess I will call it a Raw Vegan Salted Caramel Peanut Butter Tart... or is it a Peanut Salted Caramel Tart?
Base = A combination of Pecan nuts, hazelnuts, dried coconut, dates & raw cacao powder. Press into tin and freeze.
Middle layer = peanut butter, cashew nuts, dried coconut, dates, coconut oil, maple syrup, salt, vanilla, water - blended in the vitamix until smooth. Add to base and freeze.
Top later = coconut oil, raw cacao + powder, maple syrup, salt & vanilla, gently melted then leave to cool before adding to the rest of the tart - freeze until set.
A more precise recipe will manifest at some point & will be posted on the website.