Homemade Nutella

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I’m always looking for new recipes to use in my Blendtec – this one has to be on of my favs!

This was so delicious, the whole batch lasted a total of 2 days in our fridge 🙂


Ingredients

3 cups hazelnuts
4 tbsp cocoa powder
1/4 – 1/2 cup coconut sugar or honey
pinch of salt

Directions

1. Preheat the oven to 350°F (176°C) and place the hazelnuts on a rimmed baking sheet. There should only be a single layer. Use more baking sheets, if necessary.
2. Roast the nuts for 15 minutes, stirring after every 5 minutes. The hazelnuts will be fragrant when ready and the skins will start to crack.
3. Place the nuts in the centre of a spread-out clean kitchen towel. Bundle it up and then rub the nuts together to remove the skin. This should remove about half of the skin and that’s enough. The nuts should still be warm but not super hot at this point. If they are hot, wait for a few minutes, until they’re just warm, before placing in the food processor. Also be sure not to let the nuts cool down completely – it’ll process quicker if the nuts are still warm.
4. Transfer the roasted nuts to the Blendtec or food processor and process until it’s very creamy like peanut butter. It’ll depend on what your using, but it takes about 30 seconds to 1 minute in the Blendtec.
5. Add the rest of the ingredients and mix again.
6. Spoon the butter into a glass jar and refrigerate for up to 2 months (if it lasts that long).

Courtesy of Texanerin Baking

 

 

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Banana bread (gluten-free)

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O man, this one is soooooo good! I basically make it more than I care to share. It is my go to “people coming over, o no, I need to make a quick dessert!” or “I want something amazing and sweet and not so unhealthy to eat”.

This hits the spot every time.

Serves: 8

Ingredients

1.5 cups rice flour
3/4 cups coconut sugar
1 tsp baking soda
pinch of salt
1 tsp vanilla
3 eggs (or 3 tbsp chia combined with 3 tbsp water)
1 stick butter softened (or vegan butter like earth balance)
3 very ripe bananas, mashed
2 handful chocolate chips or cocoa nibs
handful of walnuts (optional)
handful of shredded coconut (optional)

Directions

1. Heat oven to 350 Degrees F
2. Mix dry ingredients in a bowl
3. Mix wet ingredients in another bowl
4. Mix dry and wet ingredients together
5. Pour into greased and floured bread baking pan
6. Sprinkle 1 handful of chocolate chips and shredded coconut on batter in pan and swirl with a knife (if using)
7. Add remaining chocolate chips and coconut on top
8. Bake at 350 Degree for 45-50 ( tin pan) 50-55(glass pan) minutes. My oven bakes for 46 minutes in a tin pan.
9. Optional: to make into a cake, you can add chocolate icing

Adapted from Coconuts and Cardamom


Chocolate chip banana cake (gluten-free, vegan)

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I’ve made this cake so many times and it ALWAYS tastes A-M-A-Z-I-N-G!!

PLUS it is super quick and easy to make.

Ingredients
1-1/2 cups buckwheat flour
1 cup sugar (brown sugar, coconut palm sugar, natural cane sugar)
½ tsp baking soda
½ tsp fine sea salt
2 tbsp chia + 6 tbsp water (or 2 large eggs, at room temperature)
⅔ cup melted coconut oil (or other good quality oil)
1 tsp vanilla extract
1-3/4 cups mashed VERY ripe bananas
⅔ cup semisweet chocolate chips (use vegan & gluten-free if that’s what you fancy)
¾ cup coarsely chopped nuts (walnuts or pecans) – optional

Directions
1. Preheat oven to 350°F and oil a 9-inch (23 cm) square metal baking pan.
2. Combine chia with water and set aside
3. In a large bowl, whisk together flour, sugar, baking soda, and salt.
4. Add chia + water mixture (or eggs if using), oil and vanilla to flour mixture and stir with a wooden spoon until just blended.
5. Gently stir in bananas, chocolate chips and nuts.
6. Spread batter evenly in prepared pan.Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out with a few moist crumbs attached. Let cool in pan on a wire rack. Serve warm or at room temperature.

I used the same icing as I used for Chocolate Cake #1

Enjoy!

 


Blueberry Pineapple Oat Muffins

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I’ve been on a parasite candida cleanse for too many weeks to count now. Sugar is a no-no and so sugar free muffins have been my saving grace to satisfy my sweet tooth. These were pretty delicious!

Ingredients

3 tbsp ground chia
9 tbsp water
7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our “butter”)
3 cups pineapple pureed
2 cups oat flour*
1 cup rolled oats*
1 & 1/2 cups psyllium husks
1 & 1/2 cups flax
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
2  cups blueberries

optional: stevia (I use 3 full dips of the liquid)

Directions

1. Preheat oven to 350 degrees.
2. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
3. Combine the olive oil and salt mixture (our “butter”) with the chia mixture, pineapple puree and stevia (if using).
4. Combine the oat flour, rolled oats, psyllium, flax, baking powder, baking soda, spices and salt in a separate bowl.
5. Gradually add the flour mixture to wet mixture beating until well blended. Fold in blueberries.
6. Spread batter into a greased muffin/cake/loaf pan.
7. Bake 30-45 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack.

*Make sure to use certified gluten-free oat/flour if you have a gluten sensitivity


Buckwheat Muffins (vegan, gluten-free, yeast-free & sugar-free)

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I was so happy to eat these. Irfan and I are STILL on our cleanse, going onto week 8! We are not allowed to have any sugar, INCLUDING natural sugar, and INCLUDING most fruits.

I have been missing baked goods and so these muffins totally hit the spot! And so easy to make, it’s a win win!

I can’t take the credit for this, Jemila made this into a “cake” for us a few weeks back – thanks Jemila! 🙂
Side note: Jem is currently in Vietnam and will be teaching there for the next 2 years, you follow her adventures on her blog at everydayjems.

Ingredients

7/8 cup oil + 1/2 tsp sea salt (strange, I know but it is our “butter”)
3 tbsp ground chia
9 tbsp water
1 cup unsweetened pineapple juice from concentrate (we can have pineapples on our diet – hollaaaa 😉 )
2 & 1/2 cup buckwheat (I use light as it has less of an aftertaste)
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp salt
3 cups shredded carrots
optional: stevia (I put about 1/2 tsp of the clear extract, you could put more as mine wasn’t very sweet)

Directions

1. Preheat oven to 350 degrees.
2. Mix the chia and 9 tbsp water. Let sit for about 15 minutes.
3. Combine the olive oil and salt mixture (our “butter”) with the chia mixture, pineapple juice and stevia (if using).
4. Combine the buckwheat flour, baking powder, baking soda, spices and salt in a separate bowl.
5. Gradually add the flour mixture to wet mixture beating until well blended. Stir in carrots.
6. Spread batter into a greased muffin/cake/loaf pan.
7. Bake 30-45 minutes or until wooden toothpick inserted in center comes out clean. Cool completely on wire rack.


Chocolate Cake 2 – Happy Birthday Adnan!

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I’m such a nice sister that despite me being on a sugar-free cleanse, I offered to make my brother his birthday cake 😉

It was a little bit challenging as I wasn’t able to try the batter but people liked the cake! I was determined to make a super health(ish) cake and so I was so excited to find a cake recipe with zucchini!

Try it for yourself peoples! I found it a bit crumbly for a cake so you may want to experiment with cupcakes instead.

Ingredients

1 cup brown rice flour
3/4 cup Sorghum flour
1/4 cup Tapioca Flour
20 pitted dates
1/4 cup maple syrup or agave
1 tsp vanilla extract
3/4 cup cacao, sifted
1 1/2 tsp baking soda
1 tsp salt
2 cups zucchini (do not drain the juice from the shredded zucchini – add it to the cake)
1/2 cup olive oil
3 tbsp ground chia
9 tbsp water

Directions

1. Pre-heat oven to 350F.

2. Soak 20 pitted deglet dates for a minimum of 45 minutes. Throw the dates and 3/4 cup soak water into a blender with the vanilla and a 1/4 cup of maple syrup agave, set aside.

3. Combine chia with the 9 tbsp of water, and let sit for 15 minutes.

4. Sift all of the dry ingredients together, then fold in the zucchini, chia water mixture, date mixture, and oil.

5. Grease a cake or muffin pan and pour batter in. Bake for 30-40 minutes or until toothpick comes out dry after poking the cake.

Adapted from The Discerning Kitchen

I used the same icing recipe as I made for my Chocolate Cake #1


Pumpkin Cake with Coconut Icing – Thanks Jemila!

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Yesterday was our 2 year wedding anniversary (high-five Irfan!)! Jemila, my sister-in-law, made us a cake! Mami mia it was delicious! I asked Jem to guest blog, so here she is!

Hello Happygutters of the Internets!
by Jemila Pirbhai

My name’s Jemila and I almost feel silly for blogging to you all because I am VERY new to this happy gut world.  In fact, I still haven’t fully committed to it (as Irfan slaps me for eating a store-bought chocolate chip cookie for breakfast).  However, I’ve had a wonderful happy gut experience and I think y’all can benefit from it, so here I am…

This long weekend, we celebrated my two brothers’ anniversaries.  I love baking and would’ve usually reverted to my delish yellow cake recipe that everyone loves (it’s full of sugar and butter – no wonder!), but I decided to take a chance and try out a happy-gut friendly cake recipe instead!  I recently stumbled upon My New Roots blog by Sarah Britton, an award-winning blog that has some unique recipes coupled with some mouth-watering photographs.  Sarah has a Pumpkin Spice Cake that I decided to attempt.  This was surprisingly easy to make…. and VERY rewarding.  I made some adjustments and actually forgot a few dry ingredients (whoops!), but everyone (both happy-gutters and non-happy gutters alike) loved it!  Yess!

Pumpkin Spice Cake with Coconut Vanilla Icing and Roasted Walnuts

Serves 10-12

Dry Ingredients:

3 cups whole spelt flour

1 Tbsp. cinnamon

1 tsp. cardamom

½ tsp. nutmeg

½ tsp. ground cloves

2 tsp. ground ginger

1 tsp. baking powder

1 tsp. baking soda

Wet Ingredients:

1 ½ cups canned pumpkin puree

1 cup maple syrup

6 Tbsp. olive oil

1 large, ripe banana

1 Tbsp. apple cider vinegar

Directions:

1. Heat to 350°F.

2. Put 1½ cups of pumpkin puree into food processor and add remaining wet ingredients, except for apple cider vinegar. Blend until well combined.

3. Sift dry ingredients together in a large bowl.

4. Add wet ingredients to dry mix and stir to combine. When mixed, add apple cider vinegar and whisk quickly to incorporate.

5. Pour batter into two 9” cake pans. Bake at 350°F for 30 minutes, or until an inserted toothpick comes out clean. Let cool completely before icing.

Coconut Vanilla Icing with Roasted Walnuts

Ingredients:

2 cans of coconut milk

1 vanilla bean, scraped

¼ cup creamed honey (not liquid honey)

1 cup chopped walnuts

Directions:

1. Place 1 cup of chopped walnuts on a cookie sheet, place in 200°F oven and bake for 10 minutes.

1. Place cans of coconut milk in the fridge for at least 4 hours to cool and separate. Open cans and scoop out just the top cream layer, leaving the liquid portion (save for soup or stew!). Place in a bowl and whisk together with the honey.

2. Slice vanilla bean down the centre lengthwise and scrape out the seeds. Fold into the coconut cream and honey mixture. Place icing in the fridge to set.

3. When the cake is completely cool, remove from pans. Slice the rounded top edge off of one of the cakes (this will ensure that the subsequent layer will sit flat).

4. Place one of the layers on a plate and cover with half of the icing, followed by a generous helping of the roasted walnuts. Do the same with the top layer.  Enjoy!

Adapted from My New Roots

AFTERTHOUGHT:

Well, what do you know… both my gut and my palate are dancing for joy!  That wasn’t so hard after all (*scraps chocolate-chip cookie for happy-gut power breakfast… gets high-fives from Kirfan… and from my gut).