healthy raspberry sorbet

Raspberry sorbet always reminds me of summer holidays in France with my family when I was little. And when I eat it now in all its jewel red gorgeousness I am transported back to places we visited there and adored. Anyway, ices have always been my favourite thing, my Italian grandfather made Gelato so it’s in my blood.
This raspberry sorbet doesn’t need an ice cream machine and is made with raw raspberries that have been frozen and the only other ingredients are lemon juice and maple syrup, so it’s raw and low glycemic and really easy to make. I usually get a punnet of raspberries and stick them on a plate so they are separated as much as possible from each other and them bung them in the freezer till rock hard or over night, alternatively you can buy a punnet or bag of already frozen raspberries.

Recipe

Makes about 1/3 litre.

Ingredients:
300g or one punnet of frozen raspberries
1 tablespoon of lemon juice
1/2 to 3/4 of a cup of maple syrup

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rose and pistachio chewy cookies

The delicious flavours of these cookies are based on the traditional middle eastern flavours of pistachio and rose water which are used a lot in their sweets and baking. I have made these vegan but you can replace the coconut oil with butter if you prefer. I have always loved these flavours and so does Ralph (as a little girl I was given little boxes of rose and violet creams by my mummy) his review of this recipe is as follows..
These are a great balance between crunchy and chewy…and the pistachio and rose are the perfect combination. They taste like Lebanon in the Spring time… and who doesn’t want to see what that tastes like..

Recipe

Makes 24 cookies.

Ingredients:
200g self raising flour (I use self raising spelt from Whole Foods Market)
150g mild coconut oil
150g of golden caster sugar
3 tablespoons of golden syrup
2 teaspoons of rose water
2 teaspoons of vanilla extract
1/4 teaspoon of salt
A couple of handfuls of pistachios, raw no skin
1 teaspoon of bicarbonate of soda
3 heaped tablespoons of powdered sugar
Some edible rose petals (optional)

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chocolate dipped vanilla shortbread

These vanilla cookies are very melt in the mouth and very buttery tasting and shortbread is one of the easiest biscuits to make as it has very few ingredients and doesn’t spread out during baking like other biscuits. I’ve tested these shortbreads out on friends who said they couldn’t tell they were vegan and they really love them and were surprised there was no butter in them at all.
I think if there were more vegan recipes that were really delicious and looked very appealing more people would happily opt for them. I hope to change that with my vegan recipes and I think that food should be delicious and look lovely and that includes vegan. I don’t believe in being obsessively saintly as that’s too extreme, my recipes are healthy and delicious with a bit of an indulgent bias both visually and taste wise.  If you prefer to make them with butter you can, I just tend to be as dairy free as much as possible.

Recipe

Makes about 20.

Ingredients:
1 cup of warm mild coconut oil
1 vanilla pod or 2 teaspoons of vanilla extract
1/2 of caster sugar (I use golden)
2 and 1/2 cups of plain flour (I use spelt)
1/4 teaspoon of salt
150g of dark chocolate

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vegan strawberry shortcake cookies

It’s challenging converting a tasty recipe to vegan as the flavours and textures can be very different from the original recipes. I always think vegan recipes need to be more fun, so I am trying to come up with fun recipes on this blog that are not only vegan but look and taste as good if not better than the original. I’m trying these cookies out on three foodie friends in a minute who love dairy, and they don’t hold back in telling me what they think about my new recipes.
Ok, I’m back…they loved them and they thought they were very pretty and tasted delicious and wanted the recipe before I publish it. We all decided they would be very nice with vegan vanilla ice cream, I love Swedish Glace and fresh strawberries or they would be perfect for making an ice cream sandwich with…or simply with just a slice of strawberry on top.

Recipe

Makes  20 cookies.

Ingredients:
1 cup of warmed mild coconut oil, you can use ordinary coconut oil too
2 teaspoons of vanilla extract
1/2 cup golden caster sugar
2 and a half cups of plain flour (I use white organic spelt flour)
1 cup of freeze dried strawberries Sainsbury’s baking section
1/4 teaspoon of salt
1/2 teaspoon of lemon juice
4 tablespoons of icing sugar

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chewy ginger cookies

Crunchy, chewy and spicy…these cookies tick all the boxes. I found a recipe in the Waitrose supermarket, converted it to vegan and reworked them with healthier coconut oil and spelt flour. They are really easy to make and would be fantastic dipped or drizzled in melted dark chocolate. They are also perfect for making an ice cream sandwich with, with dairy free ice cream stuffed between two cookies. My favourite dairy free ice cream is Swedish Glace,I’m testing them out on my friend Emily tonight and I’ll get back to you.
They passed the very ‘moorish’ test….hurrah!

Recipe

Makes 24.

Ingredients:
75g of stem ginger in syrup plus three tablespoons of the syrup
150g soft light brown sugar
150g of warmed coconut oil (I use mild coconut oil)
200g of self raising flour (I used white self raising spelt flour)
1 tsp of bicarbonate of soda
1 teaspoon of mixed spice
1 teaspoon of ground cinnamon
3 tablespoons of ground ginger
1/4 teaspoon of salt

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Georgia O’Keeffe’s chocolate brownies

These really are the best brownies I have ever tasted because they are not too sweet and are really chocolatey and nutty. My friends all ask me to bake them for them after they saw the shots on Instagram and started dribbling at the sight of them, and they really are dribble-worthy. The story about these amazing chocolate brownies is as follows. This recipe was found amongst the painter Georgia O’Keeffe’s collection of recipes in her cookbooks. She was a passionate cook and this recipe was hand written by her on Waldorf Astoria note paper. She was was staying there on April 30th 1963 to collect an award for the creative arts from Brandeis University, so they think she must have asked the hotel for the recipe because she loved them so much. O’Keeffe was a passionate foodie and collected recipes wherever she went, and a bit like me she dipped into healthy food and dipped into more indulgent food depending on her whim. Try them, they are beyond.

Recipe

Makes 8 large brownies.

Ingredients:
1 cup of butter
114g of dark chocolate (I use Green and Blacks)
1 cup of plain flour (I use spelt)
¼ teaspoon of salt
2 cups of finely chopped walnuts (I smash them with a rolling pin while they are still in the bag)
2 eggs (or egg replacer for 2 eggs from health food store)
2/3 cup of sugar (I used golden caster sugar)
2 teaspoons of vanilla extract

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chewy double chocolate vegan cookies

Chocolate biscuits are up there as one of the best things to munch on with a cup of coffee or tea, and I love to have a snack on the go at all times. These biscuits are really chocolatey and chewy because they are made with golden syrup. They have quite a grownup taste because the flavours are quite intense and very chocolatey, which I like. You really know you have had a hit of chocolate when you have had one of these. Ralph and I think they are beyond delicious and really moreish.

Recipe

Makes about 18.

Ingredients:
1/2 cup melted coconut oil(I use mild from health stores or online)
1/2 cup of golden caster sugar
1/4 cup of dark brown sugar
2 tablespoons of golden syrup
2 teaspoons of vanilla extract
1 cup of plain flour (I use white spelt)
1/4 cup of unsweetened cocoa powder
egg replacer for 1 egg (from health stores or online)
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/3 cup of dark chocolate chips

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