A random assortment of goodies...


Cutting down on the pasta or just looking for gluten free/low fat/low carb alternative?  The look no further... courgetti is your friend.

Either using a mandolin or free hand (if you're very talented with a knife) cut the courgette into very fine thin strips.  Don't pre-cook the courgetti, just drop it straight into your hot pasta sauce and toss together until it has just softened but retains a little bit of a bite.

Egg Free Mayo

Don't throw away your Aquafab (chick pea water) when you drain the can.  Put three tablespoons of chickpea water, 1 heaped teaspoon of dijon mustard, half a clove of garlic (crushed), a generous squeeze of lemon juice and 150ml of a lightly flavoured oil (don't waste your expensive extra virgin olive oil on this it's too flavoured) such as grapeseed or good ol' sunflower into a high sided jar or bowl.  Using a stick blender whizz everything together until you get a thick emulsion.  This recipe makes around 300ml which can be kept in the fridge chillin' until required.

Make it interesting and add your favourite herbs or spices.  A great way to add extra zing to your favourite meal.

Vegan Cream

I love cream, I really do but I totally appreciate that some people can't or won't eat the stuff.  So, for a dairy free substitute to whipped cream you need this concoction in your life.

Put stabiliser-free coconut milk (always read the label) in the fridge for at least eight hours.  You need the cream to become solid because once it has set hard then you can scoop off the thick layer at the top.  Put this into a bowl and beat with an electric whisk for a few minutes until you get the consistency that you want.  Lovely billowing clouds of guilt free whippy goodness to add to your favourite cake.  Add a little icing sugar before whipping if you have a really sweet took.  I suppose that would be vegan chantilly cream wouldn't it.  Yum!

Homemade Buckwheat Cocoa Puffs

My kids love the brand name version of these and albeit they are fine once in a while I don't think that they are as healthy as the adverts would let you believe so here is a more virtuous, yet delicious version.

100g of coconut oil
200g honey (of your choice)
100g cocoa powder
850g buckwheat
150g of chopped dark chocolate

Heat your oven to 180C or (160C for fan) and line two large baking trays with baking paper/parchment.  In the microwave or in a bowl over a pan of lightly simmering water melt the coconut oil with the honey, cocoa powder and a pinch of (sea) salt.  Stir in the buckwheat making sure that every grain is well coated with the sticky gooey hot mixture.  Divide the mixture onto the two trays and spread them out evenly.  Bake for about 7 minutes then give both trays a stir and bake for another 7-8 minutes.  Take the trays out and mix in the chopped dark chocolate bits.  Allow to cool completely, away from the oven and then store in an airtight container.  These will keep for about a month if you let them last that long!


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