Monday, 27 April 2015

Banana Ice-Cream


I love a big bowl of ice-cream every now and again but let's be honest, who doesn't? This is such an easy recipe and it's such a creamy way to make ice-cream without any dairy. This recipe is inspired by one of my lovely housemates from university, who used to make a cheeky chocolately version of this banana ice-cream when we had a craving for something sweet and this always hit the spot!

All you need for this recipe is 2 ripe bananas and a hand-held blender. Simply chop up the bananas into small slices, pop them in a sandwhich bag and put them in the freezer overnight. All you'll need to do the next day is blitz them up with the blender (you can add a tiny dash of almond milk if it doesn't blend easily but it shouldn't be necessary).

Top the creamy banana ice-cream with anything you fancy; I used some crushed up almonds and chia seeds.

Enjoy whilst watching a film or on a hot summers day with friends!

L
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Wednesday, 22 April 2015

Prawn & Noodle Salad


Fancy a light and healthy lunch in the sun? This dish takes minutes to make and tastes so fresh!

What you'll need:

-Rice noodles (50g/1 nest per person)
-Salad leaves (I used a mixed bag - red leaves and spinach)
-Edamame beans
-Prawns
-Sweet chili sauce

How to make:

All you need to 'make' for this dish is the rice noodles - Place them in a saucepan with some boiling water and allow to cook for around 5-6 minutes until they have softened, then drain the water, give them a little stir (they stick together fairly easily) and allow to cool for a minute or two. Serve them up with some shredded salad leaves, fresh prawns, edamame beans and a drizzling of sweet chili sauce - So easy to make and the noodles and prawns will fill you up until dinner time!

L
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Tuesday, 21 April 2015

Hearty Granola

A few of my friends and family have been asking for the recipe for this tasty hearty granola, so here you go:

What you'll need:

-Gluten free oats
-Flaxseed
-Sunflower seeds
-Pumpkin seeds
-Flaked almonds
-Dried soft cranberries
-Agave nectar (or honey/maple syrup)
- 2tbsp Sunflower oil

How to make:
Pre-heat your oven to 190 fan

Cover a baking tray with some oats and a sprinkling of flaxseed. Add a handful each of the sunflower seeds, pumpkin seeds, flaked almonds and the cranberries. Mix in the sunflower oil and then drizzle over the agave nectar (about a tablespoons worth). Give a little mix up so it's all coated in the oil and nectar. Cook for about 10-12 minutes for a slightly softer finish or leave it in for a couple more minutes if you like it really crunchy. Serve up with some fresh fruit and some soya yoghurt or whatever you fancy... I added another cheeky drizzle of agave nectar because it is just so sweet and delicious! Enjoy!

L
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Sunday, 19 April 2015

Rich Chocolate Tart


This rich chocolate tart is ideal for a summer dinner party with friends or even if you're just feeling like something extremely naughty and chocolatey. Works well as one big tart to slice up and share or can be made as 10 individual little tarts.

What you'll need:
For the base:
-2 cups of almonds
-1 cup of medjool dates
-1tbsp maple syrup
-3/4 cup of desiccated coconut
-1tbsp of HeyBoo coconut caramel

For the filling:
-225g 85% dark chocolate (I used Green & Black's) (85% is dairy-free)
-200ml coconut cream
-2tbsp maple syrup
-1cup ground almonds

How to make:
Pre-heat your oven to 180 fan

Place the almonds into a food processor and blend until it turns into a sticky flour type consistency, remove from the blender and put in the dates to blend until really tiny bits. Then put the almonds back in and add in the coconut, the coconut caramel and maple syrup and pulse so it is all mixed in together. Grease a baking tray with some dairy free butter (or coconut oil if you have it) then press the mixture into the tin using a spatula so you have an even base. Bake for 15 minutes until brown and then remove from the oven and allow to cool.

For the filling, melt the chocolate over a bain marie, once it has melted let it cool slightly - then stir it into the coconut cream. Mix in the ground almonds and maple syrup then simply place the filling onto the base and spread evenly. I finished the tart off with some coconut flakes but some desiccated coconut sprinkled on top would also look pretty and give that extra hint of coconut.

This is a fairly rich and indulgent chocolate tart so you may only want a small slice - Serve it up with some cold coconut cream or even almond milk ice-cream. Hope you enjoy this one as much as I do!

L
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Friday, 17 April 2015

Maize Cous Cous & Roasted Squash Salad


I used to absolutely LOVE cous cous and when I found out I couldn't have it anymore I was slightly gutted. But, then I found maize cous cous which tastes virtually the same and has the same texture as normal cous cous but of course contains no gluten.
The combination of all the different textures and flavours in this dish is just right.

What you'll need:

-50g Maize cous cous
-1 Butternut squash
-1/2 Ripe avocado
-Mixed cherry tomatoes (Yellow, Orange & Red)
-A handful of rocket
-Olive oil and Salt & Pepper for seasoning

How to make:
Pre-heat your oven to 190 fan.

For the butternut squash (I roasted it but steaming it is just as good) - cut up the butternut squash into cubes (not too thick otherwise they will take even longer to cook) place onto a baking tray with a drizzle of olive oil. It takes around 45-1hour for the squash to soften completely - cook for longer if required until softened.
For the maize cous cous - place about 75ml of water into a saucepan and boil, once the water has come to the boil, add in the cous cous and stir. Allow the cous cous to soak up all the water for about 5-6mins; it will turn fluffy and soft when it is ready. Take it off the heat and allow to cool a little before adding some olive oil and salt and pepper for seasoning. Then quite simply chop up your avocado and tomatoes, grab a handful of rocket and add the squash all to the cous cous.

Lovely dish for summer - can be served either hot or cold and would also be great with a hint of spice if you fancy it!

L
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Wednesday, 15 April 2015

Sunshine Breakfast


It's never too late to enjoy a breakfast dish... and on a sunny morning like today why not enjoy it outside? So, here is a really fresh and simple breakfast that will get you in the mood for Summer!

What you'll need:

-Gluten free oats
-Flax seed
-Flaked almonds
-2 tbsp maple syrup / Manuka honey
-2tbsp sunflower oil
-Fresh strawberries
-1 small banana
-Almond butter

All you need to make for this dish is the nutty granola which is so easy - Start by pre-heating your oven to 190 fan. Sprinkle some oats, flaxseeds and flaked almonds onto a baking tray, mix in the sunflower oil and the maple syrup and pop into the oven for about 15 minutes then allow to cool for about 10 minutes. Chop up some fruit and stack it on top of the granola base. I finished it off with about a tablespoon of almond butter and some flaked almonds. This would also be yummy served with some soya yoghurt or coconut yoghurt.

Quick and easy and so delicious - Enjoy in the sunshine!.

L
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Monday, 13 April 2015

Throw In A Bowl Quinoa


I call this my 'throw in a bowl quinoa' dish quite simply because it can have just about anything you like in it - Whatever vegetables you fancy or whatever you can find in your cupboards or fridge. Here is my take on it (there will most likely be plenty of posts like this to come but with different ingredients) :

What you'll need:

-Red & white quinoa
-Mushrooms
-Mange tout
-Asparagus
-Cherry tomatoes
-Red pepper
-Pine nuts
-Avocado

How to make:

This dish is really easy to make - start by making the quinoa. Bring the quinoa and liquid to the boil in a medium saucepan. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes should be about right. I sauteed the mushrooms, boiled some asparagus and the mange tout for a few minutes and chopped up some red pepper and cherry tomatoes and simply stirred them into the cooked quinoa. Slice up some avocado, sprinkle with a few pine nuts and drizzle with some olive oil.

Quick, easy and great for a throw together dinner or a take on the go lunch.

L
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Thursday, 9 April 2015

Avocado, Tomato & Olive Pasta Salad


This was one of the very first meals I made after having drastically changed my diet and eating habits. I always loved a big bowl of pasta so I needed to make sure I found a version more suitable to my new dietry requirements and this one worked just perfectly. I've had friends and family asking me for the recipe for this one, so here it is and I hope you like it:

What you'll need:

-Gluten free pasta
-1 ripe avocado
-Cherry vine tomatoes/not on the vine (vine tomatoes just tend to be that little bit sweeter)
-Handful of black olives
-Handful of fresh basil

How to make:

Boil some water for the pasta and cook the pasta until soft. Whilst your pasta cooks, chop up the olives, tomatoes and some basil. Use half of the avocado to make an avocado cream which will act as the pasta sauce - all you need to do is place the half avocado into a bowl and mash up using a fork until it creates a smooth paste. Simply cut up the other half of the avocado into chunks to add to the dish. Pop all these ingredients in a bowl with some salt and pepper and mix it up.
Serve hot or cold, both are just as yummy - Tuck in and enjoy!

L
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Wednesday, 8 April 2015

Cripsy Spicy Kale & Courgette Salad


Now, I'm not usually one for anything spicy... But having that light hit of spice with the crispiness of the kale is so tasty and adds a little something extra to an otherwise fairly simple salad.

What you'll need:

-Curly Kale
-Olive Oil
-Chilly Flakes
-1 Courgette
-Black Olives (About a handful)
-Red Kidney beans

How to make:
Pre-heat your oven to 180 fan

Place a generous helping of kale onto a large baking tray with a drizzle of olive oil, a sprinkling of salt and about a teaspoon of chilly flakes and pop into the oven for about 5-6 minutes, it doesn't take long for the kale to crisp up and soak up the salt and spice.
Cut up some slices of courgette and place onto a hot griddle pan and allow to cook for a minute or 2 on each side or until soft and slightly charred.
Slice up some black olives and throw on on kidney beans and there you have it - A simple, easy to make, quick and delicious recipe to have hot for dinner or to take with you into work or on the go.

Hope you like this one, it's really easy to make and requires very little ingredients so wont cost you much to make either!

L
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Sunday, 5 April 2015

Cranberry & Orange Snaps


Good Morning and Happy Easter!

These sweet, zesty and crunchy bars are seriously tasty and are perfect to take with you on the go. They are so quick and easy to make as well.

What you'll need:

-75g Gluten free oats
-20g Poppy seeds
-20g Sunflower seeds
-75g Cranberries
-Zest of 1 Large orange
-3 Tbsp Honey

How to make:
Pre-heat your oven to 180 fan.

Roughly chop the cranberries if there are any big pieces and put into a big mixing bowl. Using a fine grater, add the orange zest (skin) to the cranberries, then add in the oats, poppy seeds, sunflower seeds and honey into a mixing bowl - mix well. Place the mixture into a small grease-proof paper lined baking tray and bake for around 15-20 minutes. Leave to cool for about 5-10 minutes then break up into pieces/bars and enjoy as a breakfast bar or an afternoon 'pick me up' snack.

Enjoy!

L
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Friday, 3 April 2015

Summer Crumble


Made this lovely summery, colourful and comforting crumble for 2 of my best friends the other day and it went down an absolute treat! So much so, that they've asked me to upload the recipe onto here - so here it is:

What you'll need:
(Makes enough for 6)

-1 Cup almonds
-1 Cup gluten free oats
-1/4 Cup of maple syrup
-4 Pears
-1 Packet of fresh raspberries
-1 Packet of fresh blackberries
- 2 Tbsp 'Hey Boo' Coconut caramel /Coconut Oil

How to make:
Pre-heat your oven to 180 fan.

For the topping - Melt the maple syrup and coconut caramel in a saucepan on a low heat. Blend the almonds until they are finely chopped but not too much or they'll turn into a flour consistency. Place the almonds, oats and the melted sauce into a mixing bowl and mix well.

For the fruit - Cut the pears into small chunks making sure you remove the core/any seeds. Place the pears, the raspberries and the blackberries into a (non-stick preferable) saucepan with about 2cm of hot water and simmer on a low heat until the fruit has softened. Finally, place the fruit into a ceramic oven-proof dish and top with the almond and oat mixture. Sprinkle with some more oats and pop it into the oven for about 15 minutes or until the topping has turned golden brown.

Hope you love this crumble as much as me and my friends did! It's the perfect pudding for the Easter weekend to share with family & friends. Enjoy!

L
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