November 24, 2015

Ginger biscuits on a sunny afternoon



I love ginger biscuits! Not only do they taste great, but ginger is fantastic for stomach complaints especially nausea. They are so yummy to nibble on, and because they are made with nutritious ingredients, they add to your good food intake for the day, not the naughty extras, how cool is that! 

These are gran free, gluten free and daily free and I only use raw honey for sweetness. My sweetness need has lowered dramatically since changing my eating habits, this doesn't happen overnight but little by little. If this recipe isn't sweet enough for you, add a little more honey and a little less next time you make them to wean off. My family who still eat "normal food" like them, so it should be fine anyway. 

Here is the recipe for my ginger biscuits... 

1 cup cashews, ground, see photo below. 

1/2 cup almonds, ground, see photo below

1/2 cup coconut flour

1 tablespoon melted coconut oil

 4 tablespoons maple syrup

1/2  teaspoon vanilla bean powder or paste... 
(Just make sure it's the real stuff, it's better for you and yummiest!) 

 4 teaspoons powdered ginger root

1 teaspoon ceylon cinnamon 

Pinch of salt

Bake in a preheated oven at 160 degrees C they will be ready in 8-10 minutes. Small cookies take less time, bigger cookies take longer. 


Grind the nuts and flour together in your food processor 


It will look like flour when finished, it won't take too long 20-30 seconds in mine


Add the rest of the ingredients, try and add the melted coconut oil last or it will harden again. 


Now to bring out my cookie cutter collection! 


Some of these I've had since I was a child. 


The dough rolls out very easy


I think I'll choose butterflies... 


Very easy to cut. Who said gluten free cooking is hard? It's definitely easier than wheat flour. 


They break away no hassles. Easy peasy. 


And they are done, so easy and the taste delicious! Also, they don't become rock hard if you leave them too long in the oven like normal gingerbread. I think I may make a house this year.. 


Hehe, butterfly for my butterfly puppy. The only ingredient in this that can't be easily digested is almonds. They are non toxic otherwise. One here and there isn't going to hurt him, much better than processed treats, that's my judgement, trust your own please. If you want to be completely safe to share with your pooch, skip the almonds and make the nut component completely cashews. Always, always, research each ingredient before giving to your dog, avocados, macadamias... And many more of our healthful foods are poisonous to dogs. 


Yummy yummy, scrummylicious! 


Now to get them back in the tin lol they fit them so snug and there is a process we need an instruction sheet for lol

Hope you enjoy, x Sarah and Pippin 

November 13, 2015

Hungry, Hungry, Hungry!

I baked a lot this morning, my excuse is I woke up hungry, very hungry, and I was hungry most of the night too, I'm sure I was dreaming of food... Lol..

Anyway, I can't believe I've done all that this morning! Very happy! After another downward tumble, I've been to a Chinese medicine/natural doctor because I really needed some outside help.  I've known for a long time that I don't seem to be progressing as much as I'd like in my healing journey, and I've been able to positive think it all away until I noticed I was actually moving backwards instead of forwards again.

So, I've had great results already.  In a few days she got my appetite back, and improved some major GI problems I've been having for over a year. Most importantly, she understood what was going on with me as a whole, I can't tell you how reassuring it is to go to someone who understands how the whole body works, not just one specialised part! I didn't have to explain anything to her! Wow that's new! While I'm still waiting on regular doctors results to come back, and see a specialist..in February.

I'm so glad I made the appointment and went! I feel a real quiet calm inside me, like my body has been given the extra help it needs to work itself out and I can trust it. She said she could see in my eyes how much healing I'd already done for myself and was very impressed with me, it made me feel so encouraged. The best sign I've had, is a hungry rumbly tumbly! Not had that in about 18 years! Lol! I would eat for sickness or blood sugars or medication time, not for hunger. Now I'm HUNGRY! lol! And, I/we have to make all my own food...this should get me through a few days? Lol! I tried organic, gm free cornflakes the other day since I was so so so hungry and still wasn't able to bake, lol, big 24 hour unfortunate mistake! Ouch!

So, what did I make...the first one I'll share is my....


Pumpkin Pie!!!  One of my all time favourites...I just love it. Especially since its so good for us, you could eat a piece for dinner if you wanted to!  I use butternut squash for extra sweetness.  Yum!!! Yum!!!

First off, get that pumpkin cooked! A little hint, bake your pumpkin in the oven for about 20-30 minutes, it should be soft but not squishy, the skin will peel right off, and you can chop it up no hassles!

Recipe

Biscuit Base

Note -  I soak the pecan nuts in warm water for a couple of hours to get rid of the bitter taste, drain, rinse and they are ready to use

1/3 cup coconut flour
1/2 cup raw pecans 
1/2 cup raw cashews
Pinch of Himalayan salt
8 dried dates
splash of vanilla bean extract

Blitz the nuts in your food processor until they look like flour, and then add all the ingredients together, and press into 25 cm pie dish

Pre bake base for approximately 15 mins at 180C or until it's just stating to brown up.

Leave and make the pie filling

Pumpkin filling

1 medium baked butternut pumpkin, approx 2 cups pumpkin.
1 TSP cinnamon
1/2 TSP nutmeg
1/2 TSP ground cloves
2 tablespoons tapioca flour
 4 tablespoons maple syrup
1 cup thick coconut cream)
Pinch salt
1tsp vanilla bean extract 

So easy with my amazing Breville food processor! Love it!


Blend all this together in your food processor.  Pour into pie base, and bake at 160C for approx 30 minutes, this will differ according to how runny your mix is to begin with. Don't worry if it is a little soft when warm, it will set further when cooled.

And try to not eat the whole thing in a day....try!!   LOL!!


Enjoy!! x Sarah

Next recipe following....next post...






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