Dairy and Gluten free Goodness Dessert

Coconut and Hazelnut Pie :

I always loved cheesecake but didn't feel so good after eating it, possibly due to the heavy cream and dairy products in it along with loads of sugar. This recipe is absolutely delicious, very simple to make, rich of good fats, protein, low in sugar and sooo creamy.

Ingredients:

Crust:

6-7 large pitted dates (as soft as possible)
100 g of pecan nuts/walnuts
100 grams of desiccated coconut
2 tbsp of melted butter/coconut oil
1 tsp vanilla extract


Filling:

1 cup of hazelnut butter
4 tbsp of melted/soft coconut oil
1 cup coyo plain coconut yoghurt
6 large pitted  dates 
3 tbsp raw cacao powder (use a sieve to avoid lumps)
1 tbsp vanilla extract
pinch of salt

Method:

Start by making the crust, blending the dates until smooth. Then add pecan or walnuts,  desiccated coconut, butter, vanilla extract. Blend until smooth and then spread mixture evenly into a pie dish.

Then start preparing the filling by blending dates until smooth then add hazelnut butter, coconut oil, coconut yoghurt, cacao powder, vanilla extract and pinch of salt. Blend until smooth or until it has reached a creamy consistency. Add it on the top of the crust and freeze for at least 2 hours.

It best to serve it frozen as it may be too soft otherwise.

Feel free to comment below to let me know how yours turned out.

Enjoy.

Nuts with a kick!

Toasted mixed nuts with Tamari sauce (soya sauce): 

Ingredients:

1 cup of almonds
1 cup of cashew nuts (or Hazelnuts)
1-2 tbsp of Tamari sauce (Gluten free)

Method:

Dry roast the nuts in a non stick pan for at least 3-4 minutes or until lightly brown, stirring them constantly to avoid burning. I use a gas cooker which gives a totally different taste compared to oven roasted or an electric cooker.
Once roasted turn off the gas and simply pour the Tamari sauce, stir it in and enjoy!!

Best to store them in an air tight container once cooled down.

Courgettes Meal Ideas

Spiralized Raw Zucchini Salad with Pinenuts: 

Ingredients :

3 small  fresh courgettes
Juice of 1 small lemon
2 tbsp of extra virgin olive oil
3 tbsp of toasted pine nuts
Himalayan or rock sea salt to taste

Free from : Wheat, Gluten, Dairy, Sugar.

Method :

Start by spiralizing your courgettes into ribbons or use a julienne cutter or peeler.

Put your courgette ribbons in a medium  mixing bowl and add your lemon juice, olive oil, sea salt and toasted pine nuts.

Mix well and serve as a side salad or you could add some smoked salmon and cherry tomatoes to make it a complete meal .

Stuffed Zucchini with Tuna Fillets and Anchovies :

Ingredients :

8 medium courgettes
1 tin of tuna fillets ( usually around 150 grams )
4 anchovies fillets  in olive oil.
2 large white  onions 
1 tbsp of coconut oil or olive oil
12 green olives in brine
2 eggs
2 tbsp salted capers
3 -4 tbsp pinenuts
50 grams soft millet flakes 

Free from : Wheat, Gluten, Dairy, Sugar.

Method : 

• Preheat the oven to 180 degrees.

•  Blanch courgettes for 5-6 minutes or until "al dente".  

•  Then halve 8 of the medium courgettes lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing.
  
  
• In a non stick pan pour the coconut oil or olive oil and saute the onions until they become golden, add the chopped anchovies fillets and olives and let it combine for a couple of minutes. Add the courgette  meat into the pan and let it cook for a further 5 minutes then set aside. 

• Blend tuna, pinenuts, eggs, capers and millet flakes and add to the anchovies mixture . 

• Fill the courgettes with the stuffing ,making sure you leave some space at the sides otherwise it will overflow , and let it cook in the oven for about 25 minutes with a fan and grill setting .

Click Here to find out more about the health benefits of Courgettes.