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      Gluten Free Recipes

      Vegan Salted Caramel Cheesecake | GF

      Vegan Salted Caramel Cheesecake | GF

      This delectable 'cheezecake' is the stuff sweet, guiltfree dreams are made of.. with it's oozey plant-based centre ticking all the boxes for a dairy-free treat that's both refined sugar-free, gluten free and vegan. 

      You'll impress the most stalwart cheesecake lovers, and you can freeze the leftovers to enjoy on your own :) 


      Vegan Salted Cheesecake Recipe - Gluten Free & Refined Sugar free



      BASE
      Ingredients & Method

      1.5 cup dates
      0.5 cup almonds
      0.5 cup buckwheat
      2 tbsp nut butter (I used peanut)
      2 tbsp coconut oil
      A pinch of himalayan salt
      1 tsp cinnamon
      • Add the dates and almonds for a food processor and blitz for 30 seconds, then add the buckwheat and blitz for another 30 seconds until everything resembles a crumb
      • Then spoon in the nut butter, coconut oil, salt and cinnamon and blitz until well incorporated
      • The mixture should easily hold together when pinched
      • Transfer the mixture to the base of a cake tray or tin lined with greaseproof paper

       

      CHEESECAKE
      Ingredients & Method

      4 cups soaked cashews
      6 tbsp lucuma
      2 tbsp coconut oil
      1 cup plant-based milk
      1 cup brown rice syrup
      2 tbsp melted cocoa butter
      2 tbsp Lemon juice
      2 tbsp psyllium husk
      • Soak the cashews for 4 hours prior to making the main part of the cheesecake
      • Add all of the ingredients (apart from the psyllium husk) to a high powered blender and blitz until smooth
      • Pause occasionally and use a spatula to scrape edges, ensuring that everything is mixed evenly
      • Once smooth add in the psyllium husk and blitz again
      • Pour onto your base and pop in the freezer to set

       

      CARAMEL TOPPING
      Ingredients & Method


      1.5 cups dates
      1 tsp himalayan salt
      1 cup boiled water
      4 tbsp lucuma
      4 tbsp coconut oil
      • Add the dates to 1 cup of boiled water and add the Himalayan salt
      • Allow to sit for 30 minutes until the dates are soft
      • Transfer the water and dates to a food processor and blitz until smooth
      • Then add the lucuma and coconut oil and blitz again
      • Using a spatula, smooth the caramel onto the cheesecake and pop back in the freezer to set

       

      Remove your cheesecake from the freezer after 3-4 hours, leave to sit at room temperature for 45 minutes Then remove from the tray and baking paper and serve with cacao nibs and rose petals.. devour! ;)

      Turmeric, Coconut + Black Seed Wraps

      Turmeric & Coconut Wraps with Black Seeds | Grain Free, Gluten Free, Vegan Summer Lunch Ideas & Recipe

      Tumeric, Coconut + Black Seed Wraps 

      These easy wraps are an excellent addition to your gluten free repertoire for easy lunches or light fare on the go. 

      They offer the additional trifecta of goodness being grain-free, nut-free and Vegan, plus they are high Protein!

      Yellow pea flour works wonderfully in wraps, and this recipe is a great base to change up the seasoning to suit your International style. Swap out turmeric for smoked paprika or spinach, and black seed for linseed or chia for an extra superfood kick.

       

      Tumeric & Pea Wraps Recipe - Gluten Free, Grain Free, Vegan

       

      Ingredients


      ½ Cup Yellow Pea Flour

      1/4 Cup Organic Coconut Flour 

      1/4 Cup  Tapioca Starch Flour 

      1 + 1/4 Cup Coconut Milk 

      ½ Tspn of Himalayan Pink salt

      ½ Tspn Organic Turmeric Powder (optional)

      ½ Tspn Brown rice syrup or honey

      ½ Tspn Nigella / Black Cumin Seeds (optional)

      Pinch of black or white pepper

      Organic Coconut oil  for frying

      Method

      1. Combine sifted dry flour ingredients 
      2. Whisk in approximately half the coconut milk gradually to form a paste, 
      3. Add in brown rice syrup, along with turmeric, salt, pepper and seeds
      4. Continue adding coconut milk until a runny cream like consistency is reached.
      5. Heat a griddle / fry pan to medium heat, and add a approximately 1 tablespoon of coconut oil per wrap or as desired.
      6. When hot, add 1/3-1/2 cup of mixture at a time, turning the pan to spread the batter evenly. 
      7. Fry for around 1 minute per side until bubbles form and break, or the desired coloring is achieved. 

      Fill with fresh salad, avocado and your choice of protein for a delicious and nourishing, high protein wrap that is perfect for picnics or change out the ingredients for your next Tex-Mex night. 



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