Zucchini + dill bread (GF)

The perfect picnic lunch? Or perhaps something healthy to cook on a Sunday afternoon – to be consumed during the working week.

What ever you fancy really!

This bread is moist + nutritious… and the freshness of lemon brightens it up beautifully – in a way that pleases the senses.

ingredients

1 red onion diced finely
1 clove diced garlic
3 cups gluten free flour
1 1/2 tsp guar gum *used to replace gluten in baking
1 tsp baking powder (gf)
1 large grated zucchini (+ water squeezed out)
4 large free range eggs
1 cup dairy free milk (almond, coconut milk)
1/2 cup rice bran oil
1 cup (hard) grated goats cheese
2 tbsp chopped fresh dill
1 drop lemon doterra essential oil/ or zest 1/2 lemon
sea salt
cracked pepper

handful of pine nuts
extra grated goats cheese

method

Preheat the oven to 180C. Line a loaf pan with baking paper.

Saute the onion + garlic in a frypan with some evoo until translucent. Set aside.

Sift the flour, guar gum, baking powder into a large mixing bowl and combine. Make a well in the centre. Add the onion mixture + wet ingredients (including the goats cheese + dill). Whisk together until smooth. Season well.

Pour into the loaf pan, sprinkle with goats cheese + scatter pine nuts. Bake for 60 minutes.

Allow to cool slightly before removing from the pan.

Cut into thick slices and toast.

Serve with a generous spread of cashew cheese or goats curd. Drizzle with extra virgin olive oil.

@naturalhealthconsciousliving

 

Christmas Cake (gluten free)

Three words. Super bloody EASY. The longest process in this recipe is waiting for your fruit to soak overnight (+ you are going to be snoozing anyway). Fruit cake is nostalgia for me. Every holidays, my Nan would make multiple fruit cakes for the family, and lace them with brandy. Cups of coffee are so much better – with a slab of fruit cake in the other hand!

Last year I developed this gluten + refined sugar free version, infused with gorge pure therapuetic essential oils. Every year now, it is of course making an appearance in my repoirtoire! I had truly missed this over the years as I had gone gluten free.

It will last 4 weeks in an airtight container, but seriously – mine is well and truly gone before then. I am going to make a second one this year, closer to christmas.

You can use whatever dried fruit you like (cherries, figs etc), as long as it is a total of 1kg.

This is a big cake, so use a deep springform cake tin!

CHRISTMAS CAKE 2.jpg

ingredients

500g pitted dates
250g raisins
125g pitted prunes
125g currants
3 cups boiling water
2-3 capfuls of brandy *omit if you don’t want to use alcohol
3 cups self raising glutenfree flour
10 drops doterra wild orange essential oil
5 drops doterra ginger essential oil
1 tsp mixed spice
1 vanilla bean

raw almonds

method

Soak the dried fruit in a large bowl with the boiling water + brandy and cover. Leave overnight.

Preheat the oven to 125C (fan forced).

Add the essential oils, mixed spice and vanilla to the fruit. Mix through. Add the flour and stir until just combined.

Pour into a lined, spring-form deep cake tin. I line the base with baking paper and grease the sides with coconut oil nuttalex. Smooth the top with a wet knife, so that the cake is flat.

Decorate the top with almonds.

Bake for 2+1/2 hours, or until a cake skewer comes out clean.

Allow to cool completely before storing in an airtight container.


I’d LOVE to hear your thoughts… and if you’d love the essential oils used in this recipe, email me: naturalhealthconsciousliving@hotmail.com 

Happy holidays!

Kristy x

Wild Orange Cacao Beet Cake (GF)

Happiest of days to you! It’s been a little while since I posted a recipe, so today I’d like to share with you…

A decadent, fudgy, flourless cake. A healthier, gluten free alternative to traditional chocolate cake.

Made with pure wild orange essential oil – supporting healthy immune system functioning, wild orange has natural cleansing properties, is energising and is uplifting to mind + body.

And, with the added earthiness + nutritional benefits of beet – immune boosting, full of fibre and essential minerals like potassium (essential for healthy nerve and muscle function) and manganese (which is good for your bones, liver + kidneys).

This choc/orange combo is ridiculous!

It is also quite rich – so less is more. And, well that can’t be a bad thing.

ingredients

2/3 cup organic virgin coconut oil *melted
2/3 cup organic coconut sugar
4 free range eggs
vanilla bean
3/4 cup raw organic cacao powder
1 tsp baking powder *glutenfree
pinch murray sea salt
1 cup almonds
2 medium size beets *peeled
12 drops wild orange doTERRA essential oil

100g 86% dark chocolate

method

Preheat the oven to 180C and line a round cake tin with baking paper.

Blitz the beets in a food processor until finely grated. Set aside.

Blitz the almonds until a fine flour/powder. Set aside.

In a mixing bowl, whisk together the coconut oil, coconut sugar, eggs and scraped vanilla  bean until combined (light + airy). Add the raw cacao powder, baking powder and sea salt and whisk well.

Stir through the almond flour and raw grated beetroot until well combined.

Add the wild orange oil and stir through.

Pour the mixture into the cake tin. Cook for 45 min or until the cake is clean with a skewer.

Allow the cake to cool on a wire rack.

In the meantime, melt the dark chocolate and spread evenly over the cake.

Store in an airtight container in the fridge.

 


If you’d love to get your hands on some pure Wild Orange essential oil, email me naturalhealthconsciousliving@hotmail.com + I’d love to help you out x