Strawberry truffles 

These strawberry truffles are an extension of @my_kids_lick_the_bowl ‘s strawberry bliss balls – and they’re lovely 😍😍
🍫For the chocolate – 
🍫1 heaped tablespoon coconut oil

🍫1 tbsp honey (no honey under 12 months but I wouldn’t give these to under 12 months anyway)

🍫1 tsp vanilla bean paste 

🍫1 tbsp cocoa powder 
🍓For the strawberry centre 
🍓🍓1 Cup frozen strawberries

🍓🍓1 Cup gluten free oats

🍓🍓1 tbsp maple syrup 

🍓🍓1/2 Cup coconut flour

🍓🍓2 Tbsp Coconut oil

🍓🍫Directions – 

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🍓🍫first make the strawberry centre (this will make loads so turn these into starwberry bliss balls as well and keep a couple of balls aside for this filling)

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🍫🍓add all ingredients to a food processor and whizz until combined (you may need to add a little more coconut oil or maple syrup if it’s too crumbly)

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🍓🍫make into heaped Teaspoon sized balls and refrigerate for 2 hours. You can roll them in coconut for the bliss balls but keep 2 plain for the filling.

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🍓🍫to make the chocolate- 

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🍓🍫In a pan melt the coconut oil, add the honey, vanilla and cocoa powder and mix until smooth 

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🍫🍓take your moulds and 1/4 fill each shape, try and roll it a bit to stick up the sides a little

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🍓🍫pop in the freezer for 10 mins

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🍫🍓roll small balls of the strawberry mix and pop a piece on top of the hardened chocolate, ensuring you leave a gap round the edge so the chocolate can meet 

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🍓🍫fill each shape to the top with chocolate. All the strawberry mix should be covered 

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🍫🍓freeze for 1/2 hour

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🍓🍫eat them all

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🍫🍓or remove from moulds to a freezer safe tub and keep in freezer until ready to eat

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🍓🍫if you can manage to restrain yourself all the choc to sit for a few mins when removed from the freezer 

🍓🍫🍓🍫🍓🍫🍓🍫🍓🍫🍓🍫🍓👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼👌🏼

Gluten free vegan banana and oat muffins 

I was desperate for cake and it’s not as easy to just grab something from the cupboard when you’re following the elimination diet for York test UK!! 

I made these gluten free, wheat free , yeast free, egg free, dairy free, (making them suitable for vegans), refined sugar free banana and oat muffins (phew!!) to sort a craving on Friday night and I’ve been having them for breakfast since! The girls have been snacking on them too 😍
Vegan banana oat muffins –
 I’ve made these before but this time I’ve subbed the egg for a chia egg and the honey for agave nectar!!

Ingredients –

 🍌200g gluten and wheat free self raising flour
 🍌150g gluten free porridge oats
 🍌50g desiccated coconut 
 🍌2 tbsp maple syrup
 🍌1 tsp cinnamon
 🍌4 small (or 3 larger) black bananas, mashed
 🍌a handful of pumpkin seeds to sprinkle on top (or extra coconut if you prefer) 
 🍌3 tbsp olive oil 
 🍌250ml coconut milk

Directions – 

 🍌🍌preheat oven to 200c
 🍌🍌mash bananas in a bowl
 🍌🍌 stir in all dry ingredients
 🍌🍌 pour on wet ingredients
 🍌🍌mix well
 🍌divide into silicone moulds or pare cases in a muffin tray
 🍌🍌sprinkle on the pumpkin seeds or extra coconut 
 🍌🍌bake for 20-25 mins depending on size of muffins
 🍌cool and eat or store in airtight container for about 3 days (the fresher the better though) 
Enjoy!!! Xxx 

Hidden veg spaghetti bolognese 

So quick and easy to make!
 
1 pack frozen roasted vegetables (or roast your own courgette, pepper, tomatoes, onions etc)
1 tin chopped tomatoes
Spaghetti
spiralised carrots, butternut squash or courgette if required
big squeeze tomato purée
big squeeze garlic puree
organic minced beef
 
cook the vegetables as per instructions
when cooked chuck into a food processor with the tin of chopped tomatoes and both the purées
whizz until smooth
fry the mince until brown
add the tomato sauce, bring to the boil then simmer for 1/2 hour
cook some spaghetti
Cook the spiralised veg and mix with the spaghetti 
Served the sauce on top of the spaghetti and spiralised veg 

Gluten free cinnamon and maple granola 

Gluten free granola 
❤️2 CUPS GLUTEN-FREE OATS

❤️1/2 CUP CHOPPED CASHEWS

❤️1/2 CUP PUMPKIN SEEDS

❤️1/2 CUP COCONUT 

❤️1 TEASPOON GROUND CINNAMON

❤️1/4 TEASPOON GROUND NUTMEG

❤️1/4 TEASPOON GROUND GINGER

❤️1/2 CUP COCONUT OIL

❤️2 TABLESPOONS MAPLE SYRUP

❤️1/2 TEASPOON VANILLA EXTRACT
❤️❤️DIRECTIONS
❤️heat oven to 160c 
❤️❤️Line a baking tray with baking paper
❤️❤️In a pan melt the coconut oil, maple syrup and vanilla 
❤️❤️Mix in the oats, nuts, seeds, spices and coconut, ensuring they are all coated in the oil mix 
❤️❤️Spread out on the baking sheet and bake for 15 mins, stir then bake some a further 15 mins 
❤️❤️Remove from the oven and leave in the pan to cool (this will continue the crisping process) 
❤️❤️Remove to a sealed container. 
❤️❤️If it lasts this long it will keep for s couple of weeks in the cupboard, 4-5 weeks in the fridge 

❤️❤️Enjoy!! 

Gluten free vegan cinnamon and maple pancakes 

The one thing I’ve missed most doing the elimination diet based on my intolerance results from York test is pancakes 😩
I tried to make some the other day with coconut flour and it was a total failure 
These aren’t exactly like the pancakes I’ve been craving but they’ll do!! 
🍌🍌🍌🍌Gluten free, wheat free vegan, cinnamon and maple pancakes 🍌🍌🍌

🍌Ingredients – 

🍌340g gluten and wheat free flour (I used doves farm)

🍌1 tablespoon baking powder (yep tablespoon NOT teaspoon)

🍌1 teaspoon cinnamon 

🍌260ml coconut milk or any vegan milk

🍌2 1/2 tablespoons olive oil 

🍌2 1/2 tablespoons maple syrup 

🍌1 teaspoon vanilla extract

🍌Coconut oil for frying pan

🍌🍌INSTRUCTIONS

🍌🍌In a mixing bowl, mix the flour, baking powder and cinnamon. In a separate bowl, whisk together the milk, oil, maple syrup and vanilla. 

🍌🍌Pour the liquid mixture into the dry mixture. Stir until combined, don’t over mix as this will make your pancakes unfluffy. 

🍌🍌Let the mixture sit while you heat a frying pan on med/high with coconut oil (you could use more olive oil I just prefer to fry in coconut oil)

🍌🍌Cook 3 soup spoon full measures at a time, flipping over when the edge starts the brown, push down and flip again briefly after 2ish mins.

🍌🍌I had to oil my pan after each batch of 3 pancakes 

🍌🍌Stack with bananas and maple syrup and enjoy!! 

Getting ready to eliminate………..


Sitting here drinking my last brew made with cows milk for the next 12 weeks, and I’ve quickly whipped up some lemon icing to cover the last of the all butter short breads we made over Christmas and shoving those down my neck too!! 
Just about to start 12 weeks of eliminating yeast, grapes, eggs, dairy, gluten and sunflower seeds from my diet as per the results of my intolerance test from York test. 

Not that you’d know it by my current snack, but I actually can’t wait to start! I know most people feel bloated and ready to eat healthy after Christmas but I definitely do! I look about 6 months pregnant and I’ve put on nearly 7lbs! 7lbs on is defo the wrong way for what I need! But we’ve had a great 2 weeks so it’s all worth it.
I had wanted to try veganuary this year too but yeast is in SO much stuff I’m going to focus on this right now and once I get the hang of it think about eliminating the meat and fish aspect too. 
The girls diets will remain as so at the moment (well I mean as so as in prior to Christmas not as so now which would be selection boxes for breakfast!!) – but we regularly use plant milk as well as dairy too so that will continue. 
Anyway, it’s going to be tough but I can’t wait to see if I feel better and fitter and healthier after 12 weeks! I’ll try and give some updates as I go along – wish me luck!!