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Dairy Free/ Dessert Recipe/ Egg Free/ No added sugar/ Soya Free/ Vegetarian/ Wheat Free/ Yeast Free

Rhubarb Ice Cream Sandwiches

I have been wanting to try the Rhubarb Ice Cream Sandwiches recipe by Green Kitchen Stories for a while now – it did not disappoint. Such a great idea and I have so many ideas whirling around how this can be adapted so watch this space.

The recipe is a little fiddly at points but it is well worth the effort.

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Serves: 10

Ingredients

  • Rhubarb & Strawberry Jam:
  • 2 cups / 200 g rhubarb, washed and trimmed
  • 1 cup / 150 g strawberries, washed and trimmed
  • 3 tbsp maple syrup
  • 1 tsp freshly grated ginger
  • a pinch vanilla powder
  • Raw Hazelnut Wafer:
  • 1 1/2 cup / 200 g hazelnuts
  • 1/2 cup / 50 g rolled oats or oat flour
  • 3 tbsp cacao or carob powder
  • a pinch sea salt
  • 3 tbsp coconut oil
  • 16 soft dates (7 oz / 200 g), pitted
  • Rhubarb Ice Cream 
  • 1 1/2 cup / 200 g cashew nuts (pre-soaked for 4-6 hours)
  • 1 x 14 oz / 400 ml can coconut milk
  • 4 tbsp maple syrup
  • juice of 1 lemon
  • 1 cup / 250 ml Rhubarb & Strawberry Jam (see recipe above)

Instructions

1

First step for making the Rhubarb Ice Cream sandwiches is the rhubarb  jam. Slice rhubarb and strawberries thinly and add them to a sauce pan together with the rest of the jam ingredients and a 1 tbsp or water. Cook on low heat for approx. 20 minutes until soft. Pour the mixture into a blend and blend until smooth. Let it cool. Next step, prepare the raw hazelnut wafer.

2

Add hazelnuts, rolled oats, carob powder and salt to a food processor and mix thoroughly until the texture resembles sand. Pour into a separate bowl. Add dates and coconut oil to the food processor and mix into a paste. Pour the mixed nuts back and pulse everything until it’s combined into a dough (I needed a few drops of water to get the right texture). Roll the mixture into a log and divide into two equal halves. Use a pen to copy the exact size of the baking dish onto a baking paper, then roll out one of the dough halves on the baking sheet until it has the right shape, use a second baking sheet on top to prevent the rolling pin from sticking. This is the fiddly bit.. transfer the baking paper with the wafer to the baking dish and place in the freezer while preparing the ice.

3

Drain the soaked cashew nuts and add them to a high-speed blender together with coconut milk, maple syrup and lemon juice. Mix on high speed until smooth. Add 1/2 cup / 100-150 ml of the cooled rhubarb & strawberry jam and pulse until combined. Take out the baking dish from the freezer and pour the ice cream mixture on top. Spoon more jam on top (roughly 1/2 cup / 100-150 ml) and use a spoon to swirl it evenly. Put back in the freezer for 1-2 hours to firm up.

4

Roll out the second half of the wafer dough using the same method as above. Remove the baking tray from the freezer and carefully transfer the wafer on top of the ice cream (again a bit fiddly – make sure your ice cream layer is fully set before trying this). Put the tray back in the freezer for 3-4 hours until completely firm. Then take it out, cut into 10 rectangles or 20 squares using a sharp knife dipped in hot water, wrap with baking paper and store in the freezer. Take out of the freezer for a couple of minutes before enjoying!

My next step is to make a version that is nut free and eczema friendly so watch this space!

Dairy Free/ No added sugar/ Product review/ Recipe

No Added Sugar Hot Chocolate

There is one thing I just can’t live without, sounds dramatic but its my equivalent of coffee. I try to make my hot chocolate as good for me as possible; dairy and sugar free.

For along time my hot chocolate of choice has simply been hot cocoa, however on a trip to Whole Foods (dream store) in London I discovered something new.

It’s pricey but just a couple of teaspoons and you’ve got a tasty and filling treat. Thinking about it I’m salivating.

image

Hot Chocolate Maca Ingredients:

  • Cacao Powder
  • Banana
  • Lucuma Fruit Powder
  • Maca Powder

Maca, what’s that?

How I like my no added sugar hot chocolate?

Over the years I’ve tried lots of dairy free milks including making my own nut milk (delicious but time consuming). My go to dairy free milk is oatly. No nasties and I love the texture and it taste’s great, especially for hot drinks.

NO Added Sugar Hot Cacao

Heat a mug of oatly in a pan with two teaspoons of the cacao powder per mug. Heat until a rolling boil, it can get quiet frothy so watch for it over flowing. Once heated and frothy take off the heat and whisk a little. At the moment I like mine with a spoon of almond butter in or if you like it a little sweeter tasting pop a date in the mixture and it will liven things up a little.

So, how do you like yours…?

Being a Fussy Foodie/ No added sugar

Fussy Foodie it’s Been Too Long

In 2008 I set up Fussy Foodie, a space where I could share my foodie journey and life living with food intolerances, in a quest to feel as good as I could.

Since then the world has changed… Quinoa is no longer a food only Gillian McKeith knew (where’s she nowadays?), dairy free is now included on many menus, people used to think I was mad being sugar free but now it’s the in thing, paleo restaurants are popping up, Instagram is the in thing and Facebook is almost dated! I remember the days of struggling to find dairy free milk and now I have a choice even in my local convenience store, although Oatly remains my staple.

wholefoods

It’s now a much better place in the U.K. for those living with food intolerances or just generally wanting to eat healthier.

So where have I been? Well, life took over a little and I was on an unexpectedly and slightly rough ride to start a family. She was almost five years in the making but June last year little Miss Emily entered the world.

I feel so blessed to finally be a parent, if not insanely tired and my foodie focus slipped slightly but I’m now back on it; attempting to live sugar free, dairy free and as wheat free as possible. It helps that Miss Emily loves food and is also sugar and salt free, so I have a new foodie focus.

Over the years many readers have asked questions about children with food intolerances and what to feed them. I now feel better placed to give ideas in this area. So I will follow with some ideas on this.

I’ve been so lucky with Miss Emily and her food requirements, I fully breastfed her until 6 months and then tiptoed into the world of baby led weaning – it’s been crazy messy but so much fun and Emily’s a joy to cook and eat with. So sorry in advance but some BLW spam will hit Fussy Foodie and lots more posts on recipes, products and more.

baby-led-weaning-blw

My bestie (it’s good to share) and I are on a mission for #sugarfreefebruary to kick start us back on course so watch this space for news on our foodie adventures.

Sugar Free

It’s good to be back!

Miranda x

Dairy Free/ Dinner/ Egg Free/ Gluten Free/ No added sugar/ Recipe challenge/ Soya Free/ Wheat Free/ Yeast Free

Green Tea Salmon, Coconut Rice and Miso Greens

I regularly have emails from readers living with or recently diagnosed with multi food intolerances, struggling to know what they can cook. Well the good news even with the most complex of intolerances most recipes can be tweaked for you and your family to enjoy, especially savoury ones.

For this Fussy Foodie recipe challenge I am cooking Jamie Oliver’s; Green Tea Salmon, Coconut Rice and Miso Greens from his Jamie’s 15-Minute Meals and demonstrated on his TV program today.

In the week I tend to cook on the fly, working with what’s in the fridge and my store cupboard ingredients, so it was great to have enough ingredients to be able give this recipe ago.

Green Tea Salmon Ingredients:

Serves: 4 | 603 calories

Salmon

  • 4 x 120g salmon fillets, skin on, scaled and pin-boned – I replaced with trout
  • 2 green tea bags – I missed this out but looking forward to trying this
  • olive oil

Rice

  • 1 x 400g tin of light coconut milk
  • 1 coconut milk tin (300g) of basmati rice – I used brown rice, cooking time 10 mins longer
  • ½ a lemon

Greens

  • ½–1 fresh red chilli
  • 1 small thumb-sized piece of ginger
  • 1 heaped tsp miso powder or 1 tbsp miso paste – I replaced this with 1/2 tsp of gluten free stock powder
  • ½ a bunch of fresh coriander
  • ½ a lemon
  • 2–3 tbsp low-salt soy sauce – I used wheat free version
  • Few leaves of coz lettuce – my extra ingredient to pad and give texture and taste to sauce
  • 1 heaped tsp runny honey
  • 200g sugar snap peas
  • 200g tenderstem broccoli
  • 1 bunch of asparagus (300g)
  • 1 lime

The challenge with this recipe was that I lacked a few of the ingredients and I needed to replace the miso paste to make the recipe wheat free and this also would then be soya free.

I replaced the salmon with trout, just as this is what I had and used brown rice instead of white, just to make it that little bit healthier.

The biggest challenge was the miso paste as I have never tried it, so didn’t know what I was trying to replicate. However what I did know is that it’s salty and would make the sauce thicker.

Link to original recipe

Follow all the steps in the original recipe bar the steps to make miso paste:

Finely slice ½ the chilli for garnish and throw the rest into the liquidizer with the peeled ginger, the miso powder or paste, most of the coriander, the juice of ½ a lemon, the soy sauce, honey and a splash of water, then whiz until smooth.

Alternative steps for gluten free, wheat free, soya free option:

Finely slice 1/2 the chilli and add to liquidizer or food processor, with chopped peeled ginger, stock powder, most of the coriander, juice of 1/2 lemon, soy sauce, honey (could replace with 1/2 tsp agave nectar or water), splash of water and lettuce leaves. Whizz until smooth and mixture holds together.

This recipe took about 25 minutes to get to the table, due to increased time on the brown rice cooking. It was easy to make and I loved the technique to make the fish skin crispy both sides, I will defiantly be trying this again. It was tasty and a great alternative way to cook salmon/ trout and serves greens.

Drink/ No added sugar

Licorice Tea

Mmmm just relaxing from my latest mug of licorice tea, so warming. My nutritionist advised me that I should have one licorice tea a day to help with some of my tummy issues and I have to say they are tastetastic, and if like me you don’t have any sugar (except fruits) in your diet you will be pleased Continue Reading…

Dairy Free/ Egg Free/ Gluten Free/ Low GI/ No added sugar/ Recipe challenge/ Snack/ Soya Free/ Wheat Free/ Yeast Free

Sugar Free Chocolate Spread

You won’t believe that this nutty sugar free chocolate spread ticks so many Fussy Foodie boxes, uses only four simple ingredients, yet takes literally seconds to make. I am enjoying mine with 0% greek yogurt and blueberries – in fact I was half way through before I remembered to take a photo of my delicious Continue Reading…