dairy free

DOUBLE CHOCOLATE MUFFINS

An old recipe of mine that I have re-hashed to make gluten free & a little more clean

INGREDIENTS:
1 cup applesauce
1 teaspoon coconut oil
1 teaspoon vanilla extract (more…)

CHOC-PROTEIN VEGAN PANCAKES

Continuing on my Candida diet, I wanted to treat myself over the weekend after sticking to it alllllll week! So, I got to researching and edited a few healthy protein pancake recipes I came across to suit the Candida requirements. I do have to say, I think the cinnamon was a game-changer!

INGREDIENTS:
4 tbsp coconut flour (more…)

VEGAN VANILLA THICKSHAKE

You may know I have some food intolerances and eczema that flares up from time to time if I’m a bit naughty…well, the last 2 weeks I have been very naughty (hellooooo birthday cake and malteasers!) so, I’ve had a flare up and I’m haaaating it. (more…)

CHOC PEANUT BUTTER PROTEIN BALLS

I need an alternative to my 3:30pm sugar fix and I also need to stop spending $4 on one protein ball from the cafe at work! So, here is my alternative…yummy, squishy choc-PB protein balls

INGREDIENTS:
– 2 tbspn nautural peanut butter
– 2 tbspn cacao powder   (more…)

CHOC-FRENCH TOAST

A yummy, easy and healthy version of a weekend breakfast in bed fave!

INGREDIENTS:
2 eggs
1/2 cup almond & coconut milk (or milk of your choice)
1/2 teaspoon vanilla essence
Pinch of cinnamon to taste
2 slices organic sourdough (I have just found Bills brand bread & fruit loaf and I am in love! I am Gluten intolerant, but find I can tolerate this bread in small amounts)   (more…)

TURMERIC LATTE

Everyone is jumping on the Tumeric Latte or ‘Golden Milk’ health fad, so I’ve done some research as to why, and added in a recipe for you to make your own right at home!

Turmeric benefits:
– Turmeric is great for your skin because it has anti-inflammatory properties. I’ve seen so many people doing turmeric facials that I’m going to research these as well & will keep you updated with another post later in the week. It’s anti-inflammatory properties can help with skin redness, but it also has anti-bacterial properties which can reduce blemishes as well   (more…)

MUGGING OUT

A quick, easy & healthy choc-coconut mug cake


INGREDIENTS:
1/4 cup almond meal or oat flour
2 Tbsp desiccated coconut
1 Tbsp raw cacao powder
1/2 tspn stevia
1/4 cup almond milk

Mix all ingredients in a mug together with a spoon and microwave for 1-2 minutes
Done!

I like to serve mine with a spoon of Jalna vanilla yoghurt

Recipe from Sarah Wilson’s I Quit Sugar cook book (which is amazing if you haven’t read it)

SMOOTHIE BOWLS

I have a new obsession…smoothies in a bowl.

They are popping up everywhere. Check out your local healthy cafe and they are sure to have an assortment of flavours. They are SO easy. Here is my fav recipe at the moment:

Berry Protein Smoothie Bowl:
1 frozen banana
1 -2 cups frozen berries
1/2 cup milk of your choice. I use almond & coconut
Scoop of vanilla protein powder
1 tblsp BSC greens powder (if desired)

Put all above ingredients into a blender or thermomix and blend until smooth. I do 45 seconds on speed 10 in the thermo. If it’s still a little lumpy I scrape down and repeat for another 45 seconds

Then top with whatever you like! I like to use strawberries, a sprinkle of oats or granola/muesli (try my apple & cinnamon quinoa deeeelish granola here), almonds, chia seeds and coconut.

Get creative! I’ll post some new fun smoothie bowl recipes soon!

DAIRY FREE ‘CREAM CHEESE’ ICING

I posted about my amazing 30 second thermomix carrot cake a few weeks ago & promised the recipe for the dairy free ‘cream cheese’ icing. It’s such a hit, even the boys in the household love it!!

Dairy free & healthy 'cream cheese' icing recipe at www.amirankin.com

INGREDIENTS:
1 can coconut cream (chilled for a few hours or overnight works best, I always have a few cans in the fridge!)
70g pure maple suryp or agave
1 tbspn lemon juice
1 tsp vanilla extract
1 chia egg (3 tbspn water mixed with 1 tbspn chia seeds, left to sit for 5 mins)
1 tsp stevia (optional)

METHOD:
Add add ingredients to thermomix and mix on speed 6 for 30 seconds
DONE!
Transfer to a bowl and sit in the fridge for an hour or so before you ice your cake/muffins and ensure what you’re icing is completely cooled before you ice or you will have a runny mess dripping down your yummy food!

This recipe is dairy free, gluten free, vegan & paleo.
Adapted from the Quirky Cooking cream cheese icing recipe.

HEALTHY PALEO CARROT CAKE

A delicious gluten free, dairy free (and healthy!) Carrot Cake that takes just 30 seconds in the Thermomix to whip up!

-Non-thermomix option is also below

Suitable for anyone following a Vegan, Paleo, GF and DF diet

amirankin.com Gluten free, Dairy free, Vegan, Paleo 30 second Thermomix carrot cake!

Wet Ingredients:
400g carrots, quartered
300g pineapple (I used tinned pineapple pieces in juice)
4 eggs (substitute with silken tofu, apple sauce or your favourite egg alternative for a Vegan option)
80g coconut oil
1 tsp vanilla extract
140g apple puree (I use 1 tub of Golburn Valley)
80g honey (Substitute with agave nectar or maple syrup for a Vegan option)
2 tsp Stevia

Dry Ingredients:
200g oat flour (I mill a large batch of Oats and keep it in the cupboard to use for recipes)
200g almond meal
1 tsp cinnamon
1 tsp nutmeg
2 tsp bicarb soda (baking soda)
3/4 tsp sea salt
150g walnuts
80g sultanas

Method:
Preheat oven to 165C.
Grease and flour a cake tin and 12 muffin cups
Weigh carrots, pineapple and wet ingredients into the Thermomix bowl, and mix on speed 5 for 15 seconds.
Add dry ingredients and mix on speed 5 for 5 seconds.
Stir in sultanas on speed 3 for 5 seconds
Cook for approximately 30-40 minutes for cupcakes, and an hour and a half for cakes, depending on your oven. Check by poking a skewer into the centre – it should come out nearly clean when the cakes are done.

I made dairy free ‘cream cheese’ icing, I will post the recipe during the week!

This makes 12 muffins and a cake, so if you are only wanting to make one cake or only 12 muffins, just halve the recipe

For a non-thermomix recipe: 

Grate carrots and beat together all wet ingredients with a hand beater. 

Add all dry ingredients and fold in well for a few minutes until thoroughly mixed

Spoon into muffin tray or cake tin 

This recipe is based on the Quirky Cooking Carrot Cake recipe, with a few variations. She has some fantastic GF, DF recipes!