Freezewithouticing and ice once defrosted. Whilst the dairyfreefrostingis perfect for strict non dairy eaters and would make this a completely vegan cake
As you can see from the video, thiscouldn’t be a more simple and easy recipe. I know it cooks well and works well with heat, meltingwithoutsplitting, and it adds a great creamy element
Notes Thisis syn free on Slimming World when using the cheese as the HexA option for two people. There have been some very special moments on my Slimming World journey…that firstweighin, getting my club ten, reaching three stone, finding out that I can eat pizzaagain…and now I’ve got another one to add to the list
*Both these ingredientsassistin the texture of the cake but itsstill good without them. I love this cake, its so virtuous but so so delicious and really you can't tell its gluten free or dairyfree, its so moist and chocolatey and very decadent yet light even with the frosting
SinceI started buying Muscle Foods I’ve saved hundreds of pounds on my weekly food shop, never been without meat in the freezer, and had an excuse to try some new and excitingkinds of meat in the process
As a lemon cake lover Icouldn’tresistcreating a gluten free lemon drizzle cake that not only I can enjoy, but Mark can enjoy too as itis also a dairyfree lemon drizzle cake
) as the orange filling, and given that the chocolate 'cake' part was made with coconut oil rather than butter, putting dark chocolate on the top would keep itdairyfree
) and dairyfree too. gluten, grains, dairy and refined sugar. Following my articledetailing my journey to being truly sugar free, I’vedecided to share a lot more recipes here on the blog
4 slices of regular sliced 100% whole wheat (wholemeal) bread (2xHEb). 160g of mature cheddar (2xHEa's), finely grated. 12 pinches of salt. 1Remove crusts from bread using a knife of kitchenscissors. So that two slices of bread weigh 60g (1 HEb). 1Roll each slice flat with a rollingpin. 1Cut each slicein half. Then cut in half again lengthways, so you have 4 strips of bread for each slice. 1Take one strip and cut it equally 3 times lengthways, leave a small part uncut at the top, so that it all holds together. 1Carefully twist the bread, plaiting the 3 strips as you would a braid. 1Place on a baking tray linedwith parchment paper. 1Repeat with the other 15 strips, so you have 16 twists of bread in total. 1Whisk the egg with the salt. 1Using a silicone brush, brush over the top of each twist. 1Then carefully top with the cheddar, pushingit down a little so itsticks to egg wash on each twist. 1Place in the oven and bake for approx 18-20 min, tillbeautifully golden and crisp
Grate the sweet potato on the coarse grater (I know, I know, I could do thisin the food processor, but Icouldn’tfind the attachment and, as I was, in the middle of a BrownieEpiphany, I just diditwith the hand grater)
800g of cauliflower, chopped. 11 onion, finely chopped. 14 cups/960ml of chicken or vegetable stock. 1spray oilSpray a large pot over a mediumhigh heat with spray oil. 1Add the onion and fry till softened and lightlycaramelized (approx 5 mins). 1Add the cauliflower and stock. 1Bring to a boil and then reduce heat, cover and simmer for 20 mins. 1Add about ½ soup to a blender and blend till smooth. 1Pour back into the saucepan with the cheddar and stiruntil cheese is melted. 1Season as needed with salt and black pepper
If you don't have any chia seeds, don't worry, the pancakes work just as well without. Gluten Free, DairyFree, Sugar Free Coconut, Chia Seed & Banana Pancakes
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