Dairy Gluten and Refined Sugar Free Recipes

What you will need

• 1 cup freshly made coconut milk using the Chufamix Nut and Vegetable Milk Maker
• 1/2 cup organic coconut flour
• 2 cups dessicated coconut 
• 1 Tablespoon virgin cold pressed coconut oil
• Juice and zest of 1 lemon
• 4 eggs
• 4 Tablespoon maple syrup
• 1 tsp bicarbonate of soda
• pinch of salt

Instructions

1. Preheat your oven to 175ºC. Grease and line a loaf tin with baking paper overhanging the sides for easy removal.
2. Place coconut flour, dessicated coconut and lemon zest into your food processor and pulse till the mixture looks like fine bread crumbs
3. Add coconut milk, coconut oil and pulse till well combined
4. Add the eggs and maple syrup , pulse to combine.
5. Add vanilla, lemon juice and bicarb of soda. Mix to combine. Stir in the salt
6. Spoon mixture into your prepared tin and smooth the top with a spoon
7. Bake for 50 min. Cool for 20 min. Serve with strawberry coulis or lemon syrup or enjoy plain with a cup of tea!

* Adapted from www.wholefoodsimply.com

What you will need

• 1 cup of dry green mung bean
• 1 cup high quality Indian Basmati Rice (good Indian rice makes all the difference!)/Quinoa if you prefer
• 4-6 cups water (more water will make it soupier)
• 4-5 cups assorted vegetables (Optional: sweet potato/pumpkin, carrots, zucchini, and cilantro to garnish.)
• 2-3 tablespoons ghee (Clarified butter. You can find ghee at your local health food store), but I use coconut oil or olive oil or no oil at all
• 2-inch piece of fresh ginger root, minced
• 1 tablespoon turmeric
• 1 tablespoon cumin
• 1 tablespoon black mustard seeds
• 1 tablespoon fennel seeds
• 1 tablespoon mustard seeds
• 1/2 teaspoon ground coriander
• 1/2 teaspoon fresh cracked pepper
• 1 tablespoon Himalayan pink sea salt (or Celtic sea salt)
• 1/2 teaspoon of cinnamon

Instructions

• Prep Ahead: Wash the mung beans and soak them in water overnight for four to eight hours (this helps with digestion).
• In a large skillet or wok, melt the ghee (or coconut oil) until it’s in liquid form.
• Add seeds to the ghee and saute until you hear the seeds pop. If sauté in Water, the seeds should be dry roasted in separate pan first
• Quickly add the spices, ginger, rice and beans to the mix. Coat the rice/quinoa and beans with the spices and seeds (important to do all these steps fairly quickly so you don’t burn the spices).
• Slowly add in the water.
• Add the vegetables and lightly stir all the ingredients.
• Bring water to a boil.
• Lower heat, cover and cook for another 45 to 60 minutes.
• Stir in the salt at the very end to taste (adding at end of cooking is said to help with digestion)
• Garnish with coriander leaves

What you will need

• 250 ml cashew milk from using the Chufamix Nut and Vegetable Milk Maker
• 100 ml water
• 50 gm Planet Organic Rice and Millet Flakes (or mix your own in equal quantities of organic rice and millet flakes)
• pinch salt
• Selection of dried fruit (eg. figs, sultanas, dates)
• 1-2 Tabsp Nuts and Seeds(eg almonds, pistachios, pumpkin seeds)
• 2 Tabsp grated fresh apple
• Maple Syrup to taste 

Instructions

1. Mix Organic Rice and Millet Flakes with water in a saucepan
2. Bring to boil then add cashew milk or any nut milk of choice and simmer gently for a further 5-6 min. Do not heat nut milks greater than 40 degrees.
3. Serve porridge topped with dried fruit, nuts and seeds, grated apple and a little drizzle of organic maple syrup.

*Note: This recipe can be modified to use any nut milk. Try with almond milk, macadamia nut milk, brazil nut milk, walnut milk and coconut milk which can all be made in a Chufamix Nut Milk and Vegetable Milk Maker

What you will need

The Cupcakes

• 180 g almond milk pulp* from using the Chufamix Nut and Vegetable Milk Maker
• 60 g dessicated coconut
• 1/4 teaspoon salt
• 200g raw sugar
• 200g unsalted melted butter, cooled
• 4 x 60 g eggs
• 1 1/2 teaspoon vanilla extract 
• 2 Tablespoon flaked almonds (optional)

Instructions

The Cupcakes

1. Preheat your oven to 180ºC.
2. Line cupcake tray with  12 paper cases
3. In a bowl, combine the almond pulp, dessicated coconut, salt and sugar. Set aside.
4. In a small mixing bowl, whisk eggs and vanilla extract. 
5. Add melted butter into egg mixture and mix well
6. Pour the egg and batter mixture into almond mixture and mix into a loose batter. 
7. Fill cupcake cases with about 1/3 cup batter mixture to make 12 cupcakes
8. Scatter flaked almonds on top if desired.
9. Bake for 30-40 minutes, or until a skewer inserted into the cupcake comes out clean.
10. Place on a rack, and let cool completely.

*Note: Almond Pulp from making almond milk is normally quite wet and needs to be dried out in an oven for about 20-30 min. Once dried it can be stored in a container in the fridge for 1-2 weeks.

Recipe adapted from Belinda Jeffrey's Flourless Coconut and Vanilla Cake

What you will need

The Cupcakes 

• 250 g (2 large raw beetroot, peeled and grated)
• 2 eggs
• 4 tablespoon raw cacao
• 1 1/2 cup almond pulp  (from making almond milk in a Chufamix Nut and Vegetable Milk Maker)
• 1 tsp gluten free baking soda
• 1 tsp vanilla powder
• 1 tsp cinnamon powder
• 3 Tablespoon coconut oil
• 1/3 cup organic maple syrup
• Pinch of salt

The Cashew Cream Frosting

• 1 cup cashews soaked for 2 hours
• 1/4 - 1/2 cup water
• 1/2  tsp vanilla extract
• 1 tsp lemon juice
• 3 Tablespoon maple syrup/honey
• 2 Tablespoon coconut oil, melted

Instructions

1. Preheat overn to 170 C. Line a cupcake tin with 12 cupcake cases
2. Mix all ingredients for cupcakes into a blender or food processor till it forms a smooth batter. You may have to add a few tablespoons of almond milk if the batter is not smooth enough.
3. Taste the batter for sweetness and texture and add maple syrup if needed.
4. Pour into a lined cupcake tin
5. Bake in a moderate oven  at 160C for 40 mins or until the centre of the cupcake is firm
6. Place all ingredients for cashew cream frosting into a blender and blend till you get a smooth consistency.
7. Frost the cupcake with Cashew Cream frosting when cupcake is cool. This cupcake, like the chia seed banana cupcake tastes better the next day

  Adapted from www.iquitsugar.com

What you will need

• 1 cup almond milk pulp  (previously made in a Chufamix Nut and Vegetable Milk Maker)
• 1 red Chili (or more if you prefer more spicy taste)
• 4 slices  fresh ginger
• 1 lemon grass stalk
• 2 cloves fresh garlic
• 2 Tablespoon miso paste 
• 2 Tablespoon mirin
• 2 Tablespoon sesame oil
• 1 Tablespoon maple syrup or 1 Tablespoon raw coconut sugar
• 2/3 cup almond milk or 2/3 cup coconut milk (previously made in a Chufamix Nut and Vegetable Milk maker)
• Juice of 1 lemon
• 1/3 cup water
• Salt and Pepper to taste

Zucchini Pasta

• 1 medium zucchini per person, spiralised or cut into long strips
• Condiments eg shallots, finely chopped lime leaves, julienned fresh chillis, herbs of choice

Instructions

1. Combine all ingredients except zucchini spirals and condiments in a blender till well combined. Add water/lemon juice to taste.
2. Balance flavours of sweet, sour, spicy, salty to taste till dressing is to your liking.
3. Toss zucchini spirals with dressing VERY LIGHTLY just before serving
4. Top with condiments of choice.

What you will need

• 1 whole avocado
• 1 cup cashew pulp from making Cashew Milk in a Chufamix Nut Milk Maker
• 1/4 small red onion finely chopped
• Juice of 1 lemon
• salt and pepper to taste

Note:

*Add chopped chillis or tabasco sauce for a spicier version

Instructions

1. MIx all ingredients together
2. Garnish with parsely or coriander, serve

 Note: The avocado left in the shell is great to be used as a face mask.. leave on for 10 min. Feel the tightness of your skin after... waste not , want not!

What you will need

• 1 cup kidney beans (soaked overnight)
• 1 cup adzuki beans (soaked overnight)
• 5-6 cups filtered water
• 1 cup homemade cashew milk made in a Chufamix Nut Milk Maker
• 3-4 large slices of ginger (to help digest the beans)
• 1 teaspoon organic turmeric powder
• 3 whole fresh tomatoes chopped into cubes
• 1 Tablespoon Cumin powder or seeds
• 1 Tablespoon Coriander powder
• 1 teaspoon chilli powder or 1 chopped fresh red chilli
• salt and pepper to taste
• lemon juice to taste
• 3 tablespoon cashew pulp 

Note:

*Amount of water to cook the dahl depends on how watery or how thick you want the dahl to be

Instructions

1. Soak the kidney beans and the adzuki beans separately overnight
2. Next day, rinse the beans well and put them together in a pot with 4 cups water
3. Put ginger slices into the pot and cook on medium heat.
4. Remove foam that starts to foam as the beans start to cook till no more foam is visible.
5. Add the rest of the water - 2 cups to start with, turmeric, tomatoes and simmer on medium heat till the beans soften - you may need more water to ensure the beans do not dry out - this may take 2-3 hours.
6. Once beans are soft, make your tarka (spice mix) by heating a dry pan, then place cumin, coriander, chili powder or fresh chili till the mixture become fragrant - do not burn the spices!
7. Pour tarka and cashew milk into the pot and simmer gently for another 10 min. Cover the pot and leave to allow the spices to be soaked into the bean mixture.
8. Serve topped with a dollop of cashew pulp cream and chopped herbs (coriander, parsley, mint) and basmati rice.

This dahl tastes even better the next day !

What you will need

• 2 cups Almond pulp (previously made in a Chufamix Nut and Vegetable Milk Maker

• 3-4 tablespoon of almond milk
• 1/2 - 1 cup  freshly squeezed lemon juice depending on taste
• 1/2 clove of garlic (optional)
• 1/4 cup olive oil
• 3 Tablespoon tahini
• 1 teaspoon cumin powder
• 1 teaspoon corainder powder
• 1 teaspoon chili flakes or paprika powder
• a handful chopped parsley
• salt and pepper to taste

Instructions

1. Combine all ingredients except parsley in a food processor and process until smooth.
2. Add more olive oil or lemon juice to taste
3. Enjoy with crackers or steamed/raw vegetables

What you will need

Wet Ingredients

• 1 cup freshly made soy milk
• 1 cup wet okara (soy pulp) obtained after making soy milk in a Chufamix Nut and Vegetable Milk Maker 
• 1/3 cup organic raw coconut oil
• 1 tsp vanilla extract
• 1 1/2 cups carrots - grated

Dry Ingredients

• 1 1/2 cups gluten free flour
• 3/4 teaspoon xantham gum (optional)
• 1/4 cup cornflour 
• 1 tsp organic baking powder
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ginger powder or 1/2 teaspoon freshly grated ginger
• 1/4 teaspoon nutmeg powder 
• 1/4 cup raw coconut sugar
• 1/2 cup roughly chopped walnuts

Instructions

1. Preheat your oven to 175 C.
2. Line a muffin tray with 12 paper liners or grease and flour the muffin tray generously.
3. Combine wet ingredients and dry ingredients separately.
4. Add the wet ingredients into the dry ingredients and fold lightly. Do not overmix. 
5. Line 12 cupcake tin with paper cups
6. Spoon batter into the liners until almost full and  and bake for  25-30 minutes until lightly brown or until toothpick test comes out clean.
7. Leave cupcakes to cool before attempting to remove paper liner. Muffins left overnight taste better and are incredibly moist!

Recipe is adapted from http://www.justasdelish.com/

What you will need

• 3 cups almond milk (previously made in a Chufamix Nut and Vegetable Milk Maker)
• 3 organic seeded dates
• 2 Tablespoons organic raw cacao powder
• 1 bar agar-agar (about 7.5 g)
• 1/2 fresh mango or sweet fruit of choice, chopped into cubes
• 1/2 mango and 1 ripe banana pureed for sauce (optional)

Instructions

1. Make fresh almond milk with dates and 1 cup soaked almonds
2. Soak agar-agar that has been chopped up into pieces in the almond milk for 20 mins.
3. Simmer almond milk with agar agar slowly for 20 min till agar-agar dissolves.
4. Leave to cool slightly
5. Place chopped up mango or fruit pieces into the bottom of a large mold or smaller molds.
6. Pour almond and agar-agar mixture into the mold
7. Leave to set in fridge for 1 hour or overnight
8. Serve with pureed mango and banana mixture or any fruit puree of choice.

What you will need

• 200 g  (2 cups) almonds (previously made in a Chufamix Nut and Vegetable Milk Maker)
• 200 g  ( 2 cups) whole raw walnuts (or any other nuts of choice)
• 2 Tablespoons organic raw cacao powder
• 1 teaspoon spirulina powder (optional)
• 14 whole fresh pitted Medjool dates
• 2/3 cup raisins
• 2/3 cup almond milk (previously made in a Chufamix Nut and Vegetable Milk maker)
• squeeze orange juice or lemon (optional)

To Roll

• organic unsweetened dessicated coconut
• organic acai berry powder
• organic maca, goji and pomegranate powder mix
• organic sesame seeds

Instructions

1. Combine all dry ingredients into a food processor (almond pulp, walnuts, spirulina powder, raw cacao) and process till you get  crumb like consistency.
2. Add dates and raisins and process again. 
3. Add the almond milk a little at a time till the mixture starts to hold. The mix should come together when squished in the hands.
4. Roll in your choice of dessicated coconut, acai powder, Goji, pomegranate and maca powder mix or sesame seeds.
5. Store in fridge till needed and this should last at least w week - if you still have any left by that time!

What you will need

Nut Milk: 

• 1 Cup Organic Brazil Nuts (Soaked Overnight)
• 1 Cup Organic Walnuts
• 6 6ups filtered water

Muesli Mixture:

• 2 Cups Organic Rolled Oats
• 4 Organic Dried Apricots
• 2 Organic medjool dates
• 2 Tabsp Organic Pumpkin Seeds
• 2 Tabsp Organic Sunflower Seeds

Strawberry Compote: 

• 1 packet frozen (organic) strawberries
• 1 Tabsp maple syrup (or to taste)
• 1 Tabsp Chia seeds
• 1 Tabsp lemon juice

For garnish on top:

• 1 Tabsp Organic Pistachio Nuts
• 3 Chopped up monkey bananas or 1 large normal banana

Instructions

1. Combine Nut Milk (made with Chufamix) and Muesli Mixture and leave in fridge overnight.
2. Place frozen strawberries in a pot and simmer slowly for 10 min. Leave to cool, then add maple syrup and chia seeds. Leave overnight in fridge.
3. Before Serving, pour strawberry compote over muesli and garnish with chopped bananas and pistachio nuts. Add any leftover nutmilk on top.
4. Enjoy with many Ommmms!

What you will need

• 1 cup cashew pulp (previously made in a Chufamix Nut and Vegetable Milk Maker

• 3-4 tablespoon of cashew milk
• 2 teaspoon fresh squeezed lemon juice
• 1/2 clove of garlic (optional)
• Sprinkle of Nutritional Yeast (optional)
• Salt and pepper to taste
• 2-3 tablespoon chopped chives (garnish)

Instructions

1. Combine all ingredients except chives in a food processor and process until smooth.
2. Add chives before serving.
3. Enjoy with crackers or steamed/raw vegetables

*Depending on how wet the cashew pulp is, you may want to reduce the amount of cashew nut milk you add. If it feels too dry or not creamy enough, just add a little more cashew milk.

What you will need

• 1 Cup Almond Pulp (dried out)
• 1 Cup mixed nut pulp eg Brazil nut, Macadamia nut (dried out) *
• 1 tsp baking powder
• ½ tsp salt
• 4 Tabsp coconut oil
• 4 Tabsp sultanas
• 2 Tabsp chia seeds
• 3 Tabsp pumpkin seeds
• 1 sprig rosemary, finely chopped
• 1 spring onion, finely chopped
• 1 sprig dill, finely chopped
• ½ tsp turmeric powder
• 1 tsp lemon zest
• ½ tsp cumin (optional)
• ½ tsp chilli flakes (optional)
• 8 Tabsp water

Instructions

1. Dry out Chufamix nut pulp at 150 degrees Celcius, for 30 min, stir lightly to ensure nut pulp dries out but does not burn!
2. Preheat oven to 160 degrees Celcius
3. Place all ingredients into the food processor except the water and pulse for 30 sec – 1 min till all ingredients are finely ground and starting to hold together
4. Add half the water and pulse for 30 secs. Check consistency.
5. Add rest of the water or a little more to ensure the ingredients are moist, stick together just enough to form a soft dough
6. Remove dough and place between two parchment sheets or baking paper
7. Roll out to ½ cm thickness and cut squares into the flattened dough – size of squares dependent on your liking
8. Bake for 15-20 mins. Remove tray, flip the crackers over and bake for further 10 mins.
9. Take out and leave to cool.
10.  Serve as is or with a dip – an avocado dip, a salsa are worthy companions!

What you will need

The Cupcakes

• Chia ‘egg’ Ingredients: 

1 tablespoon chia seeds

3 tablespoon water

• 1 chia ‘egg’ 
• 3 tablespoon raw cacao
• 1/3 cup coconut flour
• 1/3 cup flaxmeal
• 1/3 cup buckwheat flour
• ¼ cup almond pulp  (from making almond milk in a Chufamix Nut and Vegetable Milk Maker)
• 1 tsp gluten free baking soda
• 1 large mashed banana
• 1/3 cup macadamia or coconut oil
• 1/3 cup organic maple syrup
• 2/3 cup almond milk
• 1 tablespoon apple cider vinegar

Instructions

1. Mash banana and add coconut/macadamia oil, chia ‘egg’, almond milk and maple syrup
2. Add buckwheat flour , coconut flour, flaxmeal , almond pulp, cacao, baking powder and apple cider vinegar and mix thoroughly. Add  little mor almond milk if mixture seems too dry
3. Pour into a lined cupcake tin
4. Bake in a moderate oven  at 160C for 30 mins or until the centre of the cupcake is firm
5. Dust with cacao and enjoy
6. This cupcake, like the chia seed banana cupcake tastes better the next day

  Adapted from www.thewholedaily.com.au

What you will need

• 100 g flaxseeds
• 150 g pumpkin seeds
• 100 g roughly chopped walnuts or sunflower seeds
• 100 g roughly chopped almonds
• 100 g roughly chopped hazelnuts
• 50 ml organic, raw coconut oil
• 2 tsp celtic salt
• 5 tablespoon chia seeds combined with 1/2 cup water and 1/2 cup almond milk to form a gel*

Note:

*5 eggs can replace chia seeds and 150 g hard cheese may be added for non-vegan version)

Instructions

1. Turn oven on to 160 C 
2. Mix nuts together
3. Add salt and oil
4. Add chia seed gel and mix thoroughly (add a little more water or almond milk if mixture looks too dry)
5. Line a loaf pan with baking paper and pour mixture into pan while pressing down firmly to ensure mixture holds well as it is baking 
6. Bake for 60 – 70 min

This bread is best left overnight in the fridge before slicing – toast lightly only as the coconut oil may melt into your toaster!

What you will need

The Cupcakes

• 3 free range organic eggs
• 300 g smashed banana
• 60 g ( 2 tablespoons) organic maple syrup
• 1 teaspoon vanilla
• 60 g (1/4 cup)  macadamia nut oil or coconut oil
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon gluten free baking soda + 1 tablespoon lemon juice
• 200 g ( 2 cups) almond pulp (previously made in a Chufamix Nut and Vegetable Milk Maker)
• 25 g (1/4 cup)  ground flaxseed (linseed) or chia seed

Instructions

1. Preheat your oven to 160 C.
2. Combine smashed banana, maple syrup, oil, cinnamon, vanilla, eggs, baking soda and lemon juice.
3. Add the almond pulp  and chia seed and mix well.
4. Line 12 cupcake tin with paper cups
5. Spoon batter into the tin and bake for  25-30 minutes ( a skewer inserted into the centre  of cupcake should come out dry).
6. Leave cupcakes for a day and you will find the chia seeds would have moistened the cake even more!

What you will need

The Cupcakes

• ½ cup lactose free almond milk freshly made using the Chufamix Nut and Vegetable Milk Maker
• 1 teaspoon apple cider vinegar
• 1-1/4 cups all-purpose or gluten free flour
• ¾ cup raw coconut sugar
• ⅓ cup cocoa powder
• ¼ cup coconut flakes, lightly toasted
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup fresh prepared coffee, cooled
• ¼ cup oil

The Icing (Optional)

• ½ cup dairy-free margarine
• ½ cup raw organic coconut oil - softened to room temperature
• 3 cups organic icing sugar
• ¼ cup raw cacao
• 2 tablespoons espresso coffee grounds
• 2-3 tablespoons lactose free Almond Milk (previously made in a Chufamix Nut and Vegetable Milk Maker)
• 15 dark chocolate covered expresso beans

Instructions

The Cupcakes

1. Preheat your oven to 180ºC.
2. In a small cup, combine the almond milk and vinegar. Set aside.
3. In a large mixing bowl, combine the dry ingredients. Add the wet ingredients, including the milk and vinegar. Gently stir until combined.
4. Pour the batter into 15 paper lined muffin pans.
5. Bake for 23-25 minutes, or until a skewer inserted into the cupcake comes out clean.
6. Place on a rack, and let cool completely.

The Icing

1. In a bowl, cream together the margarine and coconut oil until creamy.
2. Add the powdered sugar a cup at a time, beating until creamy after each addition. Add the coffee, and raw cacao. Add the almond milk. Cream together until combined.
3. Smooth onto cooled cupcakes, or use a bag to pipe the icing. Place an espresso bean on top of each iced cupcake.