Apple and Rhubarb Crumble (the gluten free way)
What’s the weather like where you are? We had some gloriously warm days then the rain set in and even though the temperatures haven’t dropped much, it felt quite cool again. Grateful for the rain and making the most of a cooler day I thought it was a perfect time to share with you my ‘oh so easy’ gluten free Apple and Rhubarb Crumble recipe.
Hazel Bombs
As soon as I asked myself ‘what will I name these tasty bites?’ the answer appeared. Hazel Bombs that’s what. The idea for this recipe I cannot claim. They are the brainchild of Danielle, Bri and Clancy who were this year’s dessert team at the Vegan chef and lifestyle training graduation. Everyone was raving about these ‘oh so delicious treats’ at the graduation and I realised two months later that even though I helped roll them I never actually tried one.
It’s Sago Time (plus a sharing about being scammed)
Isn’t it time for a dessert recipe?. This is a simple recipe and it can be made ahead of time and left to chill. More a springtime dessert than winter so that is perfect as we have just entered spring here in the southern hemisphere anyway. I was introduced to sago pudding only 3 years ago when I first started facilitating the vegan chef training. There are two ways of making it and the method I describe below in my opinion is the easiest and the best way so that it doesn’t go gluggy. The flavouring and toppings are endless but this is the version we serve on retreats and people seem to love it, well they always polish it off.
Choc Orange Pudding Cake
It’s coming up to my 10th year anniversary in business so it is fitting I share a cake recipe with you. Last week I decided to experiment making a raw cake that wouldn’t melt. I had it all planned out in my head how I would get up early make it and then have time to take a great photo in good light to share with you all. I did just that, got up at five, meditated, went for a run (or should I say shuffle) made a juice and set about making a cake. It tasted great, looked promising. Went to the fridge four hours later and lo and behold it hadn’t set. Was a little disappointed and actually I felt as flat as the cake looked.
Raspberry Heaven and Bliss Ball
The 6th of April 2017 marks the date I gave up coffee. This was no easy feat. I have been a coffee addict from a very early age. I love the stuff. As a child I loved it in the form of iced coffee bought in cardboard cartons and as I grew into an adult I loved it in the strongest form I could find. I only had one a day so I really thought it was fine for me. I also only had organic and I could sustain a sixteen hour work day with huge amounts of energy fuelled by my daily cup of coffee. I tried to give it up many times in the past and attempted to be an occasional drinker. The first sip of that occasional coffee saw me fully addicted again.
A Vegan Gluten Free Plum Cake (something that all your guests can eat!!)
As much as I would rather share a savoury recipe with you this week I feel it is high time I share a sweet treat with you. As many of you know I don't really have a sweet tooth so when I found out I was going to a vegan picnic I thought woo hoo I can develop a new recipe to share with you all and not have to even taste it. I tried it out at the picnic and everyone loved it. Served it with sunflower cream which was exceptionally good. Hope you enjoy this cake. Right now plums are still in season but you can use any fruit really, you could put blueberries through it, or put peaches on top or pears or apples. Although I have the best ever apple cake recipe in my cook book so maybe save your apples for that recipe.
The Best Gluten Free Vegan Doughnuts I Have Ever Tasted
Ebony Tippett is one of the 2016 graduated vegan chefs and since her graduation she has been head chef of The Quay Canteen in Woolongong. While The Quay Canteen is not vegan this certainly is a place you will find vegans, as Ebony has designed the menu so that everything listed has a vegan option. Ebony also serves her own signature spread, vegan nutella for breakfast. Vegan cakes, raw and cooked are on display in the cake cabinet and she makes the best ever gluten free, vegan doughnuts I have ever tasted.
A Chocolate Cake Packed with Protein (of course its gluten free too)
On the 5th and 6th of September the graduates of the 2016 Chef Training came back together for two days of further learning. It was such a magical two days finding out what they had all been up to in the year since they had graduated. I am so proud of their achievements and how much they have been giving to others since the course. Their love of food and cooking seems even stronger. Part of the two days was that they brought a recipe that they had developed and taught the others how to cook it. All the recipes were incredibly delicious and it is my wish to get their permission from them to share with you all.
Raw Passion Fruit Cheesecake (nut free)
Who tried out the sunflower sour cream from last week? I made it on retreat last week and was loved by all, especially those who were allergic to nuts. Here comes the second recipe in the series of recipes that normally have nuts and have now been replaced with sunflower seeds. This is a refreshing dessert that you can cut up and keep in the freezer and take out slices whenever you want.
Let’s Celebrate with a Brownie Recipe (congratulations to the nine new vegan chefs!!!!)
We did it, they did it!! What an achievement the second year of the vegan chef and lifestyle training has come to an end culminating in a magnificent graduation ceremony where the nine graduating chefs showed off to 55 people their skills in making delicious food. They worked hard to develop the menu, test the menu and then execute the menu and I feel they did a brilliant job. The ceremony was intense for the students as they had to get food out fast and they had developed an ambitious main with lots of components but you guessed it, they did amazingly.
