Archive for January, 2012

January 10, 2012

Flourless Peanut Butter Cookies ~V/GF~

Super quick to whip up and extra delicious, these cookies are moreish. Really. So bake a few batches and share them around, your friends will love you for it.


Line two baking trays with baking paper and preheat your oven to 150 degrees celsius.

In a bowl, mix together 1 cup natural peanut butter (I prefer crunchy), 1/4 cup agave nectar, 1 tsp baking powder, 2 tbsp LSA mix (linseed, sunflower seed and almond meal mix), 1/4 cup sugar and 1 tsp vanilla extract.


Combine well.


Drop tablespoons of mixture onto prepared trays and flatten gently with your hand. These won’t spread a lot, so you can fit more on trays.


Bake for 20 minutes or until slightly hardened and browned. The cookies will puff out a little, form crackles on the surface and smell lovely. Be sure to watch them so they don’t darken too much!

Let them cool on baking trays for about 5 minutes before transferring to wire racks.


Store in airtight containers and ENJOY!

January 10, 2012

Cauliflower Pesto Soup! V/GF

This is my new favourite recipe. The soup is ridiculously easy to make, incredibly low fat and SO tasty. “Appetite for reduction” is one of the best cookbooks I’ve purchased and I suggest it to anybody who wants over 200 pages of veggieful goodness!


Prepare four cups broth and set aside. I use massel’s chicken or veggie stock powder to make the stock, as it’s gluten free, vegan and nommy! Chop one head cauliflower into small pieces, removing all leaves.


Heat 1 tsp olive oil in a large pot and sautee 4 cloves minced garlic for a minute, being careful not to burn.


Add the cauliflower and 3 cups of broth. (Be sure to reserve the last cup for later!!) Add pepper to taste.


Bring to the boil and cover the pot. Cook for about ten minutes until the cauliflower is tender, stirring often.


Stir together the last cup of broth with either 1 tbsp arrowroot powder or 2 tbsp cornflour. Mix them well, until the powder is dissolved.

Reduce the temperature to low and pour the last cup of broth over the soup.


Cook uncovered for about five minutes, the mixture will thicken.
Add 1 cup loosely packed basil leaves and mix well, removing from heat.



Blend mixture carefully using an immersion blender or a food processor.

Serve with toasted pine nuts and basil leaves!