Unbaked Cheesecake

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This is the perfect gluten free and refine sugar free cheese cake which hits the spot for all cheesecake lovers. Who doesn’t want to feel at least a little guilt free about their baked, or in this case unbaked goods.

I made this recipe with adjustments to an old classic cheese cake my mum would make. The adjustments where needed for certain family and friends, and with me around no one EVER gets left out of dessert due to dietary requirements.

Many don’t even notice the slight adjustments made to create this cake, as the honey and berries give it that natural sweetness whilst the roasted almonds and dates in the base taste nutty and similar to a biscuit base.

As an alternative for the base you can easily make it with digestive biscuits. This option is still low in sugar, and works as a more classic base.

Super quick and easy to whip up in no time this is ideal to make the day before a dinner party or event.



Base

  • 1 1/2 cups Almonds

  • 3 Tbls coconut oil

  • 3/4 cup pitted medjol dates

  • pinch salt

    Optional quick base (See how to make at the bottom of the page)

  • 150g digestive biscuits

  • 60g butter

    Filling

  • 250 grams cream cheese (at room temperature)

  • 200 grams creme fraiche

  • 1 1/2 tbs honey

  • zest and juice of 1 lemon

  • 1 tsp vanila bean paste

    Berry Topping (optional)

  • 1 cup frozen raspberries

  • 1 cup frozen blueberries

  • 2 bayleaves

  1. Lightly toast almonds in a fry pan. Allow to cool before combining with dates, coconut oil and salt, processing in a food processor until a fine mix is formed. The mix should stay together if you pinch two small amounts together, if not add a teaspoon more of coconut oil.

  2. Line either a tart tin or a brownie tin with measurements around 25cm by 12cm with baking paper. Place base mix into tin and press down lightly with fingers to compact the mix together. refrigerate for 30 minutes or until mix has set firm.

  3. Process cream cheese, creme fraiche, honey, lemon zest and juice until a smooth consistency. Spoon mix onto set bace and use the back of a spatula to spread the cream cheese mix evenly. Refrigerate for 4 hours or overnight to allow the filling to set completely.

  4. To serve simply place berries in a jug with a bay leaf and microwave for 50 seconds or until defrosted, stir. For a large group of people spoon berry mix onto of cheesecake. Otherwise cut individual portions and spoon berry mix on top. Another option for a topping is to simply grate dark chocolate over the cheesecake portions, I find this simple topping looks decadent and accompanies the sweet sourness of the cheese cake well. Enjoy!

    Optional Base: Smash digestive biscuits in a bag until they resemble a fine crumb. Add biscuit mix to a bowl with melted butter. Stir to combine. Add to lined oven proof dish (roughly 25 by 12cm) and press mix down into dish and slightly up the sides. Bake on 180 degrees for 8 minutes. Remove from oven and allow to cool before adding the filling and setting in the fridge.

Family Favourite Vegetarian Nachos

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Who doesn’t love a nacho night? This seriously tasty family favourite can be whipped up in no time at all - and using just a few staple ingredients, the base works out to be a pretty easy and cheap meal!

Feel free to play around with toppings - guacamole is always a favourite. This version has added feta, lime, coriander and onion giving the simple recipe an extra punch in flavour. If you are vegan or dairy intolerant simply swap the cheese for a dairy-free cheese alternative, or leave out entirely - it’s still totally fabulous!


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Serves 3-4
GF, Vegetarian and option of being DF and vegan

Ingredients

  • 1 Red or brown onion, diced

  • 3 garlic cloves, crushed

  • 1/2 red capsicum, diced

  • 2 tsp ground cumin

  • 1 tsp paprika

  • 1/2 tsp ground chilli

  • 1 tin tomatoes

  • 1 tin kidney beans

    Toppings

  • 1 avocado

  • Fetta (optional)

  • Juice of 1/2 a lime or lemon

  • 1/2 punnet cherry tomatoes

  • 1 cup grated cheddar cheese

  • Fresh coriander (optional)

  • a few slices of red onion

  • Sour cream (optional)

  • Cc chips!

  1. For the nachos. Place a large frying pan over medium-high heat, add olive oil and toss in the sliced onion, fry off until translucent. Add crushed garlic, capsicum and spices for roughly 4 minutes, whilst these spices are becoming more fragrant, use a spatula to move the spices around the pan to coat the other ingredients and so they don’t burn.

  2. Add the tin of tomatoes, and rinse out the tin with roughly 1/4 cup of water and add to the pan. Season well and simmer for 15-20 mins.

  3. Make guacamole by mashing the avocado in a small bowl. Add some lemon or lime juice, red onion, coriander, feta and seasoning. To make the tomato salsa, chop the tomatoes in half, add red onion, seasoning and coriander. Grate the cheese

  4. Add kidney beans for 5 minutes, and then with the back of a fork or spatula push down on the ingredients to open up the beans.

  5. Place Cc’s in a bowl, top with nacho mix then the cheese (feel free to microwave it at this stage so the cheese melts). Top with guacamole, salsa, and coriander. Serve and enjoy!

    Another serving option is to spread Cc’s on a lined baking tray, top with the nacho mix and cheese. Place in an oven on 170 degrees for 10 minutes or until cheese is melted. Top with the rest of the toppings and allow everyone to help themselves.


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Thai Green Chicken Curry

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I absolutely love curries, especially on a chilly winters day. However, I am a slight curry snob and try to always make mine from scratch. This is to avoid additives and sugars often added to bought pastes. Once you start making your own from scratch there is no going back! The flavour packed into a fresh homemade paste is so much more flavoursome. Make double the paste and you can freeze the other half for another winters day when short on time.

This curry covers all the nutritional bases to make up a wholesome meal, with getting in different vegetables, good fats and a wholesome brown rice base. The paste packs not just a punch in flavour but in vitamins and minerals too which is what you want when its a tad nippy outside.


Ingredients

  • 500 grams Chicken, roughly 2 chicken breasts

  • 1/2 leek finely chopped

  • 300 grams coconut milk

  • 1 1/2 cups chicken stock

  • 3 tsp fish sauce

  • 100 grams baby corn, halved

  • 1 bunch of bok choy, end removed and leaves halved

  • 1 bunch or broccoli or broccolini, halved to reduce cooking time

  • 1 1/2 limes some to season the curry during cooking time and the rest to serve

Paste

  • 4cm Piece of ginger, roughly chopped

  • 1 large chilli (I use red or green), deseeded and chopped

  • 4 cloves of garlic

  • 2 lemongrass stalks, white part only, crushed and chopped

  • 1 bunch or coriander, with the stems

  • 1 lime, juiced

  • 1 tbs olive oil

  1. Place all paste ingredients in a high powered food processor and blend until a fine smooth paste. Set aside for later

  2. Chop chicken into 3 cm chunk sized pieces. Heat a deep sauce pan with olive oil and fry off chicken in batches until lightly browned but doesn’t need to be cooked through at this stage. Set aside.

  3. Add another squeeze of olive oil into the fry pan and pour paste into heated pan, fry off for roughly 3-5 minutes on a medium heat or until fragrant and browned off but not burnt.

  4. Throw in sliced leek and fry until softened. Add chicken back to the pan along with the stock, coconut milk and fish sauce. Season and allow to simmer away for 15 minutes to finish cooking the chicken.

  5. Add the broccoli and corn to the mix and simmer for another 10-15 or until vegetables are just tender. Then add the bok choy and a squeeze of lime, simmer for 5 minutes to wilt the bok choy.

  6. Serve with brown rice and pappadams. Enjoy!

    Serves 4

Cocoa Pistachio Biscuits

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These decadent and delicious little biscuits make a fabulous 3pm pick-me-up. Suitable for vegans, dairy and gluten intolerant, they are one of the few biscuits that taste and hold together like your normal cookie, just without the added sugars and flours. Pistachios are one of my favourite nuts, being high in protein, fibre and antioxidants. Pistachios are also one of the lowest in calories compared to other nuts.

I recommend keeping them in a cooler spot like the fridge as the cacao butter icing can melt


Ingredients

  • 1 cup oats

  • 1/2 cup pistachios

  • 1/2 cup almond meal

  • 1/2 cup desiccated

  • 5 tbs coconut oil

  • 1/2 cup dark cocoa powder

  • 2 tbs rice malt syrup

  • 2 tbs honey

  • 1 tsp vanilla bean paste

  • 3 tbs nut butter

Raw Chocolate Icing

  • 1/2 cup cacao butter

  • 1 tbs honey or rice malt

  • 1/3 cup dark cocoa powder

  • pinch of salt

  1. Preheat oven to 160 degrees. Line a baking tray with baking paper

  2. Melt coconut oil in the microwave. Process pistachios, desiccated coconut, oats, almond meal together until a fine crumb. Add coconut oil, cocoa powder, nut butter, honey, rice malt and vanilla. Process until nuts are fine and mix holds together. If the mix feels a little dry then simply add a little more coconut oil to help it to bind.

  3. Dollop a tablespoon amount of mix onto the palms of your hands, roll into a ball and then push down to form a flattened cookie shape. Repeat until all the mix is used up. Bake for 15-20 minutes. Remove from oven and cool.

  4. Whilst Biscuits are baking melt cacao butter and mix in cocoa powder, rice malt and salt.

  5. Once biscuits have cooled down, pick up each biscuit and dunk into icing mix, repeat until all biscuits are coated. I tend to repeat this process twice once the icing has set to get a thicker icing.

    Tips: Feel free to simply double up on either the rice malt or honey if you don’t have both ingredients. I find the dark cocoa gives a lovely rich flavour and colour, but again feel free to use up what you already have!

Shepherds Pie

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I grew up loving the humble Shepherd pie, especially on a rough winters day. With a few adjustments and tweaks this recipe has sneaked in some extra veggies without children knowing its even there. Grating the carrot is a perfect way to add extra sweetness, whilst the celery adds a little crunch. I have swapped the traditional Worcestershire sauce which contains sugar for Tamari and thrown in some red wine for extra depth and flavour.

Feel free to play around with the potato topping, and use either just sweet potato or white potatoes. Both have their benefits! sweet potatoes are lower in carbs, high in vitamins A, C, B6, and potassium. While white potatoes have a higher fibre content and also great sources of vitamins and minerals.


Ingredients

  • 1 onion, diced

  • 3 cloves of garlic, crushed

  • 1 kg beef mince

  • 1 handful of fresh herbs such as fresh thyme, oregano, rosemary and parsley (all work well together)

  • 4 tbs tomato paste

  • 2 medium carrots, grated

  • 3 celery stick, chopped fine

  • 2 cups chicken or vegetable stock

  • 1/3 cup of red wine

  • 1 tbs tamari sauce

  • Salt & Pepper


    Potato Topping

  • 2 sweet potatoes, peel skins and roughly dice

  • 4 potatoes, I leave the skins on and dice

  • Splash of milk

  • 1 tbs butter

  • Seasoning

  • Handful grated cheese

  1. Fry off onion and garlic until garlic is lightly browned. Add mince and fry off until broken apart and browned off completely.

  2. Add carrot, celery, and herbs and fry off for 2 minutes. Add the paste, stock, wine, tamari and season well.

  3. Simmer away for 35-45 minutes on a low gentle temperature to allow flavours to gather more depth. During this time boil up the potatoes, until soft enough to mash. once ready, drain potatoes and add butter, a splash of milk, seasoning and mash until light and fluffy.

  4. Add the meat mix to an ovenproof dish, top with mashed potato and sprinkle some cheese on top. Bake on 180 degrees fan forced for 30-40 mins, or until golden on top. Serve with a side of broccolini and Enjoy!