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imogensrecipes · 7 years

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Gluten Free Vegan Laddoos

I had one of those moments today when I realised I’d promised to bring a dessert to a dinner party but didn’t have time to go shopping for any ingredients! Looking in my cupboard it seemed like I didn’t have much in the way of gluten free vegan desserty ingredients.

What I did have plenty of was gram flour... I started researching what desserts could be made with gram flour (otherwise known as Chickpea Flour or Besan). Given the limited ingredients I had I soon narrowed it down to Indian type sweets called Ladoo. I had to combine several different types of recipes to cater for not only my dietary requirements, but also accounting for my lack of ingredients. They turned out surprisingly well considering I wasn’t really following a recipe!

Ingredients:

2 Cups Gram Flour

1/3 Cup Coconut Oil

1/2 Cup Powdered Sugar

6 Cardamom Pods (grind seeds with a pestle & mortar, alternatively use 1/4 Tsp ground cardamon)

1/4 Tsp Ground Cinnamon

1/8 Tsp Freshly Ground Nutmeg

1 Tsp Honey

1/4 Cup Toasted Slivered Almonds

Instructions:

Melt the coconut oil in a pan on a medium/low heat.

Add gram flour and regularly stir to toast the gram flour until it’s a golden color and has a nutty smell to it - roughly 20-30 minutes.

Added spices & sugar and cook for a further 5-10 minutes, stirring regularly.

Take off the heat and let cool.

While it’s cooling you can gently toast the almonds in a clean, dry frying pan.

When the mixture is cool enough to touch add the honey and mix well, followed by the almonds.

Form into 1 inch sized balls. You should be able to get about 15-18 balls.

Enjoy!

#laddoo #vegan #glutenfree #dairyfree #snacks #dessert #recipes #indiansweets #food #vegetarian #desserts #gramflour #eggfree #lactosefree #gluten intolerance #sans gluten #lactose intolerence

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imogensrecipes · 8 years

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Coconut Rice Pudding

Ingridients:

2/3 Cup Arborio Rice

1 Cup Full Fat Coconut Milk

2 1/2 Cups Hot Water

2 Tbsp Maple Syrup

1/2 Tsp Vanilla Extract

1 Tbsp Extra Virgin Coconut Oil

1/8 Tsp Freshly Ground Nutmeg

Instructions:

1. Mix together coconut milk and hot water. 2. Slightly fry rice in coconut oil, adding vanilla extract, nutmeg and maple syrup after a few minutes. 3. Add a little bit of coconut milk solution into the rice and mix until absorbed. 4. continue adding little bits of coconut milk solution and stirring until absorbed each time until solution is all used up and rice is sticky, soft and yummy.

#desserts #dessert #snacks #Healthy Dessert #quick and easy #healthy recipes #rice pudding #vegan #vegetarian #glutenfree #gf #gluten free #dairyfree #lactose free #healthy food #recipes #simple dessert

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imogensrecipes · 8 years

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Mexican Stuffed Quinoa Peppers

(6 Servings)

Ingredients:

6 Bell Peppers - Tops Cutt off, Stemmed & Seeded

3 Cups Cooked Quinoa (1 Cups Quinoa & 2 Cups Vegetable Stock simmered for 20 mins)

1 Cup Organic Corn Kernels

1/2 Cup Canned Black Beans - Drained & Rinsed

1/2 Cup Petite Diced Tomatoes

1/2 Cup Shredded Cheddar/Pepper Jack Cheese (leave a little aside to top stuffed peppers)

1/4 Crumbled Feta Cheese

1/2 Cup Diced Sauteed Onion

3 Tbsp Chopped Fresh Cilantro Leaves

1 Tsp Ground Cumin

1/2 Teaspoon chili powder, or more to taste

1 (4-ounce) Can Green Chiles (I used less)

Salt and freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper. 2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, onion and chili powder, salt and pepper. 3. Spoon the filling in each bell pepper cavity. 4. Put the remainder of the cheese ontop of the stuffed peppers 5.Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes. 6. Serve immediately.

#meals #healthy meal #glutenfree #gluten free #vegetarian #low carb #lowcarb #healthy recipes #healthy food #recipe #recipes #food #foodie #stuffed peppers #quinoa #yummyinmytummy

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imogensrecipes · 8 years

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Paleo Vegan Spinach Artichoke Dip

As party dips go, this is has to be up there with most popular! Traditionally it tends to have dairy in it, so I wanted to make one that was vegan and paleo friendly. I found this recipe online and with a couple of little modification to suit my taste, voilà... this beautifully delicious and simple recipe!

Ingredients:

Lrg Packet Frozen Spinach

2x 14oz Cans Artichoke Hearts

1 1/2 – 2 Cups Cashew Cream (Made from 1 cup of whole raw cashews & water - Instructions Below)

1 Tbsp Olive Oil

Small Diced Onion

1 1/2 Tbsp Lemon Juice

Salt & Pepper to taste

Instructions:

Cashew Cream

1. Rinse the cashews and place in a bowl with enough water to cover them by about an inch.

2. Cover the bowl and soak the cashews for a MINIMUM of two hours (preferably overnight).

3. Drain the cashews, rinse under cold water and place into a food processor or high-speed blender with one cup of fresh, filtered water.

4. Process on high for several minutes, stopping to scrape down the sides, until you have very creamy texture. (It may take some time.)

Spinach Artichoke Dip

1. Defrost the spinach and squeeze out the excess water. Set aside.

2. Drain and roughly chop the artichokes.

3. Sauté the onions in the olive oil until translucent.

4. Stir in the chopped artichokes, salt & pepper and heat through.

5. Add in the spinach and lemon juice and stir until heated through.

6. Stir in the cashew cream and transfer everything to a serving dish.

7. Enjoy!

#snacks #paleo #primal #vegan #glutenfree #gluten free #dairy free #dairyfree #gf #vegetarian #lowcarb #healthy food #healthy recipes #party food #recipes #food #fingerfood

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imogensrecipes · 8 years

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Gluten Free Dahl Burgers

At the moment I’m not so strict on the paleo diet and so am eating things like rice, dahl and gluten free pasta; not all the time, but a couple of times a week. The thing about diets is that they have to work for you, when you’ve been eating a certain way you can start to see what works and what doesn’t for you, be intuitive. I know that dairy, gluten & sugar really don’t work well for me and that generally a higher protein, lower carb diet is much better for my body.

When I was growing up I ate a very healthy and yummy diet as my mum was a very good cook; Indian food was my comfort food. My mum was so good at cooking indian food that I never dared to try it, so recently I’ve been experimenting and teaching myself how to make curries and properly spice things with freshly ground spices.

Well in all of these experiments I have often found myself with leftover rice and dahl, so this dahl burger recipe came from this. It’s actually best to use next day leftover rice and dahl, somehow the liquid is less the next day and it all sticks together better - eliminating the need for eggs to bind the burgers.

Ingredients:

Leftover Rice & Dahl (1/3 cup of basmati rice, 1/3 cup mung dahl slow cooked with 1 & 1/3 water until mushy)

Half Medium Onion

1 Tbsp Turmeric

1Tsp Cumin Seeds (Freshly Ground)

Salt & Pepper to Taste

Rice Flour & Chickpea Flour for coating burgers (3:1 rice to chickpea ratio)

Instructions:

1. (Ideally the day/night before) Slow cook together the basmati rice & and mung dahl until they are completely mushy - add more water if necessary.

2. Saute half a medium and add to a mixing bowl with rice & dahl mixture.

3. Add following freshly ground spices and plenty of salt & pepper to taste (optional addition 1 tsp vata churna).

4. Mix ingredients well and add mixture of rice flour & chickpea flour if the mixture is too wet (it should stick together when pressed).

5. Roll into golf ball sized ball and then gently flatten.

6. Coat in rice/chickpea flour mixture.

7. Fry in coconut oil until crispy and brown on both sides

I then add the burgers to Gluten free Teff wraps with arugula, spinach, pickles, all topped off with mustard and vegan sour cream. I’ve also added them to salads. You can put them with what you like!

#meals #glutenfree #dairyfree #gf #low carb #teff flour #healthy food #healthy recipes #vegetarian #vegan #food #recipes #lunch

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imogensrecipes · 8 years

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Coconut Flour Chocolate Chip Cookies

Ingredients:

1/3 Cup Coconut Flour

1/3 Cup Dark Chocolate Chips

1/4 Cup Maple Syrup

1/4 Cup Coconut Oil

2 Large Eggs

1 Tsp Vanilla Extract

Pinch of Salt

Instructions:

Preheat oven to 350F. Blend all ingredients (apart from the chocolate chips) in the food processor. Fold in chocolate chips. Shape dough into small evenly sized cookies. Bake in the oven for 10-15 minutes.

Note: These cookies don’t spread out during cooking like most cookies that contain wheat/gluten.

#dessert #desserts #snacks #Healthy Dessert #paleo #primal #vegetarian #ovo-vegetarian #glutenfree #gf #dairy free #grain free #health recipes #refinedsugarfree #lactose free #recipes #healthy recipes #food

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imogensrecipes · 8 years

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Arugula, Mushroom & Asparagus Paleo Quiche

This was a total experiment on a whim but turn out great so I thought I’d share!

Pie Crust:

2 Cups Almond Flour

1 Egg

2 Tbsp Coconut Oil

1/4 Tsp Salt

Blend all the ingredients together in a food processor until a dough has formed. Evenly press into a 9″ pie dish, including the sides of the dish. Prick with a fork all over. Bake in a pre heated oven at 350F for about 10 minutes until the crust has started to brown.

Quiche Filling:

6 Eggs

1 Medium Onion

1/2 Red Pepper

Handful of Mushrooms

5-6 Asparagus Spears

Handful of Arugula

Season with Oregano, Basil, Salt & Pepper to taste.

Sauté Onion, Red Pepper, Mushrooms and Asparagus with seasonings until cooked, adding arugula right at the end after heat has been turned off. Beat eggs in a separate bowl. Evenly distribute cooked ingredients into pie crust. Pour eggs over the top. Bake in the oven at 350F until eggs are completely cooked, roughly 20mins.

Alternative Fillings:

Any number of yummy fillings can be used instead, just swap out the ingredients, pre cook/saute any ingredients that need it and follow the same process as I have laid out above.

How about Spinach & Zucchini with Parmesan, topped with fresh tomatoes and basil...

#meals #paleo #glutenfree #dairy free #low carb #almond flour #quiche #ovo-vegetarian #gf #healthy recipes #food #primal #grain free #keto #ketogenic #healthy food #recipe #lunch

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imogensrecipes · 10 years

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Chocolate Cupcakes with Coconut Cream Frosting

The cupcake part of this recipe came about through a mash up of a things I have tried over the last 6 months, and I can honestly say it is the best cupcake that I have ever made - the texture was perfect!

I've been meaning to try to make a vegan frosting out of full fat coconut milk, and this didn't disappoint on the taste side of things. Coupled with the chocolate cupcake and it was definitely an OMG moment. It has definitely got my cogs going, and I've come up with all kinds of yummy treats to make with it. The texture came out to be more like whipped cream (which was not what I was going for), I would have like for it to have been stiffer so that I could do some piping with it. But seriously - I don't think I have ever tasted something so delicious!!!

Chocolate Cupcakes

(Makes 10-12 Cupcakes)

Ingredients:

Cupcakes:

1/2 Cup Coconut Flour

1/2 Cup Unsweetened 100% Cacao Powder

1 Tsp Baking Soda

5 Large Eggs

2/3 Cup Maple Syrup

1/2 Cup Coconut Oil

2 Tsp Vanilla Extract

Pinch of Salt

Frosting:

1 Can of Full Fat Coconut Milk (very important that it is full fat -preferably with no guar gum)

1 Tsp Vanilla Extract

1/4-1/2 Cup Powdered Coconut Sugar (or powdered sugar)

Instructions:

1. The night before place the can of coconut milk in the refrigerator.

2. Preheat the oven to 350ªF.

3. Place all the dry ingredients together in the food processor and pulse until mixed.

4. In a separate bowl mix all the wet ingredients together then add into the food processor and mix well.

5. In a cupcake pan with baking cups fill until each one is roughly 75% full of the cupcake mixture.

6. Place in the oven for 15-18 minutes (a good way to check if they are done is to stick a knife in the center and if it comes out clean then they are done).

7. Let cupcakes completely cool.

8. For the frosting take out the coconut milk can from the refrigerator and turn upside down to open the tin. Pour out the clear liquid coconut milk (you can use it elsewhere, such as a smoothie), leaving the solid coconut milk and place in the freezer for 5 minutes.

9. Scoop out the solid coconut milk into the food processor and pulse.

10. Add vanilla extract and gradually add the powdered coconut sugar until desired sweetness is reached.

11. Dollop a spoonful on each cupcake and refrigerate (or if you can't wait you can eat them straight away!)

12. Enjoy!

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imogensrecipes · 10 years

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Primal Nut Bars

Over the years these nut bars have actually become a breakfast staple for my husband. At some point I kind of dropped the ball and stopped making them, but recently I started again...leading to one happy husband!

This recipe is very easily adaptable to whatever you have in the pantry. You can put different kinds of nuts in there, dried fruit or chocolate bits.

Primal Nut Bars

Ingredients:

1 Cup Almonds

1 Cup Hazelnuts

1 1/2 Cups Pecans

2/3 Cup Flax Meal

1 Cup Unsweetened Shredded Coconut

1/4 Cup Unsalted Almond Butter (I use the stuff that you grind yourself from our local store everybodies)

2 Teaspoons Honey (or your preferred sweetener)

1 1/2 Teaspoon Black Molasses

Pinch of Salt

1/3 Cup Melted Coconut Oil

Optional: 1/2 Cup Dark Choc Chips, Dried Fruit or 85% Dark Chocolate to smooth on top

Instructions:

1. Place almonds, hazelnuts and pecans into a food processor, pulse a few times until the nuts are broken up, then add the flax meal, shredded coconut, nut butter, salt, honey and molasses.

2. Process until the consistency is fairly smooth (but not completely) then slowly drizzle in the oil until a coarse paste forms. Stir in chocolate or dried fruit, if using.

3. Scrape the batter into a pan lined with parchment paper and press down evenly to fill the pan.

4. Place in freezer for at least 1 hour and preferably more, until bars harden.

5. When frozen take out of the freezer and cut up into bars, and put into a ziplock bag…keep in freezer until ready to eat!

6. At this point I do the extra optional step that my husband loves… either dip or pour melted dark chocolate to coat the tops of the bars. Put cut up bars back into the freezer to harden.

If you don't keep them in the freezer or at the very least the fridge then they quickly turn back into runny batter so beware!!

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imogensrecipes · 10 years

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Apple Crumble

This apple (with a couple of blackberries) crumble is paleo and made with agave/maple syrup and nuts, so is refined sugar free, vegan and grain free.

I couldn't resist having it with a little vanilla coconut ice cream! (sugar free of course)

Apple Crumble

(Serves 4)

Ingredients:

Filling:

4 Apples (1 of which is pureed)

Handful Blackberries

3 Tbsp Agave

1/4 Tsp Cinnamon

Crumble Topping:

1 1/2 Cups Almond Flour

1/2 Cup Finely Chopped Pecans

1/3 Cup Sweetener (I used Maple Syrup)

2 Tbsp Solid Coconut Oil

Instructions:

1. Preheat the oven to 350ªF and grease your pie dish with coconut oil.

2. Slice up 3 apples. Cook and puree the other one.

3. Mix together the sliced and pureed apples with the blackberries, agave and cinnamon and place in the pie dish.

4. Cook for 45 minutes in the oven, turning once so that the apple don't dry out.

5. While that is cooking you can prepare the crumble topping. Pulse the pecans in the food processor until they are finely chopped. Then add the almond flour, sweetener and coconut oil and pulse until combined.

6. Once the filling is cooked add the topping by crumbling evenly over the top.

7. Bake in the oven for a further 20 minutes, or until the crust is golden brown.

8. Serve and enjoy with a dollop of vanilla ice cream!

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imogensrecipes · 10 years

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Paleo Meatloaf

I never really had meatloaf growing up, which may come as a surprise to most, seeing as I had an american mother, but since moving here 8 years ago it is something that I have come to really enjoy. Well seeing as it is Sunday today, I wanted to do a Sunday Roast, and as my mother was coming over I decided to try and make a paleo version of meatloaf for the first time.

It turned out well, I was worried it wasn't going to be moist enough so I added an apple last minute, and if anything it was a little too moist!

Paleo Meatloaf

(Makes 1 Loaf Tin)

Ingredients:

1 Onion

2 Carrots

2 Celery Stalks

1 Cup Mushrooms

1 lb Minced Beef

1/2 lb Minced Pork

1 Apple

1 Egg

2/3 Cup Almond Flour

1 Tbsp Worcestershire Sauce (see here for paleo friendly version)

1/2 Tsp Oregano

1/2 Tsp Ground Sage

1/4 Tsp Thyme

Salt and Pepper to Taste

Instructions:

1. Preheat the oven to 400ªF and grease a metal or glass loaf pan with coconut oil.

2. In the food processor finely chop the onion, carrots, celery and mushrooms.

3. Fry the finely chopped veg in a skillet until they have softened.

4. In a large bowl mix the veg, meat, almond flour, worcestershire sauce and spices together as well as a beaten egg. Salt and pepper to taste.

5. Pour the mixture into the greased loaf pan and pat down to form a neat loaf shape.

6. Bake in the oven for 35-40 minutes (time/temp may vary depending on your oven).

7. Serve with roasted veg and greens as well as a good helping of gravy.

8. Enjoy!

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imogensrecipes · 10 years

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Frittata

These crustless quiché-like, open faced omelettes are an italian dish that roughly translates to 'egg-cake', and are a perfect breakfast or lunchtime recipe. I love them because you can pretty much put whatever you like in there depending on what you have in the fridge. Today I've made a veggie frittata with onion, mushrooms, spinach and feta.

Most frittatas are baked in the oven, but the way I do it utilizes a skillet/frying pan that has a good fitting lid instead, and therefore eliminating the need for an oven safe pan.

Spinach & Mushroom Frittata

(Serves 2)

Ingredients:

3 Lrg Eggs

Handful of Baby Spinach

1/2 Cup Thinly Sliced Mushrooms

1/4 Medium Onion, Thinly Sliced

1/4 Tsp Dried Oregano

1/4 Tsp Fresh Basil

Salt & Pepper to Taste

Optional: 2 Tbsp Almond Milk, 1/4 Cup Feta Cheese

Instructions:

1. In a bowl, beat the eggs with the (optional) almond milk.

2. In a skillet (that has a lid), sauté the mushrooms and onion with a little olive oil.

3. Add the spinach, spices, salt and pepper and cook for a minute or two.

4. Make sure the ingredients in the pan are spread evenly, reduce the heat to low and add the beaten eggs (and feta if desired) over the veg so that the egg fills all the gaps in the pan.

5. Place a lid over the skillet and cook on low for 10-15 minutes, or until the egg is cooked at the top (Don't open the lid too often).

6. Once the frittata is cooked cut into pie-shaped wedges and serve with your choice of sides (I went for some sautéed zucchini/courgette and yellow squash).

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imogensrecipes · 10 years

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Cream Chicken and Mushroom Pasta

I noticed that I have been posting a lot of dessert recipes recently so I thought I would rectify that this evening.

This recipe is gluten free, dairy free and pretty low carb due to the shirataki noodles.

Cream Chicken and Mushroom Pasta

(Serves 2-3)

Ingredients:

1/2lb Chicken Breast

1 Small Onion

1 Cup Sliced Mushrooms

2 Packets of 7oz Shirataki Noodles

1 Cup of Fresh Spinach

14oz Can Coconut Milk

2 Tbsp Minced Fresh Basil Leaves

1/2 Tsp Dried Rosemary

1/2 Tsp Dried Oregano

1/4 Tsp Ground Thyme

Salt and Pepper to Taste

Instructions:

1. Sauté the onion and chicken on a medium/high heat.

2. Add minced basil, mushrooms and other seasonings, followed by the coconut milk once the mushrooms are cooked.

3. Simmer to reduce the coconut milk liquid for 20-30 minutes.

4. In a separate frying pan, dry fry the shirataki noodles.

5. Add noodles and spinach and cook for a further 5 minutes.

6. Serve and enjoy!

#meals #paleo #primal #gluten free #lactose free #grain free #gf #healthy food #recipes #health recipes #cleaneating #cleaneats #cleanfood #dairy free #coconut milk #shirataki noodles

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imogensrecipes · 10 years

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Coconut Macaroons

This was my first attempt at making these, they are the perfect little paleo treat as I made them with agave instead of sugar. I was surprised at how easy they are to make, and they didn't last very long at all in our house!!

Coconut Macaroons

Ingredients:

6 Egg Whites

4 Cups Unsweetened Shredded Coconut

1/2 Cup Agave Syrup

1 Tbsp Vanilla Extract

1/4 Tsp Salt

1/2 Bar of 85% Dark Chocolate

Instructions:

1. Preheat the oven to 350ªF.

2. In a bowl, whisk the egg whites and salt at high speed until stiff.

3. In a second bowl thoroughly mix the shredded coconut, agave and vanilla together.

4. Gently fold in the mixture into the egg whites.

5. On a parchment lined baking sheet dollop roughly 1 tablespoon of the batter and pinch the top to create a point. Repeat until there is no more batter.

6. Bake in the oven for 10-15 minutes until they have lightly brown. Then take out of the oven and completely cool.

7. To make the chocolate bottom and chocolate drizzle on top, melt the chocolate in a double boiler.

8. Dip the cooled macaroons in the chocolate and place on parchment paper, then drizzle some chocolate on the tip and place them in the freezer until they are set.

9. Enjoy!

#dessert #desserts #snacks #paleo #primal #gluten free #lactose free #dairy free #sugar free #grain free #Healthy Dessert #health recipes #cleaneating #cleaneats #cleanfood #low carb #Healthy Snack #gf #imogensrecipes

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imogensrecipes · 10 years

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Raw Vegan Chocolate Avocado Mousse

Trust me when I say this mousse is damn good! Whenever I put the words 'chocolate' and 'avocado' together people automatically look a little disturbed.... but this dish was a big hit at a raw vegan potluck that I attended while I was visiting Asheville, NC.

When I was invited to a potluck my first thought was "yikes!", how was I going to manage in a strangers kitchen where I had no idea of what equipment was available. This is why I decided to make this recipe - all I needed was a food processor (or blender).

For those of you who still may be a little suspicious, you really can't taste the avocado at all and the mousse has a deliciously creamy texture. Oh and did I mention it's super easy and fast to make? What's not to love?!?

(The recipe is for 1-2 servings but for the potluck I made 5x the amount)

Raw Vegan Chocolate Avocado Mousse

(Serves 1-2)

Ingredients:

1 Lrg Ripe Avocado

1/4 Cup Raw Cocoa Powder

1/4 Cup Coconut or Almond Milk

1 Tsp Vanilla Extract (Non-Alcoholic)

Agave Syrup (or other natural sweetener) to Taste

Optional Extras/Toppings: Toasted Sliced Almonds, Cocoa Nibs, Chia Seeds, Strawberries, Mint Leaves

Instructions:

1. Purée the avocado in the food processor until smooth.

2. Mix together the cocoa powder and milk until they are combined then add to the avocado.

3. Stir in the agave (to the sweetness you like), vanilla extract, any optional extras. (I didn't add any extras into the mixture for this particular version)

4. Add any garnishes, such as strawberries or mint leaves and serve. (store in refrigerator until ready to eat)

5. Enjoy!

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imogensrecipes · 10 years

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Primal Vanilla Cupcakes with Chocolate Ganache Icing

Yesterday afternoon I had a sudden urge to bake something, and seeing as I didn't have any recipes that I was wanting to try out I made it up as I went along... always a risky endeavor, but luckily it worked out for me this time!

Primal Vanilla Cupcakes with Chocolate Ganache Icing

(Makes 12)

Ingredients:

Vanilla Cupcakes:

6 Eggs

1/2 Cup Coconut Flour

1/2 Cup Solid Coconut Oil

1/4 Cup Maple Syrup

2 Tbsp Vanilla Extract

1/4 Tsp Baking Powder

1/8 Tsp Salt

Chocolate Ganache Icing:

1 Cup Coconut Oil

3/4 Cup Coconut Milk (Full Fat)

1/2 Cup Maple Syrup

2 Tbsp 100% Cocoa Powder

1/4 Cup Arrowroot Powder

Instructions:

1. Start by making the icing. In a medium saucepan heat the coconut milk, maple syrup, cocoa powder, coconut oil and a pinch of salt. Simmer for 10 minutes.

2. In a bowl with the arrowroot powder in, add a couple of drops of water at a time and mix well until a paste has formed.

3. Vigorously mix the arrowroot paste into the simmering sauce and bring to the boil. As soon as it reaches boiling, take it off the heat and let cool for 10-15 minutes.

4. Refrigerate until icing solidifies (could as long as 2 hours) and while that is setting, crack on with the cupcakes.

5. Preheat the oven to 350ªF.

6. In a food processor combine all of the cupcake ingredients and pulse until well mixed.

7. Evenly divide and poor the mixture into 12 cupcake liners in a cupcake pan.

8. Bake for 20-25 minutes then take out of the oven and set aside until completely cooled.

9. Once the icing has hardened, take out of the refrigerator and blend with a hand blender. At this point you can choose how you are going to ice the cupcakes, either through piping or spreading onto the cupcakes. I spread the ganache on and topped with dark chocolate flakes.

10. Enjoy!!

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imogensrecipes · 10 years

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Chicken Sunday Roast

One of the things I love about being British is the tradition of a family Sunday Roast, something that I tried to carry on even when we moved to the US … But in recent months I've been pretty inconsistent and this week I decided to change that!

For those of you who don't know what a traditional Sunday Roast is, it is like a mini thanksgiving dinner - sounds like a lot of work doesn't it?!?? Well not actually! A Sunday Roast is actually a fairly simple affair, particularly the way I do it! There are many variations depending on what meat you use (or even a nut roast if you're a vegetarian) and I will aim to post some variations in the coming months.

Today I'm tackling a Sunday Roast made with Chicken, using a method I picked up from Jamie Oliver that roasts the meat on a bed of vegetables, that then goes into making a delicious gravy. I'm not making this completely paleo, as I'm doing roast potatoes, but it is gluten free/ dairy free and can easily be made paleo friendly if you omit the potatoes (although they are seriously tasty!).

Chicken Sunday Roast

(Serves 4)

Ingredients:

3.5lbs Whole Roasting Chicken

1 Onion

2 Celery Stalks

8-10 Carrots

1 Lemon

5-6 Sprigs of Fresh Rosemary

6 Large Russet Potatoes

2-4 Parsnips

2 Tbsp Gram Flour (or Almond Flour)

4 Cups of Chicken Stock

Bunch of Kale

Instructions:

1. Take the chicken out of the fridge and let sit for roughly 30 minutes.

2. Preheat the oven to 475ªF.

3. Wash and roughly chop the onion, 2 carrots, 2 celery stalks, (no need to peel them) and place them in a large roasting pan and drizzle with olive oil.

4. Drizzle the chicken with olive oil and season generously with salt and pepper, then rub the chicken until it is fully covered. Prick the lemon all over with a knife and put it inside the chicken's cavity along with 3 or 4 sprigs of fresh rosemary.

5. Place the chicken on top of the vegetables in the roasting pan and place in the preheated over, which you should now turn down to 400ªF. Cook the chicken for 1 hour and 20 minutes.

6. Once that is done its time to start on the veggies as they will go in the oven for the last 45 minutes of the chicken cooking time.

7. Peel (If necessary - I used potatoes with thin skins so I just vigorously washed them) and chop the potatoes into large evenly sized chunks. Peel the carrots and parsnips, cutting any larger one down to even sizes.

8. Parboil the potatoes for 9 minutes, adding the carrots and parsnips in for the last 4 minutes, then drain in a colander. Take out the carrots and parsnips and set to one side.

9. 'Chuff up' the potatoes by shaking them around in the colander so that they get a little rough around the edges.

10. Put the potatoes, parsnips and carrots in a large roasting pan (two if necessary) with the leaves of 2 rosemary sprigs, salt & pepper and 3 tablespoons of olive oil. Mix so that everything is coated very well and make sure that they are spread evenly so that there is only one layer (this is really important if you want crispy roast veg - otherwise they will steam).

11. Place them in the oven when the timer says 45 minutes left for the chicken - cook for 1 hour.

12. At this point (half way) baste the chicken and if they veg look a little dry add a small amount of water to the pan.

13. At the 15 minute left mark on your chicken timer, check on the chicken and baste if necessary and turn the potatoes, parsnips and carrots so that they can cook evenly.

14. When the chicken is done take it out of the oven, transfer it to a board and cover it with aluminium foil and a tea towel and let sit for 15 minutes (this really makes a difference).

15. Check on the potatoes, parsnips and carrots, turn if necessary. They will cook for another 15 minutes while the chicken sits and you make the gravy.

17. Put on the kale to steam (minus the stems).

18. To make the gravy, first make a roux with the fat from the chicken and the gram flour (or almond flour). Then add in the chicken stock little by little so as not to make lumpy gravy. Place all the vegetables from the bottom of the chicken pan into a sieve and mash the vegetables so that the pulp goes through the sieve and into the gravy, discard any leftovers. Bring to a boil, but be careful to continuously stir so that it doesn't burn.

19. Carve the chicken and serve with the vegetables and gravy.

20. Enjoy!!

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