Chocolate Avocado Mousse

Cacao plus Avocado equals amazing

Who would have thought these two ingredients together could be so delicious and flexible... You can enjoy this as a mousse, as an icecream, as an icing on cupcakes, as a slice, or just with a spoon!

Ingredients:

2 avocadoes
70g coconut oil
60g raw cacao
2-3 heaped T honey (to taste)
1/2 vanilla bean (seeds only)

Method:

Put all ingredients in Thermomix and combine 20sec speed 5
Taste and add more honey if you like it sweeter

As a mousse:

Put in a container and store in the fridge - eat with a spoon or use as a spread

As an icing:

Use straight away, put cupcakes in fridge to set, then remove cakes half an hour before serving

 

As an icecream:

Freeze... it will set hard. If you use it within a couple of hours of making, it will still scoop. For longer storage times, remove from the freezer an hour before use.

As a slice:

Prepare a base, spread topping... freeze until set (one hour approx), then slice into portions and freeze each portion ready for use

Nut Base:

150g ground nuts (pecans or walnuts combine well with this dish)
100g dates
Combine and spread on the base of a small lined dish, top with mousse

Cookie Base:

Use Coconut cookie recipe
120g cookies
40g ghee
Chrush cookies and combine with ghee
Spread on the base of a small lined dish, top with mousse

Chocolate Cupcakes

Chocolate Coconut Cakes

These taste like chocolate cakes to me, but if you don't eat a lot of coconut, they will taste like a lamington

 

Ingredients:

5 eggs
130g honey
1/2C coconut oil
3T coconut flour
1/4C raw cacao
1/2t bicarb soda
pinch salt

Method:

Put all ingredients into your Thermomix bowl and combine 20sec speed 5

Do not be alarmed that this is indeed a very runny batter... if it was normal gluten free flour it would never work, but coconut flour absorbs A LOT of liquid, so it will all be ok when baked...

Pour into patty cases (half fill)

Bake for 15 mins 180 degrees celcius until puffed and when pressed gently in the centre, they spring back

Remove from the muffin tray and cool on racks



Once cool you can ice with chocolate avocado mousse and top with coconut or just serve warm with icecream and chocolate sauce

Coconut Cookies

Crunchy Cookies...

these remind me of the cookies in the big biscuit tins my parents would receive at Christmas

 

Ingredients:

70g ghee

30g coconut oil

55g honey

1/2 vanilla bean (seeds only)

1T dessicated coconut

1/2C tapioca starch

1/2C hulled millet

1/2C buckwheat kernals

1/4t bicarb soda

 

 

Method:

Grind millet and buckwheat in Thermomix for 130sec speed 9

Add remaining ingredients and combine 15sec speed 4

Scrape down if necessary and mix 10sec speed 4

 

Roll into balls and press lightly with a fork

OR use a cookie press

 

Bake 180 degrees for 15 minutes until lightly golden

Honey burns quickly so please check often... if you have a very hot oven, reduce temp to 160

 

Store in an airtight container in pantry

Pancakes

Pancakes with Fruit

Ingredients:

1/3C buckwheat kernals
1/3C hulled millet
1/4C tapioca starch
1T coconut flour
1/4t bicarb soda
1C kefir (coconut or goat/cow)
1 egg

Fruit
sliced banana
sliced strawberries
blueberries

Method:

Prepare flour

Grind buckwheat and millet in Thermomix, 1 min speed 9
(If you don't have a TMX, buy flours)
If you want to ferment these grains, add kefir now and leave for 6 hours (or overnight)

Prepare batter

Add other ingredients and whisk to combine
Stand 30 mins to thicken

Cook 

Add a little ghee to the pan on medium heat
Pour in a small amount of batter (these work best if they are small - medium in size)
Drop in a few pieces of fruit (if desired)
Once bubbling, carefully flip
Cook a few minutes on the other side

Serve with yoghurt or maple syrup/honey

 

If you want to keep these Failsafe,

omit the coconut flour and do not ferment, use water instead of the kefir. Add the water slowly and stop when you have a thick batter (it should still pour but not be runny)

Measurements

When doing recipes here are the abbreviations:

C = Cup
T = Tablespoon
t = teaspoon


1C = 250ml
1T = 15ml
1t = 5ml

Crepes

Grain free Crepes/Wraps

You can use these sweet as crepes or as wraps for savoury...

 

Ingredients

1/2 C buckwheat kernals
1/2 C hulled millet
1 C water
2 T goat whey
1/2C tapioca starch
2 large eggs or 4 small

Method

Prepare your flour

Using your Thermomix, grind the buckwheat and millet 130 sec, speed 9
(if you don't have a TMX, buy flours instead)
Put flours into a big glass bowl
Add water and whey and stir to combine
Cover with gladwrap and leave to ferment for 6 hours (or overnight)

 

Prepare batter

Add tapioca and eggs and whisk until you have a smooth batter

Cook

Warm a small amount of ghee in a pan and pour on a 1/4C of batter, swirl the pan around until the batter coats the whole pan

Carefully flip when the edges start to come away from the pan
Cook a minute or so on the other side

Watch with care as these cook very quickly




Serve with yoghurt and honey or maple syrup for a sweet treat
Use as a wrap to make your lunch

TIP: Can be frozen, between layers of baking paper and defrosted on the bench or microwave before use.

Are you still Failsafe and want to make these? Just omit the whey and the fermenting and mix batter and use right away. The fermenting process will create amines...

Meal time

What to eat?

Breakfast Lunch Dinner...

I think one of the big challenges when going grain free is working out what to eat for each meal.








Breakfast is tricky when you are accustomed to eating cereal or toast... lunch is a sandwich... dinner not so tricky as most would think meat and veg pretty normal. How do you do grain free toast and cereal for breakfast... so you go searching for nut bread recipes... when in fact the easy solution is to think of each meal as suitable for any time of the day.

Soup can be for breakfast, lunch or dinner... oh no you say... I am not having soup all the time. Unless you decide to do hard core GAPS and do Intro, I am not saying that at all. I am saying OPEN YOUR MIND lol to other possibilities. Meat balls for breakfast... my kids do it every day. At the start they were horrified (as you might be) but now if I give them some toast they ask for meat :)

You need to make yourself and your children (if they are joining your diet changes) just try it over and over... until it becomes habit.

And give yourself some variety... here are some ideas I love

• thai salmon fish cakes with spinach and avocado and a dollop of goat yoghurt
• omelette with salmon, kale, tomato and a dressing of yoghurt with garlic and dill
• scrambled eggs with avocado and kraut (pour over some broth for a soup)
• lasagne - zucchini becomes your lasagne sheets, cauliflower an amazing white sauce
• seared scallop creamy soup
• pumpkin soup with chicken, crispy kale and toasted walnuts
• creamy cauliflower soup with chicken
• zucchini noodles with broth and slow cooked lamb
• crunchy herb topped roast chicken or turkey breast
• slow cooked lamb with honeyed carrots and roast butternut squash

Be creative... think of all the things you can eat and how you might combine them. Some may work, others not so much... Soup is open for creation! Chuck in some broth, veg and meat... top with some kraut and a dollop of yoghurt... simple

My fav fast meal is roast chicken thigh (cooked in coconut oil), topped with kraut and yoghurt.



There are plenty of sweet goodies too... as you might have noticed from my failsafe recipes, I am rather fond of baking

So in these early phases of changing from failsafe to healing... think outside the square and be open to all the possibilites.