Monday, October 22, 2012

Wholesome Cook Guest Post - Grain and Gluten Free Bread with Hemp

Whilst Martyna from the Wholesome Cook is headed to San Diego I have headed over to her amazing blog to share my grain and gluten free bread that has become somewhat of a staple in my household.  I usually make a loaf of this on a Sunday and whilst it is no substitute for a loaf of crusty sourdough it is something bread like none the less.

For those of you who aren’t familiar with Martyna she is a professional recipe developer and the cook behind a Sydney-based allergy-friendly recipe blog, Wholesome Cook, where she tries to create a point of reference for healthy, nutritious and easy to prepare meals, without breaking the bank or over-complicating things. Think of her blog as an anti-revolution to the world of highly processed, fast-food and pre-packaged meals. Specializing in mostly natural, additive-free and allergy-friendly recipes Martyna has recently published her first e-cookbook, My Whole Food Philosophy.

To read more about this recipe and get a copy to print then head here

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Tuesday, October 16, 2012

A Worthwhile Indulgence - Chocolate Coconut Cupcakes

chocolate cupcake recipe

These little cupcakes constitute what I would regard a worthwhile indulgence and they are both grain and gluten free.

chocolate cupcake recipe

Chocolate Coconut Cupcakes
Adapted from Comfy Belly
Makes 12

Dry Ingredients

1/4 cup coconut flour
1/4 cacao powder
1/4 tsp sea salt
1/4 tsp baking soda
1 Tbs pecan meal

Wet Ingredients

1 Tbs olive oil
3 eggs, lightly beaten
1/4 cup brown rice syrup
1/3 cup chocolate (70%), roughly chopped

Preheat oven to 185 degrees celcius
Line a cupcake tray with patty papers
Combine the dry ingredients in a medium size bowl and use a whisk to mix together
In another bowl combine the wet ingredients and whisk together
Mix the dry ingredients into the wet ingredients and mix together with a spatula to combine
Add the chopped chocolate and mix again
Spoon a heaped tablespoon of mixture into each cupcake liner
Bake for 20mins or until a skewer when inserted comes out clean
Remove from the oven and allow to cool on a wire rack

For the Frosting

250 gm block cream cheese, softened
1 heaped Tbs of honey*
Juice of half a lemon

Beat all the ingredients together until combined and smooth
Adjust the sweetness if you wish
Transfer mixture into a piping bag with your chosen nozel and pipe away

* If the frosting seems a little soft then put it in the fridge for a little while to firm up then pipe.

chocolate coconut cupcake recipe

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Thursday, October 11, 2012

I Finally Got Around To Making It - A Raw Lime Tart

I have had this on my list for some time now.  In fact there is a couple at our local farmers market who make and sell a version which is how I first discovered it.  The fact that it was delicious meant I couldn’t not know how to make this so I started to search the internet where I found quite a few to choose from.  Most of them seemed ok but I decided to go with one created by Robyn from Girl on Raw.  I became familiar with her work a little while ago via one of the Raw Cafes not far from us.  Also the fact that there is also an aussie connection probably swayed me as well.

Some points to note with this tart is that it needs to be sliced whilst frozen and taste as you go to ensure you create something to your palate.  Add more or less sweetener or lime juice as you desire.   The same applies to the dates in the base.  Just make sure it is sticking together nicely.  I also think some dried cranberries or sour cherries would make a nice addition to the base as well.  I garnished the tart with dehydrated limes because I could.  It just added something a little bit extra and I made double the recipe.  It was perfect for a 22cm springform pan.

serves 8 - 10

For the Base

½ cup almonds
½ sunflower seeds
½ cup pumpkin seeds
½ cup shredded coconut
10 pitted fresh dates (judge this as you go as to whether you require more or less)
6 Tbs coconut oil

Place all the ingredients into the bowl of a food processor with the S blade attached and whiz until crumbly and sticky
When happy with the consistency press the mixture into the base of a springform pan that has been lightly oil and lined with a piece of glad wrap
Place in the freezer whilst you attend to the filling

Tart Filling

4 ripe avocados ( i like the hass variety but any would be fine)
2/3 cup freshly squeezed lime juice
4 Tbs agave
4 Tbs coconut oil
1 tsp xantham gum

Place all the ingredients into a blender and whiz and smooth
Adjust the flavours to your palate
Pour the mixture into the springform pan
Place in the freezer until set (this may vary depending on freezer)

To serve:

Remove from the freezer10 mins prior to serving
Use the glad wrap to help with lifting it from the base of the springform tin
Slice using a wet knife

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Friday, October 5, 2012

Tasty Greens - So Simple

Bok Choy Recipe

CBok Choy Recipe

So simple!

Tasty Greens

Orange and Chilli Glaze
Adapted from Curtis Stone

1 tsp macadamia oil
2 cloves garlic, finely chopped
2 tbsp fresh ginger, peeled and grated finely
1 large red chilli, seeds removed and finely sliced
¼ cup freshly squeezed orange juice
¼ cup tamari (wheat free soy sauce)
1 tbs honey

Heat oil in a small saucepan over medium heat
Add garlic, ginger and chilli
Stirfry for approximately 1 – 1  ½ mins
Add the orange juice and reduce by half
Add the tamari and honey and cook for additional 4 – 5 mins until slightly thickened
Remove from stovetop and prepare the greens as below

For Bok Choy

2 bunches of buk choy, quartered 
Sesame seeds to sprinkle (if desired)

Prepare the buk choy by cutting into quarters and washing thoroughly
Steam bok choy for approximately 3 mins or until tender
Arrange on a serving plate and drizzle with orange and chilli glaze
Sprinkle with sesame seeds if desired

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Hey There, I’m Sherilyn the creator of Wholepromise. This is where I venture outside of being a mum, wife and Fertility Nurse Specialist. I live on the Sunshine Coast in Qld, Australia and am spoilt by year round access to Farmers Markets offering a plethora of local, seasonal and organic produce. In all Wholepromise is my style of food, it’s the food I want my boys to appreciate and it’s the food that makes me happy. Styling and photographing it is just another bonus.


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