EGG AND DAIRY FREE BISCUITS

EGG AND DAIRY FREE BISCUITS
90 ml oil
2 cups flour
1 cup sugar
2 tablespoons water, mixed with 1 teaspoon oil and 2 teaspoons baking powder to replace the egg
1 teaspoon vanilla
pinch of salt
½ a banana

Mix oil and sugar till well combined.
Mix egg replacement with the vanilla and salt. Add to sugar mixture.
Mash up banana and mix together till well combined.
Add baking powder and flour and knee together.
Form balls and flatten.
Bake at 180°C  for 10 to 15 min.
Source: Liz Marillier
Photo: Liz Marillier




NO BAKE PUMPKIN CHEESECAKE

NO BAKE PUMPKIN CHEESECAKE
{no-bake, gluten and grain-free, dairy-free, refined sugar-free}
prep time: 20 mins
cook/chill time: 5 hours
makes: 6″ cake {double for 9″ cake}
Crust Ingredients:
1¼ cups raw almonds {or another nut}
6 soft medjool dates, pitted
1 tbsp maple syrup
1 tbsp coconut oil
White Layer Ingredients:
1½ cups raw cashews, presoaked and strained {soak overnight for best results, or soak in boiling water for 20 minutes if in a rush}, at room temp
3 tablespoons lemon juice, at room temp
2 tablespoons non-dairy milk, at room temp
6 tablespoons maple syrup (or liquid sweetener of your choice), room temp
2 teaspoons pure vanilla extract
dash of salt
Pumpkin Layer Ingredients:
White layer mixture, minus ¾ cup of it, which should be set aside (see step 4)
2 tablespoons maple syrup (or liquid sweetener of your choice)
2 tablespoons coconut oil, liquified
1¼ cups pumpkin puree, room temp
2 teaspoons cinnamon
¼ teaspoon allspice
¼ teaspoon cloves
⅛ teaspoon nutmeg
⅛ teaspoon ground ginger

Place all crust ingredients into a food processor and process into a sticky crumble. Transfer into a springform pan and shape into a crust {either by flattening it entirely to the bottom, or pushing it up the sides a little for a taller crust effect}. Set aside.
Place all white layer ingredients into a high-speed blender {I used my Vitamix for this recipe} and process until mixture is smooth. Scoop out about ¾ cup of this mixture into a bowl and set aside.
Add pumpkin layer ingredients to the blender to the remaining mixture and blend until mixture is smooth and uniform.
Pour pumpkin cheesecake mixture into the crust in the springform pan. Smooth out the mixture a little using a spatula. Pour white layer ingredients (that were set aside earlier) on top of the pumpkin layer, being careful not to mix the two layers in the process {you can freeze the pumpkin layer for about 20 minutes first if you like to help it firm up, which makes adding the white layer without having the two layers mix up a lot easier}. Gently smooth out the surface.
Freeze the cheesecake for 4-5 hours {or overnight} to set, and then transfer and store in the fridge until ready to serve. You can also have it straight out of the freezer as a pumpkin ice-cream cake, but when you have it out of the fridge it has the consistency, texture, and flavor of a real cheesecake
Notes:
Doubled up on the recipe as 6″ is a tiny tin, it eventually made an 18cm springform tart. I substituted butternut for the pumpkin, honey for the maple syrup & used coconut milk. I left out the “all spice” as I couldn’t find any at the shops. Cooked the butternut a day before, just to give it ample time to drain. Topped the cake with a little bit of the sticky crust. Blend the cashew nuts in batches to get a smooth consistency. This cake is ideal for someone who follows the “paleo” lifestyle.

Photo: Lesdee Gloak Bam




CABBAGE SOUP DIET

CABBAGE SOUP DIET
If you have a special occasion coming up or you simply need to lose weight fast, the Cabbage Soup Diet may be just what you need.

Although not suitable for long-term weight loss, the Cabbage Soup Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.

Pros and Cons of the Cabbage Soup Diet:

Pros:
You’ll lose weight fast, and for the week, you can eat as much of the foods listed in the program as you want.
Although the diet is only for seven days (and shouldn’t be followed for longer), it provides a great “kick-start” for a more moderate diet.

Cons:
Some people find the soup bland.
Others report feeling light-headed, weak, and have suffered from decreased concentration (although I hear that many people think the diet is worth the effort anyway, since they lose so much weight!).

What the Cabbage Soup Diet is NOT:
The Cabbage Soup Diet is sometimes referred to as the “Mayo Clinic Diet,” the “Sacred Heart Hospital Diet,” and by many other names. Interestingly, this diet is not affiliated with either the Mayo Clinic or the Sacred Heart Hospital system.

Number 1 Reason why the Cabbage Soup Diet Fails
As mentioned, the soup can tend to get a bit bland, especially since you are eating it several time a day….every day for a week. For this reason alone, a lot of people drop the diet.

For some additional flavour, add dried herbs, eg. Basil. Sage, Origanum & Parsley, as well as some crushed garlic (all according to your own preferences).

The Problem With Most “Mainstream” Diets
Most diets – especially “mainstream” diets, and those recommended by major medical institutions – work slowly but surely, resulting in around of ½ kg weight loss per week.

This “slow and steady” way to lose weight is certainly healthy, but suffers from one major flaw: most people get discouraged and quit whatever diet they are on if they don’t see results quickly. This is how the Cabbage Soup Diet can be your savior and catalyst into a more long term solution.

Seven Keys to Success
Follow the diet to the letter!
Drink at least 4 glasses of water per day (or more!).
Remember – it is only seven days long!
Complement the diet with a quality daily multi-vitamin.
Print information from this site and refer to it daily (especially the 7 Day Plan!).
Eat plenty of soup – the more you eat, the more you should lose! Do not try to starve yourself or you’ll probably cheat (this is what we don’t want).

Ingredients:
2 large white onions
1 or 2 garlic cloves (garlic lovers: add an extra 1 or 2 cloves!)
2 green peppers
1 or 2 cans of tomatoes (diced or whole)
3 carrots
1 punnet of mushrooms
1 bunch of celery
Half a head of cabbage
Seasoning (to taste, eg. Dried Basil, Dried Sage, etc.)

Method:
Slice or dice onions with garlic, put in a very large pot.
Cut the green pepper into bite size pieces and add to pot (seeds and membranes removed).
Take the outer leafs layers off the cabbage, cut into bite size pieces, add to pot.
Clean carrots, mushrooms, and celery, cut into bite size pieces and toss them in. Add tomatoes.
Use about 12 cups of water, cover and put heat on low. Let soup simmer for a long time – about 2 hours or until vegetables are tender.

Your 7 Day Eating Plan –

Day One:
Fruit:
Eat all of the fruit you want (except bananas).
Eat only your soup and the fruit for the first day.
For drinks- unsweetened teas, cranberry juice and water.

Day Two:
Vegetables:
Eat until you are stuffed will all fresh, raw or cooked vegetables of your choice.
Try to eat leafy green vegetables and stay away from dry beans, peas and corn.
Eat all the vegetables you want along with your soup.
At dinner, reward yourself with a big baked potato with butter.
Do not eat fruit today.

Day Three:
Mix Days One and Two:
Eat all the soup, fruits and vegetables you want.
No Baked Potato.

Day Four:
Bananas and Skim Milk:
Eat as many as eight bananas and drink as many glasses of skim milk as you would like on this day, along with your soup.
This day is supposed to lessen your desire for sweets.

Day Five:
Beef And Tomatoes:
Up to 560g of beef and up to six fresh tomatoes.
Drink at least 6 to 8 glasses of water this day to wash the uric acid from your body.
Eat your soup at least once this day.
You may eat boiled or baked chicken instead of beef (but absolutely no skin-on chicken). If you prefer, you can substitute boiled fish for beef on one of the beef days (but not both).

Day Six:
Beef and Vegetables:
Eat to your heart’s content of beef and vegetables this day.
You can even have 2 or 3 steaks if you like, with leafy green vegetables.
No Baked Potato.
Eat your soup at least once.

Day Seven:
Brown rice, unsweetened fruit juices and vegetables: Again stuff, stuff, stuff yourself.
Be sure to eat your soup at least once this day.

Day 8 and Beyond:
The Cabbage Soup Diet is not suitable for long-term weight loss.
The Diet is a low-fat, high-fiber diet that will help you get into shape fast before you embark on a more moderate long-term eating plan.
Many struggle in long-term plans due to lack of willpower.
Source: Martie White




PEANUT BUTTER BREAD WITH NO FLOUR

PEANUT BUTTER BREAD WITH NO FLOUR
1 cup smooth peanut butter
3 large eggs
1 tablespoon vinegar
½ teaspoon baking soda
1 teaspoon granulated white sugar
Preheat oven to 180°C.
Grease two 3 inch x 5 inch mini loaf pans.
In a medium bowl, combine all the ingredients.
Hand whisk or use mixer to mix until everything is smooth.
Divide batter equally between the two loaf pans.
Bake for about 25 minutes until breads are fully cooked or toothpick
inserted comes out clean. Let breads cool before slicing and serving

Foto: Vanita van Wyk




JOHAN SE VERKOPER BESKUIT

JOHAN SE VERKOPER BESKUIT
Meng saam:
1,5 kg bruismeel
250 ml klapper
5 ml sout

Smelt 500 g botter saam met 500 ml suiker.
Meng by:
500 ml Amazi
2 ekstra groot eiers
Meng in by bruismeel mengsel.
Bak teen 180°C 17 minute, draai pan om vir nog 17 minute. Keer uit op oondrak en droog teen 100°C vir 5 ure.
Bron en Foto: Johan Snyder
Nota:
Eish, so pas ‘n foutjie gemaak met my karringmelk resep.
Ek het vergeet om die eiers in te gooi, na dit gebak is lyk die tekstuur steeds dieselfde as gewoonlik.
Ek vermoed dat dit egter ‘n bietjie meer bros gaan wees.
Dalk kan die wat nie eiers eet nie dit in gedagte hou sodat hulle ook ‘n lekker karringmelk beskuitjie kan bak.
Ek het so pas van die eerste gedroogtes geëet en daar is nou wragties geen merkbare verskil nie.




CRAZY CHOCOLATE CAKE

CRAZY CHOCOLATE CAKE

Dit hou nie lank nie want dis so lekker.
Crazy Chocolate Cake Recipe (No Eggs, Milk, Butter)1 1/2 Cups flour (all-purpose)
3 tablespoons cocoa (unsweetened)
1 cup sugar (All purpose sugar)
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon white vinegar
1 teaspoon pure vanilla extract
5 tablespoons vegetable oil
1 cup water

Preheat oven to 180°C.

Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger. Pour vinegar in one depression, vanilla in the other and the vegetable oil in third large depression. Pour water over all. Mix well until smooth.

Bake on middle shelf of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!

Note: Oven baking times may vary, be sure to check your cake to make sure you do not over bake.

Posted by and photo off  Mae van der Westhuizen




EIERWIT PANNEKOEK

EIERWIT PANNEKOEK
Wanneer mens met eierwitte sit en nie weet wat om met dit te maak nie is hierdie ‘n goeie alternatief. Ek het hierdie eierwit pannekoek gebak met 3 eierwitte, dit is ‘n klein resep en het net 6 pannekoek gekry. Hierdie tipe pannekoek sal perfek werk vir lasagne. Ons het sommer met kaneel suiker geëet, maar mens kan dit bedien met maalvleis of enige vulsel.
185 ml koekmeel of nutty wheat meel
185 ml melk
3 eierwittte
knippie sout
20 ml kookolie
Meng alles goed saam en bak soos pannekoek, spuit die pan met Cook and Spray of gebruik baie min olie. Hierdie resep maak so 5-6 pannekoeke.
Bedien met kaneel suiker of vulsel van jou keuse.
Aanpassing en foto deur Rina Kleinhans




SUIWELVRYE SAGO POEDING

sago-pudding-suiwelvrytested
SUIWELVRYE SAGO POEDING

Genoeg vir 4
Oondtemperatuur: 160 ºC

1 liter vanilla-geur sojamelk
250 ml sago
1½ ml fyn neutmuskaat
1 kaneelstokkie
250 ml suiker
75 ml suiwelvrye margarien
5 ml vanilla geursel
4 groot eiers, geskei
75 ml gladde appelkooskonfyt

Verhit die melk tot net voor kookpunt.
Voeg die sago, speserye en 2 ml sout by.
Laat prut vir 10 minute oor ’n lae hitte tot die sago deurskynend is.
Voeg 125 ml van die suiker, die margarien en die vanilla geursel by en roer goed.
Haal van die plaat af en roer die eiergele by tot goed gemeng.
Giet in ’n liggies gesmeerde oondbak. Skep die appelkooskonfyt oor.
Klop die eierwitte styf.
Klits die orige 125 ml suiker ’n lepel op ’n slag daarby.
Smeer oor die sago en bak vir 40 minute of tot gestol en ligbruin aan die bokant.
Foto: Bettie Venter




ADELLE’S SOYA PATTIES

soya patties adelletested

ADELLE’S SOYA PATTIES
Lunch: hamburger. I taught my friend, Annie, how to make soya patties today.
½ a 500 g packet soya mince, in flavour you like
± 400 ml water
1 egg
± 250 ml flour
oil to fry in

Use soya mince in a flavour you like, we like beef and onion. Add water and soak for 15 min. Then add the egg and thicken with the flour and whisk. Fry in oil for 3 – 4 min and flip to cook other side. Two heaped tablespoons full makes 1 large patty.
We ate it with a spinach leaf, sliced tomato, fried egg on cheese roll. Sauce was fried mayo and chutney sauce. You can also mix mash into patties if you like. Sometimes we have the patties in place of meat with rice, potato and veg. The other morning we had some on crumpets with tomato and onion stew for breakfast. ½ packet of soya mince makes 6-8 large patties.

Recipe and photo: Adelle Gascoyne

Photo and alternative:
Ann Till – Made these today as mini burgers after saving this post for a while. Instead of using flour, I used mash potato flakes and mashed some canned white beans plus I added some Robertson’s Portuguese Chicken Spice and Crown National Stetson burger spice. Just wanted to say that they came out perfectly – husband said they were super yummy (with some home made tomato and onion relish)




THE BEST NO CARB CLOUD BREAD

lc broodntested
THE BEST NO CARB CLOUD BREAD
Ek het dit vandag gebak en dit is baie lekker het regte botter opgesmeer en garlic en herb spice op gegooi toe twee op mekaar gesit. Regtig lekker.
3 eggs, separated
3 tablespoons cream cheese
¼ teaspoon baking powder (or cream of tartar)
Optional ingredients: 1 tablespoon Honey or your favorite natural sweetener, salt, garlic powder, rosemary and other favourite spices/herbs

Preheat oven to 300 ºF  (150 ºC).
Separate the eggs, there must be no yolk in the white.
In one bowl, mix together the egg yolks, cream cheese and honey until smooth.
In the second bowl add ¼ teaspoon of baking powder (or cream of tartar if you prefer, I just didn’t like the taste of cream of tartar) to the whites and beat the whites on high speed until they are fluffy.It usually takes about 6 minutes to reach the desired texture using an electric mixer.

Gently fold the egg yolk mixture into the egg whites and mix – you don’t want to break the fluffiness, so please be extra careful.
Spoon the mixture into 10-12 even rounds onto a lightly greased baking sheet. Sprinkle with rosemary and your favorite spices and put it in the oven. Do it as quickly as possible, or the mixture might start melting.
Bake for 17-20 minutes on the middle rack.
Broil (cook the top) for 1 minute and watch your cloud bread as it becomes golden brown. Keep an eye on it so it won’t burn.
Remove it from the oven and enjoy it on the spot!

Recipe tested and photo:Marie Grobler