So for lent I decided to give up gluten and I’m shocked at how well I’ve managed to keep it up. Me and my housemate have used it as a great excuse to actually have a go at different recipes we’ve seen all over Instagram and wanted to try for ages like courgette pasta and cauliflower pizza dishes. Sweet potato brownies is next on the agenda so I will keep you posted!
This gluten free alternative is a great healthy option for dinner parties, a sharing evening meal and even better when there are leftovers for lunch the day after.
I was so surprised how much the cauliflower base started to look like dough as it cooked in the oven and it really didn’t take too much effort. The only difference was that it didn’t turn out quite the same shape as a pizza as we’d have liked… but it was a our first go. There is room for improvement!
We topped one with veggies and the other with pesto chicken – both very scrummy and we recommend to try!
Read more: Gluten free chocolate cake recipe
- 1 head cauliflower, stalk removed
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 1/2 teaspoon Italian herbs
- A few grind of cracked black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 eggs, lightly beaten
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper.
- Break and chop the cauliflower into small florets and pulse in a food processor until fine.
- Steam and drain well. (We put it on top of kitchen roll to help get the moisture out)
- Once you have let the cauliflower cool, combine it with the rest of the ingredients.
- Transfer to the middle of the baking sheet. What I would recommend – that we didn’t do and should have done – is spread it into a circle to try and resemble a pizza crust.
- Bake for 20 minutes.
- Add desired toppings and bake an additional 10 minutes.
Top it up
For the veggie one we covered the base with tomato passata, chopped peppers, sweetcorn, red onion and grated cheese.
For the meaty one we fried the chicken in a little coconut oil and pesto before topping on to the tomato passata, onion, sweetcorn and adding cheese.
Read more: Baking cake with veggies
The might not be circular shape but I think they look pretty damn close to squared-shaped pizzas! Can you even tell from the pics that the bases are made from a vegetable? I hope you try this at home and enjoy experimenting with gluten-free options as much as we have.
Love Leeanna xo
For lent I have decided to give up all gluten. I didn’t realise quite how hard it would be to resist the urge for things like noodles, crackers, cakes, biscuits… and all the rest! But I’ve felt so much better already since doing it. I’ve stopped suffering from bloating and nausea after eating what felt like every meals!
But now that I have found a way to eat chocolate cake on a budget AND with no baking skills I think I will survive!!
I couldn’t believe how well this recipe turned out. Honestly it tasted like the best chocolate cake I’d ever eaten and it was completely flour free. While giving up eating gluten, I wanted to avoid spending a lot of money of gluten-free alternatives like flour because they can be pretty pricey. But with this recipe you use exactly the same ingredients as you usually would for baking- you just don’t add any flour into the mix!
So you won’t feel guilty on your budget or bloated on your tummy! YAY.
Read more: Gluten free raw snickers cheesecake recipe
How to make the flourless cake?
- 120g dark chocolate
- 120g butter (You can use a dairy free alternative too)
- 150g caster sugar
- 50g cocoa powder (I used the dark cadbury Bournville one)
- 3 beaten eggs
- 1 tsp vanilla extract
Read more: Baking with veggies: Courgette, orange and pistachio loaf
- Preheat the oven to 150 C / Gas 2. Grease a cake tin of your choice and dust with cocoa powder. They texture is very much like a brownie consistency so will also work as a tray bake.
- In a heatproof bowl gently simmering over boiling water, melt the chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs and vanilla.
- Pour into the dish and bake in for 30 minutes. Let it cool in the tin for 10 minutes, before turning it out onto a wire rack and leaving it cool completely.
Read more: Guilt-free Summer Berry Cake
- Re-heat leftovers in microwave for 20 seconds
- Top with vanilla ice cream, strawberries and toffee sauce for the tastiest dessert ever!
Mmm. Just writing this blog post makes me want another slice! I hope you have just as a success with this recipe as I have.
Love Leeanna xo
Who doesn’t love a chunky snickers bar or a naughty slice of cheesecake?! Well there is a lot to love about this tasty combo of the two with it being gluten-free and refined sugar-free. It’s all-natural wholesome ingredients with no added sugar will help satisfy those sweet-tooth cravings and keep you satisfied for longer.
To replace the processed sugars of a normal snickers bar, I made this dessert a healthier alternative by using a raw and sugar-free recipe which is just as indulgent and fulfilling as the original. I was so shocked this actually turned out tasty and my whole family enjoyed it too. You can’t go wrong with a dessert of chocolaty healthy goodness- the perfect pud if you’re having friends over!
Raw Snickers Cheesecake
- 1 1/2 cups of cashew nuts
- 1 cup of desiccated coconut
- 8 pitted Medjool dates
- 2 tbsp of Agave Nectar
Peanut Butter Caramel layer:
- 8 pitted Medjool dates
- 1/4 cup of peanut butter (you can use a reduced fat one too)
- 2 tbsp unsweetened almond milk
- 1 tbsp Agave Nectar
- 1/4 bar of melted dark chocolate
For the base:
- In a food processor, crush up the cashews into small pieces.
- Add in coconut dates and agave until a sticky dough forms.
- Press the mixture into a round dish lined with clingfilm and put in the freezer for a good hour.
For the caramel:
- Blend all ingredients, adding the almond milk a little bit at a time.
- Once a smooth caramel consistency has formed spread over the base.
- Drizzle with melted chocolate in any pattern you desire.
- Pop it back into the freezer until it has hardened and viola a deliciously healthy dessert for everyone to have a slice of.
After trying my first ‘raw’ creation I will definitely give some other treats a go. I hope you enjoy this easy-to-make recipe and test it on your friends at home.
Love Leeanna xo
I have such a big sweet tooth like I literally could eat cake for breakfast, biscuits for lunch and chocolate for T- I just never seem to get cravings for anything savoury! So i’ve been trying to find some inspiration for mid-day snacks and desserts I can have that don’t contain all the nasty sugar.
I love a good cereal bar as an afternoon pick-me-up with a cup of tea or as a quick on-the-go breakfast but the sad thing is all of these bars that claim to be ‘healthy’ are actually packed full of sugar… probably why I pick them up for that quick boost of energy.
I’ve created a recipe for flapjacks which is completely refined sugar-free and can be made gluten-free or dairy-free.
Ingredients (makes about 8 flapjacks):
1 cup of gluten-free oats or traditional rolled oats
3 tbsp of butter or coconut oil
1 mashed banana
1 tsp of vanilla extract
1/4 cup of raisins
1/4 cup of designated coconut
1 1/12 tbsp of agave nectar
- Honestly this recipe is just so easy to do and not very messy at all! Firstly melt the butter in a saucepan with the mashed banana, agave nectar and vanilla extract until runny.
- Take the mixture off the heat and pour in the oats, raisins and coconut and combine all of this together.
- Pour the mixture into a baking tray and bake for about 20 minutes (until they start to look a little golden on top.
You can always replace the coconut or raisins with any other alternative like cranberries, apricots, seeds or nuts. Get experimenting! These tasty treats are great with a cuppa for pick-me-up snack or as an on-the-go breakfast.
I hope you enjoy this recipe and have a great start to the week!
Love Leeanna xo