Paleo and Vegan Cookies: Vegan, Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Soy-free, Yeast-free

So yesterday Deirdre and Rae hosted their first food demo at the launch of Core Clapton, a charity Osteopathic Clinic in a restored Edwardian building located in North London. They really enjoyed working together and answering questions about digestive health, and the importance of going gluten-free, dairy-free, and sugar-free, while simultaneously whipping up a batch of buttery, pecan cookies, that are low GI, gluten free, grain free, dairy free, yeast free, and refined sugar free.

Dry ingredients

Wet ingredients

Step by Step “How to”

  • Pre-heat your oven to 175° C or 350° F
  • Line a baking sheet with parchment paper
  • Combine dry ingredients into a large mixing bowl, except for the chopped pecans
  • Combine wet ingredient into a smaller bowl and mix thoroughly
  • Then combine both sets of ingredients and mix thoroughly
  • Scoop a tablespoon of the dough onto the lined baking sheet, spacing the dough balls about an inch and a half apart
  • Once you've filled the baking tray, use the flat of your hand to flatten the balls
  • Then sprinkle and press the chopped pecans onto the flattened dough
  • Pop into the middle rack of the oven for 10 - 15 minutes
  • Bake until cookies turn light gold - you won't need to check on them, as once they're done, your kitchen will smell like a heavenly combination of vanilla, coconut and maple syrup
  • Remove from oven and cool, if you can really wait :) 

Golden Latte: Anti-Inflammatory Turmeric with Gut-Soothing Collagen

This is one way to have a guaranteed good morning!

To quote Dr Kelly Brogan, Holistic Psychiatrist, turmeric is "The most well-referenced healers of all spices, including for depression. I love this therapeutic food."

Our version of this yummy morning kickstarter takes less than 5 minutes to prep, and if you have a blender, it's even easier. You'll need:

Throw all of these into your blender and whizz for a few seconds, and then pop it into a milk pan on the stove until hot and frothy (the collagen does wonders for this!)

Serve and enjoy this wonderfully warming, brain-boosting treat.

Superfood Brownies: Vegan, Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Soy-free, Yeast-free

After spending the last few days at the Functional Medicine Conference in London, I needed to get back to my kitchen and savour the joys of baking.

Knowing what is in my food is extremely important to me, which is why I like making things from scratch, to avoid hidden sugars and fillers like xanthan gum or gellan gum.

If you've been told to go on a gluten-free or dairy-free diet, it's easy to fall victim to "healthy" foods on your supermarket shelf, without realising that they often contain undesirable ingredients.

These brownies were inspired by Arizona-based Functional Medicine Practitioner, Dr Darrell Kilcup.  His recipe called for hazelnut flour, eggs, chocolate chips, honey and baking powder.  However, I improvised with almond flour, flaxseeds, and goji berries, maple syrup and baking soda so they are vegan, and paleo!

Dry ingredients

  • 1 cup or 100g almond flour or blanched ground almonds
  • 1 tablespoon ground flaxseeds
  • 3 tablespoons ground raw cacao
  • 1 teaspoon vanilla extract
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda
  • 3 tablespoons goji berries sprinkled liberally throughout

Wet ingredients

  • 3 tablebspoons of water for making "flax eggs"
  • 1½ tablespoon coconut oil
  • ½ cup maple syrup

Step by Step “How to”

  • Combine 1 tablespoon ground flaxseeds with 3 tbsps of water and allow to sit
  • Pre-heat your oven to 175° C or 350° F
  • Grease and line a square 8 x 8 pyrex dish with parchment paper
  • In a mixing bowl, combine remaining dry ingredients
  • In a separate mixing bowl, combine all wet ingredients
  • Then combine wet and dry ingredients, either by hand, or in a food processor
  • Using a spatula, pour and spread into your dish
  • Bake at 175° for 20 minutes until the top is hard
  • Check with a toothpick that it comes out clean
  • If you can wait, allow to cool in dish for 10 minutes
  • The cooler it becomes, the fudgier it gets, so that might inspire you to wait!

Paleo Bread: Gluten-free, Grain-free, Dairy-free, Refined Sugar-free, Soy-free, Yeast-free

One of the things that most people miss when they give up gluten, grains, and refined sugar is toast in the morning. Here is a quick and easy recipe for delicious grain-free, hearty bread that you can slice and freeze.

Dry ingredients

  • 1 cup almond flour or blanched ground almonds
  • ½ cup of ground mixed nuts (brazil, macadamias, pecans, walnuts)
  • 2 tablespoons coconut flour
  • 2 tablespoon buckwheat flour (omit if sensitive to buckwheat)
  • 4 tablespoons ground pumpkin, sunflower and flaxseeds
  • ¼ teaspoon sea salt
  • ½ teaspoon baking soda

Wet ingredients

  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon coconut oil
  • 5 large organic free range eggs

Step by Step “How to”

  • Pre-heat your oven to 175° C or 350° F
  • Grease and line a loaf tin with parchment paper
  • In a mixing bowl, combine dry ingredients
  • In a separate mixing bowl, combine all wet ingredients
  • Then combine wet and dry ingredients, either by hand, or in a food processor
  • Pour into your greased and lined loaf tin
  • Bake at 175° for 30 – 35 minutes
  • Cool in pan for 10 minutes
  • Remove from pan and leave on a cooling rack for an hour
  • Slice and enjoy.
  • If you'd like to prolong the life of your bread, slice once cool, and then pop into the freezer, to enjoy at a later date.