Spicy almond and soya biscuits

I've been trying to find a grain free recipe for a biscuit that's not so chewy but more crumbly and crunchy. Well I've come close, but I'm still working on this recipe and need to refine it... my mum loved them like this, but she loves everything I make! Anyway I added cinnamon and nutmeg, but you could also add ginger, cayenne, vanilla... anything that takes your fancy!

Oh and today I went to a wonderful health food store in London called 'Planet Organic', where I managed to find some ingredients that I have been looking for and could not buy in whole foods. Firstly, coconut flour, which I have been dying to try. Secondly, coconut milk by kara, but not the normal kind. Its a coconut alternative to normal milk, that's lighter and can be drunk, poured on cereal etc... and most importantly its delicious. Finally I bought yacon syrup. I heard about it a while ago, and finally I was able to find it! It has a similar taste to molasses, which my dad adores in cookies, and it does not affect your blood sugar like normal sugar.



Spicy almond and soya biscuits - gluten, grain, dairy and refined sugar free
Makes about 10 - 12 cookies

Ingredients -
1 cup ground almonds
1/2 cup soya flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp salt
2 tbsp raw manuka honey
2 tbsp rapeseed oil/melted coconut oil
1 tbsp soya milk

1. Combine dry ingredients in a large bowl.
2. Combine wet ingredients in a small bowl. Mix wet mixture into dry mixture.
3. Preheat oven to 180C/350F. Roll dough into a ball and then shape it into a chunky sausage, with a cross-section of about 5 cm/2 inches. Cut the sausage into slices of about 1 cm thickness and place on a baking sheet.
4. Bake cookies in the oven for about 10 - 15 minutes until golden brown and slightly brown on the edges. Leave to cool on a wire rack then store in an airtight container in the cupboard.


With Love,
Teenie Foodie

Quinoa egg bake

In my gluten, dairy-full past, one of my favourite summer lunches with my mum was quiche. However I have not had it in so long that I had forgotten about it and I barely even miss it! Well I was browsing the recipe section on the whole foods website when I came across this quinoa egg bake that reminded me of those quiche days... Its far easier and healthier than a quiche, and a sort of rustic more satisfying version of one. It has no pastry but what makes the crust is quinoa. It simply sits at the bottom and gets cooked by the eggs but also gets a crunchy crust on the bottom. I added the asparagus for some extra greens and instead of the cheese on top, I sprinkled ground almonds on top however I think it would fine or perhaps better without it. This dish is truly delicious. My mum loved it because its light, but at the same time packed with nutrition and has everything you need for a satisfying meal. I served it with a big green salad and some boiled new potatoes with chives. It's best served hot but I'm sure it's lovely served cold as my dad took some to the office. Also try experimenting with different vegetables such as broccoli, peas, peppers, onions, olives, artichokes, courgette, tomatoes, sweetcorn.... the possibilities are endless!
Oh and if you were wondering, the bottom photo is my dad's slice which he sprinkled with crushed dried chilli. (my family is obsessed with chilli...)

Quinoa egg bake with asparagus and spinach - Gluten, dairy and sugar free.

Serves 6

1/2 cup uncooked quinoa

8 eggs

1 1/4 cup soy milk

1 tbsp chopped garlic

1 tbsp chopped thyme

2 cups packed baby spinach, roughly chopped

150g asparagus spears

2 - 3 tbsp almond flour (optional)

salt and pepper to season

1. Preheat oven to 180C/350F

2. Grease an 8 by 8 inch (or 6 by 10inch) glass baking dish with oil and set aside.

3. In a large bowl, whisk eggs until smooth. Whisk in the milk, thyme, garlic, salt, pepper and quinoa. Pour mixture in the dish and jiggle gently to allow the quinoa to settle evenly on the bottom. Leave to sit until quinoa has settled if necessary. Sprinkle spinach on to the mixture, followed by asparagus, and pat down with a spatula to submerge the vegetables slightly in the mixture. Cover tightly with foil.

4. Bake in the oven until just set for about 45 minutes. Remove foil and sprinkle the top evenly with ground almonds. Return to oven and bake for until golden on top for about 10-15 minutes.

5. Leave to cool slightly, then cut into slices and serve.

With love,

Teenie Foodie

Cinnamon pancakes

Good morning! Oh and I just remembered, Happy Valentines day! ... I don't really celebrate it though or support it... I mean I don't know anything about its origins, and who does? I just feel that it is so commercial and another way for chocolate companies to make money! Plus shouldn't we love our family, partners and friends everyday? So instead of buying chocolate for your loved ones, treat them the same as a any other day, with love and care. 

On to my recipe, I woke up at 6am today and felt like experimenting in the kitchen so I conjured up this new pancake recipe. I normally make almond flour pancakes but this time I tried adding quinoa flour and apple puree, which turned out great. The pancakes are light and fluffy but not too grainy or sloppy. The cinnamon and apple gives them flavour, but a drizzle of maple syrup goes perfectly.

Gluten, dairy and soy free cinnamon pancakes.

Serves about 2 - 3 people

1/4 cup almond flour

1/4 cup quinoa flour

1 tsp baking powder

1 tsp ground cinnamon (I ran out of cinnamon so I had to use about 3/4 tsp but 1 tsp would be more delicious)

1 egg

1/2 cup almond milk

4 tbsp apple puree

1. Combine flours, baking powder and cinnamon in a bowl. Make a well in the centre of the flour.

2. Make a well in the centre of the flour. Crack an egg into the well and gradually add the almond milk, whisking constantly until all the almond milk has been added and the mixture is smooth. Stir in the apple puree.

3. Heat a pan over low-medium heat. Pour the batter on to pan to make pancakes with about 10cm/4inches diameter.

4. When the pancakes have set and the bubbles have popped on the surface, flip them over and cook the other side. Be careful not to burn them as they will colour quite fast.

5. Serve with your choice of toppings.

With love,

Teenie Foodie

Grain free tahini and sesame cookies

I have finished my massive essay and I finally have a break... which means lots of time for walks in the park, working on my sketchbook, flicking through magazines, and last but not least, cooking. I made these cookies today when I took the day off; I was tired and if I must be honest with you, I just did not feel like school! I have never worked so hard in my life on a computer last weekend, and I think I exhausted myself. And then I tend to eat cake because I'm tired or not in the mood for work, it's gluten, dairy and sugar free of course, but it's still cake and I never feel great after it. It's not always what you eat, but how you eat it. If you get upset by something at work/school but pretend it didn't happen and then gorge yourself on comfort food, you won't feel great afterwards! Well yeah it's tough, so sometimes you just need to give a good cry and eat a piece of cake! Anyway I don't have a recipe for cake, but I wanted to share a simple easy recipe that is a slightly less bloating/guilty treat. They remind me of halva, the sweet made from sesame seeds and honey, and they have a wonderful crunch. When I tried them I found them a little too sweet, but for a treat, savour one with a cup of hot soy milk or crumble one over soy yogurt and bananas... 

Grain free tahini and sesame cookies

Makes about 24 cookies

1 cup tahini

1 cup coconut palm sugar

1 large egg

1 tsp baking soda

1/4 tsp salt

sesame seeds to decorate (optional)

1. Preheat oven to 180C/350F

2. In a large bowl, beat together the tahini, sugar, egg, baking soda and salt to combine well.

3. Roll tablespoons of the dough into balls and dampen hands with a little water to prevent the mixture from sticking. Place the balls on an ungreased baking sheet well spaced apart (about 2 inches), and flatten to create a chunky disk. 

4. Sprinkle the surface with sesame seeds, if using.

5. Bake in the oven for about 12 minutes until golden brown but still a little soft in the centre. Cool on the baking sheet for 5 minutes then transfer the cookies to wire racks to cool completely.

With love, 

Teenie Foodie