Tag Archives: Dairy Free

Raw Gluten Free Vegan Millet & Seed crackers

2 Nov

seed-cracker-jar

These crackers are part of my search for easy grab & go snacks for our arsenal. Kicking processed, supermarket food has brought it’s challenges, the biggest being “on the go” quick & easily transportable snacks. Miss Two & I are constantly on the go, so I need snacks daily & while Miss Two is happy with a banana or apple day after day, Mama is not! I wish I shared her love for fruit, but I prefer a variety of food & can’t bear to eat the same thing over & over.

The great thing about these crackers (other than they are super easy to make) is that you can create hundreds of variations using this base recipe & adding herbs, spices & flavourings your family like. We have made curry versions, non vegan parmesan cheese & basil & spicy chilli flavoured crackers – but the variations are endless.

And the best part………….kept in an airtight Mason jar these bad boys will last for ages – so you don’t have to be constantly cooking, YAY!

I love making everything from scratch for my family & knowing exactly what is in our food & more importantly what isn’t!! But I do get tired of constantly cooking – I am lazy & not really a natural cook so I am always looking for the cheats way out & this recipe is making it into my arsenal – so give it a try.

Raw Gluten Free Millet & Seed Crackers a’la Mama Going Natural

  • 1/2 c millet
  • 1/2 c sunflower seeds
  • 1/2 c linseeds (flax seeds)
  • 3 t chia seeds
  • 1/2  t Tamari (low salt fermented soy sauce)
  • 1/2 t himalayan salt
  • 1 t smoked paprika
  • 1/3 c filtered water

Place your millet & sunflower seeds in a blender or thermomix & blitz till they make a flour. Add the rest of the ingredients & stir in gently on low speed.

I make my crackers in a dehydrator but you could always slow bake them in a warm oven till they dry out, just make sure you line your trays with baking paper.

Smooth out your mixture on the dehydrator mats or on baking paper till its the thickness you prefer, I make our crackers thin as that’s how we like them. You can make them free form like the ones pictured or spread them out over your tray & after your crackers have dehydrated for 2 hours take them out & score the tray into the cracker size you want. Once they are fully dehydrated they can be snapped along your score lines.

These crackers take about 4 to 6 hours to dehydrate on high in my dehydrator but you will need to test the time they take in yours. Taste test as they are dehydrating – you can take them out early & have a chewy cracker or leave them to dry for longer to make a firm wafer style cracker.

seed-crackers

Enjoy & get cracker making!

Mama-going-natural-signature

Healthy Grain & Dairy Free Chocolate Cake

29 Jul

Grain-and-dairy-free-choc-cake-

I know I have joked before but I have been seriously thinking that I may have to change this blog to a dessert blog!!

Nearly all my recipes are desserts, What does that say about me??

I swear we eat more than just cake!. But if I could only eat this scrummy chocolate cake for the rest of my life, I would die a happy woman.

This cake is so moist & delectable, it has a yummy hint of coconut & slight honey taste that is not overpowering at all, I hate cakes that just taste like honey, honey & more honey. This cake tastes like a Ferrero Rocher chocolate that has been rolled in coconut……….mmmmmm

This cake has even passed the toddler test, “little one” ate the whole thing & even declared it yummy!!

She has taken to spitting out Mama’s food & declaring it either “bad” or “real bad” lately, but this cake ticked all of her boxes.

Eat it on its own or top it with the chocolate frosting…….you will love it!

Grain-&-Dairy-Free-choc-cake-2

Healthy Grain & Dairy Free Chocolate Cake a’la Mama Going Natural

You will need:

  • 2/3 c coconut flour
  • 1/2 c arrowroot flour
  • 1/2 c hazelnut meal
  • 1/2 c cacao powder
  • 2 t baking powder
  • 2/3 c honey
  • 6 eggs
  • 2/3 c coconut oil
  • 1 1/3 c almond milk
  • 2 t vanilla

Place the first five ingredients in a bowl & whisk to combine. Add the remaining ingredients & mix well with a blender to combine and make a wet but smooth batter. Pour your batter into greased & floured cake or cupcake pans. Bake at 175 degrees for 15 – 25 minutes depending on the size of cakes you make.

I always make mini cupcakes as I can not trust myself to cut this cake, monster wedges of cake anyone??

Top this cake with coconut frosting or leave it plain, you will love it 🙂

Grain-&-Dairy-Free-choc-cake-3

Chocolate Coconut Frosting ala Mama Going Natural

  • 1 can of coconut cream – refrigerate for several hours or leave it over night to solidify
  • 3 T cacao powder
  • 1 t vanilla extract
  • 2 – 4 T honey or maple syrup

Open your coconut cream & pour off the liquid (save it for another baking session). Pour the solid coconut cream into a bowl, add the remaining ingredients & whip till it makes frosting. If it ends up being too runny refrigerate your mixture & whip again once cold. This frosting keeps well at cool temperatures but needs to be eaten straight out of the refrigerator in the heart of summer or you will be eating chocolate sauce 🙂

Go forth, Be Merry & Eat Cake

Mama-going-natural-signature

%d bloggers like this: