November 22, 2012

Chocolate-covered Gluten-free Peanut Oat Cookies

When I was younger, I loved those crunchy biscuits with a thick chocolate bottom that was both a cookie and a chocolate treat in one. Craving the sweet, I decided to make up my own healthy version of the old-fashioned chocolate biscuit.

November 19, 2012

Holly Madison's Healthy Green Smoothie

Staying healthy during your pregnancy is paramount and 6-months along Holly Madison is making sure she soaks up all the vitamins she needs by starting her day with a delicious green smoothie. Smoothies are a great breakfast as they are easily digested, hydrating and pack more vitamins out of your vegies and fruits than a juice because the fibre is retained. You can get creative and mix up a variety of combinations but to get you in the mood, here is Holly's favourite mix.

Holly Madison's Green Smoothie

-2 cups water
-2 large handfuls of spinach
-1 banana
-2 cups strawberries

-Blend spinach and water well
-Add banana and strawberries (be sure to cut the leaves off of the strawberries)

Feel free to add even more strawberries for a sweeter taste! This makes 2 large smoothies.
Holly and her baby bump

November 01, 2012

Vegan Carrot Cakes with Coconut Icing

These little cakes are divine; so moist and sweet without breaking any vegan rules! Silken tofu has become my new favourite ingredient to use in my baking. It has such a mild taste, it adds moistness to cakes without affecting flavour and can also make a great icing (as you will later find out).

Vegan Carrot Cakes with Coconut Icing

  • 1 mashed banana
  • 2 finely grated carrots 
  • 1 teaspoons of pure vanilla extract
  • 2 teaspoons of cinnamon
  • 1/2 cup of flaxseed oil
  • 1 1/2 tsp baking powder
  • 1/4 cup of agave syrup
  • 2 tablespoons of stevia sweetener powder
  • 1 1/4 cups self-raising gluten-free flour
  • 1/4 cup of silken tofu
  • 1/4 cup of sultanas 
  • 1/2 cup of stevia powdered icing sugar (or real icing sugar)
  • 1/2 cup of silken tofu
  • 1 teaspoon of maple syrup
  • 2/3 cup of shredded coconut
  • 3 tablespoons of toasted muesli (can be gluten free if required)

  1. In a large bowl, sift the cinnamon, baking powder, and flour, and stir to combine.
  2. In a large jug or bowl, whisk together the agave syrup, oil, carrots, banana, tofu and vanilla.
  3. Make a well in the centre of the flour mixture and pour in the wet ingredients, adding the sultanas. 
  4. Gently mix until combined.
  5. Fill 12 greased muffin tins with the mixture and bake in the oven for 25 - 30 minutes, until cooked through. The muffins will be very moist but should be firm to touch.
  6. Let cool in the pan for a few minutes before transferring to a wire rack to cool further.
  7. To make the icing, blend together the sugar, tofu, maple syrup until blended (or use a whisk until all lumps are removed). Stir through the coconut until the mixture thickens. Once cakes are cooled, top with a dollop of the coconut icing and sprinkle with a little muesli to finish.