Grain Free Apple Turnovers via Life Made Full

Just spent the past 1.5h making some gluten free apple turnovers from the recipe I found over at 
Life Made Full: http://lifemadefull.com/grain-free-apple-turnovers-paleo-gluten-free-dairy-free/

They are delicious and a nice change from my ongoing chocolate everything obsession.
Despite begin time consuming, they're worth it for anyone looking for a gluten free option to regular turnovers.


Things to note:

- I ended up using arrowroot flour since I had no tapioca flour along with unbalanced almond flour instead of blanched.  These 2 substitutions didn't seem to affect the recipe in the slightest.

- The filling is slightly sweet.  If you're looking for something to really hit your sweet tooth, you may want to add some extra maple syrup or sprinkle them with confectionary sugar/icing before serving.  For my pallet, they were perfect.

- I beat my egg whites before putting them into the batter.  I don't know if this effected the recipe at but the batter seemed nice so you can add this step if you'd like.

Let me know how yours turn out! :)

Apple Squash Tarts

Crust

• 12 dates
• 150g walnuts
• 100g pecans
• a dash of sea salt
• a dash of cinnamon and ginger
• 1/4 cup melted coconut oil

Squash Filling

• 1 cup squash
• 1/2 can coconut milk
• 1/2 cup cashews
• 4 dates
• 1/4 lemon juiced
• 1/2 cup coconut oil melted

Cinnamon Apple Topping

• 2 small apples (peeled and chopped)
• 1/4 lemon juiced
• 1 tsp coconut sugar
• a dash of cinnamon, clove and allspice 

In a food processor, blend everything together until smooth and then press into muffin tins.  You can line them with liners or saran wrap for easier removal later.  Place them in the freezer.

In a high speed blender, blend filling ingredients until smooth and place equal amounts in the tart shells.  There may be a bit left over you can have as a tasty pudding later.  

Place all the topping ingredients in a bowl and mix well.  Then top the tarts and place in the fridge overnight to solidify, or the freezer for an hour or less to speed things up.

Zucchini Bacon Stacks with Basil Curry Nut Cheese and Sun dried Tomato Tapenade

With an overflow of zucchini finally popping up in my family garden, I came up with this tasty way to experiment with their neutral flavour and sturdy texture.

 

Slice zucchini as thin as possible.  Drizzle with olive oil and sea salt to soften and set aside.

For the basil curry nut cheese, blend half a cup of soaked cashews, 1/2 tsp curry powder, a dash of sea salt, a couple of sprigs of purple basil and water for desired texture.  

Crisp up some bacon in the oven.  425 degrees for 12m.  Remove from the baking pan and pat dry with paper towels.  

Dice up some kale as small as possible.  Massage with some sea salt and set aside.  Then combine, 1/2 lemon juiced, 2 tbsp extra virgin olive oil and 1 tbsp of grainy mustard.  Massage the dressing into the salad. 

I used some store bought sun dried tomato tapenade but feel free to experiment with making your own.  

Layer the ingredients, stating with a layer of zucchini and build the stack to your liking.  Top with a dollop of basil curry nut cheese and a fresh sprig of purple basil.  Adapt this meal for vegans by using coconut bacon or omitting it all together. Enjoy! :)

Citrus Mango Ice Cream Cake with Mint Lime Coulis (Raw Vegan)

Crust

• 1 1/2 cups Walnuts
• 2 Medjool Dates
• A Dash of Sea Salt
• 4 pieces of Soaked Dehydrated Mango (insulated)
• 2 tbsp Coconut Flakes

Filling

• 3 cups Soaked Raw Cashews
• 1 Lemon, Zest and Juice
• 1 Lime, Zest and Juice
• 2 Oranges Zest, 1 Juiced
• 1 Mango
• 1 tbsp Honey
• 1/2 tsp Almond Extract
• 2 Medjool Dates
• 1/2 cup Melted Coconut Oil

Mint Lime Coulis

• 1/4 cup Fresh Mint (packed)
• 1/8 cup Water
• 1/8 cup Maple Syrup
• 1/2 tsp Chlorella
• 1/2 Lime, Zest and Juice
• 1 tbsp Chia Seed
• 2 tbsp Coconut Cream

1. For the crust, soak mango slices for at least 2h.  Then drain them and throw them into the food processor with the other ingredients.  Blend and press into the bottom of a spring form pan.  Place this in the freezer to solidify.
2. In a high speed blender place 3 cups of soaked cashews, lemon, lime and orange juice and zests, along with mango, honey, dates and melted coconut oil.  To melt the oil place it in a glass dish in a late bowl of boiling water.  Stir consistently.  This keeps all components of the cake raw.  Blend everything together and top off the crust with the filling layer.  Put this back in the freezer to set.
3. Then blend all coulis ingredients until smooth.  The chia will help to solidify the sauce slightly.  The colour may be off-putting but trust me, it’s taste is worth a mouthful.
4. When the cake has set, cut into slices and drizzle with coulis to serve. 

Summer Garden Salad with Mustard Mango Dressing

Summer Garden Salad

• 2 big handfuls of Kale
• Romaine
• Fresh Chives
• Red Pepper
• 1/4 an Avocado
• Coconut Bacon
• Fresh Grated Ginger

Mustard Mango Dressing

• The juice of one Lemon
• 1/4 Cup Extra Virgin Olive Oil
• 1/4 Cup Mango
• A pinch of Salt and Pepper
• 1 Tbsp Grainy Mustard

To make the dressing, juice on lemon and place the juice in a blender.  Add all the other ingredients and blend.

Then chop kale into small pieces, dice up fresh chives toss in a bowl with the dressing.  Massage the salad until the kale softened a bit.  Place on a bed of romaine and then top with red pepper, avocado, coconut bacon and fresh grated ginger.  

Virgin Gold Mojito

Virgin Gold Mojito

• 3/4 cup Original Kombucha
• 2 sprigs of Fresh Mint
• Juice of one Lime
• 2 tbsp Coconut Sugar

Blend and pour over ice.  Then garnish with a fresh sprig of mint.

This recipe could be adapted to a alcoholic version with white rum to your taste.

Refreshing Citrus Cooler

• 1 Orange
• 1 Grapefruit
• 1 Lemon
• 1 Lime
• 1 tbsp Coconut Oil
• 1 tbsp Chlorella
• 1/2 tsp Maca Powder
• 1/2 tsp Almond Extract
• 1 Frozen Banana
• Ice

Juice all the citrus fruits and place the juice in a blender.  Add banana, coconut oil, chlorella, maca, almond extract and ice.  Then blend and enjoy.