Festive apple and cinnamon hot drink!

Merry Christmas guys!

I hope you've all had an amazing festive season and day yesterday! Today I've made up an apple and cinnamon hot drink recipe, this is perfect if you are a child or don't drink to have when everyone else is sipping on mulled wine! It has loads of vitamin C which is great for boosting your immunity, perfect for the cold winter months. 

You will need:

• One litre of apple juice
• Half a lemon
• 1 tbsp local honey or date syrup
• 2 tbsp cinnamon powder

First add your cloves to your lemon half. Secondly, add all ingredients to a pan and mix together. Squeeze the juice of your lemon into the pan and add the empty skin too. Which everything together to encorporate the cinnamon and heat on low for 20 minutes, or until it's as hot as you want it! 

Then enjoy! I love drinking mine in a jam jar with a straw. 

I hope you enjoyed this recipe. Sorry I haven't posted in a while but hopefully I will be back on it in 2016! Remember to tag me @moosfood on Instagram if you make any of my recipes. 

Love moo x

Festive Gingerbread people

Hey Guys

It's my favourite time of the year... Christmas!!!! (and also my birthday).  I have been making these gingerbread people non stop.  They are really good for lunch boxes or snacks ( every time me & my mum go past the plate we pick one up!) & they are the best dipped in hot chocolate.

The gingerbread is gluten free and refined sugar free.  I used traditional icing powder and water to pipe on to my gingerbread people, but you could easily replace that with adding raisins or small nuts to make the features.  Just be sure to press them firmly into the gingerbread people before they are baked.

Did you know that black strap Molasses is traditional in making gingerbread, it's high in iron, calcium, magnesium, B6 and selenium, as well as being delicious

For the gingerbread you will need:

3/4 cup oats ( check they are labelled gluten free if you have a gluten allergy)
1/2 cup rice flour
1 tsp GF baking powder
1/4 tsp cinnamon
1/4 tsp nutmeg
3/4 tsp ground ginger
1/4 vegan margarine or coconut oil
1 tbsp blackstrap molasses
3 tbsp date syrup or your favourite unrefined sweetener
1 flax 'egg' ( 1 tbsp flax add 3 tbsp water)
Gingerbread people cutters
icing sugar if you are using this to pipe or 
small nuts or raisins

Method

Mix up the flax egg and leave to stand for a few minutes.  Place the oats into a food processor and pulse until you have a smooth flour.  Add in to the food processor ( or bowl) the rest of the dry ingredients , mix well.  Add the butter, molasses, date syrup and finally the flax egg.  I pulse the food processor until I have a fairly sticky dough. Now have a taste, you may want to add more sweetener, or if the dough is really 'wet' add a small amount of rice flour. 

Tip out the dough on to a piece of clingfilm, wrap and chill for at least 30 minutes in the fridge.

Heat the oven to 180C.  

Roll out the gingerbread between 2 pieces of baking parchment.  You may need to sprinkle them with a little rice flour if the dough is too sticky.  Use cutters to make your people and carefully lift ( I use a pallet knife) on to a lined baking tray. If you are using raisins or nuts for the features, press them firmly into place now.

Bake for around 18 minutes until golden brown.  The gingerbread may still feel soft as you get it out of the oven but don't worry as it hardens up as it cools.  You can experiment with the cooking time to get them exactly how you like them ( I like them crisp on the out side but still soft in the middle!)

I hope you enjoyed this recipe.  If you make any thing off my blog don't forget to tag me @moosfood on instagram.

Wishing you a Merry Christmas.

Love from Moo x

Christmas chocolate orange truffles

Hey guys!

Happy December!

This year I'm going to be making lots of my Christmas presents.  These truffles are a really great gift idea to give to someone for Christmas or just as a treat.  The truffles are not only delicious but packed full of nutritious ingredients and I promise you that they taste even better than traditional truffles which contain dairy ( and often lots of sugar too).

I have put my truffles in a glass jar tied with ribbon, but you could use a box or dish too.
Just remember to store the truffles in the fridge until they are eaten.

So, here is my recipe..

Christmas chocolate orange truffles

You will need:

1/2 cup ground almonds ( you could substitute more oats if you are making them for someone with a nut allergy)
1 cup  ground oats*
3 tbsp coconut sugar or your favourite unrefined sugar
The juice from 1/2 orange
1 chia or flax seed 'egg'
zest of 1 orange
2 tbsp of raw cacao powder
1 tbsp hemp protein powder ( or your favourite superfood powder)
1 tbsp maca powder
for rolling truffles choose from raw cacao, chia seeds, coconut

Method

Put oats in to a food processor or similar and pulse for a minute until the oats have turned into flour.
Mix the chia egg together and allow to stand for a few minutes.  Put all the dry ingredients into a bowl & mix together.  Add in to the bowl the orange juice, orange zest & chia egg.  Mix together until you have a sticky dough.  Place the bowl into the fridge for around 15 minutes.  Once chilled take a desert spoon of the mixture and get rolling! roll the truffle around in one of your coatings, place on a lined baking tray.
When all the truffles are rolled chill for another 15 minutes ( re shape if necessary) before you put them in to your gift box or jar.

*The base is a mix of almonds and oats.  If you are making the truffles for someone who is Coeliac you will need to ensure that the oats are certified gluten free.


I hope that you enjoy making them!


Love from Moo x


don't forget to tag me @moosfood

What I Eat In A Day (3) LONDON EDITION

 

Hi guys. 

Today I'm going to be sharing with you what I eat when I go and stay with my big sister in London. It's great eating out there as there is so many more options! 

For breakfast, we ALWAYS have pancakes or waffles at my sisters. This time we had this huge pizza pancake made with rice flour, cacao, banana and lots of other yummy healthy ingredients! I'm going to be doing a separate blog post on this recipe as it's one of my favourite breakfasts. I topped mine with choc shot (a sauce made from carob powder and fruit extracts), roasted peaches (my new obsession) blueberries and chia seeds. Yum!

For lunch we were around central London so we went to my favourite Oxford Street restaurant - Vantra Vitao! ALL of their food is vegan, gluten-free and sugar-free and they can adapt it to even more specific dietary requirements i.e oil-free! I had this huge box of mixed curries, lentils, rice and veg and it was only £5.50!!

And then finally for dinner we made burritos (I had mine without the wrap as we couldn't find gluten-free wraps), we had 3 bean chilli, homemade salsa and guacamole, salad, brown rice and sweet potato fries. It was AMAZING!!!

I also want to briefly mention this campaign I am a part of that is being hosted by Instagram. It is called Food Freedom For All and is in collaboration with the Celiac disease foundation, the end allergies together organization and Nomsy - "a community based website that empowers customized food discovery based on the way the user eats and lives". I'll be joining in by using the #FoodFreedom4All hashtag on Instagram so that users can see my posts and I'll be using the hashtag to see other peoples recipes that I can adapt and make myself! I'm going to be doing a full blog post on the campaign so look out for that in the future.

Love Moo x

LONDON VEGFEST 2015

Hi guys!

I have been meaning to write this post for such a long time but I've been so busy at school. This is my post on what I ate and did at vegfest 2015. If you didn't know, vegfest is a huge vegan festival in the Olympia stadium in London. There was also ALOT of gluten-free and sugar-free food so that was amazing! 

My breakfast was banana porridge with mango coconut yogurt and chia seeds. I made it the same as normal porridge with almond milk but added a mashed banana while I was cooking. Porridge is a great breakfast to fuel you for a long day as it keeps you full for hours and hours with all the fibre!

The first thing I bought when I got there was my first ever bubble tea from Nosteagia. It was peach green tea flavour with tapioca balls, I didn't really like it because I didn't like the feeling of the bubbles in my mouth! But if you like bubble tea its a great alternative as they use only natural sugars.

Koko dairy free coconut milk is my all time favourite milk. I always buy the chocolate one to take in my lunches to school so I was really excited to see their stand. They were giving out free samples and I probably drank about 4 different types - all were delicious! I was also really excited to try their new coconut butter, which isn't in the shops yet. Here is a picture of me trying it.

I got these two nakd badges for free from their stall, and the Eat Kind badge I bought for 50p. While i was a that stall I also bought a wristband advertising Veganuary - where you go vegan for January. Badges and wristbands are a great way to subtly promote veganism without people feeling like you're ambushing them with your views!

I can't remember the name of this stall, but they sold the best gluten-free and vegan sweet treats! I had their raspberry brownie and it was amazing. It was so exciting to be able to find food that I can actually eat!! 

I bought some Rebel Kitchen mylk's as they had a special offer on, two for £1.80!!!! My favourite flavour is chocolate orange, I would definitely recommend these as a chocolate milkshake alternative, they're also refined-sugar free. I took these two to school in my lunchbox the following week.

For lunch we had this AMAZING gluten-free pizza from Venice Bakery. They even do vegan cheese!! We had the Mediterranean with peppers, olives and mushrooms.

For pudding we went to my FAVOURITE raw chocolate stand. Ombar is dairy free, gluten free and sugar free and completely raw! The orange flavour is my all time favourite, I always buy it in our local health store! Of course we made full use of the free tasters!

These are my veganuary wristbands, alongside one that says Vegan Police from the TeenVegan stand! My dad always calls me this so we bought it as a joke (although it is probably true!)

The TeenVegan area was great. There were loads of different activities, I joined the table of people that were making a zine! Everyone could design a page for the zine and it would be entered into a competition. Below are my pages!

 There was also a big poster where you could write what a vegan world would look like! I thought this was such a good idea - can you guess which prediction is mine?

After that I cycle-powered my own smoothie! This was so fun and such a great idea, plus it was only £1! It makes you realise how much energy your blender uses as it took quite a long time to power it on the bike! I had a blueberry, banana and coconut milk smoothie.

Finally thought I would add these pictures with some facts about the meat and dairy industry. I hope reading this post has made you realise how many vegan options there are nowadays and how easy it can be to find substitutes! I can't eat a lot of the meat substitutes as most of them contain gluten but there were SO many stalls selling them - and they're sold in most supermarkets and even corner shops now! It really is easy.

I had such a great day at VegFest, if you went too please tag me in your pictures so I can see them!! I can't WAIT to go next year!

Love Moo x

What I Eat In A Day (2) AND Chia Seed Pudding Recipe!

Hello

Today I'm going to show you what I eat in a normal school day. I love reading posts like this and watching videos on youtube so I thought it would be interesting for you all to see a typical day in my diet, especially as so many people always ask me 'what do you actually eat???'. 

I often make my breakfast the night before as it can be a rush to get everything ready for school in the morning, so I make things like this chia seed pudding so its really quick for me to grab and eat! This saves loads of time, especially as my friend comes to my house early in the morning so we can take her to school. Breakfasts like this feel like a treat as they're chocolatey and sweet but are so much better for you than having a chocolatey cereal like coco pops. This is full of fibre, protein and magnesium as well as healthy fats to keep you full until lunch time. 

You Will Need:

• 4 tbsps chia seeds
• 1/2 cup almond milk (I used chocolate almond milk to make it super chocolatey)
• 1 tbsp cacao
• 2 tbsps agave nectar
• Whatever toppings you want! I like fresh berries, flaked almonds and cacao nibs.

Simply mix all of your ingredients together, except the toppings, and place in the fridge overnight or for atleast 4 hours until it's thickened. Now add your toppings and enjoy!

For lunch I take a packed lunch to school (as most schools don't cater for glutenfree sugar free vegans, strangely!). I always pack quite a big lunch as I find that when you don't eat meat or dairy, you don't get those big bulk calories in one item (plantbased foods are low in calories in comparison to animal products) so you have to eat a lot if you're vegan! Also we don't eat lunch until 20 past 1 so I'm always starving by then.

 For lunch that day I had:

A cauliflower kofta, salad and hummus wrap. I used BeFree wraps, they're my favourite gluten-free wraps as a lot of them have dried egg and milk in! These wraps are 100% plant based and also aren't dry like a lot of gluten-free bread products are. I'm going to post the recipe to my cauliflower kofta's in a separate post so keep an eye out for that.

I also had an orange, some grapes and a nutty flapjack as dessert. Again, I'm going to post the recipe to the flapjack separately. As well as this I always bring a big 1 litre bottle of water with me, which I make sure to drink all of it before I finish school.

After school I'm always hungry when I get home, so I'll make myself a big fruit plate to share with my mum or sister. Here is an example of one.

For dinner I love having these huge simple tray bakes. They're a great way to use up veggies and also make sure you're getting all of your five a day. They're also really quick and easy to make and throw in the oven so perfect for busy after school evenings.

This one was made of chickpeas (these are amazing roasted in the oven!), potatoes, carrots, peppers, fennel and basil leaves. Alongside it I had my favourite sesame seed asparagus and mint chilli crushed peas. Again, I'll be uploading the recipes for these another time.

In the winter we always like to have a hearty pudding after our meals. However this is a twist on a traditional crumble as it has no gluten, sugar or dairy so it is completely nutritious and great for you! This is a blackberry and apple crumble, using the last of the blackberries from the field behind our house and cooking apples from our garden! Please let me know if you'd like to see the recipe for this.

I hope you enjoyed this post, let me know if you'd like to make them a regular thing - maybe I could do one a week or one every other week? 

Love Moo x

My Favourite Smoky Baked Beans! (Vegan, Gluten Free)

Hi guys!

I've been meaning to post this recipe for a while. I love making these baked beans in bulk on cold autumnal days, they make a great addition to sweet potato wedges, potato cakes, jacket potatoes or pizza! You could also have them on toast for breakfast with avocado, that would taste amazing! You can buy ready made smoky or BBQ baked beans, but these are often full of sugar and preservatives which aren't good for you at all! (the same goes for any tinned baked beans really). These beans are great for you and make you feel good, as well as being the most perfect comfort food! 

You Will Need:

• 2x 250g tins of haricot beans
• 4 cloves of garlic
• 2x 400g tins of chopped tomatoes
• 1 tbsp date syrup
• 1 tbsp molasses
• 2 tsp smoked paprika
• 1 tsp harissa paste
• 2 tsp cumin

Heat up 1 tbsp coconut oil in a pan, and add to it your garlic (peeled and crushed) and spices. Cook until browned and aromatic, then add your tins of chopped tomatoes, the date syrup and the molasses. Simmer this on a low heat for around 35 minutes until its thickened. Then drain and rinse your beans (make sure to rinse all the bubbles off - this is what can give you wind!) and add them to the tomato sauce. Heat through for around 10 minutes until piping hot and then season with salt and pepper. Now you're ready to scoff them!

Love Moo x

Chocolate Vanilla Marble Cake (Vegan, Sugar-free, Gluten-free)

Hi everyone!

Today's recipe is for a chocolate and vanilla marble cake. I adapted this recipe from Mary Berry's Baking Bible to make it vegan, gluten-free and sugar-free. Its a great cake to eat on a rainy day with a nice cup of tea, but it must be eaten fresh as it doesn't keep very well. I changed the recipe to include bananas instead of eggs, these are a great egg substitute as they bind really well and also give the cake some more nutrients! Bananas are a great source of dietary fibre, vitamin C and potassium.

For the cake, you will need:

• 225g vegan butter or coconut oil (I used half and half)
• 100ml date syrup or liquid sweetener of your choice
• 2 chia eggs (2 tbsp chia seeds mixed with 6 tbsp water and left to form a gel)
• 2 ripe bananas, mashed
• 225g gluten free self raising flour 
• 2 teaspoons gluten free baking powder
• 1 1/2 tablespoons cacao powder
• 3 tablespoons almond milk

Preheat your oven to 180C or 160C if you have a fan oven. Line a cake tin with coconut oil and baking paper. Measure out all cake ingredients except for the cacao and almond milk, and mix them all together in a bowl until well combined. Then put half of the mixture into a separate bowl, and add the cacao and almond milk and combine. Put both mixtures into your tin, swirling them together as you go with a skewer. 

Bake in the preheated oven for 35 minutes or until risen and golden on the top. Leave to cool on the tin before icing. 

For the icing, you will need:

• 50g dark chocolate (at least 70% cocoa solids if not more)
• 20g cacao
• 1 tbsp coconut oil
• optional: 1 tbsp date syrup (only add this if you want it really sweet, I find it sweet enough with just the dark chocolate)

Add all ingredients to a pan and melt on a low heat, stirring continuously. Once your cake is cooled, pour the icing over it and smooth with the back of a spoon. I topped mine with almonds, pumpkin seeds and goji berries to make it look pretty and give it a nutrient boost!

I hope you liked this blog post, let me know what you want to see next as I am always looking for ideas for what to post!

Remember to follow me on instagram and tag me if you make any of my recipes @MoosFood

Love Moo x

My entry for PETA The great vegan bake off 2015 & recipe for Chocolate Brownie Cheesecake with raspberry cream ( vegan, gluten free, refined sugar free)

Hi Guys

I am so excited to enter the PETA great vegan bake off!

I have created an amazing recipe for a chocolate brownie cheesecake with a delicious raspberry coconut cream topping.  

Not only does this cake taste delicious but it is full of things that will nourish your body and make you feel great.  As well as being vegan, it is also gluten free and refined sugar free.
Not only is vegan baking good for you, it's also great for our environment ( not to mention animals).

The secret ingredient in making the brownie base is Avocado.  Avocado is so good for you, it provides nearly 20 essential nutrients, including fibre, potassium, Vitamin E, B Vitamins and folic acid.

The main ingredient of the raw cheesecake middle layer is cashew nuts.  They are really high in magnesium which is essential for bone strength and nerve/muscle function.  I am always really active and nuts are a good source of energy for me!

The cream that I am using for the top of my cake is coconut cream.  Coconut milk is highly nutritious and rich in fibre, as well as vitamins C, E, B1, B3, B5 and B6!  It also contains important minerals such as Iron, selenium, sodium, calcium, magnesium and phosphorous.

So,  ready,steady, BAKE!

For the avocado base you will need

1/4 cup coconut oil
150g dairy free chocolate ( I prefer to use dark as it has no added sugar, if you like 'milk' you may need to amend the amount of coconut sugar that you add so it isn't too sweet)
1/2 cup coconut sugar or your favourite natural sugar
1/2 cup ground almonds
1/2 tsp gluten free baking powder
1/2 mashed avocado
1/2 tsp vanilla extract
1 1/2 chia or flax seed eggs

I actually doubled this recipe to make more of the brownie mixture and made a separate tray of brownies as a snack for later!

Method

1. line the bottom of a 20 cm ( high sided with removable sides)  cake tin with baking paper.  Grease the sides with a small amount of coconut oil.
2.  Pre heat the oven at 180 C
3.  Melt the coconut oil and the chocolate together on a low heat
4.  Mix up the chia eggs
5.  Mash up the avocado with a fork
6.  Mix together the dry ingredients then add in the avocado, vanilla extract, chia egg and melted chocolate mixture.
7.  Mix them all really well until you have a smooth batter like mixture.
8.  Spoon evenly into the base of the cake tin and bake for around 13 minutes.
9. Once it is baked put it in the fridge to cool before you add the next layer.

For the  lemon 'raw cheesecake' middle layer you will need:

1 very ripe banana - sliced and FROZEN!
200g cashew nuts ( you may want to soak these in water for an hour before using)
2 tsp of vanilla extract
juice and zest of 2 unwaxed lemons
around 60 ml of apple juice or a plant based milk if you prefer
** I don't add any extra sugar to the cheesecake, as the brownie base & coconut cream are both sweetened.  You could add your favourite plant based sugar if you want to**

Tip

*You will need a food processor for this recipe.  If you are using a hand blender or smoothie maker, you will need to soak the cashew nuts for as long as possible before making.  This will make it easier to blend them, and your cheesecake layer will be nice and smooth.

Method

1. Add all ingredients to the food processor, add the apple juice a small amount at a time and "pulse"until you have a smooth and creamy mixture.
2.  Spoon the mixture evenly on to the top of the brownie base and put in the freezer until it is quite solid (about 20 minutes).

For the raspberry coconut cream you will need

2 small trays of  fresh raspberries 

1 -2 tins of coconut milk

Agave nectar or your favourite sweetener

Method

1. Open the tins of coconut milk and scoop of the thickened cream from the top.  If you don't think that this will be enough 'cream' or your milk has mixed together, you can pour the thicker part of the milk in to a mixer and whip until thickened.  You could use an electric hand mixer instead.

2. Add the raspberries (leaving some for decoration) 

3. Add 2 tbsp of agave nectar

4. Mix on high speed until the mixture is thick and creamy and the raspberries are well mixed in.

5.  Spoon the cream on top of the brownie cheesecake and put back in the freezer until set but not completely frozen.

6.  Carefully remove the cake sides by sliding a knife around the edge of the cake to loosen it and decorate with the extra raspberries or any other fruit that you like!

I hope that you enjoyed this recipe and wish me lots of luck for the PETA great vegan bake off competition!  If you would like to find out more about the work that PETA does I have put the link below.

http://www.peta.org.uk/

If you make this or any of the other recipes, don't forget to tag me! you can also follow me on instagram @moosfood


love from

Moo x

What I Eat In A Day As A Vegan, Gluten Free 11 Year Old!

Hi Guys

Today I'm going to be showing you what I eat in an average day. I thought this would be helpful for people who are looking to change their diet to a more animal friendly, environmentally friendly and human body friendly one! I hope you enjoy it.

Breakfast: For breakfast I normally have something quick. Today I whipped up a batch of nutella pancakes, these are really quick and easy to make (they take under 10 minutes) you just put everything in a food processor. You could also make these, cook them and then freeze them ready to be popped in the toaster if you're really in a rush! The recipe is below.

Nutella Pancakes (serves 1):

• 1/2 cup buckwheat flour
• 1/2 tsp baking powder
• 1 tsp vanilla extract
• 1/2 banana
• 1/2 cup chocolate plant milk (either almond, coconut or hazelnut)

Simply put all the ingredients in a blender or food processor and combine! Then fry in a teaspoon of coconut oil until browned on both sides. I top mine with chunks of raw chocolate, hazlenuts, chia seeds, pumpkin seeds, goji berries and a squirt of agave nectar.

Lunch: We often use up leftovers for weekday lunches. Today I had potato, leek and courgette tray bake with stir fried kale, quinoa and lentils, with a side of spicy chilli mushy peas! I use Hot Smoky Bastard sauce to make the peas so I will share the recipe with you!

Spicy Chilli Peas:

• 3 cups frozen peas
• 1 tbsp chilli oil (or you can use chilli flakes mixed with olive or coconut oil)
• 1 tbsp Hot Smoky Bastard Original sauce (buy from www.hotsmokybastard.com)
• 1/2 lemon (juice and zest)
• handful mint leaves
• salt and pepper

Heat some water until boiling, then add your peas. Cook until they're soft (about 5 minutes). Then drain off all of the water. Add the remaining ingredients and cook for a further 2 minutes until bubbling slightly. At this point, take the pan off the heat and use either a food processor (if you want them really smooth) or a hand blender (if you like them chunky like me) to blend the into mushy peas! It's so easy and they're AMAZING!

Dinner: For dinner we had cauliflower rice from A Modern Way To Cook by Anna Jones, this is one of my favourite quick teas! I'm not going to say too much about it, you'll have to buy the book to find out!

Snacks: I always snack LOADS throughout the day as if you're vegan you have to eat a lot seeing as you aren't getting your calories from meat/dairy, and plant foods are lower in calories! Today I had some conscious chocolate (orange flavour) and a booja booja ice cream cookie sandwich made out of booja booja ice cream and vegan gluten free digestives! I also eat lots of fruit throughout the day every day.

Cinnamon Rolls (Vegan, Gluten Free, Refined Sugar Free!)

Hi guys!

Sorry I haven't posted in a while, I'm hoping to make it up to you with this recipe for vegan, gluten free and refined sugar free cinnamon rolls! This was the first time I attempted these, as I'm wary of making gluten free dough. However this recipe worked our perfectly, they were soft and moist just like regular cinnamon rolls!

I use coconut sugar instead of normal sugar here, coconut sugar is made from coconut palm sap which is then dehydrated to form small crystals. It has a caramelly taste so works perfectly with the cinnamon here. It also has a very low GI compared to cane sugar so will not affect your blood sugar levels. You can find coconut sugar in any health food shop, on amazon or even some supermarkets stock it now! You can also use it in baking other things, I just follow a normal recipe and replace the caster or granulated sugar with coconut sugar. 

You Will Need:

• 1 cup unsweetened almond milk (I use rude health)
• 1/3 cup coconut sugar
• 1/2 tbsp instant yeast
• 1/2 cup coconut oil
• 1 cup nuts (I used hazelnuts but almonds, peanuts or walnuts would work fine too)
• 1 cup buckwheat flour (you can use any gluten free flour i.e rice, buckwheat etc)
• 1 cup gluten free flour
• 2 flax eggs (2 tbsp flax seed mixed with 6 tbsp water)
• 1 tablespoon cinnamon

First, form your flax eggs by placing the flax in a dish and mixing with the water. Leave this for at least 10 minutes until it forms a gel. Then, in a saucepan melt 3 tbsp of the coconut oil, and add the almond milk to heat it gently. Mix this with the yeast and 1 tbsp of the coconut sugar and leave for 10 minutes to activate. Meanwhile, place your nuts in a food processor and blitz them into a fine flour, then add your gluten free flour and buckwheat flour. After the flax has gelled and the yeast has activated, add these and the flours into a mixing bowl and combine to form a sticky dough. Knead this for at least 10 minutes, keeping in mind that as there is no gluten it won't become stretchy like normal dough. 

Leave the dough in the mixing bowl, covered in oiled cling film in a warm place until its doubled in size.

After the dough has risen, preheat your oven to 160 degrees and place a sheet of baking paper on your counter top. Roll out the dough into a rectangle of about 1cm thickness. Spread the remaining coconut oil over it and sprinkle on your coconut sugar and cinnamon evenly. Then, starting carefully at one end, roll the dough into a long fat swirly sausage. Slice into 8-10 pieces and put each slice on your baking tray, with the swirl facing up. Brush the tops with a little bit of coconut oil to brown them and bake in the oven for 20 minutes. Be careful not to over bake, as they will try out and go quite hard if they're baked too much!

You can keep them for up to 3 days in an airtight container, but they're best enjoyed fresh out of the oven with a little bit of icing drizzled over (to make icing I combine coconut oil, coconut sugar and vanilla extract).

Hope you enjoyed this recipe.

Love Moo x

@MoosFood