Naomi's profile page
Recipes
Vanilla Pumpkin Pie
By naomi
A completely gluten and sugar free pumpkin pie! Richly flavoured with vanilla, cinnamon and honey all on top of a h...
- Crust Ingredients
- 2 oz hazelnuts
- 4 oz ground almonds
- 1 oz butter
- 2 heaped tsp set honey
- pinch sea salt flakes
- Filling Ingredients
- 12 oz squash (peeled and de-seeded weight)
- 2 oz butter
- 3 heaped tsp set honey
- 1 tsp bourbon vanilla extract
- 3 large free range eggs
- couple of shakes of ground cinnamon
Cocoa-butter Cupcakes (SCD)
By naomi
Grain free, sugar free and dairy free cupcakes, with cocoa-butter centre stage
- 2 1/2 oz raw (food grade) cocoa butter
- 3 large free range eggs
- 1 heaped dessertspoon white almond butter (or hazel/cashew butter)
- 6 heaped tsp mild tasting set honey
- 2 caps full of bourbon vanilla extract (contains no sugar)
- 3/4 tsp bicarbonate of soda
- 2 tsp cider vinegar or lemon juice
- 6 oz finely ground almonds (almond flour)
Gluten Free - Fig and Walnut Bread
By naomi
Light and cakeish, this bread is just right for afternoon tea
- Light Fig and Walnut Bread (Dairy Free & SCD) serves 8
- 3 oz sweet dried figs (I used baby figs)
- 4 floz water
- 2 oz walnut halves
- 6 oz ground almonds (almond flour)
- 3 large free range eggs
- 80 ml vegetable oil (almond, organic rapeseed or grapeseed etc)
- 1 tsp bicarbonate of soda
- 1 tsp cider vinegar
Velvet Soup
By naomi
This soup is a mellifluous marriage of squash, chicken stock and fresh bay leaves
- Vegetable oil to coat the pan
- 1 medium brown-skin onion
- 2 medium carrots (8oz peeled weight)
- Sea salt
- 8 oz harlequin squash (peeled weight)
- 1.25 litres chicken stock (home made is best)
- 2 bay leaves (fresh ones are lovely)
Lemon Meringue Cupcakes - Gluten free
By naomi
These lemon meringue cupcakes are completely grain and sugar free - hard to believe I know! Their secret is hon...
- Cupcakes:
- zest of 1 lemon and juice of half
- 3 large tsp of nut butter - (almond, cashew, brazil, sunflower seed...)
- 2 dessert spoons of mild honey (runny or set)
- 50 ml vegetable oil (organic rapeseed, grapeseed or sunflower)
- 3 large free range eggs
- 6 oz mixed finely ground nuts (brazils, blanched almonds, cashews, blanched hazels, or almond flour)
- 1 level tsp bicarbonate of soda
- 1 tsp vinegar (cider or white wine)
- Lemon Curd:
- 3 large free range egg yolks (save one white separately for meringue)
- 1/4 cup of mild honey
- 1/4 cup of lemon juice (or mango)
- 1/4 cup of butter cut into lumps
- Marshmallow Meringue:
- 1/4 cup mild creamy honey
- 1 egg white (saved from the curd)
- 1 tsp bourbon vanilla extract - or similar