This recipe is so easy, and sesame seeds are cheap and easy to find at your local supermarket. They are also a great source of calcium and iron!
It is even better than the processed gluten filled crumb that you can buy already made….and cheaper too. It’s a win win!
I put the seeds into my Kambrook Bliz2Go and pulse for a few seconds. The crumbs can be made a head of time and stored in an air tight jar in the pantry until needed.
500g skinless chicken breast
1 cup sesame seeds ground
1 tsp dried thyme
1 tsp turmeric
1/2 a lemon
1/2 tsp sea salt
a pinch of pepper
Olive or coconut oil for the pan
Preheat the oven to 200 C. Cut the chicken breasts into nugget sized pieces and squeeze the juice of half a lemon over them. Put them into a plastic Tupperware container or snap lock bag add the crumbs, herbs, spices, salt and pepper. Shake lightly to combine and then add the chicken pieces.
Pop the container or bag into the freezer for a few minutes, and pop an oven proof dish (coated in plenty of olive or coconut oil) into the oven to heat.
Once the oven is heated, gently place the nuggets, one by one onto the hot oil, they should start to sizzle.
Leave to cook for 10 minutes, and turn over. Cook for another 10 minutes until lightly crisp and golden.
This gluten free chocolate cake recipe is one of the easiest chocolate cake recipes I know, and it only takes around 20 minutes to cook.
It is also one of the healthiest because rather than just being gluten free it is also wheat and dairy free, no refined sugars and filled with fibre from nuts and seeds.
Use this as a base, and double or triple the quantities to create a bigger birthday or celebration cake.
Gluten Free Chocolate Cake Recipe
1 cup of ground almonds
1 cup of ground flaxseed
1/2 cup organic cocoa
1/2 cup coconut sugar
1/4 cup of water
2 tbsp melted coconut oil
1 tbsp honey
3 free range eggs beaten
pinch of salt
1 tsp organic vanilla essence
Preheat oven to 180 C.
This is yet another throw everything together and mix well recipes. It doesn’t matter what goes in first as long as it is mixed well and eggs are beaten first. Pour into a lined cake tin and cook for 18-22 minutes until just cooked. Over cooking nut based cakes will make them dry so it is better to just undercook it as it will firm when cool.
Let cool and enjoy. This keep swell in an air tight container too and stays moist. If you like the speed and ease of this recipe, you will LOVE my other recipes such as ‘The Goodness Cake’ recipe found FREE in my ‘Grain Free Lifestyle’ download HERE.
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I don’t know what happened to me along the way, but I kind of feel like I lost myself in the business of ‘life’.
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All of a sudden I was 36 and sitting across from my osteopath being told I had adrenal fatigue, a thyroid disorder, was low in Iron, and so on and so on.
How did this happen? After all I live a healthy lifestyle!
Or so I thought…..I ate wholegrain bread, and often even baked it myself, I would even give myself weeks without gluten, eating gluten free bread, yet….I felt completely depleted in all areas of my health, unbalanced and was on the verge of complete exhaustion.
AND…this wasn’t new, I often felt like this over the past few years.
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This is actually what I wanted to call this incredible dressing! ‘The Freaking Great Basil Dressing’. It’s that good. But I also LOVE that’s it’s dairy free. So Dairy Free Basil Dressing it is.
It makes everything taste great, and i’m hooked on it well and good. You won’t believe it’s vegan friendly, no dairy at all, or egg, and no grains, or gluten, just a beautiful creamy cashew nut base.
It’s a perfect addition to my Buddha bowls of goodness, my rainbow salad, or my mega green salads.
You can change it up too, add garlic, different herbs and even a pinch of spice.
Dairy Free Basil Dressing
1 cup cashews
1 cup water
Juice of a lemon
Pinch of salt
Optional: A few extra basil leaves if you have them.
Method: Simply pop everything into the food processor, or nutribullet.
Adjust the water and nuts to make it thicker like a dip or more like a dressing.
How easy was that right? Store in the fridge in a glass bottle. It will last a few days and goes well with just about anything….ANYTHING I tell you, i’m so addicted to this dressing.
The base of these cookies is simply flax-meal made from grinding flaxseeds. It is a chewy cookie that satisfies both that sweet and salty craving, and is a great source of fibre. I use my smoothie maker to gently grind them to more of a flour, but you can use a food processor or even a coffee grinder, or you can just but the flax-meal already done. They are more savoury than sweet, but go ahead and add more sugar if you like a sweeter cookie.
You will need:
1/4 cup flaxseeds (grind these into a flour)
1/2 cup organic desiccated coconut
4 heaped tbsp crunchy peanut butter
2 large free range eggs
4 heaped tbsp coconut sugar
Preheat oven to 180 C. In a bowl beat the eggs, and add the sugar. Mix in the peanut butter and combine well. Add the flax-meal and coconut and mix until you can form balls from the mixture.
Form 22 small balls and press down with a folk onto a lined tray. These don’t take long to cook because they are small. Bake for around 7 minutes and cool on the tray. I added a little sprinkle of coconut when I served them.
Let me know if you make these, i’d love to hear how you went.