The Healthy Convert by Nicole Maree is a super-cute cookbook which had me hooked within the first few pages. Catering to those with food intolerances and allergies, Nicole Maree has nailed it with her first print cookbook filled with drool-worthy recipes.
In her introductory chapter Nicole runs through her pantry essentials and the substitutes for sugar, flour, egg, oil, dairy and nuts. Having had to go through this painful process of working out what to substitute for what when I first became vegan and was diagnosed with Coeliac on my own I can safely say this chapter would have been a lifesaver! This chapter is something which I know would be incredibly helpful for anyone and everyone to have on hand for when you're needing to cater to new allergies or dietary requirements.
With recipes like Jersey Caramels, Lemon Meringue Cupcakes, Red Velvet Cake, Coconut Lime Tarts, Churros and more - this book is a great pick up for anyone with a sweet tooth.
Cookie Dough Treats
Gluten Free, Vegan, Refined Sugar Free, Dairy Free, Nut Free
Makes 24 treats
Prep time: 10 minutes
Cooking time: 15-20 minutes
25g chia seeds
175ml tinned coconut cream
125g coconut sugar
1 1/2 teaspoons ground sea salt
2 teaspoons vanilla extract
310g gluten-free plain flour
1 teaspoon bicarb soda (baking soda)
60g vegan milk chocolate, roughly chopped
- Preheat oven to 180°C (160°C fan forced/350°F). Line a large 38cm x 25cm (15 in x 10 in) baking tray with baking paper.
- Mix the chia seeds with 30ml walter. Set aside to become gelatinous.
- Add the coconut cream, coconut sugar, sea salt, vanilla extract, flour, bicarb soda and chia mixture to a large bowl. Mix until a dough forms. Fold in half the chocolate.
- Take a heaped tablespoon of the mixture, roll it into a ball and place it on the prepared baking tray. Repeat with remaining mixture. Stud the balls with the remaining chocolate.
- Bake in the oven for 15-20 minutes, or until lightly golden. Allow the treats to cool. Serve with ice cream, or on their own.
- Store them in an airtight container in the pantry or fridge for up to 1 week.
Christmas Pudding Slice
All the goodness of Christmas pudding, jam-packed into a hedgehog slice - rum included.
Gluten Free, Vegan, Refined Sugar Free, Dairy Free
Makes 16 slices
Prep time: 10 minutes, plus soaking and freezing time
Cooking time: 5 minutes
50ml sweet rum
200g gluten-free, vegan arrowroot biscuits
40g unsweetened desiccated coconut
40g cacao powder
100g dried apricots, roughly chopped
100g dried cranberries
1 tablespoon finely grated orange zest
135g almond or seed butter
90ml rice malt syrup
40g coconut oil
- In a small bowl mix the raisins and rum to combine and leave to soak for 30 minutes.
- Line the base and sides of a 17cm x 17cm cake tin with baking paper, ensuring the paper hangs over the sides of the tin for easy removal.
- In a food processor pulse the arrowroot biscuits until slightly crushed. Transfer into a large bowl.
- Add the coconut, cacao powder, apricots, cranberries, orange zest and soaked raisins. Mix to combine.
- In a saucepan over a medium-low heat, mix the almond butter, rice malt syrup and coconut oil until melted and smooth. Remove from the heat and add to the dry ingredients. Mix well.
- Press the mixture into the prepared cake tin. Freeze for 1 hour or until firm.
- Remove from the tin, slice into squares and serve.
- Store the remaining slices in an airtight container in the freezer for up to 1 month.