These Goji, Almond and Sprouted Buckwheat balls are mostly raw, other than the choc chips. You can make your own coconut oil chocolate and then it’s completely raw! They can also be made nut free by swapping the almond meal for seeds like sunflower or pepitas. Other wise they are Vegan, Gluten free, Dairy free, …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/06/07/goji-almond-and-sprouted-buckwheat-mostly-raw-balls/
Buckwheat Banana Bread
A lovely, sugar free banana bread, perfect for a healthy, nutritious snack. I don’t use artificial sweeteners, and I certainly don’t let my children consume Aspartame. The problem with anything ‘sugar free’ or ‘free from’ is that to replace the sugar, they usually put a list of chemicals in it’s place. When that’s the case, I’d …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/22/buckwheat-banana-bread/
Spelt Mountain Bread Nachos with Raw Salsa Topping
There’s nothing better for lazy food than Nachos. If you want to avoid all the fats and ‘bad things’ in conventional or take away foods though, these Spelt cracker Nachos are a great alternative. If you don’t have Mountain Bread where you are, you can use any other spelt crackers. Adjust the toppings to suit …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/19/spelt-mountain-bread-nachos-with-raw-salsa-topping/
Wild Garlic And Cashew Pesto
Where my inlaws live, the public bridleway is lined with wild garlic on one side and dandelions on the other. It’s a foragers feast! Last year I picked a shopping bag full of wild garlic, brought it home, cooked with it and stuck a two plants in a pot. They looked as though they were …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/18/wild-garlic-and-cashew-pesto/
Healthy Chocolate Date Balls
There’s a brand of ‘chocolate’ bar that we love around here, but it’s pretty expensive. They put the ingredients and roughly the amounts on the back of the packaging though, so we’ve been trying to make them the same. I think we need some kind of cold pressing equipment to make them stick together as …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/16/healthy-chocolate-date-balls/
Four Thieves Vinegar
Four Thieves Vinegar can be used both for food, and around the house for cleaning and decontaminating. It can also be put in the bath or used medicinally. Allegedly, Four Thieves Vinegar is so named after the four thieves who pillaged the homes of Plague victims but were not affected by the Plague themselves. When they were …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/13/four-thieves-vinegar/
Raw Caramel Slice
I’m super excited to welcome Charlotte as an author on Keeper of the Kitchen. I met Charlotte in Perth, Australia, and I’ve always been so inspired by her adventures in raw food preparation. She makes it look so good, and I’m really chuffed that she’s agreed to share her recipes with us! ——————————————————- This is …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/09/raw-caramel-slice/
Frozen yoghurt
My girls love ice cream, and I love giving them things they love. I don’t love filling them with preservatives, sugar or colourants though, so when I spotted this recipe in one of our plethora of Dora the Explorer cook books for children, I thought it would be a great one for Ameli, my 3 …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/09/frozen-yoghurt/
Raw Strawberry Cheesecake
If you fancy a healthier cheesecake, you’ve come to the right place. This is a dairy free, vegan, sugar free cheesecake alternative. And it’s pretty darn good. I make it in the Thermomix, but you can make it in any high powered blender. It’s both labour intensive and totally not. It’s a perfect dinner party …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/06/raw-strawberry-cheesecake/
Crystallised Hazelnuts
There are few things in a kitchen that bother me quite as much as waste. And when the item about to be wasted is an expensive one, like hazelnuts, it bothers me even more. So, when you’ve made Hazelnut Syrup and strained the nuts off, rather than binning them: turn them into Crystallised Hazelnuts. Because …
Permanent link to this article: https://www.keeperofthekitchen.com/2013/05/05/crystallised-hazelnuts/
