Cauliflower Pizza Base

Cauliflower Pizza 1

We already have a couple of pizza base recipes on the blog, but I came up with a new one recently and it’s definitely my favourite. I use a combination of cauliflower and zucchini with psyllium husks so it is gluten- and grain-free. The mixture comes out a very vivid lime green, which is fun for kids – you can tell them it’s a Shrek pizza 🙂

Ingredients

For the tomato sauce:
1 onion, chopped
3 cloves garlic
1 tin organic tomatoes
3 – 4 dates, pips removed
1/2 tsp dried origanum
1/2 tsp Oryx Desert Salt

For the base:
330g cauliflower
330g zucchini (you could just use 660g cauliflower if you prefer)
1 tsp Oryx Desert Salt
30ml nutritional yeast
2 eggs
125ml psyllium husks

Method

To make the sauce, sauté the onion in some olive oil until it starts to caramelise. Add the garlic and fry for a few more minutes. Add the tinned tomato, dates, and origanum. Simmer over a low heat for 30 – 40 minutes. Add the salt and blend until smooth. The key to a good tomato sauce is balancing the acidity of the tomato with sweetness. So if it doesn’t taste quite right, try adding another date.

For the base, steam the cauliflower and zucchini until tender. Blend with the eggs, salt and nutritional yeast until completely smooth. Then add the psyllium husks and blend to combine. The mixture will be quite thick and gloopy.

Cauliflower Pizza 2

Line a large baking tray (about 30cm x 40cm) with baking paper and then spread the mixture out onto the paper, as thinly and evenly as you can. The easiest is to use the back of a metal spoon, as this sticks to the mixture, helping you to pull and stretch it into a thin base (plastic doesn’t work as well.)

Cauliflower Pizza 3

Spread the tomato sauce over the base and then add your toppings. Here I’ve used a combination of organic cheddar and pecorino, but you could use nut cheese if you wanted to make it dairy-free. I topped it with olives, sun-dried tomatoes and chilli, and added fresh basil after it came out the oven.

Bake at 200 C for 30 – 40 minutes. The base will puff up while baking, but will shrink down again once removed from the oven.

Health & happiness!

Love,
Raine

Chocolate Mousse

chocolate mousse

This sugar- and dairy-free dessert is so simple and quick to make, and guaranteed to impress. By using raw chocolate and only a small amount of honey you get a mousse which is rich in flavour and not overly sweet, but even kids love it.
You could use organic store-bought almond or coconut milk, but I much prefer the flavour of homemade. You can make coconut milk by blending 160g fresh mature coconut flesh with 350ml hot water and then straining it through a nut milk bag or muslin cloth (this will make 420ml of milk.) Check out the link below to see how to make almond milk.

Ingredients (serves 6)

420ml coconut or almond milk
150g raw chocolate (I use Gayleen’s Decadence Baking Slab, available at The Organic Emporium)
30ml raw honey
45ml organic virgin coconut oil
1/4 tsp Oryx Desert Salt
1/2 tsp vanilla powder or 1 tsp vanilla extract
3 egg yolks
1 whole egg

Method

If you’ve made the coconut milk yourself it should still be hot. If not, warm the milk in a saucepan until just below boiling point. Pour it into a high-speed blender, along with the chocolate, honey, coconut oil, salt and vanilla. Blend until the chocolate is melted and is well combined. With the blender running, pour the eggs into the blender through the hole in the lid. Continue to blend for another 2 minutes. At this point there should be steam coming off the mixture, thanks to having heated the milk, as well as the friction from the blender heating it further. Therefore the eggs will be cooked.

(If you’re not satisfied that the temperature is high enough to have cooked the eggs you can pour the mousse into a saucepan and cook it over very gentle heat, stirring continuously and never allowing it to boil. You need to be careful when using this method that you do not overcook the egg, thereby scrambling it. To check if it’s ready dip a spoon into the mixture and then wipe your figure down the back of the spoon. The mixture should not run down the line you have created when held horizontally.)

Pour the mousse into a pretty serving dish, or into individual bowls (I used champagne glasses.) Allow to cool to room temperature, then cover with clingfilm and refrigerate until set, preferably overnight. If you’re in a hurry you could place it in the freezer for a couple of hours and then transfer to the fridge. To serve, place halved strawberries on top of the set mousse.

Health & happiness!

Love,
Raine

Paleo Brownies

Paleo Brownies

These brownies are gluten- and grain-free, and by using stevia and only a small amount of honey to sweeten they are very low in carbs too. The use of almonds, flax, egg and avo means that they’re a decent source of protein; and the coconut oil, along with the flax, is great for controlling cholesterol. A truly guilt-free treat!

Ingredients

65g raw cacao paste
80g organic virgin coconut oil
60ml raw almond butter
60ml raw honey
2 eggs
1/2 cup ripe avo
2 tsp vanilla extract or 1 tsp vanilla powder
1 cup ground almonds
60ml ground flax seed
1 tsp stevia powder
1 tsp ground cinnamon
a pinch of Oryx Desert Salt
1 tsp aluminium-free baking powder
1/4 cup chopped raw pecan nuts

Method

Preheat the oven to 180C and grease a square baking dish with coconut oil.

Place the cacao paste, coconut oil, almond butter and honey in a glass or steel bowl which can fit over a saucepan. Fill the saucepan with water and bring to a simmer. Place the bowl over the saucepan, gently melting the ingredients.

Mash the avo with a fork until smooth. Whisk the egg and vanilla, and combine with the avo. Set aside.

Combine the ground almonds, ground flax, stevia, cinnamon, salt and baking powder. Set aside.

Once the chocolate mixture is completely melted and whisked together, slowly pour it into the egg mixture whilst whisking vigorously, to prevent the heat from scrambling the egg. Stir in the dry ingredients and the chopped pecans.

Spread the batter into the baking dish and bake for about 20 – 25 minutes. Allow to cool before cutting into squares.

Health & happiness!

Love,
Raine

Raw Kale Chips

Kale Chips

This might not sound so appealing but trust me, they’re delicious! Even my 3 year old son loves them 🙂 Things like this always excite me – you get to eat something salty and delicious, and yet you’re getting in all the wonderful nutrients of kale.

Kale is among the most nutrient dense foods of the world. It is loaded with powerful anti-oxidants, is a good source of vitamins A, C and K and beta-carotene, lowers cholesterol and fights cancer. All this for very few calories, so it can help you to lose weight too!

I make my kale chips in a dehydrator, but you can still make them if you don’t have one. Simply lay them out on a baking tray lined with baking paper and put your oven on 100 C. Prop the door of the oven open with a wooden spoon. This allows moisture to escape, so that you’re drying the chips rather than just baking them. They won’t be raw, but it’s still a far cry from high-saturated fat, high-salt, processed potato chips.

Stay tuned for my Chocolate Kale Chips!

Ingredients

150 – 200g kale, weighed once you have removed the tough centre stem
70g raw nut butter (almond, cashew or macadamia – whatever your preference)
45ml freshly squeezed lemon juice
45ml water
1/2 tsp himalayan salt
1 tbsp nutritional yeast
1/4 – 1/2 tsp cayenne (optional)

Method

After removing the tough stem, tear the leaves into pieces about 5cm square and place in a large mixing bowl. In this photo I have used dinosaur kale (cavalo nero) but you can use any variety.

Use a whisk to combine the rest of the ingredients and pour over the kale. I find it easiest to use my hands and “massage” the dressing into the leaves, making sure that each leaf is well coated.

kale chips 2

Spread the leaves out on your dehydrator sheets, making sure that none of them are clumped together, as these will dry into chewy lumps, not individual crispy pieces. Dehydrate on 45 C overnight. Store in an airtight container and consume within 2 weeks. If you have high humidity you may need to eat them faster before they become limp!

kale chips 3

Health & happiness!

Love,
Raine

No-fry Chocolate and Maca Pancakes

Choc Maca Pancakes

I can’t think of anything better for Sunday breakfast than a stack of pancakes! And with this recipe they’re completely guilt-free.

This is basically a variant of the Plain Buckwheat Pancakes – I’ve added raw cacao and maca for a delicious malted chocolate flavour. Maca gives you increased energy and is said to help relieve the symptoms of PMS. It has a malted flavour which pairs very well with raw cacao.

Both maca and cacao are aphrodisiacs, so why not start practicing this recipe now for Valentine’s Day?  😉

I find it tedious to stand in front of the stove frying up batches of pancakes, so I decided to try baking them and it worked really well! Of course you also have the added benefit of not having fried them in oil – while coconut oil is the best choice for frying, oils are always healthiest in their raw state.

In this version I used almond flour simply because I have so much (as a by-product of all the almond milk I make) but you could substitute it with buckwheat flour, as in the original recipe.

Ingredients (this makes enough for my husband, my toddler and I – about 12 pancakes)

4 tbsp flax seeds, ground in a coffee grinder (you could also use chia seeds)
150ml water
1 cup almond flour
1 heaped tsp aluminium-free baking powder
1/4 tsp Himalayan salt
3 tbsp raw cacao powder
1 tbsp maca powder
1/2 tsp organic stevia leaf powder (or 1 tbsp organic maple syrup or raw honey)
1 1/2 ripe bananas, mashed with a fork to a puree
1 cup almond milk or other dairy-free milk

Method

Preheat the oven to 180 C.
Combine the ground flax and water to make your flax “eggs.” Refrigerate for 15 minutes while you make the rest of the batter.
Sift together the flour, baking powder, salt, cacao powder, maca powder and stevia. Add the banana and almond milk and use a whisk to combine well. Add the flax “eggs” and whisk again. The flax is quite gluey so make sure you get it mixed in really well.

Line a large baking tray with baking paper. Place a heaped tablespoon of the batter onto the paper and use the spoon to spread it out into a neat circle, about 1 – 2cm thick. Repeat with the rest of the batter.
Bake for about 20 – 30 minutes until they have risen, browned and are cooked through.

I served these with fresh raspberries, blueberries, gooseberries, pomegranate and my Raw Caramel.

Health and happiness!

Love,
Raine

Rhubarb & Raspberry Crumble

rhubarb crumble

Magical food
Wonderful food
Heavenly food
Beautiful food
Food, Glooorrriiiooouuusss Fooooood!

That Oliver Twist sure knew what he was talking about didn’t he! We just love food! And we especially love desserts. And we especially ESPECIALLY love desserts that are guilt free! All of our desserts here at Two Kitchens will be gluten free, refined sugar free and dairy free. Look at this picture, could you tell the difference?! This is heavenly!! Nutritious also as the nuts supply our bodies with essential fatty acids and protein, and believe it or not, rhubarb has huge amounts of health benefits. It aids weight loss, improves digestion, is great for the skin, has cancer preventing properties, improves circulation, and, can you believe, helps prevents Alzheimer’s Disease! What’s not to love??

Ingredients

For the rhubarb:

475g rhubarb, cut into 5cm pieces
the juice of 1 1/2 oranges (reserve the zest for the crumble)
125ml raw honey
1/3 cup dates, chopped
pinch of himalayan salt
100g raspberries (fresh or frozen)

For the crumble:

1 cup rolled oats
1/3 cup ground flaxseed
1/2 tsp himalayan salt
1/2 tsp vanilla powder or 1 tsp vanilla extract
1/2 tsp ground cinnamon
the zest of 1 lemon (plus the orange zest you’ve reserved)
½ cup almonds, soaked for 6 hours
60ml coconut oil
40ml raw honey

Method

Firstly, remember to pre-soak the almonds. Drain, rinse & pat them dry.

Preheat the oven to 180 C.

In a saucepan combine all the rhubarb ingredients, except for the raspberries. Simmer for 5-10 minutes until tender. Stir in the raspberries, and pour into an oven-proof dish.

For the crumble, put the oats, ground flaxseed, salt, vanilla, cinnamon, orange and lemon zest and almonds into a food processor. Process until a crumb-like texture forms. Add the coconut oil and honey and combine well. Spread over the rhubarb mixture.

Bake for 20 – 30 minutes until the crumble is golden and the sauce is bubbling up around the edges. Best served warm, but also delicious served at room temperature for breakfast the next day, with some coconut yoghurt!

Health & happiness!

Love,
Lauren & Raine