It’s Christmas time, our favourite time of the year and we thought we’d give you an early present – Our FREE Updated Christmas Recipe Ebook!
The festive season can be a tricky time if you can’t have certain foods. With that in mind we’ve assembled 28 easy gluten free recipes. Most are vegan-friendly, low carb and paleo too. All of them are delicious! We’ve also tried to make the recipes as simple as possible so anyone can give them a go, even if you haven’t baked before!
You can expect recipes for vegan herbed ‘cheese’ with our cashews and herbs to liven up your cheeseboard, spiced apple juice with our winter spices to warm you up on these cold winter nights and a hearty nut roast using our favourite nuts and onion gravy for the big day itself!
SMOOSH is not only nutritious and convenient but it’s also loads of fun! SMOOSH into Bliss Balls, Bars, Smoothies, Porridge, Pancakes, Yoghurt, Cheesecake, Truffles, Lollies and Ice Cream!
We created SMOOSH because our kids love creating their own snacks, lollies and smoothies and we wanted to create a convenient real food mix that offered good nutrition for them while also being fun and great value for parents! Our 9 year old daughter even drew the concept for the logo! We want to make healthy eating more affordable and accessible for everyone however we can and Smoosh is one of the ways to do that.
How will you SMOOSH? We’d love to see! (use the hashtag #howdoyousmoosh so we can see what creations you come up with!)
Our Limited Edition great value Christmas Flavour SMOOSHES UP 4 of our ingredients – dates, almonds, apple infused cranberries and ground ginger to create a delicious Christmassy smoosh loaded with good fats, vitamins and minerals!
Recipe: Festive Nut Roast
Ingredients:
1 1/2 cups mixed nuts (we used a mix of hazelnuts, walnuts, pine nuts)
1 cup cooked chestnuts
2 parsnips
1 red onion
2 Tbsp olive oil
2 garlic cloves, minced (or 1/2 tsp garlic powder)
1 carrot
approx. 5 chestnut mushrooms (100g)
1/2 cup (100ml) of vegetable stock
1 cup (100g) oats
1 Tbsp tamari soy sauce, gluten free
1 tsp mixed dried herbs
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp dried rosemary
1/2 cup dried cranberries
A few gratings of nutmeg
A large pinch of all spice
Method:
Preheat oven to 200º C. Roast the nuts on a baking tray for +/-5 minutes to release the aromas. Remove from the oven and allow to cool, then roughly chop.
Meanwhile, peel and chop the parsnips and boil until soft. Allow to cool then mash lightly.
Peel and finely chop onion, garlic, carrot and mushrooms, pan fry until softened. Add the vegetable stock, oats, herbs and spices to the pan and mix well.
Add the mashed parsnips and chopped toasted nuts, mix well. Season with salt and pepper to taste.
Spoon into a lined loaf tin or deep cake pan and cover with foil. Bake for 30 minutes covered. Remove the foil and bake for a further 25-30 minutes uncovered.
