Easy Read Recipes by Leanne Foreman

Real food recipes in an easier format that makes it as easy as possible for as many as possible to read and follow a recipe.

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Super Quick Freezer Fudge

by Alexx Stuart of Low Tox Life

This Super Quick Freezer Fudge recipe was created by my low tox mentor Alexx Stuart of Low Tox Life. This delicious and nutritious fudge can be ready to eat in 30 minutes.

This recipe is a sneak peek of just one of the recipes from our new collaboration ebook, “Low Tox Life Easy Read Recipes“. This ebook contains 20 of Alexx’s best-of quick and easy recipes. Of course, they are set out in my easy-read recipe format. Easy recipes in an easy format – it doesn’t get much easier than that! šŸ™‚

Alexx is the person who started the Low Tox movement over a decade ago. I started my low tox journey with her incredibly informativeĀ Go Low Tox course. I was so impressed with Alexx’s knowledge of how to lead a more “low” tox life (rather than the impossible “no” tox life), that I became a Low Tox Coach through her Low Tox Method program.

 

Ingredient Shopping for the Super Quick Freezer Fudge

Extra Virgin Coconut Oil is the best to use here as you want it to go solid when cooled in the freezer and stored in the fridge. MCT coconut oil will not solidify.

Check that the Nut or Seed Butter that you buy is made from 100% of the nut or seed of choice. Some have added refined salt, sugar and emulsifiers and these are best avoided if you want the most “real” food.

Cocoa Powder that has been alkalised is Dutch Cocoa Powder. The Dutch processed version is darker and has a less bitter taste. On the other end of the spectrum is Cacao Powder which is unroasted (raw and dried). It is the most bitter-tasting of the three but also contains the most antioxidants. Any of the three can be used in this recipe. It’s all up to your taste preference.

For the liquid sweetener, there is the choice of Maple Syrup, Rice Malt Syrup and Honey. I am partial to the taste of Raw Honey, however, PureĀ Maple Syrup is the best choice if you are on a Low FODMAP diet and Rice Malt Syrup is popular for those wanting to reduce their intake of fructose.

Vanilla Bean PowderĀ is simply ground and dried vanilla beans. If it is difficult to find then simply use Pure Vanilla Extract instead. Imitation Vanilla Essence will leave a nasty aftertaste.

Chopped Nuts are the suggested add-in, however, add in your favourite nuts, seeds and/or dried fruits.

 

Preparation Hints for theĀ Super Quick Freezer Fudge

When melting the coconut oil and nut or seed butter, I find it works best to stir the mixture as it is melting. Then I remove it from the heat and whisk in the cocoa or cacao powder, sweetener, and vanilla before stirring in my add-ins.

The amount of time it takes to freeze will depend on your freezer so you may have to be patient which is difficult when knowing how yummy this treat will be.

 

 

Easy Chocolate and Cashew Truffles

by Leanne Foreman

This silky smooth truffle recipe is so easy to make. It also has the benefit of protein and fibre that is usually not found in a truffle. It is almost healthy!

The protein is provided by the cashews and the protein is found in the dates that also provide a natural sweetness.

After soaking the cashews overnight, you simply add everything to a blender and spoon it into the moulds. Isn’t that super easy?

Be experimental with some extra additions. I like to use coarsely chopped nuts, rosewater, or pure organic essential oils such as peppermint or sweet orange. If you use essential oils, take care not to overdo it. Add a drop at a time until you get the desired flavour.

 

Grain-free Chocolate Celebration Cake

Adapted from a recipe by Tania Hubbard

A beautifully moist celebration cake that will delight everyone, especially your paleo and coeliac guests. This celebration cake is adapted from the famousĀ Chocolate Chia Seed Cake recipe by Tania Hubbard. Another of my favourite cakes is Tania’s Date, Cinnamon and Rosemary Cake.

This recipe has been doubled to make two layers that will sandwich together. If a single layer is your preference, simply halve the ingredient amounts and use one tin.

Celebration Cake Decorating Tips

To decorate this cake, firstly I coated it with a mixture of 1/4 cup softened coconut oil, 1/4 cup honey, 1/2 cup or more of cacao powder, and 1 tsp of vanilla extract. I kept adding cacao powder until I got the spreadable consistency I needed.

Then I used chocolate chards made by melting a good quality dark chocolate, spreading it on a layer of baking paper, covering with a second piece of paper, rolling up to a sausage width, then letting it set in the fridge or freezer. Once set I gently pulled the two pieces of paper apart to release the chards. Go here for the video that I used as a reference. If you don’t own an offset spatula then use a rolling pin as was done here. I made my chocolate layer for the shards a little thicker than normal and rolled the baking paper not so tightly as I wanted sturdy chards that would survive the transport of the cake. I used a little melted chocolate to attach the shards.

I then used strawberry halves alternated with fresh bay leaves around the top edge.

Finally, I sprinkled with a dusting of cacao powder (mainly to cover an imperfection that was in the centre of the cake. šŸ™‚

Crunchy Christmas Salad

by Leanne Foreman

A crunchy Christmas salad of broccoli and cauliflower with the sweetness of dried cranberries or cherries and the extra crunch and goodness of macadamias. It is mixed together with a sweet yoghurt dressing.

Cooking tips

If you aren’t a fan of fresh mint then try swapping it for 1/2 cup of dedicated coconut.

For paleo or vegan diets use plain coconut yoghurt.

Another salad that can be converted to a Christmas salad is my Sweet Nutty Coleslaw. Simply use dried cranberries or cherries for the sultanas and red apple for the green apple. I think it is so much fun using food in the Christmas colours of red, green and white.

Raspberry and Rose Jellies

by Leanne Foreman

These pretty Raspberry and Rose Jellies are an enjoyable not-too-sweet treat that will provide you with the goodness of raspberries and gelatine. The jellies are sweetened with pure maple syrup or raw honey.

This recipe was inspired by a gelatine Turkish Delight recipe by the very lovely Scarlett Willson fromĀ Cultured Baby.

Another recipe that uses rosewater is my Thermo Cooker Turkish Delight Custard.

 

Grain-free Christmas Pudding Mug Cake

by Leanne Foreman

This Grain-free Christmas Pudding Mug Cake is a great recipe to have on hand if paleo or gluten-free guests turn up to your Christmas gathering.

It is also quickly made if you want to haveĀ your own grain-free Christmas pudding alternative. This is what I am doing, as my diet is now gluten-free.

If Christmas Spices aren’t your favourite flavour, then try my Grain-free Double Chocolate Mug Cake recipe.

 

Cooking Tips

If you can’t get Mixed Spice, find an empty jar and make your own simple version by combining:

1 tablespoonĀ cinnamon

1/2 tablespoonĀ allspice (pimento)

1/2 tablespoon nutmeg

 

Other ingredients you may like to add to the pudding to vary the flavour:

1 TBS coarsely chopped nuts,

1/2 tsp vanilla extract,

1/2 tsp orange zest, and/or

pinch cloves

 

Nutritional Information

If you are interested, I am now gluten-free for the following reasons:

  • I find that if I omit gluten from my diet then my arthritis symptoms subside. Arthritis can be due to inflammation in the body and obviously, gluten seems to inflame my body in some way.
  • I want to avoid commercially grown wheat, as so much is now sprayed with glyphosate (aka. Zero or Roundup) before harvesting. Trace amounts of glyphosate remain in the wheat and I don’t want to ingest even trace amounts of a herbicide that can interfere with the delicate balance myĀ gut flora.Ā Click here if you want to read more about it.

As sugar cane can also be sprayed with glyphosate, I search for organic molasses and rapadura (unrefined cane sugar aka jaggery or panela).

 

Healthy Anzac Cookies

by Chef Danielle Shine

In Australia and New Zealand, Anzac Day is on the 25th of April and these oat basedĀ cookies or biscuits are a mandatory fare.

Yes, I know they traditionally should be called ‘biscuits’, however in the USA biscuits are what we call ‘scones’ here in Australia. Ā The recipe author, Danielle, and I didn’t want to totally confuse our friends in North America.

This recipe was kindly contributed by the lovely Chef Danielle Shine. Danielle has many versions of Anzac biscuits as she cleverly creates a version for every diet preference and allergy.

 

What is “Anzac”?

ANZAC stands for the Australian and New Zealand Army Corps.

“Anzac Day is one of Australiaā€™s most important national commemorative occasions. It marks the anniversary of the first major military action fought by Australian and New Zealand forces during the First World War.”

My great Uncle was a Light Horseman in the Boer War. He was a very young man who believed he was doing his duty and I admire his courage and conviction. However, the reality of war was such a harsh one that he never ever spoke of his experiences as a soldier. He even refused to accept a prestigiousĀ medal of honour that he had been awarded.

My much older cousin was conscripted into the Vietnam War. I can’t imagine the emotions my Aunt must have felt as she saw her precious oldest son go off to a war he didn’t want to fight; and then be rejected for it when he came home.

I am so very grateful that I live in a country and in a time where I don’t have the unfathomable nightmare of seeing my children have to deal with war.

Anyhow, on a lighter note, according to the New Zealand National Army Museum,Ā rolled oats based biscuits were “sold and consumed at fetes, galas, parades and other public events, to raise funds for the war effort.” This connection to the troops serving overseas led to them being referred to as ā€˜soldierā€™s biscuitsā€™ and laterĀ ‘Anzac biscuits’.

 

Cooking tips

To get yourĀ biscuits the same size, use a measuring tablespoon or a cookie scoop. A cookie scoop isĀ like a small ice cream scoop and I now wouldn’t be without it.

Because these biscuits don’t have egg as a bindingĀ agent, don’t press them down too thinly before cooking, or they may be too fragile once cooked.

Enjoy!

 

Allergen-free Cookies

Adapted from a recipe by Chef Danielle Shine

These popular, crunchy, refined sugar-free cookies are free from many of the common allergens including gluten, dairy, nut and egg.

The optional pink colour is obtained by using beetroot powder which can’t be tasted in the finished product. You have to trust me here as I also tested them on a 14 year old boy who couldn’t stop at one.

I also trialled a ginger snap version where I replaced the beetroot powder with an equal amount of ground ginger. These were as popular as the ones without, so it’s up to you if you like ginger or not.

This recipe was adapted from a recipe kindly contributed by Chef Danielle Shine. The only reason I ended up adapting it was becauseĀ I didn’t have the coconut butter that is called for in the original recipe. Check outĀ the original version on Danielle’s Instagram feed @chef_shine.

Date, Cinnamon and Rosemary Cake

by Tania Hubbard from Gluten Free Grain Free

If you don’t like Christmas Cake then here is a truly moist and delicious grain-free alternative! Don’t be deterred by the addition of rosemary as it combines perfectly with the spices and olive oil to give a wonderfully rich flavour. This cake is one of my all time favourites!

The original recipe is by the talented Tania Hubbard. It can be found in her recipe book “Abundance” and on her website at www.glutenfreegrainfree.com.au.

Pumpkin Pie Spiced Chia Pudding

by Leanne Foreman

This Pumpkin Pie Spiced Chia Pudding is a fun treat for a Halloween breakfast or dessert!

Preparation Hints:

Step 1 – For the faces, I painstakingly cut out shapes from chalkboard stickers. I wish I’d been able to find my glass window paints as that would have been so much easier. Don’t try to stick on or paint on the glassĀ once the pudding is inside, as the condensation from the cold pudding will prevent any adhesion.

Step 2 – Use your choice of nut, seed, organic soy, or dairy milk to suit your particular diet preferences. For a richer pudding, use coconut or dairy cream.

This is a fairly standardĀ pumpkin pie spice mixture, however it can easily be adjusted according to taste. For example, as IĀ find nutmeg quite strong I would use half the amount stated. The amount of cinnamon can easily be doubled if cinnamon is a favourite spice of yours.

Step 3 – Black chia seeds would also work well, as long asĀ you don’t mind theĀ orange colour being less vibrant.

Step 4 – These serving glasses are recycled from Chocolate Pudding Cups bought at Aldi, though I’m sure you can come up with something equally as inventive.

Step 5Ā – The dark chocolate used for the hair could be replaced with raw cacao nibs or crumbled homemade chocolate biscuits.

Enjoy the fun and please send me a photo of your creation!

 

 

Raw Dark Chocolate

by Leanne Foreman

This chocolate recipe is so easy that I donā€™t bother buying the expensive version in the stores anymore.

Cocoa butter can be found in most whole foods stores, but keep your eye out, as I found mine in a Spanish and Italian Food grocery store.

If you like it sweeter you can increase the honey or maple syrup up to 1/2 cup.

For my last batch, I replaced the vanilla with a few drops of food grade pure peppermint essential oil. I would suggest you add a drop at a time until it suits your taste. Next time I am going to try sweet orange essential oil.

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