A few months back I connected with Lee Holmes who told me she was writing a cookbook. She asked if I’d “endorse it”. For some niggly, gut-based reason I had a very sound feeling about what she was doing…Lee has an autoimmune disease and has healed herself through diet. She sent me some recipes from her book…and I thought, This Is The Book We All Need.
Cut to today. Supercharged Food – 90 recipes that don’t contain gluten, wheat, sugar, yeast or dairy – is out now. It’s rare that I’d want to cook every recipe in a book (I’ve already played with several, including lavender tea with almond milk!!), so choosing a few to share with you here was an indecisive’s conundrum. But I thought it might be nice to share two that are perfectly geared for toting on the annual schlepp to the stodge-fest that is family Christmas…so you don’t have to be tempted by bloody mince pies.
butternut cookies
- 150g coconut flour
- 1/4 teaspoon gluten-free baking powder
- 1 1/2 teaspoons stevia powder, plus extra to dust
- a pinch of sea salt
- 200g cashew butter
- 4 organic eggs, lightly beaten
- 2 1/2 teaspoons natural vanilla extract
- 2 tablespoons coconut oil
- 2 tablespoons coconut milk (try Lee’s homemade version, recipe in her book)
Preheat the oven to 175 C and grease a baking tray.
In a bowl, mix together the coconut flour, baking powder, stevia and salt.
Warm the cashew butter slightly, then mix with the eggs, vanilla, coconut oil and coconut milk until smooth. Add to the dry ingredients and mix well to form a dough.
Roll the dough out between two sheets of baking paper to a thickness of 6 -8 mm. Cut out shapes using your favourite cookie cutter, and place on the greased baking tray. These cookies won’t spread during baking.
Bake for 20 – 25 mins, or until cookies are crisp and golden. Leave them to cool on the tray a little before transferring to a wire rack to cool completely. Dust with extra stevia if required. Cookies will keep in an airtight container for several days.
Makes 24.
gluten-free nut loaf
- 150g almond meal
- 30g walnuts, coarsely chopped
- 1/4 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- 95g arrowroot (tapioca) flour
- 1/2 teaspoon sea salt
- 3 organic eggs
- 1/2 teaspoon stevia powder
- 3 tablespoons grape seed oil
- 2 tablespoons coconut milk (try Lee’s homemade recipe, in her book)
- 1 teaspoon apple cider vinegar
Preheat the oven to 180 C and grease a 20 x 9 cm loaf tin.
Put the almond meal, walnuts, baking powder, cinnamon, arrowroot flour and salt in a large bowl and mix well with a wooden spoon.
Crack the eggs into a separate bowl and whisk using an electric mixer until pale and fluffy, about 1 1/2 mins. Add the stevia, grape seed oil, coconut milk and vinegar and mix gently. Pour the mixture into the dry ingredients and stir to combine.
Spoon the mixture into the greased tin and bake for about 40 mins, or until a skewer inserted into the centre comes out clean. Remove the bread from the oven and leave to cool in the tin for a few minutes, before turning out onto a wire rack and cooling completely.
Enjoy the bread melt-in-the-mouth warm, or at room temperature with your favourite topping.
Keep in an airtight container in the fridge for up to six days, or wrap tightly and freeze for up to six weeks.
Makes one loaf.
Recipes and images from Supercharged Food by Lee Holmes, published by Murdoch Books. You can get your copy here.
Lee is a regular columnist for Wellbeing magazine, and a writer for Miranda Kerr’s Kora Organics blog. Check out her website and blog.
Anyone else want to share some treat ideas from their blog? I’ll be doing some reader recipes in the coming weeks! Shoot through your work below.
Thanks for sharing, thats some beautiful recipes! I’m thinking of doing a nice big batch of primal bark to get me through Christmas.
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December 6th, 2011 at 9:49 am
Primal bark? Please share?
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December 18th, 2011 at 7:17 pm
Did I imagine it or did I see a great recipe for blueberry muffins on your blog Sarah? I think they had almond meal and coconut oil..
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December 19th, 2011 at 11:07 am
http://supercharged1.wordpress.com/2011/10/29/blueberry-mini-muffins/
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December 22nd, 2011 at 2:16 pm
Thnks, they were delicious!
Wow I’ll be sure to snap up this cookbook!
Lavender tea with almond milk sounds delish!
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I received the cookbook yesterday in the mail…and wow what a stunner! Have already made three things out of it and it will be one of my all time favourites. It definitely got heaps of brownie points for the level of easiness! Love it, thank you Lee Holmes for creating such a gorgeous book x
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December 6th, 2011 at 10:22 am
what have you cooked?
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Hi Sarah, the second recipe refers to vinegar, but it’s not listed in the ingredients?
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Hi,
Those butternut cookies look amazing! YUMMY!
I’ve just blogged about my adaptation of Sherilyn Palmer’s (Whole Promise blog) super delicious recipe for Amaranth cookies with Orange Blossom and Ginger which I’m making as Christmas presents for friends and family.
http://kimberleybee.com/blog/index.php/2011/12/amaranth-cookies-with-orange-blossom-and-ginger/
Also very interested in the primal bark that Ivy mentioned above!
~K
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I just googled Primal Bark and there are a few delicious sounding recipes for it.
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December 6th, 2011 at 2:09 pm
Really? I couldn’t find anything. I get the feeling someone is having a laugh with this one!
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December 6th, 2011 at 4:28 pm
There is a good one on marks daily apple. 1 cup of coconut oil, 1/3 cup coconut flakes and 2/3 of a cup of chopped macadamias. Melt coconut oil and combine, then chill. Yum.
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Ha! I just ate a mince pie. The cookbook sounds interesting though – I’ll have to check it out.
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Thank you for posting these Sarah, I’m really glad you like the book. xo Lee
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December 6th, 2011 at 4:16 pm
Hey Lee, what have I missed on the vinegar front? Comment above?
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December 6th, 2011 at 6:59 pm
Hi Sarah,
Here are the recipe ingredients from the book:
Ingredients:
150 g (51/2 oz/11/2 cups) almond meal
30 g (1 oz/1/4 cup) walnuts, coarsely
chopped
1/4 teaspoon gluten-free baking powder
1 teaspoon ground cinnamon
95 g (31/4 oz/3/4 cup) arrowroot
(tapioca) flour
1/2 teaspoon sea salt
3 organic eggs
1/2 teaspoon stevia powder
3 tablespoons grape seed oil
2 tablespoons Coconut Milk
1 teaspoon apple cider vinegar
I think you just left off the Apple Cider Vinegar at the end of the recipe.
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December 6th, 2011 at 7:05 pm
Hey Lee,
I’ll fix that up now – apologies!
jo x
Amazing cookbook with dollops of GUILT-FREE everything. Love it! x
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I’m allergic to stevia…gives me migraines…will Xylitol or erythritol substitute well?
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December 6th, 2011 at 8:54 pm
I would imagine so!
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May 6th, 2013 at 8:36 am
Thanks it is great to know about xylitol & erythritol, as I’m not wanting sugar but am allergic to stevia! Gives me heart palpitations, rash & I pass out. Not ideal… Haha!
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Hi Rhonda, yes you can substitute the recipes with Xylitol if you prefer. Xylitol doesn’t work for me healthwise but everyone is different. With using Stevia you only need a small amount but you would need more Xylitol for the recipes above, I would experiment and do a taste test for sweetness before putting them in the oven. I hope this helps Lee
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Hi, how exciting! I have just placed my order for the book!
Just a question, can you replace powdered stevia for liquid stevia? And if so, what ratio do you replace it? I have liquid stevia in my cupboard and would love to make these asap!
Thankyou!
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Hi Erin, I would use 6-8 drops liquid for the biscuits. Do a taste test beforehand just to make sure you are happy with the sweetness. Lee
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HI,
This book sounds great! One question though on Stevia. I have the actual ground herb, just herb, nothing else. So should I still use the amounts in the recipes??
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Hi Rebecca, yes that should be ok but test the sweetness of the batter before hand. Also if you are using green stevia then the results in terms of colour will be different.
Lee
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Love the sound of Supercharged Food!
We’ve posted a couple of recipes for gluten free, casein free treats recently …
Goji Superballs: http://aliveandwell.co/blog/2011/10/on-un-world-food-day-a-recipe-for-our-super-goji-superballs/
Florentines: http://aliveandwell.co/blog/2011/06/a-brilliant-recipe-for-delicious-dad-worthy-florentines/.
Another one coming up soon. Yum!
Marj
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December 22nd, 2011 at 10:30 am
Here’s that other one … no gluten, sugar, casein or soy …
Get your Gianduja on: a recipe for nutty, chocolatey holiday indulgence
http://aliveandwell.co/blog/2011/12/gianduja/
Marj xx
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Hi Sarah & Lee,
Great recipes…can’t wait to try them. Just wondering if the cookbook is avaialbe as an ebook?
Thanks,
Sharon
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December 10th, 2011 at 5:53 pm
Hi Sharon, yes you can by it from ibooks online. Let me know if you have any trouble lee@superchargedfood.com
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I just made these butternut cookies and they are AWESOME!!! xox
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I made these with my daughter, and i LOVED them! But she refused to eat them due to the sugar-free part of it. we tried again with sugar, and she ADORED them! Thank you!
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Hi, just wondering if you could suggest some replacements for stevia in all these recipes. My palette does not like at all.
Many thanks
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