Tag Archives: dairy-free

Quinoea, Apricot and Nut Clusters

In the middle of my detox, I found myself craving for something sweet (chocolate, to be honest), but processed food is one of the big no nos for me this week, so I was thrilled to find this genius way of getting my sweet hit sans sugar (I replaced the sugar in the original recipe with honey) with the added bonus of quinoea.  The original recipe is from Martha Stewart.com. If you’re interested, the basics of my detox are here.

Ingredients (makes about 10)

  1. 1/2 cup quinoea
  2. 3/4 cups old-fashioned rolled oats
  3. 1/4 cup shelled raw sunflower seeds
  4. 1/4 cup shelled raw pistachios, chopped
  5. 1/2 cup dried apricots, thinly sliced
  6. 1/4 cup honey
  7. 1/4 teaspoon coarse salt
  8. 1 tablespoons vegetable oil
  9. 1 teaspoons pure vanilla extract
  10. 2 eggs


  1. Preheat oven to 180C (350F)
  2. Bring 1 cup of water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoea; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 10 minutes
  3. Transfer to a rimmed baking sheet and bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl
  4. Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoea
  5. Spread seeds and nuts on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool
  6. Reduce oven temperature to 150C (300F)
  7. Toss nuts, apricots and salt with quinoa mixture
  8. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture
  9. Line a baking sheet with parchment.  Spoon 1/4 cup firmly packed batter onto sheet for each cluster – space 3 inches apart and bake until crisp, about 25 minutes
  10. Let cool on a wire rack. Store, loosely covered with foil, up to 2 days

Carrot Cake

One for the kids (full of nutritious carrots), for those allergic to dairy (without the icing) and also a general all-round favourite cake (I personally think because of the icing).  This recipe is from the Edmonds “Sure To Rise” cookbook.

Ingredients for the cake

  1. 3 eggs
  2. 1/2 cup oil (I use olive oil)
  3. 2 cups plain flour
  4. 1 cup sugar
  5. 3 tsp baking soda
  6. 1/2 tsp cinnamon
  7. 3 cups carrot, grated
  8. 1/2 cups walnuts, chopped
  9. 1 tsp grated orange rind
  10. 3/4 cup crushed pineapple

Ingredients for the icing

  1. 2 tbl butter, softened
  2. 1/4 cup cream cheese, at room temperature
  3. 1 cup icing sugar

Method for cake

  1. Beat eggs till thick
  2. Stir in oil
  3. Sift flour, sugar, baking soda and cinnamon into the egg mixture and combine
  4. Fold in carrots, walnuts, orange rind and pineapple
  5. Grease and line the base of a 23cm ring tin
  6. Spoon mixture into tin and bake at 180C for 50 – 60 mins or until skewer comes out clean
  7. Leave in tin for 10 mins before turning out on to wire rack
  8. When cold, ice with cream cheese icing

Method for icing

  1. Beat butter and cream cheese until light and creamy
  2. Mix in icing sugar and beat well to combine
  3. Lick beaters 🙂