August 26, 2016 MariaCantillonMurphy

The inspiration for this lemon meringue pie comes from Darina Allen of Ballymaloe’s version. Her version of course, was full of sugar and gluten so I have created this recipe after much trial and testing. It is my husbands’ and father-in-law’s favourite dessert and they’ve both said that my version is better than the original. They never would have guessed it was gluten, grain and refined sugar free if I hadn’t told them. A good boost for the pride! This dessert can be temperamental and I have had some failures. Important things to note : All eggs should be at room temperature-including…

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Lemon Meringue Pie
A new take on this classic dessert that is free of gluten, grains and refined sugar!
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted
  • 1 tablespoon Vanilla extract* *Make sure there is no sugar added.
  • 1/4 teaspoon Sea salt
Lemon Curd
  • 3 Free range eggs
  • 1/2 cup (Juice of 3 lemons) Fresh lemon juice
  • 1 lemon Zest
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted
Meringue
  • 3 Free range egg whites
  • 3 tablespoons Raw honey
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Crust
  • 2 cups (300g) Blanched Almond Flour
  • 2 tablespoons Coconut oil, melted
  • 1 tablespoon Vanilla extract* *Make sure there is no sugar added.
  • 1/4 teaspoon Sea salt
Lemon Curd
  • 3 Free range eggs
  • 1/2 cup (Juice of 3 lemons) Fresh lemon juice
  • 1 lemon Zest
  • 1/4 cup (85g) Raw honey
  • 1/3 cup (75ml) Coconut oil, melted
Meringue
  • 3 Free range egg whites
  • 3 tablespoons Raw honey
Instructions
  1. Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
  2. Grease the pastry tin with coconut oil.
  3. Mix together the ingredients for the crust in a blender until combined. Then press the crust into the tin using a spoon and fork.
  4. Bake for 15 mins or until the crust is lightly golden.
  5. For the lemon curd, beat the eggs well in a bowl. Place the melted butter or coconut oil, honey, lemon juice and zest in a saucepan and stir in the eggs.
  6. Heat over a low heat (if too hot the eggs will curdle) until the mixture begins to thicken and coats the back of a wooden spoon. This should take roughly 8-10 minutes. Once ready pour into a bowl and allow to cool.
  7. Meanwhile make the meringue. Turn the oven up to 200°C Fan, 180°C electric, 356°F or gas mark 6.
  8. Using a very clean and dry bowl and an electric mixer, beat the eggs and honey on high until the mixture forms stiff peaks and develops a glossy texture. This usually takes roughly 4 minutes using an electric mixer at high speed but this will vary according to what you use. Be careful not to over-beat the eggs!
  9. Place the lemon curd over the crust once cool and then top with the meringue either using a piping bag or two spoons.
  10. Bake for 5-6 minutes. Keep a close eye on it! For best results, refrigerate in the baking tin for as long as possible before cutting.
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August 24, 2016 MariaCantillonMurphy 4Comment

We have been conditioned to believe that any food that is healthy for us doesn’t taste good. When I first made the decision to cut out gluten, grains and refined sugar, I cried. I cried for about two hours. Then I got up the next day, made myself a delicious cherry tomato & cheese omelette for breakfast and I have never looked back. Sure I have cravings some days for my “old” foods but they are short-lived especially when I consciously conjure up flashbacks of how sick I used to feel. It would never make sense to me to eat a…

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Almond Date Ice Cream
A naturally sweet and delicious ice cream better than the real thing!
Prep Time 5 minutes plus 30 minutes soaking time
Servings
Ingredients
  • 15 Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 tablespoons Almond butter
  • 4 Frozen ripe bananas
Prep Time 5 minutes plus 30 minutes soaking time
Servings
Ingredients
  • 15 Medjool dates, halved and pitted and soaked for 30 minutes
  • 2 tablespoons Almond butter
  • 4 Frozen ripe bananas
Instructions
  1. Process all the ingredients together in a powerful blender.
  2. Freeze in a freezer safe container for at least two hours. Then, enjoy!
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June 23, 2016 MariaCantillonMurphy

It has been so hot in Ireland this week. Some kind of heat-wave! We don’t see the sun too often here even in the summer so we don’t know how to cope when it’s gets really hot. People start to strip off, companies give employees half days, everyone takes out the BBQ from the shed and ice cream sales go through the roof. I must admit I found it hard to resist getting carried away myself so I did what I always do and took to my kitchen to make something that I could eat. I’m pretty proud of the results and even…

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Strawberry and Banana Ice Cream
A deliciously creamy and refreshing dessert with a hint of natural sweetness
Prep Time 5 minutes
Servings
Ingredients
  • 4 Frozen ripe bananas
  • 2 cups (250g) Frozen strawberries
  • 1 tablespoon Raw honey
  • 3 teaspoons Vanilla extract* *Make sure there is no sugar added.
Prep Time 5 minutes
Servings
Ingredients
  • 4 Frozen ripe bananas
  • 2 cups (250g) Frozen strawberries
  • 1 tablespoon Raw honey
  • 3 teaspoons Vanilla extract* *Make sure there is no sugar added.
Instructions
  1. Blend all ingredients in a powerful blender until you reach desired consistency.
  2. Serve immediately and enjoy your guilt free dessert! This is a soft-serve ice cream and is best eaten immediately. It can also be frozen for a firmer texture but I prefer to eat it right away.
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June 19, 2016 MariaCantillonMurphy 2Comment

I was so excited last week! I found a lady in a shop near me who sells bananas that are already ripe! So many times I have had a craving for something made with ripe bananas and I have had to wait the long wait until those bad boys ripen. Which as I’m sure you are well aware, can take days. For anyone following the Specific Carbohydrate Diet (SCD) or for anyone with digestive issues, ripened bananas are a must. The unripe ones are difficult to digest and also contain some starch, so no green tips! It was funny last…

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Banana & Almond Butter Ice Cream
A wonderfully creamy, quick and healthy dessert. Just two ingredients!
Prep Time 5 minutes
Servings
Ingredients
  • 4 Frozen ripe bananas
  • 3 tablespoons Almond butter
Prep Time 5 minutes
Servings
Ingredients
  • 4 Frozen ripe bananas
  • 3 tablespoons Almond butter
Instructions
  1. Blend bananas in a powerful blender until they break down and become creamy.
  2. Add almond butter and blend again until well mixed. Enjoy!
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