For those with food allergies it could be mild or life threatening. It seems our bodies have become increasingly intolerant to certain foods. There are many theories out there and mine is a mix of hereditary pre cursers, chemicals in our food chain, what we cook with, environmental and processed foods.

The first time I experienced a migraine I lay in a darkened room for three days at my mum’s house. I simply could not function from the pain in my head, the nausea and any light was too much to bear. All this from a couple of glasses of orange juice. I inherited these intolerances from my mum who also has to avoid cacao, cocoa, coffee and certain cheeses all of which are migraine trigger foods. I am lucky that I only need to avoid oranges and limit the amount of chocolate and coffee to be migraine free. Wheat also causes bloating, discomfort and my hands become swollen and mildly arthritic. I try to only eat spelt flour or gluten free options however I didn’t deny myself a treat when in Paris – I couldn’t say no to the best pastries in the world! Too much dairy can also effect my tummy so I stick to plant milks and save my dairy intake for cheese, yoghurt and any sweet treats.

For those with nut allergies it can be a matter of life and death. It is such a sensitivity that if you have just consumed nuts and breath on someone who has an allergy it can trigger their airways to block. Thank fully none of my family or myself are allergic to nuts.

I have found a delicious alternative for those that need to avoid nuts or want a lighter, healthier natural alternative. The good people at Foods from the Earth have developed Notnuts Smooth Butter, Crunchy Butter and Chocolate Spread. They are free from nuts, gluten and soy and the butter is also free from dairy. Instead of nuts the main ingredient is chick peas. The butter has an ever so slight chick pea flavour and a drier consistency where peanut butter is quite oily. The chocolate spread is very good and reminds me of chocolate icing.

Here are a couple of serving ideas for the Notnuts Butter and Chocolate Spread.

NOTNUTS AND HOMEMADE JAM ON SPELT TOAST

This is of course the classic American toast spread – peanut butter and jelly. All you need is a slice of toast, notnuts smooth butter and a delicious store bought or homemade berry jam. Serve with freshly brewed organic tea.

NOTNUTS CHOCOLATE SPREAD, VANILLA ICE CREAM, GOJI BERRIES, RAW CACAO NIBS, BLACK + WHITE SESAME SEEDS, SHREDDED COCONUT ON TOASTED SPELT BREAD

This is a quick and easy sweet treat for brunch, dessert or snack. You could replace the bread with homemade pancakes or waffles. Spread toast with Notnuts Chocolate Spread, a scoop of good quality vanilla ice cream, sprinkle with goji berries, raw cacao nibs, black sesame seeds, white sesame seeds and shredded coconut. Ready to serve and indulge immediately!

In all things beautiful,

Lyn xx

{Nut Free} ‘Peanut’ Butter + Chocolate Spread

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APPLE CINNAMON COMPOTE WITH RICOTTA, RAW ALMONDS, COCONUT SUGAR AND BLACK CHIA SEEDS

I love having this as a breakfast treat, Sunday brunch, afternoon snack or a healthy dessert alternative. Have a play with the ingredients, you could add toasted shredded coconut, popped quinoa, walnuts or pecans. For a rustic style serve them in mason jars or glass tumblers.

Serves 6-8

INGREDIENTS

500 grams ricotta

3/4 cup chopped raw almonds

3 cups apple cinnamon compote

1 1/2 tbsp coconut sugar

1 1/2 tbsp black chia seeds

APPLE CINNAMON COMPOTE

1.5 kg organic apples, peeled, cored and cut into eighths (my favourites are the king and queen of apples – Fuji and Pink Lady)

3/4 cup coconut sugar

1 tsp cinnamon

1/4 cup water

METHOD

(1) For the compote, combine all ingredients in a large saucepan and place on medium heat, stirring with a wooden spoon, cook for 5 minutes. Reduce heat to low and cook for a further 25-30 minutes or until tender. Set aside to cool and serve cold or at room temperature. This is something that can be prepared the a day or two beforehand.

(2) To assemble, place 2 heaped tablespoons of ricotta at the base of your glass, then add 1/2 cup apple compote, sprinkle with almonds, coconut sugar and chia.

In all things beautiful,

Lyn xx

The post Recipe {Apple Cinnamon Compote with Ricotta, Raw Almonds, Coconut Sugar and Black Chia Seeds} appeared first on in all things beautiful.