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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Who does not like tasting dukkah?! I am fascinated by the balance of exotic and aromatic herbs, spices, nuts and seeds that are used in these delicious concoctions. So what is dukkah and where did it originate from? This is my question. My guess would be Morocco or some far off land, a little more mysterious than my homeland. With some research I am told that it is of Egyptian origin. Dukkah is an Egyptian Arabic word which means to crush or pound, which is literally how you prepare it and this releases it’s wonderful aromatics. It was a peasant food and they dipped flatbread in olive oil then into the dukkah. All I can say is this is the goods.

My pantry is full of all the goodies that you need to make a sweet version even though the traditional dukkah is savoury. I set to work hand grinding my nuts and raw cacao with a traditional mortar and pestle. You can use a food processor or grinder but I prefer the old fashioned way as it reminds me of my granny. She would spend hours making chilli macadamia sambal. It was a labour of love and each jar was coveted by it’s recipient. The process is also therapeutic for someone like me who thinks too much. I mean really, all I need to do is to make sure the nuts are evenly ground and I can assure you I won’t lose sleep over that!

It is a delicate process of getting the balance just right because I don’t want the flavours to compete with each other. I want them to be harmonious. My dining room table is covered in jars as I add a little more of this and a lot more of that – much like a science experiment. My aim is to delight the tastebuds not cause an explosion! This ‘experiment’ turned out to be the perfect sweet dukkah recipe so I have decided to bottle it and sell it in my etsy store and at local markets. You can buy it here.

In all things beautiful,

Lyn xx

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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.