Ginger & The Kitchen

No Fuss Nut Free Chocolate Date Balls

18:30

It's date night!... *insert tumbleweed here*

So I couldn't find a SIMPLE nut free recipe for date balls anywhere (I searched for hours!) Which led me to brainstorm and devise a no fuss recipe of my own.

The next quest...to incorporate peanut butter!

Ingredients

1 cup dates
1 cup oats
2 tbsp unsweetened coco powder
2 tbsp coconut milk
desiccated coconut

Method

In a blender place the dates, oats, coco powder and coconut milk and blend together until there are no lumps.
Once lump free and and the mixture is well combined start rolling into small bite size balls and covering them with desiccated coconut.
It's as simple as that :)

If you give these date balls a go I would love to hear about the results, either comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly

Dinner

Easy Peasy Pad Thai With Ingredients You Probably Already Have

18:30

I've been a lover of pad thai ever since a tip to Thailand. Anywhere Thai I dine I don't even bother to look at the menu because pad thai is all that's on the mind. This may be because I never make it at home. Recipes alway require the most elusive ingredients that probably haven't even set foot in my local TESCO. With little funds in my pockets and a strong craving for the said dish it came time to devise a recipe with sauces that were already at hand in the cupboards.

Ingredients

12 prawns
200g thin rice noodles
5 red cabbage leaves, cut into thin shreds
2 medium carrots, peeled into ribbon (using a vegetable peeler)
handful of fresh coriander, chopped (optional)
1/2 lime (optional)

For the sauce

2 1/2 tbsp soy sauce
1 1/2 tbsp sriracha sause
2 tbsp crunchy peanut butter (smooth is fine also)
1 1/2 tbsp ketchup
1 tsp ground ginger

Method

In a frying pan cook the shredded cabbage for about 5 minutes. Whilst the cabbage is cooking make the sauce by combining all the ingredients in a bowl and mixing together. Boil water for the noodles
Once the cabbage is cooked add in the prawns and pour over the sauce
In a pot add the boiling water and noodles following the packet guidelines for times
Once the noodles are ready and the prawns are cooked throughout, add the noodles to the frying pan containing the cabbage, sauce and prawns and mix
Once mixed, bring off the heat and add the carrot ribbons and the chopped coriander giving a quick stir
Plate up, and enjoy with the optional squeeze of lime on the side

If you try out this recipe I hope you enjoy it and I would love to hear how it turned out, either comment below or tag you photos on Instagram @gingerandthekitchen.

Until next time,

Holly

baking

Dairy Free & Sugar Free Carrot & Cinnamon Oat Cookies

12:20

A twist on the classic carrot cake that will make a great easter lunch treat or a on-the-go, bite-size breakfast. Oh and did I mention they are dairy and refined sugar free?! So there is no need to feel guilty. Winner winner chicken dinner!

Ingredients

3/4 cup carrot
1 egg
1/2 cup honey
1 cup porridge oats
3/4 cup flour
1 1/2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp vinilla extract
2 tbsp coconut oil /butter
pinch of salt (optional)

Method

Preheat the oven to 160C. In a medium bowl mix together the oats, flour, baking powder, cinnamon and salt.
In a bigger bowl mix together the wet ingredients, the coconut oil, egg, vanilla extract and honey. Once well mixed add the flour mixture and fold until well incorporated
Add in the carrots and fold
Place the mixture in the fridge for 30 minute to allow to chill and for the oats to soak up the mixture
Once chilled, take out of the fridge and place on a grease lined baking tray in around 1tbsp and a half round scoops. Bake for 12-15minutes
Once cooked, allow the cookies to cool for 15 minutes before taking them off the baking tray
Serve and enjoy!

If you give this recipe a go I would love to hear the results! Either comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly x

baking

Simply Scrumptious Carrot Cake

18:00

Sometimes the lighting isn't always a-okay for photos (darn you English weather) but it was then or never as I was sure this cake wouldn't be around for long.

Ingredients

175g brown sugar
175ml oil of your choice (I recommend coconut oil but sunflower or vegetable will do)
3 eggs
140g grated carrot
100g mixed dried fruits (raisins, sultanas, orange zest)
zest of 1 medium apple
175g self raising flour
1 tsp baking powder
1 1/2 tsp ground cinnamon

For the icing

175g icing sugar
2 tbsp apple juice
2 tbsp orange juice

Directions

Preheat the oven to 180C
In a large bowl add the brown sugar, oil of your choice and eggs and beat with a wooden spoon until well mixed
Add in the grated carrot, mixed dried fruits and zest of the apple, mix will
Fold in the self raising flour, baking powder and ground cinnamon with the wooden spoon to get some air in there.
Line an oven proof tin with grease proof paper, be it round, square or rectangle. Pour in the mixture and bake for 40-45 minutes or until a skewer comes out clean
Leave to cool for 10 minutes before removing the cake from the tin and place it on a cooling rack
Whilst cooling start making the icing by mixing together the icing sugar, orange and apple juice. It should have the consistency of single cream.
Wait to cool, serve and enjoy!

If you give this carrot cake a go I love to hear the results, comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly

Dinner

Vegan Flatbread Pizza

18:00

The one thing I miss most since turning dairy free is pizza, "just have it without the cheese" most people say, but still there is no comparison. That stringy cheese that just melts in your mouth (i'm salivating just at the thought of it!) vs that dry pizza with just a few pieces of pepperoni chucked on top, na ah, not for me. So I decided to go away from the whole idea of a 'typical pizza' and experiment with a few other ingredients you wouldn't usually find on a Dominos menu. Oh and I almost forgot, the best thing about this pizza is it's super quick to make using a simple flatbread recipe that is ready within 4 minutes.

Makes: 2 pizzas

Ingredients

For the base

200g flour
300ml warm water
2 tbsp cooking oil
1/2 tsp dried coriander
pinch of salt

For the toppings

half a carton of tomato passata
1/2 tsp grounded garlic
1/2 tsp mixed herbs
pinch of salt & pepper
half a yellow bell pepper, finely sliced
half a can of lentils
two handfuls of rocket
jalapeños (optional)

Directions

Preheat the oven to 175C
For the base, find the recipe and directions HERE
Once the base is made it's time to start adding the tomato sauce and toppings
In a small bowl prepare the tomato sauce adding in the tomato passata, ground garlic, mixed herbs, salt and pepper. Spread this on top of the bases equally
Add the bell pepper and lentils and place in the oven for 10 minutes
When the pizza is ready, take it out of the oven and sprinkle the rocket and jalapeños
Slice up and enjoy

If you make this vegan flatbread pizza I would love to hear how it turned out, either leave a comment below or tag me on Instagram @gingerandthekitchen.

Until next time,

Holly