Blog : sugar free

Spiced Pumpkin Pie

Spiced Pumpkin Pie

 This is our Luzcious twist on an amazing recipe by the very lovely Ksenia of Breakfast Criminals…check out the original recipe here!

Serves 8

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Ingredients

Filling

4 cups baked pumpkin (we used butternut pumpkin, peeled and baked on 180 degrees celsius for about an hour, or until soft)

400mL Luz Original Almond Milk

3 tsp ground cinnamon

½ tsp ground ginger

¼ tsp ground allspice

¼ tsp ground nutmeg

1 tsp maca powder

¼ cup rolled oats* (opt for gluten free if available)

¼ – ⅓ cup honey/maple syrup/rice malt syrup (depending how sweet your pumpkin is)

½ tsp himalayan sea salt

1 tsp vanilla extract

 

Gluten Free Shell

¾ cup buckwheat flour

¾ cup rice flour

¼ cup rolled oats *

1 tsp salt

⅓ cup coconut oil melted (you may need slightly more but start with ⅓ cup)

⅓ cup honey/maple syrup/rice malt syrup

1 tsp cinnamon

4 tbsp water

 

Method

1. Combine crust ingredients in a bowl until dough consistency, you may need to add a little more coconut oil so it all comes together. Then press into greased pie tins. You can use one large tin or we used 8 individual tins (10cm diameter, removable base). Bake for 15 minutes in moderate oven, until golden brown.

2. For the filling, blend together until smoothie consistency then pour into crust. Bake for 30 minutes, allow to cool then refrigerate and set or eat warm.

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* While rolled oats are naturally gluten free, in Australia the crop is rotated with other gluten containing crops and therefore Australian oats are exposed to cross contamination. You are able to buy gluten free oats at specialty food stores where they will be clearly labelled as ‘Gluten Free’ otherwise normal oats are fine as long as you are not coeliac/ or have an intolerance/allergy to oats/gluten. Everything else in this dish is gluten free.

Lemon Chia Vanilla Oats

Lemon Chia Vanilla Oats

Serves 1

Ingredients

1/3 cup oats

1 tbsp chia seeds plus extra for topping

1 C Luz Almond Original milk (or 1/2C water and 1/2C Luz)

pinch of salt

1 tbsp stevia (or sweetener of choice)

1tsp vanilla powder OR vanilla extract

Rind of 1 lemon plus extra for top

1 egg white

shredded coconut for topping

 

Method

1. Combine oats, chia seeds, Luz Almond Milk, salt, vanilla and stevia/sweetener in a saucepan over medium heat. Bring to the boil then reduce heat and simmer for 2-3 minutes constantly stirring.

2. Add egg white and continue mixing, until completely incorporated and oats have reached desired consistency.

3. Pour into bowl and top with coconut, lemon rind and extra chia seeds.

4. Serve immediately.

 

Cacao Mint Smoothie

Cacao Mint Smoothie

Start your day with this nutrient packed smoothie!
Ingredients

1 cup Luz Almond Cold Pressed Almond milk with Medjool Date

½ bunch mint, roughly chopped

1 tbsp chia seeds

1 tbsp cacao powder

Maple syrup to taste

1 frozen banana

 

Method
1. Blend all ingredients until smoothie consistency, adding maple syrup last to taste.
2. Top with a mint leaf and there you have a delicious and nutritious breakfast which will keep you full for hours!
‘I Quit Sugar: What to Bring when you are asked to bring a plate’

‘I Quit Sugar: What to Bring when you are asked to bring a plate’

Does the thought of bringing a plate to your next afternoon tea leave you feeling overwhelmed?

Check out ‘I Quit Sugar’s’ latest blog post on ‘What to do when you are asked to bring a plate?’

http://iquitsugar.com/what-bring-plate/

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Our favourite plate has to be the smooth and delicious Chai Pannacotta made with our very own Luz Almond Original Cold Pressed Almond Milk –

Check out the awesome recipe by the very lovely Jordanna Levin of  The Inspired Table here:

http://iquitsugar.com/recipe/almond-chai-panna-cotta/

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Sugar-Free High Tea

Sugar-Free High Tea

On Wednesday August 27th Team Luz joined forces with Sarah Wilson and the lovely IQS girls for an afternoon of sugar-free treats, Luz cold pressed almond milk and a cup of tea!

We were joined by the wonderful Alexx Stuart – the founder and face behind Real Food & Low Tox Living, Lee Holmes – founder of Supercharged Food and author of a number of books by the same name, Peta Shulman – founder and director of the incredible GoodnessMe Box, Rebecca Gawthorne – qualified accredited practising dietitian and nutritionist and founder of her own private clinic inspiring others to live healthily and last but not least the lovely Alison Morgan – founder of Relauncher Alison, her own company which provides health and wellness business coaching to other passionate people in the field.

In addition we had the pleasure of meeting Rebecca and Kerry who were the delightful winners of the IQS ‘Win a place at our Sugar-Free High Tea’ Competition!

 

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To see more piccies from our wonderful afternoon check them out on the I Quit Sugar Facebook Page

https://www.facebook.com/media/set/?set=a.691594924257605.1073741833.206348089448960&type=1