The Graham Family Recipe Book

The Graham Family Recipe Book Vegan and gluten free sweet and savoury recipes. Good, healthy and delicious food for all to enjoy.

POV: your low tox shampoo brand also sells SKINCARE makeup; the first of its kind… um yeah I’ll try that! You’re welcome...
16/06/2024

POV: your low tox shampoo brand also sells SKINCARE makeup; the first of its kind… um yeah I’ll try that!
You’re welcome again. Let’s chat.

30/03/2020

Sign the petition to help us build ocean sanctuaries

05/06/2017

Artwork by Alex Grey

Fruit bread. Gluten free and vegan. It's really good. Recipe coming soon...
07/01/2017

Fruit bread. Gluten free and vegan. It's really good. Recipe coming soon...

QUICKFIRE BANGING PEANUT BUTTER1kg peanuts or peanut butter ground fresh from whole peanuts200g coconut oil40g maple syr...
31/05/2016

QUICKFIRE BANGING PEANUT BUTTER

1kg peanuts or peanut butter ground fresh from whole peanuts
200g coconut oil
40g maple syrup
1/2 tsp Pink Himalayan salt

Melt the oil, add all ingredients and blitz using a stick blender for a thick, creamy texture & balanced flavour.

Mango banana muffins2 cups rice flour1/2 cup coconut flour1/2 cup almond meal2 tsp baking soda 1 tsp baking powder1/4 ts...
07/05/2016

Mango banana muffins

2 cups rice flour
1/2 cup coconut flour
1/2 cup almond meal
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
6 Tbsp coconut sugar
1 can coconut cream (400g)
2 ripe bananas mashed
1 cup diced mango

Preheat oven to 180 degrees Celsius fan forced. Use coconut oil to grease a standard size muffin tray Sieve all the dry ingredients together. Stir in the mashed banana then the coconut cream and lastly the diced mango. Avoid over mixing! Bake for 20 mins and allow to cool before removing from the trays. Makes 12 standard sized muffins.

GLUTEN FREE BREAD (V/GF)Makes three loaves. Simply divide your ingredients down for less.350g tapioca starch350g corn s...
07/04/2016

GLUTEN FREE BREAD (V/GF)

Makes three loaves. Simply divide your ingredients down for less.

350g tapioca starch
350g corn starch (else potato starch)
350g rice flour
350g millet flour (else sorghum/oat)
2 Tbsp xantham gum
1.5 Tbsp salt

Seive all of the above and mixwell.

1400g water @ 37 degrees (for best results use a digital thermometer)
2 Tbsp dry bakers yeast
5 Tbsp coconut sugar
1.5 Tbsp olive oil

Pour water over yeast & sugar. Add oil and stir to ensure the yeast is entirely wet.
Leave to rest for 10 minutes. By then, it should appear alive, creamy & frothy!

Add to flour mix and mix well. Rest until doubled in size.

Mix batter one more time, then separate batter into 3 bread/cake tins lined with grease proof paper.
Place in a warm and humid environment until doubled in size (you can create this by putting them in plastic bags and tying the ends). After 45-60 minutes they should've doubled in size and are ready to bake.

Place in a preheated oven at 190 degrees fan forced and bake for 35 minutes. Remove from the oven and bread tins and place on a cooling rack.

24/03/2016

BASIL PESTO!

200g basil
50g spinach
150g cashews
30g pepitas
30g sunflower seeds
10g nutritional yeast flakes
1/2 tsp salt
100g extra virgin olive oil
Juice of 1 lemon

Blitz all ingredients together except cashews until smooth and creamy. Blitz cashews separately and stir them through for a chunky, crunchy pesto!

23/03/2016

Apple Cinnamon Muffins

150g LSA meal
150g rice flour
75g coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
250g diced apples
75g bakers dates
75g water
150g soy milk
60g coconut yogurt*
60g sunflower oil**

*Substitute yogurt with the same quantity of coconut cream or other non dairy milk

**substitute with your preferred vegetable oil I tend to bake with sunflower or rice as the flavour is pretty neutral.

Preheat oven to 180 degrees. Use a brush and coconut oil to grease a muffin tray. Make a paste with the dates and water by simmering on s low heat until all the water is absorbed then mash or blitz the dates into a paste. Once cool mix all of the wet ingredients into the paste. Sieve all dry ingredients except the apples into a large mixing bowl. Combine the wet with the dry. Avoid over mixing as this will make the muffins tough. Gently fold the diced apples into the batter and scoop dessert spoonfuls into the muffin tray. Bake For 25minutes or until the muffins are lightly brown on top.

Apple Cinnamon Muffins150g LSA meal150g rice flour75g coconut sugar1 tsp baking powder1 tsp baking soda1 tsp cinnamon1/4...
23/03/2016

Apple Cinnamon Muffins

150g LSA meal
150g rice flour
75g coconut sugar
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
250g diced apples
75g bakers dates
75g water
150g soy milk
60g coconut yogurt*
60g sunflower oil**

*Substitute yogurt with the same quantity of coconut cream or other non dairy milk

**substitute with your preferred vegetable oil I tend to bake with sunflower or rice as the flavour is pretty neutral.

Preheat oven to 180 degrees. Use a brush and coconut oil to grease a muffin tray. Make a paste with the dates and water by simmering on s low heat until all the water is absorbed then mash or blitz the dates into a paste. Once cool mix all of the wet ingredients into the paste. Sieve all dry ingredients except the apples into a large mixing bowl. Combine the wet with the dry. Avoid over mixing as this will make the muffins tough. Gently fold the diced apples into the batter and scoop dessert spoonfuls into the muffin tray. Bake For 25minutes or until the muffins are lightly brown on top.

22/03/2016

We have a new bread recipe coming up that is legitimately good!

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