It’s been nearly two weeks since I wrote my review of the Deliciously Ella cookbook and I thought I ought to give an update.
Between surviving half term (with trips swimming, to the gym, the zoo, the garden centre, and HOURS of craft), I have been slowly gathering the ingredients to try some more of Ella’s recipes.
The first one I tried was the Carrot, Orange and Cashew Salad (p139 of the UK edition), supplemented with the ingredients I had in the cupboard, rather than the ones listed (and made with satsumas rather than oranges!)
The first batch I made with avocado and tomato, rather than olives and raisins, and I didn’t add any date or maple syrup. Instead I fried it all in olive oil. Delicious, quick and easy. The second batch (which I was brave enough to try on hubbie after my first go) I swapped avocado for some cranberry cheese that needed using up. Although not dairy free, like the first one, it was just as delicious. Even hubbie said it was nice. So that’s a keeper.
The second recipe I tried was not quite so successful, but only because I had failed to gather all the necessary ingredients and I don’t own a food processor. My search for an affordable food processor that might manage to make nut butter is an ongoing challenge. For now I’m using the mill adapter for my blender (which has sustained a little damage as a result) and my Philips handheld blender, which is doing an amazing job considering.
Anyway, the second recipe was the Sweet Potato Brownies (p166), which are made using sweet potatoes (obviously), Medjool dates, ground almonds, brown rice flower, raw cacao powder and maple syrup. I had everything but the rice flour and ground almonds, so I chucked a scoop of rice in with some whole almonds and ground them in the mill.
That was my mistake.
I should have just used plain flour and accepted that it wasn’t 100% gluten/wheat free. It’s not like I’ve given up wheat or sugar completely, so it wouldn’t have mattered. As it was, the rice didn’t grind up fully and the brownies ended up teeth-breakingly crunchy.
BUT, and it’s a big but, they are delicious. Seriously. No butter, no refined sugar, and actually some vegetables, and they are yummy. So I will buy some rice flour and I expect these will become a stock bake. I dread to think how many calories they contain, with all those nuts and maple syrup, but at least they’re sort of healthy.
I still find the book frustrating to use. I often can’t find the recipes I want, and I wish they were ordered by type (meal, salad, dessert) rather than ingredients. I still halve the recipes and find that makes plenty. But I am glad I bought the book, even if my wallet isn’t! I’m sure my body will thank me in the end.