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15+ Free eBooks For Your New Years Foodie Goals

Christmas is over and January is looming and with it all the new year’s resolutions. The times for making plans and promises, and for hoping for change in the new year. There’s nothing wrong with that, of course – a wise man once said “The measure of success isn’t in how many times you fall, but in how many times you get up again”.

If one of your goals for the year ahead are eating healthier, more cooking from scratch or simply just adjusting your food habits, then here are 17 free Kindle eBooks *  (free at the time of publishing. please confirm before downloading)

Don’t have a Kindle eReader? Never mind – you can download one of the multitude of free Kindle readers onto your phone, laptop or other device.

Free eBooks for Slowcooker Meals

Free Kindle BookSlowcookers really come into their own at this time of year, whether because you want a warm and hearty meal ready when you step through the door, or whether because it’s too hot to turn the oven no and stand cooking in the kitchen, the slow cooker is perfect. The Slender Slowcooker Cookbook (UK link) (US link) contains low calorie recipes for slow cooking under 200, 300 and 400 calories. Amazon says this book is for you if – you’re looking for easy low calorie slow cooker recipes, which keep an eye on your calorie intake, a slow cooker cookbook that’s full of flavour, and you don’t want to spend all your time in the kitchen. ” The slow cooker recipes are easy to put together in the morning, leaving you free to come home to a delicious meal in the evening”.

Free Kindle BookThere’s also Low Carb Slow Cooker Recipes (UK) (US link) a book full of meaty recipes. There are over 100 low carb recipes here, and while it’s very Americanised, there should be some recipes for every slowcooker user.

Paleo Gluten Free Slow Cooker Recipes (UK) (US link) offers precisely what it says on the cover – paleo and gluten free recipes for the slow cooker.  Loads of four and five-star reviews too!

Stirring Slowly (UK link) (US link) is a beautiful “short” with wholesome, gorgeous recipes. There are only a few recipes, meant to entice you into buying the book, but you can enjoy the freebie for a start.

I’ve always heard of the health benefits of bone broth, but have found it quite daunting getting started. This guide A Simple Bone Broth Recipe to Heal Leaky Gut Syndrome (UK link) (US link)

Plant based and Clean Eating Free eBooks

Free Kindle BookWant to try something new and different this year? Start with this free Plant Based Eating (UK link) (US link) – it doesn’t seem to be the book for those who already follow a plant based diet, with some reviewers calling it a ‘sampler’ of other books. It seems like a good place to start though – choose the recipes you like, and find out where to find more from those authors.  For more on the subject, Plant Based Cookbook (UK link) (US link) offers 3 books in 1: Alkaline Breakfast, Lunch & Dinner Recipes for Weight Loss & Health – loads of info for those interested in Plant Based diets. 

Clean Eating Alice’s Spring Clean (UK link) (US link) is another sampler book – there are 8 recipes introducing clean eating, so if you like them, and get on with the author and the style you can invest further. 

Free Kindle BookFor a little more on the Clean Eating diet, Clean Eating by Dale Roberts  (UK link) (US link) offers 30 recipes and an introduction to the diet.

If you’re thinking Ketogenic, there’s Ketogenic Vegetarian (UK link) (US link) – even if you’re not keen on the full Ketogenic diet, there are some really good looking spiralizer recipes here.

Meat Free or Vegan Free eBook Recipes

Free Kindle BookI find the idea of Veganism quite intimidating, especially when you look at egg or dairy free living, so a book on baking Vegan foods – in this case Vegan Baking(UK link) (US link) – that still look and hopefully taste good is positive.

If Vegan Baking seems like a lofty starting point, you could try the Vegan Cookbook for Beginners (UK link) (US link). This eBook contains everything from breakfasts to dinner party treats, so it seems a good starting point, even if you’re just catering for a Vegan friend.

Juices and Smoothies Free eBooks

Free Kindle BookI don’t juice because I can’t be doing with the cleaning, but the recipes in 40 Juicing Recipes For Weight Loss and Healthy Living (UK link) (US link) give some lovely new flavour combinations that work well for smoothies, and also tell you why each recipe aids in health and weight loss.  The first recipe calls for 2 teaspoons of sugar, which seems to have made reviewers heads explode, but there aren’t any in the rest of the book, but some good new recipes and ways of combining fruit and veg.

If you’d rather try a smoothie book for smoothies, Smoothie Recipes For Weight Loss (UK link) (US link) is a good one, by the looks of things. Some reviews are fairly negative about the amount of juice or fruit in the recipes, so use your own discretion.

Time for a little something?

Yeah, we should all be healthy, but there’s always time for cake, right? And one of those resolutions for the new year may be to make more friends? Well, if so – look into the Clandestine Cake Club, and their Clandestine Cake Club Sampler B0ok.

Mrs. Claus’ Christmas Cookies (UK link) (US link) is filled to the brim with Impressive Holiday Treats. This book is great for learning the science and techniques of cookies, which can be a fantastic transferable skill to the rest of your baking.

Spices make a lovely gift for any time of the year, and Seasonings (UK link) (US Link) contains 31 recipes that will help you improve your cooking repertoire.

Please note that these are FREE books at the time of publishing. As such, while they are affiliate links, they won’t currently cost you anything. Please check before you ‘buy’ though to make sure the price hasn’t changed.

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Borlotti Magic Bean Chocolate Brownies

Borlotti Bean Chocolate Brownie

I had my first experience of the Magic Bean Chocolate Cake phenomenon sitting in a friend’s garden in Australia in 2012. I strongly dislike beans, so when they brought out this mythical bean-chocolate cake I was highly suspicious and the surprise on my face after tasting had everyone laughing. If you aren’t told that there are beans in this brownie, you wouldn’t know.  In the years since, there have been dozens of ‘magic bean’ cakes that have sprung up around the web, and some of them have loads of ingredients. I like these Borlotti Magic Bean Chocolate Brownies because it makes a flatter brownie, and it’s highly adaptable.

Borlotti Magic Bean Chocolate BrowniesSometimes we make it plain, as it is. Othertimes we might add dried/freeze dried cranberries or nuts. My favourite is to add milk chocolate chips that provide gooey pockets of sweet chocolate throughout. Borlotti Magic Bean Chocolate Brownies

I recommend this brownie pan as the recipe below fills it perfectly, and when you’ve taken it out of the oven and allowed it to cool slowly, you can fit the cutting bit over it, and have perfectly sized brownies.

If you’re not using a Thermomix to make this, just make sure you pulse the chocolate and beans into a smooth batter, and you’ll be set. Allow it to cool, sprinkle with icing sugar, drizzle cream, or enjoy your Borlotti Magic Bean Chocolate Brownies as is.

Borlotti Bean Magic Chocolate Brownies
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 24
This recipe couldn’t really be easier, whether you’re using a Thermomix or not. It is also quite forgiving, but it’s IMPORTANT to note that all chocolate isn’t created equal. If you are using a rich dark chocolate, like 80% Lindt, you may want to have a taste of the batter and add a couple of tablespoons of sugar. If you are using a sweet dark chocolate, or a milk chocolate, you may want to add a couple of tablespoons of cocoa powder. You can also add extras, like chocolate chips or dried fruit or nuts. It’s very flexible, very forgiving, and ends up tasting delicious either way.
Ingredients
  • 400g beans – we used Borlotti
  • 200g dark chocolate
  • 3 eggs
  • 1 tsp baking powder
  • Optional:
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 50g dark chocolate or white chocolate chips
  • 100g freeze dried fruit chips
Instructions
Thermomix Instructions:
  1. Heat the oven to 180C
  2. Drain the beans and break the chocolate into blocks
  3. Add beans, chocolate, eggs and baking powder to the Thermomix bowl and mix Seconds 30 Speed 10. (In a regular food processor, add them one at a time till they are properly blended). It should resemble a creamy buttercream. Have a little taste of the batter.
  4. Add any of the optional extras.
  5. Tip the mixture into a brownie tray and bake for 20 minutes.
  6. Leave to cool and serve as is, drizzled in cream or lightly dusted with icing sugar.

 

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Chocolate Crispy Bars {Dairy Free Sugar Free Gluten Free}

It’s almost Easter again, and while we aren’t really a free-from anything family, when there’s so much focus on chocolate – between Valentine’s day, Mother’s Day, and Easter, I like to have alternatives available, so that even if I don’t manage to curb my sweet tooth, I’m at least not filling up myself or the children with cheap, often actually not very good – chocolate.Chocolate Crispies

This recipe is very easy. The children can help you make it, or you can whip it up quickly. It’s quite dark, we like dark chocolate. If you don’t like it as dark, adjust the cocoa down. You could add other things, like marshmallows, nuts, or cherries, but just remember to adjust the quantity of rice crispies down then. The main thing to remember is this isn’t held together by chocolate, which is strong, but by coconut oil, which needs to be kept cool, otherwise you’ll end up with what looks like a (very tasty) bowl of chocolate cereal.

I use a gluten free Rice Crispie from Nature’s Path, because we have it at the moment, but you can use any other if you prefer.

I also use this brownie pan because it’s super convenient.

Dairy Free Sugar Free Gluten Free Chocolate Crispy Bars
Recipe Type: Sweets, TM31
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 24 blocks
A lovely snack box recipe for the kids, and fabulous for hitting that sweet spot, while not being overly unhealthy.
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 – 50g cocoa powder (1/3 cup) (Cacao for Paleo)
  • pinch of fine sea salt or Himalayan pink salt
  • 100g [url href=”http://www.amazon.co.uk/Natures-Path-Crispy-Organic-Breakfast/dp/B004990VLG/?tag=diaofafirchi-21″ target=”_blank”]rice crispies [/url] (1.5 cups)
Instructions
Thermomix Recipe
  1. Add the coconut oil and honey to the Thermomix bowl. If you’re using runny honey, 30 seconds/37 degrees/speed 2 should melt it all, but if the honey is crystalised or set, about 1 minute/50 degrees/speed 2. It must be mixed and melted before you go to step 2.
  2. Add the vanilla and cocoa powder, and a small pinch of sea salt. 15 seconds/speed 3
  3. Add the rice crispies and use the spatula to stir it in so that all the rice crispies are covered with the chocolate mix.
  4. Transfer to a brownie pan (this one is fantastic!) and squash it all in nicely. Put in the fridge for an hour or two to set, then cut into squares.
  5. Tip: Remember this is kept together with coconut oil, so keep it cool otherwise it might fall apart a bit.
Regular Instructions
  1. Create a double boiler by boiling a pot of water on the stove, and put coconut oil and honey in a glass bowl over it. Once they’re melted, mix together and add the vanilla extract (be careful – both the glass bowl and the mixture will be very hot).
  2. Add the cocoa powder and sea salt, and then add the rice crispies.
  3. Mix together till all the rice crispies are covered in the chocolate mixture and transfer into your brownie pan.
  4. Place in the fridge till it’s cooled and set, then cut into squares.

chocolate crispies

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Flourless Grain-Free Dairy Free Almond Lemon Drizzle

Grain Free Dairy Free Almond Lemon DrizzleSince my gall bladder problems started, I’ve been focusing a lot on grain free recipes, but that means I really miss things like cake. Fortunately almond flour is easy to come by – I have a Thermomix, so I make it from whole almonds – and it’s good for gall bladder health too.

There’s a fair bit of sugar in this one. I want to try it with Rapadura, but my husband doesn’t like Rapadura so I don’t want to try it on a cake he has to eat.

I made these in a brownie pan, which I use for a lot of our snacks because they are then cut into squares and the children recognise them as snacktime treats. You can of course use a round pan or anything you fancy.

Also, I pour the drizzle over the hot cake so it will sink in. If you like it to look drizzled, you can wait till the cake is cool. 

Flourless Grain-Free Almond Lemon Drizzle
Recipe Type: Desert, Snack
Cuisine: Free From, Gluten Free
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 20
Ingredients
  • 1/4 teaspoon ground cardamom/5 cardamom pods
  • 1 1/2 cup (170 g) almonds or almond flour
  • 4 room temperature eggs, separated
  • 1/2 cup (100g) white sugar
  • 1 lemon’s zest
  • 1 teaspoon baking powder
  • 1 teaspoon white or cider vinegar
  • Pinch of salt
  • 50g Powdered sugar
  • Juice of 1 lemon
Instructions
Thermomix Instructions
  1. If you are using cardamom pods, put them in the Thermomix on reverse/speed 5/ 10 seconds. Remove the husks from the bowl, add the almonds. Speed 8/10 – 20 seconds to make almond flour.
  2. If you have a second bowl, now’s the time to use it. Otherwise pour the flour out and add clean the bowl thoroughly.
  3. Separate the egg whites and yolks.
  4. Add the whites to the Thermomix bowl. Put the butterfly in, and whisk at speed 2 for 15 seconds, then go up to speed 4 and whisk until they start to look firm (around 2 minutes)
  5. Meanwhile, add half the sugar to the egg yolks along with the lemon zest.
  6. Returning to the egg whites, when they form peaks, add a pinch of salt, and the vinegar. This will help the egg whites keep their form. Add the other half of the sugar gradually – over about 20 seconds. This whole egg white process shouldn’t take more than 3 minutes.
  7. Now for some manual work. You could do this in the Thermomix, but I love watching the transformation of the ‘flour’.
  8. Mix the egg yolk mixture into the almond mixture. It’ll be quite pasty and hard to work with.
  9. Add two dollops of the egg white in the mixture, and stir. Then add two more and stir again. As you stir the whole mixture will become amazingly light and fluffy. Keep adding egg white till it’s all mixed in.
  10. Transfer to your baking pan and put in the oven for 35 minutes.
  11. When there are 5 minutes left on the clock, cut your lemon in half and extract all the juice. Add the icing sugar and make a runny paste. When the lemon cake comes out of the oven, pour the sugary juice over it and leave to cool before tipping out the cake.
Regular Instructions
  1. If you are using cardamom pods, crack them open and remove the cardamom seeds. Crush them between two spoons or with a rolling pin (or use the ground cardamom spice!).
  2. Add to the almond flour.
  3. Separate the egg whites and yolks.
  4. Using an electric mixer, whip the egg whites until they start to look firm.
  5. Returning to the egg whites, when they form peaks, add a pinch of salt, and the vinegar. This will help the egg whites keep their form. Add half of the sugar gradually – over about 20 seconds.
  6. Add the other half of the sugar to the egg yolks along with the lemon zest.
  7. Mix the egg yolk mixture into the almond mixture. It’ll be quite pasty and hard to work with.
  8. Add two dollops of the egg white in the mixture, and stir. Then add two more and stir again. As you stir the whole mixture will become amazingly light and fluffy. Keep adding egg white till it’s all mixed in.
  9. Transfer to your baking pan and put in the oven for 35 minutes.
  10. When there are 5 minutes left on the clock, cut your lemon in half and extract all the juice. Add the icing sugar and make a runny paste. When the lemon cake comes out of the oven, pour the sugary juice over it and leave to cool before tipping out the cake.

 

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Raw Pecan Pie

raw pecan pie

Raw Pecan Pie
Recipe Type: Dessert or Snack
Cuisine: Raw
Author: Charlotte
Serves: 8-10
Mmmmmm Pecan Pie! I was in a cooking mood (Well, technically ‘Uncooking’ hehe) but my cupboards were looking rather bare. Pecans! I had loads of pecans. So naturally the first thought to pop into my head was PECAN PIE. Yum. But not any old fatty, creamy pie, this pie is raw, sugar free, vegan, gluten free, made with a couple of wholesome, healthy ingredients. You can make them as big or small as you want. You could double the recipe and make one big pie or lots of mini ones. I put mine into silicon cupcake cases and it’s a great size and made them easy to take out, Perfect!
Ingredients
  • For the base:
  • 1 Cup Nuts – I used half cashew, half almond and that worked well
  • 3 Medjool Dates – Or if not medjool, use a few more and soak in water for 30mins before using
  • Pinch of salt
  • For the Filling:
  • 1/2 Cup Pecans
  • 1/2 Cup Medjool Dates (about 6) same as above if not using medjool
  • 1/2 Vanilla bean pod, scrape the seeds out – or a couple of drops of vanilla extract
  • 1-2 Tbsp Water – enough to make the paste soft and smooth
  • Also don’t forget some extra Pecans for the top – amount varies on how big or small you make your pies
Instructions
  1. For the base : In a Thermomix or food processor combine all of the ingredients and blend until the pieces are broken down and stick together when pressed. Spoon evenly into your desired pan or cupcake cases. I used silicon to help with removal.
  2. Press down gently to create a thin, even crust on the bottom and sides.
  3. Put them in the freezer while making the filling.
  4. For the filling: Place the dates, vanilla & pecans in a Thermomix or food processor.
  5. Add about 1-2 tbsp fresh water and blend until smooth and gooey, scraping down the sides often.
  6. Spoon into the chilled crusts and top with extra pecans.
  7. Place in refrigerator and allow pies to set for at least 1 hour.
3.2.2029
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Buckwheat Banana Bread

A lovely, sugar free banana bread, perfect for a healthy, nutritious snack.

Buckwheat Banana BreadI don’t use artificial sweeteners, and I certainly don’t let my children consume Aspartame. The problem with anything ‘sugar free’ or ‘free from’ is that to replace the sugar, they usually put a list of chemicals in it’s place. When that’s the case, I’d rather just have the sugar.

A great substitute for sugar in baking, is dates. Pureed with just a little water to help the machine, I often replace date puree for sugar at a one for one ratio. Try it, and see what you think!

Despite the ‘wheat’ in the name buckwheat, there is no wheat in it – it’s entirely wheat free. The consistency is a little different than normal flour and it may take a little getting used to, but it’s entirely worth it!

 

Buckwheat Banana Bread
Recipe Type: Muffins, snacks,
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 50
Buckwheat and bananas? yum, yum, yum, and guilt free too, with it’s sugar-free and gluten free ingredients.
Ingredients
  • ½ cup butter
  • 3 ripe bananas
  • 1 ½ cups buckwheat flour
  • 2 teaspoons baking powder
  • ⅓ cup date puree (1/3 cup dates, covered with hot water and blended)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon, nutmeg, and ginger spices
Instructions
  1. Melt the butter and set aside.
  2. Whip the bananas until they are smooth and airy.
  3. Add the date puree, egg, vanilla, spices and butter to the bananas.
  4. In a separate bowl, combine the flour and baking powder.
  5. Add the wet ingredients to the dry and pour into a cake or muffin pan
  6. Bake at 180C or 350F for about 30 minutes for cupcakes, 40-45mins for bread or cake