YIELD: Makes about 8 Okonomiyaki (4 Servings) PREP: 5 mins COOK: 25 mins READY IN: 30 mins Ingredients 3 Small Potatoes Grated 1/2 Brown Onion 1/2 Red Chilli 2 Egg Replacers or 2 Tbsp Chia Seeds 1 Medium Zucchini Grated 1/2 Cup Grated Carrots 2-3 Bunches Spinach or Bok Choy Chopped or Torn 1/4 Cup Lupin/Barley Flour 1/4 Cup Rice Flour A Splash of Soy Sauce/Nama Shoyu Sprinkle of Salt and Pepper Instructions Grate all of the vegies into a large bowl- squeeze out as much water as you can Add 'eggs', flours, and soy sauce Stir gently to mix and form into patties Use a hot pan with a tiny bit of oil and cook for 3 mins or so on each side Serve with soy sauce and sweet chilli sauce CUISINE: Japanese COURSE: Main Meals SKILL...
YIELD: Serves 1 (1 Servings)
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
juice of one pink grapefruit
1 tsp coconut oil
1 tsp vanilla extract
1 tsp cinnamon
1/4 tsp grated ginger
1 banana, sliced
shredded coconut and coconut yoghurt to serve
Instructions
For the sauce: Whisk grapefruit juice, coconut oil, vanilla essence, cinnamon and ginger together, place over a medium heat and simmer for 2 minutes
Cover with the sauce then sprinkle the bananas with some coconut sugar (or rapadura/brown)
Bake in a 180 degree oven for about 10 minutes, flip and baste with sauce again, and bake for another 10.
Serve hot with sprinkled coconut and some yummy soy yoghurt!
CUISINE: Jamaican
COURSE: Dessert
YIELD: Makes 1 Loaf (8-10 Servings) PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 2 Large, Ripe Bananas 1 Tspn Vanilla Paste/Essence 1/3 Cup Organic Safflower Oil 2 Cups Flour 1/4 Cup Organic, Raw Sugar 1 Cup Slivered Almonds 1 1/2 Tspn Baking Powder Juice of 2 Lemons Zest of 1 Lemon 1/4 Cup Water Instructions Grease a small loaf pan Heat oven to 180ºC In a blender or processor, blend bananas, vanilla paste, lemon juice and oil In a separate bowl, sift flour, and add sugar, almonds, baking powder and salt, and stir to mix Add banana mix to flour mix and add the 1/4 cup of water slowly (you want the mix to be very moist, but not runny-like cake batter) And be careful not to over...
YIELD: Makes 12 Ingredients 1/4 Cup Coconut Sugar 1 Cup Rice Flour 3/4 Cup Buckwheat Flour 1 Tbsn Baking Powder Pinch Sea Salt 1/2 Cup Rice Milk or Almond Milk 1/3 Cup Organic Safflower Oil 1 Tspn Vanilla Extract or Paste Jucie of 1 Lemon and Finely Grated Zest 1 Tbsn Chia Seeds Soaked In The Lemon Juice 1 Small Tub Soy Yoghurt (Plain) 2 Tbsn Poppy Seeds Instructions Preheat the oven to 180C and lightly coat the muffin tray with some coconut oil In a large bowl, mix the sugar, flours, baking powder and salt. Use a whisk to mix these together, as it will aerate the dry ingredients In a jug, whisk the milk, oil, vanilla and lemon juice (there will be separation of the oil and milk if you leave it...
YIELD: 12 slices PREP: 10 mins COOK: 15 mins READY IN: 25 mins These bars will not last long in your house! Make double, trust me! Ingredients 1/4 cup hazelnuts 1/2 cup sesame seeds 1/2 cup almonds 1/4 cup pecans 1/2 cup tahini 1/2 cup Coco Jam (or mix raw coconut sugar with 1/2 cup boiling water) 1/2 cup amaranth puffs 1 cup almond meal 1/2-1 cup blueberries fresh or frozen 250 g dark chocolate Instructions Preheat oven to 150ºC In a food processor, pulse the hazelnuts, sesame seeds, almonds and pecans until they are roughly chopped In a small saucepan, gently heat the tahini and Coco Jam; make sure it doesn't burn! We just want to heat it enough to make it runny In a large bowl, mix the crushed nuts, amaranth puffs and almond...
