YIELD: Makes A Tray Of Squares (16 Servings)
PREP: 10 mins
COOK: 45-50 mins
READY IN: 55 mins
Ingredients
1 Cup Gluten Free Flour
1 Tspn Salt
1/2 Cup Coconut Sugar
3/4 Cup Raw Cacao Powder
2 Vanilla Bean Pods
3/4 Cup Coconut Oil
4 Tbsn Ground LSA or Flax Meal
1/8 Cup Cold Water (a tiny bit more if needed)
1/2 cup vegan chocolate chips
Instructions
Sift all dry ingredients into a large mixing bowl, then make a well and add the wet ingredients
Mix well, then add the chocolate chips, and stir gently
Pour into a non stick baking dish
Bake for 45-50 mins on 180C- use a bamboo stick, insert and if it comes out clean, it is ready
CUISINE: American
COURSE: Dessert
SKILL LEVEL: Easy
YIELD: 1 Loaf (8-10 Servings) PREP: 10 mins COOK: 35-40 mins READY IN: 45 mins Ingredients 4 Over Ripe Bananas 2 Passionfruits 1/2 Cup Almond Milk 1/4 Cup Coconut Oil Melted 1/4 Cup Raw Coconut Sugar 1 Vanilla Bean Pod Scraped 2 Cups Wholemeal Flour (I haven't made this GF yet; but let me know if you do!) 1 1/2 Tsp Baking Powder 1 Cup Crushed Walnuts 1/4 Cup Whole Walnuts Instructions Preheat oven to 180ºC Line a non-stick loaf tin with baking paper In a blender, blend the bananas, passionfruit, almond milk, coconut oil, sugar and vanilla bean paste until smooth In a large bowl, sift the flour, baking powder and add the crushed walnuts Pour the wet mixture on top of the dry, and fold gently to combine Spoon into the loaf tin, sprinkle the...
YIELD: 12 Servings COOK: 10 mins Ingredients 1/2 Cup Sunflower Seeds 1/2 Cup Pumpkin Seeds 1/4 Cup Almonds 1/2 Cup Sesame Seeds 1/4 Cup Tahini 2 Tbsn Agave A Mixture of Mesquite, Lucuma, Maca & Cacao Powder 1/4 Cup Chia Seeds Small Amount of Water Extra Sesame Seeds Instructions In a high powered blender, whiz the seeds and nuts until it becomes a fine meal With the blades spinning, slowly pour in the tahini and agave Add the mesquite, lucuma, maca and cacao (any amount you have is fine-mix and match!) Check the mix, and add the water if needed By hand, stir in the chia seeds and leave to sit for 10 minutes Roll into small balls and coat with the extra sesame seeds Refrigerate and enjoy COURSE: Breakfast...
YIELD: Approx 2 Cups
PREP: 5 mins
COOK: 60 mins
READY IN: 1 hr 5 mins
Ingredients
500 Grams Fresh or Defrosted Raspberries (or any berries on hand)
1/4 Cup Coconut Sugar (Date Paste or Stevia Would Also Work)
1/2 Cup Chia Seeds
1/2 Tsp Fresh Vanilla Bean Paste
1 Tbsp Lemon Juice
Strawberry/Mint
Rasberry/Vanilla
Cranberry/Orange Peel
Strawberry/Peppercorn
Blueberry/Raw Cacao Powder
Instructions
Blend or mash berries and add coconut sugar
Stir through chia seeds and allow to set for an hour or overnight
Store in sterilised jars and keep in the fridge approx 3 weeks
Excess jam can be stored in the freezer in zip lock bags
Use in place of regular chia seeds as your egg replacer
COURSE: Breakfast
SKILL LEVEL: Beginner
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
