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: 4 Servings PREP: 5 mins COOK: 25 mins READY IN: 30 mins Ingredients 2 onions, diced 2 garlic cloves, minced 1 can diced tomatoes 1 medium sweet potato, diced 1 1/2 cup water 1 tbsp tomato paste 2 roma tomatoes, quartered 1 cup cannelini beans rinsed and drained Bragg Sprinkle Seasoning Salt and pepper to taste 1/4 cup fresh basil leaves, torn 1/4 cup fresh parsley, torn Instructions Saute onions and garlic for 3 to 4 minutes Add diced tomatoes, water, sweet potato, tomato paste and roma tomatoes Bring to a boil and simmer for 15 minutes or until sweet potato is soft Using a stick blender or processor, puree until smooth (process in batches, and be careful of the steam!) Back in the pot, add the cannelini beans and simmer for another...
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: 8 pancakes (4 Servings) PREP: 10 mins COOK: 15 mins READY IN: 25 mins I was lucky enough to be able to try some of the incredible Ceres Organics products. Ceres Organic products are available at Leo’s Supermarkets in Kew, Hartwell and Heidelberg, Maxi Foods in Blackburn and Upper Ferntree Gully, Superfruit in Ivanhoe, Pattersons Country Fresh in Bentley, Piedimonte’s IGA Fitzroy and many other stores. Please contact us via our website at www.AbsoluteWholefoods.com.au for a store closest to you. Ingredients 1/2 cup Ceres Organics Buckwheat flour 1 cup Ceres Organics Coconut flour 2 heaped tsp gluten free baking powder 1/2 cup Ceres Organics Desiccated Coconut 1 tbsp ground cinnamon 1 tsp Ceres Organics Almond Butter 3 1/2 cups Ceres Organics coconut milk 1 tsp chia seeds soaked in 3 tbsp water*...
YIELD: Approx 2 cups
PREP: 60 mins
COOK: 5 mins
READY IN: 1 hr 5 mins
Ingredients
1 Large Eggplant
1/4 Cup Tahini
1/2 Cup Coyo Coconut Yoghurt
1/2 Cup Lemon Juice
2 Cloves of Garlic
1/2 Tsp Ground Cumin
1-2 Tbsp Good Quality Extra Virgin Olive Oil To Drizzle
Salt to Taste
Instructions
Preheat oven to 200ºC
Prick eggplant all over with a fork, and place on baking tray
Bake for 45-60 minutes, or until skin is shrivelled and flesh is soft; set aside
When eggplant is cool enough to handle, slice and scoop out flesh
Place all ingredients except oil in a blender, and process until smooth
Plate up, and drizzle with olive oil
Serve with my Crispy Kale and Pumpkin Croquettes and warm pita bread
COURSE: Appetizer
SKILL LEVEL: Easy
