YIELD: Makes 24 Cookies
PREP: 5 mins
COOK: 15 mins
READY IN: 20 mins
Ingredients
1/3 Cup Oats
1 Cup Macadamia Nuts Pulsed In a Processor (leave some chunks for texture)
1/2 Cup Dessicated Coconut
1 Cup Gluten Free Flour
1/2 Tspn Bi-Carb Soda
2 Tspn Agave Syrup
1/2 Cup Rapadura/Xylitol/Sugar
125 Grams Nuttlex/Earths Balance
Instructions
Mix oats, nuts, coconut, sugar and flour together
Melt nuttlex and agave over a low heat then add bi-carb and stir
Mix until combined and bake at 175 degrees for 15 minutes
COURSE: Dessert
YIELD: Serves 2 (2 Servings) PREP: 5 mins COOK: 10 mins READY IN: 15 mins A quick, easy and nutritious meal. Gluten free. Ingredients 4 Garlic Cloves Minced 2 Cups Cherry Tomatoes Quartered (Or 1 Can Crushed Tomatoes) 1/2 Cup Good Quality Kalamata Olives Pitted & Sliced 1/4 Cup Marinated Artichokes 1/4 Cup Grilled Eggplant 1/4 Cup Sun Dried Tomatoes Sliced Finely Juice of Half a Lemon 2 Tsp Chilli Flakes 1/4 Cup Fresh Basil Torn 1/4 Cup Fresh Parsley Chopped Finely 1 Pack Mung Bean Pasta Or Pasta of Choice Instructions In a deep non-stick fry pan, gently fry the garlic, then add the cherry tomatoes, olives, artichokes, eggplant, and sun dried tomatoes Add a 1/4 cup of water, stir, and allow vegetables to simmer gently In a separate pot of boiling water, cook the pasta until al' dente Add...
YIELD: Dough Makes 4 Pizzas (4-6 Servings) PREP: 40 mins COOK: 25 mins READY IN: 1 hr 5 mins Simple and rustic....just how pizza should be! Ingredients 7 Grams Dried Yeast Pinch Salt Pinch Sugar 20 Grams Safflower Oil 2 1/2 Cups Warm Water 2 Cups Organic, Wholemeal Flour Plus Extra for Dusting 1 Cup Eggplant and Olive Tapenade (recipe is in my 'Vegan Essentials E-book) 4 Roma Tomatoes Sliced Thinly 1/2 Green Capsicum Julienned 1 Spanish Onion Sliced 1 Cup Fresh Basil Extra Virgin Olive Oil to Serve Instructions Dough: Whisk the yeast, salt, sugar, oil and water together Sift in the flour and stir until just combined Tip onto a floured surface and knead for 2-3 minutes, until smooth and stretchy Cover in a lightly oiled bowl and place it somewhere warm to rise; about 30 minutes When...
YIELD: Serves 6 (6 Servings) PREP: 15 mins COOK: 50 mins READY IN: 1 hr 5 mins Perfect comfort food, easy to whip up on a lazy afternoon! Ingredients 1 Cup Raw Cashews 2 Cups Rice Milk 1 Cup Water 1 1/2 Cups Savoury Yeast Flakes (Nutritional Yeast) 1 Tsp Barley Miso Paste Juice of 1/2 a Lemon 1 Tbsp Rice Flour Fresh Black Pepper 2 Cups Spinach Torn 1 Cup Fresh Basil 1 Tsp Safflower Oil 1 Pack Vegan Lasagne Sheets (About 18 Sheets) 3 Cups Diced Pumpkin 2 Jars Homemade Passata Sauce Instructions Heat oven to 180ºC Spread diced pumpkin evenly on tray and bake for 30 minutes or until soft In a food processor/blender, pulse the spinach and basil until it is chunky, then drizzle the oil in slowly. Set aside In a high powered blender,...
