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: Makes 12 Squares (6-12 Servings) PREP: 10 mins COOK: 15-20 mins READY IN: 25 mins Ingredients 3/4 Cup Brown Rice Flour 1/2 Cup Raw Cacao 1/2 Tsp Baking Powder Pinch of Salt 1/2 Cup Coconut Cream Full Fat Low Fat Is To Runny 1/2 Cup Organic Coconut Sugar 1/4 Cup Safflower Oil 1/2 Cup Vegan Chocolate Chips Instructions Sift the brown rice flour, baking powder, cacao and salt into a bowl Whisk the coconut cream, sugar, and oil together until there are no lumps Pour the wet mix into the dry, and fold gently- do not over mix! Add the choc chips, and pour into a greased brownie pan-a small one, as this only makes a small amount Bake at 180C for 15 minutes, check with a skewer and bake for...
YIELD: Serves 4
Ingredients
3 Large Frozen Bananas
1/2 Cup Coconut Cream Frozen In An Ice Cube Tray
Shredded Coconut and passionfruit pulp to serve
Instructions
In a high-powered blender, whiz everything together for 2 minutes until light and fluffy
You can make this low-fat without the coconut cream- just blend the frozen bananas together
COURSE: Dessert