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: Serves 2-4 (2-4 Servings) PREP: 10 mins COOK: 1 hr 15 mins READY IN: 1 hr 25 mins Ingredients 2 Tsp Coconut Oil 1 Zucchini Sliced Finely, lengthways with a mandoline 1 Medium Eggplant Sliced As Above 1 Medium Sweet Potato Sliced As Above 5 Large Tomatoes Diced 1 Cup Water 1/2 Cup Fresh Basil 1 Garlic Clove Minced Pinch of Coconut Sugar Pinch of Salt and Fresh Pepper Vegan Cheese or Choice (Optional) Or My Creamy Cashew Cheeze Sauce Instructions Pre-heat oven to 180ºC Line a Kitchenware Direct Terrine Dish with baking paper Sprinkle the zucchini and eggplant with salt, and leave to sit for 15 minutes- this will soften them Rinse well then heat a non-stick pan Using the coconut oil, cook the sliced vegetables in small batches for about 3 minutes on each side...
YIELD: Makes just over 2 cups
PREP: 5 mins
COOK: 10 mins
READY IN: 15 mins
Ingredients
1 1/2 Cups Coconut Oil Melted Gently in a sink of warm water
1/2 Cup Coconut Butter Melted as Above
1/4 Cup Coconut Sugar
1 Cup Raw Cacao Powder
2 Tsp Maca Powder
1/4 Tsp Sea Salt
Instructions
Pour melted coconut oil and butter into a blender, then add sugar and blend until dissolved
Add remaining ingredients and mix until well combined
Pour into sterilised jars and allow to set in the fridge overnight, then serve at room temperature
The chocolate butter will last about 3 weeks in the fridge
COURSE: Snack
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
YIELD: Serves 2 Monkeys (2 Servings)
PREP: 2 hrs 0 min
COOK: 2 mins
READY IN: 2 hrs 2 mins
Ingredients
2 Large Frozen Bananas Broken In Half
1 Tsp Raw Cacao Powder (Or Cacao Powder)
Toppings; raw cacao nibs, hemp seeds, extra fruit
Instructions
-Blend and go ape!
COURSE: Dessert
SKILL LEVEL: Beginner