YIELD: 4 Servings PREP: 50 mins COOK: 15 mins READY IN: 1 hr 5 mins Ingredients 4 cups Diced Pumpkin 1 tsp coconut oil 1/2 cup kale torn into bite sized pieces 1/2 cup almond meal 1 tbsp chia seeds 1 tbsp sesame seeds Salt and Pepper to Taste 1/2 tsp Cumin Powder 1/2 tsp Ground Turmeric Instructions Pre-heat oven to 200ºC Heat coconut oil in a large pan, and cook kale until crispy; about 5 minutes Bake pumpkin for 45-60 minutes or until tender When cool, process or blend pumpkin until smooth, then gently mix in almond meal, chia seeds and sesame seeds Stir in salt, pepper, chilli flakes, cumin and turmeric Cradle a tablespoon sized amount of pumpkin mix in your palm, then press in a few pieces of kale Use...
YIELD: 14-18 pieces
PREP: 5 mins
COOK: 30 mins
READY IN: 35 mins
A quick, delicious and healthy snack!
400 g coconut yoghurt or dairy free alternative
3/4 cup granola or muesli
1 tbsp goji berries
1 tbsp coconut flakes
1 tbsp crushed nuts of choice
2 tsp Raw Cacao Nibs
Line a freezer proof tray with baking/parchment paper
Pour in the coconut yoghurt, and top with granola, goji berries, coconut flakes, crushed nuts and cacao nibs
Freeze for 30 minutes to over an hour, and snap into bite sized pieces. Will last in the freezer for a month, in an airtight container
Use any toppings you like; cacao, carob chips, fresh berries, banana, apple.....enjoy!
SKILL LEVEL: Beginner
YIELD: 12-14 cookies PREP: 5 mins COOK: 15 mins READY IN: 20 mins A lunch box fave- made super healthy and light! Ingredients 2 tsp chia seeds ground 1/3 cup water 1/3 cup coconut oil 1 1/4 cups wholemeal flour 1 cup vegan choc chips or chopped dark chocolate 1/2 cup cocount sugar or alternative 1 vanilla bean pod vanilla bean pod seeds only 1/2 tsp baking powder Instructions Heat oven to 180c Soak the chia seeds in the water for 5 minutes until a gel forms Mix the sugar and oil together, whisking until combined well Add the flour, baking powder and vanilla, and stir until mixed thoroughly Add the chia seed 'gel' and chocolate chips or nibs and fold through Arrange on a baking tray and cook for 10-15 minutes notes: -Use...
YIELD: Makes A Tray Of Squares (16 Servings)
PREP: 10 mins
COOK: 45-50 mins
READY IN: 55 mins
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
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
SKILL LEVEL: Easy
YIELD: 16 Patties PREP: 10 mins COOK: 15 mins READY IN: 8 hrs 25 mins Crispy, tasty little Indian street snacks. You won't be able to stop at one. Ingredients 250 g red lentils (masoor dal) soaked in water for 8 hours 1 tsp cumin seeds 1/2 tsp ground cumin 1 tsp garam masala 1 onion diced 3 garlic cloves minced 2 red 'birds eye' chillis 1/2 cup corainder roughly chopped 1 tsp salt 2 tbsp coconut oil to cook with Instructions In a large bowl, cover the lentils in water and soak overnight. Drain the lentils through a colander, and pour into a blender. Add remaining ingredients and blend them until combined, and roll into small, palm sized balls In a large, non stick frying pan, heat up the coconut oil Lightly cook the Vadais until golden brown...