Recipes — snacks RSS

YIELD: Makes 8 fritters Ingredients 1 1/2 Cups Quinoa or Brown Rice FLOUR 2 Tbsp Nutritional Yeast Flakes 1 Tsp Baking Powder 1 Tsp Coriander Seeds Ground or Simply Ground Coriander 1/2 Tsp Cumin Powder 2 Medium Zucchinis Grated 1/2 Cup Vegan Cream Cheese Or Plain Vegan Yoghurt 1/4 Cup Water Chili Flakes Optional Salt and Pepper to Taste Instructions In a large bowl, mix all ingredients together; you may need to add a little bit more water if it's too dry Form into balls using your hands Cook over a medium heat in a non-stick pan for 3-6 minutes on each side, flattening out with a spatula Flip onto a plate and serve warm with sweet chilli sauce COURSE: Appetizer SKILL LEVEL: Beginner

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

YIELD: Makes 12 Bites (12 Servings) PREP: 5 mins COOK: 5 mins READY IN: 10 mins Ingredients 1 Cup Cashew 2 Tbsp Herbs of Gold© Organic Ocean Calcium Powder (It's vegan- Red Sea Algae) 1 Tbsp Coconut Oil 1 Tbsp Shredded Coconut 2 Tsp Pure, Raw Brown Rice Syrup Or Agave 1/2 Cup Raw Cacao Nibs Instructions In a high powered blender or food processor, blend cashews until they are a fine powder Add Herbs of Gold© Organic Ocean Calcium Powder, coconut oil, shredded coconut, and rice syrup Blend until smooth- if the 'dough' is too wet, add more shredded coconut or calcium, and blend again Stir in cacao nibs (or use your blenders reverse function if it has one) then roll into balls Perfect with a raw 'hot' chocolate! CUISINE: American COURSE: Dessert...

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...