YIELD: 12 pieces (6-12 Servings) PREP: 5 mins COOK: 35 mins READY IN: 40 mins Ingredients 3 Cups Plain or Gluten Free Flour 1 Cup Raw Cacao Powder 2 Tspn Baking Powder 1/2 Tspn Salt 1 Cup Raw Sugar 1 Cup Nuttlex 2 Tspn Vanilla Paste 1 Cup Water 1 Cup Carob Chips or Vegan Choc Chips Instructions Heat oven to 180C, and lightly grease a baking tray Sift flour, cacao powder, baking powder and salt into a large bowl and combine Cream the sugar and Nuttlex in a food processor until it is fluffy Slowly add the water and vanilla paste while blending, until a smooth consistency is reached Add the wet mix to the dry, and add the choc chips Fold gently and do not over-stir Pour into tray and bake...
YIELD: 2 Servings PREP: 5 mins COOK: 20 mins READY IN: 25 mins Ingredients 1 leek, sliced thinly 1 small to medium butternut pumpkin, skin removed and cubed 2 cup of water (you can use vegetable stock if you want it saltier) 1/2 tbsp 'Herbamare' or celtic sea salt Fresh cracked pepper to taste 2 tbsp peanut butter (SECRET INGREDIENT!) Instructions In a deep soup pot, put the water, leek and cubed pumpkin in, and slowly bring to a boil You may need to add more water- I like my soup thick- for thinner soup, add more water/stock Allow to simmer until pumpkin is soft, about 20 minutes Using a stick-blender (or a food processor/blender) process until smooth and creamy Add the Herbamare or salt and pepper to taste...
YIELD: 12 slices PREP: 10 mins COOK: 15 mins READY IN: 25 mins These bars will not last long in your house! Make double, trust me! Ingredients 1/4 cup hazelnuts 1/2 cup sesame seeds 1/2 cup almonds 1/4 cup pecans 1/2 cup tahini 1/2 cup Coco Jam (or mix raw coconut sugar with 1/2 cup boiling water) 1/2 cup amaranth puffs 1 cup almond meal 1/2-1 cup blueberries fresh or frozen 250 g dark chocolate Instructions Preheat oven to 150ºC In a food processor, pulse the hazelnuts, sesame seeds, almonds and pecans until they are roughly chopped In a small saucepan, gently heat the tahini and Coco Jam; make sure it doesn't burn! We just want to heat it enough to make it runny In a large bowl, mix the crushed nuts, amaranth puffs and almond...
YIELD: 1 cup (2 Servings)
PREP: 5 mins
COOK: 5 mins
READY IN: 12 mins
I served this at an event I ran a few months ago. It was eaten by everyone there, the bowls licked clean and happy grins all 'round.
Ingredients
1/2 cup chia seeds
1 1/2 cups coconut cream
2 tbsp blueberries
1 tbsp coconut sugar
2 tsp acai powder
Instructions
Mix all ingredients together in a large bowl
Cover and refrigerate overnight or for 4 hours
Serve with acai and extra blueberries sprinkled on top
COURSE: Breakfast
SKILL LEVEL: Beginner
YIELD: 2 Servings Ingredients 2 Cups Fresh or Frozen Raspberries 1/2 Cup Raw Coconut Sugar 1 Tbsp Lemon Juice 1 Sheet Borgs Puff Pastery Vegan!! 1/4 Cup Vegan Sour Cream 1/4 Cup Raspberry Coulis Plus extra to serve 1 Cup Fresh Strawberries Sliced Finely Instructions For the Raspberry Coulis In a small non-stick saucepan, bring raspberries and 1/2 cup sugar to a boil Reduce heat and simmer, stirring occasionally, until mixture starts to thicken, about 15 minutes Add lemon juice and take off the heat; when cooled, press through a fine sieve to remove any seeds For The Stacks Pre-heat oven to 180ºC Using a round cookie cutter (or a glass) make circles in the puff pastry and place on a non stick baking tray Bake for 10 minutes, or until...
