YIELD: 10-12 Servings PREP: 10 mins COOK: 20 mins READY IN: 4 hrs 30 mins Looking for a beautiful, delicious and simple alternative to nut based raw cheesecakes? This is it! Ingredients 2 cups coconut flakes 1 cup dates/cranberries/apricots 1 tbsp coconut oil melted 1/2 tsp Himalayan Sea Salt 4 large, overripe bananas 1 cup mango flesh 2 cups pineapple cubes 2 tbsp coconut oil melted 1 tbsp chia seeds 2 tbsp psyllium husk ground Instructions In your blender, process the coconut flakes, dates (or alternative), coconut oil and sea salt Blend until it becomes like a sticky dough, and then press into the base of a springform cake pan Clean your blender, and process the bananas, mango, pineapple and coconut oil until smooth Add the chia seeds and psyllium husk, and blitz again quickly Pour the...
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
Ingredients
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
Instructions
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
CUISINE: American
COURSE: Dessert
SKILL LEVEL: Easy
YIELD: 4 Servings PREP: 20 mins Ingredients 1 Large Onion diced 1 tsp coconut oil 2 Cloves of Garlic minced 1 Large Red Capsicum diced 2 Large Zucchini chopped 2 stalks celery Sliced Finely 1 Large Sweet Potato diced 3 potatoes Diced 2 Large Tomatoes Diced 1 Can Chopped Tomatoes 4 cups water 2 cups cooked kidney beans 1 cup Dry Red Lentils 1 tsp Herbamare Vegatable Stock Powder 1 tsp Dried Fenugreek Leaves 1 tsp Ground Turmeric 1 tsp chilli flakes Instructions Heat safflower oil in a large soup pot. Sauté onions and garlic until translucent Add capsicum, zucchinis, carrot, celery, sweet potato and potatoes and sweat over a medium heat for 5 minutes, stirring regularly. Add tomatoes, crushed tomatoes, water, kidney beans and lentils Bring to a boil and simmer for 15-20 minutes (add extra water as needed). Add stock, fenugreek, turmeric and chilli Cook...
YIELD: 4 Servings PREP: 10 mins COOK: 15 mins READY IN: 25 mins Ingredients 1 tsp coconut oil 1 Large Onion Diced 1 leek sliced thinly 6 cups water 4 cups Butternut Pumpkin cubed 1 can BPA free butter beans rinsed and drained 3 tomatoes roughly chopped 2 cloves garlic Minced 1 tsp ground turmeric 1 Small Chilli sliced finely 1 cup Fresh Parsley 2 cups Baby Spinach roughly chopped Instructions Heat coconut oil in a large pot, and sauté onion and leek until soft Add water, pumpkin and butter beans, and bring to a gentle boil Drop to a simmer and add tomatoes, turmeric, garlic and chilli, continuing to cook for another 15 minutes or until pumpkin is soft Add parsley and spinach and cook for a further few minutes Serve with freshly cracked pepper and a pinch of salt to taste CUISINE: Italian...
