1.5 cups oat flour, ½ cup almond flour, ¼ cup coconut sugar, ¾ cup almond milk, 1 tbsp flax, ¼ cup applesauce, 1.5 tsp baking powder, 1 tsp apple cider vinegar
Start by combining dry ingredients then gradually incorporate the wet ones à bake for 15 to 20 minutes
Cinnamon sugar
Remove from the oven & brush the donuts with coconut oil & prepare your cinnamon glaze by combining 2 tbsp coconut sugar with 2 tsp cinnamon àdip each donut in the glaze
Chocolate Tahini Brownies Ingredients 1 cup tahini, 1/3 cup honey, 1/2 cup oat flour, 2 flax eggs or chia eggs (2 tbsp flax or chia + 6 tbsp water which you combine & let to set), 3 tbsp cocoa powder, 1/3 cup chocolate chips, 3 tbsp chopped dates (optional), 1 tbsp vanilla
Method
Start by preparing your chia or flax eggs then combine with the remaining ingredients.
Bake ~20 minutes & drizzle with melted dark chocolate & tahini!
Crust: 1 cup oat flour, 1/2 cup almond flour, 3 tbsp coconut oil, 1 tbsp vanilla, 2 tbsp maple, 1 tbsp cocoa —> mix & bake for 10 minutes
Cream: 1 cup fermented cashew cream (blend 1 cup cashew + 1 probiotic pill + 1/2 cup water & leave overnight), 3 tbsp maple syrup, 1 tbsp cocoa powder, 1/4 tsp espresso, 1 tbsp vanilla, 1/2 cup coconut cream, 3 tbsp coconut oil —> blend & pour onto crust. Let it set in the fridge or freezer for 1 hour
Add the diced shallots and fry them on a low heat for about 5 minutes.
Add the diced garlic and ginger. Keep on frying and stirring regularly.
Mix the turmeric and the curry and keep on frying them on low heat for about 2 minutes.
Stir in the tomatoes.
Next, add 1 cup of water.
Mix in the peanut butter and coconut milk.
Season with salt, lime juice and coconut sugar.
Put the cubed sweet potato and squash into the sauce and cover the pot. Allow it to simmer for about 15 minutes then add the kale or spinach and simmer for about 2 minutes until it becomes tender.
Crust: ½ cup almond flour, ½ cup coconut flour, 2 tbsp honey, 1/3 cup coconut oil, 1 tsp vanilla à mix then bake for 10 to 15 minutes either in molds or spread in a pan
Caramel: Heat ½ cup almond butter with ¼ cup coconut oil, 1 tbsp vanilla, ¼ cup maple syrup à stir well for about 5 minutes then let it slightly cool before pouring it onto the crust.
Transfer to freezer then either remove from mold or slice as needed if you used a pan.
Dip each bar in melted dark chocolate (chocolate bar heated with 1 tbsp coconut oil) then transfer back to freezer
Option 1 Baked 1.5 cups oat flour 2 tsp vanilla ½ cup coconut oil ¼ cup milk of choice 1 tsp baking powder Combine and bake for up to 15 minutes.
Option 2
Raw (dehydrated) 2 cups oat flour ½ cup ground cashew ¼ cup coconut sugar 1 tsp psyllium husk (optional) 2 tsp vanilla ½ cup water 3 tbsp coconut oil Combine and dehydrate for 6 hours at 100’F.
Chocolate glaze 1 cups cashew butter ½ maple 1 teaspoon vanilla ¼ cup cacao powder ½ cup cacao butter, melted ¼ cup water Pinch salt Simple blend and glaze the donuts.