1 mashed banana
1 tbsp cocoa
1 cup protein powder
3 tbsp almond butter
2 tbsp chia seeds
Chocolate ganache
1/2 cup chocolate chunks/ chips
3 tbsp coconut cream
Method
Mix all bar ingredients in a large bowl.
Spread in a pan covered in parchment paper.
Freeze for 20 minutes.
Meanwhile melt the dark chocolate & coconut cream.
Pour onto the bars.
Leave in freezer another 20 minutes.
Slice into bars.
Pesto ingredients
2 cups packed fresh basil
3 Tbsp pine nuts or walnuts
2 cloves garlic
2 tbsp lemon juice
3 tbsp nutritional yeast
1/4 tsp sea salt
2 tbsp extra virgin olive oil
4 tbsp water
Cheese ingredients
1 cup roasted cashew (soaked in water at least 1 hear)
2 tbsp psyllium husk
1 large cup of water
2 tbsp lemon juice
2 tbsp nutritional yeast
¼ tsp paprika and black pepper
1 tsp sea salt
2 tbsp pesto
Method
To make the pesto
Blend all ingredients.
Add more water as needed.
To make the cheese
1. In a bowl, combine the psyllium husk with the water. Mix well until having a gel texture.
2. Add the psyllium husk gel and the strained cashew as well as the remaining ingredients to your food processor. Blend well. It will look like a large ball of dough.
3. You can use a baking ring or a mug to shape it as you like.
1/3 cup cacao butter
1/2 cup cashew butter
3 tbsp maple syrup
1 tsp vanilla
Pinch of sea salt
Method
Melt the cacao butter (Bain Marie)
Mix in the other ingredients & pour in molds
Freeze for 30 minutes to set
3 ripe bananas
200g dark chocolate
3/4 cup date paste
1/2 cup oat flour
3/4 cup ground almonds
1 tsp baking powder
Pinch of sea salt
4 tbsp soy yogurt
Method
Blend 2 bananas and add to a casserole with the date paste and chocolate.
Warm until the chocolate melts.
Meanwhile mix the flour with baking powder & yogurt.
Whisk until it is smooth.
Slice thinly the third banana & add it to your mixture.
Add the chocolate mix.
Bake for 20 minutes at 180 degrees.
1 cup red lentils soaked in boiling hot water for 30 mins and then drained
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp paprika
1/4 tsp turmeric
1/4 tsp sea salt
3 tbsp nutritional yeast
1 cup cashew milk
Blend all ingredients.
Each 3 to 4 tbsp of the batter would make a pancake depending on the size you need.
Cook 3 to 4 minutes on each side.
Ingredients
Wet Ingredients
1 cup non-dairy milk
1/3 cup coconut oil
1/3 cup applesauce
2 tbsp almond butter
3 tbsp coconut sugar
1 tbsp vanilla extract
1 tbsp apple cider vinegar
Dry Ingredients
1.5 cups oat flour
½ cup almond flour
½ cup tapioca starch
1 tsp baking powder
1/2 tsp salt
¼ cup thinly sliced strawberries
Handful of chocolate chips or sliced chocolate
Method
Whisk together the milk and vinegar until it is foamy; let it set for a couple of minutes.
Add the other wet ingredients and mix well.
In a large mixing bowl whisk together the dry ingredients except the chocolate.
Add the wet to the dry, and stir until well combined.
Divide batter into 12 cupcakes lined with paper liners or sprayed with oil.
Fill each almost to the top. Add the chocolate at the center of each cupcake
Bake for 25-30 minutes or until golden brown and firm when lightly pressed in the middle .
Ingredients
1 large oven baked sweet potato or 2 small
1 cup cooked quinoa
3 tbsp chickpea flour
1/2 cup cooked sweet peas
1 tsp baking powder
1 tbsp tomato paste
1 tbsp tamari
1 tsp of: onion powder, garlic powder, paprika, black pepper
Pinch of sea salt
1/4 cup thinly chopped vegetables of choices (broccoli, spinach etc)
Method
Simply blend all ingredients except the vegetables really well.
Once well mixed incorporate the vegetables.
Bake for up to 25 minutes until lightly toasted.
Don’t forget to flip them in-between.
Biscuit crust
1 cup oat flour
½ cup almond flour
2 tbsp coconut oil
1 tsp vanilla
1 tbsp maple syrup
Vanilla cream
1 cup macadamia soaked for 8 hours
½ cup coconut cream
3 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla
Chocolate ganache
1 cup coconut cream
100g dark chocolate
Crumble
1 cup oat flour
½ cup almond flour
3 tbsp coconut oil
1 tbsp chia
1 tbsp cocoa powder
1 tsp vanilla
Method
Start by making the biscuit base by combining all ingredients. Spread onto one large pie plate or into separate smaller portions.
Bake for 15 minutes.
In the meantime prepare the vanilla cream by blending all ingredients. Add coconut milk as needed until you get a creamy texture.
Pour onto the biscuit base and transfer to freezer for 30 minutes.
Then make the ganache by melting the chocolate with coconut cream.
Pour over the vanilla cream and transfer back to freezer.
Meanwhile make the crumble by combining all ingredients with your hands – keep it in a crumble texture (chunks – do not spread it). Bake for 15 minutes or more until it is crunchy.
Add it as a topping to your pie.
Ingredients
1 ¼ cups gluten-free flour
2 tbsp melted coconut oil
1 ¼ cups water or almond milk
2 tsp baking powder
1 tbsp cocoa powder
1 tbsp sweetener of choice
Method
Whisk together all dry ingredients then add water or milk and coconut oil.
Mix well. Pour onto your waffle iron (divide as needed).
Hybrid between pancakes & cookies. Free of gluten, dairy & sweeteners
Ingredients
3/4 cup oat flour
3/4 applesauce
1 tbsp powdered hazelnuts (optional)
Chocolate chips
Method
Simply combine all ingredients & spread in the shape of a large cookie.
Bake for 15 minutes
