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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

Feta

1 cup blanched almonds

¼ cup fresh lemon juice

2 tbsp nutritional yeast

1 tbsp white miso

1 tbsp garlic powder

1¼ tsp rock salt/ sea salt

½ cup cold water

Thyme or rosemary depending on your liking

Method

Soak your almonds for at least 6 hours.

Blend with all ingredients.

Place your blend in a container/ bowl covered with a cheesecloth which you should then tie with an elastic rubber band. Allow to drain in the refrigerator overnight or at least 8 hours.

Preheat oven.

You can shape the feta as needed (circular/ squares etc.) before placing it on parchment paper.

Bake for 30 minutes until top is firm and dry. Cool and chill.

When ready to serve place cheese on a plate and sprinkle dry or fresh herbs on it/ or sprinkle olive oil.