Hazel-choco muffins

Dry ingredients 

1 cup almond flour

1/2 cup oat flour

1/2 cup tapioca starch

1 tsp baking powder

1/2 teaspoon fine sea salt

3 tbsp cacao powder

1/2 cup vegan chocolate chips

Wet ingredients 

1 cup mashed banana

1/4 cup  maple syrup

1 tablespoon vanilla

3/4 cup hazelnut butter (mine is homemade – you roast hazelnut in the oven then simply blend)

1/4 cup canned coconut milk

Instructions

Start by preheating your oven and greasing your muffin pan.

Add all your dry ingredients except the chocolate chips to a bowl and mix well.

Then combine the wet ingredients in another bowl and stir well.

Gradually add the dry mix to your wet ingredients and mix well.

Fold in the chocolate chips at the end.

Bake for 20 minutes at 220 degrees, or when a toothpick comes out clean. Cool 15 minutes in the pan, so they can firm up.

Cheesy multiseed crackers

Ingredients 

2 cups oat

2 cups water

2 tbsp flaxseed (ground)

1 tbsp chia

1 tbsp hemp

1 tbsp pumpkin seeds

¼ tsp of each: sea salt, onion powder, garlic powder, black pepper

1 tbsp nutritional yeast

Method

Combine all ingredients in a bowl. Add 1 extra tbsp of water if needed – the mixture has to be dry but firm.

Scoop out the mixture and spread onto a pan, one large tbsp at a time. Pan fry at each slide until golden.

 

Potato broccoli gratin

Ingredients

Vegan cheese sauce

  • 3/4 cup canned coconut milk
  • 1/4 cup nutritional yeast
  • 2 tbsp tapioca 
  • 1/2 tsp of each of: sea salt, onion powder, garlic powder
  • Pinch of black pepper and paprika

Method

1. Slice 2 potatoes and one small broccoli

2. Rub with olive oil, sea salt, paprika and black pepper

3. Bake in your preheated oven

4. In the meantime combine all sauce ingredients in a pan and stir until it thickens

5. Once it does add to the potatobroccoli mix

6. Keep baking until tender

Spicy baked cauliflower

Chickpea batter

2 cups chickpeas (for 1 small cauliflower)

¾ cup water

1 tsp cumin 1 tsp paprika ½ tsp cayenne pepper ¼ tsp chili ½ tsp black pepper

Pinch of salt

HOW TO MAKE

Blend all of the chickpea batter ingredients until smooth. You may need to add more water as needed.

Chop one small cauliflower.

Dip all of the cauliflower florets into the chick pea batter and coat. Leave for about 30 minutes.

Bake for 30 mins until golden. Toss halfway through.

 

 

Coconut yogurt

1) Top recipe – coconut meat

Ingredients

Meat of 3 large coconut (large)

2-3 tbsp kfir or content of 2 capsules probiótics

Method

Blend all ingredients until smooth.

Store in an air-tight mason jar – allow to culture for approx. 24 hours in a warm place.

Store in fridge once turned “sour”.

2) Other option

1 can creamy coconut milk

1 tbsp Tapioca starch / 1 tsp Agar agar

1 tsp Vanilla

2 probiotic capsules

1 tbsp maple syrup

Method

Empty the coconut milk into a pan and mix until combined.

Add either tapioca or agar/

Bring the pan to a simmer for 5-8 mins until its thick from the starch or the agar agar has dissolved.

Leave to completely cool.

Empty the contents of the capsules.

Pour into your jars and leave somewhere warm for 12-24 hour to get cultured.

Place in the fridge to set for a couple of hours when yoghurt has fermented enough.

 

Curried brussel sprouts

Ingredients

2 tsp coconut oil

1/2 tsp cumin seeds

4 cups brussels sprouts

1 cup coconut milk

1/2 cup chopped onion

2 cloves of garlic

1/4 cup raisins

1/2 tsp turmeric; garam masala; cayenne; salt divided

1 tomato 

1/2 cup or more water

Instructions

Heat 1 tsp oil in a large skillet over medium high heat. When hot, add cumin seeds and mix for a few seconds. Add the Brussels sprouts and cook for 4-5 minutes or until brown on some sides. Stir, Then cover and steam for a minute. Remove from skillet.

Add 1 tsp oil and heat over medium heat. Add onion, garlic and salt.

Add the spices, tomatoes, coconut milk and 1/4 cup water and cook until tender. Mash any large tomato pieces.

Add the brussels, raisins and 1/4 cup more water. Mix well, cover and cook to steam for 4 to 5 mins.

 

Creamiest chia pudding

Creamiest chocolate chia pudding

Pudding ingredients

½ cup chia seeds

¾ cup regular unsweetened coconut milk (from carton container)

¼ cup canned coconut milk – this will make it extra creamy

1 tbsp cocoa powder

1 tbsp protein powder of choice

1 tsp vanilla

Pinch of cinnamon

¼ cup thinly chopped ripe mango

Toppings

1 tbsp almond butter

¼ cup mixed fresh fruit

1 tbsp cocoa nibs

1 tbsp toasted coconut chips

Method

Simply combine alll chia pudding ingredients in a large bowl.

Then split into 2 smaller bowls.

Leave for at least 15 minutes to set.

Add toppings.

 

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