Raw Cacao-Carob Brownies
- 2 cups Almonds
- 2 cups Walnuts
- 3 cups Dates
- 4 tbsp Cacao powder
- 4 tbsp Carob powder
- 1/2 cup Desiccated coconut
- 1/2 Sour cherries
- 1/2 cup Coconut oil/butter
- 1 tsp Himalayan salt
Place nuts and desiccated coconut in a food processor and mix until a fine texture is formed.
Add the rest of the ingredients and blitz again until well combined.
Place and press mixture in a rectangular tray. Let it set in the fridge for at least 2 hours.
- 100g brown rice flour
- 50g potato flour
- 100g-muesli mix (sugar free)
- 1tbsp ground flaxseed
- ½ tsp xanthan gum
- 2tsp baking powder
- 1tsp ground cinnamon
- 4 eggs
- 4 tbsp light olive oil or melted coconut oil
- 1 large ripe banana
- 50g xylitol
- 1tsp vanilla extract
- 60g dried unsweetened berries
4tbsp chopped pecan nuts, 1tsp ground cinnamon.
Preheat the oven to 190C/375F/gas mark 5. Grease 8 large muffin moulds.
Place the flours and muesli in a bowl with the flaxseed, xanthan gum, baking powder and ground cinnamon.
Place the eggs, oil, banana, xylitol and vanilla into a blender and process until smooth. Stir into the flour with the berries and stir thoroughly to mix.
Spoon the mixture into 8 large muffin moulds.
For the topping, mix together the nuts and cinnamon and some xylitol (if you prefer a little sweeter taste). Sprinkle over each muffin.
Place in the oven and bake for 20-25 minutes until risen and golden brown.
Allow to cool in the tin before removing.
Date Cardamom and Tahini Loaf – Natasha Corrett
- 6 cardamom pods
- 160g gluten-free plain flour
- 80g teff flour
- 1 tsp bicarbonate of soda
- 1½ tsp baking powder
- ½ tsp Himalayan pink salt
- 1 tsp xanthan gum
- 2 medium eggs
- 125ml dairy-free milk
- 100ml coconut blossom syrup or date syrup
- 50ml tahini
- 50ml sunflower or coconut oil
- 180g dates, chopped
For The Icing:
- 35g tahini
- 20ml coconut blossom syrup
- 1 tsp sesame seeds, to garnish
- Preheat the oven to 150C/130C fan/gas 2. Line a 23cm x 13cm loaf tin with baking parchment.
- Crush the cardamom pods in a mortar, discarding the husks.
- Put the flours in a bowl with the bicarbonate of soda, baking powder, salt and xanthan gum, add the cardamom seeds and mix together.
- Beat the eggs in a separate bowl, then stir in the milk, syrup, tahini and oil. Mix well, then stir in the chopped dates.
- Gradually add the flour mixture to the wet mixture, stirring until well combined. It is meant to be thick. Scrape the batter into the prepared tin and make sure the top is even.
- Bake in the oven for 40-45 minutes, until a knife inserted in the centre comes out clean. Turn out of the tin and leave to cool.
- To make the icing, mix the tahini and syrup together in a bowl with 2 tablespoons water and drizzle over the top of the loaf. Sprinkle with the sesame seeds.
Makes 4 Pops
- 2 ripe avocados, peeled and stones removed
- juice of ½ lemon
- 60ml agave syrup
- 60g coconut oil, melted
- ¼ tsp vanilla extract
- 1 tbsp cashew butter or other nut butter
- 125ml almond milk
- Put all the ingredients for the avocado pops into a high-speed blender and blitz until velvety smooth. Transfer to ice-lolly moulds and freeze for 2-3 hours until set.
- 1 x can of organic chickpeas. (If using dried – prepare the chickpeas beforehand).
- 1 tbsp. tahini
- ½ tsp sea salt
- Juice of a lemon
- 1 clove crushed garlic (optional)
- ½ cup spring water
- Pinch of paprika or cumin (optional)
- Wash and drain chickpeas
- Pour some boiling water over them
- Put everything in a mixer and blend
- If too thick just ass a little more water
- Adjust seasoning to taste
Garnish with a little olive oil and parsley
Beetroot & Butterbean Hummus
- 250g cooked beetroot dipped in vinegar (not pickled)
- 1 tin butterbeans, drained and rinsed
- 3 tbsps. Extra virgin olive oil
- Freshly ground black pepper
- Pinch of cumin (optional)
Chop the beetroot into small pieces and set aside in a medium bowl.
In a food processor blitz the butterbeans, olive oil and seasoning.
Transfer into the bowl with beetroot and gently fold through to mix.
Spoon into a serving bowl, drizzle with olive oil and garnish with some fresh parsley.
Almonds are one of the most nutritious nuts you can find in nature. They are rich in protein, vitamins, minerals and fibre. Spirulina contains all the vitamins, minerals, protein and essential fatty acids needed to sustain life, as well as antioxidants. Cinnamon supports the regulation of blood sugar levels.
125g ground almonds
1 generous tsp of spirulina
1 squirt of maple syrup
1 tbsp of water
Cinnamon to coat
Mix the almonds and spirulina together, using your hands. Add maple syrup, and mix it until you reach a dough-like consistency. Add water, mix it until the mix sticks together and you can shape it into balls. Take out pieces of the desired size and shape into balls and roll in cinnamon.