Recipes

Almond Lemon Drops

Mix together 1 and 1/2 cups almond flour, 1/3 cup coconut flour, and 1/2 teaspoon salt.

In a separate bowl mix together the juice of 3 lemons, 2 teaspoons of vanilla extract, 1/4 cup melted coconut oil and 2 tablespoons maple syrup (or other liquid sweetener). Stir until combined.

Stir liquid mix into dry ingredients until completely combined. If mix is too dry add more sweetener. Roll into balls no larger than golf balls. Roll each ball in coconut, crushed nuts, or icing sugar.

Refrigerate. Store in an air-tight container. This recipe can be frozen.

 

Chocolate Peanut Butter Slice

Melt 1/2 cup peanut butter, 1/3 cup brown/malt rice syrup, and 1/4 cup coconut oil over low heat until mixed and warmed through.

Pour over 1 and 3/4 cups of millet puffs and stir until completely combined. Press mix  firmly into an 8×8 square tin.

Melt 1/2 cup dark chocolate chips and 1/2 teaspoon of coconut oil. Spread chocolate mix over millet mix. Allow to cool completely.

Loosen slice by sliding a knife around the sides of the tin. Remove slice from tin and cut into wedges or squares. Store in an air-tight container. Do not freeze.

 

Pop & Puffs

Heat 1/3 cup cocoa/cacao powder, 6 tablespoons maple syrup (or other liquid sweetener), 5 tablespoons coconut oil, and 2 tablespoons nut butter (any flavour you prefer) in a saucepan (a heatproof bowl in a microwave is good too) until combined and warmed through.

Pour over 1 and 1/2 cups of millet puffs or popped quinoa. Stir until all grains are covered. Scoop spoonsful into patty pans and place in the fridge until set.

Store in an air-tight container in a cool location. Do not freeze.

 

Energy Bites

Place 1 kg  of dates in a container with enough hot tea (any flavour) to cover them. Soak for several hours until very soft. Remove the dates from the tea, remove the seeds from the dates, and place the dates in a food processor or blender. Blend until smooth.

Place blended dates in a large bowl. Add 2 cups of dessicated coconut and 1/2 cup of cocoa or cacao powder. This is the basis of your energy bites.

Now add 2 cups of whatever seeds, chopped nuts or dried fruit you have on hand. Mix well. If the mixture is too soft add more coconut. If the mix is too dry add a little liquid sweetener such as maple syrup, agave syrup or brown/malt rice syrup.

Roll mixture no larger than golf ball size. Roll balls of mix in coconut, cocoa, or chopped nuts.

Refrigerate for an hour and enjoy. These can be frozen.

 

Raw Vegan ‘Cheesecake’

Crust

1 cup almond/hazelnut meal

1 cup pitted dates, soaked in hot water for 10-15 minutes

1/4 cup coconut flakes. This can be replaced with 1/4 cup of linseed for nuttier flavour

Filling

3 cups raw cashew, soaked in the fridge for 2-3 hours

Juice of 2 lemons

1 teaspoon of lemon zest

3/4 cup of raw honey (or agave syrup if you’re a strict vegan)

3/4 cup virgin coconut oil, melted

1/4 cup of goji berries

1/4-1/2 cup of water

Method

Using a food processor, mix the the crust ingredients until they form a dough. Press the dough onto the bottom of springform pan to form the cheesecake base, and refrigerate until it is ready to be used.

Blend all the filling ingredients, except the goji berries, in the food processor until creamy. Pour the 2/3 mixture onto the crust in the pan, and mix the remaining 1/3 with the goji berries and pour on top. Let it set in the fridge for an hour. Refrigerate until serving

Note: For cocoa version, omit the goji berries and the lemon zest and add 1 cup of cocoa powder (cacao is better) to the filling ingredients.

 

Vegan Cocoa Cake

4 cups almond meal

1 cup cocoa powder

150 gr silken tofu

1 cup raw honey (or agave syrup if you’re a strict vegan)

1 cup oil (coconut oil is best)

2 small cooked oranges (thin-skinned)

1 tsp vanilla essence

1 tsp baking soda

1/4 tsp sea salt

Method

Blend all the wet ingredients in a mixer. Fold in dry ingredients and mix well.

Pour the mixture into a spring-form pan. Bake at 165c for 40-50 minutes.

Let the cake cool before removing it from spring-form pan.

For garnishing purposes, put a ganache on top of the cake. Heat about 3 tbsp of non-dairy milk and slowly add dark chocolate until the ganache reaches the desired consistency. Pour the ganache onto the cake and sprinkle with walnuts or slivered almonds.

 

Vanilla Essence

Ingredients

4 vanilla bean pods

1 cup vodka

Method

Slice the vanilla bean pods in half, lengthways, and place in an airtight jar with the vodka.

Stir well.

Allow to sit for 1-2 weeks before using

 

Stuffed Cherry Tomatoes

Ingredients

20 cherry tomatoes

2 avocados, mashed

1 tablespoon lemon juice

1 teaspoon cumin

½ teaspoon dried sage

½ teaspoon chilli flakes

¼ teaspoon salt

pinch of pepper

2 spring onions, finely sliced

Method

Using a sharp knife cut the bottom off of the tomatoes.

Use a teaspoon to scoop out the insides.

Sit the tomatoes upside down to allow them to drain while making the stuffing.

Place all of the remaining ingredients except the spring onions in a bowl and mix thoroughly with a fork.

Fill each tomato with avocado mixture and top with sliced spring onion.

 

Red Kidney Bean Dip

Ingredients

400g tin of red kidney beans, drained and rinsed

1 large bunch of coriander

½ cup sunflower oil

3 tablespoons lime juice

1 teaspoon dried cumin

½ teaspoon dried chilli flakes

¼ teaspoon salt

Method

Place all ingredients in a food processor and blend for 1 minute until thoroughly combined.

Serve at room temperature with vegetable sticks and corn chips.

 

Tahini Dip

Ingredients

½ cup tahina

¼ cup lemon juice

1 tablespoon sweet chilli sauce

1 clove of garlic, grated

Method

Place all ingredients in a bowl and mix thoroughly.

Serve with Hazelnut Vegetables.

 

Hazelnut Vegetables

Ingredients

4 baby eggplant

4 small zucchini

2 cups hazelnut meal

2 eggs

½ teaspoon salt

Oil for frying

Method

Cut vegetables into 1 ½ cm rounds.

Place hazelnut meal in a bowl.

Whisk eggs and salt in a second bowl.

Dip vegetables into the egg and then into the hazelnut meal, coating well. Set aside until all are done.

Place enough oil in large frypan to fill it 1 cm deep. Heat over high heat.

Fry vegetables in small batches for 40 seconds. Turn over and fry for a further 40 seconds.

Drain, cool slightly and serve immediately.

 

Asian Noodles

Ingredients

200g noodles

1 tablespoon sesame oil

3 cloves of garlic, grated

3cm x 3cm piece of ginger, grated

2 small red chillis, finely sliced

1 red capsicum, thinly sliced

1 bunch of spring onions, cut into 2cm pieces

1 bunch bok choy, roughly shredded

1 bunch pak choy, roughly shredded

12 snow peas, halved

3 tablespoons tamari

2 tablespoons fish sauce

1 tablespoon brown sugar

1 bunch coriander, roughly chopped

1 bunch mint, roughly chopped

1/3 cup sesame seeds

Method

Cook noodles according to the instructions on the packet.

Heat sesame oil in a large wok.

Add garlic, ginger, chilli, capsicum and spring onions.

Stir over high heat for 2 minutes.

Add bok choy, pak choy, snow peas, tamari, fish sauce and brown sugar.

Stir fry for a further 2 minutes.

Add noodles, coriander, mint and sesame seeds.

Mix thoroughly and serve immediately.

 

Beetroot Relish

Ingredients

2 fresh beetroot, peeled and grated

1 brown onion, finely diced

Zest of ½ an orange

3 tablespoons rice wine vinegar

1 tablespoon water

1 tablespoon honey

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon cumin

Pinch of salt and pepper

Method

Place all ingredients in a saucepan and mix well.

Cook over medium heat for 15 minutes, stirring occasionally.

 

Quinoa Stuffed Mushrooms

Ingredients

½ cup quinoa, cooked and drained

80g pine nuts, toasted

½ bunch flat-leaf parsley, roughly shredded

2 tablespoons lemon juice

1 teaspoon capers

¼ teaspoon salt

pinch of pepper

4 large mushrooms

2 teaspoons olive oil

extra salt and pepper

Method

Place the quinoa, pine nuts, parsley, lemon juice, capers, salt and pepper in a bowl and mix well.

Turn grill on high and line a baking tray with foil.

Remove the stalk. Using a small spoon scoop out some of the insides.

Place mushrooms open side down and brush with oil and sprinkle with extra salt and pepper.

Place under the grill for 5 minutes.

Place mushrooms, right side up, on a plate. Fill with quinoa mixture and serve immediately.

 

Roast Tomato and Capsicum Soup

Ingredients

1 kg tomatoes, halved

1 kg red capsicum, halved and de-seeded

3 tablespoons olive oil

1 tablespoon sugar

½ teaspoon salt

½ teaspoon pepper

1 brown onion, roughly diced

1 clove garlic, roughly diced

6 cups vegetable stock

Method

Pre-heat oven to 180 degrees.

Place the tomatoes, cut side up, and the red capsicum, skin side up, in a large baking dish.

Drizzle with olive oil and sprinkle with sugar, salt and pepper.

Cook in oven for 45 minutes.

Place the onion and garlic in a soup pot and fry over low heat, stirring, until the onion is transparent.

Add the cooked tomatoes and capsicum as well as any juices from the baking dish. Mix thoroughly.

Add the stock. Cover pot and bring to the boil.

Remove the pot from the heat and allow to cool for 10 minutes before pureeing with a blender.

Serve immediately.

 

Warm Quinoa Salad

Ingredients

1 cup quinoa

80g hazelnuts, toasted and roughly crushed

50g baby spinach, roughly shredded

2 oranges, peeled and segmented

juice of ½ an orange

Method

Cook the quinoa. Drain well.

Place all of the ingredients in a large bowl and mix thoroughly. Season with salt and pepper.

Serve while still warm.

 

Mushroom Quinoa

Ingredients

1 ½ cups quinoa

400g button mushrooms, roughly diced

150g oyster mushrooms, sliced 1cm thick

3 french shallots, halved and thinly sliced

3 cloves garlic, crushed

1 teaspoon coconut oil

½ teaspoon salt

½ bunch flat leaf parsley, roughly shredded

Method

Cook quinoa, drain well and set aside.

Place the mushrooms, shallots, garlic, coconut oil and salt in a large wok.

Stir fry over a high heat for 5 minutes. Stir through the quinoa and parsley. Stir fry for a further minute to warm through.

Remove from heat and serve immediately.

 

Warm Fennel and Cashew Salad

Ingredients

1 tablespoon olive oil

800g sweet potato, skin on and diced 2cm x 2cm

1 fennel bulb, chopped into 3cm pieces

150g raw cashews

100g baby spinach

2 oranges, peeled and segmented

Method

Pre-heat oven to 200 degrees.

Place sweet potato, fennel and olive oil into a baking dish and cook in oven for 20 minutes.

Add cashews, mix gently and cook for a further 10 minutes.

Remove from the oven and allow to cool for 10 minutes.

Add the baby spinach and oranges and mix gently but thoroughly.

Serve immediately.

 

Almond Brulee with Pear and Rhubarb Compote

Ingredients

5 egg yolks

1/3 cup sugar

1 teaspoon vanilla essence

3 cups almond milk, warmed

1/3 cup fresh orange juice

1/3 cup sugar

5 ripe pears, peeled, cored and cut into 1 ½ cm pieces

5 stalks rhubarb, cut into 1 ½ cm pieces

1 teaspoon vanilla essence

¼ cup sugar, extra

Method

Pre-heat oven to 150 degrees. Place 4 ramekins in a deep-sided baking dish.

Place the yolks, sugar and vanilla in a bowl and whisk well.

Pour the warmed almond milk into the egg mixture, whisking constantly.

Strain the mixture through a fine sieve.

Pour brulee mixture evenly into the ramekins. Fill the baking tray with boiling water reaching ¾ up the sides of the ramekins.

Bake in the oven for 50 minutes.

Place the compote ingredients (from the juice to the vanilla essence) in a saucepan and mix well.

Bring to a boil over a high heat stirring constantly.

Lower heat to medium and simmer for 10 minutes, stirring occasionally.

Set aside to cool to room temperature.

Remove brulee from the oven and allow to cool to room temperature for half an hour before placing in the fridge for 2-3 hours (longer if able to).

Sprinkle the top of each brulee with extra sugar and use a kitchen blow-torch to caramelise.

Serve with a side dish of compote.

 

Brownies

Ingredients

4 thin rice cakes

150g dairy-free chocolate, finely chopped

3 eggs

¾ cup brown sugar

½ cup rice flour

1/3 cup cacao

½ cup rice milk

115g slivered almonds, toasted

Method

Pre-heat oven to 170 degrees. Line a 20 cm square cake tin with baking paper.

Crumble the rice cakes into small-medium crumbs in a large bowl.

Add the remaining ingredients and mix thoroughly.

Pour brownie mixture into the prepared tin and bake in oven for 30 minutes.

Remove from oven, cool in tin for 5 minutes and then transfer to wire rack to cool completely.

Cut into squares or wedges and serve.

 

Chocolate Custard with Toffee Hazelnuts

Ingredients

1/3 cup brown sugar

¼ cup rice flour

1 heaped tablespoon cacao

2 cups rice milk

¾ cup sugar

¼ cup water

12 hazelnuts

12 toothpicks

Method

Place brown sugar, rice flour and cacao in a saucepan over high heat.

Gradually add the milk, whisking constantly until thoroughly combined.

Turn the heat down to medium and whisk constantly until mixture thickens, approximately 4 minutes.

Once it is thick turn the heat to low and simmer for 2 minutes without whisking, then remove from heat.

Working quickly place even amounts of the mixture into 4 ungreased teacups or ramekins.

Refrigerate, uncovered, for 4 hours.

Place a piece of baking paper on a large tray.

Place the sugar and water in a saucepan and mix well. Place on a high heat and bring to a boil without stirring.

Boil for 7 minutes, then remove from heat. Allow to sit for 1 minute until the bubbles subside.

Put a toothpick into each hazelnut and, working quickly, dip into toffee one at a time.

Place on the baking paper. Allow to sit for 2 minutes and then dip them all again.

Using a teaspoon make decorative swirls with the remaining toffee.

Allow the toffee to set in the fridge for at least 30 minutes.

Tip the teacups/ramekins upside down onto a serving plate.

Remove the toothpicks from the hazelnuts and place 3 on top of each custard.

Decorate with left-over toffee and serve immediately.

 

Coconut Citrus Puddings

Ingredients

3 eggs, separated

½ cup sugar

½ cup rice flour, sifted

3 tablespoons coconut butter, melted

1 vanilla bean pod

2 tablespoons orange juice

2 tablespoons lemon juice

2 tablespoons lime juice

1 heaped teaspoon orange zest

1 heaped teaspoon lemon zest

1 heaped teaspoon lime zest

pinch of salt

1 cup coconut milk

extra zest for garnish

Method

Pre-heat oven to 150 degrees and lightly grease 4 ramekins.

Beat egg whites until stiff peaks form. Set aside.

Place all of the other ingredients except the coconut milk in a large bowl and whisk well. Continue to whisk while slowly adding the coconut milk.

Gently fold through the egg whites.

Carefully divide the mixture between the ramekins. Place the ramekins in a baking dish and half fill with boiling water. Cover dish with foil.

Bake in pre-heated oven for 40 minutes. Carefully remove the foil and bake for a further 10 minutes.

Allow to cool for 5 minutes before turning out onto plates. Top with extra zest and serve immediately.

 

Macadamia and Pecan Pie

Ingredients

1 1/3 cups almond meal

2 cups rice flour

1 cup water

2 tablespoons sunflower oil

2 tablespoons maple syrup

1 teaspoon cinnamon

1 pinch salt

2 cups coconut cream

15 large dates, roughly chopped

1 tablespoon maple syrup

1 teaspoon vanilla essence

4 tablespoons rice flour

120g macadamia halves

110g pecans

Method

Pre-heat oven to 170 degrees and lightly grease a 24 cm pie dish.

Place the almond meal, 1st rice flour, water, oil, 1st maple syrup, cinnamon and salt in a food processor and mix until a ball is formed.

Gently press the mix into the pie dish. Trim edges with a sharp knife.

Bake in pre-heated oven for 10 minutes. Remove from the oven and increase the oven temperature to 180 degrees.

Place the coconut cream, dates, 2nd maple syrup, and vanilla essence in a small saucepan. Stir over high heat until combined. Continue to stir until the mix boils, then reduce heat to a low simmer. Add 2nd rice flour and whisk well for 2 minutes until mix thickens.

Place half the macadamias and all of the pecans evenly in the bottom of the pie dish.

Carefully pour the caramel over the top. Place the remaining macadamias on top.

Bake in oven for 15 minutes.

Allow to cool for 20 minutes at room temperature before placing pie dish in the fridge for 2 hours to cool completely and set.

Serve with cream, ice cream or crème fraiche.

 

Mango and Coconut Slice

Ingredients

1 cup coconut milk

1 cup rice milk

¼ cup agave nectar

1 heaped teaspoon agar agar powder

2 mangoes

2 tablespoons lemon juice

1 cup rice milk

¼ cup agave nectar

1 heaped teaspoon agar agar powder

120g pecans

120g blanched almonds

2 mangoes, sliced

6 mint leaves

Method

Line a 20 cm square cake tin with baking paper.

Place the first four ingredients in a saucepan. Stir well and set aside to soak.

Slowly bring the mixture to the boil over medium heat and simmer for 5 minutes until the agar agar if completely dissolved.

Pour into the prepared cake tin and place in the fridge for 20 minutes.

Place the mangoes and lemon juice in a processor and blend until smooth.

Place mango mix and 2nd set of rice milk, agave nectar and agar agar powder in a clean saucepan.

Stir well and set aside for 10 minutes.

Slowly bring the mango mix to the boil over medium heat and simmer for 5 minutes until the agar agar is dissolved.

Allow to cool for 5 minutes before pouring gently on top of the coconut layer.

Refrigerate for 4-5 hours before serving.

Preheat oven to 200 degrees and line a large tray with baking paper.

Place nuts in a flat layer on the tray and bake for 10 minutes ( do not burn).

Allow to cool for 10 minutes before placing them in a processor and blending them until they form a crumble.

To serve, place a flat layer of crumble on each plate.

Remove the slice from the cake tin and cut into even pieces with a very sharp knife.

Place slices on top of the crumble. Top with fresh mango slices and mint.

Serve immediately.

 

Pomegranate Cheesecakes

Ingredients

1 1/3 cups raw cashews

2/3 cup dried apricots

2/3 cup hazelnut meal

2/3 cup desiccated coconut

½ cup lemon juice

¼ cup maple syrup

¼ cup water

¼ cup coconut oil

2 pomegranates

¼ cup maple syrup, extra

Method

Place cashews and apricots in separate bowls and cover with hot water. Leave for 1 hour.

Lightly grease a 15 hole muffin tin and set aside.

Place the drained apricots, hazelnut meal and coconut in a food processor and blend until thoroughly combined.

Gently push even amounts of the apricot mix into the bottoms of the muffin tray.

Place in the freezer for 30 minutes.

Place the drained cashews, lemon juice, maple syrup, water and coconut oil in a clean processor and blend for 1-2 minutes until smooth and creamy. It will have a slightly grainy texture.

Pour mixture onto the bases and freeze for 2 hours until ready to serve.

Place pomegranate seeds and extra maple syrup into a small bowl and mix well.

Cover and refrigerate until ready to serve.

Remove cheesecakes from freezer 10 minutes before ready to serve. Use a flat knife to run gently around the outside of each and carefully lift out of the muffin holes.

Place on plates and top with pomegranate mixture.

Serve immediately.

 

Chocolate Tart with Roasted Strawberries

Ingredients

1 ½ cups brazil nuts

4 tablespoons agave nectar

2 tablespoons cacao powder

1 tablespoon coconut oil

1 teaspoon cinnamon

1 pinch salt

1/3 cup agave nectar

1/3 cup smooth peanut butter

1/3 cup cacao powder

4 tablespoons coconut oil

40 strawberries, halved

rind of ½ an orange, sliced into 1cm pieces

2 heaped tablespoons rapadura sugar

Method

Lightly grease a 23cm springform cake tin.

Place brazil nuts, 1st agave nectar, 1st cacao powder, 1st coconut oil cinnamon and salt in a food processor and blend for 30 seconds until well combined.

Push the mix firmly into the base of the prepared cake tin. Place in the freezer.

Place 2nd agave nectar, peanut butter, 2nd cacao powder and 2nd coconut oil in a saucepan and whisk over medium heat for 2 minutes until smooth and silky.

Pour the mixture on top of the prepared base and return to the freezer for at least 2 hours until ready to serve.

Pre-heat oven to 200 degrees and line a large tray with baking paper.

Place strawberries and orange rind in an even layer on the tray and sprinkle with sugar.

Roast berries and rind in the pre-heated oven for 10-12 minutes or until sugar begins to caramelise. Do not burn.

Set aside until ready to serve (strawberries taste better at room temperature).

Remove tart from freezer minutes before serving.

Cut into slices and top with roasted strawberries.

Serve immediately.

 

Frangipani Layers

Ingredients

2 cups rice milk

1 cup desiccated coconut

2 tablespoons maple syrup

1/3 cup rice flour

1 vanilla bean pod

900g tin crushed pineapple

1/3 cup rice flour

1 tablespoon maple syrup

2 punnets strawberries

2 punnets blueberries

4 pieces of fresh pineapple to garnish

Method

Place the rice milk, desiccated coconut, 1st maple syrup, 1st rice flour and the seeds from the vanilla pod in a saucepan.

Whisk over medium-high heat until thick and creamy.

Set aside for 15 minutes to cool before spooning mix evenly into the bottom of 4 tall serving glasses.

Refrigerate for 30 minutes.

Place crushed pineapple, 2nd rice flour and 2nd maple syrup in a saucepan and whisk over medium-high heat until thick.

Set aside for 15 minutes at room temperature.

Remove dessert glasses from fridge.

Place a layer of berries in each glass. Follow this with a layer of the pineapple mix. Top with a layer of berries.

Place in the fridge for 1 hour until ready to serve.

Garnish with fresh pineapple. Serve immediately.

 

Carrot, Coconut and Quinoa Soup

Ingredients

1 kg carrots, peeled and roughly diced

1 tablespoon coconut oil

1 onion, finely diced

2 cloves garlic, crushed

3cm x 3cm piece of ginger, grated

1 small chilli, finely sliced

½ teaspoon salt

2 litres vegetable stock

1 cup coconut milk

1 cup quinoa

¼ bunch fresh coriander, roughly shredded

Method

Place carrots, oil, onion, garlic, ginger, chilli and salt in a large saucepan.

Stir over medium heat for 10 minutes.

Add the stock and bring to the boil. Cover with a lid and reduce heat to low. Simmer for about 20 minutes until the carrots are soft.

Remove from heat and allow to cool for 15 minutes.

Blend to a smooth consistency.

Return soup to saucepan and stir through coconut milk and quinoa.

Bring soup to a boil over medium-high heat. Turn heat down to medium and simmer for 10 minutes, stirring frequently until the quinoa is cooked.

Serve immediately with fresh coriander on top.

 

Sticky Date Cake with Caramel Sauce

Ingredients

1 cup dates

3 tablespoons chia seeds

¾ cup boiling water

1 cup brown rice flour, sifted

½ cup almond meal

½ cup rapadura sugar

1 pinch salt

2 eggs

¼ cup coconut oil

1 teaspoon cinnamon

2 egg whites extra, whisked to stiff peaks

¾ cup dates

1 cup coconut cream

1 pinch salt

Strawberries to serve

Method

Place 1st dates, chia seeds and boiling water in a bowl. Soak for 15 minutes.

Pre-heat oven to 170 degrees and place cupcake cases in a 12 hole muffin tin.

Place brown rice flour, almond meal, sugar, 1st salt, eggs, coconut oil and cinnamon in a large bowl. Mix well.

Add the date mixture and combine thoroughly.

Gently fold through the egg whites and divide evenly amongst the muffin cases.

Bake in pre-heated oven for 17 minutes.

Allow to cool in the muffin pan for 5 minutes before turning onto a wire rack.

Chop the 2nd dates finely or place them in a food processor and blend well.

Place the dates, coconut cream and 2nd salt in a small saucepan. Bring to the boil over medium heat.

Turn heat to low and simmer for 5 minutes.

To serve place a small amount of the caramel sauce in the bottom of the serving plate. Top with a cake and garnish with fresh berries.

Serve immediately.

 

Candied Lime Cheesecake

Ingredients

3 limes

1 cup sugar

1 cup water

4 tablespoons sugar, extra

1 1/3 cup raw cashews

2/3 cup dates

2/3 cup almond meal

2/3 cup desiccated coconut

½ cup lime juice

¼ cup agave nectar

¼ cup water

¼ cup coconut oil

Zest of 2 limes

Method

Wash limes well in hot water. Slice into ½ cm rounds and remove any seeds.

Line a large baking tray with baking paper.

Place the sugar and 1st water in a large frypan and stir to combine. Bring to the boil over high heat without stirring.

Add the limes, making sure that they don’t overlap. Turn the heat to medium-low and simmer for 15 minutes.

Turn limes over and simmer for a further 15 minutes.

Gently remove limes from water and place in an even layer on the tray. Allow to dry at room temperature for 2-3 hours.

Place cashews and dates in separate bowls and cover with boiling water. Set aside for 1 hour.

Lightly grease a 23 cm springform cake tin and set aside.

Place the drained dates, almond meal and desiccated coconut in a food processor and mix thoroughly.

Place this mix into the cake tin and push down gently to form an even layer.

Place in the freezer for 30 minutes.

Place the drained cashews, lime juice, agave, 2nd water, coconut oil and lime zest in a clean processor and blend for 2 minutes until creamy ( mix will have a grainy texture). Stop the processor and scrape down the sides several times during this step.

Pour mixture on top of base.

Cover loosely with foil and freeze at least 2 hours until ready to serve.

Remove from freezer 10 minutes before serving.

Cut into even pieces and serve topped with candied limes sprinkled with extra sugar.

Note: This recipe calls for white sugar.

 

Buckwheat Blinis

Ingredients

¾ cup buckwheat flour

¾ cup wholewheat flour

1 teaspoon baking powder

¾ teaspoon baking soda

½ teaspoon salt

½ teaspoon dried thyme

2 large eggs

1 ¾ cups buttermilk

Method

Sift together dry ingrdients in a large bowl.

Whisk eggs in a separate bowl. Stir in buttermilk.

Add egg mixture to dry ingredients and stir until just combined.

Mist a griddle or frypan with cooking oil and place on medium heat.

Use a ladle to form palm-sized rounds. Cook until bubbles form and edges are set (about 2 minutes).

Flip and cook until golden brown (about 1-2 minutes).

Keep warm, loosely wrapped in foil in a warm oven while remaining batter is cooked.

 

Mango Coconut Pancakes

Ingredients

¾ cup wholewheat flour

¾ cup shredded coconut

1 tablespoon evaporated cane juice

1 ½ teaspoons baking powder

¼ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground nutmeg

¾ cup liquid egg whites (or 6 large egg whites)

½ cup low-fat milk

Zest of ½ an orange

Zest of ½ a lime

1 mango, peeled, pitted and diced

Method

Sift together flour, coconut, baking powder, salt, cloves and nutmeg in a large bowl.

Whisk egg whites, milk and the zests in a separate bowl.

Add the egg mixture to the flour mix and stir until almost combined.

Add the cane juice and the diced mango and stir until just combined.

Mist a griddle or frypan with cooking oil and place on medium heat.

Use a ladle to form 10 cm circles of batter. Cook until bubbles form (about 2 minutes).

Flip and cook a further 1-2 minutes until golden brown and cooked through the middle.

Keep pancakes in a warm oven loosely wrapped in foil while cooking remaining batter.

Serve while warm with chopped mango and honey.

 

Pecan Maple Oatmeal

Ingredients

1 pinch of sea salt

2 cups rolled oats

2 bananas, sliced

2-3 packets stevia

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

¼ cup unsalted nuts (any kind), toasted

4 teaspoons maple syrup

Method

Bring 3 ¾ cups of water to the boil in a large saucepan with the salt.

Stir in oats and half of the bananas.

Reduce heat to low and maintain a gentle simmer, uncovered, stirring occasionally.

When water has been absorbed and oats have thickened remove from heat and stir in remaining bananas, stevia, cinnamon and vanilla.

Top with nuts and syrup. Sprinkle with extra cinnamon and serve.

 

Raspberry Almond Muffins

Ingredients

2 cups wholewheat flour

2/3 cup evaporated cane juice

3 tablespoons ground flaxseeds

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ teaspoon ground nutmeg

¼ teaspoon ground cardamom

1 large egg

¾ cup reduced-fat vanilla yoghurt

½ cup low-fat milk

3 tablespoons walnut oil

½ teaspoon almond extract

¾ cup fresh or frozen raspberries, thawed

3 tablespoons raw, unsalted almonds, sliced

Method

Pre-heat oven to 350 degrees

Line a 12 cup muffin tin.

Sift together dry ingredients in a large bowl.

Whisk cane juice, egg, yoghurt, milk, oil and almond extract in a separate bowl.

Add egg mixture to flour mixture and stir until just combined.

Gently fold in raspberries with a rubber spatula. Do not over mix.

Spoon evenly into muffin tin.

Sprinkle almonds over tops, pressing gently to adhere.

Bake for 20-22 minutes until golden brown and a toothpick comes out clean when inserted in the centre.

Let muffins cool in the tin for 5 minutes.

Remove and place on a wire rack to continue cooling.

 

Blueberry Crumble Muffins

Ingredients

2 cups wholewheat flour

3 tablespoons wholewheat flour, extra

2/3 cup evaporated cane juice

3 tablespoons evaporated cane juice, extra

30 grams raw unsalted pecans, finely chopped

1 ½ teaspoons ground cinnamon

¼ teaspoon & 1/8 teaspoon ground nutmeg

½ teaspoon & 1/8 teaspoon sea salt

2 tablespoons unsalted butter, melted

2 teaspoons baking powder

½ teaspoon baking soda

2 cups blueberries (if frozen ensure they are thawed and dried well)

1 large egg

1 cup low-fat buttermilk

3 tablespoons oil

Method

Pre-heat oven to 375 degrees and line a 12 cup muffin tin.

In a small bowl combine the 3 tablespoons of flour, 3 tablespoons of cane juice, pecans, ½ teaspoon cinnamon, 1/8 teaspoon of nutmeg and 1/8 teaspoon of salt.

Drizzle melted butter over the top and stir with a fork until just moistened. Set aside.

In a large bowl mix together remaining flour, remaining cane juice, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ½ teaspoon salt, baking powder and baking soda.

Gently stir in blueberries.

In a separate bowl whisk egg, buttermilk and oil. Add egg mix to blueberry mix.

Spoon evenly into muffin cups.

Sprinkle crumble mix over muffins.

Bake in the centre of the oven for 18 to 20 minutes, turning tin halfway through cooking time. Edges will be lightly browned and toothpick will come out clean when inserted in the middle.

Remove from oven and cool in tin for 5 minutes.

Remove from tin carefully and serve warm.

 

Peach Cobbler with Almond Biscuits

Ingredients

6 peaches, peeled, pitted and cut into wedges

5 tablespoons evaporated cane juice

2 teaspoons potato starch

¼ teaspoon almond extract

¾ cup wholewheat flour plus extra for shaping

¼ cup almond meal/flour

1 teaspoon baking powder

¼ teaspoon salt

3 ½ tablespoons unsalted butter, cold and cut into cubes

¼ cup low-fat milk plus 1 tablespoon extra

½ tablespoon raw unsalted almond, sliced

Method

Pre-heat oven to 425 degrees.

In a large bowl combine peaches, 3 tablespoons of cane juice, potato starch and almond extract.

Gently pour mixture into a 20 cm square baking dish and bake for 20 minutes.

In a separate bowl mix together ¾ cup flour, almond meal, baking powder, salt and remaining cane juice.

Use forks or knives to cut in butter. Rub mixture between fingers until it forms a sand-like texture.

Add ¼ cup milk and stir until a firm dough forms.

Turn dough onto a lightly floured surface and knead lightly with floured hands. Do not over-work.

Divide dough into 6 equals pieces and flatten each into 1 ½ cm thick disks.

Place dough rounds in a single layer on top of the peaches. Rounds can overlap slightly.

Brush tops with remaining milk and sprinkle with almonds, lightly pressing them into the dough.

Bake for 20 minutes or until biscuits are golden brown and peach mixture is bubbly.

Cool for 10 minutes and serve warm.

 

Moroccan Tempeh & Chickpea Couscous

Ingredients

250 grams tempeh, cut into 1 ½ cm cubes

1 cup chickpeas, cooked or 1 cup canned chickpeas, drained and rinsed

2 tablespoons oil

1 teaspoon evaporated cane juice

1 teaspoon sweet paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 cup wholewheat couscous

1 clove garlic, minced

1 cup grape or cherry tomatoes, halved

½ cup dried apricots, chopped

2 tablespoons lemon juice

3 tablespoons fresh parsley leaves, chopped

Salt and pepper to taste

½ cup low-fat feta cheese (optional)

Method

In a small bowl toss tempeh, chickpeas, 1 tablespoon of oil, cane juice, paprika, cumin and coriander until coated. Set aside.

Boil a kettle of water. Place couscous in a large, heat-proof bowl. Pour in 2 cups of boiling water and minced garlic. Stir until combined.

Cover and let stand for 5 minutes. Uncover, fluff lightly with a fork and stir in the tomatoes and apricots.

In a separate bowl whisk together remaining oil, lemon juice, parsley, salt and pepper. Add couscous and gently toss to combine.

Heat a non-stick skillet on medium-high. Add tempeh-chickpea mixture and cook, stirring frequently, until lightly browned and slightly crispy (approximately 3 minutes).

Serve over couscous and sprinkle with feta (optional).

 

Caramelised Onion and White Bean Dip

Ingredients

1 tablespoon oil

1 small red onion, chopped

1/8 teaspoon salt

Ground pepper to taste

450 grams canned cannellini beans, drained and rinsed

¼ cup vegetable stock

1 teaspoon fresh rosemary, chopped

1 tablespoon fresh basil, chopped

Method

Place a large frypan over medium-high heat. Heat oil. Add onion, salt and pepper and cook, stirring occasionally, until onion is soft, light brown and caramelised – 15 to 20 minutes.

Puree beans and stock in a food processor until smooth.

Add onion and process until slightly chunky.

Add rosemary, pulse to combine and season to taste.

Garnish with basil and serve with wholegrain bread or crackers.

 

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