Place the ingredients into a blender. Pour the mix into a jar and stir in 1/4 cup chia seeds. Leaving to thicken for 10 mins, stir and put into a fridge for 1 hour or more.
Fill half of a bowl with vanilla nice cream and the other half with chocolate chia pudding. Top with your favorite topping, for example banana slices, coconut shavings, raw chocolate and dates.
4 fresh peaches or 1,5 cup canned peaches, cut to pieces 1 tbsp juices from a lemon 4 tbsp maple syrup ⅓ cup prosecco 3 tbsp chia seeds
If you’re using fresh peaches, place them into a small saucepan cook on low heat until softened. If you’re using peaches from a can, use them as they are.
Place the fruits, lemon juice, syrup and prosecco into a blender and pulse a few times. Pour the mixture into a jar and stir in the chia seeds. The more you add chia seeds the thicker the jam will be. Leave to thicken for 10 minutes, stir and allow to cool completely and thicken more. Store sealed in the fridge.
½ cup oat milk 4 tbsp ground flax seeds 1/3 cup coconut oil, melted ⅔ cup applesauce, unsweetened 1 tsp apple cider vinegar 1 tsp vanilla extract 1 cup almond meal by Risenta ⅔ cup oat flour (or grind rolled oats in the blender) ½ cup coconut sugar 2 tsp baking powder tiny pinch sea salt
Preheat the oven to 180 C / 350 F degrees. Mix the oat milk and ground flax in a small bowl and leave to thicken for 10 mins.
In the meantime measure the coconut oil, applesauce, apple cider vinegar and vanilla in a big bowl and stir well. Mix the almond meal, oat flour, coconut sugar, baking powder and salt in another bowl and mix then with the wet ingredients. Stir in also the flax gel. Grease a cake tin with coconut oil and pour in the cake dough. Bake for about 40-45 mins, until a toothpick comes out clean. Note that the texture of the cake should be a bit moist.
Take the cake out of the oven and let cool completely. Split the cake in two with a sharp knife. Fill with coconut whipped cream or soy whip and banana slices. Set the other half on top of the lower half and frost the cake with coconut whipped cream or soy whip and place lots of fresh berries on top. Finalize with edible flowers.
2 tbsp ground flax + 6 tbsp water 1 ½ cup rolled oats ½ cup almond meal ¾ cup coconut sugar 1 tsp baking soda tiny pinch of sea salt ¼ cup coconut oil, melted ½ tsp cardamom ⅔ cup natural oat yoghurt or almond yoghurt
On top:
1-2 sweet apples ½ tsp Ceylon cinnamon almond flakes
Cake tin diameter: 18-20 cm / 7-8 inches
Preheat the oven to 225 C / 430 F degrees.
Measure the ground flax and water into a small bowl or drinking glass. Stir and leave to thicken for 5 minutes.
In the meantime place the rolled oats into a blender and blend until flour. Pour into a bowl and pour the rest of the dough into a bowl and stir in the rest of the ingredients. Stir in also the flax gel. Cover the bottom of the cake tin with a piece of parchment paper. Separate 2 tbsp batter into a small plate and pour the rest of the batter into a cake tin and smoothen the surface.
Remove the cores from the apples and cut the apples into very thin slices. Stack the slices in overlapping rows into a circle on the dough. Press the slices gently so that they go a bit deeper into the batter. Add small chunks of the remaining batter you had set aside here and there on top of the apple slices. Sprinkle on some cinnamon. Top with a small handful of almond flakes. Bake for about 25-30 minutes until you get a nice golden color.
Take out of the oven and let cool slightly. (Note, If you’re using a smaller cake tin you might have to bake the cake a bit longer to get it done. Cover then with a foil to prevent the apples from browning.) Serve for example with vanilla nice cream or vanilla sauce of your choice.
½ cup oat yogurt ½ cup blackcurrants 2-3 tbsp cashew butter (or other nut butter)
Pour the yoghurt into a bowl and stir in the blackcurrants. (If you like it to be sweeter, stir in a couple of drops of stevia or sweetener of your choice.) Spoon in the cashew butter and lightly stir with a spoon so that it leaves nice white stripes. Spoon into chocolate molds or ice cube molds and freeze for a couple of hours.
1 can (400 ml) full fat coconut milk ¼ cup oat milk or almond milk (I used Kaslink Aito Kaurajuoma Barista) 1 ½ tbsp cocoa butter, grated 1 tbsp maple syrup (or a couple of drops of stevia) 1 tbsp coconut butter, for extra creaminess ½ tsp Ceylon cinnamon, ½ tsp nutmeg, ½ tsp vanilla powder & a pinch of sea salt
On top:
Oat Whip or Coconut whipped cream (I used Kaslink Aito Kaura Vispi) 1 tsp beet powder or pink pitaya powder Ceylon cinnamon grated cocoa butter
Measure the coconut milk oat milk, maple syrup, coconut butter and spices into a pot and bring to boil while stirring constantly. Take off the heat and taste the mixture. Add some of the spices or sweetness, if desired. Prepare the whipped cream in a bowl. Stir in some beet powder to give it a nice pink color. Divide the white hot chocolate into two mugs and top with whipped cream, cinnamon and grated cocoa butter. Serve & enjoy while hot.
3 litre / 0.8 gallon water⠀ 1,5 litres / 0.4 gallons rhubarb stalks, cut to pieces⠀ 5 dl / 2 cups wild rose petals⠀ 1 vanilla pod⠀ 2 dl / ¾ cup local organic honey ⠀ 5 dl / 2 cups cane sugar⠀ ¼ tsp dry yeast⠀
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Place the water, rhubarb pieces and rose petals into a big saucepan. Cut the vanilla pod lengthwise and add to the mixture. Bring to a boil and cook for 20 minutes on medium heat. Strain out the liquid, pour back into the saucepan and stir in the sugar & honey until dissolved. Let cool until body temperature.
Measure about half a cup of the liquid into a small bowl/cup and stir in the dry yeast. Mix until fully dissolved. Pour back into the saucepan and stir well. Let the mixture stand at room temperature for 18-24 hours.
Remove the foam from the surface. Take sterilized glass bottles and pour 1 tbsp sugar in each. Pour in the mead. Put the bottles in the fridge and let them stand there for 2-4 days. Don’t seal the bottles too tightly and let the carbonic acid out every once in a while so that the bottles don’t explode. Enjoy cold with floral ice cubes.
12 cookies (recipe below)⠀ whipped coconut cream (recipe below)⠀ 12 big strawberries⠀ raw chocolate or dark chocolate
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p e a n u t b u t t e r c o o k i e s:⠀
⠀ 1 cup almond flour⠀ ¼ cup xylitol (or erythritol or coconut sugar)⠀ 1 tsp baking soda⠀ ½ tsp vanilla powder⠀ ½ cup peanut butter⠀ 1 tbsp coconut oil, melted⠀ pinch sea salt⠀
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c o c o n u t w h i p p e d c r e a m:
2 cans (á 400 g) full fat coconut milk or coconut cream, kept in the fridge 2-4 tbsp maple syrup 1 tsp vanilla extract⠀
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Cookies: ⠀
Preheat the oven to 180 Celsius / 350 Fahrenheit degrees. In a large mixing bowl combine all the ingredients and mix well. Divide the dough into 12 small balls. Flatten the balls with your fingers on a baking tray covered with baking paper to get round cookies. Bake for 10 minutes, until golden. Take out of the oven. Let cool completely. The cookies are really soft at this point. They will harden in 30 mins or so. ⠀
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Whipped coconut cream:
Scoop out the white thick paste from the coconut milk cans into a bowl. Add syrup & vanilla. Whip with a stand mixer. If the mixture becomes too runny, place it in the fridge for a while.⠀
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Assembly: ⠀
Place the whipped coconut cream in a piping bag. Place one strawberry on top of each cookie. Frost the cookies with the whipped coconut cream so that it totally covers the strawberry. Place the cookies into the fridge for a minimum of 1 hour so that the frosting hardens. Dip the whipped cream top in melted chocolate. Pop back into the fridge to harden. Top with flowers.
1/4 cup almond butter 1/2 avocado 3 tbsp raw cocoa powder 3 tbsp chia seeds 1 cup full-fat coconut milk 1/2 cup unsweetened almond milk or oat milk 1 tsp vanilla extract some stevia or maple syrup to taste tiny pinch of sea salt
Place all the ingredients into a blender and blend until smooth. Taste and add more sweetness, if desired. Leave to thicken for 10 mins (in the fridge if you like it cooler). Enjoy as it is or top for example with berries & nut butter.
2 cans full fat coconut milk 4 tbsp white almond butter (or norman almond butter or some nut butter) ⅓ cup blueberries (preferably wild blueberries) 1 pipet vanilla stevia
Place all the ingredients into a blender and blend until smooth. Taste and add more sweetness, if you like. Pour into a bowl and chill in the freezer for 45 mins so that the mixture gets cold. Pour the mixture into an ice cream maker and prepare ice cream according to the instructions of the manufacturer. If the ice cream is not hard enough you can still freeze it for 1 hour in the freezer. If you don’t have an ice cream maker, you can just freeze the mixture in the freezer for about 3 hours, or until you get a good consistency, stirring the mixture every 30 minutes. Thaw on the counter for 5 minutes.
Scoop out balls from the ice cream and keep them in the freezer for 30 minutes. In the meantime melt some raw chocolate or sugar-free dark chocolate. Dip the ice cream balls in the chocolate so that they get a nice thick frosting. Freeze 10 more minutes or more so that the chocolate hardens. Serve and enjoy! (If the ice cream feels too hard, let it thaw a while before serving.)
Cream filling: 1 cup cashew nuts, soaked for 30 mins & rinsed ½ cup oat milk or coconut milk or 1:1 2-3 tbsp juice from a lemon 4 tbsp coconut oil, melted 4 tbsp coconut syrup or some liquid stevia ½ tsp vanilla powder or 1 tsp vanilla extract pinch of sea salt
Mocha filling: ½ cup cashew nuts, soaked for 30 mins & rinsed ½ cup almond meal 4 tbsp raw cocoa powder ¼ cup coffee (I used Lost Leaf espresso blend by Keakoffee through Slurp) ¼ cup oat milk or coconut milk or 1:1 4 tbsp coconut syrup or some liquid stevia 1 tsp gingerbread spice mix 4 tbsp coconut oil, melted pinch of sea salt + 1 tbsp rum, if desired
Tin size: 15 x 15 cm
Place all the ingredients of the cream filling into a blender and blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour into a bowl. Place then all the ingredients of the mocha filling into the blender & blend until smooth. Taste and add some of the spices or sweetener, if desired. Pour the mocha filling into a cake tin covered with parchment paper. Pour the cream filling on top. Sprinkle some cocoa powder on top and freeze until solid. Take out of the freezer, let thaw for 15 mins & enjoy!
Crust: 1 ¼ cup almonds 6 fresh dates, pitted 1 tbsp almond butter 1 tbsp coconut butter/coconut manna, melted (or coconut oil, melted) pinch of sea salt ½ tsp cardamom
Base: 2 cups cashew nuts, soaked for 1 hour & rinsed ½ cup full-fat coconut milk juices from half a lemon 1 tsp pure vanilla extract (or ½ tsp vanilla powder) ½ cup coconut oil, melted (prefer neutral taste) ¼ cup maple syrup
Cacao filling: Half of the base filling + 3 tbsp raw cacao powder + ½ cup Yosa Cocoa Oat Drink (or ½ cup oat milk and 1 tbsp more raw cacao powder)
Berry filling: Half of the base filling + ¼ cup raspberries (and/or blueberries) + 4 tbsp Yosa Oat Snack Forest Berries (or ¼ cup more berries)
Crust:
Place a piece of parchment paper onto the bottom of the can tin. Place almonds into a blender. Blend until fine crust. Add the rest of the ingredients. Blend until moldable dough. Separate about ½ cup of the mixture into a bowl. Press the rest of the dough firmly onto the bottom of the cake tin. Roll the dough you separated into small balls.
Filling:
Place all the base filling ingredients in a blender. Blend until as smooth as possible. The mixture will remain quite crumbly at this point. Separate half of the mixture into a bowl. Place the cacao filling ingredients into the blender. Blend with the remaining base mixture until smooth. Pour the mixture into the cake tin. Freezer for 30 mins. Wash the blender, pour in the remaining base mixture and add in the berry filling ingredients. Blend until smooth. Spoon the pink filling on top of the cacao layer. Freeze until solid. Decorate with the truffles you’ve made. Let thaw for about 30-45 mins. Enjoy!
1 cup almond flour 3 tbsp coconut flour 1 tbsp flax meal ¼ cup peanut butter ¼ cup almond butter ½ cup oat milk 1 – 1 ½ tsp of liquid stevia ½ tsp cardamom pinch of sea salt
Preheat the oven to 200 Celsius / 400 Fahrenheit degrees. Mix the almond flour, coconut flour and flax meal in a bowl. Stir in the peanut butter, almond butter, oat milk, stevia & spices. Mix well. Taste and add more sweetness, if desired. Place the bowl into a freezer, for about 30 mins. The dough should be thick and a bit sticky but easily moldable. Roll the dough into balls and place it on a cookie sheet or tray covered with parchment paper. Press down the cookies twice with a fork, or with your fingers or with a glass or plate with a nice pattern in it. If you use glass, put a bit of melted coconut oil on it so that the dough won’t stick. Bake for 15 mins until slightly golden. Take out of the oven & let cool. Dip the cookies into melted chocolate & enjoy!
Crust: ½ cup pecan nuts ½ cup almonds 7 fresh dates, pitted ½ tsp cardamom pinch of sea salt
Filling: 2 cups cashews, soaked for 1 hour and then rinsed juices from half a lemon ½ cup coconut oil, melted (with neutral taste) ½ cup coconut syrup ⅓ cup oat milk +2 tbsp instant coffee & 3 tbsp raw cocoa powder
On top: Raw cocoa fudges or raw chocolate
Pan diameter: 18 cm / 7 inches
Place a piece of parchment paper in the bottom of a cake pan. Place the almonds & nuts into a blender and blend until crust. Add dates, cardamom and salt and blend until moldable dough. Press the dough firmly into the bottom of the cake pan.
Place all the filling ingredients (except instant coffee & raw cocoa powder) into a blender and blend until smooth. Add some oat milk, if needed, to get a smooth texture, still keeping it as thick as possible. Pour half of the mixture into the cake pan and smooth out the surface. Add coffee & cocoa powder to the blender and blend with the remaining mixture. Taste and add some of the spices, if needed. Spoon the filling into the cake pan and even the surface gently with a spoon so that you don’t mix the two fillings. Place the cake pan into the freezer for about 3 hours or until the cake is solid. Remove the cake from the pan and place it on a serving dish. Let thaw for a moment. Serve & enjoy!
¼ cup coconut oil, melted (or about 75g local organic butter/vegan butter, melted) 1 cup oat milk 2 tsp baking powder 1 tsp cardamom ½ cup xylitol or erythritol 1 cup almond flour 1 cup rice flour ½ cup psyllium husk powder 1 local organic free-range egg (or 3 tbsp chia ½ cup water)
Preheat the oven to 200 C / 400 F degrees. Mix the melted oil (or butter) with the oat milk. Add in the rest of the ingredients. If using chia-water mixture, let it thicken to gel for about 10 minutes before adding). Stir well and leave to thicken for 20 minutes. Now the dough should be easily moldable so you can create round buns from it. Add a bit of rice flour, if needed. Form 8 small buns and place them on a baking tray covered with baking paper. Bake for about 20-25 minutes until slightly golden. Let cool completely before cutting in half.
Fill with almond paste and coconut whipped cream (colored with pink pitaya powder or beet powder and/or turmeric).
Coconut Whipped Cream
2 can full-fat coconut milk (keep in the fridge) 1 tbsp coconut syrup (or for example maple syrup) ½ tsp vanilla powder
Take the coconut milk cans from the fridge and scoop out the white thick paste into a bowl. Add syrup and vanilla. Whip until fluffy. If the mixture gets too warm and runny, keep it in a fridge for a while so that it gets as thick as normal whipped cream. Use as a filling in semlas with almond paste.
Almond Paste
1 cup almond meal 3-5 tbsp coconut syrup or maple syrup ½ tsp vanilla powder or seeds from half vanilla bean
Mix all ingredients in a small bowl with a spoon. The dough should be easily moldable, like playdough, not too dry or crumbly. Add more syrup or almond meal if needed. Roll the dough into a pole (about 5 cm / 2 inches thick) and roll it inside a parchment paper or plastic wrap. Put it in the fridge and leave to thicken for at least 1 hour, or overnight. Cut the pole into 1 cm/½ inch thick slices. Use slices inside semlas with coconut whipped cream.
Cashew Cream, for serving 1 recipe Nut Crust, for garnish
Preheat the oven to 400° Fahrenheit / 200° Celcius. Place the pears on a baking tray. Melt the coconut oil in a small saucepan on low heat. Add the coconut syrup and vanilla and mix well. Pour the mixture evenly over the pears and bake for about 20 minutes or until the pears are soft. Remove the pears from the oven, top with Cashew Cream and Nut Crumble. Serve and enjoy!
Cashew Cream:
1 cup raw cashews, soaked for 30mins & rinsed 1⁄2 cup water 1 tbsp coconut syrup (or maple syrup) 1⁄2 tsp vanilla powder tiny pinch of sea salt
Place all the ingredients in a blender. Blend until smooth and creamy.
Nut Crumble:
1/3 cup pecans 1/3 cup almonds 1/3 cup pine nuts 3 fresh dates, pitted & chopped
Place all the ingredients in a blender and pulse until a crumble forms.
Place all ingredients into a blender or food processor. Blend until soft serve. Add a bit more liquid, if needed. Taste and add some of the ingredients, if needed. Enjoy right away or freeze for 30 mins.
4 ripe but firm avocados herbs 4 pineapple slices organic mayo/ vegan mayo fresh coriander salad leaves
Veggie burgers:
Preparation time 25 min
Approximately 10 pcs
2 dl sun-dried tomatoes 1 dl sunflower seeds 1 dl cashew nuts (or for example hazelnuts or seeds) 1 red onion 1 tbsp Tamari sauce pinch of sea salt black pepper + any other spices to your liking
Heat the oven to 200 Celsius degrees. Rinse the sundried tomatoes and place them into a blender or a mixer. Add seeds, nuts and mix to a flour type crumb. If your blender is very small do this in two batches. Transfer mix to a bowl. Chop in the onion. Add soy sauce and spices. Taste and add any spices to your preference. Shape to about 10 small burger patties to a baking sheet lined tray. Bake for 15-20 minutes. Store in the fridge and use within a week.
Use for example with avocado buns which you prepare by cutting an avocado in half, removing the skin and stone and filling the avocado burger with a salad leave, veggie patty, mayo (vegan, if you like), pineapple slice and fresh coriander. Sprinkle some sesame seeds on top and enjoy!
2 cups peanuts ½ cup raw cocoa powder 7 fresh dates, pitted 3 tbsp maple syrup pinch of sea salt peanut butter 100 g / 3,5 oz raw chocolate or dark chocolate, melted
Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Spread the peanuts onto a baking sheet covered with baking paper. Roast the nuts in the oven for 15 minutes stirring once after 10 minutes.
Let the nuts cool and pour them into a blender. Blend until fine crust. Separate about ¼ cup of the mixture into a small bowl. Add cocoa powder, pitted dates, maple syrup and salt into the blender. Blend until moldable dough. Take about 1 tbsp of the dough and create a ball. Press your thumb inside the ball to create a hole. Add about 1 tsp peanut butter into the hole. Press the sides of the truffle to cover the hole. Prepare the rest of the dough the same way. Dip each ball into melted chocolate. A good tip is to use a toothpick for dipping. Sprinkle on the peanut crust you saved. Freeze the truffles for 1 hour. Serve and enjoy. Store in the fridge or freezer.
1 ⅓ cup gluten-free rolled oats 1 cup almond meal ⅓ cup coconut sugar 1 tsp lemon zest ½ tsp baking powder ½ tsp cardamom pinch of sea salt 1 cup coconut oil, melted 3 tbsp raw organic honey or coconut syrup
Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan.
Prepare the filling. Mix 1 cup blueberries, banana, vanilla extract & stevia in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia seeds. Leave to thicken for 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for 25-30 minutes, until nice & golden. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and edible flowers and sprinkle on some coconut milk powder. Enjoy! Store in the fridge.
3 ripe frozen & sliced bananas 1 can full-fat coconut milk (kept in a fridge) ½ tsp vanilla powder
Place all the ingredients into a blender or food processor and blend until smooth. You may have to scoop down the sides. Pour the ice cream mixture into a freezer-safe tin and freeze for about 30 mins. Prepare the cookies.
Chocolate Cookies:
1 cup almond flour 1 cup oat flour 4 tbsp raw cocoa powder 3 tbsp flax meal ½ tsp baking soda ½ tsp vanilla powder 8 tbsp water 3 tbsp coconut oil, melted 4 tbsp maple syrup or coconut syrup
Preheat the oven to 175 C / 350 F degrees. Mix the dry ingredients in a bowl. Add water and melted coconut oil and syrup. Mix. The dough should be easily moldable. Add water or flour if needed. You should be able to make a big ball out of the dough with your hands. Place a dough ball between two pieces of parchment paper. Roll out to ½ inch thickness. Cut the dough into cookies with a knife or use a cookie mold. Place the cookies gently on a baking tray covered with a baking sheet. Bake for 8 – 10 minutes. Allow to cool completely. The cookies will get crispier as they cool.
Chocolate frosting:
½ cup coconut oil, melted 3 tbsp raw cocoa powder 2 tbsp coconut syrup
Mix the melted coconut oil, cocoa powder and coconut syrup in a small bowl.
Assembly:
Scoop about two spoonfuls of the ice cream and place it on the backside of one cookie. Place another cookie on top of the ice cream and press down gently. Drip some chocolate frosting on top of the sandwiches and top with shredded coconut. Freeze for 30-60 minutes.
Ice cream: 1 cup cashews, soaked 5 hours or overnight, then rinsed ½ cup full-fat coconut milk ½ cup coconut yoghurt, natural & unsweetened 1 tsp lemon juice 1 dropperful liquid stevia 1 tsp xylitol 1 tsp vanilla extract
Jam: 2/3 cup raspberries 3 tbsp chia seeds
Filling: peanut butter
Frosting: raw chocolate or dark chocolate
Place all the ice cream ingredients into a blender and blend until super smooth. Add a bit more liquid, if needed, but keep as thick as possible. Taste and add sweetness, if desired.
Pour the ice cream mixture into ice cream molds and freeze for 2 hours until solid. In the meantime prepare the chia jam.
Mash the raspberries and stir in the chia seeds. Add some stevia, if you like. Leave to thicken for 2 hours.
Take the ice cream pops from the freezer and remove the molds. Spread about 1-2 tbsp peanut butter on top of each popsicle. The spread on the chia jam. Put in the freezer for 30 minutes.
Melt the chocolate and dip the ice creams in it. Top for example with peanut butter swirls or coconut flakes. Put back into the freezer for 30 mins, until solid. If you store the popsicles in the freezer longer, let them thaw for 15-20 minutes before serving.
9-10 slices of oat bread (100% oat) tomato purée organic mozzarella or vegan cheese artichoke hearts (canned) cherry tomatoes loads of fresh herbs, such as basil, oregano & rocket
Cut the breads into sectors and form a round pizza base from them. (You can save the excess bread slices you cut off and for example bake them in an oven to make crackers.) spread tomato purée on top of your pizza base and sprinkle on plenty of cheese. top with artichoke hearts & sliced tomatoes. Bake in 200 C / 400 F degrees for about 10 minutes until the cheese has melted. Take out of the oven and serve with lots of herbs.
2 cups sweet plums, cut into slices 1 ⅓ cup (3 dl) rolled oats 4 tbsp melted coconut oil + 1/2 tsp cardamom & 2-3 tbsp coconut sugar or erythritol for extra sweetness, if desired
Pan size: 7 inches/18 cm
Preheat the oven to 425 F/225 C degrees. Place half of the plum slices in a blender. Puree until smooth. Add rolled oats and coconut oil. Blend well. Taste and add some coconut sugar and cardamom, if desired. Cover the bottom of a cake pan with parchment paper. Pour the batter into the pan and spread evenly. Cover the surface of the pie with the remaining plum slices. Bake in the oven for 20-25 minutes or until nicely golden and the sides and the surface look done and dry. Take out from the oven and let cool. Serve and enjoy for example with coconut whipped cream. Store covered at room temperature or in the fridge.
1 cup shredded coconut ¾ cup macadamia nuts ⅓ cup coconut butter ⅓ cup blueberries, fresh or frozen 5 tbsp raw organic honey or coconut syrup, or other natural syrup of your choice 3 tbsp lemon juice 1 tsp vanilla extract
Place all ingredients into a blender or food processor and blend until a thick paste. Form small balls. Sprinkle on some coconut milk powder. Freeze for 1 hour. Store in the fridge or freezer.
4 cups almonds sea salt vanilla honey raw chocolate
Place the almonds in a food processor/blender. Process for about 5 minutes, scrape down the sides a few times in between blending. Flavor with sea salt, vanilla, honey or raw chocolate.
Strawberry Creamsicles with Raw Chocolate Frosting & Clover Flower Sprinkles
2 cups organic strawberries 1,5 cup cashew nuts (soaked for 1 hour) 2 tbsp melted coconut oil 1/2 tsp vanilla powder few drops of stevia
Cut strawberries into pieces snd remove stems. Add strawberries, soaked&drained cashews and coconut oil into a blender and blend until smooth. Add vanilla and a few drops of stevia and mix. Check the taste. Pour the mixture into ice pop molds and freeze until solid.
Frost with melted raw chocolate and sprinkle some clover flower pieces or for example nut crust on. Serve & enjoy!
2 (14-ounce) cans of full-fat coconut milk (refrigerated overnight) 1 tsp vanilla extract 3 tbsp coconut syrup or raw organic honey
On top:
3 ripe bananas fresh berries
Open the coconut milk cans and scoop the white thick paste into a bowl. Add the vanilla and syrup and beat with an electric mixer until fluffy. If the mixture becomes too runny, place it in the fridge or freezer until firm.
Preheat the oven to 400 F. Mix all dry ingredients in a bowl. Add oat milk. Mix. Leave to thicken for about 10 min. Cover a baking tray with parchment paper and grease it with coconut oil. Pour the dough onto the tray. Spread evenly so that the pancake is about half-inch thick. Bake for 20-25 minutes. Take from the oven and let cool. Prepare the coconut whipped cream.
Cut the pancake into 6 equal-sized pieces. Pile the pieces into a cake and add coconut whipped cream and banana slices in between pieces. Frost with coconut whipped cream. Top with berries. Serve and enjoy!
1 cup almond flour 3/4 cup almond butter 1 organic egg (or 1/4 cup water + 2 tbsp chia seeds) 2 tbsp erythritol or coconut sugar ¼ cup raw chocolate, crushed into small chunks
Preheat the oven to 175 Celsius or 350 Fahrenheit degrees. Combine all the ingredients in a big bowl and mix well. Form about 10 balls with your hands and place them on a baking tray covered with parchment paper. Press the balls with your hand to create cookies that are about 1 inch thick. Bake for 10 minutes. Remove from the oven and let cool completely. Store in the fridge and use within a week.
Preheat the oven to 200 C / 400 F degrees. Place the sliced peaches on a covered baking tray. Drizzle on the butter/oil and the spices. Bake for 20-25 mins until soft and juicy. Serve for example with porridge. (Here served with oatmeal, almond butter & hemp seeds.)
3 ripe bananas, mashed 2 tbsp flaxseed meal and 5 tbsp water (or 2 local organic eggs) ½ cup oat milk or almond milk 2 cups almond meal 1 cup rolled oats 1 ½ tsp Ceylon cinnamon ¾ tsp cardamom ¼ tsp ground ginger ½ tsp nutmeg 1 tsp vanilla extract ¼ tsp sea salt 1 tsp baking powder 2 tbsp erythritol (or coconut sugar)
Pan size: Approx. 20 x 10 cm / 8 x 4 inches
Preheat the oven to 180 C / 350 F degrees. Grease a loaf pan and set it aside. Mix the flaxseed meal and water in a bowl and let thicken for 5 mins. In a big bowl mix all the ingredients. Pour into the loaf pan. Bake for 40 mins or until done inside. Take out of the oven and let cool completely. Serve for example with peanut butter and raspberry chia jam.
2 cups oat milk (or almond milk) 1 tbsp instant Chaga powder 1 tbsp coconut oil 3 tbsp raw cacao powder ½ tsp ground ginger 1 tsp Ceylon cinnamon ½ tsp cardamom ½ tsp vanilla powder Pinch of ground nutmeg Pinch of sea salt 1 dropperful liquid stevia (or 2-3 tbsp erythritol or maple syrup)
Place all ingredients in a blender and blend well. Pour into a pot and bring to boil. Serve hot for example with frothed oat milk and crusted raw chocolate and almonds.
1 cup almond flour ¼ cup erythritol or xylitol 1 dropperful liquid stevia 3 tbsp coconut oil or grass-fed butter, melted lemon zest from one lemon ½ tsp vanilla extract ¼ tsp cardamom
Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Add all the ingredients to a bowl and mix with your hands until moldable dough. Cover a baking tray with a baking sheet and divide the dough into 8-10 balls. Flatten the balls with your fingers. When flattened you can cut them with a cookie-cutter into a certain shape or leave them round. Bake for 8-10 minutes until slightly golden on the sides. Take out of the oven and let cool completely before removing them.
Glaze:
¼ cup erythritol, powdered 2 tbsp lemon juice ½ tsp vanilla extract
Add all the ingredients to a bowl and mix. If you don’t have powdered erythritol you can make it by blending normal erythritol full-speed in a blender so that it turns into powder. (Remember to close the lid well!) Spread the glaze on top of the cookies and decorate with dried edible flowers and leave to set for 10 mins before serving.
1 tbsp coconut oil 1 yellow onion, finely chopped 1-2 garlic cloves 1-2 tsp ginger, grated 1 tsp Ceylon cinnamon 1 tsp ground turmeric 1 tsp curry 2 tsp ground cumin 1⁄2 tsp ground cardamom 500 g butternut squash, peeled & cut to cubes 200 g can chickpeas, drained a handful of green beans 400 g can tomato sauce or diced tomato 400 g coconut milk
Heat a large pan and add the onion & garlic. Cook stirring for 2 mins. Add ginger, cinnamon, turmeric, curry, cumin & cardamom. Cook for 2 mins. Add the tomato sauce & coconut milk. Bring to boil. Add the butternut squash, chickpeas & green peas. Cook covered on low heat for 25 mins. Taste and add seasoning, if needed. Meanwhile, prepare the cauliflower rice.
Cauliflower Rice:
1 medium cauliflower 1 tbsp coconut oil ¼ tsp sea salt ¼ cup coconut milk
Cut the cauliflower into small florets and place them into a blender or food processor with the shredder blade. Pulse into fine rice-sized crust, not into a puree. Heat a large pan with coconut oil in it. Add the cauliflower rice and cook for 5 minutes. Stir in the salt and coconut milk. Serve warm with the pumpkin curry.
1 ½ cup almond flour ¼ cup coconut flour 2 bags Clipper Blackcurrant Black Tea 5 tbsp psyllium husk 2 tsp baking powder ½ tsp sea salt
1 cup hot water 2 tbsp coconut oil (melted) 2 tbsp apple cider vinegar
On top: sesame seeds and/or poppy seeds
Preheat the oven to 175 C / 380 F degrees. Cover a baking tray with a baking sheet. Mix the almond flour, coconut flour, tea (cut the tea bags open and pour the tea mixture in the bowl), psyllium husk, baking powder and salt in a big bowl. Pour in hot water, apple cider vinegar and oil. Stir and leave to thicken for 10 mins. The dough should be now soft and easily moldable. Form 6 small balls from the dough and set them on the baking tray. Bake for 30-35 minutes, until slightly golden. Take out of the oven and let cool completely.
Blackcurrant Chia Jam:
1 cup blackcurrants, fresh or frozen 2-3 tbsp chia seeds 1 dropperful liquid stevia or 2 tbsp maple syrup ½ tsp vanilla
Measure the blackcurrants in a bowl. If using frozen berries, thaw them first. Stir in the chia seeds, sweetener and vanilla. Leave to thicken for 10 minutes. Taste and add seasoning, if needed. Store in a sealable jar in the fridge and use within a week.
⅔ cup / 2 dl popping corn kernels (or 100 g ready popcorn) ¼ tsp sea salt ½ cup peanut butter, unsweetened 2 tbsp erythritol 2 tbsp coconut oil 1 tbsp raw cacao powder 2 tbsp crushed raw chocolate or dark chocolate
Preheat the oven to 150 C / 300 F degrees. Prepare popcorns according to the instructions of your popping corn package. When ready pour the popcorns into a big bowl and mix in the salt. Place the peanut butter, erythritol, coconut oil and cacao powder in a saucepan and cook on low-medium heat stirring constantly so that you get an even sauce. Pour the sauce on top of the popcorns and stir. Stir in also the crushed chocolate chunks. Pour the mixture on a baking tray and bake for 15 minutes. Take out of the oven and let cool. Enjoy!
1 cup oat milk ½ cup water pinch of sea salt ½ cup rolled oats 1-2 tbsp almond butter 1 tbsp raw cacao powder ½ tsp turmeric powder 1 tbsp maple syrup (or ½ dropperful liquid stevia) 1 tsp coconut oil (or organic butter) ( + 1 local organic egg, if not vegan)
Measure the oat milk & water into a saucepan. Bring to boil. Add the rest of the ingredients. Stir until fully combined. Cook covered on low heat for 5 mins. If using egg, stir it in. Add seasoning, if needed. Pour into a bowl and add toppings.
2 cups almond flour 3-4 tbsp erythritol, powdered * 1 dropperful liquid stevia 8-10 tbsp local grass-fed butter, melted OR IF VEGAN: mild coconut oil, melted 2 tsp Ceylon cinnamon ½ tsp powdered ginger ½ tsp cardamom 1 tsp nutmeg
Glaze:
5 tbsp erythritol, powdered * 2 tsp water ½ tsp Ceylon cinnamon
Place all ingredients into a bowl and combine. Taste and add seasoning or sweetness, if desired. Mold into balls. Freeze for 30 mins. Prepare the glaze.
Measure the erythritol, cinnamon and water into a small bowl and combine. When the truffles have hardened & cooled a bit, spread about ½ tsp of the glaze on top of each truffle. Sprinkle on some cinnamon. Store in the fridge.
*You can make powdered erythritol in a blender by blending erythritol full speed for 10 seconds in a high-speed blender.
4 oat breads (I used Vaasan Ohut Kaura 100) ⅓ cup oat milk 1 ½ tsp Ceylon cinnamon ½ tsp cardamom ½ tsp vanilla 2 tbsp erythritol or xylitol + 1 tsp coconut oil for frying
On top:
Whipped coconut cream Apple Chia Jam
Toast the oat bread slices in a toaster to get them really dry and crusty. Heat a lightly oiled skillet over medium heat. Pour the oat milk into a small bowl and stir in the spices and sweetener. Dunk each bread slice in oat milk mixture for a few seconds. Don’t over-soak them so that they don’t become soft. Place in pan and cook on both sides until golden. Serve with whipped coconut cream and apple chia jam.
Apple Chia Jam:
2 apples ¼ cup water 4 tbsp chia seeds ½ tsp vanilla powder ½ tsp Ceylon cinnamon
Blend one and a half apple in a blender and blend until smooth puree. Cut the one apple halve into tiny cubes. Place water into a small pot and add in the apple cubes. Cook on low-medium heat for a few minutes until apple cubes soften a bit. Take off the heat and pour in the apple puree, spices and chia seeds. Leave to cool down and thicken. Store in a sealed jar in a fridge and use within 5 days.
½ cup rolled oats 1 ripe banana ½ cup almond meal ½ cup oat milk 1 tsp baking powder 1 tsp pure vanilla extract
Coconut whipped cream filling:
2 cans of full-fat coconut milk (refrigerated overnight) 1 tsp organic local honey or some liquid stevia ½ tsp vanilla powder
Other fillings:
¼ cup strong brewed coffee 2 tbsp raw cacao powder If not vegan: ½ cup organic mascarpone
Measure all the pancake ingredients, except the filling, in a blender. Blend until smooth. Heat a pancake pan over medium heat. Pour ¼ cup of batter into the hot pan and spread it a little bit. Cook for 1,5 minutes, flip and cook the other side too. Cook the rest of the pancakes. Leave to cool down and prepare the filling.
Open the coconut milk cans and scoop the solid coconut cream into a bowl. Mix with beaters until fluffy. Mix in honey or stevia and vanilla. If the mixture gets too runny, place it in the fridge for a while.
Place a pancake on a serving bowl or plate, brush some brewed coffee on top. Add a layer of mascarpone, if using, and then some coconut whipped cream. Otherwise, add only a layer of coconut whipped cream. Sprinkle on some cocoa powder and add another pancake over the top. Add again the brewed coffee and the fillings. Place the third pancake on top and top with coconut whipped cream and cocoa powder. Serve & Enjoy right away.
1 cup almonds ½ cup pecan nuts 4 tbsp raw cocoa powder 5 tbsp coconut oil, melted 1 tbsp almond butter 1 dropperful liquid stevia (or 2 tbsp organic honey or maple syrup) pinch sea salt
Filling:
3 cups raw cashew nuts, soaked for 1-5 hours, then rinsed 1 cup strawberries (fresh or frozen & thawed) ½ cup coconut oil, melted ½ cup full-fat coconut milk 3 tbsp juice from a lemon 2 dropperfuls liquid stevia (or 4 tbsp organic honey or maple syrup) ½ tsp vanilla powder
Can tin: approx. 23 x 23 cm / 9 x 9 inches
Cover a cake tin with baking paper. Place the almonds and pecans into a high-speed blender or food processor. Blend until fine crust. Add the rest of the crust ingredients and blend until well combined. Press firmly into the cake tin.
Place all the filling ingredients into a high-speed blender or food processor and blend until smooth. Add a bit more liquid, if needed, so that you get the mixture super smooth, still keeping it as thick as possible. You may have to scrape down the sides occasionally. Taste and add some sweetness, if desired. Pour on top of the crust and smooth out the surface with a spoon. Freeze for 2 hours or until solid. Let thaw for 30 mins before serving. Top with LOADS of fresh berries, the more the merrier.
2 cups cashews, soaked for at least 1 hour 1 cup oat milk, or other vegan milk 7 tbsp coconut syrup (or organic raw honey, if not vegan) 5 tbsp lemon juice 1 tsp vanilla powder 1 cup coconut oil, melted 3 fresh figs 3 tbsp blueberries 1 tsp dried lavender
Crust:
1 ⅔ cup almonds ⅓ cup coconut flakes 6-7 fresh dates, pitted tiny pinch salt
Tin size: 18-20 cm / 7-8 inches
Prepare the crust first. place the almonds and coconut flakes into a blender or food processor and blend until fine crust. Add the dates and blend until moldable dough. Take about 4-5 tbsp dough and set aside. Press the remaining dough into a cake or pie tin so that you cover also the sides. Take the dough you set aside and press it to a 0,5 cm / 0,2-inch thick plate for example on top of parchment paper. Cut with a small cookie cutter to get about 6 small cookie dough pieces, for example flower-shaped. Prepare now the filling.
Place all the filling ingredients into a blender or food processor and blend until smooth mass with no crumbs. If needed, add just a little bit more liquid to get it smooth, but keep the mixture as thick as possible. taste and add some of the spices or more sweetness, if needed. Pour the mixture into a cake tin on top of the crust. Place the cookie dough pieces on top and place them into a freezer for about 2 hours or until solid. Take out of the freezer and let thaw for about 30 minutes. Top with some fresh blueberries and lavender, if you like. Serve and enjoy!
Thick Mint Chocolate Smoothie
1 banana ½ cup frozen spinach ½ cup chickpeas 2 tbsp almond butter 5 tbsp raw cacao powder Big handful of fresh mint or peppermint leaves (or ½ tsp natural peppermint extract) 1 cup oat milk
Place all ingredients in a blender and blend until smooth. Taste and add more cacao or mint, if desired.
Tip! For the decoration, you can use coconut yoghurt and stir in some spirulina powder & peppermint extract.
1 ½ ripe banana 1 cup rolled oats ¼ cup raw cocoa powder ½ cup oat milk 1 tsp baking soda 3 tbsp raw cocoa nibs
Place all ingredients, except the cocoa nibs, into the blender and blend until smooth. Stir in the cocoa nibs and leave to thicken for 5 minutes. Heat a frying pan over medium heat. Drop about 2 heaping tablespoons of the batter onto the pan and cook until the surface looks almost dry. Flip and cook the other side too.
Baked bananas
2 ripe bananas Ceylon cinnamon
Preheat the oven to 175 C degrees. Cut the bananas lengthwise and sprinkle on some cinnamon. Bake in the oven for 15 minutes until soft. Serve with pancakes.
1 cup rolled oats 1 cup water 1 cup oat milk 1 tsp fresh ginger, minced ½ ripe banana, sliced 1 cup wild blueberries, frozen
Add oats, water, oat milk, ginger and banana to a medium saucepan over medium heat. Cook stirring occasionally for about 5 minutes. Stir in the blueberries and cook for a couple of minutes on low heat. Serve with baked banana, fresh date slices, tahini, seeds & berries.
2 very ripe bananas ½ cup peanut butter 1 ½ cup rolled oats
Optional add-ins:
3 tbsp raw cocoa nibs 1 drop of liquid stevia or 1 tbsp local organic honey or maple syrup 1 tsp vanilla extract 1 tsp cinnamon and/or cardamom a small handful of berries, raisins, chopped dates etc
Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Mash the bananas in a bowl with a fork. Stir in the peanut butter and rolled oats. Taste and add spices or sweetness, if desired. Form cookies with your hand on a baking tray covered with parchment paper. Cook for 10-15 minutes until dry and slightly golden.
1 can full-fat coconut milk, kept in the fridge juices from 1 medium lemon 1-2 tsp lemon zest 2 tbsp local organic honey or maple syrup ½ tsp turmeric 4 tbsp chia seeds
Mix all the ingredients in a bowl. Leave to thicken for 5 minutes. Taste and add more sweetness or lemon, if desired. Stir and put in the fridge for 1 hour or overnight. Serve with cake crumble and popsicles of your choice.
Crumble:
½ cup pecan nuts ½ cup almonds 5 fresh dates, pitted ½ tsp cardamom pinch of sea salt
Place the nuts and almonds in a blender and blend until fine crust. Add dates and spices: Blend until you get a crumbly dough. Taste and add spices, if needed.
1 cup oat milk 1 ripe banana 2 tbsp juice from lemon 4 dandelion flowers (optional) 5 tbsp chia seeds 2 passion fruits
Blend the oat milk, banana, lemon juice & dandelion flowers in a blender until combined. Pour into a jar/container and stir in the chia seeds. Leave to thicken for 10 mins and stir well. Cover and refrigerate overnight. Serve with passion fruit and for example with oat yoghurt & granola.
1 ripe banana⠀ 1⁄2 cup rolled oats⠀ 1⁄2 cup oat milk (or other vegan milk)⠀ 1 tsp baking powder⠀ 1 tsp vanilla extract⠀ 1⁄4 cup buckwheat flour⠀ 1 tbsp coconut sugar⠀ 1 tsp coconut oil, melted⠀ 1/2 cup blueberries⠀
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Place all the ingredients into a blender and blend until smooth. Let the dough thicken for 10 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan, drop a few blueberries in and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat. Serve with peanut butter & blueberries.
¼ cup pumpkin seeds ¼ cup hemp seeds ¼ cup sesame seeds ¼ cup pine nuts 100 g / 3,5 oz raw chocolate or dark chocolate, naturally sweetened 3-4 tbsp peanut butter
On top:
dried rose petals, if you like
Measure the seeds and pine nuts into a bowl. Melt the chocolate and pour it onto the seed mixture. Stir well. Spoon a little bit of peanut butter on the bottom of donut molds. If you want to use rose petals, add them before the peanut butter. Add a couple of spoonfuls of chocolate seed mixture into the donut molds on top of the peanut butter. Spread evenly. Freeze for 2 hours or more until the chocolate gets hard. Take out of the freezer and immediately remove from the molds. Serve and enjoy. Store in the freezer.
2 medium sweet potatoes, scrubbed clean⠀
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On top:
coconut yoghurt, unsweetened⠀ pecan nuts⠀ hemp seeds⠀ almond butter⠀ a few slices of banana, or for example apple⠀ + a good dash of Ceylon cinnamon ⠀
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Preheat the oven to 425 F / 220 C degrees. Place the sweet potatoes on a baking tray covered with baking paper. Prick the sweet potatoes all over with a fork (around 8 times.) Bake for 40-45 mins, until soft. Let cool. Split the tops open with a knife. Add the toppings and enjoy. Pst, PLENTY of cinnamon is not a bad idea.
5 medium apples, seeds removed & cut to thin slices⠀ 3 tbsp local organic honey or maple syrup⠀ 2 tbsp potato starch⠀ 2 tbsp juice from a lemon⠀ 1 tsp Ceylon cinnamon⠀ 1/2 tsp ground cardamom⠀ 1/4 tsp ground nutmeg⠀ 3 fresh dates, pitted & cut to pieces⠀
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Topping:
1 cup rolled oats ⠀ 1/2 cup oat flour (you can blend rolled oats into flour)⠀ 1 cup Tesco Free From Berry Granola⠀ 3 tbsp peanut butter⠀ 2 tbsp local organic honey or maple syrup⠀ 1 tsp Ceylon cinnamon ⠀ 1/2 cup coconut oil, melted (or organic butter)⠀
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Preheat the oven to 350 F / 175 C degrees.
Place all the filling ingredients on a pan and cook on medium heat for a couple of minutes while stirring constantly. Remove from the heat and prepare the topping. Measure all the topping ingredients into a big bowl and combine well. Pour the apple filling into a baking dish and spread it evenly. Sprinkle the topping mixture on top of the apple mixture. Bake for 40-50 minutes until the apples get soft & juicy and the topping is golden brown. Remove from the oven and let stand for 15 minutes. Serve for example with vanilla ice cream or natural yoghurt of your choice.
2 avocados, peeled, stone removed & diced juices from half a lemon 1 cup zucchini, cut into small cubes ¼ cup cashew nuts 2 garlic cloves 5 tbsp Tesco Free From Basil Pesto ¼ cup oat cream or oat milk big handful of fresh basil leaves pinch of sea salt some black pepper
Pasta:
Tesco Free From Tagliatelle Pasta (or other gluten-free pasta)
On top:
pine nuts basil leaves organic parmesan or vegan parmesan extra avocado, optional edible flowers, optional lemon zest, optional
Cook the pasta until tender according to the instructions of the package. Place all the sauce ingredients into a high-speed blender or a food processor and blend until smooth. If needed, add a bit more oat cream/milk to get the texture as smooth & creamy as possible. Pour the sauce on top of the pasta, stir gently and top with pine nuts and basil leaves. Enjoy while warm.
Serves 2 ⠀
⠀ 2 ripe bananas⠀ 1 ½ cup oat milk or almond milk⠀ 1 tsp Ceylon cinnamon⠀ ½ tsp cardamom⠀ ½ tsp ground ginger⠀ ½ tsp ground nutmeg⠀ ½ tsp vanilla powder⠀ ⠀ 1 cup rolled oats⠀
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Top with:
⠀ almonds⠀ walnuts or pecan nuts⠀ apple sauce⠀ local organic honey⠀ peanut butter⠀
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Place the bananas, oat milk and spices in a blender and blend until silky smoothie. Pour the banana chai smoothie into a pot and bring to boil. Lower the heat and stir in the rolled oats. Cook the oats on a low medium heat for 5-15 minutes (depending on the oats you’re using. Check the instructions on the package) or until done. Stir every once in a while. Add more liquid, if needed. Pour into bowls and top with almonds or nuts, apple sauce, peanut butter and a drop of honey. Enjoy before bedtime. ⠀
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Tip! You can also enjoy the banana chai smoothie as it is, just warm it up and leave out the rolled oats. ⠀
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Pan-fried Cinnamon Fried Bananas:
2 ripe bananas⠀ 1 tsp coconut oil⠀ 1/2 tsp Ceylon cinnamon⠀
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Peel the bananas and cut them in half and then lengthwise. Preheat a skillet over medium heat and add the oil and cinnamon. Stir to combine. Add the banana slices and fry for 2-3 mins on each side. Enjoy!
Nice Cream:
⠀ 5 ripe bananas, cut to pieces & frozen⠀(+3 tbsp maple syrup, if desired) ¼ cup pumpkin puree⠀ ¼ cup coconut milk⠀ 1 tsp ground cinnamon⠀ ¼ tsp ground ginger⠀ ¼ tsp ground nutmeg⠀ ¼ tsp ground cloves⠀
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Cookies:
Tesco Free From Stem Ginger Cookies⠀
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Place the frozen banana slices, pumpkin puree and coconut milk into a high-speed blender or food processor. Measure in all the spices. Blend until smooth. Taste and add some of the spices, if desired. Pour into a freezer-safe container and freeze for 1 hour. Once solid, scoop out an ice cream ball and place on top of a cookie. Top with another cookie and press slightly. For extra pleasure, dip in melted dark chocolate. Serve & enjoy right away.
3 apples, cut to pieces & cored⠀ 1 small beet, peeled & cut to pieces⠀ 1 tsp fresh ginger minced⠀
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The Oatmeal:
1 cup oat milk⠀ 1 cup water⠀ 1 cup rolled oats⠀ pinch of sea salt⠀ ½ tsp cardamom⠀
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Prepare the puree by blending the apple cube, the beet cubes and the ginger in a blender until smooth. Set aside. Cook the oatmeal according to the instructions of the rolled oats package. Stir in ⅔ of the apple beet purée you’ve made. Taste and add more spices, if desired. Dose into serving bowls, top with some apple beet purée, peanut butter and seeds & nut crust of your choice and some oat milk. Enjoy warm.
2 tbsp instant Chaga coffee 2 tbsp xylitol or coconut sugar 2 tbsp boiling hot water
Add all the ingredients to a small bowl and whip with a hand mixer for about 2-3 mins until fluffy and holds stiff peaks.
Spoon dollops of whipped coffee on top of your drink, such as strawberry milkshake.
Strawberry Shake
1 can full-fat coconut milk, cooled 1/2 cup strawberries, frozen 1 ripe banana 1 tsp vanilla extract + optional: 1/2 tsp turmeric & couple of grinds black pepper
Add all the ingredients into a blender and blend until smooth.
fresh Israeli Medjool dates, chopped granola of your choice apple slices (cut in shapes with a cookie cutter, if desired) peanut butter
Place all the smoothie ingredients in a blender and blend until smooth. Continue blending until the smoothie is not super cold anymore so it is better suitable for cold winter climates. Top with chopped Medjool dates, granola, apple slices & peanut butter.
Crust:⠀
⠀ Gingerbread dough (Used my GF & V gingerbread dough from my Dreamy Season ebook but any gingerbread dough will do)⠀
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Filling:
1 ½ cup cashew nuts, soaked for 30 mins & rinsed⠀ 1 cup full fat coconut milk⠀ 5 tbsp raw organic honey or maple syrup⠀ 1 tsp vanilla extract⠀ ½ cup mild flavor coconut oil, melted⠀ ⅓ cup cranberries⠀
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On top:
for example gingerbread crumble & cranberries
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Tin: 20 cm / 8 inches⠀
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Crust:⠀
Crease a cake tin with coconut oil. Place a piece of parchment paper onto the bottom of the tin and also slices on the sides. Roll the gingerbread dough into a thin round plate and place it into a tin. Press and mold the sides gently so that the sides are about the same height. Bake for about 10 mins in 175C /350F. Leave a bit soft.⠀
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Filling:⠀
Place all the ingredients, except cranberries in a blender. Blend until smooth. Pour about 1⁄3 of the mixture into the cake tin. Place cranberries into the blender. Blend with the remaining mixture. Spoon the pink filling on top of the white layer. Freeze for 2 hours or until the cake is totally solid. Take out of the freezer and decorate.
1 cup grated cacao butter 0,5 cup cashew nuts (soaked) 1 tsp lemon zest 3 – 4 tbsp local organic honey (or coconut syrup or erythritol) 1 tsp vanilla extract 0,5 tsp poppy seeds
Soak cashew nuts for about 1 hour. Rinse the nuts and add to a blender. Melt the cacao butter in a warm water bath and pour also it into the blender. Add the lemon zest, honey and vanilla extract and puree into a smooth paste. Taste and add more sweetness if desired. Mix poppy seeds into the mixture with a spoon and pour the mixture into chocolate molds. Freeze for about 30 minutes. Serve and enjoy! Store in the freezer.
1 cup chickpea flour ⅓ cup raw cocoa powder 1,5 cup oat milk or other vegan milk 3 tbsp coconut sugar
Place the chickpea flour, cocoa powder, milk and coconut sugar into a blender and blend until smooth. Leave to thicken for 5 minutes. The batter should still remain quite runny so that you can prepare thin crepes. Preheat a non-stick pan in the middle heat. Measure about ⅓ cup of the batter on the pan and spread with a spoon until a thin crepe. Bake for 50-60 seconds. Flip gently with a thin spatula and bake slightly on the other side too. When all the crepes are done, let them cool a bit. Fill with coconut whipped cream and fruits & berries of your choice. Drizzle some peanut butter on top. Serve and enjoy!
5 tbsp almonds 5 tbsp pecan nuts 2 fresh dates ½ tsp cardamom pinch of salt
Add rice milk, chia seeds, sweetener and vanilla in a bowl. Mix and leave to thicken for about 15 minutes. In the meantime prepare the granola.
Remove the stones from the dates. Puree the dates, almonds, nuts and spices into a crumble with a blender.
Cut the nectarines into thin slices and drop them into ice pop molds (2-3 slices each). Fill the molds with chia milk mixture leaving some space for granola. Sprinkle some granola in each mold, add the sticks and freeze for about 4 hours or until frozen.
Put the ingredients into a blender and blend until smooth. Taste and add more sweetness if desired. Pour into jars and let the magic happen in the fridge overnight.
Place the oat milk and nut butter in a pot and bring to boil. Add the rolled oats and cook in low heat for 10 minutes. Take the pot from the stove and stir in the chia seeds and the lemon zest. Let thicken for a couple of minutes. Serve with fresh blueberries, nut butter and oat milk – Enjoy!
2 cups fresh strawberries 1 ripe banana 1 cup cashew nuts 1/2 tsp pure vanilla 0,5 cup almond milk (or other plant-based milk)
Place all the ingredients into a blender and blend until smooth. Pour the mixture into an ice cream maker and prepare ice cream with the directions of the manufacture. If you don’t own an ice cream maker pour the mixture into a freezer-safe jar and freeze for 3-4 hours stirring the mixture every 30 minutes. Serve crusted nuts, small date pieces and a dash of cardamom.
0,5 cup almonds 1 cup rolled oats 1 cup almond flour/almond meal 4 tbsp organic honey 50 g organic butter (or 5 tbsp coconut oil) ½ tsp cardamom pinch of salt
5 apricots 1 cup strawberries juices of a lemon 4 tbsp organic liquid honey
Tin size: 20 x 20 cm / 8 x 8 inches
Preheat the oven to 175 Celcius / 350 Fahrenheit degrees. Put the almonds into a blender and pulse until rough crumbs form. Pour the crumb into a bowl and add rolled oats and almond meal. Stir in honey, melted butter or oil and spices. Mix. Take out about 5 tbsp of the mixture and press the remaining dough into a greased tin covered with parchment paper slices.
Cut the apricots into slices and remove the stones. Cut also the strawberries into pieces. Add strawberry and apricot pieces into a bowl and add lemon juice and honey. Mix. Pour the mixture into the tin on top of the crust. Crumble the rest of the dough on top of the strawberries and apricots. Bake for about 30 minutes or until golden. Take out and let cool. Store in a fridge and cut into pieces when totally cooled. Serve for example with ice cream.
1/2 organic apple 1-2 tbsp organic honey or coconut maple syrup 1/2 tsp Ceylon cinnamon 2 tsp apple cider vinegar 1 tsp grated fresh ginger 1/2 cup fresh water ice cubes bubbly water/mineral water
Puree the sliced apple, honey or syrup, cinnamon, apple cider vinegar, grated ginger and water in a blender or with a stick mixer. Pour the mixture into two glasses and add a couple of ice cubes. Fill the glasses with bubbly water. Serve & enjoy! (Add a dollop of your favorite spirit to make it a cocktail, if you like)
1 frozen banana ½ mango juices of half a lemon big handful of baby spinach leaves 1 teaspoon grated fresh ginger ½ teaspoon grated fresh turmeric a handful of fresh mint a handful of fresh lemon balm water
On top:
blueberries kiwi fruit pineapple nuts and golden raisins
Cut the banana and mango into pieces and place them into a blender. Add the lemon juice, spinach, ginger, curcumin and fresh herbs. Add so much water that you get the consistency you like. Blend until smooth. Pour into a bowl. Top with blueberries, kiwi fruit, pineapple and nuts and golden raisins.
Place all ingredients in a blender and blend until smooth soft serve. You can do the blending also in smaller portions. Drizzle some tahini inside popsicle molds and fill the molds with the soft serve. Place the ice cream sticks and freeze. Frost with melted raw chocolate and decorate with sesame seeds. Enjoy!
0,5 cup hazelnuts 0,5 cup walnuts 5 tbsp pine nuts (or some seeds) 5 tbsp oat flour (or almond flour) 1–2 tsp cardamom powder 2 tsp baking powder tiny pinch of salt 4 organic eggs 5 tbsp oat milk (or almond milk) 1 tbsp olive oil 2 tbsp water
For serving: almond butter banana organic raw honey or coconut syrup cocoa nibs, if you like
Preheat the oven to 175 Celsius / 350 Fahrenheit degrees. Grind the nuts and seeds into a fine crust, for example in a blender. Mix in the flour, seasoning, baking powder and salt. In another bowl mix the eggs with oat milk and mix well. Add in the dry ingredients and mix. Pour in the oil and the water. Stir well. The consistency should be now like thick porridge. Cover a baking tray with a baking sheet and pour the dough on the sheet. Spread with a spoon. Bake for about 30 minutes. Take out of the oven and let it cool. Enjoy with almond butter and banana. Top with honey or syrup!
1 banana 2 tbsp flax seeds 1-2 tsp ground coffee/coffee powder 1 tbsp raw cocoa powder ½ tsp turmeric powder 1 tsp coconut oil rice milk or other dairy-free milk
Add all the ingredients into a blender and blend well until smooth. Add just so much liquid that you get a nice thick consistency. Let thicken for about 10 minutes. Enjoy for example with coconut whipped cream!
2 organic eggs ½ cup unsweetened peanut butter ½ ripe banana (mashed) 1 tsp coconut oil 5 tbsp oat milk (or almond milk) 2 tbsp coconut flour 1 tsp baking powder 1 tsp Ceylon cinnamon ½ tsp vanilla powder
On top:
Roasted apples (recipe below) Date caramel sauce (link to the recipe on my bio) Whipped coconut cream (from 1 can full-fat coconut milk, refrigerated + some vanilla & honey or coconut syrup)
Preheat the waffle iron. Break the eggs into a bowl, add peanut butter, mashed banana, coconut oil and oat milk. Mix. Add dry ingredients and mix well. Dose some dough into the waffle iron and cook for about 2 min.
Roasted Apple Slices
2 sweet apples Ceylon cinnamon
For roasting: coconut oil
Preheat the waffle iron. Cut the apples into thin very slices. Grease the waffle iron with coconut oil. Place the apple slices inside the waffle iron, sprinkle on some cinnamon, close the lid and roast for about 2 minutes. Serve with waffles.
1 cup oat milk 3 fresh dates 2 tbsp raw cocoa powder 4 tbsp chia seeds
Put the oat milk, pitted fresh dates and raw cocoa powder in a blender and blend until smooth. Pour in a bowl or jar and stir in the chia seeds. Let thicken for about 15 minutes or overnight.
Cinnamon Roasted Bananas
Cut the banana into 2 pieces and slice the pieces in half. Sprinkle some cinnamon on the pieces. Add some coconut oil to the pan and fry the banana slices for a couple of minutes until they get a nice tanned color. Serve with the breakfast bowl.
1/2 cup rolled oats 1/2 cup almond flakes 5 fresh dates, pitted 1 tsp vanilla extract
Filling:
2 cups cashew nuts (soaked for 1 hour and rinsed) 1/2 cup fresh strawberries 1 ripe banana 1 cup oat milk (or almond milk) 5 tbsp organic local raw or coconut syrup juices of a half lemon 1 tsp vanilla extract 1/2 cup coconut oil, melted
On top:
Fresh strawberries
Cake tin: 18 cm / 7 inches
Cover the bottom of the cake tin with a piece of parchment paper. Place the rolled oats and almond flakes into a blender. Add also the dates and vanilla. Puree until moldable dough. Press the crust on the bottom of the cake tin. Prepare the filling.
Place the cashews into the blender and blend until fine crust. Add the strawberries, sliced banana, oat milk, honey, lemon juice, vanilla extract and coconut oil. Blend until a thick paste. Taste and add some sweetness or vanilla, if needed. Pour the filling into the cake tin. Place the tin into the freezer and leave for 4 hours or until the cake is solid. Take out of the freezer and let thaw a moment. Top with strawberries. Serve and enjoy!
2 cups almond milk (or oat milk or coconut milk) 1 cup sunflower seeds 2 ripe banana 1 tsp vanilla extract 4 tbsp + 4 tbsp white or black chia seedsv 3 tbsp carob powder or raw cocoa powder 2 tbsp almond butter (or tahini) 3 fresh dates, pitted + 1 cup cherries
Place almond milk, sunflower seeds, bananas and vanilla extract into a blender and blend until smooth. Pour about ⅓ of the mixture into a bowl or jar and stir in half of the chia seeds. Leave to thicken. Add carob/ raw cocoa powder, almond butter and dates into a blender and blend with the remaining mixture until smooth. Pour the mixture into another bowl and stir in the remaining chia seeds. Leave to thicken for about 15 minutes.
Mash cherries with a fork on a plate and set them aside.
Spoon some chocolate mixture into popsicle molds, add in some cherry mash and fill the molds with the white mixture. Stir a couple of times, add in the popsicle sticks and place into a freezer and freeze for about 2 hours or until the popsicles are totally frozen.
1 cup Risenta Seed Porridge Mixture (or make your own mixture for example with rolled oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds and date slices) 1 cup water 1,5 cup oat milk (or almond milk) ½ tsp cardamom pinch of sea salt a small handful of blackberries a small handful of blueberries ½ banana, sliced
On top: seed butter or nut butter of your choice
*1 half-liter glass jar*
Mix the Seed porridge mixture with water, oat milk and spices in a bowl. Drop some berries and banana slices in the bottom of a glass jar. Pour the porridge mixture into the jar. Close the jar and leave it in the fridge overnight. In the morning add a bit of oat milk, if needed, top with seed butter or nut butter and enjoy!
1 ⅓ cup gluten-free rolled oats 1 cup almond meal ⅓ cup coconut sugar 1 tsp lemon zest ½ tsp baking powder ½ tsp cardamom pinch of sea salt 1 cup coconut oil, melted 3 tbsp raw organic honey or coconut syrup
Filling:
1 cup blueberries 1 ripe banana 1 tsp vanilla extract 1 cup blueberries & 4 tbsp chia seeds
Preheat the oven to 175 Celsius / 350 F degrees. Cover the pan with parchment paper. Mix the base ingredients in a bowl with a spoon so that you get a crumbly but slightly moldable dough. Press about ⅔ of the crust dough firmly onto the bottom of the pan. Prepare the filling. Mix 1 cup blueberries, banana and vanilla extract in a blender until smooth. Scoop into a small bowl and stir in the whole blueberries and chia. Leave to thicken for about 15 minutes. Spread the berry mixture onto the crust. Sprinkle on the remaining crust dough. Bake for about 25-30 minutes, until the pie gets a nice golden color. Take out from the oven and let cool completely. Cut to pieces, top with blueberries and flowers and sprinkle on some coconut milk powder. Store in a fridge.
1 ripe banana ½ cup / 1,5 dl oat milk (or for example almond milk) ½ cup rolled oats 1 tsp baking powder 1,5 tsp gingerbread spice mix 1 tsp vanilla extract
Place all ingredients into a blender and blend until smooth. Let the dough thicken for about 20 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat.
1/2 cup blueberries 1 cups rolled oats 1 ripe banana 1/2 cup coconut milk, from the fridge 1 tsp vanilla extract 3 tbsp lemon juice 1/2 cup or more oat milk
Place all the ingredients, except oat milk into a blender and blend until smooth. Add so much oat milk so that you get the right thickness. Enjoy!
5 tbsp full-fat coconut milk (the can be refrigerated overnight) 3 ripe frozen bananas 1 cup frozen strawberries 1 tsp vanilla extract (or ½ tsp vanilla powder) 1-2 tsp organic rose water 2 tbsp organic maple syrup, optional
Start by preparing the Raw Chocolate Cookie Dough Balls (recipe below). Open the coconut milk can and scoop out 5 tablespoons of the white thick paste to a high-speed blender. Add bananas and strawberries and blend until smooth. Add vanilla and rose water and blend again. Taste and add more spices or a bit of maple syrup, if needed. Pour the soft serve into bowls. Top with a drizzle of almond butter, strawberries, coconut flakes, and crushed almonds. Add a couple of Raw Chocolate Cookie balls as well. Serve and enjoy right away!
Raw Chocolate Cookie Dough Balls
makes 6-8 small balls
1/2 cup pecans 1/2 cup almonds 5 fresh dates, pitted 3 tbsp raw cacao powder ½ tsp ground cardamom
Place pecans and almonds in a blender and grind until rough crust. Add dates, cacao powder and cardamom, and pulse until you get a nice moldable dough. Pour the dough into a bowl and with the help of your hands, form small balls. Place the balls into a freezer for a few minutes to set. Store any leftovers in the fridge.
2 tablespoons chia seeds + 0,5 cup of water 2 cups almond flour 0,5 cup buckwheat flour 0,5 cup potato starch 2 tsp baking powder 2 tbsp psyllium husk 1,5 cup oat milk (or other dairy-free milk or water) 1/2 tsp maple syrup or liquid raw organic honey honey 0,5 cup melted vegan butter or coconut oil (or 50:50) 1/2 tsp sea salt
Preheat the oven to 200 Celcius degrees. Mix chia seeds and water in a small bowl and let it sit for about 15 minutes until you get a gel-like mixture. Mix almond flour, buckwheat, potato starch, baking powder and psyllium husk in a bowl. Add oat milk, melted butter and/or oil, chia gel, liquid honey and salt. Allow the dough to swell for a couple of minutes. The dough should be soft, plump, like yeast dough, not dry. If necessary, add some flour or liquid.
Take pieces of dough and roll them into balls and put them on a baking tray covered with a baking sheet. Bake the buns for about 25 minutes until slightly golden. Take out from the oven, serve and enjoy!
1 cup organic gluten-free flour blend ½ cup almond flour 5 tbsp raw cocoa powder 1 tsp baking powder 1 tsp baking soda tiny pinch of salt ½ cup coconut sugar 1 cup oat milk or other vegan milk 1 tsp apple cider vinegar 1 tsp vanilla extract ¼ cup coconut oil, melted ¼ cup peanut butter, melted
Preheat the oven to 175 C / 350 F degrees. Cover a muffin pan with muffin liners or use silicone molds. Mix flour blend, almond flour, cocoa powder, baking powder, baking soda, salt and coconut sugar. Melt the coconut oil and peanut butter in a warm water bath until liquid. Stir in the oat milk, apple cider vinegar and vanilla. Mix with dry ingredients. Pour into muffin molds and cook for 15 minutes. Take out of the oven and let cool.
Makes 3-5 waffles, depending on the size of your waffle iron
1 cup oat milk, or other vegan milk ¼ cup coconut oil, melted ¼ cup maple syrup (or raw organic honey) 1 tsp apple cider vinegar 1 tsp vanilla extract 1 ½ cups gluten-free flour blend ½ cup oat flour, or rolled oats ¼ cup raw cocoa powder 1 tsp baking powder tiny pinch sea salt
Combine oat milk, melted coconut oil, syrup, apple cider vinegar and vanilla. In another bowl mix all the dry ingredients. Combine the wet ingredients with the dry ingredients and stir well. Taste and add sweetness or some spices, if you like. Let thicken for 5 minutes and preheat the waffle iron. Grease the waffle iron with coconut oil and prepare the waffles according to manufacturer instructions. Enjoy for example with coconut whipped cream, banana slices and berries.
2 cups cashew nuts, soaked for 1 hour 3-5 tbsp coconut milk or other vegan milk ½ tsp vanilla powder ¼ cup maple syrup or raw organic honey 1 tsp Ceylon cinnamon 3 tbsp lemon juice
Rinse the cashew nuts you have soaked and place the nuts into a blender. Add coconut milk, vanilla, syrup, cinnamon and lemon juice. Blend until smooth mixture with no crumbs. Add a little bit more liquid to get it as smooth as possible, but keep the mixture thick like cream cheese. Taste and add more sweetness with some of the spices, if needed. Use as a spread. Store in the fridge.
1 cup almond flour/almond meal ½ cup coconut flakes 4 tbsp coconut butter ¼ cup raspberries 4 tbsp maple syrup or coconut syrup 1 tsp vanilla extract
Frosting:
Raw chocolate, melted
Place all the ingredients into a blender and blend until smooth dough. Pour the dough onto a plate and form truffle balls with your hands. If the dough feels too soft, add some almond meal so that you get a consistency that is easy to mold. You can also keep the truffles in the fridge for 1 hour which helps them to harden. Dip the truffles into melted chocolate and freeze for about 1 hour. Store in the fridge.
1-2 tablespoons blueberries 1,5 cup oat milk, or other vegan milk 1/3 tsp ground cardamom 1/2 tsp Ceylon cinnamon 1/2 tsp vanilla powder
Place all ingredients into a blender. Then warm the mixture quickly in a saucepan. Taste and add more spices, if needed. Enjoy with coconut syrup or raw organic honey. Enjoy right away!
1 cup almonds 7 fresh dates, pitted ½ tsp ground cardamom tiny pinch of sea salt
Filling:
3 cups cashew nuts, soaked for 1 hour 5-10 tbsp full-fat coconut milk, kept in the fridge (the white thick paste) juices from half a lemon ⅓ cup coconut syrup 1 cup coconut oil, melted 2 tsp vanilla extract
⅓ cup blackberries ⅓ cup raspberries ½ cup blackberries for the decoration
Cake tin diameter: 16-18 cm / 6-7 inches
Prepare the crust and place the almonds in a blender and blend until fine crust. Add dates and salt and blend until moldable dough. Cover the bottom of the can tin with a piece of parchment paper so that the cake is easier to remove later. Press the dough into the bottom of the cake tin. Prepare the filling.
Place the cashews, coconut milk, lemon juice, syrup, coconut oil and vanilla in a blender and blend until a very smooth mixture. Add a little bit of liquid, if needed, so that you get a smooth texture with no crumbs, but keep the mixture as thick as possible. Taste and add more sweetener, if you like. Pour half of the mixture into the cake tin and smooth out the surface with a spoon. Drop a handful of blackberries or raspberries here and there into the mixture. Place the raspberries into the blender and blend with the remaining mixture until smooth. Spoon the pink mixture on top of the white layer into the cake tin. Smooth out the surface with a spoon. Freeze for 2 hours or until solid. Take out of the freezer & remove from the cake tin when frozen. Let thaw for about 30-60 minutes before serving. Top with berries, pumpkin seeds/pistachios & coconut whipped cream drops.
½ cup almond flour ⅓ cup rice flour ¼ cup coconut flour ¼ cup xylitol or erythritol or coconut sugar 1 tsp baking soda 3 tbsp vegan butter, melted 3 tbsp coconut oil, melted 6 tbsp sparkling wine/champagne OR apple juice
Frosting:
5 tbsp coconut oil, soft, but not totally melted. 2 tbsp coconut syrup 1 tsp vanilla extract ½ tsp beet powder or pomegranate juice + ¼ tsp turmeric powder
Preheat the oven to 175 C / 350 F degrees. Mix flours, sugar and baking soda in a medium bowl. Mix in the melted butter & oil + champagne or juice. The dough should be easily moldable, soft but firm. Let sit for 10 minutes. Form small balls with your hands and press them into cookies onto a baking tray covered with baking paper. Press the sides slightly with your fingers to get a nice round shape. Bake for about 10-12 minutes until the cookies get a slightly golden color. Cookies should remain quite soft and rich, not go dry and hard. Let cool completely. Prepare the frosting.
Spoon the soft (white & room-temperature, not transparent and liquid) coconut oil into a small bowl. Stir in the syrup & vanilla. Add the colorant from beet powder, pomegranate juice and or turmeric powder. Mix vigorously with a spoon so that you get a nice pink/apricot colored mixture with no lumps. When the cookies are cool, frost them and top for example with shredded coconut or nonpareils. Place into a fridge so that the glaze hardens.
1 cup oat flour (or rolled oats blended to flour) 5 tbsp potato starch 2 tbsp coconut sugar tiny pinch of sea salt 1 tsp vanilla extract 1 cup sparkly water 2 tbsp coconut oil, melted
Preheat the skillet. Mix the dry ingredients in a bowl. Add vanilla, sparkly water and oil. Stir until even. Add a drop of coconut oil to the skillet and pour on some dough so that you get a thin round crepe. Cook until the surface looks dry, flip with a thin spatula and cook the other side. Prepare the rest of the crepes.
Caramel sauce:
6 fresh dates, pitted & peeled 3 tbsp peanut butter 1 tsp vanilla extract + little bit of water
Place the dates, peanut butter and vanilla into a blender and blend until smooth. Add a couple of tablespoons of water so that you get a smooth texture.
5 tbsp peanut butter 5 tbsp local organic honey or coconut syrup or maple syrup ¼ cup coconut milk 0,5 tsp vanilla extract 4 fresh dates, pitted
NUT FILLING:
¼ cup slightly ground peanuts 0,25 tsp sea salt
CHOCOLATE ICING:
¼ cup raw cacao mass 2 tbsp smooth nut butter 4 tbsp cold-pressed coconut oil 1 tbsp local organic honey or coconut syrup or maple syrup 0,25 tsp sea salt
Tin size approximately 6 x 8 inches
BASE. Melt the raw cacao mass in a warm water bath. Add the peanut butter and honey. Mix. Pour the mix into a tin greased with coconut oil or covered with parchment paper. Place into the freezer.
NOUGAT FILLING. Grind the peanuts in a blender. Add the almond flour, melted coconut oil, coconut milk, dates and vanilla extract. Mix well. Take the base out of the freezer, and pour the filling on top. Return back into the freezer.
TOFFEE AND NUT FILLINGS. Mix all ingredients in a blender.
Break ¼ cup of peanuts for example with a mortar & add a pinch of salt.
Take the dish out of the freezer and pour the toffee and nut filling on top. Smooth with a spoon. Return to the freezer.
CHOCOLATE ICING. Melt the raw cacao mass in a warm water bath. Add the nut butter, coconut oil and honey. Mix well. Add a pinch of sea salt. Bring the dish out of the freezer and pour the chocolate icing over the toffee filling. Pop back into the freezer for half an hour.
⅓ cup coconut oil, melted 5 tbsp coconut sugar 5 tbsp coconut syrup 2 tsp gingerbread spice mix ½ cup almond meal ½ cup coconut flour (or rice flour or half & half) 1 tbsp flax meal
Frosting: Raw chocolate, melted
Place the coconut, coconut sugar and coconut syrup into a small pot and on medium/low heat bring to a simmer. Mix well. Pour in the spice mix and take from the stove. Mix the dry ingredients in a bowl, pour into the pot and mix everything into a smooth batter. Press pieces of the dough into chocolate molds or form tiny balls. Place into the fridge and let thicken overnight or for about 1-2 hour in the freezer. Take the fudges out from the molds and dip them into melted raw chocolate. Store in the fridge or freezer.
1 cup oat flour ½ cup almond meal ½ cup potato starch 2 tbsp ground flax ½ cup + 5 tbsp coconut sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp sea salt 1 tsp ceylon cinnamon ½ tsp cardamom ½ tsp ground nutmeg 1 tsp vanilla powder ½ cup unsweetened applesauce ½ cup oat milk (or other vegan milk)
Preheat the oven to 175 Celsius or 350 Fahrenheit degrees. Grease the donut pan. Mix all the dry ingredients in a big bowl. pour in the applesauce and oat milk and combine well. Leave to thicken for 10 minutes. Pour the dough into donut molds. Bake for about 20 minutes, take out from the oven, let cool, remove from the molds and sprinkle on some cinnamon and coconut sugar or icing of your choice.
1/4 cup sunflower seeds 1/4 cup hemp seeds 3 fresh dates, pitted 1 cup almond milk or oat milk 1/2 tsp cardamom 1/2 tsp vanilla extract 3 tbsp chia seeds
Place all ingredients, except chia seeds into a blender and blend until smooth. Pour into a bowl/jar and stir in chia seeds. Let thicken for about 15 minutes or longer.
Blueberry Nice Cream:
2 frozen bananas, cut to pieces 2 tbsp full-fat coconut milk, kept in a fridge 2 tbsp blueberries 1 tsp vanilla extract
Place all ingredients in a blender until smooth soft serve. Taste and add some sweetened, for example raw honey, if you like. Serve with chia pudding.
Crepes: 1 cup oat flour (or rolled oats blended to flour) 5 tbsp potato starch 2 tbsp coconut sugar tiny pinch of sea salt 1 tsp vanilla extract 1 cup sparkly water 2 tbsp coconut oil, melted
Preheat the skillet. Mix the dry ingredients in a bowl. Add vanilla, sparkly water and oil. Stir until even. Add a drop of coconut oil on the skillet and pour on some dough so that you get a thin round crepe. Cook until the surface looks dry, flip with a thin spatula and cook the other side. Prepare the rest of the crepes. Set aside & prepare the filling.
Berry Coconut Whipped Cream: 1 can full-fat coconut milk, kept in a fridge 2 tbsp maple syrup ½ tsp vanilla powder 2 tsp blueberry powder
Open the coconut milk can and scoop out the white thick paste into a bowl. Add the remaining ingredients and whip with a mixer until fluffy. If the mixture becomes too liquid, place it into a freezer for 10 min.
Filling and toppings:
berry coconut whipped cream
blueberries and blackberries
banana slices
peanut butter
coconut milk powder
Assembly:
Spoon about ¼ cup Berry Coconut Whipped Cream down the center of each crepe. Add a few banana slices and berries, whole or mashed. Roll up. Top with peanut butter, berries and coconut milk powder. Serve and enjoy right away!
1 ripe banana ½ cup / 1,5 dl oat milk (or for example almond milk) ½ cup rolled oats 1 tsp baking powder 1 tsp vanilla extract
Place all ingredients into a blender and blend until smooth. Let the dough thicken for about 20 minutes. Heat a frying pan over medium heat. Drop about 2 spoonfuls of the batter onto the pan and cook until the surface looks almost dry. That should take about 2 minutes. Flip, and cook until nicely browned on the other side. Repeat with the remaining batter. If the pancakes remain too pale, lift the heat up a bit or if they get too brown, lower the heat.
Pastel Pancake Spread:
1 cup cashew nuts, soaked for 1 hour & rinsed 5 tbsp coconut oil, melted ½ cup coconut milk, kept in the fridge 2 tbsp coconut butter / coconut bliss 3-5 tbsp coconut syrup 1 tsp vanilla extract for the color: a tiny dash for example blueberry powder, beet powder, turmeric or blue spirulina
Place all the ingredients, except the colorant into a blender and blend until smooth. If the texture is too thick, add a bit of liquid from the coconut milk can so that you get a smooth spread. Taste and add more sweetness, if desired. Spoon the mixture in a small bowl and mix in the colorant you like, or divide the mixture in different bowls and make many color variations. Place the spread into a fridge so that it thickens a bit before serving.
Base:
2 carrots, peeled & chopped
1 ½ cups raw walnuts
½ cup California raisins
7 fresh dates, pitted
1 tsp vanilla extract
¼ tsp sea salt
1 tsp ground cinnamon
½ tsp ground cardamom
½ cup almond flour
Frosting:
1 cup cashews, soaked for 1 hour & rinsed)
5 tbsp coconut cream
2 tbsp lemon juice
2 tbsp maple syrup
1 tsp vanilla extract
Grind the carrots into popcorn sized pieces in a food processor. Add California raisins, walnuts and dates, vanilla extracts, salt, cinnamon & cardamom and pulse to mix. NOTE! The batter should remain coarse and have a cake-like texture so be careful not to over-blend it until smooth. Pour into a bowl and stir in the almond flour. Line a 7-9 inch springform pan with parchment paper and scoop the batter in. Spread and press down evenly.
Add the cashews to a food processor or to a high-speed blender with coconut cream, lemon juice, syrup and vanilla. Blend until silky smooth. The icing should resemble cream cheese. If needed, add a little water. Spread the icing over the cake. Pop the cake in the freezer for 3 hours. Bring back to room temperature and remove from the cake tin. Let thaw for 30 minutes. Decorate and enjoy! Store in the fridge and use within a week.
12 fresh dates, pitted⠀ ¼ cup gingerbread dough (I used 1 plate of Myllyn Paras ginger bread dough)⠀ 100 g dark chocolate, melted⠀ ⠀ On top: ⠀ peanut butter⠀ crushed peanuts or coconut flakes⠀
⠀
Roll out the gingerbread dough until about 2 cm / 0.8 thick disc. Cut into cubes around the size of the head of the thumb. Use a sharp knife to make a lengthwise slit into the dates. Remove the pits. Place one gingerbread cube inside each date. Close glently and dip into melted chocolate. Sprinkle on peanut butter & crushed peanuts. Place into a freezer for 30 minutes to harden. Serve and enjoy. Store in the fridge and use within 3-4 days.