Month: February 2018

Chocolate, teff and raspberry cake

Chocolate, teff and raspberry cake

  Print Chocolate, teff and raspberry cake Ingredients Cake 100 g teff flour 50 g almond flour 20 g tapioca flour 65-70 g coconut sugar 50 g cacao powder 2 teaspoons baking powder a pinch of baking soda 2 chia eggs 2 tablespoons chia seeds+ […]

Breakfast bars

Breakfast bars

  Print Breakfast bars Ingredients 200 g dates previously soaked for minimum 2 hours 50 g coconut cream a highly concentrated coconut in a firm block (or you can use 6 tablespoons coconut oil instead) 60 g dark chocolate 100 g roasted almonds chopped 100 […]

Savory tarts with roasted beet hummus

Savory tarts with roasted beet hummus

These tarts are made with chickpea flour and seeds and areΒ very easy to make. Chickpea flour is high in protein (10 grams per 1/2 cup serving) and fiber (5 grams per 1/2 cup serving), and relatively low in carbohydrates. It is great for anyone avoiding […]

Chocolate, hazelnut and chickpea truffles

Chocolate, hazelnut and chickpea truffles

  Print Chocolate, hazelnut and chickpea truffles Ingredients 120 g dates previously soaked for minimum 1 hour 80 g coconut cream the thickened coconut cream from a can of full-fat coconut milk 200 g chickpeas cooked and peeled 100 g hazelnuts roasted and ground 100 […]

Socca pizza with arugula pesto and vegetables

Socca pizza with arugula pesto and vegetables

4 from 2 votes Print Socca pizza with arugula pesto and vegetables Ingredients Crust 1 cup chickpea flour 1 cup water 1/3 teaspoon turmeric garlic powder to taste, optional salt to taste Arugula pesto 80 g cashews previously soaked for minimum 2 hours 1.5 cup […]

Double chocolate cake

Double chocolate cake

  5 from 1 vote Print Double chocolate cake Ingredients Cake 140 g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 100 g almond flour 70 g cacao powder 80 g coconut sugar 6 tablespoons coconut oil 2 flax eggs mix 2 tablespoons ground flax […]