Month: October 2018

Purple sweet potato hummus

Purple sweet potato hummus

Print Purple sweet potato hummus Ingredients 1.5 cups purple potatoes baked, peeled, and chopped 1/2 cup chickpeas cooked 4 tablespoons toasted sesame seeds 1 tablespoon nutritional yeast 2 cloves garlic 2 tablespoons olive oil 6-7 tablespoons unsweetened almond milk salt to taste Instructions Prepare toasted […]

Apricot, coconut, almond, and cashew bliss balls

Apricot, coconut, almond, and cashew bliss balls

  Print Apricot, coconut, almond, and cashew bliss balls Ingredients 150 g dried apricots previously soaked for minimum 3 hours 100 g almonds toasted 60 g cashews toasted 60 g shredded coconut 2 tablespoons lime or lemon juice pinch of vanilla powder 1 tablespoon agave […]

Avocado chocolate pudding

Avocado chocolate pudding

  Print Avocado chocolate pudding Servings 1 Ingredients 1 medium avocado peeled 2 tablespoons cacao powder 5 tablespoons agave or date syrup 2-3 tablespoons almond milk Instructions Place all the ingredients in a blender. Blend on high speed until it becomes smooth and creamy. Serve […]

Fig galette

Fig galette

  Print Fig galette Ingredients 200 g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 80 g margarine spread I used Vitaquell Cuisine Patisserie 50 g coconut sugar 4-5 tablespoons cold water The filling 4-5 teaspoons fig jam 5-6 big purple figs Instructions Preheat the […]

Simple chia seed pudding

Simple chia seed pudding

  Print Simple chia seed pudding Servings 2 Ingredients 4 tablespoons white chia seeds approx. 50 g 250 ml almond milk date or agave syrup to taste, optional 150 g coconut or soy yogurt berries for topping Instructions Whisk together 200 ml almond milk, chia […]