Print Butterfly pea flower pancakes Ingredients Pancakes 100 g buckwheat flour 80 g white rice flour 2 teaspoons baking powder 2 teaspoons butterfly pea flower powder 4-5 tablespoons agave 250 ml almond milk Chocolate sauce 60 g coconut cream the thickened coconut cream from […]
Print Double chocolate brownies Ingredients Brownies 70 g teff flour 80 g Bob’s Red Mill Gluten Free 1-to-1 Baking Flour 100 g toasted almonds ground 100 g coconut sugar 70 g cacao powder 2 chia eggs 2 teaspoons baking powder 1 teaspoon apple cider […]
Print Pitaya pancakes Ingredients 100 g buckwheat flour 80 g white rice flour 2 teaspoons baking powder 2-3 teaspoons pitaya powder 4-5 tablespoons agave 2.5 dl almond milk Instructions Place pancake ingredients in a medium-sized bowl and mix until well combined. Adjust sweetness. Brush […]
Print Double chocolate cookie crust pizza Ingredients Crust 50 g teff flour 10 g white rice flour 10 g tapioca flour 50 g ground hazelnuts 30 g roughly chopped hazelnuts 20 g raw cacao powder 35-40 g coconut sugar 1 teaspoon baking powder 50 g […]
Print Ice cream mini bundt cakes Ingredients Mini bundt cakes 100 g cashews previously soaked for minimum 4 hours 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk juice of 1/2 lemon 3 tablespoons agave 4 tablespoons pitted sweet […]
Print Chickpea and chocolate mini cakes Ingredients Crust 50 g roasted almonds 50 g roasted hazelnuts 50 g dates previously soaked for minimum 1 hour 1 level tablespoon raw cacao powder date syrup if, needed, for extra sweetness Filling 200 g chickpeas 200 g […]
Print Mixed berry cheesecake Ingredients Crust 80 g toasted almonds 20 g rolled oats 50 g dates previously soaked for minimum 1 hour 1 tablespoon cacao powder 1 tablespoon coconut oil First layer 150 g cashews previously soaked for minimum 4 hours 70 g coconut […]
Print Teff, chocolate and hazelnut cookies Ingredients 100 g teff flour 30 g white rice flour 20 g tapioca flour 100 g toasted hazelnuts ground 50 g cacao powder 70 g coconut sugar 2 teaspoons baking powder 100 g coconut cream the thickened coconut […]
Print Millet chocolate cake Ingredients Crust 80 g roasted almonds 10 g rolled oats 50 g dates previously soaked in water for minimum 1 hour 1 tablespoon cacao powder Chocolate-millet filling 100 g millet 350 ml almond milk 120 g dates previously soaked in […]
Print Matcha, avocado and lemon cheesecake Ingredients Crust 80 g toasted almonds 10 g rolled oats 10 g shredded coconut 50 g dates previously soaked in water for minimum 1 hour 1 tablespoon coconut oil Filling 150 g cashews previously soaked in water for […]
Print Chickpea flour chocolate muffins Ingredients 120 g chickpea flour 40 g oat flour 50 g cacao powder 70 g coconut sugar 2 teaspoons baking powder 100 g peanut butter 1 chia egg 2.5 dl almond milk or any other alternative Instructions Preheat oven […]
Print Maqui berry and chocolate cheesecake Ingredients Crust 80 g toasted almonds 20 g rolled oats 10 g cacao powder 50 g dates previously soaked in water for minimum 1 hour 1 tablespoon coconut oil Maqui berry layer 250 g cashews previously soaked in […]
Print Triple chocolate mini bundt cakes Ingredients Chocolate filling 150 g cashews previously soaked in water for minimum 4 hours 100 g coconut milk the thickened coconut cream from a can of full-fat coconut milk 3 tablespoons coconut oil 100 g dark vegan chocolate (70%) […]
Print Coconut, lemon and berry cheesecake Ingredients Crust 90 g roasted almonds 10 g shredded coconut 3 dates previously soaked for minimum 1 hour 1 tablespoon agave 1 tablespoon coconut oil Coconut and lemon filling 200 g cashews previously soaked for minimum 4 hours […]
Print Black bean brownies Ingredients 1.5 cup cooked black beans approx. 300 g 2 chia eggs 2 tablespoons ground chia seeds + 5 tablespoons water, stir and let it sit for 5-10 minutes 50 g roasted almonds ground 70-80 g coconut sugar 60 g […]
Print Chickpea and chocolate fudge bites Ingredients 200 g chickpeas cooked and peeled 200 g date paste 50 g creamed coconut highly concentrated coconut in a firm block 60 g dark chocolate 50 g cranberries 100 g roasted hazelnuts 50 g ground, 50 g […]
Print Pitaya and black Goji berry cheesecake Ingredients Crust 80 g almonds roasted 20 g rolled oats 50 g dates previously soaked for minimum 1 hour 1 tablespoon coconut oil Pitaya layer 150 g cashews previously soaked for minimum 4 hours 2-3 tablespoons agave […]
Print Chocolate-hazelnut cheesecake Ingredients Crust 60 g roasted hazelnuts 60 g cashews 1 tablespoon raw cacao powder 1 tablespoon date syrup 2-3 tablespoons coconut oil Hazelnut filling 200 g cashews previously soaked for minimum 4 hours 100 g coconut cream the thickened coconut cream from […]
