Vegan Nutella Crunch Brownies, raw

Nutella Crunch brownies

6-8 medjool dates

2 TBSP raw cacao

1 TBSP honey (or 2 more dates)

1 TBSP coconut oil

3/4 cup hazelnuts

Dash of sea salt 

Garnish: dehydrated buckwheat, shredded coconut 

1. Blend in a vitamix. 

2. Push in a pan lined with parchment paper.

3. Pour buckwheat and coconut over brownies and push into top layer.

4. Refrigerate to set.

Get ready to RUMBLE!! 

Berry Easy gluten free muffins

1 cup almond flour

1 cup gluten free flour (I used oat flour)

2 eggs

1 cup berries

1 TSP baking powder

1 TSP sea salt

1 TBSP rapadura

2-3 TBSP coconut oil 

1. Blend in a bowl 

2. Cook at 180C for 30 minutes.

I topped with raw French butter!! 

You can also sprinkle rapadura on top of the muffins for an extra, sweet crunch.

GF Zucchini spaghettini with Vegan Greek meatballs

Zucchini spaghetti with red lentil meatballs

4-5 medium zucchinis

1 cup red lentils

1/2 cup oat or chickpea flour

3 TBSP broth or coconut oil

1 onion

Spices: cumin, coriander, paprika

Sea salt

Sauce: olive oil and lemon juice

1. Cut zucchini with a veggie sharpener (like a pencil sharpener but for veggies).

2. Place in a steamer and steam for 10 min.

3. Meanwhile boil the lentils, broth, onion and spices with 1.5 cups water about  3 minutes then reduce to a medium simmer for another 15 minutes.

4. Pull from heat, allow to cool. Stir in oat flour.

5. Roll into balls and bake for 15 minutes at 400F.

6. Place zucchini on a plate and top with lentil balls.

7. Garnish with olive oil and lemon.

8. If you wish to get fancy you can grind some cashews and use as a faux cheese.

Adapted from The Green Kitchen

Vegan Banana muffin pancakes

3 TBSP flax seeds, soaked overnight in 1/3 cup water

2 ripe bananas, small

1 cup oat groats, soaked and dehydrated

Dash vanilla

2-3 TBSP coconut oil

Dash stevia (optional)

Garnish

Honey spiked Coconut cream

Walnuts, soaked and dehydrated

1. Blend everything in your vitamix or blender.

2. Fry for 3 min per side over medium heat with coconut oil.

3. Garnish with coconut creme and walnuts!!

This recipe will not disappoint! Happy Saturday!!

Sweet potato pizza, gluten free and divine!

1.5 cups baked sweet potato and onion

1/2 cup gf flour, I used chickpea

3/4 cups almonds/walnuts flour (I soak and dehydrate my nuts and then grind to flour form)

2 organic eggs or flax substitute

2 TBSP flax seeds, freshly ground

Spices: cinnamon, rosemary, parsley, curry, basil and sea salt
Toppings: Cheese, veggies, anything your heart desires!

1. Put in a blender and blend until well incorporated.

2. Place on a baking sheet and form into a circle about 1/3 inch thick.

3. Bake for 25 minutes at 180F.

4. Pull out of oven and top with cheese and veggies.

5. Bake again for 5 minutes.

This is the best pizza I have ever had. And I mean ever.

Raw sugar free Banoffee fudge

2 bananas

8 medjool dates

1 TBSP tahini

1 TBSP coconut oil

Dash of cinnamon and sea salt

1. Blend and set in a pan drizzled with coconut oil.

2. Freeze for an hour to set.

Yummy for the whole family! Kids love this one!!

Savory Rosemary GF Pumpkin Muffins with herb butter, vegan optional!

Easy and delicious!

1.5 cups of chickpea flour

3 TBSP coconut oil

2 organic eggs ( or egg replacer or 2 TBSP flax seeds in 1/3 cup water)

1 cup cooked pumpkin

1 TBSP rosemary

Dash of sea salt as preferred

Handful of pine nuts (optional)

1. Mix ingredients together and place in cupcake liners greased with coconut oil.

2. Bake at 180C for about 35 min.

3. Mix together some so butter, left to soften at room temperature, with your favorite herbs and place back in the fridge to set. 

Now all there is left to do (shucks!) is to eat these with plenty of raw herb butter, hot out of the oven. You will not be sorry!

A great savory muffin. 

Gingerbread Fudge

1/2 cup dates

1/4 cup tahini

1 TBSP molasses

1/2 pod vanilla

Winter spices

1. Blend together until a gooey, soft consistency forms in the blender.

2. Set in fridge to set, about 1 hour.

Homemade Miso Mayo

Yum, yum, yum, yum.... Full of enzymes and yumminess.

2 eggs yolks (organic, free range, Omega 3)
1 TBSP sweet white miso
1 TBSP lemon juice
1 TBSP whey (recipe here)
dash of sea salt
3/4 cup cold-pressed olive oil
1/3 cup sweet white  miso (folded in at the end)

1. Combine all ingredients except for the olive oil and the 1/3 sweet white miso.
2. Slowly add in olive oil, one drop at a time, allowing the mixture to thicken. Took me about 3-4 minutes to add all the oil.
3. Fold in the 1/3 cup of additional sweet white miso.
4. Place in fridge to cool.

Great on sandwiches, wraps, chicken burgers, fish, grilled veggies, etc.