1 Preheat the oven to 180 degrees Celsius and line a 8×8 baking tin with baking paper. 2 Mix all the wet ingredients in a bowl then stir in the ground almonds, oats & cocoa powder. 3 Transfer the mix into the prepared tin and bake for 30 mins. 4 Allow to cool in the tin for at least 15 mins before removing. Slice and enjoy hot or cold!
1 Preheat the oven to 180 degrees Celsius and line 8 x 8 baking dish with baking paper. 2 In a bowl, mix the egg, oil, maple syrup and vanilla extract and stir until combined. Add the cacao and baking powder. 3 Give the zucchini a gentle squeeze but do not ring out completely, add to a bowl and stir. Add flour and mix gently until combined. 4 Transfer mix into prepared baking dish and level out. Bake for 25-30 minutes or until the centre is barely jiggly. 5 Do not over bake as brownies will have more of a cake consistency. A knife should come out somewhat not clean. If centre is too jiggly bake a bit more. 6 Once cooked, remove from oven and allow to cool. Slice up and ENJOY.
1 Add all dry ingredients to a bowl and mix. Mix in the wet ingredients (you can use your hands) until well combined. 2 Roll into individual balls. Lay them on a baking sheet on a tray and melt the white chocolate. 3 Cover the balls and leave to set on the baking paper in the fridge for 1 hour. ENJOY
Method 1 Preheat the oven to 180 degree Celsius and line a baking tray with baking paper. 2 Mix the eggs in a bowl with the banana, coconut oil, maple syrup and vanilla. 3 Add all the dry ingredients until you achieve a dough like consistency. Fold in the chocolate.
Yield into 8 cookies and place on the baking paper. Bake for 10-12 mins and enjoy!
1 Place the oats in a breakfast bowl and mix with the matcha powder. Pour in the milk and gently stir in the maple syrup. 2 Top with raspberries and coconut, then cover with cling film and leave in the fridge overnight. 3 When ready to eat, drizzle the almond butter on top and enjoy!
1 Heat the olive oil in a pan over a medium heat and add the onions. Whisk 2 eggs together. 2 Once the onions start to brown, pour the egg mixture into the pan. 3 Allow to cook for a few minutes, moving the pan so the egg covers the surface. 4 Add the sweet potato cubes and spinach on top and cook until the middle is no longer runny. Sprinkle with chilli flakes and enjoy!
1 In a bowl, combine the oats and ground almonds. Add the coconut oil, almond butter (make sure it is runny) and salted caramel cold brew coffee. 2 You can use a spoon or your hands to combine the ingredients together so you achieve a good mix to yield approx 8 balls. 3 Place the yielded balls on baking paper on a baking tray and leave to chill in the fridge. 4 Melt the dark chocolate, and cover the balls, then place back in the fridge to chill. 5 Melt the white chocolate and drizzle it across each of the balls (once the dark chocolate has set) then place them back in the fridge to chill. 6 ENJOY! (will last in the fridge for 5 days – if you don’t eat them all instantly!)
1/4 cup brewed coffee (or instant coffee mixed with hot water)
3/4 cup ground almonds
A generous handful chopped almonds
(For the icing I mixed a pot of @nushfoods vegan cream cheese with maple syrup)
1 Preheat the oven to 180 degrees Celsius and line a 1lb bread loaf with baking paper or coconut oil. 2 Mix all the wet ingredients in a bowl until well combined then add the dry ingredients and mix well. 3 Stir in the chopped almonds and transfer the mixture into the prepared bread tin. 4 Bake for 40 mins until knife comes out clean. ENJOY!