Cashew & Coconut Delight { A DELICIOUS HEALTHY TREAT TO SHARE WITH FRIENDS } Contributor: Steph Lowe { INGREDIENTS } 1 cup cashews 8 medjool dates 1 cup coconut flakes 2 heaped tbsp raw cacao 1/4 cup rice malt syrup 1/4 cup coconut oil, melted { METHOD } Combine cashews, dates, coconut flakes and cacao in a blender or food processor and combine well. Pour into a bowl, add rice malt syrup and coconut oil and mix thoroughly. Press into a lined square cake tin and freeze for 20 – 30 minutes. Use the back of a spoon to ensure a
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Carrot Cake Muffins { THESE LITTLE TREATS ARE SURE TO PLEASE ANY SWEET TOOTH. SURPRISE, THEY’RE ALSO GLUTEN AND DAIRY FREE! } Contributor: Georgie Botto { INGREDIENTS } 65 grams caster sugar 55 grams brown sugar 115 grams margarine 2 eggs 70 grams self-raising GF flour 30 grams LSA (linseed, sunflower, almond mix) 15 grams shredded coconut 150 grams carrot, finely grated 100 grams dairy-free cream cheese (or standard cream cheese if dairy is not a problem) 1 tablespoon lemon juice 1 tablespoon orange juice 1/4 cup icing sugar zest of half an orange { METHOD } Preheat the oven
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{ THE EXOTIC TASTE OF SUMMER WITH BRYNLEY KING. }
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{ AN INTENSE JOURNEY OF FLAVOUR. }
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{ APPLE PIE IS GOOD, BUT A COUPLE OF HANDFULS OF BLACKBERRIES MAKE IT AMAZING. WILD BERRIES CREATE LESS JUICE SO YOU CAN ADD MORE OF THEM WITHOUT SWAMPING THE PASTRY. }
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{ "EVERY TIME I BAKE THIS CAKE, PEOPLE ASK FOR THE RECIPE. SO HERE IT IS. A DELICIOUSLY MOIST TEA CAKE THAT NEVER FAILS TO IMPRESS AND DELIGHT," ANGIE DAY. }
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{ COCONUT FLOUR HAS A RICH, NUTTY TASTE AND IS A REALLY GREAT WAY TO PICK UP YOUR CHILD’S PROTEIN AND FIBRE LEVELS, PLUS IT HAS PLENTY OF GOOD FATS TO KEEP THEM FULL AND SATISFIED. }
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{ AMY CHATWIN COMBINES BEETROOT AND CHOCOLATE TO MAKE ONE OF THE BEST CUPCAKES YOU'LL EVER EAT! }
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{ AN INTENSE JOURNEY INTO FLAVOUR. }
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{ BAKING THE CLASSICS, GLUTEN FREE. }
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