RASPBERRY & PISTACHIO ‘CHEESCAKE’ SQUARES { LET ME SAY THAT CASHEW ‘CHEESECAKES’ ARE ONE OF THE MOST DELICIOUS WAYS TO ENJOY NUTS FOR DESSERT AND ARE EASILY ADAPTABLE TO WHATEVER FLAVOURS YOU FANCY. } Contributor: Martyna Angell { INGREDIENTS } BASE  1 cup shelled raw pistachio nuts 2 tbsp coconut oil, melted 5 Medjool dates, pitted pinch of sea salt flakes   FILLING 3 cups cashews, soaked for 4 hours in water, then drained 1 1/2 tablespoons honey or rice malt syrup 1/4 cup lemon juice 1/4 cup melted coconut oil 1 tsp vanilla powder or natural vanilla extract 1/2
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PEANUT BUTTER COOKIES { SUPER QUICK YUMMY COOKIES, PERFECT FOR A MID AFTERNOON SNACK. } Contributor: Emily Holmes { INGREDIENTS } 1 1/2 cups almond meal 1/2 cup rice flour 1/4 cup honey 1/4 cup coconut oil melted 1 egg 1/4 tsp baking powder 1 1/2 tsp cinnamon 3 tsp peanut butter { METHOD } Mix all ingredients until well combined. Form mixture into 12 balls and press each ball onto a lined baking tray. Bake at 160° C for 10 minutes. Prep time: 10 MINUTESCook time: 10 MINUTESTotal time: 20 MINUTES+ 12 + More Recipes in this Category
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Strawberry, Banana & Almond Friands { NOURISH BY LORNA JANE – BE INSPIRED TO STOP DIETING AND START NOURISHING 120 NOURISHING RECIPES WITH BEAUTIFUL ACCOMPANYING ILLUSTRATIONS. } Contributor: Lorna Jane { INGREDIENTS } 2 medium bananas (400g) 6 organic free range egg whites 1/2 cup (125g) cold-pressed extra-virgin coconut oil 1 cup (120g) ground almonds (meal) 3/4 cup (165g) coconut sugar 1/2 cup (80g) brown rice flour 1/4 cup (40g) quinoa flour 1. tsp ground cinnamon 1/2 tsp gluten-free baking powder 4 strawberries, sliced thinly 1⁄3 cup (15g) flaked coconut or flaked almonds { METHOD } Preheat oven to 200°C. Grease
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Chocolate Cake & Caramel Sauce { SOFT, DELICIOUS MOIST CHOCOLATE CAKE SURE TO PLEASE THE TASTE BUDS. } Contributor: Emily Holmes { INGREDIENTS } 1/2 cup coconut flour 1/2 cup cacao powder 1 tsp bicarb soda 6 eggs 1/4 cup coconut oil 1 cup maple syrup 1 cup dried dates 3/4 cup coconut milk { METHOD } Combine coconut flour, cacao powder, bicarb soda, eggs, coconut oil and maple syrup in a bowl and mix well. Pour mixture (it is quite runny) into a cake tin. Bake in a moderate oven for 40 minutes. Meanwhile, make the caramel sauce by
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NO-EGG CHOCOLATE BROWNIE { BAKING THE CLASSICS, GLUTEN FREE } Contributor: Orgran Health & Nutrition { INGREDIENTS } 1 cup Orgran Gluten Free Self Raising Flour 1/4 cup cocoa 3/4 cup desiccated coconut 2 tsp Orgran No Egg – Egg Replacer 1 cup firmly packed brown sugar 185g soft butter or dairy-free alternative 3 tbsp golden syrup 1/2 tsp vanilla   CHOCOLATE ICING 30g butter or dairy-free alternative 2 tbsp boiling water 1 cup icing sugar 1/4 cup cocoa 1/4 cup coconut, to sprinkle on top { METHOD } CAKE: Preheat oven to 160°C. Prepare a 25cm x 20cm slice tray
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KALE, QUINOA & GOAT CHEESE MUFFINS { RECIPE FROM CLEAN AND SIMPLE EATING: NOURISHING KNOW-HOW FOR THE ACTIVE GIRL ON-THE-GO. } Contributor: Lorna Jane { INGREDIENTS } 2 tbsp coconut oil1 medium brown onion (150g), sliced thinly2 garlic cloves, minced3 cup (300g) fresh kale leaves (5 stalks)salt and freshly ground pepper, to tastepinch of dried chilli flakes or to taste1/2 cup (100g) cooked quinoa, as per packet instructions1 cup (200g) goat cheese, crumbled3 tbsp flat leaf parsley leaves, chopped4 extra large organic eggs (59g), beaten lightlypinch of nutmeg1/4 cup (55g) almonds or walnuts, chopped coarsely { METHOD } Preheat oven to
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INTENSE STRAWBERRY MUFFINS { AN INTENSE JOURNEY OF FLAVOUR. } Contributor: Dianne Ward { INGREDIENTS } 1 punnet strawberries – hulled 3/4 cup sugar 2½ cups almond meal 2 eggs 1/2 cup olive oil 2 tsp gluten-free baking powder Optional extra: 1 tsp beetroot powder – for extra colour { METHOD } Preheat oven to 180°C and line cup cake moulds with papers. In a food processor or blender, blend strawberries to a fine puree, add eggs, sugar, oil, mix until combined. Add almond meal, baking powder and beetroot powder if using, mix until combined and fill cupcake papers. Bake
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CHOCOLATE CHIP DOUGHNUTS WITH CHOCOLATE GLAZE { BEEN MISSING DOUGHNUTS?? THEN LOOK NO FURTHER AMY HAS YOU COVERED! } Contributor: Amy Chatwin { INGREDIENTS } DOUGHNUT 50g sorghum flour 50g almond meal 50g buckwheat flour 50g potato flour 40g brown rice flour 50g brown sugar 50g caster sugar 1 tsp salt 2 tsp baking soda 1 cup low fat milk 2 lge eggs 2 tbsp butter melted, cooled 1½ tsp vanilla essence 1/4 cup milk chocolate chips 2 tsp gluten-free cornflour   GLAZE 1½ cups icing sugar 2 heaped tbsp cocoa powder 1/2 tsp vanilla essence 3 – 4 tbsp milk
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MOCHA BANANA MUFFINS { BANANA MUFFINS JUST GOT SO MUCH BETTER… INTRODUCING MOCHA MADNESS. } Contributor: Amy Chatwin { INGREDIENTS } 2 lge bananas, well mashed 2/3 cup non-fat Greek yoghurt (or plain natural yoghurt) 2 lge eggs 2 tbsp rice bran oil 2 tsp vanilla essence 1 tbsp water 1/2 tsp instant coffee powder 1/2 cup (100g) brown sugar 2/3 cup hazelnut meal 1/3 cup white rice flour 2/3 cup sorghum flour 1/3 cup cocoa powder 2 tsp gluten-free baking powder 1/2 tsp salt 1/2 cup milk chocolate chips { METHOD } Preheat your oven to 200°C and line a
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PERFECT VANILLA CUPCAKES WITH VANILLA BUTTERCREAM { THE PERFECT ADDITION TO ANY PARTY OR EVEN JUST AS AN AFTERNOON TREAT! } Contributor: Amy Chatwin { INGREDIENTS } CUPCAKES 80g butter, softened 1 cup caster sugar 50g sorghum flour 50g white rice flour 50g brown rice flour 20g buckwheat flour 20g almond meal 2 tsp gluten-free baking powder 1/4 tsp salt 2 eggs 2/3 cup milk 1½ tsp vanilla extract 2 tsp ground chia seeds   FROSTING 125g butter, softened 2½ cup gluten-free icing sugar 1 tbsp milk 1 tsp vanilla essence A few drops pink food colouring sprinkles (optional) {
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