FLOURLESS BROWNIES { CARLY HICKS SHOW US HER HEALTHY ALTERNATIVE FOR CHOCOLATE BROWNIES. } Contributor: Carly Hicks { INGREDIENTS } 3/4 cup cooked and drained black beans 1 egg 1/4 cup cacao 1/2 cup rice syrup 1/2 cup almond spread 1/2 tsp bicarb soda 1/2 tsp cinnamon 1/2 tsp nutmeg dash himalayan salt { METHOD } Add beans, salt and egg to food processor and pulse for 30 seconds. Add the mixture to a mixing bowl and add almond spread, bicarb, cacao and mix well. Then add the rest of the ingredients and mix till it forms a paste. Line
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GUILT-FREE BANANA BREAD {DIVE IN AND ENJOY THE CLASSICS WITH CARLY HICKS } Contributor: Carly Hicks { INGREDIENTS } 3 over-ripe bananas 4 eggs 2 tbsp coconut flour 1½ cups almond meal 2 tbsp rice syrup 1 tsp baking powder 1/4 tsp nutmeg 1 tsp cinnamon 1/2 cup coconut oil pinch Himalayan salt { METHOD } Place eggs in a mixing bowl and whisk for2 – 3 minutes. Then in a separate bowl add the bananas and mash well. Add the banana to the mixing bowl with the rest of the ingredients and stir well. Line a bread tin with
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NORWEGIAN DARK CHOCOLATE & BLOOD ORANGE TORTE { DARK CHOCOLATE HEAVEN FOR THE CHOCOLATE LOVERS. } Contributor: Kristine Ofstad { INGREDIENTS } BASE 150g dark cooking chocolate 150g unsalted butter 1 tsp vanilla sugar or 1 tsp vanilla essence 6 eggs (separated) 150g gluten-free cake flour 150g caster sugar zest of 1 orange   CHOCOLATE ICING 250g dark cooking chocolate 100ml icing sugar 1 egg white   CHOCOLATE GANACHE 200g of dark cooking chocolate 180ml double cream (gelatine free)   TOPPING 1/2 cup blood orange marmalade 1/4 cup blood orange syrup 8 slices sweetened and twisted blood orange for decoration
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DOUBLE CHOCOLATE CHIP COOKIES { DOUBLE CHOC CHIP COOKIES FIT FOR EVERYONE. } Contributor: Sally O’Neil { INGREDIENTS } 1 cup almond meal 2½ tbsp melted coconut oil 2 tbsp cacao nibs 1½ tbsp raw cacao powder 1 tsp pure vanilla extract 1/4 tsp Himalayan sea salt 1/4 tsp gluten-free baking powder { METHOD } Preheat oven to 170°C. Combine all ingredients in a bowl. If the mix is a little dry, add a dash of water until a dough is formed. On a lined baking tray, measure and roll out 1 tablespoon of batter and press lightly in the
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CHOCOLATE FUDGE { NEED A GIFT IDEA, OR JUST HAVE A SWEET TOOTH… THIS CHOCOLATE FUDGE IS AMAZING. } Contributor: Jen Petrovic and Gaby ChapmanSh { INGREDIENTS } 125ml of sour cream 30ml of frangelico or brandy 300g of dark chocolate 4 eggs 50g of caster sugar cocoa for dusting { METHOD } Preheat the oven to 120ºC. Whisk the eggs and sugar together in a heat-prof bowl over a saucepan of simmering water until the sugar dissolves. Add the chopped chocolate, sour cream and frangelico or brandy, and mix until chocolate has melted. Pour mixture into a 20cm x
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GLUTEN FREE CHOCOLATE HOT CROSS BUNS { CRAVING A NORMAL HOT CROSS BUN? THEN LOOK NO FURTHER. } Contributor: Jen Petrovic and Gaby ChapmanSh { INGREDIENTS } BUNS 1 packet 330g Simply Wize crusty bread mix* (includes yeast sachet) 400ml lukewarm water 2 tbsp caster sugar 1 tbsp olive oil 50g dark chocolate chips extra gluten free-flour for dusting benchtop   CROSS 50g gluten-free plain flour 1 tsp cocoa, sifted 60g caster sugar 150ml water   GLAZE 100g apricot jam 1 tbsp water { METHOD } Tip the yeast sachet into a bowl and pour over the 400ml of lukewarm
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RAW BLUEBERRY TART { IT’S ALMOST TIME FOR BERRIES HERE IN THE SOUTHER ALPS OF NEW ZEALAND! THIS RAW TART IS SOMETHING I LOOKING FORWARD TOO, ITS SO EASY TO MAKE AND THE RESULT IS ALWAYS ASTONISHING. } Contributor: Ranieri Silva { INGREDIENTS } CRUST 150g dried shredded coconut 150g cashews, dry pinch natural seasalt 3 tbs honey or date paste* FILLING 6 pitted Medjool dates, chopped 500g frozen blueberries, melted 100g frozen or fresh blueberries 2 tbs Psyllium husk powder (1 T per 2 c of mixture) 1/2 tsp vanilla extract 1/8 tsp lime juice { METHOD } To
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RAW BERRY & CHOCOLATE TORTE { IF YOU WANT TO MAKE FRIENDS, THIS TANTALISING TORTE IS A SURE-FIRE WAY TO DO IT. WHO COULD RESIST A RICH, CHOCOLATEY DESSERT THAT IS COMPLETELY GUILT-FREE? YOU AND YOUR NEW BEST FRIENDS WILL BE BURSTING WITH BLISS AFTER JUST ONE BITE. } Contributor: Lee Holmes { INGREDIENTS } BASE  175g (6 oz/1½ cups) raw walnuts zest of 1 lemon ½ cup dried berries 60ml (2 fl oz/¼ cup) melted extra virgin coconut oil 1 teaspoon stevia powder   FILLING 155g (5 ½ oz/1 cup) raw, unsalted cashews 40g (1 ½ oz/1/3 cup) raw cacao
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Choc Almond Muffins { SIMPLE, YUMMY CHOCOLATE GOODNESS PERFECT FOR SPECIAL OCCASIONS OR JUST BECAUSE! } Contributor: Bianca Shugg { INGREDIENTS } 1 cup of almond meal 1/2 cup of coconut sugar 1/2 cup of cacao 2 eggs 1/2 teaspoon of bi carb soda 1 teaspoon of kombucha (or apple cider vinegar) 1/4 cup of coconut milk 1/4 cup of coconut oil { METHOD } Place all ingredients into a high speed blender and place on high for 1 min. Then tip into pre oiled muffin tins. Place in preheated oven for 20 mins at 180 degrees. Prep time: 5 MINUTESCook
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Sweet Potato Brownies { CHERYL O’SHEA DELIVERS AGAIN WITH THIS DELICIOUS BROWNIE RECIPE. } Contributor: Cheryl O’Shea { INGREDIENTS } 2-3 cup grated raw sweet potato (skin peeled, if preferred) 2 eggs ½ cup raw cacao powder (or unsweetened cocoa powder) 2 ½ tbsp besan flour (or any other flour of choice) ½ cup coconut oil, melted (or any oil of choice or combo of) 1/3 – ½ cup honey, depending on taste (or any other syrup sweetener) 1 tsp bi carb soda 1 tsp baking powder { METHOD } Line a square brownie pan with silicone paper and preheat
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