COUTURE PANCAKES WITH QUINOA & WILD CAROB { PANCAKE BLISS WITH ABIGAIL O’NEILL } Contributor: Abigail O’Neil { INGREDIENTS } 4 organic free range eggs 1 cup water 1/2 tsp vanilla powder 1/2 tsp cinnamon 1 tbsp coconut sugar 1– 2 tbsp organic carob powder 1/2 cup organic cocoa powder 1/2 cup quinoa flour 2 tsp aluminium-free baking powder 1½ cup fresh or frozen blueberries 1– 2 tsp rice bran oil, for cooking raw honey and ‘Coco Dreamcrème’, to serve   COCO DREAMCRÈME 1/2 cup young coconut water 1/2 cup soft young coconut flesh 1/3 cup raw organic coconut oil
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CHOCOLATE CRACKLE { A SIMPLE TREAT THAT WILL WHAT MOUTHS WATER FOR MORE. } Contributor: Abigail O’Neil { INGREDIENTS } 60g raw cacao butter, finely chopped 1/4 tsp vanilla powder 1 cup raw organic coconut oil 1 cup coconut sugar, finely ground 1 cup organic cocoa powder 200g rice bubbles or crunchy rice puffs { METHOD } Melt cacao butter and oil in a large mixing bowl over another big bowl (or sink if need be) one-third filled with boiling water. Whiz the coconut sugar in a coffee grinder to grind finely. Remove melted cacao butter and add sugar, vanilla,
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Choco-Coco-Nutty Bites { SOMETIMES YOU WANT A DELICIOUS TREAT THAT NO ONE KNOWS IS SIBO FRIENDLY. IT CAN BE EASY TO OVERDUE IT, SO KEEP THESE CHOCOLATE BITES AS A SPECIAL TREAT AND LIMIT TO ONE PER SERVE } Contributor: Rebecca Coomes { INGREDIENTS } 1 tbs almond butter 1 tbs macadamia butter ¼ cup raw cacao powder 1-2tbsp honey ¼ cup shredded coconut, sugar free 1-2 tbs almond milk (as required), sugar free Extra shredded coconut, raw cacao powder and/or cacao nibs for coating { METHOD } Mix the almond butter, macadamia butter, honey, raw cacao powder and coconut
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CHOCOLATE CHIP ICE CREAM {HOORAH! ICE CREAM IS NO LONGER OFF LIMITS WHILE TREATING SIBO. THIS DECADENT CHOCOLATE CHIP RECIPE TASTES LOVELY AND RICH, BUT CONTAINS NONE OF THE GUT IRRITATING PROPERTIES OF COMMERCIALLY MADE ICE CREAM } Contributor: Rebecca Coomes { INGREDIENTS } ICE CREAM 1 cup coconut milk 1 cup almond milk, unsweetened 3 tbs raw cacao powder 2 tbs honey   CHOCOLATE CHIPS 1/2 cup raw cacao butter 1/2 cup raw cacao powder 1/2 tsp stevia { METHOD } Pour the coconut and almond milk into a large bowl.  Melt the cacao powder with ½ cup boiling
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RAW BLUEBERRY VANILLA CHEESECAKE { A REFINED SUGAR FREE RAW TREAT WITH FRESH BLUEBERRY AND VANILLA LAYERS } Contributor: Casey-Lee Lyons { INGREDIENTS } BASE 1 cup almonds 3/4 cup organic shredded coconut (preservative free) 8 medjool dates, pitted & chopped 1 TBSP extra virgin coconut oil, melted   FILLING 2 cups cashews, soaked overnight 1/2 cup extra virgin coconut oil, melted 1/4 cup lemon juice 1/4 cup rice malt syrup 1 tsp vanilla powder 1 cup fresh blueberries { METHOD } Make base – in a high powered blender or food processor pulse almonds, coconut, dates and coconut oil to
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chocolate rosewater fudge balls { THE MULTITUDE OF HEALTH BENEFITS OF RAW CACAO BEG YOU TO EAT THESE LITTLE FUDGE BALLS } Contributor: Anthea Amore { INGREDIENTS } 1 1/2 cups whole walnuts 1 cup medjool dates, pits removed 1 tbs rosewater 1/4 cup raw cacao powder (or cocoa powder) 1 tsp vanilla paste or powder 2 tbs coconut oil 1/4 cup agave or maple syrup { METHOD } Blend the walnuts in a food processor into a fine meal but be careful not to over process into a nut butter at this stage. Put aside half a cup of
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NUTTY SALTED CARAMEL AND COCONUT SLICE { THERE IS SOMETHING SO GOOD ABOUT THE COMBINATION OF CREAMY SALTED CARAMEL TOPPED WITH CRUNCHY NUTS AND SHREDDED COCONUT. THIS GUILT FREE TREAT IS ONE TO BE DEVOURED! } Contributor – Jemma Grey { INGREDIENTS } BASE 1 cup raw almonds 1/2 cup cashews 1/2 cup shredded coconut A big pinch pink salt 6 medjool dates, pitted   FILLING 1/2 cup tahini 1/2 cup maple syrup or sweetener of choice 1/2 cup melted coconut oil pinch of pink salt 1 tablespoon peanut butter 1 tsp vanila extract   TOPPING 1/2 cup shredded coconut
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Strawberry Cheesecake Popsicles { WOW IS THE BEST WORD I CAN USE TO DESCRIBE THIS SLICE OF HEAVEN! } Contributor: Jemma Gray { INGREDIENTS } 125g strawberries 1 tablespoon maple syrup or sweetener of choice 50g cashews (1/3 cup), soaked in water for 3 hours 110g coconut cream 1 teaspoon vanilla extract 40g almonds (1/4 cup) 3 medjool dates, pitted 15g coconut (1/4 cup) { METHOD } Add strawberries and sweetener to a small pot and cook for 5 minutes, 100 degrees, speed 1.5 Add to a blender and puree for 30 seconds Reserve 2 tablespoons of strawberry puree and divide
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PEANUT BUTTER CHOCOLATE PROTEIN BALLS { LOOKING FOR A PROTEIN KICK? THIS PEANUT BUTTERY DELIGHT IS FOR YOU! } Contributor: Activated Nutrients { INGREDIENTS } 1/2 cup crunchy peanut butter 1/2 cup quinoa or brown rice flakes 1 scoop Activated Nutrients Raw Cacao Daily Protein 1 tablespoon cacao powder 1 tablespoon coconut oil, melted 1 tablespoon honey (optional)   ONE OF THE FOLLOWING FOR ROLLING: 50g 90% or higher dark chocolate, chopped finely 1/4 cup cacao powder { METHOD } Blend all ingredients together in food processor until combined into a pasteRoll into 12 balls Roll each ball in the
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PASSIONFRUIT MERINGUE ICE CREAM {NO-CHURN} { SWEET AND TART PASSIONFRUIT CURD RIBBONED THROUGH CRUNCHY, CHEWY MERINGUE LACED VANILLA ICE CREAM. GET READY TO SCREAM FOR A CONE OF THIS ICE CREAM! } Contributor: yum. Gluten Free { INGREDIENTS } FOR THE PASSIONFRUIT CURD 1/3 cup passionfruit pulp 75 grams caster sugar 60 grams butter, softened 2 egg yolks   FOR THE MERINGUES 2 egg whites 2/3 cup caster sugar 1 teaspoon vanilla extract 1/2 teaspoon white vinegar   FOR THE ICE CREAM 2 cups (500mL) whipping cream 1 (390 gram) tin condensed milk 2 teaspoons vanilla extract { METHOD }
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