Ingredients:
- 500g pumpkin, steamed
- 180g brown rice flour (ground some brown rice)
- 200ml coconut milk
- 1/4 cup raisins
- 100g agave syrup or Sucanat
Course: dessert
dessert
Healthy Hazelnut Cookies
Ingredients:
- 130 g hazlenut meal (if you do not have hazelnut meal, ground 130 g hazlenuts in a blender)
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp vanilla powder/extract
- 1 tbsp coconut oil, melted
- 2 tbsp honey/maple syrup
- ⅛ cup cacao butter, melted (substitute: nut butter/sunflower butter), (15 g)
- 3 Tbs water
Course: dessert
Gluten Free Quinoa and Corn Flour Crepes
Ingredients:
- virgin coconut oil for cooking
- 1/2 cup corn flour (different from cornmeal)
- 1 tablespoon ground flax seeds (plus 3 tablespoons boiling water, whisked)
- 1 tablespoon pure maple syrup
- 1/2 cup quinoa flour
- 2 1/2 cups hemp, soy, almond, or rice milk
- 1/4 teaspoon sea salt
- cup tapioca flour
- 1/2 teaspoon xanthan gum
Course: morning meal,dessert,brunch,breakfast
Cuisine: Mediterranean,French,European
Healthy Hazelnut Cookies
Ingredients:
- 130 g hazlenut meal (if you do not have hazelnut meal, ground 130 g hazlenuts in a blender)
- ¼ tsp salt
- ½ tsp baking powder
- ½ tsp vanilla powder/extract
- 1 tbsp coconut oil, melted
- 2 tbsp honey/maple syrup
- ⅛ cup cacao butter, melted (substitute: nut butter/sunflower butter), (15 g)
- 3 Tbs water
Course: dessert
Autumn Pumpkin Cake
Ingredients:
- 500g pumpkin, steamed
- 180g brown rice flour (ground some brown rice)
- 200ml coconut milk
- 1/4 cup raisins
- 100g agave syrup or Sucanat
Course: dessert
Cardamon Infused Black Rice Pudding with Coconut Milk
Ingredients:
- 1⁄3 cup long-grain black rice
- 1 14-ounce cans light coconut milk
- 1⁄2 cup brown sugar
- Pinch of salt
- A few cardamon pods, cinnamon sticks or saffron
Course: dessert
Cardamon Infused Black Rice Pudding with Coconut Milk
Ingredients:
- 1⁄3 cup long-grain black rice
- 1 14-ounce cans light coconut milk
- 1⁄2 cup brown sugar
- Pinch of salt
- A few cardamon pods, cinnamon sticks or saffron
Course: dessert
Lychee Granita
Ingredients:
- 2 cans of lychees in heavy syrup
- 1/3 cup of sugar
- 1 tablespoon sencha green tea or other loose leaf green tea, or 3 green tea bags
- 1 large lemon
- 1 large lime
- fresh lychees, lime wedges, lime and/or lemon zest for garnish
Course: dessert
Peach-Ginger Sorbet
Ingredients:
- 1/2 cup sugar
- 1/2 cup water
- 2 cups fresh peaches, very ripe
- 1/4 cup no sugar added white grape and peach juice
- 1 tablespoon lemon juice
- 1/4 teaspoon fresh grated ginger
Course: dessert
Summer Berry Pudding
Ingredients:
- Stale white bread, crusts removed
- 2 punnets each raspberries, blackberries, strawberries, bluebe
- 100 grams cherries, pitted
- 50 grams castor sugar
- 125 ml water or pomegranate juice
Course: dessert
Vegan Mango Chia seed Mango Coconut Ice Pops
Ingredients:
- 3/4 cup organic dried mango, chopped
- 2 tbsp chia seeds
- 1 cup unsweetened coconut milk beverage (we use Silk Pure Coconut)
- 1 cup canned coconut milk*
- 3 tbsp of sugar
- 1/4 tsp orange blossom water (optional)
Course: dessert
Fresh Strawberry Rhubarb Compote Dessert
Ingredients:
- 1/2 cup brown sugar
- 1 tablespoon lemon juice
- 2 cups rhubarb, diced into ½ inch pieces
- 2 cups strawberries, cut into bite size pieces
- 1/2 cup water
Course: dessert
Aunt Ivy’s Raw Macadamia and Goji Berry Cookies
Ingredients:
- 1 cup of raw macadamia nuts (soaked for 30 minutes in filtered water)
- 3 tablespoons of goji berries
- 2 tablespoons of cold pressed coconut oil
- 2 tablespoons of shredded coconut
- 3 tablespoons of raw agave to sweeten
- 1 teaspoon of cinnamon (add more or less…taste to your preference)
- 1 pinch of nutmeg
Course: dessert
Vegan Peanut Butter Chocolate Fudge
Ingredients:
- 1/2 cup coconut butter
- 1 tablespoon peanut butter
- 2 ripe bananas
- 3 tablespoons cocoa powder
- 2 tablespoons Agave nectar
- 1 teaspoon vanilla extract
Course: dessert
Chocolate Pudding – Rave Diet
Ingredients:
- 2 cups cold water
- 1/2 cup maple syrup
- 4 tablespoons cornstarch or corn flour
- 3 tablespoons cocoa powder
- 1 teaspoon vanilla
- chopped and roasted hazelnuts for topping
Course: dessert