This was a very quick recipe that I made up with some overripe kiwis I had in the fridge for a while. It turned out great so I had to share it. You can enjoy it as a sweet&sour dipping sauce, or as a condiment on soy yogurt, or mixed in a fruit salad. Get creative with it!
-1 tbsp chia seeds
Blend kiwis with lemon juice, transfer in a jar and stir in chia seeds. Let it sit overnight in the fridge and it’s good to use for the next 4 days.
By the way, I took this picture with my phone and I was amazed at the quality of it
Since I discovered coconut and banana flour, my world changed! So many possibilities for baking! This is one of my experiments that turned out great. This brownie has a very good texture and it’s delicious. Give it a try and let me know what you think.
1/2 cup banana flour
1/4 cup coconut flour
2 tbsp tapioca starch
1 tsp baking powder
1/4 cup cocoa powder
1/2 cup coconut sugar or other dry sweetener
1/4 cup coconut oil, liquified
3/4 cup almond milk
1/4 cup water
1 tsp chia seeds
pinch of ground vanilla bean
Mix chia seeds with water and set aside. In a bowl, whisk together all the dry ingredients. Add in the wet and stir well. Pour into a baking dish and bake at 180C for about 20 minutes. Dust with coconut flour for a prettier look 😉
Gnocchi…such a dense comfort food! But with little nutrition…So what happens when you make gnocchi without potatoes, without eggs and without gluten? Superfood gnocchi! Made out of avocado, chia seeds and quinoa flour…
200gr avocado flesh
1 tsp lemon juice
1 tbsp chia seeds
1/4 cup water
3/4 cup quinoa flour
1 tbsp tapioca starch
1/8 tsp xanthan gum
Soak chia seeds in water for about 15 minutes, until it thickens the water. Meanwhile mash avocado and mix all the dry ingredients together. Add the lemon juice to the avocado and stir in the soaked chia seeds. Then add the flour and mix well to incorporate. Divide the dough in 4 pieces. Roll out each piece and cut with a knife.
To cook them, drop them in boiling water and fish them out as soon as they float, about 30 seconds.
My serving suggestion is to drizzle them with olive oil and lemon, add some fresh chopped dill, steamed broccoli and extra avocado if you are feeling indulgent!
This is a very-verrrrrry classic greek dessert. It’s popular for many reasons… it’s really cheap to make it, super easy and quite addictive. It also looks great.The downside? It’s filled with sugar, eggs and butter or margarine…So I have been stuck with this idea to make an updated version of it for quite a while. I tried 3 different variations and the third result in something incredibly good, so whatever you are doing right now, stop-it can wait, go make this recipe!
You can totally play with this recipe and use any nut or seed butter you have on hand and change the flavors. I went for a nutella flavor using the hazelnut butter, which is not raw. It would also be delicious with peanut butter or raw almond butter. Optionally you can also add in chopped nuts, in this case toasted hazelnuts.
Oh and by the way, the first part of the recipe minus the coconut oil, makes a mean nutella spread!
180gr (hazel)nut butter
20 pitted dates
2 ripe bananas
75gr cacao powder
1 tbsp coconut oil
200gr cookies of your choice
1/4 cup non-dairy milk or water
In a food processor, add all the ingredients except the cookies and milk and process until silky super smooth. In a large bowl, break up all the cookies with your hands and wet them lightly with the milk. Add in the chocolate mixture and mix it all together using your hands… When you are done, try not to lick every single one of your fingers…willpower…If you can!
Cut a piece of aluminum foil and place the mixture there in a long shape. Use the foil to try and shape it, like you are making a big sushi roll. Seal it with the foil and place it in the fridge over night or until its firm enough to serve.