These are so delicious, time consuming but worth it, allow about 3 hours. Dough: 250grams almond milk 20 grams vegan butter 3 tsp yeast 1tsp cinnamon 400 grams plain flour
Read more →3 cups spelt flour 6 tsps. baking powder 1 pinch salt 50 grams vegan butter (I used bio-butter) 250 grams almond milk or other non- dairy milk 1-2 tablespoons Vegemite
Read more →1 tin of chickpeas, drained and rinsed 30 grams water 50 grams almond milk 3 tbsp. coconut sugar or similar 1 tbsp. almond butter 3 tbsp. raw cacao powder 1
Read more →250g roasted pumpkin 2 organic eggs (or make a flax egg – 1 tbsp flax mixed with 3tbsp water) 1 teaspoon vanilla extract or paste ¼ cup macadamia nut oil
Read more →120 grams pumpkin puree 25 grams coconut oil (melted) 50 grams monkfruit sweetner 1 tbsp flaxeseed mixed with 3 tbsp water (set aside 15 minutes) 2 tsp. vanilla extract 200
Read more →250 grams teff flour 250 gram water 1 flax egg-1 tbsp flax meal and 2.5 tbsp water 1/2 cup almond butter 1 tsp GF baking powder 1 tbsp vanilla extract
Read more →Lately I have been baking with TEFF, what is it you ask? an ancient gluten-free grain, high in protein, calcium, fibre and zinc, containing all eight essential amino acids, you
Read more →I made this for Mother’s Day this year, as mum loves carrot cake, but I wanted a version that I could eat too. Mum had purchased me some walnut meal
Read more →The lovely Tracey from Adventure Snacks sent me one of her Strawberry and Banana Muffin mixes to try. Made here in Australia, these are gluten free, organic, no refined sugar
Read more →50 grams coconut oil 50 grams coconut sugar ½ tsp. vanilla essence 1/ 2 tsp. baking powder (Gluten Free) ½ tsp. bi-carb soda ½ tbsp. apple cider vinegar 130 grams
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