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 →160 g GF plain flour 50 grams’ tapioca 50 grams’ banana flour 1 cup pitted dates, (or medjool dates) 1 tsp bicarbonate soda 80 g coconut oil 3 flax eggs
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 →(Vegan, Gluten free, grain free, soy free) 2 tbsps. Ground flaxeed ( you can do this in TM, 30 seconds, speed 9) 6 tbsps. water 4 small beets, roasted and
Read more →250 grams teff flour 250 grams water 1 flax egg (1 tbsp flax meal and 2.5 tbsp water) 1/2 cup almond butter or similar 1 tsp baking powder 1 tsp
Read more →Carrot and Coconut Cupcakes (makes 12) 400 grams carrots (around 3 large), peeled, roughly chopped. 115 grams coconut oil 80 grams coconut sugar ½ tsp. vanilla extract 1 tsp. cinnamon
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