Makes 12 250g plain GF flour 100g coconut sugar 1 tsp baking powder 1 tbsp organic ground flaxseed 250ml almond milk 1 tsp vanilla essence 60g coconut oil, melted Chocolate
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 →Serves 1 1/2 brown onion, peeled 1 tsp ghee 1 tbsp paprika 1/2 tsp cayenne pepper 50ml water 5 large portobello mushrooms 1 tsp vegetable stock concnetrate 1 tsp dijon
Read more →Base: 100 grams gluten free flour 20 grams potato starch 50 grams coconut oil 1/3 cup coconut sugar or similar 25 grams peanut butter 1 tbsp flaxseed in 3 tbsp
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 →I used Rejuved Nation organic beet berry latte mix to glaze these donuts and they taste sensational. Rejuved Nation care about providing you with a fantastic tasting product, but more
Read more →100 grams blanched almond flour 30 grams coconut flour 1 teaspoon baking soda 1/4 teaspoon salt 80 grams coconut oil or ghee at room temperature 150 grams coconut sugar or
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 →50g ginger, thinly sliced or (1tsp dry ginger) 5 cloves Australian garlic, peeled and lightly crushed 2 bird’s eye chilies 3 star anise 2 tsp Sichuan peppercorn, coarsely ground in
Read more →2 tsps coconut oil 1/2 brown onion 1 tbsp tapioca flour 1 tsp vegetables stock paste black pepper to taste 1 tsp garlic powder 1/2 tsp smoked paprika 1 cup
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