Raw Almond Caramel Chocolate Fingers

Posted on March 3, 2015 by Dr Nancy P

I’ve been dying to make something nutty and caramel-ly for ages and just haven’t got round to it – finally the other weeked I got all my ingredients out and had a play and I’m very very pleased with the results! These are delish! They need to be kept in the freezer and are best eaten cold otherwise they get a bit squishy… although… that’s not such a bad thing!!

You will need:

For the base:

1 cup Macadamia nuts

2 – 3 Tbsp Coconut syrup (or any liquid sweetener – agave, rice malt syrup etc)

1/2 tsp Vanilla powder or 1 tsp vanilla extract

1/4 tsp Almond extract

For the caramel:

12 – 14 Medjool dates

3 tbsp Almond butter

1/8 tsp Almond extract

pinch of salt

A little Water as needed (it depends how dry your dates are)

For the chocolate:

1/2 cup Coconut oil (melted) or Cacao butter (melted)

1/3 cup Raw cacao powder

1/4 cup Coconut syrup or maple syrup (or any liquid sweetener)

1/4 tsp Vanilla powder or 1/2 tsp Vanilla extract

First you need to make the base. Pop all the ingredients into a food processor and pulse until well blended and it forms a sticky dough. Line a small tray with baking paper and then press the base mixture in to the tray firmly.

Pop this in the freezer and then start on the caramel layer. I find it easier if you chop the dates up a bit first, so chop them and pop in to the processor together with the other ingredients, but not the water. Pulse until blended in to a paste. If it’s a little too dry then add some water (carefully so you don’t add to much). Once you have the consistency you want (sticky but spreadable) then take the base out the freezer and spread the caramel on top. You may have some caramel left over – this is no bad thing, I rolled it into balls which I coated in chocolate for some extra little caramel bites! 🙂

Place this back in the freezer for as long as you can – an hour or more if possible.

Once you’re nearing the end of your the hour you can make up the chocolate (if you want to make it sooner you can, and you can just gently warm it to re-melt it). It’s best to use a large bowl for this so your caramel fingers will fit in (it makes it easier to coat them). Add the cacao, coconut syrup and vanilla to the melted coconut oil or cacao butter and mix well using a fork or a small hand whisk. Remove the caramel from the freezer and slice into fingers (or any shape you want).

Then comes the fun bit! First of call place a wire rack over some baking parchment (or a board – or anything you don’t mind getting messy!). Make sure your chocolate is melted and combined well, then begin the dipping! Dunk the caramel fingers in the chocolate and ensure they’re coated. Then transfer to the wire rack and allow to set. They will stick to the rack, so before they’re set just move them slightly. If you’re anything like me you will probably end up with a bit of a mess on the bottom side, don’t worry, just wait til the top is set (it won’t take long) and turn them over and drizzle chocolate over them to tidy them up.

If you find the chocolate starts to thicken while you’re still coating them then just pop it in the microwave for a few seconds to re-melt (or even just place in a warm area – like on a radiator for a few moments – it melts so easily). Once they are all coated and lightly set (because the fingers are frozen it sets pretty quickly but will still be fragile) pop back in the freezer (I just popped them in a tupperware pot).

Store in the freezer until you want to eat them.. then eat! They’re delicious as a quick pick me up.. and if you’re feeling really naughty they’re even better dipped in a tofu chocolate chili mousse (oh yes I did..!).

Green Goodness Protein Smoothie

Posted on February 20, 2015 by Dr Nancy P

Starting today with this delicious, fully loaded, green glass of wonderfulness!

If you’re worried about the kale and spinach – don’t be – you can’t really taste them. They just give the smoothie a lovely freshness and of course are packed full of fab nutrients.

I made up a batch of smoothie to last a couple of days so this will serve 2 – 4.

You will need:

3 bananas

2 cups of Almond/Soya milk

4 Tbsp Vanilla protein powder (I use About time vegan protein powder)

generous handful of Spinach

generous handful of Kale

handful raw Cashews

1 Tbsp Cashew butter (just to add a little extra creaminess but you could just add more cashews)

1 cup Ice

Optional – a drizzle of coconut syrup if you need it

Blend in a high speed blender and serve!

Nancy’s Mince Pies! gluten and dairy free!

Posted on December 24, 2014 by Dr Nancy P

It’s mince pie time again! whoop! It’s so hard to find plant-based, dairy and gluten free mince pies that don’t taste like cardboard so I decided to make my own and boy are they good! I could eat these by the dozen… and in fact I do!

This recipe has been posted here before but has recently been featured over at Pure Form Fitness Kitchen so I thought I’d repost for you 🙂

and here’s a little video of me making them too :

For the Pastry:

4 oz Buckwheat flour
2 oz ground Almonds
5 tbsp Agave nectar
Up to 6 tbsp Water

For the Mincemeat:

3 oz Bramley apples, cored and finely chopped
6 oz Mixed dried fruit (I prefer raisins, currants, cranberries and apricots)
1 oz Vegetable suet
2 oz Raw sugar (coconut palm or dark raw muscovado)
Juice and grated zest of half an Orange
1 level tsp of ground allspice
1 pinch ground Cinnamon
1 pinch ground Cloves
1 pinch grated / ground Nutmeg
1 small handful chopped Almonds
1 tbsp Date syrup

Make the pastry first. Put the buckwheat flour and ground almonds in a processor and add the agave. Pulse and gradually add the water until it forms a dough. You may find you need more or less water. If it is too wet add a little more flour. Once it is forming a firm dough remove, wrap in cling-film and place the mixture in the fridge. You can do this by hand if you prefer – just ensure you mix the flour and almonds thoroughly.

Put all the ingredients for the mincemeat into a saucepan. Cook on a low heat, stirring frequently. Cook until the apple is soft and the mixture is thick – it may take some time. Remove from the heat and allow to cool.

Preheat the oven to 180 C/ gas mark 6.

Lightly oil a mini muffin tin with almond, coconut or hazelnut oil. Remove pastry from the fridge and roll out on a lightly floured surface. Roll it as thin as you can – a few mm. Use a round biscuit cutter to cut out the bases. Place them in the tin. Place in an oven to blind bake for 5–10 mins. Keep an eye on them – this pastry browns quite fast. Once the edges are brown and the middle is firm remove them. While the cases are in the oven take a smaller star shaped (or any shaped) biscuit cutter to cut out the “lids”.

Roll and cut out the pastry cases and lids

Place a generous helping of mincemeat in each of the cases and place your chosen “lid” on top. Lightly oil and sprinkle with a little cinnamon and raw sugar.

Fill the cases and add the lids

Place the pies back in the oven and bake until golden (5 – 7 mins but check regularly). Keep a careful eye on them. You want the tops to brown but be careful the bases don’t burn. Remove from the oven and leave to cool for 5 mins, then remove and place on a wire cooling rack.

Enjoy!

The Ultimate Breakfast Smoothie

Posted on December 3, 2014 by Dr Nancy P

This is my go-to breakfast smoothie almost every day. This recipe was originally posted over at the Pure Form Fitness Kitchen. It’s full of goodness and absolutely delicious. It’s so important to have breakfast but sometimes it’s hard to eat a big meal early in the morning, especially if you workout early. This smoothie is perfect pre-workout fuel – light enough to make sure you don’t feel sick but satisfying enough to keep you going. It’s great to grab on the go too. The protein powder keeps you full and the L-glutamine is great for muscle recovery.

You can change things around with this – use different nut butters if you like, add other bits and bobs eg frozen berries, guarana, chilli powder, chia seeds etc but this is my favourite base.

This mixture usually makes 2 – 3 shakes and it’s fine in the fridge for a few days.

You will need:

2 cups non-dairy milk (almond, soya, oat etc)

2 large or 3 medium Bananas

1 tbsp Cashew nut butter

4 scoops Protein Powder (I use About Time vegan protein powder – but you can use any one you like)

2 scoops L-glutamine powder (optional – but great for muscle recovery. I use MyProtein L-glutamine powder)

2 tsp ground Cinnamon

2 tsp Coffee (decaf or caffeinated – your choice)

1 – 2 tbsp raw Cacao powder

1 cup Ice

Sprinkling of Chia seeds

Put all the ingredients in to a blender and blend until smooth.

Pour into glasses and sprinkle the chia seeds over or pour into protein shakers and pop in the fridge if not drinking immediately. Enjoy!

Amazing Protein-Packed Flapjacks – dairy and gluten free

Posted on November 11, 2014 by Dr Nancy P

I get hungry, especially after a workout and I love a good flapjack or energy bar but I hate the fact that so many of the store bought ones are just full of sugar. Many of the ‘healthier’ versions I’ve bought are tasteless and unappetising so last Saturday, after a full on day, I thought I’d create some homemade protein flapjacks – full of good things!

I thought I’d do a little video to show you them in the flesh – so here goes:

and the finished product:

These don’t take long to put together and you can always substitute things if you don’t have them in the cupboard or don’t like them.

You will need:

300g rolled porridge oats (gluten-free or spelt if you want)

100g desiccated coconut

100g flaked almonds

100g Pumpkin seeds

215g dried, soft Prunes

315g dried dates

175g Almond butter (or your nut butter of choice)

100g Liquid sweetener (I used rice malt syrup but you can use agave, maple syrup, honey etc)

2 tbsp Coconut oil (measured when solid)

4 tbsp Vanilla protein powder (any brand you like – or you can also omit this)

4 tbsp Water

2 generous tsp Cinnamon

1/2 tsp Salt

Preheat the oven to 170 C.

Line a baking tin (I used a 20 x 20cm one) with baking paper. Mix the oats, almonds, pumpkin seeds and coconut together and pour into the baking tin. Place in the oven for 20 mins or until starting to brown. Make sure you turn regularly with a wooden spoon so the whole mixture gets toasted.

While that’s in the oven pop the dates and prunes into a blender or food processor and blitz to a paste. You may need to keep stopping to scrape the mixture back down in to the bowl. It doesn’t need to be completely smooth – a few lumpy bits are good!

Remove the oats from the oven and stir the protein powder through the mixture. Allow to cool.

Put the date mixture, nut butter, liquid sweetener, coconut oil, water, cinnamon and salt in to a large saucepan and heat very gently. Stir and allow the mixture to come together. Remove from the heat and pour the oats into the liquid mixture and mix really well.

Using a spatula scrape the mixture back into the lined baking tin and press down firmly. Then allow to cool and pop in the fridge. Do make sure you lick the saucepan (once it’s cool enough!!!) because the mixture is divine when warm! 🙂

Once it’s chilled you can cut in to slices. It makes the perfect post workout snack on the go and is great to pop in to lunchboxes too!

The Chia Co Chia Seeds, Chia Pods and Oats+Chia Review

Posted on October 26, 2014 by Dr Nancy P

As many of you know I’m a big fan of chia seeds. They make an awesome egg replacer for baking, are delicious stirred into smoothies, yoghurt and porridge and are fab sprinkled over salads and in granola. So I was super excited to receive this wonderful bundle of goodies from The Chia Co to try.

Chia is the richest source of plant based Omega 3, protein and fibre and is also full of vitamins and minerals so they’re a great food to include in your diet. The Chia Co are an Australian based company growing chemical-free, sun ripened chia and as well as producing packets of the seeds themselves they also make two awesome chia-based products to go – chia pods and oats+chia.

I was sent a big packet of chia seeds, four chia pods – vanilla bean extract and blueberry flavours, and the apple spice and mixed berry Oats+chia sachets.

So starting with the seeds – I use chia a lot so I used these seeds in my recent peanut butter brownie recipe (recipe here)

I also sprinkled them in my granola, used them in my quinoa porridge (recipe here) and added them to my smoothie. The smoothie was based on this recipe here from Colette’s Fitness Kitchen – 2 large bananas, 1 tbsp cashew butter, 2 cups soya milk, 2 scoops of Pure Form Vanilla Protein Powder, 1tbsp chia seeds, 1 tsp each of cinnamon, raw cacao and coffee and a cup of ice – blitzed together! Yum! 🙂

So as you can see I LOVE using chia and these seeds from the Chia Co are fab! They’re beautifully packaged in a resealable pack and they also make them in little individual sized ‘shot’ portions which are perfect to take with you on the go!

Now on to the Chia pods! These are a serving of chia seeds, coconut milk and fruit (or vanilla extract) – all good and dairy free. I tried both flavours and although I thought I’d prefer the vanilla one the mixed berry was definitely my favourite. The vanilla one was good but I could only manage half this generous portion in one go – it was so creamy and rich.

The blueberry one though was divine! I polished that up super quick! The addition of the real fruits really made this and lightens it up. It makes a fab brekkie, pud or post workout snack. They’re in really secure portable packaging too, with a spoon, so are easy to pop in your gym bag or handbag, or lunchbox.

My absolute favourites of the products I tried though we’re the Oats+chia sachets. These are single serve sachets of chia, oats, coconut oil and real fruit which you just need to add water too. You can either add hot water directly to the contents of the pack, or you can add cold water (using the empty sachet to measure the amount needed – a feature I loved!) and then microwave it.

The portions don’t look very large when you open them so I was a little worried to begin with.

But once you add the water and let it sit for a minute as per the instructions it bulks up to a decent portion and it’s so lovely, creamy and filling that it really is the perfect amount. The apple spice flavour was delish – plenty of spices and real chunks of apple made this super tasty and filling. I had it as a post workout snack and it filled me up perfectly. I threw a blueberries on top but it would be just as nice without.

The mixed berry flavour was my favourite once again – super creamy but wig a lovely tartness from the berries. I had this for brekkie and added extra berries and toasted almonds. It really didn’t need these either but I was feeling decadent! 🙂

So all in all I’m really impressed. The Oats+chia sachets are definitely my favourite (well aside from the seeds themselves which are super useful for loads of things!). They’re a great portion size, are filling and full of flavour. They’re also really quick to make up and are so much better than other similar instant oat products which are full of sugar and artificial flavours etc. I can’t wait to try the banana and mango, and blueberry and lemon flavours! Oats+chia are available from Ocado.

The pods were fab too – especially the blueberry one. I’m hoping the mango and banana flavours will be just as yummy! The pods are available from Tescos, Waitrose, Whole foods Market, Planet Organic and some local health stores.

The seeds are available from lots of suppliers. For more info about the products and stockists check out http://www.thechiaco.com.au or http://www.facebook.com/thechiaco 🙂

Do try them and let me know what you think too! 🙂

Almost raw gooey lemon cheesecake pudding – dairy and gluten free

Posted on September 29, 2014 by Dr Nancy P

I’ve been dying to create something new with my lemon curd for a while now. I’m a massive fan of lemon meringue pie so I was thinking along the lines of a healthy meringue pie but wanted something more “puddingy”. So I decided to create a cheesecake-inspired layered pud instead and lo and behold this squishy, goey, sweet, lemony jar of goodness was created!

Not only do these taste heavenly but they’re full of goodness and I think they look pretty cool too! They’d make fab individual desserts for a dinner or lunch party.

It passed the test of my chief taster and lemon curd fiend Colette and even managed to please my friend Dee who’s a self-confessed full fat, full sugar cheesecake addict!

Here’s the proof – Colette savouring the lemony goodness 😉

There are three parts to this pud: the base, the filling and the topping. It does require a little preparation in advance (for the filling and topping) but it’s super quick to put together after that.

Now depending how much you want to make you can adjust the quantities below. I tend to make big batches of all 3 components and then put together a few puds but also eat the various components on their own too! It will also depend how large your pud containers are. All of these components can be made in advance – the curd will last several weeks in the fridge, the base will be fine for 1-2 weeks and the topping will last a week in the fridge. So you can always prepare all the bits a few days in advance and then pop it all together on the day! The puds themselves will last a good few days in the fridge (if you can resist eating them!).

For the topping:

You will be making a cashew cream (basic recipe here) – for this one though I leave out the sweetener. So you will need:

1-2 cups raw Cashews (depends how much you want to make)

Water (enough to cover them and then another cup or so)

(You will also need a few tbsp of lemon curd for the final construction)

First things first soak the cashews overnight (or for as long as you can) in water (so that they are well covered).

Drain and rinse them and then pop them in to the blender. Start by adding about half as much water as cashews to the blender and give it a blitz. Continue adding water until the cashews are smooth and you have the consistence of cream that you want – less water, thicker cream! You want it quite thick for this recipe. At this point you can pop it in the fridge while you do other bits.

For the filling:
You will need to make a batch of curd for the filling! I always have a jar in my fridge (I get palpitations when I start to run low 😉 ) so this is always on standby for me. The recipe has been posted before (here) but here it is again for ease.

You will need:

1 1/4 cups of Lemon juice (I used 6 very large lemons)

Zest of half of the lemons used (freeze the rest of the zest for use later)

1/2 cup of Cold water

1 3/4 cups unrefined raw Sugar (adjust to taste)

5 tbsp Cornflour (corn starch)

2 tbsp non-dairy margarine

6 tbsp Almond milk (you could also use soya or coconut milk)

Juice and zest your lemons. You only need the zest from half of the lemons but it’s worth zesting them all and keeping the remaining zest in the freezer to use in other recipes later.

Place the lemon juice and water in a cold saucepan. Add the cornstarch and whisk to dissolve. Add the sugar and turn on the heat. Continue to whisk as you bring the mixture to a boil slowly. Once boiling allow it to boil gently for one minute without stirring.

Add the rest of the ingredients, whisking the whole time, and cook for 3 minutes. Have a little taste – if it’s not sweet enough for you then stir in some more sugar. Remove from the heat, pour into a bowl or jars and allow to cool. Place in the fridge once cooled.

For the base:

You can adjust the quantities and types of fruit and nut to taste or depending on what you have to hand. You want to end up with a sticky consistency though so the dates are important. I used:

1/2 cup raw Cashews

1/2 cup raw Almonds

1/4 cup of Pecans

1/4 cup Raisins

1/3 cup of dates (if using dried dates then soak in warm water for 5-10 mins, keep the water to one side once soaked)

A good pinch or two of Lemon zest

Pop all of this lot into a food processor and pulse until blended and well combined. It will come together to form a sticky dough. If it’s not sticky enough add some more fruit and a little of the water from the dates. If it’s too sticky you can add some more nuts. Adjust the amount of lemon zest to taste.

Construction of the pud!

You will need some jars, glasses, ramekins, or whatever you fancy serving this in.

First take a few spoonfuls of the base mixture and press well into the base of your chosen jar. I like to have a depth of 2-3 cm, but obviously you can add more or less as you like.

Then add a generous layer of lemon curd – this curd is beautifully tart so you don’t need a huge amount – I used about 1-2 cm.

Finally take your topping and stir 2 – 4 tbsp lemon curd through it (adjust to taste) and then layer on the top – as thick as you want!

Finish with some lemon zest. Keep in the fridge until you’re ready to devour it!

You can even supersize this and make a massive one – for sharing… (Or not 😉 )

Homemade healthy coconut “bounty” bars! Dairy and Gluten-free

Posted on August 28, 2014 by Dr Nancy P

I made these a while ago but totally forgot to put the recipe up! Bad Nancy!

These are delish – a great alternative to a traditional “Bounty” bar and FAR healthier! They’re made with raw chocolate so they’re full of antioxidants and the coconut centre is pure coconut, nothing else!

You will need some sort of mould for this – it can be any shape and any size you like! I’ve gone for a rectangular one as I happened to have one in my cupboard but anything will do.

For the chocolate you will need:

1 cup Cacao butter (melted)

1 cup Raw Cocoa powder

1/3 Cup Maple syrup (or other liquid sweetener)

For the filling you will need:

A few tbsp desiccated Coconut (adjust quantity to taste)

Coconut butter – the amount will depend on the size of your chocs so start with a small amount and it’s easy to make more as needed. You need to make sure you use a whole coconut flesh butter, rather than coconut oil. I used the Artisana brand.

Start with the chocolate. Mix the cacao butter, cocoa and maple syrup together and ensure there are no lumps. Pour a small amount in to the mould – remember you are filling this so don’t fill the mould – probably aim for a third of the mould. Save enough to cover the filling later. You will probably find that it settles at the bottom leaving the sides with only a very thing layer. This is ok – just pop it in the fridge for now. After about 5 mins check it and as it’s beginning to solidify just swirl the mould around so the chocolate coats the sides too. Place back in the fridge until set hard (15 mins should do it).

Now prepare the filling. Just melt the coconut butter gently in a warm pan, stirring all the time. Add as much desicated coconut as you want to get the desired texture and then pour in to the chilled moulds. Place back in the fridge immediately until this has set (at least 15 mins)

Cover the top with more of your raw chocolate mix (you may need to re-warm it if it’s started to set). Pop straight back in the fridge until properly set – 30 mins or more.

These are best kept in the fridge until you want to eat them and then remove them and allow them to warm very slightly at room temperature for a few mins before serving. I made my chocolate layers just a little bit thick… but I quite like that! 🙂

Enjoy!

Blackberry and cinnamon cakes with blackberry and mint swirled cashew cream!

Posted on August 19, 2014 by Dr Nancy P

I managed to get a mahoosive haul of wild blackberries last weekend so decided I’d better find some ways to use them! I fancied a light, muffin/fairy cake kinda thing for tea so came up with this little beauty. They’re delicious on their own, but if you want something a bit special then serve them with this blackberry and mint swirled cashew cream for a bit of afternoon tea!

For the cakes you will need:

1 cup of non-dairy Milk
1 tsp Cider apple vinegar
1 1/4 cups Gluten-free flour or Spelt flour
2 Tbsp Cornflour
3/4 cup Raw unrefined sugar/ coconut palm sugar
3/4 tsp Baking powder
1/2 tsp Bicarbonate of soda
1/2 tsp Himalayan rock salt
1/3 cup Olive oil
2 1/4 tsp Vanilla extract
1 tsp ground Cinnamon
Blackberries – couple of handfuls (depending how large they are!)

For the cashew cream you will need:

A cup of cashew nuts (or however many you want to use!)
Some water
maple syrup/agave syrup/rice malt syrup (optional – to taste)
handful of Blackberries
handful of fresh Mint leaves
A blender/ vitamix

Soak the cashews overnight in water (so that they are well covered).

To make the cakes:

Preheat oven to 350 F. Put the milk and vinegar together in bowl and whisk together, then leave to curdle for a few minutes. Add the milk mixture, oil, sugar and vanilla extract to a large bowl and mix together. Sieve the flour, cornflour, cinnamon, baking powder, bicarbonate of soda and salt into the liquid mixture and stir well until no large lumps remain. Gently stir the blackberries in to the mix. Pour into cupcake liners in a muffin pan – this should make approximately 15 cakes. Make sure the blackberries are covered with batter (you may need to just gently push them down).

Place in the oven for 20 – 25 minutes until a skewer inserted in the middle comes out clean. Once done place on a wire rack to cool.

To make the cashew cream

Drain and rinse the soaked cashews and then pop them in to the blender. Start by adding about half as much water as cashews to the blender and give it a blitz. Continue adding water until the cashews are smooth and you have the consistence of cream that you want – less water, thicker cream! If you want to add some sweetness add your choice of liquid sweetener to taste.

Smoosh the blackberries up a little bit with the back of a knife, and chop the mint finely. Stir it in to the cream and adjust quantities to taste.

Serve your cakes with a big dollop of the cream and a sprig of mint!

Guilt-free Chocolate cake (with beetroot!)

Posted on July 17, 2014 by Dr Nancy P

You can’t beat a good chocolate cake and this is definitely a good chocolate cake! It’s totally vegan and totally yummy! This was inspired by a delicious cake my friend Vicky made so I thought I’d have a go at veganising and gluten-freeing it! 🙂

You will need:

250g cooked Beetroot

250g unrefined Raw sugar (coconut palm sugar etc)

190g self-raising gluten free Flour

60g raw Cacao powder

1 tsp Bicarbonate of soda

3 tbsp Chia seeds soaked in 9 tbsp water

180 ml Almond oil (or other non flavoured oil)

1 tsp Vanilla extract

1 tsp Chocolate extract (or extra Vanilla if you don’t have this)

Preheat the oven to 170 C. Lightly grease a 23 cm diameter cake tine.

In a large mixing bowl, sift together the flour, cacoa and bicarbonate of soda. Then stir in the sugar. Pop the cooked beetroot in to a food processor and blend until smooth. Place this in to a sieve over another bowl and push out any juices with the back of a spoon. You don’t need the juice for this recipe but don’t bin it – you can throw it in to a smoothie 🙂

Put the beetroot pulp back in to the processor and then turn on the motor and add the soaked chia seeds, vanilla and chocolate extract (if using) and then slowly pour in the oil.

Mix until well blended. Make a well in the centre of the flour mix and add the beetroot mixture. Gently fold together with a large spoon. Pour the mixture in to the cake tin and place in the oven for 35 -40 mins (or until a skewer comes out clean). Remove from oven and allow to cool for 5 – 10 mins in the tin, then remove and place on a wire rack to cool.

Then enjoy with a cup of tea (and maybe a cat)! 🙂

Pure and Simple Bakes

delicious, healthy, vegan friendly, low gluten bakes – have your cake and eat it!

Tag Archives: vegan

Raw Almond Caramel Chocolate Fingers

Green Goodness Protein Smoothie

Nancy’s Mince Pies! gluten and dairy free!

The Ultimate Breakfast Smoothie

Amazing Protein-Packed Flapjacks – dairy and gluten free

The Chia Co Chia Seeds, Chia Pods and Oats+Chia Review

Almost raw gooey lemon cheesecake pudding – dairy and gluten free

Homemade healthy coconut “bounty” bars! Dairy and Gluten-free

Blackberry and cinnamon cakes with blackberry and mint swirled cashew cream!

Guilt-free Chocolate cake (with beetroot!)

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