We’re celebrating World Egg Day today with a cheeky Chia Egg Pudding! We love Chia Seeds, they are one of natures little miracle foods. Adaptable and versatile, often used in the creation of a vegan egg mix for baking and cooking. They are chock full of nutrients including fibre, protein, calcium and magnesium. We love to use them in lots of different ways, for instance they are one of the ingredients in our yummy oat cookies and we love them sprinkled on our brekkie bowls.
This little Chia Egg Pudding is simple to put together; the waft of cinnamon as it bakes is a lovely autumnal scent. Enjoy!
Gluten, dairy, refined sugar and grain free.
Makes 2 ramekin dishes or 1 small baking dish
4 tbsp Chia Seeds
1 cup Coconut Milk
3 tbsp almond butter (or other favourite nut butter)
1tbsp maple syrup
1/2 tsp cinnamon
Mix all the ingredients together well in a small bowl. Pour into two ramekins, or a small baking dish.
Bake for 20-25 minutes at 150c until set.
Remove from the oven and allow to cool slightly.
Serve with your favourite berries or passionfruit. Delish!
Can be kept in the fridge for a quick morning breakfast.by
With Autumn just around the corner it feels like the right time to spice up our baking with these Autumn Spice Muffins. With the wonderful warming scent of cinnamon and packed full of carrots, courgettes and apples they are a nutritious choice for your lunchbox. Baking a batch of these at the start of the week means that we always have something to pop in our lunchbox or grab when we’re off to classes with the kids in the evenings and weekends. With a host of lovely slow release energy from seeds and oats they’ll keep you going when you need them to.
Gluten, dairy, nut and flour free.
Pre heat oven to 170C
½ cup currants
2 tsp cinnamon
2 eggs (or replace with flaxseed eggs)
100gm coconut oil (soft or melted)
180g ground sunflower seeds (equivalent to 1 cup of whole sunflower seeds)
1 cup oats
1 tsp baking powder
1/3 cup coconut sugar
3 Tbsp ground linseed
Preheat the oven to 170C
Grate the carrot, courgette and apple. Place in a large bowl mix together with all the other wet ingredients and cinnamon. Mix well.
Add in the dry ingredients and fold together until mixed and there are no pockets of dry ingredients left.
Scoop equal amounts in paper or silicone cases.
Bake for 30 minutes or until skewer comes out clean.
Makes 12 muffins.
ENJOY your Autumn Spice Muffins! Why not whip up some of our ABC Nut Butter to slather on when you are super hungry.by
Our baked courgette fritters with avocado, tomato salsa are one of our favourite lunch/snack time things to grab. Especially at the moment when we are still happily working our way through a glut of courgettes in the garden. The courgette plant has the ability to take over the most organised of veggie beds, however it seriously delivers in volume of crop! Gluten free and made with just a handful of store cupboard ingredients these will keep well in the fridge for a few days, although they many not last that long! Don’t fancy the salsa? These are delicious served up with a dollop of hummus too. We hope you enjoy our baked courgette fritters.
Gluten, dairy, egg and grain free. Suitable for a vegan diet.
Pre-heat oven to 170 degrees Celsius
1 large courgette (or two small/medium ones)
1 cup ground almonds
5 Tbsp ground linseeds
8 Tbsp Water
1tsp ground cumin
1/3 tsp pink salt
in a small bowl mix together the linseed and water and set aside to thicken for 10 minutes.
Meanwhile grate the courgettes and place in a large bowl. Add the ground almond, cumin, salt and cracked pepper (to taste). Mix thoroughly, finish by mixing by hand. You will find it becomes dough like as the ground almond soaks up the moisture from the courgette.
Add in the thickened linseed/water mixture and mix together well. You should have a thick batter that you can shape by hand.
Shape into 8 large fritters and place on a baking stone or lined baking tray. Drizzle avocado oil over each fritter.
Bake at 170 degrees Celsius for 25-30 minutes.
1 ripe avocado
1 large tomato (seeds/pulp removed)
½ tsp ground cumin
1 ½ Tbsp chopped flat-leaf parsley
Peel and pip the avocado, then chop the flesh into small cubes. Take the tomato and do the same. Mix together all the ingredients in a small bowl. Serve alongside your fritters.by
Our Berry Mousse Cake is a gorgeous summer cake, with a soft mousse filling. We’ve been foraging in the early morning sunshine for Blackberries this morning but you can use any type of berry you have at hand, to make this cake.
1 cup Macadamia nuts (see note)
1 cup Desiccated Coconut
2-3 Tbsp soft Coconut Oil
Process in a food processor until it comes together. Press into a lined square baking tin.
2 Large Avocados (Peeled and pit removed)
4 Large Medjool Dates pitted and roughly chopped
½ Lemon (Juice Only)
4 Tbsp Cacao Powder
2 Tbsp Maple Syrup
6 Tbsp Coconut Oil (melted)
3 Tbsp Coconut Milk (or milk alternative)
1 cup of blackberries (or raspberries)
Place avocados, medjool dates and lemon juice in a food processor. Blitz until mostly smooth. Add in remaining ingredients, except the berries. Process or blend until smooth. Tip over the base and carefully spread over. Sprinkle over the berries and gently press them into the mousse layer (so they are set into the mousse, not on top).
RAW CHOCOLATE TOPPING
85gm Cacao Butter
25gm Coconut Oil
50 gm Cacao Powder
1/4-1/3 cup (50gm) maple syrup or 3 Tbsp honey
Place cacao butter and coconut oil in bowl over hot water. Melt. Remove from heat, add in the cacao powder and maple syrup or honey and using a whisk combine until smooth… Use more/less sweetener according to taste. Pour the raw chocolate over the mousse and place in the fridge or freezer.
I place mine in the freezer for 2 hours to set, or you could refrigerate for 4-5hrs until set.
Keep in fridge. for up to 4 days. Or freeze for up to one month.
Serve with fresh berries, Coconut Bites and coconut yogurt or ice-cream. Enjoy….
NOTE: I use chilled macadamias as it keeps them fresh and they blend into a base well. You could also replace with cashew nuts too.by
This recipe is a favourite of mine and great to use for dinner parties, or alongside your favourite vegan or meat main. It goes well with falafel, lamb and salmon, but we love it with a Roasted Cauliflower Steak. Or you can have it by itself. Enjoy.
1 & 1/2 cup peas
Large handful of baby spinach leaves
½ Large ripe avocado
Few leaves of fresh basil
4-5 leaves of fresh mint
1 & 1/2 tbsp. of olive oil
Salt and Cracked Pepper
Steam peas until hot and just cooked.
Place your peas and the remaining ingredients into the food processor. Blitz until you reach your desired consistency.