Baking Gluten Free &
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Raw Choc Caramel Slice
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Ingredients:
For the base: 1 cup of almond flour 1/4 Cup of cacao powder 1/4 Cup of melted coconut oil 2 tbsp of agave For the caramel: 25 soaked dates (overnight is best) 1/4 cup of melted coconut oil 1/4 Cup of maple syrup 1/4 tsp salt |
For the topping: 1/4 cup of cacao powder 1/2 cup almond flour 1 tbsp of agave 1 tbsp of melted coconut oil |
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This recipe is brought to you by rawlifestyleco.blogspot.com.au
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Directions:
For the base: Combine by hand in a mixing bowl and pour into the greased tin. Wet your fingertips with some melted coconut oil and gently press and pat the base flat. It may seem a little squishy but this is good..be gentle and if it's sticking just pop some more coconut oil on your fingertips. Pop it in the freezer to set while you make the caramel. For the caramel: Combine is a small bowl using a blending stick or use a food processor if that's all you have. Blend until really smooth. Taste should be very sweet and caramel tasting! YUM..Pour over the base and smooth out. Place back in the freezer. For the crumbly topping: Combine all dry ingredients by hand. Then add the wet and 'rub together' like you would a normal crumble. Sprinkle over the caramel until well covered and slightly press into the caramel so it is still on top but you can see the caramel poking through. Freeze for 1 -2 hours or until set. At this stage it will be hard but the caramel is going to be a bit gooey. Perfect for eating! Cut into your slices and place in an airtight container. You can keep these in the freezer. |
Chocolate Okara Cake
This recipe is brought to you by
Love Inspiration |
Ingredients:
1 1/4 cup Fresh okara 1/2 cup oat flour 1/2 cup rice flour 4 tbsp cornflour 1/2 cup sugar (brown and dark brown) 1/2 tsp salt 2 tsp baking powder 3 tbsp raw cacao powder 6 tbsp vegan mayonnaise 1 cup milk 3 tbsp peanut butter 1 banana (mashed) optional: 20g Chocolate (no problem even if you don’t have) Directions: Mix all dry ingredients together in a bowl and then add wet ingredients (if using chocolate you will need to melt this first). Once you have your mixture you can either bake this in your oven at 180 degrees celsius or you can do it in the rice cooker. Simple pour this into your rice cooker and switch it on for a few cycles until it is cooked through. |
Chocolate Chip Cookies
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Ingredients: 2 tbsp ground flaxseed 4 tbsp water 1 1/3 cup brown rice flour 2/3 cup white rice flour 1/2 cup tapioca flour 3 tbsp corn starch 1.5 tsp psyllium husks 1 tsp baking powder 1/2 tsp baking soda |
1/2 tsp sea salt 3/4 cup organic brown sugar 1/2 cup organic cane sugar 1/2 cup coconut oil, softened 1/4 cup coconut milk 2 tbsp pure maple syrup (or agave syrup) 2 tsp pure vanilla extract 1 cup vegan chocolate chips |
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This recipe is brought to you by
Love Inspiration |
Directions:
Preheat oven to 180°C. Line baking sheets with baking paper. In a small bowl add the flaxseed & water, stir and set aside for 5 mins to thicken. In a medium bowl, sift together the flours, starches, psyllium husks, baking powder, baking soda and salt. Set aside. In large mixing bowl, cream together the brown sugar, sugar and coconut oil, 1-2 minutes. Add coconut milk, maple syrup, and vanilla. Add flax mix. Mix until blended. Add the flour mixture and chocolate chips. Stir until just combined. Roll 2-tablespoon size scoops of cookie dough into balls and place onto prepared baking sheet. Slightly flatten with fingers or fork. Bake for 8-9 minutes. Do not over-bake (cookies will be soft to the touch). Place cookies on cooling rack to cool completely. Store in air-tight container. |
Lemon Ginger Slice
This recipe is brought to you by rawlifestyleco.blogspot.co.nz
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Ingredients:
For the base: 1.5 cups of almond flour (you can make your own) 1/2 cup of shredded dried coconut 3 tbsp coconut oil melted 1/3 packed in cup of soaked dates (2 hours minimum) 1 tbsp agave or honey For the topping: 1 Cup of soaked cashews (soaked overnight) 1/4 Cup of almond milk 1/4 cup of melted coconut Oil Grate 1.5 tbsp of fresh ginger juice of one medium lemon a pinch of salt 1 tsp of vanilla 1/4 cup of maple or agave syrup Directions: For the base: Blend and then press into a large flat shallow tray. Place in the freezer to set whilst you make the topping. For the topping: Combine all ingredients except for the coconut oil and blend until smooth. Add 2 tbsp of water and continue to blend on high. Now add the coconut oil and blend until smooth. Pour over your base and set in the freezer or cooler for a few ours and your good to go! |
