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Soak medjoul dates or chopped dates in water.
Add oatmeal or porridge oats, chopped nuts, mixed seeds, dried fruit.
Combine all, roll into balls or flatten to eat.
Can store for weeks in container!
Combine buckwheat flour, oatmeal, polenta, chia seeds, water or milk alternative.
Soak chia seeds in water or milk alternative for at least 5 mins.
Whisk all with enough liquid for thin but gloopy consistency.
Cook as usual pancakes!
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Combine the following ingredients:
200g chopped dates, 200ml warm water, 2 tbsp milled flaxseed,
1 tsp chia seeds, 1 tbsp carob or cocoa powder, 2 tbsp polenta,
3 tbsp buckwheat flour, 50g cranberries, 25g goji berries,
50g chopped mixed nuts.
Soak dates in water for 5 minutes.
Combine all, should be soft and sticky not crumbly.
Shape into balls and press flat about 1cm, bake 13 mins.
Combine oats or granola, honey and melted coconut oil or butter.
Press firmly into paper-lined tin and bake for 20-25 mins..
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Whisk egg whites and salt, fold in 250g desiccated coconut.
Portion into balls or press into tin and bake for 20 mins.
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For Vegan Coconut Macaroons:
Combine desiccated coconut, oatmeal or porridge oats, melted peanut butter or coconut oil.
Portion into balls or press into tin and bake for 20 mins.
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Combine flaked almonds, honey, seeds, dried fruit and melted coconut oil or butter.
Place thin layer of the mix onto tray and bake for 10-12 mins.
Spread chocolate on top!
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2 medium or 1 large (600g) sweet potato, 100g buckwheat or rice flour, 14 medjoul dates, 4 tbsp maple syrup or honey, 100g ground almonds,
4 tbsp cocoa or carob powder, pinch of salt, nuts optional.
Peel and boil sweet potato, blend with dates and syrup or honey
Combine with dry ingredients and bake in tin for 20 mins.
Combine 300g porridge oats or oat meal, 200g raisins,
100ml apple juice or milk alternative in a blender.
Add any optional nuts, seeds or dried fruits.
Press into tin or shape into bars and bake for 20 mins.
240g cooked mixed beans, 100g dates, 175ml coconut oil,
80g milled flaxseed, 80g cocoa powder, 2 TSP baking powder,
2 tsp bicarbonate of soda, 1 tsp salt.
Blend beans, dates and coconut oil. Add dry ingredients and blend.
Bake in lined tin for 45 mins. Cool before adding icing.
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Icing recipe:
Blend 2 very ripe avocados or banana or 1 very ripe mango,
4 tbsp cocoa powder, 4 tbsp syrup or honey.
120g coconut oil, 160g carob powder, 450g raisins, 120g dates, 300g ground almonds, seeds or nuts to decorate.
Whisk carob powder with melted coconut oil.
Blend fruit in processor and combine. Press into tin.
Sprinkle seeds or nuts on top and refrigerate for 2 hours.
Cut into squares.
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