We love raw food, especially raw desserts. They are nutrient dense, entirely guilt free, absolutely delicious and simple to make, even for those that consider themselves culinary illiterates. Apart from the soft vanilla cream and the chewy caramel base, the cubic kiwi adds a zing that makes for such an impressive raw slice. … Continue reading Raw Kiwi & Vanilla Slice
Blueberry Layer 2 ½ cups unsweetened almond Nut Mylk ½ cup cashews soaked 3-5 hours 1/3 cup rolled oats soaked 1 tablespoon chia seeds 1 teaspoon ground cinnamon 2 cups frozen blueberries 1 tablespoon of acai or 1 tablespoon maqui powder Combine all the ingredients in a high speed blender and blast until creamy. Add sweetener to … Continue reading Tie-Dye Smoothie
It is fair to say, this banana bread is the only one you need in your repertoire. Not only does it taste sensational, (the tahini and honey transforming the banana goodnesses into a molten caramel like masterpiece), but it is also relatively straightforward. The recipe bread toasts terrifically, keeps wells and slices easily, … Continue reading Tahini Banana Bread
This recipe is a staple in our house and we are sure once you try it, it will be in yours too! It is straightforward, grain-free, dairy-free (of course!) and sweetener free. Moreover, it is infinitely variable. We alter this bread according to our whims and encourage you to do the same. We add … Continue reading Paleo Seed Bread
Introducing the new red velvet. A cake that is both deliciously decadent and satisfyingly wholesome. The beetroots add a depth of flavour and colour, which together with the Nut Mylk ensure an incredibly moist chocolate cake. The cake works marvelously in a bunt tin. However, a regular cake tin will also work. This red velvet … Continue reading Beetroot Red Velvet cake
