To make good deserts, it doesn't mean you need to use sugar, loads of fat, animal milk and white flower as ingredients. I instead, use; honey, fruit or rice syrup, coconut oil, nut butter, vegetable milk, nut flower and whole grain flowers. They taste delicious and satisfy our sweet tooth while also nourishing us without the excessive imbalance that white sugar creates. Some of them are raw and all of them are vegan, they are all gluten-free and dairy-free.
Raising and sunflower seed cookies
(Yield: 12-15 cookies)
75g coconut oil
85g brown sugar
1 small egg, beaten
1 tsp vanilla essesnce
50g sunflower seeds
60g gluten free flour
60g small oats
½ tsp bicarbonate of soda
1. Pre-heat the oven to 180°C/350°F/Gas mark 4.
2. Cream together the coconut oil and, sugar until light and fluffy. Beat in the egg and vanilla and then stir in all of the remaining ingredients until completely combined. Shape into walnut sized balls, place on two non-stick or lined baking trays and flatten slightly by pressing in the center with your fingers. Place in the oven for 12-14 minutes until golden.
Adzuki chocolate desert
(Yield: 20 little pieces of chocolate)
70gr of adzuki beans (cooked)
1 piece kombu seaweed (5cm)
3 tsp cocoa powder
3 tbsp Rice syrup
Vanilla natural flavour
3 tsp cocoa butter (melted in bain marie)
1. Wash and soak the beans overnight
2. Rinse the water and cook it with the kombu for 30 min.
3. Drain and take out the kombu
4. Melt the cocoa butter in Bain-Marie
5. Mix the melted butter with the cocoa powder and the beans, the syrup and the vanilla in a blender.
6. Spread the preparation between 2 vegetable papers with 1 cm high, put it in the fridge for 1 hour minimum (Top up with your favorite nuts, seeds or dried fruits)
7. Cut it in small pieces of 3-4 cm. Keep the pieces in the fridge and eat it within 4 days.
Raspberry chia jam
(Yield: 1 cup jam)
2 cups raspberry (frozen or fresh)
2 tbsp chia seeds (black or white variety)
1 tbsp lemon juice
1 tbsp honey or fruit syrup
1. Add all the ingredients into a small sauce pan and bring it to boil over low heat.
2. You can mash the berries with a fork or keep it in bigger pieces.
3. Adjust the sweet to your taste.
4. Transfer to a small jar, add the chia seeds and mix well
5. Take mixture to the fridge
6. Serve it after 1 hour.
Apple pear crumble
(Yield: 8 portions)
3 large pears (about 400g)
3 large apples (about 400g)
1 tbsp freshly squeezed lemon juice
3 tbsp coconut sugar
1 tbsp arrowroot powder
3 tsp ground cinnamon
175g gluten-free (1 ¾ cups) rolled oats
80ml pure maple syrup (1/3 cup)
70g chopped raw walnuts (1/2 cup)
1 tsp ground cardamom
2 tbsp whole-grain flour (such as gluten-free oat or rice)
¼ tsp fine sea salt
80g coconut oil or ghee (1/3 cup)
Vegan yogurt or ice cream to serve
1. Preheat the oven to 180°C.
2. Peel the pears and apples if desired, chop them into bite-size chunks, and place them in a 9-inch/23cm baking dish. Add the blackberries and the lemon juice, and toss to coat.
3. Sprinkle the sugar, arrowroot, and 2 teaspoons of the cinnamon over the fruit, and toss to mix.
4. In a bowl, combine the rolled oats, maple syrup, walnuts, the remaining 1 teaspoon cinnamon, cardamom, flour, and salt. Cut in the cold coconut oil until the mixture is crumbly. Spread it over the fruit.
5. Bake the crumble for 25 to 30 minutes, until the fruit is bubbling and the top is golden brown. Let it cool slightly, and serve warm with yogurt or ice cream if desired.
Gluten free Pancakes
(Yield: 6 medium pancakes)
325g brown rice flour
1 tbsp baking powder
1/2 tsp salt
1 large egg (beaten)
350ml rice milk or any vegetable milk of your choice
1 tbsp coconut oil (a bit more for frying)
100g fruits of your choice
100g Raspberry jam (recipe on this page).
1. Mix all ingredients in a blender until it becomes smooth.
2. Drink it warm with cinnamon and a bit of honey or mix it with your favorite fruits to make a smoothie or ice cream.
(Yield: 6 portions)
• 60g coconut oil
• 100g chopped dark chocolate (70%)
• 3 tbsp flax powder
• 200ml water
• 80g brown sugar
• 50g flakes (oat, nut flakes or been flakes)
• 50g Brazilian nuts (chopped)
1. Melt the chocolate in bain marie with coconut oil and the sugar
2. Mix the flax powder with the water
3. Mix the dry ingredients in a bowl
4. Add the liquid mixture to the dry one and mix well
5. Add the flax powder with the water and mix till it gets a homogeneous texture
6. Spread the batter into a cake shape lined with vegetable paper
7. Take to the pre-heated oven at 180° for 25-30 minutes.