Raw Vegan Carob Fudge Bars

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Prep: 10 mins

Cook: -

Level: Easy

Serves: Updated

System: US Metric

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Description

Here’s a delicious raw vegan carob bar recipe that requires only 5 minutes to make and is perfect for people who can’t eat chocolate.

Ingredients

• 2 Tablespoons Coconut Oil
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Carob Powder
• ¼ cups Chopped Nuts And Dried Fruit

Preparation

Melt coconut oil. If it’s too hot, let it cool down a bit. (I didn’t and that’s why my fudge had a few whitish parts. It was still delicious though!)

Add maple syrup and start adding the carob powder little by little while whisking. Finally, add nuts and dried fruit and mix everything together.

Pour the mixture into the container or the tray you are going to use. Refrigerate overnight.

Baby Marrow Spaghetti & Rustic Plum Tomato Sauce

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Prep: 35 mins

Cook: -

Level: Easy

Serves: Updated

System: US Metric

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Description

Baby Marrow Spaghetti & Rustic Plum Tomato Sauce.

Ingredients

• 125 grams Spaghetti Of Your Choice (I Used Gluten Free Spaghetti)
• 6  Large Baby Marrows (Zucchini), Spiralled Or Julienned
• 3 Tablespoons Olive Oil, Divided
• 3  Onions Sliced Into Thin Rounds
• 3 cloves Garlic, Minced
• 1 teaspoon Honey
• 20  Plum Tomatoes Sliced In Half
• Salt And Pepper, to taste

Preparation

In a large saucepan, bring water for your spaghetti to boil with a pinch of salt (follow cooking instructions on the box). I used 1 1/2 litres of water for 125g spaghetti. 5 minutes before cooking time is up, add the spiralled baby marrows.

Heat 2 tablespoons olive oil in a large frying pan and add onion rounds and garlic. Fry, stirring often, until onions are beginning to caramelise. Stir in honey and fry until onions have a dark golden colour. Transfer onions onto a plate and set aside.

In the same frying pan, heat remaining tablespoon of olive oil and fry tomatoes, turning once, until they are cooked through and caramelised.

Blend the tomatoes and onions (set some aside for garnish) until almost smooth. Taste and season with salt and pepper to taste. Pour over the plated spaghetti and baby marrows. Top with reserved tomatoes and onions and serve hot.

Basic Chia Pudding

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Prep: 5 mins

Cook: 5 hrs

Level: Easy

Serves: Updated

System: US Metric

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Description

A simple chia pudding to get you through an entire week.

Ingredients

• ⅓ cups Chia Seeds
• 2 cups Unsweetened Plain Almond Milk
• 2 Tablespoons Maple Syrup
• 1 teaspoon Vanilla

Preparation

Add all ingredients to a bowl. Whisk until combined. Store in the fridge at least 3 hours (overnight is best).

Stir once more to combine before serving.

Sweet Cornbread

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Prep: 5 mins

Cook: 25 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

A sweet cornbread that is not too sweet. Light as a feather, moist and crumbly. Simple and easy to make, and bakes up as quick as a mix.

Ingredients

• 1 cup Cornmeal
• 1 cup Flour
• ⅔ cups Sugar
• ½ teaspoons Baking Soda
• 1 teaspoon Baking Powder
• ½ teaspoons Salt
• ⅓ cups Oil
• 3 Tablespoons Melted Butter
• 1 Tablespoon Honey
• 2  Eggs, Beaten
• 1-¼ cup Buttermilk

Preparation

Preheat oven to 350°F
.
Combine the dry ingredients in a bowl and whisk to mix. Add the wet ingredients and whisk just until combined.

Pour into a seasoned cast iron skillet. Bake for 25 minutes or until golden brown and toothpick inserted in center comes out clean. Serve hot.

Note: You can use a greased square cake pan in place of a cast iron skillet. If so, you may need to add a couple of minutes to the cooking time.

Avocado Toast with Microgreens

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Prep: -

Cook: 10 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

Try this simple and delicious Avocado Toast and Microgreens for a quick breakfast. The healthy fat from the avocado will help you stay full until lunch.

Ingredients

• 1  Avocado
• Sea Salt
• 2 slices Gluten-free Toast (I Use Udi's)
• 1 cup Rainbow Microgreens
• Balsamic Glaze, For Drizzling

Preparation

Cut avocado in half and scoop out the flesh. Sprinkle with sea salt and smash with a fork.

Spread avocado on warm toast. Top with microgreens, sprinkle with a pinch of crushed red pepper and drizzle with balsamic glaze.