Ingredients 1. Crust
2. Filling
Instructions
Recipe Compliments: rawcology™ http://rawcology.com/
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![]() Ingredients CAKE 3 cups all-purpose flour (I used spelt flour) 5 tablespoons dark chocolate cacao powder 2 teaspoons baking powder 2 teaspoons baking soda 1/2 teaspoon kosher salt 1/4 cup olive oil 1 ripe avocado, mashed until smooth 2 cups water 2 tablespoons white vinegar / apple cider vinegar 2 teaspoons vanilla extract 1/2 cup maple syrup (vegan) or unprocessed honey (I used 1/2 cup honey) (for a sweeter taste you can increase amount to 3/4 cup maple syrup or honey) FROSTING (optional) 2 ripe avocados, mashed until smooth 1/4 cup maple syrup or unprocessed honey or other healthy sweetener of choice. 5 tablespoons dark chocolate cacao powder Preparation Preheat oven to 175C. Grease and flour one medium tin with whole in it or a medium round tin. In a large bowl, mix first five ingredients. In another bowl, whisk olive oil and next five ingredients. Pour wet avocado mixture into flour mixture and mix well until smooth. It is easier if you use an electrical mixer to do this. Pour batter into cake tin. Allow to cook for about 50 - 60 minutes. Keep checking until it is done. You do this by inserting a toothpick or skewer. It should come out clean. Let cake cool in tin for about 15mins and then turn it out onto a rack to cool. Decorate with a layer of frosting on top of the cake. Frosting is optional. Video link to recipe: https://www.buzzfeed.com/robertbroadfoot/these-banana-oatmeal-muffins-are-perfect-for-a-snack-on-the INGREDIENTS 2 bananas 2 eggs ⅓ cup maple syrup or raw unprocessed honey ¼ teaspoon salt 2 teaspoons baking powder 2 teaspoons vanilla extract 1 tablespoon cinnamon 1 cup Greek yogurt or goat's / sheep's yogurt 3 cups oats 1 cup whole milk or almond / rice milk Optional: preferred toppings (dried cranberries, apples, blueberries, nuts) PREPARATION1. Preheat the oven to 350˚F/180˚C. 2. In a medium bowl, mash bananas. Mix eggs, maple syrup, salt, baking powder, vanilla extract, cinnamon, and Greek yogurt into mixture. 3. Add oats and milk, and mix. Let the mixture sit for a few minutes, so the oats soak up the liquid and the consistency is like oatmeal. 4. Line muffin tins with muffin liners. Pour the mixture into each muffin cup about ¾ full. Add your preferred toppings and gently push your toppings into each muffin cup. 5. Bake for 30 minutes. 6. Let cool for 5 minutes before eating. Once cool, you can also store in an airtight container or freeze in a storage bag. 7. Enjoy! Inspired by recipe here. Zesty, simple and easy to make !
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METHOD
FILLING
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Recipe adapted : foodmatters TV These brownies only have 4 ingredients. Super quick and easy to make.
Ingredients
Instruction
Note: These brownies are best kept in the refrigerator and best eaten when cooled completely. They are freezer friendly too. Recipe Compliments : the big man's world http://thebigmansworld.com/ INGREDIENTS
Step 1 In a medium stock pot, heat the coconut oil for 30 seconds on medium heat. Step 2 Add the cumin seeds and stir until they start to sputter. Then add the onions and cook for another minute, and then, add the tomatoes, stir and cook for a few more minutes until the tomatoes soften. Step 3 Add the rest of the ingredients and stir together. Cover the pan and simmer for about 15 minutes, stirring every 5 minutes to keep from burning. Step 4 Ladle the soup into 4 serving bowls and enjoy! Leftover stew can be stored in air-tight container and saved for lunch the next day. NOTE: You can add in some chicken or tofu for extra protein. This dish can be served with some brown rice, wild rice, quinoa or other whole grain that you like. Nutritional analysis per serving calories 204 • fat 24 g • saturated fat 20 g • cholesterol 0 mg • fiber 6 g • protein 6 g • carbohydrate 18 g • sodium 588 mg Recipe: Compliments Dr. Mark Hyman Serves 4
1 large eggplant 570g, cut into 3/4-inch dice Salt and black pepper 1/4 cup (60 ml) olive oil 1 medium carrot, peeled and cut into 1/4-inch dice 1 celery stalk, in a 1/4-inch dice 1 medium onion, finely diced 3 garlic cloves, minced 8 ounces (225 grams) orzo, a rice-shaped pasta, rinsed 1 teaspoon (6 grams) tomato paste 1 1/2 cups (355 ml) vegetable stock 1 to 3 tablespoons fresh oregano, chopped 1 teaspoon grated lemon zest or more to taste, up to the zest of a whole lemon 4 ounces (115 grams) mozzarella, firmer is better here, cut into 1/3-inch dice 1 1/2 ounces (a generous 1/2 cup or 45 grams) parmesan, grated 3 medium tomatoes, diced Sprinkle your eggplant generously with salt and let it drain in a colander for 30 minutes. I used this time to get the rest of my ingredients ready. After 30 minutes, rinse it well and pat it dry on towels. Preheat your oven to 350°F. Heat a large frying pan over medium-high heat. Once hot, add the oil and once the oil is shimmering, add the eggplant. Fry for 8 minutes, stirring pieces occasionally. Using a slotted spoon or spatula, transfer them to paper towels to drain. Add celery and carrots to remaining oil and cook for 3 minutes before adding onion and garlic. Cook together for 5 more minutes on medium heat. Stir in the orzo and tomato paste and cook for two minutes more. Off the heat, add the oregano, mozzarella, parmesan, tomatoes, fried eggplant, lemon zest, 1 teaspoon table salt, many grinds of black pepper and the stock and mix well. Transfer mixture to an 8×11-inch (about 2 quarts) ovenproof baking dish. Cover with foil and bake 20 minutes, then bake 20 minutes without the foil. (You can increase the ration of foil-on to foil-off time if you don’t like a crunchy pasta lid.) Let rest for 5 minutes before serving. |
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