Ingredients

• 360g | 2 packed cups medjool dates, weighed without pits, (See recipe notes)
  


• 200g | 1 cup coconut oil (unrefined or refined coconut oil is fine)
  


• 240g | 2 cups ground almonds


• 120mls | 1/2 cup maple syrup
  


• 1/4 teaspoon salt


• 3/4 teaspoon nutmeg


• 2 teaspoons cinnamon
  


• 1 teaspoon ground ginger
  


• 1/2 teaspoon vanilla bean powder (It may seem expensive to buy but a package lasts for a very long time as you do not need much. If however you would rather not use it or you can't find it, use 1 teaspoon of vanilla extract instead).
  


• 1 orange zest of


• 1 lemon zest of


• 30g | 1/2 cup shredded unsweetened coconut


• 125g | 1 cup chopped pecans


• 115g | 3/4 cup chopped hazelnuts , or almonds


• 30g | 1/4 cup walnut pieces


• 150g | 1 cup raisins


• 150g | 1 cup dried cranberries
  


• 145g | 3/4 cup dried apricots , chopped

• 150g | 1 heaping cup dried chopped figs

Instructions

• Add the maple syrup, coconut oil, dates, spices, vanilla bean powder, salt & almonds to a food processor. or blender. Process until smooth.
  


• Spoon out into a large bowl.


• Pour all of the other ingredient into the bowl and mix well. This is quite hard work but it will come together.


• Line a tin with baking parchment. One that you would cook something like brownies in. I used my square USA Pan which is 8'x8'.
  


• Scrape the mixture into the tin and press down all over well.Use a spatula or the palm of your hand.


• Cover and put in the fridge for at least 12 hours.


• Remove from the pan and slice.

• Dust with powdered sugar or cocoa powder before serving.

NotesStore leftovers well wrapped in the fridge. They will keep well for up a couple of months. Medjool dates are softer than regular dried dates.You can usually find them in the produce department of grocery stores. If you can't find them, you may use regular dried dates but soak them in warm water for 15 minutes first to soften them up a bit. Make sure to drain them very well after their soak.

NutritionServing: 1serving | Calories: 273kcal | Carbohydrates: 28g | Protein: 4g | Fat: 18g | Sodium: 44mg | Fiber: 4g | Sugar: 21g | Vitamin A: 2% | Vitamin C: 2% | Calcium: 5% | Iron: 6%


Recipe Compliments: https://avirtualvegan.com/

Ingredients:

• 1 tablespoon olive oil
  
• 1 small onion, chopped
• 3 cloves garlic, minced
• ½ teaspoon turmeric
• ½ teaspoon paprika
• 1 can organic pumpkin
• 1 ½ cups chicken bone broth OR vegetable broth
  
• 1 jar roasted red peppers
• ⅓ cup sprouted cashew butter
• 1 teaspoon maple syrup
• ½ teaspoon black pepper
• 1 tablespoon lemon juice
• ½ cup coconut milk

Directions:

1. Heat Olive Oil over medium heat in a sauce pan
   
2. Brown Onion then add garlic for two minutes.
3. Add everything but salt, pepper, Coconut Milk, lemon juice, maple syrup.
4. Bring to a boil, then allow to simmer for 5 minutes
5. Stir in remaining ingredients.
6. Pour into blender and puree until smooth.
7. Serve in a bowl with Parsley garnish.
   

Adapted from Dr. Axe's recipe.

1 tbsp. olive oil
2/3 cup onion finely chopped
4 cups broccoli - finely chopped
1 1/2 tbsp. tamari / soy sauce
salt and pepper to taste
2 large tomatoes about 225 g each in weight, halve and scoop out the centres, reserving them

Garnish:
12 fresh basil leaves / 4 cherry tomatoes

Dressing:
1 1/2 tbsp. olive oil
1 1/2 tbsp finely chopped fresh basil
(use tomato centres which you scooped out)
salt and pepper to taste.

1. Heat the oil, and fry the onion till soft.
2. Add the broccoli and cook covered for 10 minutes, or until tender.
   
3. Add the basil and tamari and combine.
   
4. Season, and blend in a food processor until smooth.
   
5. Use an ice-cream scoop to form four broccoli balls.
   
6. Divide the remaining broccoli mixture between the four tomato shells, and press into each base.
   
7. Place three basil leaves around the edge to form 'petals'.
   
8. Place the broccoli ball on top, then garnish with a cherry tomato.
   
9. Place all the dressing ingredients in a food processor or liquidize and blend until combined.
   
10. Pour the dressing over each tomato half or serve separately.
    

This dish can be served hot or cold - to serve hot, place covered on a lightly greased baking tray without the basil leaves or cherry tomatoes, and bake in an oven set at 190C for 10-15minutes, or until heated through, then garnish as described above.

Each serving of chickpea flour packs a whopping 6g of protein and 5g fiber.

Pulses are one of the most cost-effective proteins around and tend to be very affordable.Pulses deliver high levels of potassium, magnesium, zinc, B vitamins and iron. They’re also high in fiber and beneficial in disease prevention.

Have you ever tried chickpea flour?! Here's your chance! Try this beautiful chickpea flour banana bread packed with protein & fiber. You can't tell that it isn't made with normal flour!

Ingredients

• 3 medium ripe bananas, mashed
• 3 tablespoons honey
• 2 teaspoons vanilla extract
• 2 large eggs --> vegans can use egg substitute
  
• 2 tablespoons coconut oil, melted and cooled
• 1 teaspoon apple cider vinegar
• 1 1/2 cups chickpea flour (garbanzo bean flour)
• 1 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• Optional add ins:
• 1/2 cup chocolate chips
• 1/2 cup chopped walnuts or pecans
• 1 cup blueberries
• 1 cup shredded coconut

Instructions

1. Preheat oven to 350 degrees F. Line an 8x4 inch loaf pan with parchment paper and spray with nonstick cooking spray.
2. In a medium bowl, whisk together chickpea flour, baking soda, cinnamon and salt; set aside.
3. In a large bowl, combine bananas, honey, vanilla extract, eggs, coconut oil and apple cider vinegar; mix until well combined and creamy. Add dry ingredients to wet ingredients and mix until just combined. Fold in any of the optional add-ins to create your own version of this delicious bread. I highly recommend nuts & chocolate chips.
4. Pour batter into prepared pan and smooth top. Bake for 40-50 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 10 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

Notes:  You can also bake this into muffins, adjust the baking time to 20-24 minutes.

Compliments : https://www.ambitiouskitchen.com/chickpea-flour-banana-bread-gluten-free/

 
Ingredients

• 1/2 Cup Coconut Milk (or other low carb milk)  
• 3/4 Cup Blackberries or mixed berries or strawberries or other low sugar fruit
• 2 Tablespoons Coconut , unsweetened shredded  
• 2 Tablespoons Walnuts , can sub for any type of low carb nut
• 1 Scoop low carb protein powder, vanilla flavour (can use hemp, chia or flaxseed protein)
  
• 2 Cups Ice Cubes (optional)
  
• 1 tbsp Hemp Seeds , topping, optional
  

Blend, drink and enjoy !