Blueberry Cake

RECIPE

 

Ingredients:

 

  • 1 tbsp psyllium husk
  • 1 cup oat flour (blend rolled oats until you get a fine flour)
  • 1/3 cup coconut flour or 1/2 cup coconut rasp
  • 1/2 cup cooked quinoa
  • 1/2 cup coconut blossom sugar
  • 10 dates, pitted (the better the quality the better the taste)
  • 1 cup water or any plant-based milk
  • 1 tbsp apple vinegar
  • 1 tsp baking powder
  • 4 tbsp coconut oil, cold-pressed
  • 1 1/2 (or 2 cups) cup blueberries

 

Method:

 

Method:

 

  1. Blend the dates with the apple vinegar, water/plant-based milk, coconut oil, quinoa, and psyllium husk until you get a nice cream.
  2. Mix the dry ingredients (the flours, coconut sugar, and baking powder) in a separate bowl.
  3. Add the cream to the dry mix and combine with a spoon, fork or a hand mixer. The batter should be quite thick!
  4. Preheat the oven to 180-degree Celsius.
  5. Pour the batter into a cake mold covered in parchment paper. Top with the blueberries.
  6. Bake for 40-45 minutes or until golden and you can put a knife in the middle and it comes out clean.
  7. Let the cake cool down.
  8. Enjoy!

 

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Chocolate Fudge

Easy Chocolate Fudge Recipe. This fudge you can make in a few minutes, perfect when there sweet cravings are calling your name.

 

Refined sugar free & gluten free

 

Here the recipe:

 

CHOCOLATE FUDGE

 

  • 1/2 cup coconut oil, coldpressed
  • 4 tbsp coconut blossom syrup
  • 1/2 cup chocolate cream/vegan nutella
  • 4 tbsp almond butter
  • Pinch sea salt

How to:

 

  1. Melt the coconut oil together with the chocolate cream, add the syrup, salt and almond butter and combine well.
  2. Pour in a mold covered in parchment paper and freeze for 30 min or more until set.
  3. Chop into pieces and enjoy!
  4. Storage in the fridge or freezer.

 

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