Gluten-free, dairy-free and refined sugar-free healthy doughnuts. Instead of frying them, bake them. Instead of pouring sweet syrup over them, dunk them into dark chocolate sauce and sprinkle with roasted hazelnuts. It’s impossible to describe how tasty these treats are. You have to try them yourself!
Yield: Eight doughnuts; Prep time - 5 minutes; Cooking time - 15 minutes; Total time: 20 minutes
1 ½ cup buckwheat flour
½ cup gluten-free flour
3 tsp baking powder
1 tsp cinnamon
½ tsp salt
1 tsp liquid stevia
1 tsp vanilla bean paste
¾ cup soy milk
3 Tbsp coconut oil, melted
Chocolate Sauce Ingredients
2 Tbsp cacao powder
1 Tbsp coconut oil
1 Tbsp honey
3 Tbsp roughly chopped hazelnuts (to sprinkle)
Preheat the oven to 200C degrees.
In a large mixing bowl, combine the buckwheat flour, gluten-free flour, baking powder, cinnamon and salt. Stir with a wooden spoon until combined. Tip in...
A light, creamy panna cotta made with hemp milk and raw cacao powder. Served with a dollop of coconut cream and raspberries, this dessert is a great way to finish off a meal with friends.
If you decide to flip the panna cotta out of the mold (for the wow factor!), you can make it easier by loosening the edges first. Just put a little pressure on the panna cotta (with your fingers) and try to make it spin in the cup and then flip it upside down onto a suitably beautiful plate.
Yield: Panna cotta - 4 ; Prep time - 15 minutes; Cooking time - 5 minutes; Chilling time: 3 hours.
Total time: 3 hours 20 minutes
2 cups hemp milk
5 Tbsp raw cocoa powder
¼ tsp vanilla essence
2 Tbsp stevia
⅛ tsp salt
1.5 tsp agar-agar (1 packet)
2 Tbsp hot water
a few raspberries (for decoration)
Mix the hemp milk, cocoa, vanilla essence, stevia and salt in a pot over medium heat, stirring frequently.
Have you tried this recipe for a soft, rich and creamy caramel fudge that melts in the mouth? If you haven’t, you need to make a batch right away! The recipe uses no heavy cream, dairy or refined sugar and - of course - it’s completely homemade. You know what you’re eating! Once made, it can be stored in the freezer and kept for a week.
Yield: 150g of fudge; Prep time - 10 minutes; Freezing time - 3 hours; Total time - 3 hours and 10 minutes
Total calories per 2-g piece of fudge: about 84kcal
Protein – about 7g
Carbs – about 3g
Fat – about 5g
100g organic peanut or almond butter
1 medium banana
1/2 tsp vanilla extract
2 Tbsp coconut cream
1 ½ Tbsp almond or soy milk
1 scoop caramel protein powder
2 Tbsp honey
½ tsp sea salt
Peel and grate one medium-sized banana
Add the banana paste to the peanut butter and stir until it is creamy and smooth. If you keep the butter at the room temperature it will mak...
The house is always infused with the scent of rose water, coconut butter and vanilla bean paste when I bake these cute little shortbreads. You really can’t compare these scrumptious biscuits to anything else out there.
These shortbreads will make a nice present for someone dear to your heart - I’m pretty sure they won’t have tried them yet.
Yield: 22 shortbreads; Prep time - 5 minutes; Cooking time - 25 minutes; Total time: 30 minutes
1 cups gluten-free flour
½ cup almond meal
3 Tbsp stevia
1 Tbsp honey
170g coconut butter, melted
1 tsp vanilla bean paste
½ tsp ground nutmeg
1 Tbsp rose water
¼ tsp sea salt
Pre-heat your oven to 180C.
Line two large baking trays with baking paper and set aside.
Beat coconut butter, stevia, honey, egg and salt together in a large bowl until well mixed.
Add the flour, almond meal, vanilla paste, salt, nutmeg and rose water to the creamed butter.
These protein bars remind me of spring, with their vivid green colour (from the matcha). Super healthy and only using the natural sweetness of honey, these no-bake bars are simple to make yet taste phenomenal.
All you need is a food processor (as in many of my recipes). Matcha bars are full of antioxidants, and will give you the power you need to complete your tasks.
Yield: 10 bars; Prep time - 10 minutes; Cooking time - 5 minutes; Chilling time - 30 minutes.
We created our own homemade Nutella recipe. Unlike its’ shop counterpart, this Nutella contains no chemicals or sugars. The spread goes very well with rice crackers or cookies. Just remember to stop yourself in time!
Yield: Spread - 235g; Prep time – 5 minutes; Cooking time – 5 minutes.
Total time: 10 minutes
Total calories per 100g: about 620 kcal
Protein – about 15g
Carbs – about 5g
Fat – about 60g
170g organic hazelnut butter
2/3 tsp of liquid Stevia
1 scoop Chokolate whey protein
1/3 cup almond milk
65g sugar-free chocolate chips
1/4 tsp. vanilla extract
¼ tsp Himalayan salt (optional)
Melt the chocolate chips over a double boiler to 40-45C.
Add melted chocolate, sweetener, protein powder, almond milk, vanilla extract & Himalayan salt to hazelnut butter and mix.
Blend thoroughly. Transfer to an airtight container or clean jar and store at room temperature for everyday use for up to 2-3 weeks.