June 26, 2021 / Lyn Jones / 0 Comments
A simple vegan chocolate cake made with simple clean ingredients and with a luscious centre that’s runny and rich in chocolate flavour. Makes: 4 muffin-sized double-choc lava cakes
- 1¼ cup dates (soaked for several hours or overnight)
- 2 Tab almond milk
- 3 Tab chickpea flour
- ½ cup coconut flour
- 1½ Tab coconut oil
- ¼ cup cacao powder
- ½ tsp vanilla
- a pinch fine sea salt
- ¼ cup smooth almond butter
- ¼ cup cacao powder
- ¼ cup + 1 Tab maple syrup
- ¼ cup almond milk
- ½ tsp vanilla
- a pinch fine sea salt
- optional: 1 Tsp Maca powder (no different flavour or texture)
- In a blender combine the dates with the coconut oil, the salt and vanilla until smooth
- Add the rest of the ingredient and form a dough with your hands.
- Press ¾ of the dough onto the edges of the muffin tin.
- For the filling combine all the ingredients in a small bowl.
- Put about 3-4 tsp of the filling into each cake and freeze for short 10 minutes
- With the rest of the dough form 4 discs that will serve as the bottom of your cake
- Press the discs on top of the cake and adjust with your fingers.
- Freeze for about 2 hours and then de-freeze, dust with cacao powder and enjoy!
June 14, 2021 / Lyn Jones / 0 Comments
They’re soft, slightly sweet, pillowy dreamboats kissed with lemon and puffed up like a cloud drizzled with a bright lemon glaze made of cashews!
- ½ cup almond flour
- ½ cup coconut flour
- ⅓ cup coconut sugar
- ¼ cup chia seeds
- 1 tsp BP
- ¾ tsp bicarb
- ¼ tsp salt
- ½ cup overripe mashed banana (1 large banana)
- 1 cup plain yogurt of choice
- ¼ cup lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the lemon glaze:
- ½ cup cashews, soaked
- 1 Tab coconut oil, melted
- juice of a large lemon
- 2 tbsp pure maple syrup
- 2 tbsp water
- ½ tsp vanilla extract
- Place cashews for glaze in a bowl. Cover with hot water and set aside.
- Preheat oven to 160°C (FF). Line a large baking tray with parchment paper, a Silipat, or spray with cooking spray.
- In a medium mixing bowl, stir together almond flour, coconut flour, coconut sugar, chia seeds, BP, bicarb and salt.
- In a medium bowl stir together yogurt, banana, lemon juice, lemon zest, and vanilla extract.
- Add wet mixture to dry mixture and stir until combined. Let batter sit for 5 minutes.
Form rounded Tab-balls of dough and spread evenly on baking tray. (batter should be soft & sticky but still hold together when you roll into a ball). Pat each cookie down lightly with fingers, since they will not spread in the oven. Bake for about 23 minutes.
- Meanwhile drain soaked cashews. Place in high-speed blender with rest of glaze ingredients – make completely smooth & creamy. Transfer to a small bowl, freeze until cookies are cool.
- Remove cookies from oven & place baking tray on a cooling rack. Allow to cool completely.
- Use a fork to drizzle glaze over top. You can also put glaze into a plastic baggie, cut off the corner and drizzle that way. Store cooking in an air-tight container in the refrigerator.
NOTES:
– The glaze is AMAZING & I’m so glad I used fresh lemon juice. Next time I’ll probably sub the banana for applesauce as it’s pretty flavourful to me.
– Ideas for what to do with leftover glaze? Porridge