Ingredients

1- Cut the eggplant in half lengthwise. Sprinkle with salt and let stand for 30 minutes. Then blot moisture with a paper towel.
2- Pretheat the oven to 200°C. Rub the eggplants with olive oil and place them on greased baking pan. Bake 20 minutes.
3- Meanwhile, in a medium pan, heat 2 tablespoons of olive oil. Sautee chopped onions and garlic for a couple of minutes. Then add mushrooms. Season with salt and pepper. Cook over moderate heat until tender.
4- Remove the baking pan from the oven. Gently press the pulp of the baked aubergines and spoon the stuffing into aubergine shells.
5- Top with the coriander and serve.

Ingredients

1- Preheat the oven to 180°C and line a 20cm.cake tin with parchment paper.
2- For the crust; place all ingredients in the food processor and grind until they are fine. The mixture should stick together when pressed.
3- Press the mixture evenly into baking mold.
4- For the layer, mix all the ingredients except honey and coconut chips until they are all combined.
5- Pour the mixture onto base and bake about 20-25 min.until golden.
6- Let it cool on a rack.
7- Spread honey and add coconut chips on the top while serving.

Ingredients

1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
2- Coarsely grate courgettes and then gently squeeze out some of the moisture in a clean  towel.
3- In a medium bowl whisk together grated courgettes, chopped onions, shredded parsley, eggs, olive oil and cheese.
4- Add the flour and sea salt. Then gently combine.
5- Spoon the batter to the prepared baking sheet and bake until golden.
6- Serve with yogurt, sweet chili and curly parsley.

Ingredients

1- Preheat the oven to180°C and line a baking sheet with parchment paper.
2- In a medium bowl combine diced apricots, oats and flaxseed. Add warm water and leave for 15 minutes to swell.
3- Add all other resting ingredients to the mixture and mix until all incorporated.
4- Roll out the mixture onto a piece of baking paper using a rolling pin, or press down flat between two sheets.
5- Use a 2 cm.cookie cutter to cut out and re-roll the dough if necessary.
6- Gently place cookies onto the prepared baking sheet and bake for 15 minutes until golden on the bottom.
7- Let them cool on a wire rack.
                                                                                                                       

Ingredients

1- Preheat the oven to 170°C and line a baking sheet with parchment paper.
2- In a medium bowl whisk egg whites and coconut oil.
3- First add mashed banana, vanilla extract, coconut cream and mix . 
4- Then add desiccated coconut, coconut flour, baking powder and stir until all totally combined.
5- Fold in chopped strawberries gently.
6- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
7- Let them cool on the pan.
                                                                                                                       

Ingredients

1- Heat olive oil in a pan over a medium heat until hot.
2- Add chopped onions into pan and cook, stirring for 2 to 3 minutes.
3- Then add asparagus pieces, pinch of salt and pepper. Cook, stirring occasionaly until asparagus is tender.
4- Remove from the heat.
5-Topped on toasted almond flakes while serving.
                                                                                                                       

Ingredients

1- Line a 15x15 baking sheet with parchment paper.
2- For the crust; place the oats into food processor and grind until they turn into flour. Then combine with the remaining ingredients until well mixed.
3- Press the mixture evenly into lining pan.
4- For the layer, drain the almonds and process until they are as fine as possible.
5- Coarsely grate the apple and squeeze out the excess liquid.
6- Add grated apple, cacao, honey and coconut oil into grinded almonds. Process until the mixture is smooth.    
7- Pour the layer onto base and put in the fridge for 4-5 hours or overnight to set.
8- Cut into your desired size and shape while serving.
                                                                                                                       

Ingredients

1- Preheat the oven to 180°C. Grease muffin tins with cooking spray or line baking cases in muffin tins.
2- In a medium bowl whisk egg white, softened butter, vinegar and cheese.
3- Add baking soda, chickpea and buckwheat flour and mix until all incorporated.
4- Put 2 scoops of the batter evenly into the muffin cases. Brush the top with egg yolk and scatter flaxseed over themm.
5- Bake 15-20 minutes until golden.
6- Gently transfer the biscuits to the cooling rack and cool completely to room temperature.

Ingredients

1- Preheat the oven to 180°C and line a baking sheet with parchment paper.
2- In a medium bowl whisk coconut sugar, coconut oil and grape molasses until fully combined.
3- Add oats, coconut flour, ground cinnamon, ginger and baking powder. Mix until all incorporated
4- Fold in raw cacao nibs.
5- Portion the dough with ice cream scoop on to the prepared baking sheet and bake for 15-20 minutes until golden on the bottom.
6- Let the cookies cool on the pan.

Ingredients

1- Slice the avocado in half and remove the pit. Scoop out the flesh into a food processor.
2- Add all the remaining ingredients and blend until smooth.
3- Spoon the mouse into two serving cups and put them into the fridge for 3-4 hours before serving.
4- Serve the chocolate avocado pudding topped raw cacao nibs.

 

Ingredients

1- Line a 18cm.cake tin with a parchment paper.
2- For the base, combine and mix grinded oats, desiccated coconut, ground almond, ground cinnamon and ginger.               
3- Add grated carrot, apple, honey and coconut oil. Whisk all totally combined. 
4- Scoop and press the mixture evenly into baking pan.
5- For the frosting, in a medium bowl mix coconut oil, honey and ricotta until throughly smooth.
6- Pour the the mixture onto base evenly.
7- Put the pan into the freezer at least 2-3 hours until well set or  keep in the fridge overnight.  If you keep in the freezer, let it thaw for 20-30 minutes before serving.

Ingredients

1- Preheat the oven to 200°C and line a baking sheet with parchment paper.
2- Slice sweet potato lengthwise into 1/2 cm. rounds. Toss sices with olive oil,  salt and pepper. Place the sweet potato slices on prepared baking tray and bake for 15 minutes. Remove the pan from the oven and let it cool.
3- Meanwhile, prepare the topping by mashing avocado. Season with salt to taste and stir lemon juice.
4- Then, heat olive oil in saucepan over medium heat. Stir sliced mushrooms with salt and pepper until they are lightly browned.
5- Spread avocado mixture over toasted sweet potato slices and top with sauteed mushrooms.
6- Enjoy!!!

Ingredients

1- Rinse the quinoa in a sieve under cold running water and place it into a saucepan.
2- Cover the quinoa with water and bring the water to the boil. Then reduce the heat and  simmer until all water has been absorbed.
3- Remove the pan from the oven and let it stand for 15 minutes. 
4- Gently fluff the quinoa in a bowl and set aside to cool.
5- In a small bowl, whisk together the olive oil, lemon juice, pomegranate molasses and salt. Set aside.
6- In a salad bowl, toss together the cooked quinoa, rocket, red radish, tomatoes, green pepper and pomegranate seeds.
7- Stir with the dressing and serve.

Ingredients

1- Line a 20cm. square baking pan with a parchment paper.
2- Combine chickpeas, dates, coconut oil, vanilla and honey in a food processor. Process until smooth. ( If you are using firm dates, soak them in boiling water for 20 minutes until softened and then drain before proceeding with the recipe)                           
3- Add ground almond, desiccated coconut, cacao and process all totally combined. 
4- Scoop and press the mixture evenly into lining pan.
5- For the chocolate layer, in a medium bowl, mix coconut oil, honey, almond milk and cacao until throughly smooth.
6- Pour the chocolate sauce onto dough and put the pan into the fridge at least 3-4 hours (until chocolate layer is quite firm)
7- Cut into your desired size and shape while serving.

Ingredients

1- Preheat the oven to 180°C. Grease muffin tin with cooking spray or line baking cases in muffin tin.
2- In a medium bowl beat mashed banana, yogurt, olive oil, egg and vanilla extract until fully combined.
3- Add oats, chestnut flour and baking powder and mix until smooth.
4- Fold in the chopped walnuts.
5- Scoop the mixture into the muffin cases and bake 20-25 minutes until golden. Muffins are baked when a toothpick inserted into the center comes out clean.
6- Let the muffins cool on a wire rack.
 

Ingredients

1- In a medium bowl whisk together the egg, milk and olive oil.
2- Add mashed banana and mix.
3- Stir in spelt flour, baking soda, baking powder and salt until all combined.
4- Heat a lightly oiled pan over the medium heat. Scoop some batter onto the pan and cook until it looks golden and firm. Turn over the other side and cook until golden.
5- Serve your pancakes with fresh fruits, honey or maple syrup.

Ingredients

1- Preheat the oven to 180°C.
2- Line 10x30cm loaf pan with parchment paper cut to fit the lenght of the pan, with overhang so you can lift out to cool.
3- In a medium cup whisk eggs, yogurt and olive oil. Stir in cheese.
4- Add buckwheat flour and baking powder, stiring until all ingredients incorporated.
5- Scoop the mixture into the loaf pan. Scatter the sunflower seeds all over the mixture and press down lightly to adhere.
6- Bake in the oven for 25-30 minutes. The loaf is baked when a toothpick inserted into the center comes out clean.
7- Let cool the pan on a cooling rack for about 15 minutes.
8- Then gently transfer the loaf to the rack and cool completely to room temperature.

Ingredients