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 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- 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- 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- 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 and line a baking sheet with parchment paper.
2- In a medium bowl whisk together the butter, egg, honey and vanilla extract until incorporated.
3- Process the mulberries in a dry blender or a food processor until they are in small chunks. Don’t over process until they start sticking together.
4- Add processed mulberries, whole wheat flour, rolled oats and baking powder and stir until combined.
5- Fold in the chocolate chips and let the cookie dough rest for 30 minutes at room temperature
6- Spoon the dough on to the prepared baking sheet and press down gently on the dough to flatten.
7- Bake for 15 minutes until golden on the bottom.
8- Let the cookies cool on the pan.

Ingredients