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Recipes

 

Raw Peanut Butter Cocoa Maple Squares

 

Simple, raw peanut butter and cocoa squares that are just as rich and decadent-tasting as a sugary peanut butter chocolate bar, but healthy because they're loaded with nuts and coconut oil and sweetened only with dates and a little maple syrup

 

 

Crust:

 

1 cup raw almonds

 

1 cup pitted dried dates

 

Middle layer:

 

1/2 cup natural peanut butter

 

1/2 cup coconut oil

 

1 cup pitted dried dates

 

1/4 teaspoon sea salt

 

1 teaspoon vanilla

 

1/2 cup dried grated unsweetened coconut

 

Top layer:

 

1/3 cup coconut oil

 

2 tablespoons cocoa

 

1/4 cup maple syrup or other liquid sweetener

 

Instructions:

 

Line a 8 × 8 inch baking pan with parchment paper. In a food processor, pulse the almonds into a flour. Add the dates and process until the mixture begins to stick together. Transfer to the prepared pan and evenly spread the base, pressing down firmly with the back of a spoon.

 

 

Refrigerate while you prepare the next layer.

 

 

In the food processor, blend all of the ingredients for the middle layer until smooth. Spread this mixture evenly onto to the base and pop the bars back into the refrigerator.

 

 

For the top layer, blend all of the ingredients together until smooth. Spread evenly over the other layers. Cover with foil and set in the refrigerator until firm — at least 8 hours. Once set, use the sides of the parchment paper to gently lift the bars from the pan and transfer to a cutting board. With a sharp knife, cut into bite sized

 

pieces or larger bars if you wish. Keep refrigerated.

 

Makes 1 8 × 8 inch pan or 16 to 25 small bars

 

 

 

The Best Gluten Free White Cake




Ingredients


1 1/2 cups brown rice flour


2/3 cup potato starch


1/3 cup tapioca starch


1/2 teaspoon kosher salt


1 tablespoon baking powder


1 teaspoon xanthan gum


4 eggs


2 cups white sugar


1 cup buttermilk


1 cup butter, melted and cooled


1 teaspoon vanilla extract


1 teaspoon almond extract


Instructions


Preheat oven to 350 degrees. Grease (2) 8" round cake pans with butter and line the bottom of each pan with a greased parchment circle. Stir together the dry ingredients and set aside. Beat the eggs and the sugar together until creamy. Add half of the dry ingredients and beat again. Add the buttermilk, butter, vanilla and almond extracts and beat to combine. Add the remaining dry ingredients and beat just until combined.


Divide the batter between the greased cake pans. Bake in the center of the oven for 35-40 minutes, until the cake is very lightly browned and a toothpick inserted in the center comes out clean. Remove and let cool at least 30 minutes, before inverting onto a wire rack to finish cooling. Frost as desired. Enjoy!


Notes


If you are looking for a traditional white cake recipe, not a gluten free version, I recommend I Am Baker's Perfect White Cake . The recipe has received amazing reviews from everyone who has made it.


6.8


http://barefeetinthekitchen.com/best-gluten-free-white-cake-recipe/


 

 

 

 

10 Minute Creamy Vegan Bean Casserole

 

Serves 4-5

A 10 minute creamy vegan bean casserole, perfect to have on hand when you want a quick, easy dinner! Give this

this flavour packed dish a try one night this week for a great hearty, healthy and completely vegan meal!


 

Ingredients

1 egg plant,
1 15oz can Cannelini Beans,
1 15oz can Chickpeas,
1 Teaspoon dried Chilli Powder,
1.5 Teaspoons Smoked Paprika,
1 Tablespoon Tomato Paste,
2 Cans Chopped Tomatoes,
1 Tablespoon Tahini,
Salt and Pepper to taste.

 

Steps:
1. Chop the aubergine into cubes about 1/4 inch in diameter. Saute in a large frying pan over a medium heat with a little olive oil for a few minutes until it starts to turn golden brown. Add the beans and the spices and mix so everything is evenly coated.

 

Add the tomato paste, chopped tomatoes and tahini, stir and simmer for 5-7 minutes until everything is completely heated through. Taste and season with salt and pepper. Serve with rice or baked potatoes and top with some freshly chopped parsley.

 

Note: Can be stored in an airtight container in the fridge for up to 1 week or can be frozen for up to 3 months.

 

 

 

 

Banana Walnut Bread

 

Prep time

 

30 mins

 

Cook time

 

1 hour

 

Total time

 

1 hour 30 mins

 

 

 

Author: The Tasty K

 

Recipe type: Dessert

 

Ingredients

 

·         3 bananas

 

·         1 cup almond milk

 

·         1 tsp pure vanilla extract

 

·         1 Tbsp chia seeds

 

·         1 Tbsp flax seeds

 

·         ⅛ cup melted coconut oil

 

·         ¼ cup coconut sugar

 

·         ¼ cup maple syrup

 

·         1 Tbsp baking powder

 

·         ½ tsp himalayan salt

 

·         1 tsp cinnamon

 

·         1 cup almond flour

 

·         1 cup rolled oats

 

·         1 cup whole wheat flour

 

·         1 cup natural walnuts (more fore toppings)

 

Instructions

 

1.    Preheat the oven to 175°C.

 

2.    Place the bananas in a medium sized bowls and mash them with a fork.

 

3.    Add all other ingredients one after another and mix everything together.

 

4.    Grease a cake tin with coconut oil and pull the mixture in.

 

5.    Put in the oven and bake at 175°C for 1 hour.

 

6.    Let cool down a little before removing from the cake tin and enjoy simple or with nut butter on top!

 

Recipe by The Tasty K at http://thetastyk.com/2016/02/24/banana-walnut-bread/