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Recipe by @nourishandflourishsyd Ingredients 1/2 cup oat flour (rolled oats blend into fine powder) 3 tbsp Protein Powder 3 tsp each of ground cinnamon 1 tsp each of ground cinnamon, nutmeg and cloves 1.5 tsp granulated Raw Earth 1 tsp baking powder 1 tbsp coconut oil 1 tbsp tahini or runny nut butter of choice 1/4 cup grated apple Frosting: 1 tbsp milk of choice 1 tsp Cinnamon 1 tbsp tahini 1 tbsp Raw EarthInstructions 1. Whisk together protein powder, oat flour, sweetener, spices, baking powder in a mixing bowl. 2. Mix in grated apples, coconut oil and tahini until a sticky, soft dough forms. If the end product is too crumbly, mix in 1-2 teaspoons of water until the dough sticks to itself. 3. Form dough into mini buns then bake in a preheated oven at 180C for 10-15 minutes or until golden brown 4. Drizzle

Home Made Peanut Butter Ingredients 600g raw peanuts 1 tbs coconut oil 1 tbs coconut cream ½ tbsp sea salt 1 tbs Raw Earth Method Preheat oven 170C Place the peanuts on a baking tray and roast for about 8-10 minutes, tossing halfway through. Pour the peanuts into a food processor and pulse until they are roughly chopped. Pulse for about 30 seconds to one minute. Scrape down the sides and repeat two more times. Add the coconut oil, salt, coconut cream and Raw Earth and pulse for 1-2 minutes until creamy. Add more salt or Raw Earth to taste. You will have a creamy and crunchy peanut butter.

Vegan Salted Chocolate Cookies Ingredients 145g sugar-free almond butter 1/3 cup Raw Earth ½ cup raw cacao powder 2 cups Almond meal 2 tbs coconut oil, melted 100g sugar-free dark chocolate Sea salt flakes, for sprinkling Method Preheat oven to 180C Combine the almond butter and Raw Earth in a bowl. Stir thoroughly until combined. Add the cacao powder and almond meal, stirring until combined. Stir in the coconut oil until combined. Roll into balls, place on a baking paper lined oven tray. Press down with a fork to flatten and refrigerate for 30 minutes. Bake for 10-12 minutes. Melt the chocolate in the microwave or in a heatproof bowl over a saucepan of simmering water. Drizzle the cookies in melted chocolate and sprinkle with sea salt. Stand for 20 minutes until set. Serves 10-12   -   Prep: 15 Minutes   -   Cook: 12 Minutes

Vegan Chai Latte Brownies Ingredients 2 tbs flaxseeds + 6 tbs water 2 tbs chai masala 120g coconut oil 80g almond butter 50g tahini 1 tsp vanilla bean paste 3/4 tsp baking powder a generous sprinkle of sea salt 1/2 cup raw cocoa powder 3/4 cup almond meal ¾ cup Raw Earth ¼ cup almond milk ground cinnamon for sprinkling Method Preheat to 175C Make the flax eggs by combining 2 tbs of flax seed with 6 tbs water and standing for 10 minutes. Steep the chai in 1 tbs boiling water for 5 mins. Combine the coconut oil and almond butter. Heat in the microwave until warm. Combine the tahini, vanilla, flax seeds and chai and stir until smooth. In a separate bowl, combine the baking powder, sea salt, cocoa powder, almond meal and chai. Combine the wet with the dry ingredients and