blueberry Tag

Cottage Cheesecake Ingredients Base 1 cup hazelnut meal 1 tsp cinnamon 1 cup desiccated coconut 90g unsalted butter, melted Cheesecake 500g cottage cheese 125g greek yoghurt ¾ cup Raw Earth zest of 1 lemon 2 eggs 2 heaped tbs plain flour ½ tsp vanilla bean paste Topping 200g blueberries ¼ cup Raw Earth Method Preheat the oven to 175C Combine the hazelnut meal, cinnamon, desiccated coconut and melted butter in a bowl and stir to combine. Pack into the bottom of a greased and lined 20cm loose-bottomed cheesecake tin and set aside. Place the cottage cheese, yoghurt, zest and Raw Earth in the bowl of a food processor and blitz until smooth. Add the eggs and pulse until combined. Sprinkle over the flour and vanilla and pulse until combined and smooth. Pour the mixture over the base and cover with aluminium foil, leaving space at the

Vegan Lemon & Blueberry Cake Serves: 8-10 Prep time: 1 hour 20 min Chill time: 25 minutes Ingredients Cake 125g coconut oil, softened ½ cup coconut cream 1 teaspoon vanilla extract ½ cup Raw Earth 1 tsp lemon zest 1 ¾ cups wholemeal spelt flour 4 tsp baking powder 1 ½ cups coconut milk Coconut Cream 1 cup raw cashews ¾ cup coconut cream 2 tablespoons lemon juice 250g blueberries 1 teaspoon lemon zest   Method Combine the coconut oil with the coconut cream and beat with an electric mixer until combined. Add the vanilla and the Raw Earth. Beat until combined. Sift over the flour and baking powder. Add the lemon zest and pour in the coconut milk. Fold in until combined. Pour into 2 x greased and baking paper lined 20cm cake tins. Bake for 20-25 minutes at 180C. Remove from the oven. Stand

Blueberry & Coconut Paleo Smoothie Ingredients ¼ cup Blueberries ½ cup Coconut milk 1 tsp coconut oil 1 scoop protein powder ½ tsp Raw Earth Method Combine ingredients in a blender and blitz until smooth Garnish with desiccated coconut Serves 1   -   Prep: 5 Minutes

Blueberry and Mint Mocktail Ingredients ¼ cup blueberries 1 tbs Raw Earth 400ml kombucha ice blocks mint sprigs Method Combine the blueberries, Raw Earth and 1 tbs of hot water in a bowl. Mash the blueberries and stir until Raw Earth is dissolved. Pour through a sieve into glasses over ice. Pour over kombucha and add the mint and extra blueberries Serves 2   -   Prep: 5 Minutes

Blueberry & Seed Bars Ingredients 1 cup rolled oats ½ cup Raw Earth ¼ cup sunflower seeds ½ cup desiccated coconut ½ cup wholemeal self-raising flour 1 tbs chia seeds ¼ vegetable oil ¼ cup milk 1 tsp vanilla extract 1 egg, lightly beaten ¼ cup natural peanut butter ½ cup blueberries Method Preheat the oven to 180C Combine dry ingredients and stir to combine Combine wet ingredients and stir to combine. Stir wet ingredients through dry until thoroughly combined Spoon into a greased and lined square slice tin. Bake for 25 minutes until golden brown Remove and stand for 20 minutes. Remove from the tin and cool on a wire rack for 1-2 hours Slice and share! Serves 10   -   Prep: 10 Minutes   -   Cook: 25-30 Minutes

Mini Blueberry Cheesecakes Ingredients ¾ cup desiccated coconut, plus extra ¼ cup LSA 2 tbs vegan margarine, melted ¾ cup cashews, soaked for 1 hour in hot water and then drained & rinsed ¼ cup Raw earth 2 tbs coconut cream 1 tbs coconut oil ¼ cup blueberries 1 tsp vanilla extract Method Combine the base ingredients in a bowl and mix to combine. Press into a small 9x hole silicon mould or a greased and lines mini cupcake tray. Chill Combine the filling ingredients in a food processor until smooth. Scrape down the sides occasionally. Dollop over the base and press down. Sprinkle with desiccated coconut. Chill for at least 2 hours. Serves 4-5   -   Prep: 60 Minutes   -   Chill: 2 hours