Hungry? These Raspberry Muffins will satisfy! These gluten-free delights are a perfect afternoon snack to get you through the day. Wholesome and delicious, share them with your friends, coworkers, kids… or just keep them all for yourself!
With the Christmas season upon us, we all love a little bit of cakey goodness! This gluten-free delight will get you in the mood for the silly season, and will go down a treat with your favourite Christmas beverage.
What are activated nuts?
Activated nuts have been soaked in water and salt for a period of time, which starts off the germination or sprouting process, then dehydrated at a low temperature. Soaking increases the
the base
Christmas is only days away…why not check out this awesome recipe from our favourite website, Wholefood Simpy!
You may remember a couple of months back we did a fantastic blog on how to create your own organic veggie patch? As promised, please see progression images below, what a great result!
To learn how to create your own edible garden, click here —–> https://www.everescents.com.au/blog/
{Week 1}
{Week 3}
{Week 10}
First Layer
2 frozen organic bananas
1/2 heaped cup of organic raspberries
2 generous tablespoons macadamias
1/4 cup organic coconut milk
1 tablespoon goji berries
1 tablespoon cacao nibs – optional
Place first four ingredients into the blender in the order listed above, blend until combined and forming an ice cream consistency. Add goji berries and cacao nibs, mix lightly. Spoon mixture into a 20cm spring form pan, level the top with the back of a spoon and pop into the freezer.
Second Layer
2 large organic frozen bananas, chopped
2 medjool dates, seeds removed
2 tablespoons cacao, cacoa, or carob
2 tablespoons organic coconut milk
Blend until well combined. Spoon over the top of the first layer, level the top with the back of a spoon and return to the freezer.
Third Layer
2 frozen organic bananas, chopped
2 tablespoons organic coconut milk
1/2 teaspoon of vanilla
1 heaped tablespoons of hulled tahini
1 level tablespoon of organic honey
Pinch of salt
Place the ingredients into food processor or blender, blend until the mixture is an ice cream consistency. Spread over your ice cream cake and return to the freezer to set. Enjoy!
This beautiful recipe is courtesy of Wholefoods Simply.
Raw Cherry Ripe Cake
Base
1/2 cup desiccated coconut
3 tablespoons roasted almond butter (use this base to make the recipe nut free)
2 medjool dates, seeds removed
pinch of salt
10 organic cherries, halved and seeds removed
The quantities are for a 12cm x 12cm spring form pan, you can double the mixture and make it in a 20cm x 20cm spring form pan.
Place all of the base ingredients into your blender or food processor and blend until the mixture is sticking together. Press the mixture into the base of your pan. Line the base with cherry halves, I gently press them down. Pop the base into the freezer to set.
Cherry Ripe Mixture
1 ripe organic banana (150 grams)
5 medjool dates, seeds removed
1 and 1/2 tablespoons cacao or cocoa
1 heaped tablespoon coconut oil
1/2 teaspoon concentrated natural vanilla extract
pinch of salt
10 organic cherries, halved and seeds removed
Place the banana and dates into your food processor or blender and blend until smooth. Add the cacao or cocoa, coconut oil, vanilla and salt, pulse to combine. Gently stir through the cherries. Spoon this mixture over your base and leave in the freezer over night to set. Remove from the freezer 5 – 10 minutes prior to serving.
Enjoy!
Sourced from: Wholefoods Simply
Ingredients
Crust:
2 cups organic walnuts
3 cups of organic pitted dates
1 cup organic coconut flakes, finely ground
Filling:
⅔ cup filtered water
1 cup raw organic pecans, soaked about 15 minutes
1 cup organic Thompson raisins
1 Tbs. organic vanilla extract
1 tsp. organic nutmeg
⅓ cup organic raw coconut nectar or maple syrup
1 tsp. organic Celtic sea salt
