Ingredients

150 g semi-whole wheat flour
100 g whole oat flour
50 g coconut flakes
50 g golden flax seeds, finely ground
2 tablespoons cornstarch, GMO-free
a pinch of whole sea salt
1 teaspoon baking soda
1 teaspoon cream of tartar
60 ml extra virgin olive oil
110 g rice malt syrup
130 g coconut milk
150 ml oat milk, unflavoured and unsweetened
2 handfuls of sultana raisins, soaked in filtered water for 10-15 minutes then drained
a handful of hazelnuts, coarsely chopped
100 g dark chocolate (70% cacao), coarsely chopped

Makes about 12 muffins.

Directions

Preheat oven to 180° C. In a large bowl, combine the wheat flour, oat flour, coconut flakes, flax seeds, cornstarch, salt, baking soda and baking powder and stir to blend. In another bowl combine olive oil, rice malt syrup, coconut milk, oat milk and whisk well. Fold the wet ingredients into the dry ingredients. Stir gently until the ingredients are combined but don’t over mix the batter. Add the raisins, hazelnuts and chocolate and stir just to make sure they’re evenly incorporated into the batter. Fill the muffin cups or muffin tray with the batter, using a spoon. Place in the oven and bake for 25-30 minutes or until the top is lightly browned and a toothpick or knife inserted in the center of a muffin comes out clean. Remove from the oven, let cool for a couple of minutes, unmold the muffins and place them on a wire rack to let cool.

Ingredients

2 bananas, peeled
350 ml almond milk
170 g almond butter
100 ml agave syrup
2 tablespoons arrowroot
a pinch of vanilla powder
a pinch of dried ginger powder
a pinch of whole sea salt
80 ml coconut milk
3-4 handfuls of chopped walnuts
maple syrup (grade C, or B), to taste

Makes 4-6 servings.

Directions

Place all the ingredients except the walnuts and the maple syrup into the bowl of your mixer, and process until smooth. Put the ice cream base into the fridge for about 30 minutes then take it out, pour it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, smooth ice cream. Towards the very end of the cycle, add the walnuts and when the machine has finished processing, remove the ice cream and divide it into bowls or glasses. You can either eat it right away or keep it in the freezer until serving time. Pour some maple syrup over the ice cream and enjoy.

Ingredients

For the cacao butter and coconut cream

50 g cacao butter (I used raw cacao butter)
200 ml coconut milk
6 tablespoons agave syrup
1 teaspoon lemon juice
the zest of half a lemon
2 tablespoons almond butter

For the crust

50 g almond flour
100 g whole rice flakes’ flour
100 g semi-whole wheat flour
a pinch of whole sea salt
1 teaspoon cream of tartar
a sprinkle of cinnamon
70 ml extra virgin olive oil
50 ml natural mineral or filtered water, at room temperature
50 g agave syrup

For the raspberry sauce

a handful of fresh raspberries
1 tablespoon lemon juice
1 tablespoon agave syrup

To complete

Fresh raspberries, 2-3 handfuls

Makes a 20-22 cm tart.

First, make the cacao and coconut cream. Melt the cacao butter (it melts at approximately 35° C), pour it into the bowl of a mixer, add the coconut milk, the agave, the lemon juice and lemon zest, and the almond butter. Process until perfectly smooth, transfer into a bowl and refrigerate for at least 1-2 hours.

When ready to make the crust, preheat the oven to 180° C. Stir the flours, salt, cream of tartar and cinnamon together in a large bowl, then add the olive oil to the dry ingredients and mix with a fork. Add the water little by little, to make a good grainy texture. You might not need all the water indicated in the recipe, and that’s ok, as long as the dough holds together. Add the agave and work the dough with your hands. Knead until you have a smooth dough. Transfer the ball of dough in a flour-dusted bowl and cover the bowl with a damp cloth. Set aside for about 30 minutes.

When the dough is ready to be rolled, take it and place it on a lightly floured surface, dust your rolling-pin with flour and roll the dough out to the desired thickness (3-4 mm). Oil your cake pan and sprinkle with a light coating of flour. Arrange the dough in the pan, poke a few holes in the dough with a fork to let the steam escape, and transfer the pan into the oven. Bake for 15-20 minutes until nicely golden (cooking time varies according to the thickness).

To make the raspberry sauce, place all ingredients in the bowl of a mixer, and process until combined. Strain through a fine sieve into a bowl, discard the seeds and skins and refrigerate until ready to use.

Once the tart has cooled completely and the cream is cold and set, you can fill the tart and top with the raspberries and the sauce. Serve immediately.

Ingredients

200 ml coconut milk
200 ml plain rice milk with no added sugar
3 tablespoons shredded coconut
60 g whole cane powdered sugar
1 cup fresh cherries, seeds removed
3 tablespoons agave syrup
a pinch of vanilla powder

Makes 2-4 servings.

Directions

Pour the coconut milk and rice milk into the bowl of your mixer, add the shredded coconut and the sugar and process until smooth. Put the mixture into the fridge for about 30 minutes. Place the cherries in a bowl, add the agave and vanilla, stir and let marinate in the fridge until it’s time to use them. Take the coconut milk based mix out of the fridge, transfer it into your ice cream maker and process according to the manufacturer’s instructions. 30 minutes should be enough to make a creamy, rich ice cream. Approximately 10 minutes before the end of the cycle, add the chilled cherries and their juice. At the end of the cycle, remove the ice cream from the machine and divide it into bowls or glasses. Eat your ice cream right away. If you can’t, keep it in the freezer until serving time.