Ingredients

1 carrot, cleaned and grated
2 tablespoons powdered (finely ground) golden flax seeds
130 g almonds, peeled and coarsely ground
a handful of raisins, soaked in filtered water for about 10 minutes then drained
a pinch of whole sea salt
1 teaspoon powdered cinnamon
1 teaspoon powdered ginger
half a teaspoon grated nutmeg
half a teaspoon cardamom
a few pinches of vanilla powder
3 teaspoons raw almond butter
2 tablespoons extra virgin olive oil
15 g coconut butter, softened
60 g agave syrup

Makes 15 treats.

Directions

Combine all ingredients in a bowl. When you have a homogeneous mixture, wet your hands, form into shaped cookies and dehydrate 10-12 hours or until the desired dryness is reached. This is a moist dough and it might take a while to dehydrate (dehydrating times also depend on the thickness of the dough). If you like these treats to be a little moist, you can certainly reduce the dehydrating time and store them in the refrigerator.

Ingredients

150 g rolled oats
300 ml filtered water
almond milk, unsweetened and unflavoured, to taste
a few pinches of mace powder
a few pinches of cinnamon powder
concentrated apple juice, to taste
1-2 handfuls of pomegranate kernels
half a red apple, cleaned and diced
1-2 handfuls of raisins

Makes 2 servings.

Directions

Place the rolled oats in a large bowl and cover them with the water. Cover with a plate or kitchen foil and let soak overnight in a cool place. In the morning, divide the oats into 2 individual serving bowls, add the almond milk, spices and the rest of the ingredients and serve. If you prefer, you can lightly warm the oats up with some milk just before dividing them into the bowls.

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 cool.

Ingredients

150 g whole rice, washed in cold water, well drained then cooked in water until very tender
160 g rice malt syrup
3 tablespoons light and fruity extra virgin olive oil
zest of 1 organic lemon, grated
3 tablespoons whole rice flour
80 g corn flour (GMO-free)
a pinch of whole sea salt
a few pinches of vanilla powder
1 tablespoon cornstarch (GMO-free)
3 handfuls of sultanas, soaked in 3 tablespoons mirin for about 15 minutes then drained and pat dried
powdered brown cane sugar or extra fine almond flour, to serve

Directions

Preheat the oven to 170° C. Place cooked rice, malt syrup and oil in the bowl of a mixer and process until very smooth. Transfer the mixture into a bowl, add all remaining ingredients and stir well until everything is incorporated. Place a sheet of parchment-paper on a baking tray and scoop up a spoonful of batter and drop it onto the parchment-paper. Repeat with remaining mixture. Once the fritters have been placed on the baking sheet bake for 20-25 minutes or until crisp and golden on both sides (you can turn the fritters over with a spatula). Remove from the oven, transfer onto a plate, absorb any excess oil with kitchen paper (this step shouldn’t be really necessary), sprinkle with some powdered sugar or almond flour and eat warm.