8th Jan 2019

Sweet Potato Pudding

Ingredients: 4-5 Sweet Potato peeled 250 ml Almond Nut butter 125 ml Honey 250 ml Blue berries (fresh or frozen) 10 ml Salt 30 ml Carob powder (optional) Method: Put the Potatoes in a blender to chop it. When it is done, add the nut butter, honey and salt. Blend together in blender. Add the berries (not chopped) to the mixture. Spoon into oven proof cups or muffin pan. Bake for 35-40 min on 180˚C. Serve with Almond milk Custard.
8th Jan 2019

Carob-Lindt Cookie

Carob-Lindt Cookies Ingredients: 625 ml Almond Flour (Raw Almonds chopped in Blender) 625 ml Rice Flour 30 ml Carob 7,5 ml Bicarbonate of soda 15 ml Zantum Gum 5 ml Salt 250 ml Soft Butter 125 ml Brown Sugar 125 ml Honey 3 Eggs 62,5 ml Black coffee 4 or more squares of Lindt chocolate (grated) Method: Cream the butter & sugar together till sugar is dissolve, add honey and beat till creamy. Add the eggs one by one, beating in between. Stir in the flour, salt, carob, zantum gum & chocolate to the above mixture. Mix together the bicarbonate of soda and the coffee, pour it in the mixture and stir well. Let it ‘rest’ for 10 min. The dough is easier to handle if you leave it for a few min. Roll small bolls the size of a golf ball and pack on a baking tray. Press down […]