Nourishing and tasteful!
Serves 2:
Avocados (1 - meat scooped out of the skin)
Walnuts (1 tbsp - crushed)
Onion powder
Garlic powder
Salt
Pepper
Lemon juice (1 tsp)
1) Combine all the ingredients in a food processor and blend until creamy.
2) Serve with rye bread, toast or as a dip with fresh carrots.
Soft, delicious and full-bodied... almost raw, vegan...
Serves 4:
Walnuts (75g)
Dates (pitted - 75g)
Oat flakes (25g)
For filling :
Cashews (raw - 100g)
Lime juice (fresh - 2 tbsp)
Agave (2 tbsp)
Coconut oil (1 tbsp)
1) Soak the cashews in a bowl of water for a couple of hours or overnight.
2) Add walnuts,dates and oats to a food processor and blend until sticky.
3) Press the mixture into a lightly oiled pie plate.
4) Place in the freezer while you make the cashew cream.
5) Rinse and drain the cashews then add them to a blender with the lime juice and agave. Blend until super smooth and creamy with no texture at all. Once you have achieved that you can add the coconut oil and give it another quick blend.
6) Spoon into the pie shell and freeze until firm.
Fragant and delicious...
Makes 6 (small - 65 mm):
Whole wheat flour (75g)
Apple puree (60g)
Dark-brown sugar (2 tbsp)
Walnuts (ground - 25g)
Olive oil (1 tbsp)
Cinnamon (ground - 1 tsp)
Baking powder (1 tsp)
Water (1 tbsp)
Lemon juice (1 tbsp)
1) Preheat oven to 180C.
2) Line muffin cups with paper or foil liners. Set aside.
3) In a large bowl, mix together all the ingredients until combined.
4) Divide batter evenly among cups. Bake until a toothpick inserted comes out clean, 20 to 25 minutes.
Serves 6 to 8:
Persimmons (4 - ripe, pulp)
Egg (1)
Sugar (100g)
Cinnamon (1 teaspoon)
Self raising flour (300g)
Walnuts (100g - chopped)
1) Preheat the oven to 160 º.
2) Whisk the egg whites until stiff and reserve.
3) Mix egg yolk, sugar, persimmon pulp and cinnamon.
4) Add gradually the flour and walnuts.
5) Fold in the egg whites. Pour the mixture in a cake tin.
6) Bake about 45 minutes.
