Ah. Friends, it’s time for a new and improved V.2 CHOCOLATE CHIP COOKIE recipe. Part rye, part spelt. Roll up your sleeves and put that
Recipes
• 12-muffin pan or a loaf tin • Large mixing bowl• 2 large bananas (or 3 small-medium)• 350g fine-rolled oats• 500g plain vegan yogurt• 150g
Hot water Ginger Spirulina Honey Lemon To the cup of hot water, add fresh ginger to taste, a dash of spiruluna, honey and lemon to
2 Tbsp. coconut oil 1/3 cup coconut butter (you can easily make this by putting 3-4 coconut flakes in a food processor until it turns into a
⅔ cup coconut flakes¼ cup almond flour1 tsp vanilla extract½ tbsp maple syrup 10 dates (about ¾ cups of date caramel)¼ cup Tahini 1 cup dark
Ingredients 1/2 cup butter (we like Earth Balance) 1 cup cane sugar 1 flax egg (1 TBS flax, 2 TBS water) 2 teaspoons vanilla extract
1 cup yellow cornmeal 1 cup all-purpose flour 1 tablespoon baking powder generous pinch of salt ⅓ cup vegan butter or olive oil ⅓ cup cane sugar (or coconut sugar)
Originally published in Holly Richardson’s blogPaleo & gluten-free, dairy-free, veganRecipe makes: 1 8×8 pan or a pie dish Ingredients: 2 cups rolled oats 1 tablespoon
My Tahini obsession continues…. 2(ish) cups of putted medjool dates 3/4 cup shredded coconut 1 cup cashews (or sub almonds) 2 tbsp cacao powder (or
INGREDIENTS 1 cup of flour (I like using whole wheat and even mixing a little spelt but all-purpose also works) 1/2 teaspoon of baking soda 1 teaspoon of