1 tsp yeast
1/2 cup warm water
1 tbsp sugar
3 tbsp soya or non dairy milk
1 tsp salt
2 cups bread flour
Place the the yeast in a large bowl and add the warm water. Stir until it dissolves and leave to stand for about 10 minutes.
Stir in the sugar, soya milk, salt, then add the flour slowly to make a soft dough.
Knead for several minutes on a floured surface and place in an oiled bowl. Cover with a damp cloth and set aside to rise for about an hour until it has doubled in size.
Separate the dough into 6 balls and lay on a clean surface. Cover with the damp cloth for about 30 minutes to allow them to double in size again.
Add a little oil to a pan and allow it heat up. Roll out each ball to achieve a thin circle or tear shape.
Cook each naan bread in the pan for 2/3 minutes until it bubbles, and turn over. Brush a little olive oil over the other side and sprinkle chopped coriander if desired. Cook for another couple of minutes.
1/2 cup dates
1 1/2 cups of almonds (flaked are convenient)
3 cups cashews (soaked for 3 hours)
3/4 cup lemon juice (lime or orange also work well)
2/3 cup maple syrup
3/4 cup melted coconut oil
1 tsp salt
2 tsp dried lavender
1 tsp vanilla extract
Place the dates and almonds into a blender and mix together until combined. Grease and line a cake tin with grease proof paper around base and edges, and press the mixture into base with the back of a spoon until smooth and even. Allow to set in the fridge.
Blend all of the ingredients together until smooth and creamy. Pour onto the crust and allow to set in the fridge for a few hours.
5 tbsp vegetable or coconut oil, melted (note: optional,as this recipe works well without oil too)
200 g dark chocolate
170 g self-raising flour
2 tbsp cocoa powder
180 g sugar
1/4 tsp Salt
1 vanilla pod/ or 1 tsp vanilla extract
230 ml non dairy milk (soya or almond)
Preheat the oven to 180 C/ 350 F.
In a large bowl, sieve the flour and cocoa powder, then add the sugar, vanilla pod/ extract and salt and stir until combined.
Melt 150g of the chocolate into a bowl and then mix in the oil and non dairy milk until smooth.
Add the dry mixture to the wet, and stir until combined. Roughly chop the rest of chocolate and mix through.
Pour the mixture into a deep cake tin (approx 10 x 10) and bake for 20/ 25 minutes until cooked on the outside, and gooey in the middle.
Leave to cool for a little while, and then turn out onto a wire rack. Slice into squares and enjoy.
2 1/4 cups self raising flour
1 tsp baking powder
3/4 tsp bicarbonate of soda
1/2 tsp salt
1 cup dark chocolate chips
1/2 cup sugar
1/2 cup coconut oil, melted (or use vegetable oil)
1/2 cup almond milk (or non dairy milk)
1 tsp vanilla extract
Preheat oven to 180 C / 350 F.
In a large bowl, sieve the flour, baking powder, bicarbonate of soda and salt. Add the chocolate chips and mix thoroughly.
In a separate bowl, whisk the sugar with the melted coconut oil, almond milk and vanilla extract.
Add the dry mixture to the wet mixture, and stir with a wooden spoon until combined. The mixture should be of a nice firm consistency, however add a splash more almond milk if it’s a little too dry.
Take a handful of the mixture and roll into a ball and place onto a baking tray with grease proof paper. Flatten and shape as desired. Mixture makes 18 medium cookies or 12 large.
Place in the oven for 10-15 minutes, until slightly golden. Place on a wire rack to cool.
You can make this recipe completely raw by making the base with nuts and dates, or you can prepare a biscuit base as in the photo above.
(RAW): 11/2 cups walnuts or Almonds (or half and half) – 1 cup pitted dates – Sea salt
(NON RAW -BISCUIT BASE) – 1 and 1/2 cups of vegan biscuit crumbs (digestives) – 1/2 cup of oil or approx equivalent of vegan margarine
2 cups of blueberries (Reserve several for topping)
1 cup cashews, soaked in water for at least two hours and drained
1/2 cup coconut oil
1/3 cup maple syrup
(RAW) For the base, place the walnuts or almonds, dates, and pinch of sea salt in blender and pulse to break the ingredients until ground up and sticking together in your hand.
(NON RAW – BISCUIT BASE) Melt the margarine and mix in the biscuit crumbs thoroughly.
Press either version of the base mixture into a lightly greased cake tin that has been lightly greased and chill.
For the top layer, blend the cashews, berries, oil, pinch of sea salt and syrup in a blender until it is as smooth as possible. Use a spatula to spread the mixture over the base until smooth. Decorate with extra blueberries.
Place in the fridge and chill for at least three hours. Cut into slices, bars or shapes and serve.