1.5 cups raw hazelnuts
1/3 cup cocoa powder
1/4 tsp salt
4 soft figs (soaked in hot water for 10min)
2 Tbsp maple syrup (or agave syrup)
1 Tbsp coconut oil
1 tsp pure vanilla extract
1/3 cup milk of your choice (I used unsweetened soy milk)
Optional: Dark or milk chocolate!!
Preheat the oven to 180 degrees. Spread hazelnuts onto aluminium foil or cookie sheet with baking tray under and bake for ~10 minutes. Stir once halfway. Remove from oven and allow hazelnuts to cool. Rub skin off the hazelnuts with a dry paper towel (or rub firmly between palms). Place hazelnuts into food processor. Blend until smooth consistency. Stop occasionally to scrape down the sides. Add all remaining ingredients into food processor and blend again for ~2-5 minutes or until smooth. Store in an airtight container in the fridge for up to one week! Enjoy!
Here’s a simple, quick and delicious recipe! 🙂 Let’s eat more mindfully and put more wholesome foods into our bodies.
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2 cups rolled oats blended into an oat flour (or 1 cup oat flour & 1 cup regular flour)
1/2 tsp ground cinnamon
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1.5 cups blueberries (fresh or frozen, if using frozen no need to thaw)
2 large eggs
1/3 cup milk (I used unsweetened almond milk)
3 tbsp melted coconut oil
1 tsp white vinegar
1/3 cup unsweetened applesauce
3-4 tbsp maple syrup (or another sweetener you prefer)
1 tsp pure vanilla extract
Preheat the oven to 375 F (190 C). Lightly grease or line baking loaf pan with parchment paper. Whisk 2 eggs. Add the almond milk and vinegar, whisk, and allow mixture to sit for 5 minutes. Next, blend the rolled oats into an oat flour. Add the oil, applesauce, sugar, vanilla extract and cinnamon and whisk. Add the baking soda, baking powder and salt. Gently mix in the oat flour until just combined. Gently stir in blueberries until just combined in flour. Then add dry ingredients + blueberries into wet mix. Pour batter into baking loaf pan. Bake until a toothpick inserted into the centre comes out clean, about 55-60 minutes.
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1 cup frozen edamame beans
1 cup frozen green peas
lemon juice (1/2 lemon or 2-3 tbsp)
3 tbsp tahini (smooth)
3 tbsp water
1 tbsp avocado oil
1-2 tsp minced garlic (or garlic cloves)
1/2 tsp salt
1/2 tsp pepper
Optional garnish: with peas, nuts, seeds, etc.
Cook frozen peas and edamame in boiling water for around 3 mins. Drain peas and beans and rinse with cold water. Put beans and beans into food processor and add lemon juice, water, tahini, garlic, salt and pepper to taste, oil (proportions can be changed based on personal taste and preference). Blend in food processor until smooth. Garnish with peas, nut or seeds on top. Store in container in fridge and snack with fruit, crackers or veggies as a spread. Consume in 2-3 days.
Who else loves homemade bread? Here’s flavours of Autumn in a loaf! It’s simple, quick and delicious 🙂 Let’s eat more mindfully and put more wholesome foods into our bodies.
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1½ cups flour 2 teaspoons cinnamon ½ teaspoon nutmeg 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup pumpkin purée (or squash, fresh or canned. I used fresh pumpkin puree) ½ cup almond milk, or any milk 1/3 cup cane sugar ¼ cup extra-virgin olive oil 2 eggs 1 teaspoon pure vanilla Instructions:
Preheat the oven to 350°F and line an 8×4-inch loaf pan with parchment paper. In a medium bowl, combine the flour, cinnamon, nutmeg, allspice, baking powder, baking soda, and salt. In a large bowl whisk together the pumpkin purée, eggs, sugar, milk, olive oil, and vanilla until smooth. Pour the dry ingredients into the bowl of wet ingredients and stir until just combined. Do not over mix. Spoon the batter into the loaf pan and bake 55-60 minutes or the top springs back to the touch and a toothpick inserted comes clean. Store in an airtight container in the fridge for up to one week. Enjoy! 🙂