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Delicious Bites

Cacao & Shroom Donuts - gluten free, refined sugar free

Cacao & Shroom Donuts - gluten free, refined sugar free

I’ve made a lot of donuts, I won’t lie. But practice makes perfect and in my eyes (and mouth) these are the best donuts I have ever made. They tick all the boxes- good taste, good texture, nutritious and easy to make.
Chocolate Rough - Raw, Vegan & Adaptogenic

Chocolate Rough - Raw, Vegan & Adaptogenic

This chocolate rough containing coconut & nut grounds is a tasty raw recipe with the addition of adaptogenic herbs. It utilises nut grounds from my latest batch of almond, cashew & date mylk. When you make nut mylk, never throw the grounds away! They are an amazing base for both traditional baking (think french flourless chocolate cake) AND for raw creations.

Feijoa & White Chocolate Truffles

Feijoa & White Chocolate Truffles

With feijoa season well and truly upon us in the south pacific, even the most hardened feijoa lovers are starting to wonder what to do with the excess!  I was asked by Plastic Free Pantry to adapt a recipe that used chocolate & wine biscuits to make them with packaging-free ingredients. I was making nut mylk at the time and so it seemed natural to utilise the nut grounds as the base. 

Feijoa (or any fruit) Chia Jam

Feijoa (or any fruit) Chia Jam

Do you know how easy it is to make a quickie version of jam, using raw fruits and chia seeds? This one utilises a big excess of feijoas that we have at home right now. Other great ideas are boysenberries (or any berries), figs, and plums.

 

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