
Ingredients:
4 large figs sliced
2/3 cup Birch xylitol (natural sweetener from your local health food store)
I cup self-raising flour
1/3 cup olive oil
1/2 cup of olive oil margarine
2/3 cup of almond milk
1 flat teaspoon of baking soda
2 flat teaspoons of ground cinnamon
Spray oil
Preheat the oven to 180 degrees Celsius.
Line a cake tray with grease proof paper and spray it with oil
Line the tray with the sliced figs and cover with a sprinkling of xylitol and 1/2 teaspoon of cinnamon
Combine all the other ingredients and stir until the mixture is smooth.
Place the mixture over the fig lined tray and spread out evenly.
Bake for 20 minutes. Cover with a sheet of aluminium foil and bake for another 25 minutes or until the cake is cooked through.
Allow to cool and then turn it onto a serving plate with the bottom side up exposing the cooked figs. This can be served hot or cold.
Serving suggestion: Dust it with icing sugar combined with a teaspoon of ground cinnamon.
Serves 8
Ingredients:
1 cup Birch xylitol (natural sweetener from your local health food store)
I cup mixed nuts
1/3 cup shredded coconut
1/2 cup of flaked coconut
1 teaspoon of lavender seeds from speciality tea shop
1 teaspoon of rose buds also from the tea shop
1/2 cup of carob buds
2 tablespoons of light coconut cream
Spray oil
Spray a flat metal baking tray with spray oil
Roast the nuts and shredded coconut until light brown
All the xylitol and stir until melted into the mixture
Place on the oiled tray and spread out evenly. Allow to cool.
Toast the coconut flakes with the rose buds and lavender seeds until the coconut flakes are light brown. Place in a bowl
Melt the carob with the light coconut cream until runny and pour over the nut mixture.
Sprinkle the coconut flakes and flower mixture over the top evenly.
Allow to cool in a fridge.
When it is set hard. Cut into shards of the desired serving size or serve it as gift slabs.
This is an Indian classis. You can vary this drink by adding any other spices with the cardamom like: cinnamon, cloves, nutmeg and turmeric or saffron.
Ingredients
1 litre almond milk
1 tablespoon of green cardamom powder
4 tablespoons of birch xylitol (natural sweetener)
Heat the ingredients in a saucepan until they boil. Strain and serve hot. It is also delicious served cold.
Serves 4.
Ingredients
1 cup self-raising flour
2 flat teaspoons soda bi-carbonate powder
I cup cold Badam milk (see recipe above)
1 tablespoon of green cardamom powder
1/4 cup birch xylitol
1/3 cup olive oil
1/2 cup of shelled pistachio nuts
spray oil
Preheat the oven to 180 degrees Celsius.
Spray a muffin tray with spray oil.
Mix all the remaining ingredients together.
Spoon the mixture into the muffin tray (1/4 cup of mixture in each serve).
Bake on the lowest baking rack for 30 minutes until the muffins are cooked through.
Let them cool before icing. These are delicious un-iced. However this icing recipe takes it to the next level of deliciousness!
Icing:
1 cup of icing sugar
6 tablespoons of olive oil margarine (butter or regular margarine is ok)
2 flat teaspoons of cardamom powder.
Mix all the ingredients and refrigerate for 15 minutes.
Place the mixture into a piping bag and pipe the icing onto each cooled cake. Alternatively you can ice them with a flat knife.
Makes 9 cakes.
Ingredients
500millilitres of almond milk
2 tablespoons of carob powder
1/4 cup of birch xylitol
I stick of cinnamon
Ground cinnamon garnish
Heat the almond milk and cinnamon stick in a saucepan on a medium heat until hot.
Add the carob powder and xylitol. Let it simmer for about
Serve hot with a sprinkling of carob and cinnamon powder.
Serves 2
Ingredients
1/2 cup chopped dried fruit (apricots, figs and raisins used) Cranberries, cherries and dates are also delicious!
1/2 cup chopped nuts (pistachios and almonds used)
1/2 cup nut butter (freshly ground peanut butter used)
2/3 cup shredded coconut
1/2 teaspoon chilli flakes (a daring option)
Place 1/3 cup of shredded coconut in a bowl. Combine the nuts, fruit, chilli and nut butter with the remaining shredded coconut and roll into 1 inch diameter balls.
Roll the balls in the bowl of coconut until they are coated in a layer of coconut.
Serve as is or to decorate a cake.
Makes 12 balls.
The balls can be stored in a dry plastic container for about 5 days - if they last that long!