This delicious homemade crumble is Alison’s favourite winter pudding recipe and is the perfect comforting dish for cold winter days. Serve hot or cold with coconut yoghurt for a healthy treat or try with creamy Oatly Creme Fraiche, Booja-Booja Vanilla ice-cream or Double Cream from the Coconut Collaborative. All ingredients available in store – just
INFO Serve up this delicious recipe that’s quick and easy to make. Made with simple organic ingredients including Biona peanut butter and coconut milk. INGREDIENTS 270ml Biona Organic coconut milk (refrigerated overnight) 70g Biona Organic smooth peanut butter 1 tbsp Biona Organic Brown Rice Syrup (2 if you have a sweet tooth) ½ tsp Vanilla extract A pinch of pink salt Desiccated
This deliciously moist fruitcake has been made gluten free and vegan by our resident foodie Tanya. 1 TBSP soaked chia seeds300g GF plain flour250g coconut blossom sugar1 tsp baking powder1 tsp bicarbonate of soda1 tsp cinnamon1 tsp all spice100 ml almond milk8 TBSP melted coconut oil100g cranberries100g raisins100g chopped walnuts6 chopped medjool datesGenerous pinch of
Just look at this absolutely delicious Blueberry Coconut Oat Bake from resident culinarian Tanya. All ingredients available in store! 120g oats375g natural yoghurt3 eggs30g desiccated coconut10g coconut flakes1/2 tsp honey200g frozen blueberries Combine ingredients excluding the coconut flakes and honey. Once mixed and placed in a Pyrex dish, sprinkle coconut flakes and drizzle honey Bake
A quick snack, perfect for post exercise refuelling or staving off hunger pangs if lunch feels too far off. Dairy free and completely vegan friendly. You will need: 150g dessicated coconut or shredded 200g tin of coconut milk 2 tbsp of brown rice syrup or sweetener of choice 2tsp raw cacao powder OPTIONALS: oat bran,
If you are a fan of delicious coconut covered in thick dark chocolate you will love these Bounty – esque bars made using just cupboard ingredients. Dairy free and completely vegan friendly. You will need: 250g dessicated coconut or shredded 1 x 400g tin of coconut milk, or use coconut cream for a creamier version
This decadent tart has been created by Tanya using Denise’s gluten free sweet pastry 🥮 IngredientsPastry (Denise’s delicious gluten free pastry)180g Medjool dates – pitted and chopped400ml coconut milk ( used in different layers of tart)1 tsp vanilla extract200g vegan dark chocolate3Tsp coconut oil Method – roll pastry out on a floured surface and thin
Tanya loves creating beautiful dishes, and has made these delectable jam tarts using Denise’s gluten free sweet pastry 🥮 which comes premade and is available in store. The pastry simply needs an egg and margarine to bind and then it is ready to use. Press pastry into a muffin tray, prick the pastry and place
Here is a beautiful gluten free, flour free Spanish almond & orange cake. This recipe comes from Nutritional Therapist Bea Lyus and uses just four ingredients. You will need: 2 oranges, washed & roughly chopped (skin on) 2.5 cups of ground almonds 5 eggs separated 1 cup of coconut sugar or 2/3 of a cup
This was an experiment for #WorldBakingDay which didn’t disappoint! We all felt they could do with a little more sweetness, maybe some chocolate chunks or cranberries but overall a very simple and moist blondie everyone enjoyed! You will need: A tin of chickpeas (drained and rinsed) 1/3 cup almond butter 1/4 cup ground almonds 1/4
