Add all dry ingredients in a bowl. Now whisk the (melted) vegan shortening with the almond milk, set aside. Pour hot water over 3 3/4 tbsp. of unground flax and let it soak for a few minutes, until thick. Squeeze the lemons and add the juice to […]
Read more →Cook the lavender buds in the cashew & almond cream on low for 10-15 min. Drain, and set the lavender cream aside. Boil some water and pour 150 ml over the 3 3/4 unground flax, set aside. Now combine all dry ingredients in a separate bowl. […]
Read more →What you need 2 cups (500 ml) TOFUTTI sour cream 1 cup brown sugar 2-4 cups coconut meat (unsweetened), shredded or grated Ingredients for your favorite 2 layer GF cake recipe Min. 1 can of good quality coconut milk (THAI Kitchen is great) Egg replacer (ENER-G brand) […]
Read more →Simply cook some rice and once drained, set it aside while you prep the other veggies. Once everything is chopped and ready to go, throw it in a pan with some coconut oil and fry for 10 minutes at medium heat. Spike it with some salt & […]
Read more →Happy Valentine’s Day! Directions: Preheat oven to 350 degrees F. Mix all dry ingredients together. Now add all wet ingredients together and whisk for 30 secs. Add both dry & wet ingredients together and mix for 2 minutes. Pour the remaining ingredients and mix for another […]
Read more →Directions: Preheat oven to 350 degrees F. Mix all dry ingredients together. Now add all wet ingredients together separately and whisk for 30 secs. Add both dry & wet ingredients together and mix for 2 minutes. Pour into a (flat) tart like pan and bake for […]
Read more →