Ingredients 1 cup gluten free flour blend (of your choice) 1 cup almond flour (almond meal) 1/2 cup brown sugar one handful of sultanas 6 eggs worth of egg replacer 1 tbsp tofu sour cream 1 tbsp virgin coconut oil OPTIONAL: 1/8 of a litre of […]
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What you need Instructions Preheat oven to 350 degrees Fahrenheit and set aside a greased bundt cake pan. I like to use grape seed oil to grease my baking pans; it’s easily applied with your hands and healthy. It doesn’t leave a grapeseedy taste on […]
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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 […]
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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. […]
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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) […]
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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 […]
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