Gluten-free
Blueberry cheesecake bites (gluten-free)
Serves 24
Ingredients
270g coconut cream
1/2 cup (76g) cashews, soaked
1 tsp ground vanilla beans
3 dates
1 cup (164g) frozen blueberries
1 cup (95g) gluten-free oats
1/2 cup (76g) almonds
1/2 cup (47g) desiccated coconut
1/2 cup (175g) dates, soaked in water (reserve 2 tbs of water)
24 blueberries, for decoration
Method
Prepare a mini cupcake tin by placing mini cupcake cases in each hole.
Place coconut cream, cashews. vanilla beans, dates and blueberries in a blender and blitz until smooth.
Pour blueberry mixture into each cupcake case, leaving about 1 cm for the biscuit base.
Place in the freezer to set for approximately 1 hour, or until mixture is hard to the touch.
To make biscuit base, combine oats, almonds, coconut, dates and reserved date water in a food processor, and blitz until the mixture comes together.
Chunky is okay!
Remove frozen bites from the freezer and press date mixture onto the top of each one.
Place bites back in the freezer to set, for about 1/2 an hour.
Take out of the freezer 15 minutes before serving, and top with blueberries.
Cranberry and quinoa energy balls (gluten-free)
Serves 15
Ingredients
cup (120g) dried cranberries
1 cup (150g) dried raisins
1 tsp ground vanilla beans
1 1/2 cups puffed quinoa
1 tbsp coconut oil, as required
Method
Blitz cranberries, raisins and vanilla beans in a food processor until mixture starts to come together (some chunks are okay!).
Place cranberry mixture in a medium sized bowl and add quinoa and coconut oil as needed.
Roll mixture into approximately 15 balls.
Refrigerate or enjoy immediately!
Carrot and walnut cake (gluten-free)
Serves 8-12
Ingredients
vegan and gluten-free margarine, for greasing
225g gluten-free self-raising flour
2 tsp gluten-free baking powder
115g brown sugar
1 tsp ground nutmeg
1 tsp ground nutmeg
85g walnuts, roughly chopped
225g carrots, grated
125ml maple syrup
125ml rapeseed oil
115g vegan and gluten-free cream cheese
55g vegan and gluten-free margarine
225g vegan and gluten-free icing sugar
Method
Preheat the oven to 160°C/325°F/Gas Mark 3.
Grease an 18-cm/7-inch round, loose-based cake tin and line with baking paper.
Sift the flour and baking powder into a large mixing bowl.
Stir in the sugar, cinnamon, nutmeg and walnuts and mix well.
Stir the carrots into the dry ingredients, along with the maple syrup and rapeseed oil, and mix well.
Spoon the mixture into the prepared cake tin, smooth the top with a rubber spatula and bake for 1 hour, or until a skewer inserted into the centre of the cake comes out clean.
Leave the cake in the tin to firm up for 10 minutes, then transfer to a wire rack and allow to cool completely before frosting.
To make the frosting, beat the cream cheese, margarine and icing sugar together until smooth.
Spread the filling generously on the top of the cake, and on the sides too if you like.
Leave to set before serving.