The recipe is vegan and refined sugar free. Recipe: Short Pastry Cups 175g flour 5g baking powder 90g coconut blossom sugar 40 ml water 40 ml sunflower seeds oil 10 ml olive oil 1/4 tsp vanilla bean paste Preparation Dissolve the sugar in water. In another bowl, combine flour with baking powder. Add oils, vanilla and sugar mixture and work the dough by hand. Wrap the dough into food film and place in the fridge for 30min. You can use it to make cookies, tarts, crumbles etc.Bake your preparation in the preheated oven at 165 Celsius Degrees (time depends on the chosen preparation 10-15 min for cookies/ 30 min for tarts). The amount of pastry you'll get with these ingredients correspond to 2x 16cm...
Chocolate pudding: half a ripe avocado 1 T of chocolate protein powder. 1 -2 T of maple syrup. 1 T of cacao powder. 1 T of almond milk 2 T of peanut butter, smooth. blend together and add more milk if you want a thinner consistency Chia pudding: 1/4 chia seeds. 1 cup plant based milk. 1 to 2 T of maple syrup or another sweetener like coconut sugar. 1 tsp of vanilla powder. berry compote: 1 cup of berry blend froze and 2 T of maple syrup. Let it simmer on very low for half hour until thick berries or your favourite toppings. 1 to 2 T of peanut butter, depending on nutty you like it. 1/2 of thick...
Recipe
2 tbsp chia seeds
1/2 cup plant milk (almond, coconut and oat are my favs)
Mix and keep stirring for a minute till it starts to thicken. Leave at least half hour or longer - even overnight
2 peaches
Wash them and slice, season with maple syrup or coconut sugar
1 cup plant yoghurt (I love oat or coconut most) mix half with prepared chia pudding, top with other half, add peaches (or layer with them) and add a drizzle of maple syrup.
