Fest i ve
Ingredients: • 125g plain flour • ½ tsp baking powder • pinch of salt • 1 kg Natural Road Festive Cake Mix • 200g caster sugar • 3 eggs • 1 cup brandy or 1 cup fresh orange juice • 1 tsp vanilla essence Method: 1. Grease and line a 20cm round baking tin. 2. Sift flour, baking powder and salt in a bowl. Add cake mix and caster sugar. 3. Combine eggs, brandy or orange juice, and vanilla essence together in a separate bowl. Add egg mixture to fruit mixture and mix thoroughly. Pour into prepared tin. Bake at 150 0 C for two hours, or until cooked.
Method 1. Line a medium sized 12-hole muffin tin with
muffin papers. 2. Place ingredients for base in food processor, blitz until combined. Divide mixture and press firmly into muffin cases. 3. Place muffin tin in freezer for 15 minutes for base to set. 4. In a food processor, blend together all filling ingredients, except the blueberries, until very smooth and creamy. 5. Pour half filling mixture into a bowl for later. Blend remaining filling with one punnet of blueberries. 6. Pour the white filling (with no blueberries) mixture over the bases, and place in the freezer to set for 20 minutes. 7. Once set, pour blueberry filling on top of cheesecakes and place back in freezer for two hours to set. 8. Remove cheesecakes from freezer 10 minutes before serving to soften slightly. Remove muffin papers and serve with remaining blueberries.
Ingredients for base • 2 cups Brookfarm Created by @tanikadouglas
Ingredients • 2 tbsp olive oil • 1 brown onion, finely chopped • 400 grams mushrooms, finely sliced • 3 tsp minced garlic • 1 ½ cups cooked brown rice • 1 ½ cups quick oats • 2 tbsp Niulife Organic Smokey BBQ Extra Thick Coconut Amino Sauce • 1 tsp salt • ½ tsp black pepper Prebiotic Paleo Granola • 1 tbsp coconut oil • 2 tbsp nut butter of choice Ingredients for filling • 1 cup coconut cream • 1 ½ cups cashews (soaked in water overnight) • ½ cup coconut oil, melted • ½ cup maple syrup • 1 tsp vanilla extract • 3 tbsp lemon juice • 2 punnets of blueberries
Mushroom no-meat balls
Created by @healthyluxe
Method 1. Sauté onion in olive oil for 5 minutes. 2. Add mushrooms, increase heat, cook for 10 minutes, stirring frequently. 3. Add garlic, rice and oats. Cook for a further 5 minutes. 4. Add BBQ Sauce, salt and pepper. Mix and simmer for 1-2 minutes. 5. Transfer to a blender and pulse until combined, retaining a slightly chunky texture. 6. Transfer to fridge for 15-20 minutes. Preheat oven to 190°C. 7. Use hands to shape mix into small balls, place on a lined baking tray. Bake for 10 minutes, turn over and cook further 8 minutes. For a crispy texture, finish by lightly frying. Serve with extra Smokey BBQ Sauce or tomato salsa.
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