Irish Moss Raw Chocolate Expresso Pudding Irish Moss is a natural thickener that provides many nutritional benefits, and it is a key ingredient for those following a raw diet. Serves 2-3 Ingredients: • ½ cup Irish Moss gel* • 1 tablespoon maple syrup** • ½ teaspoon vanilla extract • 2 teaspoons instant espresso powder • 2 tablespoons unsweetened cocoa powder** • 1 cup coconut milk • 2 tablespoons warmed coconut oil • raw cacao nibs, to garnish Directions: 1. Place all ingredients in a blender and process for 1 to 2 minutes, or until very smooth. Pour into a serving dish or individual serving bowls or glasses, and refrigerate. 2. To serve, garnish with raw cacao nibs. * The gel must be prepared ahead of time, according to Pacific Harvest Irish Moss pack instructions.
Keto Burnt Butter Cookie Skillet
Recipe from Nourish in 5 by Amy Lee
Ingredients: • ½ cup butter or vegan butter • 1 large egg or Organic Road Flaxseed ‘egg’* • 1 teaspoon vanilla extract • ¼ cup Organic Road Xylitol or Organic Road Coconut Sugar (if not strict keto) • 2 cups Natural Road Almond Flour • ½ teaspoon Natural Road Himalayan Pink Salt • ½ cup sugar-free chocolate chips Directions: 1. Preheat oven to 175°C fan-forced. Heat butter in a 22cm non-stick pan over high heat until bubbling. Reduce heat, cover pan, and continue to cook, stirring occasionally until the butter starts to brown.
**Increase the quantities of maple syrup and cocoa powder for a sweeter and more chocolate-y pudding.
Once browned, remove from heat and cool for 5 minutes. 2. While butter is cooling, whisk together the ‘egg’, vanilla and sweetener in a large bowl. Add cooled butter and mix in well. 3. Place almond flour into bowl, add the salt and half the chocolate chips. Mix gently until batter is well combined. It will be a little thicker than cookie dough. Smooth batter into a skillet with an oven- proof handle, and top with remaining chocolate chips. 4. Bake for 20-25 minutes or until firm and golden and a skewer inserted into the centre comes out clean. 5. To serve, cut into 10 slices and serve warm with sugar- free ice cream. *Combine 1 tablespoon ground flaxseed with 2½ tablespoons water; use as an egg substitute.
Honey Granola A super easy breakfast for a lazy long weekend! Serve granola with coconut yoghurt and fresh berries! Store in container for up to a month. Ingredients: • 150g Bee Power Raw Organic Honey • 60ml Organic Road Coconut Oil • 250g Organic Road Rolled Oats • 150g Organic Road Sunflower Seeds • 100g hazelnuts, roasted, roughly chopped • 150g dates, chopped • 100g Organic Road Dried Apricots, chopped • 100g sultanas Recipe by BeePower
Directions: 1. Preheat the oven to 180°C. 2. Melt the honey and oil in a pan. 3. In a bowl, mix the oats and sunflower seeds, then pour in the honey mixture and combine. 4. Spread out on an oven tray. Roast for around 20 minutes, mixing occasionally 5. Once cooled, mix in remaining ingredients.
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