almond

Fig, almond and cacao balls

3/4 cup almond meal
3 soft dried figs (or alternatively, 3 soaked hard dried figs)
1 tbsp melted coconut oil
1 tsp raw honey
1 tbsp raw cacao powder
1 tbsp shredded coconut (plus a little more for coating)
1 heaped tsp all-natural peanut butter (I used crunchy)
pinch of cinnamon
a few drops of natural vanilla essence

Whizz all ingredients together in a food processor.

Using your hands, roll into balls then coat in coconut.

Das it!

Enjoy with your fave hot bevy.

Sweet and HEALTHY! 
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maple and almond brown rice porridge

If it’s starting to cool down where you are then this healthy and wholesome treat is definitely for you! As for me, I don’t know why I made this in the 30 degree Japanese heat but nevertheless, it was delishaashous. In addition, it’s naturally free from gluten, dairy and refined sugar! HEY SIS if you’re reading this, make it!! It’s sooo much better than regular porridge!
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1 cup cooked brown rice (cold)
3/4 cup of unsweetened almond milk
cinnamon, however much you like
a splash of genuine maple syrup
topping: fresh fruit, raw nuts and dried fruit (optional)

Recipe makes for 1 so double/triple¬†it if y’all want more!

In a blender whizz together the brown rice and milk until well combined.

Pour mixture into a small pot on medium heat.

Bring to a simmer stirring constantly (about 5 minutes)

To finish, top with cinnamon, maple syrup and optional adds ons!

Oooooh mama is it good!

Apricot, Almond and Sunflower Loaf

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“I THOUGHT THIS WAS A FOOD BLOG”

Calm your farm dear follower and put your eating pants on cos this loaf is about to go down!

Cake:
4 free-range eggs
1/2 cup milk (I used So Good almond)
1/3 cup oil (I used coconut)
1 cup almond meal
1 cup oat bran
1 cup coconut sugar
1 tsp cinnamon
1 tsp baking soda
1 tsp pure vanilla extract

1/3 cup sunflower seeds

Topping:
5 fresh apricots (halved)
1/3 cup raw almonds (chopped)
1 tbsp honey or maple syrup
1 tbsp coconut flour (optional)

Preheat oven to 160 degrees

Mix all cake ingredients except sunflower seeds in a food processor until well combined.

Add the sunflower seeds then pulse 1, 2, 3 times to combine.

Pour batter into a greased loaf tin.

Top with apricot halves and chopped almonds.

Drizzle with some honayyyy.

Bake for 35-40 min or until the fork comes out clean.

Let cool completely before removing from tin otherwise cake will become one heck of an ugly mess.

To finish, dust with coconut flour – purely for the sake of a more aesthetic finish (seriously, serves no other function whatsoever).

Put your feet up, grab a trashy magazine and enjoy with a cuppa! AK

*gluten-free (if using GF oat bran)
*refined sugar-free
*dairy-free